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Mexico Recipe: Abalone RAZOR

Lourdez — Thu, 07 Jan 2010 05:20:57 +0000

Ingredients
1 / 2 kilo of fresh abalone shucking
2 cloves garlic
1 / 4 onion piece
2 bay leaves fresh
1 sprig fresh thyme
1 sprig fresh marjoram
1 teaspoon salt
1 / 2 cup finely chopped onion
3 tablespoons olive oil
Juice of 2 lemons
2 serrano chiles, finely chopped
1 tablespoon finely chopped fresh cilantro

Preparation
After peeling, wash the abalone under running water and covered with enough water. Cook with three bottles of wine corks (to avoid the contract). Add garlic, onion, salt and herbs, for three hours.

Check if you need more hot water and add. Once cooked remove the water. Slice into thin strips. Place on plates and sprinkle with lemon juice, olive oil and salt. Leave to rest in a cool place. Before serving garnish with onion, green pepper and cilantro.

Mexico Recipe: Botana Avocado Cream

Lourdez — Mon, 28 Dec 2009 02:54:05 +0000

Avocado Cream Botana This is one of the favorite foods of State Mexico. If we walk into mexico you will often find food this Botana Avocado Cream.
Let us see materials and ways of making Botana Avocado Cream:

Botana Avocado Cream

Ingredients
Philadelphia cream cheese 1
2 avocados, mashed well
2 tablespoons creme fraiche
A few drops of lemon
Salt and pepper to taste

Preparation
Stir all ingredients until you get a kind of cream spread on tortillas, chips or whatever you prefer.
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Mexico Recipe: Ajoarriero

Lourdez — Mon, 23 Nov 2009 03:25:35 +0000

Ajoarriero is one of the famous recipes in mexico country. Material from this recipe easily found everywhere.

Ajoarriero Mexico Recipe

Ingredients:

800 g of cod
8 cloves of garlic
1 / 2 kg tomato fried home
4 nora pepper
1 dl of olive oil
200 g potatoes
1 teaspoon of chopped parsley

Preparation:
Crumbles cod and place in water for 24 hours changing it every 8 hours and saving it in the refrigerator.After this time, drain well and let drop all the water.Meanwhile, chop the garlic and potatoes very what form and you add an earthenware dish with oil. When all poached added peppers strips that were previously in soak.Leave everything to fire slow and when the ingredients are ready to take cod. Given a couple of laps, trying to not break a lot and add the tomato.Print circular movements to the pot when and have passed 10 minutes, sprinkle with chopped parsley is served at the table.

Mexico Recipe: Camarones a la Diabla

Lourdez — Mon, 09 Nov 2009 03:58:06 +0000

Ingredients:
125 gr. butter
1 dash bottled hot sauce, tabasco
Salt 1 pizcade
Sauce 1 cup Ketchup
500 gr. Shrimp or shrimp
1 dash lemon juice
2 cloves garlic

Preparation:
Wash the shrimp without removing the peel, drain and put in a pan with butter.
In blender put garlic and lemon juice and the mixture is poured into the shrimp and cover pan until shrimp are roses.
Put the Ketchup and chili sauce bottle to taste.
Cover and leave for 10 minutes to cook.
Serve with white rice.