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Ponche Navideño

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Ponche Navideño

Ingredients

4 quarts of water 1 gallon
1 large piloncillo cone (or 12 oz. of brown sugar)
3 cinnamon sticks
1 lb Tejocotes*
1½ Lb. guavas about 12 guavas
3/4 cup prunes chopped
1½ cup apples chopped
1 cup pear chopped
½ cup raisins
3 sugar cane sticks, about 5-in. long cut into four pieces each
1 cup of Tamarind pods peeled (or 1 cup of Hibiscus Flowers)***
Rum to taste

Instructions :

Place water in a large stockpot.
Add the piloncillo (or brown sugar) and cinnamon to cook for about 15 minutes. If you are using fresh Tejocotes, add them with the piloncillo and cinnamon, since they take longer to soften.
Ponche Navideno
Add the chopped guavas, apples, and prunes along with the rest of the ingredients like the sugar cane sticks, tamarind pods or hibiscus flowers. If you are using the canned version of the tejocotes, then add them in this step.
Simmer for about 1 hour. Serve hot in mugs, ladling in some of the fruit and adding rum to your liking.

Albondigas

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Albondigas
INGREDIENTS:
1 Pound ground beef or ground turkey
7 cups HOT water
1 egg
2tbsp chopped garlic (fresh or jarred is fine)
2tbsp white rice UNCOOKED
2 roma tomatoes chopped finely
3 big potatoes chopped into bite size cubes
1/2 poblano
1/2 cup of frozen corn
3 tbsp frozen chopped spinach
1/2 large jalepeno chopped finely
1/2 large white onion chopped finely
2 small Zucchini chopped into bite size cubes
15 baby carrots sliced in half then in half the other way (or 1 medium carrot slices in half then chopped into bite size pieces)
1/4 cup fresh cilantro chopped
4tbsp chicken bouillon (or 4 cubes)
CUMIN
SALT
PEPPER
GARLIC POWDER
SEASON ALL
POWDERED OREGANO

INSTRUCTIONS:

Combine ground meat, egg, rice, jalepeno, a tiny bit of the chopped onion (maybe 1/4th of it), a heavy sprinkle of salt, pepper, cumin, & garlic powder. Mix it all together then make bite size meatballs and set aside (i used a mini ice cream scoop so they’d all be the same size).
Put a little bit of oil in a big pot on medium heat (about 2tbsp of oil). Once the oil is hot (about a minute or two), add the garlic, onion, poblano & tomato. Stir it around for a few minutes until everything becomes soft and starts to look like a paste (this wil be the base of your soup & will give your soup its flavor).
Add the water, chicken bouillon, and a heavy sprinkle of all the seasonings, stir, & raise the heat to high.
Once the water starts to come to a boil, gently put your meatballs in one by one (don’t drop them from up high, drop them in close to the water gently or lower them into the water with a ladle/spoon). Reduce the heat to medium and cook for 15 minutes.
Add the potatoes and carrots, cook for another 10 minutes
Add the corn, spinach & zucchini, cook for another 8-10 minutes.
Taste it to see if you want to add any more seasonings. Add the chopped cilantro, stir & serve.

ceviche de camarón

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ceviche de camarón

Ingredients

  • 1 pound medium or large raw shrimp peeled, deveined and chopped
  • 1/2 red onion thinly sliced, half mooned
  • 2 roma tomatoes seeds removed and chopped
  • 1 jalapeño seeds removed and chopped
  • 1-2 garlic cloves finely diced
  • 6 limes juiced
  • 3 lemons juiced
  • handful fresh cilantro chopped
  • 1 tsp salt
  • 1/4 tsp pepper
  • 8 tostada shells

Avocado Guacamole Cream

  • 2 avocados peeled and seeded
  • 2 garlic cloves finely chopped
  • 1-2 jalapeños seeds removed, chopped
  • 1 roma tomato seeded and chopped
  • 1/4 cup red onion chopped
  • 2 tbsp fresh cilantro chopped
  • 1/4 cup Mexican Cream or sour cream
  • salt to taste

Instructions :

  1. Chop shrimp into 2-3 pieces.  Place in a bowl and pour juice of limes and lemons.  Toss shrimp and refrigerate for 2 hours.  Stir occasionally.

    The acid from the limes and lemons will “cook” the shrimp.

  2. After 2 hours add the onions, tomatoes, jalapeño, garlic, cilantro, salt and pepper.

    Stir all together and let sit in the refrigerator for 1 hour or longer.

Avocado Guacamole Cream

  1. Mash avocados in a bowl with a fork.  Add all other ingredients and combine well.
  2. Spread each tostada shell with a layer of the avocado cream and top with a few tablespoons of the shrimp ceviche.
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