21 November 2013

Loving those recipes from Monterrey!

Sopa de elote (Corn Soup)
(Gloria Meneses)

7 ears of corn, kernels cut off
1/2 onion, chopped
6 chile poblanos, grilled, deseeded & sliced
2 cubes of chicken stock 
1-1/2 liters/quarts of water
1 can evaporated milk

Fry onions with corn, onion and chile. Add bouillon and water. Just before serving add one can of evaporated milk. 

(Alma de Gomez)

3 avocados
1 ½ med limes
2 whole jalapenos with seeds
5 stems of cilantro about 4 inches long
¼ onion
Garlic salt or one clove of garlic
¼ cube Knorr chicken bouillon 

Put all in a blender. Add about ½ cup water . Blend until smooth. 

Green Salsa
(Hermana Estrella)

6 raw tomatillos
2-inches of Serrano pepper, not roasted
1/8 cup water
Blend together in blender. Then add:

6 stems of cilantro , finely chopped
1/4 onion, finely chopped
1 whole avocado, chopped

 (garlic and lime optional)

Picadillo Norteño (taco filling)
(Campestre Ward Relief Society)

2 lbs. ground beef
2 cloves of garlic, finely chopped
Salt, to taste
1/4 of an onion, finely chopped
2 large potatoes, chopped*
1 chicken (or beef) bouillon cube 
4 tablespoons chopped cilantro
2 tomatoes, blended in food processor

Cook the ground beef with the garlic, salt and a little water. Once cooked through, add the onion and the potato. When the potato is cooked, add the processed tomatoes and the bouillon cube. Bring to a boil and then add the cilantro. Cook over low heat until the color of the tomato changes. Serve with soft or crisp corn tortillas with avocado, cream, lettuce and salsa or as a baked potato topping.
*Diced carrots can be added, if desired.

Queso Fundido con Veneno (Melted cheese with chorizo)

Vegetable oil, for oiling the baking dish
6 ounces chorizo sausage, casings removed
1/4 cup chopped onion
1 large clove garlic, minced
2 cups grated Oaxaca cheese
6 flour tortillas, warmed or corn chips
Preheat the oven to 425 degrees F. 
Oil a 3 or 4 cup ovenproof baking dish or cast-iron fry pan

In a dry medium skillet, saute the chorizo over medium-high heat until almost crisp. Remove the chorizo to a plate. Add the onions and garlic to the pan juices and cook until soft, about 5 minutes. Return the chorizo to the skillet with the onions and garlic and stir to combine.

Put the grated cheese in a baking dish or cast-iron fry pan and sprinkle with the chorizo mixture. Bake until the cheese is bubbling and slightly browned, about 15-20 minutes. Serve with flour or corn tortillas, soft or crispy.

Aguas de fruta (Mexican Fruit Cooler)

1-1/2 to 2 cups diced fruit (cantaloupe, watermelon, berries*) 
10 ice cubes
½ cup sugar 
Squeeze of lime, if desired
Add water to within 2-inches from the top of the blender. Cover and process until well blended. Serves 4-6. 

*If there is residue from seeds, you may want to strain them out before serving the drink.

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