Tag - puebla

Pipian Verde con Bistec en Relleno (Stuffed Beef Rolls) Recipe

Recipe courtesy of Señora Estela Salas Silva, of Casa Carmelita in Tlaxcala, Mexico.

In the last 25 years, Estela Salas Silva and her husband, Jon, have hosted and taught cooking classes to hundreds of culinary adventurers. To celebrate this exciting milestone, we’ve put together an anniversary package that includes favorite recipes–of guests and the hosts themselves–from the last 25 years. To give you a taste, here is a traditional Pueblan dish called Pipian Verde con Bistec en Relleno.

recipe

INGREDIENTS:

  • 2 pounds thinly sliced beef
  • 6 pieces each raw bacon and ham, sliced into strips
  • 4 potatoes, cut french fry style
  • 2 dozen string beans, cut in half diagonally
  • 6 carrots, cut lengthwise french fry style
  • Pipian Verde Sauce (ingredients below)

PIPIAN VERDE SAUCE INGREDIENTS:

  • 1 bunch lettuce leaves
  • 2 sprigs parsley
  • 2 sprigs fresh (or 2 tablespoons dry) epazote
  • 2 small fresh serrano chilies  (stems removed)
  • 4 – 5 big tomatillos
  • 2-3 radish leaves
  • 5 sprigs of cilantro
  • 2 green onions
  • 1/4 onion
  • 1/4 cup green pumpkin seeds, roasted
  • 1/3 cup sesame seeds, roasted
  • 2 large cloves garlic
  • 1/2  teaspoon cumin seed
  • 1 or 2 tablespoons olive oil
  • 3 cups chicken stock
  • 1 cup water

1. Lay beef flat and place strips of ham, bacon, potato and vegetables in the center.

Sprinkle with salt and pepper.  Save any leftover stuffing ingredients and add to

sauce in step 9 below.

2. Roll tightly into cigar shapes and secure in the middle with a toothpick.

3. Fry sesame seeds in hot dry pan until lightly brown and begin to pop and remove.

4. Fry pumpkin seeds in hot dry pan until they begin to pop and remove.

5. Puree sesame and pumpkin seeds in blender with cumin, garlic and ½ cup water.

6. Heat olive oil, stirring, add blended ingredients from above, salt to taste and sauté for 5 minutes.

7. Puree the first nine ingredients with 1 cup water for 2 minutes. Stirring slowly in one direction

only, add to above seed puree (rapid stirring or back and forth will have a tendency to cause the

sauce to separate).

8. Add the chicken stock and stir again in one direction only for 5 minutes.

9. Place rolled meat into sauce with leftover stuffing from above (step 1) and simmer lively for

about ½ hour or until the vegetables inside are soft.

10. Enjoy!

**The sauce for this dish can be made ahead and frozen for up to 6 months.  To do this, prepare sauce as above adding a little more tomatillos but DO NOT add any chicken stock.  When you want to make dish, cook meat as above, defrost sauce, heat, add chicken stock, meat and cook for 20 minutes.

Ready to learn more of Chef Estela’s delicious culinary secrets? Click here to learn more about our Taste of Puebla 25th Anniversary Culinary Holiday. Availability is limited!

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Huevos de Camote Recipe

Recipe courtesy of Señora Estela Salas Silva, of Casa Carmelita in Tlaxcala, Mexico.

Huevos de Camote  (Sweet Potato Dessert) is a traditional Pueblan recipe used in the Day of the Dead ofrenda (offering table). During the Día de los Muertos holiday, an ofrenda is created in the home to welcome back family members who have died. Offerings typically include sweets and favorite meals, tequila or other liquor, images of the deceased and of various saints, candles, marigolds and more.

ofrenda

INGREDIENTS:

  • 2 medium sweet potatoes or 1 large purple camote
  • 1 cup sugar
  • 1/2 cup water
  • 1 cup walnuts, coarsely chopped
  • Ground cinnamon
  • ½  to 1 shot rum
  • 1 teaspoon vanilla
  • 1 tablespoon orange rind
  • 2-3 tablespoons powdered sugar

1. Boil the sweet potatoes until soft. Then peel and mash them.

2. In a saucepan, put 1/2 cup of water and 1 cup of sugar. Stirring constantly, cook over medium heat until slightly thickened.

3. Add the sweet potatoes, rum, vanilla and orange rind to the sugar syrup and keep stirring until thick and pasty and bottom of pan comes clean. Turn off the heat and keep stirring.

4. Place the mixture in another bowl to cool.

5. When the mixture has cooled, use your hands to form small egg shapes.

6. Roll the egg shapes in a mixture of nuts and cinnamon to coat them then roll in powdered sugar.

7. Wrap each individual egg in colorful tissue paper and twist the ends.

Ready to make this and other traditional Día de los Muertos recipes? Click here to check out our Day of the Dead Pueblan Culinary Holiday, currently 50%!

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