Recipes

Jicama Salad

(6 to 8 servings)
  • 1 medium jicama

  • 1 large crisp apple

  • 1 tablespoon chopped cilantro

  • 1 lime

  • 2 rings from a medium red onion

  • chili powder

julienne the jicama into inch and a half pieces
julienne the apple into the same size pieces
dice the onion
mix all the ingredients and toss and dress with the juice of the lime, lightly sprinkle with chili powder
(There are two varieties of jicama that I have found locally, one is rather small and a darker reddish brown color and
one is larger and a light tan. The larger one is the one to buy. The smaller ones are not as tasty and not as crisp.)

Calabacitas

(8 servings)
  • 5 to 6 large zucchini squash

  • 1 medium onion

  • 2 roma tomatoes

  • 1/2 cup queso fresco

  • canola oil

slice the zucchini into 3/16 inch rounds on a mandolin
slice the onion into rings the same size then into inch to inch and a half pieces
slice the tomatoes into 1/4 to 5/16 slices then quarter the slices
In a medium to large pan salt and pepper the zucchini and onion then saute in the canola oil until tender but firm, add
the tomatoes and cook a minute longer. Crumble the queso over the mixture then serve. (Feta is a good substitute)

Mexican Rice

(serves 8)
  • 2 cups rice

  • 1 can or fresh equivalent diced tomatoes

  • 2 cloves garlic thinly sliced

  • 1 small onion sliced and cut into smaller pieces

  • 1 tsp salt

  • 2 tbs canola oil

In a quart size saucepan saute the rice in the canola oil stirring constantly to cover all the rice in the oil (you may need a
bit more oil later in the process). Saute until the rice begins to change color -lightly browned- then add the onion and
continue stirring until the onion begins to clear. Add the garlic and continue sauteing until the rice is nicely browned.
Stir in the tomatoes. Add 4 cups water and salt, stir and bring to a boil reduce to a simmer and cook covered for 12 to
15 minutes

Frijoles Charros

(Serves 8)
  • 4 cups cooked pinto beans (canned works just as well as home cooked)

  • 4 strips bacon cooked and cut into 1/2 inch sections

  • 6 to 7 ounces pork chorizo (the best brand to get is Supremo original picante )

  • 1/4 cup lightly chopped cilantro

Cook the chorizo in a medium sized pan until done add the beans with some of their cooking liquid (about 1/2 cup -
you want the dish to be wet but not soupy) cook until the beans are hot then add the bacon and cilantro and cook a bit
more.

Pico De Gallo

  • 5 to 6 roma tomatoes or 4 large firm tomatoes

  • 1 large fresh jalapeño or 2 serrano peppers

  • 1/3 to 1/2 cup loosely chopped cilantro

  • 1 medium onion

  • salt

Dice the tomatoes, onion, and peppers and toss with the cilantro. Salt to taste. The heat of this salsa will depend on the
heat of the peppers. More peppers can be added

Corned Beef Flautas

  • 3/4 to 1 pound deli corned beef

  • Store bought corn tortillas (I prefer La Banderita brand or Mission)

  • canola oil

Heat the tortillas on a medium hot griddle until soft. Add a "row" of corned beef to the center of the tortilla and roll.
Hold together with a wooden toothpick and pan fry until crispy. Set aside and drain. This should make about 18 flautas.
Keep warm until ready to serve.

Arroz Con Leche

( Serves 8 )
  • 1 cup rice

  • 7 cups water

  • 1 cinnamon stick

  • 1 12oz can evaporated milk

  • 1 14oz can condensed milk

  • 2 cups whole milk

  • 3/4 cup raisins

  • ground cinnamon

Place rice, water, and the cinnamon stick into a medium sized saucepan. Bring to a boil over medium high heat and
cook uncovered until the rice is tender, about 15 to 16 minutes. Strain the rice and remove the cinnamon stick. Return
the rice to the saucepan and pour in all three milks. Cook over medium high heat and bring to a boil. Reduce the heat to
low and stirring constantly cook until the mixture thickens, about 20 minutes. Mix in the raisins and transfer to a
serving dish. Sprinkle with the cinnamon powder and serve. It can be served warm or at room temp.

Posole

(serves 8 to 10)
  • 3 pounds Boston butt or pork steak

  • 3 16oz cans of hominy drained and rinsed

  • 4 cups onions

  • 8 cloves minced garlic

  • 1 tbs dried oregano

  • 6 cups chicken broth

  • 1 to 1 1nd 1/2 cups red chile sauce (see below)

  • 1 fresh roasted poblano pepper

  • 1 tsp pepper

Cut the pork into 3/4 inch cubes. In a large saucepan (5 to 6 quarts) combine the pork, 1 1/2 cups broth, oregano, onion,
and garlic. Bring to a rapid boil and then reduce heat to medium and boil covered for 20 minutes or so. Uncover and
turn up heat to evaporate liquid, stirring often until meat is sizzling in its own juices. Add 1/2 to 3/4 cup broth and
continue cooking until meat is browned. Scrape the drippings free and add the remaining broth and 5 cups water and
hominy. Bring to a boil and reduce to a simmer and cover cooking for an hour or until pork is tender. Stir occasionally.
Add red chile sauce and poblanos. Add salt to taste and adjust the heat and flavor by adding more sauce and poblanos.
Simmer for an additional 15 to 20 minutes or until pork is very tender.

Red Chile Sauce

  • 1 to 2 dried chile ancho

  • 6 dried chile pasilla

  • 6 dried chile guajilla

  • 6 dried chile de arbol

  • 6 dried California chiles

  • 6 dried chile puya

  • 1 large clove garlic

  • 1tbs salt

Remove stems and seeds from dried chiles. Quickly roast the chiles on a hot griddle then add to a large saucepan of
water and bring to a boil and boil for about 3 minutes. Make sure chiles are under water. Cover and let sit for 30
minutes. Once chiles are softened place the ancho, California, and pasilla into a blender with 1 cup of the soaking
liquid and 1 cup water. Scrape the pulp from the puya, guajilla and chile de arbol and discard the skin. Add the pulp to
the blender with the garlic and salt. Blend until smooth. Taste and adjust the consistency, salt and heat by adding more
water and chiles if needed.

Roasted Chicken Thighs

  • 3 Tbs olive oil

  • 4 Tbs lemon juice

  • 2 medium garlic cloves minced

  • 2 Tbs cilantro chopped

  • 1 tsp chile sauce (optional )

  • salt and pepper

  • 8 chicken thighs

  • canola oil

Combine the olive oil, lemon juice, garlic, cilantro, chili sauce, and salt and pepper. Use this mixture to coat the thighs
and marinate for about 3 hours in the refrigerator. I use gallon food bags to keep them coated. After they are marinated
salt and pepper them and pan fry them for about 4 minutes on each side. Place on a roasting pan, cover with foil and
bake in a preheated 475 degree oven for 15 to 20 minutes.

Salsa Verde Con Aguacate

  • 8 to 10 (depending on size) tomatillos

  • 1 large jalapeño pepper or serrano peppers

  • 1 medium garlic clove

  • 1/2 cup cilantro

  • 2 large onion rings

  • 1 tsp + salt

  • 1 large avocado

Peel and wash the tomatillos and add all the ingredients to a blender. Blend until smooth. Adjust the salt and heat to taste.

Find Us

Great Lakes Culinary Center

24101 W Nine Mile,

Southfield, MI 48033

Phone. 248.286.3100

Email. emiller@glculinarycenter.com