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Posole Rojo Recipe

Ingredients:

  • 4 ounces guajillo, ancho, or a combination of both, chili pods
  • Salt
  • 1 large (108 ounce, 6 lb 12 oz, 3 kg) can white hominy, drained and rinsed
  • 3 lbs pork shoulder (preferably with bone), cut into 1 to 1 1/2 inch cubes (can also use pork shanks), make sure to use a cut well marbled with fat
  • 8 cloves garlic, 4 cloves roughly chopped, and 4 whole cloves
  • 3 bay leaves
  • 1 teaspoon ground cumin
  • 2 Tbsp of dry oregano (Mexican oregano if available)

Garnishes (can prep while pozole is cooking):

  • Half a small cabbage, thinly sliced
  • One bunch cilantro, chopped
  • 1/2 white onion, chopped
  • 2 avocados, chopped
  • 4 limes, quartered
  • A bunch of red radishes, sliced thin
  • A couple dozen tostada shells*

Method

  1. Fill a large 10-12 quart stockpot with 5 quarts of water. Set on heat to bring to a boil while you proceed with the next steps.
  2. Remove and discard the stems, seeds, and large veins from the chili pods. Heat a cast iron pan on medium high and lightly roast the chili pods for a couple minutes, until they begin to soften. Do not let them burn. While the chilies are heating, bring a medium pot with 3 cups of water to a boil. Once the chiles have softened, submerge them in the pot with the 3 cups of hot water, cover the pot and remove from heat. Let the chiles soak in the hot water for 15 to 20 minutes.
  3. Heat a tablespoon or two of olive oil (enough to coat the bottom of the pan) in a large sauté pan on medium high heat. Pat the pork pieces dry with paper towels. Sprinkle them generously with salt. Working in batches, taking care not to crowd the pan or stir the meat much, brown the meat on all sides. Right at the end of browning the meat, add 4 cloves of roughly chopped garlic to the pan with the meat, let cook with the meat for about a minute.
  4. Once the meat has browned, transfer it to the large stockpot of boiling water. Scrape up any browned bits at the bottom of the pan, and any garlic, and add those to the pot as well. Add the rinsed hominy. Add bay leaves, cumin, and oregano. When you put the oregano in, smoosh together with your hands so that the oregano breaks up more as it goes in. Add a tablespoons of salt. Bring to a simmer, reduce the heat and cook for 15 minutes.
  5. Prepare the red sauce by puréeing in a blender the chilies, 2 1/2 cups or so of their soaking liquid, a teaspoon of salt, and 4 cloves of garlic. (To prevent the blender from creating too much pressure, it’s probably best to start with the chiles and garlic and only a cup of the liquid in the blender, and then adding the rest of the liquid.) Strain the red sauce through a sieve, discarding the tough bits of the sauce.
  6. Add the red chili sauce to the pot with the pork and hominy. Add another couple teaspoons of of salt. Return to a simmer, lower the heat to just high enough to maintain a simmer, partially covered. Cook for 2-3 hours until the pork is completely tender. Skim away excess fat. Taste for seasoning and add more salt to taste (you will likely need more than you expect, perhaps a tablespoon or more.) The resulting soup should be rather brothy, as you will be adding a lot garnishes. Add more water if necessary.
  7. When getting ready to serve the pozole, you can prep the garnishes (slice the cabbage, chop the cilantro, etc.) To serve, arrange the garnishes in bowls on the table and serve the pozole soup into bowls. Let your guests pick and choose which garnishes they would like on their pozole. Serve with tostada shells (or tortilla chips if you can’t find tostada shells).

Yield: Serves 12, plus plenty for leftovers.

Christmas Cookies Recipe

Ingredients:

  • 1 cup butter
  • 1 cup shortening
  • 1 cup sugar
  • 1 cup confectioner’s sugar
  • 2 eggs
  • 3 teaspoons vanilla
  • 4-1/2 cups flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 1 teaspoon salt

Preparation:

  1. Cream butter, shortening and sugars. Beat in eggs and vanilla.
  2. Sift together dry ingredients and stir into butter mixture.
  3. Let chill; then roll out and cut into shapes with your favorite cookie cutters. Place two inches apart on baking sheets.
  4. Bake at 350 degrees for about 10 minutes or until edges begin to turn golden brown.
  5. Decorate as desired.

Pineapple Upside Down Cake Recipe

Ingredients:

  • 1/4 cup butter or margarine
  • 2/3 cup packed brown sugar
  • 9 fresh slices pineapple ( from Nogales Produce )
  • 9 maraschino cherries without stems
  • 1 1/3  cups Quaker or Peter Pan all-purpose flour ( available at Nogales Produce Inc.)
  • 1 cup granulated sugar
  • 1/3 cup shortening
  • 1 1/2
  • teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 1 egg

Instructions:

  • Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
  • In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
  • Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.

Tarta De Frutas Recipe

Ingredientes

  • 150 gr. de manteca
  • 2 huevos
  • 400 gr. de harina leudante
  • 100 gr. de azúcar
  • ralladura de 1 limón
  • 200 cc. de crema de leche
  • 2 cdas de azúcar impalpable
  • 400 gr. de la fruta elegida (duraznos, kiwis, frutillas, etc)

Preparación

  1. Para la masa, colocamos en un recipiente hondo la harina y luego en el centro la manteca blanda, los huevos, el azúcar y la ralladura de limón.
  2. Mezclamos bien hasta obtener una masa blanda y llevamos a heladera 1 hora mas o menos.
  3. Estiramos sobre una superficie enharinada y forramos la tartera a utilizar. Si sobra masa corten unas masitas, coloquen en otra tartera enharinada y al horno.
  4. Pinchamos bien la superficie de la masa y llevamos al horno 10 min. aprox. hasta que se empiece a dorar.
  5. Retiramos y dejamos enfriar mientras cortamos la fruta en rodajas finas.
  6. Con la crema de leche y el azúcar impalpable formamos la crema chantilly y reservamos.
  7. Cuando la tarta se enfrió, rellenamos con la crema y acomodamos la fruta por encima.
  8. Decoramos el borde con crema chantilly con la ayuda de una manga de repostería. Ya están listas para servir y escuchar los elogios.

Pecan Pie Recipe

INGREDIENTS:

  • 1 cup Karo® Light OR Dark Corn Syrup
  • 3 eggs
  • 1 cup sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon Spice Islands® Pure Vanilla Extract
  • 1-1/2 cups (6 ounces) pecans
  • 1 (9-inch) unbaked or frozen** deep-dish pie crust

INSTRUCTIONS:

  1. Preheat oven to 350°F.
  2. Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.
  3. Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below). Cool for 2 hours on wire rack before serving.
  4. **To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.
  5. RECIPE TIPS: Pie is done when center reaches 200°F. Tap center surface of pie lightly – it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil.
  6. NUTRITION TIP: To reduce calories, substitute new Karo® Lite Syrup for the Karo® Light or Dark Corn Syrup.
  7. High Altitude Adjustments: Reduce sugar to 2/3 cup and increase butter to 3 tablespoons. Reduce oven temperature to 325°F.
  8. VARIATION: coarsely chopped walnuts may be substituted for pecans to make a walnut pie.