jueves, 9 de abril de 2009

Platillos Tipicos De Cada Estado

BIENVENIDOS A MI BLOG AQUI ENCONTRAREMOS ALGUNOS PLATILLOS Y SUS RESPECTIVAS RECETAS DE ALGUNOS ESTADOS ESPERO Y SEA DE SU AGRADO


ZACATECAS

Birri THE STYLE
Ingredients:

1 ram young and tender
2 kg of corn dough
250 grs. of chili broad
120 grs. bell pepper
30 grs. of chili mora
5 cloves garlic
15 whole peppers
5 cloves
2 sprigs thyme
1 slice of cinnamon
1 / 2 teaspoon cumin
oregano
vinegar
salt

FOR THE GRAVY

1 kg. tomato
60 grs. bell pepper
4 onions
1 teaspoon oregano
salt
Procedure:

To make the Birri, from the ram in pieces, which are placed on a baking tray.

Roast the chilis, soak in hot water and molerlos with all the spices and garlic. Add the vinegar required to form a sauce, and cover well with this meat.

Let stand for 24 hours. After this, cover the tray with a paper and then with the mass of corn, taking care that it is completely covered to keep the steam.

Put in the oven pre-heated to 250 degrees C., until the lamb stew well. Once cooked, uncover the tray and all the juice that was formed, add the sauce, so does the Birria.

LA GRAVY BE WELL PREPARED:

Put the cooked tomato and chilI; molerlos and add salt, oregano powder and chopped onions. Serve hot.



CAMPECHE

Crab CHILPACHOLE IN

Ingredients:

6 crabs
25 grs. butter
1 liters of fish stock
3 chilis widths
1 onion
2 cloves garlic boys
1 sprig of epazote
salt
Procedure:

Remove the shells from above and also the crab claws.

Once clean and well washed, cut into pieces, but without removing the meat from the shells.

Put the crab to cook, without removing the shell, in a soup, to be made with roasted and ground chiles, onion and garlic, fried in butter, adding the broth, and when he breaks the boil, add the epazote.

Let cook on medium heat until the crabs are cooked well. Season with salt and serve hot.


DISTRITO FEDERAL



TLACOYOS

Ingredients:

1 kg. mass of corn
½ cup butter
Water needed
Procedure:

Knead the dough with the butter, adding the necessary water, forming tlacoyos, filling to taste and place on a griddle to cook.

SUGGESTIONS FOR THE FILLING:

# Beans mashed with cheese.
# Cooked beans or peas, cooked and mashed with mint and tomatoes.
# Potato cooked, chopped and cooked with sausage.



SAN LUIS POTOSI

Enchiladas duck

Ingredients:
24 tortillas
Duck 1 medium
175 grs. butter
5 chilis widths
1 lettuce
2 onions
2 cloves garlic
4 stalks onion
2 Xoconostle
3 lemons
1 bunch radishes
2 tablespoons bread crumbs
2 tablespoons of ash
2 tunas
1 / 4 teaspoon powdered oregano
salt.

Procedure:
Clear, Flame and thoroughly wash the duck. Then cut into pieces and cook in salted water, ash, onion stalks and tunas.

(These ingredients are used to give a special flavor).

Already cooked, deshebrar duck and fry in butter for the filling.

Prepare the frying pan with ground chilis stemmed. These, once fried, molerlos with garlic, and add the oregano.

This sauce, soak the tortillas one by one. Then, filled with duck and fried rolls.

To serve, decorated with leaves of lettuce and radishes in the form of cut flowers.


JALISCO


Ingredients:

375 grs. Corn cacahuazintle
3 / 4 teaspoon lime
1 / 2 chicken
250 grs. pig head
250 grs. pork loin
1.1 / 2 pig's feet
3 chilis widths
1 clove garlic
salt
For the garnish

1 / 4 piece of cheese
1 / 2 lettuce
1 / 2 long radish
chopped onion
crumbled dried oregano
patidos lemons into quarters
tortilla chips
Procedure:

The day before, put enough water to boil, add lime, previously dissolved in little water. Add in the corn.

When the corn is yellow, and make it show the cascarita, remove from heat and place in a well to wash canastita.

Then drain, peel and remove the heads.

Also, roasted, stemmed and remove seeds from chilies, which are put to soak in hot water with salt the night before.

The next day, cook the corn, pulling the first water. When the corn starts to burst, and the meat is in the middle of cooking, add salt and ground chili with garlic, letting it boil until all the meat is very soft.

Serve in a deep platter and, separately, platoncitos, place finely chopped lettuce, crumbled cheese, chopped onion, tortilla, radish, cut into pieces small, oregano and lemons, so that each table will serve your taste.

MICHOACAN



MICHOACAN



THE MOLE turkey

Ingredients:

1 medium turkey
200 grs. of mulato chili
200 grs. of chili broad
100 grs. dechile pasilla
100 grs. Almond
100 grs. raisins
10 peppercorns, guys
2 green tomatoes
6 cloves
1 onion
5 cloves garlic
4 strips of cinnamon
100 grs. sesame
100 grs. seed chilies
1 / 2 roll tortilla and 1 day prior
2 tablets of chocolate
200 grs. butter
3 tablespoons sugar
salt
Procedure:

Clean and wash the turkey. Remove the legs and head. Logs and put in enough water to cook with the onion, garlic and salt. When well cooked remove from heat and prepare the mole.

Fry in lard stemmed chilis and other ingredients except the sesame, sugar and chocolate. And fried, molerlos perfectly.

Put enough to fry in hot lard, and add the chocolate, when it has melted and is well rehash the mole, add the broth needed a sauce until desired consistency.

Then add the turkey pieces, season with salt and add the spoonful of sugar.

Continue cooking over low heat, stirring continuously to prevent sticking. Serve garnished with toasted sesame.


TABASCO



Bean TABASCO

Ingredients:

1 / 2 kg of black beans
1 / 2 kg of pig flesh
1 small chili
1 / 2 onion
1 sprig cilantro
some radishes
2 lemons
salt
Procedure:

Soak beans for 9 hrs. In cold water.

Put them on fire, and when they start to cook, add the pork pieces, chopped onion, the whole chili and salt.

When everything is well cooked, put on the plate of each diner, a slice of lemon, a few coriander leaves and finely chopped radish. Serve hot.


QUERETARO



AVOCADO SOUP

Ingredients:

4 large avocados
1 poblano chili, and prepared
1 / 4 cup white wine
2 boys red pepper, canned
2 quarts chicken broth
1 teaspoon lemon juice
1 tablespoon chopped onion
salt and pepper

Procedure:

Peel and remove the bones avocados; grinding the pulp into a blender along with the chili, lemon juice, onion, wine, salt and pepper.

Heat the chicken broth and served with mashed avocado and a little chopped red pepper.


GUERRERO


CEVICHE Acapulco

Ingredients:

1 / 2 kg fish fillets sierra
lemon juice in an amount necessary to cover
2 large tomatoes
1 medium onion, finely chopped
3 tablespoons chopped cilantro
3 tablespoons olive oil
2 avocados
dried oregano, crumbled
chopped chili
4 large olives
salt
Procedure:

Sliced fish fish fillets, and coat with lemon juice.

So stop for several hours, until fish is cooked.

Then, drain the pieces, and rinse with cold filtered water and squeeze well. Then mix with the tomatoes (peeled, seeded and chopped), the coriander, chopped chili, onion, oil, salt and a little lemon.

There is everything in a platter that is placed in the refrigerator, prior to the table, add avocados, peeled and games in boxes, and oregano.

Serve in glass cups, garnished with olives 1.

ESTADO DE MEXICO


State Of Mexico
Ingredients
:

300 grs. flour, 3 tablespoons more for kneading
2 tablespoons butter
2 eggs
1 teaspoon salt
About ¼ cup milk
¼ liter of oil
kneading table, oval tartlet mold, or sieve strainers.
Procedure:

Looming flour and salt, a source at the center and put eggs and butter, add milk or adding until a soft dough.

The paste is smeared on the outside with a little oil and left in a container covered with a canvas all night.

The next day, extending the mass of a little over ¼ cm. thick and cut with molds.

In the center is marked with a small artificial X.

Heat the oil and fry until well browned on all sides.

Open in half and stuffed eg refried beans, potato salad, fried chorizo, chipotle and a slice of lettuce, chopped or mole. They can cover over them sprinkle grated cheese.

NOTE: You can do very little for holiday snacks.

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