Mexican cuisine - 14 / 32

Pickled Red Onions

• 2 garlic (cloves peeled)
• 1 onion (red peeled)
• 80 ml cider vinegar
• 6 gr salt
• 1 gr black peppercorns
• 1 gr cumin seeds
• 1 gr mexican oregano (dried)
• 1 gr salt

Picnic Burritos

• 8 type
• 6 flour tortilla
• 1/2 thinly turkey (sliced cooked)
• 120 ml mayonnaise
• 30 gr cheese (shredded)
• 5 gr taco seasoning mix
• 1 slice tomato

Pork & Chile Burritos

• 12 flour tortillas
• 2 tomatoes
• 2 bay leaves
• 1 jalapeno chile
• 1 tomatillos
• 1/2 lemon
• 800 gr pork (boneless lean)
• 240 ml water
• 130 gr green bell peppers
• 110 gr onions

Pork And Chile Burritos

• 12 flour tortillas
• 2 tomatoes
• 2 bay leaves
• 1 jalapeno chile
• 1 tomatillos
• 1/2 lemon
• 800 gr pork (boneless lean)
• 240 ml water
• 130 gr green bell peppers
• 110 gr onions

Pork Carnitas

• 4 poblano chiles
• 1 onion
• 1 center loin roast
• 1 clove garlic
• 210 gr italian tomatoes (plum)
• 34 gr tomato paste
• 30 ml vegetable oil
• 16 ml wine vinegar (red)
• 1 gr salt

Pork Chops Ole

• 6 pork chops
• 1 green pepper (chopped)
• 1/2 taco seasoning mix
• 350 ml water
• 90 gr long rice (uncooked grain)
• 55 gr cheddar cheese (shredded)
• 1 package tomato sauce

Pork Vindaloo

• 30 chillies (red)
• 5 green chillies (chopped)
• 2 cube ginger
• 2 cummin (white)
• 1 sprig curry leaves
• 1 onion
• 650 gr pork (lean)
• 240 ml vinegar
• 240 ml oil
• 12 ml mustard

Posole & Sausages

• 6 italian-style sausages (hot)
• 3 green
• 2 onions
• 2 hominy (cooked)
• 1 1/2 hominy liquid
• 18 gr tomato paste
• 3 gr parsley (chopped)
• 2 gr oregano
• 1 gr salt

Posole And Sausages

• 6 italian-style sausages (hot)
• 3 green
• 2 onions
• 2 hominy (cooked)
• 1 1/2 hominy liquid
• 18 gr tomato paste
• 3 gr parsley (chopped)
• 2 gr oregano
• 1 gr salt

Potato & Onion Tart

• 2 l brown onions
• 1 l tomatoes
• 130 gr wholemeal flour (plain)
• 90 gr butter
• 14 ml olive oil
• 7 ml lemon juice
• 7 ml iced water
• 7 gr paprika
• 2 ml malt vinegar
• 2 gr brown sugar

Potato And Onion Tart

• 130 gr wholemeal flour (plain)
• 90 gr butter
• 7 ml lemon juice
• 7 ml iced water

Potato-stuffed Enchiladas

• 6 in corn tortillas enchilada sauce
• 5 garlic (cloves)
• 2 tomatoes
• 2 cayenne pepper
• 1 5/8 monterey jack (grated)
• 1 1/2 onions
• 1 olive oil
• 1 green onions (minced)
• 1 sour cream
• 1 egg

Pozole

• 6 garlic (cloves)
• 850 gr hominy (white)
• 800 gr pork shoulder
• 6 gr salt

Prawn & Mango Curry

• 2 cm (cubes)
• 2 onions
• 1 text only
• 1/2 bunch of coriander (fresh)
• 325 gr green prawns
• 50 ml desiccated coconut just enough boiling water to moisten
• 30 gr coconut (fresh)
• 30 ml oil

Prawn And Mango Curry

• 1 text only

Prawn Curry

• 3 chilli powder (red)
• 2 cummin seeds (white)
• 1 coconut
• 240 ml oil
• 110 gr onions
• 16 gr garlic
• 6 gr salt
• 3 gr turmeric

Prawn-Shrimp Curry

• 2 onions (diced into)
• 1 well
• 1/2 kg prawns
• 1/2 dhania powder
• 1/4 cinnamon
• 1/4 chilli powder
• 16 ml oil
• 5 ml oil to the boiling prawns
• 3 gr salt
• 2 gr ginger powder

Pulled Pork Tacos With Tomatillo Salsa

• 8 corn tortillas (white)
• 8 husked tomatillos coarsely (chopped)
• 1 salt
• 1 prepare a wood
• 1/2 jalapeno (minced)
• 260 gr pulled bbq pork
• 120 gr monterey jack cheese (grated)
• 30 ml lime juice (fresh)
• 24 gr pork over
• 18 gr coarsely cilantro (chopped)