Acarajé Black-Eyed Pea Fritters
Recipe By: jsftw
Serving Size: 8
Preparation Time: 6:00
2 cups black-eyed peas
1 medium onion
1 teaspoon salt
1/4 teaspoon white pepper

1. Soak peas overnight.
2. Grind in food processor with enough water to make dough of dropping consistency.
3. Add salt, pepper, and finely-diced onion.
4. Drop by spoonfuls into hot fat. Serve immediately with hot sauce.

Farofa
Recipe By: jsftw
Serving Size: 8
2 tablespoons butter
1/2 medium onion sliced thin
1 each egg beaten
1 1/3 cups manioc meal
1 teaspoon salt

Cortido
Recipe By: jsftw
Serving Size: 8
1/4 head cabbage
1 medium carrot
2 tablespoons distilled vinegar
1/2 teaspoon salt
1/2 medium onion

1. Shred cabbage, grate carrot, dice onion.
2. Mix with salt and vinegar.

Jicama Salad/Relish
Recipe By: jsftw
Serving Size: 6
1 medium jicama
1/2 medium red bell pepper diced
1 tablespoon lime juice
2 tablespoons cilantro
1/2 teaspoon salt
1 medium jalapeno to taste

1.Cut jicama into fat matchsticks.
2.Mix w/other ingredients.
3.Balance flavors.
Nopalitos

Recipe By: jsftw
Serving Size: 8
1 pound cactus
1 medium red onion
1 medium tomato
2 tablespoons olive oil
1 teaspoon salt to taste
2 each jalapeno
2 tablespoons red wine vinegar
1/4 bunch cilantro

1. Clean and chop cactus. Grill or wok in dry wok with sliced jalapeno until speckled with brown.
2. Add sliced onion, diced tomato, vinegar, oil, and cilantro.

Pebre

Recipe By: jsftw
Serving Size: 1
1 bunch cilantro
1 bunch parsley
1 tablespoon red wine vinegar
1 tablespoon lime juice
1/2 cup tomato canned
1 teaspoon salt
1 each chiles

Blenderize and adjust seasoning

Pupusas

Recipe By: jsftw
Serving Size: 8
2 cups masa corn flour
1 cup water
1/2 teaspoon salt
1 pound queso fresco
1 medium onion
1/4 bunch scallion
1/4 bunch cilantro

1. Make dough with masa, water and salt.
2. Dice onion, grate cheese, mix with chopped scallions and cilantro.
3. Roll out 4 inch tortillas, place tablespoon of filling in center, cover with another tortilla, seal edges.
4. Cook on medium hot griddle until lightly browned. Serve at once with cortido.
Many other fillings are possible
Caldo Tlalpeño Chickpea-Chicken-Avocado Soup

Recipe By: jsftw
Serving Size: 8
8 cups chicken stock
1 pound chicken breast
1 cup chickpeas cooked
1 teaspoon salt
1 medium avocado
1/4 bunch cilantro
1 medium lime
2 each chipotle pepper mashed

1. Simmer chicken breasts with chickpeas. Do not overcook.
2. Remove, bone, skin and shred breasts.
3. Adjust seasoning of soup.
4. To serve, put shreds of chicken and avocado dice in bowls. Garnish w/ cilantro, lime wedges and chipotle paste

Feijao

Recipe By: jsftw
Serving Size: 8
Preparation Time: 2:00
2 cups black beans
6 cups water
2 pounds meat
1 medium onion
2 tablespoons lard
1 tablespoon garlic
1/2 cup tomato canned
1/4 teaspoon

Traditionally, a variety of different meats are cooked with black beans to produce feijado completa (Completed Beans). Fresh, smoked and corned meats, sausages, jerky, pig's feet, and beef tongue are all common. Some are pre-cooked a couple hours before the beans are started. This is an abbreviated version.
1. Bring beans and meats to simmer and cook one hour, removing scum occasionally. Remove meats as they finish cooking. Slice for serving and keep warm.
2. Wok onion and garlic in lard. Mash in some of the beans and the tomatoes.
3. Adjust consistency.
Serve with orange slices and farofa.



Latin Rice

Recipe By: jsftw
Serving Size: 8
Preparation Time: 0:30
1/4 cup olive oil
1 medium onion diced
3 cups long-grain rice
3 cups chicken stock
2 cups boiling water
2/3 cup tomato canned
1 teaspoon salt

1. Wok onion in oil until soft.
2. Wok rice until transparent.
3. Place in heavy saucepan with tomatoes, stock, boiling water, salt. Bring to a boil, stirring. Reduce heat to minimum, cover, simmer 20 minutes

Oyster Mushroom Tamales

Recipe By: jsftw
Serving Size: 1
Preparation Time: 2:00
2 cups masa corn flour
2 cups warm water or stock
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup lard
1/2 pound oyster mushrooms
1 cup chickpeas cooked
1 medium onion
1 medium carrot
1/2 medium red bell pepper
1 teaspoon paprika
1 tablespoon garlic
1/2 cup olive oil
1/4 teaspoon black pepper
1 teaspoon salt
1/4 teaspoon distilled vinegar

1. Mix masa, water, baking powder into soft dough.
2. Beat lard until fluffy. Or use oil. Mix into dough. Reserve.
3. Brown mushrooms and onion in olive oil with chickpeas, carrots, and red bell peppers.
4. Add paprika, black pepper, salt and vinegar to taste.
5. Place filling on masa on soaked corn husk or banana leaf. Tie or wrap in foil. Steam an hour or so.


Molé Problano

Recipe By: jsftw
Serving Size: 8
Preparation Time: 0:40
4 pounds turkey breast chicken or pork
4 each pasilla chilies
4 each mulato chilies
4 each ancho chilies
3 cups chicken stock
3/4 cup almonds
1 medium onion chopped
1 cup tomato canned
1/2 cup raisins
4 tablespoons sesame seeds
1 each tortilla
1 teaspoon garlic
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon coriander
1/2 teaspoon anise seed
1 teaspoon salt
1/4 teaspoon black pepper
4 tablespoons lard
1 ounce unsweetened chocolate

1. Soak seeded, stemmed chilis in half the stock.
2. Blenderize chilis and soaking liquid with almonds, onion, tomato, raisins, half the sesame seeds, garlic, cinnamon, cloves, coriander, anise, salt and pepper.
3. Fry molé in a couple tablespoons of fat and simmer five minutes, stirring constantly. Add chocolate and stock, stirring until melted. Adjust seasoning.
4. Simmer serving pieces of skinned turkey in sauce very very gently about 10 minutes.
5. Garnish w/ toasted sesame seeds
Salsa Cruda

Recipe By: jsftw
Serving Size: 1
3 large tomatoes coarsely chopped
1 small onion finely diced
1 teaspoon garlic (optional)
2 each limes juiced
1 jalapeno minced
1 teaspoon salt
1 bunch cilantro minced

In a medium bowl, stir together tomatoes, onion, garlic, lime juice, chile, salt, and cilantro.

Snapper Yucateo

Recipe By: jsftw
Serving Size: 6
2 pounds snapper fillet
2 tablespoons olive oil
1 medium onion
4 tablespoons recado rojo (Recipe follows)
2 tablespoons frozen orange juice concentrate
1 teaspoon salt
1 cup chicken stock
1/2 cup green olive pitted and sliced
1 cup tomato diced

1. Briefly sauté onion in olive oil. Add recado rojo, orange juice, chicken stock and salt. Place fish in one layer. Scatter olives on top. Cover and cook until fish is almost done, scatter tomatoes on top. Sauté briefly.

Recado Rojo

Recipe By: jsftw
Serving Size: 20
8 tablespoons annatto seeds
2 tablespoons oregano
20 each peppercorns
1 teaspoon salt
1 each cinnamon stick
6 each cloves
4 each allspice berries
1 teaspoon cumin
2 tablespoons garlic
4 tablespoons distilled vinegar
Grind it all together.