Flavorful Mexican Dishes - mexican dishes in restaurants

We will be heading south of the border for our latest Chef Challenge.
Scott Lincaster, executive chef of Dos Caminos, a popular restaurant in New York, created a Mexico-
Affect four meals on our $30 budget.
He likes Mexican food since he was a child, says lindster.
Born and raised in Los Angeles, he can eat delicious Mexican food.
Graduates of the American Culinary Institute have worked on The Boulevard in San Francisco, as well as at Lutece and Gotham-
All in New York.
Then he returned to California to cook Mexican food.
Food at the Border Grill.
He took a break from the restaurant business and taught at the California School of Culinary Arts.
But Lincaster said he realized that while he loves teaching, he really misses working in the kitchen.
Trend NewsGoogle cloud OutageMissing MomVirginia beach, Connecticut ShootingProtester interrupts the empty-handed menu of chef HarrisHis: appetizing potato, Orange and Chilean avocado salad with meat;
A roast chicken filling with Mole corner and corn porridge;
Pumpkin pie for dessert.
Term: Jicama (HEE-kah-mah)
: Jicama, also known as Mexican potato, is a root dish native to Mexico and South America.
It has a thin brown skin of white, crispy meat.
The sweet taste of its nuts makes it both raw and cooked.
You can steam, bake, cook, or even stir-fry jicama.
Baxter eats raw in his salad. Mole (MOH-lay)
: The word "Mole" comes from the Aztec word "molli", meaning a mixture, stew or sauce.
There are a lot of stories about the historical origins of the Mexican version of the gravy mole.
Almost everyone agreed that mole was born in a monastery in the Mexican city of Puebla de Los Angles, aged between 1680 and 1688.
The most common story is that the senior nun of the monastery of Santa Rosa, Sol Andrea, made the dish in honor of the Archbishop's construction of the monastery for her order.
Another version indicated that she was in honor of Governor-General Don Thomas Antonio de Zelda Aragon.
She wants to create a perfect dish, trying to blend the ingredients of the new world with the old ones.
The Mexican mole has two regional focal points: Puebla and Oaxaca, although Veracruz is known for its "mole Cape Verde (
Tomatoes without nuts and seeds).
Traditionally, mole's smooth sauce is the seed of onions, garlic, several kinds of peppers, ground (
Such as sesame seeds or pumpkin seeds)
And a little Mexican chocolate.
Traditionally, unsweetened chocolate is intended to provide rich food and offset the heat of Chilean peppers.
Chile: a small, dry, hot red pepper.
Arbol is Spanish for small trees, which is exactly what is similar to the slender cone pepper.
Mexicans also call them "the mouth of a bird" or "the tail of a mouse ".
"This Chile is not very delicious, but it is often used to heat up dishes or sauces.
Lindquist, who used the Chilean Apo in his salad, said he preferred the Cayenne because it was "too strong ".
"If you can't find the Po Lincaster chili, it's recommended to replace it with a red pepper slice, but it may take more for the same kick.
Recipe jicama, orange and avocado salad, with 1 large jicama from 4 salad ingredients of Chilean green lime vinaigreteserves, peeled and chopped 1/2 pound mixed vegetables, 2 cups of extra virgin olive oil 1 tablespoon honey 1/2 teaspoon Chilean de arbol, baked and ground (
Look at the following methods)
Salt and fresh chopped pepper for tasteIn
Mix lime juice, olive oil, honey and Chile to make a sauce.
Season with salt and pepper. Set aside.
Mix jicama, mixed green, orange and avocado in a bowl.
Drizzle in the sauce.
Stir until the salad is lightly coated.
Season with salt and pepper.
Put it on a frozen plate.
Chef's note: squeeze a little green lime juice out of the avocado so that the avocado doesn't turn brown when you prepare the remaining salad.
Chile: Use one or two peppers in this recipe, depending on the size of Chile. Place a dry Non
Fry the pan at high temperature.
Chile (or chiles)
Bake gently in the pan.
This will bring a nice smoky flavor.
It will take about 2 to 3 minutes if your pot is good and hot.
Remove from heat.
Grind Chile into pieces using a coffee grinder or a small food processor.
If you can't find chile de arbol, use a red pepper slice.
Mole Verde and corn tortillas roast chicken 4 chicken Ingredients 2 1/2 pound chicken legs and thighs 2 tablespoons extra virgin olive oil Salt and pepper
Heat the oven to 400 degrees F.
Season chicken legs and thighs with salt and pepper.
Heat olive oil in a large frying pan-high heat.
When the pot is hot, put the chicken legs and thighs into the pan skin-Side down first.
The chicken skin should be brown-
It takes about three to four minutes.
Depending on how hot your pot is).
Then put the pot in the oven.
Let it bake for six minutes.
Then flip the chicken legs and thighs with pliers.
Let the chicken legs and thighs bake for another 6 minutes.
Mole ingredients Ingredients 1 rhubarb onion, peeled and four flap garlic, 1 flap Mexico pepper, half, remove 8 flap, 2 tablespoons olive oil, 1 cup of corn flour, 1/4 cup of mint leaves big about 1/4 cup coriander leaves, about 1 pint of chicken broth1 tablespoon lime juice, about 4-
Add olive oil, onions and four full cloves of garlic.
Stir until the onion is translucent and stir frequently for about 5 minutes.
Add tomatello, jalapeno and stir fry for 5 minutes.
Then add chicken soup and simmer with medium fire.
Cook for about 10 minutes before adding mint and coriander.
Remove from heat.
In The Mixer, stir in batches until smooth and strain.
Put 2/3 of the strain sauce back in the pan and leave the remaining 1/3 in the mixer.
Add the corn flour to the sauce in the mixer and stir until smooth for about 30 seconds.
Add the sauce in the mixer to the sauce in the pan.
Simmer back with medium heat.
Let it slow for another 10 minutes.
Season with salt.
Add green lime juice before serving.
1 quart of sweet corn porridge ingredients 1 cup of instant corn porridge 2 1/2 tablespoons salt-free butter 1 cup of corn kernels (
Fresh, frozen or canned)
Salt to taste a non
Stir-fry in medium pothigh heat.
Add 1/2 tablespoons of butter to the pan.
Add corn after the butter melts.
Fried for about two minutes.
Season with salt.
Remove from heat. Set aside.
In a pan, cook the milk over medium heat.
Season with salt.
Slowly spread in the corn porridge and stir.
Continue to stir for about ten minutes until the creamy smooth texture is reached.
Fold the fried corn kernels and the remaining unsalted butter spoons.
Season with salt.
Put the corn porridge in the middle of each plate.
Put the chicken on four plates and put the legs and thighs on top of the corn porridge.
Then scoop on the chicken nuggets with Moorish sauce.
There are 4 ingredients on the side of the pumpkin for preparing molds1/2 cups of sugar 2 to 3 tablespoons of water 4 split, 4-
1 cup of sugar 1 cup of whole milk1 cup evaporated milk1 Cup concentrated milk 5 eggs 1 10-
A can of pumpkin per ounce is pure 1 teaspoon cinnamon 1 teaspoon ground ginger spice 1/4 teaspoon ground spice and put 1/2 cups of sugar into heavy-
Bottom pan, moisten with a small amount of water.
Start with two tablespoons in three tablespoons of water.
You just want the sugar to dissolve.
Place it under medium fire until a light caramel color is reached.
It is important not to be excited.
If you stir with a spoon or spatula, the sugar sticks to the spoon or spatula.
This is also why it is important to make sure that your hand does not come into contact with sugar when it melts, as sugar sticks to your hand and burns your skin.
Make sure to rotate the pan to keep the color uniform, but don't stir.
Once it reaches the faint caramel color, remove it from the high temperature immediately and pour the mixture into each parameter.
Make sure the entire bottom of the ramekin is covered.
Chef's note: Put a bowl of cold water nearby in case your hand touches hot sugar.
Prepare Flan Pre-
Heat the oven to 300-degrees F.
Heat sugar, condensed milk and whole milk in a pan.
Boil the milk/sugar mixture for about two or three minutes and burn.
Take it out of the heat and pour it into Pyrex (heat-proof)measuring cup.
Mix eggs, canned pumpkin, cinnamon, ginger and spices in a bowl of a stand mixer.
Use the racket attachment to combine all the ingredients together until smooth.
As the mixer is still running, gradually add the hot milk mixture to the pumpkin mixture.
It must be done slowly so that the hot milk will not boil the eggs.
When the two mixtures are fully combined, filter through a fine mesh filter to remove any block and separate between the four parameters.
Create a water bath bucket by placing four rame in a baking tray or oven-proof dish.
Fill up and down the baking tray and ramekins has hot water.
Cover the whole pan with aluminum foil and bake in a preheated oven at 300 degrees F for about 35 minutes.
Remove the ramekins from the oven and let them cool down a little.
Then gently loosen flan with a sharp peeler inside each ramekin.
Place a plate serving at the top of ramekin and reverse ramekin so that the cream freeze comes out together.
Repeat the process for the remaining ramekins.
If you wish, you can decorate each piece of flour with a lump of whipped cream.