2lts of whole milk 4 ½ cups of sugarVanillaA stick of cinnamon½ teaspoonful of bicarbonateA cup of chopped nutsMakes 1 ½ kg.
Combine all the ingredients in a5 liter-pot Boil them moving from time to time After 45 minutes start moving constantly until it becomes a firm ball Remove it from the fire and beat it vigorously until it feels sandy to the tastePut the ham in a mould for making pies covered with a wet napkin.Let it chill and serve in an oval dish surrounded by flowers.Note: if you want the ham be dark first burn the sugar with a little water until it takes a brown color and then follow the procedure.
Langostinos Verdes y Rojos(Green-red shrimps)
Typical in Vera Cruz
For the green:1kg of fresh shrimps thoroughly cleaned1 cup of olive oil300 g of jalap chili 1 middling onion 1 head of garlicSalt to taste 6 leaves of holly weed 6 leaves of avocadosFor the red:1 cup of olive oil1 kg of shrimps400g of red tomato roasted1-middling onion roasted 1 head of garlic roasted1 tree chili soaked Two roast chilies2 dries chilies roasted and soakedThree hot pepperSalt to taste 6 leaves of holly weed 6 leaves of avocado Make 4 servings.
The green ones: Heat the oil. Add the shrimps and when the get red, add the sauce and salt to taste. When it begins to boil add the leaves of avocados and let cook for 15 minutes.Sauce:Grind the garlic, garlic, and chili, all raw. For the red:Heat the oil. Fry the shrimps. When they are red add the salt and when they begin to boil add the leaves and let cook between 15 and 20 minutes. Sauce:Blend the tomatoes with the onion, garlic, chili and pepper. Add salt to taste.Rinse the mixture.Serve in an oval or round dish with white bread. It’s advisable to put an empty dish in the middle to put the shells
Mole de Xico
Food from Vera Cruz
.200g of wide chili seeded without veins200 g of mulatto chili seeded and without the veins200g of dried chili seeded and without veins300 grams of pork fat6 middling garlic clovesA big onion chopped2 tough tortillas torn to pieces A roll crumbled½ cup of dried grapes½ cup of bone dried plum 50g of sesame seed50 g of peanuts 50g of nut-pines50g of seedsA chopped plantainA big red tomato roasted, peeled and groundA bar of chocolate cocoaA bit of aniseedCinnamon, marjoram, pepper and sugar to tasteA turkey or 2 middling chicken in pieces boiled in a spicy soup with carrots, spice herbs, leeks etc. Make 20 servings.
Fry the chilies in half the fatPut them in boiling water and boil them until they are tenderFry the garlic and onion in the same fatAdd the tortillas, bread, dried grapes and the dried plum, nuts, nut pine, seeds, plantain, red tomato, peanut, sesame seed and the chocolate and the spice herbsFry thoroughlyAdd to the rinsed chili and fry for a few more secondsBlend them with the chicken soup and filter Heat the rest of the fat in a clay panAdd the sauce and let the mole boil for five minutesSeason it with salt and sugar to taste. (If necessary add more soup Cook it on a mild flame for 20 or 30 minutes add the chicken pieces and serve it in the same pan garnished with rice on the Mexican way and fried beans.
