Re: Frida's Fiestas: Recipes and Reminiscences of Life With
Posted:
Thu Dec 13, 2018 5:35 am
by admin
BLACK BEAN SOUP(8 servings)
2 tomatoes, roasted and peeled
1/2 onion
1 garlic clove
1 teaspoon dried oregano
Salt
2 tablespoons corn oil
3 cups cooked black beans
6 cups cooking liquid from beans (or water)
GARNISHDried oregano
1/2 pound panela cheese, cut in small squares (or muenster or mozzarella)
3 tortillas, cut in small squares, fried in oil, and drained
Puree the tomatoes with the onion, garlic, oregano, and salt to taste. Saute in hot oil until thickened. Puree the beans with their cooking liquid. Add the bean puree to the tomato mixture and cook for 5 to 10 minutes to blend the flavors. Serve the soup garnished with oregano, cheese, and tortilla squares.
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FRESH LIMA BEAN SALAD(8 servings)
6 pounds fresh lima beans, shelled
Salt and pepper
1 onion, finely chopped
2 to 3 serrano chiles, finely chopped
1/4 cup finely chopped cilantro
1/2 cup olive oil
4 tablespoons vinegar
Rinse the lima beans. Place in a saucepan with water to cover and salt to taste. Cook for about 15 minutes, or until tender. Rinse in cold water and drain thoroughly. Combine the beans with the onion, chiles, cilantro, oil, vinegar, and salt and pepper to taste. Chill. Serve very cold.
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NOPALES SALAD(8 servings)
16 medium nopales, needles removed, cut in strips, and rinsed under running water
4 medium tomatoes, peeled, seeded, and chopped
1 large onion, chopped
3 serrano or jalapeno chiles, chopped
1/4 cup chopped cilantro
1/2 cup olive oil
2 tablespoons vinegar
Salt
Cook the nopales in plenty of water to remove the slippery coating. When tender, rinse in cold water. Soak a dish towel in cold water and wrap it around the nopales. Squeeze tightly and let stand 20 minutes so that any remaining slippery substance can drain through.
Combine the tomatoes, onion, chiles, cilantro, oil, and vinegar in a salad bowl. Season with salt to taste. Stir in the nopales and mix well. Serve cold.
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CARNITAS(8 servings)
3 pounds boneless pork from the leg, cut into 2-inch cubes
2 large onions, cut in half
4 garlic cloves
Salt
2 tablespoons lard
1-1/2 cups milk
Place the pork in a saucepan with water to cover, the onions, garlic, and salt to taste. Cook for about 1 hour, until the pork is tender. Drain thoroughly and discard the onion and garlic.
Heat the lard and milk with salt to taste in a large saucepan. Add the pork pieces and cook, stirring often, until the milk cooks away completely and the meat is golden.
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SEASONED PORK ROAST(8 servings)
6 guajillo chiles or 3 ancho chiles, roasted, seeded, and deveined
2 cups water
1 cup vinegar
1 or 2 large garlic cloves
1/2 large onion
1 tablespoon dried oregano
Salt
3 pounds boneless pork from the leg or butt
1 tablespoons lard
Bring the chiles and the water to a boil. Remove from heat and cool slightly. Puree the chiles and 2 cups cooking liquid with the vinegar, garlic, onion, oregano, and salt to taste.
Pierce the pork all over with a kitchen fork. Brown it in hot lard in a casserole. Pour the chile puree over the pork, cover, and roast in a preheated 375°F oven for 1 hour. Uncover and continue roasting for 30 minutes, or until the pork is tender and the sauce has reduced. Let cool completely, then slice very thin.
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PORK SANDWICHES(8 servings)
8 crusty rolls
2 avocados, mashed
1-1/2 cups refried beans
Seasoned pork roast, sliced thin (see preceding recipe)
8 chipotle chiles in marinade, chopped
16 tomato slices (optional)
16 onion slices (optional)
Salt
REFRIED BEANS(8 servings)
1/2 pound lard
1 onion, finely chopped
3 cups cooked beans
1 cup cooking liquid from beans
Salt
Grated anejo cheese (or parmesan)
Totopos (fried small tortilla triangles)
Heat the lard in a skillet. When it starts to smoke, add the onion and saute until golden. Add the beans and cooking liquid. Mash the beans to make a puree. Season with salt to taste. When the beans are well fried and pull away from the bottom of the pan when stirred, removed from the heat.
SEASONED PORK ROAST(8 servings)
6 guajillo chiles or 3 ancho chiles, roasted, seeded, and deveined
2 cups water
1 cup vinegar
1 or 2 large garlic cloves
1/2 large onion
1 tablespoon dried oregano
Salt
3 pounds boneless pork from the leg or butt
1 tablespoons lard
Bring the chiles and the water to a boil. Remove from heat and cool slightly. Puree the chiles and 2 cups cooking liquid with the vinegar, garlic, onion, oregano, and salt to taste.
Pierce the pork all over with a kitchen fork. Brown it in hot lard in a casserole. Pour the chile puree over the pork, cover, and roast in a preheated 375°F oven for 1 hour. Uncover and continue roasting for 30 minutes, or until the pork is tender and the sauce has reduced. Let cool completely, then slice very thin.
Cut the rolls in half and heat them in the oven. Spread mashed avocado on half of each roll, and refried beans on the other half. Top the beans with sliced pork, chiles, and tomato and onion, if you like. Sprinkle with salt. Close the sandwiches and place them in a preheated 350°F oven until heated through or serve them as is.
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GUACAMOLE WITH CHIPOTLE CHILES(8 servings)
Guacamole with Chopotle Chiles4 ripe but firm avocados, peeled
1/2 medium onion, chopped
1 large tomato, peeled, seeded, and chopped
1/4 cup chopped cilantro
4 chipotle chiles in marinade, chopped
Salt to taste
Soak the chiles in hot water for 10 minutes, combine all the ingredients and mix well.
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FRUIT SALAD(8 servings)
3 cups watermelon cubes
3 cups cantaloupe cubes (or other melon)
Juice of 2 limes
1/2 cup mint leaves
Sugar
Combine all the ingredients with sugar to taste and mix well. Refrigerate for at least 30 minutes before serving.
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COCONUT ICE CREAM(8 servings)
Coconut Ice Cream and Black Zapote Ice4 cups milk
1-1/4 cups sugar
fresh coconut, peeled and finely grated
1 teaspoon vanilla extract
Combine the milk, sugar, and coconut in a saucepan. Simmer for 30 minutes. Remove from the heat and let cool to lukewarm. Stir in the vanilla and puree. Refrigerate. When the mixture is cold, place in an ice-cream maker and proceed according to the manufacturer's directions.
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BLACK ZAPOTE ICE(6-8 servings)
1 cup sugar
1 cup water
1-1/2 cups black zapote pulp, strained
Combine the sugar and water in a saucepan. Bring to a boil and simmer for about 3 minutes. Let cool slightly. Stir in the zapote pulp. Place the mixture in an ice-cream maker and proceed according to the manufacturer's directions.
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GRENADINE PUNCH1 quart white tequila
Juice of 20 limes
1 quart grenadine syrup
Ice
Place all ingredients in a large bowl and mix well. Serve as an aperitif.
Re: Frida's Fiestas: Recipes and Reminiscences of Life With
Posted:
Thu Dec 13, 2018 5:42 am
by admin
LAMB WITH DRUNKEN SAUCE(8 servings)
1 large plantain (or banana) leaf, toasted lightly to soften
3 pounds lamb rib chops in one piece or leg of lamb
DRUNKEN SAUCE
15 guajillo chiles, toasted and deveined
2 cups very hot water
4 garlic cloves
1 cup pulque (or beer)
Salt
Pour enough water into a tamalera or large steamer to cover the bottom of the pan. Place the plantain leaf on the steamer rack and top with the lamb. Fold the leaf over the meat to enclose it, then cover with a dish towel or cloth napkin. Cover the steamer and simmer for about 5 hours, being careful to keep enough water in the steamer to cover the bottom. Serve the lamb hot, accompanied by the Drunken Sauce.
To make the Sauce, soak the chiles in the hot water. Puree the chiles with 1 cup of the soaking liquid, the garlic, pulque, and salt to taste. If the sauce is too thick, thin it with as much of the soaking liquid as needed.
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MEATBALLS IN CHIPOTLE SAUCE(8 servings)
Meatballs in Chopotle Sauce, Beans, Mason Style, and Chilaquiles in Green Sauce, prepared with anafre and comal, as the workers would1 pound ground pork
1 pound ground beef
1/2 teaspoon ground cumin
2 garlic cloves, chopped
3 eggs
1/4 cup bread crumbs
Salt and pepper
CHIPOTLE SAUCE6 chipotle chiles, pickled or in marinade
6 medium tomatoes, roasted and peeled
1 cup chicken broth
2 garlic cloves
3 cumin seeds
1 tablespoon dried oregano
2 tablespoons lard
Salt and pepper
Combine the pork, beef, ground cumin, garlic, eggs, bread crumbs, and salt and pepper to taste. Mix well. Shape the mixture into medium-size meatballs. Cook the meatballs in the Chipotle Sauce for about 25 minutes.
To make the Chipotle Sauce, puree the chiles, tomatoes, broth, garlic, cumin seeds, and oregano. Strain. Saute the puree in hot lard and season with salt and pepper to taste. Bring sauce to a boil.
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BEANS, MASON STYLE(8-10 servings)
Meatballs in Chopotle Sauce, Beans, Mason Style, and Chilaquiles in Green Sauce, prepared with anafre and comal, as the workers would
6 ounces bacon, chopped
1/4 pound chorizo, sliced
1/2 onion, finely chopped
1 medium tomato, peeled andchopped
2 jalapeno chiles, roasted, peeled, and chopped
3 cups cooked pinto beans
5 cups cooking liquid from beans
6 ounces pork cracklings, cut in chunks
Salt
Cook the bacon over low heat until crisp. Add the chorizo and cook a few minutes more. Add the onion, tomato, and chiles. Saute the mixture for a few minutes. Stir in the beans and cooking liquid. Bring to a boil, simmer for a few minutes, then stir in the pork cracklings. Simmer for 5 minutes to blend the flavors. Serve piping hot.
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BEEF, MASON STYLE(8 servings)
2-1/2 pounds beef sirloin, well trimmed and cut in 1-inch strips
4 tablespoons lard
Salt
2 large onions, sliced lengthwise
2 garlic cloves, chopped
4 jalapeno chiles, cut in strips and seeded
2 tomatoes, roasted, peeled, and chopped
Saute the beef in hot lard until well browned. Season with salt to taste. Add the onions, garlic, and chiles. Simmer for about 2 minutes, stir in the tomatoes, and cook for about 10 minutes to cook through and blend the flavors. Serve piping hot.
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EGGS, MASON STYLE(8 servings)
5 large tomatoes, roasted and peeled
5 serrano chiles, roasted and peeled
1 garlic clove, roasted
1/2 onion, cut in half and roasted
Salt
12 eggs, lightly beaten
5 tablespoons lard
1/2 cup water
Puree the tomatoes, chiles, garlic, and onion. Season with salt to taste. Season the eggs with salt to taste and cook in hot lard to make soft scrambled eggs. Stir in the chile puree and water. Simmer the mixture for a few minutes to thicken it.
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CHILAQUILES IN GREEN SAUCE(8 servings)
Meatballs in Chopotle Sauce, Beans, Mason Style, and Chilaquiles in Green Sauce, prepared with anafre and comal, as the workers would
24 medium tortillas, cut in triangles
Corn oil
1-1/2 cups heavy cream
1/2 pound Oaxaca cheese, shredded (or mozzarella)
SAUCE30 tomatillos, peeled and chopped
1/2 cup water
1/2 cup chopped cilantro
5 or 6 serrano chiles
1/2 onion, chopped
Salt
2 tablespoons corn oil
Fry the tortilla triangles in hot oil until golden and drain on brown paper.
Cover the bottom of an ovenproof casserole with a small amount of sauce and cream. Top with half of the fried tortillas. Layer with half of the remaining sauce, half of the remaining cream, and half of the cheese. Top with the remaining tortillas, sauce, cream, and cheese. Bake in a preheated 350°F oven for about 20 minutes, or until the sauce is very hot and the cheese topping is puffy and golden.
To make the sauce, puree all the ingredients except the oil with salt to taste. Saute the puree in very hot oil until the flavors blend and the sauce has thickened.
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PORK CRACKLINGS IN GUAJILLO SAUCE(8 servings)
6 guajillo chiles, roasted and deveined
30 tomatillos, peeled and chopped
1/2 cup water
Salt
1/2 cup chopped cilantro
1 onion, finely chopped
3 tablespoons lard
1/2 pound pork cracklings, cut in chunks
Cook the chiles, water, and salt for 20 minutes. Puree with the cilantro.
Saute the onion in hot lard until translucent. Add the puree and simmer for about 5 minutes. Stir in the pork and cook for a few minutes.
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FRITTERS IN SYRUP(8 servings)
Fritters in Syrup, served in an earthenware casserole1 pound piloncillo, cut in chunks (or 2-1/2 cups dark brown sugar)
4 cups water
1 teaspoon star anise
1 recipe sugared fritters
SUGARED FRITTERS(8 servings)
3 to 4 cups flour
1-1/2 teaspoons baking powder
1 tablespoon sugar
l/2 teaspoon salt
4 tablespoons butter, melted
2 eggs
1/2 cup milk
Lard
Sugar and cinnamon
Sift 3 cups of the flour with the baking powder, sugar, and salt. In a separate bowl, combine the butter with the eggs and milk. Slowly beat in the flour mixture to form a smooth dough. Gradually add more flour, beating vigorously, until the dough is stiff. Roll out on a lightly floured surface. Shape into small balls about the size of a walnut and brush with melted lard. Cover and let stand for 20 minutes.
Roll out the balls until they are thin and flat. Let stand for 10 minutes.
Fry in hot lard until golden. Drain on brown paper and sprinkle with a mixture of sugar and cinnamon.
Note: If you like, serve the fritters with a syrup made from piloncillo or dark brown sugar, a stick of cinnamon, and water.
Combine the sugar and water with the star anise. Bring to a boil and simmer for about 45 minutes, until thickened.
Make the fritters according to the recipe, cut thin into medium pieces before frying. Soak the fritters in hot syrup. Let cool.
Re: Frida's Fiestas: Recipes and Reminiscences of Life With
Posted:
Thu Dec 13, 2018 5:54 am
by admin
PICO DE GALLO SALAD(8 servings)
Tequila and Pico de Gallo Salad served before lunch in the kitchen of the Blue House2 medium jicamas, peeled and sliced
6 white prickly pears, peeled and sliced
4 xoconostles (sour prickly pears), peeled and sliced
2 oranges, peeled and sliced
Salt
Piquin chile powder
Arrange the vegetable and fruit slices on a serving platter in an attractive design. Sprinkle with salt and chiles to taste.
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SQUASH BLOSSOM SOUP(8 servings)
Squash Blossom Soup, served in a decorated tureen from Puebla1 large onion, finely chopped
4 tablespoons butter
2 ears corn, kernels scraped off
3 poblano chiles, roasted, peeled, seeded, and cut in strips
1 cup coarsely chopped zucchini
2 cups sliced mushrooms
4 cups squash blossoms, stems and pistils removed and discarded, blossoms coarsely chopped
6 cups chicken broth
Salt
3 tortillas, cut in small squares and fried
Heavy cream
Saute the onion in butter until translucent. Add the corn, chiles, and zucchini. Cook for 2 minutes, then stir in the mushrooms and squash blossoms. Cook for 4 minutes, add the chicken broth, and bring to a boil. Simmer for 10 to 12 minutes and taste for salt. Serve the soup garnished with tortilla squares and heavy cream.
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CHICKEN CONSOMME(makes 4 quarts/4 l)
Chicken Consomme, with garnishes5 quarts water
1 stewing hen, cut in chunks
1 pound beef round
1/2 pound veal
4 carrots
10 leeks
2 onions
Salt
Dry sherry
Chopped parsley
Chopped cilantro
Chopped serrano chiles
Heat the water in a stockpot. When it is lukewarm, add the remaining soup ingredients. Simmer for 4 hours.
Soak a napkin in cold water and wring it out. Spread the wet napkin over a strainer and strain the chicken broth through it. Return the broth to a saucepan and heat, stirring constantly, until it comes to a boil. Strain again through a napkin. To serve, add dry sherry to taste or garnish with chopped parsley or cilantro or serrano chiles.
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SOPA SECA DE FIDEO(8 servings)
Sopa Seca de Fideo, with rings of avocado1 pound thin noodles
Corn oil
10 medium tomatoes
1 medium onion
2 garlic cloves
Salt
3 parsley sprigs
2 cups chicken broth
Pasillia chiles, fried and chopped, to taste
2 avocados, peeled and sliced
1-1/2 cups heavy cream
1/2 pound anejo cheese, grated (or parmesan)
Saute the noodles in hot oil in a saucepan until golden. Drain off all but 3 tablespoons of oil.
Puree the tomatoes with the onion, garlic, and salt to taste. Add the puree to the noodles and simmer together until the mixture has thickened. Add the parsley and chicken broth to cover. Cover the saucepan and simmer for about 20 minutes, until the noodles are tender and the broth absorbed; add more chicken broth if needed. Discard the parsley.
Pour the noodle mixture onto a heated serving platter and garnish with chiles, avocados, cream, and cheese.
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PORK RIBS(8 servings)
8 pounds pork spareribs (1 rack)
1 lime
Salt and pepper
8 ancho chiles, roasted and deveined
1 medium onion, coarsely chopped
1 cup water
4 garlic cloves, peeled
2 tablespoons sugar
2 tablespoons lard
2 tomatoes, roasted, peeled, and pureed
SWEET-SOUR SAUCE3 large tomatoes, roasted, peeled, and pureed
1 onion, finely chopped
1/4 cup vinegar
2 tablespoons olive oil
2 teaspoons sugar
Salt
2 teaspoons dried oregano
1 cup canned pickled jalapeno chiles, chopped with the contents of the can
Rub the spareribs with lime, salt, and pepper. Refrigerate overnight.
Simmer the chiles and onion in water for about 8 minutes. Let cool slightly. Puree the chiles and onion with the garlic, sugar, and salt and pepper to taste. Drain.
Heat the lard in a skillet. Add the pureed tomatoes and simmer until thickened. Add the chile puree and simmer for 10 minutes to blend the flavors.
Place the ribs in a deep baking dish. Cover with the sauce and bake in a preheated 400°F oven for 1 hour, or until the ribs are golden brown and the sauce is reduced. Serve with Sweet-Sour Sauce.
To make the Sweet-Sour Sauce, combine all the ingredients in a saucepan. Bring to a boil, then simmer for a few minutes to blend the flavors. Serve the sauce lukewarm or cold.
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POTATO TORTITAS(8 servings)
2 pounds potatoes, cooked, peeled, and mashed
1-1/2 cups boiling milk
4 tablespoons flour
4 tablespoons butter, softened
Salt and pepper
Corn oil
Combine all the ingredients except the oil, mixing well. Shape into patties. Fry the patties in hot oil, turning once carefully, until golden on both sides. Drain on brown paper and serve piping hot.
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ZUCCHINI SALAD(8 servings)
6 small zucchini, rinsed well, cooked, and sliced
2 avocados, peeled and sliced
Salt
2 tablespoons chopped cilantro
3 ounces anejo cheese, crumbled (or parmesan)
VINAIGRETTE6 tablespoons olive oil
3 tablespoons vinegar
1 teaspoon salt
1/2 teaspoon sugar
Arrange the zucchini and avocado slices in a salad bowl. Salt to taste. Sprinkle with the cilantro, cheese, and vinaigrette.
To make the vinaigrette, place all the ingredients in a jar with a tight-fitting lid. Cover the jar and shake well to blend.
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HOME-STYLE BACALAO(8-10 servings)
Homestyle Bacalao3 pounds bacalao (dried cod)
1 cup olive oil
3 onions, thinly sliced
8 garlic cloves, thinly sliced
2 pounds tomatoes, roasted, peeled, and pureed
1/2 cup chopped parsley
1/2 cup pimento-stuffed olives
1/4 cup capers, rinsed
1/4 cup blanched almonds, coarsely chopped
1/4 cup raisins
2 pounds potatoes, peeled, cooked, and cut in cubes
5 canned roasted red peppers
1 8-ounce can guero chiles
Salt
Soak the bacalao in cold water for a day and a half, changing the water frequently.
Drain the fish, place in a saucepan and add water to cover. Simmer about 30 minutes, until tender. Let the fish cool, then finely shred it.
Heat the oil and saute the onions and garlic until the onions are translucent. Add the pureed tomatoes and parsley. Simmer for about 10 minutes. Add the olives, capers, almonds, raisins, and potatoes. When the sauce has thickened, add the fish and simmer for a few minutes more. Stir in the red peppers and chiles, either whole or cut, and taste for salt.
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EGGNOG(8-10 servings)
2 quarts milk
4 cinnamon sticks
1 teaspoon freshly grated nutmeg
2-1/2 cups sugar
6 large egg yolks
1/2 teaspoon baking soda
2-1/2 cups rum or aguardiente
Combine the milk, cinnamon, and nutmeg. Bring to a boil, reduce the heat, and simmer for 20 minutes. Add the sugar, stirring constantly until dissolved. Simmer for 30 minutes, let cool, and strain.
Beat the egg yolks until thick and stir into the milk. Add the baking soda and bring to a boil. Remove from the heat and let cool, stirring occasionally to prevent a skin from forming on the surface. When thoroughly cool, add the rum or aguardiente.
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STUFFED PINEAPPLE(8 servings)
1 large ripe pineapple
1 cup heavy cream
6 tablespoons confectioners' sugar
12 cherries in syrup, chopped
1/2 cup pine nuts, finely chopped
Keeping the leaves intact, cut a slice off the top of the pineapple and reserve. Scoop out the pulp, core it, and finely chop it.
Whip the cream with the sugar until stiff. Gently fold in the chopped pineapple, cherries, and pine nuts. Spoon back into the pineapple shell and refrigerate for at least 2 hours until the filling sets slightly.
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LIME SORBET(8 servings)
4 cups water
2 cups sugar
1 tablespoon grated lime zest
1 cup lime juice
Combine the water, sugar, and zest. Bring to a boil, then simmer for about 3 minutes. Let cool to lukewarm, then add the lime juice. Chill thoroughly. Place the lime mixture in an ice-cream maker and proceed according to the manufacturer's instructions.
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CAT'S TONGUES(50 to 60 cookies)
A dish of Cat's Tongues and Eggnog in a glass carafe from Guadalajara8 tablespoons butter
scant 2/3 cup sugar
3 egg whites
1 teaspoon vanilla extract
3/4 cup flour, sifted
Cream the butter and sugar together. Add the egg whites, one at a time, stirring well after each addition. Stir in the vanilla, then the flour.
Place the dough in a pastry bag fitted with a round tip. Butter and flour several baking sheets. Pipe strips about 2 to 3 inches long and as thick as a pencil onto the baking sheets, leaving enough space for the cookies to expand while baking. Bake in a preheated 425°F oven for 6 to 8 minutes. Remove and cool on a rack. Store in an airtight container.
Re: Frida's Fiestas: Recipes and Reminiscences of Life With
Posted:
Thu Dec 13, 2018 6:03 am
by admin
SHRIMP BROTH(8 servings)
Little mugs from Michoacan hold delicious Shrimp Broth1/2 pound dried shrimp
Salt
2 quarts water
4 potatoes, peeled and diced
6 carrots, peeled and diced
2 parsley sprigs
5 ounces guajillo chiles, toasted, seeded, and soaked in very hot water for 10 minutes
2 medium onions, peeled and cut in chunks
6 limes
Simmer the shrimp in salted water for 15 minutes. Remove the shrimp with a slotted spoon and set aside. Strain the broth and return it to a boil. Add the potatoes, carrots, and parsley. Simmer for 10 minutes.
Strain the chiles and puree them with the onions. Add the chile puree and shrimp to the broth. Simmer for 10 minutes to blend the flavors. Serve with limes cut in quarters.
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TABLECLOTH STAINER(8 servings)
1 pound pork loin
I pound pork neck bones or country ribs
1 bouquet fragrant herbs (bay leaf, thyme, and marjoram)
Salt
3 ancho chiles, deveined and softened in hot water
3 mulato chiles, deveined and softened in hot water
1 large onion, chopped
2 pounds tomatoes, roasted and peeled
2 tablespoons lard
1 tart apple, peeled and cored
1 pear, peeled, cored, and sliced
1 quince, peeled and sliced
2 peaches, peeled and sliced
1 thick slice pineapple, peeled and cut in pieces
1 plantain, sliced
1 tablespoon sugar
3 tablespoons white vinegar
Place the pork and bones in a large saucepan with water to cover. Add the herbs and salt to taste. Simmer until the pork is tender. Remove from the heat, strain the broth, discard the bones, slice the meat, and set both broth and meat aside.
Puree the chiles with the onion and tomatoes. Drain the puree and saute it in hot lard. Add the pork broth and simmer for 10 to 15 minutes to blend the flavors. Add the meat and all the fruit except the plantain. Simmer for 5 minutes. Add the plantain, sugar, and vinegar. Simmer for 2 minutes, correct the seasoning, and serve very hot.
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SHRIMP ESCABECHE(8 servings)
Shrimp Escabeche in the dining room of the Blue House1 medium onion, sliced vertically
5 garlic cloves
2 cups olive oil
4 manzano chiles, seeded and cut in rounds
4 bay leaves
2 teaspoons dried oregano
2 thyme sprigs
10 black peppercorns
1 cup white vinegar
Salt
3 pounds shrimp, peeled and deveined
Saute the onion and garlic in hot oil until the onion is translucent. Add the chiles, bay leaves, oregano, thyme, peppercorns, vinegar, and salt to taste. Mix well and simmer for 10 minutes. Stir in the shrimp and cook for 5 minutes. Remove from the heat and let cool. Refrigerate for at least 2 hours before serving.
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CHICKEN ESCABECHE(8 servings)
5 whole chicken breasts
1 cup vinegar
2 medium onions, cut in half
3 carrots
1 celery stalk
1 bay leaf
1 thyme sprig
1 oregano sprig
3 teaspoons salt
MARINADE2 onions, peeled and sliced
5 carrots, peeled and sliced
10 garlic cloves
1 cup olive oil
3 bay leaves
4 oregano sprigs
3 thyme sprigs
2 cups white vinegar
1/2 cup water
Combine the chicken breasts with the remaining ingredients, add water to cover, and cook until nearly tender. Strain the chicken let it cool, then skin and bone it. Cover it with the marinade for at least 2 hours.
To make the marinade, saute the onions, carrots, and garlic in the oil until the onion is translucent. Add the herbs and saute a minute longer. Add the vinegar and water and simmer for 10 minutes to blend the flavors. Add the chicken breasts, bring to a boil, and simmer for 5 minutes. Remove from the heat and let cool completely.
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PORK STEW FROM PUEBLA(8 servings)
Pork Stew from Puebla and Pork with Nopales2 onions, chopped
3 tablespoons lard
4 chorizos, peeled and sliced in rounds
6 large tomatoes, roasted, peeled, and seeded
6 chipotle chiles in adobo, chopped and drained
2-1/2 pounds pork shoulder, cooked in water with 1 halved onion, 1 garlic clove, and salt to taste
3 medium potatoes, cooked and cubed
Salt
Saute the onions in hot lard, until translucent. Add the chorizo and fry until well cooked. Drain, discarding excess fat. Return the chorizo to the pan.
Puree the tomatoes with three of the chiles. Add this puree and the remaining chiles to the chorizo in the pan. Simmer for about 10 minutes. Shred the cooked pork and add to the pan. Add the potatoes and salt to taste and mix thoroughly. Simmer for a few minutes. Serve piping hot.
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PORK WITH NOPALES(8 servings)
Pork Stew from Puebla and Pork with Nopales2-1/2 pounds pork loin, cooked in water with 2 onions, 2 bay leaves, 1 oregano sprig, and salt to taste
2 pound tomatillos, peeled and chopped
4 serrano chiles
2 garlic cloves, peeled
1 onion, peeled and chopped
1-1/4 cups pumpkin seeds, toasted
3 tablespoons corn oil
1 cup cut-up green beans
8 small zucchini, cut in quarters
5 nopales, cooked, drained, and cut in strips
Remove the pork from its broth and slice it. Set the meat and broth aside.
Simmer the tomatillos with 1 cup of the pork broth, the chiles, garlic, and onion. When thoroughly cooked, remove from the heat, let cool slightly, and puree with the pumpkin seeds.
Heat the oil in a heavy saucepan and add the puree. If the sauce is too thick, thin with some more pork broth. Stir in the green beans, zucchini, and nopales. Add the meat to the pan. Season with salt to taste and simmer just until the vegetables are cooked through.
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FISH BAKED IN ACUYO LEAVES(8 servings)
8 snapper or sea bass fillets
8 large acuyo (hierba santa) leaves
SAUCE3/4 cup coarsely chopped acuyo (hierba santa) leaves
1/2 cup epazote leaves
1 cup cilantro leaves
2 or 3 garlic cloves, peeled
1/2 large onion
4 cups chicken broth
1/4 cup olive oil
Salt
Place each fish fillet on a large leaf and wrap well. Arrange in a buttered baking dish. Cover with the sauce and bake in a preheated 350° F oven for 30 minutes.
To make the sauce, puree all the ingredients until smooth.
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MOLE POBLANO(10 servings)
1/2 pound rnulato chiles, deveined and seeded
3/4 pound pasilla chiles, deveined and seeded
3/4 pound ancho chiles, deveined and seeded
1/2 pound lard
3 garlic cloves, peeled
2 medium onions, chopped
2 tortillas, coarsely chopped
1/2 hard roll
1/2 cup raisins
3/4 cup almonds
6 tablespoons pumpkin seeds
4 ounces sesame seeds, toasted
1 teaspoon anise seeds
2 cloves
1 cinnamon stick
1 teaspoon black peppercorns
9 ounces Mexican chocolate
1/4 pound tomatoes, peeled and chopped
Sugar
Salt
1 large turkey, cut in pieces and cooked in water with a carrot, leek, onion, celery stalk, garlic clove, and a few parsley sprigs
Saute the chiles in 5 ounces of hot lard. Remove from the skillet and place in a heavy saucepan. Cover with very hot water, bring to a boil, and simmer until tender. Drain.
In the same hot lard, saute the garlic and onions until the onions are translucent. Add the coarsely chopped tortillas, roll, raisins, almonds, pumpkin seeds, half of the sesame seeds, the anise seeds, cloves, cinnamon, peppercorns, chocolate, and tomatoes. Saute all the ingredients well, add the chiles, and cook for a few minutes more.
Puree the mole mixture with some of the turkey broth and strain. In a large pot, heat the remaining lard. Add the chile mixture and simmer for 5 minutes. Season to taste with sugar and salt -- it should be slightly sweet. Add more turkey broth if needed, but the sauce should be thick. Simmer for 20 to 25 minutes, add the turkey pieces, and simmer for 5 minutes more.
Serve the mole from the pot, sprinkled with the rest of the sesame seeds.
**********
CHILLED PIG'S FEET(8 servings)
8 pig's feet, washed and cut in half
1/2 onion, studded with 2 cloves
2 garlic cloves
10 peppercorns
1 teaspoon salt
2 bay leaves
2 cups vinegar
1 teaspoon ground white pepper
1 teaspoon dried thyme
Salt
1 tablespoon dried oregano
SAUCE4 pounds very ripe tomatoes, quartered
Salt
1 large onion, peeled and finely chopped
1 tablespoon dried oregano
Sugar
Place the pig's feet in a large saucepan with the onion, garlic, peppercorns, salt, bay leaves, and water to cover. Cook until tender. Remove from the heat and let cool. Rinse well and remove the largest bones.
Combine the vinegar, white pepper, thyme, and salt to taste. Place the pig's feet in this mixture and marinate for at least 2 hours. Drain off the marinade, cover the meat with the sauce, sprinkle with the oregano, and serve very cold.
To make the sauce, cook the tomatoes, covered, with salt to taste (but no water) for about 5 minutes, or until cooked through. Let cool slightly, puree, and drain. Add the chopped onion, oregano, and salt and sugar to taste.
**********
BEAN, RADISH, AND CHEESE SALAD(8 servings)
5 cups cooked black beans, drained
10 radishes, cut in quarters
3/4 pound panela cheese, cut in cubes (or muenster)
1/2 cup chopped cilantro
DRESSING2/3 cup olive oil
1/3 cup red wine vinegar
2 teaspoons chopped cilantro
2 teaspoons salt
To make the salad, combine the vegetables and cheese in a salad bowl and toss with the dressing. To make the dressing, whisk all the ingredients together.
**********
SWEET POTATO-PINEAPPLE DESSERT(8 servings)
4-1/2 pounds yellow sweet potatoes
1 medium pineapple, peeled and chopped
2 cups sugar
3/4 cup pine nuts
Cook the sweet potatoes until tender. Let cool, peel, and mash into a puree. Measure out 3 cups.
Puree the pineapple. Drain and measure out 3 cups. In a large saucepan, combine the pineapple with the sugar. Simmer until the mixture is thick and syrupy (220°F on a candy thermometer). Stir in the sweet potato and cook, stirring, until it pulls away from the pan.
Pour onto a serving platter and garnish with pine nuts. Serve at room temperature.
**********
MAMEY MOUSSE(8-10 servings)
Mamey Mousse. The view is of the patio from the dining room of the Blue House3 envelopes unflavored gelatin, softened in 3/4 cup cold water
2 cups boiling water
3 mamey fruits, peeled and pureed
2cups heavy cream
Confectioners' sugar
2 mamey fruits, peeled and cubed
When the gelatin has softened, mix it well with the boiling water to dissolve completely. Stir in the pureed mamey and let cool. Whip the cream with sugar to taste. Fold the cream into the gelatin mixture. Pour into a 2-quart ring mold and refrigerate until set. To serve, hold the mold over steam or dip it in hot water for a second to unmold easily. Turn out on a serving platter and fill the ring with the mamey cubes.
**********
PINE NUT FLAN(8 servings)
1/2 cup sugar
1 cup pine nuts
1 cup sweetened condensed milk
4 egg yolks
2 whole eggs, beaten
1 cup milk
Heat the sugar in a 1-quart baking dish, stirring constantly, to caramelize.
Puree three-quarters of the pine nuts with the condensed milk. Mix with the egg yolks, whole eggs, and milk. Pour into the prepared dish. Place in a larger pan of hot water. Bake in preheated 350°F oven for 30 to 40 minutes or until a toothpick inserted in center comes out clean. Remove from the oven, let cool, and garnish with the remaining pine nuts.
Re: Frida's Fiestas: Recipes and Reminiscences of Life With
Posted:
Thu Dec 13, 2018 6:04 am
by admin
INDEX
Alcoholic beverages, 81
Almond Cookies, 75
Anahuacalli studio, 172
Anise, 61
Arias, Alejandro Gomez, 11, 12, 29
Axayucatl (god), 186
Bacalo, 197
Banana leaves, 90-91
Baptism, 130, 131
Bean, Radish, and Cheese Salad,
215
Beans, Mason Style, 174, 179
Beans, Refried, 14-15, 151, 188
Beef, Mason Style, 179
Beverages
alcoholic, 81
eggnog, 198
grenadine punch, 166
hot chocolate, 121
tequila, 32
water drinks, 61
Black Bean Soup, 164
Black Mole from Oaxaca, 41
Black Zapote Ice, 166
Blue House (Coyoacan), 16, 17,
21-22, 67, 79, 97-99,115, 121,
124, 172, 173, 186, 204, 216
Botticelli, Sandra, 11
Box lunch, 65-66
Boytler, Arcady, 185
Boyder, Lina, 157, 185, 186
Bread,85
The Bride Frightened at Seeing
Life Ope!1ed, 25
Broth see Soup
Cake, 32
Camacho, Soledad Orozco de
Avila, 188
Campo, German del, 12
Candelmas, 130, 131
Capirotada, 32
Carbajosa, Milagros, 157
Camitas, 165
Cat's Tongues, 198
Centenary Park (Coyoacan), 48,
49,99
Champurrado, 140
Chavez, Carlos, 186, 189
Chicken Consomme, 192, 195
Chicken Escabeche, 209
Chicken Picadillo, 130, 136
Chicken in Pipicin Sauce, 86, 87
Chiiaquiles in Green Sauce, 174,
180
Chiles, 31, 41, 166
Chiles in Cream, 54, 55
Chiles en frio, 14
Chiles Stuffed with Cheese, 38
Chiles Stuffed with Picadillo, 39
Chiles with Vegetable Stuffing,
152
Chiles in Walnut Sauce, 49
Chilled Pig's Feet, 215
Chipotle chiles, 166
Chipotle Sauce, 174, 178
Christmas celebrations, 98-102
Christmas Salad, 106
Christmas Turkey, 98, 106
Cocada, 110
Coconut, 60
Coconut Ice Cream, 166
Coffee shops, 115-116
Cold Chiles with Vegetable
Stuffing, 152
Construction workers, 172, 174
Cookies, 75, 124, 140, 198
Com, 204
Com pudding, 54, 55
Com Tamales, 140
Covarrubias, Miguel, 185, 186,
188
Covarrubias, Rosa, 185
Coyoacan (Mex.), 29, 48, 49, 97, 100,
130, 131, 157
see also Blue House
Cream of Peanut Soup, 104
Crepes, 136-137
Cuemavaca (Mex.), 14, 32
Cuesta, Jorge, 12, 14
Day of the Dead, 79-81
Dead Man's Bread, 85
Desserts, 31, 80, 117, 205
almond cookies, 75
black zapote ice, 166
capirotada, 32
eat's tongues, 198
cocada, 110
coconut ice cream, 166
flan, 42, 216
fruit,92
fruit salad, 166
gaznates, 124
lime sorbet, 198
macaroons, 124
mamey mousse, 215
mango sorbet, 153
meringues, 75, 140
prickly pears with anise, 48, 61
pumpkin, 92
rosca de Reyes (Epiphany cake),
98, 115, 116, 117, 121
shortbread cookies, 140
Guavas Poached in Syrup, 74-75
Guerrero, Xavier, 32
stuffed pineapple, 198
sugared fritters, 98, 110
sweet potato-pineapple, 216
torta de cielo, 116, 117, 122
Diaz, Porfirio, 30
Dolls, 99
Dressing, 215
Drinks see Beverages
Drunken Sauce, 178, 180
Dumplings, 86, 87
Echeverria, Luis, 66-67
Eggnog, 198
Eggnog mold, 124
Eggs, Mason Style, 179
Enchiladas Tapatias, 135
Epiphany cake see Rosca de Reyes
Fish Baked in Acuyo leaves, 214
Fish in Scallop Shells, 104
FIan, 42, 216
Flautas, 122-123
Flowers, 158, 160
French Meringue, 75
Fresh Com Tamales, 140
Fresh Lima Bean Salad, 164
Freud, Sigmund, 146, 203
Fried Bread with Syrup, 85
Fried Chicken with Peanut
Sauce, 66, 73
Fritters, 98, 110
Fritters in Syrup, 180
Fruit, 92
Fruit Salad, 166
Gaznates, 124
Gil, Emilio Portes, 14
Green Rice, 56
Green Sauce, 38, 122, 123, 151,
180
Grenadine Punch, 166
Guacamole with Chipotle Chiles,
166
Guadalajara (Mex.), 117, 130
Guajillo Sauce, 180
Home-StyleBacalo, 197
Hominy stew, 42
Hot Chocolate Drink, 121
Huauzontles in Green Sauce, 38
Ice cream, 166
Ixtapalapa (Mex.), 204
Jalisco (Mex.), 67
Jamaica flower Water, 61
Jocoque Soup, 72
Kahlo, Cristina, 11, 14, 117, 146,
147, 158
Kahlo, Frida
apparel, 22, 23, 30, 31, 100, 116
birthday, 204-205
Blue House, 16, 17, 21-22
life with, 21-25
meetings with Rivera, 9, 11, 12
"Mexican-ness," 23
and National Holidays, 45-61
paintings, 11, 12, 16, 24-25, 67,
101, 146, 185-186, 188-189,
204
personal relationships, 23, 65
singing, 174
sketchings, 146-147
studio, 171-173
table settings, 16, 24, 49
in United States, 16
wedding, 12, 27-43
Kahlo, Guillermo, 117, 130
Kahlo, Matilde, 79-81, 204
La Flor de Mexico (coffee shop),
115-116, 117
La Lagunilla, 130
Lamb with Drunken Sauce, 178,
180
La Merced market, 98, 205
Lavin, Marichu, 204
Lettuce, Tomato, Cauliflower,
and Beet Salad, 153
Lima Bean Salad, 164
Lima Bean Soup, 152
Limes Filled with Coconut, 60
Lime Sorbet, 198
Lime Water, 61
Little Meringues, 140
Luz, Blanca, 12
Macaroni with Spinach Sauce. 67,
72
Macaroons, 124
Mamey Mousse, 216
Mango Sorbet, 153
Mares del Sur (Mex.), 186
Marinade, 209
Marin, Lupe, l11 12, 14, 15, 31,
67
Masa, 90, 136
"Meal of the broad tablecloths,"
186
Meatballs in Chipotle Sauce, 174,
178
Menus
birthday, 71,207
Candelmas baptism, 133
Christmas, 103
Day of the Dead, 83
Epiphany, 119
Lunch of the Holy Cross, 177
"meal of the broad tablecloths,"
186
National Holidays, 53
picnic, 163
Teotihuacan, 149
wedding, 35
Meringues, 75, 140
Mexican cooking, 16, 30, 49, 186,
188, 205
see also specific foods and
recipes
Michel, Concha, 204, 205
Misrachi, Alberto, 185
Misrachi, Anita, 157, 159, 185,
186
Mixed Tropical Fruit in Syrup, 92
Modotti, Tina, 12, 29, 30
Mole, 31, 41, 86-87
Mole Poblano, 214-215
Morelos (Mex.), 14, 32
Morelos y Pavon, Jose Maria, 32
Morrow, Dwight, 12, 14
Moses, 146
Mousse, 216
National Holidays, 45-61
National Preparatory School, 9,
32,67
The New Mexican Cook, 15, 204
New Year's, 98
Noodles, 195
Nopales Salad, 164
Nougats, 205
Oaxaca (Mex.), 41, 204
Oaxaca style, 30
O'Gorman, Juan, 16, 171
Olvera, Jose, 172, 174
Orozco, Jose Clemente, 9
Oysters, 30
Oyster Soup, 37
Pambazos, 98, 108
Peanut Sauce, 66, 73
Peanut Soup, 104
Pears, 14, 48, 61
Picadillo, 39
Pico de Gallo Salad, 186. 192
Pig's Feet, 215
Pilzintecuhtli (god), 131
Pinatas, 98, 99
Pineapple, 198
Pine Nut Flan, 216
Pipian Sauce, 86
Plantains, 37
Pork, 86, 87, 90, 208
Pork Cracklings in Guajillo
Sauce, 180
Pork with Nopales, 211
Pork Ribs, 196
Pork Roast, 165
Pork Sandwiches, 131, 135, 165
Pork Stewed in Pulque, 67, 74
Pork Stew from Puebla, 211
Posadas, 95-111
Potato Tortitas, 196
Practical Recipes for Housewives,
15
Preciado, Isabel, 15
Prickly pears, 14
Prickly Pears with Anise, 48, 61
Pudding, corn, 54
Puebla cuisine, 49-61, 117
Pulque, 32, 66, 67, 74, 81
Pumpkin in Syrup, 92
Pyramids of the Sun and the
Moon, 146-147
Quesadillas, 107
Quince Paste, 74, 75
Rebozo, 30, 48
Red and Green Chalupas, 123
Red Hominy Stew from Jalisco,
42
Red Mole, 86-87
Red Rice, 56
Red Sauce, 122, 123
Red Snapper, Veracruz Style, 153
Red Tamales, 90
Refried Beans, 14-15, 151, 188
Revoltijo, 109
Reyes, Jesus "Chucho", 116, 117
Rice, 31, 49
flag, 56
green, 56
red,56
white, 56
white, with plantains, 37
Rice Water, 61
Rios y Valles, Jesus, 116, 117
Rivera, Diego, 9-12, 14, 15, 17,
30, 32, 48, 65-67, 98, 100, 145,
146, 147, 171-174, 186, 188
Rockefeller, Nelson, 186, 188,
189
Romeritos, 14, 109
Rosca de Reyes (Epiphany cake),
98, 115, 116, 117, 121, 131
Salad
bean, radish, and cheese, 215
Christmas, 106
lettuce, tomato, cauliflower, and
beet, 153
lima bean, 164
nopales, 164
pico de gallo, 186, 192
zucchini, 196-197
San Pablo Tepetlapa (Mex.), 172
Sauce
chipotle, 174, 178
drunken, 178, 180
enchiladas tapatias, 135
fish, 104, 214
green, 38, 122, 123, 151, 180
guajillo, 180
peanut, 66, 73
pipian, 86
red, 122, 123
red mole, 87
spicy, 135
spinach, 72
stuffed chayote, 55
tomato, 135, 215
walnut, 59
yellow mole, 86-87
Seasoned Pork Roast, 165
Sevilla, Carmen, 80
Shortbread cookies, 140
Shrimp Broth, 208
Shrimp Escabeche, 204, 209
Shrimp Patties, 109
Shrimp Tacos, 151
Silverware, 32
Siqueiros, David Alfaro, 9, 12, 32
Smothered Pork Sandwich, 131,
135
Snapper Soup, 54
Sopa Seca de Fideo, 195
Sorbet, 153, 198
Soup, 32
black bean, 164
chicken consomme, 192, 195
cream of peanut, 104
jocoque, 67, 72
lima hean, 152
oyster, 31
shrimp broth, 208
snapper, 49, 54
squash blossom, 192
tomato broth, 39
Spicy Sauce, 135
Spinach Sauce, 72
Spoons, 32
Squash Blossom Budin, 136-137
Squash Blossom Quesadillas, 107
Squash Blossom Soup, 192
Stew, 158
pork in pulque, 67, 74
red hominy, 42
Strawberry Atole, 92
Stuffed Chayotes, 55
Stuffed Pambazos, 98, 108
Stuffed Pineapple, 198
Stuffing, 106, 152
Sugared Fritters, 98, 110
Sugar skulls, 80
Sweet Potato-Pineapple Dessert,
216
Syrup, 85, 92, 180
Tablecloth Stainer, 208-209
Table settings, 16, 24, 49
Tacos, 117
shrimp, 151
Tacos with Sour Cream, 122
Tamales, 117
Candelmas, 131
corn, 140
red, 90
Tamales in Banana Leaves, 90-91
Tamales with Chicken Picadillo,
130, 136
Tamayo, Rufino, 9
Tehuana style, 30
Teotihuacan (Mex.), 146-147
Tequila, 32
Teutli, Tomas, 147
Tomato Broth, 39
Tomato Sauce, 135
Torreja,31
Tortade Cielo, 116, 117, 122
Tortillas, 32, 66, 99, 205
Tortitas, 14, 196
Tostadas, 98, 108-109
Totopos, 15
Turkey, 98, 106
The Two Fridas, 30
Vegetables, 158-159
Vegetable Stuffing, 152
Velarde, Ramon Lopez, 30
Villasenor, Chahela, 186, 204, 205
Vinaigrette, 106, 108
Walnut Sauce, 59
Water drinks, 61
Watermelon, 24
Wedding cake, 32
Whistles, 100
White Rice, 56
White Rice with Plantains, 37
Xilolen (goddess), 188
Xochimilco (Mex.), 157-161
Yellow Mole, 86-87
Zapata, Emiliano, 32
Zucchini Salad, 196-197