Spending the early part of my childhood in Texas one of my fondest memories was of Pan Dulce, and if anything could transport me magically through time it would be those sweet rolls. My grandmother would often have them on hand or send me to Alejandro’s on the corner, and if I was lucky he would still have a few left….sigh It’s been years since I had even thought of those wonderful rolls, and when I saw the recipe for them in Nick Malgieri’s latest cookbook bake! , I knew I just had to make them. The task of making the fresh dough was the only thing keeping me from those incredible buns, then I happened to be going through my Artisan Bread in 5 Minutes a day, and saw the recipe for brioche dough! Making this dough took a leap of faith, since other than the artisan bread, I had never baked using yeast before.
Menudo recipe is among the most valued, enjoyed and celebrated serving of mom's home cooked recipes. It should be noted, however, that those who have never tried menudo may be wary of the first experience. For some, its unique and flavorful texture and aroma may seem too difficult or exotic to swallow. That is why it is essential that menudo recipe be well-cooked and exquisitely prepared, with an eye towards presentation. A positive first experience will invariable lead to a greater appreciation and understanding of why menudo ranks high in the world as a renowned and traditional culinary experience.
Karen Hursh Graber Although Cinco de Mayo , the national May 5th holiday commemorating the 1862 Battle of Puebla, is celebrated with much more fervor by Mexicans living in the United States than in Mexico, one exception is the state of Puebla, and especially the city of Puebla itself. Here — in the colonial city where molena originated — the poblanos stage a grand parade every year, followed by a reenactment of the battle on the field where it took place. That the ill-equipped and outnumbered Mexicans defeated what was then the most powerful army in the world, that of Napoleon III of France, is a source of great nationalistic pride and self-esteem. The celebration, like any other in Mexico, is accompanied by plenty of food: in this case, the regional chalupas and molotes .
A tamale ( Spanish : tamal [taˈmal] , from Nahuatl : tamalli [taˈmalːi] ) [ 1 ] — also tamales — is a traditional Mesoamerican dish made of masa (a starchy dough, usually corn -based), which is steamed or boiled in a leaf wrapper. The wrapping is discarded before eating. Tamales can be filled with meats, cheeses , fruits, vegetables, chilies or any preparation according to taste, and both the filling and the cooking liquid may be seasoned. Tamales have been traced back to the Ancient Maya people, who prepared them for feasts as early as the Preclassic period (1200-250 BC). [ 2 ] Maya people called their corn tortillas and tamales both utah [utah] . [ 3 ] Tamales originated in Mesoamerica as early as 8000 to 5000 BC. [ 1 ] Aztec and Maya civilizations, as well as the Olmeca and Tolteca before them, used tamales as portable food, often to support their armies, but also for hunters and travelers.
by Margaret Zuniga-Healy 2 pounds prepared masa without salt 2 cups sugar or to taste 1 tablespoon cinnamon 1-2 cups raisins, plumped in water 1 cup coarsely chopped pecans, walnuts or pine nuts (optional) 30-40 dried corn husks, cleaned of debris and soaked in warm water until pliable (about 20 minutes) Mix sugar and cinnamon into masa by hand.