Recetas

Recipes de La Abuelita. As she assures me, "hay muchas maneras que hacer [whatever it is she's teaching me to make]" (there are many ways to make [])

Also, all measurements are estimated, but the rice is definitely 1 part rice to 2 parts liquid, because she actually told me that- at least 3 times.

Arroz Blanco: estilo Abuelita

(non sticky)

Chop finely: 1/4 medium sized onion (she used half of a home-grown sized one, so maybe a little more) and 1/2 clove garlic.

Measure out 1c rice, pour into a medium-sized pan.

Heat 2c water. Pour water into pan with rice. Let sit 1 min.

Pour out water, rinse rice 3+ times. Pour rice into colander and set up to drain.

Dry pan (which you have now rinsed the rice in) and pour in somewhere between 1/3c and 1/2c oil. Place on stove at low heat (that's a 3 or 4 at home, but I don't know about other people's stoves.
Shake colander of rice to get out as much water as possible. Pour rice into warm oil. Cook 5 mins, stirring constantly.

Pour out almost all of the oil, then place back on heat and add in onion and garlic*. Stir briefly, then add 2c water**, 1 tsp chicken bouillon***, 1/2 tsp salt, lime to taste. stir in and cover. Turn heat down even lower (the LO setting on our stove...) and wait 20 minutes or until water is completely absorbed (check so you don't burn it)

*This is a good time to add vegetables, meat, etc.

**Or another liquid. She recommended tomato juice. Just as long as there's twice the amount of liquid as there is of rice.

***And/or other spices.

To adjust recipe size: 1 handful of rice per person eating. Measure the amount and then adjust everything proportionally, e.g. 4 1/4 cups rice, 8 1/2 cups liquid.

Enchiladas de Pollo, estilo Abuelita

This one°s pretty simple.

Fry tortillas in boiling oil, three at a time, a few seconds each side (this is to heat them and make them sticky, you{re not starting from scratch)

When you{ve got about twenty, put chicken in them and roll them up, side by side. They should stay closed all by themselves.

Now you can eat them as they are or set them aside to cool.

If you let them cool, you can heat them in the microwave or pour hot mole (a bitterish sauce made from the cacao bean, which I wasn{t there to see made, so I can{t give the recipe for it) on top.