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CHORIZO
*16 oz. La India chorizo spice
*3 cups vinegar
*10 lb.. meat
STEPS: Now, the chorizo spice
can be combined with a variety of ground meats that could include pork (the
best), beef, venison, wild game or even turkey for the cholesterolminded
individual. In a glass bowl, mix the vinegar with the chorizo spice to make a
paste. Combine the meat with the chorizo past mixture and knead well. Cover and
refrigerate for at least four hours.
To prepare the chorizo you have just made, pan fry it and add beaten
eggs. Or, add cooked chorizo to refried beans, diced fried potatoes, or
simply combine with diced tomatoes, onion, chiles and eggs.
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HABAS or LIMA BEANS
*1 cup diced tomatoes
*1/2 cup diced onions
*1 tsp. La India ground cumin
*1/2 cup chopped cilantro
STEPS:
In a small medium sauce pan, boil the habas for about ten minutes. In
a separate sauce pan, boil the onion, tomatoes, cumin and salt for about seven
minutes. Combine the sauce with habas and simmer for five more minutes, then
serve.
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LENTEJAS OR LENTILS
*1 cup diced tomato
*1 cup diced carrots
*1/4 cup diced onion
*1/4 diced bell pepper
*1 clove diced garlic
*1/4 cup chopped celery
*1 lb. lentils
*1/2 tsp. salt
*2 tsp.. powdered chicken bouillon
STEPS: Boil lentils in a
deep sauce pan for about ten minutes. In another pan, saut? onions, garlic,
celery, bell pepper, carrots and tomatoes until you have a thick sauce
consistency. Add these ingredients to the cooked lentils and keep cooking
together without removing the water that was used for boiling. Cook until you
obtain the sauce thickness you desire.
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MENUDO
*2 oz. La India menudo mix
*8-10 lb.. tripe
*salt to taste
*1 head garlic
*enough water to cover the tripe
*2-3 cans hominy
STEPS: Take the tripe and
remove as much of the fat as possible and then cut into bite size pieces. Rinse
and place in a large kettle and bring to boil while adding the salt and one
head of garlic (remove after cooking). Next you'll add the La India menudo mix
and one, two or even more cans of hominy. Simmer the menudo until both the
tripe and hominy is tender.
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NOPALITOS Y CAMARON EN SALSA
*1 med. jar of nopalitos or fresh ones, cut into
small squares
*1/4 lb. of La India whole shrimp
*1 small onion, diced small
*1 1.5 oz. bag of La India ground cumin
*2 eggs
*3 garlic cloves
*1/2 tsp. La India ground black pepper
*1 tsp. oil (low fat may be used)
*1/2 cup water
STEPS: In a medium size
cooking pan, saut? the onions, then add the nopalitos and scrambled eggs over
them, then set aside. Boil shrimp for about seven minutes and in the meantime,
mash the garlic, cumin and ground black pepper (ground spices can be used). In
a medium cooking pan, add the oil and then the package of chile powder along
with all the spices. Add the water, stir well and cook for about five minutes.
Add the shrimp to the nopalitos with egg and pour the chile with spices over
it. Add a little more water so as not to let it dry out.
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TORTAS DE CAMARON
*1/2 Lb. La India Shredded Shrimp
*5 Eggs
*salt to taste
*3 chiles pasillas
*2 garlic bulbs
*8 chile cascabel
*1/2 cup chopped onions
STEPS: Separate the eggs, then
beat the whites until stiff. Fold in the yolks, blend well and add the shrimp.
Drop spoonfuls into hot vegetable oil and fry until golden brown. To preparate
the salsa that complements the srhimp tortas you will have to boil the chile
pasillas and cascabel, garlic, onion, then place in a blender and hit the blen
button for about 45 seconds. Fry all ingredients and place in a colander to
remove excess, then boil again, using a cup and a half of water to which you'll
add the shrimp bouillon. Next, add two cans of nopalitos and add the shrimp
tortas to the souce. Combine everything and boil for ten more minutes.
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