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Overview
Product Details
| ISBN-13: | 9781429010818 |
|---|---|
| Publisher: | Arcadia Publishing SC |
| Publication date: | 12/15/2007 |
| Series: | Applewood Books |
| Pages: | 96 |
| Product dimensions: | 6.00(w) x 9.00(h) x (d) |
Read an Excerpt
PAN RELLENO CHOP onion very fine and mix with mild cheese cut in small pieces in the proportion of one-third onion to two-thirds cheese; add a few ripe olives stoned and cut in half, and a pinch of oregano. Mix this together with a dressing made of oil and vinegar: two-thirds oil and one-third vinegar. Cut off the top of a small loaf of French bread the long way, dig out the center and fill with the cheese mixture. Put the crust back on top and cover with the mixture and bake in a rather quick oven. TAMALES are a mixture of meat or fowl made hot with chiles and wrapped in corn-husks. In preparing the dough or nixtamal, unless scalded meal is used for a substitute, it is necessary to prepare the shelled corn with lime-water. The Mexicans grind the corn prepared in this way, on the metate, and instead of a mortar use the molcajete and lejolote. To prepare the corn, cover it with water, add the lime-water and boil until the husks slip off easily between the fingers, then wash in cold water until perfectly white. The lime-water is made by adding an ounce of common lime to a quart of water; stir well and let settle; when clear, drain off the water for use. One quart of lime-water prepared in this way will do for a pound of corn. For the wrapping, cut off the inside leaves of the corn-husks about an inch from the stalk end and boil in clear water until perfectly clean. Tear a few in narrow strips to use for tying the ends; dry the rest and rub them over with a cloth dipped in hot lard. HOT TAMAL FOR the dough, add to one pint of corn-meal, one tablespoonful, each, of salt and lard, and enough boiling water to make a thick dough. Prepare the corn-husks as directed. For the filling boil one pound of beef and pour over it hot beef fat; cut into small bits and season with salt and chile sauce. Put a layer of the dough in the husk, over this a tablespoonful of the prepared meat; roll like a cigarette, with a layer of dough between each husk. Tie each end and steam two hours.
Table of Contents
INDEX SOUP PAGE Almendra (Almond).....3
Caldo de Pescado (Fish).....3
Chile Bisque.....4
Cordero (Lamb).....4
Gitano (Beans and Codfish).....5
Mexican Noodle.....5
Rancheros (Vegetable).....5
FISH Cangrejuelos (Shrimps).....9
Caracoles con Perejil (Snails).....9
Langosta a la Catalana (Lobster).....10
Pilchers (Sardines).....10
MEAT Buey Ahumando y Huevos (Dried Beef and Eggs).....13
Chile con Carne (Pork).....I 3 Chonzo (Beef and Pork).....13
Chuletas de Ternero (Veal Cutlets).....14
Estofado (Beef).....14
Guiso (Beef).....15
Jamon con Pimientos (Ham).....15
Lengua de Buey Concida (Beef's Tongue).....16
Loma de Vaca (Beef).....17
Patitas con Mani (Pigs' Feet).....17
Puerco en Estofado (Pork).....18
Pulchero Grueso (Boiled Meat and Vegetables).....18
Tia Juana (Tripe).....19
Tripe Spanish.....19
FOWL A la Moda (Chicken and Macaroni).....23
Chile Chicken.....23
Gallina con Garbanzos (Chicken and Peas).....23
Ganso en Aceitunas (Goose).....24
Mexican Turkey.....24
Mole de Guajolote (Turkey).....25
Polio Guisado (Chicken).....26
Polluelo en Estofado (Chicken).....26
VEGETABLES Arroz en el Homo (Rice).....29
Beans Mexican.....29
Chile Reinas (Peppers).....30
Cidracayote (Summer Squash).....30
Ejotes con Vino (String-Beans).....3
I Estilo Seco (Beans).....31
Entradas (Macaroni).....32
Frijoles (Beans).....32
Frijoles con Queso (Beans with Cheese).....33
Fuente Italiano (Spaghetti).....33
Green Chiles.....33
Habas Espana (Beans).....34
Macarrones (Macaroni).....34
Mariana-land (Rice).....35
Papas Rellenas (Potatoes Stuffed).....35
Pimientos (Peppers).....36
Plato Fuerte (Peppers with Sardines).....36
Rellenos (Peppers).....36
Rellenos de Queso de Gruyere (Peppers and Swiss Cheese).....37
Stuffed Chiles.....37
Suculento (Corn and Summer Squash).....38
MEAT DUMPLINGS Albondigas.....41
Albondiguillas.....41
Artificial Turtle.....42
Bunelos.....42
Huevos de Carne.....42
DESSERTS PAGE Camote y Pina (Candied Sweet Potatoes and Pineapple).....47
Dulce (Baked Raisins).....47
Mantecado (Ice-Cream).....47
Postre de Manzanas (Apples).....48
Realengo (Fruit Souffle).....49
Torto Frutas (Pie).....49
ENCHILADAS SAUCES FOR ENCHILADAS Chile.....55
Cold Colorado.....55
Mexican Chile.....56
Salsa Nuez (Nut).....56
Tomato.....57
TORTILLAS Hecho en Casa.....58
Tortillas de Patatas.....58
ENCHILADAS Americano.....59
Domestico.....60
Mexican.....60
Native.....61
Quesadillas.....62
TAMALES Farsanta.....67
Genuine.....67
Hacienda.....68
Hot Tamal.....69
Laredo's Celeberrino.....69
Mesa Redonda.....70
Viajero.....71
OLLA PODRIDA Ajoqueso (Cheese).....75
Almibar (Candy).....75
Azucarillo (Wafers).....76
Blanquillos (Eggs).....76
Cafe con Leche (Black Coffee with Milk).....76
Criollo Guisado (Tortillas Fried).....77
Emparedado (Hot Cakes).....77
Ensalada (Salad).....78
Llenar Mejicano (Filling for Sandwiches).....78
Mejicano-Americano (Waffles).....79
Migas (Fried Bread).....79
Mollete (Cakes).....80
Pan Relleno (Stuffed Bread).....80
Polenta (Baked Mush).....81
Pueblecillo (Liver and Macaroni).....81
Tortas Serrano (Cheese in Batter).....82
Tortilla de Huevos (Omelet).....82