Cuisine’s of Mexico Additional Recipes

Sola De Vega Cake (a typical dish for weddings and festivals)

Makes 1 Cake
 
Ingredients:

2 lbs fresh masa
2 cups cooked garbanzo beans
1 lb lard or shortening
1 pinch ea. cinnamon, sugar and salt
1 pinch saffron
1 ½ lbs tomato
1 onion
3 garlic cloves
½ cup raisins
½ cup almonds
1 whole chicken, cooked and shredded
1 lb pork leg cooked and shredded
½ cup bread crumbs

Preparation:
  1. Mix the corn dough with the garbanzo beans in a food processor until smooth. Mix the lard until it gets puffy then add the
    saffron, cinnamon, sugar, and salt to taste.
  2. Preheat the oven to 410 F
  3. Spread some lard around the mold, sprinkle the bread crumbs and cover with half of the masa/garbanzo dough
  4. Top with the stuffing (see below), then cover with the rest of the masa/garbanzo dough.
  5. Cook until it becomes golden brown.

For the stuffing:
  1. Broil the tomatoes, the onion and the garlic and then blend together until smooth.
  2. Cook the sauce in a frying pan with two tbsp of lard
  3. Once the sauce is cooked, add the meat, raisins and almonds over low heat until it is reduced.
 

Bicocho Borracho (Drunken Biscuit)

Ingredients:

3 oz  Flour
4  eggs, separated
3 oz sugar
½ tbsp cinnamon

For the syrup:
4 oz sugar
3 tbsp honey
1 cinnamon stick
1 orange (to zest)
2 tbsp brandy
3 oz sherry
2 silicon mats
1 cheese cloth

Preparation:
  1. Boil the sugar with the honey, cinnamon and the zest of an orange (to taste) until it becomes syrupy.
  2. Incorporate the brandy and the sherry and reduce.

For the biscuit:
     1. Beat the yolks of the eggs in a steam bath until thick.
     2. Beat the egg whites until stiff. Mix together with the yolks.
     3. Incorporate the flour gradually.
     4. Cut into biscuits
     5. Put the silicon mats over a baking sheet. Arrange the biscuits on top.
     6. Cook in the oven for 10 minutes at 350 F.
     7. When done, serve with a drizzle of the syrup and a cinnamon stick.