Mexican cuisine combines the traditional indigenous foods of the Aztecs and Mayas, like chocolate, corn, tomato, avocado, beans and chile peppers, with the meats, rice and garlic brought to Mexico by the Spanish conquistadores.
1/2 cup hulled, raw pumpkin seeds, toasted
2 cups tomatillos, husks removed, rinsed, quartered
10 large sorrel leaves, rinsed, stemmed
2 serrano chile peppers, seeded, quartered
2 tablespoons oil
3-1/2 cups cooked hominy
4 cups chicken broth
1 large epazote stem
Salt, to taste
Grind the pumpkin seeds in a food processor finely; set aside. Place the chopped tomatillos in a saucepan covered with 1/2 cup water. cook until soft and mushy—about 15 minutes. Transfer tomatoes to a blender jar. Add the sorrel, serrano chiles, and 1 cup of water. purée until smooth.
Heat oil in a skillet. Add blended ingredients and fry over fairly high heat for about 5 minutes, stirring occasionally. Stir in the ground seeds and cook 10 minutes longer. Add the hominy, broth, and epazote. Simmer for 15 minutes, then season with salt.
from La Parilla
from Kate's Global Kitchen
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This page modified January 2007
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