Recipe

Mexican Cuisine

with Paloma Ortiz

 Paloma Ortiz

Recipe

Nitxamal
Ingredients

• 1 kg White corn
• 1 kg Blue corn
• 20 gr quicklime (calcium hydroxide)
• 4 liters of water

Preparation
• Pour water in the pot, once heated, pour in the quicklime and dissolve, add the
corn and bring to boil for 40 min
• Reserve and allow to stand all night preferably, or at least 8 hours, uncovered.
• Wash the nixtamal to remove the skin and get rid of the nejayote (it is important
to know that once we have washed the nixtamal, we need to process it, if we are
not planning to use it all, it is more advisable to leave it inside the nejayote until
we use it.
• In this way, we give it a 2-3-day lifetime.
• Grinding:
We shall use the hand grinder to grind it in the most traditional way.
• We grind the corn one, two or even three times until we get the consistency
desired to be able to knead it.
• Knead a bit and reserve it covered for future recipes

Notes:

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 Paloma Ortiz

Recipe

Tortillas, totopos and

tamales doughs
Ingredients for tortillas Ingredients for the tamales
dough
• White dough 1/2 kg
• Blue dough 1/2 kg • 1/2 kg pork fat
• Water • White dough 1 kg
• Salt • Salt
• 200 ml chicken broth, strained
Ingredients for
Totopos
• Already done Tortillas
• Corn or sunflower oil 40 ml

Preparation of tortillas

• Knead the dough with some water and add some salt to enhance flavor
• Make small dough balls, of 30 gr approx, and press them with the tortilla press.
Use the comal or the grill to cook
• Wrap in a napkin and reserve to make the tacos

Preparation of the tamales dough

• Pour the dough in the pot, add pork fat, salt, chicken broth; knead and incorporate
air until you get the consistency desired
• Reserve to prepare the tamales

Preparation of totopos
• Allow the tortillas to cool
• Cut in triangles, prick and fry.
• Strain and reserve to serve with some avocado

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 Paloma Ortiz

Recipe

Shrimp Aguachile
Ingredients
• Prawns/ Shrimps 400gr
• Serranos chilies /chiltepines
• Juice of 4 limes
• Sea salt 15 gr
• Cucumber 1 unit
• Avocado 1/2
• Red onion 1/2 unit
• Coriander 1 sprig
• Totopos

Preparation
• Clean the shrimps (prawns) and place them in a big dish (or a molcajete) just the way we
are going to serve them.
• Place the red onion in julienne, peel off the cucumber and take out the seeds, and cut in
slices or brunoise, arrange
• Squeeze the lemons and pour in the strained juice in the blender, serranos chilies
and some coriander; grind and rectify salt
• Pour the aguachile (sauce prepared in the previous step) on the shrimp and
vegetables.
• Decorate with radish and coriander leaves and some slices of avocado.
• Serve with totopos

Notes:

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 Paloma Ortiz

Recipe

Avocado
Ingredients
• Avocados 2 units
• Onion 10 gr
• Coriander 3 gr
• Jalapeñan Green chilies 1 unit
• Sea salt

Preparation
• Choose the avocados
• Chop the coriander, peppers, onion and reserve in separate.
• Prepare the avocado in the molcajete. Open the avocados, remove the pulp with a
spoon. Press with molcajete axoloti, add salt, chili, onion and coriander
• Serve with totopos inside the same molcajete

Notes:

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 Paloma Ortiz

Recipe

Red sauce
Ingredients
• Dried chilies (chipotle or morita 4 pieces)
• Round tomato 3 units (can be other type of tomato, such as plum tomato)
• Onion 50 gr
• Garlic 2 cloves

Preparation
• Let’s tame the tomatoes, the garlic and the onion (grilled)
• Then toast the chilies and hydrate them in hot water
• Add salt and grind in the molcajete until you get the consistency of sauce
(starting with dry ingredients)

Notes:

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 Paloma Ortiz

Recipe

Pico de gallo
Ingredients
• Tomatoes 2 units (Jitomate)
• Onion 50 gr
• Coriander 20 gr
• Serrano chilies (or arbol peppers) 4 units
• Lime
• salt

Preparation
• Cut the tomatoes in brunoise
• Chop all the ingredients and mix
• Season with lime and add salt, to taste

Notes:

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 Paloma Ortiz

Recipe

Green sauce (raw

and cooked)
Ingredients for a raw Ingredientor a cooked
sauce sauce
• Jalapeño chilies 2 pz (de árbol • Green chilies 4 pz (de árbol peppers)
peppers) • Green tomatoes 6 units
• Green tomatoes 4 units • Onion 50 gr
• Onion 50 gr • Garlic 1 clove
• Garlic 1 clove (optional) • Coriander 2 sprigs
• Coriander 1 sprig
• Salt
• Water

Preparation of the raw sauce

• Let’s wash the chilies, green tomatoes, onion, garlic and coriander
• Grind in the blender
• Finish up with chopped coriander and chopped onion

Preparation of the cooked sauce

• Let’s wash the chilies, green tomatoes, onion, garlic and coriander
• Cook all the ingredients during 5 minutes counting since it started boiling
• Grind the ingredients with the same water until smooth and soft

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 Paloma Ortiz

Recipe

Tortilla soup
Ingredients
• Tomatoes 5 units
• Onion 100 gr
• Garlic 2 cloves
• Epazote 5 sprigs
• Green chili 3 units
• Salt
• 700 ml water
• Side dish:
• Tortillas in strips 100 gr
• Sour cream 20 gr
• Chicharrón 20 gr
• Avocado 1/4 unit
• Rings of pasilla chili 50 gr
• White cheese 20 gr
• Coriander leaves 4 sprigs
• Oil to fry the pasilla chili

Preparation
• Boil the ingredients to prepare a broth
• Grind, strain and reserve
• Serve
• Arrange as side dish on the fried tortillas
• Serve the broth with a soup jar

Notes:

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 Paloma Ortiz

Recipe

Chilaquiles
Ingredients
• Sour cream 150 ml
• Cheese 100 gr
• Rings of onions 1/4 piece of onion
• Coriander 4 sprigs
• Fried egg 2 units
• Totopos 150 gr
• Tortillas 4 pz
• Boiled chicken 1/2 kg (optional)
• Cooked green sauce (see recipe)

Preparation

• Place the totopos first

• Pour some cooked green sauce on top of totopos to be dipped in sauce
• Add all the ingredients, including the fried eggs

Notes:

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 Paloma Ortiz

Recipe

Market quesadillas
Ingredients
• Corn dough (blue or white) 300 gr
• Oaxaca Cheese 70 gr per quesadilla
• Squash blossom 1 piece per quesadilla
• Epazote 10 leaves
• Huitlacoche 1 spoon per quesadilla

Preparation
• Knead the dough with some water and salt
• Make the tortillas with an elongated shape
• Fill the tortillas and use a comal to cook so that they are golden in both sides
• Serve with the sauce we have already prepared
• Serve with the avocado, pico de gallo

Notes:

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 Paloma Ortiz

Recipe

Cochinita pibil and

xnipec sauce
Ingredients
• 2kg of pork meat (shoulder, leg, bacon) • Habaneros chilies
• Achiote (pasta and whole seed) • Red onion
• Onion • Oregano
• Garlic • Sea salt
• Sour orange • White cane vinegar
• Salt • Orange juice
• Allspice • Lemon juice
• Mexican oregano • s/p AOVE
• Pork fat
• Plantain leaf

Preparation of cochinita pibil

• Let’s cook the plantain leaf on a comal or directly on the fire so that it is golden
and brings flavor. Use the leaf to line the metal tray.
• Let’s cut the meat in manageable pieces, place the meat in a bowl.
• Crush the achiote with the spices, the sour orange juice, sea salt, marinate the
meat in this mixture, and leave it for an hour. Then, place it on the tray with the
plantain leaf and pour the rest marinate on top. Rectify salt and orange juice in
case the meat has absorbed too much. Cover with the same leaves and then with
aluminum paper.
Bake for 2:30h approx. at 180º and check that the meat is cooked. Crumble the meat
and leave it in the tray so that it turns moist. Allow to cool. Allow to stand.

Preparation of xnipec sauce

• Chop the onion in julienne, place in a bowl, pour the vinegar, salt, oregano,
orange juice and lemon juice (allow to stand for at least 2 hours). Then,
reheat the cochinita and prepare the tacos

Notes:

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 Paloma Ortiz

Recipe

Oaxaca black mole

Ingredients
• Allspice 2pz
• Mexican pasilla chili 100 gr
• Black pepper 5pz
• Mulato chili 100 gr
• Anise spoon
• Black chiluacle chili 100 gr
• Dried oregano
• Ajonjoli (or sesame)
• Bay leaf 3
• Garlic 2 cloves unpeeled
• Marjoram 1/2 spoon
• Olives 10 pieces
• Nut
• Caper
• Sweet bread 1pz
• Almonds
• Tortilla 1pz
• Peanut
• Male plantain
• Raisins
• Thyme
• Cinnamon
• Salt
• Onion
• Guajolote 900gr
• Table Mexican chocolate
• Guajolote broth
• Clove 3 pz
• Kidney tomato

Preparation
• Cook all the ingredients in categories: chilies, vegetables, spices, seeds and
bread
• Cut the chilies in half and grilled one by one until cooked, but not burned
• Grill tomatoes, miltomatoes, garlic and onion
• In separate, grill all the herbs and the herbs mix (mixture of spices and
aromatic ingredients)
• Grind the herbs mix and the chilies in separate, using the guajolote or the
chicken broth. Grind finely so as not to have to strain later
• Add the herbs mix to the pot and allow to reduce stirring for at least 20min.
• Add the ground chilies and allow to thicken until a dark paste (30 min approx)
and with all ingredients perfectly blended
• Then, add the chocolate and allow to boil for a little more
• Keep stirring until you get the consistency of a paste.

Notes:

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 Paloma Ortiz

Recipe

Oaxaca Tamales
Ingredients
• Doug for 120 gr per tamal
• Plantain leaf cut in squares
• Black mole 80 gr per tamal
• Guajolote (garlic, onion) 40 gr
• Chicken broth to adjust the sauce
• Salt

Preparation
• Cook the plantain leaf in boiling water to turn it flexible
• We will stretch the dough previously prepared on the plantain leaf, making a very
thin layer, using the hand
• Place a little mole in the center and stretch it with a shovel and put the finite
shredded turkey
• Close and take to a steam cooker for 2 h approx., or a steam oven(40 min)

Notes:

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 Paloma Ortiz

Recipe

Rajas Tamal
Ingredients Red sauce
Ingredients
• Dried corn leaves (hydrate)
• Red or Green sauce • Plum tomato (tomatoes) 300g
• White cheese • water 200 ml
• Jalapeños chilies • Onion 100 gr
• Leaves of epazote • Garlic 2 cloves
• 1 sprig of epazote

Preparation of the red

sauce

• Cook the tomato, water, onion, garlic and epazote sprig in a pot.
• Boil during 5 min
• Grind / Crush all the ingredients until the sauce is smooth
• Rectify season (salt and pepper)

Preparation of tamales
• Soak the totomoxtle leaves for at least 30 min. before using them.
• The dough for these tamales is just as the one previously made.
• Put a spoon of the dough in the corn leaf and spread it with the spoon or your
hand.
• Pour a spoon of red sauce, a piece of white cheese, a slice of jalapeño chili
and one epazoe leaf. Close and take to the steam cooker to boil for 2 hours
approx, or to a steam oven (40 min)

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