Mexican Cooking Event on April 27, 2012

UT Dinner Mexican Dinner COOK: Andres Covarrubias

Appetizer: Guacamole & Tortilla Soup Main: Pollo pibil with Rice Dessert: Flan napolitano Drink: Hoja jamaica seca

April 24, 2012

Club

Mexican Dinner

April 27, 2012

COOK:

Andres Covarrubias MENU Appetizer: Guacamole & Tortilla Soup Main: Pollo pibil with Rice Dessert: Flan napolitano Drink: Hoja jamaica seca

Guacamole

Ingredients Avocado

Cilantro

Tomato Onion Lime juice Salt

Remove seed and skin from avocado and crush it.

Chop all the ingredients and mix it with the avocado.

Squeeze the juice of the limes and add some salt.

Amounts determined better by eye and taste.

Tortilla soup

Ingredients - Sauce - (4 portions) 4 Guajillo chilies

2 tomatoes

½ onion water

salt

In a small pot boil all the ingredients until the chilies are soft

Blend everything using the same water from the pot.

Filter the mix using a strainer to remove the skin of the chilies. Add more water until you get a very liquid sauce.

(It can’t be thick, otherwise the flavor would be too strong)

Tortilla strips

½ kilogram of corn tortilla cooking oil

Cut the tortillas into thin strips. In a pan heat the cooking oil at high temperature. When you insert the tip of a tortilla strip into the oil and bubbles start to come out, then the oil is ready. Fry the tortillas until they get a very light brown color or until they are crunchy. Put on a paper towel to remove all the oil.

Serving Avocado Sour cream Soft cheese (Ranchero cheese, you can find it at No Frills fridges) Pork rinds Pasilla chillis

In a pan, roughly fry a pasilla chili cut into small slices.

In a bowl, put the fried tortillas, the pork rinds and the cheese. Pour the guajillo sauce and immediately put a spoon of sour cream and the avocado on top.

Add the pasilla chili.

Pollo pibil Ingredients

5 Chicken legs and/or thighs 50 g of achiote paste 1 cup of sour orange juice 1 tablespoon of vinager Oregano 1 Onion 2 tomatoes Epazote Banana leaves Salt

In a large bowl, dilute the achiote paste in the orange juice and the vinegar. Add some oregano and use this sauce to marinate the chicken.

IMPORTANT:

The chicken has to be marinated at least overnight inside the fridge.

On a table, place aluminum foil, then a banana leaf and then the chicken. Put a slice of onion and one of tomato on top of the chicken. Add some salt if you wish. Put one spoon of the marinating sauce and carefully wrap the chicken such that the liquid doesn’t scape. Start by folding the banana leaf and continue with the aluminum foil. Place these “bags”inside a steam cooker and let it cook for at least 45 minutes. Be sure the lid closes well.

Flan Napolitano

Ingredients

1 can of condensed milk 5 eggs 1 can of evaporated milk 6 tbs of sugar 1 teaspoon of vanilla extract

Place a baking pan on a stove and using medium temperature, melt the sugar until you get a light brown liquid. Move it all the time to avoid burning it. When you get the caramel spread evenly across the pan and let it cool. In a blender, mix all the other ingredients and pour it in the baking pan with the caramel already hardened. Cover the pan with aluminum foil. Cook this by placing it in a water bath in the oven for 45 minutes at 180 degrees C. After 30 minutes, remove the aluminum foil and bake for 15 more minutes. Remove from the oven and let it cool. Once it is cold, unmold it over a baking tray.

The UTDinner Club, a student club at the University of Toronto, is sharing different cultures & foods, experiencing multiculturalism at the university. We exchange various recipes and cooking styles from around the world with students from different ages, countries, and regions.

If you would like to sponsor us for a camera, kitchen space, utensils, ingredients, etc., please contact at utdinnerclub@gmail.com

With the cooperation of many people, the Club has hold a number of cooking events, which are painted with green.

Our mission is to paint this world map with green.

For our cooks and chefs, the club is looking for students or alumni from the countries left in blank as well as from the countries painted in green. If you like cooking, please share your or your family’s recipes with us!

June 12, 2012

UT Dinner

Club

http://utdinner.herobo.com/ Recipes: Andres Covarrubias Photo & Magazine Design Credit: Yayo