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Sopa de Lima con Pollo y Elote: Chicken, Corn, and Lime Soup
Arroz Blanco con Verduras: White Rice with Vegetables
Mole Verde con Hierbas: Pork Herbed Green Mole
Corn Tortillas
Flan de Naranja: Orange Flan
Here's the recipes, try them out yourself! But always remember, RECIPES ARE JUST GUIDLINES <3
Sopa de Lima con Pollo y Elote: Chicken, Corn, and Lime Soup
Sopa de Lima con Pollo y Elote
Chicken, Corn, and Lime Soup, serves 4–6
PROCEDURE
- 1Heat oil over medium heat, add onion and garlic, cook 8–10 minutes or until very soft.
- 2Add chicken stock, tomatoes, corn, chiles, and cumin, bring to boil, reduce to simmer, and cook 5–8 minutes to blend flavors.
- 3Add chicken and simmer about 3 minutes to cook meat.
- 4Stir in cilantro and lime juice.
- 5Correct seasoning.
Arroz Blanco con Verduras
White Rice with Vegetables, serves 4
Chef Tip For all Mexican rice dishes, the grains are soaked, drained, and sautéed before steaming, then cooked with onion and garlic, as one would make a pilaf. This method produces fluffy, separate grains and a nutty, full flavor.
PROCEDURE
- 1Cover the rice with hot water and let stand for 20 minutes. Drain and rinse well under cold water. Let drain for 10 minutes.
- 2Heat the oil until it smokes and add the rice; stir until all the grains are well coated.
- 3Cook until the rice just begins to take on a color.
- 4Add the onions, garlic, mushrooms, and chile; cook over high heat for 10 minutes, until white onion and garlic are translucent, stirring constantly.
- 5Add chicken stock and corn; cook uncovered over medium heat—do not stir again—until the liquid has been absorbed and small air holes appear in the rice.
- 6Remove from heat and let stand, covered, for 10 to 15 minutes.
- 7Add the cheese and cilantro, and stir into the rice with a fork.
Mole Verde con Hierbas
Pork Herbed Green Mole, serves 4
Green mole is most commonly found in the states of Puebla, Tlaxcala, and Oaxaca, where it is one of los siete moles—the seven famous moles, each with a distinctive color, flavor, and aroma. Unlike the other moles, which nearly always contain nuts and seeds, this recipe gets its characteristic flavor and bright green color from fresh herbs. If you prefer chicken, it may be substituted for pork in this recipe
PROCEDURE
- 1Combine pork stew meat, peppercorns, ½ cup white onions, and 5 garlic cloves, cover by 1 inch with cold water. Bring to a boil, cover, and reduce to simmer. Cook until just tender, 30–45 minutes. Remove meat and strain stock, reserve.
- 2Grind the cloves and cumin seeds with a spice grinder or a mortar and pestle.
- 3In a blender combine ground spices, jalapeño, tomatillos, thyme, marjoram, remaining garlic cloves and onions and ½ cup stock from the cooked pork. Blend until smooth.
- 4Combine reserved pork stock and tomatillo mixture; simmer, uncovered, 3 minutes.
- 5Whisk masa into pork and tomatillo liquid; whisking constantly, return to simmer.
- 6Cook, uncovered, over low heat 10 minutes, whisking occasionally. If lumps form, pass through a medium-mesh sieve and return to heat. Mixture should thicken to the consistency of whipping cream; if necessary, reduce to correct consistency or thin with more stock.
- 7Combine parsley, cilantro, epazote, and hoja santa in a blender or food processor. If necessary, add a few tablespoons of liquid; process to a smooth puree.
- 8Add beans, cooked pork, and pureed herbs to the masa-thickened sauce and let return to a simmer. Correct seasoning and serve.
Corn Tortillas, Yield: 1 pound
PROCEDURE
- 1Dissolve the salt in the warm water. To the masa harina, add the water all at once (this keeps lumps from forming) and mix quickly, just until the ingredients are combined.
- 2Let rest 5 minutes. Masa will dry out quickly, so keep covered with plastic wrap or a damp cloth.
- 3Pinch off golf-ball-sized pieces and roll into balls.
- 4Flatten the balls and roll out to ⅛ inch (.3 cm) thick or use a tortilla press. If using a tortilla press, line both sides with plastic.
- 5Gently place the tortilla on a hot skillet or griddle. It should make a soft sizzling sound. Cook for 30–40 seconds or until the tortilla starts to bubble on top. Turn tortilla over and cook an additional 20–30 seconds.
- 6Remove the tortilla from pan and keep warm.
- 7To reheat, bake covered in a 350°F (176°C) oven for 10–12 minutes.
Flan de Naranja
Orange Flan serves 4
PROCEDURE
- 1Preheat oven to 350°F (176°C).
- 2Make caramel by melting ½ cup sugar (3½ ounces, 98 g), water, lemon juice (lemon juice keeps the mixture from hardening or crystallizing), and cayenne over low heat and cook for 8 to 10 minutes, without stirring. Gently tilt the pan off the heat to distribute color evenly as sugar caramelizes. When sugar reaches a uniform golden brown (light amber) color, immediately remove from heat.
- 3Pour caramel into 4 individual custard cups; tip the molds side to side until there is an even coating of caramel over the bottom and halfway up the sides. Set aside.
- 4Grind the almonds in a food processor.
- 5Add the remaining sugar, orange zest, and the eggs, process until smooth.
- 6Add cream and orange juice, process to mix.
- 7Let the froth subside before pouring into custard cup.
- 8Bake in a water bath, covered, until the flan is set. Test by inserting the blade of a knife into the center of the custard. If the blade comes out clean, cooking is done.
- 9Set aside to cool before unmolding.
Of course, I recommend you use all organic ingredients, but as we all know they can be very expensive, but if you can, you won't regret it! Give it some Sweet Organic Love! GOOD LUCK!
