tag:blogger.com,1999:blog-45037598730785564182024-03-14T09:03:40.311-07:00La Gringa CocinaGuerritahttp://www.blogger.com/profile/15208514433520616163noreply@blogger.comBlogger94125tag:blogger.com,1999:blog-4503759873078556418.post-15518187955010122632012-08-09T05:54:00.000-07:002012-08-09T05:54:17.676-07:00ChocoMilk<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDNqsN5vOJiM9DcAcaQ3ZBjxCGJqCFoLxqL2_BBGadDifGcTjUH9hteoxPfxrfwkHmKQP5MoX3JTvnaX-gn97dOreVEnEaS6DnuH1h88FYqKgokb648Ph7YfH8fVWg7TTd4geC4mfq2y0/s1600/IMG_0008.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDNqsN5vOJiM9DcAcaQ3ZBjxCGJqCFoLxqL2_BBGadDifGcTjUH9hteoxPfxrfwkHmKQP5MoX3JTvnaX-gn97dOreVEnEaS6DnuH1h88FYqKgokb648Ph7YfH8fVWg7TTd4geC4mfq2y0/s320/IMG_0008.JPG" width="320" /></a>Whenever my sister sees ChocoMilk, she texts me about how much the little boy looks like my husband. And while the dark hair, brown eyes, round head, and goofy smile are a dead-on cartoon match, what's inside is even more enjoyable.<br />
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Basically Mexican Nesquik, ChocoMilk (pronounced choco-mil) is the favorite brand of powdered chocolate mix south of the border. While chocolate milk is delicious anyway you mix it, here, it's almost always done smoothie style, with ice and in a blender, which makes for an extra frothy, cold and refreshing drink.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7cRElxE-sa40eAwDNGvojmmoWnw10nQTQaRzAWAokMotT5jyDu40GSOYMdcGU9EHGy7Y8BoIqcbUX-g9NP2VS71PeccnhU9_hbeEZOWWoRgyP8tDVWPx8lamL0mc0awV0L1Hb5SlT0TQ/s1600/IMG_0004.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7cRElxE-sa40eAwDNGvojmmoWnw10nQTQaRzAWAokMotT5jyDu40GSOYMdcGU9EHGy7Y8BoIqcbUX-g9NP2VS71PeccnhU9_hbeEZOWWoRgyP8tDVWPx8lamL0mc0awV0L1Hb5SlT0TQ/s320/IMG_0004.JPG" width="320" /></a>Though awesome just plain, I've been told bananas and nutella are also popular mix-ins.<br />
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<b>Ingredients</b><br />
2 heaping Tbsp. ChocoMilk (or any powdered chocolate drink)<br />
2 1/2 cups whole milk<br />
2 ice cubes<br />
1/2 Tbsp. sugar<br />
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<b>Directions</b><br />
<br />
1 - Put milk, ice, ChocoMilk, and sugar into the blender.<br />
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2 - Blend on high speed about 2 minutes, until you no longer hear ice chunking in the blades.<br />
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3 - Serve immediately.<br />
<br />Guerritahttp://www.blogger.com/profile/15208514433520616163noreply@blogger.com2tag:blogger.com,1999:blog-4503759873078556418.post-42238294820808270122012-07-30T08:47:00.000-07:002012-07-30T08:49:06.433-07:00Pay de Queso<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbj6RD7-5CWx7KIV9SDlYJHzx7zqEaHFzK-IWa0SX3INa2L2Nx8dHooBpgr0iS7loPr9WnFYNiQp1XLMkcdkl4vaMHxhtWSS4usxo38afCnGdUcNGniKT6Md1pKVP1qGGzS0Y5JLto93Y/s1600/001.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbj6RD7-5CWx7KIV9SDlYJHzx7zqEaHFzK-IWa0SX3INa2L2Nx8dHooBpgr0iS7loPr9WnFYNiQp1XLMkcdkl4vaMHxhtWSS4usxo38afCnGdUcNGniKT6Md1pKVP1qGGzS0Y5JLto93Y/s320/001.JPG" width="320" /></a></div>
At first, I was curious about how a country so painfully lacking in bagels could be so in love with cream cheese, but <i>queso crema</i> (or <i>queso philadelphia</i>, as it's frequently referred to since it's the only brand they use down here - hey, they know what's up) is very popular.<br />
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Cream cheese can be blended with very hot salsas to cool them down and make them creamy, but more importantly and most common is its use in <i>pay de queso</i> (or cheese pie), the Mexican equivalent of cheesecake. <i>Pay de queso</i> is similar to traditional cheesecakes that are full of cheese flavor and have a dense-ish texture. So, you get that great flavor, but don't have to worry about the annoying water baths or cracking on top that comes with making a traditional cheesecake.<br />
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<b>Ingredients</b><br />
1 packet (340 g) <i>Maria</i> cookies<br />
2 Tbsp. sugar<br />
6 Tbsp. butter, melted<br />
<br />
1 14 oz. can <i>Lechera</i> (sweetened condensed milk)<br />
1 12 oz. can <i>Carnation Clavel </i>(evaporated milk)<br />
6 eggs<br />
2 8 oz. packages Philadelphia cream cheese<br />
1 tsp. vanilla extract<br />
1 1/2 Tbsp. fresh lime juice<br />
pinch of salt<br />
<br />
*makes 2 <i>pays</i>*<br />
<br />
<b>Directions</b><br />
<br />
1 - Crush the <i>Maria</i> cookies (with a rolling pin or in a blender) and mix the crumbs with the sugar and melted butter. Press the mixture evenly into 8-inch pie plates.<br />
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2 - Blend the lechera, carnation, eggs, cream cheese, vanilla, lime juice and salt together until creamy.<br />
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3 - Pour the cream cheese mixture into the pie crusts.<br />
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4 - Bake for 40 to 50 minutes at 350*.<br />
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5 - Enjoy! (Yes, that's all; it's that easy.)<br />
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<br />Guerritahttp://www.blogger.com/profile/15208514433520616163noreply@blogger.com4tag:blogger.com,1999:blog-4503759873078556418.post-59223658334966870292012-07-11T15:07:00.000-07:002012-07-11T15:07:58.932-07:00Ribs in Chile Seco<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha_652WM3Yr0A5oAiUg51YIRn58mmDQQvfktxynkzP79PA5rPjJypoE9maH9YfK6YgFnFRg-5yFc5MeYWpzsmTc_S87H4pOoxPkbGzci28riK3M_tDd1c4f0SdwCg6LTXVkphatK6RzM8/s1600/food+029.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha_652WM3Yr0A5oAiUg51YIRn58mmDQQvfktxynkzP79PA5rPjJypoE9maH9YfK6YgFnFRg-5yFc5MeYWpzsmTc_S87H4pOoxPkbGzci28riK3M_tDd1c4f0SdwCg6LTXVkphatK6RzM8/s320/food+029.JPG" width="320" /></a></div>
Memorial Day, 4th of July, summer is in full swing, and so is barbecue season. Burgers, steaks, ribs...well, here in Mexico, I might pass on the burgers and steaks, but I'll take some pork ribs in <i>chile seco</i>.<br />
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As I reviewed my blog history, I noticed that I had no pork, which is not an accurate reflection of Mexican cuisine, where pork head in <i>pozole</i>, pork cheek on tacos, and pork loin at Christmas are all so beloved, just to name a few. But, this dish is actually all about the sauce - a homemade, smoky sauce made from <i>chiles secos</i> (<i>chipotles</i>). Here, I cooked ribs in the sauce, but usually in my or my in-laws' house, it just gets stirred up with some mayonnaise and eaten with eggs, rice, sandwiches, etc.<br />
<b><br /></b><br />
<b>Ingredients</b><br />
15 chiles secos (dry chipotles)<br />
1 cup chicken stock<br />
1/4 onion<br />
3 cloves of garlic<br />
salt and pepper to taste<br />
oil for frying<br />
<br />
1 kg. (2 lbs.) pork ribs<br />
salt and pepper<br />
oil for frying<br />
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<b>Directions</b><br />
<br />
1 - Heat about three tablespoons of oil in a saute pan over a low flame and fry the chiles secos for about 3 minutes.<br />
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2 - Remove the chiles secos and put them in a bowl with the chicken stock for about 10 minutes (to soften them up).<br />
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3 - Put the chiles secos and chicken stock, onion, garlic, pepper and salt in a blender and blend until only slightly chunky. Set aside.<br />
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4 - Salt and pepper the ribs.<br />
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5 - Heat some oil in a saute pan again over a medium flame and fry the ribs, about 3 minutes on each side.<br />
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6 - Add the chile seco salsa, and turn down the heat. Simmer until the salsa's liquids evaporate and the salsa takes on a bit of a pasty texture.<br />
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7 - Serve with spaghetti (boiled with quartered onions and fried in margarine...it's how they do it down here, it's authentic!) or rice.<br />
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<br />Guerritahttp://www.blogger.com/profile/15208514433520616163noreply@blogger.com1tag:blogger.com,1999:blog-4503759873078556418.post-12857398029971598872012-06-27T17:47:00.001-07:002012-06-27T17:47:14.274-07:00Simple Salsa Verde<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqudCzCHobafxAT6TXxT4jOZ1nFBvk0o0gLyy1sEYyfiJF0gFWbX945Fw-6zHOKHjLy6AcUs-doNTPTa6w2ZRoVzENNspyt-5NhlkwphJLNsw4d6XvpbAuMZQ-twYe6aQ0a3bq-CZGscY/s1600/025.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqudCzCHobafxAT6TXxT4jOZ1nFBvk0o0gLyy1sEYyfiJF0gFWbX945Fw-6zHOKHjLy6AcUs-doNTPTa6w2ZRoVzENNspyt-5NhlkwphJLNsw4d6XvpbAuMZQ-twYe6aQ0a3bq-CZGscY/s320/025.JPG" width="320" /></a>I don't know if living in a place with incredible heat increases your resistance to food with incredible heat, but this spicy salsa is practically standard on every Veracruz table (that I've been to) for every meal. (I have never seen it in Mexico City, where I guess cooler heads and more cautious stomachs prevail in this temperate mountain region.) Ultimately, this simple salsa verde is a chile serrano puree. And it's delicious.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixjVLQGWgSmYdpDbNLzZvgCc6s5welv1lAYbFjVFPce05Dr5oPbihWH8sWpa46h11aV1PGYVvMY79P9DeFS6p-wIb3KU6bOCsS7sMaK7yQY_tf6n0yiHx-dDe1oZuYtGJtnStJ_F3uEYA/s1600/022.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixjVLQGWgSmYdpDbNLzZvgCc6s5welv1lAYbFjVFPce05Dr5oPbihWH8sWpa46h11aV1PGYVvMY79P9DeFS6p-wIb3KU6bOCsS7sMaK7yQY_tf6n0yiHx-dDe1oZuYtGJtnStJ_F3uEYA/s320/022.JPG" width="320" /></a></div>
And spicy, spicy, spicy. Ooh, boy. In my past 5 years as an honorary Mexican, my chile tolerance has steadily improved, but I wouldn't dare use more than a few drops of this salsa...and still usually make a scene (to the amusement of my in-laws). However, if you de-seed and vein, though still very spicy, this salsa verde will be perfectly delicious for a more sensitive stomach.<br />
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<b>Ingredients</b><br />
200 g chile serrano (like 20 chiles), de-seeded and veined<br />
6 large garlic cloves<br />
2 tsp. salt<br />
2 cups water<br />
oil for frying<br />
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<b>Directions</b><br />
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1 - In a non-stick pan (with maybe just a spritz of pam) over low heat, par-cook the chiles, about 10 minutes.<br />
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2 - Put the water, chiles, garlic and salt in a blender. Puree on high speed until smooth and creamy, about 3 to 4 minutes.<br />
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3 - While the chiles are blending, heat some oil in a pan over medium heat.<br />
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4 - When the chile puree is ready and the oil is nice and hot, pour in the chile puree (carefully; it will splatter). Turn the heat down. Fry the salsa on low heat for about 20 to 30 minutes.<br />
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5 - Enjoy on quesadillas, tostadas or empanadas (the most traditional uses, but go ahead and try it on anything).Guerritahttp://www.blogger.com/profile/15208514433520616163noreply@blogger.com1tag:blogger.com,1999:blog-4503759873078556418.post-35802637172350194152012-06-14T12:47:00.001-07:002012-06-14T20:15:22.461-07:00The Cheesy Review - Fritas, Quesadillas and Sincronizadas<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAFiTdvTSyhH_h9t7IUJAxjcQktbCqL64jzRwtIg0UnsBuh3m7cKAeYAq4f-1aQeifio-Bspj1fzXnVj4SKKP1mFT5vjsKJylHgnSKWzR0GHqf2s33jgu_524LCwM2yavzImgATwRY9Vc/s1600/015.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAFiTdvTSyhH_h9t7IUJAxjcQktbCqL64jzRwtIg0UnsBuh3m7cKAeYAq4f-1aQeifio-Bspj1fzXnVj4SKKP1mFT5vjsKJylHgnSKWzR0GHqf2s33jgu_524LCwM2yavzImgATwRY9Vc/s320/015.JPG" width="320" /></a></div>
<b><i><span style="font-size: large;"> Fritas</span></i></b> is short for <i>tortillas fritas</i>, or fried tortillas, and that's exactly what they are (fried <u><b><i>corn</i></b></u> tortillas, that is). Eaten mostly for dinner (remember in Mexico that lunch is the big meal and dinners are smaller), some slightly stale tortillas are commonly filled with cheese or mashed potatoes and are then lightly fried and simply served with salsa.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYrQu3Ix0BdHxfvqXd5hvgMN8DOGIvuwQtfBnofvtDxub4y3lYhjs1BV7x2bubh19I-HfGob1zxOltn3URbnRAQxA6f3eQamwoB_Z09PKyDFsYY_FJ8MmURKKBTYtAJDQgwkeVr3zkJUo/s1600/003.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYrQu3Ix0BdHxfvqXd5hvgMN8DOGIvuwQtfBnofvtDxub4y3lYhjs1BV7x2bubh19I-HfGob1zxOltn3URbnRAQxA6f3eQamwoB_Z09PKyDFsYY_FJ8MmURKKBTYtAJDQgwkeVr3zkJUo/s320/003.JPG" width="320" /></a></div>
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<b><i><span style="font-size: large;">Sincronizadas</span></i></b> are made from flour tortillas specifically and are truly a handheld snack - since they require no frying and get no salsa or any of the traditional garnishes. Just heated through on a <i>comal</i>, the most popular option (and even available in some stateside delis in the right neighborhoods) is ham and cheese.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZpYRN-TNAXbgOqA3HoL40Sk6ZiD7mNBgXJ-_ZWTA_MahfbE7efom3g4hQ02YLvJXwfOqt4pYi94WxxbsrWs8wRI_f-_32Yl_o8sbUvH066lUTg0u6WJA0FgVZxgUOgspUxlbvZjEnxt4/s1600/022.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZpYRN-TNAXbgOqA3HoL40Sk6ZiD7mNBgXJ-_ZWTA_MahfbE7efom3g4hQ02YLvJXwfOqt4pYi94WxxbsrWs8wRI_f-_32Yl_o8sbUvH066lUTg0u6WJA0FgVZxgUOgspUxlbvZjEnxt4/s320/022.JPG" width="320" /></a></div>
<span style="font-size: large;"><b><i>Quesadillas</i></b></span> are not made from tortillas here in Mexico; they are made from corn <i>masa </i>(the same kind from which you would also make tortillas) and are enjoyed as a meal, whether in the home or on the street. They are stuffed with cheese and meat or vegetables and can then be topped with salsa, more cheese, lettuce, cream, etc... (that's what makes them meals).<br />
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<span style="font-size: large;">Any questions?</span></div>
<span id="goog_19863168"></span><span id="goog_19863169"></span>Guerritahttp://www.blogger.com/profile/15208514433520616163noreply@blogger.com1tag:blogger.com,1999:blog-4503759873078556418.post-8163319213355004512012-06-06T17:00:00.000-07:002012-06-06T17:00:12.523-07:00Quesadillas<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Ps9qIv2YIBZThVp76WZxe_l0QsK171ICmwa_taCMgFe3P6IQOMZjDGeAK8OjsCNhs4QJwz3Ny4nmKABkdTOsbroE6FCMV_rlhbNUk7tWimLC3vbx3V-nwh41USwEcSF1-jaWhr3StwU/s1600/022.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Ps9qIv2YIBZThVp76WZxe_l0QsK171ICmwa_taCMgFe3P6IQOMZjDGeAK8OjsCNhs4QJwz3Ny4nmKABkdTOsbroE6FCMV_rlhbNUk7tWimLC3vbx3V-nwh41USwEcSF1-jaWhr3StwU/s320/022.JPG" width="320" /></a>Authentic Mexican <i>quesadillas</i> - not what you were expecting, are they? Unlike what we generally refer to as <i>quesadillas </i>in the US, these are exactly the type of <i>quesadillas</i> that you find handmade from masa and sold by street vendors in Mexico City. (Well, not exactly, I'm still a novice <i>quesadilla</i> maker, so the ones you buy from professionals will be rounder, more uniform, and quite a bit prettier.)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihpD__VQXvZZgjK3FTbFdMimGCu4ZS234zrvMMAEmVjgyztkUN6eNCGEg76v8iDXOzQ6Y-fnnIttX8-AOObQJNuHVQOiDynppD2w94Ypy4seKKrSA4GuVsr4GGUcAkeakN8p1Kwt49n3A/s1600/026.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihpD__VQXvZZgjK3FTbFdMimGCu4ZS234zrvMMAEmVjgyztkUN6eNCGEg76v8iDXOzQ6Y-fnnIttX8-AOObQJNuHVQOiDynppD2w94Ypy4seKKrSA4GuVsr4GGUcAkeakN8p1Kwt49n3A/s320/026.JPG" width="320" /></a>Of the cheesy <i>antojitos</i> I've posted about over the past month, <i>quesadillas</i> are the only ones really considered a meal. The dough is thicker and must be made from the more substantial yellow <i>masa</i>. In addition to cheese, other fillings like<i> longaniza</i> (my personal favorite), mushrooms like <i>huitlacoche</i> (Mexico City's personal favorite), and <i>picadillo</i> can be stuffed into the folded dough, among other things. Fill the remaining space inside with the usual garnish suspects of lettuce, <i>crema</i>, <i>queso fresco</i> and of course salsa, and just two will leave you completely stuffed (although, you will still try to force the third one down, just because it's so delicious).<br />
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<b>Ingredients</b><br />
1 kilo yellow <i>masa</i><br />
1 Tbsp. salt<br />
2 cups <i>queso de hebra</i>, shredded (or any good Mexican melting cheese, grated)<br />
1/2 pound (200 g)<i> longaniza</i>, cooked and crumbled<br />
oil for frying<br />
salsa verde<br />
shredded lettuce<br />
<i>media crema</i> (or sour cream)<br />
<i>queso fresco</i>, crumbled<br />
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<b>Directions</b><br />
<br />
1 - Add the salt to the <i>masa</i> and knead well, for about 10 minutes, until the dough is smooth and workable.<br />
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2 - Divide the <i>masa</i> into clumps slightly smaller than tennis balls. Roll them into smooth balls with no cracks (like if you were building a snowman with play-doh).<br />
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3 - Put the dough in between 2 sheets of plastic (we cut circles out of a ziploc bag, and it works very well for us). Begin to flatten the dough ball and stretch it into a large, flat circle. If you are good, use the palm of your hand; if you want to be faster, just use a rolling pin. In the end, you should have a very large disc of <i>masa</i> that is about the thickness of a quarter.<br />
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4 - Heat the <i>masa</i> disc on a <i>comal</i> (or griddle) over low heat for about 2 minutes on each side. You want it to cook, but not get crispy or take on color because it still needs to pliable enough to fold without breaking.<br />
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5 - Add about a tablespoon of vegetable oil to a large skillet over low heat.<br />
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6 - Once the oil is hot, add the <i>masa</i>. Cook for about 30 seconds on one side, and then flip it over. Add some cheese,<i> longaniza</i>, and some more cheese onto one half of the <i>masa</i> disk and fold the other side over the filling.<br />
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7 - Fry over low heat for about 2 - 3 minutes on each side, until the cheese is melted and the <i>masa</i> begins to take on color.<br />
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8 - Drain on a paper towel.<br />
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9 - Repeat Steps 3 to 8 until you have no more <i>masa</i>.<br />
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9 - Stuff the inside with the salsa verde, lettuce, <i>crema,</i> and <i>queso fresco</i>.<br />
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10 - Enjoy!Guerritahttp://www.blogger.com/profile/15208514433520616163noreply@blogger.com0tag:blogger.com,1999:blog-4503759873078556418.post-18419823104216830372012-05-31T16:50:00.000-07:002012-05-31T16:50:36.071-07:00Sincronizadas<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9vkuNUZS43QYgtHtRx28dHhs49NxndRH8gIqyMyTPS6R7N69JHlG-4tf_zJ695a2KvSYZ30sWd9MDs3yvPL5kBMfsIkDi8DGQBir4MR_RK2CK0vPuOVjHqL48ICGJ2AVaO2i2eCahb_I/s1600/004.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9vkuNUZS43QYgtHtRx28dHhs49NxndRH8gIqyMyTPS6R7N69JHlG-4tf_zJ695a2KvSYZ30sWd9MDs3yvPL5kBMfsIkDi8DGQBir4MR_RK2CK0vPuOVjHqL48ICGJ2AVaO2i2eCahb_I/s320/004.JPG" width="320" /></a> In a lot of delis at Queens, you can get freshly sliced meats and cheeses, sandwiches, and the Mexican snack of <i>sincronizadas, </i>of course. (It is Queens, after all.) A <i>sincronizada</i> is just like a warm Mexican ham and cheese sandwich, and I've been fortunate to enjoy them in Queens, and I continue to snack on them in Mexico, at home and on the street.<br />
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A <i>sincronizada</i>, at its most basic, is a flour tortilla with cheese, usually <i>queso de hebra</i>. (I think that most people in the US would consider this a <i>quesadilla</i> - not here though...To be continued.) Ham is usually added, and the whole thing is thrown on the <i>comal</i> to heat up the tortilla and melt the cheese. These are meant to be handheld snacks, so salsa and garnishes do not generally accompany them. Great, great, great for kids for lunch (and even easier to make than a ham sandwich).<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC7BLrr7vaJOVEoX63lwLUug948H4sEJyh-I4YieHjQ2n79znzzzgpSf8fiYlnCVqlt9KXhT5DqJlf0toLnuBJmMoHXviBh2psBASHWOXJgv_j0vld1fGa-qcSiN5sBlTvB4YH5tMoEM4/s1600/002.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC7BLrr7vaJOVEoX63lwLUug948H4sEJyh-I4YieHjQ2n79znzzzgpSf8fiYlnCVqlt9KXhT5DqJlf0toLnuBJmMoHXviBh2psBASHWOXJgv_j0vld1fGa-qcSiN5sBlTvB4YH5tMoEM4/s320/002.JPG" width="320" /></a><br />
<b>Ingredients</b><br />
flour tortillas<br />
sliced ham<br />
<i>queso de hebra</i> (or any cheese you like), shredded or grated<br />
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<b>Directions</b><br />
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1 - Heat a <i>comal</i> (griddle or frying pan) over low heat.<br />
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2 - Place the tortilla on the <i>comal</i> for 10 seconds. Flip it over.<br />
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3 - Cover one half entirely with cheese, put some ham on top, and then sprinkle on some more cheese over the ham.<br />
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4 - Cook until both sides have the slightest bit of browning and the cheese is melted.<br />
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5 - Enjoy!Guerritahttp://www.blogger.com/profile/15208514433520616163noreply@blogger.com0tag:blogger.com,1999:blog-4503759873078556418.post-57930370736124274332012-05-23T17:19:00.001-07:002012-05-28T13:12:42.974-07:00Fritas<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkOsu1JTuBA8clHUXWELlxin1AnxPqwihDPpY7W0nRbu7U4Tg3bbjdG2GIEgBSZKpNuu6cDkBM_CiLY5yyJUg716olUt-PNSvZjj0wWKHQ0_ODBNYTGYjWvIeZy4c1j_rXrFbFlNcFHNY/s1600/012.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="fritas quesadillas" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkOsu1JTuBA8clHUXWELlxin1AnxPqwihDPpY7W0nRbu7U4Tg3bbjdG2GIEgBSZKpNuu6cDkBM_CiLY5yyJUg716olUt-PNSvZjj0wWKHQ0_ODBNYTGYjWvIeZy4c1j_rXrFbFlNcFHNY/s320/012.JPG" width="320" /></a></div><br />
In the United States, when bread goes stale, we have back-up plans to put that bread to use. If it's gone really stale, french toast is the best option, but when it's just starting to get hard, sure, maybe we don't want a fresh ham and cheese or egg salad sandwich, but a grilled cheese or some toast will work just fine.<br />
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The same theory applies to corn tortillas. When tortillas get really old and stale, we fry them up crisp in a lot of oil and make <i>tostadas</i> or <i>cacalas</i> for <i>chilaquiles</i>. However, when they're just starting to turn, and are just at that point when you don't want to eat them fresh anymore but are still pliable, there is a different set of options, and my favorite is the<i> frita</i>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9PxhcOVw8szLUvs5ZztPgdKOyqlspXXIocGS0iFvVOYf_UT1QfnhCcizka1Bix56m-p5voSlp_MESf5PB03YLjHKZf65AXFMa2NJOQ35Z-4Fkw1z7FFn-rUqXknoO_vsZWyC3EFXSOyk/s1600/004.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="fritas quesadillas" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9PxhcOVw8szLUvs5ZztPgdKOyqlspXXIocGS0iFvVOYf_UT1QfnhCcizka1Bix56m-p5voSlp_MESf5PB03YLjHKZf65AXFMa2NJOQ35Z-4Fkw1z7FFn-rUqXknoO_vsZWyC3EFXSOyk/s320/004.JPG" width="320" /></a><i>Fritas</i>, short for <i>tortillas fritas</i> (fried tortillas), are just that. Corn tortillas folded frequently over a white cheese or mashed potato filling are fried in a tiny bit of oil. With just a simple salsa side, <i>fritas</i> are super easy to throw together and ideal for late night snacking.<br />
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<b>Ingredients</b><br />
slightly old corn tortillas<br />
white melting cheese (<i>queso asadero, queso de hebra</i>, or Monterrey Jack), shredded or grated<br />
oil for frying<br />
salsa<br />
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<b>Directions</b><br />
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1 - Heat a teaspoon of oil in a small saute pan over medium low heat.<br />
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2 - Put the tortilla in the saute pan and cook on one side for about 30 seconds.<br />
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3 - Flip the tortilla. Put a fair amount of cheese (or a scoop of mashed potatoes, if that's what you decide) on one side. Fold the other side over the cheese.<br />
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4 - Continue to cook until the cheese is melted and the tortilla is just crisping. Repeat with as many tortillas as you want (which will be a lot - I have like 6...for a snack).<br />
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5 - Enjoy with just a simple salsa on the side for dipping.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvHdU7gu4LXBEuzFszsDmu5nmQkCHbPsnWz7Ubk4MZ-rOnIKE8Ik7GuuMUYDj6EJVT_MLJcjbDmNFFun_cseXhTJ823C9UQ1rjDkgwvLX1BRCjLALum4-IQfWVbgZnIST69qFZPg6NIWs/s1600/015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="fritas quesadillas" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvHdU7gu4LXBEuzFszsDmu5nmQkCHbPsnWz7Ubk4MZ-rOnIKE8Ik7GuuMUYDj6EJVT_MLJcjbDmNFFun_cseXhTJ823C9UQ1rjDkgwvLX1BRCjLALum4-IQfWVbgZnIST69qFZPg6NIWs/s400/015.JPG" width="400" /></a></div>Guerritahttp://www.blogger.com/profile/15208514433520616163noreply@blogger.com0tag:blogger.com,1999:blog-4503759873078556418.post-67018559200864254042012-05-16T10:33:00.014-07:002012-05-28T13:11:20.073-07:00Cebollin<div class="separator" style="clear: both; text-align: center;"></div><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0mKIZ9wonqF_09DyVi_TfXwaZIsUc-pEhEvkGH_3wOBCZy_-Rstia5HVeixBiVlc2jUoOVW-lSlQBPYvmmY7doWomw5yckjLVbZwzE8ksjmTeDla_ULorpaKsJd19TTSi0xsz1qJ1Xcw/s1600/Food+012+(2).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="cebollin" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0mKIZ9wonqF_09DyVi_TfXwaZIsUc-pEhEvkGH_3wOBCZy_-Rstia5HVeixBiVlc2jUoOVW-lSlQBPYvmmY7doWomw5yckjLVbZwzE8ksjmTeDla_ULorpaKsJd19TTSi0xsz1qJ1Xcw/s320/Food+012+(2).JPG" width="320" /></a>Be it a barbecue at home or a stop at the <i>taqueria</i>, these <i>cebollin</i> (or <i>cebollita</i>), or small onions either way, are standard accompaniments for meat in Mexico. While these extra sweet onions are readily available throughout this country, I've been unsuccessful finding them in the U.S., outside of a few Mexican groceries in Queens. So, for everyone else, you may just have to search out the most bulbous scallions you can find to give that extra authentic flair to your <i>Cinco de Mayo</i> BBQ or your middle of the week taco night.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGWi7rW8rg5UTCFKnmQutmSjfY0o8pTCT32Oj052d4blUmESYyVy3t9t8nB2OT_scN3Ip0Gk05JM_qoZfXAoLQ1oM35bQt44SFWYeP5cg1u1aivZ8wR7meK9apf0zPUnj5huDiFgUZSEc/s1600/004.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="cebollin" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGWi7rW8rg5UTCFKnmQutmSjfY0o8pTCT32Oj052d4blUmESYyVy3t9t8nB2OT_scN3Ip0Gk05JM_qoZfXAoLQ1oM35bQt44SFWYeP5cg1u1aivZ8wR7meK9apf0zPUnj5huDiFgUZSEc/s320/004.JPG" width="320" /></a><br />
<b>Ingredients</b><br />
1 bunch of cebollin (or scallions)<br />
1 Tbsp. oil<br />
salt to taste<br />
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<b>Directions</b><br />
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1 - Cut the tips of the green ends and any roots off of the <i>cebollin</i>.<br />
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2 - Rub oil over all of the bulbs. Sprinkle some salt on top, and rub the salt and oil evenly over all of the bulbs again (with your fingers...or with a brush, if you're fancy).<br />
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3 - On a grill, griddle, or saute pan over medium heat, cook the onions for about 3-4 minutes on each side. (I know the bulbs are round and have no sides, but the point is just brown it all around.)<br />
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4 - Serve alongside some corn tortilla tacos or steaks and <i>pico de gallo</i> at a barbecue. (But do not eat the green part, just a heads up.)Guerritahttp://www.blogger.com/profile/15208514433520616163noreply@blogger.com0tag:blogger.com,1999:blog-4503759873078556418.post-19557341719362484822012-05-10T11:18:00.001-07:002012-05-28T13:10:27.188-07:00Tortas - Take 2<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibFmJDaDHfZo4O4LjD800VBdbhgSltg4copip0WxBtpvfeHHffWtM3rEWcloY8iWWh5jJWNZAGQM16KUBMouhbcFciloAtYQXj-s_zpzIZdTwbWJdZ9BZ0wzmfJEhRPdCBNjohYsDkyHI/s1600/005.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="tortas" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibFmJDaDHfZo4O4LjD800VBdbhgSltg4copip0WxBtpvfeHHffWtM3rEWcloY8iWWh5jJWNZAGQM16KUBMouhbcFciloAtYQXj-s_zpzIZdTwbWJdZ9BZ0wzmfJEhRPdCBNjohYsDkyHI/s320/005.JPG" width="320" /></a></div>A while a back ago, I gave you a good look at traditional Mexican <i>tortas</i> - so full of a variety of meats, cheeses and vegetables that they often stand 4-6 inches high. Now, these are the other kind, smaller but cheaper, I refer to these as <i>taqueria tortas</i>.<br />
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As you may have guessed from the name, these sandwiches have everything that you would get on a tortilla if you were eating a taco, except it's now all on a <i>bolillo</i> (roll). There's the traditional taco toppings of cilantro and onion, with salsa and lime juice to taste, and the small pieces of meat, which at a <i>taqueria</i> is usually <i>al pastor</i>, but at home, <i>longaniza</i> (or chorizo) is best.<br />
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This type of <i>torta</i> may not be as pretty, giant, or complex as the other type, but if my 12-year-old nephew likes it (who only really likes to eat lettuce with lime juice and salt), then it's sure to please anyone.<br />
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<b>Ingredients</b><br />
4 <i>bolillos</i> (or kaiser rolls)<br />
2 Tbsp. butter<br />
2 Tbsp. mayonnaise<br />
1 lb (1/2 kilo) <i>longaniza</i> (or chorizo)<br />
1/2 lb. (200g) white melting cheese<br />
1 small onion, finely chopped<br />
1 bunch cilantro, finely chopped<br />
1 cup salsa verde<br />
1 lime, cut into wedges<br />
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<b>Directions</b><br />
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1 - Heat a small amount of oil (1 tsp.) in a saute pan over medium heat.<br />
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2 - Remove the<i> longaniza</i> from it's casing, and saute, breaking up the <i>longaniza</i> into small pieces with a wooden spoon (think ground beef). Cook for about 10 minutes.<br />
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3 - Butter and lightly toast all of the <i>bolillo</i>s. Add the cheese to one side and let the heat of the <i>bolillo</i> slightly melt the cheese.<br />
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4 - Put mayonnaise on the other side. Add scoops of <i>longaniza</i> until it covers the bottom piece of bread. Top with the raw onion, cilantro, salsa and lime juice (to taste), and finish it off with the cheesy top piece.<br />
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5 - Enjoy hot, and for an authentic <i>taqueria</i> experience, serve up some sauteed or grilled <i>cebollin</i> on the side.Guerritahttp://www.blogger.com/profile/15208514433520616163noreply@blogger.com0tag:blogger.com,1999:blog-4503759873078556418.post-68765228146572680372012-05-05T09:24:00.000-07:002012-05-05T09:24:46.400-07:00Cinco de Mayo<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIslTr5HVbZDFCbdVtEWEmKNUH-rZj4s7hu2HPH4xDHw0BCbZaHAv8ySrp0tWfJ0R4-QhYBNKr9DnuJ2-XWOpYxk_E31-3f8eGp42FI5KdPJ7WU_O2ytraVCAsjkxczWAzYqbkp7sgGb4/s1600/006.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIslTr5HVbZDFCbdVtEWEmKNUH-rZj4s7hu2HPH4xDHw0BCbZaHAv8ySrp0tWfJ0R4-QhYBNKr9DnuJ2-XWOpYxk_E31-3f8eGp42FI5KdPJ7WU_O2ytraVCAsjkxczWAzYqbkp7sgGb4/s320/006.JPG" width="320" /></a>A common misconception, <i>Cinco de Mayo</i> is not just like Mexican Fourth of July. Mexican Independence Day is September 16th, so what is May 5th all about? On May 5th, 1862, the Mexican forces in Puebla won an unlikely victory against the invading French forces, turning them back...briefly, but it was a symbolic victory that the people of the state of Puebla still cherish and celebrate annually. However, even here in Mexico City, where there are massive numbers of people from all 31 states, especially from neighbor to the east, Puebla, nothing is done to celebrate (and this is the 150th anniversary - the sesquicentennial - so you would think something).<br />
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Is it ironic that a holiday that is so associated with Mexico in the United States is only celebrated in 1/31 of the country, or just weird? What is a great excuse to drink Mexican beer in the United States is also just a great reason to drink Mexican beer here, as well. Even the PubliMetro (the free newspaper in DF) said as much, writing that May is a month full of holidays, the month when mothers (Mother's Day), workers (Labor Day), and <i>borrachos</i>, or drunks, (Cinco de Mayo) get to celebrate.<br />
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While I myself don't drink, I suppose that beer is probably a part of a culture and cuisine as much as any other drink, like <i>horchata</i> or<i> tepache</i>. Tecate, Sol, XX, Indio, Modelo and Corona are the big brands down here, and I hear that Mexican beer is the cheapest of all beers over there, so enjoy a Mexican beer today and celebrate the defeat of the French (in one battle) in Puebla. Viva!Guerritahttp://www.blogger.com/profile/15208514433520616163noreply@blogger.com0tag:blogger.com,1999:blog-4503759873078556418.post-5559391689105865092012-05-01T12:31:00.001-07:002012-05-28T13:09:38.210-07:00Strawberry Licuados<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf8qKHHu2NKDv8kz7oAJO7mOwl3RPZNjDeyVRbqb3H4R3UMzQIQOxv6VwBIS2etl0SVVgicla0HWUICVz493jLgMeyzdmFkIEZps3l61gmBGABvJEzcdrVypG9KAgFbLVgg8xVvAAl3Hk/s1600/005.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="licuado" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf8qKHHu2NKDv8kz7oAJO7mOwl3RPZNjDeyVRbqb3H4R3UMzQIQOxv6VwBIS2etl0SVVgicla0HWUICVz493jLgMeyzdmFkIEZps3l61gmBGABvJEzcdrVypG9KAgFbLVgg8xVvAAl3Hk/s320/005.JPG" width="320" /></a></div>Although banana<i> licuados</i> are the most common variety (a fact influenced by financial motives - like many things in Mexican cuisine), most people would considerate a<i> licuado </i>made of strawberries a special treat for a lucky day. Ours was decided by a stop at the <i>Cuatro Caminos</i> subway station while running errands, where there is a regular strawberry vendor hawking his goods for 10 pesos/kilo (a steal for strawberries)!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPzJLSt_xJ5DY7Ul996D4L53kNsmwn1dzjs0DG6Cgtg6BiJxbT1j5uamX9tFM3wTXDQ-dsXu4wGf4dsCJUCZhvu5JbR-fNEoNp-C8BcFE8EqRKscmb_PlBHyFYxdZrVfRcJ6cB9L0PhHg/s1600/007.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPzJLSt_xJ5DY7Ul996D4L53kNsmwn1dzjs0DG6Cgtg6BiJxbT1j5uamX9tFM3wTXDQ-dsXu4wGf4dsCJUCZhvu5JbR-fNEoNp-C8BcFE8EqRKscmb_PlBHyFYxdZrVfRcJ6cB9L0PhHg/s320/007.JPG" width="320" /></a></div>The basic formula for making a<i> licuado</i> stays generally the same, no matter what the fruit. The quantity of milk and ice and the procedures will be constant, but the amount of fruit and sugar may vary. For a strawberry<i> licuado</i>, you will want 400 g of strawberries and 3 tablespoons of sugar for 500g whole milk and 4 ice cubes for a thick, creamy, cool treat (which is more apt as dessert than breakfast, in contrast to the banana one).Guerritahttp://www.blogger.com/profile/15208514433520616163noreply@blogger.com0tag:blogger.com,1999:blog-4503759873078556418.post-54275419591508356182012-04-25T04:25:00.016-07:002012-05-28T13:07:57.227-07:00Licuados - Banana Breakfast Shakes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcpD_aM60hWGtjtHQkXst4S16JCn4Bdzw7Vw06G50Y9nLlGqdw1mV_JJDI2PPp9rhJwv6Z0Uadm2it3d3zVLbu4MhXedJxmFX2ytxFOw-x0hwHb6s7wEPebeMIq714zNKyxeEgXO3Uuk8/s1600/007.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="licuados" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcpD_aM60hWGtjtHQkXst4S16JCn4Bdzw7Vw06G50Y9nLlGqdw1mV_JJDI2PPp9rhJwv6Z0Uadm2it3d3zVLbu4MhXedJxmFX2ytxFOw-x0hwHb6s7wEPebeMIq714zNKyxeEgXO3Uuk8/s320/007.JPG" width="240" /></a></div>When I go into whatever Mexican City office I'm teaching class in every morning, I always see the same break room staples - a water cooler, a coffee pot, and a blender. A blender? Yes, of course, because one of the most beloved breakfasts (and most beloved drinks) here is the <i>licuado</i> - a cold, thick, fruity shake. A <i>licaudo</i>, called such because it is made in a <i>licuadora</i> (blender), is translated as milkshake, but this is misleading because there is no ice cream. On the other hand, it's also quite apt because it is literally shaken milk.<br />
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Forget about diet shakes for breakfast. Here, people blend ice, whole milk and fruit to make a homemade breakfast shake for kids and parents on-the-go. The most popular fruit is bananas, but any fruit can be blended in, and some people even include oats and eggs to give themselves a more complete breakfast.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2uPrWjLXG1J3L9DzQr9TSy1VqnIOZNen6zzOlegiFaMUPU9CDFn9vyCv6_iWERZ1wLjuUI_JRX6CMUHYU2fr0Hs0uc4XrNxxxNh07dpz5UiF8piWJ2gKmSYY3wuIZtUicYTZxfTEHPhU/s1600/008.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2uPrWjLXG1J3L9DzQr9TSy1VqnIOZNen6zzOlegiFaMUPU9CDFn9vyCv6_iWERZ1wLjuUI_JRX6CMUHYU2fr0Hs0uc4XrNxxxNh07dpz5UiF8piWJ2gKmSYY3wuIZtUicYTZxfTEHPhU/s320/008.JPG" width="320" /></a>I have discussed my dislike for fruit before, but the ways that some fruits are being prepared here are really making me change my mind.<br />
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<b>Ingredients</b><br />
500 g whole milk (2 1/2 cups)<br />
3 bananas<br />
2 Tbsp. sugar<br />
4-5 ice cubes<br />
1/2 teaspoon vanilla (optional)<br />
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<b>Directions</b><br />
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1 - Put milk, bananas, ice, sugar, and vanilla (if using) into a blender.<br />
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2 - Pulse on low speed 5-6 times. Then, blend on the highest speed for at least 30 seconds to let it get really frothy.<br />
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3 - Drink your<i> licuado</i> immediately (or else the frothiness from blending will become flat).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsdW0O47wOiLekMxdRiSd_b6fnKcNOCfQphqvuRW60iOVFvoCiVMnfWunVlEGDR1BKGIi-qP6yfcjVLyvfzejW0AqzI7x7oMRC0DBmSGGQqeKIDef_1CzBJt4xOzJZZBmfwPLD3oY9g0E/s1600/014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsdW0O47wOiLekMxdRiSd_b6fnKcNOCfQphqvuRW60iOVFvoCiVMnfWunVlEGDR1BKGIi-qP6yfcjVLyvfzejW0AqzI7x7oMRC0DBmSGGQqeKIDef_1CzBJt4xOzJZZBmfwPLD3oY9g0E/s320/014.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>Guerritahttp://www.blogger.com/profile/15208514433520616163noreply@blogger.com1tag:blogger.com,1999:blog-4503759873078556418.post-52845220864662070002012-04-11T20:25:00.001-07:002012-04-13T14:42:42.505-07:00Flor de Calabaza (Squash Flower)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_YClJV5LG1n9dnQoTtXZwgYIWxQ1_8x1Q-YE2HoZo4V5akrWbm1HajHUho55USs3bXPmSl8OXtbEfFq219aQNvzw5x-KyRcguhwmIiloWbqeueQLMe-EtZ_gPIXOkY-ALggapHOE1kCA/s1600/003.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="squash flower flor de calabaza" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_YClJV5LG1n9dnQoTtXZwgYIWxQ1_8x1Q-YE2HoZo4V5akrWbm1HajHUho55USs3bXPmSl8OXtbEfFq219aQNvzw5x-KyRcguhwmIiloWbqeueQLMe-EtZ_gPIXOkY-ALggapHOE1kCA/s320/003.JPG" width="320" /></a></div>Or pumpkin flower? Or zucchini flower? The Spanish language does not really specify, and while I had always believed they were pumpkin flowers (because of the orange), my source (Rick Bayless's <i>Authentic Mexican</i> glossary) does indeed say that they are called squash flowers in English.<br />
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The flavor is similar to the vegetable from which it comes, and these flowers are found in a variety of Mexican dishes, though I have usually seen them in soups or, most commonly, <i>quesadillas</i>. I have never actually seen them in the United States, but<i> flor de calabaza quesadillas</i> are often the daily special at lots of Mexican restaurants in Queens (so you must be able to get them somewhere).<br />
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To use fresh <i>flor de calabaza</i>, there's a bit of prep work involved. You must first clean them of course. Then, remove the woody stems and the center from the flowers (my biology lessons and internet are failing me - stamens? pistils?). If you want to make them into the oh-so-beloved <i>quesadillas</i>, the <i>flores</i> get sliced and fried with onions, chile, tomato and garlic to become the filling.<br />
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Mexican culture and cuisine is overwhelmingly carnivorous, so when my uncle-in-law told me that the best thing he had ever eaten was a <i>flor de calabaza quesadilla</i> that he bought on the side of the road in some pueblo in Veracruz, well, that says a lot about the flavor of this little flower.Guerritahttp://www.blogger.com/profile/15208514433520616163noreply@blogger.com0tag:blogger.com,1999:blog-4503759873078556418.post-12076230311610135072012-04-04T18:14:00.001-07:002012-04-13T14:39:51.828-07:00Milanesa Tortas<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9qI2efvMzopM2ZqQoF_mfFmV1NZkHuDCt0brwyo7JuMNzL8xPt-N5asQtcjka-w144Pd22hgvtbPa_ZoZ1zdLOYTgP-dtL1JYfmY0cfk0rzT9iEFHKRu5hmtivn6Z-vV33YERSt3I8_w/s1600/food+021.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="milanesa tortas" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9qI2efvMzopM2ZqQoF_mfFmV1NZkHuDCt0brwyo7JuMNzL8xPt-N5asQtcjka-w144Pd22hgvtbPa_ZoZ1zdLOYTgP-dtL1JYfmY0cfk0rzT9iEFHKRu5hmtivn6Z-vV33YERSt3I8_w/s320/food+021.JPG" width="320" /></a></div>As a child, I always hated "Sandwich Night"; a few slices of cold cuts and some American cheese on a kaiser roll never really piqued my culinary interest. And while I have yielded on the cold cuts a bit in my culinary maturity (which would have happened a long time ago if my parents had involved roast beef and swiss cheese in the equation), the Mexican option of the "<i>milanesa</i>" sandwich has really changed my attitude towards sandwiches in general.<br />
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"<i>Milanesa</i>" is the term used to refer to a very thin piece of meat (any kind, beef, pork, chicken, etc..) that is breaded and fried (schnitzel, according to the dictionary). <i>Milanesa</i> beef or pork is most popular in the <i>torta</i> carts, and these are "<i>torta</i> cart" style of <i>tortas</i> (vs. "<i>taqueria"</i> style <i>torta</i>", which I will save for another day). That means more vegetable toppings, whole pieces of meat, and refried beans.<br />
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<b>Ingredients</b><br />
4 pork cutlets, pounded super thin and flat<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikpHM3Uuk3PI4ox-N2ja4M8ByCCzX_8EYuO7w3DoFq07jnrYirqZ2DQqMNGN5MhcMvbErCYSz2pUHc0YXKMqBQrvTJXR65SY8MXFT-YXxTkDo73bSMXIqc73sNLOx7qTtF8W_eKibrdM0/s1600/food+026.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="milanesa tortas" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikpHM3Uuk3PI4ox-N2ja4M8ByCCzX_8EYuO7w3DoFq07jnrYirqZ2DQqMNGN5MhcMvbErCYSz2pUHc0YXKMqBQrvTJXR65SY8MXFT-YXxTkDo73bSMXIqc73sNLOx7qTtF8W_eKibrdM0/s320/food+026.JPG" width="320" /></a>1 cup flour<br />
1 egg<br />
1 cup breadcrumbs (or Panko, if you like to be trendy)<br />
salt and pepper<br />
oil for frying<br />
4 <i>bolillos</i> (or kaiser rolls, I guess) <br />
butter<br />
mayonnaise<br />
1 cup refried beans<br />
1/2 pound of quesillo (or any mild white melting cheese), sliced or shredded<br />
1 tomato, sliced<br />
1 avocado, sliced<br />
1 red onion, sliced<br />
1 can of <i>chiles chipotles</i> or jalapenos in vinegar<br />
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<b>Directions</b><br />
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1 - Fry up your <i>milanesas</i>. Fill three shallow dishes with the flour, egg, and breadcrumbs, respectively, all seasoned to taste. Heat a half an inch of oil in a large skillet over medium heat. Dip the pork in the flour, then the egg, then the breadcrumbs. Cover completely. Fry the <i>milanesas</i> for about 4 to 5 minutes on each side. Set aside.<br />
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2 - Fold/cut <i>milanesas</i> into sandwich size/shape pieces. Return each <i>milanesa</i> stack to a dry skillet over low heat. Place the cheese on top and cover the pan with foil to melt the cheese. Turn the heat off after a minute or so, and let the cheese keep melting.<br />
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3 - The rest is pretty much <i>al gusto</i>, but a complete sandwich (in my home) would have the <i>bolillo</i> toasted with a bit of butter; a smear of refried beans on one half and a smear of mayo on the other; a row of sliced onions, the meat and cheese; topped with tomatoes, avocados, and the <i>chiles</i> of your choice (but not both).<br />
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4 - The best way to do "<i>Torta</i> Night" is to set it up buffet style and let everyone put as much or as little of each of the toppings as they like, and then truly enjoy their <i>torta milanesa</i>.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUataB-0ENzKsKsMcf3AoPhGAqHzVUgy5hZhfbBoODbsW-1vaEY4q9owNDte7K4LL5KYAw_PlZT0c_-32bRb8Mb0-boLLPfuHO2r5a5XaqvRjaBg5roWgHQU5nuTCsvO8ibT3d1IykfGc/s1600/food+027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="milanesa tortas" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUataB-0ENzKsKsMcf3AoPhGAqHzVUgy5hZhfbBoODbsW-1vaEY4q9owNDte7K4LL5KYAw_PlZT0c_-32bRb8Mb0-boLLPfuHO2r5a5XaqvRjaBg5roWgHQU5nuTCsvO8ibT3d1IykfGc/s400/food+027.JPG" width="400" /></a></div><br />
PS - These have nothing to do with Milan; I have no idea why they are called that.<br />
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</div>Guerritahttp://www.blogger.com/profile/15208514433520616163noreply@blogger.com0tag:blogger.com,1999:blog-4503759873078556418.post-71023823367624979432012-03-29T02:55:00.001-07:002012-04-13T14:37:08.009-07:00Mexican Rice<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSrbFi4EX6QjoKxsVOdG2JgXc-nChhU1QCSJOUvdrUP-CY8nI5RnzAnxr6g-oQZwq24_467Lb_rzdmuyiTZgMIgOiVxgQGyFqyQH2OPbtUTSHb2naEYmWDdV5MxurCQZ_HxvLg7rXMh5U/s1600/010.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="mexican rice" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSrbFi4EX6QjoKxsVOdG2JgXc-nChhU1QCSJOUvdrUP-CY8nI5RnzAnxr6g-oQZwq24_467Lb_rzdmuyiTZgMIgOiVxgQGyFqyQH2OPbtUTSHb2naEYmWDdV5MxurCQZ_HxvLg7rXMh5U/s320/010.JPG" width="320" /></a></div><span style="font-family: inherit;">Rice and pasta, known as <i>sopas</i>, are standard side dishes here in Mexico, and they are usually kept pretty simple - margarine, onion, or pureed tomatoes, usually. In all the meals that I have eaten and then all that I have made, there is a clear pattern in which rice goes with which meal. Simple white onion rice goes with <i>chile seco</i>, ribs or <i>salsa verde</i>; <i>arroz amarillo</i> (rice cooked in tomato puree) is absolutely necessary for <i>chiles rellenos </i>and pretty common for <i>mole</i>.</span><br />
<span style="font-family: inherit;"><br />
</span><br />
<span style="font-family: inherit;">This rice recipe is a much more substantial rice, a traditional Mexican vegetable rice. It's also the kind of rice that you find on the side of your enchiladas at On The Border and other Mexican chain restaurants.</span><br />
<span style="font-family: inherit;"><br />
</span><br />
<span style="font-family: inherit;">While this recipe is traditional, in my experience, it's not an everyday recipe. Too many ingredients, too expensive, too time-consuming, but this rice is a great thing to make when you have a lot of leftover vegetables. It's satisfying as a side dish, but after all that chopping work that you've done, go the extra step, throw in some shrimp or shredded chicken and make it a meal. (Or throw in both and some chorizo, and have yourself a nice little fake-out paella-esque dish).</span><br />
<span style="font-family: inherit;"><br />
</span><br />
<b><span style="font-family: inherit;">Ingredients</span></b><br />
<span style="font-family: inherit;">3 Tbsp. vegetable oil</span><br />
<span style="font-family: inherit;">1<span style="line-height: 19px;"> jalape</span><span style="background-color: white; line-height: 19px;">ño, finely chopped</span></span><br />
<span style="background-color: white; line-height: 19px;"><span style="font-family: inherit;">1 red onion, finely chopped</span></span><br />
<span style="background-color: white; line-height: 19px;"><span style="font-family: inherit;">4 roma tomatoes, finely chopped</span></span><br />
<span style="background-color: white; line-height: 19px;"><span style="font-family: inherit;">2 cups rice</span></span><br />
<span style="background-color: white; line-height: 19px;"><span style="font-family: inherit;">1 cup frozen peas</span></span><br />
<span style="background-color: white; line-height: 19px;"><span style="font-family: inherit;">1 tsp. oregano</span></span><br />
<span style="background-color: white; line-height: 19px;"><span style="font-family: inherit;">1 tsp. cumin</span></span><br />
<span style="background-color: white; line-height: 19px;"><span style="font-family: inherit;">1 tsp. black pepper</span></span><br />
<span style="background-color: white; line-height: 19px;"><span style="font-family: inherit;">1 tsp. salt (more or less, but be careful; some stock can be really salty)</span></span><br />
<span style="background-color: white; line-height: 19px;"><span style="font-family: inherit;">3 1/2 cups chicken stock (or water and a stock cube)</span></span><br />
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</span><br />
<b><span style="font-family: inherit;">Directions</span></b><br />
<span style="font-family: inherit;"><br />
</span><br />
<span style="font-family: inherit;">1 - Heat the oil in a deep pot with a lid.</span><br />
<span style="font-family: inherit;"><br />
</span><br />
<span style="font-family: inherit;">2 - Add the onion, and cook for about 10 minutes or until translucent. Add the <span style="line-height: 19px;">jalape</span><span style="background-color: white; line-height: 19px;">ño and the tomato and cook another 5 minutes, until softened.</span></span><br />
<span style="background-color: white; line-height: 19px;"><span style="font-family: inherit;"><br />
</span></span><br />
<span style="background-color: white; line-height: 19px;"><span style="font-family: inherit;">3 - Add the rice, and toast for about 5 minutes.</span></span><br />
<span style="background-color: white; line-height: 19px;"><span style="font-family: inherit;"><br />
</span></span><br />
<span style="background-color: white; line-height: 19px;"><span style="font-family: inherit;">4 - Add the oregano, cumin, black pepper and salt. Stir well.</span></span><br />
<span style="background-color: white; line-height: 19px;"><span style="font-family: inherit;"><br />
</span></span><br />
<span style="background-color: white; line-height: 19px;"><span style="font-family: inherit;">5 - Add the chicken stock, stir well, and bring to a boil over low heat.</span></span><br />
<span style="background-color: white; line-height: 19px;"><span style="font-family: inherit;"><br />
</span></span><br />
<span style="background-color: white; line-height: 19px;"><span style="font-family: inherit;">6 - Put the lid on, turn to low heat, and cook the rice for 25 minutes.</span></span><br />
<span style="background-color: white; line-height: 19px;"><span style="font-family: inherit;"><br />
</span></span><br />
<span style="background-color: white; line-height: 19px;"><span style="font-family: inherit;">7 - Add the peas, and put the lid back on for about 5 more minutes (or until peas are defrosted and heated through).</span></span><br />
<span style="background-color: white; line-height: 19px;"><span style="font-family: inherit;"><br />
</span></span><br />
<span style="background-color: white; line-height: 19px;"><span style="font-family: inherit;">8 - Fluff with a fork and serve.</span></span>Guerritahttp://www.blogger.com/profile/15208514433520616163noreply@blogger.com0tag:blogger.com,1999:blog-4503759873078556418.post-84586590881596189192012-03-26T16:39:00.002-07:002012-04-13T14:35:03.699-07:00Mexican Cheesecake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi11wl04m_mbjkE5KztEbWhxo3OxSnM0WRsORl6ewkXO028-arrZyf8lH5rfq6WlQc5punv5Ccvu2ls66cqoWHvD87K2S_fSkNtOVoBxeS4nlX0LzkCwTe4NYxk_TxdF35WjEwW2j2VFhA/s1600/food+040.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="cheesecake" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi11wl04m_mbjkE5KztEbWhxo3OxSnM0WRsORl6ewkXO028-arrZyf8lH5rfq6WlQc5punv5Ccvu2ls66cqoWHvD87K2S_fSkNtOVoBxeS4nlX0LzkCwTe4NYxk_TxdF35WjEwW2j2VFhA/s320/food+040.JPG" width="320" /></a>OK, so there is very little Mexican about this recipe. In fact, Mexico has its own style of cheesecake all its own,<i> pay de queso</i> (cheese pie), which you will see in this blog one day, but for now, I just need to brag on my Mexican husband a bit.<br />
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Now, there are three Mexican-specific elements to making a New York style cheesecake here in Mexico City. First, lemons are fairly pricey and annoyingly difficult to find, so we use limes.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5iu_eBHRZceI27mHSym8svDkifG9bpBCMcjhDX2o8-zA0lSQHLo7BKnPF2TO1MOoWCK_hxbeV4d2WpwDPN4WUv2bR1vomRzjTWsr4bpsEn6R1m-SeYD2TLZqAB0n2qWpM7PrXRx1SGGA/s1600/food+042.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="cheesecake" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5iu_eBHRZceI27mHSym8svDkifG9bpBCMcjhDX2o8-zA0lSQHLo7BKnPF2TO1MOoWCK_hxbeV4d2WpwDPN4WUv2bR1vomRzjTWsr4bpsEn6R1m-SeYD2TLZqAB0n2qWpM7PrXRx1SGGA/s320/food+042.JPG" width="320" /></a>Second, I have never seen a graham cracker in any of the supermarkets or warehouse stores that I have been to, so we use <i>Maria</i> cookies or this great <i>nuez</i>-flavored cookie (<i>nuez</i> literally means nut, but refers to pecan here), called <i>Marianitas</i> - which really adds this great level of flavor.<br />
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Third, squeezee bottle <i>dulce de leche</i> is pretty much a standard staple here, so we went ahead and swirled some of that in, too.<br />
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So, it's not Mexican, but my husband is...and it looks so pretty!Guerritahttp://www.blogger.com/profile/15208514433520616163noreply@blogger.com0tag:blogger.com,1999:blog-4503759873078556418.post-19070896827561243172012-03-21T15:01:00.007-07:002012-04-13T14:33:54.187-07:00Proper Piñata Protocol<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-pBSdvRwIL-Qnov9oIPc7DxQUnZsXwzYacCE_ft5HVrL-ylHp5iNirDqlmdIfx_yXjG7sdfn4Utlh6LuObb_0CqAEcZ1oS-ORODB7X5j-AstzG75mGvaYK8S6ENZUewFIeHVkiJsvKyU/s1600/Christmas+MTZ+011.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="piñatas" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-pBSdvRwIL-Qnov9oIPc7DxQUnZsXwzYacCE_ft5HVrL-ylHp5iNirDqlmdIfx_yXjG7sdfn4Utlh6LuObb_0CqAEcZ1oS-ORODB7X5j-AstzG75mGvaYK8S6ENZUewFIeHVkiJsvKyU/s320/Christmas+MTZ+011.JPG" width="320" /></a>So, it's that birthday time of year again (well, for me and Benito Juarez and springtime, at least), and after writing about <i>mañanitas</i> and diving head first into <i>tres leches</i>, it's about time for some <i>piñata</i> facts.<br />
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1 - I have never seen the rainbow donkey (in <i>piñata</i> form...or in real life, for that matter) that seem to be the traditional American <i>piñata</i>. It may be popular up north, but here in South Central, it is all about the traditional form of the five pointed star. Dora, Santa, and other human shapes are also common enough (but there's something weird about beating those ones).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja-Nt8ugbHW7-9kCNxnsZmL2LN1YoBVfcPwXRkTHq2sk-LStBIlUo99F5x_BYdRg36AHw0If8j15E9CkIrXtA9n46SA37HCl_-iAhse230SkHiHtl0O9HxfmCd6H_u6jjDTKozPSf0Nns/s1600/Christmas+MTZ+023.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="piñatas" border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja-Nt8ugbHW7-9kCNxnsZmL2LN1YoBVfcPwXRkTHq2sk-LStBIlUo99F5x_BYdRg36AHw0If8j15E9CkIrXtA9n46SA37HCl_-iAhse230SkHiHtl0O9HxfmCd6H_u6jjDTKozPSf0Nns/s200/Christmas+MTZ+023.JPG" width="150" /></a>2 - <i>Piñatas</i> are for birthdays, but also for other holidays, like the <i>Posadas</i> (9 days before Christmas), Christmas and New Year's Eve, but much to my dismay, hitting the <i>piñata</i> and knocking children over for candy seems to be only for other children.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_8-p_kiV6xq3xVfPUc0R_5FIOYleuYQoZTDd1SQWeJScrgQXNywk7L9lNLciwUz8tf0Rln4V7h5zr2fZTtox0feuMf-z0lqv87BcudYy2YcCDLCoyMVOG-DYXTuUAH1rg4bNMUtuz-58/s1600/Christmas+MTZ+026.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="piñatas" border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_8-p_kiV6xq3xVfPUc0R_5FIOYleuYQoZTDd1SQWeJScrgQXNywk7L9lNLciwUz8tf0Rln4V7h5zr2fZTtox0feuMf-z0lqv87BcudYy2YcCDLCoyMVOG-DYXTuUAH1rg4bNMUtuz-58/s200/Christmas+MTZ+026.JPG" width="150" /></a>3 - The best and most popular <i>piñata</i> candy is the <i>Damy</i>, a hard candy of milk and peanut flavoring, or its brother, <i>Tomy</i>, a caramel hard candy. (You can get them online and in highly Mexican areas, and I would recommend finding and trying them.)<br />
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4 - The number one rule of the<i> piñata</i> is that the youngest/smallest kids go first, the biggest/oldest ones last; that way, everyone gets at least one at bat.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS-9KL5EHr-pAMD6q9kwXq45_y0qnTcYQ7lStWgQexG7ghrX6V2L-9kuVwwVixcuanZJo0b72ix_V_fbOICAv8P2lv0hYekkWpJX603JXN7aWSfq7ql8r76iMw5Jht3srely9nCexzu64/s1600/Christmas+MTZ+029.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="piñatas" border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS-9KL5EHr-pAMD6q9kwXq45_y0qnTcYQ7lStWgQexG7ghrX6V2L-9kuVwwVixcuanZJo0b72ix_V_fbOICAv8P2lv0hYekkWpJX603JXN7aWSfq7ql8r76iMw5Jht3srely9nCexzu64/s200/Christmas+MTZ+029.JPG" width="200" /></a>5 - In the United States, we have the blindfolding, the spinning, and the moving of the <i>piñata</i> all right, but we lack the song. And the <i>piñata</i> song is really quite important because it keeps the time of each child's turn.<br />
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<b>Dale Dale Dale</b>, <i>Hit it, Hit it, Hit it,</i><br />
<b>No pierdas el tino</b>, <i>Don't lose your aim,</i><br />
<b>Porque si lo pierdes</b>, <i>Because if you lose it,</i><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM9avrEItd-M4m3ILBG1G2sRZttfvG6hP8iYK6fZr4DfTN3sGow6jXo0B1PnknOGCote6L_0GB4TKPxw_TcU9WygirluV2_gf67t517UhnwHKKQ75N81Ej7bhyphenhyphenBy6N02nQ-2KXR0fAQDo/s1600/Christmas+MTZ+038.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="piñatas" border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM9avrEItd-M4m3ILBG1G2sRZttfvG6hP8iYK6fZr4DfTN3sGow6jXo0B1PnknOGCote6L_0GB4TKPxw_TcU9WygirluV2_gf67t517UhnwHKKQ75N81Ej7bhyphenhyphenBy6N02nQ-2KXR0fAQDo/s200/Christmas+MTZ+038.JPG" width="200" /></a><b>Pierdes el camino</b>. <i>Then you lose your way</i>.<br />
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<b>Dale Dale Dale,</b> <i>Hit it, Hit it, Hit it,</i><br />
<b>Dale, No le dio</b>, <i>Hit it, No you didn't,</i><br />
<b>Quitenle la venda,</b> <i>Take off the blindfold,</i><br />
<b>Porque sigo yo</b>. <i>Because it's my turn.</i><br />
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<b>Ya le diste una,</b> <i>Now you hit it once</i><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Ho73MSEs06WlIguiKfdKX2DFrsTKzmghO9fy4rjKg9ByzQAeVHpvBaf-IeroB2VDYklnaJ1zmk0MSnowbkyNeEwBt8tvnRzd3Ir1Gp3tDUvU_jX0Tv33XHoiWJjNONMaDzhnvdLEZAg/s1600/Christmas+MTZ+041.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="piñatas" border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Ho73MSEs06WlIguiKfdKX2DFrsTKzmghO9fy4rjKg9ByzQAeVHpvBaf-IeroB2VDYklnaJ1zmk0MSnowbkyNeEwBt8tvnRzd3Ir1Gp3tDUvU_jX0Tv33XHoiWJjNONMaDzhnvdLEZAg/s200/Christmas+MTZ+041.JPG" width="150" /></a><b>Ya le diste dos,</b> <i>Now you hit it twice</i><br />
<b>Ya le diste tres,</b> <i>Now you hit it three times</i><br />
<b>Y tu tiempo se acabo!</b> <i>And your time is done!</i><br />
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</i><br />
OK, so the song really does not translate well into English, but the idea is that when the song ends, so does your turn.<br />
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(Note: I know most of these pictures are inside, but that's because it rained all Christmas week in Veracruz this year. Generally, you want to do this whole <i>piñata </i>thing outdoors.)Guerritahttp://www.blogger.com/profile/15208514433520616163noreply@blogger.com0tag:blogger.com,1999:blog-4503759873078556418.post-57188432549657884832012-02-29T15:27:00.001-08:002012-04-13T14:31:14.842-07:00Café de Olla<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw8qdnStElH1fOaDid7EBJrVc9XCpgZlMK6v72r7q07F6aErAukolWy1GidmxykCjTvrAtSF4GWwXxXK_FL5rp_sr_i5mOBZAlLQUim7bnOKolnlrKurvC_hHOCkBVXsAuUWWQFsmivkE/s1600/019.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="cafe de olla" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw8qdnStElH1fOaDid7EBJrVc9XCpgZlMK6v72r7q07F6aErAukolWy1GidmxykCjTvrAtSF4GWwXxXK_FL5rp_sr_i5mOBZAlLQUim7bnOKolnlrKurvC_hHOCkBVXsAuUWWQFsmivkE/s320/019.JPG" width="320" /></a></div>Despite the sweltering heat, coffee is very popular in Veracruz, and while there are a few cafés, you certainly won't find coffee makers in most homes. In any market, <i>tianguis</i> or <i>baratero</i>, you can get fresh ground local coffee, which is then boiled in an earthenware pot (an <i>olla</i>) with <i>piloncillo</i> and cinnamon to become Mexico's unique brand of coffee, <i>café de olla</i>.<br />
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In my experience, the beverage is just skimmed from the top of the pot (or made from Nescafé - also very popular in Mexico), but just to be sure that you don't get a mouthful of some very bitter coffee grounds, strain, STRAIN, <b>STRAIN!</b><br />
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<b>Ingredients</b><br />
1 liter water<br />
1 cinnamon stick<br />
100g<i> piloncillo</i> (or brown sugar, but it's not the same)<br />
50 g ground coffee (or Nescafé it)<br />
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<b>Directions</b><br />
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1 - Put the water, coffee, cinnamon stick and <i>piloncillo</i> into a pot.<br />
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2 - Bring to a simmer, and stir to dissolve the <i>piloncillo</i>.<br />
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3 - Allow the coffee to steep for about 5 to 10 minutes.<br />
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4 - Take out the cinnamon stick, and strain the coffee through a fine mesh strainer (twice).<br />
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5 - I probably don't need to mention it, but serve hot.Guerritahttp://www.blogger.com/profile/15208514433520616163noreply@blogger.com1tag:blogger.com,1999:blog-4503759873078556418.post-54708412384105462912012-02-22T17:04:00.001-08:002012-04-13T14:29:39.507-07:00Molcajete<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3w2r29y7ROVYmjpixK4subocEdX37JWflMdkurlt2SwnBcLVcRAwS82C_dQHeUFJgZgmVg2g5NP15HcV9mSK_XPxxN44jKYxSFF9oJ_pENkf3WN1qcl4Y-GCXiV7hr1baWd6fcCnxb94/s1600/Christmas+MTZ+058.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="molcajete" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3w2r29y7ROVYmjpixK4subocEdX37JWflMdkurlt2SwnBcLVcRAwS82C_dQHeUFJgZgmVg2g5NP15HcV9mSK_XPxxN44jKYxSFF9oJ_pENkf3WN1qcl4Y-GCXiV7hr1baWd6fcCnxb94/s320/Christmas+MTZ+058.JPG" width="320" /></a>This Christmas, I received a wonderful Mexican food gift - a <i>molcajete</i> and <i>tejolote</i>, which is like the Mexican equivalent of what in English is called a mortar (<i>molcajete</i>) and pestle (<i>tejolote</i>). The <i>molcajete</i> is used to grind herbs, but is most commonly used to crush garlic and chiles for salsa recipes. (Surprising, right?) Proper <i>molcajetes</i> and <i>tejolotes</i> are made out of lava rock, and a fair amount at market are painted with little pig heads near the top rim (I'm not entirely sure why).<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGWCtirxLFzPT4nEQpJwGM9DIyEEgDy7wWcqjkdcE2bhyphenhyphen6d7ZN4OYYBa5dG9OSV6Gu6AKzhLhEd3fs587DUqlkK4Kqy3eGkCM7oQ9TbGQGnV7TmUkKW-kls1IDkaNJSTQlzvQrht9g5ao/s1600/Christmas+MTZ+062.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="molcajete" border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGWCtirxLFzPT4nEQpJwGM9DIyEEgDy7wWcqjkdcE2bhyphenhyphen6d7ZN4OYYBa5dG9OSV6Gu6AKzhLhEd3fs587DUqlkK4Kqy3eGkCM7oQ9TbGQGnV7TmUkKW-kls1IDkaNJSTQlzvQrht9g5ao/s200/Christmas+MTZ+062.JPG" width="200" /></a><br />
If you are lucky enough to receive such a gift, make sure that you listen to the guy at the market (or this post) and season it before use. To season the lava rock, put 2 tablespoons of dry, raw rice into the <i>molcajete</i> and grind it nice and good (about 10 minutes), wash it, let it dry, and repeat. This makes the porous rock scratchy and irregular, which helps to crush and smash the bigger type ingredients usually put in here.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUcP5pkr4Ol6ZlKvFeilS6kgASL0kuRIUnod2VjJRqZRPAIrJNjuZpiMOZX2Xks1bCctIJzoTQz2LQ51WkT53Go41ySx01A_U9jUVsQaULPrAsRTCg73YhsHps7omkWBBXNzn4oQmkt-s/s1600/001.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="molcajete" border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUcP5pkr4Ol6ZlKvFeilS6kgASL0kuRIUnod2VjJRqZRPAIrJNjuZpiMOZX2Xks1bCctIJzoTQz2LQ51WkT53Go41ySx01A_U9jUVsQaULPrAsRTCg73YhsHps7omkWBBXNzn4oQmkt-s/s200/001.JPG" width="200" /></a><br />
And now you can make some really rustic salsa in your <i>molcajete</i> (which everyone down here agrees tastes better than salsa in a blender - it's the taste of effort, I guess). <br />
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<div class="separator" style="clear: both; text-align: center;"></div>Guerritahttp://www.blogger.com/profile/15208514433520616163noreply@blogger.com0tag:blogger.com,1999:blog-4503759873078556418.post-25598800956391392062012-02-02T14:45:00.001-08:002012-04-13T14:27:40.496-07:00Día de la Candelaria<div><a href="http://3.bp.blogspot.com/-VKR2NOD5NnE/TWfJ11g4owI/AAAAAAAAAJI/5AFlcdr5wxY/s1600/Food+086.JPG" imageanchor="1" style="clear: left; float: left; font-family: arial; font-size: small; margin-bottom: 1em; margin-right: 1em;"><img alt="rosca de reyes" border="0" height="150" src="http://3.bp.blogspot.com/-VKR2NOD5NnE/TWfJ11g4owI/AAAAAAAAAJI/5AFlcdr5wxY/s200/Food+086.JPG" width="200" /></a><span style="font-family: Georgia, 'Times New Roman', serif;">What started on January 6th with the sharing of the <i>rosca de reyes</i> ends today, February 2nd, with the <i>Día de la Candelaria</i> (which is evidently called Candlemas in English) and the sharing of tamales. When I asked one of my students what the celebration was about after one of his co-workers peeked his head in with the announcement of tamales, his response was simple: I know today is the <i>Candelaria</i> and we eat tamales. And, really, what else do you need to know?</span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><a href="http://3.bp.blogspot.com/-BlzsENPosMc/TwjQAZLFgQI/AAAAAAAAAxw/7uy4XTEKtDM/s1600/Feria+de+Mole+112.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img alt="tamales" border="0" height="150" src="http://3.bp.blogspot.com/-BlzsENPosMc/TwjQAZLFgQI/AAAAAAAAAxw/7uy4XTEKtDM/s200/Feria+de+Mole+112.JPG" width="200" /></span></a><span style="font-family: Georgia, 'Times New Roman', serif;">As far as religion goes, the <i>Candelaria</i> celebrates the day that Jesus was presented at the temple, but the culinary tradition here in Mexico obviously overshadows the religious meaning behind it. The Mexican tradition begins on January 6th, when the <i>rosca de reyes </i>is split amongst family and friends. Whoever finds the doll in their piece of the <i>rosca</i> is supposed to cater the party on February 2nd (although others usually chip in and help). Tamales are eaten any day of the year, but are generally enjoyed on special occasions and are definitely required for the <i>Candelaria</i> celebration. </span></div><a href="http://3.bp.blogspot.com/-sEqwo6MGVNo/TYOjgQKlAnI/AAAAAAAAAUE/ZSkjlj1SUss/s1600/Food+025.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img alt="atole" border="0" height="150" src="http://3.bp.blogspot.com/-sEqwo6MGVNo/TYOjgQKlAnI/AAAAAAAAAUE/ZSkjlj1SUss/s200/Food+025.JPG" width="200" /></span></a><span style="font-family: Georgia, 'Times New Roman', serif;"> </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Whatever type of tamale is served (they're all good), <i>atole</i> is served as the accompanying beverage for this authentic Mexican <i>Día de la Candelaria</i>. </span><br />
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</div>Guerritahttp://www.blogger.com/profile/15208514433520616163noreply@blogger.com0tag:blogger.com,1999:blog-4503759873078556418.post-72994708080659963012012-01-26T16:43:00.001-08:002012-04-13T14:25:07.244-07:00Tamales Oaxaqueños: Step by Step (in Pictures)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZuS_viiBKiT0p94FCDGSSfy90vrAppgcXv25Ytyp2LFjzPc2q8Qns2OYHVqEEAUNfh1kCorlXNUVitvIsRDhWWlacSU2rHRxFGGF0PLsD7P1bq7Gbpobl0UthgA4YU9Qf4oEYXD370QY/s1600/Feria+de+Mole+023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="tamales" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZuS_viiBKiT0p94FCDGSSfy90vrAppgcXv25Ytyp2LFjzPc2q8Qns2OYHVqEEAUNfh1kCorlXNUVitvIsRDhWWlacSU2rHRxFGGF0PLsD7P1bq7Gbpobl0UthgA4YU9Qf4oEYXD370QY/s400/Feria+de+Mole+023.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWpZuCGWe5JHUPlH9mF4fZxBKkM7GLMFuGEeSvznysCYwhBI-qOe86YkKX8CTcvvXbhaNzk6AHpKDAJt-tFMRt70upo9WoQ2ZSQ-rJn74U2neJWhl1dmfru-eREA5KL0tXX1Ru2yNrhAc/s1600/Feria+de+Mole+024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="tamales" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWpZuCGWe5JHUPlH9mF4fZxBKkM7GLMFuGEeSvznysCYwhBI-qOe86YkKX8CTcvvXbhaNzk6AHpKDAJt-tFMRt70upo9WoQ2ZSQ-rJn74U2neJWhl1dmfru-eREA5KL0tXX1Ru2yNrhAc/s320/Feria+de+Mole+024.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoPHOE8upucZ5gwzBg8WK7bjpPLfVSnlu3h-Ee4KlJ0qQw9gI3BaW0Rva-oKdvRUqjzZ9DJQwyC4NOLXiv9mU-GsVJm9nM4aOjAnl50w2CTAl6W3_teHGNYZyQIm-NOGRffDiOupgtgx8/s1600/Feria+de+Mole+025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="tamales" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoPHOE8upucZ5gwzBg8WK7bjpPLfVSnlu3h-Ee4KlJ0qQw9gI3BaW0Rva-oKdvRUqjzZ9DJQwyC4NOLXiv9mU-GsVJm9nM4aOjAnl50w2CTAl6W3_teHGNYZyQIm-NOGRffDiOupgtgx8/s320/Feria+de+Mole+025.JPG" width="320" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9TaRM2dYxf6aCJCvPAqtwaBlai8U64taniHY2X3nQ8utT1eoKqZ4GxTxZf3eK9ljd8IbdX0ztfSFkYwsR5RTUM7ylX26Ahk7FvSCiP76HP2pNY2EQUC-XTtiNxW_gXBERv1fVGYmmQIo/s1600/Feria+de+Mole+073.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="tamales" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9TaRM2dYxf6aCJCvPAqtwaBlai8U64taniHY2X3nQ8utT1eoKqZ4GxTxZf3eK9ljd8IbdX0ztfSFkYwsR5RTUM7ylX26Ahk7FvSCiP76HP2pNY2EQUC-XTtiNxW_gXBERv1fVGYmmQIo/s320/Feria+de+Mole+073.JPG" width="320" /></a></div>Guerritahttp://www.blogger.com/profile/15208514433520616163noreply@blogger.com0tag:blogger.com,1999:blog-4503759873078556418.post-24960114779179126782012-01-24T08:15:00.001-08:002012-04-13T14:21:41.616-07:00Tamales Oaxaqueños<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsaJUiKTJuDVl0qhKS_nRP3ZCFp1bB-Q3e7tAKfCaAJThub0pYgKgWS_NqIDNz9T-qQlLOIEhh8tJdgFopNdn9ks26Yk7KEXA1wYSVv4VIiddZJvneiOkYd0azl3KEx8Yze_AGNCRg5b4/s1600/Feria+de+Mole+039.JPG" imageanchor="1" style="clear: left; float: left; font-size: small; margin-bottom: 1em; margin-right: 1em;"><img alt="tamales" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsaJUiKTJuDVl0qhKS_nRP3ZCFp1bB-Q3e7tAKfCaAJThub0pYgKgWS_NqIDNz9T-qQlLOIEhh8tJdgFopNdn9ks26Yk7KEXA1wYSVv4VIiddZJvneiOkYd0azl3KEx8Yze_AGNCRg5b4/s320/Feria+de+Mole+039.JPG" width="320" /></a><span style="font-family: Georgia, 'Times New Roman', serif;">Once while working at a bakery, I brought in some leftover tamales to share with my overnight crew. What I thought was a nice gesture turned quickly into a heated debate of people from various Latin American countries over whether an authentic Mexican tamal is made inside a plantain leaf or a corn husk. The arguments were impassioned, but, much to my dismay, everyone got to be right.</span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn5pFFnFhllSs8gfRpU95VRdxpjkjP77mUebfz58PaujU0PAsmrZMZW-kQW4bK1jn58HbpeKEybdmKPP-0j9vaAiBlScHdbjlAVAuGt8U6XRTvNCePjyliyzk275TM5-s8A0LjdipwaUA/s1600/Feria+de+Mole+066.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img alt="tamales" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn5pFFnFhllSs8gfRpU95VRdxpjkjP77mUebfz58PaujU0PAsmrZMZW-kQW4bK1jn58HbpeKEybdmKPP-0j9vaAiBlScHdbjlAVAuGt8U6XRTvNCePjyliyzk275TM5-s8A0LjdipwaUA/s320/Feria+de+Mole+066.JPG" width="320" /></span></a></div><div><span style="font-family: Georgia, 'Times New Roman', serif;">The tamales that I first ate, usually eat, and usually make (and those on my side of the argument) are made in plantain leaves and are known as <i>tamales oaxaque</i></span><span style="font-family: Georgia, 'Times New Roman', serif;"><i>ñ</i></span><span style="font-family: Georgia, 'Times New Roman', serif;"><i>o</i>s. This variety is most common in southern Mexico (Veracruz, Oaxaca, Chiapas, etc.) For some reason, certain varieties of tamales generally go with one of the wrappers or the other. While<i> </i>salsa verde or sweet tamales get a corn husk wrapper, <i>frijol</i> fillings or those with salsa roja belong to the <i>tamales oaxaque</i></span><span style="font-family: Georgia, 'Times New Roman', serif;"><i>ñ</i></span><span style="font-family: Georgia, 'Times New Roman', serif;"><i>os</i> variety (and I've seen picadillo in both).</span></div><div style="font-size: small;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<div><span style="font-family: Georgia, 'Times New Roman', serif;"><b>Ingredients</b></span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;">1 package of plantain leaves</span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="background-color: white; color: #4e2800; line-height: 18px;">1 pacakge (or 900 g) Maseca masa for tamales</span><br style="background-color: white; color: #4e2800; line-height: 18px;" /><span style="background-color: white; color: #4e2800; line-height: 18px;">400 g lard, melted</span><br style="background-color: white; color: #4e2800; line-height: 18px;" /><span style="background-color: white; color: #4e2800; line-height: 18px;">2 - 3 L chicken stock (or water)</span><br style="background-color: white; color: #4e2800; line-height: 18px;" /><span style="background-color: white; color: #4e2800; line-height: 18px;">2 Tbsp. salt</span> </span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;">1 liter salsa roja</span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;">1 whole chicken</span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;"><b>Directions</b></span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;">1 - Cut the raw chicken into 1-inch pieces (wings - 2 pieces each, legs - 3 pieces each, thighs - 4 pieces each, breast - 8 pieces each, at least).</span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;">2 - Prepare the plantain leaves. If they are whole leaves, cut them into about 8x10 inch squares. Pass each leaf piece over an open flame for about 20 seconds on each side. (This should make them pliable, but they should not get any color.)</span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><div><span style="font-family: Georgia, 'Times New Roman', serif;">3 - <span style="background-color: white; color: #4e2800; line-height: 18px;">In a very, very large bowl (5 L capacity, at least), mix the Maseca, half of the chicken stock, and salt together. Then, add the lard and mix well. Slowly add more stock until you reach a creamy consistency. When you remove your spoon (or hand, as we do it), the mixture should run off back into the bowl.</span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="background-color: white; color: #4e2800; line-height: 18px;"><br />
</span></span></div><span style="background-color: white; color: #4e2800; font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">4 - Fill the bottom part of your tamale pot (steamer) with water, and put it over high heat.</span><br />
<span style="background-color: white; color: #4e2800; font-family: Georgia, 'Times New Roman', serif; line-height: 18px;"><br />
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<span style="background-color: white; color: #4e2800; font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">5 - Set up a tamale assembly line in the following order: leaves, masa, salsa, chicken.</span><br />
<span style="background-color: white; color: #4e2800; font-family: Georgia, 'Times New Roman', serif; line-height: 18px;"><br />
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<span style="background-color: white; color: #4e2800; font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">6 - Put a small scoop of masa in the middle of the plantain leaf. Put a scoop of salsa on top of the masa, and place a piece of chicken on top.</span><br />
<span style="background-color: white; color: #4e2800; font-family: Georgia, 'Times New Roman', serif; line-height: 18px;"><br />
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<span style="background-color: white; color: #4e2800; font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">7 - Fold in the short sides of the leaf first; then the long sides. </span><br />
<span style="background-color: white; color: #4e2800; font-family: Georgia, 'Times New Roman', serif; line-height: 18px;"><br />
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<span style="background-color: white; color: #4e2800; font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">8 - Once wrapped well, start placing the tamales in the tamale pot.</span><br />
<span style="background-color: white; color: #4e2800; font-family: Georgia, 'Times New Roman', serif; line-height: 18px;"><br />
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<span style="background-color: white; color: #4e2800; font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">9 - Repeat steps 5 through 7 until there are no ingredients left. (I usually run out of chicken first, but I always have some frozen chicken nuggets on hand, which is actually quite a crowd pleaser, especially for little gringo children. Cheese works, too - most anything not to waste delicious masa.)</span><br />
<span style="background-color: white; color: #4e2800; font-family: Georgia, 'Times New Roman', serif; line-height: 18px;"><br />
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<span style="background-color: white; color: #4e2800; font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">10 - Put the lid on the tamale pot, and cook for an additional hour and 15 minutes.</span><br />
<span style="background-color: white; color: #4e2800; font-family: Georgia, 'Times New Roman', serif; line-height: 18px;"><br />
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<span style="background-color: white; color: #4e2800; font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">11 - Remove and serve tamales with tongs.</span><br />
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<div><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="background-color: white; color: #4e2800; line-height: 18px;">12 - Unwrap and enjoy! (Careful, they will be hot!)</span> </span></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguIM6a82dojmgkd6abBwg6XLXzajgfAWemxDzYJ0OMVrOoeBXwAQ5ond9605W4NKv8gpVgPlOBtcdXFidMKSeNtscxmA7v04nSBxlusM1E-gLYvb60OAq-VMRxqQH5PN0NnLhdDaTP58w/s1600/Feria+de+Mole+073.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img alt="tamales" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguIM6a82dojmgkd6abBwg6XLXzajgfAWemxDzYJ0OMVrOoeBXwAQ5ond9605W4NKv8gpVgPlOBtcdXFidMKSeNtscxmA7v04nSBxlusM1E-gLYvb60OAq-VMRxqQH5PN0NnLhdDaTP58w/s400/Feria+de+Mole+073.JPG" width="400" /></span></a></div><div><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></div>Guerritahttp://www.blogger.com/profile/15208514433520616163noreply@blogger.com0tag:blogger.com,1999:blog-4503759873078556418.post-80071050868434643042012-01-19T17:34:00.001-08:002012-04-13T14:17:29.515-07:00Tamales: Step by Step (in Pictures)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpYesJ0sVLj1_QnOL8XH9KTp-gbbVR-Rvj5FtXIu-cAHge8BBFrBEHRW1cw4syLNlx50Pzug02zNIgfflNtCqjjEbA9n3hvw4Ztm2nxE55wCWnxsSHupz4P9X8kUDlqq_Yh7rJGFdYP_M/s1600/Feria+de+Mole+030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="tamales" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpYesJ0sVLj1_QnOL8XH9KTp-gbbVR-Rvj5FtXIu-cAHge8BBFrBEHRW1cw4syLNlx50Pzug02zNIgfflNtCqjjEbA9n3hvw4Ztm2nxE55wCWnxsSHupz4P9X8kUDlqq_Yh7rJGFdYP_M/s320/Feria+de+Mole+030.JPG" width="320" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfcT8Crcqmsqa8MgxJZAcyv7YIzLlkQQ3lMbJTAK59bPoYlbD7UkdiRWY9epOabASLQIzl5-ynCSefxNGqU2ETydw53EC1P54Uw0J8_4KuUjRx9AExt12HPSCMQHZmSfx20ETO7d9HGpc/s1600/Feria+de+Mole+112.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="tamales" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfcT8Crcqmsqa8MgxJZAcyv7YIzLlkQQ3lMbJTAK59bPoYlbD7UkdiRWY9epOabASLQIzl5-ynCSefxNGqU2ETydw53EC1P54Uw0J8_4KuUjRx9AExt12HPSCMQHZmSfx20ETO7d9HGpc/s320/Feria+de+Mole+112.JPG" width="320" /></a></div>Guerritahttp://www.blogger.com/profile/15208514433520616163noreply@blogger.com0tag:blogger.com,1999:blog-4503759873078556418.post-76782682953049135852012-01-19T17:19:00.002-08:002012-04-13T14:19:49.924-07:00Tamales<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGKhdXrJIXE7WhHQ-RBOnkQeZW8TUdxpShC__rEl1gZ76PR4qg0GGs1JVbzGwXsNO3Ls-WHJ04Ox4pZ2UkIIShojOQnLFPtJG5rl1aHeYBOtZb7dMD800dHPlVuyF8TjLoGV3KhduLFm4/s1600/Feria+de+Mole+038.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="tamales" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGKhdXrJIXE7WhHQ-RBOnkQeZW8TUdxpShC__rEl1gZ76PR4qg0GGs1JVbzGwXsNO3Ls-WHJ04Ox4pZ2UkIIShojOQnLFPtJG5rl1aHeYBOtZb7dMD800dHPlVuyF8TjLoGV3KhduLFm4/s320/Feria+de+Mole+038.JPG" width="320" /></a></div> American is to apple pie as Mexican is to ___________. The answer: tamales. The tamal (which is the singular in Spanish, not tamale) has been popular throughout Mexico and Central America since pre-hispanic times, and there are probably hundreds of different varieties - different salsas; different leaf or husk wrappers; different meats; no meat, just beans; no meat, just fruit; etc., etc., etc. However, all varieties of tamales seem to have two required ingredients - tamale masa (generally bought in the supermarket as Maseca's masa for tamales and readily available in the US) and manteca (lard).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6zfyuaCcVN8zHZVbg8yungGaK97dLnQlPlSyrXBHIcdLyaSduwUyZoSBWQSbxkHS_fQhxAT0V5N3DAMqd50rHHmoh-etoSqez-a4oymRi8nAWihGoKNf_n8uqulFYi5so7qwoGVf3F2I/s1600/Feria+de+Mole+107.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="tamales" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6zfyuaCcVN8zHZVbg8yungGaK97dLnQlPlSyrXBHIcdLyaSduwUyZoSBWQSbxkHS_fQhxAT0V5N3DAMqd50rHHmoh-etoSqez-a4oymRi8nAWihGoKNf_n8uqulFYi5so7qwoGVf3F2I/s320/Feria+de+Mole+107.JPG" width="320" /></a>Though not very expensive, in Mexico, tamales are generally reserved for special occasions, birthdays, holidays and the like, which I imagine is due to the procedure and time that tamales warrant. Besides the homemade ones for special occasions, tamales are very popular street food and are often served up in a bolillo to make them a handheld snack. Another option here in Mexico City is the "tamale man," whose fleet of tricycles goes around the city, playing their blaring commercial and selling tamales directly at your doorstep (he passes my house at 10:15 every night).<br />
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<b>Ingredients</b><br />
1 package of dried corn husks<br />
1 pacakge (or 900 g) Maseca masa for tamales<br />
400 g lard, melted<br />
2 - 3 L chicken stock or water<br />
2 Tbsp. salt<br />
1 liter salsa verde<br />
1 1/2 kilos boneless chicken, cut into 1-inch cubes (about 40 to 50 cubes)<br />
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<b>Directions</b><br />
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1 - Prep the dried corn husks. Separate the husks and soak them in a big pot of warm water. Wash and rinse them. Let them dry. Throw any ripped husks away.<br />
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2 - In a very, very large bowl (5 L capacity, at least), mix the Maseca, half of the chicken stock, and salt together. Then, add the lard and mix well. Slowly add more stock until you reach a creamy consistency. When you remove your spoon (or hand, as we do it), the mixture should run off back into the bowl.<br />
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3 - Fill the bottom part of your tamale pot (steamer) with water, and put it over high heat.<br />
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4 - Set up a tamale assembly line in the following order: husks, masa, salsa, chicken.<br />
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5 - Put a small scoop of masa in the middle of the corn husk. Put a scoop of salsa on top of the masa, and place a piece of chicken on top.<br />
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6 - Fold in all sides of the husk over the masa and chicken. Place it upside down inside another husk for extra security. (I don't think that's very authentic, but we usually make the other type of plantain leaf tamales, so it's OK to be extra sure for beginners.)<br />
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7 - Once wrapped well, start placing the tamales in the tamale pot.<br />
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8 - Repeat steps 5 through 7 until there are no ingredients left. (I usually run out of chicken first, but I always have some frozen chicken nuggets on hand, which is actually quite a crowd pleaser, especially for little gringo children. Cheese works, too - most anything not to waste delicious masa.)<br />
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9 - Put the lid on the tamale pot, and cook for an additional hour and 15 minutes.<br />
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10 - Remove and serve tamales with tongs.<br />
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11 - Unwrap and enjoy! (Careful, they will be hot!)Guerritahttp://www.blogger.com/profile/15208514433520616163noreply@blogger.com0