James A. Cox
Mayan Cuisine: Recipes from the Yucatan Regionby Daniel Hoyer
In his signature style, Daniel Hoyer brings us the authentic recipes of the Mayan Cusine: Receipes from the Yucatan Region, along with his personal experiences that make the historical and cultural background of this people accessible and enjoyable. Having been influenced for centuries by the Spanish, other European countries, Africa, the Middle East, Asia, and… See more details below
In his signature style, Daniel Hoyer brings us the authentic recipes of the Mayan Cusine: Receipes from the Yucatan Region, along with his personal experiences that make the historical and cultural background of this people accessible and enjoyable. Having been influenced for centuries by the Spanish, other European countries, Africa, the Middle East, Asia, and even the Caribbean, Mayan food is remarkably unique and distinct. Mayan Cooking offers recipes for Sweet Corn and Cilantro Cream Soups, Yucatan BBQ Shrimp, Smoked Pork Loin, Jicama-Orange Salad, and Chicken in Red Chile and Pumpkinseed Sauce, as well as an abundance of recipes for salsas, sauces, spice mixes, and marinades.
Bean-Filled Masa Fritters
Baked Chayote Squash Pudding
Mexican Lime Soup
Pit-Roasted Pork with Yucatan Spices
Yucatan BBQ Shrimp
Author Bio: Daniel Hoyer is an experienced chef, restaurateur, and teacher. Daniel is the author of Culinary Mexico: Authentic Recipes and Traditions and Fiesta on the Grill. He resides in the Rio Grande Valley near Pilar, New Mexico, with his family.
James A. Cox
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- Smith, Gibbs Publisher
- Publication date:
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- Product dimensions:
- 10.00(w) x 8.50(h) x 1.06(d)
- Age Range:
- 18 Years
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Salsa Verde Green Tomatillo Sauce
Water to cook the tomatillos
1 teaspoon salt
2/3 pound tomatillos, husked and rinsed
2 to 3 fresh jalapeño or serrano chiles OR 2 hot green New Mexican chiles OR 1 habanero chile, stemmed and seeded
1 medium white onion, roughly chopped
3 cloves garlic, toasted and peeled
1/8 cup chopped cilantro leaves
MORE MEXICAN THAN MAYA, this salsa is still very important throughout the Maya lands. It is simple and straightforward and may be used with enchiladas, chilaquiles, tacos, tamales or simply as a table salsa or dip. The amount of chile heat is controlled by the varieties and quantities of chiles used. This sauce tends to thicken with time; add water to restore its original consistency.
Makes about 2 1/2 cups
1. Place enough water to cover the tomatillos in a pot or saucepan and bring to a boil.
2. Add the salt and the tomatillos and cook for 10 minutes, then drain.
3. Place everything in a blender and puree until smooth.
NOTE: If the salsa is a little too tart, mix in about 1/2 teaspoon of sugar.
Totopos Fresh Tortilla Chips
20 to 24 corn tortillas (homemade, cooked-on-the-comal tortillas are best but you may use the storebought varieties too)
1 to 2 quarts vegetable oil for frying
Juice of 1 lime (optional)
Salt, to taste
IN THE UNITED STATES, we are accustomed to light and crispy corn chips from a bag or the restaurant fryer; however, in Mexico, the chips are chewier and more substantial, having been made from fresh tortillas and undercooked slightly. I have learned to prefer this method for my chips.Make sure that your oil is up to temperature before frying the chips or they will be greasy as well as chewy. Use these as you would any corn chip; for dips, nachos, garnishes or with salsa.
Makes about 1 pound of chips
1. Cut the tortillas into 6 wedges each and spread the chips out for an hour or two to dry (turn them over several times while drying to ensure evenness).
2. Heat the oil to 350 degrees F and fry the chips a few at a time until they are just browning and crisping around the edges. Drain well and continue for all of the chips.
3. While the chips are still hot, sprinkle with the lime juice (if using) and liberally salt.
NOTE: You may store the chips in a sealed plastic bag after they have completely cooled.
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