Cooking Shows

Hello followers, 

Here is our first cooking show: The Beef Alambre (see the May archives for the recipe!) 

Enjoy

This is our final masterpiece made just for you.  Celebrate our efforts of learning to film, edit, and create delicious meals by trying this last recipe.  


Let us know what you think!

Impossible Cake

 Ingredients:

• 1 box chocolate cake mix (you can also use strawberry or other flavor)
• 9 eggs
• 1 evaporated milk can
• 1 ½ cup whole milk
• 2 condensed milk cans
• 1cup cajeta (dulce de leche *)
• 1 tbsp vanilla (optional)
• ½ cup vegetable oil

Preparation:

First preheat oven to 350 degrees. Next mix cake mix, 3 eggs, ½ cup vegetable oil, 1 ½ cup whole milk and beat well.

Then pour in the blender 6 eggs, 1 tbsp vanilla 1evaporeted milk can, 2 condensed milk cans and liquefy.

Finally, grease a bread pan, sprinkle cajeta on bottom of pan then pour in the first mixing and then the second mixing. Cover with aluminum foil and pour in double boiler.

Bake in the oven at 350 degrees for one hour forty five minutes.

*Dulce de leche is a brown cream similar to condensed milk and it can be found in the Hispanic section of any grocery store.

Ceviche (marinated fish)

INGREDIENTS:

• 1 pound of fish (tilapia fillet)                               
• 1 pound of tomatoes                             
• 1 cucumber
• 2 jalapeños peppers                                           
• 10 small limes
• a little fresh cilantro (optional)                         
• salt and pepper (to taste)
• 1 onion 

PREPARATION:

  Cut up the tilapia fillet into small pieces.
  Chop the onion into small pieces.
  Cut and squeeze the limes.
  Put the fish and onion into a bowl, then pour in
  the lime juice. Add salt and pepper. 
  Marinate the fish in the lime juice for 30 minutes.
  Cut up the tomatoes, cucumber, jalapeños and   cilantro.
  Combine all vegetables in a bowl.
  Ready to eat!

Red Chilaquiles

Ingredients:

• 10 corn tortillas cut into a triangle shape
• ½ liter of water
• 3 tomatoes
• 7 serrano chilies (or fewer to taste, depending on how spicy you want it)
• ¼ of one onion
• 3 cloves of garlic
• 3 branches of epazote*(optional)
• Salt at your taste
• Pimiento at your taste
• One tablespoon of powdered chicken broth
• Crumbled Cheese (feta, mozarella, queso fresco)

Preparation:

Step 1 –  Boil tomatoes for 30 seconds. This makes removing the skins easier. 
Step 2- Boil the peeled tomatoes with Serrano chilies.

Step 3 -  Blend the boiled tomatoes and peppers with the onion and garlic to make a thin sauce.

Step 4- In a frying pan, warm up a little corn oil so that the flavors blend and add the epazote, salt, pepper and chicken broth.

Step 5- When the sauce is boiling, add bits of the fried tortillas. If you want crispier chilaquiles, add the fried tortillas to the sauce just a few seconds before serving.

If you’d like your chilaquiles a bit softer, leave the fried tortillas in the sauce longer so that they get tender.

Step 6- Served with sliced onion, sour cream, and cheese sprinkled over the chilaquiles. Serve with refried beans or fried eggs.

* Epazote is an herb with a pungent smell. It is believed to reduce flatulence. You can find it in Mexican stores.

Beef Alambre

Ingredients:  (for 4 people)

• 2 pound beef
• 2 bell peppers (one red, one green)
• Half an onion
• 8 slices of bacon
• 1 cup of grated cheese (Oaxaca or mozzarella cheese)  
• 1 can of chopped pineapple (optional)
• A couple of mushrooms (optional)
• Tortillas

Preparation:

 Chop all ingredients into squares or strips

Heat canola oil in a pan

Fry onions and bacon, add the beef and cook until done

Add peppers and cook to taste

Add the remainder of the ingredients

Add cheese, cook 2 more minutes and serve with warm tortillas, your choice of salsa and toppings (cilantro, limes, and onions)

Topping salsa

Ingredients:

• 2 red tomatoes
• 5 chilies de arbol seco * 
• ½  clove of garlic
•  Salt

Preparation:

Roast the chilies de arbol and the red tomatoes

Removed skin from tomatoes

Finally mix all the ingredients in a blender and add salt

*Find in Mexican groceries stores. You can also use jalapeno peppers.

Barbacoa

Ingredients:

(For 5 to 7 people) 

• 5 pounds of cubed beef
• 7 whole guajillo chilies*
• 3 tablespoons cumin
• 3 tablespoons thyme
• 2  tablespoons oregano
• 3 tablespoons ground pepper
• 3 tablespoon sesame seeds
• 11 bay leaves
• 1/8 cup vinegar
• ½ onion
• 2 Garlic cloves
• 5 cups water

Instructions:

    Begin with washing the  beef , put in pot and season with salt. 

    Cook the 6 chilies in 1 cup of water for 3 minutes. After 3min, pour the cooked chilies into a blender along with the cumin, thyme, oregano, ground pepper, sesame seeds, garlic and   vinegar. Add an extra cup of water and salt to your liking. Blend well and strain. 

    Add the strained salsa into the pot holding the beef along with 5 bays leaves and 5 cups of  water. Stew on medium heat for 3 hours until beef is cooked and pulls easily. 
      
     You can have it with horchata*. 

*Find in Mexican grocery store.  

Tinga

Ingredients:

• 1 pound of chicken leg or breast
• 2 chipotle cans seasoned to taste (can be purchased in any supermarket in the Latin section)
• 1  medium  onion  chopped
• 2 garlic cloves
• Salt to taste
• 1/4   pound Mexican pork sausage (can be purchased in any supermarket in the deli section)
• Whole toasted tortillas (can be purchased in any supermarket in the Latin section)
• A tablespoon of powdered chicken stock (can be purchased in any supermarket in the Latin section)
• 4 bay leaves

Instructions:

Boil chicken in water with garlic, bay and salt.

When the chicken is cooked, take out of the water and shred

In a frying pan fry the sausage for 3 minutes then  add the onion,  fry for 3 minutes and after add the shredded chicken, the chipotle chili, the powered chicken stock, a cup of broth in which chicken was cooked and salt  to taste.

 Boil 15 min. serve on toasted tortillas with avocado or just with rice. Serves 4 people.

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.