1 kg pork loin
100 grams of peeled almonds
6 slices of chopped ham
4 strips of chopped bacon
2 tablespoons oil
2 teaspoons chicken consomme powder
100 grams of raisins
2 tablespoons cornstarch
1/4 cup water
Perforate the loin several times and put it with the almonds, ham and bacon.
Heat the oil in a pressure cooker. Bear the loin on all sides, cover with water and add granulated consomé and raisins. Cover the pot and cook under pressure for 25 minutes.
Remove the loin from the pressure cooker and allow it to sit for 15 minutes.
Meanwhile, dissolve the corn starch in the water, and pour it into the pot with the loin broth; Mix well. Cook over medium heat, stirring constantly, until the broth has thickened.
Slice the loin and return to the pot with the thick sauce. Cook for a few minutes until it has warmed up again.
Olive oil to taste
2 cloves garlic
1 piece of white potato
250 grams dry shrimp
1 bunch of romeritos
250 grams of black mole paste
2 cups chicken broth
1/4 piece white onion
Clean and head off the shrimp. Clean and wash the romeritos, boil them with onion, garlic and salt approximately 20 minutes until they are well cooked and soft. Drain and reserve.
Peel and chop the potatoes into small cubes. Cook the potatoes in a deep pot with water for 20 minutes. Let cool and drain. Sauté the mole into a deep pot with olive oil and add the two cups of chicken broth.
Add the potatoes and season with salt. Add the romeritos and shrimp.
Mix everything very well until it boils and simmer for five minutes. Move steadily until all ingredients are well incorporated.
Serve in a bowl and accompany with white rice or tostadas.
1 kg chopped fish
1/2 cup Italian dressing
1/4 cup lemon juice
1 cup of flour
1 teaspoon black pepper
1 teaspoon chili powder
2 cups corn oil
Salt and pepper
Mix the dressing, salt, pepper and lemon juice in a bowl. Add the chopped fish and cover well, refrigerate capped for 1 hour to marinate. Remove, drain and get rid of the marinade.
Mix the flour, pepper and chili powder in another bowl, gradually add the fish pieces, covering them all over and place in a large dish.
Heat the oil in a large cooking pan, add the fish pieces in batches, cook for 12 to 15 minutes until they are well browned and cooked through. Transfer the cooked fish in a baking pan, cover with foil and heat in the oven for 10 min before serving.
Serve on tostadas.
1 kg of shrimp
2 cups seedless lemon juice
3 tablespoons cilantro
2 cucumbers, peeled
Salt and pepper
1 medium onion, thinly sliced
1 tablespoon seasoning juice
Serrano chiles, as you like.
Peel the raw shrimp and cut halved shrimp, remove the vein. Place in a glass or steel container, add half of the lemon juice to cover the shrimp, let it rest for half an hour and stir the shrimps once in a while.
After this time drain and rinse shrimps, add the other half lemon juice; Season with half chopped cilantro, 1 1/2 sliced cucumber, salt, pepper, onion, seasoning juice.
Aside, liquefy the other half of cilantro with half cucumber, chili and a little salt; pour this sauce over the shrimps, stir well and serve on tostadas. Serve quickly to prevent them from soaking.
2 pcs. Chicken breast
1 Chile poblano
1/2 cup cream
1 cup refried beans
1 1/2 cup of lettuce
3 Sprigs cilantro
1/3 Cotija Cheese
Salt to taste
Pepper to taste
Cook the chicken breasts in boiling water with a little salt. Roast the poblano chile on the stove burner or in the oven; Roast until the skin is dark, place in an airtight bag and let stand for a few minutes. Remove from the bag after time and clean the chili by removing all the skin that has been burned, remove the seeds and strip.
Chop the onion finely and chop the poblano chile in julienne. Then slice the lettuce and finely chop the coriander, in addition to thin sliced tomatoes.
Remove the chicken from the cooking once it is ready and then crumble the chicken. Sauté the onion in a little oil until it rises. Add the shredded chicken and sauté for a few minutes, add the poblano chile and mix to incorporate all the ingredients.
Add the cream and integrate into the preparation. Spice with salt and pepper.
Take a tostada and place a layer of refried beans, then place on the beans the chicken with the poblano chile and distribute, top with a little lettuce, chopped cilantro and slices of tomato. Finally sprinkle a little bit of the curd cheese on each of the toast.