CASITA MEXICANA

USC: cooking class with Jaime and Ramiro

admin — Tue, 23 Aug 2011 15:02:54 +0000

Bicentenario Mexico: Pozoles Tricolor

admin — Thu, 16 Sep 2010 14:49:50 +0000

Mole Verde / Green Mole

admin — Tue, 10 Aug 2010 04:15:41 +0000

(Chicken/pork) Exquisita combinación de pepitas de calabaza tostaditas, tomatillos verdes, cilantro, chile poblano y epazote, con un guarnición de arroz blanco.

Exquisite combination of toasted pumpkin seeds, tomatillos, cilantro, poblano pepper and epazote (Mexican aromatic herb), garnished with white rice.

Cooking Camps in Supermarkets: ConAgra

admin — Sat, 29 May 2010 01:45:46 +0000

La Casita Mexicana: ConAgra Nuestra Cocina/Cooking Camps from Brian Cuellar on Vimeo.

Rompope Casero

admin — Wed, 05 May 2010 05:09:31 +0000

ROMPOPE CASERO

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

Jaime and Ramiro Demo Compilation

admin — Wed, 21 Apr 2010 03:13:36 +0000

Lentil Soup w/ Spinach

admin — Wed, 14 Apr 2010 17:13:23 +0000

LENTIL SOUP WITH SPINACH

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.

Sabores De Mexico (spanish)

admin — Thu, 11 Mar 2010 04:10:25 +0000

Healthy For Life Cooking

admin — Wed, 24 Feb 2010 05:25:02 +0000

Fish Ceviche

admin — Thu, 18 Feb 2010 04:53:41 +0000

SERVINGS: 4 PORTIONS

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