Sopa de Fideos Aguada
Noodles in Tomato Broth serves 4
PROCEDURE
Noodles in Tomato Broth serves 4
PROCEDURE
- 1 Heat fat or oil until it begins to smoke; add the whole bundles of noodles without breaking them up.
- 2 Sauté, stirring constantly to prevent scorching, until they are just golden brown.
- 3 Drain off excess fat; reserve 2 tablespoon in pan.
- 4 In a blender, combine tomatoes, garlic, and onions; blend until smooth.
- 5 Add mixture to the browned noodles; stir to coat noodles.
- 6 Add hot chicken stock and parsley; bring to a boil.
- 7 Reduce heat and simmer until pasta is cooked (soft).
- 8 Adjust seasoning.
Chiles en Nogada
Chiles in Walnut Sauce serves 4
This is one of the famous dishes of Mexico: large, dark green chiles poblanos stuffed with a pork meat picadillo and covered with a walnut sauce. It is decorated with red pomegranate seeds and large-leafed Italian parsley. The recipe is said to have been concocted by the grateful people of Puebla, for a banquet in honor of Don Agustin de Iturbide's saint's day, August 28, in 1821. He and his followers had led the final revolt against Spanish domination; as self-proclaimed emperor he had just signed the Treaty of Cordoba. All the dishes at the banquet were made with ingredients the colors of the Mexican flag: in this dish green chiles, white sauce, and red pomegranate seeds.
PROCEDURE
- 1 Roast (char) the chiles, steam, and peel off outer skin without removing the stem.
- 2 Make a lengthwise slit in each chile and remove the veins. Optional: Soak in a salt water and vinegar solution for up to 2 hours to reduce the heat of the pepper.
- 3 Heat oil and brown the pork. Remove and drain meat; leave fat in pan.
- 4 Cook onion and garlic until translucent. Add tomatoes and cook 2 minutes.
- 5 Combine pork, apples, peaches, plantain, raisins, almonds, pine nuts, lemon zest, and chicken stock with onion mixture. Add coriander and season with salt and pepper.
- 6 Cook over slow heat until almost dry. Allow to cool.
- 7 Stuff chiles with pork mixture. Reshape and secure openings with a toothpicks; chill for 30 minutes.
- 8 Beat egg whites until stiff peaks form. Lightly beat the egg yolk and mix into whites.
- 9 Heat oil to 350°F (175°C) in a deep fryer or pan fry using enough oil so it comes up half the thickness of the chiles.
- 10 Dip the stuffed chiles in flour and then in the egg batter, and fry until golden brown on each side. Drain on paper towels and remove toothpicks.
- 11 Just before serving, coat with warm walnut sauce and garnish with pomegranate seeds.
Walnut Sauce
PROCEDURE
PROCEDURE
- 1 Soak walnuts in half the milk for 1 hour. Strain and reserve the milk. Rub walnuts in a clean towel to remove the skin.
- 2 Soak the bread in remaining milk for at least 30 minutes.
- 3 Combine all ingredients in a blender and process until smooth.
Frijoles de Olla
“Pot” Beans serves 4
This is traditionally served in a small earthenware bowl. PROCEDURE
“Pot” Beans serves 4
This is traditionally served in a small earthenware bowl. PROCEDURE
- 1 Rinse beans in cold water and check for and remove small stones.
- 2 Cover beans with hot water, add onion and lard, and bring to boil.
- 3 Reduce to simmer; cover and cook until they are just soft and the skins are breaking open, 1½ −2 hours.
- 4 Add salt and continue to cook until the beans are soft and the liquid is somewhat thick.
- 5 Correct seasoning.
Arroz con Leche
Mexican Rice Pudding serves 4
PROCEDURE
Mexican Rice Pudding serves 4
PROCEDURE
- 1 Combine milk and cinnamon; bring to boil.
- 2 Add rice, reduce to a simmer, cover, and cook 15 minutes.
- 3 Combine sugar, condensed milk, and vanilla; stir to dissolve. Stir into rice and simmer 5 minutes. Remove from heat and serve warm.
Jicama Salad serves 4
PROCEDURE
PROCEDURE
- 1 Combine the first six ingredients.
- 2 Combine the remaining ingredients and whisk mixture until well incorporated.
- 3 Toss vegetables with dressing; refrigerate until ready to serve.