Mexican Recipes from the Yucatan
Mexico is renowned for its tremendous food and the Yucatan Area is no exception. The subtle blending of spices and, of course, the vast selection of different chilies gives rise to some of the finest recipes for mouthwatering Mexican food.
This page has a sampling of recipes from each of our Mexican recipe sections, for over 30 more excellent recipes please browse our Mexican recipe pages.
Salsa Verde: Green Salsa
Preheat your broiler. Broil tomatillos, onions and chiles in a roasting pan until lightly charred all over, about 10-15 minutes. Place in a blender or food processor and puree until smooth. Season to taste with salt. Serve at room temperature or chilled with tortilla chips.
Makes about 2 cups
Sopa de Lima: Lime Soup
Melt the butter in a medium pot over medium low heat. Add onions and cook stirring occasionally until soft, about 20 minutes. Add the stock and juice of two limes and bring to a simmer over medium high heat. Reduce to medium heat. Season the chicken breast with salt and add to the pot. Poach chicken until juices run clear when the breast is pricked, about 20 minutes. Move chicken to a plate and set aside. Cut tortillas into strips about 1 inch wide and then cut each strip into 4-5 triangles. Pour oil into a small pot (about 1-2 inches of oil) and fry tortillas in batches until crisp and golden, about 1-2 minutes per batch. Drain on paper towels and season with salt while still hot. Remove and throw away the skin of the chicken. Remove all bones from chicken and throw away. Shred the chicken and divide it among 4 soup bowls. Reheat the broth and season to taste with salt. Place some tomatoes, peppers, chiles and fried tortilla chips in each bowl and cover with broth. Serve with lime wedges cut from remaining lime.
Makes 4 servings
Tamales de Frijoles: Bean Tamales
Soak chiles in a bowl of hot water for about 1 hour until soft. D Throw away stems and seeds and then puree with garlic, salt, and 1/2 cup water in a blender. Set aside. Put husks into a large bowl and cover with boiling water. Soak about 1 hour until pliable. Put masa harina in the bowl of a standing mixer and beating at low speed, add the chicken stock. Increase to medium high speed and beat for 5 minutes. Gradually add lard and salt and continue beating until the dough is soft and light. Dissolve baking powder into 2 tbsp water and add to dough. Mix on high until dough is fluffy, about 5 minutes.
Mash together the black beans, lime juice and cilantro in a bowl. Heat the oil in a nonstick skillet over medium heat. Add the beans and pureed chiles and cook, stirring several times until thickened, about 10 minutes. Overlap 2 pieces of plastic on your work surface and flatten dough into a 10 inch by 18 inch rectangle. Spread the bean paste onto the dough working in small batches to make it easier to spread. Sprinkle with queso anejo. Roll up dough in a jelly roll style, about an 18 inch roll. Cut into 12even pieces. Tear 2 of the soaked husks into 24 thin ribbons. Place 12 husk, concave side up, on your work surface with the widest nearest you. Place 1 piece of filling 1 1/2 inches in from the husks wide end. Fold long sides over the filling and then fold pointed end over seam so that it meets the wide end. Tie 1 husk ribbon loosely around each end of the tamale to close. Repeat with each husk.
Makes 12 tamales
Put flour, salt, and baking powder into a medium bowl and mix well. Work the lard into the mixture with your fingers until it looks like coarse meal. Add 1 1/3 cups of warm water and stir until a soft dough forms. On a work surface, knead 15-20 times and then cover and let rest for about 15-20 minutes. Divide the dough into 16 balls for 6 inch tortillas and 8 inch balls for 12 inch tortillas. Roll out each tortillas to desired size. Heat a large cast iron skillet over medium heat until hot. Cook the tortillas one at a time until blistered and charred in spots, about 1½ minutes per side. Wrap in a dish towel to keep warm.
Cacahuates Fritos: Spicy Fried Peanuts
Toast the onza chile in a nonstick skillet over low heat. Remove and throw away the stem and then grind the chile and salt together with a mortar and pestle. Add lime juice to chile mixture and set aside. Toast peanuts and garlic cloves together in a skillet over low heat for about 5 minutes. Shake the skillet to keep the ingredients from burning. Add pequin chiles and toast for 1 minute longer. Transfer to a dish and drizzle chile-lime mixture over the peanuts. Serve warm.
Makes 4-8 servings
Agua de Sandia: Watermelon Punch
Puree watermelon pieces in a blender or food processor. Strain into a large wide mouthed jar to catch stray seeds. Squeeze limes into jar adding the rinds of the limes. Add sugar and 6-8 cups water and mix well. Adjust flavor with more sugar or limes to taste. Add lots of ice and ladle into tall glasses.
Makes about 1 gallon
Many thanks to Karan Horan for permission to reproduce some of her favorite dishes here at CancunCare.