Cherry Almond Rice Mexicana Food

HUARACHE A LA MEXICANA

Steps:

• Combine the masa harina, all-purpose flour and water in a large bowl and stir until a smooth dough forms. Knead in the bowl until very smooth but not sticky, about 2 minutes.
• Form the dough into 12 equal portions and push a small hole into each. Insert 1 tablespoon of Refried Beans into each of the holes and seal to cover the filling. Roll into 12-inch oblong shapes.
• For each huarache: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add a huarache and cook until blackened in spots, about 3 minutes. Flip and cook on the other side for another 3 minutes; remove from the skillet. Spread 8 ounces of cheese onto the skillet and immediately place the huarache on top of the cheese, lightly pressing down. Flip the huarache (the cheese should stick) and then remove to a plate.
• Mix together the cumin, ground garlic, black pepper, bitter orange juice seasoning and some all-purpose seasoning in a bowl. Transfer to a salt shaker.
• Return the skillet to high heat and add 2 tablespoons oil. Season 8 ounces of sliced steak with the spice mixture and add to the skillet. Cook, turning once, until browned on both sides and cooked through, about 6 minutes. Place on top of the huarache.
• Place a cactus paddle on a cutting board and make shallow incisions into it, stopping just before the core so the paddle remains whole. Heat a tablespoon of oil in the skillet and add the cactus paddle and a jalapeno; cook for about 5 minutes, flipping several times.
• Meanwhile, deep-fry 2 or 3 onions until tender in the center, about 3 minutes.
• Serve the huarache topped with the cactus paddle, with the jalapeno and onions on the side.
• In a large stockpot, add the beans, 12 ounces of the oil, the whole 1/2 onion, salt and 2 gallons water. Bring to a boil, lower the heat and simmer for 2 hours. Once cooked, strain to keep only the beans.
• Add the remaining 6 ounces oil to a large frying pan over medium-high heat. When the oil is warm, add the diced onions and then the beans. Begin to mash with a potato masher, adding the bouillon as you go and mixing it around evenly. Reduce the heat to low and cook for another 15 minutes, until the moisture is evaporated and the beans are your desired thickness.

CHERRY ALMOND RICE PUDDING

Steps:

• Cook the rice until tender.
• Add the evaporated milk, brown sugar and orange zest; cover and cook for 10 minutes.
• Uncover and cook, stirring frequently, for 10 minutes or until the rice is very creamy and most of the liquid has been absorbed.
• Stir in the milk, vanilla and almond extracts and remove from heat.
• Cool to room temperature, stir in the cherries and almonds and refrigerate for 2 hours or until chilled.

DANISH CHRISTMAS RICE PUDDING WITH ALMONDS AND WARM CHERRY SAUCE

Steps:

• Split half of the vanilla pod length ways, scrape out the seeds.
• Place the milk and vanilla in a heavy-bottomed pan. Bring to a boil.
• Reduce the heat. Add the rice gradually, stirring constantly.
• Increase the heat and bring to a boil again.
• When the milk boils, reduce the heat, cover and simmer on a very low heat for about 1 hour or until the rice is cooked. Stir from time to time, making sure that the rice doesn't stick too much to the bottom.
• Leave to cool completely.
• Whip the cream together with sugar. Fold the whipped cream and almonds into the rice. You can add more sugar or more almonds if you wish. Serve with warm cherry sauce.
• Now make the cherry sauce. Place the cherries in a medium saucepan. Add sugar and 1 1/2 cups water. Add the vanilla pod. Simmer until the cherries are tender.
• Combine the potato starch with 2 tablespoons cold water.
• Bring the cherries to a boil. Remove the vanilla pod from the pot. Reduce the heat, and , stirring constantly, slowly pour the water with the starch. Simmer for a few minutes until the sauce thickens slightly.
• Stir in the lemon juice and serve warm over the rice pudding. Garnish with a fresh mint leaf, if desired.
• * I used frozen sour cherries in this recipe, but regular sweet cherries should work as well.

RICE PUDDING WITH ALMONDS AND CHERRY SAUCE

Steps:

• Combine milk, 5 tablespoons sugar and rice in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean and bring to boil. Reduce heat to medium and simmer until rice is tender and mixture is thick, stirring frequently, about 35 minutes. Discard vanilla bean. Mix in almonds. Pour rice pudding into 13x9x2-inch metal baking pan; cool completely.
• Using electric mixer, beat cream and 2 tablespoons sugar in medium bowl until medium peaks form. Fold cream into rice pudding mixture in pan. Cover and refrigerate until cold, about 4 hours. (Can be made 1 day ahead. Keep refrigerated.)
• Cook cherries, lemon and remaining 3/4 cup sugar in heavy medium saucepan over medium heat until cherries are tender, stirring occasionally, about 5 minutes. Add cornstarch mixture and bring to boil, stirring constantly. Discard lemon. Spoon pudding into bowls. Spoon hot cherry sauce over.

CHERRY ALMOND PILAF

Steps:

• Pit cherries over a medium saucepan to save as much juice as possible.
• Once pitted, heat cherries, water and sugar to a boil.
• Reduce heat and simmer cherry mixture for 20 minutes.
• Drain cherries, reserving juice in a clear glass measuring cup. Save cherries for later.
• Add enough vegetable broth to the cherry juice to equal 2 cups of liquid. Set cherry/broth liquid aside and discard leftover vegetable broth.
• Melt butter in a large skillet. Add rice and stir to coat in melted butter.
• Pour in the cherry juice/vegetable broth mixture and bring to a boil over medium high heat.
• Cover and reduce heat to low. Simmer for 15-20 minutes until rice is tender and all of the liquid is absorbed. Check the skillet occasionally and stir to make sure that the rice doesn't stick to the bottom.
• Remove from heat, fluff with a fork, fold in cherries and cilantro.
• Transfer to a serving dish and sprinkle with toasted almonds.

GARLIC-ALMOND-SHERRY RICE WITH SAFFRON

Steps:

• In a heavy saucepan, saute garlic in olive oil until very lightly browned.
• Add rice and saute about 3 minutes.
• Combine water and sherry; add to rice and garlic in saucepan.
• Add almond extract and pinch of saffron.
• Bring to a boil, then cover tightly and cook over low heat for 20 minutes.
• Season with salt to taste.
• To serve, top with toasted almond slivers or slices.