- Four delicious Yucatecan recipes (RECIPES AND VIDEOS)
- We present four recipes of Yucatecan gastronomy that you will love
- The gastronomy of Yucatán is one of the most varied and emblematic of Mexico
Four delicious Yucatecan recipes to prepare at home. The gastronomy of Yucatán is one of the most varied and emblematic of Mexico, and that is why we share four delicious recipes yucatecas so you can prepare them at home at any time.
These recipes have been designed by Kiwilimón for all those who love cooking and for those who want to learn to cook because they are very easy recipes to prepare and do not require many hours in the kitchen to prepare these dishes.
Preparation time 10 min
Cooking time: 3 h
Presentation: Serve the menudo with onion and coriander, served with lemons and tortillas.
Tips: You can reduce the cooking time of the meat in a pressure cooker, you should only cook for 1 hour.
Menudo, one of the four delicious Yucatecan recipes that we present, is generally a soupy dish, although it can be served semi-dry and some ingredients vary depending on the region, there are some places where corn is added, like pozole.
2 pig trotters, 600 g
1 leg, beef, halved, 350 g
1 kilo of beef belly, washed, previously soaked in orange juice for 24 hours
3 cloves of garlic, for the meat
1/4 onion, for the meat
2 tomatoes, for the sauce
3 guajillo chilies, soaked, for the sauce
3 ancho chili peppers, soaked, for the sauce
1/4 teaspoon of cumin, for the sauce
1 teaspoon of oregano, for the sauce
To taste of salt, to season
Enough of onion, finely chopped
Enough cilantro, finely chopped
Enough of lemon, to accompany
In a deep pot, cook the pig trotters, the beef leg, the beef belly and add enough water to cover 3 fingers above the meat, add the onion, garlic and a little salt, cook the meat for approximately 2.5 hours at medium heat, or until meat is tender.
While the meats are cooking, blend the sauce ingredients, the tomatoes, the guajillo chili, the ancho chili, the cumin, the oregano and a little salt. Add the sauce to the meat and cook for 20 more minutes until the flavors are integrated, remove from the heat. Serve the menudo with onion and cilantro, accompany with lemons and tortillas.
Preparation time: 1 h
Cook time: 1 hr 30 min
Presentation: Serve the panuchos with the suckling pig on top and serve with pickled purple onions.
Tips: Let the meat marinate for at least 30 minutes. Panuchos are a typical preparation of the southeast of Mexico, they are usually accompanied by cochinita pibil, although they can also be accompanied by turkey.
1 kilo of pork leg
4 tablespoons of achiote paste, 50 g, for the marinade
1/4 onion, for the marinade
2 cloves of garlic, for the marinade
3 allspice, for the marinade
1 teaspoon of cumin, for the marinade
2 cloves, for the marinade
2 1/2 cup of orange juice, for the marinade
1/4 cup of vinegar, for the marinade
To taste of salt, for the marinade
1/2 kilo of corn dough, for the dough
1 teaspoon of salt, for the dough
1 teaspoon of baking powder, for the dough
1/4 cup of lard, for the mass
1/2 cup of Water, for the dough
Enough of refried black beans, to fill the panuchos
Enough of red onion, with habanero, pickled, to accompany
Blend the achiote paste, onion, garlic, peppers, cumin, cloves, orange juice, vinegar, water and salt. Place the meat in a steamer with a banana leaf, and add the marinade, let it rest for 30 minutes, cover and cook for 90 minutes at medium temperature, remove and unravel, reserve together with the cooking broth. For the dough, mix the corn dough, salt, baking powder and water, knead until smooth, if you need to add a little water, do it.
Form balls of dough and flatten with a tortilla machine, these should be approximately 10 cm in diameter and 2 mm thick; remove, open on the part of the layer that comes off the tortilla and fill with beans; then fry for 3 minutes in hot oil until golden brown. Serve the panuchos with the suckling pig on top and serve with pickled red onions.
Chicken salbutes in green and red sauce
Preparation time: 25 min
Cooking time: 26 min
Presentation: Serve the salbutes on an extended plate, accompanied with tomato, pickled purple onion and avocado.
Tips: Cook the salbutes, another of the four delicious Yucatecan recipes, in hot oil over low heat, this will prevent the dough from burning, but inside they will be well cooked. Salbutes are a traditional dish of Yucatecan cuisine, but this version is adapted so that you can prepare them with a filling of chicken stew in green and red sauce.
800 grams of corn dough
1 tablespoon of lard, for the dough
Enough of salt, for the dough
1 tablespoon of baking powder, for the dough
Enough of oil, to fry the dough
5 green tomatoes, quartered, for the green sauce filling
1/4 onion, for the green sauce filling
1 clove of garlic, for the green sauce filling
2 cuaresmeño chili, for the green sauce filling
1/4 cup of fresh coriander, for the green sauce filling
1/2 cup of chicken broth, for the green sauce filling
2 tablespoons of oil, for the green sauce filling
1 1/2 cup of chicken breast, shredded and cooked, for the green sauce filling
Enough of salt, for the green sauce filling
Enough of pepper, for the green sauce filling
1/4 onion, for the red sauce filling
1 clove of garlic, for the red sauce filling
5 tomatoes, quartered, for the red sauce filling
2 cuaresmeño chili, for the red sauce filling
1/4 cup of epazote, for the red sauce filling
1/2 cup of chicken broth, for the red sauce filling
2 tablespoons of oil, for the red sauce filling
1 1/2 Cup of chicken breast, shredded and cooked, for the red sauce filling
Enough of salt, for the red sauce filling
Enough of pepper, for the red sauce filling
2 cups of lettuce, in strips, to serve
1 cup red onion, pickled to serve
1/2 cup of tomato, in medium cubes, to serve
Enough of avocado, to accompany
Enough of green sauce, to accompany
For the dough, in a bowl mix the corn dough with the butter, salt and baking powder until completely incorporated. Form a ball with the help of your hands and squash until you get a 1 cm thick circle, repeat until you finish with the dough. Booking.
In a pot, heat oil over low heat, fry the corn dough until it is completely cooked, drain on absorbent paper and reserve. For the green sauce filling, blend the tomato, onion, garlic, cuaresmeño pepper, cilantro and chicken broth until completely mixed. In a pan with oil over medium heat, cook the green sauce, add the shredded chicken, season with salt and pepper, and leave on the heat for 8 minutes. Booking.
Preparation (second part)
For the red sauce filling, blend the tomato, onion, garlic, cuaresmeño pepper, epazote and chicken broth until completely mixed. In a pan with oil over medium heat, cook the red sauce, add the shredded chicken, season with salt and pepper, and leave on the heat for 8 minutes. Booking.
To finish with this recipe to prepare the chicken salbutes in green and red sauce, on a table, place the corn tortilla, add a bed of lettuce, the chicken in green or red sauce, the tomato and the pickled onion, repeat until end up. Serve with avocado and green sauce.
Preparation time 20 min
Cooking time: 30 min
Presentation: Serve the papadzules with the pepita sauce, the red sauce.
Tips: Once the pepita sauce is ready, you can grind it more if you prefer a smoother texture. The papadzules, four delicious Yucatecan recipes, are an appetizer that consists of small corn tortillas soaked in a sauce made with pumpkin seeds, stuffed with chopped boiled egg, rolled up like tacos and bathed with more pepita sauce and a little salsa. tomato.
4 cups of Water, for the epazote water
1 Cup of epazote, fresh, for the epazote water
3 tomatoes, cut in half, for the red sauce
1/4 onion, for the red sauce
1 habanero pepper, for the red sauce
1/2 cups of Water, for the red sauce
To taste of salt, for the red sauce
2 tablespoons of vegetable oil, for the red sauce
1 1/2 cup pumpkin seed
1 teaspoon salt
Enough of tortilla, passed through oil
Enough of hard boiled egg to decorate
Enough of epazote, to decorate
Enough of pumpkin seed, to decorate
For the epazote water, boil the water and the epazote for 3 min, remove from the heat and let it cool with the epazote inside. Booking. Roast the tomato, onion and habanero pepper until it turns dark, remove and reserve the pepper to decorate. Grind the tomato and onion with water and salt; apart heat a frying pan over medium heat and add oil; then add the tomato sauce and fry for 3 minutes until it changes color and reduces a little. Booking.
With the help of a processor, grind the pumpkin seed, salt and epazote water to form a paste. Booking.
Cook the seed paste with more epazote water in a pan over medium heat, thicken for 5 minutes and remove.
Form the papadzules with the tortillas previously passed through oil and with the chopped hard-boiled egg. Serve the papadzules with the pepita sauce, the red sauce; Garnish with hard-boiled egg, tatemado habanero pepper, whole pumpkin seed and epazote.
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