Recipes - buen provecho.
Horchata
A refreshing almond and rice milk that is truly - vale la pena - worth the effort.
Ingredients
1 cup long grain white rice
2 cups almonds, skins removed
2-inch piece of cinnamon bark
7 cups of water
3/4 cups of sugar
1 vanilla bean
Preparation
Grind the rice into a fine powder (a coffee grinder works perfectly). Remove the skins of the almonds by blanching them in boiling water: Drop the almonds in boiling water, scoop them out after about 30 seconds, and after they have cooled, the almonds should squirt right out of their skins when pressed between thumb and forefinger. Combine the ground rice, blanched almonds, cinnamon, and the seeds that have been scraped out of one vanilla bean, with 3 1/2 cups of water and let sit overnight, covered.
The next day, pour the mixture into a blender and puree until smooth, adding the sugar and an additional 2 1/2 cups of water. Strain the Horchata using a strainer and cheesecloth. There will be a lot of solids. Press them against the cheesecloth-lined strainer to get out all of the liquid, but don't stop there. Pick up the cheesecloth to form a pouch and squeeze out every last drop with your hands. The final step is to add additional water to thin out the drink.
* There are a variety of recipes and techniques to make the perfect horchata. I found this one on www.epicurious.com.
A refreshing almond and rice milk that is truly - vale la pena - worth the effort.
Ingredients
1 cup long grain white rice
2 cups almonds, skins removed
2-inch piece of cinnamon bark
7 cups of water
3/4 cups of sugar
1 vanilla bean
Preparation
Grind the rice into a fine powder (a coffee grinder works perfectly). Remove the skins of the almonds by blanching them in boiling water: Drop the almonds in boiling water, scoop them out after about 30 seconds, and after they have cooled, the almonds should squirt right out of their skins when pressed between thumb and forefinger. Combine the ground rice, blanched almonds, cinnamon, and the seeds that have been scraped out of one vanilla bean, with 3 1/2 cups of water and let sit overnight, covered.
The next day, pour the mixture into a blender and puree until smooth, adding the sugar and an additional 2 1/2 cups of water. Strain the Horchata using a strainer and cheesecloth. There will be a lot of solids. Press them against the cheesecloth-lined strainer to get out all of the liquid, but don't stop there. Pick up the cheesecloth to form a pouch and squeeze out every last drop with your hands. The final step is to add additional water to thin out the drink.
* There are a variety of recipes and techniques to make the perfect horchata. I found this one on www.epicurious.com.
Avocado and Zucchini Enchiladas
Try making these enchiladas with other fillings - sweet corn, tomato and bell peppers for instance - and serve them all together.
FOR THE GUCAMOLE TOPPING
FOR THE FILLING
FOR THE GUCAMOLE TOPPING
- 1 avocado
- 1 clove garlic, crushed
- ½ teaspoon chili, seeded and finely chopped
- Juice of ½ lime or lemon
- 1-2 tomatoes, sliced, for garnish
- Salt and pepper
- 8-12 ready-made taco shells or tortillas
FOR THE FILLING
- ½ onion
- 1 clove garlic, crushed
- ½ chili, finely sliced
- 2 zucchinis, sliced
- 1 green bell pepper, chopped
- 2 tablespoons walnuts, chopped
- ½ teaspoon cinnamon
- 3 cups monterrey jack or cheddar cheese, grated
- Oil
- Salt and pepper
- First, make the guacamole by cutting the avocado in half and scooping the flesh with a teaspoon into a bowl. Then mash it with a fork, add the garlic, chili, and lime juice. Season.
- For the filling, heat the oil in a frying pan and sauté the onion. When it is ready, add the garlic, chili, zucchinis, bell pepper, and chopped walnuts.
- Cook for 5-10 minutes until the vehetables are soft and the ingredients have mingled. Transfer then to a bowl.
- Using a little more oil if necessary, place a tortilla in the pan. Place one portion of the vegetable mixture and a spoonful of cheese in the center of the tortilla.
- Fold over the two sides and cook for a few moments to let the cheese melt. Remove, and keep the pancake warm in the oven while you make the rest.
- Place the enchiladas on a warm serving plate and place a dollop of the guacamole mixture on each or use more cheese; decorate with tomato slices.
* From The World in Your Kitchen (1993) by Troth Wells
Pan de polvo - Mexican Shortbread Cookies
Pictured in InStyle Magazine
I found this recipe in InStyle magazine - published in the May 2009 issue.
2 sticks Mexican cinnamon, whole (about 4 inches long)
1 tsp anise seed
1 ½ cup water
1/3 cup unsalted butter
1/3 cup butter-flavored shortening
½ cup sugar
1 tsp almond extract
2 ¼ cup all purpose flour
2 tsp baking powder
¼ tsp salt
2 Tb ground cinnamon
4 Tb sugar
Preheat oven to 375 degrees. Place cinnamon sticks, anise seed and water in a small saucepan and bring to a boil. Reduce heat and allow to simmer gently for 5-7 minutes. Remove from heat, strain, and set liquid aside to cool.
In a separate bowl (or in the bowl of a stand mixer,) cream butter, shortening, and sugar until light and fluffy. Once creamed thoroughly, add almond extract. Meanwhile combine flour, baking powder, and salt. Add ¼ cup cinnamon water to creamed mixture, adding slowly until all liquid is absorbed. Add flour mixture and blend until dough is uniform. Chill dough for 15 minutes or until it can be handled easily. Roll dough into 1 inch balls and place on an ungreased cookie sheet. Bake for 15-20 minutes, or until the edges of the cookie begin to brown slightly.
While cookies are baking, mix cinnamon and sugar and set aside. When done, remove cookies from the oven and gently toss in cinnamon sugar mixture. Allow to cool and serve alone or with Mexican hot chocolate. Yield: 3 dozen.
2 sticks Mexican cinnamon, whole (about 4 inches long)
1 tsp anise seed
1 ½ cup water
1/3 cup unsalted butter
1/3 cup butter-flavored shortening
½ cup sugar
1 tsp almond extract
2 ¼ cup all purpose flour
2 tsp baking powder
¼ tsp salt
2 Tb ground cinnamon
4 Tb sugar
Preheat oven to 375 degrees. Place cinnamon sticks, anise seed and water in a small saucepan and bring to a boil. Reduce heat and allow to simmer gently for 5-7 minutes. Remove from heat, strain, and set liquid aside to cool.
In a separate bowl (or in the bowl of a stand mixer,) cream butter, shortening, and sugar until light and fluffy. Once creamed thoroughly, add almond extract. Meanwhile combine flour, baking powder, and salt. Add ¼ cup cinnamon water to creamed mixture, adding slowly until all liquid is absorbed. Add flour mixture and blend until dough is uniform. Chill dough for 15 minutes or until it can be handled easily. Roll dough into 1 inch balls and place on an ungreased cookie sheet. Bake for 15-20 minutes, or until the edges of the cookie begin to brown slightly.
While cookies are baking, mix cinnamon and sugar and set aside. When done, remove cookies from the oven and gently toss in cinnamon sugar mixture. Allow to cool and serve alone or with Mexican hot chocolate. Yield: 3 dozen.
Alegrías
A tasty snack (similar to a granola bar) that is made of amaranth seeds, sweetened by honey or piloncillo water if you’re traditional. Mexican piloncillo is unrefined brown sugar.
Ingredients
5 cups of toasted amaranth seeds
¾ cup honey
Preparation
Amaranth seeds, once toasted, resemble tiny popcorn. Warm the honey over low heat. Mix the amaranth with the warm honey until the amaranth is well coated. Press the mixture into a lightly greased square pan, about 1 inch deep. Make sure the mixture is an even thickness. Cut the alegrias into small squares while the mixture is still warm. Let cool.
Ingredients
5 cups of toasted amaranth seeds
¾ cup honey
Preparation
Amaranth seeds, once toasted, resemble tiny popcorn. Warm the honey over low heat. Mix the amaranth with the warm honey until the amaranth is well coated. Press the mixture into a lightly greased square pan, about 1 inch deep. Make sure the mixture is an even thickness. Cut the alegrias into small squares while the mixture is still warm. Let cool.
Atole
Atole is a thick cornmeal-based beverage, flavored with fruits or nuts, and is served hot or at room temperature.
Ingredients
1/2 cup fresh masa (corn dough) or 1/2 cup masa flour (masa harina) mixed with a 1/4 cup hot water to blend
5 cups water
3 - 4 tablespoons piloncillo, chopped or 1/4 cup brown sugar plus 2 teaspoons molasses
1 stick cinnamon (canella)
1 vanilla bean (split lengthwise)
Optional, about 1 cup fresh fruit such as strawberries, plums, pineapple or almonds
Preparation
Place the water and the masa into the jar of a blender and blend until smooth. Transfer to a medium sized saucepan. Scrape the seeds of the vanilla bean into the pan and add the cinnamon stick. Stir the mixture until it begins to thicken. Add the piloncillo or (or sugar, molasses combination) and continue to stir vigorously until the sugar is dissolved. Remove the mixture from the heat.
At this point you could add pureed fruit such as strawberries or pineapple. Remove the cinnamon stick. Stir the fruit into the mixture and return it to the stove and heat over medium heat until the mixture is warmed. Remove the vanilla bean and serve hot, in mugs.
* From http://www.gourmetsleuth.com
Ingredients
1/2 cup fresh masa (corn dough) or 1/2 cup masa flour (masa harina) mixed with a 1/4 cup hot water to blend
5 cups water
3 - 4 tablespoons piloncillo, chopped or 1/4 cup brown sugar plus 2 teaspoons molasses
1 stick cinnamon (canella)
1 vanilla bean (split lengthwise)
Optional, about 1 cup fresh fruit such as strawberries, plums, pineapple or almonds
Preparation
Place the water and the masa into the jar of a blender and blend until smooth. Transfer to a medium sized saucepan. Scrape the seeds of the vanilla bean into the pan and add the cinnamon stick. Stir the mixture until it begins to thicken. Add the piloncillo or (or sugar, molasses combination) and continue to stir vigorously until the sugar is dissolved. Remove the mixture from the heat.
At this point you could add pureed fruit such as strawberries or pineapple. Remove the cinnamon stick. Stir the fruit into the mixture and return it to the stove and heat over medium heat until the mixture is warmed. Remove the vanilla bean and serve hot, in mugs.
* From http://www.gourmetsleuth.com
