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Wednesday, November 18, 2015

ENGLISH

COOKBOOK

Presents:
Miguel ngel Martn Gonzlez.

3/4 kg pork.
300 grams of
quelites.
2 tablespoons
butter.
12 green chilies.
2 tomatoes.
1 onion.
1 clove garlic.
Salt.

To prepare pork with quelites have to fry the


pieces of meat in butter ; add finely chopped onion
to acitrone . Grind the tomatoes , roasted peppers
and garlic and add to the stew with a little water ; let
it boil. Add quelites , cooked in water with a pinch

of baking ; season to taste.

MAKES 6 SERVINGS.

2 sheets of past banana flame


to soften.

3.30 pounds of pork leg.

1.10 pounds of pork loin with


rib.

7.14 ounces achiote paste.

4.22 fluid ounces of fresh


orange juice.

4.22 fluid ounces of white


vinegar.

5.50 pounds of ground cumin.

2.20 pounds of dried oregano.

2.20 pounds of white pepper.

1.10 pounds of black pepper.

1.10 pounds of cinnamon.

5 whole peppers ground.

2 garlic cloves, squeezed.

1.10 pounds of chili poder.

2.20 pounds of salt.

4.46 ounces of melted lard.

Cut the meat into pieces of about 5 cm and place in


a bowl. Dilute the annatto orange juice and vinegar.
Add orange juice and garlic species. Wash liquid
over the meat, cover with a cloth and marinate in the
refrigerator for at least 5 hours. (Preferably
marinate overnight.)
Preheat oven to 165 C (325 F). Hold the banana
leaves directly over the heat for a few minutes until
soft. Line a tray (or container) with banana leaves,
leaving protruding to wrap the suckling pig.
Place meat and marinade and wash the leaves with
melted lard. Fold the ends of the leaves to prevent
burning. Cover with foil.
Bake for 2 hours or until soft so that almost falls
apart. If not tender enough, return to the oven for
30 minutes.
MAKES 8 SERVINGS.

1 bottle of mole
green.
2.20 pounds of
chicken.
1/2 onion.
1 clove garlic.
4 sprigs of
cilantro.

In a large pot bring to heat 2 liters of water. When it


starts to boil, add the chicken and the other
ingredients except the green mole.
Remove chicken pieces and strain the broth.
In a clay pot mix 1 liter of broth with green mole. When

the mole is integrated with the broth add the chicken pieces. When you are
hot, serve.

MAKES 6 SERVINGS.

0.33 fl oz oil.

1 onion, chopped.

1.10 pounds of ground beef.

1.10 pounds of ground pork.

2 green apples, diced.

1 can tomato paste

4.46 ounces seedless raisins.

8 roasted poblano chiles,


peeled, deveined.

4.22 fluid ounces of milk.

Preheat oven to 180 C.

3.57 ounces cream cheese

onion and garlic; acitrona, stirring frequently.

Heat the oil in a large skillet over medium-high heat. Add

PHILADELPHIA.

Add meat; kitchen 5 min .; fat drains. Stir in tomato

4.46 ounces peeled walnuts

occasionally.

sauce; cook on medium-low heat 10 minutes, stirring

and toast.

Stir in raisins and chopped apple. Season to taste.

1.07 ounces sugar.

Fill the peppers with the mixture; and put them in a baking

1 pinch ground cinnamon.

lid.

1 pomegranate.

While, blend milk, cream cheese, nuts, sugar and

salt to taste.

cinnamon until well blended. Just before serving, sprinkle

pepper to taste.

pomegranate.

Away and cool the mixture.

Chilli Bake 20-25 min. or until heated through.

with chilli sauce you prepared; Top with seeds of


MAKES 4 SERVINGS.

2.20 pounds of
shredded pork
1 bag of hominy
Onion 3/4
4 garlic cloves
1.78 ounces guajillo
1 cube of Swiss Knorr
oregano

Cook in pressure cooker beef with 1/4 onion, 1 garlic,


water to cover the meat and salt. Let cook for 45 minutes.
Remove the meat from the pot, shred and set aside. In the
same water to cook the meat put corn and add a little
more salt. Let it cook for 1 hour.
Serve the broth, corn and meat to a pot where it will finish
cooking pozole.
3 Blend garlic, half an onion, chile guajillo and Knorr
cube. Strain the preparation and serving on the stock.
Leave at least 15 minutes cooking pozole. Test and salt
to taste if necessary.
MAKES 4 SERVINGS.
5

1 bottle of red mole


Almond.
33.7 fl oz of water.
4 ripe bananas.
18 corn tortillas.
Oil amount needed.
3.57 ounces grated
Cotija cheese.
Before serving: Fry the sliced bananas until well browned
and put on absorbent paper.
In a pan mix the Black Mole Almond with water and heat
over medium heat, stirring constantly until it has
consistency of light gruel. Remove from heat.
To serve: Lightly fry one by one the tortillas.
Roll each tortilla in the hot mass and fill in ovals banana,
fold and go placing them in a bowl.
MAKES 6 SERVINGS.
6

0.16 fluid ounce canola oil.

2 cloves garlic, minced.

1/4 onion, chopped.

6 fresh diced tomatoes.

2 pasilla chilies, chopped.

0.16 fluid ounce chicken


broth.

3 epazote leaves washed and


disinfected.

Bake whole chicken breast bone in a half liter of water.


Season with chicken bouillon powder, epazote, celery,
coriander, bay leaf and any spice soles used for wines.

1-touch table salt.

Remove the cooked chicken, use it for soup if you like

One touch of pepper girl

Cut tortillas into thin strips, fry in hot oil. Take care not to

1.52 fluid ounces of olive oil.

4 corn tortillas julienne,

Saute garlic and onion in a pan with a little oil, cook until

baked.

Place in skillet chopped diced tomatoes along with pasilla

shredded or other preparations.


burn, remove them and put them on paper towels to remove
excess fat. You can salpimentar if desired.
transparent look.

1/2 panela cheese in small

(previously hydrated in hot water and cut into strips). Mix well.

cubes.

blender.

Let the boil and mix with a little broth in the bowl of your
Place the mixture in a strainer into the pot with broth and cook

1/2 avocado cubed.

0.53 ounce pasilla julienne,

herbs smell. The idea of placing the tomato paste is that it is

fried.

To serve, place the bottom of a bowl julienne tortilla, chicken

1.01 fluid ounces of cream.

1 chicken breast with bone.

over low heat until thickened. You can remove the celery and
as smooth as possible.
breast (optional), diced cheese and avocado and pasilla (fried
in a little oil). Serve the soup and garnish with cream and
coriander leaves.
MAKES 6 SERVINGS.

500 g. Beef flank steak


or skirt for deshebrar.
2 diced potatoes.
250 g. Green Tomato
chopped into pieces.
2 ancho chilies cooked
.deshebrados
2 Chiles Mirasol
Chilacate or cooked.
1 onion Chopped
Medium.

The meat is cooked with salt, when it is cooked is


deshebra.
Cooked, garlic and cumin and passed through a sieve
peppers liquefy.

1 pinch of cumin.

In a pot you put a little oil, when hot you add the chopped

1 clove garlic.

onion and tomatoes and let fry a little, soon will add the

Salt to taste.

potatoes and chili and cast, you add the juice that was left
where He boiled their flesh, and finally add the meat and
simmer until potatoes are well sewn and tomatoes.
MAKES 4 SERVINGS.

5 tender corn, shelled.


2 tablespoons oil.
1/4 cup chopped onion.
1 clove garlic, finely
chopped.
250 grams of tomatoes,
finely chopped.
1/2 kilo of zucchini,
sliced.
1 poblano chile, seeded
and chopped.
Salt and pepper to
taste.

Place the corn kernels in a medium saucepan, cover with


water and let loose a boil over high heat. Cover, reduce
heat to low and simmer for 5 minutes or until they are
tender. Drain well.
Meanwhile, heat oil in a large skillet over medium heat, and
saute the onion and garlic until transparent look. Add the
tomatoes and cook until it changes color. Stir in zucchini,
poblano chile and beans cooked corn; Season with salt
and pepper. Cook over low heat, stirring occasionally,
until zucchini is tender but still firm, about 10 minutes.
MAKES 4 SERVINGS.

1/2 kg. cooked beans.


1/2 onion and 2 garlic.
1/4 kg. bacon.
2 sausage casings.
8 vienna sausages.
100g. cracklings.
jalapeo pepper to
taste.
Tomato taste.
1 bunch cilantro.
Salt to taste.

Beans with enough garlic, so that they are cooked very


soupy. Bacon, sausage, garlic, onion and tomato fried
separately if desired, once all has been mixed fried and
baked beans are added. Wheels cut into sausages and
pork rinds into small cubes and boil all together. Chopped
cilantro and salt is also added.

If you want to leave when the onion with spicy tomato chili
chopped or cut into wheels are also fried fried.
MAKES 4 SERVINGS.
10

12 eggs.
4 tomatoes, chopped
finely.
3 chopped green chile
without seeds.
1 onion.
2 sprigs of cilantro.
olive oil.
Salt.

First finely chop the tomato, green pepper, cilantro and


onion.
Then, in a skillet we take a splash of oil, add the tomato,
onion and chili. Season them to taste. Let fry for 10
minutes. When browned, add the eggs.
Stir quickly without stopping, dissolve the egg yolk, and
insist stir well until set for about 8 minutes or until we see
that the ingredients are ready.
We turn off the heat and add the coriander, stir and finally
add salt.
MAKES 4 SERVINGS.
11

1 cup lentils.
Salt to taste.
2 tablespoons oil.
1 piece of onion,
finely chopped.
2 tomatoes, finely
chopped.
2 serrano chiles into
thin strips and
seeded.
100 grams of ham,
chopped
100 grams of bacon,
chopped.
tablespoon
granulated chicken
bouillon.

Cook the lentils in plenty of water until tender, about 1


hours. In the last boil seasoned with just a little salt.
Heat oil in a skillet over medium heat and saute onion and
serrano chile slices until onion is transparent. Add the
tomatoes and cook, stirring occasionally, until it is cooked.
Off.
Separately, fry the bacon in its own fat with ham until bacon
is browned.
When the lentils are cooked, add the sauce add tomato and
bring to a boil, then add the drained bacon and ham. Season
with granulated bouillon and simmer 2 minutes.
Serve hot.

MAKES 2 SERVINGS.

12

150 grams of smoked


bacon, chopped.
1 cup rice, washed
and drained.
1 small onion, thinly
sliced.
2 cloves garlic, minced.
cup green beans,
rinsed and chopped.
1 red pepper, diced.
1 cups hot water.
1 cups of clear
beer.
1 tablespoon chicken
bouillon powder.
Salt to taste.

Place the bacon in a pan and cook over medium


heat, stirring occasionally, until it is evenly browned,
about 7 minutes. Remove excess oil with paper
towels or napkins. Reservation
In the same fat he dropped the bacon, fry the rice
until it looks transparent. Add onion, garlic, green
beans and pepper, and cook, stirring constantly,
until all these vegetables are acitronadas.
Next, add the fried bacon, water, beer, broth and
salt.
Bring to the boil, cover and lower the flame. Cook
until the rice is cooked and the liquid absorbed,
about 20 minutes.
MAKES 4 SERVINGS.

13

3 1/2 liters of extra


tasty chicken broth.
3 cups of noodles.
1 cup frozen peas
1/2 cup chopped fresh
parsley.
Salt and freshly ground
pepper, to taste.

Prepare extra tasty chicken broth. Bring to a boil


over medium heat.
Add the "noodles" and cook until tender, 10 to
20 minutes, depending on size.
Add peas and parsley. Remove from heat.
Season with salt and pepper.
MAKES 8 SERVINGS.

14

1 chopped yellow squash.


3-4 large carrots
chopped.
1 cup uncooked brown
rice.
30 g of tomato cut into
small cubes.
Chopped 1/2 small
cauliflower.

In a large pot saute garlic and onion in olive oil,


add the carrots, zucchini and cauliflower. When

1/2 cup chopped onions.

well sofredos add chicken broth, rice and small

1-2 tablespoons of olive

tomato cubes and simmer.

oil.
1 teaspoon minced garlic.

Simmer for 35 minutes or until rice is tender.

1.5 liters of chicken stock.

When it is, add Italian seasoning and oregano.

1-2 teaspoons oregano.

Serve hot
MAKES 6 SERVINGS.

15

150 grams of guajillo.


1 medium onion.
1 clove of garlic.
Salt to taste.
Corn oil for frying.
12 medium omelets or
16 girls.
350 grams of fresh
cheese crumbled.
thinly sliced

Despepitan chiles, they remove the veins and


Soak in hot water for 15 minutes; then ground with
onion, garlic and salt; strain and fry in two

romaine lettuce.

tablespoons of hot oil. When the sauce is especita

150 grams of fresh

and well seasoned, it is removed from the heat.

cheese crumbled.

Tortillas are passed by the sauce and fry in a

1 medium onion thin

skillet with hot oil. Filled with cheese, they are

slice desflemada

wrapped, they are placed in a bowl and sprinkle

water.

them cheese, lettuce and then finally the wheels well


drained onion. They serve immediately.
MAKES 4 SERVINGS.
16

4 peppermint leaves.

800 gr ground beef.

1 tsp cumin powder.

1 cup cooked rice.

4 eggs cooked.

2 carrots.

1 cup peas.

4 chopped tomatoes gourd.

1/2 onion.

mince, cumin, rice, season with salt.

1 garlic clove.

Cut the eggs into quarters, take some meat and egg

2 chipotle peppers marinated


optional.

1 tbsp. vegetable oil.

1 liter chicken or beef broth.

Salt to taste.

Peppermint and mixed with finely ground beef

placed fourth at the center and form a ball, Repeat


with the remaining meat.
Peel the carrots and cut crescents, cooked with
peas in enough water, drain and reserve.
Blend tomato onion, garlic and chipotle peppers,
strained
Heated in a pot and pour vegetable oil tomato
paste, cook for 5 minutes pour the broth of beef or

chicken and cook another 5 minutes.


Add the meatballs and cook in covered container for 15 minutes, salt & pepper to taste.
Add vegetables and cook for 10 minutes over low heat until meatballs are cooked.

MAKES 4 SERVINGS.
17

4 Chiles Poblanos.
2 Eggs.
300 grams of
cheese.
Flour.
Oil.

The Roasted peppers are skinned, seeds and veins. immediately rinse with
salt water.
The peppers are stuffed with cheese and close with the aid of a stick, once
all the chili sprinkled with flour.
Egg whites until stiff shake and then add the yolks and continue beating.
Heat the oil in a saucepan sets, they chiles floured pass through the egg and
then put to fry, turning to be fried on both sides.
They served with tomato sauce and white rice.

MAKES 2 SERVINGS.
18

6 fillets of 170 g each.


1 cup teriyaki sauce.
cup onions to roast
cut into thin slices.
Peeled 2 tablespoons
sesame.
teaspoon grated
ginger.
2 cloves garlic, minced.
1 tablespoon sesame oil.

Ready oven to 190 C, while the fillets placed


previously washed and drained on a baking pan
with foil
Put in blender teriyaki sauce, ginger and garlic
until smooth.

cup carrot strips.

And then add that mixture to the fillets, cover

1 tomato.

the container with another sheet of foil


Bake 15 to 20 minutes.

In a pan, pour olive oil and saute carrots, tomatoes, peas and onions.
Once the fish is cooked, removed from the oven and placed in a bowl, pour
the vegetables and finally sprinkle with sesame seeds.
MAKES 6SERVINGS.

19

10ml chili powder.


5ml ground cumin.
5ml ground coriander.
5ml ground turmeric.
50ml sour cream.
15ml crushed garlic.
5ml fresh ginger, grated.
6 pieces of chicken.
In a large bowl combine the chili, cumin, coriander, turmeric, sour cream, garlic,
ginger, salt and tomato paste. Add chicken and marinate for 45 minutes in
the refrigerator.
In a large saucepan, heat the ghee and fry onions until soft. Add the
marinated chicken and cook for 30 minutes.
Add the fresh cream low flame and simmer for 5 minutes before serving,
garnish with fresh coriander.
MAKES 6SERVINGS.

20