You will find over 30 excellent Mexican recipes on our recipe pages.
Though still Mexican, typical Yucatan food is very different to
that of the rest of Mexico.
Partly due to the regions isolation that the Sierra Nevada mountain
range once ensured, and partly due to the ancient Mayans influence
Yucatecan food has it's own distinct dishes and flavours.
Forget your burritos and enchiladas and try some pollo pibil, some
sopa de lima or a fresh tikin xic!
Tamales de Frijoles (Bean Tamales)
- 4 guajillo chiles
- 2 cloves garlic peeled
- 1 1/2 tsp salt
- 16 dried corn husks
- 1 cup masa harina
- 1 cup chicken stock hot
- 1/2 cup lard
- 1/2 tsp baking powder
- 2 cups cooked and drained black beans
- 3 tbsp fresh lime juice
- 1/2 cup chopped cilantro leaves
- 2 tbsp vegetable oil
- 1/2 cup queso anejo
- crema or sour cream
- tomatillo sauce
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.
Fried Pork Chops
- 8 5-7 ounce pork chops
- salt and freshly ground black pepper
- 4 tbsp lard or vegetable oil
Generously season both sides of the pork chops with salt and pepper.
Heat 2 tsp of lard or vegetable oil in a large cast iron skillet
over medium high heat. Working in batches, fry the pork chops until
golden brown on one side, about 5 minutes. Turn pork chops over
and fry for 2-3 minutes more. Add 1 tbsp of lard or vegetable oil
in between batches of pork chops. Serve with yellow
hot relish Serves 4-8
Pollo en Mole (chicken in mole sauce)
- 3 lbs chicken
- 2 tbs creamy peanut butter
- 2 tbs chocolate syrup
- 3 tbs chili powder
- 1 cup tomato sauce
- 1/2 tsp ground cloves
- 1/2 tsp ground cinnamon
- 1/2 tsp paprika
- 1 tsp salt
- 1 cup peas
Wash chicken and cut into 8 pieces. Remove the skin if you want.
Place in a pot with enough water to cover the chicken and bring
to a boil. Reduce heat and simmer for about 15 minutes. Remove all
of the broth and add back 1 2/3 cup of that broth to the pot. Mix
together the peanut butter, chocolate syrup, chili powder, tomato
sauce, cloves, cinnamon, paprika and salt in a bowl and then add
to the pot. Mix well. Bring to a boil and reduce heat and cook for
about 25 minutes. Add the peas and cook for about 5 minutes more.
Serve with warm tortillas.
- 2 tablespoons olive oil
- 1 white onion, diced
- 3 cloves garlic, minced
- 10 shrimp, peeled, deveined, halved lengthwise
- 1/4 cup tequila
- 3 Roma tomatoes, diced
- 2 limes, juiced
- 1 tablespoon chopped cilantro
- 1 avocado, peeled, pitted, diced
- Salt and fresh ground black pepper
In a medium saute pan with the olive oil, saute the onions and
garlic. When the onions are translucent, add the shrimp and continue
to saute for 3 to 4 minutes. Then add the tequila and burn off the
alcohol. Add the tomatoes and saute for another 3 to 4 minutes.
Add the lime juice when the shrimp is cooked half way.
When shrimp is fully cooked, fold in the cilantro and avocado. Season
with salt and pepper and serve.
- 1/4 cup Achiote paste
- 10 garlic cloves
- 2 teaspoons cumin seeds
- 1/4 teaspoon ground cinnamon
- 1/2 cup freshly squeezed orange juice
- 1/4 cup freshly squeezed lime juice
- 1 1/2 teaspoons salt
- 2 teaspoons cracked black pepper
- 6 chicken legs with thigh, ankle joint removed, scored to the
bone and skin removed
- 2 onions, cut into 3 slices each, plus 2 onions diced
- 3 Italian Roma tomatoes, cut in 4 slices
- 6 banana leaves (optional)
- 3 tablespoons unsalted butter
- 2 cups chicken stock
In a blender combine Achiote paste, garlic, cumin, cinnamon, orange
juice, lime juice, vinegar, salt and pepper. Puree until smooth.
Pour into a nonreactive baking pan, add the chicken and turn to
coat. Cover and marinate in the refrigerator for at least 2 hours
and up to 24 hours. Preheat oven to 375 degrees. In a heated, dry,
cast iron skillet char onion slices until blackened on both sides.
Remove and char tomato slices until blackened on both sides. Reserve.
Cut six 16 x 14-inch sheets of heavy-duty aluminum foil. Take banana
leaves, and cut into 10-inch squares. Toast squares over a burner
to soften, about 2 seconds on each side . Place banana leaves on
top of each piece of foil. Remove chicken from marinade, reserving
marinade, and place a piece on each foil piece or banana leaf. Top
each with two tomato slices and one onion slice. Wrap and seal banana
leaf and the foil to enclose. Place on a baking sheet and bake for
45 minutes. Meanwhile, in saucepan melt butter. Saute the diced
onions until golden brown. Stir in the reserved marinade and bring
to a boil. Cook, stirring frequently, for about 5 minutes. Add chicken
stock and cook for 10 minutes longer. When the chicken in ready,
remove from oven and open the packets. Transfer the chicken, with
the banana leaves if using, to serving plates. Pour any excess juice
from the pan into the sauce. Pour sauce over chicken and serve.
Many thanks to Karan Horan for permission to reproduce some
of her favorite dishes here at CancunCare.