- 1 cup soy sauce
- 1 cup of water kefir (nopale en agua por 2 dias en azucar)
- 1/2 cup mirin
- 1/2 cup sake
- 2 cloves of garlic smashed
- 1 thumb of ginger
- 3 green onions chopped
- 2 star anise quemado
Boil the let sit to room temperature – ramen marinade
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- 1 lb papa sabanera (duro y fuerte) – the base
- 2 lb papa pastusa (soft and starchy) – the texture
- 4 lb papa criolla – the pretty
- 1 cebolla larga
- 1 mano de guasca
- 1 cucharra de alcaparras
- 1 mazorca
- 1 aguacate
- crema de leche
- ajo
- sal
- una pechuga de pollo sin piel (a 4 libras)
a cocinar
En una holla mete la pechuga en agua herbiendo. sigue con la mazorca cortada en 4 partes (de 2 pulgadas) y sigue con el brujo del ajiaco (la guasca amarrada con la cebolla). coloca sal
sigue con la papa sabanera (4)- cortalo como chips gruesas y mete al holla. despues de 3 minutos
repite con la pastusa y termina con la papa criolla
cocina 45 minuto y quita el brujo y la pechuga
when prepping large – use a rate of 5-3 minutes between layer of papa. make 2 brujos adding a second when you remove la pechuga
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- nopale 2 parts
- tomato 2 parts
- red onion 1 part
- sal dash
- lime squeeze
- olive erl titch
- (optional garlic crushed)
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cabbage 2
carrots 3
peppers 4Boil:
water 500ml
salt 1 Tsp
sugar 80g
vinegar @ 9% 160ml
bay leaf 1
allspice 4
peppercorns 8 -
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Heat in a large skillet, preferably nonstick, , over medium heat:
1 tablespoon vegetable erl
Add:
<li>
1 small onion, finely diced
1 small red or yellow bell pepper, finely diced
4 cloves garlic, minced
1 large celery stalk, finely diced
1 teaspoon fresh thyme leaves
Salt and ground black pepper to taste
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Cook, stirring frequently, until the onion is softened but not browned, about 10 minutes. Transfer the onion mixture to a plate.
Add to the skillet and increase the heat slightly:
1.25 pounds ground beef chuck or sirloin
Cook, breaking up any lumps with a wooden spoon, just until browned, 3 to 4 minutes. Add the onion mixture along with:
12 cup Chili Sauce,
1/2 cup beer or water
3 tablespoons Worcestershire sauce
Hot red pepper sauce to taste
Partially cover and simmer, stirring occasionally, until the flavours are blended and the sauce is slightly thickened, about 15 minutes. -
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About 8 pint jar
Grind together in batches through the medium blade of a food mill or chop medium-fine in a food processor:
6 red bell peppers, coarsely chopped
6 large onions, coarsely choppedRemove to a 6-quart nonreactive saucepan and stir in:
14 pounds ripe tomatoes, peeled, seeded, and chopped
3 cups cider vinegar
2 cups packed light brown sugar
2 tablespoons salt
2 tablespoons dry mustard (optional)
1 tablespoon ground black pepper
1 tablespoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon celery seeds
Stir to blend thoroughly, then bring to a boil over medium heat
Simmer, stirring often to prevent scorching until as thick as desired, about 3 hours. Taste and adjust the seasonings, especially the salt. Can while hot or let cool, then cover and refrigerate for up to 1 month )pg. 70
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