#GELATINA TRICOLOR MEXICANA #Nochemexicana #gelatinatricolor
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Recipes in this Video
4 recipes
Ingredients
- ●1 cup boiling water
- ●1 package (3 oz) strawberry gelatin
- ●1 cup cold water
- ●1 package (3 oz) lime gelatin
- ●1 cup boiling water
- ●1 package (3 oz) lemon gelatin
- ●1 cup cold water
- ●1 cup whipped cream (optional)
Instructions
- 1In a bowl, dissolve the strawberry gelatin in 1 cup of boiling water. Stir until completely dissolved.
- 2Add 1 cup of cold water to the strawberry gelatin mixture. Pour it into a 9x9 inch dish and refrigerate until set, about 1-2 hours.
- 3In another bowl, dissolve the lime gelatin in 1 cup of boiling water. Stir until completely dissolved.
- 4Add 1 cup of cold water to the lime gelatin mixture. Once the strawberry layer is set, pour the lime gelatin over it and refrigerate until set, about 1-2 hours.
- 5In a third bowl, dissolve the lemon gelatin in 1 cup of boiling water. Stir until completely dissolved.
- 6Add 1 cup of cold water to the lemon gelatin mixture. Once the lime layer is set, pour the lemon gelatin over it and refrigerate until set, about 1-2 hours.
- 7Once all layers are set, cut the gelatin into squares or desired shapes.
- 8If desired, serve with whipped cream on top.
Equipment
mixing bowlswhisk9x9 inch dishrefrigerator
Chiles en Nogada hails from Puebla, Mexico, celebrating the country's independence with its colors of green, white, and red. Traditionally served during September, this dish combines the sweetness of fruits with savory meat, showcasing the bounty of Mexican agriculture. Its rich flavors and festive presentation have made it a cherished dish, enjoyed during special occasions and holidays.
Ingredients
- ●poblano peppers
- ●ground meat
- ●onion
- ●garlic
- ●tomato
- ●almonds
- ●cinnamon
- ●clove
- ●apple
- ●pear
- ●banana
- ●walnuts
- ●milk
- ●sugar
- ●cilantro
- ●pomegranate seeds
Instructions
- 1Roast poblano peppers over an open flame until charred, then place in a plastic bag to steam.
- 2Peel the charred skin off the peppers and remove seeds carefully.
- 3Sauté onion and garlic in a skillet until translucent, about 5 minutes.
- 4Add ground meat to the skillet and cook until browned, stirring frequently.
- 5Incorporate diced tomatoes, chopped apple, pear, and banana into the meat mixture.
- 6Season with cinnamon and clove, then simmer for 10 minutes to meld flavors.
- 7Stuff each roasted poblano pepper with the meat mixture, packing it well.
- 8Blend walnuts, milk, and sugar until smooth to create the nogada sauce.
- 9Pour the nogada sauce over the stuffed peppers on a serving platter.
- 10Garnish with chopped cilantro and pomegranate seeds before serving.
Ingredient Alternatives
poblano peppers
Healthier: bell peppers
Cheaper: jalapeño peppers
Bell peppers are lower in heat and easier to find.
ground meat
Healthier: lean turkey
Cheaper: ground chicken
Turkey is lower in fat while chicken is often more affordable.
walnuts
Healthier: pecans
Cheaper: sunflower seeds
Pecans provide a similar flavor, while sunflower seeds are budget-friendly.
milk
Healthier: almond milk
Cheaper: water
Almond milk is a dairy alternative, while water can reduce costs.
Techniques
roastingsautéingblending
Equipment
skilletblenderplastic bagserving platter
🌶️🌶️🌶️Lownuts
Also Known As
Chiles en NogadaStuffed Poblano Peppers with Walnut Sauce
vegetarian
Ingredients
- ●2 cups masa harina
- ●1/2 tsp salt
- ●1 1/4 cups warm water
- ●Vegetable oil for frying
- ●1 cup refried beans
- ●1 cup shredded lettuce
- ●1/2 cup diced tomatoes
- ●1/2 cup crumbled queso fresco
- ●1/4 cup sour cream
- ●1/4 cup salsa
Instructions
- 1In a mixing bowl, combine masa harina and salt.
- 2Gradually add warm water to the masa harina, mixing until a dough forms.
- 3Divide the dough into 8 equal balls and flatten each ball into a disc.
- 4Heat vegetable oil in a deep pan over medium heat.
- 5Fry each disc in the hot oil until golden brown and crispy, about 2-3 minutes per side.
- 6Remove the fried chalupas and drain on paper towels.
- 7Spread a layer of refried beans on each chalupa.
- 8Top with shredded lettuce, diced tomatoes, and crumbled queso fresco.
- 9Drizzle with sour cream and salsa before serving.
Equipment
mixing bowldeep panslotted spoonpaper towels
Ingredients
- ●2 lbs chicken thighs, boneless and skinless
- ●4 large garlic cloves, minced
- ●1 medium onion, finely chopped
- ●2 medium tomatoes, chopped
- ●1/4 cup fresh cilantro, chopped
- ●2 tbsp olive oil
- ●1 tsp cumin
- ●1 tsp oregano
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp chili powder
- ●8-10 pieces of banana leaves (or parchment paper) for wrapping
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a large bowl, combine the chicken thighs, minced garlic, chopped onion, tomatoes, cilantro, olive oil, cumin, oregano, salt, black pepper, and chili powder. Mix well to coat the chicken evenly.
- 3Cut the banana leaves into squares large enough to wrap the chicken pieces. If using parchment paper, cut into similar sizes.
- 4Place a portion of the marinated chicken in the center of each banana leaf square.
- 5Fold the banana leaves over the chicken to create a sealed packet. You can tie them with kitchen twine or use toothpicks to secure them.
- 6Place the packets in a baking dish and cover with aluminum foil.
- 7Bake in the preheated oven for about 1 hour, or until the chicken is cooked through and tender.
- 8Remove from the oven and let the packets rest for a few minutes before unwrapping.
- 9Serve the mixiotes hot, garnished with additional cilantro if desired.
Equipment
baking dishmixing bowlknifecutting boardaluminum foilkitchen twine or toothpicks
🌶️🌶️🌶️Low
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