150 g of ground beef or stripes
2-3 hard boiled eggs, chopped
1 green onion
2 cloves of garlic
1/2 red pepper
10 chopped olives
125 ml of white wine
1 tsp of cumin
1 tsp of paprika
Salt as taste
Extra virgin Olive oil
4-6 empanadas shells Romina
Cook the eggs for 10 mins in salty water en cut them im pieces. Cut the beef in stripes or use ground beef. Blend the red pepper, paprika, garlic and 1 tbsp of white wine until it becomes like a paste and marinate the meat with it. Let the meat cook until is almost ready and then let it cool. Chop the onions and green onion, and stir-fry for a few minutes with olive oil. Add the rest of white wine and let it cook in low temperature. Add the pre-cooked meat and let it all cook for a few minutes. Add some salt and black pepper if you wish. Remove from the pan and let the filling cool, but don't let the meat get dry. Otherwise add a bit of water to moist the filling. Add the chopped hard boiled egg on the meat. Take the empanada shells and add some meat on each shell on the middle. Close the shells properly on the edge and add some white egg on top with a brush. Put the empanadas to fry in hot olive oil until its ready.
2 pounds of corn
500 ml refried beans
125 ml of porc fat
Salt as needed
Corn flour preparation
Grind the corn.
Add water until the mixture won't be to watery or not to dry.
Add salt as you wish, the chicken broth and the porc fat.
Cook the corn flour and all the ingredients until it becomes ''masa''.
Wash the plantain leave and then heat it on a pan until it gets a little crispy.
Cut the leaves about 10 in.
Add 2 scoop of the ''masa'' already cooked on top of the open leave.
Add 1 scoop of refried beans on top of the maza in the middle.
Then, gently close the tamal leave without any of the masa getting out.
Once the tamal is closed, put it in boiling water and let it cook for at least an hour and a half
1 lb of semi-hard queso blanco (white cheese)
2 cups of all-purpose flour
5 tablespoons of butter
1/2 teaspoon of salt
2 tablespoons of sugar
4-5 tablespoons of cold water
4 cups of corn oil
Prepare cheese by cutting into strips approximately 3/4 inch by 2 3/4 inches long.
Place flour on large flat surface; shape into circle with hole in center. Combine egg and butter in hole. Mix salt, sugar and cold water together in small bowl. Add mixture slowly to flour, combining everything with hands. Keep mixing and kneading until dough is no longer sticky. When ready, shape into a ball and let it rest 1/2 hour at room temperature.
Scatter flour on a clean, flat surface. After 1/2 hour has passed, place dough ball on surface and roll into a square approximately 1/8 inch thick. Using a sharp knife, cut the flattened dough into long uniform strips, until there is one strip for each piece of cheese. Place a piece of queso blanco at one end of the first strip and roll it up until it is completely covered by dough. Make sure to press any open edges together to seal cheese in the dough completely, so that it does not leak out when it is fried. Repeat this with the rest of the cheese pieces.
Heat the oil in a frying pan over a high flame. Once the oil is hot, lower the flame to a medium setting. Carefully, fry the tequeños until golden brown and crunchy.
As you remove tequeños from oil, place on pieces of paper towels to absorb any excess oil.
1 Kg of corn for pozole
1 Kg slices of pork
1 Kg of pork ribs
1 Kg of porks head
50 g of pork fat
0.5 Kg of tomatillo
6 ground chiles serranos
1 cup of epazote
1 cup of chard
Salt to taste
Pork rind (chicharron)
How to Prepare:
Wash the corn and boiled in water until its peeled.
Rince in water again and boiled until the corn is …
Add the sliced pork, more water, and salt
Let it cook until pork is ready.
Fry in the pork fat, the gound chiles serranos, tomatillo, epazote and the chard
Add the grains with some pozole broth, add seasonning and add everything inside the pozole.
Let it cook, stir until it get thick.
Serve hot with the others ingredients
4 L of water
4 sweet corns
2 pounds of peeled and cut potatoes
1 pound of papa criolla
1 cup of coriander
1 pack of guascas
4 chopped garlics
3 green onions
250 mL of capers
375 mL cream milk
4 cutted avocatos
Salt as needed
Boiled in water the chicken breast, the white potatoes, the papa criolla, the green onions, salt and black pepper
until chicken everything is cooked.
Boil the corn separate
Remove the chicken and onion from soup and add the corn already cooked in the soup. Let it cooked at low temperature until you get a desired density of the soup.
Add the guascas 5 min.before serving
Add a pack of guascas 5 min before serving
Pull the chicken and mix it with the soup when serving
This soup is acompanied with a plate of avocato, capers and cream milk