Sopa de Ajo Garlic Soup
serves 4
PROCEDURE
serves 4
PROCEDURE
- 1 Heat oil over medium high heat; add leeks and garlic and sauté until soft but not brown.
- 2 Puree the chile and tomatoes and add to the leek mixture.
- 3 Cook over medium high heat until mixture is thick.
- 4 Add chicken stock and bring to boil; return to simmer and cook 10–12 minutes.
- 5 Add beaten eggs, stirring constantly in a circular motion. Add parsley and simmer until eggs are set.
- 6 Correct seasoning.
- 7 Serve with a crouton in each bowl and sprinkle with cheese.
Pavo con Salsa de Achiote a la Yucataneca
Yucatán-Style Steamed Turkey in Achiote Sauce
serves 4
PROCEDURE
Yucatán-Style Steamed Turkey in Achiote Sauce
serves 4
PROCEDURE
- 1 Combine achiote paste, juice, honey, cumin, and oregano.
- 2 Lift the turkey skin and rub softened butter over meat.
- 3 Spread the achiote mixture evenly over turkey; let marinate at room temperature for 45 minutes or under refrigeration 3–4 hours.
- 4 Line a pan with half the banana leaves or corn husks. Place the turkey on a rack on top of the banana leaves and cover with excess marinade.
- 5 Add beer to pan, cover turkey with remaining banana leaves or cornhusks.
- 6 Wrap pan with foil or use an airtight lid.
- 7 Steam until turkey reaches an internal temperature of 165°F(74°C). Steaming may be done in a preheated 350°F (176°C) oven. Check liquid level and add more beer or water if necessary. (Some Mexican cooks place a coin at the bottom of the steamer; when the coin begins to rattle, they add more water.)
- 8 When cooked, remove from pan and let cool. Shred as for tacos, combining meat with any sauce left in steamer. Turkey can also be placed on a platter, whole or in pieces, with any remaining sauce poured over it.
- 9 Serve turkey with pickled onion, avocado, tortillas, salsa (Pico de Gallo) and Salsa de Jitomate Cocida (p. 32; cooked tomato sauce).
Achiote Paste makes ¼ cup
PROCEDURE
PROCEDURE
- 1 Grind all but the garlic and vinegar in a coffee grinder. Crush the garlic in a mortar; gradually add the vinegar. Add the ground spices to the crushed garlic and mix well.
Pickled Red Onions PROCEDURE
- 1 Separate the onion rings, toss with the salt until coated, and let stand 30 minutes.
- 2 Rinse the onions under cold water, drain very well, and pat dry with paper towels.
- 3 Combine well the oregano, cumin seeds, vinegar, sugar, and black pepper; pour over the rings in the bowl; toss to coat well. Chill for at least 2 hours before serving.
Frijoles Refritos
Well-Fried Beans
serves 4
PROCEDURE
Well-Fried Beans
serves 4
PROCEDURE
- 1 In a heavy pan, heat the lard or oil over medium-high heat.
- 2 Sauté the onions until brown, 3–4 minutes.
- 3 Increase heat to high and add half the beans and all the cooking liquid; mash well.
- 4 Gradually add the remaining beans and mash to a coarse puree.
- 5 Cook additional 10–12 minutes or until the beans begin to dry out and sizzle at the edges.
Arroz Blanco White Rice
serves 4
PROCEDURE
serves 4
PROCEDURE
- 1 Soak rice in hot water for 20 minutes.
- 2 Drain and rinse well in cold water, let drain 10 minutes.
- 3 Heat oil to smoke point, add rice and stir to cover well with oil.
- 4 Cook, stirring, until rice is just turning color.
- 5 Add carrots, onions, and garlic; cook until onions are translucent, stirring constantly. Allow about 10 minutes over high heat to color rice and cook vegetables.
- 6 Add chicken stock and cook uncovered over medium heat—do not stir—until the liquid has been absorbed and small air holes appear.
- 7 Cover rice with a tight lid or aluminum foil, to prevent steam from escaping. Let set for 25 minutes.
- 8 Remove cover; stir in peas.
Salsa de Jitomate Cocida
Cooked Tomato Sauce yield: 1½ cups PROCEDURE
Cooked Tomato Sauce yield: 1½ cups PROCEDURE
- 1 Char poblano and tomatoes, turning frequently, until lightly charred on all sides, 3 to 5 minutes for chiles, 6 to 8 minutes for tomatoes (flesh should be soft).
- 2 Heat oil over medium heat and sauté onion and garlic until translucent, about 5 minutes.
- 3 Puree charred tomato and poblano.
- 4 Combine all ingredients except lime juice and salt and pepper, and cook over medium heat until slightly thickened and flavors are blended, about 5 minutes.
- 5 Add lime juice and correct seasoning.
Churros
serves 4
Churros are fried strips of dough typically served hot and sprinkled with powdered sugar or cinnamon and sugar, or dipped in chocolate. While the churro is actually an import from Spain, the dessert became very popular in Mexico. It is customary to serve churros with Mexican hot chocolate (see p. 34) or Cafe de Olla.
PROCEDURE
serves 4
Churros are fried strips of dough typically served hot and sprinkled with powdered sugar or cinnamon and sugar, or dipped in chocolate. While the churro is actually an import from Spain, the dessert became very popular in Mexico. It is customary to serve churros with Mexican hot chocolate (see p. 34) or Cafe de Olla.
PROCEDURE
- 1 Sift the flour and baking powder together; set aside.
- 2 Bring water to a boil, add salt and brown sugar, stirring constantly, until both have dissolved.
- 3 Remove from heat, add the flour and baking powder mixture, and beat continuously until smooth.
- 4 Beat in the egg yolk until the mixture is smooth and glossy. Set the batter aside to cool. Have ready a churro maker or a piping bag fitted with a large star nozzle, which will give the churros their traditional shape.
- 5 Heat to the oil to 375°F (190°C) or until a cube of dried bread floats and turns golden after 1 minute.
- 6 Spoon the batter into a churros maker or a piping bag. Pipe five or six 4-inch lengths of the mixture into the hot oil, using a knife to slice off each length as it emerges from the nozzle.
- 7 Fry for 3–4 minutes or until golden brown.
- 8 Drain the churros on paper towels while cooking successive batches. Arrange on a plate with lime wedges, dust with powdered sugar, and serve warm.
Mexican Hot Chocolate
serves 4
Mexican chocolate is a grainy chocolate disk flavored with sugar, cinnamon, almonds, and vanilla. It is used to prepare hot chocolate and mole sauces. For 1 ounce Mexican chocolate, substitute 1 ounce semisweet chocolate, ½ teaspoon ground cinnamon, and 1 drop almond extract.
PROCEDURE
serves 4
Mexican chocolate is a grainy chocolate disk flavored with sugar, cinnamon, almonds, and vanilla. It is used to prepare hot chocolate and mole sauces. For 1 ounce Mexican chocolate, substitute 1 ounce semisweet chocolate, ½ teaspoon ground cinnamon, and 1 drop almond extract.
PROCEDURE
- 1 Warm milk and chocolate.
- 2 Scrape seeds from the vanilla bean and add the seeds and beans to milk.
- 3 Stir with a molinillo or whisk until the chocolate is melted and the mixture begins to boil. Remove the vanilla beans. Remove from the heat and froth the chocolate with the molinillo or the whisk. Serve immediately in ample mugs.
Pico de Gallo serves 4 PROCEDURE
- 1 Heat oil over medium heat. Add onions, serrano pepper, garlic, and cilantro. Toss and remove from heat. Let cool.
- 2 Combine onion mixture with tomatoes and lime juice and correct seasoning.
- 3 Serve warm or at room temperature.