Appetizer
Sopa de Lima
Ingredients:
2 cups of water
½ chicken breast
3 oregano leaves
1 clove of garlic
1 tablespoon of oil
2 diced tomatoes
1 diced bell pepper
½ diced onion
3 sliced limes (2 peeled and 1
with skin for garnish)
Little salt
Fried shredded corn tortillas
Preparation:
Boil the water with the oregano, the garlic and the salt. Once boiled, cook the chicken breast for 30 minutes approximately. After this, shred the breast.
Stir-fry with the oil the tomatoes, onions and bell peppers ´till they get soft. Finally, add the peeled limes to the mix for two minutes. Incorporate to the broth.
Add to the broth we prepare before the shredded chicken breast and cook for 10-15 minutes.
Serve with the shredded corn tortillas (tostadas) on top and a sliced of the lime with peel.
Salbutes
Ingredients:
1 pound of dough (masa)
4 tablespoons all-purpose flour
Lard (Manteca de cerdo) or corn oil for frying
1 1/2 cups cooked, shredded turkey or chicken
1 cup shredded cabbage or lettuce
Pickled red onions
Sliced tomatoes
Habanero chiles in vinaigrette
Avocado
Preparation:
Mix the dough and the flour until they are well blended and the flour is uniformly incorporated into the dough.
Divide the dough into equal size balls and press them lightly in a waxed paper lined tortilla press. They should be smaller and thicker than regular tortillas.
In a deep skillet, fry them on both sides in hot lard or oil. They will inflate as they cook. Remove each one as it inflates and drain well on paper towels.
Top each salbute with a layer of cabbage, then turkey or chicken, pickled red onion and sliced tomato and avocado.
Serve immediately, accompanied by habaneros if desired. Make around 12.
Ingredients for the pickled red onion:
2 red onions, peeled and thinly sliced
1/2 cup vinegar
1/4 cup orange juice
1/2 teaspoon dried oregano or thyme
Salt and pepper to taste
Preparation:
Place the onions in a saucepan, add water to cover, bring to a boil and remove from heat. Drain and rinse in cold water to stop the cooking process.
Place the onions in a container with the remaining ingredients and allow to sit for several hours before serving. They keep up to one week in the refrigerator.
Sikilpak
Ingredients:
1 cup unhulled raw pumpkin seeds
1/4 cup raw hulled pumpkin seeds
3 to 6 tomatoes
1 habanero chile, or any fresh green chile such as jalapeño or serrano
Salt to taste
1/3 to 2/3 cups water
2 tablespoons roughly chopped cilantro
2 tablespoons minced chives
Preparation:
Heat a skillet or wide pan over medium heat. While mixing frequently, toast the unhulled pumpkin seeds until browned and crisp. The amount of time needed depends on the freshness of the pumpkin seeds and may take anywhere from 15 to 30 minutes. Some of the pumpkin seeds will pop.
Once well-browned, add the hulled pumpkin seeds and toast for an additional minute. Set the toasted pumpkin seeds aside and let cool.
In the same skillet, char the chiles and tomatoes while turning frequently until blistered in spots.
Blend the charred tomatoes with about 1/3 cup of water. Stir into the pumpkin seed powder and add the cilantro and chives. The consistency should be smooth, resembling a coarser version of hummus or baba ghanoush
Top with the minced chile. Taste and adjust the seasoning with kosher salt if needed.
Serve with toasted tortilla chips.
Main Course
Pollo Pibil
Ingredients:
4 chicken legs and thighs
4 Diced tomatoes
1 Diced onion
Some achiote (the size of an egg)
Roasted banana leaf
Salt
Preparation:
Dissolve the achiote and the lemon juice together with your hands until the mixture gets a medium density. Add salt and coat chicken with mixture.
Cover the pot with the pre-roasted banana leaf and add one cup of water. On top place the chicken and the leftover achiote mixture. Then add tomatoes, onion and salt to taste and cover the pot.
Cook 40 minutes over low heat.
Lomitos de Valladolid
Ingredients:
1 pound of pork cut into cubes
8 tomatoes
ground oregano
chile powder
2 habanero peppers
2 boiled eggs to decorate
Preparation:
Put the pan over medium heat to fry the meat and grind slowly as it releases the juice. Add oregano, chile powder and salt.
Apart, put to cook the tomatoes with boiling water. Once cooked, crush them by hand (not machine) complete with skin to form a thick sauce.
Add the sauce to the meat and put the salt of your choice. Cook with the pan covered for 50 minutes. Then, add the habanero and recapping for 10 more minutes.
Serve with slices of boiled egg and refried beans.
Frijol con Puerco
Ingredients for the beans:
1 kg of beans
1 kg of cubed pork
1 onion cut in quarters
Epazote (a Yucatecan herb)
Habanero chile
Ingredients for the Chiltomate sauce:
2 roasted tomatoes
1 roasted garlic
Roasted chile habanero
Chopped cilantro
Preparation:
Soak the beans in water a day ahead of time. Chop the pork in small chunks. Place the beans, onion and epazote in a pot and cook over medium heat. When almost soft, remove 2 cups of the broth for the rice. Add the meat to the beans and water to cover. Cook until pork is tender. Cook the rice in the bean broth with the garlic and salt. Serve with tortillas, chiltomate and accompaniments.
Dessert
Cremita de Coco
Ingredients:
1 liter of milk
1 small coconut
7 tablespoons of sugar
3 cinnamon sticks
Ground cinnamon
3 / 4 cup cornstarch
Preparation:
Blend the coconut with a little milk for 2 minutes.
Bring to a boil over low heat the remaining milk with sugar and cinnamon sticks. Add ground coconut and let it heat until hot.
Before it boils add the cornstarch diluted in water or milk and stir until boiling and thickened, about 2 or 3 minutes more. Allow to cool.
Serve sprinkled with ground cinnamon.
Caballeros Pobres
Ingredients:
4 loaves of previous day
6 eggs
Cinnamon sticks
1 cup sugar
4 cups water
Oil
1 / 4 cup raisins
Preparation:
Boil the water with sugar, cinnamon and raisins.
Separate the egg whites and beat until stiff but not dry. Cut the bread into slices of 1 inch, batter and fry.
Then, add the bread to the syrup and leave to cook for 15 minutes. Allow to cool.
Option: You can add the syrup blanched almonds
Dulce de Papaya
Ingredients:
1 papaya of 3 kilos approx.
1 kilo sugar
10 grams cinnamon sticks
2 tsp. vanilla extract
1/2 liter water
100 grams lime
6 fig leaves
100 grams cubed Dutch cheese
Preparation:
Clean the papaya and remove the skin and seeds. Cut lengthwise in strips 4 to 5 cm. wide, then in triangles. Soak in water with lime, enough to cover, for an hour, then rinse.
Put in a pot and add the sugar, water, vanilla, cinnamon and fig leaves. Cover and cook at low heat for 90 min. without stirring. Remove from heat and cool before chilling. Serve with cheese cubes on top.
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