Salsa Verde Verde
Salsa Verde Verde
Source: Mexican Family Cooking
1 lb tomatillos
2 small green chiles
1/4 cup green onions, chopped
1 cup fresh cilantro
Salt
1 tsp sugar
1 clove garlic, peeled (optional)
Remove dry paper-like skins from tomatillos
Coarsely puree uncooked tomatillos, chiles, green onions, cilantro leaves, & garlic in blender
Season with salt to taste & add 1 tsp sugar
Serve with soft tacos or burritos & as a dip for corn chips
Also wonderful with fried chicken, pan fried pork chops, & pan fried potatoes
Note : This sauce is also great with grilled tortillas filled with slices of Jack cheese, a few strips of green chiles, & a few epazote leaves (about 2 per serving)
Heat griddle or skillet
Put the filling on one corn tortilla, top with a second tortilla, & press down on the “package” with something heavy while grilling on top of the stove
To serve, set the cheese-filled tortillas flat on the plate, smother with this sauce, & eat with a fork
A great substitute for grilled cheese s&wiches!
Banana-Chocolate Flan
Banana-Chocolate Flan
Caramel
Softened butter
1 tbsp water
1/2 cup granulated sugar
Juice of 1/2 lemon
Lightly butter 6 (4 oz) ramekins or custard cups
Stir together water, lemon juice & sugar in a heavy pot over medium-high heat
Using a pastry brush dipped in water, brush sides of the pot just above the sugar every 30 seconds to prevent crystals from forming
Cook the sugar until a rich dark color is achieved
Immediately set the pot into a bowl of ice
Spoon cooled custard into prepared cups
If the caramel becomes too thick or sets up completely, warm it over very low heat until it is pliable again
Pour 2 tsps of caramel into each mold & turn the molds to evenly coat the bottom
Custard
2 cups milk
Peels from 2 ripe bananas
1 small pinch of salt
3 eggs
3 egg yolks
5 Tbsp granulated sugar
5 ozs milk chocolate, chopped, or 3 ozs
Flan De Pina
Flan de Pina
1/4 cup granulated sugar
1 cup unsweetened pineapple juice
1 cup granulated sugar
4 eggs
In the top of a double boiler melt sugar over moderate heat, stirring constantly, until it is a rich caramel color
Dip the bottom of the container in cold water for a second or two, turn the container to coat the sides with the caramel, & set it aside
In a saucepan cook together unsweetened pineapple juice & sugar until the liquid is reduced by half & is quite thick
Cool the syrup
Beat eggs until they are thick & lemon colored & gradually pour in the syrup, beating constantly
Pour the mixture into the caramelized container & cook it over barely simmering water for about 2 hrs, or until it is set
Let the custard cool & refrigerate it overnight
Before serving, run a knife between the custard & the container, place a serving dish over the mold, & invert the pineapple custard quickly