Pumpkin seeded seeds3chilies ½ kg green tomatoes peeled 2 leaves of lettuce3 leaves of radish ¼ onion ½ cup chicken broth2 spoonful of oil1 teaspoonful of salt.
Roast the seeds until they start jumping Grind them to obtain even dough Keep itAdd the chilies to a pot of boiling water and cook for 5 minutes Add the tomatoes and keep on cooking for 3 minutesRinse them Make a puree with the tomatoes, the broth, chilies, lettuce radish, onions.Keep itHeat the oil and add the dough of seeds and sauté for 3 minutes. Put salt and turn down the fire stir-fry for 7 minutes. Check salt Add this sauce to the pozole at the same time you add the chicken and meat.
Puchero de Tres Carnes
Antojitos (little caprice) from Campeche
½ hen in pieces1kg of bacon1 kg of cooked beef ½ kg of bone with marrow1 cup of chickpea soaked in water1 stick of cinnamon8 black peppers1 teaspoonful of saffron A head of garlic roast in the comal *Onion roast in the comal2 leaves of mint4 sticks of coriander2 chayote cut in four splits2 big sweet potatoes2 plantains 2 big tender pumpkins2 big carrots1 turnip2 white cabbages or cabbages cut in big pieces2 corncobs cut in big pieces100 g of noodleFor the hash:8 radishes finely cut1 purple onion finely cut and a handful of coriander finely cutThe juice of two sour orangesAs a garniture chopped avocados, hash, white rice and chili sauce (see recipe on bread)Make 8 servings
Cook the meat with the chickpea cinnamon pepper, saffron, the garlic head, onion mint, coriander, salt to tasteAdd the vegetables to half of the broth and let them cook until they become tenderAs the vegetable cook, remove them from the broth to prevent them from smashingTen minutes before the pot is ready add the noodles Let them boil until they are cookedHash:Mix all the ingredients
Pulpos a la Veracruzana(Octopus on the Verucazana )
Food from Veracruz
4 kg of octopusSalt to tasteThe juice of four lemons2 onions cut in halvesA bunch of oregano 4 laurel leaves1 bar of butter1 big onion finely chopped1 ½ kg of tomato peeled, seeded and chopped100g of dried grapes100 g of almonds peeled and sharpened100 g of bone olives chopped or whole2 spoonful of powdered chicken broth3 dressed chili chiplotes chopped Salt and pepper to taste 1 ½ cup of dry wine to solve the tint Make 8 servings.
Remove the top or stone from the octopus and separate the tint bag (you can ask the fisherman to do it) Wipe them thoroughly Cook them in salt and lemon, onions and the spice herbs until they are tender (about 40 minutes in the pressure cooker)Let them cool. Skin them and cut them in small piecesIn another pot melt the butter and sauté the onion until the are golden Add the tomato and let it cook thoroughly Add the dried grapes, the almonds, the olives, consommé and the octopus and then the tint dissolved in dry wineLet it boil for some minutes and serve.In a dish make a circle with the rice (like a donut) adorned with plantains put the octopus in the center.Serve the rest of the octopus in small separate dishes.
