Sopa Aguada (tomato based soup)
1 tbsp any kind of oil
7 oz package of La Morena pasta soup
5 fresh tomatoes
¼ of a small onion
1 garlic clove
Knorr Tomato (Tomato based Mexican seasoning)*
6 cups of chicken broth
1.
Blend the tomatoes with the onion and the garlic
(until smooth, no need to peel tomatoes)
2.
In a sauce pan with the oil brown the pasta until
lightly toasted (do not get too brown)
3.
Add the tomato blend to the pasta and stir, and
season with the Knorr tomate.
4.
Add chicken broth and bring to a boil
5.
Simmer on low for 20 min or until pasta is
cooked
6.
Check for seasoning
*use Knorr Suiza chicken bouillon as
substitute
Sopes
Meal
1.
Sopes
2.
Refried Beans
3.
Fillings (Potato & Chorizo, and Shredded
Beef)
4.
Toppings (fine shredded Lettuce, Mexican cream
(similar to sour cream), red and green salsa, queso fresco (cheese, fine
crumbles)
Sopes
(makes 16)
2 Cups Maseca corn flour
Water
1 tsp Salt
Canola oil
1.
Mix flour, water, and salt to a clay-like
consistency dough
2.
Form dough into golf ball-sized balls and then flatten
them to a ¼ of an inch thick tortillas
3.
Put them on a hot griddle or pan until they are
cooked on the outside
4.
While still hot pinch the edges to make a ridge
around the edge. This will allow for the toping to stay inside the sope
5.
Heat oil in a pan and fry sopes until they are
lightly tanned and crispy
6.
Drain excess oil from sopes on paper towels
Refried Beans
2 cups pinto beans
Water
Half onion (do not chop)
2 cloves garlic
Salt
1.
Cook beans with water, onion, and garlic in a
pressure cooker for an hour or until soft. Or soak beans overnight and cook in
a pan with aprox. 8 cups of water for about 2 hours or until soft. Or cook dry
beans, onion and garlic for 2.5 hours or until soft.
2.
Once the beans are soft season with salt to taste.
Do not season the beans before they are soft or they will not soften at all.
3.
Once the beans are ready, reserve half of the
broth and take out the garlic and onion.
4.
Smash the beans until desired consistency, use
the reserved broth to moisten them if needed
Papas con chorizo
(potato and chorizo)
1( 8 oz) tub beef chorizo
4 potatoes
Half medium onion (chopped)
1.
Boil potatoes until soft, peel and cut in small
cubes
2.
Cook chorizo on a frying pan, until super soft, releases
the fat and darkens
3.
Add chopped onion and cook until soft
4.
Add potatoes and cook until they have absorbed
the chorizo flavor
5.
Season with salt if needed
Shredded Beef
1.5 lbs Eye of round roast
2 Bay leaves
3 whole cloves
Sal & pepper
Half a medium onion chopped small
1 medium bell pepper chopped small
1.
Rub the meat with salt and pepper, add bay leaves,
cloves, and ¼ cup of water to a slow cooker
or pressure cooker. Cook until very soft and easy to shred. Shred finely with
forks
2.
In a frying pan sauté the onion and bell pepper
until soft
3.
Add the meat to the pan and mix
Tomatillo and Avocado
salsa
12 medium size tomatillos
1 cilantro
1 half of a small onion
2 small ripe avocadoes
Knorr Suiza or salt for seasoning
1.
Wash and peel tomatillos.
2.
Boil the tomatillos until they change color. Do not
let them burst or the salsa will be sour
3.
Blend tomatillos, onion, cilantro, avocadoes
4.
Season to taste
Red tomato salsa
5 tomatoes (no need to peel)
1 tsp Oregano
Knorr tomate or salt
1.
Boil tomatoes until very soft
2.
Blend tomatoes with oregano
3.
Season to taste
No comments:
Post a Comment