| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexico, Pork, Meats | 6 | Servings | |
INGREDIENTS
| 1 | lb | Lean pork; cut in 1" strips |
| Salt and Pepper | ||
| 2 | tb | Vinegar; or mixture of vinegar and sour orange |
| 2 | ts | Butter or oil |
| 1 | tb | Mustard |
| 1 | Bell pepper; chopped | |
| 6 | Tomatoes; chopped | |
| 1 | Onion; chopped | |
| 1 | Habanero chiles; (1 to 2) | |
| 8 | oz | Cola |
INSTRUCTIONS
Marinate meat with salt, pepper, and vinegar for 20 minutes. Fry meat in oil for 8 minutes. Put in a pot and mix in 1 teaspoon butter and 1 tablespoon mustard. Fry bell pepper, tomatoes, onion, and habaneros for 15 minutes in oil the pork cooked in. Add to pot with meat. Add cola and liquid that meat marinated in. Simmer 5 minutes. If the pork is still tough, simmer until tender, adding water if necessary, for about 30 minutes. Creme Caramel (Flan) B: The Festive Food of Mexico by Elizabeth Lambert Ortiz S: 6 C: Dessert, Pudding To caramelize the custard cups: 1/2 cup sugar 2 tablespoons water For the custard: 4 cups milk 3/4 cup sugar 8 eggs, lightly beaten 1 teaspoon vanilla essence pinch salt Have ready 6 custard cups warmed by standing in hot water. In a small saucepan over moderate heat, combine the sugar and water and cook, stirring constantly, until the sugar melts and turns a rich golden brown. Divide the caramel among the custard cups, pouring it in and turning the moulds so that the caramel covers the bottom and sides. As soon as ir stops running, turn the cups upside down on a flat surface. Bring the milk to scalding point in a saucepan over moderate heat. Set aside. In a large bowl beat the sugar gradually into the eggs. Add the milk, vanilla and salt. Mix well, and strain into caramelized custard cups. Place the cups in a baking pan filled with hot water that reaches halfway up the cups and bake in a preheated 350 degree oven for 1 hour, or until a knife inserted into the custard comes out clean. While cooking do not let the water in the baking pan come to a boil. Lift out the custard cups and let them cool, then refrigerate. To unmould, run a wet knife between the custard and the mould, then place a plate upside down over the cup and invert it quickly. Notes: Although the recipe does not call for any specific type of cola avoid using an artificially sweetened one. Recipe by: Yucatan Cookbook by Lyman Morton Recipe by "Pillsbury Kitchens' Family Cookbook" 1979 edition Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 17, 1998
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