Salsa verde

Salsa verde Salsa verde In Mexico, the two most popular sauces that can accompany just about every dish are salsa roja and salsa verde. There might be only two names for the sauces, but there are hundreds of recipes that vary from stall to stall. Both the red sauce and the green are vibrantly colored and packed full of flavor, and are great on a filled taco or tortilla. Salsa verde was my favorite of all the sauces that I tasted in Mexico City. You can alter the proportions of…

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Sopa mexicana de flor de calabaza

Sopa mexicana de flor de calabaza Sopa mexicana de flor de calabaza Squash flowers such as pumpkin and courgette are found in many recipes across South America. They are delicious, particularly when lightly cooked. In Spain, France, and Italy they crop up in all sorts of recipes. It was fascinating to see them so frequently used around Mexico on all kinds of street stalls and in little cafés, where they would have been appearing in similar recipes for hundreds of years. This fresh summer soup with many of the exciting…

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Salsa de melocotón

Salsa de melocotón Salsa de melocotón This is a juicy salsa, spiked by the chilies and spices, and it works well as an accompaniment to grilled meat or barbecued chicken. In Mexico, from where it originates, it is usually served with goat; however, it works equally well with lamb, chicken, or pork. You could use a crisp apple such as a Pink Lady or Braeburn in place of the peaches or nectarines. Or perhaps even make it as a tomato salsa instead. Ingredients – Serves 8.– 1 garlic clove, finely…

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Mango with Cinnamon – Mango Canela

Mango with Cinnamon – Mango Canela Mango with Cinnamon – Mango Canela Mango with Cinnamon – Mango Canela Topped with coconut and cinnamon, mango canela is a flavorful and refreshing treat.Ingredients – Preparation time: 15 minutes (plus overnight refrigeration).– Serves 4 to 6.– 2 to 3 fresh mangoes, or a 1-lb. can of mangoes.– ¼ c. shredded coconut.– 1 tsp. cinnamon. Instructions Step 1:If using fresh mangoes, allow ½ mango per person. To cut up a fresh mango, place the fruit on a cutting board. Slice down on each side…

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Cheese Soufflés

Cheese Soufflés Cheese Soufflés If drama is important, the soufflé mixture should fill to the rim of the dish, and you will need to fit an aluminum foil collar, also buttered and floured or dusted with cheese, around the dish to prevent the expanding and stillliquid mass from spilling over the sides. Making a soufflé collar is a bit of a nuisance and can be avoided if you fill the soufflé dish no more than three-fourths full. Ingredients – 2 tablespoons butter, room temperature, for dishes, plus 1 tablespoon if…

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Mexican-style tomato summer pudding

Mexican-style tomato summer pudding Mexican-style tomato summer pudding Make this sort of treasure chest brimming with an assortment of tasty tomatoes—green, yellow, red, quartered plum tomatoes, long slices of beefsteaks, tomato wedges, and even whole cherry tomatoes. Ingredients Serves 4 Prep time: 30 minutes Baking time: overnight – 1 small loaf sliced white bread, crusts removed (about 2lb/700g). – 8–9 very ripe tomatoes, about. – 1½lb (675g), cored and seeded (reserve the seeds and jellylike core). – 2 roasted tomatoes, cut into quarters. – 3 sun-dried tomatoes in olive oil,…

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Tossed Summer Steak Salad

Tossed Summer Steak Salad Tossed Summer Steak Salad Because you are slicing the meat, you don’t have to use the most expensive cut. You can get by with London broil, which nowadays is usually chuck, flank, or sirloin steak. If you want to use a more luxurious cut, buy a New York steak, either a shell (with the bone) or a strip (without the bone). Ingredients – ½ pound haricots verts or small regular green beans, ends trimmed. – 2 bunches arugula. – 1 bunch basil. – ½ cup pitted…

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Tossed Winter Steak Salad

Tossed Winter Steak Salad Tossed Winter Steak Salad Toss the steak with the greens the instant before serving so the meat doesn’t have a chance to compress the greens. The contrast of the savory meat and cool greens makes a salad that is light but richly satisfying at the same time. Ingredients – 8 fingerling potatoes. – 2 eggs. – ½ pound haricots verts or small regular green beans, ends trimmed. – 2 slices French coarse country bread, cut into ½-inch cubes. – 2 small heads frisée, about ½ pound…

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Oxtail Soup

Oxtail Soup Oxtail Soup Humble oxtails provide a tasty, gelatinous broth that can be served with the boned meat or with whole rounds of oxtails—guests will have to pick them up, since getting at the meat with a fork is nearly impossible. This soup requires no effort other than tracking down the oxtails, but it does take about 5 hours to cook. For an ultimate version, use beef broth or brown chicken broth. You can also use the rich broth and meat to make a terrine (following). Ingredients – 5…

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Mexican-Style Chile and Chicken Soup

Mexican-Style Chile and Chicken Soup Mexican-Style Chile and Chicken Soup This exact recipe does not exist in the Mexican repertoire, but the flavors and methods produce a robust soup that has the character of many of Mexico’s best soups and moles. Feel free to experiment with different dried chiles, as they each have their own delightful subtleties. If you get ahold of chilhuacle negro chiles—they look like wizened black bell peppers—use them. They are among the most flavorful and subtle of all the chiles. Ingredients – 2 ears of corn.…

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