7 cups fresh corn kernels, from 7 ears
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 tablespoon salt
1/2 teaspoon baking powder
1/2 cup harina de maiz (dried corn flour) *
20 dried corn husks, soaked in warm water for 30 minutes*
Working in batches, add the corn kernels to a blender or food processor and puree until smooth.
In the bowl of an electric mixer, cream the butter and sugar until pale. Add the egg, salt, and baking powder. Mix to incorporate. Add the flour and pureed corn and mix until blended and forms a loose smooth dough.
Put a corn husk lengthwise in front of you with the wide side closest to you. Spread 3 tablespoons of the dough all over the bottom half (wide side) of the corn husk, leaving about a 1-inch-wide border on the left and right sides. Pick up the 2 long sides of the corn husk and bring them together. Roll both sides of the corn husks in the same direction over the filling.
Repeat with remaining corn husks and dough. Arrange the tamales, seam side down, in a steamer and add 1/2-inch of water. Cover with a tight fitting lid, bring to a simmer and steam for 1 hour, adding additional water, as needed to maintain 1/2-inch of water in the pan. Remove the tamales from the steamer to a serving platter and serve.
PORK CARNITAS DROWNED SANDWICH
4 hard rolls halved horizontally
1 Lb Pork Carnitas
¾ cup of Refried Beans
2 Lbs. ripe tomatoes
1 clove garlic
1 teaspoon of vinegar
½ teaspoon of dry Mexican oregano
Salt to taste
1 / 4 of a large thinly sliced onion and marinated in lemon juice
15 árbol peppers
½ garlic clove
Salt to taste
Cook the tomatoes in a pot with water, drain and blend in blender with garlic, vinegar, oregano and salt.
In a large pot put the sauce to a boil 1 / 2 hour, adding water, depending on how liquid you would like it (in many places it is thick in others don’t, depending on your taste) taste the salt, if you feel that it needs more oregano, add more, or a little more vinegar, it should be a little acid, but rich … I know that this recipe is quite a personal taste, sorry, but it will depend a lot on your taste for spices and vinegar, this is the basis, ok?
For the Hot sauce, cook the 15 Arbol Chiles in water for about 15 minutes or until tender, place them in a blender or food processor with a little of the cooking water, 1/2 clove of garlic, salt and puree until smooth. Strain and it is ready …be careful with this sauce is very spicy!
Now to assembly the sandwich, spread some refried beans on each side of the rolls, top bottom half with a portion of the Pork Carnitas, served on a plate and top with the tomato salsa, serve with marinated onions alongside, a wedge of lemon and … dig in! If you like to spice your sandwich add the árbol sauce.
4 quarts of water 1 gallon
1 large piloncillo cone (or 12 oz. of brown sugar)
3 cinnamon sticks
1 lb Tejocotes*
1½ Lb. guavas about 12 guavas
3/4 cup prunes chopped
1½ cup apples chopped
1 cup pear chopped
½ cup raisins
3 sugar cane sticks, about 5-in. long cut into four pieces each
1 cup of Tamarind pods peeled (or 1 cup of Hibiscus Flowers)***
Rum to taste
Add the piloncillo (or brown sugar) and cinnamon to cook for about 15 minutes. If you are using fresh Tejocotes, add them with the piloncillo and cinnamon, since they take longer to soften.
Add the chopped guavas, apples, and prunes along with the rest of the ingredients like the sugar cane sticks, tamarind pods or hibiscus flowers. If you are using the canned version of the tejocotes, then add them in this step.
Simmer for about 1 hour. Serve hot in mugs, ladling in some of the fruit and adding rum to your liking.
Buñuelos Authentic Mexican Recipe
3 cups flour, sifted twice
1 tbsp baking powder
1 tbsp salt 1 tbsp sugar
3/4 cup milk
1/2 cup butter or margarine
oil for frying
In a large bowl, mix flour, baking powder and salt. In a small bowl, beat one tbsp sugar, eggs and butter. Stir in milk. Add milk mixture to flour. If dough is too dry, add a few more drops of milk. Knead dough until it is very smooth. Shape into 20 balls. Cover and let stand for 30 minutes. Heat oil one-inch deep in large skillet to 360 F. Roll each ball out on a lightly-floured board into very thin six-inch circle. Fry buñuelos until golden brown, turning once. Drain on absorbent towels. Sprinkle with sugar-cinnamon topping while warm, or drizzle with syrup or Miel de Piloncillo. These can be frozen. Wrap separately in freezer bags.
Defrost and place in a 350 F. oven for a few minutes to crisp. (20 fritter)
Enjoy this delicious buñuelos Mexican food recipe!
MEXICAN POTATO CORN CAKES
2 medium potatoes, peeled and sliced 1/2 to 3/4 inches thick (about 1 lb.)
1 cup 1% low-fat milk, separated
(11 ounce) can corn (mexican mix with peppers, if desired
(4 ounce) can green chilies, diced
1 cup low-fat cheddar cheese, shredded (or low-fat mexican cheddar and monterey jack blend)
2 tablespoons flour
2 tablespoons cornmeal
1 1⁄2 teaspoons seasoning salt
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon pepper
2 tablespoons butter, separated
2 teaspoons butter, separated
In large bowl, combine mashed potatoes, corn, chiles, cheese, flour, corn meal, seasoned salt, oregano, garlic powder and pepper. Mix well. Beat egg with 1/4 cup milk, add and mix well.
Heat non-stick skillet over medium low heat. Drop in 2 teaspoons butter. In batches, drop potato mixture onto skillet, 1/4 cup at a time, four times per batch. Carefully form into 3-inch rounds. Cook about 7-8 minutes, until golden brown, turning once.
Repeat 3 times. Place finished cakes onto cookie sheet and keep warm in 225 degree Fahrenheit oven. Serve with hot sauce on the side, if desired.
Tuna Stuffed Jalapeños
3 green onions, chopped
2 large carrots, finely diced
1 lemon, juiced
Salt to taste
Pepper to taste
6 large jalapeño peppers, rinsed
6 slices queso fresco, approximately 1/2 x 1 1/2 inches
1.- Preheat oven to 350°F.
3.- Meanwhile, with a pairing knife, slice an opening in jalapeños lengthwise, large enough to be able to scoop out most seeds and veins.
4.- Scoop tuna mixture into each jalapeño and cover opening with slice of cheese. Arrange stuffed jalapeños on a baking sheet.
5.- Bake for approximately 10 minutes or until cheese begins to brown. Serve immediately.
1 ½ medium red onions, cut into eighths
1 cup almonds, toasted
2 chipotle chiles
1 cup slivered pitted dried plum (prunes)
2 corn tortillas, torn or crumbled
2 tablespoons pumpkin seeds
2 tablespoons shaved mexican chocolate (or 2 tbls.natural unsweetened cocoa powder)
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2 tablespoons olive oil
1 cup fat-free low-sodium chicken broth
1 cup fresh tomato, chopped, seeded, peeled
1 cup tomato sauce
1 cup diced green bell pepper
2 tablespoons minced garlic
1 1⁄2 cups fat-free low-sodium chicken broth
salt and pepper
Heat another tablespoon of olive oil in a skillet and add spice paste (from blender), cooking on medium heat until fragrant.
Add tomatoes, sauce, peppers, garlic, broth and seasonings and simmer for five minutes until thickened and creamy.
Serve over chicken or fish.