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Sopa de Lima Ingredients: 2 cups of water ½ chicken breast 3 oregano leaves 1 clove of garlic 1 tablespoon of oil 2 diced tomatoes 1 diced bell pepper ½ diced onion 3 sliced limes (2 peeled and 1with skin for garnish) Little salt Fried shredded corn tortillas
Preparation: Boil the water with the oregano, the garlic and the salt. Once boiled, cook thechicken breast for 30 minutes approximately. After this, shred the breast. Stir-fry with the oil the tomatoes, onions and bell peppers ´till they get soft. Finally, add the peeled limes to the mix for two minutes. Incorporate to the broth. Add to the broth we prepare before the shredded chicken breast and cook for 10-15 minutes. Serve with the shredded corn tortillas (tostadas) on top and a sliced ofthe lime with peel.
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1 pound of dough (masa) 4 tablespoons all-purpose flour Lard (Manteca de cerdo) or corn oil for frying 1 1/2 cups cooked, shredded turkey or chicken 1 cup shredded cabbage or lettuce Pickled red onions Sliced tomatoes Habanero chiles in vinaigrette Avocado Preparation: Mix the dough and the flour until they are wellblended and the flour is uniformly incorporated into the dough. Divide the dough into equal size balls and press them lightly in a waxed paper lined tortilla press. They should be smaller and thicker than regular tortillas. In a deep skillet, fry them on both sides in hot lard or oil. They will inflate as they cook. Remove each one as it inflates and drain well on paper towels.
Top each salbutewith a layer of cabbage, then turkey or chicken, pickled red onion and sliced tomato and avocado. Serve immediately, accompanied by habaneros if desired. Make around 12. Ingredients for the pickled red onion: 2 red onions, peeled and thinly sliced 1/2 cup vinegar 1/4 cup orange juice 1/2 teaspoon dried oregano or thyme Salt and pepper to taste Preparation: Place the onions in a saucepan, add water tocover, bring to a boil and remove from heat. Drain and rinse in cold water to stop the cooking process. Place the onions in a container with the remaining ingredients and allow to sit for several hours before serving. They keep up to one week in the refrigerator.
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Sikilpak Ingredients: 1 cup unhulled raw pumpkin seeds 1/4 cup raw hulled pumpkinseeds 3 to 6 tomatoes 1 habanero chile, or any fresh green chile such as jalapeño or serrano Salt to taste 1/3 to 2/3 cups water 2 tablespoons roughly chopped cilantro 2 tablespoons minced chives Preparation: Heat a skillet or wide pan over medium heat. While mixing frequently, toast the unhulled pumpkin seeds until browned and crisp. The amount of time needed depends on the freshness of the pumpkinseeds and may take anywhere from 15 to 30 minutes. Some of the pumpkin seeds will pop. Once well-browned, add the hulled pumpkin seeds and toast for an additional minute. Set the toasted pumpkin seeds aside and let cool. In the same skillet, char the chiles and tomatoes while turning frequently until blistered in spots.
Blend the charred tomatoes with about 1/3 cup of water. Stir into thepumpkin seed powder and add the cilantro and chives. The consistency should be smooth, resembling a coarser version of hummus or baba ghanoush. Top with the minced chile. Taste and adjust the seasoning with kosher salt if needed. Serve with toasted tortilla chips.
Pollo Pibil Ingredients: 4 chicken legs and thighs 4 Diced tomatoes 1 Diced onion Some achiote (the size of an egg)Roasted banana leaf Salt Preparation: Dissolve the achiote and the lemon juice together with your hands until the mixture gets a medium density. Add salt and coat chicken with mixture. Cover the pot with the pre-roasted banana leaf and add one cup of water. On top place the chicken and the leftover achiote mixture. Then add tomatoes, onion and salt to taste and cover the pot. Cook 40 minutes over...
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