Writing I (PROPE)
FALL SEMESTER 2018
INSTRUCTOR: Benjamin L. Stewart, PhD
First, in a glass of cold milk, mix two packs of vanilla cornstarch. Second, boil the rest of the milk in a saucepan and add the previous mixture while simmering. Next, stir your creation with a spoon to avoid burning, at the same time, add two big spoons of sugar. Then, slice the bread and put them in roles on a baking dish. After the mixture has cooled, pour it into the baking dish with the slices of bread until they are well soaked. Finally, sprinkle the coconut, nuts, and sparkles on the dish. Furthermore, you can also repeat these steps as long as you have the ingredients.
Where does capirotada come from and why do Mexicans eat it? The capirotada was brought to Mexico by the Spanish in the Colonial era. For this reason, the dish suffered a lot of changes since this became a mixture of both cultures. The capirotada has a lot of variations in its recipe because of religion and tastes. Mexicans eat this dish during Lent and its a representative dish from this celebration. In conclusion, the capirotada is a delicious dessert that can have its own variations and its consumed throughout Mexico.
First, start to soak the tamal leaves in warm water to soften them. Then, boil the raw chicken and shred it, save the chicken broth after that. Next, in a pan at medium heat pour 2 cups of chicken broth and the mole in pasta and stir until the pasta is thick. After that, place a spoonful dough in each leaf of tamal and extend it. At the center add the shredded chicken and the mole. Close the leaf of tamal and repeat until the dough is finished. Finally, in a steamer pour ½ of water and accommodate the tamales in order. Let the tamales boil until the dough is soft and ready to eat.
How important are Tamales in the Mexican culture?
Tamales is from the nahuatl "tamalli" what means wrapped, it is a generic name that is given to the American food of indigenous origin prepared with corn dough cooked in a leaf of corn, maguey, or banana plant. There are 500 to 5000 kinds of tamales in the whole country, it could have fillings like meat, vegetables, chili, sauce, fruit or whatever you want or it could be salty or sweet. In Mexico its very common find tamales as an offering on the Dia de muertos to pay tribute to our dead family. Día de muertos it’s a Mexican tradition with prehispanic origin celebrated on November 2nd and it’s very similar to Hallowen but in Mexico they celebrate it making rituals, building altars and putting in there Mexican food as a Tamales.
First, the peppers are cleaned with a damp cloth very well, they are also deveined and lightly fried in hot chicken fat. Then, add peanuts, almonds, onion, tomato, cinnamon, raisins and the bolillo in a frying pan one by one. Once fried, make sure to soak it in warm chicken broth so it cools and then grind it in the blender. Put the chocolate to dissolve in hot chicken broth shaking it gently, and when it is ready, add the whole mixture to heat again, and add chicken, salt and sugar to taste. Now that it's ready, serve it and put a light layer of sesame on it.
How has mole poblano passed from generation to generation? This recipe of mole is a family tradition that has its beginnings from our great-grandparents and has been shared for generations. This dish is only made on special occasions like birthdays; since it is a very laborious dish that involves a lot of preparation time. At the beginning it was a simple recipe, but with the passage of time new ingredients were added such as bolillo to give thickness and then chamucos to give sweetness. If you want to do it, you must keep in mind that each of the ingredients are needed to achieve the expected flavor. Also, the approximate time of preparation varies between 1 and 2 hours depending on whether people have experience cooking. It’s true that it is not a simple dish, but the result is a good bittersweet taste that you will gladly want to teach your children in the future, so that you do not miss this tradition and its flavor lasts since it is an incomparable flavor that highlights our traditions and the taste of Mexico.
In a bowl beat the butter bar with the eggs. Then slicing corn. Second, blend the corn kernels with the condensed milk and incorporate this mixture to the previous preparation without stopping to beat. Add flour and baking powder. After, pour the dough in the cookie sheet and bake in preheated oven to 250 degrees celsius around 40 and 60 minutes. Check with the knife by putting it in the cake, and if it comes out clean it means that the cake is ready. Check also that the cake is not over-browned from the top. After removing the cake put it to cool and cover it with aluminium foil. By last sprinkle with sugar and cinnamon to taste.
How has cornbread changed over the years? The corn is one of the most characteristic mexican foods. You can find around 60 types of corn and with this they are elaborated a lot typical dishes and dessert among these is the cornbread. This is one of the most representative dessert of Mexican cuisine people say that this dessert comes from the Mexica Indians. In each region the cornbread has different ways to preparate it, but the original recipe is made with only corn. In our families it is usually accompanied with a cup of coffee, hot chocolate or simply with a glass of milk, because it has passed from generation to generation. This recipe can be prepared during all year and it is very easy to do.
Gabriela Velasco, Lisette Rivera
First, for the tomato sauce, boil red tomatoes, Serrano chilies, one clove of garlic and onion, for 8 minutes. When all the ingredients are boiled, blend it with one cup of water. Next, for the enchiladas sauce boil in a saucepan the pasilla chilies, chiles de árbol, potatoes, carrots, red tomatoes and Serrano chilies. Leave it for at least 15 minutes. Then, take out the chilies and blend it with one cup of water. Pour the sauce in a bowl. Peel the potatoes and carrots, and chop it in cubes. Fry the potatoes and carrots in a pan, turn the heat to medium and simmer for about 7 minutes and drain the vegetables. Then, slice the lettuce and cube the onion. Now, dice ½ piece of onion and mix it with fresh cheese. Then, fry the tortillas in a pan, add oil little by little as needed. Dip the tortillas in the enchiladas sauce, serve it in a dish and stuff it with the mixture of onion and cheese. Now, roll it and sprinkle the enchiladas with lettuce, onion, and slices of red tomato. Finally add cream and pour as you needed of the tomato sauce.
Why the people likes the "authentic enchiladas rojas? The “Authentic Enchiladas Rojas” are a dish of Mexican origin are made with corn tortillas bathed in hot sauce using chili in its preparation. There are several types of enchiladas such as “Potosinas, Green, Tomato and “Entomatadas”, etc. The preparation of these varies depending on the state or the place where the “Authentic Red Enchiladas” are prepared in celebrations such as Independence Day in Mexico and birthdays because they are very easy to cook. People from mexico really like this recipe and sometimes it’s a “tradition” passed from generation to generation. Sometimes the recipe is changed a bit to give it a personal touch of flavor, something that is done very often in mexican recipes.
Open the avocado in half, remove the bone and take all the pulp we can with a spoon. Crush the avocado flesh in a molcajete (or mortar) until it has the desired consistency. We add the chopped onion, the jalapeño, the cilantro and the tomato, and we continue mixing it well. Add the lime juice and salt to taste, and mix again.
First place the chicken breasts in a small pot cover with water, and add salt. Then, let them boil over high heat, reduce the heat to low and cook until they are cooked, approximately 20 to 25 minutes (depends on the size). Now, let cool a bit and unravel. Blend the tomatoes, the chipotle, salt, pepper and water or broth. Cook the onion in a little oil for about 3 to 4 minutes or until it softens. Add the blender mix the bay leaf and cook 3 minutes. Also add the shredded chicken, season to taste with salt and pepper and mix well. Cook 5 to 8 minutes more. Finally, spend the time remove the bay leaf and serve as you please.
What is the origin of this traditional Mexican dish? The tinga is a dish originally from Puebla de los Angeles, capital of the state of Puebla, it delights us with its intense flavor and versatility, since it can be enjoyed as a strong dish accompanied by a green salad, on toast, tacos, cemites, cakes, etc. Its ingredients are easily obtained, simple to make and a great experience at your table. Although the origin of this dish is poblano, it is currently made in all the states of the center of the country; so there are different versions of this dish depending on the region and who prepares it, for example you can use chicken, pork, beef or sardines, but the only indispensable ingredient is chipotle chili. In the Poblana cook, from 1881, is the first documented mention of the tinga. The gastronomy of Puebla, product of the miscegenation that resulted from the Conquest of Mexico by the Spanish, is one of the most representative of the Mexican Republic. Numerous myths are associated with some of the best known dishes of the regional gastronomy of the state.
First, select a crunchy bolillo. Then, remove the extra bread inside of it. Subsequently, spread natural cream inside the bolillo. Then, put a slice of ham inside of it until the bread is full. Also, you can add a piece of pork skin in vinegar and one large piece of jalapeño chilli pepper. For a better experience, you can enjoy the meal by drinking a cold coke.
This is truly one of a kind meal, easy to prepare and delicious. what makes it different? It may look like something simple, but what makes it special is the bread, the consistency and the flavor of the Aguascalientes bread is unique. You can get it at almost every little convenience store, the person in that place will prepare it for you just in front of your eyes, it's simple, you need a crunchy bread, cream, ham, pork skin and a large jalapeño in vinegar. To make the experience better you can grab a cold coca cola and eat it right outside of the store you bought It. Remember that la torta de albañil is a dish originally created in Aguscalientes, so the next time you are visiting this lovely city don´t forget to get one, enjoy it!
1.- 6 pieces of lemon
2.- A can of evaporated milk (360 ml)
3.- A can of condensed milk (397 ml)
4.- 2 packages of cookies Marías (170g)
First, squeeze the lemons in a bowl and preserve the juice. Next, liquefy evaporated milk, condensed milk and lemon juice until you get a cream. After liquefying the ingredients, place the cookies in a medium bowl and add the previous mixture, try to form layers of cookies and the mixture you prepared until filling the mold perfectly. Then, decorate with pieces of cookies or pieces of lemons. Finally, refrigerate for two hours and serve.
How do we conserve the familiar tradition? The Lemon Carlota recipe is a simple and delicious dessert. It is not just eaten in Mexico, but the recipe has been changed with the time. Monse says that she does Carlota dessert with her mom for her brother’s birthday because it is a dessert that the whole family enjoys. According to Zitlaly, she prepares Carlota dessert on Valentine’s Day because she enjoys having a dessert together with her family as a symbol of love. Because Flor’s family loves Carlota dessert they eat it in grandparent’s day. Therefore it is a very easy recipe, fast and sweet taste that we love because we eat it with our family, specially in holidays.
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1.- A cup of rice
2.- 3 cups of water
3.- 1 ½ cup of sugar
4.- A cinnamon stick
5.- 4 cups of milk
6.- A spoonful of vanilla extract
7.- A pinch of salt
8.- A pinch of ground cinnamon
First, put in the saucepan a cup of rice and add a cinnamon stick and a pinch of salt. Then, pour 3 cups of water in the saucepan, turn on the heat, and let it boil. After about 8 minutes, cover the saucepan and turn down the heat until the water is almost completely absorbed. After that, put 1 ½ cups of sugar and pour 4 cups of milk and let it simmer. Next, turn on the heat again and stir the mixture until it thickens. When the mixture is thick, add a spoonful of vanilla extract and leave it for 2 minutes on high heat. Finally, serve with ground cinnamon on the top.
Why is arroz con leche a common dessert in Mexico? Originally, this dessert first appeared in Spain and it used to be served with honey. Overtime, the ingredients were replaced for cinnamon and milk. After that, sugar cane became popular and people started to use it to sweeten their favorite desserts. Next, the recipe spread all over the world. Eventually, the recipe had many variations, for example, in the past it was preferable to eat it hot, but now it can be enjoyed also cold. This dessert is associated with good health, because it is prepared with some natural ingredients like rice and milk. It can be eaten for people of all ages.
CAPIROTADA DE FRESA
First, slice the two pieces of buns and also the strawberries with the help of a knife. Next, follow the box flan instructions to prepared it, but do not put it into the fridge. After that, put a bun layer in a bowl, and then, add the flan mix and cover it with condensed milk, and with small slices of strawberries. Next, do this same process as many times as necessary until you fill the whole bowl. Then, decorate with strawberries and nuts. Thereafter, refrigerate the capirotada for two hours approximately. Finally, serve it on a plate and enjoy it.
Why Capirotada de Fresa and not the Traditional Capirotada? Because we think it is most delicious than the other one. It is not a typical dessert to eat during the year. This Capirotada is made in the Holy Week, and it is a tradition in all mexican families. This dessert is cooler than the ordinary ones. Our grandmothers did not make this, but our mothers do. In spite of being modern, it is in the same mexican tradition.
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