Requeson Revuelto A La Mexicana Food

REQUESON REVUELTO A LA MEXICANA

Steps:

• Heat the oil in a frying pan, add the onion and fry gently without browning for about 2 minutes.
• Add the ricotta and salt and keep stirring turning over for bout 3 minutes.
• Add the tomato sauce and continue cooking over medium heat, stirring almost constantly, until most dry and when turned with a spoon the mixture comes way cleanly for the surface of the pan 4-5 minutes.
• Serve immediately with corn tortillas.

MEXICAN RICE - ARROZ A LA MEXICANA

Steps:

• For this quantity of rice you will need a flameproof pan about 4 inches (10 cm) deep and 9 inches (23 cm) across. Pour hot water to cover over the rice and let soak for about 5 minutes. Strain, rinse in cold water, and strain again. Be sure to shake the strainer well to remove the excess water. Do not do this step ahead of time or the rice will become too damp.
• Heat the oil in the pan and stir in the rice - it should sizzle as it touches the oil. Stir until the grains are evenly coated and continue frying over medium heat until they sound brittle and are just starting to turn golden, about 10 minutes. Tip the pan to one side and drain off the excess oil.
• Meanwhile, put the tomatoes, onion, and garlic into a blender jar and blend until smooth. Stir the puree into the rice and continue frying over fairly high heat, scraping the bottom of the pan to avoid sticking, until the mixture has been absorbed, about 5 minutes.
• Add the broth and the optional ingredients; stir the rice well, adjust the salt, cover the pan, and cook over medium heat until all the broth has been absorbed - air holes will probably form. Carefully dig to the bottom of the rice with a fork to see if any moisture remains; if so, then continue cooking over low heat for a few minutes more. Set aside, still `covered, to give the rice a chance to continue steaming evenly for about 15 minutes.
• When serving, gently stir the rice from the bottom with a fork.

HUEVOS A LA MEXICANA

Steps:

• Melt the butter with the oil in a deep skillet, add the onion and the peppers and sauté until the onion is translucent.
• Add the tomato and the eggs, stirring constantly to prevent sticking until the eggs are done.
• Season to taste with salt.

HOMEMADE REQUESóN CHEESE

Steps:

• Stir together the milk and vinegar in a large heavy-bottomed pot. Cook over medium-high heat until large, thick curds form on the milk's surface and the curds have clearly separated from the thinner, clearer whey, 35 to 40 minutes if using cold milk directly from the fridge, or slightly less if using room-temperature milk. The curds won't necessarily look big and lumpy-think more of a layer of algae on a lake. Try not to disturb the milk too much while it cooks, in order to give the curds more time to come together.
• Remove the pan from the heat and let sit, uncovered, for 10 minutes, to allow the curds to continue to thicken.
• Line a fine-mesh strainer with a layer of cheesecloth and set over a bowl. Using a slotted spoon, transfer the curds to the cheesecloth and let sit for 45 minutes to 1 hour, or until room temperature. (This gives the cheese time to set and cool off.)
• Transfer the cheese to a bowl of airtight container. Stir in the salt, mixing until thoroughly combined. Use immediately, or chill first in the refrigerator.

CHICKEN A LA MEXICANA

Steps:

• Heat the olive oil in a medium size skillet, add the garlic and saute for a moment. Season the chicken with salt & pepper and brown in the skillet along with the garlic.
• When the chicken is evenly browned on both sides (approximately 8 minutes), add the rest of the ingredients and let it simmer for about 15 minutes.
• When all the flavors are combined, serve with Spanish rice & warm tortillas.

TORTILLA A LA MEXICANA

Steps:

• Poach the chicken breast in water or chicken stock for 10 minutes.
• Cool and cut into cubes.
• Place the tomato and chili powder in a blender and blend until is forms a smooth puree.
• Heat 1 tablespoon (15 ml) of the butter in a skillet and cook the puree over moderate heat for about 5 minutes, stirring frequently.
• Add the chicken cubes and season to taste with salt and pepper.
• Beat the eggs with salt and pepper to taste.
• Heat the remaining tablespoon of butter in an omelet pan over high heat until the butter foams.
• Pour in the beaten eggs and stir rapidly with the back of a fork until the eggs are cooked but still soft and moist.
• Add the chicken mixture and tip the pan to roll the omelet over the filling, using the fork to assist.
• Roll out of the pan onto a warm serving platter.

BISTEC A LA MEXICANA

Steps:

• Make the salsa without the lime juice.
• Drop the garlic and chili pieces one at a time into a running food processor, letting each get finely chopped before adding the next. Turn off the processor and remove the lid. Cut 1 tomato in quarters and add it to the food processor, along with the cilantro. Pulse 4 to 6 times, until you have a coarse puree. Scrape the mixture into a bowl.
• Cut the other tomato into ¼ inch pieces and add to the bowl, along with the green onion. Taste and season with lime juice (or vinegar) and salt, usually a generous ½ teaspoons This salsa is best if eaten within an hour or two, but it will keep for a number of hours in the refrigerator.
• Heat a wok (or a very large skillet) over medium high heat. Drizzle in a little olive oil, then, in 2 batches, stir-fry the steak until lightly browned. Remove to a plate, leaving behind as much oil as possible. Stir-fry the salsa until reduced - this can take up to 10 minutes. Add about ½ cup water or beef broth, return the browned meat to the pan and bring to a boil. Serve, passing around quartered limes and extra chopped green chili and cilantro.