DECEMBER FRUIT PONCHE

For 30 or 40 servings

Ingredients:

1 1/2 kg. of tejocotes
2 kg. cane
1 1/2 kg. of perones
1 1/2 kg. of guavas
1 1/2 kg. of sugar
1 kg. of prune
30 grs. cinnamon
1 orange peel (in small rectangles)
2 nails
30 dried bougainvillea flowers
6 liters of water
Ron to taste

Process:

In a saucepan with boiling water put the tejocotes and at the first boil remove them from the fire. Remove the shells, beards and bone. Put the six liters of water in a clay pot over high heat. Meanwhile, remove the peel from the reeds and cut them into small pieces. When you boil the water, throw the cleaned teaspoons and the canes into small pieces and let them boil in the middle for 45 minutes.

To the Peruvian take the heart and cut them in eighths while the guavas take off the shell and cut them into quarters. Add them to the pot. After half an hour add the sugar. When the boil returns, add the orange peel bits, the cinnamon. Then prunes and cloves. Almost ready to serve add the rum to taste. Please warm.

There are some other variants to make this drink, such as adding 20 jamaica flowers, 20 peeled tamarinds, 2 chopped apples and a little tequila instead of rum, with a few drops of lemon, or simply adding half peaches in syrup in each cup served.

GUACAMOLE

Ingredients
»2 Ripe avocados
2 finely chopped chiles
»1 tablespoon onion
very chopped
»4 grains of cilantro
»1 egg yolk whipped
»1 tablespoons olive oil
" Salt



Preparation

1. Peel the avocado and crush it with a fork until you get a creamy consistency.
2. Add the chopped onion, the pepper also very chopped, the crushed cilantro, the peas of chilli, salt and a little of the lemon juice, so that it does not turn dark. Mix everything very well.
3. Let it macerate for a while to cover it (to prevent the avocado from getting dark) and into the refrigerator.
4. When serving, add the yolk dissolved in the lemon juice (optional) to the guacamole.
5. Can accompany any dish. As an appetizer the guacamole is excellent.

KETCHUP

ngredients

»8 ripe tomatoes
3 chives
" 3 garlic cloves
»1 sprig of cilantro
»1 chorreoncito of tomato juice
3 fresh green chiles
»1 teaspoon ground cumin

Preparation

1. Wash and chop the tomatoes very finely.
2. Chop finely chopped garlic and chives. Chop the cilantro into large pieces.
3. Remove the seeds from the chiles and chop very small.
4. Place all the ingredients in a bowl and add salt to taste.
5. Cover and let the flavors meet.

CHIPOTLE REVOLTIJO

For 7 or 8 people
Ingredients:

50 grs. from chipotle
100 grs. of mullet chilies
100 grs. from chile pasilla
250 grs. pork
250 grs. of chorizo
2 large tomatoes
1/4 onion
2 cloves garlic
200 grs. of aged cheese
3 scrambled eggs
18 tortillas
butter for frying and salt.

Process:


Toast and soak chipotles and mulatto chilies and pasilla.
Roast the tomatoes and grind them together with the chiles, the onion and the garlic.
In the warm butter cast the ground ingredients and fry.
Add the broth in which the pork is cooked, season with salt and let it condense well.
In a frying pan with lard the tortillas are browned, half of them are put in a plate, and soaked in the prepared chiles.
The scrambled eggs are put on them, covering them with the other half of tortillas, also soaked in the chili.
Finally the whole chile sauce is poured, covering them well.
Decorate with cold pork slices, chorizo ​​and cheese put on top.

RUBBER SAUCE

Ingredients:

100 grs. from chile pasilla
1 glass of strong pulque
2 chiles serranos and olives in vinegar
1 clove garlic
1 medium onion, chopped
50 grs. grated cheese
1 tablespoon olive oil
Salt.

Process:

Pasilla chilies are de-roasted and toasted, then grinded next to the clove of garlic.
Add the pulque and olive oil.
Must have a watery sauce.
To serve it add the chiles serranos and the olives, the chopped onion, and the cheese sprinkles on it.

Season with salt.

AVOCADO AND CHIPOTLE SAUCE

Ingredients:

4 thin-skinned avocados
3 large tomatoes
2 chipotles in vinegar
2 tablespoons olive oil
3 tablespoons chopped onion
50 grs. of aged cheese
a little crumbled oregano

Salt

Process:

The skin is removed from the tomatoes, cut in half by the width and taking the seeds. Grind together with chipotles.
Then add avocados (peeled and diced), finely chopped onion, oil, oregano and salt.
Finally the grated cheese is sprinkled. This sauce is used for all types of meat, including milanesas and carne asada.

CHILI CUARESMEÑO SAUCE

Ingredients:

6 red chilli peppers
3 large tomatoes
3 tablespoons chopped onion
2 cloves garlic
2 tablespoons vegetable oil
2 tablespoons olive oil
a little broth
Salt.

Process:

The peppers are well dried.
They can be deflated in hot water with a little salt, leaving them a few hours or all night.
The two oils are heated together and the garlic cloves gilded, then removed.

In this oil is poured, for frying, the chopped onion, the tomato (grinded without skin and without seeds), and it is left until it becomes chinito.
Then add the chiles, cut into slices, a little broth, to loosen the sauce and season with the salt.

This sauce is served hot, to accompany some meats.

ARBOL CHILI SAUCE

Ingredients:

6 dried tree peppers, dried
2 broad chiles, uncooked
¼ kilo of green tomato boiled with its shell in little water
coarse salt
¼ teaspoon lemon juice
1 teaspoon of sugar
¼ kilo of roasted, peeled and seedless tomato
2 tablespoons finely chopped onion
Process:
Grind everything in the molcajete or blender, minus the onion. The onion is placed at the end, without grinding.

NOTE: If the sauce is made in the blender, it is put at low speed so that it is textured and non-liquid.

CHILI PASILLA SAUCE

Ingredients:
4 chiles pasilla
3 tablespoons olive oil
2 tablespoons vegetable oil
2 tablespoons fine vinegar
50 grs. of crumbled aged cheese
1 teaspoon crumbled oregano
Salt.
Process:
In the vegetable oil the chiles are browned.
The seeds are stripped and stripped off.
They are cut into small pieces and mixed with olive oil, oregano and salt.

Sprinkle with cheese and serve in a saucepan.

CHICKEN CROQUETTE

Ingredients:
1 chicken breast
6 slices ham
2 eggs
3 tablespoons flour
1 cup milk
1 tablespoon chopped onion
1 tablespoon chopped parsley
1 tablespoon mustard
bread crumbs
margarine for frying
salt and pepper
Process:
Wash the breast and bring it in salted water. Chop the breast and the ham finely.
Fry the onion in the margarine.
Add the flour stirring continuously and when it begins to take color add the milk. Keep moving for about 10 minutes.
Add chicken and chopped ham, mustard and parsley.
Add salt and pepper and mix. Cool slightly to form a thick, moldable paste.
Beat the eggs. Shape the croquettes with your hand.
Bathe them in the beaten egg and beat them. Spread them evenly in the oil. Remove excess fat with a napkin.

HUITLACOCHE

Ingredients:
¼ kg. of huitlacoche already shaved of the cob and lightly crushed
4 cloves garlic, minced
¼ sliced onion on half moons
2 jalapeño peppers or 4 serranos in rajitas
2 tablespoons chopped epazote
8-10 epazote sheets to decorate
4 tablespoons oil or shortening
1 teaspoon salt
¼ cup chicken broth or water


Process:

In the fat they are fried, without taking color, garlic and onion, the chili and the huitlacoche are added and seasoned with salt. On low heat, the huitlacoche is crushed with a fork until obtaining a lumpy puree, the broth is added and the epazote chopped, it is allowed to dry.
It is used to fill quesadillas, empanadas, molotes or tacos. At the time of filling and before closing the antojito, epazote leaves are put and heated on a comal.

ENCHILADAS TAPATIAS

Ingredients:

For 4 people

150 grs of chile guajillo
1 medium onion
1 clove garlic
Salt to taste
corn oil for frying
12 medium tortillas or 16 girls
350 grs. Of crumbled fresh cheese


To decorate:
½ lettuce thinly sliced
150 grams of crumbled fresh cheese
1 medium onion thinly sliced ​​and stripped in water.


Process:
The peppers are stripped and stripped and soaked in very hot water for 15 minutes; then grind with the onion, garlic and salt; drain and fry in two tablespoons of hot oil, when thick and well seasoned, remove from heat. Tortillas are passed through the sauce and fried one by one in a frying pan with hot oil. They are filled with cheese, rolled, left
placing on a platter and sprinkle the cheese, then the lettuce and finally the onion wheels well drained. Served immediately.


Note: Stuffing can also be made from cooked or shredded chicken or pork.

CHILES IN NOGADA

Ingredients:

For chiles:

12 poblano chiles.

4 eggs

1 tablespoon flour

1 cup of oil.

For meat mince:

500 grs. of pork (chopped)

1 onion

1 cup of mashed tomatoes (natural)

3 oil tablespoons

60 grs. of raisins

60 grs. of almonds

30 grs. of pine nuts

2 acitrones (biznaga)

2 peaches

2 pears

2 apples panocheras

1 mature male plantain

Salt and pepper to taste.

For the nogada sauce:

100 fresh castil nuts

100 grs. of goat cheese.

1 glass of port (sherry)

half a liter of milk.

Ornament:

1 grenade

1 tablespoon of Chinese parsley.

Process:

The chiles are roasted, wrapped in a plastic bag after half an hour, stripped, skin removed and washed in running water. They should be opened very carefully on one side taking care not to reach the ends. The poblano chili of the time of San Agustín in Puebla, Pue. (August 28) is characterized by being fleshy and very dark - the darker its color will be less spikes - so it can easily be filled. If we notice that they are spicy, they will be soaked and cleaned for a few minutes in a liter of salt water, then they will drain very well.

How to make the stuffing: Fry a garlic and finely chopped onion, add the pork meat (it can be substituted for beef or even pork and beef), it is important that the meat is finely chopped.

When it is well fried add the tomato puree, then the raisins, the almonds peeled and chopped, the acitrón; and add the finely chopped fruits in this order: peach, apple, pear and once cooked the male banana is added. It is seasoned with salt and pepper (some people add some ground cinnamon and cloves). This cooking is removed from the fire when it thickens and is covered to rest with its steam.

Once the stuffing is cold (it is customary to do it a day earlier if much is to be prepared and for it to "taste"), the chilies are stuffed. To "capear" the chilies:

Whisk the egg whites to the point of snow and then mix well with the yolks. Pass the stuffed chiles for flour and then for the beaten eggs. They are introduced to the frying pan with very hot oil (it must be kept constant in temperature), they are turned on all sides and they are transferred to trays with blotting paper so that they drain.

To do the nagada:
One day before, the walnuts of castilla are peeled and allowed to soak in water to cover, cover and leave in the bottom of the refrigerator. The next day they run off and milk is added to soak them. Grind the walnuts with a little milk, the goat's cheese (remember that they are only 100 grams) and the glass of port.
This nut sauce is very delicate, it is only used for the day that is elaborated and it is advisable to make it for the chiles that are eaten in that moment, since still refrigerated can be cut.
When the chiles are already deep-fried, the granada is made and desgranada granada -value the redundancy- are placed on the plate, bathed with the nogada, adorned with grains of pomegranate and a little parsley (green, white and red of our
flag). Served immediately.