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Huachinango a la Veracruzana
(Red Snapper Veracruz)
1 Snapper, 3 pounds
1 teaspoon salt
2 Tablespoons lime juice
2 pounds tomatoes
1/4 cup olive oil
1 onion; finely sliced
2 cloves garlic
1 bay leaf
1/4 teaspoon oregano
12 green olives, halved
2 Tablespoons capers
2 jalapeños
1/2 teaspoon salt
3 Tablespoons olive oil

Slice the onions finely. Peel and slice the garlic. Cut the jalapeños into strips. Set them all aside. Clean the fish, leaving the head and tail on. Prick the fish on both sides with a coarse-tined fork, rub in the salt and lime juice, and set aside in the dish to season for about two hours.  Skin, seed, and chop the tomatoes in large dice. Set them aside.  Heat the oil and saute the onion and garlic, without browning, until they are soft. Add the tomatoes, with the bay leaf, oregano, olives, capers, jalapeños, and salt to the pan and cook the sauce over a brisk flame until it is well seasoned and some of the juice has evaporated--about ten minutes.  Pour the sauce over the fish.  Sprinkle the olive oil over the sauce and bake the fish for about twenty minutes, uncovered. Turn the fish over and continue baking it until it is just tender and flesh flakes easily with a fork--about 30 minutes. Baste the fish frequently with the sauce.

Ceviche

Raw seafood is cooked by the lime juice.  You would never know the seafood was not cooked by heat.  Be sure to always use the freshest ingredients.  You may substitute many types of seafood for scallops.  Examples include halibut, red snapper, flounder, or swordfish.  This is most refreshing, tasty, and elegant.

1 pound bay scallops
Juice of 8 limes
2 tomatoes, seeded and diced
5 green onions, minced
1/2 green bell pepper, minced
1/2 cup chopped fresh Italian parsley
1 1/2 Tablespoons olive oil
1/8 cup chopped fresh cilantro

Pat the seafood dry and place in a glass or other non-reactive bowl.  Cover with the lime juice, refrigerate, and marinate until opaque (about 3 hours).  Place the seafood in a clean bowl, reserving the lime juice.

Add the remaining ingredients to the seafood, gently stirring to mix.  Add reserved lime juice to taste.  Refrigerate for 1 hour, and serve chilled in a tall martini or cocktail glass.

Flan
1/2 cup sugar
1 can sweetened condensed milk;
1 cup milk
3 eggs
3 egg yolks
1/2 teaspoon almond extract
1 teaspoon vanilla extract

In a small saucepan melt sugar over moderate heat, stirring frequently, until sugar is a dark, caramel-colored liquid. Remove from heat and pour into a 4 cup metal ring mold or 8 individual molds. Quickly turn mold to coat bottom and sides with the caramel. Let cool so caramel hardens. Heat oven to 325. Put the condensed milk, milk, eggs, egg yolks and flavorings into an electric blender. Cover and blend to mix well. Pour mixture into mold; put mold in a larger pan filled with water to depth of 1/2 inch.  Bake for 1 hour. Remove from oven and remove mold from water. Cool and then refrigerate up to 2 days. Cover mold with an inverted serving platter.  Hold mold and platter together and turn them over. Lift off mold. Caramel will fall as a liquid sauce over the custard.

Pastel Tres Leches (3 milk cake)
3/4 cup  flour
1 teaspoon baking powder
1/2 cup  plus 2 Tablespoons sugar
1 pinch salt
3 eggs large
1/2 cup  milk
1 teaspoon vanilla
1 can evaporated milk; 12 ounce
1 can sweetened condensed milk; 12 ounce
1 can whole milk; use 12 oz empty can
1 teaspoon vanilla
2 teaspoons rum; optional
1cup pecans; chopped

Preheat oven to 350 degrees. Lightly grease and flour a 9 inch round cake pan. Mix flour, baking powder, sugar and pinch of salt in medium bowl.  In another bowl, stir together eggs, milk and vanilla lightly. Mix with dry ingredients and stir well. Scrape into cake pan and bake for about 20 minutes or until the top is light golden and springs back when touched in the center. Take cake out, cool 15 minutes then remove from pan.  Let cool completely.

When cake is cooled, cut in half horizontally with a long bladed knife.

To make the milk mixture: put the evaporated, condensed and whole milk and vanilla and rum into a large mixing bowl or blender and blend well.

Lift the top half of the cake off and set aside. Put the bottom half of cake on large serving dish with a rim (to catch any excess milk).  Slowly pour enough milk mixture onto the bottom half of the cake to saturate it well. Replace the top half of cake over the soaked bottom and carefully pour more of the milk mixture over the top. This should be done slowly, and you may have to wait for the milk to soak into the top half before pouring more.

The cake should be allowed to soak and chill for at least 2 hours, and preferably overnight, in refrigerator.

Cut into pie-shaped wedges and garnish the top of each serving with chopped pecans or a sprinkle of cinnamon. If there is milk left over, pour into a small pitcher and serve alongside the cake.

Carne Asada Con Guagillo
Es muy sabroso.

3 cloves garlic, unpeeled
2 oz. dried chiles guajillos, stems and seeds removed
1/2 tsp. dried Mexican oregano
1/8 tsp. black pepper
1/16 tsp. ground cumin
1 3/4 to 2 C. beef broth, divided
4 Tablespoons oil
1/2 to 3/4 tsp. salt, depending on saltiness of broth
3/4 tsp. granulated sugar
1 1/2 tsp. vinegar
3 (6 oz.) beef steaks cut about 1 inch thick
1/2 large red onion sliced 1/2 inch thick
Cilantro for garnish

Place the unpeeled garlic in a heavy ungreased skillet or a griddle over medium heat.  Turn occasionally until soft - the skins will blacken in spots.  This takes about 15 minutes.  Cool and peel.

While the garlic is roasting, toast the chiles on the other side of the skillet or griddle.

Open chiles flat; toast pressing down firmly on them with a spatula; turn and toast the other side. Place toasted chiles in a bowl and cover with boiling water. Let them rehydrate for 30 minutes. Stir frequently so all chiles get soaked. Drain and discard water.

Put the oregano, black pepper, cumin, drained chiles, roasted garlic and 1/3 cup beef broth in a food processor or blender. Blend to a smooth puree, scraping and stirring every few seconds. Add a little more broth if needed to facilitate blending. Press through a medium-mesh strainer into a bowl.

Heat 2 tablespoons oil in a heavy pot. When hot, add puree and stir constantly until thickened. Stir in 1 1/2 cups broth, partially cover and simmer for 45 minutes, stirring occasionally. Add a little more broth, if needed to maintain sauce consistency. Season to taste with about 1/2 teaspoon of salt and the sugar.

Mix 2 tablespoons of the sauce with the vinegar and 1/4 teaspoon salt in a dish.

Place steaks in and turn to coat all sides. Cover and refrigerate for an hour or so (but not more than 4 hours).
Preheat grill.

Oil the grate; cook steaks 4 to 6 minutes per side.

Separate the onion into rings and toss with 2 to 3 teaspoon of oil, enough for light coat. Place on grill with the steaks. Stir and turn until lightly browned, but still tender crisp - 6 to 8 minutes.

Meanwhile, heat the unused sauce.

Serve steaks with sauce spoon on and topped with the grilled onions.

NOTE: The sauce may be prepared a few days ahead.

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This page last updated on 07/06/2003