crema mexicana
Creme Mexicana (Mexican Style Thick Cream)
Posted by swm56 at recipegoldmine.com 6/13/01 10:08:58 am
Source: Rick Bayless-One Plate at a Time
Makes about 1 cup
1 cup heavy whipping cream
1/4 cup good quality commercial sour cream with active cultures
or 2 tablespoons buttermilk with active cultures
In a small saucepan, heat the cream just long enough to take the chill off to bring it to body temperature. If you have ready access to a low-range instant read thermometer, it should be about 100 degrees. Off the heat, whisk in the sour cream (or buttermilk) and pour into a glass jar. Set the lid on the jar (but do not tighten it), then place the jar in a warmish place (it shouldn?t be over 90 degrees). After 12 hours, the cream should be noticeably thicker.
Refrigerate (you can tighten the lid now) for at least 4 hours or, better yet, overnight to complete the thickening. Crema will last for at least a week in the refrigerator.
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new mexico posole
New Mexico Posole
This is a traditional New Years dish in the southwest.
6 (28 ounce) cans hominy, drained
6 pounds very lean pork, cubed
1/4 cup red chili powder (coarse or regular grind)
6 garlic cloves, diced
2 teaspoons oregano, or to taste
2 tablespoons salt, or to taste
6 quarts water
Heat a large pot. Add meat and brown over high heat, stirring frequently. Use a little cooking spray if needed.
Add remaining ingredients. Bring to a boil, cover and reduce heat to medium. Continue boiling slowly for 45 minutes to an hour.
Yield: 1 1/2 to 2 gallons (recipe may be reduced).
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western cornbread
Western Cornbread
1 cup white or yellow cornmeal
1 cup sifted flour
1/4 cup granulated sugar
3 teaspoon baking powder
1 teaspoon salt
1 egg
1 cup milk
1/4 cup melted butter
Preheat oven to 425 degrees F.
Combine cornmeal, flour, sugar, baking powder and salt in a bowl. Beat egg with milk and butter. Add to the dry ingredients and stir lightly, just until mixed. Pour into a well-buttered 9-inch square pan. Bake for 20 to 25 minutes.
Tamale Cornbread
Add 2 teaspoons chili powder to the dry ingredients and 1/2 cup finely-chopped ripe olives to the batter before baking.
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torejas
Torejas
This is a Latin American and Southwestern dessert French toast. Serve it with ice cream, Cajeta or a fruit sauce.
6 slices brioche or challah bread,
crusts trimmed and sliced 3/4-inch thick
1/2 cup milk
1/2 cup heavy cream
2 tablespoons granulated sugar
2 large egg yolks
1 teaspoon vanilla extract
1 tablespoon dark rum
1 teaspoon cinnamon
1/2 teaspoon freshly-grated nutmeg
One day in advance, lay the bread on a cookie sheet to dry and become stale.
Set a rack in the middle of the oven and preheat to 375 degrees F. Lightly grease a cookie sheet.
In a medium-size bowl, whisk remaining ingredients to blend. Dip 2 to 3 slices of bread in and soak thoroughly, about 5 minutes, then turn and soak the other side. Shake off the excess liquid and lay the slices on the cookie sheet. Bake for 12 minutes or until just golden and crusty on the top, but still moist and custard-like inside.
Serve warm.
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chicken enchiladas
Chicken Enchiladas
1 onion, chopped
2 cloves garlic, minced
1 (4 ounce) can chopped green chiles
1 pound cooked chicken, shredded
1 (10 ounce) can enchilada sauce
1/2 cup jalape?o jack cheese, shredded
10 corn tortillas, warmed
Saut? onion and garlic in a large oiled skillet over medium heat, about 5 minutes. Add chiles, chicken and enchilada sauce; cook 2 minutes.
Fold in cheese. Remove from heat. Dip each warmed tortilla in water; shake off excess. Fill each tortilla with 1/3 cup chicken mixture and roll up. Place seam-side down in an oiled baking pan. Sprinkle with cheese. Bake at 375 degrees F for 10 minutes. Broil for 5 minutes and serve hot.
Classical music is the kind we keep thinking will turn into a tune. — Kin Hubbard
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strawberry salsa
Strawberry Salsa
2 1/2 cups finely chopped fresh strawberries
1 cup chopped green bell pepper
2 tablespoons chopped scallion
2 tablespoons minced fresh parsley
1/2 cup Catalina salad dressing
Dash of hot pepper sauce
Pepper, to taste
Tortilla chips
In a bowl combine strawberries, green pepper, scallion and parsley. Stir in salad dressing, hot pepper sauce and pepper. Cover and refrigerate for 2 hours.
Serve with tortilla chips.
Yields 3 cups.
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tamale balls
Tamale Balls
1 pound ground beef
1 pound pork sausage
1 (8 ounce) can tomato sauce
1/2 onion, minced
4 cloves garlic, minced
1 3/4 cups yellow cornmeal
1/2 cup all-purpose flour
2 tablespoons chili powder
Salt and pepper to taste
Sauce
2 (29 ounce) cans tomatoes with juice, mashed
2 tablespoons chili powder
Pinch of granulated sugar
Salt and pepper to taste
Mix ground beef, sausage, tomato sauce, onion and garlic well.
Mix dry ingredients and add to meat mixture. Mix well and shape into about 40 small balls.
Mix sauce ingredients. Pour sauce over balls and simmer covered for 2 hours.
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jamaica
Jamaica
2/3 cup dried hibiscus blossoms*
1 1/2 cups water
1/3 cup granulated sugar or simple syrup
In a saucepan, bring the blossoms and water to a boil over high heat and continue boiling for 3 minutes. Add enough water to bring the total liquid to 4 cups; add sugar. Set the mixture aside for at least 4 hours or overnight.
Strain the liquid into a glass pitcher. Add more sugar, if necessary. Serve chilled over ice with lime wedges as a garnish.
* These are labeled "sorrel" and can be found in Mexican markets in the Southwest.
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tortilla hash
Tortilla Hash
Source: American Bakers Association
4 small flour tortillas, cut into tenths
2 tablespoons butter or margarine
2 tablespoons minced onion
3 medium-size tomatoes, cubed
1/2 green bell pepper, seeded and diced
3 eggs plus 3 egg whites, beaten
Salt and pepper, to taste
1 to 2 tablespoon grated Parmesan cheese
In a large skillet, fry tortillas lightly in butter or margarine. Add onion, tomatoes and green pepper; cook until onion is limp. Quickly add eggs, salt and pepper; cook until eggs are of desired consistency. Sprinkle with cheese and serve with salsa on the side.
Serves 6.
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roasted chicken tacos
Roasted Chicken Tacos
Juice of 1 lime
1/2 teaspoon cumin
1/2 teaspoon dark chili powder
Salt and pepper to taste
1 (3 to 4 pound) whole chicken
1 tablespoon fresh cilantro, chopped
4 (10-inch) flour tortillas, warmed
1 tomato, diced
1/2 cucumber, peeled, seeded, and diced
1/2 cup green cabbage, shredded
Favorite hot sauce
Mix together the lemon juice, cumin, chili powder, salt and pepper and rub this mixture into the chicken. Bake in an uncovered baking dish at 350 degrees for 35 to 40 minutes.
Remove from oven, cool at room temperature for 15 minutes, and then remove the meat from the chicken.
To assemble the tacos: Onto each tortilla, spoon on chicken, shredded cabbage, cucumber, tomatoes, and finish with your favorite hot sauce. Roll up and serve.
Harry Yeah I called her up, she gave me a bunch of crap about me not listening to her, or something, I don know, I wasn really paying attention. — Dumb & Dumber
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