Pueden ganar puntos bonus si preparan una receta méxicana tradicional para la clase.
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CHURROS VIDEO:
CHURROS RECIPE:
Original recipe makes 4 servings CHURROS
Ingredients
1 cup water
2 1/2 tablespoons white sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
1 cup all-purpose flour
2 quarts oil for frying
1/2 cup white sugar, or to taste
1 teaspoon ground cinnamon
Prep/Cook/Ready Times
PREP: 10 mins
COOK: 10 mins
READY IN: 20 mins
Directions
In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.
Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.
Tres Leches de Coco (Coconut Tres Leches Cake)
YIELD: 12 to 16
ACTIVE TIME: 45 minutes
TOTAL TIME: 4 hours, 45 minutes
SPECIAL EQUIPMENT:
electric mixer, rubber spatula, 13- by 9-inch baking dish, medium heavy-bottomed saucepan, candy thermometer, torch (optional, See Recipe Step 10)
Ingredients for the Cake:
2 cups all-purpose flour, sifted
4 teaspoons baking powder
6 large eggs, separated and at room temperature
1 teaspoon salt
1 1/2 cups sugar
1/2 cup milk, at room temperature
2 teaspoons pure vanilla extract
2 cups sweetened shredded coconut
Ingredients for the Coconut Milk Bath:
2 (13.5-ounce) cans coconut milk
2 (14-ounce) cans sweetened condensed milk
1 cup heavy cream
Ingredients for the Toasted Meringue Topping:
1 1/3 cups sugar
1/4 cup water
2 tablespoons light corn syrup
6 large egg whites, at room temperature
1/4 teaspoon salt
2 cups toasted sweetened shredded coconut (See Notes)
Procedures
1) For the Cake: Adjust oven rack to middle position and preheat oven to 325°F
2) Whisk flour and baking powder together in small bowl; set aside.
3) In large bowl, beat egg whites and salt with whisk attachment on medium-low speed until whites begin to loosen and froth, about 1 minute. Increase speed to medium-high and beat whites until soft peaks form, 1 to 2 minutes. Slowly add the sugar and continue beating until stiff, glossy peaks form, 2 to 3 minutes.
4) Add egg yolks and beat just until combined. Decrease speed to low and add flour mixture in three batches, alternating with milk. Scrape sides and bottom of bowl with rubber spatula as necessary. Add vanilla and beat just until combined. Fold in coconut with rubber spatula.
5) Scrape batter into ungreased 13- by 9-inch baking dish and smooth out top. Bake until cake tester inserted in center of cake comes out clean, 45 to 50 minutes, rotating cake halfway through baking. Transfer cake to cooling rack and cool in pan completely, 1 to 2 hours. Once cooled, poke cake all over with fork or skewer and run a paring knife along the edges just to separate the cake from the sides of the baking dish.
6) For the Coconut Milk Bath: Whisk coconut milk, sweetened condensed milk, and cream together in large bowl. Pour mixture evenly all over cake (See notes). Transfer to refrigerator and chill at least 2 hours.
7) For the Toasted Meringue Topping: Stir sugar, water, and corn syrup in heavy-bottomed medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high and boil syrup until it registers 240°F on candy thermometer, 8 to 10 minutes.
8) While syrup boils, in large bowl, beat egg whites and salt with whisk attachment on medium-low speed until whites begin to loosen and froth, about 1 minute. Increase speed to medium-high and beat whites until soft peaks form, 1 to 2 minutes.
9) With mixer running on medium-high speed, slowly and carefully add syrup to egg whites. Beat until outside of bowl is cool to the touch and whites are thick and glossy, about 7 minutes. Fold in toasted coconut.
10) Spread topping on cooled cake with a spatula, pulling up on meringue to create decorative peaks. Torch meringue to lightly toast. If you don’t have a torch, adjust oven rack to upper third and preheat oven to 450°F. Bake until golden, about 5 minutes.
EMPANADAS
Total Time: 1 hr 25 min
Prep: 20 min
Inactive: 30 min
Cook: 35 min
Yield: 6 to 8 servings
Ingredients for Empanada Dough (see Cook's Note, below):
3 cups all-purpose flour, plus more for the work surface
1 tablespoon baking powder
2 teaspoons sugar
Pinch salt
1/2 cup lard or shortening
1 egg
3/4 cup chicken stock
Ingredients for Empanada Filling:
2 tablespoons olive oil
1 pound ground beef
1 tablespoon garlic salt
2 tablespoons tomato paste
2 tablespoons vinegar
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon seasoned salt
5 cloves garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium onion, chopped
Ingredients for Aioli Dip:
Oil or shortening for frying the dip
1 cup real mayonnaise, such as Kraft
1 tablespoon adobo sauce
Juice of 1/2 lime
Directions
For the empanada dough: Combine the flour, baking powder, sugar and salt in a large bowl. Cut in the lard with a pastry blender or 2 knives until the mixture resembles coarse cornmeal.
In a separate bowl, beat the egg and then whisk in the stock. Add the egg mixture to the flour mixture and knead until a dough forms. Cover and refrigerate for 30 minutes.
Meanwhile, for the empanada filling: In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the ground beef and garlic salt and cook until the beef is cooked completely. Drain the grease and set the beef aside.
In the same pan, heat the remaining 1 tablespoon olive oil. Add the tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, garlic, bell peppers and onions. Cook until softened, 8 to 10 minutes. Add the beef and let them love each other with fire over low heat for about 5 more minutes. The mixture should be moist but not dripping wet. Now you are ready to fill the empanadas.
Lightly flour a work surface and roll out the dough to 1/4 inch thick. Cut out 4-, 5- or 6-inch rounds, depending on how large you prefer. Add some meat filling to each empanada and fold the dough over in half to enclose the filling. Use a fork to press and seal the edges closed. You can refrigerate the uncooked empanadas for up to 3 hours.
Heat the oil in a deep fryer to 350 degrees F. Fry the empanadas until golden brown, 6 to 7 minutes.
For the aioli dip: Mix together the mayonnaise, adobo sauce and lime juice. (The flavor will enhance if it sits in the refrigerator.)
CHALUPAS
Ingredients:
1/2 cup manteca (pork lard) or corn oil
24 3"-diameter tortillas
3/4-1 cup salsa verde, homemade or canned
3/4-1 cup salsa roja, homemade or canned
1 1/2 cups cooked, shredded beef, pork or chicken
1 1/2 cups queso fresco or mild feta cheese
1 medium white onion, peeled and finely chopped
Preparation:
In a large, deep frying pan, heat the oil or lard until a few drops of water sprinkled into the pan bounce and sizzle.
Place tortillas, as many as will fit, into the pan and soft-fry them, just 3-4 seconds on each side. They should remain pliable and not crispy. Drain them well on paper towels as they are removed from the pan.
Spoon salsa verde, about 1 tablespoon per chalupa, over half of them, and salsa roja over the other half. Top each with a bit of shredded meat, crumbled cheese and onion.
Serve immediately. Makes 24 (6 appetizer or snack servings.)
Chiles en Nogada
makes 12 chiles
*I highly recommend roasting the pork the night before you want to make the dish. You might also want to chop all the fruit so the picadillo is quick and easy to assemble. Also note that the walnuts should be soaked in milk overnight.
Ingredients:
12 poblano chiles
Ingredients for the Picadillo:
2 lbs. boneless pork butt
1 tablespoon lard
2 cinnamon sticks
1 teaspoon cloves
1 teaspoon all-spice
2 small white onions chopped
3 tomatoes
1 green apple
1 ripe yellow plantain
2 firm yellow peaches
1/2 cup golden raisins
1/4 cup Jerez Sherry Fino
zest of one lemon
6 tablespoons unsalted butter
1 teaspoon salt
1 teaspoon sugar
Ingredients for the Nogada Sauce:
1 cup milk
1 cup walnuts
1/2 cup queso fresco
2 tablespoons Jerez Sherry Fino
For the Capeado (optional):
10 eggs, separated
1/4 cup flour
Ingredients for Garnish:
1 pomegranate, seeded
3 sprigs flat leaf parsley
Chiles and Picadillo Procedures:
Preheat the oven to 300 degrees. Place 1 tablespoon lard in a oven-proof skillet, and heat on medium-high until rippling. Add the cinnamon, cloves and all-spice, toasting for 1 minute. Add the pork roast and sear on all sides until golden brown, about 3 minutes per side. Add 2 cups water and one white onion chopped and simmer for 5 minutes. Put into the preheated oven for 1 hour. Remove from oven and let rest for 30 minutes. Cut pork into a quarter-inch dice. Set aside.
(OVER)
Meanwhile, chop all the apple, peaches and plantain into a quarter-inch dice. Soak the golden raisins in the sherry. Set aside.
Roast the poblano chilies on an open flame or under the broiler until blistered and blackened — 3 minutes per side if over a flame, 5 minutes per side if under a broiler. Tightly wrap the chilies in a clean dry towel and let them “sweat” for 15 minutes. When chilies are cool enough to handle, gently remove blistered skin. Cut a slit in the side of the chili and carefully remove seeds.
Roast the tomatoes on a cast-iron comal or under the broiler until blistered and blackened and so flesh yields to touch. Peel off the skin, core and puree in a blender. Set aside.
In a large skillet, on medium-high heat melt butter. Add the chopped pork. Cook until golden brown, about 3 minutes, stirring occasionally. Then add the remaining onion. Cook until the onions are translucent, about 3 more minutes. Add the chopped apple, peaches, plantains, lemon zest and raisins and continue to cook for 5 minutes. Finally add the tomato puree, salt to taste and simmer on low for 15 minutes, stirring occasionally. Taste and adjust seasonings.
Stuff each chili with about 1/4 cup picadillo filling, so the chilies are full but not bursting at the seams.
Sauce: Soak the walnuts in the milk overnight. Place the walnuts, milk, sherry, queso fresco, salt and sugar in a blender and blend until a smooth, slightly thick sauce forms. If you prefer a thin sauce add more milk.
(Optional) Capear/Lamprear Procedures:
Let eggs come to room temperature. Meanwhile, lightly coat each stuffed chile with flour. Separate yolks and whites. In a clean bowl or blender beat egg whites until very fluffy. Gently fold the yolk into the whites.
Heat a pan with 1/4 cup vegetable oil or lard until rippling. Dip each floured chile in to the batter and place in hot oil, cook on each side until golden brown, about 1 minute per side. Drain on paper towels.
Pollo en Mole Poblano
Editor's note:
The recipe and introductory text below are from Fonda San Miguel: Thirty Years of Food and Art, by Tom Gilliland, Miguel Ravago, and Virginia B. Wood.
If there is one dish that could be considered Mexican haute cuisine, then Mole Poblano is surely it. Legend has it that the voluptuous sauce — a blend of chiles, spices, and chocolate — was created by the European Catholic nuns of Puebla to honor a visiting bishop. There are no shortcuts to making a true Mole Poblano: It takes time and patience to develop the layers of flavor that make this sauce fit for royalty. Miguel adapted the restaurant's recipe from one he learned from Diana Kennedy. At Fonda San Miguel, this mole is served with chicken and rice and as a sauce for enchiladas. It is also wonderful on roast turkey and pork.
Yield : Makes 8 servings
Ingredients
4 pounds chicken pieces, skin on
Sea salt and ground black pepper to taste
2 tablespoons sesame seeds, toasted, for garnish
white rice
Mole Poblano
(Makes 9 cups.)
9 mulato chiles*
7 pasilla chiles*
6 ancho chiles*
1 cup plus 9 tablespoons vegetable oil or lard plus additional as needed
4 or 5 tomatillos,** husked and cooked until soft
5 whole cloves
20 whole black peppercorns
1-inch piece of a Mexican cinnamon stick***
1 tablespoon seeds from the chiles, toasted
1/2 teaspoon anise seeds, toasted
1/4 teaspoon coriander seeds, toasted
8 tablespoons sesame seeds, toasted
4 garlic cloves, roasted
3 tablespoons raisins
20 whole almonds, blanched
1/4 cup pumpkin seeds
2 corn tortillas, torn into pieces
3 stale French rolls, cut into 1-inch slices
6 to 7 cups reserved chicken broth as needed
1 1/2 ounces Mexican chocolate, chopped
*Mulato, pasilla, and ancho chiles are three varieties of dried chiles often used in Mexican cooking. The ancho chile (a poblano that has ripened to a dark red color and dried) is rust-colored, broad at the stem and narrowing to a triangular tip. The mulato, a relative to the poblano, is dark brown and triangular. The shiny black pasilla chile, a dried chilaca chile, is narrow and five to six inches long. Good quality chiles should be fragrant and pliable. Wipe them carefully with a damp cloth or a paper towel to remove any dust.
**Tomatillos are often referred to as "green tomatoes," but are members of the gooseberry family. To prepare tomatillos for the salsa, remove their papery husks and rinse away their sticky outer coating. Or, canned whole tomatillos are available under the San Marcos brand.
***Mexican cinnamon, known as canela, is the bark of the true cinnamon tree, native to Sri Lanka. It is sold in very thin and somewhat flaky curled sticks and is much softer than the more common variant of cinnamon, which comes from the bark of the cassia tree.
Also known as pepitas, the pumpkin seeds used in Mexican cooking are hulled. When frying or toasting pumpkin seeds in a dry skillet, keep a cover handy, as they will pop like popcorn.
Preparation
In a large stock pot, parboil the chicken in water seasoned with salt and pepper to taste. Drain, reserving cooking broth, and refrigerate until ready to assemble the dish.
Prepare the Mole Poblano. Clean the chiles by removing stems, veins, and seeds; reserve 1 tablespoon of the seeds. Heat 1/2 cup of the oil in a heavy skillet until it shimmers. Fry the chiles until crisp, about 10 to 15 seconds, turning once; make sure they do not burn. Drain on paper towels. Put the chiles in a nonreactive bowl, cover with hot water, and set aside for 30 minutes. Drain the chiles, reserving the soaking water. Puree the chiles in a blender with enough of the soaking water to make a smooth paste. It may be necessary to scrape down the sides and blend several times to obtain a smooth paste. In a heavy Dutch oven heat an additional 1/2 cup oil over medium heat and add the chile puree (be careful — it will splatter). Cook for about 15 minutes, stirring often. Remove from heat and set aside.
Puree the tomatillos in a blender. In a coffee or spice grinder, grind the cloves, peppercorns, cinnamon, and toasted seeds. Add the seed mixture and the garlic to the pureed tomatillos and blend until smooth. Set aside.
Heat 6 tablespoons of the oil in a heavy frying pan. Fry each of the following ingredients and then remove with a slotted spoon: the raisins until they puff up; the almonds to a golden brown; the pumpkin seeds until they pop. If necessary, add enough oil to make 4 tablespoons and fry the tortilla pieces and bread slices until golden brown, about 15 seconds per side; remove from the skillet with a slotted spoon. Add raisins, almonds, pumpkins seeds, tortillas, and bread to the tomatillo puree and blend, using 1 to 2 cups of the reserved chicken broth, as needed, to make a smooth sauce. This may have to be done in batches. In a heavy Dutch oven, heat 3 tablespoons of the oil over medium heat. Add the chile puree, the tomatillo puree, and the Mexican chocolate (be careful — it will splatter). Cook over medium heat for about 15 minutes, stirring often. Add the remaining 5 cups of chicken broth, cook over low heat for an additional 45 minutes, stirring often enough to prevent the mixture from scorching on the bottom. During the last 15 minutes of cooking time, add the parboiled chicken and heat through. Garnish with toasted sesame seeds and serve with white rice.
Chef Ravago shares his tips with Epicurious:
·To seed dried chiles, use a sharp paring knife to make a slit down the side and carefully scrape out the seeds. It's a good idea to wear gloves when handling chiles. According to Ravago, you can vary the number of each chile you use, so long as the total number equals 22, but only use pasilla, mulato, or ancho chiles. Do not substitute another type.
·Making mole is a time-consuming process, but Chef Ravago warns against taking shortcuts; otherwise, the mole will have an off taste. For instance, the recipe calls for toasting each type of seed individually. This is done to intensify and lock in the flavor of each, as the heating process brings the oils to the surface. If you heat all types of seeds together, the flavors will become mixed, resulting in a muddy-tasting mole.
·To make the most of your efforts, prepare a double batch of mole, serving a portion and keeping the rest to freeze. According to Ravago, the mole will keep frozen for up to a month. Simply thaw and reheat. If the texture is grainy after reheating, simply reblend the sauce.
·For easier serving, chunks of boneless, skinless chicken can be used. The recipe calls for parboiling, but you can prepare the chicken in any number of ways, Ravago says, either baked, roasted, or grilled. You can even use a purchased rotisserie chicken. Or, Ravago says, you can substitute duck, quail, turkey, or any kind of poultry for the chicken.
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