Masa Fresca

December 6th, 2010 § 0 comments § permalink

Makes 2 pounds of Masa – enough to make at least 24 small tortillas

INGREDIENTS

1 pound dried corn
Water
1 teaspoon cal (mineral lime)

PREPARATION

Rinse the corn, and put it into a pot with enough water to cover the kernels by at least 1-inch. Add the cal, and bring the water up to a slow simmer oven a medium-low flame. Simmer the corn until it is soft enough to easily bite through but not mushy. Allow the corn to cool to room temperature in its own cooking liquid.

Grind the corn in a grain mill using a coarse setting. Add a little bit of the cooking liquid in order to get the dough to the right consistency.

The ground corn may need to be passed through the mill a second time on a finer setting with a little bit more cooking liquid in order to make the dough workable.

Knead the dough by hand until it is smooth and able to stick together in one large mass.

©Recipe Property of Jacques Gautier, Palo Santo

Pavo en Mole Verde

December 6th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

½ pound tomatillos, husked
½ pound poblano chilies
¼ pound jalapeño chilies
1 bunch scallions, rinsed and roots removed
2 cups turkey stock
1 cup pumpkin seeds, toasted
1 bunch epazote
1 bunch culantro
¼ cup turkey fat
3 pounds turkey (dark meat)
½ pound nopales, spines removed and cut into pieces
Salt
¼ cup Guaje Seeds

PREPARATION

Preheat oven to 450°F.
On a baking sheet, roast tomatillos, chilies, and scallions. Remove scallions and tomatillos once they are cooked enough, 15 minutes. Continue to roast the chilies until their skins are puffed and black, about 15 minutes more. Remove from the oven, and allow the chilies to cool and sweat for 10 minutes in a covered container. Once cool enough to handle, peel and remove the seeds of the chilies, and set aside.

Meanwhile, heat the turkey stock to a simmer in a sauce pan.

In a blender, grind the toasted pumpkin seeds, and then add the tomatillos and chilies. Add a small amount of hot stock to help liquefy the ingredients. Add the scallions, epazote, and culantro, and blend until smooth.

Heat the turkey fat in a braising pot over medium flame. Sauté the turkey meat, and cook until browned, about 7 minutes. Add the green purée and say remaining stock, and season with salt. Bring to a simmer, and cook until the meat is tender and ready to fall off of the bone. Add the nopales, and cook 5 more minutes. Adjust the seasoning with a little bit more salt. Garnish with Guaje seeds, and serve with tortillas.

©Recipe Property of Jacques Gautier, Palo Santo

Pumpkin Succotash with Stewed Clams

December 6th, 2010 § 0 comments § permalink

Serves 6 as a side dish

INGREDIENTS

1 cup turkey stock
¼ pound fresh lima beans (or dried lima beans soaked overnight)
2 tablespoons turkey fat
1 leek, washed and chopped
3 scallions, chopped (keep white and green parts separate)
2 dozen little neck clams, rinsed
½ pound pumpkin, peeled and cubed
1 ear of corn, kernels removed from cob
¼ pound sunchokes, peeled and cubed
Sea salt

PREPARATION

Boil lima beans in turkey stock until tender.

In a large skillet over medium-high heat, add turkey fat. Sauté the leeks and white part of the scallions, cook, 2 to 3 minutes. Add the clams, and sauté for a few minutes. Add the other vegetables one by one, waiting for each one to be almost cooked before adding the next. Add the boiled lima beans, and let everything cook together until all of the clams have opened.
Season with salt and garnish with reserved greens of scallions and serve.

©Recipe Property of Jacques Gautier, Palo Santo

Seco de Carne

December 6th, 2010 § 0 comments § permalink

Makes a hearty stew that will feed 6 hungry people

Traditionally this dish was made with llama, vension, or other game, but it is now most commonly made with lamb, goat, or beef.

INGREDIENTS

¼ cup rendered animal fat
3 pounds stew meat, cut into pieces with the bone
½ pound ripe tomatoes, chopped
¼ pound dried aji panca, toasted and ground
2 cups chicha amarilla
2 cups meat stock
3 culantro leaves
Salt
1 pound green beans, cut into pieces

PREPARATION

In a large braising pan over high heat, add animal fat. Reduce the heat to medium-high, and add the stew meat. Cook, browning the meat on all sides. Once the meat is browned, deglaze the pan with the chopped tomatoes, making sure to scrap up any meat from the bottom of the pan. Add the ground aji, and continue to cook until the tomatoes have lost most of their liquid. Deglaze the pan again with the chicha, and lower the flame. Let everything simmer down until the stew is almost dry again. Add the stock, the culantro leaves, and a little salt, and continue to simmer.

Once the sauce has reduced and thickened to the consistency of tomato paste, add the green beans, and adjust the seasoning with a little bit more salt. Cook until the green beans are tender, and serve with boiled chuños and quinoa.

©Recipe Property of Jacques Gautier, Palo Santo

Whole Fish Roasted on a Bed of Seaweed

December 6th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

1 (4 pounds) whole fish (Striped Sea Bass, Mackerel, Bluefish or other locally caught fish), scalled and gutted
2 pounds fresh seaweed
Sea salt

PREPARATION

Preheat the oven to 400°F.

Season the fish with sea salt.

Lay the seaweed out on a large roasting pan, and let the fish rest on top of it.

Roast the fish to desired doneness. About 20 to 30 minutes depending on the size and shape of the fish.

©Recipe Property of Jacques Gautier, Palo Santo

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