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CAPIROTADA
*20-25 slices bollio or baguette, 1 or 2 days old
*2/3 cup butter
*1 1/4 cup raisins
*2 cups grated Monterey Jack or medium Sharp Cheddar cheese
*1 1/2 cup chopped walnuts or pecans
*Syrup
*1 piloncillo
*1 stick cinnamon
*1 cup milk
*3 cup water
*3 whole cloves
STEPS:
To make the syrup, mix the sugar, water, cinnamon stick and cloves
in a saucepan and boil, stirring until the mixture forms a light syrup. Remove
from heat and stir in the milk. Toast the bread until lightly browned, then
spread with butter. Preheat the oven to 400 degrees and then dip each piece of
bread into the syrup and arrange a layer of bread in the bottom of the cazuela.
Sprinkle with part of the cheese, raisins and nuts. Continue making layers of
bread, cheese, raisins and nuts until the ingredients have been used. Strain
the syrup that is left over and pour over the pudding. Cover the cazuela with
foil and bake the pudding for 20 minutes, uncovering it periodically and
smoothing the surface of the pudding with a wooden spoon.
Lower the oven temperature to 300 degrees and bake for another 30 minutes, then
serve lukewarm. Serves six.
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LICUADO DE NOPAL OR NOPALITO SMOOTHIE
*1 cup diced nopalitos, fresh, raw
*juice of 1/2 Mexican lime
*1 cup orange or grapefruit
*2 oz.. Glorioso herbal tonic
*1 tbl honey
STEPS: Put ingredients into
blender and liquefy. Drink 30 minutes before breakfast or lunch one or two
times a day. If you are a diabetic use only grapefruit juice and do not add the
honey.
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BUÑUELO
*2 Lb.. Flour
*1/4 Lb. Vegetable lard
*Half stick of butter
*1/2 teaspoon of Baking Soda
*1 teaspoon Salt
*2 cups of warm water (or add to texture)
*1 cup sugar
*1/4 cup of cinnamon ground
STEPS: First, mix all
ingredients, except the water. After ingredients are well mixed, add the warm
water (water can be heated up with a few cinnamon sticks). Knead the dough and
let rest for 5 minutes. Again knead the dough and let rest for another 5
minutes. Then make the entire dough into little dough balls (about the size of
golfballs). Next flatten all the dough balls and get them to the size of a
large tortilla. Let them rest for 5 minutes. Preheat a skillet with vegetable
oil. When the oil is nice and hot put the flattened dough for about 2 minutes
or until the dough gets light brown and crispy. Place the buñuelo on a plate
and sprinkle with sugar and ground cinnamon. The buñuelo is now ready to eat.
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