Course Name: Latin: Tasting Journal /Notebook Item made: Sopa Del Ajo: Garlic Soup

Yield: 4 Amount ¼ cup 1 cup 1/3 cup 1 each 1 cup 3 cups 3 each 2 tablespoons To taste 4 2 tablespoons

Measure 2 ounces, 56 ml 4 ounces, 112 g 2 ounces, 56 g 6 ounces, 168 g 24 ounces, 672 ml 6g 1 ounces, 56 g

Ingredient Vegetable oil, corn Leeks, white and light green parts, cleaned, thinly sliced Garlic cloves, peeled, thinly sliced Chile Morita or Arbol seeded and soaked in hot water until soft Roma tomatoes, roasted and peeled, rough chopped Chicken stock Eggs, lightly beaten with 1-tablespoon oil Parsley, chopped Salt 2 inch round crouton Panela or Queso fresco cheese, crumbled

1. Heat oil over medium high heat, add leeks and garlic, sauté until soft but not brown. 2. Puree the chili and tomatoes and add to the garlic onion mixture. 3. Cook over medium high heat until mixture is thick 4. Add chicken stock and bring to boil, return to simmer, cook 10-12 minutes 5. Add beaten eggs, to soup, stirring constantly in a circular motion. Add parsley and simmer until eggs are set. 6. Correct seasoning 7. Serve with a crouton in each bowl and sprinkle with cheese

Course Name: Latin: Tasting Journal /Notebook Item made: Nopales en hipotle Adobado – Nopales in Chipotle Sauce Amount Measure Ingredient

2 cups 1 ½ pounds 2 each 2 each 1 tablespoon 1 cup
To taste 2 cups

12 ounces, 336 g 672 g

½ ounce, 14 ml 4 ounces, 112 g

Nopals paddles, cleaned and ½ inch (1.27 cm) dice Tomatillos, husked and roasted on a dry griddle or comal until soft Garlic cloves, peeled and chopped Chipotles in adobo sauce Vegetable oil, corn White onion, sliced very thin
Salt Arroz Blanco

1. Combine nopales with enough salted water to cover. Bring to a boil and cook 10 minutes. Drain and set aside. 2. Combine tomatillos, garlic and chipotles in a blender and blend until smooth 3. Heat oil and sauté onions over low heat until transparent. 4. Add puree and nopales, stir and cook over low heat 10-15 minutes 5. Serve hot with rice and warm tortillas

Course Name: Latin: Tasting Journal /Notebook Item made: Arroz Blanco: White Rice Amount Hot water to cover 1 cup ¼ cup ¼ cup ¼ cup 1 each 2 cups 2 tablespoons Measure 6 ½ ounces, 184 g 2 ounces, 56 ml 1 ounce, 28 g 1 ounce, 28 g 16 ounces 470 ml ½ ounce, 14 g Ingredient Long=grain rice Vegetable oil Carrots, ¼ inch (.6 cm) dice Onions, thinly sliced Garlic, clove, minced Chicken stock Peas, green cooked

1. 2. 3. 4. 5.

Soak rice in hot water for 20 minutes. Drain and rinse well in cold water, let drain 10 minutes Heat oil until smoke point, add rice and stir to cover well with oil Cook stirring until rice is just turning color Add carrots, onions and garlic, cook until onions are translucent, stirring constantly. Allow about 10 minutes to color rice and cook vegetables, over high heat. 6. Add chicken stock and cook uncovered over medium heat – do not stir – until the liquid has been absorbed and small air holes appear. 7. Cover rice with a tight lid or aluminum foil, to prevent steam from escaping. Let set for 25 minutes. 8. Remove cover, stir in peas

Course Name: Latin: Tasting Journal /Notebook Item made: Yucatán-Style Steamed Turkey in Achiote Sauce Amount ½ cup
3 cups

Measure 4 ounces, 112 g
18 ounces, 504 ml

¼ cup 1 tablespoon 1 teaspoon ¼ cup 1 3 2 tablespoon 1 ½ cup 1 cup 1 each 8

2 ounces, 46 ml ¼ ounce, 6 grams 1g 2 ounces, 46 g 47 ounces, 1.33 kg 1 ounce, 28 ml 12 ounce, 336 ml 8 ounces, 113 g 8 ounces, 224 g

Ingredient Achiote Paste (see Recado Rojo , Red Achiote Seasoning) Seville or Sour oranges juice Honey Cumin seeds, toasted and ground Oregano, dried Butter, softened or lard Turkey breast, bone in, skin on Banana leaves or enough fresh corn husks to line the roasting pan and cover the turkey Oil, vegetable Beer Pickled Red onion, thinly sliced (see recipe) Avocado, sliced Corn tortillas, 8 inches (20 cm), warmed

1. Combine achiote paste, juice, honey, cumin and oregano 2. Lift the skin and rub softened butter over meat

3. Spread the achiote mixture evenly over turkey, let marinate at room temperature for 45 minutes or under refrigeration 3-4 hours 4. Line a pan with half the banana leaves or corn husks; place the turkey on a rack on top of the banana leaves and cover with excess marinade 5. Add beer to pan, cover turkey with remaining banana leaves or cornhusks. 6. Wrap pan with foil or use an air tight lid .Steam until turkey reaches an internal temperature of 165ºF (74ºC). Steaming may be done in a pre-heated 350ºF (176ºC). Check liquid level and add more 7. beer or water if necessary. (Some Mexican cooks place a coin at the bottom of the steamer; when the coin begins to rattle, they add more water.) 8. When cooked, remove from pan and let cool. Shred as for tacos, combining meat with any sauce left in steamer. Turkey also can be placed on a platter, whole or in pieces, with any remaining sauce poured over it. 9. Serve turkey with sliced onion, avocados, tortillas, salsa (Pico de Gallo) and Salsa de jitomate cocida (cooked tomato sauce)

Course Name: Latin: Tasting Journal /Notebook Item made: Pickled Red Onions

1 pound 1 tablespoon 1 tablespoon 1 teaspoon 1 ¼ cup 5-6 tablespoons 1 teaspoon

16 ounces, 448 g 18 g 2g 1g 10 ounces, 280 ml 1 ¾ ounces, 49 g 2g

Red onions, ¼ inch slices Salt, kosher Oregano Cumin seeds Vinegar Sugar, granulated Black pepper

1. Separate the rings, toss with the salt until coated and let stand 30 minutes 2. Rinse the onions under cold water, drain very well and pat dry with paper towels. 3. Combine well the oregano, cumin seeds, vinegar, sugar and black pepper; pour over the rings in the bowl; toss to coat well. 4. Chill a minimum 2 hours before serving.

Course Name: Latin: Tasting Journal /Notebook Item made: Pico de Gallo
Amount Measure Ingredient

For the Pico de Gallo: 1 tablespoon 1 cup 1 each 1 each 1 ½ tablespoon 1 cup (6 ounces, 170 g) ( ½ ounce, 0.015 l) (4 ounces, 113 g) Olive oil Onion, yellow, ¼ inch (.6 cm) dice Serrano pepper, minced Garlic clove, minced Cilantro, minced Tomatoes, peeled, seeded, ¼ inch (.6 cm) dice Lime juice, fresh Salt and black pepper

1 tablespoon( ½ ounce, 0.015 l) To taste

Procedure for the Pico de Gallo: 1. Heat oil over medium heat. Add garlic, Serrano pepper, onions, and cilantro. Toss and remove from heat. Let cool. 2. Combine onion mixture with remaining ingredients and correct seasoning.

3. Serve warm or at room temperature.

Course Name: Latin: Tasting Journal /Notebook
Item made: Salsa de jitomate cocida (cooked tomato sauce)

Amount 1 tablespoon ½ cup

Measure ½ ounce, 14 ml 3 ounces, 84 g

Ingredient Vegetable oil Red onion, ¼ inch (.6 cm)

1 each and ¼ inch (.6 cm) dice
8 ounces 1 teaspoon 1 teaspoon ½ cup 1 teaspoon To taste 224 g 3g 3g 4 ounces, 112 g 5g

Cloves, minced
Poblano, chili, roasted, peeled
Tomatoes, charred and chopped Oregano, fresh or ½ dried Basil, fresh, or ½ dried Tomato sauce Lime juice Salt and Pepper

1. Tostar/Asar tomatoes and poblano, turning frequently, until lightly charred on all sides, 3 to 5 minutes for chiles, 12 to 15 minutes for tomatoes (flesh should be soft). 2. Heat oil over medium heat and sauté onion and garlic until translucent, about 5 minutes 3. Puree charred corded tomato and poblano

4. Combine all ingredients, except lime juice, with sautéed onion mixture and cook over medium heat, until slightly thickened and the flavors blend, about 5 minutes 5. Add lime juice and correct seasoning

Course Name: Latin: Tasting Journal /Notebook Item made: Frijoles Refritos: Well-Fried Beans
Amount 3 tablespoons ¼ cup
cm) dice

Measure 1 ½ ounce, 42 g 1 ounce, 28 g

Ingredient Pork lard or vegetable oil White Onion, ¼ inch (.6 Cooked, black, pink, or pinot

2 cups 9 ounces, 252 g beans, with cooking liquid

1. In a heavy pan, heat the lard or oil over medium high heat 2. Sauté the onions until brown 3. Increase heat to high and add half the beans and cooking liquid, mash well 4. Gardually add the remaining beans and mash to a coarse puree 5. The beans are ready when they begin to dry out ands sizzle at the edges

Course Name: Latin: Tasting Journal /Notebook
Item made: Churros and Mexican Hot Chocolate

1 ½ cups 1 teaspoon 1 ¼ cup ¼ teaspoon 1 ½ tablespoons 1 Oil for deep frying 1 each

6 ounces, 168 g 2g

All purpose flour Baking powder

10 ounces, 280 ml Water 1g 21 g Salt Brown sugar Egg yolk Lime, cut into wedges

Powdered sugar for dusting

1. Sift the flour and baking powder together, set aside. 2. Bring water to a boil, add salt and brown sugar, stirring constantly, until both have dissolved. 3. Remove from heat, add all the flour and baking powder and beat the mixture continuously until smooth. 4. Beat in the egg yolk, until the mixture is smooth and glossy. Set the batter aside to cool. Have ready a churro maker or a piping bag fitted with a large star nozzle, which will give the churros their traditional shape. 5. Heat to 375"F(190ºC). or until a cube of dried bread, added to the oil, floats and turns golden after I minute.

6. Spoon the batter into a churros maker or a piping bag. Pipe five or six 4-inch lengths of the mixture into the hot oil, using a knife to slice off each length as it emerges from the nozzle. 7. Fry for 3-4 minutes or until they are golden brown. 8. Drain the churros on paper towels while cooking successive batches, then arrange on a plate with the lime wedges, dust them with sugar and serve warm.

Course Name: Latin: Tasting Journal /Notebook Item made: Mexican Hot Chocolate Serves 4 Amount 1 quart 1 pound 2

Measure 32 ounces, 896 ml 16 ounces, 448 g 1. Warm milk and chocolate.

Ingredient Milk Mexican Chocolate or Dark bitter chocolate Vanilla bean, split lengthwise

2. Scrape seeds from the vanilla bean and add the seeds and beans to milk 3. Stir with a molinillo or whisk until the chocolate is melted and the mixture begins to boil. Remove from the heat and froth the chocolate with the molinillo or the whisk. Serve immediately in ample sized mugs.

Sign up to vote on this title
UsefulNot useful