Monday, November 2, 2009

Mexican Hot Chocolate

Mexican Hot Chocolate

2 C milk
¼ t ground cinnamon
1 cinnamon stick
1 oz. semisweet chocolate
3 drops vanilla extract
Dash Nutmeg
Whipped cream for garnish

In heavy saucepan, heat the milk, nutmeg, ground cinnamon and cinnamon stick until simmering. Add the chocolate and let melt. Remove from heat and add vanilla extract. Transfer to mugs and serve with whipped cream.

Biscochitos Cookies

1 lb. lard or vegetable shortening
1 ½ c sugar
2 eggs
2 t Anise seeds
3 t baking powder
6 cups flour
1 t salt
½ c water, sweet wine or Brandy
1 t cinnamon
Extra cinnamon and sugar for dusting

Cream lard and sugar until smooth. Add eggs and anise seed. Sift flour, baking powder, salt separately. Mix egg and flour mixture together and add water or wine. Roll on unflowered board and cut into shapes. Bake at 450 for 10 minutes. Dip in cinnamon and sugar mixture after baked.

Cilantro Lime Dressing

Cilantro Lime Dressing
1 jalapeno pepper, seeded and chopped
1 clove garlic
¾ t minced fresh ginger root
¼ cup lime juice
1/3 cup honey
2 t balsamic vinegar
½ t salt, or to taste
¼ c packed cilantro leaves
½ c EVOO
Put the first three ingredients in food processor and pulse until finely chopped. Add remaining ingredients except for the EVOO and pulse a few times to blend. Turn processor on and drizzle EVOO until all is incorporated. Add more salt if needed


You can find dried or frozen posole. I use canned on occasion for convenience sake. The dry or frozen posole should be rinsed thoroughly. Be aware that it takes about eight hours or so for it to cook if you use dry and it expands quite a bit. To the posole, add:
1 can diced tomatoes
1 bunch cilantro
1 diced onion
½ can tomato sauce
2 lbs. pork (cooked if you are using canned posole, uncooked if you are using dry posole)
2 cans chicken broth
Mexican spices (Mexican Oregano, garlic, onion powder, cumin, salt, powdered red chili, and green chili.
Cook the canned posole 45 minutes or more and serve with hot flour tortillas. Yum!