Malena in WI
12-18-2007, 07:05 PM
No Flan recipe. Sorry, my mom always makes that. But here are the ones that I make and have success with. All very tasty and can be modified easily.
Pozole
2 tbsp.canola oil
2-1/2 pounds pork shoulder, cut into 1-inch pieces (you can use chisken breasts as well)
1 onion, chopped
3 cloves garlic, minced
10 cups good chicken broth
1 tsp. dried oregano
2 tsp. salt
3 tbsp. ground mild red chile (New Mexico, Anaheim) or chili powder
(I almost always use the powder)
3 cups canned white hominy, drained
Garnishes:
Tostada shells to break into it or dip into it
thinly sliced radishes
shredded iceberg lettuce or (cabbage which is traditional)
finely chopped onion
chopped cilantro
lime wedges
Heat the oil in a large pot over medium-high heat. Add the pork and cook, turning, until browned on all sides. Remove the pork and keep warm. Reduce heat to medium, and add the onion and garlic to the pan, cooking just until onion softens.
Return pork to pot and add the chicken broth, oregano, salt and ground chiles or chili powder. Reduce heat to low, cover, and cook for 90 minutes. Add hominy and cook for 15 minutes more. Check seasonings and adjust.
Ladle into soup bowls and pass garnishes. Serve with hot corn tortillas or tostada shells that are crisp and store bought.
Tres Leches cake
CAKE
4 eggs
1 tsp. baking powder
1 C sugar
1 tsp. vanilla
1 1/2 C flour
1/2 soft butter
SYRUP:
2 C milk
1, 14 oz can sweetened condensed milk
1. 12 oz can evaporated milk
Directions
CAKE:
Cream butter and sugar till fluffy
Add eggs and vanilla to this
Sift together flour and baking powder and add to cream mixutre in quarter cup intervals, making sure each additon is blended before adding the next.
Pour the batter into a greased/floured 9x13 pan and bake at 350F for 20-30 min. or till a toothpick comes out clean when inserted. (I find that 20 mins is usually when it's done)
Allow the cake to cool
SYRUP:
Combine, the three milks and blend together. Prick the top of the cooled cake with a fork (all over)and pour the milk mixure over the cake.
Place in the fridge and allow at least an hour for the milk to absorb into the cake before serving.
Serve with whipped cream and berries.
Some people add rumor other liquers.
Enchiladas
SAuce
4 tbsp. flour
2 tbsp. chili powder
2 tsp. cumin
1/2 tsp. garlic powder or 4 cloves
1 tsp. salt
1/2 cup oil
2/3 C tomato sauce
2 C water
Brown the flour in a large skillet (pref. cast iron). Add spices and garlic. Add tomato sauce and water and bring to a boil and then immediately lower to simmer for 15-20 minutes.
If it gets too thick then add a little more water.
Take the tortillas and heat on a comal, pan or on the flame. Dip them in sauce, add cheese and roll up. Do all of the totillas and place in a baking dish and pur remainder additional sauce on top and sprinkle more cheese on the top.
Bake at 350 for 20 minutes.
Variations
some people like the tortilla a little oiler and softer and pan fry it very quickly before adding the sauce.
These canbe made with cheese/onion
chicken, beef etc. The main thing is the sauce.
If you only want to make a few the sauce can be refrigerated for
a week and you can cook the enchiladas in the microwave.
Pozole
2 tbsp.canola oil
2-1/2 pounds pork shoulder, cut into 1-inch pieces (you can use chisken breasts as well)
1 onion, chopped
3 cloves garlic, minced
10 cups good chicken broth
1 tsp. dried oregano
2 tsp. salt
3 tbsp. ground mild red chile (New Mexico, Anaheim) or chili powder
(I almost always use the powder)
3 cups canned white hominy, drained
Garnishes:
Tostada shells to break into it or dip into it
thinly sliced radishes
shredded iceberg lettuce or (cabbage which is traditional)
finely chopped onion
chopped cilantro
lime wedges
Heat the oil in a large pot over medium-high heat. Add the pork and cook, turning, until browned on all sides. Remove the pork and keep warm. Reduce heat to medium, and add the onion and garlic to the pan, cooking just until onion softens.
Return pork to pot and add the chicken broth, oregano, salt and ground chiles or chili powder. Reduce heat to low, cover, and cook for 90 minutes. Add hominy and cook for 15 minutes more. Check seasonings and adjust.
Ladle into soup bowls and pass garnishes. Serve with hot corn tortillas or tostada shells that are crisp and store bought.
Tres Leches cake
CAKE
4 eggs
1 tsp. baking powder
1 C sugar
1 tsp. vanilla
1 1/2 C flour
1/2 soft butter
SYRUP:
2 C milk
1, 14 oz can sweetened condensed milk
1. 12 oz can evaporated milk
Directions
CAKE:
Cream butter and sugar till fluffy
Add eggs and vanilla to this
Sift together flour and baking powder and add to cream mixutre in quarter cup intervals, making sure each additon is blended before adding the next.
Pour the batter into a greased/floured 9x13 pan and bake at 350F for 20-30 min. or till a toothpick comes out clean when inserted. (I find that 20 mins is usually when it's done)
Allow the cake to cool
SYRUP:
Combine, the three milks and blend together. Prick the top of the cooled cake with a fork (all over)and pour the milk mixure over the cake.
Place in the fridge and allow at least an hour for the milk to absorb into the cake before serving.
Serve with whipped cream and berries.
Some people add rumor other liquers.
Enchiladas
SAuce
4 tbsp. flour
2 tbsp. chili powder
2 tsp. cumin
1/2 tsp. garlic powder or 4 cloves
1 tsp. salt
1/2 cup oil
2/3 C tomato sauce
2 C water
Brown the flour in a large skillet (pref. cast iron). Add spices and garlic. Add tomato sauce and water and bring to a boil and then immediately lower to simmer for 15-20 minutes.
If it gets too thick then add a little more water.
Take the tortillas and heat on a comal, pan or on the flame. Dip them in sauce, add cheese and roll up. Do all of the totillas and place in a baking dish and pur remainder additional sauce on top and sprinkle more cheese on the top.
Bake at 350 for 20 minutes.
Variations
some people like the tortilla a little oiler and softer and pan fry it very quickly before adding the sauce.
These canbe made with cheese/onion
chicken, beef etc. The main thing is the sauce.
If you only want to make a few the sauce can be refrigerated for
a week and you can cook the enchiladas in the microwave.