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07/07/2017

Chicken Tostadas With Fresh Vegetables And Cream (Tostadas de Pollo)

Chicken Tostadas With Fresh Vegetables And Cream (Tostadas de Pollo)

YIELD: 12 tostadas, serving 4 as a light meal

12 Crisp-Fried Tortillas (Tostadas
1 large (1¼-pound), whole chicken breast, cooked, skinned, boned and shredded
About 2 cups (1 recipe) Frijoles Refritos
2 tablespoons cider vinegar
6 tablespoons vegetable oil, preferably part olive oil
¼ teaspoon salt
A big pinch of freshly ground black pepper
2½ to 3 cups sliced lettuce, preferably romaine
1 cup Thick Cream or commercial sour cream thinned with 3 to 4 tablespoons milk or cream
½ cup chopped onion
1 ripe, large avocado, peeled, pitted and diced
2 ripe, medium-small tomatoes, cored and sliced or diced
¾ cup (3 ounces) crumbled Mexican queso fresco or queso añejo, or cheese like feta, farmer’s cheese or mild Parmesan

1. Preliminaries. About 25 minutes before serving, fry the tortillas as directed. Sprinkle the chicken with salt, if desired. Warm the beans over low heat, adding a little water if they’re overly thick. Thoroughly whisk together the vinegar, oil, salt and pepper, then toss the lettuce with this dressing.
2. Assembling the tostadas. Spread a generous 2 tablespoons of warm beans over each crisp tortilla. Top with a little chicken, then add a thick drizzle of cream, some onion and avocado. Top each tostada with dressed lettuce, tomato and a sprinkling of cheese. Serve at once.

Stacked Tortillas With Shark, Black Beans And Tomato Sauce (Pan de Cazón)

Stacked Tortillas With Shark, Black Beans And Tomato Sauce (Pan de Cazón)



YIELD: 6 servings as a snack or light meal with other accompaniments

1 cup (about ½ recipe) Frijoles Refritos made with black beans
About 4 cups (2 recipes) Yucatecan Tomato Sauce
3 fresh chiles habaneros or chiles serranos, roasted
12 corn tortillas, preferably store-bought
3 tablespoons bitter orange juice
6 leaves epazote, finely chopped
12 ounces boneless, skinless shark steak, preferably 1 inch thick
Salt, about ½ teaspoon

Pork-Filled Enchiladas With Orange-Red Mole (Enchiladas de Coloradito)

Pork-Filled Enchiladas With Orange-Red Mole (Enchiladas de Coloradito)

YIELD: 4 to 6 servings, with 2½ to 3 cups of sauce

For the meat:
12 ounces lean, boneless pork shoulder, cut into 1-inch cubes
1 teaspoon salt
½ teaspoon mixed dried herbs (such as marjoram and thyme)
1 thick slice onion, roughly chopped

For the coloradito sauce:
7 medium (about 3½ ounces total) dried chiles anchos, stemmed, seeded and deveined
5 cloves garlic, unpeeled
2 slices firm white bread
1 ripe, large tomato, roasted or boiled, peeled and cored
OR ¾ 15-ounce can tomatoes, drained
1 small onion, roughly chopped
1 generous teaspoon dried oregano
3 cloves (or a big pinch ground)
3 black peppercorns (or a big pinch ground)
½ inch cinnamon stick (or a scant ½ teaspoon ground)
1½ tablespoons lard or vegetable oil
Salt, about ½ teaspoon
Sugar, about 1 tablespoon

For finishing the filling:
1 small (about 3 ounces) boiling potato like a red-skinned one, peeled and cut into ¼-inch dice
3 tablespoons lard or vegetable oil
1 medium onion, diced
½ ripe plantain, peeled and cut into ¼-inch dice (see Ingredients in Cook’s Notes)
1 ripe, medium-large tomato, roasted or boiled, peeled and cored
OR 2/3 15-ounce can tomatoes, drained
Salt, about ½ teaspoon
Freshly ground black pepper, about ¼ teaspoon

For finishing the enchiladas:
12 corn tortillas, preferably store-bought
1 cup (about 4 ounces) crumbled Mexican queso fresco or queso añejo, or cheese like feta, farmer’s or a mild Parmesan
About ¼ cup diced onion

Red-chile Enchiladas With Cheese And Vegetables (Enchiladas a la Plaza)

Red-chile Enchiladas With Cheese And Vegetables (Enchiladas a la Plaza)

YIELD: 4 to 6 servings

For the enchiladas:
12 corn tortillas, preferably store-bought

For the sauce:
4 large cloves of garlic, unpeeled
4 medium (about 1 ounce total) dried chiles guajillos, stemmed, seeded and deveined
6 medium (about 3 ounces total) dried chiles anchos, stemmed, seeded and deveined
¼ teaspoon black peppercorns (or a generous 1/3 teaspoon ground)
¼ teaspoon cumin seeds (or a scant 1/3 teaspoon ground)
2 cups any poultry broth, plus a little more if needed
Salt, about 1 teaspoon
Sugar, a big pinch, if necessary

For the vegetables:
2 medium-small (about 8 ounces total) boiling potatoes like the red-skinned ones, peeled and diced into ½-inch pieces
2 medium-large (about 8 ounces total) carrots, peeled and diced into ½-inch pieces
3 tablespoons cider vinegar
1 teaspoon salt

For the condiments:
½ small head (about 10 ounces) cabbage
3 tablespoons cider vinegar
2 tablespoons vegetable oil
½ teaspoon salt
2 thin slices onion, broken into rings
½ cup (about 2 ounces) crumbled Mexican queso fresco or other fresh cheese like feta or farmer’s cheese

For finishing the dish:
4 to 5 tablespoons vegetable oil, plus a little more if needed

Chicken-Filled Enchiladas With Tangy Tomatillo Sauce (Enchiladas Verdes)

Chicken-Filled Enchiladas With Tangy Tomatillo Sauce (Enchiladas Verdes)

YIELD: 4 to 6 servings

About 2¾ cups (1 recipe) Quick-Cooked Tomatillo Sauce
1 large (1¼-pound), whole chicken breast, cooked, skinned, boned and shredded
¼ cup Thick Cream or commercial sour cream
1 tablespoon finely chopped onion
Salt, about ¼ teaspoon
12 corn tortillas, preferably store-bought
¼ cup vegetable oil, plus a little more if needed
1/3 cup (about 1½ ounces) Mexican queso añejo or other cheese like feta or mild Parmesan
2 slices onion, broken into rings, for garnish
Several radish slices or roses, for garnish

Crispy Wheat-Flour Turnovers With Well-Seasoned Meat (Empanadas de Picadillo)

Crispy Wheat-Flour Turnovers With Well-Seasoned Meat (Empanadas de Picadillo)

YIELD: twelve 6-inch turnovers, serving 4 as a light main course, 6 as a hearty appetizer

For the dough:
¾ pound (about 2¾ cups) all-purpose flour, plus a little extra for rolling the dough
3 tablespoons lard or vegetable shortening
OR 4 tablespoons unsalted butter
¾ teaspoon salt
About ¾ cup very warm tap water
For filling and frying:
1 recipe (about 3 generous cups) Minced-Pork Picadillo or Northern-Style Picadillo, cooled to room temperature
Oil for deep frying, to a depth of 1 inch

Stewed Mushrooms With Onions And Garlic (Hongos Guisados)

Stewed Mushrooms With Onions And Garlic (Hongos Guisados)

YIELD: about 1½ cups

12 ounces fresh mushrooms, washed and chopped into ½-inch pieces
½ medium onion, diced
Fresh hot green chiles to taste (roughly 2 chiles serranos or 1 chile jalapeño), stemmed, seeded and finely minced
2/3 cup any poultry broth or water
½ small lime, juiced
1 tablespoon lard, bacon drippings or fat rendered from chorizo
1 ripe, large tomato, roasted or boiled, cored, peeled and roughly chopped
OR ¾ 15-ounce can tomatoes, drained and roughly chopped
2 cloves garlic, peeled and roughly chopped
1½ tablespoons chopped epazote (optional)
Salt, about ½ teaspoon (depending on the saltiness of the broth)