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DE TOCINO
with bacon mayo
CON MAYONESA
DE TOCINO
TIEMPO: 35 min DIFICULTAD: Baja PORCIONES: 4
• suficiente limón
with
bacon mayo
TIME: 35 min DIFFICULTY: Low SERVINGS : 4
• parsley (minced)
• ¼ taza de fécula de maíz fríe las alitas hasta que estén bien cocidas
retira de la ollita y coloca sobre papel
• 1 cda. de pimienta
absorbente para extraer el exceso de grasa.
• 1 pizca de sal
4. En un bowl mezcla la salsa BBQ con las
alitas hasta que estén bien cubiertas.
• suficiente aceite (para freír) 5. Sirve las alitas sobre un plato extendido y
• 1 kg de alitas de pollo limpias decora con perejil, acompaña con aderezo
ranch, verduras y disfruta.
• suficiente perejil
chicken wings
• parsley
picante
fried chicken
picante
• 1 tsp. black pepper 2. Heat oil in a heavy skillet over low heat.
Fry the chicken for about 18 minutes or until
• ½ cup hot sauce
golden brown—low heat is key for ensuring
• 1 cup corn flakes (crushed) chicken is fully cooked, plus you need
• 1 egg enough oil to come about halfway up the
chicken drumsticks. Pat the fried chicken dry
• 1 cup water
with paper towels.
• 6 skinless chicken drumsticks
3. For the hot sauce: In a bowl, mix melted
butter, buffalo sauce and hot sauce until
incorporated. Reserve until ready to use.
• ½ cup butter (melted)
4. Serve with French fries and hot sauce on
• ½ cup buffalo sauce side for dipping (or spooning over).
• ½ cup hot chicken wings sauce
• vegetable oil
TIEMPO: 48 min DIFICULTAD: Baja PORCIONES: 4
• 500 g de arrachera (en tampiqueñas) 1. Sobre una tabla sazona la carne con
sal y pimienta.
• sal al gusto
• suficiente colorante vegetal verde 4. Sobre una superficie enharinada extiende la masa
de un grosor de 1 cm, cubre el molde previamente
• suficiente colorante vegetal rojo
envuelto en aluminio. Extiende la masa roja
formando una tira y corta de un grosor de 2 cm, con
ayuda de una brocha barniza con un poco de agua.
• 1 tsp. thyme
• lukewarm water
• green food coloring
• guacamole
• pico de gallo
• coriander (minced)
sombrero
TIME: 1 h 5 min DIFFICULTY: Low SERVINGS : 10
1. For the sombrero: Cover a 15-inch 5. Roll the red dough to a 1-inch-thick
round cake tin with aluminum foil. strip and lightly brush with water. Stick
Place a 5-inch ovenproof bowl down the red strip on the sombrero to create
the center of the cake tin and cover a red hat band.
with aluminum foil. Set aside.
6. Roll the remaining red dough to a
2. In a bowl, mix water, salt, PAN ® 1-inch-thick thickness. Cut out several
Pre-cooked White Cornmeal, oregano, small triangles; do as many as you like.
thyme, and wheat flour until Lightly brush the triangles with water
incorporated. Then begin to knead and stick them on the sombrero. Set
the dough with the palms of your with cooking spray.
hands until the dough is
7. Roll the remaining green dough to a
homogeneous. Separate 2 balls of
1-inch-thick thickness. Cut out several
dough and set aside.
small triangles; do as many as you like.
3. Add green food coloring to a bowl Lightly brush the triangles with water
using only a drop or two at a time, and and stick them on the sombrero.
knead thoroughly to combine, until Set with cooking spray.
desired color is achieved. Repeat the
8. Bake for 1 hour at 338 F. Carefully
process with red food coloring and
remove the tortilla chip sombrero from
remaining ball of dough. Set aside.
the mold and bake for 20 more minutes.
4. Lightly dust a work surface with Let cool inside the turned-off oven.
flour. Roll the colorless dough to a ½
9. Fill up the brim of the tortilla chip
inch thickness. Cover the sombrero
sombrero with guacamole. Garnish with
mold with the dough. Trim and crimp
pico de gallo and coriander.
the edges.
¡Buen provecho!
vegano
dog
vegano
• 1 cdta. de paprika
1. Para la marinada, en un bowl mezcla el
• 1 cdta. de ajo en polvo aceite de ajonjolí con la salsa de soya,
• 1 cda. de cebolla en polvo el vinagre de manzana, la miel de maple,
la paprika, el ajo y la cebolla en polvo.
• 8 zanahorias
2. Coloca las zanahorias en un refractario,
vierte la preparación anterior y marina por
30 minutos.
• 1 aguacate
3. Para el guacamole, tritura el aguacate
• ¼ taza de cebolla (finamente picada)
y agrega la cebolla, el cilantro, la piña,
• 2 cdas. de cilantro fresco el mango, el chile habanero y jugo de limón,
(finamente picado) sazona con sal y pimienta. Reserva.
• ½ taza de piña (asada y en cubos)
4. Parrilla el pan a fuego bajo en un sartén
• 1 mango (en cubos) parrilla hasta que esté doradito y reserva.
• 1 tsp. paprika
(roasted and cut into cubes) salt and pepper to taste. Set aside.
• 1 mango (cut into cubes) 4. Heat a grill pan over low heat. Once hot
add the carrots and cook for 12 minutes or
• 2 habanero chiles
until cooked through, turning as needed to
(stemmed, seeded, and minced)
prevent burning. Toast buns, if desired.
• 4 tbsp. lime juice
5. Assemble the hot dogs: Place carrots on
• salt and pepper to taste
buns, top with guacamole and garnish with
radish slices and shoestring fries.
choriqueso
Hot Dogs
choriqueso
• 1 cup chorizo sausage (in cubes) 1. Heat a cast iron skillet over medium
• ½ cup white onion (minced) heat, cook the chorizo sausage stirring
occasionally, until crisp and brown.
• 1 serrano chile (minced)
Add onion, chile serrano, and asadero
• 2 cups asadero cheese (shredded) cheese. Cook until the cheese is
• 2 hot dog buns melted and all the ingredients are
evenly incorporated. Taste and adjust
• 2 sausages
seasoning. Reserve until ready to use.
• 1 tbsp. salt
• 1 avocado (sliced)
• 4 burger buns
• 1 cup Manchego cheese
• 4 pineapple slices
• 200 g bacon
Burger
1. For the patties: In a bowl, mix 4. For the BBQ sauce: In a bowl,
ground beef, onion, garlic, parsley, mix tomato sauce, sugar, soy sauce,
parmesan cheese, mustard, egg, Worcestershire sauce, paprika, apple
and salt. Knead the patty mixture cider vinegar, and salt until
until it becomes sticky and binds incorporated. Reserve until ready
together, then form eight patties to use.
with your hands.
5. Heat a grill pan over medium
2. Heat a frying pan over medium heat. Once hot add the wrapped
heat. Add oil to the pan, once hot pineapple slices, brush them with
add the patties and cook through. BBQ sauce, and cook the bacon
Reserve until ready to use. until fully cooked, brown, and crisp.
Turn as needed to prevent burning.
3. Cut the Manchego cheese into
long, thin slices. Wrap the Manchego 6. Assemble the Hawaiian burgers:
cheese around the pineapple slices Place a leaf of lettuce, a burger patty
from the outer edge and through the and a wrapped pineapple slice on
center, then wrap the bacon around the bottom bun. Top the Hawaiian
the Manchego cheese-wrapped burger with avocado slices.
pineapple slices. Reserve until ready
to use.
A LA CERVEZA
pork ribs
A LA CERVEZA
• 1 pizca de pimienta
• 1 ½ kg de costilla de cerdo
pork ribs
TIME: 1 h 30 min DIFFICULTY: Low SERVINGS : 10
• ½ white onion (minced) 2. Heat a pan over medium heat. Add oil
• 3 cloves garlic (minced) to the pan, once hot add onion, garlic,
• ½ cup sausage (diced) chorizo, bacon, and paprika. Stir
occasionally, until the chorizo sausage
• ½ cup bacon (minced)
is crisp, brown, and fully cooked. Add
• 5 tbsp. paprika
the onion powder, Worcestershire sauce,
• 2 tbsp. onion powder Dijon mustard, morita chile, tomato
• 1 tbsp. Worcestershire sauce and cook for about 5 more minutes.
• ¼ cup lemon juice 5. Bake for 1 hour or until the pork ribs
• 1 pinch salt are deeply golden brown or cooked