4 tazas de azúcar
ron al gusto
6 tazas de leche
5 yemas de huevo
un chorrito de vainilla
1 raja de canela

Preparación:
La leche se pone a hervir y se agrega el azúcar y canela. Bata muy bien las yemas con el ron y cuando esten listas vierta lentamente, incorporándolas con una pala de madera, moviendo hacia un solo lado hasta que quede una mezcla uniforme. Retire del fuego cuando este hirviendo. Colar la bebida para eliminar cualquier grumo que se hubiera formado.

Si le apetece, puede agregar un poco de colorante para dar mas vista a la bebida.

Cuando enfríe, envasar en un recipiente de vidrio

SERVINGS: 6 PORTIONS

INGREDIENTS AND QUANTITY:

LENTILS (1 LB.)
TOMATOES (10 OZ.)
WHITE ONION (2 OZ.)
GARLIC (1 CLOVE)
SPINACH (4 OZ.)
CHICKEN BROTH (4 QTS.)
FRESH JALAPENO CHILI (1)
FRESH CILANTRO (4 STEMS)

PREPARATION:
1. COOK THE LENTILS WITH 3 QTS. OF CHICKEN BROTH FOR 25 MINUTES OVER
LOW HEAT.

2. THOROUGHLY BLEND THE TOMATOES, ONION AND GARLIC WITH THE
REMAINING CHICKEN BROTH.

3. ADD THE ABOVE GRINDED INGREDIENTS TO THE LENTILS ALONG WITH
THE FRESH JALAPEÑO. SEASON WITH CILANTRO AND SALT TO TASTE AND
SIMMER FOR 10 MINUTES.

4. ADD THE SPINACH 5 MINUTES BEFORE REMOVING FROM HEAT.

INGREDIENTS:
QUANTITY:
FISH FILLET 1 LB
TOMATILLO VERDE, FINELY
CHOPPED ½ LB
WHITE ONION, FINELY CHOPPED 4 OZ.
CHOPPED MINT LEAVES 2
SERRANO CHILI PEPPER, FINELY CHOPPED AND NO SEEDS, 4
LEMON JUICE 4 OZ.
OLIVE OIL 1 OZ.
SALT TO TASTE

PREPARATION:
1. SLICE THE FISH FILLET IN SMALL SQUARES AND ALLOW TO MARINATE FOR A MINIMUM OF 2 HOURS.

2. DRAIN THE EXCESS LEMON JUICE AND COMBINE WITH THE REMAINING INGREDIENTS

3. SERVE IMMEDIATELY WITH CORN TOSTADAS

INGREDIENTS:
QUANTITY:
AVOCADO 2
WHITE ONION , FINELY CHOPPED 8 OZ.
JALAPEÑO CHILI PEPPER OR
SERRANO CHILI PEPPER, FINELY
CHOPPED, NO SEEDS
2 TENDER RADISH, FINELY CHOPPED 4 OZ.
CILANTRO , FINELY CHOPPED 2 TABLESPOONS
OLIVE OIL 1 OZ
LEMON JUICE 2 OZ.
SALT TO TASTE

PREPARATION:
1. CRUSH THE AVOCADOS IN A MOLCAJETE (THE MEXICAN VERSION OF A STONE GRINDER/CONTAINER)

2. ADD THE ONION, CILANTRO, CHILE AND RADISHES. SEASON WITH OLIVE OIL, LEMON JUICE AND SALT

INGREDIENTS:
QUANTITY:
TOMATOES 2 LBS
MUSHROOMS 3 LBS
OLIVE OIL 2 OZ.
WHITE ONION – FINELY MINCED 6 OZ.
CHICKEN BROTH 3 QTS.
EPAZOTE (MEXICAN HERB) 1 STEM
SALT TO TASTE
FRESH JALAPEÑO CHILE 1

PREPARATION:
1. CUT THE TOMATOES IN HALF, REMOVE SEEDS AND CUT INTO SMALL CUBES

2. CLEAN MUSHROOMS WELL, AND CUT INTO FOURS

3. HEAT THE OIL, SAUTEEE THE ONION, THE TOMATOES, ADD THE CHICKEN BROTH AND JALAPEÑO. ALLOW TO COOK FOR 10 MINUTES.

4. ADD THE MUSHROOMS AND EPAZOTE

5. LET BOIL FOR APPROXIMATELY 15 MINUTES AND SEASON WITH A LITTLE BIT OF SALT. REMOVE THE EPAZOTE BEFORE SERVING.

INGREDIENTS:
QUANTITY:
CACTUS, COOKED AND CHOPPED 2 LBS
CHICKEN BROTH 2 QTS
CORN OIL 1 OZ
GARLIC 1 CLOVE
WHITE ONION 2 OZ.
ALL SPICE PEPPER 4
SALT TO TASTE
CILANTRO 10 STEMS
MILK 20 OZ.
MEXICAN CREAM 2 OZ.

PREPARATION:
1. HEAT OIL AND SAUTEE ONION, GARLIC AND CACTUS FOR 5 MINUTES

2. BLEND THE MIXTURE WITH CHICKEN BROTH, PEPPER, CILANTRO, MILK AND CREAM

3. COOK FOR 10 MINUTES AND SEASON WITH SALT TO TASTE

MIX TOGETHER WELL IN A LARGE BOWL:

1 TEASPOON Meringue Powder for every cup of granulated sugar used.
Step 1: Mix dry ingredients well.
Step 2: Sprinkle sugar mixture with 1 teaspoon water per cup of sugar used. If colored skull are desired add paste food coloring to WATER.
Step 3: Add one teaspoon of Meringue powder to a cup of sugar and 1 teaspoon of water.

Mix well with with hands until every bit of sugar is moistened. If your fingerprints remain when you squeeze the sugar in your hand, the sugar is ready to mold. It should feel like “beach sand.”Meringue Powder is a MUST and can not be omitted. Meringue powder, paste colors and colored tin foils may be purchased from www.MexicanSugarSkull.com courtesy of our friend Angela Villaba.

To mold: Cut the card of skulls apart with scissors, making sure to leave at least a 1” margin around the skulls. Pack sugar mixture FIRMLY into mold and use a straight edge to scrape the back of the mold perfectly flat. Pack down some more. Place a stiff cardboard square (approx. 5” x 4”) over mold and invert immediately. Lift mold off carefully. If all the sugar mixture does not fall out of mold easily, it is too wet. Re-mix a bit more of dry sugar. Tip: Hand wash and dry mold after every 5 skulls to avoid sticking. Also throw away molded sugar “mistakes” back into bowl, stir ant try again. If too dry, spritz with water bottle and re-mix.

To dry: The molded sugar skulls need to air-dry on their cardboard from 8 hours to overnight. When the skull is totally dry and hard, it is ready to decorate. Personalize your skulls with icing, sequins, feathers, beads, even earrings made from soda pop tops. Colored foils, which you paste down with icing, are great for making crowns, crosses, hearts, shiny eyes or even pipes. Labels wrappers, trinkets and shells can personalize a skull in memory of your dear, departed loved one.