pozole ingredients

5 liters of water
1/2 onion
4 cloves of garlic
3 tablespoons of salt
1 kilogram of precooked hominy corn
500 grams of pork ribs cut into pieces
1 kilogram of pork meat cut into pieces
5 bay leaves
14 guajillo chiles without seeds and soaked in hot water
2 ancho chiles, seeded and soaked in hot water
2 cups of water
1/4 onion
2 cloves of garlic
1 teaspoon of cumin
1 teaspoon ground black pepper
Dried oregano
chilli powder
finely chopped onion
Romaine lettuce filleted
Sliced radishes
Lemons
10 corn toast
1 container of refrigerated NESTLÉ® Media Crema (190 g)
100 grams of grated cotija cheese
Procedure
Hot
Heat the 5 liters of water with ½ onion, 4 cloves of garlic and salt, when it
boils add the corn and cook for 30 minutes over high heat or until the corn
bursts. add the rib, pork pulp and bay leaf; cook for 1 hour and 30 minutes
or until the meat is tender. Remove the garlic, onion, bay leaves and pork
pulp, shred the meat and reserve.
liquefies
Blend the chiles with 2 cups of water, ¼ onion, 2 cloves of garlic, cumin
and pepper, strain and pour into the corn pot; Cook for 30 more minutes.
to serve
Serve the pozole and accompany with oregano, chili powder, lettuce,
radishes, lemon and toast with NESTLÉ® Media Crema and Cotija
cheese.
culinary advice
You can decorate with a little avocado.
nutritional advice
Physical exercise is essential for the prevention and treatment of obesity.
 Mole recipe
• 15 wide chili peppers

• 12 mulatto peppers and 12 pasilla peppers

• 6 chipotle peppers or morita

• 1/2 onion

• 1 head of garlic

• 2 tomatoes

• What is taken with the hand of anise

• 2 or 3 cinnamon sticks

• 150 gr of raisins

• 100 g of peeled pumpkin seeds

• 50 g of almonds

• 100 gr of peanut

• 3 cloves (or the tip of a teaspoon)

• 1 piloncillo

• 2 tortillas

• 1 piece of Granny Chocolate

• 2 tablespoons of lard

• 1 plantain

• Turkey or chicken pieces

• 1 medium piece of white bread

• Coriander seeds

• 1 liter of chicken broth

 Procedure
1.- The first step is to clean all the chiles by removing the seeds and stems. Once this

is done, they are roasted in a pan; They should not be burned because the mole

becomes bitter.

2.- All the ingredients will go through the same procedure, they are cooked separately

in water, the chilies, the tomatoes, the garlic and the onion go together. Separately,

once toasted, the other ingredients are added, which are the ones that will thicken the

mole.

3.- Once everything has boiled, grind the chili with the tomato, garlic and onion.

4.- In a clay pot, heat the butter and add the piloncillo so that it dissolves.

5.- Subsequently and passed through a strainer, add the tomato sauce with garlic and

onion.

6.- The same is done with the thickening and let it season very well over medium heat

because it splashes; stir with a wooden spoon so it doesn't stick to the bottom of the

pot.

7.- Add the broth and salt little by little, it must be seasoned for at least 45 minutes so

that the chili does not remain raw and takes its flavor well.

8.- Finally, add the cooked chicken and let it boil another 20 minutes. It should be

thick, but not dry. Sesame is roasted to put it on top of the mole.

9.- It is accompanied with red rice, hot tortillas or white bread

 Enchiladas recipe
4 guajillo chilies, open, clean and seedless
4 wide chiles, open, clean and without seeds
2 garlic cloves minced
¼ teaspoon dried oregano
Salt and pepper to taste
12 corn tortillas
2 cups of shredded chicken meat
1 ½ Cup of fresh cheese crumbled
½ cup chopped white onion
1/3 Cup Sabrosano Oil

Procedure
Lightly toast the chiles on a comal, pressing them for no more than 10
seconds on each side. Once toasted, place them in a saucepan with water
and cook over low heat for 15 minutes, remove and let the chilies cool for
15 minutes. After this time, drain the chiles and place them in the blender
with the garlic, add ½ cup of water and blend until you get a smooth
sauce, season with oregano, salt and pepper.

Chile’s en nogada recipe

• Ingredients

• Principle of the form

• 2 tablespoons of lard
• 2 tablespoons finely chopped onion

• 2 teaspoons minced garlic

• 300 grams of ground beef

• 300 grams of ground pork

• 1 tablespoon of salt

• 1/2 teaspoon ground black pepper

• 7 Tomatoes without seeds and cut into small cubes

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon ground Nutmeg

• 1/4 Teaspoon Cumin powder

• 1 pinch of powdered cloves

• 1 pannochera apple cut into cubes

• 1 pear cut into cubes

• 2 Creole Peaches cut into cubes

• 1/2 male banana cut into cubes

• 1/4 Cup of Almonds without shell and chopped

• 1/4 cup of pink pine nuts

• 1/4 Cup of Raisins

• 8 Poblano peppers, roasted, peeled and seeded

• 1 Package of Cream Cheese at room temperature (190 g)

• 50 grams of goat cheese

• 2 Cups of clean Castile Nut

• 4 Tablespoons of Sugar

• 500 milliliters of sour cream

• 1 1/2 Cups of Milk

• 1/4 teaspoon ground cinnamon

• 1/4 Cup of Sherry

• 1/2 teaspoon salt

• 1 pomegranate to decorate

• 1/4 cup of fresh parsley leaves disinfected and finely chopped

Procedure

Heats up

For the filling, heat the butter and fry the onion until transparent; add the garlic and

cook for 1 more minute. Add beef and pork with 1 tablespoon salt and pepper; cook for

10 minutes. Add the tomato, ¼ teaspoon of cinnamon, nutmeg, cumin, cloves, apple,

pear, peach, banana, almonds, pine nuts and raisins, mix and cook for 5 more

minutes; stuff the chiles and reserve.

blend

For the nogada, blend the cream cheese with the goat cheese, the Castile nut, the

sugar, the cream, the milk, ¼ teaspoon of cinnamon, the sherry and ½ teaspoon of

salt.

It serves

Recipe for Pad Thai – Thailand.

• 210 grams of rice noodles

• 5 prawns

• Garlic

• 2 spring onions
• 1 package of assorted mushrooms

• 1 tablespoon of palm sugar

• 1 tablespoon of fish sauce

• 2 tablespoons of tamarind paste

• Peanuts

• 1 package of tofu

•Soy sauce

•Lime

Procedure

1.- In a saucepan, reduce the tamarind paste to the fish sauce, the palm sugar (if we

don't have it, we can add brown sugar) and a little soy sauce. Let reduce the sauce

that will be used to dress our pad thai.

2 .- In a wok we sauté the vegetables, we start with the garlic sprouts and the spring

onion. We can put the vegetables that we want.

3.- We add the mushrooms below. We do not put salt because the sauce already has

it.

4.- Add the prawns and tofu. We continue to cook the vegetables.

5.- Cook the rice noodles as indicated by the manufacturer. We can use noodles, rice

noodles... whatever we want.

6.- Add the pasta to the wok along with the sauce and peanuts, sauté everything and

serve with a little lime and cilantro if you like

 Peking Duck Recipe: Chinese

1 Duck (2.5 kg approx.)

For the marinade:
2 tablespoons of sugar
1 tablespoon of salt
½ teaspoon of five spice powder
½ teaspoon ginger powder
Spices:
30 grams of peeled ripe ginger
3 pieces of star anise
1 bay leaf
Glazed:
10 grams of Maltose
1 tablespoon Chinese red vinegar
2 tablespoons of rice vinegar
2 teaspoons Chinese red rice wine
For the sauce:
30 grams of sugar
1 teaspoon oyster sauce
2 tablespoons of soybean paste
3 tablespoons hoisin sauce
1 tablespoon of oil
For the accompanying Mandarin-style crêpes batter:
250 grams of flour
125 milliliters of boiling water (provide something more)
1½ tablespoons sesame seed oil
For the vegetable garnish:
2 fresh red chillies (optional) cut into 3mm thick rings, seeds removed
22 spring onion strips 5 cm long (white part only)
Other vegetables in strips to taste
Procedure
To prepare the Peking duck, remove all the viscera and clean it well inside
and out. Then let it drain and dry it with a cloth.
two
Next, carefully mix the ingredients of the marinade and spread the inside
of the duck with it, trying above all not to stain the skin. And let it macerate
for about 20 minutes.
Then fill the duck with the spices and close it with a toothpick.
Next, plunge it into boiling water for 5 seconds, remove it and immediately
plunge it back into ice water for another 5 seconds to interrupt the cooking
process. Remove it again and dry it with a cloth

Recipe to make original Sushi: Japan

2 cups of sushi rice

2 cups of water
75ml of minage for sushi (all this is bought in specialized stores for Japanese food)
1 makisu (bamboo mat to roll sushi)
4 sheets of seaweed paper (nori)
1/2 cups sesame seeds
100g. cream cheese
1 seedless cucumber
1 ripe avocado
4 peeled and cooked shrimp
Dip:
lemon juice to taste
japanese soy sauce
orange juice to taste

Procedure
Wash the rice very well, until the water comes out transparent, let it drain, wound the
rice with water over medium heat, then cover it; let it boil over high heat for 2 minutes,
then over medium heat for 5 minutes. and finally, at a minimum fire of 15 minutes.
Let it absorb the rest of the water.

Try not to uncover the pot for best results.

Remove the lid, cover with a cloth and let cool for 10 minutes.

Pour it into a refractory and move it constantly, add the vinegar until it is cold, keep it covered
with plastic.

Place the makisu, top with a sheet of nori covered with rice and sprinkle with sesame seeds.
Turn the sheet over, on the edge place a thin layer of cream cheese, a strip of cucumber, an
avocado and shrimp.

Go rolling and pressing with the makisu until the rolls are formed. Follow the same procedure
with the other algae.

Moisten a knife with water, cut the rolls into 6 or 8.

Serve accompanied by soy sauce with lemon and orange juice.

eleven
Also with this recipe, combine it instead of shrimp, make it with salmon, crab, tuna.

Chicken Biryani Recipe: Indian

300gr. basmati rice washed and drained

1/2 teaspoon salt

10 cups of water

2 lbs. chicken, lamb or mutton leg / cut into small pieces, washed and drained

5 tablespoons oil or butter

2 onions, peeled and thinly sliced

3-4 cloves of minced garlic

1 piece (approx. 2 cm) of minced ginger

1-3 green chilies chopped

 6-7 tablespoons Biryani spices
2 teaspoons salt (adjust to taste)
1/2 cup creamy yogurt
2 large tomatoes, chopped
1/2 bunch of chopped coriander leaves
1 lemon or 1/2 lemon, cut into small pieces
A lock of saffron soaked in a tablespoon of warm water
1 tablespoon ghee
Procedure
Cooking the meat: Heat the oil / lard in a large frying pan and fry the onion, until it
turns dark. Remove with a slotted spoon and reserve. In the same oil (add more if
necessary), add the ginger and garlic spices. Fry for a minute or two. Add the pieces
of meat, salt, chili. Sauté until meat is nicely browned on all sides. Add yogurt,
tomatoes, cilantro, lemon. Cook, stirring frequently, until the meat is tender and only a
little sauce is left.
Cooking the rice While the meat is cooking, boil the water for the salted rice. Add the
rice and bring to a boil, wait about 15 minutes (cooking time). Wait about 5 minutes
after boiling. Drain the water from as you do when cooking pasta. You can put a little
cold water on it, to prevent the rice from settling. Leave in the colander for a few
minutes, so that the water drains completely. Add shortening to grease a large proof
oven dish or skillet.
Layers of the Biryani Spread 30 gr. of the rice in a layer in the base of the saucepan.
Now the layer of 28 gr. of the meat Repeat the layers until the last layer is rice.
Sprinkle the saffron on top of the rice. Add the fried onion on top. Give a little butter.
Cover the saucepan with an airtight lid. Bake the rice over medium heat and for 30
minutes at 180º C. The rice is completely done.

Moussaka Recipe – Greece.

• Eggplant2

• Minced meat400 g

• Onion1

• Carrot1

• Tomato3

• Red wine half a glass

• Half glass beef broth

• Dried thyme to taste

• Salt and pepper to taste

• Parmesan

• Bechamel sauce

• Potato Optionally for the base

Procedure

In the usual moussaka recipe that we see in Spain we do not need anything else, but

in most traditional moussaka recipes in Greece, a first layer of sliced and lightly fried

potatoes is placed. This layer is the base for the moussaka. A first layer of aubergines

is placed on top of the potatoes, which are then covered with a layer of meat.

On top of the layer of meat, put another layer of aubergine slices and cover again with

the lamb meat with the sauce, crushing a little with the back of the spoon so that it is

well compacted. Finally we cover with bechamel, sprinkle with grated cheese and put

the dish in the oven where we bake for 20 minutes at 160º and gratin for 3 minutes at

220º
 Chocolate pudding

INGREDIENTS

• 1 1/2 cup milk (regular or coconut)

• 2 egg yolks

• 100 grams of dark chocolate

• 1 teaspoon vanilla extract

• Sweetener of your choice, to taste

• Whipped cream (optional)

• In a saucepan over medium heat, mix the milk and the yolks. Stir constantly until

mixture thickens (8-10 minutes).

preparation

Once the thickness is reached, remove from the heat and strain the mixture with a fine

sieve.

Place the chocolate and vanilla in a pain. Pour the milk mixture over these and let the

chocolate melt.

Mix well and serve in glass containers. Freeze for two hours and serve cold with

whipped cream on top, you're sure to love it !

Lemon dessert
Ingredients
• 1 can of condensed milk
• 1 can of evaporated milk
• 1 can of whole milk
• 1 cup of sour lemon juice (10-12 lemons)
• 1 package of Biscuits Maria
•
Preparation

Pass the lemon juice through a strainer, so that it is clean,

without seeds.
In the blender, process the lemon juice along with the three
milks, until a smooth and smooth mixture remains.
In a mold or refractory, empty a little of the mixture, creating a
layer at the bottom of the mold.
Next, place a layer of biscuits. The cookies are whole, not
ground.
Try to cover the edges with cookie pieces, so that the entire mold
takes shape.
Repeat the same process 3 or 4 times, or until your mold is full.
The last layer should be mixture, not cookies.
Finally, cover the mold with aluminum foil and put it in the
refrigerator. You wait 3 or 4 hours and it will be ready to be
enjoyed!
 Peanut Butter Cookies

INGREDIENTS

• 1 cup of peanut butter (peanut butter)

• 1 cup of sugar

• 1 teaspoon of baking powder

• 1 large egg (beaten)

• 2 teaspoons ground walnuts

• 1/4 cup chocolate chips

Preparation

Pre-heat the oven to 180°C for 10 minutes.

In a medium bowl mix peanut butter, sugar, baking powder and egg. Add the nuts and

chips.

With a spoon, form 24 balls of dough and place them on 2 trays or on baking paper.

With the help of a fork you can make a pattern on each cookie.

Bake for 15 minutes, turning the sheet or tray, until the cookies are golden brown.

Let cool and enjoy

 Frozen Banana Bites

INGREDIENTS

• 2 bananas

• 1 cup of chocolate

• 1/4 cup of peanut butter (peanut butter)

Preparation

Chop the bananas about 1 cm thick.

Place them on wax paper and add a teaspoon of peanut butter.

Melt the chocolate and pour it over each of the bananas.

Freeze for 1 hour and they are ready to eat!

Red fruit ice cream

INGREDIENTS

• 1 bag of frozen red fruits (raspberries, blackberries, strawberries)

• ½ L regular or coconut milk

• Sweetener of your choice, to taste

Preparation

Place the red fruits and the sweetener to taste in the blender.

Pour the milk little by little and mix in the blender until you get a thick mixture.

Pour the mixture into a container and put it in the freezer.

Wait at least an hour and it will be ready to cool off!

Beer
Beer (from the Latin cerevisĭa)1 is an alcoholic, non-distilled, bitter-tasting beverage made from
germinated barley grains or other cereals whose starch is fermented in water with yeast (mainly
Saccharomyces cerevisiae or Saccharomyces pastorianus) and flavored often with hops, among other
plants.12 It is the most consumed alcoholic beverage in the world, and one of the most consumed
beverages, behind only water, tea and coffee.3

Several types are known of it with a wide range of nuances, due to the different forms of preparation
and the ingredients used. It generally has an amber color with shades ranging from golden yellow to
black through reddish brown. It is considered "gaseous" (it contains CO2 dissolved in saturation that
appears in the form of bubbles at ambient pressure) and is usually crowned with a more or less
persistent foam. Its appearance may be crystalline or cloudy. Its alcohol content can reach up to about
20% vol., although it is commonly between 4% and 6% vol.

Coca Cola
Coca-Cola (commonly known as Coke in many Spanish-speaking countries; in English also known as
Coke) is a carbonated soft drink sold globally in stores, restaurants, and vending machines in more
than two hundred countries or territories. It is the main product of The Coca-Cola Company, of
American origin. Initially, when pharmacist John Pemberton invented it, it was conceived as a patented
medicinal drink, although it was later acquired by businessman Asa Griggs Candler, who made the
drink one of the most consumed of the 20th century, and of the 21st century.

The company produces a concentrate that it then sells to various licensed bottling companies, which
mix the concentrate with filtered water and sweeteners, then sell and distribute the beverage in cans
and plastic or glass bottles in stores.

There are also variants, manufactured by the same company, such as Coca-Cola Light (also called Diet
Coke or Coca-Cola Diet); others are Coca-Cola without caffeine, Coca-Cola Cherry, Coca-Cola Zero,
among others specially launched, such as lemon flavor.

It is the most purchased brand worldwide,1 and its biggest competitor is Pepsi, also an American
beverage. Among other things, in addition to the predominant red color on its labels, it is also
recognized thanks to its stylized bottle, presented in 1915,2 whose design continues to be exclusive to
the product, in almost all the forms in which it is offered.
Wine
Wine (from the Latin vinum) is a drink made from grapes (Vitis vinifera species), through the alcoholic
fermentation of its must or juice.2 Fermentation is produced by the metabolic action of yeasts, which
transform the natural sugars of the fruit into ethanol and gas in the form of carbon dioxide. The sugar
and acids possessed by the fruit, Vitis vinifera, are sufficient for the development of fermentation.
However, wine is a sum of environmental factors: climate, latitude, altitude, daylight hours and
temperature, among several others.3 Approximately 66% of the world's grape harvest is dedicated to
wine production; the rest is for consumption as fruit.4 Despite this, the cultivation of the vine covers
only 0.5% of the arable land in the world.5 The cultivation of the vine has been associated with places
with a Mediterranean climate, not surprisingly, half of the world's wine production is concentrated in
just three Mediterranean countries: Italy, France and Spain.6 There are several recognized appellations
of origin, such as Rioja, Porto, etc.

The name "wine" is given only to the liquid resulting from the total or partial alcoholic fermentation of
grape juice, without the addition of any substance. In many legislations, only the fermented drink
obtained from Vitis vinifera is considered as wine, despite the fact that similar drinks are obtained
from other species such as Vitis labrusca, Vitis rupestris, etc. The knowledge of the particular science
of winemaking is called oenology (without considering the processes of growing the vine). The science
that deals only with the biology of the vine, as well as its cultivation, is called ampelology.2

Vodka
Vodka (водка in Russian, vodka in Slovak, Czech, and horilka in Ukrainian) is a distilled beverage. The
origin of it is disputed although the current name is Russian. It is generally produced through the
fermentation of grains and other plants rich in starch, such as rye, wheat, potato or beet. Normally the
alcohol content of vodka is between 37% and 50% volume; classic Lithuanian, Ukrainian, Russian and
Polish vodka contains forty degrees of alcohol.1

Tea
Tea is the infusion of the leaves and buds of the tea plant (Camellia sinensis).1The popularity of this
drink is only surpassed by water.2 Its taste is fresh, slightly bitter and astringent; this taste is pleasant
for many people.3

The term "herbal tea" commonly refers to infusions of fruits or herbs that do not include the tea plant,
such as mate, chamomile and tila among others. In the latter case, the name "tisan" is preferred to
name them and avoid confusion with the real tea.

An infusion that is made from another plant - lemon verbena, chamomile, ginger, anise, mint, to name
a few - is not actually tea, although it is popularly referred to in that way. In fact, the Argentine Food
Code indicates that the generic name of tea refers exclusively to the product obtained by processing
the buds, leaves, petioles and tender stems of said plant species.4