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Recipes from Mexico

Because Mexico represents such a unique mixture of pre-Hispanic and Spanish culinary traditions, in the fall of 2005 the Mexican government made a petition to the United Nations Educational, Scientific and Cultural Organization (UNESCO) to declare traditional Mexican food a “Masterpiece of the Intangible Heritage of Humanity.”  If accepted, this would be the first time the UNESCO has granted this status to the culinary traditions of a country.

We hope that this small sample of recipes will help you to appreciate the richness and variety of Mexican foods that Mexicans eat throughout the country.

Traditional Beverages:

Horchata
Horchata is deliciously sweet and refreshing rice drink found throughout Mexico.
3 cinnamon sticks
12 cups cold water
1 ½ cups plain white rice
1 cup sugar
1 ½ teaspoons roasted almonds
Combine the cinnamon, water, sugar and the roasted almonds and boil the mixture on the stove for two minutes.  Reduce heat and add the rice.  Simmer uncovered for 10 minutes or until the rice is only slightly soft.  Remove the horchata from the stove and let it cool
Blend the horchata until smooth, and filter the liquid through a strainer.  Serve with ice.
Makes about 12 glasses of horchata.

Agua de Tamarindo
Tamarind is a seed pod that has a sweet/sour pulp.  Tamarind pods are available in most international food markets. 
¾ cups sugar
8 tamarind pods
3/4 cup sugar
12 cups water
Place all ingredients in a large pot and bring to a boil, stirring occasionally.  The tamarind pods should begin to separate slightly as the water boils.  Remove the pot from the heat and let cool. 
Strain out the tamarind pulp and serve over ice. 
Makes about ten glasses.

Agua de Jamaica

Jamaica is the Spanish word for Hibiscus.  This is the perfect beverage for a hot summer day.  It is made from dried hibiscus flowers.  If you can’t find hibiscus flowers, hibiscus tea bags are usually available in specialty grocery stores. 
2 cups dried hibiscus flowers
12 cups water
1 cup sugar
Mix ingredients together in a large pot and bring to a boil, stirring occasionally.  Remove the pot from heat and let sit for about 45 minutes.  Strain out the flowers and serve over ice.
Makes about 10 glasses of hibiscus water. 
Festive Beverages:

Ponche
This is a traditional drink served hot, especially during the Christmas season.
1 ½ cups sugar
10 cups cold water
3 yellow apples, chopped
2 red apples
1 small pineapple, chopped
3/4 cup prunes
1 cup raisins
5 whole guayabas (these tropical fruits are occasionally hard to find, but worth it!)
2 cups orange juice
1 cup lemon juice
4 chunks raw sugarcane, about three inches long
6 cinnamon sticks
 
Combine all ingredients in a large pan and bring to a boil over medium heat.  Once the ponche starts to boil, reduce heat and let simmer for 30 minutes.  A crock-pot is also ideal for making ponche.

Mexican Typical Main dishes:

While many of the following dishes are traditionally served with meat and lard, here we present healthy vegetarian versions of these Mexican classics. 

Pozole
Pozole is a wonderful corn stew that is served for special occasions.  It’s especially popular in the state of Guerrero, but is eaten throughout the country. 

3 quarts water
2 cans vegetarian broth
1 large package of corn for pozole (available in most ethnic grocery stores) or 3 cans white hominy
2 large onions, diced
5 medium carrots, chopped
1 teaspoon salt
3 large garlic cloves
1 tablespoon of oregano
1/2 cup of chile piquin
Olive oil
Salt to taste
Shredded Lettuce
Tostadas (fried corn tortillas)
Red radishes, diced

Cook the pozole according the package directions.  Dice the onions and garlic and sauté in olive oil.  Place the pozole, vegetarian broth, water, onions and carrots in a large pot.  Heat over a high flame until boiling.  Reduce heat and simmer until the carrots are cooked.  Add oregano and chile piquin.

Garnish with lettuce, radishes, and more oregano.
Makes about 8 servings of pozoole.

Enchiladas Verdes

Enchiladas are a common meal throughout the country.  There are literally dozens of varieties, and many served with chicken or beef.  Enchiladas verdes are easy to make and are a delicious vegetarian alternative.

2 pounds tomatillos, peeled
4 Serrano peppers
2 large onions
1 cup water
1 pound vine ripe tomatoes, sliced
1 tablespoon olive oil
1 tablespoon vegetable oil
Cumin
Cilantro
Salt
2 dozen corn tortillas
1 pound white cheese, shredded
Sour cream to taste

Roast the tomatillos in a skillet without oil.  Remove the peels.  Chop the Serrano peppers and onions.  Place the tomatillos, onions, and peppers in a blender with a little water.  Blend until smooth.  Add a couple pinches of salt and blend again.

Put a dash of olive oil in a large frying pan and heat. Add the tomatillo mixture, add a pinch of cumin and cook over medium heat for 20 minutes.  Turn off heat and set aside. 

Fry the tortillas lightly in vegetable oil, and dunk each tortilla in the tomatillo sauce.  Fill the tortillas with shredded cheese and fold in half.  Arrange three enchiladas on a plate.

Garnish with cilantro, sliced tomatoes and sour cream.

Makes three to four servings of enchiladas.

Desserts from Mexico:

Flan

Flan is a traditional caramel custard that makes a wonderful finish to any Mexican meal.

2 cans (14 ounces each) condensed milk
2 cans (12 ounces each) evaporated milk
1 ½ cups sugar
12 eggs
1 teaspoon vanilla
Dash of cinnamon
Water

Place the sugar in a saucepan and add enough water to cover the sugar.  Heat the sugar over high heat until the sugar starts to caramelize.  Pour the liquid sugar into a soufflé mold while it’s still hot, coating all sides. 

Mix the other ingredients together and pour into the mold.  Preheat your oven to 325 degrees F.  Place the mold in a shallow pan with warm water added.  Bake for an hour, remove from the oven and let cool.  Remove from the mold and serve.  Garnish with another dash of cinnamon. 

For additional recipes from Mexico please visit
Recipes from an Aztec Garden
http://www.aztecgardens.com/ebook.html
A Collection of Classic and Traditional Recipes from Mexico!

and....
http://www.aztecgardens.com/recipes.html

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