Molotes de plátano y frijol(Plantain and beans molotes)
Typical food in Vera CruzSpecial as a sauce
4 ripe plantains11/2 fried black beansFlour to breadCorn oil to fryFor the fried beans125g of pork fat¼ onion finely chopped1 ½ cup of cooked black beans½ cup black beans broth Salt to tasteMake 8 servings.
Boil the whole plantains (including the peels) until they are tenderRinse and open themRemove the flesh and pound them with the forkMake some tortillas with them (like pancakes) Put the fried beans in the inside of the tortillas and roll them like croquettes Bread them removing the excess of flourBoil them in hot oilRinse them on a soaking paper to remove the excess of oil.Fried beans:Heat the fat and when it’s completely hot add the onion and stir-fry add the beans and the broth and pound until they are smashed. Season them with saltLet them cook until you see the bottom of the pan.Serve them in a pan wrapped in plantain leaves Ideal dish to accompany roast pork.
Pámpano Empapelado(Wrapped salpa)
Typical from Vera Cruz
.A salpa of about 500g clean and dry5 garlic cloves6 black peppersSalt to taste120g of butter1-middling onion sliced2 sliced jalap chili4 leaves of holly weedA cup of fish broth (see recipe on sea bass)Salt to taste Tin foil
Grind the garlic with the pepper and salt and dress the fish with this mixturePut two sheets of tin-foil in cross on a plate Put some of the holly leaves, the onion slices and the chili slices and half the butter on the tin-foil Place the fish on it and cover it with the rest of the onion, chili and the holy weed wrap it carefully sealing the edges of the tin foilGrill it during 20 minutes approximatelyIf desired can be broil in an oven pre-heated at a temperature of 180o. In this case it should be put on a baking pan. Serve it wrapped in the tin foil.Garnish it with lemon quarters.
Panqué de Naranja(Orange tart)
Typical from Vera Cruz
4 eggs125g of sugar1spoonful of grated orange peels125 g of sifted flour125 g of melted butter to spread on the mouldFlour to breadGlass sugar to decorateMake 8 servings
Put the eggs in a pot Put the pot in another pot with hot waterBeat the eggs during 5 minutes at high speedAdd the orange peels and the sugar and beat all together for 5 minutes until the mixture gets 3 times its original volumeAdd the flour little by little wrapping carefully Add the butter very slowly and mixing carefullyGrease aThe mould and put flour on the butterPut the mixture in a round or square mould Bake it at 170o C during 25 minutes or until the edges unstuck the mould.Remove the tart from the oven and let it cool for 5 minutesUnfold the tart and let it cool completely Powder it with glass sugarServe it in a china plate
