Faby's Cook Book
Faby's Recipes Tamales Spanish Rice Poźole Frijoles Guacamole Salsa Mole De Pollo Chicken Fajitas Chilaquiles Tostadas De Ceviche
Tamales I. Dough 1 cup of vegetable oil 3 cups of flower 1/2 tablespoon of baking powder 2 cups of chicken broth II. Filling 5 dried ancho chile 1/2 tablespoon of cloves 1/2 tablespoon of allspice 3 lbs of pork (or choice of meat) Set your corn husks in water so that they are easy to bend later. In a blender place all filling ingredients and blend until it is a smooth texture add water to make it more soluble. In a crockpot, cook meat and pour in sauce mixture. Let it cook while you prepare your dough. In a bowl place in all your dough ingredients and mix, form a ball and let it sit, while your meat is still cooking. After the meat is fully cooked shred it in pieces. Now that everything is prepared add small portions of dough to corn husks and small portions of meat with sauce. Fold the two sides of the tamale and then the two ends. If it does not stay all together, tear off string pieces from another corn husks and tie it. After the amount is needed made, place all tamales into a crockpot or a stockpot and cook for about two hours (check ups are necessary) be sure to add water to the bottom of the pot!
Mexican Rice 1/3 cup of vegetable oil Clove of garlic 1/2 of an onion 2 cups of rice 2 tablespoons of salt 1 can (28oz) tomato sauce 2 cups of water In a pot pan add your rice, half chopped up onion and half of your garlic clove. Stir all together and let rice cook lightly. After the rice is fried add in the rest of your ingredients: water, tomato sauce, and salt. Let it cook on medium high for 30 minutes with a lid on.
Poźole 1 lb pork 2 garlic cloves 1 tablespoon of cumin 1 onion (chopped) 2 tablespoons oil 1/2 teaspoon black pepper 1/4 oregano Salt (to your taste) In a large pot place meat and cover it with just enough water. Sprinkle some salt for taste. Add half chopped onion, 2 cloves of garlic, cumin, pepper and oregano. Cook the meat on a medium heat for about 45 mins to an hour.once the meat is done, take it out and cut it into small pieces. (save broth) after that place the meat back and add in your can of hominy. Add the remaining ingredients and extra salt for taste. Let this all cook together for about another hour or until the hominy is nice and soft.
Frijoles 2 ½ cups of beans of choice (pinto works best) 4 cups of water (or enough to cover beans ) 2 tablespoons of Salt In a crockpot place all ingredients and let it cook with a lid on. Set it at a medium heat for about two hours. Check often for the texture of the bean. If you want refried beans, simply add vegetable oil in a skillet and add the amount of beans you want. Pour about half a cup of water and mash all together.
Guacamole 3 avocados 1 lime ½ teaspoon of salt ½ medium onion, diced ½ jalapeño Pepper, minced 2 Roma Tomatoes, diced 1 tablespoon of chopped Cilantro In a large bowl place the avocado pulp that has been scooped out. Add half of the lime juice and smash it until it is a smooth texture. Next add in the onions, jalapeño peppers, tomatoes and cilantro fold all together. Lastly add salt and more lime to desired amount.
Salsa (Verde) 2 cups of water 1 cup of tomatillos 1 Serrano chile pepper 1 1/2 teaspoon salt 1 teaspoon of garlic In a saucepan place your water, tomatillos, Serrano chile pepper,salt, and garlic. Set this on a medium heat until your tomatillos mare soft. After that place all your ingredients in a blender and mix until it is at a smooth texture.
Mole De Pollo 1 Small pack of chicken legs 2 table spoons of salt stem of mint leaves 5 cups of water 3 dried chile anchos 1 clove of garlic 1 teaspoon 1 cup of corn flour 1/2 cup of water In a pot, cook chicken in water add salt, and mint leaves. Let the chicken cook until ready. Leave the stove on low for the time being spent on the second step. Meanwhile In a blender add the 3 chile ancho's, garlic, allspice, cloves and flour. Pour in half a cup of water and blend until it is all liquified. Place a strainer on your chicken pot and pour in your liquified red chile mix. Stir all together. Place a lid on your pot and let it cook for about 10 more minutes.
Chicken Fajitas 6 table spoons canola oil 2 table spoons lemon juice 1 1/2 tablespoon seasoned salt 1 teaspoon dried oregano 1 teaspoon ground cumin 1 teaspoon garlic powder 1/2 teaspoon crushed red pepper flakes 1 pound of chicken 1 red bell pepper 1 yellow bell pepper 1 green pepper bell 1 full onion (Cut all the vegetables and chicken in strips) In a large bowl add in the three table spoons of oil, lemon juice, seasoned salt, oregano, cumin, garlic powder and crushed red pepper flakes. Add the chicken and mix let it marinate while the vegetables cook. In a large skillet add the remaining three table spoons of oil then add in all your vegetables cook on a medium heat until the vegetables are soft. Once the vegetables are done, add in the chicken. Stir for about five minutes and then place a lid on the skillet. Cook on a medium heat until the chicken is done.
In a blender mix your chile ancho, garlic and cloves, add in your water and salt and blend until ready. Set your mix to the side while you fry your tortillas. In a skillet add in your oil and shredded pieces of tortillas. Once they are cooked, add in the rest of your ingredients. (Be sure to strain out your mix before adding it to your tortillas.) cook all together for about five minutes. Chilaquiles 2 tortillas 3 tablespoons vegetable oil 3 teaspoons salt 2 ancho chiles dried 1 clove garlic teaspoon cloves 1/2 cup of water
Tostadas De Ceviche 5 Fish Tilapia pieces 6 medium Tomatoes, diced 1 Cucumber, diced ½ of and Onion, diced 3 tablespoons of Cilantro, minced 1 Avocado 1 pack of Tostadas In a medium saucepan fill it up halfway with water and place Tilapia, cook until ready (about 15 min). In a large bowl place in you ingredients: tomatoes, cucumbers, onion, and cilantro, Mix all together and add in lime. After the tilapia is ready, shred it into pieces and add it to the bowl, mix again. Serve with tostadas and add avocado slices as a topping.
Drinks Horchata Ponche Jugo De Jamaica Champurrado Atole
Horchata 1 cup rice (white long-grain rice) ⅔ cup Sugar 5 cups water ½ tablespoon ground cinnamon ½ cup milk 2 teaspoons vanilla extract In a small bowl let rice soak in water for about 2-3 hours (do not use the 5 cups). After the rice has been soaked, pour the rice along with the water it has been soaking in, into a blender. Blend until the rice turns into a grainy texture. In a large pitcher add the 5 cups of water, your rice, milk, vanilla extract, cinnamon and sugar. Stir all together. Set in the refrigerator until chilled or ready to serve.
Ponche 2 cinnamon sticks 2 medium red apples 6 large guavas diced 2 sugar canes diced 1/2 cup of raisins 1/2 cup dried Jamaica flowers 1 cup of brown sugar 6 cups of water In a large pot, add the six cups of water, or until the the water covers about three fourths. Let the water boil up. After the water is at a good temperature, add in all of your ingredients, besides the brown sugar. Let this cook for about thirty minutes. After the thirty minutes add in your brown sugar. Let it boil for another thirty minutes or until the fruit is soft.
Jugo de Jamaica Ingredients 1 cup Jamaican dried flowers 2 cups sugar 5 cups water In a pot, boil the Jamaican dried flowers in the five cups of water. This should take about fifteen to twenty minutes on medium heat to come to a boil. Let it cool down for a couple of minutes. After it has cooled down place a strainer over a pitcher and pour the Jamaican juice. Finally pour in sugar and mix. If the drink isn't at a certain liking simply add more water, sugar or flavor. Type to enter text
Champurrado 1/2 cup corn flour 4 cups milk 1 (28 oz) can condensed milk 3 1/2 oz of piloncio or 1/2 cup brown sugar 2 cinnamon sticks 3 cups water Abuelita chocolate In a pot heat up water on medium heat, next add in the cinnamon sticks and let it cook until the water changes color slightly. Add in half of the chocolate Abuelita bar. After the chocolate has melted add in the piloncio. Let this cook on low while the second part is made. In a blender add in milk and flour and mix it until it is a smooth texture. Place a strainer over the pot of chocolate and pour in the flour mix: dump out the excess. Whisk the chocolate while the flour mix is being poured. This will make It thicken up. Let the champurrado cook for a couple more minutes stirring occasionally.
Atole 2 sticks of cinnamon 1 cup of sugar 1/2 cup of corn flour 1 can (28oz) condensed milk 5 cups of water 1 tablespoon of Vanilla extract In a blender add 3 cups of water and half a cup of flour. Mix these two ingredients until it is at a very smooth texture. In a pot, pour in the flour mix be sure to use a strainer to get rid of lumps or anything else. Let the flour mix cook on a medium heat for about five minutes. After that stir in the rest of the ingredients: water, sugar, condensed milk, and cinnamon sticks. Stir occasionally and let it cook for about ten more minutes.
Deserts Flan Churros Sopapillas Arroz Con Leche
Flan 1 cup sugar 3 eggs 1 (14 oz) can sweetened condensed milk 1 (12 oz) evaporated milk 1 tablespoon vanilla extract 1/2 cup milk 1 (8 oz) pack cream cheese Preheat oven to 350 degrees. In a saucepan cook sugar on a low heat. Stir occasionally, be sure that it does not stick to the saucepan or burn. The sugar should turn into a liquid. Once the sugar has melted quickly pour it into a baking pan. In a blender or bowl add In all of the remaining ingredients and mix. Once the mixture is done pour it into the baking pan. Place aluminum foil over the pan and put it the oven. Let this cook for an hour or until it is firm and unsticks from a toothpick when inserted.
Churros 1 cup water 2 1/2 tablespoons of sugar 1/2 teaspoon salt 2 tablespoons vegetable oil 1 cup all purpose flour 2 quarts oil (fry) 1/2 cup sugar 2 tablespoons ground cinnamon In a bowl mix water, 2 1/2 tablespoons sugar,2 tablespoons of vegetable oil, water and flour. Form a ball of dough and place inside a pastry bag. Heat oil for frying in a deep-fryer, pour in little strips of dough using your pastry bag, fry until a golden color, and let them cool down. Use paper towels to get rid of extra oil. In a small plate combine your sugar and cinnamon, roll your Churros in the mixture and serve.
Sopapillas 4 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 4 tablespoons shortening 1 1/2 cups warm water 2 quarts oil fry In a bowl, stir together flour, baking powder, salt, and shortening. Add in water and mix, it should form a soft dough. Cover your dough and let it sit for twenty minutes. Roll out your dough on a board until it is about 1/8 to 1/4 inch thick. Cut 3 inch squares or triangles. Heat up your oil and fry them until a golden color. Set on paper towels to let extra oil of. Serve with honey, cinnamon sugar, and whipped cream.
Arroz Con Leche 1 cup long rice 1 cup milk 1/2 cup sugar 3 cinnamon sticks 4 cups of water 12 oz can evaporated milk 14 oz can condensed milk In a medium saucepan add in milk, water, rice, sugar, and cinnamon sticks. Let this cook until the rice is soft and falling apart. It should take about twenty to thirty minutes on a medium heat level. After that stir in your evaporated milk and sweet and condensed milk. Stir for five more minutes. Let it cool or serve hot.
Capirotada 1 loaf French bread half tomato half small onion 2 cinnamon sticks 2 cups brown sugar 4 cups water 1 cup raisins 1 cup mozzarella cheese 3 medium size tortillas 1 cup walnuts 3 tablespoons vegetable oil In a saucepan add water, half of the tomato diced in four pieces, onion, cinnamon and the brown sugar. Let the ingredients boil so that it creates a cinnamon flavor. Set it to the side once boiled. In a fry pan add your vegetable and tortillas, let the tortillas stiffen up not completely fry! ( the tortillas will be placed at the bottom so that it will cook the bread better.) In a separate pot place the tortillas at the bottom, then add layers of bread spreading evenly your cheese, raisins, and walnuts. Fill up the pot with the cinnamon water, cover your pot with aluminum foil and let it cook until the cheese is melted