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This recipe is a great starter for people getting used to working with chocolate. I use Abuelita Mexican chocolate to add a bit of spice and crunchy. Super delicious and easy to make.
The Pastry Incident
I'm wondering if anyone has any experience with a manual tortilla machine / maker. I am not talking about a tortilla press. This machine basically takes a batch of masa dough that is placed on top, through a roller with a cutter, using a hand crank. The machine will flatten and cut uniform size tortillas. I've been looking at the Monarca brand. The reviews seem to be below average. I'm trying to find ways to shave some labor dollars without sacrificing quality. Our restaurant goes through an average of 300 to 500 tortillas a day depending on business. Thanks for your help!
'Our menu is based on Mexican and Latin American flavors, therefor we can't not have fresh guacamole. We fly through the stuff!! One recipe uses 72 avocados which yields about 20 quarts of guacamole. We go through this amount almost every day. On top of having someone (or a couple of) people pressing fresh tortillas, we are spending a lot of time on this menu item. I can't think of any way to make the guacamole less labor intensive without sacrificing the quality. I have considered table side, or to-order made guac. Any thoughts or ideas? Thanks!
Chiles en Nogada are traditionally served only for Mexican Independence Day (16 de Septiembre). Every household and restaurant have their own version. In years past we have eaten as many as 12 different versions in the course of the week long celebration. Certain things about it never change: always poblanos, walnuts, pomegranate seeds and dried fruit (though the types of dried and fresh fruit vary as does the ratio of fruit to meat). And the cream sauce is always room temperature, never heated.
Not only is it a tasty dish, it is about the prettiest meal ever put on a plate.
I have made them at home (but not for several years). Rick Bayless's recipe is the one I used.
The history of the dish is one of creating a festive dish on the spur of the moment with limited ingredients.
I found the recipe for courgette cutlets at www.gotujzcukiereczkiem.pl. It appealed to me at once for three reasons. Firstly, the courgette is my favourite vegetable. Secondly, cutlets, pancakes and crumpets are my children's favourites dishes. Thirdly, this dish is fast, simple and is always a success. You must not use FB while frying, because it may end with you ordering pizza for dinner
The cutlets are mild and their flavour is spiced up with feta cheese. You can complement them with your favourite herbs. In my kitchen there is always basil, dill, peppermint, rosemary and thyme. This time I chose dill (in accordance with the recipe) and thyme.
400g of courgette
150g of feta cheese
110g of breadcrumbs (+ 4 tablespoons for the batter)
2 tablespoons of minced dill
1 tablespoon of thyme
salt and pepper
Wash the courgette and grate it. Add salt and leave it in a bowl for 15 minutes. Drain it then mix in the egg, feta cheese, breadcrumbs and herbs. Spice it up with salt and pepper. Make small cutlets with the mixture and fry in oil. Serve with natural yoghurt.
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