inutes.
Top molletes with Mexican salsa or pico de gallo
Heat oil to medium temperature. Place all ingredients in oil except sugar. Cook on medium temperature for 2 1/2 to 3 1/2 hours.
Take sugar and caramelize in small pan over medium heat almost to burn.
Turn meat mixture heat to high and add caramelized sugar, stir and cook for an additional 15 minutes.
Drain meat thoroughly.
Serve with pico de gallo salsa, fresh homemade tortillas, frijoles and margaritas.
Source: Luis Sanchez, Ernesto's Mexican Food, Sacramento, California.
he side.
To Make Traditional Pizza Dough: In a small
but the cooked frosting is traditional. Just use what you like
cup Simply Potatoes(R) Traditional Mashed Potatoes spread on bottom
GET all ingredients needed for recipe and place in work station
nd in a blender or food processor blend with garlic, onion
ids put it through a food processor, if you like garlic
lso pulse it in a food processor or use an immersion
Pour the warm water into a small shallow bowl, and sprinkle yeast and 2 teaspoons sugar into it.
Allow the yeast and sugar to rest for three minutes then mix thoroughly.
Set bowl in a warm place, for ten minutes or until yeast bubbles up and mixture almost doubles up in volume.
Combine 3 1/2 cups of flour, remaining sugar, nutmeg and salt, and sift into a large mixing bowl.
Stir in lemon zest.
Separate center of mixture to form a hole and pour in yeast mixture and milk.
Add egg yolks and using a wooden spoon slowly combine ...
oast the buns, remove any food-solids inside the skillet with
nd discard.
In the food processor, drop in the garlic
NOTE: If Mexican chocolate is unavailable, you can
ot and reserve for the recipe build.
Season the ground
f sensitive to spicy hot food take out seeds and internal
ervings.
MASA DOUGH: Double recipe above and whip lard, butter
ash or whirl in a food processor/blender; add more salt
ortions. Double or triple the recipe if you are feeding a
In a large pan.
Saute onions in lard or bacon drippings until clear.
Add garlic and spices and cook another two minutes.
Add meat, green chili, rinsed hominy and beans.
The beans are not traditional but we like them.
Cook another two minutes.
Pour stock over all.
Add salt to taste.
Simmer, covered, about 1hour.
Pass cilantro and lime wedges for those who like a pinch of cilantro and a squeeze of lime over their soup.
I serve this with large corn chips and cold melon.
ew drops of red food coloring (optional, though traditional). Cover, steeping until