Orange-Almond Cake (Torta De Almendra)
Orange-Almond Cake (Torta de Almendra)
1 1/4 cups all-purpose flour
1 cup sugar
1 1/2 tsps baking powder
1/2 tsp salt
3/4 cup milk
1/3 cup shortening
1 egg
2 tsps grated orange peel
1/4 cup sliced almonds
1 tbsp granulated sugar
2 Tbsp orange-flavored liqueur
Preheat oven to 350 deg F
Grease & flour 9-inch round layer pan or 8-inch square pan
Beat all ingredients except almonds, 1 tbsp sugar & the liqueur in large mixer bowl on low speed, scraping bowl constantly, 30 seconds
Beat on high speed, scraping bowl occasionally, 3 min
Pour into pan; sprinkle with almonds
Bake until wooden pick inserted in center comes out clean, round pan 40 min, the square pan 40 to 45 min
Sprinkle with 1 tbsp sugar; drizzle with liqueur
Cool 10 to 15 min
Remove from pan; cool completely
Yields 8 servings
Lime Liquado
Lime Liquado
2 large, ripe Mexican limes
2 h&sful ice
1 cup granulated sugar
3 Tbsp superfine sugar
Cut the limes in half
Squeeze the juice into a blender
Add the remaining ingredients, including the lime rinds
Blend for 10 seconds only & immediately strain through a fine sieve into a glass
Drink while still foamy & cold
Chorizo (Mexican Sausage)
Chorizo (Mexican Sausage)
6 lb lean ground beef
2 cups white wine
1 cup wine vinegar
3 tsps salt
4 Tbsp Mexican oregano
1/2 cup garlic puree *
8 ozs ground red chile, not chili powder
2 quarts red chile paste
* Garlic Puree: Peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then
Put the peeled garlic in a blender with about 2 cups of water, & puree
Drain, if necessary, & store in a tightly closed glass jar in the refrigerator
Combine ground meat, wine & vinegar thoroughly
Add salt, oregano & garlic puree
Add ground red chile gradually, kneading it in with h&s
Gradually knead in the chile paste
Place in large ceramic bowl, cover with plastic & refrigerate overnight
Drain any liquid
Use in a day or two, or divide into individual portions & freeze
Yield: 6 lb