SOUP AZTECA:

Ingredients 12 tortillas cut into strips 4 medium tomatoes, crushed 1 / 2 onion, finely chopped 1 clove garlic 2 liters of broth of chicken 1 sprig parsley 4 fried pasilla chilies 1 diced avocado 1 / 2 cup shredded cheese Cream Salt and pepper Oil for frying Preparation:

{draw:frame} 1. Fry tortilla strips in hot oil and drain. 2. Besides, fry crushed tomatoes with garlic and onion in 3 tablespoons oil. 3. Add broth, parsley and two ground chilies and strained. Season with salt and pepper and let simmer for about 15 minutes. 4. Serve the soup with tortilla strips, chunks of chili pas {draw:frame} illa, avocado, cheese and cream. {draw:custom-shape} MAIN COURSE: {draw:frame} Chicken with Mole Poblano Ingredients:

 2 kilos of chicken with skin (in pieces) 2 tablespoons toasted sesame seeds white rice as a side dish Salt and ground black pepper For the Mole Poblano 9 Mulato Chiles 7 Pasilla Chiles 6 Ancho Chiles 1 cup plus 9 tablespoons vegetable oil 4 to 5 tomatillos, peeled and cooked until tender 5 cloves 20 black peppercorns 1 piece of cinnamon 1 tsp roasted chili seeds 8 tablespoons toasted sesame seeds 4 cloves garlic 3 tablespoons raisins cup pumpkin seeds Cut 2 corn tortillas 3 taps (French bread) cut into rings of 3 cm. 6 to 7 cups chicken broth 50 grams of Mexican chocolate * {draw:custom-shape} Preparation: *

First: Season chicken with salt and pepper. Second: Cook chicken in plenty of water, once you are ready, remove chicken and reserve broth.

Third: Prepare the Mole Poblano Step 1: Rinse chilies remove the seeds (reserving a teaspoon) Step 2: Cook the chilies in half rate this oil until crispy but not burned and remove Step 3: Soak the chilies in warm water for 30 minutes Step 4: Make a paste with chilies using part of the soaking water Step 5: Grind the pepper, cinnamon, cloves and chili seeds Step 6: Blend the tomatoes with the garlic, add chopped species and set aside. Step 7: In a frying pan with a slotted spoon and remove the following ingredient (without mixing) until puffed raisins, almonds until golden, pumpkin seeds, tortillas and bread (Add more oil if necessary). Step 8: Add the fried ingredients to the tomatillo sauce and blend. (Use chicken broth to maintain the consistency of a sauce) Step 9: In a large pot or cooking oil in half the rate of chili paste for 15 minutes and reduce heat. Step 10: Add to pot with chili paste, tomatillo sauce and chocolate and cook for 15 minutes over high heat. Step 11: Add remaining chicken broth and simmer for 45 minutes Step 12: In the last 15 minutes add the chicken to the pot. Serve with white rice and garnish with sesame seed. {draw:frame} DESSERT: FRIED ICE CREAM:

Ingredients

250 grs. vanilla Crustless white bread 1 egg

3 tablespoons flour 1 teaspoon yeast Water

Preparation 1 .- grate the bread, which must be completely white, bark 2 .- In the very frozen vanilla ice cream, it makes a ball and dipped in white bread crumbs to create a protective layer. 3. - They get the balls in the freezer and prepare a smooth paste for coating mixing flour, yeast, egg and water. 4 .- At the time of serving the dessert, take out the balls from the freezer, are bathed in batter and fry in hot oil for half a minute so crisp on the outside and cold inside. 5. - TIP: You can water the fried ice cream with a little honey and served with raspberry sauce {draw:custom-shape} MENU 2 INPUT:

{draw:frame} GUACAMOLE WITH CHIPS:

*Ingredients: ** 2 avocados ready. 1 tomato, peeled and chopped red Medium onion Juice of 1 lemon Coarse salt Tabasco (or minced chili)

Cilantro (optional)

**PREPARATIONS:* 1 .- Cut avocados crosswise He empties the green with a spoon and place in bowl. Do not strip the round bone. Is stamped with a fork, and add the peeled tomatoes, onion and chili (or Tabasco), all chopped, a handful of cooking salt (too much salt because the avocado is very dull), and optional cilantro. You add a small squirt of lemon (for that will not rust). It is a kind of green puree. Place the bone in the middle so that will not rust. . Chips (or Nachos, bag, purchased) are the tortilla chips fried once, and used to accompany the guacamole.

The Guacamole not be done in advance because it would black {draw:custom-shape} MAIN COURSE:

CARNITAS OF PORK MICHOACAN STYLE Ingredients* ** 1 kg of pork, cut into medium pieces.

Lard.

2 cups orange juice.

Salt and pepper to taste.

Herbs (oregano, bay leaves, etc.).

**Preparation:*

Marinate the meat the night before in the orange juice and herbs, the next day the juice is removed and placed on a tea towel to dry it with a little and do not skip the butter to fry. It was salt and pepper and fry in butter over medium heat to allow time to cook before browning. When the media made the fire is increased so that browned (to taste).

A variation is instead marinated in orange juice make evaporated milk (one can for every kilo of meat) and makes it boil with salt, pepper and butter until meat is tender and lightly browned. {draw:custom-shape} {draw:frame} DESSERT:

CHEESECAKE:

*Ingredients: * 1 packet of biscuits Marias 1 can condensed milk 1 can evaporated milk 3 whole eggs 1 stick butter or margarine Philadelphia cheese 1 large

Preparation:

First, grind the cookies you leave a little cookie to cover the remaining pay and golden crust. Then what remains is coupled with the margarine to form dough and line the pie pan. Then liquefy the remaining ingredients together apart. They empty the pan and sprinkle the cookie was that deviates above. Then she gets to bake for 30 to 40 minutes or until a toothpick to make this out clean besides the crust is browned. Let it cool in the oven and off. It is recommended that you cut the pie just out there to let it settle and cool very well to finish curdle {draw:custom-shape} MENU 3

{draw:frame} INPUT: SPAGHETTI TO THE CREAM INGREDIENTS

1 package spaghetti 8 cups water 1 teaspoon salt 1 bay leaf 1 / 4 onion 1 clove garlic 2 teaspoons oil 1 can evaporated milk 1 stick butter

75 gr. Grated manchego-type cheese 75 gr. Parmesan-type cheese Ground black pepper

PREPARATION

In a large pot boil water with salt, bay leaf, onion, garlic and olive oil. When the water is boiling throw the spaghetti without breaking it let it cook until the nails grab one between the index finger and thumb are the easy part.

While the spaghetti is cooking, melt butter in another pan and top with evaporated milk, pepper and half of each cheese. Allow the mixture to warm a bit and keep it more or less at that temperature until the spaghetti is cooked.

Remove the spaghetti water, drain in a colander and wipe the pan where the sauce. Turn up the flame of the stove and carefully stir until sauce spaghetti bathe him completely.

Transfer the spaghetti to a bowl and bring to the table together with the remaining cheese. Present these in a bowl for each person to serve your taste. {draw:custom-shape} {draw:frame} MAIN COURSE

CHICKEN IN CHILTEPIN

Ingredients:

1kg chicken 1kg red tomatoes 1 / 4 onion 2 cloves garlic boys 3 peppers 3 cloves 30 grams. of chiltepn

PROCEDURE:

The three things you can do to get started: 1.-Put him to fry chicken with enough oil to a simmer. 2.-Put tomatoes chance to simmer, Fry the chiltepn 3.-low heat, just a little oil to make it shiny mannered oil and take a color between red and coffee and get them out fast. Once it already has and the roasted tomato and chiltepn, chicken remains in the heat. By the way chicken should be well brown. 4 .- In blender put the roasted tomatoes that has the bold parts where tomatoes are associated, then the garlic, peppers, cloves, onion and chiltepn. 5 .- liquefies as this one look so good ground, he takes one a little oil from the chicken so that it is not greasy. 6 .- Pour the liquefied and put over medium heat, expected one like 15 minutes and he puts chicken broth and salt to taste and simmer puts other time for 10 min. {draw:custom-shape} {draw:frame} DESSERT:

FLAN NEAPOLITAN

INGREDIENTS

6 eggs Milk 2 cans condensed 2 cups regular milk 1 and 1 / 2 can evaporated milk 1/2kg natural cream cheese 1 teaspoon vanilla extract 1 / 2 cup sugar (100 grams)

PREPARATION

Caramel: Put sugar in a saucepan with 2 tablespoons water. Bring to high heat until edges begin to darken. At this point turn the pan to mix the caramel and leave to take any honey color evenly. Remove and quickly pour over a custard cups or pudding mold.

Flan. Besides, blending the remaining ingredients and pour into pan. Cook in a double boiler in a moderate oven 180 making sure that the water in the container where you put the custard is hot. Cooking time approximately one hour although this will depend on each furnace.

It should therefore be monitoring your every cooking by introducing the tip of a knife in the center. If it comes out is that this cooked dry.

Another detail, if we notice that the surface begins to brown but not cooked completely cover it with foil to avoid burning.

Once suddenly shut down and leave in oven until warm to room temperature. Then take the refrigerator and cool to just unmolding. It is served cold in fridge

{draw:custom-shape} MENU 4

{draw:frame} INPUT:

CREAM OF CORN

INGREDIENTS:

2 tablespoons butter 2 tablespoons minced onion 1 clove garlic, minced boy 3 cups corn kernels (maize) precooked 1 can evaporated milk (378 G) 2 cups water (500 ml) 2 chicken bouillon concentrate

PREPARATION

Heat the butter and saute onion with garlic add the corn (maize), cooking for 5 minutes and reserve.

Blend the evaporated milk with the corn (maize), add water and chicken bouillon

cubes. Strain this mixture and cook 5 minutes or until slightly thickened, stirring constantly to prevent sticking.

Remove from heat and serve {draw:custom-shape} MAIN COURSE:

{draw:frame} FILETS TO THE MEXICAN

*Ingredients:*

- 4 fillets of beef - 1 clove garlic - 1 green pepper - 1 onion - 1 lemon - 1 pinch salt - 4 tablespoons olive oil - 2 tomatoes - 1 pinch black pepper

Instructions for preparation:

Put the fillets on a board and flatten a little, wash them, put them on a plate and add him lemon, salt and pepper.

Let them stand until everything is mixed. In a pan put some olive oil, when hot, they will put the fillets. Once cooked, add the peeled and chopped tomato, chopped onion and bell pepper, sliced and sauted. Add a cup of water and salt to taste, cover and let it boil until cooked all soft and the steak.

{draw:custom-shape} {draw:frame} DESSERT:

ICE CREAM OF NUT

INGREDIENTES 6 egg yolks 1 liter of milk 200 gr. of walnut kernels 200 gr. sugar 3 dl. double cream 25 gr. flour

PREPARATION:

1.-Beat the yolks with the sugar and flour until they are foamy.

2.-They mix with milk and taken to the fire. Stirring and low heat are expected to form a thick and velvety cream.

3.-Once you have reached this point, let the custard cool. Grind the nuts as finely as possible and added to the cream mixing well.

4.-Beat the cream and add to the cream of walnuts. Place in a bowl and leave in freezer until ready by the method chosen.

5 .- When the time is placed in serving bowls and garnish with candied nuts or is accompanied by a sauce of orange or vanilla.

{draw:custom-shape} MENU 5

{draw:frame} INPUT:

Cactus Salad:

Ingredients:

500 grams of cactus 2 tablespoons finely chopped onion 1 diced tomato 4 tablespoons finely chopped cilantro 1 chopped jalapeno pepper (optional) cup Parmesan cheese Pinch of salt

Preparation:

Cut the cactus in small squares and cook by steaming for 25 minutes. Combine the cactus cooked with tomatoes, onions, cilantro, jalapeno and cheese. Season with salt. Serve chilled. {draw:custom-shape} {draw:frame} MAIN COURSE:

MIXIOTE OF CHIKEN

Ingredients:

6 pieces of chicken, 1 / 4 kg. Ancho chili, 3 cinnamon sticks, 7 cloves 1 / 4 teaspoon oregano 1 / 4 teaspoon cumin 1 / 4 teaspoon thyme 3 cloves garlic, 3 / 4 cup white vinegar, 6 pieces of banana or waxed paper and aluminum, salt to taste.

Method: The chili is roasted, stemmed and soaked in boiling water, ground together with other condiments. (Garlic, thyme, cumin, oregano, salt...). The chicken in the marinade marina prepare for at least 3 hours. Each leaf has a piece of chicken with a little extra marinade and secured well to not come off.

It was steaming for 45 minutes. {draw:custom-shape} DESSERT:

{draw:frame} FRITTERS with brown sugar* *

* {draw:custom-shape} Ingredients: * kg. flour (4 cups) 6 green tomato shells clean (leaves surrounding the tomato) 3 eggs 3 tablespoons vegetable shortening 1 cup of boiled or chlorinated water (250 ml) cup milk (125 ml) cup sugar (240 g) 1 teaspoon ground cinnamon * 1 teaspoon baking powder teaspoon anise seeds * Cooking oil for frying (the need to perfectly cover the tortillas) Honey brown sugar (to accompany) 1 cups boiling water or chlorinated Brown sugar bar teaspoon whole anise 1 cinnamon stick Procedure: 1. In the well boil water cup tomato shells and anise for five minutes. 2. Sift the flour, using the strainer, into a flat, clean and dry, forming a hole in the center and add the butter, baking powder, cinnamon powder. Mix until

perfectly integrated. 3. Return to form a source and add the eggs, milk and 4 tablespoons anise tea (prepared in step 1), Knead, bringing the mass of the extremes to the center and bearing on the surface until it begins to break away from the fingers. Then elongated forms a ball, take one end and strikes like a hammer, the end of the mass that hit, put them together with the end he has in his hand and flog her the same way, some 4. 4 times until bubbly and non-stick surface and hands. 5. Cover the dough with a clean damp cloth, allowing it to stand for 1 hour in pan on a warm place. 6. After this time, with clean hands, form balls the size of a tomato. 7. Place a ball on flat, floured surface, stretch with the help of rolling pin form a thin omelet. Be well, all the tortillas, place on the surface dry. 30 minutes later, begin to fry in hot oil in the pan with the help of pitchfork fork or until golden brown. 8. Arrange the fritters on a plate or tray covered with a paper towel or piece of paper brown paper to drain off excess oil and cool.

{draw:custom-shape} {draw:frame} {draw:custom-shape} {draw:frame} {draw:custom-shape} PRESENTATION

The focus of this book is to share with people, the varied and delicious recipes in

this country. This collection is the result of years of culinary experiences around our region.

As can be seen in the book all recipes allow a healthy diet, ie not have the problem of increasing weight, blood pressure or cause problems of digestion.

Thus, each recipe also has the ingredients of your property, take the ingredients that provide vitamins, minerals, proteins and carbohydrates that require healthy diets.

The success we can achieve having this book as a reference, is in the ease it offers in order to combine the variety of recipes to organize your meals.

Always try to prepare them with lots of love, which is the essential ingredient in a good meal, of which the key is the Recipe of Love, to cultivate a happy home {draw:custom-shape}