The Chef's Recipes
Pumpkin pie
Ingredients
- 2 large eggs
- 1 can (14 ounces) NESTLÉ LA LECHERA Sweetened Condensed Milk
- 1 can (15 ounces) 100% Pure Pumpkin
- 1 cup (8 fluid ounces) CARNATION Evaporated Milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 inch unbaked pie crust (deep-dish, 4-cup capacity) Whipping cream (optional)
Instructions
- 1.-Preheat oven to 425° F.2.-Mix the eggs in a large bowl with a whisk. Then stir in sweetened condensed milk, pumpkin, evaporated milk, cinnamon, salt, ginger and cloves. Pour into the pie crust.Bake for 15 minutes. Reduce temperature to 350° F and bake for 30 to 35 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Serve immediately or refrigerate. Garnish with whipped cream before serving.Enjoy!
Deaad bread
Ingredients
- 250 grams of flour
- 60 grams of sugar
- 1 teaspoon of salt
- 1 tablespoon of dry yeast
- 50 grams of butter
- 2 eggs
- 25 ml of milk
- 1/2 orange zest
- 1 lemon zest
Instructions
- 1.- Preheat the oven to 25 °C.2.- Mix the flour, yeast, sugar, butter, salt and egg until you obtain a smooth dough that comes off the table.3.- Add the milk and continue kneading until it is completely incorporated and the dough is more elastic.4.- Let it rest in a warm place until it doubles its volume.Reserve a part of the dough to form the bones. Form small balls with the remaining dough and place them in a greased and floured baking pan.6.- With the reserved dough form dough rolls and with the help of your fingers form the bones, place them on the breads you formed and place a small ball on top of them. Let it rest until it becomes fluffy.Varnish with egg and bake for 25 to 30 minutes. Remove from oven and glaze with melted butter, sprinkle with sugar and enjoy.
Casserole Chicken with Mushrooms
Ingredients
- 4 Chicken thighs
- ½ Onion
- 1 Cup of spinach
- 1 Cup of mushrooms
- Garlic salt to taste
- Onion salt to taste
- Sprouts to decorate
Instructions
- Elaboration:1) Preheat the oven 180 C.2) Place the chicken thighs with the skin facing the previously heated pan.3)Add the salts over the chicken.4)Clean and cut the stems off the mushrooms.5) Chop the onion into squares.6) Flip the chicken over the pan and leave for 2 minutes.7) Sauté the onion and mushrooms in the same pan as the chicken.8)In a baking pan, place the chicken. Bake for 15 minutes.9) Accompany with mushrooms, onions and spinach.10) Decorate with sprouts. Approximate preparation time: 40 minutes
PAIN D'ÉPICES (French bread)
Ingredients
- 250 ml. Honey bee
- 250 ml. Milk
- 2 Eggs
- 50 ml Brown sugar
- 10 grs. Butter
- 200 grs. Rice/wheat flour
- 159 grs. Corn starch flour
- 10 grs. Baking powder
- 15 grs. Cinnamon powder
- Clove
- 5 grs. Anise
- 5 grs. grams Nutmeg
Instructions
- 1) Preheat the oven to 180°C2) Heat the milk, honey, sugar and butter overlow heat for 3 minutes.3) Once the mixture has cooled, add the 2 eggs4) Sift the flour and yeast and add to the mixture5) Beat until all the ingredients are wellincorporated6) In a baking pan place parchment paper andpour the mixture7) Bake at 180 ° C from 50 minutes to 1 hour Approximatepreparation time: 90 minutes
Beef fillet with pesto and chambray potatoes.
Ingredients
- 1 kilo of beef fillet
- 3 cups basil leaves
- 4 minced garlic cloves
- 1 cup grated Parmesan
- ¼ cup pine nuts
- ½ cup olive oil
- 3 cups chambray potatoes
- ⅓ cup butter
- ½ cup chopped parsley
Instructions
- 1. Blend the basil, half of the garlic, the Parmesan and the pine nuts, with olive oil.2. Season the fillet on both sides. On one side bathe with the pesto and roll up. Fasten with the help of kitchen string.3. Seal in a frying pan or griddle over high heat and finish cooking in the oven for 30 minutes at 180ºC. Boil potatoes in salted water until soft; cut in half and sauté with the butter, the rest of the garlic and the parsley, over high heat until golden brown. Serve alongside the steak
Sliced tamale
Servings: 12 tamales
Ingredients
- 1 kilo Integral flour for tamales
- 100 gr Vegetable Shortening
- 200 gr lard
- 1 teaspoon baking powder
- 18 corn husks for tamales soaked in water to soften them
- 200 gr Oaxaca Cheese
- Salt to taste
Instructions
- Process:1.Cream the two butters until they have a creamy consistency.2. Lower the speed of the mixer and gradually add the flour for tamales.3. Slowly pour in the cold chicken broth, alternating it.4. Add the baking powder and salt. Beat until you get a slightly runny consistency.5. Place the tablespoons of dough in the center of the corn husk and make a slight hole.6. Add the rajas filling in the hole you made with the tablespoon.7. Add the cheese and close the corn husk on one side and cover with the rest.8. Fold the tips of the leaves forward, check that it does not open.9. Place the tamales in a steamer and cook for about an hour
PORK LOIN STUFFED WITH CHEESE AND BACON
Ingredients
- 1KG of loin of well
- 15 to 20 slices of string cheese
- 15 to 20 slices of bacon
- Olive oil
- 4 cloves of garlic
- 1 tablespoon of paprika paste
- 1 glass of white wine
- Salt and pepper
- Oregano or other seasonings to taste
Instructions
- Add the garlic, the paprika paste, the olive oil and the seasonings. Mix well. Wrap the tenderloin with this mixture and let it rest for a few hours. Bring to roast in a pan and add the wine and a little water, when it is almost roasted, cut the loin into slices, but do not cut completely to the bottom, put a slice of cheese and one of bacon in each place of the cut, it will Bake again until bacon is golden brown and cheese is melted.
Panellets
Ingredients
- 500 grams ground almond
- 400 grams sugar
- 400 grams sweet potato
- Lemon zest
- 1 egg white
- 240 grams pine nuts
Instructions
- 1) Preheat the oven to 210 ° C2) Roast or boil the sweet potato3) Once soft, drain, peel and mash 4) Mix with sugar, almond and lemon zest5) Beat the egg white with a fork6) Form balls with previously floured hands7) Pass them through the egg white8) Roll the balls in the pine nuts9) Bake for 8-10 minutes Approximate duration of preparation: 1 hour 30 minutesNOTE: These traditional sweets are from Catalonia, Spain for the celebration of "La Castañada", All Saints' Day (November 1).
Mole verde
Ingredients
- 4 pieces chicken
- 60 grams peanuts
- 100 grams pumpkin seed
- 80 grams lettuce
- 150 grams spinach
- 1 bunch epazote
- 1 bunch cilantro
- 1 parsley bunch
- 1 poblano chili
- 1 serrano chili
- 400 grams green tomato
- 100 grams onion
- 1 clove garlic
- 1 pinch cumin
- Salt
- 20 ml vegetal oil
Instructions
- 1) Cook the chicken in salted water2) Roast the nuts3) Grind the green leaves4) Add the nuts and continue grinding5) Cut the chilis and add to the mixture6) Cut the green tomatoes, onion and garlic clove. Incorporate the rest of the ingredients and blend7) Season with cumin and salt8) In a frying pan, heat the oil9) Cook the mixture until it condenses without stopping remove with a wooden spoon10) Serve the chicken and add "the mole" Approximate duration of preparation: 1 hour 30 minutes
Langostabal grill
Instructions
- A fresh, previously washed lobster tail is split in half and marinated with salt, pepper,butter and cajun and olive oil are put on the grill first by the shell and then turned over by the meat part to finish cooking , They are accompanied with mashed potatoes and steamed vegetables and a parsley and garlic butter to bathe your lobster and give it a better flavor
Walnut Eggnog
Ingredients
- 2 liters Milk
- 500 grams Sugar
- 10 egg Yolks
- 100 grams Finely chopped walnut
- 3 teaspoon Vanilla
- Cane alcohol to taste
Instructions
- The milk is boiled a little, the sugar is added, boil and stir, concentrate a third of its volume, let the milk cool, beat the yolks very well with the nut, then add to the milk little by little and stirring, add to the heat again to heat moving, do not boil, once cool Add the vanilla and cane alcohol to taste and move and bottle.
Ancho chili peppers whit beans and pork rinds
Ingredients
- 4 ancho chili peppers
- 250 grs refried black beans
- 120 grs pork rinds
- 250 ml orangejuice
- 200 grs piloncillo
- 1 tablespoon apple cider vinegar
- 1 tablespoon oil
- Salt
Instructions
- 1) Heatthe pan before2) Openthe chilis, take out the veins and seeds3) Add atablespoon of oil in the pan4) Cookthe chilis round and round. Take them out of the pan and let them drainon absorbent paper5) Made asauce in the pan with the orange juice and dilutes piloncillo on low heat 6) Crush thepork rind a little and mix with the beans7) Fillthe chilis8) Placethe chilis in the sauce and bathe them9) Letthem rest for 10 minutes and serveApproximateduration of preparation: 45 minutes
Aporreadillo guerrerense
Ingredients
- 8 Eggs
- 2 Beef jerky*
- 2 Tomatoes
- 2 Cloves of garlic
- 1/4 Onion
- 1 Bunch of coriander
- 6 Serrano peppers ** or cuaresmeño ***
- Salt
- Pepper
- Corn oil
Instructions
- 1) Boil the tomatoes and chili peppers.2) Blend the tomatoes, chili peppers, onion and garlic cloves with enough water.3) Chop the cilantro finely and add it to the blended mixture (sauce).4) Beat the eggs and salt and pepper.5) Fry the jerky in a pan.6) Pour the sauce over the eggs and jerky. Mix and bring to a boil to fully incorporate the flavors. *Beef Jerky: dry meat salted**Serrano chili: green chili***Cuaresmeño chili: the most famous chili in the work“jalapeño” Approximate duration of preparation: 1 hour
Shrimp cocktail
Ingredients
TOCOOK THE SHRIMP:
- ¾ Kilo of raw and headlessshrimp
- ½ onion
- 6 cloves of garlic
- 1 bay leaf
- 1 sprig of thyme
FORTHE SAUCE:
- 2 cups of ketchup sauce
- 1 tablespoon of habanerochili sauce or the one you like
- ¼ cup lemon juice
- 1 ½ cups of the broth in whichthe shrimp was cooked
- Salt and pepper to season
FOR THE GARNISH:
- 1 cup of chopped red onion
- ⅓ cup finely chopped cilantro
- 1 avocado cut into cubes
AT YOUR SERVICE:
- 6 to 4 lemon slices
- Hot chili sauce
- Olive oil
Instructions
- If you can't wait to try the shrimp until they cool down... you can enjoy them as a snack with lime juice and hot sauce! In a large bowl pour the ketchup sauce. Add the habanero chili sauce, lemon juice, and shrimp broth. Season with salt and freshly ground pepper.Once the shrimp has cooled, divide it among four (4) glasses or cups; pour a little of the previous mixture over the shrimp, and place the avocado, onion and cilantro on top. For the personal taste of each diner, you can add olive oil, habanero chili sauce, lemon slices and finally crackers.
Notes
If you prefer to use peeled and cooked shrimp for this recipe, use 500 grams of previously cooked shrimp and a bottle of clam juice to substitute the shrimp juice.**Add a cup of shrimp broth; if it's too thick for your liking, then add the other half cup.
Postre ritual
Ingredients
- 240 grams Maria's cookies
- 120 grams nut flour
- 100 grams butter
- 100 grams cream cheese
- 80 grams sugar
- 200 grams whipped cream
- 8 nuts
- 4 spoons membrillo jam
- 8 raspberries
Instructions
- 1) Pulverize the cookies2) Melt the butter3) Add the cookies and nut flour mix with butter4)Refrigerate for 2 hours5) Mix the cream cheese with sugar6) Mix the whipped cream with sugar7) Add the cream cheese 8) Put the whipped cream9) Decorate with nuts, jam and raspberries *Red = passion - love*White = purity of the heart*Nut = brain*Membrillo = home protection NOTE: Prepare the dessert in individual bowl for each comensal Approximate duration of preparation: 2 hours 30 minutes
Pesto sauce
Ingredients
- 100 grams Fresh basi
- 75 grams Pinions
- 200 grams Parmesan
- 160 ml Extra virgin olive oil
- 2 Cloves of garlic
Instructions
- Instructions1) Wash the basil, dry with absorbent paper and cutthe stems.2)Peel the garlic cloves and cut them in half.3) Toast the pine nuts.4) Grate the Parmesan cheese.5) Blend the ingredients little by little (in layers) NOTE: You can substitute basil for cilantro orparsley and pine nuts for almonds.Approximate preparation time: 10 minutes
Seafood Shell
Ingredients
- 30 grams of tuna
- 30 grams of octopus
- 30 grams of salmon
- 30 grams of clam callus
- 30 grams of surimi
- 30 grams grams of shrimp
Instructions
- Break everything into squares and fry with butter and garlic, seasoned with soybeans, mustard and salt, Once all the ingredients are seasoned we will use a large shell from which we will place our dressing of the house (massage) as a base, we put all the seasoned ingredients, then we put a little more of our dressing, cheese mix and we put it in the oven at about 200 °.As it comes out of the oven we put some philadelphia cheese and a little fan-shaped avocado.It is served on a bed of rice and we decorate with eel and sesame sauce. Ready and to taste!!!
Red enchiladas with vegetables
Ingredients
- 12 Corn tortillas
- 2 Carrots
- 1 Potato
- 150 grs Pea
- 3 Ancho chili
- 2 Cuajillo chili or puya
- 1 White onion
- 80 ml Sour cream
- 100 grs Cotija cheese or fresh cheese
- Hemp oilfor frying
- 2 Cloves of garlic
- Ground cumin
- Oregano
- Salt
Instructions
- 1) Roast the dried chilies.2) Bring them to a boil in water.3) Peel the carrots and potatoes, chop into small squares and cook them together with the peas.4) Blend the chiles with 1/2 onion, garlic cloves, ground cumin and oregano.5) Saute the vegetables with a little oil.6) Strain the "sauce", if it is very thick you can add a little water or some type of broth. Season.7) Prepare the oil for frying in a pan.8) Dip the tortillas one by one in he sauce, drain and place in the pan to fry them.9) Place the fried tortilla on a plate, fill and bend in a half moon.10) Pour sour cream, chopped onion and crumbled cheese over the preparation. NOTES: It's recommended to use tortillas from the previous day to avoid breaking. Also, they are known as Morelianas, Mineras or Queretanas* Suggestion 3 per plate Approximate duration of preparation: 1 hour 30 minutes
Pig leg tostadas
Ingredients
- 4 Pig legs
- Water
- 2 Bay leaves
- Oregano
- Pepper
- Salt
- 250 grs Peruvian refried beans
- 1 Tomato
- 1/2 Cucumber
- 3 Radish
- 2 Carrots
- A piece of lettuce
- 150 grs Oreado cheese*
Instructions
- For the toasts: 1) In a saucepan add water and put on the fire.2) Clean the pig legs.3) Put to cook.4) Add the bay leaves, oregano, pepper and salt. Side Dish: 1) Wash the vegetables.2) Chop the tomato, cucumber and radish into small pieces.3) Grate the carrot.4) Cut the lettuce into strips.5) Crumble the cheese. *Oreado chesse: soft, white, cow milk. Slow calories and salt. Approximate duration of preparation: 40 minutes
Champurrado
Ingredients
- 2 liters water
- 350-400 grams nixtamalizado corn dough
- 1 bunch cinnamon
- 100 grams chocolate (65%)
- Sugar
Instructions
- 1) Heat a liter the water and infuse it with thecinnamon2) Dissolve the corn dough in the water3) Add the mixture into the infused water and dissolve4) Sweeten to taste Approximateduration of preparation: 45 minutes *Nixtamalizado: culinary technique dating from Mesoamerican times. The ripe corn grain is alkalized by soaking it in water and lime. Then made it a dough.
Hidalgo Style Rabbit
Ingredients
- 1 Rabbit splitinto portions
- 1 Kilo of leaf tomato
- 350 gr of jalapeño pepper
- 1 chopped onion
- 5 cloves of minced garlic
- 1 1/2 tablespoon ground cumin
- 1 1/2 tablespoon swiss knorr
- oil / salt to taste / spicy to taste
Notes
Brown the rabbit on both sides, fry the onion, garlic,
Add the tomato, ground chili, cumin, Swiss knorr and salt.
Add water little by little as it is stewing Athick sauce should be left.
Add water little by little as it is stewing Athick sauce should be left.
Meat in juice "Carne en su jugo"
Ingredients
- 1 kg Beef fillet
- 1/2 kg Peruvian beans*(previously cooked)
- 1/4 Bacon
- 3 Bunches of Cambray onions**
- 1 Bunch of epazote
- Salt and pepper to taste
Instructions
- 1) Chop up the bacon.2) Heat a saucepan.3) Fry the bacon.4) Add the previously washed onions.5) Separate.6) Cut the meat into cubes.7) Pour into the saucepan and salt and pepper.8) Once the meat is sealed, pour the previously cooked beans.9) Chop the epazote.10) Add the bacon, Cambray onions and epazote. Mixture.11) Let cook 10 minutes. * Peruvian beans: yellow in color, smooth texture. Also known as mayocoba or butter beans.** Cambray onion: small onion with a long green stem. Usually about 4-5 cm in diameter. For sauce:250 grs Green Tomato ***1 white onion1 avocadoCilantro1 lemon4 Arbol chilesSalt 1) Wash the ingredients.2) Chop the green tomato, onion and avocado.3) Blend all the ingredients.4) Serve to taste over the stew.*** Green tomato, tomatillo, corn, husk or miltomate tomato. Acid and lemony flavor, not to be confused with "unripe" tomato.Approximate duration of preparation: 1 hour 30 minutes
