Recetario comida mexicana

INDICE
PREHISPANICA
HUAZONTLES EN SALSA DE CHILE PASILLA…………………………………..........……………………3
TLATONILI EN AHUAUTLE…………………………………………………………………..........……………..4
SOPA DE MAIZ Y CALABAZA……………………………………………………..........……………………….5CHILATOLE…………………………………………………………………………………………...…….........……6
HUATAPE DE CAMARÓN……………………………………………………………………........…..........…7
CHIPOZONTLE………………………………………………………………………………………………............8

TLAXCALATE………………………………………………………………………………………....……...........…9
SOPA DE HONGOS……………………………………………………………………………..…………...........10
TACOS DE CHAPULINES……………………………………………………………………................………11

CONVENTUALCORUNDAS………………………………………………………………………………………………................12
ENCHILADAS DE CHILE DULCE………………………………………………………………..............……13
CAPIROTADA...................................................................................................................14

MANCHA MANTELES…………………………………………………………………..................….………15
TORREJAS.......................................................................................................................16

MOLE DEOLLA................................................................................................................17
CHILES EN NOGADA........................................................................................................18

BARROCA
LENTEJAS CON CHORIZO................................................................................................20
ALBONDIGON DEPAVO..................................................................................................21

HOJALDRE DE FLOR DE CALABAZA.................................................................................23
CODORNICES EN CABUCHES AL TEQUILA.......................................................................25

PASTES………………………………………………………………………………….……………….............……26
MOLE CONGUAJOLOTE..................................................................................................28

VARIEDAD EN COCINA MEXICANA
GUACAMOLE CON JUMILES.............................................................................................30
PESCADO EN ADOBO ASADO...........................................................................................31
HORMIGAS CONCACAO...................................................................................................33

CALDO DE HUITLACOCHE.................................................................................................34
ENACAHUATADA.............................................................................................................35
TARTA DECABUCHE.........................................................................................................36

SALBUTES..........................................................................................................................38
POLLO CON ACHIOTE.............................................................................................................
| RECETA POR BRIGADAPRESENTACION PARA 1 PLATO |
RECETA : HUAZONTLES EN SALSA DE CHILE PASILLA | |
| |
| |INGREDIENTES |
GRAMAJE |
UNIDAD |
C/U |
C/T |
HUAZONTLES | 300 grs. | | | |
QUESO PANELA | 150 grs. | | | |
HUEVOS | 2 | | | |
HARINA | 300 grs. | | | |
TOMATILLO | 300 grs. | | | |
CILANTRO | ½ manojo | | | |
AJO | 2 dientes | | | |
CHILE SERRANO | 200 grs. | | | |
MANTECA | 100 grs. | | | |
ACEITE | 50 ml. | | | |
CHILE PASILLA | 100grs. | | | |
HOJAS DE AGUACATE | 40 grs. | | | |
CEBOLLA | 1 | | | |
SAL | 1 a 2 Cdas. | | | |
| | | | |
| | | | |
| | | | |
IMPORTE TOTAL DE LA RECETA | |

PREPARACIÓN: 1. LOS HUANZONTLES SE COSEN EN AGUA POR ESPACIO DE 10 MINUTOS LOS RETIRAMOS...