Transcript Your Description Goes Here

Food Around the World
The United States
Where in the World?
• Your Description Goes Here
Historical Overview
• Food traditions began with Native Americans
•
– Excellent farmers
– Grew many fruits and veggies
Your
Descriptionfruits,
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– Gathered
nuts and hunted wild game to supplement diet
• British and Spanish colonists followed Natives
• Followed by French and Dutch
• Each group had to adjust to the climate and geography of
the area in which they settled
• Natives taught first colonists how to hunt, fish and plant
crops
• Learned to eat new animals, fish, vegetables and fruit
from relationships with Natives
Historical Overview
• As knowledge grew colonists added new dishes
to their diets, such as:
– Used
localGoes
lobster,
• Your
Description
Here crab and other fish in seafood
chowders
– Salted pork and preserved beef for a variety of meat
dishes throughout the winter
– Used pumpkin and wild berries to make pies, puddings
and cakes
Where Did That Come From?
• Immigrants brought their food
customs to New World and
adapted the recipes to the
• foods
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Goes available
Here
that were
in
their region
– Italians: pasta sauces from
tomatoes, basil and onions sold
by street vendors in New York
– Chinese: used chicken, bamboo
shoots and water chestnuts to
make chow mein
– Poles: stuffed cabbage leaves
with ground beef and tomato
sauce to make traditional
cabbage rolls
Holidays in the United States
Mardi Gras
• Celebrated in some parts of the South where French
settlers introduced it
• Mardi Gras: French for fat Tuesday
• Your Description Goes Here
• Celebrated on day before Lent
• Mardi Gras began as a last celebration before entering
into the solemn time of fasting and prayer known as Lent
• Festivities include parades with marching bands and
floats, gala balls and parties
• Special foods
– Cajun favorites: shrimp mold appetizer, crab bisque and crawfish
stew
– Classic dessert – king cake
Cinco de Mayo
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Celebrated by Mexican Americans
Spanish for Fifth of May, which is the day of celebration
Marks
the victory
of severely outnumbered Mexican
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troops over French troops at the Battle of Puebla in 1862
• Festivities include parades, music, dancing and carnivals
• Traditional foods:
– Sweet breads and coffee
– Hot chocolate flavored with cinnamon
Kwanzaa
• Family-centered observance of cultural unity among
people of African heritage
• Kwanzaa = “first fruits” in Swahili
• Your Description Goes Here
• Weeklong celebration between Christmas and New
Year’s Day
• People use this time to think about their ancestry, family
and community
• Kwanzaa was developed in the United States but is
becoming popular among people of African descent all
over the world
• Karamu
– Last night of Kwanzaa
– Ritual feast held by families
Regions of the United States
New England
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Maine
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New Hampshire
Vermont
Massachusetts
Rhode Island
Connecticut
New England
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Settled first by the British
Rocky, mountainous or forested land – hard to farm
People worked hard to survive
• Learned
Your Description
Hereand salt foods to preserve them in order
how Goes
to dry
to survive long, cold winters
• Cooked in large fireplace in home – used Dutch ovens and
beehive ovens to bake foods over coals
• Popular foods
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Water: lobsters, crabs, clams and other shellfish
Forests: wild turkeys, geese, ducks, pheasants
Baked Goods: Indian bread, Sally Lunn, johnnycakes
Corn: corn sticks, Indian pudding, cornmeal mush, succotash
Dried foods: beans, corn, apples
One-dish meals: New England boiled dinner, red-flannel hash
Maple syrup used to flavor vegetables and desserts
New England Menu
New England Clam Chowder
• Your Description Goes Here
Boiled Dinner
Boston Baked Beans
Brown Bread
Blueberry Muffins
Pumpkin Pie
Tea
Mid-Atlantic
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New
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Your Description
Pennsylvania
New Jersey
Delaware
Maryland
Mid-Atlantic
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Climate is milder than New England
Region is rich and fertile = profitable farming
Your Description
New
Jersey Goes Here
– Major center of fresh fruit and vegetables
– Ships apples, peaches, beans, cranberries, tomatoes, onions,
asparagus, cucumbers, peas and melons to many parts of US
• Settled by Dutch, German, Swedish and British immigrants
• Dutch
– Excellent farmers – well-stocked gardens and orchards
– Excellent bakers – introduced cookies, doughnuts, molasses cake,
gingerbread, waffles, coleslaw, cottage cheese and griddle cakes
to US
Pennsylvania Dutch in the Mid-Atlantic
• Settled in southeast section of Pennsylvania
• Extremely successful at adapting their farming techniques
to the soil in PA
Your DescriptionaGoes
Here rural, inventive style of cooking
•• Developed
hearty,
different from others in Mid-Atlantic region
• Learned to can, pickle and dry produce, meat and poultry
raised on farm
• Based style on Old World techniques – thrifty; no waste
– New dishes to eliminate waste: pickled pigs’ feet, blood pudding,
scrapple, smoked beef tongue, sausages, bologna
– Soup: made from whatever was available; very popular
• Chicken corn soup still a traditional favorite
– German foods common in PA-Dutch diets
• Sauerbraten, sauerkraut, liverwurst, pork
• Accompanied by noodles, dumplings, potato pancakes and other filling
foods
Pennsylvania Dutch in the Mid-Atlantic
• Each meal included 7 sweets and 7 sours
•
– EX: pickled fruits and vegetables, relishes, jams, preserves,
and Goes
appleHere
butter
Yoursalads
Description
– These foods were stored in cellars for use throughout the year
• PA-Dutch baked specialties: coffee cakes, sticky buns,
funnel cakes, crumb cakes, shoofly pie
• Some religious groups (Amish, Mennonites) shared
German heritage with PA-Dutch but chose to live in
isolated groups
• Their isolation helped to preserve their hearty home-style
cooking and native crafts
Mid-Atlantic Menu
Stewed Chicken and Dumplings
Buttered Green Beans
• Your Description Goes Here
Coleslaw
Rye Bread
Shoofly Pie
Coffee
The South
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Virginia
West Virginia
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Kentucky
North Carolina
Tennessee
South Carolina
Georgia
Alabama
Mississippi
Louisiana
Arkansas
Florida
The South
• Settled by immigrants from France, England, Ireland,
Scotland and Spain
•• Once
immigrants
were established they brought over
Your Description
Goes Here
slaves from Africa to help work on huge plantations and
serve in large mansions
• Mild climate = year-round production of many crops
• Most economically important crops
– Sugarcane
– Rice
– Peanuts
• Other important sources of food in the South
– Gardens and orchards for fruits and veggies
– Waters: catfish, bass, trout, turtle, crabs, crayfish, oysters, shrimp
– Forests: squirrel, goose, turkey
Staples of The South
• Corn
– Breakfast: hominy, hominy grits
– Hot Breads: corn bread, spoon bread
• Your Description Goes Here
• Livestock – Pigs and Chickens
– Pigs: spareribs, cured ham, fat back, chitterlings, pigs’ feet
– Chicken: fried chicken
• Rice (grew in Carolinas)
– Used in many dishes
– Combined with beans, meat or seafood to make economical and
nutritious dishes
• Other Southern specialties
– Hot breads: buttermilk biscuits and shortnin’ bread
– Black-eyed peas, yams and nuts – pecan pie and Hoppin’ John
– Beans, sweet potatoes and a variety of green
Distinct Cuisines Developed in The South
Soul Food
• Combines the customs of African slaves with the food
customs of Native Americans and European sharecroppers
•• Developed
Your Descriptionaround
Goes Herethose few foods readily available to all
three groups of people
• Used foods from small gardens, small allotments of
cornmeal, hunted wild game and used animal parts
discarded by slave owners
• Popular Soul Foods
– Hot breads and puddings: batter bread, hush puppies, corn bread,
hoe cake and cracklin’ corn bread
– Hog and cow parts: chitterlings, used hogs’ feet, tails, snouts, ears
– Vegetables: corn, squash, black-eyed peas, okra, green, yams
• Fried okra, sweet potato pie, collard greens
Creole Cuisine
• New Orleans is the home of Creole cuisine
• Combines the cooking techniques of the French with the ingredients
of the Africans, Caribbeans, Spanish and Native Americans
• Gumbo
• Your Description Goes Here
– Soup that reflects various cultures of Southern Louisiana
– Recipes vary in their combination of meats, poultry, seafood, okra and
other vegetables
– Family recipes are often handed down through generations
• Jambalaya
– Traditional Creole rice dish
– Rice, seasonings, shellfish, poultry and/or sausage
• Other Creole specialties
– Beignets: deep-fried squares of bread dough with powdered sugar
– Café au lait and café brulot: coffee mixtures
– Pralines: sweet, rich candy made with sugar, pecans and sometimes
milk or buttermilk
Cajun Cuisine
• Hearty fare of rural Southern Louisiana
• Reflects the foods and cooking methods of the Acadians
(French-speaking immigrants from Nova Scotia, Canada),
Native
Americans,
Africans and Spanish
• French,
Your Description
Goes
Here
• Characterized by gumbos and jambalayas
• Frequent ingredients in Cajun cooking
– Crawfish, okra, rice, pecans, beans, andouille (smoked pork
sausage)
– Many dishes center around game and seafood locally available
• Traditional Cajun dishes
– Chaudin: braised pig stomach stuffed with ground pork, onions, bell
peppers, ,garlic and diced yams
– Rice dressing: rice cooked with bits of chicken liver, chicken
gizzard and/or ground pork and seasoned with parsley and onion
– Tartes douces: pieces made with soft, sweet crust and fillings like
custard, blackberry, coconut or sweet potato
Southern Menu
Southern Fried Chicken
Squash Pudding
• Your Description Goes Here
Greens with Vinegar and Oil Dressing
Buttermilk Biscuits
Pecan Pie
Chicory Coffee
Mid-West
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North Dakota
South Dakota
Nebraska
Your Description Goes Here
Kansas
Oklahoma
Minnesota
Wisconsin
Iowa
Missouri
Illinois
Indiana
Michigan
Ohio
Oklahoma
Mid-West
• Called the “bread-basket” of the nation
• One of the world’s most agriculturally productive regions
due to rich soil, good climate and advanced farming
• Your Description Goes Here
techniques
• Lots of corn, wheat, soybeans, beef, pork, lamb, poultry,
fish, dairy products, and fruits and vegetables
• Food plays a large part at most Mid-West gatherings
– Fairs, festivals and picnics
– Festivals in cities (Apple Festival)
– Potlucks and buffet dinners
Mid-West
• Cuisine
•
– Staples: broiled steak, roast beef, baked and hash brown
potatoes, corn on the cob
Your
Description
Here coleslaw, fresh tomatoes from garden,
– Foods
from Goes
Mid-West:
home baked rolls, apple pie, brownies
– Mid-West breakfast: fruit, hot cereal or cornmeal mush,
pancakes, bacon, eggs, toast, coffee
– Foods from Mid-West immigrants: Swedish meatballs, Greek
moussaka, German bratwurst, Polish sausage, Italian lasagna
Mid-West Menu
Broiled Steak
Baked Potatoes
• Your Description Goes Here
Sauteed Zucchini
Sliced Tomatoes
Warm Whole Wheat Bread
Deep Dish Apple Pie
Milk Coffee
West and Southwest
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Montana
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Wyoming
Idaho
Colorado
Utah
Arizona
New Mexico
Nevada
Texas
West and Southwest
• Land of contrasts – abandoned mining towns, desolate
deserts, sprawling ranches, mountains, plateaus and oil
fields
• Your Description Goes Here
• Westerners tend to eat simply
– Enjoy meat and game, homemade breads and biscuits, locally
grown fruits and veggies
– Beef plays an important part in diet
– Lamb is sometimes eaten – roasted or stewed
– Antelope, rabbit, deer and pheasant popular wild game
• Southwest associated with cowboys and chuck wagons
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Also influenced by Native Americans, Spaniards and Mexicans
Native Americans: corn, squash, beans
Spanish: cattle, sheep, saffron, olive oil, anise
Aztecs of Mexico: red and green peppers
West and Southwest
• Beef
– Staple food of Southwest
– Used by trail cooks to make stews and chili
• –Your
Description
Goeswith
Herebeef cubes, peppers and seasonings (no beans)
First
chili made
• Adopted spicy foods from Mexico
– Beans, corn, tortillas, tostadas, tacos
– Tamales: mixture of cornmeal and peppered ground meat wrapped in
corn husks and steamed
– Sopapillas: sweet fried pastries
• Barbeques important in region
• Many fruits and veggies grow year-round
– Texas: grapefruit, oranges, strawberries
– Rio Grande valley: melons, lettuce and others
Southwestern Menu
Nachos
Barbequed Beef Short Ribs
• Your Description Goes Here
Three Bean Salad
Tossed Greens with Ranch Dressing
Mexican Cornbread
Sopapillas
Coffee
Pacific Coast
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Alaska
Washington
Oregon
California
Pacific Coast
• Areas of Pacific Coast vary widely in geography, climate,
culture and food customs
• Most parts of California have rich, fertile soil; warm, sunny
• climate;
Your Description
Goes Here
adequate
rainfall
• Fruits and veggies of all kinds produced in California
– Avocados, papayas, pomegranates, dates, Chinese cabbage,
oranges, grapefruit, lettuce, tomatoes
• Oceans and inland lakes provide fish and shellfish
– Shad, tuna, salmon, abalone, lobsters, crabs, shrimp, oysters
• Many foods from CA available in Oregon and Washington
• Also available in Oregon and Washington
– Peaches, apples, strawberries, apricots, raspberries, blackberries,
blueberries, boysenberries
• Steak, chops and other US fare make up remainder of
Pacific Northwest diet
Pacific Coast
• Cooking techniques are simple
– Take advantage of natural flavors and colors
– Bake or broil fresh fish and shellfish
Serve
veggies
and
fruits fresh
• –Your
Description
Goes
Here
• Immigrants who settled in region also influenced food
– Chinese, Japanese, Koreans, Polynesians contributed native foods
and dishes – chop suey
– Mexicans – tamales and enchiladas
– Prospectors – sourdough bread
Alaska
• In south Alaska, climate is more
mild and vegetable, grain and
dairy farms dot the countryside
• • Alaskan
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specialties:
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Here
caribou sausage and reindeer
steaks
• Other Alaskan specialties:
– Fiddlehead ferns: young leaves of
certain ferns eaten as greens
– Raw rose hips: the ripened false
fruit of the rosebush
– Cranberry catsup
• Other favorites: rabbit, bear,
Alaskan king crab, salmon,
trout, blueberries, huckleberries,
cranberries
Pacific Coast Menu
Salmon Steaks with Dill Sauce
New Potatoes and Peas
• Your Description Goes Here
Avocado Salad
Sourdough Bread
Blackberry Buckle
Iced Tea
Hawaiian Islands
• Your Description Goes Here
Hawaiian Islands
• Polynesians were first to settle
• Christian missionaries and Europeans came to Hawaii in
1800s – some began large sugar plantations
Your
DescriptionHawaii
Goes Herein 1898; became state in 1959
• • US
annexed
• During last century, Hawaii has grown rapidly – three
largest industries are pineapple, sugarcane and tourism
• Traditional Hawaiian diet consisted mainly of:
– Poi: smooth paste made from starchy root of taro plant
– Limu: seaweed (often eaten as a relish)
– Fish
• Men traditionally prepare meals; couldn’t eat at same table
as women or cook food in same ovens
Hawaiian Islands
• Current Hawaiian diet consists of three meals
– Breakfast consists of foods from the mainland
– Lunch and dinner may incorporate more traditional Hawaiian foods
• • Various
groups
ofHere
immigrants have contributed different
Your Description
Goes
foods to Hawaiian culture
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Polynesians: coconuts and breadfruit
European traders: chicken and pork
Missionaries: stews, chowders, corn dishes
Indians: curries
Chinese laborers (brought over to work in sugar fields): rice, bean
sprouts, Chinese cabbage, snow peas, soybeans, bamboo shoots,
stir-fry techniques
– Japanese: variety of rice and fish dishes, pickled foods
• Has led to creation of Hawaiian markets with an amazing
variety of foods available
Hawaiian Islands
• Luaus
– Elaborate outdoor feasts still popular today
– Kalua puaa – whole, young pig dressed, stuffed and cooked in a pit
Bananas,
sweet
meat or seafood dishes may be
• –Your
Description
Goespotatoes,
Here
wrapped in leaves and roasted with pig to be served at luau
– Poi dishes also served
– Musical entertainment, singing and dancing usually accompany a
luau
Hawaiian Menu
Shrimp Curry
Rice
• Your Description Goes Here
Spinach with Evaporated Milk
Banana Biscuits
Tropical Fruit Medley
Coffee
The Foods of Mexico
Life Planning
2nd Block
Where is Mexico???
Geography and Climate
• Deserts, mountains, grasslands, woodlands, tropical rain
forests – all found in Mexico
• Climate differs from region to region
• Much of Mexico is mountainous with valleys separating the
different ranges
• Some regions are wet and humid
• Nearly half of Mexico is arid or semiarid
• Both geography and climate affect food customs
– Near water: diet includes lots of fish
– Area near US: too dry for large scale crop production but
suitable for raising cattle – beef is staple food
– Southern Gulf Coast: variety of tropical fruits and veggies
– Central Plateau: adequate moisture and cool temperatures –
profitable production of corn and beans
Mexican Culture
• Original inhabitants of Mexico = Aztecs
– Very advanced civilization for their time
• 1520 – Hernando Cortes and conquistadores explored
and plundered Mexico
• Spanish controlled Mexico except for a few years in
middle of the 1800s
– Greatly affected development of Mexican culture
– Architecture, language and food customs
Mexican Lifestyle
• Living Quarters
– Most are simple
– Hand-carved beds, tables and chairs
– Handmade dishes and utensils
• Families
– Close-knit
– Children learn to help parents at early age
– Rural children: work in fields, do housework and take care of
younger siblings
– City children: get jobs to supplement family income
Mexican Holidays
• Most holidays center around religious celebrations as most
Mexicans are Roman Catholic
• Feast of Epiphany
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January 6
Falls at the end of a 22-day celebration of Christmas
Celebrates the coming of three kings to see the infant Jesus
People gather to share a special supper, which includes a ringshaped cake with a tiny plastic baby baked inside. The person
who gets the piece of cake with the baby hosts a tamales party
for all who are present. The party is held on February 2 which is
Candlemas Day.
• Candlesmas Day – day Jesus’ parents took him to the
temple in Jerusalem
Mexican Holidays
• Days of the Dead
– Involves food traditions
– Mexicans believe dead souls return to visit the living between
October 31 and November 2
– During this time, families set up altars in the corners of their
homes
– Altars include:
• Candles
• Photos
• Favorites foods and drinks of dead loved ones
Mexican Agriculture
• Approximately 50% of Mexicans are farmers
• Good, rich soil is scarce = difficult farming
• Farmers cannot afford modern machinery and/or
fertilizers = poor crop yields
• Recently, government irrigation projects and credit to
farmers have helped improve yields
• Corn is major crop followed by beans
• Other important crops: sugarcane, coffee, tomatoes,
green peppers, peas, melons, citrus fruits, strawberries
and cacao beans
• In North, small amounts of wheat, barley, rice and oats
are grown and cattle are raised
• Waters = variety of seafood and lots of shrimp for export
Mexican Cuisine
• Contributions from the Aztecs:
– Chocolate, vanilla, corn, peppers, peanuts, tomatoes,
avocadoes, squash, beans, sweet potatoes, pineapples, papaya
– Boiled, broiled or steamed their food or ate it raw
– More elaborate dishes similar to stews
• Contributions from Spanish:
– Oil, wine, cinnamon, cloves, rice, wheat, peaches, apricots,
beef, chicken
– Oil = fried foods
• Many modern Mexican dishes are fried
• Maximillian from Austria also contributed many dishes
from his homeland as well as sophisticated French and
Italian dishes
Characteristic Foods of Mexico
• Corn
– Basis of Mexican cuisine
– Used in many ways: tortillas, enchiladas, tostadas, quesadillas,
burritos, tacos
– Mexicans never waste corn
• Use husks for tamales
• Stuff small amounts of corn dough with meat and beans and tuck it into
corn husks then roast or steam them
Characteristic Foods of Mexico
• Beans
– Local farmers grow many varieties
– Boil beans and eat them from pot like Aztecs
– Cook beans until soft, then mash and fry them slowly = frijoles
refritos
• Aka. Refried beans
• Often served with grated cheese
Characteristic Foods of Mexico
• Peppers
– Strings of peppers hang outside
many Mexican homes to dry
– Mexican cooks use over 30
varieties
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Range in size and color
Sweet, pungent, or burning hot
Mild peppers = sweet peppers
Hot peppers = chilies
Most peppers used in cooking can
be divided into two groups – red
and green
• Use red peppers dried and green
fresh
Characteristic Foods of Mexico
• Vegetables and Fruits
– Farmers grow a variety of vegetables
– Usually do not eat vegetables plain – add them to casseroles or
use them as garnishes for other dishes
– Mexican veggies in the United States
• Common: Zucchini, artichokes, white potatoes, spinach, chard,
lettuce, beets, cauliflower, carrots
• Less common: huazontle (wild broccoli), jicama (a large, gray
root), nopole (tender cactus leaves), chayotes (tropical squash)
– Mexican fruits in the United States
• Avocadoes – often used for guacamole
• Bananas, pineapple, guavas, papayas, prickly pears
• Fruits often served alone or in a syrup as a light, refreshing dessert
Characteristic Foods of Mexico
• Sauces and Stews
– Often use thick sauces – pour over other foods
– Some sauces contain pieces of meat, vegetables, tortillas,
beans and are served as main dishes
– Moles – complex sauces
• Desserts
– Fresh fruits, sweet tamales, flan
– Most desserts use large amounts of egg and sugar
• Beverages
– Chocolate drinks and coffee
– Cacao bean – toasted and ground into cocoa or made into
chocolate – similar to hot chocolate served in US
– Café con leche – coffee with milk
Mexican Regional Cuisine
• Northern Mexico
– Wheat tortillas instead of corn tortillas
– Beef more popular due to farmers ability to raise wheat and
cattle easier in this area
• Coastal Areas
– Finfish and shellfish used in appetizers, soups, main dishes
– Gulf Coast – make a popular dish called paella from plantains
• Eastern Mexico
– Turkey is one of most important foods
• Southern Mexico
– Squash blossoms and sea chestnuts popular
– Banana trees abundant
Mexican Meals
• Rich families eat four meals a day
– Desayuno – substantial breakfast
• Fruit, tortillas, bread or sweet rolls, eggs or meat, coffee or chocolate
• Huevos rancheros – eggs prepared with chilies and served on tortillas
– Comida – between 1 and 3 p.m.
• Main meal
• Six courses for this meal are not unusual – appetizer, soup, small dish of
stew, main course, beans, dessert, coffee
• Usually followed by a siesta
– Merienda – between 5 and 6 p.m.
• Light snack
• Chocolate or coffee, fruit and pan dulce (sweet breads)
– Cena – between 8 and 10 p.m.
• Similar to comida but smaller and lighter
• Some families combine merienda and cena and eat one meal in the early
evening
End of Your Slide Show
Recipes and activity are included in this show for
example purposes only
Recipe Examples
Mexican Hot Chocolate
3 (1 oz.) squares unsweetened chocolate
6 cups milk
¼ cup granulated sugar
2 teaspoons ground Mexican cinnamon
¼ teaspoon salt
1 ½ teaspoons Mexican vanilla extract
6 cinnamon sticks for garnish (optional)
Using a sharp knife, break up chocolate squares into smaller pieces. In a
medium saucepan, combine chocolate, milk, sugar, cinnamon and salt. Heat
and stir until chocolate melts and milk is very hot. Do not allow to boil. Add
vanilla extract and beat until frothy with a rotary beater, immersion blender or
with an electric mixer on low speed. Pour into mugs and garnish each with a
cinnamon stick.
Recipe Examples
Chicken Enchiladas Suiza
12 corn tortillas
2 cups shredded chicken
6 oz. chopped, roasted and skinned green chiles (fresh is best)
3 cups fresh spinach
½ cup chopped onion
1 cup crema or sour cream
4 oz. cotija, crumbled and an additional 2 oz. reserved
5 oz. evaporated milk
15 oz. green chile sauce
Warm oil to dip tortillas in
Recipe Examples
Chicken Enchiladas Suiza
1.
Heat oven to 350 degrees.
2.
Heat 1 tablespoon oil in a pan over medium heat and cook the onions for
about 1 minute. Add the spinach and cook it for about 5 minutes until
leaves are wilted. Fold in the chicken and green chiles. Set aside.
3.
In a saucepan, heat crema, evaporated milk, 4 oz. of cotija and half of the
chile sauce over low heat until sauce is smooth.
4.
Prepare a 9x13 inch baking dish by coating the bottom with a thin layer of
sauce. Dip a tortilla into the warm oil to soften it and place it into the pan.
Place about ¼ cup filling down the center of the tortilla and sprinkle with a
tablespoon of Asadero or Queso Quesadilla cheese. Roll the tortilla up
and place seam side down in a dish. Repeat until all tortillas are used.
5.
Pour remaining cream sauce over the top, then top off by drizzling the
remaining green chile sauce over the top and then sprinkle with the 2 oz.
of crumbled cotija. Bake dish for 15 minutes to melt the cheese.
Recipe Examples
Carne en su Jugo (Meat in its Juices)
4 fresh tomatillos, husks removed
3 serrano chile peppers, seeded and chopped
1 clove garlic, peeled
3 cups water
6 slices bacon
2 pounds flank steak, cut into ½-inch squares
4 teaspoons chicken bouillon granules
2 (15.5 oz) cans pinto beans
6 tablespoons chopped fresh cilantro
Ground black pepper, to taste
1 lime, cut into 6 wedges
Recipe Examples
Carne en su Jugo (Meat in its Juices)
1.
2.
3.
4.
Combine the tomatillos, serrano peppers, garlic and water in a small
saucepan over medium-high heat; bring to a boil, cover and simmer for 10
minutes. Remove the pan from the heat and allow to cool. Transfer the
contents to a blender and blend until smooth. Set aside.
Cook the bacon in a large, deep skillet over medium-high heat until crispy,
about 10 minutes. Drain on a paper towel-lined plate. Crumble the bacon
and set aside.
Place a non-stick skillet over medium-high heat; cook the flank steak in a
hot skillet until completely browned. Pour the tomatillo mixture over the
beef and bring to a boil. Stir the chicken bouillon into the mixture, and
reduce heat to medium. Cover the skillet and simmer until tender, at least
30 minutes and up to 1 hour.
Meanwhile, heat the pinto beans in a saucepan over medium heat until
warm; reduce heat to low to keep warm until needed. Stir the bacon and
pinto beans into the flank steak mixture; divide the mixture between 6
bowls. Garnish each with onion, cilantro, black pepper and a lime wedge.
Activity
• Mexican Paper Flowers
– Materials
• Scissors
• Tissue paper
• Pipe cleaners