Tio's Green Salsa
Ingredients
- ~9 Tomatillos
- ~1.5 Jalepeños
- Onion (slices)
- ~2 cloves Garlic
- Cilantro (lots)
Instructions
- Cook in pan covered in aluminum foil
- Let cool
- Blend
Mexican cuisine
Guatemalan Dobladas
Guatemalan Dobladas
Ingredients
Masa dough
- 5 cups corn masa (maseca is the most common brand)
- 1 cup chicken broth
- 2-3 cups water (save from cooking filling)
Filling
- 3 chicken breasts OR ground meat (1-2 lbs)
- 3 potatoes (I usually use more)
- 1 onion
- 1/2-1 cup tomato sauce OR canned/diced tomato
- 3 tbsp salsa (optional)
- 1 Bay leaf
- Other spices (garlc, salt, pepper, parsley) to taste
Garnish
- Salsa
- Parsley
- Lettuce
- Queso fresca (or feta)
Instructions
- In a big pot add some water, the chicken broth, bay leaf, and potatoes (you can cut them first to make it quicker).
- Cook the meat either in a pan or in the pot with the potatoes. Finely chop the onion and fry with some olive oil in a pan, then add to the pot.
- Cook for 20-30 minutes, until the potatoes are soft and the meat is cooked
- Strain out the liquid AND SAVE. Set aside liquid in a bowl.
- Mash/cut the potatoes, and shred the chicken. Mix together with the tomato sauce and spices.
- Measure out strained liquid. You can add salsa or tomato sauce to it if you would like. Mix strained water with the masa in a 1:1 cup ratio. (I would start with 2-3 cups of each, depending on how much filling you made). The mixture should be moist and easy to shape, but not overly sticky
- Roll a medium-sized chunk of the dough into a ball and flatten in the palm of your hand by patting it from one hand to the other until it is a round disk, about the size of your palm and about a 1/2 thick. Add a scoop of filling to the middle and fold the dough in half, making a crescent-shape.
- Fry dobladas in a pan with oil until both sides are golden brown
- Can be served with parsley, salsa, lettuce, and queso fresca (we've used feta)
Notes
NOTE: I don't follow the original recipe, and just guess on amounts and throw everything into the pot together for ease. Original recipe: https://recetas-guatemala.com/recetas/entradas/dobladas-guatemaltecas
Bulgur Mexicana
Bulgur Mexicana
This is an extremely healthy--and delicious--meatless meal that is a favorite in our household.
Servings: 3
Ingredients
- 2 Tbsp oil
- 1 med. onion chopped
- 1 c. bulgur You may have to shop around to find bulgur. Bulgur wheat should be a whole grain, in its unprocessed form.
- 1 large stalk celery chopped
- ½ green or red pepper diced
- 1 tsp. chili powder
- ¾ tsp. ground cumin
- 2¼ c. vegetable stock Or for more flavor, I use water & one beef bouillon cube
Condiments
- cheddar cheese shredded
- green onions diced
- alfalfa sprouts (we often skip these)
- sunflower seeds
- sour cream
- 1 tomato diced
- salsa
Instructions
- Place oil in frying pan. Add onions and bulgur and cook, stirring occasionally until onion soft and bulgur is golden (7-8 min.). (The bulgur grains will crack during this frying process.)
- Stir in next celery, peppers and spices and cook for 2 minutes.
- Pour in stock and bring to boil. Reduce heat; simmer until liquid absorbed. Season with salt and pepper.
- Serve at the table with condiments that people can add on top of the bulgur to taste: shredded cheddar cheese, alfalfa sprouts, green onions, sunflower seeds, sour cream, diced tomato, salsa.
Notes
This serves 3. We usually double the recipe, because it's a favorite meal and it makes for great leftovers.