INSTITUTO TECNOLOGICO

SUPERIOR DE HOPELCHEN

Jemima Noemi Madrid

Tzec
Mara Aurora Canul Kituc
Mara Magdalena Canul
Kituc
Jess Joel Lugo Zapata

MASS PUEBLA

Ingredients:
8 pasilla chilies (dried)
8 ancho chiles (dry)
6 chiles de arbol (dry)
1 chipotle (dried)
8 cups water
1/4 cup sesame seeds
1 1/2 teaspoon anise
2 tablespoons Mexican oregano
1 1/2 tsp cumin seeds
1 1/2 tsp peppercorns
Cinnamon Twig 2 inches
4 bay leaves
4 roma tomatoes
3 serrano peppers, stems removed
8 cloves garlic, with skin
1 red onion, chopped
1/4 cup canola oil
2 corn tortillas
1/3 cup raisins
5-pound chicken (leg, thigh, wings)
2 teaspoons salt
1 teaspoon pepper
1 teaspoon garlic powder
1/3 cup unsalted roasted peanuts
1/3 cup blanched almonds
1/4 cup toasted seeds
8 cups chicken broth
3.15 oz Mexican chocolate discs

CUE OF CARNITA

Ingredients:
2 1/2 lbs of country style pork ribs boneless,
cut into 2-inch pieces
2 1/2 teaspoons salt
1 teaspoon garlic powder
1 1/2 teaspoons pepper
1 cup water
4 tomatillos diced
4 roma tomatoes, diced
1 small white onion, diced
1 clove garlic, minced
2 serrano chilies, chopped
1/3 cup chopped cilantro
1 tablespoon olive oil
1 teaspoon ground oregano
Juice of 1 lime
Juice of 1 large orange
Juice of 1 lemon
1/4 cup lard or vegetable fat
A cinnamon stick 1 inch
2 avocados mashed or diced
12 corn tortillas for tacos or 24 double pancake

Mexican Red Enchiladas

Ingredients:
Corn Tortillas

 Kg pig solid meat or chicken breast

Onion
Lettuce
8 Chilies guajillos
2 Chilies serranos
1 Tomato
1 Garlic clove Cup milk
Cream bottle
Radishes
Grated cheese
Oil
Salt
Preparation:

1. In a hot pan, roast the chiles serranos, tomato and garlic.

2. Cook the chicken or pork with onion and salt. When cooked, shred.
3. Roasted guajillo chiles and remjalas in milk. Then place them in a blender along with the milk and salt.
And book.
4. Since the tomatoes, chiles and garlic are roasted, licalos with a little salt. Remember to remove the
husk tomato.
5. In a hot pan with a little oil, fry the shredded meat and add the crushed tomatoes. Let cook until the
meat drying out abit.
6. In a skillet, heat oil and it happens tortillas one by one. When finished, wet each tortilla in the chili
powder
with
milk,
tortillas
stuffed
with
meat
and
roll
up.
7. Go placing red enchiladas in the dish in which you serve, and dip with cream cheese, wash lettuce and
radishes, washed and cut into pieces of lettuce and radish slice it, finally serving to taste.

Stuffed zucchini

Ingredients

10 tender medium zucchini

150 Grs. of cheese

2 Eggs
flour
oil
salt

Preparation method
Zucchini is put to cook without
too soft.
Are split along one side uncut to
end, and they removed the
with cheese and enharinan
The eggs are beaten until stiff,
stuffed zucchini in egg and put
Serve with sauce and white rice

leaving a little
the
other
seeds, filled
and
then
to fry spend.
soup.

POZOLE

1 Kilo Corn
1 head garlic
1 onion
3 Chiles Chilacate sewn

1 1 / 2 kilo of pork (backbone, leg, head)

Lettuce 1 minced
1 bunch radishes
1 chopped onion
1 tablespoon Cal
Sal

Preparation
The corn gets to soak for 2 hours, then put into a pot of pewter or earthenware and is added 1 tablespoon
Cal and gets to cook until the corn loose Pelleg of the easy way, then let cool and is carved corn to
release the entire skin.
Corn and without skin is put into a pot with water and adds the head of garlic and 1 onion and whole
leaves until bursting corn and in the form of pink.
The meat is put to cook separately and as this cooked and corn Trapping is added beef broth to the pot of
corn to be espezo
The chilies are liquefied and is added to the pot of Pozole to be red, then sasona with salt.
The dish is served with corn, meat and is adorned with chopped lettuce, radishes and chopped onion.

Cold tuna cannelloni

Servings: 4
Preparation time: 45 minutes

Ingredients:
- 2 packages of pasta
- 3 cans of tuna
- 1 can of stuffed olives
- 1 can of red peppers
- 3 hard boiled eggs
- 1 / 2 can of tomato sauce
- 1 cup mayonnaise
- 2 tablespoons milk

Preparation:
Prepare the cannelloni (by brand) make a paste with the ingredients,
leaving some olives, 1 egg Yunos pepper strips for garnish.
Complete and place in a bowl. Lowering the mayonnaise with the milk, beating well and pour over.
Decorate and put in refrigerator until serving time.

Mexican salad with tortilla croutons

Ingredients

3 flour tortillas, cut into crouton-sized pieces

1 tbsp olive oil

1 tsp Cajun or Mexican seasoning mix

1 iceberg lettuce, shredded

400g can black beans, rinsed and drained

200g pack cherry tomatoes, halved

2 avocados, stoned, peeled and sliced

juice 1 lime

bunch coriander, leaves only

Method
1.

Heat oven to 200C/180C fan/gas 6. Place the

tortilla pieces on a baking tray, toss with the oil and the seasoning mix, then cook for 10-12 mins until
crisp. In a large bowl, toss the iceberg, beans and tomatoes. Toss the avocado in the lime juice and add to
the bowl.

2.

Drizzle over your chosen dressing and toss to coat all the ingredients. Top with the croutons and
coriander, then serve.

Mexican Rice

INGREDIENTS

12ounces tomatoes, very ripe and cored

1medium white onion

3medium jalapenos

2cups long grain white rice

4minced garlic cloves

2cups chicken broth

1tablespoon tomato paste (may omit if using canned tomatoes)

1 1 2teaspoons salt

1lime

3cup canola oil

2cup fresh cilantro, minced

Preparation
Adjust rack to middle position and preheat oven to 350
1. Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer
mixture to measuring cup and reserve exactly 2 cups. Discard excess.

2. Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining
jalapeno. Set aside.
3. Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1
1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the
rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
4. Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight
fitting lid over low-medium heat about 2 minutes. (The recipe is very specific about this but I used a
10 inch dutch oven and it worked out fine.) Drop a few rice grains in and if they sizzle then it is
ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Be
careful that the oil doesn't get too hot too fast or the oil will splatter.
5. Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until
fragrant, about 1 1/2 minutes.
6. Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a
boil.
7. Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35
minutes.Stir well after 15 minutes.
8. Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.

Roasted chicken with Rosemary and citrus

Ingredients

1/4 cup unsalted butter.

2 cloves garlic, crushed.
2 tablespoons rosemary, chopped.
1 whole chicken guy, clean with skin.
1 lemon, sliced. 1 lemon, seeded, sliced.
1 orange, seeded, sliced, cut into halves.
1 lemon. 8 sprigs fresh thyme.
1 pinch of salt. freshly ground black pepper, to taste

Preparation
Preheat oven to 180 degrees, mix in a bowl the butter, garlic and rosemary, and integrates well resolved.
separate the skin from chicken meat without altering its shape and using your hands, spread around the
chicken under the skin. similarly, fills the space between the meat and skin with citrus slices. place the
chicken on a baking tray, bath with lemon juice and add up thyme, salt and pepper. ornea chicken for one
hour at 170 degrees C until q rostize. out of the furnace and serves accompanied with a salad

White rice with cranberries and almonds.

Ingredients:

1 tablespoon unsalted butter.

1 clove garlic, finely chopped.
1 teaspoon ginger.
2 cups white rice cooked is water.
1 tablespoon orange peel threaded.
1/2 cup dried arrandanos.
1/2 cup chopped toasted almonds and slightly.
1 pinch of salt and ground black pepper.
2 tablespoons leaves of mint washed and desinfectadas .

Preparation.

melt the butter in a skillet; sofrie garlic and ginger until they turn transparent tone. integrates rice,
orange peel, cranberries and almonds. moving for a few minutes cosine occasionally surround way,
until heated. rectifies taste with salt and pepper, remove from heat, sprinkle fresh mint leaves and
serve immediately.