Archive for the ‘15000 Mexico’ Category

03/04/2011 Chicken Flour Tortillas Wrap

Friday, March 4th, 2011

Ingredients: 3 slices

(Flour Tortillas)

  • 100 g all purpose flour (or 50 g cake flour + 50 g bread flour)
  • 1/4 tsp baking powder
  • 1 TBS brown sugar
  • pinch salt
  • 1/2 TBS lard (or sesame oil or canola oil), melted with MW
  • 3-3.5 TBS water, warm with MW
  • Cooking Oil Spray (PAM)
  • bread flour (when rolling out.)

(Fillings)

  • Lettuce 
  • chicken salt grill, sliced
  • Colby and Monterey Jack Cheese, Shredded
  • Taco Sauce

Procedures:

(Flour Tortillas)

  1. Whisk first 4 ingredients, add lard mix.
  2. Add warm (about 42C) water mix.
  3. Knead the dough with hands until elastic and smooth.
  4. Divide it into 3 portions.
  5. Roll out into 18 cm diameter circle.  (Use bread flour when rolling if it sticks.) (If it is difficult to roll, rest for a while to relax gluent and roll again.)
  6. Cook 1 – 2 min with low heat each side in a skillet or griddle.
  7. Serve immediately, or wrap with plastic wrap for the later use.

(Assembly)

  1. If Tortillas is hard to roll, spray with water and wrap with plastic wrap and warm with MW oven.
  2. Place fillings in the center of the Tortillas, and fold each side to center.

Comments:

Reference for Tortilla : フラワートルティーヤ、徳永久美子、Book 46, Bibliography

Substitutions: きび砂糖ー>BROWN SUGAR,ごま油ー>ラード

Flour Tortillas got slightly tough and dry.  I might need to add more liguid or oil in the dough and/or while cooking.

12/20/2010 Chicken Nugget Taco

Monday, February 14th, 2011

Ingredients:

  • Taco Shells
  • Chicken Nuggets, breaded and deep fried (I used the leftover McDonald’s Chicken Nuggets), sliced thin
  • Lettuce, washed, dried with paper towel
  • Mexican Cheese, Shredded
  • Taco Sauce

Procedures:

  1. Warm Taco Shells with an Oven Toaster or Oven at 350 F for several minutes until they are warm and crisp.
  2. Drop Chicken, lettuce and cheese in the shell.
  3. Serve with Taco Sauce.

11/14/2010 Taco

Wednesday, December 8th, 2010

Ingredients:

  • 1 LB Ground Beef
  • 1 pkg (35 g) Taco Seasoning Mix
  • 3/4 Cup (180 cc) water
  • some taco shells
  • some lettuce, shredded
  • canned tomatoes, chopped
  • Mexican Style Cheese (Mild Cheddar + Monterrey Jack + Queso Quesadilla), shredded
  • Taco Sauce

Procedures:

  1. Brown beef: drain fat if necessary.
  2. Add Taco Seasoning and water
  3. Stir and bring to a boil.
  4. Reduce heat and simmer for 5 min, stirring occasionally.
  5. Spoon meat mixture into taco shells.
  6. Top with lettuce, tomatoes, cheese.
  7. Serve with Taco Sauce

Comments:

Based on: Cooking Instructions for Great Value Taco Seasoning Mix.

10/08/2010 Whipped Melon Drink

Monday, October 18th, 2010

Ingredients: 1 serving

  • 3/4 Cup (180 cc) cold milk
  • 2 TBSP sugar
  • 130 g melon flesh, cut and frozen (weigh after removing the skin and seeds)

Procedures:

  1. Pour milk, sugar, and frozen melon in this order in the Blender container.
  2. Starting from the lowest speed, quickly turn up the speed to the highest and blend until smooth.
  3. Pour into a glass and drink immediately.

Comments:

Inspired by: Licuado de Fresas (Whipped Strawberry Drink) (in book 2, bibliography).

Originally for strawberry drink.  Strawberry was replaced by melon.

09/26/2010 Tortillas de Harina (Flour Tortillas)

Monday, October 11th, 2010

Ingredients: for 4 sheets of 8″ diameter Tortillas

  • 82 g all purpose flour
  • 0.83 g salt
  • 18 g lard (or shortening)
  • about 40 cc water
  • some bread flour (to handle the dough)

Procedures:

  1. FP flour and salt.
  2. Add lard to the FP, and PULSE.
  3. Gradually add water, while the machine is running.
  4. Divide dough into 4 equal portions.
  5. Shape each into a ball.
  6. Place the dough balls in a container with a lid or cover to keep them moist, rest for at least 15 minutes.
  7. Sprinkle some bread flour on the dough, and roll out to 8″ diameter round skins.  Brush off excess flour.
  8. Heat on a skillet or griddle  with medium heat, until bubbles start to emerge and show slight browning, cook both sides of each skin.
  9. Serve immediately, or wrap in foil and reheat briefly in oven before serving.

Comments:

Based on: Tortillas de Harina, (Book 2 in Bibliography)

The original formula was divided by 3.

The Tortilla gets too dry by the time the filling is done; so it is better to make the filling first and then make the Tortilla immediately before serving.  Also, when cooking the tortilla, stop when slightly undercooked.  I cooked thoroughly, which made the skin too dry to fold.

09/26/2010 Chicken Flour Tortillas

Monday, October 11th, 2010

Ingredients: 4 to 5 pieces

  • 1/4 tsp garlic powder
  • 0.83 g salt
  • 1 tsp vegetable oil
  • 1/3 onion, chopped
  • 1/3 dried tomatoes, chopped
  • 2 tsp mild banana pepper rings in a jar, chopped
  • pinch pepper
  • pinch ground cumin
  • 280 cc shredded cooked chicken (MW chicken with plenty of water until boil, discard all bubbles, wash, and drain.  Repeat 3 times.  Tear the meat to shred.)
  • 4 to 5 Flour Tortillas
  • some lettuce, fresh or MWP, chopped
  • some cheese, shredded
  • some Sour Cream

Procedures:

  1. Mix garlic powder and salt.
  2. Heat oil in a skillet, and stir fry onion and garlic+salt, until cooked.
  3. Add tomatoes, chilies, pepper and cumin.
  4. Add chicken and cook until most of the liquid evaporates.
  5. Taste and add salt and cumin if necessary.
  6. Place in the Tortillas, top with lettuce, cheese, sour cream, fold, and serve.

Comments:

Inspired by: Taco de Pollo (Chicken Tacos), (Book 2, Bibliography)

Original recipe was for Tacos, but I used Tortillas to wrap the chicken filling.  The original recipe called for fresh tomatoes, California Chiles or canned green chiles, fresh lettuce, longhorn cheese, which were replaced with dried tomato, banana peppers, cooked lettuce, mild cheddar & Monterrey jack cheese mixture.

09/10/2010 Pie de Kahlua (Kahlua Pie)

Monday, September 13th, 2010

Ingredients: 6″ Pyrex Pie Plate

(For Crust)

  • some shortening/butter
  • some bread flour
  • 120 g Pate Brisee
  • some beaten egg

(For Filling and Topping)

  • 133.3 g Heavy Cream
  • 9 g sugar
  • ———————
  • 3.11 g gelatin
  • 26.7 g water
  • —————
  • 35.6 g egg yolks
  • 36.2 g sugar
  • —————
  • 25.2 g semi sweet chocolate chips
  • 26.7g water
  • ——————-
  • 26.7 g Kahlua
  • ————–
  • 26.7 g egg whites, pasteurized
  • some toasted almonds, chopped

Procedures:

(For Crust)

  1. Grease the inside surface of the Pie plate, chill, sprinkle bread flour through a tea strainer, remove excess flour, and chill in the refrigerator.
  2. Sandwich the Pate Brisee Pie dough between two sheets of plastic wrap, and roll to 2 – 3 mm thick circle.  Chill in the freezer.
  3. Line the crust in the pie plate, prick with a fork.
  4. Place parchment paper over the crust and place pie weights on top.
  5. Bake (without preheating) at 210C (410F) for 23 minutes. Turn off the heat, remove the pie plate from the oven, brush beaten eggs over the crust surface and return the plate back to the oven to cook/dry the egg for 5 min with residual heat.
  6. Cool at room temperature.

(Filling/Topping)

  1. Whip the heavy cream and 9 g of sugar with a handmixer to stiff, divide it into two equal parts (66.6 g each).  Place them in the refrigerator.
  2. In a small container, mix gelatin and water, and set aside.
  3. MW (1.6 kw) egg yolks and 36.2 g of sugar with Defrost setting (Power Level 30%), in a medium size Pyrex bowl, for 30 seconds, while stopping and stirring a few times, until the sugar dissolves.  (Don’t overcook.)
  4. MW (1.6 kw) chocolate chips and water, with full power, for 30 seconds, while stopping and stirring a few times.
  5. Add the chocolate solution to the egg yolks and mix quickly.
  6. MW on Defrost (30% power) again for 10 seconds.
  7. Add the previously soaked gelatin (#2) , mix well, and let the gelatin dissolve.
  8. Add Kahlua and mix.
  9. Transfer into a stainless steel bowl.  Place the bowl in an ice water bath and whisk to cool and thicken.
  10. If it starts to thicken, remove it from the ice water bath, fold in half of the whipped cream  (separated in #1) with a spatula.
  11. Immediately place the egg whites in a 1 Cup Pyrex measuring cup, and beat with a handmixer, until stiff.
  12. Immediately fold the egg whites in with a spatula.
  13. Immediately pour the mixture into the pie crust.
  14. Chill in the refrigerator.
  15. Chop the roasted almonds if you have not done so yet.  Place the remaining whipped cream in a decoration bag with a large star tip.  Pipe the cream over the pie in the shape of a flower.  Sprinkle the almonds in the center.  Refrigerate for several hours before serving.

Comments:

Adapted from Pie de Kahlua, Barbara Hansen, Mexican Cookery, HPBooks, 2nd Edition

The original recipe was for a 9″ ceramic pie dish: the formula was divided by 2.25 to fit a 6″ Pyrex pie plate.

The original recipe called for (probably Baker’s) semi-sweet chocolate.  Since it was replaced with sweeter semi-sweet chocolate chips, I reduced the sugar by 80%.   Egg whites were not pasteurized in the original recipe: but I strongly suggest you pasteurize the egg whites beforehand.

The original recipe instructed using a double boiler; but I replaced that with a MW.

The pie crust that I used for this recipe was actually something that I froze a long time ago; and it was not the same Pate Brisee that I posted previously.  The crust split a little while baking due to shrinkage.  But the crust was frozen for a long time and therefore, it was not due to any fault of the recipe.  I did not rest the dough long enough after rolling.  But I don’t think it was the cause.  The split was not bad at all.  The filling did not leak.

08/14/2010 Mexican Coffee (Cafe Mexicano)

Monday, August 16th, 2010

Ingredients:

  • 1 fl oz (30 cc) Kahlua
  • 1/2 fl oz (15 cc) brandy
  • 1 tsp chocolate syrup
  • 1 dash ground cinnamon
  • —————
  • 5.5 fl oz (165 cc)  water
  • 1 tsp instant coffee
  • ————–
  • 50 g heavy cream
  • 3.5 g sugar

Procedures:

  1. Mix first 4 ingredients in a mug.
  2. In a one cup Pyrex Measuring Cup, measure 165 cc of water, MW(1.6 kw) 2 minutes till hot, add instant coffee and stir.
  3. Pour hot coffee in the mug (#1), and mix.
  4. Whip heavy cream and sugar in the ice-water bath with a hand mixer.
  5. Drop whipped cream on top of the coffee with a spoon.

Comments:

Adapted from:Cafe Mexicana, (Book 2 in Bibliography).

06/29/2010 Cheesey Bean Taco Hot Dog

Wednesday, June 30th, 2010

Ingredients:

  • Hot Dog Bun
  • Hot Dog
  • Canned Cooked Beans
  • Taco Sauce
  • Shredded Cheese

Procedures:

  1. Assemble everything together.

06/27/2010 Zucchini Salsa

Monday, June 28th, 2010

Ingredients:

  • Zucchini, seeds removed, sliced, skin partially removed
  • Salsa

Instructions:

  1. In a 9″ pyrex pie plate, spread zucchini, and microwave for 5 minutes, covered.
  2. Drain excess juice from zucchini.
  3. Transfer it in a serving dish, pour salsa over.