Chivichangas

Ingredients

½ kg stew meat
3 chile verdes (Green Chile)
2 tomatoes
3 garlic cloves
1onion
1 tablespoon lard
Salt and pepper to taste
Wheat flour tortillas

Preparation

Cut beef meat into slight strips. Season with garlic and salt and broil it; before the meat turns brown it must be taken away from fire and crushed.
Chop tomatoes into dices.
Broil chile verdes and chop into dices.
Chop finely garlic and onion.

Procedure

Fry vegetables and stew meat in lard or vegetable oil, and season them with salt and pepper.
Add the beef and vegetables in the center of the tortillas. Roll them up and fry in oil until they turn brown.

Entomatadas

Ingredients

18 corn flour tortillas
300 gr. fresh cheese
2 onions
5 large ripe tomatoes
4 garlic cloves
1 bay leaf
Lard or vegetable oil to fry
Salt and pepper to taste

Preparation

For the filling:

Slice finely an onion.
Grate cheese and mix it with the onion.

For the tomato sauce:

Slice an onion, mince garlic and tomatoes, and strain them. Fry the onion, bay leaf, and crushed tomato with a tablespoon of lard. Season with salt and pepper.

Procedure

Fry corn flour tortillas in vegetable oil without letting them turn brown. Fill them with cheese and onion, fold them up and serve them covered with tomato sauce.

Gorditas

Ingredients

½ kg corn flour
12 chiles colorados
3 garlic cloves
1 large chopped onion
1 tablespoon vegetable oil
1 tablespoon wheat flour
½ kg fresh cheese
1 lettuce
Radishes
1 bunch of green onion
Salt and oregano to taste
Water
Vegetable oil for frying

Preparation and Procedure

Mix corn flour, salt, and water, and make small balls. With them, make tortillas about 10 cm. of diameter and fry them in oil until they turn brown.

For the sauce:

Boil chili colorados and blend them with garlic, onion, and oregano. Heat oil in a pan and fry corn flour until brown; empty chili colorado and stew.

Grate cheese and chop lettuce, radishes, and green onion. Serve in the following way: first put fried tortilla or gordita, and on top of it pour a small amount of hot chili, then add grated cheese, lettuce, radishes, and onion.

Tamales de Chile Colorado

Ingredients

For the dough: For the filling:

1 kg corn dough ½ kg beef or pork meat
200 gr vegetable fat 4 garlic cloves
50 gr pinole 100 gr beef fat
1 tablespoon wheat flour 50 gr lard
1 tablespoon sugar 2 tablespoon vinegar
20 chiles colorados 150 gr olives
Salt to taste 100 gr raisins
1 onion
Dried corn leaves

Filling Preparation

Cook meat with onion and two garlic cloves.
Wash chiles, steep in hot water and crush.
Once meat is cooked, crumble it. Fry in lard or beef fat, two garlic cloves and remove. Fry flour; add crushed chili, vinegar, salt, sugar, olives, raisins, and meat. Let season.

Steep dried corn leaves in water.

Dough Preparation

Beat both beef fat and lard until they look spongy, add corn dough, pinole, salt, and beef broth to form a spongy dough, of such way that a bit of it may float over the surface of a cup of water.

Procedure

Steep dried corn leaves, let dry, and spread a portion of paste in the middle; add the filling. Fold them and tie each end with strips of the leaves. Steam for an hour.

Tamales de Elote (Corn Tamales)

Ingredients

5 kg corn (about 36 pieces)
2 ¼ kg chile verde
750 gr vegetable fat
400 gr fresh cheese
1 cup pasteurized milk
80 gr fine salt
3 kg dough (for tamales)
Dried corn leaves

Preparation

Peel and scrape corns. Once done, mill.
Heat chile verdes, clean them, remove seeds, and cut into slices.

Procedure

Beat vegetable fat until it looks spongy; add dough, salt, and milk. Once ready, add cheese.

To make tamales, spread a tablespoon of paste in a corn leaf and add two slices of chile verde. Fold them and tie each end with strips of the leaves. Put them in a steaming pot. Let cook on high heat until water boils, then lower heat for 55 minutes.

Tamales de Frijol Dulce (Sweet Bean Tamales)

Ingredients
For the bean paste:
1 kg corn or corn flour
½ kg bean paste 1 kg beans
150 gr fat 1 kg brown sugar candy
Salt to taste Clove
Dried corn leaves Cinnamon
Water Salt to taste

Bean paste:

Preparation

Steam beans with few salt, cinnamon, and clove.
Grind brown sugar candy.

Procedure

Once beans are cooked, add grinded brown sugar candy and crush until it turns into jelly. It’s necessary to stir constantly.

Tamal:

Preparation

To prepare dough, beat fat until stiff; add flour and necessary water, kneading it in order to become spongy.

Steep corn leaves in water and strain.

Procedure

Spread a tablespoon of dough in the corn leaves, and add a portion of bean paste. Fold and tie each end with strips of the leaves. Steam for an hour.

Caldo de Queso (Cheese Cream)

Ingredients

1 onion
1 green onion
1 tomato
3 chiles verdes
3 potatoes
1 tablespoon oil
½ lt milk
½ lt water
2 cups cheese

Preparation

Boil water and milk, together.
Broil chile verdes, clean them and chop them.
Chop potatoes and cheese in dices.
Chop finely tomato and onion.

Procedure

Fry potatoes, onion, tomato, and chiles in oil. Add boiling milk and water, and salt. Before potatoes get tender, add cheese. Remove from fire and cover pot.

Sopa de Tortilla (Tortilla Soup)

Ingredients

18 hard corn tortillas
1½ lt water
1 ripe tomato
1 cup milk
½ onion
2 garlic cloves
1 cilantro branch
1 tablespoon butter
¼ grated cheese
Salt and pepper, to taste
Oil for frying tortillas

Preparation

Cut tortillas in large pieces, brown them in vegetable oil and drip.
Chop onion, finely.
Crush tomato and strain.
Boil water.

Procedure

Fry lightly garlic cloves in butter, and add onion, tomato, milk and water. Let season. Add tortillas, grated cheese, cilantro, salt and pepper, to taste.

Tortilla soup may be served with chopped avocado.

Cocido

Preparation time: 3 hours (8 persons)

Ingredients

½ kg tough meat ½ kg sweet potato
1 beef backbone ½ kg potatoes
3 tender corn ¼ kg string beans
1 small cabbage 4 zucchini
1 onion 2 teaspoons salt
3 garlic cloves ½ teaspoon pepper
2 tomatoes 4 lt water
2 cups chickpea

Preparation

Steep chickpeas and peel. Clean meat and chop into cubes. Clean corn and chop in chunks.

Procedure

Cook meat and beef backbone in water, add onion and garlic cloves. When water boils, remove scum and add chickpeas, corn, and salt.

Once cooked, add vegetables. Cook at low heat and serve hot.

Gallina Pinta

Ingredients

½ kg stew meat
½ kg beef backbone
¼ kg boiled corn (“nixtamal”)
¼ kg beans
1 tablespoon fat
½ garlic
1 onion
2 tomatoes
1 chili Colorado
Salt to taste

Preparation

Roast chile in hot fat.

Procedure

Cook meat and beef backbone, and remove scum. Add corn and beans. Once corn bursts, add onion, tomatoes, and chili. Salt to taste and let season until everything is well cooked.

Menudo

Ingredients

3 kg beef paunch, guts, and leg.
1 kg boiled corn
1 large onion
2 chiles verdes
1 garlic clove
Cilantro

Preparation

Chop beef paunch, guts, and leg in cubes and cook with boiled corn, without salt.

Procedure

Before meat is well cooked, add onion, salt, and cilantro. Let meat and corn soften until this last one bursts. Serve with chopped coriander, green onion, lemon, and chiltepin to taste.

Calabacitas con Queso (Zucchinis with Cheese)

Ingredients

4 soft zucchinis
¼ kg fresh cheese
1 tablespoon vegetable oil
1 onion
2 chiles verdes
2 garlic cloves
Water
Salt and pepper to taste

Preparation

Broil chile verdes, clean them and cut them in strips.
Chop zucchinis, onion, and garlic cloves. Grate cheese.

Procedure

Cook zucchinis in very few water. Fry the onion, garlic cloves, and chili in oil. Add salt and pepper. At last, before removing from fire, add grated cheese to melt a little.

Frijoles Maneados

Ingredients

½ kg boiled beans
200 gr quesadilla cheese
100 gr fresh cheese
100 gr butter
2 tablespoons powder chili colorado
200 gr lard
100 gr pork sausage (chorizo)

Preparation

Fry pork sausage in lard.
Grate both cheeses, separately.
Fry chili colorado in butter.
Crush beans, perfectly.

Procedure

Add all ingredients to beans. Let in fire until cheese melts.

Nopalitos en Chile Colorado

Ingredients

½ kg nopalitos (pricky pear)
1 onion
1 tablespoon lard or vegetable oil
4 chiles colorados
4 garlic cloves
2 tablespoons flour
Salt to taste
Water

Preparation

Chop nopalitos in cubes and boil in water with salt.
Boil chili, crush, and strain.

Procedure

Cook onion, chili, and nopalitos in lard or vegetable oil. Beat flour and add to nopalitos in order to thicken. Add salt and let season.

Carne Asada

Ingredients

1 kg beef meat (Sirloin, T-Bone, etc.) (¼ kg per person)
1 tablespoon salt

Preparation

Fire up wood or coal.

Procedure

Meat must be put on a grill over live coal. When meat starts to burst juice, add salt and turn over. Don’t turn over again and let meat cook until juice appears again. At this point the meat is half cooked and juicy.

It is usual to add over the grill some onions so they roast with the meat and be served as an appetizer with lemon juice.

Carne asada is served in tacos (cut meat and put into tortilla) with chopped cabbage, lemon, guacamole, and salsa.

Carne Machaca (Dried Minced Meat)

Carne Machaca is a very traditional way of eating meat in the state of Sonora; above all because it turns out to be an easy way of preserving meat in our extremely hot weather.

Ingredients

Beef meat
Salt and garlic

Preparation

Meat must be clean, free of fat and sinews, and tender. Crush it in order to leave it thin, and salt it.

Put salted meat in a drying place where no insects may get near by. Let dry for a day and a half. Be careful of not exposing to humidity and not over expose to sun.

Cook dried meat in a grill, without browning it too much. After meat is cooked, crush it in a mill, adding garlic, to give it a better flavor and preservation.

Picadillo

Ingredients

½ kg ground meat
1 onion
4 garlic cloves
1 cup fresh peas
1 carrot
1 potato
2 chiles verdes
2 tomatoes
1 cilantro stick
½ lt water
Vegetable oil
Salt and pepper to taste

Preparation

Grill chile verde, clean it, and chop it.

Chop onion and garlic. Dice carrot and potato. Crush tomato.

Procedure

Fry meat, garlic, and onion in a pot, and add salt and pepper.

Add vegetables and crushed tomato in ½ lt of water, with salt and pepper. Cook at low heat, well sealed, and finally add to meat.

Tortillas de Harina de Trigo (Wheat Flour Tortillas)

Ingredients

¼ kg vegetable fat
1 kg wheat flour
Salt to taste
Water

Preparation

Put flour in a container, and leave a hole in the center.
Warm water.

Procedure

Pour vegetable fat and salt in flour, and beat. Add warm water, slowly, until dough is soft. Make small balls, greased with vegetable fat and let dry. Extend thinly and round. Cook them over a griddle. Once brown, remove from fire.

Tortillas de Maiz (Corn Flour Tortillas)

Ingredients

1 kg corn flour
4 cups water

Procedure

Mix flour with water, adding as much water as needed. The dough will be done when small balls can easily be made with the hands. Make little balls and do tortillas with a rolling pin or a machine to make tortillas. Cook them in a hot griddle. Cook one side, and then the other one.

Tortillas de Manteca

Ingredients

¼ kg lard
100 gr beef fat
1 kg flour
Milk (for beating)
Curd
Salt to taste

Preparation

Beat both beef fat, and lard until spongy.

Procedure

Add flour and salt to spongy beef fat and lard. Then, add milk and curd until soft but not sticky dough is formed. Make small balls and extend them with the hands or a rolling pin. Cook them over a griddle. Brown them on hot ashes.

Champurro

Ingredients

1 ¼ lt water
250 gr powdered brown sugar
1 cinnamon stick
4 cloves
½ cup flour
100 gr cocoa (½ cup)
Water for mixing flour

Preparation

Boil water with powdered brown sugar, cinnamon, and cloves until brown sugar dissolves.

Toast flour in a pan until it takes a brown color.

Let cool, and mix with cold water.

Add cocoa and stir to dissolve lumps.

It may be strained.

Procedure

Once water has boiled, slowly add flour diluted with cocoa, and stir constantly so it won’t stick.

Let boil until it cooks and thickens.

Horchata

Ingredients

1 cup rice
1 cinnamon stick or 1 tablespoon ground cinnamon
1 lt water
1 cup milk
Vanilla

Preparation

Steep rice with cinnamon for 2 or 3 hours.

Procedure

Crush steeped rice. Add water, milk, vanilla, and sugar; and mix.

It may be served with ice.

Tepache

(Pineapple ferment)

Ingredients

1 ½ lt water
2 brown sugar candy pieces
Pineapple peel and core.

Preparation

In a clay pot, pour water, pineapple peel and core, and cracked brown sugar candy. Cover pot’s mouth with a linen piece of cloth and let stand for 3 days.

Procedure

Once fermented, it can be drunk that way or sweetened with sugar. If it is strong, add water. It may be served with ice.

Arroz con leche

Ingredients

½ kg rice
2 cups condensed milk
Sugar to taste
Cinnamon
Raisins

Preparation

Steam rice; add 2 cups of water for one of rice, and cinnamon.

Procedure

Before the rice softens completely, add milk and raisins, and let boil. Finally, add sugar. Serve cool.

Capirotada

Ingredients

6 white bread loaves 4 bananas
6 corn tortillas 1 cup peanuts
1 bar butter ½ cup walnuts
4 oranges 8 brown sugar candy pieces
4 apples 3 eggs
4 biznaga pieces 1 cup sugar
1 onion ½ lemon
1 cup plums Cinnamon and clove
1 cup raisins Cilantro
1 cup dried fruit

Preparation

Toast bread and spread butter. Peel oranges and cut in slices. Cut apples and cut in fine slices. Dice bananas and dried fruit. Chop brown sugar candy pieces. Molasses is prepared with onion, cilantro, cinnamon, and clove. When ready, strain to get rid of vegetables’ remains. Chop cheese, and crack peanuts and nuts.

Procedure

Spread butter on a container. Put tortillas on it, followed by the toasted bread in pieces. Cover in batches with all the ingredients. Wash it with hot molasses. Bake at 250C, until everything cooks. Prepare a topping with the egg whites until they form peaks; add a cup of sugar and the juice of half lemon. Cover the container and bake until it lightly browns. Serve cool.

Dulce de leche (Milk Candy)

Ingredients

1 lt milk
2 tablespoons vanilla syrup
5 tablespoons cornstarch
1 cup sugar (for topping)
½ cup raisins
1 cup cold water
2 eggs
Cinnamon
Sugar to taste

Preparation

Boil milk with cinnamon and vanilla syrup.
Dilute cornstarch.
Whisk egg whites with sugar until they form peaks.
Whisk egg yolks.

Procedure

Add cornstarch to boiling milk, and stir constantly. Add raisins and sugar, without stopping stirring. Add egg yolks and stir until it curdles. Once ready, serve in a large dish and decorate with topping.

Pipitorias

Ingredients

2 kg brown sugar candy
500 gr toasted peanuts
150 gr pinole
½ lt water
1 bar butter

Preparation

Cut brown sugar candy in pieces, and cook in water in a deep container.
Crack peanuts.
Spread butter on a tray.

Procedure

Boil brown sugar candy until small balls form when syrup melts and it is poured on cold water to test.

Add peanuts and pinole. Mix and pour into tray, in order to form a thin layer or film. Let dry and cut in small squares.

Ponteduros

Ingredients

½ kg corn
¼ kg sugar
½ lt water
4 brown sugar candy pieces
Salt

Popcorn Preparation

Burst corn in a sealed container, moving them constantly.

Molasses

Molasses is prepared, cracking up brown sugar candy pieces, and dissolving them in water with sugar. Syrup must not be very thick.

Procedure

When syrup is still hot, gather some popcorn and cover them with it. Let stand and get cool so they can stick together.

Coricos

Ingredients

1 kg corn flour
½ kg vegetable fat or lard
4 cups water
8 eggs
3 brown sugar candy pieces
1 teaspoon tip salt

Preparation

Melt brown sugar candy in water.
Whisk eggs.
Grease trays.

Procedure

Add vegetable fat or lard, and salt to flour. Mix perfectly. Add eggs and warm molasses. Knead until dough gets spongy.

To form “coricos,” make dough cylinders with the hands, curl up, and join ends. Bake at 350C, until they get brown.

Coyotas

Ingredients

1 kg flour
½ kg vegetable fat
¼ lt water
6 brown sugar candy pieces
2 tablespoons bread yeast
5 tablespoons flour (for brown sugar candies)

Preparation

Add vegetable fat to flour.
Dissolve 2 brown sugar candy pieces in ¼ lt of water.
Crack up the rest of the brown sugar candy pieces and mix with flour.
Grease molds.

Procedure

Mix flour and vegetable fat. Add yeast and ¼ lt of water with brown sugar candy pieces. Knead dough and make balls of 10 gr. Make round tortillas and add some brown sugar candy. Cover them with other tortillas and join them. Make small holes in top side. Put them in trays and bake at 350C until brown.