Re: [CH] Huasteco 2
Mark McHugh (mt_mchugh@internet-stat.net)
Tue, 14 Nov 2000 16:28:38 -0600
Jim Weller wrote:
>
> -=> Quoting "Jesse ]CH[ Guadiana" to All <=-
>
> >> a hot dish called Pollo Hausteco. Any recipes for that out there?
>
> "]G> In case you are searching the web or recipe archives, spell it "Pollo
> "]G> Huasteco."
>
> Thank you for that tip.
>
> With the proper spelling in hand, I came up with this tamale recipe.
>
> I wonder if Mark's restaurant dish was a tamale or some other chicken
> and serrano dish.
>
> MMMMM-----Meal-Master - formatted by MMCONV 2.10
>
> Title: Tamal Chilpan
> Categories: chilies, mexican, chicken
> Servings: 4
>
> Prepared masa
> 1 lb shredded chicken
> 20 pieces of banana leave, cut
> into 8-inch squares, washed,
> dried and
> softened as you would a
> tortilla by heating on a
> griddle
> 4 c chile huasteco
> Prepared masa
> 2 lb masa
> 1 c vegetable shortening, melted
> and slightly cooled
> 1 ts baking soda
> 1 TB salt
> 1 c chile huasteco
> Chile Huasteco
> 3 ancho chiles
> 2 chino chiles*
> 2 garlic cloves
> 1 ts cumin
> 1/2 onion
>
> Edgardo Contreras freely admits he owes his cooking secrets to his
> mother. One of four guest chefs demonstrating a recipe Saturday or
> Sunday at the Indio International Tamale Festival, he owns and cooks at
> Edgardo's Cafe Veracruz in Palm Springs.
>
> As the kitchen is the heart of the home, tamales are the heart of
> cooking in the Mayan region of Mexico where he was born. "My mother told
> me there are three very important ingredients in tamales," Contreras
> says, "your heart, your hands and ingredients from the earth."
>
> Ingredients for Edgardo's tamales come from near and far. Masa is
> specially ground in Cathedral City, banana leaves come from a produce
> market in Los Angeles and the chiles grow in Mexico.
>
> Edgardo's typically serves five types of tamales, but during the
> holidays will add several types of desert tamales with pineapple, mangos
> or citrus.
>
> Instructions: Combine all ingredients together with hands until smooth
> and mixed. Cook over medium heat until soft, just about the boiling
> point.
>
> Chile Huasteco
>
> Instructions: Cook chiles in saucepan in enough water to cover until
> soft. In food processor, blend all ingredients until smooth.
>
> * These very hot chiles are not easily found in the United States. You
> can substitute any chile.
Thanks for the information, Jim!
This recipe/receta sounds quite similar to what I had. A dish of
onions, chiles, and shredded chicken breast in a light brown sauce.
It was served with rice and soft wheat tortillas on the side. I found
chilpán mentioned on a North Central(Zacatecas y San Luis Potosí
states) regional page on a Mexican cuisine site:
http://www.comida.com.mx/recetas/main2.htm
http://www.comida.com.mx/recetas/comida/regional/centronorte.htm
This site doesn't seem to be working very well at the moment.
--
´´
Mark McHugh