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

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