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Food: Hangover in San Miguel de Allende
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Having been a heavy drinker for years I have heard and tried it all, believe me. Whatever the remedy was, be it, asprin, vitamins, a ton of water the night before nothing ever did the trick for me.
One day a friend invited me to try a Michelada. "Michelada, what is that?" I asked. He said it was to get me over my hangover. It is a drink consisting of beer, spices, shrimp soup and other salsas. "Beer!" I said, was just going to get me drinking and I will get drunk all over again. Since it was an invitation and he was buying I gave it a try and let me tell you how suprised I was afterwards.
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Food: Enchilada Breakfast Casserole
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Courtesy of Kitchen Mexicana - The best recipes and advice on making and serving mexican food.
Recipe Instructions:
1. Place 1/8 of the cubed ham and 1 tablespoon each of onion,
pepper, tomato and cheese on one side of each tortilla. Roll up and
place seamside down in a greased 9 x 13 inch casserole dish.
2. In a separate bowl combine eggs, milk, half and half, flour, and chilies. Blend with a wire wisk. Pour over enchiladas.
3. Bake, covered, in a 350 degree F oven for 40-50 minutes, or until
egg mixture is set. Uncover, sprinkle top with remaining cheese, and
return to oven to melt cheese (approximately 5 minutes).
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Food: Chicken Picante Nacho Platillo
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Recipe Ingredients:
1/2-16 oz. bag Tortilla Chips
9 oz. can Cheddar and Jalapeño Dip
1 cup cooked Chicken shredded
1 cup Salsa
2 Tomatoes chopped
1/4 cup Onion chopped
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Mexican tamales (tamal is the Mexican "singular" use of the word) are packets of corn dough with a savory or sweet filling and typically wrapped in corn husks or banana leaves. The packets are steamed and eaten traditionally served with Atole (masa drink). Contrary to what is found in most American-Mexican restaurants, most tamales are not served with a sauce, but rather simple and plain.
Ingredients
2 pounds beef shoulder roast Salt and pepper, to taste
2 onions, peeled and sliced
1 garlic bulb, cloves removed and peeled
4 ounces dried New Mexico chilies
2 ounces ancho chiles
2 ounces pasilla chiles
2 tablespoons cumin seed, toasted
1 tablespoons salt
2 bags dried corn husks, about 3 dozen 4 cups masa mix for tamales
1 tablespoon baking powder
2 teaspoons salt
4 cups reserved beef broth, warm
1 cup vegetable shortening
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A corn souffle or Pudding that can be eaten with Rajas con Crema or with pork in Salsa verde. Some people add sugar or honey. If you like Corn you will love this recipe. It can be made ahead of time and refrigerated or frozen untill ready to serve.
8 cups corn kernels
1 cup butter
1/2 cup milk
1 tablespoon baking powder
1 teaspoon salt
5 eggs, separated
3/4 cup fine breadcrumbs
1 cup sugar (optional)
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