Mexican Flan

Ingredients:

• 8 eggs
• 2 cans of evaporated milk (LECHE CLAVEL)
• 2 cans of condensed milk (LECHERAS )
• ½ teaspoon of cinnamon
• ½ teaspoon of flour  
• ½ cup of brown sugar

 Preparation: 


Preheat oven to 350 degrees.
 Put eggs, the 2 kinds of milk, cinnamon and flour and mix in the blender.
Melt sugar in a small pot at low heat until it has a caramel color
Put the caramel sugar in a rectangular or round baking dish (You can use a pie dish) and add the mix from the blender.
Cover with aluminum foil and bake for 1 hour to one hour and a half at 350 degrees until the top is brown. You can use a knife to check if it is done (if it is done, nothing will stick to the knife.)

Picaditas Veracruz Style

Ingredients for the tortillas:

• 1 Pound corn dough (corn masa maseca) *
• 1 ½  cup refried black beans
• 1 ½ cup green salsa (salsa verde) canned or homemade
• ½ cup white onion, peeled and finely chopped
• 1 cup crumbled cotija cheese or queso fresco or feta cheese*
• ½ cup canola oil
• 
  

Ingredients for the salsa:

• 5 tomatillos
• 6 green Serrano chilies*
• ¼ onion
• 1 clove garlic
• 1 tps salt

Preparation of the tortillas:

Divide the dough into 12 equal parts.

Roll into balls, and lightly press each one on a waxed lined paper tortilla press*** or a plate to make a tortilla shape. Tortillas should be about ¼ ‘’ thick and about 3 “ in diameter.

Place each tortillas on a hot frying pan or a dry, nonstick skillet. Bake on one side until it just turns brown at the edges.

Turn tortillas and pinch all around the edge to form a rim. Bake another 30 seconds, or until cooked through. Remove and keep warm by covering with a tea towel until all picaditas are baked.

Fill picaditas with refried beans, salsa, onions and cheese. You can also fill the picaditas with cooked beef, chicken, pork or use red salsa.