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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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It's a very colorful and appealing appetizer dish, and is exceptionally low in calories. The shrimp is "cooked" chemically by the acid in the lime juice, rather than physically (with heat). You may substitute a good-quality white fish, such as halibut or mahi-mahi, for the shrimp, if desired. Depending on how fast and skilled you are with your knives, and whether you use fresh-squeezed or bottled lime juice, the initial prep for this ceviche can take anywhere from 15 to 60 minutes.
2 medium cucumbers
1 large red bell pepper
1 large orange bell pepper
1 large yellow bell pepper
1 medium poblano chile or serrano chili pepper
1/2 large red onion
1 bunch fresh cilantro
1 cup lime juice (fresh preferred, bottled okay)
1 1/4lbs raw shrimp, butterflied and deveined (21-30 count)
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Food: Pipián de Chile Ancho
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Pipián de Chile Ancho
2 chiles anchos (these are dry chiles)
3 roma or plum tomatoes
1 thin slice of white onion
1 garlic clove
2 cups chicken broth (one cup for blending)
1 tablespoon vegetable oil or pork lard
1 bay leaf
1/4 dry teaspoon marjoram
1/4 dry teaspoon thyme
salt to taste
To clean dry chiles, never use water or get them wet in any way. Use a dry cloth, and gently rub them or use a vegetable brush to brush away sediment.
1. Prepare the chiles by toasting them very fast (1 to 2 minutes until they become flexible) in a pan (no oil at all). Do not burn them or your salsa will become bitter. Next, soak them in very hot water for 30 minutes or until they are soft enough to blend.
2. Take the chiles out of the water, open them, and remove the seeds and veins (seeds and veins are the hot, spicy part of the chile) by shaking the open chile into the soaking water.
3. Blend tomatoes, onion, garlic clove, chiles and chicken broth until pureed.
4. In a sauce pan heat the pork lard or vegetable oil. Strain the blended pipián over the hot lard (or oil). Add the second cup of chicken broth, bay leaf, marjoram, thyme and salt. Simmer this pipián, on a low heat, uncovered, until it thickens-around 15 minutes.
Pipián de Chile Ancho works well for chicken enchiladas or to top a chicken or turkey. It is also fine as a dip for chips, vegetables or cooked shrimp.
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Food: Perfect Guacamole Recipe
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Guacamole, a dip made from avocados, is originally from Mexico. The name is derived from two Aztec Nahuatl words - ahuacatl (avocado) and molli (sauce). The trick to perfect guacamole is using good, ripe avocados. Check for ripeness by gently pressing the outside of the avocado. If there is no give, the avocado is not ripe yet and will not taste good. If there is a little give, the avocado is ripe. If there is a lot of give, the avocado may be past ripe and not good. In this case, taste test first before using.
2 ripe avocados
½ red onion, minced (about 1/2 cup)
1-2 serrano chiles, stems and seeds removed, minced
2 tablespoons cilantro leaves, finely chopped
1 tablespoon of fresh lime or lemon juice
1/2 teaspoon coarse salt
A dash of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped
Garnish with red radishes or jicama. Serve with tortilla chips.
1 Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl.
2 Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.
Keep the tomatoes separate until ready to serve.
Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.
3 Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.
4 Just before serving, add the chopped tomato to the guacamole and mix.
Serves 2-4
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