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ART Y Kitchen, manzanillo 299, San Felipe (2026)

14/12/2020

Ingredients for white and red wine gelatin
¾ cup of white wine
¾ cup of red wine
The measure of a cup, filled with green grapes (seed free)
¾ of a cup of milk (this is if you want it to have a creamier texture)
¼ coconut or white palm sugar
Grenetina: this depends on the amount you are going to make
Optional: cut fruits for garnish

preparation:
1
Mix the gelatin with the milk and microwave for 30 seconds, or just simmer it on the stove.
2
Later, let it come to room temperature.
3
Place a pot or dish over medium heat and place this mixture again, only this time you have to add the white wine and sugar, but you have to wait for it to start boiling.
If you have molds or small cups, it is time to use them to be able to place the mixture there and put the grapes. Leave it in the refrigerator and wait for them to transform into a jelly: just remember to leave a little space in the mold for the second wine jelly, by this we mean that you do not completely fill the containers.

14/12/2020

TACOS DE CANASTA: The ingredient lists that you must complete are the following:

Pork rind

2 tablespoons of chopped onions.
1 and ½ cups of guajillo adobo.
250 gr of pressed pork rinds.
Pope

2 tablespoons of chopped onion.
1 tablespoon of oil.
2 serrano peppers, seeded, minced
¼ cup of milk.
4 potatoes well washed, disinfected, cooked and mashed.
Beans

2 tablespoons of chopped onion.
1 tablespoon of oil.
2 cans of cooked beans without broth.
Bandage

2 tablespoons of chopped onions.
1 cup of the reserved beef broth from the previous cooking.
300 gr of cooked and shredded beef breast.
1 tablespoon of oil.
1 cup of water.
150 gr of guajillo adobo.
Basket

1 large wicker basket or similar.
1 roll of plastic preferably blue.
1 roll of brown paper.
1 roll of aluminum foil.
1 great new jargon.
1 liter of oil.
1 onion filleted.
100 gr of guajillo chili powder.
2 kg of corn taco tortillas.
If you want to make just three or two of the flavors listed here, you can skip the others' lists and reduce the number of tortillas. Time to move on to prep.

Time to go to the kitchen
basket tacos recipe
The preparation of the different stews of your basket tacos is very simple individually. As we mentioned, this recipe is enough for the whole family, so it doesn't hurt to have the help of one or two people so that they can prepare the stews at the same time.

Here the procedures:

For the pork rind

Fry the pressed pork rinds.
Add the chopped onion and stir in the pan until golden brown.
Add the marinade and mix until perfectly incorporated. Season to taste.
Cook over low heat until the mixture is reduced. Reservation.
For the potato

Season the onion with the serrano peppers.
Add the mashed potatoes, mix and season to taste.
Pour in the milk and mix until perfectly incorporated.
Cook over medium heat until the mixture is reduced. Reservation.
For the beans

Season the onion along with the beans.
Crush the mixture and season to taste.
Cook over medium heat until the mixture is reduced. Reservation.
For the marinade

Season the onion.
Add the meat and the guajillo adobo.
Mix until the ingredients are perfectly integrated and add the cup of water and the beef broth.
Continue mixing over medium heat until the mixture is reduced and set aside.
For the basket

Cover the entire inside of the basket with brown paper until the edges of the paper pass the edges.
Cover all of the paper with the plastic wrap and then the jargon, letting the excess edges of the paper remain outside the basket and then serve as a lid.
Add another layer of plastic, paper, and aluminum.
Make sure the tortillas are very hot and fill each one with a tablespoon of each stew, fold them and put them in the basket in an orderly way until they form a whole block of tacos on the bottom.
Spread the onion and guajillo chili powder on the first block and repeat the procedure with the next block until you complete your basket.
Heat the liter of oil until it starts to smoke a little and pour it over all the tacos.
Close the basket with the last layer of paper, plastic, aluminum and jargon and let it rest for an hour and a half.
Ready! You can start serving and enjoying your delicious tacos de canasta.
Do not forget to put red and green sauce on the table to accompany it. Also, if you want to make fewer tacos, reduce the ingredients and the number of tortillas. The procedure is the same and, as you can see, the recipe is quite profitable, so it is not necessary to spend a lot of money on it.

10/12/2020

HUARACHES DE CHIRIZO AND BEANS Ingredients
1 roll a pkg. (14 oz.) Pork or Beef Chorizo
2 tablespoons vegetable oil, divided
2 tablespoons white onion, minced
1 tablespoon garlic, finely minced
1 cup refried black beans
1 pkg. (4 oz.) Crumbled Queso Fresco
1/4 cup Ground Cotija Cheese
1 pkg. (12.7 oz.) of Huaraches de Maíz or make them buying the masa
1/2 cup Cream or Cream
1/4 cup white onion, finely chopped
1/4 cup fresh cilantro, minced
Steps
Chorizo: Preheat a small skillet for 2 minutes over medium heat. Add the chorizo to the pan and cook for 10 minutes (crumbling the chorizo as it cooks). Remove from the skillet. Set aside until time to use.
1. Beans: In the same skillet over medium heat, add 1 tablespoon of oil. Heat for 1 minute. Add the onion and sauté for 1 minute. Add the garlic, stir, and sauté for 30 seconds. Add beans, stir 3 minutes, until heated through. Keep them warm until time to use.
Cheese: In a medium bowl, combine the queso fresco and Cotija cheese. Set aside.
Heat the Huaraches: Preheat a comal or medium skillet over high heat for 2 minutes. Brush each side of the huaraches with 1 teaspoon of vegetable oil. Place 2 huaraches in the pan, lower the heat to medium low heat, cover with aluminum foil. Heat both sides of the huaraches for 4 minutes (covered).
Assemble the Huaraches: Spread approximately ¼ cup of the refried beans on each huarache, add 3 tablespoons of chorizo, 2 tablespoons of cream and 3 tablespoons of the combination of Queso Fresco and Cotija.
Garnish each huarache with 1 tablespoon of onion and cilantro. Serve and Enjoy!

06/12/2020

MIXED BRUSH: Ingredients
12 shrimp
1 pound beef of your choice
1 chicken breast
1 red pepper
1 yellow bell pepper
1 green pepper
12 small mushrooms
1 cup of soy sauce
2 tablespoons magui sauce
One lemon's juice
1/2 cup teriyaki sauce
to taste pepper
skewer sticks
Steps
Preparation In a bowl add the soy sauce, teriyaki, magui, lemon juice, pepper to taste and mix very well, reserve, on the other hand cut the peppers and onion into medium squares as needed for when we prick it with the chopsticks. Break the vegetables (or the size of your taste) in the same way the meat is divided into cubes of the regular size or to your liking, the shrimp are peeled and the vein is removed, once everything is ready it is incorporated into the bowl. .
Where we prepare the marinade and let it marinate for at least one hour to absorb the flavors, after time the ingredients are punctured on the sticks, interspersing vegetables and meat (the size of the skewers will depend on your taste)
Once the skewers are armed with a brush, bathe them with the marinade and put them in the oven at 320 ° f (120 ° c) until they are perfectly cooked (important to be turning the skewers every 5 minutes and varnishing this so that they are juicy and their cooking is even and they are not raw and dry, once ready they are taken out of the oven and accompanied with the garnish of your choice is a delicious recipe I hope it helps you
NOTE: If you wish, you can make them on the grill, they are also delicious

04/12/2020

RECIPE DATES WRAPPED WITH BACON.

Ingredients

20 or 24 dates (450 grams)
100 grams of the cheese of your choice (I recommend blue cheese and goat cheese)
340 to 450 grams of bacon
20 to 24 almonds (optional)
You need

baking sheets
Parchment or nonstick baking liner
kitchen knife
soup spoon
chopsticks
paper towels
PREPARATION
Heat the oven to 400 degrees Fahrenheit (205 degrees Celsius). Prepare the parchment paper and set it aside.
Cut the dates. Use the kitchen knife and carefully open the date with your thumbs. Remove the seeds if they are still inside.
Fill the date with cheese. Use the spoon to fill each date with the cheese. if you like, add the almonds and close the date.
Wrap the dates in bacon. Cut the bacon in half and wrap the dates, remembering to secure with a toothpick.
Arrange the dates on the baking sheet. Separate them and arrange each date on its side (you will flip it halfway through the baking process).
Bake for 15 minutes. After you flip the dates, bake for another 15-20 minutes.
After the 15-20 minutes, check the dates and finish baking when the bacon is the consistency you prefer.
Transfer the dates to another baking sheet. This works in case they have a lot of fat.
Serve the entrees while they are still hot or at room temperature.

14/11/2020

MEXICAN CHICKEN FLUTES AND AHUACATE SAUCE. INGREDIENTS
1 roasted chicken breast, shredded
12 corn tortillas
4 tablespoons of fresh cheese grated
2 cups chopped lettuce, disinfected
Vegetable oil
1 avocado, peeled
cup of olive oil
2 green tomatoes
1 tablespoon of lemon juice
Salt and pepper to taste
INSTRUCTIONS
Sauté chicken in a low-fat skillet, remove, distribute among tortillas, and roll tightly to make autas.
Fry them in enough oil until golden brown and excess fat drains off.
To make the sauce: blend the avocado pulp, the tomatoes, the lemon juice and the oil (if necessary, add a little water), empty into a sauce boat for each guest to serve.
Arrange the autas on a bed of lettuce, bathe them with the sauce and sprinkle with the cheese.

10/11/2020

HOT DOG MEXICAN STYLE Ingredients
4 turkey sausages
4 pieces of bread for hot dog
200 grams of bacon
2 tablespoons of mayonnaise
2 tablespoons mustard
2 tablespoons ketchup
2 serrano peppers
1/2 onion
4 tablespoons oil
Steps to follow
Cut the onion and bacon into small strips, fry them in a pan with hot oil until golden brown. Reservation
In the same pan, fry the sausages a little so that they have texture. Chop the serrano peppers finely.
The bread, heat it in the oven until it has a golden color.
Spread the bread with mayonnaise and mustard, add the sausage, bacon, onion and chilies. If you wish, add ketchup.

26/10/2020

CELERY AND AHUACATE SALAD: Ingredients
2 Servings

Select all ingredients
4 celery stalks, stripped
1 avocado, at its peak
1/2 glasses of almonds, toasted
1 green apple
1/2 cups raisin, blond
1/2 cups of mayonnaise
1 teaspoon lemon juice
Preparation
Soak the raisins in a cup of tea water, they can also be made in sweet wine. Drain and pat dry.
Chop the celery and put in cold water for 1/2 hour. Drain it.
Peel and chop the apple. Add a little lemon juice so it doesn't turn dark.
Peel and chop the avocado (not too ripe, not too green).
Gather everything. Add a little salt, you can also add black pepper to taste.

26/10/2020

TOREADO CHILLIES: Ingredients
10 jalapeño or serrano peppers, toasted and peeled
1 white onion, sliced (julienne)
juice of half a lemon
soy sauce (magi, or your preference)
Steps
Toast the chilies, and peel them
Make slices of the onion.
Add the chilies and onions, add the lemon juice.
Add the soy sauce, enough to cover the chili peppers, it is actually little, let it rest for 5 minutes and savor whatever you like the most.
It does not have any salt, the soy is salty and that's it! ...

26/10/2020

OCTOPUS TOAST: INGREDIENTS For 4 people 400 grs Precooked Octopus, in pieces 1/2 cup Orange Juice 1/2 cup Tomato Juice 1/4 cup Olive Oil 3 tomatoes, seeded and chopped 1/2 Onion, chopped 2 Chiles greens, sliced 1/2 Cucumber, diced 1/2 Yellow Bell Pepper, chopped TO SIDE 1/2 cup Mayonnaise 1 Avocado, pureed 12 Corn Toast Salt and pepper to taste

PROCEDURE for THE CEVICHE mix the juices and olive oil, ADD the rest of the ingredients and half the coriander. Mix, salt and pepper and reserve. TO ACCOMPANY, mix the avocado puree with the mayonnaise and the rest of the coriander. Salt and pepper toast the toasts with the avocado and top with the ceviche. It serves.

26/10/2020

CHILLIES STUFFED WITH SEAFOOD WITHOUT CAPE: INGREDIENTS For 4 people 4 Poblano peppers 200 gr Shrimp without shell 200 gr Squid 2 bars Surimi 1/2 Purple onion 1 tablespoon Butter 1/2 cup Orange Juice 1 pinch Dried oregano 1 Ripe avocado Onion to decorate Salt to taste Pepper to taste

PROCEDURE: toast the chiles, store in a plastic bag for 5 and remove the skin with a small knife. OPEN in half vertically, remove veins and seeds. SLICE the surimi into thin slices and julienne the onion. and season the onion. Add shrimp, squid, and surimi, brown lightly, Pour in orange juice and cook for 4 minutes over low heat, SAZON with salt and pepper. Sprinkle the oregano and fill in the chili peppers. PEEL the avocado, remove the bone and obtain a puree with the help of a fork. Season with a little salt. PLACE a chili on each plate and pour a little of the juice from the seafood cooking. SERVE with the avocado puree and garnish with the chives.

20/10/2020

RICE FLAN WITH MILK: Ingredients
140 g of Philadelphia® Cream Cheese
1 can of evaporated milk
1 can of condensed milk
6 pcs. of eggs
350 g of cooked rice
1 tsp. ground cinnamon
1 tsp. cornstarch
CANDY:

1 cup of sugar
CLOSE ALL INGREDIENTS
Preparation
PLACE the sugar in an aluminum mold and put on the fire over medium heat without moving until a medium caramel is obtained, distribute evenly on the bottom and let cool.
BLEND the Philadelphia® Cream Cheese, the milk, the eggs, the cinnamon and the cornstarch. Add the rice to the mixture and stir, pour over the mold with caramel, cover with aluminum foil.
COOK in a pressure cooker in a double boiler for 30 minutes or until cooked.
LET cool, refrigerate for 2 hours and unmold.

ART Y Kitchen

14/12/2020

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