Jalisco Jericalla Food

JALISCO JERICALLA

Steps:

• Bring milk and cinnamon sticks to a boil in a saucepan, stirring constantly so as not to scorch.
• Reduce heat, and simmer for 10 minutes, add vanilla.
• Remove from heat; cool.
• Stir in sugar, and cook over low heat, stirring occasionally for 30 minutes.
• Remove from heat and cool.
• Meanwhile, beat egg yolks and add to cooled milk mixture.
• Preheat oven to 350°F.
• Divide mixture among 8 heat-resistant dessert dishes or ramekins.
• Bake in a water bath (bain marie) for 30 to 35 minutes or until a toothpick inserted in center of custard comes out clean.
• Brown under broiler for 3 to 5 minutes or until tops are golden or use a Crème Brûlée torch.
• Refrigerate for 2 hours.
• Un-mold onto dessert plates.
• If you wish, you can garnish the plates with a raspberry sauce, a few fresh raspberries and a sprig of mint.

JERICALLAS (MEXICAN BAKED CUSTARDS)

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine milk, sugar, vanilla extract, and cinnamon sticks in a small saucepan over medium heat. Simmer for 3 minutes, then turn off and allow to cool until lukewarm.
• Add 3 tablespoons of the milk mixture to the beaten eggs and stir to combine.
• Remove cinnamon sticks from the milk and discard. Gradually beat eggs into the lukewarm milk mixture until combined. Pour mixture into ramekins and place them in a large roasting tin. Add enough water so it reaches halfway up the sides of the ramekins.
• Bake in the preheated oven until tops are lightly browned, about 40 minutes. Check the water level every so often so it does not cook dry, adding more water if needed.

POZOLE ESTILO JALISCO (JALISCO-STYLE HOMINY)

Steps:

• Cut open cascabel chiles and remove seeds.
• Heat oil in small skillet over low heat; add chiles and cook, stirring, until fragrant, 3 to 4 minutes.
• Place in bowl, cover with water and soak overnight.
• Before using, drain chiles and discard water; remove stems and remaining seeds.
• Place nixtamal in colander and rinse thoroughly.
• Place in Dutch oven or heavy lidded pot and add water.
• Slice one onion and add to pot with garlic cloves.
• Bring mixture to boil, cover and simmer gently for 1 1/2 hours.
• While the corn is simmering, place tomatoes in pan of boiling water and cook 2 minutes.
• Drain and allow to cool, then slip the skins off.
• Place peeled tomatoes and chiles in blender,puree and set aside.
• Remove excess fat from pork and cut into large chunks.
• When nixtamal has cooked 1 1/2 hours, add pork, tomato-chile mixture and salt.
• Cover and simmer gently another 1 1/2 hours.
• Chop two remaining onions.
• To serve, ladle pozole into large soup bowls.
• Arrange lettuce, serrano chiles, lime wedges and oregano in separate bowls, and crisp tortillas in basket or bowl.
• Add garnishes to pozole and squeeze in lime juice as desired, serve with tortillas.