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Recipes

From time to time we serve traditional Mexican dishes during course sessions. Below are some popular recipes. We hope you enjoy them. 

• Atún a la Vizcaína

• Flan  

• Gelatina de Piña (Pineapple Dessert)
• Pastes  
• Salpicón
• Tatemado
• Tinga Poblana

Tinga Poblana

(from the city and state of Puebla, in Mexico). Can be served on May 5^th (Cinco de Mayo) to commemorate the Battle of Puebla . Serves 4 people.

Tinga is a stewed chicken dish, cooked with a chipotle sauce and most commonly served on tostadas. 

A chipotle is a dried jalapeño with a wonderful, smokey flavor. The chipotles called for in this recipe, called chipotles adobados are canned and can be found anywhere from Michoacán to Michigan. This is a good dish to prepare in advance (cover and refrigerate until needed, then reheat) and provide garnishes to let guests build their own tostadas.

Ingredients

• Cooked chicken breasts  2 pounds

• Mexican sausage  ½ pound

  (CHORIZO “El Mexicano” brand sold in supermarkets- in the Ham & sausage section)

• CHIPOTLE  1 or 2 peppers. 

  (smoked jalapeños, sold in a can, in supermarkets in the Hispanic Section  or any other Hispanic Market)

• Tomato sauce 12 oz. can 

  (or 6  fresh boiled tomatoes; add 1 clove of garlic, ¼ of onion, salt – all this In the blender)

• Onion  1 large

Directions

• Cover chicken breasts with water and add: 1/4 onion,  1 garlic clove, 1 tsp cumin, pinch of salt, pepper, bay leaf

• Slice the onion into thin rings, saute in 1 tsp. of olive oil)

• Cook Mexican sausage in pan (5 min). 

• Add tomato sauce blended with chipotles. Cook for 5 minutes. 

• Add cooked and shredded chicken. Cook 10 minutes. 

• Add sauted onions at the end.

Serving

Serve over tostadas (hard tortilla shells)

Garnish with:

• Shredded lettuce

• Sour cream or Mexican crema

• Guacamole or sliced avocados  

Gelatina de Piña (Pineapple Dessert) 

Serves 10 people.

Ingredients

• 3 Unflavored Knox Gelatine envelopes (Baking section) 

• 1 can (20 oz) pineapple chunks  ( and save juice )   

• 2 cups of boiling water + pineapple juice

• 1 pint of whipping cream

• 1 can of condensed milk

Directions

Dissolve gelatine in 1/2 cup of cold water.

Add pineapple juice to boiling water. Let it cool.

Mix whipping cream, condensed milk, gelatine, boiling water and pineapple juice.

Put pineapple chunks on bottom of a baking mold and pour the mixture over it.

Refrigerate 4 hours.

Flan

Serves 8 – 10 people

Ingredients:

• Eggs (4)

• Condensed milk  ( 14 oz can )

• Evaporated milk ( 15 oz can )

• Sugar ( 2 tablespoons)

• Vanilla ( 1 teaspoon)

Directions

Put sugar in an aluminum saucepan and cook at a low heat until it becomes a dark liquid (caramel).  Let it cool.

Mix eggs, condensed milk , evaporated milk and vanilla in a blender until the mixture is smooth. Pour this mixture into the aluminum saucepan containing the caramel. Cover with a lid or aluminum foil.  Half fill a large frying pan with boiling water,  place the aluminum saucepan into the frying pan. Cook the flan for about 45 minutes on the stove until it’s firm - remove the foil. Once it’s firm and cool put it in the fridge.

Alternatively  you can bake the flan in the oven (at 325 for half an hour); submerge the aluminum saucepan in a wide baking dish with enough water. (Water keeps the flan moist). Once it’s firm and cool put it in the fridge.

Use a knife around the edge of the sauce pan to release the flan and then flip it over onto a serving plate.

Pastes

Pastes (pass-tess) are small pastries produced in the state of Hidalgo in central Mexico and available in the surrounding area. Pastes are stuffed with a variety of fillings including potatoes and ground beef, apples, pineapple, sweetened rice, or other typical Mexican ingredients, such as tinga and mole. Pasties are considered typical local cuisine, they are similar to empanadas.

The Paste has its roots in the Cornish Pasty, introduced by miners and builders from Cornwall, England who were contracted in the towns of Mineral del Monte and Pachuca in Hidalgo.

Ingredients:  

Dough: 

• 4 pounds of flour 
• 1/2 pound vegetable shortening 
• 1 can of Tecate beer (or any other brand)

Filling: 

• 2 pounds of raw grated potatoes 
• 1 pound of uncooked ground beef or pork 
• 2 big chopped onions 
• 1 cup of chopped fresh parsley
• Salt and pepper
• 2 eggs and 2 tablespoons of milk

Directions

Mix flour and shortening; once both ingredients are mixed well, add beer. This should form a nice dough. Cover the dough with a wet towel and set it aside as you prepare the filling. 

Mix all the ingredients for the filling -- adding salt and pepper to taste. 

Make small balls and flatten each ball to form a thin pancake. 

Place a spoonful of the filling onto each pancake, then fold in half, pinching the edges of the "paste" with your fingers to seal it. 

Whisk together the milk and eggs. Once both ingredients are well mixed, brush each "paste". Put them on a greased cooking sheet and bake the pastes at 180f for about 40 minutes until they look gold on the top.

Tatemado

Ingredients

• 2 1/2 pounds of pork shoulder or chicken

• 8 pasilla chiles - seeded and boiled 3 times in hot water

• 1/4 cup of apple vinegar

• 1 tsp. of cummin seeds

• 4 big garlic cloves

• 4 bay leaves

• salt to taste

Directions

Put the pasilla chiles, vinegar, cumin seeds, cloves and salt in a food processor or a powerful blender. The mixture should be very thick. Pour this mixture on the pork or chicken, covering all the meat. Put the marinated pork or chicken in a baking dish and put the bay leaves on top. Bake in the oven for 30 minutes. (oven temperature: 350).

Serve with white rice, black beans and warm tortillas.

Salpicón

Serves 4 to 6 people

Ingredients

• Beef flank or skirt steak -- 2 to 2 1/2 pounds

• Onion – ¼ of a small onion

• Garlic -  2 cloves

• Salt and pepper -- to taste

• Chicken Bouillon – 2 tbsp

• Tomatoes, seeded and chopped -- 3

• Potatoes  (cubed in cooked in salty water until tender)  -- 3

• Green peas (cooked 4 minutes in microwave ) – 1 cup

• Avocado, chopped –  2

• Fresh Mexican Cheese (Queso Fresco- cubed) – 1 cup

• Capers – to taste

• Olive oil -- 1/3 cup

• Cilantro -- 1 or 2 tablespoons

• Garlic powder – 1 tsp

• Salt and pepper -- to taste

• Onion, thinly sliced – 1 (optional)

Directions

Add the beef, onion, garlic, 1 tbsp of chicken bouillon ,salt & pepper to a large pot and add water to cover. Bring to a boil, reduce heat to medium-low and simmer for 1 1/2 to 2 hours, or until meat is very tender. If you have a pressure cooker, you can cook the meat in 25 minutes. Shred the meat with your fingers when it is cool enough to handle.

Gently add tomatoes, potatoes, green peas, fresh cheese , capers. cilantro, 1 tsp. of chicken bouillon, garlic powder, salt ,pepper and olive oil. Add chopped avocado before serving . Spread on a serving platter and serve at room temperature with tostadas or tortilla chips.

Atún a la Vizcaína

Serves 4 – 6 people

Ingredients

• Olive oil – 2 tbsp

• Garlic - 3 cloves

• Onion – medium – 1

• Tomatoes – chopped – 4 medium

• Red peppers – chopped – 2 medium

• Tuna – 2 cans

• Potatoes – cubed – 3 medium

• Capers – 2 tbsp

• Green Olives - ½  cup

• Black Olives – ½ cup

• Almonds – chopped - ½ cup

• Parsley – chopped –  2 tbsp

• Salt & Pepper – to taste

• Chicken bouillon – 1 tsp

Directions

Heat olive oil in a sauce pan. Add garlic and onion and cook until transparent. Add tomatoes and peppers; cook for 5 minutes, medium flame. Add tuna, potatoes, capers, olives, almonds, parsley, chicken bouillon, salt and pepper. Cover with a lid and cook at low flame for 20 minutes or until potatoes are soft.  Serve with sourdough bread or crackers.

Buen provecho !

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