LUPITA'S TLAYUDAS
Make and share this Lupita's Tlayudas recipe from Food.com.
Provided by Chuck Hughes
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Preheat the grill to medium-high heat.
- For the grilled pork chops:.
- In a food processor, reduce the chiles to a powder. In a small bowl, mix the chile powder with the olive oil and season with salt. Rub the meat with the chile oil and grill until desired doneness, about 5 minutes depending on the size of the pork chop. Keep warm.
- For the tlayudas:.
- Place 1 tortilla on a baking sheet or pizza stone and spread with 1/2 tablespoon lard if using, and then a quarter of the refried bean puree. Add a quarter of the avocado, sprinkle with hot sauce to taste and top with a quarter of the cheese. Bake until the cheese is melted, about 5 minutes. Repeat with the remaining ingredients.
- Meanwhile, thinly slice the pork chops.
- Garnish each tortilla with lettuce, onions, diced tomatoes, cilantro and salsa. Eat open-faced or fold in half if desired and top with the thinly sliced grilled pork chops.
- Cook's Note:.
- Oaxaca cheese is very similar to mozzarella. It has a mild, buttery flavor. You can substitute with mozzarella or Monterey Jack cheese.
Nutrition Facts : Calories 585.5, Fat 25.6, SaturatedFat 6.9, Cholesterol 124, Sodium 537.5, Carbohydrate 40.2, Fiber 5.5, Sugar 1.7, Protein 46.7
MARCO'S FISH WRAPPED IN HOJA SANTA
Masa means dough. This recipe can also be used as a base to make tortillas or tamales. Recipe courtesy Chuck Hughes
Provided by Chuck Hughes
Categories Sauces
Time 45m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- For the huitlacoche masa dumplings:.
- In a skillet, heat the oil and saute the huitlacoche and leeks, about 5 minutes. Season with salt and pepper and add the epazote. Set aside.
- For the masa bolitas:.
- In a bowl, mix the corn flour, salt and 1 1/2 cups/ 375 ml water. Knead to form your dough.
- Pinch off a golf ball-size piece of dough and press the center to form a cavity. Stuff it with some of the mushroom mixture and add some cheese. Enclose the stuffing with the masa and reshape into a ball. Cover with plastic wrap and keep in the refrigerator until ready to deep-fry.
- For the plantain salsa:.
- In a skillet over medium heat, melt the butter with the canola oil. Add the garlic, leeks and onions, and saute until translucent. Add the plantain bananas and continue sauteing, about 5 minutes. Add the bonito flakes and allspice, and continue sauteing, 2 to 3 minutes. Transfer the mixture to the recipient of the food processor and reduce into a coarse puree, keeping some texture to it. Add a little water if too thick. Season with salt and pepper.
- For the fish:.
- Preheat the oven to 400 degrees F (200 degrees C). Wrap the fish with the hoja santa leaves. Place on a baking tray and bake in the oven for about 5 minutes. Set aside.
- To deep-fry the masa dumplings, heat the oil in a deep-fryer to 375 degrees F (190 degrees C).
- Deep-fry the dumplings until nice and golden brown, about 3 minutes. Transfer to a baking tray covered with paper towels to drain excess oil. Season with salt and pepper.
- To assemble the plate, add a spoonful of the plantain salsa on a plate, lay a piece of fish on the salsa and top with 2 or 3 masa dumplings. Garnish with chia seeds if using and toasted macadamia nuts.
- Cook's Note:.
- Chiapas cheese is a sharp cheese that tastes like aged Cheddar. You can substitute it with Cheddar cheese or any other favorite cheese.
Nutrition Facts : Calories 255.6, Fat 1.8, SaturatedFat 0.4, Cholesterol 99, Sodium 150.9, Carbohydrate 16.1, Fiber 2.1, Sugar 6.5, Protein 42.5
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