FREE  Gourmet Mexican Recipe Collection

Pipian Roja with meat (vegetarian with chilacayote squash or potato)

2 dried guajillo chilies
2 dried ancho chilies
1/2 cup sesame seeds - toasted brown
piece of toasted day old bread
handful of dried, toasted tortilla strips
few pieces of broken cinnamon stick - mexican
5 whole cloves
couple of pinches of cumin seed
3-4 roasted, somewhat blackened tomatoes
3-4 roasted, somewhat blackened garlic cloves
cooked meat with stock (vegetarian- chilacayote squash and water)
olive oil
salt

1) Roast chilies on a comalor fryingpan until blistered (but not burned), remove the stems and seeds and place in a little boiling water for 3 or 4 minutes.

2) Blend chilies with tortilla strips, bread, spices, tomatoes and garlic.

3) Add toasted sesame seeds, holding some for garnish and continue blending, adding a little meat stock if too thick.

4) Heat a little olive oil in a saucepan and add the blended sauce with salt to taste.

5) Simmer on medium heat for 10-15 minutes, stirring to prevent splashing. Add more stock (or water) if too thick.

6) Add cooked meat and more meat stock. ( for vegetarian add squash and water) Simmer for another 15-20 minutes. (With the meat, one may add nopalitos, chopped squash or potatoes. When the vegetables are cooked, the dish is done).

7) To serve garnish with the remaining sesame seeds.

Tortas de Papas con Espinaca (Potato Pancakes with Spinach)

2 garlic cloves - minced
1 onion - chopped
4 medium potatoes - cooked and peeled)
7 or 8 spinach leaves - chopped
1/2 cup cheese - cotija
2 eggs
handful of flour
salt and pepper to taste

1) Coarsely mash the potatoes (not too much). Add the rest of the ingredients and mix well with your hands.
2) Form into patties about 3" wide.
3) Fry in 1/2 inch of vegetable oil, until they are golden brown on both sides. Drain on paper towels.
4) Serve with salsa mexicana and slices of avocado.

Filete de Sierra en Adobo (White Fish Filet in Adobo Sauce) for 6 persons

This recipe is also good with rabbit, lamb, chicken or shrimp with pineapple.

4 or 5 ancho chilies - stems and seeds removed
1/4 onion
2 cloves garlic
4 or 5 small tomatoes - charred on the comal
4 or 5 cloves garlic - charred on the comal
1 tbl dried oregano
1 tsp cumin seed
2 lbs thinly sliced white fish fillets, whole shrimp
or meat
1 tbl olive oil
2 tbl butter
1/2 cup sugar
2 tsp vinegar
1 cup chicken or meat stock

Preparation of Fish:

2 Lbs sierra fish fillets (thin fillets of any firm white fish)
salt
lemon juice
black peper to taste
1 clove garlic - finely chopped
1 cup of flour - to dredge fish fillets
1 1/2 cups oil - to fry fish

1) Marinade the fish in salt, lemon juice and pepper for 5 - 10 Minutes
2) Dredge the fish fillets in flour, so they are completely covered
3) Heat oil in sauté pan until very hot
4) Fry fish on both sides until golden brown
5) Drain on paper towels to absorb the excess oil

Preparation of Shrimp:

2 lbs. Clean Shrimp
butter and salt to taste

1) Fry in a little bit of butter and salt.

Preparation of Sauce:

1) Char the tomatoes in comal or frying pan or over open flame until soft.

2) Char the chilies as above. When skin begins to bubble remove quickly so as not to burn, place in water to cover and boil for 10 minutes until soft.

3) Blend the chilis with onion and garlic. Add a little water or stock and the dried oregano and cumin seed.

4) In a large pot heat a little olive oil with some butter, add the sugar, and caramelize a little. Keep stirring until the sugar melts.

5) Lower flame to avoid splattering, strain blended chile mixture and add. If the sugar crystallizes, keep stirring until the sugar re-melts.

6) Blend chared tomatoes with a little water and add to the sauce.

7) Add water or stock for consistency and keep stirring occasionally, for about 25 minutes as sauce simmers on low heat.

8) Add a little vinegar, 1 cup of stock. (for shrimp add now and rinse out the pan where they were cooked with some of the sauce, to get all the juices. Simmer for about 15 minutes.)

9) For fish - serve precooked fish on plate covered with adobo sauce.

10) Garnish dish with onion and avocado slices on top, and radish slices and lettuce leaves on the side. You may also garnish with fried pineapple or apple pieces.

Tejocotes - A Mexican Fruit - you will have to come here to try this one..........

1 lb. of fruit - tejocotes
2 cups sugar (or pinocillo)
1 cinnamon stick
6 guavas - split almost in two

Boil the fruit in water for 15 minutes, Then peel the fruit.

Place the peeled fruit in a saucepan with 8 cups of water. Add the sugar and cinnamon and cook on the stove for 50 minutes. Add the guavas and cook for 10 more minutes.