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ENSALADA DE MAIZ POZOLERO CON VINAGRETA DE OREGANO

Ingredients
1 bowl of mixed lettuce
1 chicken breast cooked and shredded
sliced onion
3 radishes, sliced
4 cups cooked hominy
dicedpanela cheese
1 lemon quartered
1 cup olive oil
1 / 2 cup vinegar
2 tablespoons dried oregano
1 / 4 cup lemon juice
1 tablespoon chile piquin
Preparation
for the vinaigrette: using aballoon whisk, mix in a bowl forget oil, vinegar, oregano, lemon juice and chile piquin. If you want you can add a teaspoon of salt.
For the salad: mixed lettuce in a bowl, serve and add theshredded chicken, red onion, radishes, corn and add cheese panela.
Rectify seasoning and bathe with dressing. Served with lemon quarters

ingredients
1 chicken chopped
1 oz achiote
1 cuporange juice (preferably sour)
2-tbsp vinegar
3 cloves garlic
     salt
    oregano
1 / 4 onion
1 habanero chile (optional)
   pepper
   vinegar to taste
   1 onion (preferably purple)Preparation
Achiote Blend the garlic, 1 / 4 of onion, two tablespoons of vinegar, orange juice, salt and oregano to taste. place chicken in a bowl and pour the mixture, leaving marinate forthirty minutes
Preheat oven to two hundred degrees centigrade. place chicken in oven safe container without the liquid, and let concina between thirty-five and cuanrenta-five minutes (dependingon the oven and the size of chicken) In addition, fillet onion and leave it in warm water for 5 minutes Drain and dress with vinegar, salt, pepper and habanero chile if you like
accompany thechicken with seasoned onions and corn tortillas, also can be served with salad, refried beans and Mexican rice

ESCUELA SECUNDARIA OFICIAL No. 105

“AÑO DE JUAREZ”

RECIPES

STUDENTS:GUSTAVO ENRIQUE FLORES POBLANO

ALMA ROSA LOPEZ ESCARCIA

GERMAN TIRADO TORRES

DANIELA CASTILLO LOPEZ

TEACHER: PATRICIA CARMEN NAVARRO

3º “A”

CICLO ESCOLAR

2010 - 2011
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