SALVALEON, IVY THERESE

BSHM-3
INTERNATIONAL CUISINE
ACTIVITY 01
FULL COURSE MEXICAN
1 CUISINE
Great Chicken Taquitos
PROCEDURE
Step 1: Bring water to a simmer in a skillet
over medium heat; add chicken. Cover skillet
and cook until chicken is no longer pink in the
center, 20 to 25 minutes. An instant-read
thermometer inserted into the center should
read at least 165 degrees F (74 degrees C).
Remove chicken from water and cool; shred
INGREDIENTS with a fork.

1 cup water Step 2: Heat 1 tablespoon vegetable oil in a

skillet over medium heat; cook and stir
1/2 pound skinless, boneless chicken breast chicken, tomatoes, green onions, chicken
halves broth, flour, garlic, cumin, oregano, chili
 ½ cups vegetable oil (such as Crisco®), powder, and salt until heated through, 3 to 5
divided minutes.

1 finely chopped tomatoes Step 3: Heat remaining vegetable oil in a

½ cup minced green onions
6 tablespoons chicken broth
2 teaspoons all-purpose flour
1 teaspoon minced garlic
½ teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon chili powder
½ teaspoon salt
6 (6 inch) corn tortillas
6 eaches wooden picks
1 cup shredded lettuce, or to taste
¼ cup guacamole, or to taste
heavy 10-inch skillet over medium heat;
carefully dip tortillas in the hot oil to soften,
about 1 minute. Remove tortillas with tongs
and drain on paper towels, reserving oil. Heat
oil to 375 degrees F (190 degrees C).
Step 4: Spoon about 2 tablespoons chicken
mixture down the center of each tortilla.
Tightly roll each tortilla around the filling and
secure with a wooden toothpick.
Step 5: Fry rolled-up tortillas, working in
batches, in hot oil until golden brown, 3 to 5
minutes. Remove taquitos with a slotted spoon
and drain on paper towels. Serve taquitos on a
bed of shredded lettuce with guacamole on the
side.

APPETIZER
 Pollo Adobado
with rice

INGREDIENTS PROCEDURE
1 medium (blank)s Roma tomatoes Step 1: Preheat oven to 400 degrees F (200
degrees C).
1 peppers guajillo chili pepper, stemmed and
seeded Step 2: Place tomatoes, 2 guajillo peppers,
onion, celery, carrot, and garlic into a large pot
⅓ large onion
and cover with water; bring to a boil. Reduce
1/3 stalk celery heat to medium and simmer until vegetables
are tender, 15 to 20 minutes. Drain.
1/4 carrot, peeled
Step 3: Blend vegetable mixture, chicken
½ clove garlic stock, remaining guajillo peppers, and chicken
1 cup chicken stock bouillon together in a blender or food
processor until sauce is smooth.
1 tablespoons chicken bouillon granule
Step 4: Place chicken in a baking dish and
1 pound’s chicken breasts pour sauce over and around chicken to cover
completely. Top with bay leaves.
1 bay leaves
Step 5: Bake in the preheated oven, stirring
sauce every 20 minutes, until chicken is no
RICE: longer pink at the bone and the juices run
1 Cup clear, about 60 minutes. An instant-read
thermometer inserted near the bone should
read 165 degrees F (74 degrees C).

MAIN COURSE
 Oven Roasted Parmesan Corn on the Cob
INGREDIENTS
2 ears corn, husks and silk removed
½ cup mayonnaise
1/2 cup shredded Parmesan cheese
1/3tablespoon chili powder
1 teapoon ground black pepper
1tablespoons chopped fresh parsl
SIDE DISH
PROCEDURE
Step 1: Preheat oven to 400 degrees F (200
degrees C).
Step 2: Cut 5 squares of aluminum foil 1 1/2
times the size of the ears of corn; place each
ear of corn in the center of a piece of foil.
Step 3: Stir mayonnaise, Parmesan cheese,
chili powder, ground black pepper, and fresh
parsley together in a bowl until it forms a thick
paste; rub about 2 tablespoons of the paste
over each ear of corn. Wrap the aluminum foil
around the corn and seal. Arrange corn on a
baking sheet.
Step 4: Bake in preheated oven for 10
minutes, turn, and continue baking another 10
minutes.
SOPAPILLA
CHEESECAKE PIE
INGREDIENTS
½ cup cream cheese, softened
1 cup white sugar, divided
1 teaspoon Mexican vanilla extract
1 refrigerated crescent rolls
1 teaspoon ground cinnamon
½ cup butter, room temperature
¼ cup honey
DESSERT
PROCEDURE
Step 1: Preheat an oven to 350 degrees F (175
degrees C). Prepare a 9x13 inch baking dish
with cooking spray.
Step 2: Beat the cream cheese with 1 cup of
sugar and the vanilla extract in a bowl until
smooth.
Step 3: Unroll the cans of crescent roll dough,
and use a rolling pin to shape each piece into
9x13 inch rectangles. Press one piece into the
bottom of a 9x13 inch baking dish. Evenly
spread the cream cheese mixture into the
baking dish, then cover with the remaining
piece of crescent dough. Stir together 3/4 cup
of sugar, cinnamon, and butter. Dot the
mixture over the top of the cheesecake.
Step 4: Bake in the preheated oven until the
crescent dough has puffed and turned golden
brown, about 30 minutes. Remove from the
oven and drizzle with honey. Cool completely
in the pan before cutting into 12 squares
 MARGARITAS ON THE ROCKS

PROCEDURE
Step 1: Salt the rims of 8 glasses. To do so,
pour salt onto a small plate, rub the rims of the
glasses with lime, and press them into the salt.
Fill the glasses with ice.
Step 2: In a blender, combine sweet and sour
mix, triple sec, tequila and Grand Marnier.
Blend until smooth. Pour into glasses, squeeze
a quarter lime into each glass, and serve.

Ingredients
1/4 cup sweet and sour mix
2 tablespoons triple sec
3 tablespoons gold tequila
2 teaspoons brandy-based orange liqueur (such
as Grand Marnier®)
1/4 limes, quartered

BEVERAGE
 were hard and soft cheese tamales,
roasted quail tamales, ant, potato,
2 Best Mexican Dishes
goat, wild boar, lamb and tomato
tamales. Well, you get the idea.
 The sizes, colors and shapes varied
TAMALES DISH almost as much as the fillings. They
were steamed, oven-roasted, fire-
roasted, toasted, grilled, barbecued,
fried and boiled. The wrappings were
cornhusks, banana leaves, fabric,
avocado leaves, soft tree bark, and
other edible, non-toxic leaves. The
most commonly used were corn husks,
HISTORY: banana and avocado leaves.
 Over the millennia, the varieties were
 The tamale is recorded as early as
minimized to the most common now
5000 BC, possibly 7000 BC in Pre-
being red and green chili, chicken,
Columbian history. Initially, women
pork, beef, sweet, chile, cheese, and of
were taken along in battle as army
late, vegetables. Also changed was the
cooks to make the masa for the
every day occurrence of making the
tortillas and the meats, stews, drinks,
tamales. With the preparation being so
etc. As the warring tribes of the Aztec,
labor and time intensive, tamales
Mayan, and Incan cultures grew, the
became holiday fare, made for special
demand of readying the nixtamal
occasions. This tradition remained for
(corn) itself became so overwhelming
thousands of years, with the women of
a process, a need arose to have a more
the family working together to make
portable sustaining foodstuff. This
the sauces and meats, preparing the
requirement demanded the creativity
masa, and finally assembling and
of the women hence the tamale was
wrapping the tamales before steaming
born.
them in large pots on the stove. The
 The tamales could be made ahead and
process takes all day, the preparation
packed, to be warmed as needed. They
often starting one of two days in
were steamed, grilled on the comal
advance. It is virtually unheard of to
(grill) over the fire, or put directly on
make a few tamales. In most cases,
top of the coals to warm, or they were
when they are made, hundreds are
eaten cold. We have no record of
made at a time. Everyone, young, old,
which culture actually created the
family and friends, is invited to tamale
tamale but believe that one started and
feasts where they are enjoyed, savored
the others soon followed.
and loved by all.
 The tamale caught on very fast and
 Tamales have always been loved by
eventually grew in variety and
the Hispanic people and in the 1900s
diversity unknown in today’s culture.
they have become known and loved by
There were plain tamales, tamales
all cultures as much as sushi and dim-
with red, green, yellow and black
sum, which were, in the past, also
chile, tamales with chocolate, fish
holiday and celebration foods.
tamales, frog, tadpole, mushroom,
rabbit, gopher, turkey, bee, egg,
squash blossom, honey, ox, seed and
nut tamales. There were white and red KNOWN AS:
fruit tamales, white tamales, yellow A tamale is a traditional Mesoamerican dish,
tamales, dried meat tamales, roasted made of masa or dough (starchy, and usually
meat, stewed meat, bean and rice corn-based), which is steamed in a corn husk
tamales. There were sweet sugar, or banana leaf. The wrapping can either be
pineapple, raisin, cinnamon, berry, discarded prior to eating or used as a plate.
banana and pumpkin tamales. There
Tamales can be filled with meats, cheeses,
fruits, vegetables, chilies or any preparation
according to taste, and both the filling and the
cooking liquid may be seasoned.
Tamale is an anglicized version of the Spanish
word tamal (plural: tamales). Tamal comes
from the Nahuatl tamalli. The English tamale
is a back-formation of tamales, with English
speakers interpreting the -e- as part of the
stem, rather than part of the plural suffix -es.
INGREDIENTS:

ORIGIN: 30 Corn Husks for Tamales

 The preparation of tamales is likely to
Filling
have spread from the indigenous
1 Russet Potato Diced
culture in Mexico and Guatemala to
2 Carrots Diced
the rest of Latin America. According
2 Chicken Breasts Cooked and
to archaeologists Karl Taube, William
Shredded
Saturn and David Stuart, tamales may
1 tsp Ground Cumin
date from the year 100 AD. They
1 tbsp Olive oil
found pictorial references in the Mural
1/4 Onion julienned
of San Bartolo, in Petén, Guatemala.
1 tsp salt
1 tsp pepper

Masa
2.5 cups Masa for Tamales
1.25 cups Chicken Broth
1 tbsp salt
8 oz pork lard
1 tbsp baking powder

Guajillo Salsa
6 Guajillo Peppers deveined,
deseeded, boiled, and cleaned
2 Pasilla Peppers deveined, deseeded,
boiled, and cleaned
1/4 Onion roasted
3 cloves Garlic roasted
1/4 cup Chicken Broth
1 tsp Cumin
1 tsp salt
1 tsp pepper

INSTRUCTIONS:
 Start by soaking the corn husks in
lukewarm water so that they get softer.
Once soft, strain the water and set the
husks aside.
 Fill the bottom part of the steamer
with water and a little bit of salt,
making sure that it doesn't reach the
space where the tamales will be
placed.
Masa
 Add all of the dry ingredients,
including the lard, to a large bowl and
mix well.
 When you finish reading this article,
you will know how to make the most
delicious, authentic Mexican Tamales,
which will make you very popular.
 Start adding the chicken broth a little
at a time while stirring until a soft,
malleable dough is formed
 When you finish reading this article,
you will know how to make the most
delicious, authentic Mexican Tamales,
which will make you very popular.
little bit thick, strain the mixture and
only use the strained liquid.
 Making and cooking the Tamales
 Take two of the corn husks and
overlap one on top of the other,
leaving the end separated (see image)
 When you finish reading this article,
you will know how to make the most
delicious, authentic Mexican Tamales,
which will make you very popular.
 Add 1/4 cup of the maza on top of the
husks, then top with the chicken
filling, the vegetables, and guajillo
salsa.
 Fold over like a gift, putting the seam
down.
 Add to the steamer, and cook for 1 -
1.5 hours.

Filling
 Sautee the onion and chicken with the
spices and olive oil, set aside.
 When you finish reading this article,
you will know how to make the most
delicious, authentic Mexican Tamales,
which will make you very popular.
 Add the carrots to boiling water for 5
minutes.
 Add the potatoes and let everything
boil together for an additional 10
minutes. The potatoes and carrots
should still be pretty firm.
Transfer the carrots and potatoes to a
frying pan and cook with salt and
pepper over medium heat for a couple
of minutes. Set aside,
 When you finish reading this article,
you will know how to make the most
delicious, authentic Mexican Tamales,
which will make you very popular.

Guajillo Salsa
 Combine all of the ingredients in a
blender and blend well. If it is still a