Bass with chilies
tree and capers
Ingredients
4 Garlic cloves finely chopped
3 Tbsp. of butter
4 Tbsp. of Olive Oil
3 Tbsp. of capers
1 Tbsp. paprika
8 Dried chilies tree from Del Mineral
4 Tbsp. chopped parsley
1/2 Tbsp. white wine
4 Small sea bass fillets
Instructions
1. Souté the garlic with the butter and olive oil. When they begin to brown add the capers, paprika, dried chilies and parsley. Mix and add the white wine. Cook for five minutes.
2. Bathe the fillets with the previous mixture, salt and pepper them to your liking and place them on a tray. Bake at 180°c for 10 minutes.
3. Serve hot.
Stuffed dry
ancho chili
Ingredients
6 servings
2 Wide chili by person from Del Mineral
1/2 kilo of panela cheese (fresh) or the one you like
3 Egg yolks (to the point of nougat)
1 Cup of vegetable oil
Instrucciones
1. Bring water to a boil.
2. Using scissors and carefully, open each pepper without reaching tha branch, remove the seeds ande veins. Bring to boiling water to soften, for a couple of minutes.
3. Fill with a piece of cheese, you can use a wooden tootpick to close.
4. Put flout on a plate, pass each chili thorough flour. Booking..
5. In the blender put the egg whites with a pinchof salt and beat the whites to the point of mougat, add the yolks and continue beating.
6. Put flour enough oil in a frying pan to heat.
7. Take each chili and go through the egg, make sure it is well covered and fry.
9. Take them out and put them on absorbent paper.
Fish cut to size
Ingredients
8 Guajillo peppers from Del Mineral
4 Ouya chilies from Del Mineral
2 Puya chilies from Del Mineral
3 Chilies tree from Del Mineral
1 Pasolla chili from Del Mineral
2 Garlic
3 Nail heads
10 Allspice seeds
15 Black pepper seeds
1/2 Teaspoon cumin seed
Mayonnaise to taste
1/2 Onion of Del Mineral
1 Huachinango fish of 1.5 kgs
Instructions
1. The red snapper is split along the spine and opened, the viscera are removed.
2. Brown all the chiles in a comal, a little without burning them .
3. All the seeds are put to brown in a comal.
4. Grind all the seeds in a molcajete.
5. On the other hand, the chiles are boiled and removed after 5 minutes that they began to boil.
6. Blend the chilies, onion, seeds and garlic with a little od the water left over from boiling them with 5 tablespoons of vefetable oild and season with season with salt.
7. Subsequently, the marinade is fried woth 5 tablespoon of vegetable oil and seasoned woth salt.
8. The fish is smeared whith mayonnaise and then the marinade is applied woth a brush only on the meat side..
9. Put it on a rack so that it can be rotated and grilled on the side of the side of the skin for 15 minutes, then flipped on the meat side until it browns a bit and that´s it.
Chicken with tree chilli|
Ingredients
3 Tbsp. sesame oil
2 Tbsp. tree chilli from Del Mineral
5 Tbsp. soy sauce
2 Cubed chicken breasts
4 Tbsp. of olive oil
1 Bunch od spring onions
3 Sliced celery sticks
1 Cup of coriander leaves
Instructions
1. Mix the sesame oil with the chilies of tree and soy sauce.
2. Marinate the chicken in this mixture for two hours.
3. Over time, roast the chicken in this mixture for two hours.
4.When you notice that it is cooked, mix them with celery.
5. Serve and finish with the fresh coriander to decorate.
Tequila chicken with
chilies tree sauce
Ingredients
4 Pieces of chicken (boneless thights, breast)
2 Tbsp. of grated onion of Del Mineral
2 Tbsp. grated garlic
1 Tbsp. of salt
4 Tbsp. tequila
Sauce
2 Tbsp. of oil
2 Tbsp. apple cider vinegar
2 Tbsp. of lemon juice
4 Tbsp. of soy sauce
2 Tbsp. grated garlic
1 Onion finely chopped Del Mineral
4 Chillies tree cut into strips from Del Mineral
Instructions
1. Mix the onion, garlic, salt and tequila in a bowl. Add the pieces to the container, stir and let marinete dor 20 minutes.
2. Combine all the sauce ingredients and reserve.
3. Remove the chicken from the marianade and passs through a little cornstach; fry the chicken on both sides in a pan with hot oil. Drain excess fat.
4. Cut unto strips and serve on a bed od lettuce. Finally bathe with the tree achili sauce.
Marinated Loin
Ingredients
1 Chopped Onion fromDel Mineral
1 Clove garlic
4 Tbsp. of olive oil
½ Tbsp. ground cinnamon
5 Chopped tomatoes from Del Mineral
10 Guajillo chilies without from Del Mineral
5 Pasilla peppers without from Del Mineral
5 Ancho chilies wothout from Del Mineral
1 Pork loin of 800 g
Instructions
1. Sauté the onion and garlic in the oil, add the achiote and cinnamon. Add tomatoes and chillies. Cook over low heat for 20 minutes.
2. Blend the mixture and chill.
3. Marianate the meat in the preparation overnight.
4. Take the loin out and place it on a tray lined with waxed paper. Bake at 170°c for 35 minutes or util cooked.
Wings with guajillo
Ingredients
2 Guajillo chilies soaked in Del Mineral
1 Dry ancho chile of Del Mineral
8 Chicken wings
1/4 Achiote bar
1/4 Cup apple cider vinegar
3/4 Cup orange juice
1 Tbsp. honey bee
1 Tbsp. chicken bouillon powder
Instructions
1. Blend the chillies, achiote, vinegar, juice, honey and broth to make the marinade.
2. Put the wings in the woth transparent film and refrigerate 30 minutes..
3. Bake, in the preheated oven, 40 minutes at 180°c, or chill.