Typical dish in Vera Cruz where chili is a main ingredient
½ kg of raw pumpkin seeds 3 wide chilies seeded and soak in hot water Five dried chilies seeded and soak into hot water Salt as desired 6 or 8 corn leaves soak into water and squeezed Makes 6 or 8 pieces.
Roast the seeds in a frying pan moving them continuously so as not to burn them.Grind them in a food processor or in the meat mill together with the soak chilies a bit of the soak water and salt until getting soft dough to spread.This dough is wrapped in the corn leaves and can be kept in the refrigerator for about a week. Serve them wrapped in the same leaf with tortilla and avocados to make tacos
Chiles Rellenos Las Delicias(Las Delicias stuffed chilies)
Typical food in Vera Cruz based on chilies.
40 big jalap chilies 2 teaspoonful of salt1 ½ spoonful of sugar. For the mince meat:1 kg of pork meatChopped or ground, cooked with spice herbs and rinsed 1 kg of white onion finely chopped 100 g of pork fat 1kg of red tomatoes finely chopped5 big plantains finely chopped 250 g of dried grapes 1 teaspoonful of crumbled marjoram 4 leaves of laurel chopped Salt, sugar and pepper to taste. To bread:10 eggs separately2 cups of flour Salt to taste½ kg of pork fat to fry.Makes 40 pieces.
Remove the chili veins by opening them on a side taking care not to break them.Boil them in water to cover them salt, sugar until they are tender.Stuff them,Bread them and fry in hot fat Rinse them on a soaking paper to remove the excess of fat.Mince:Sauté the onion in the fat .add the spice herbs, tomato plantain and let them flavor until the tomato is thick and doesn’t taste raw, add the mince meat, salt, pepper and sugar to taste let them cook for some more. Minutes.Serve them as an entry decorated in a plate.
Chipotles Adobados
Typical food in Vera Cruz made with chili.
¼ kg of chili2 spoonful of water1 ½ sugar cubes cut in small pieces 1cup of olive oil 2 middling onions in rather thick slices 6 carrots peeled and sliced rather thick ½ head of garlic peeled ¾ cup of white vinegar 1 spoonful of salt or to taste 1 spoonful of marjoram Makes five cups.
Boil the chilies during 5 minutes with the sugar Put the oil in the fire, add the onion, carrots, and the garlic and sauté them Add the chili with the liquid, vinegar, salt, marjoram and let it boil in slow flame for 15 minutes Bottle them in pots previously boiled and hot Do not cap them until the mixture is completely cold.If you want them to last longer use a vacuum pack method.Serve them in a sauce bowl with countless dishes
