Oaxacan Bread Recipes

Steps:

• Heat a large skillet over medium-high heat.
• Fry the steak strips, stirring constantly, until browned on the outside and cooked to personal taste, but not too firm; no more than 5 minutes.
• Season with salt and pepper. Remove to a plate and keep warm.
• Heat the oil in the skillet, and quickly fry each tortilla on both sides, until lightly browned and flexible.
• Set aside, and keep warm.
• Place tortillas on a plate, and top with steak strips, onion, jalapeno, and cilantro to taste. Squeeze lime juice over. Wrap and eat.

Steps:

• 1. In a saucepan, heat the butter, milk, sugar, and salt, stirring frequently, until the sugar dissolves and the butter melts. Cool to lukewarm (about 110°). 2. In a large bowl, dissolve the yeast in the warm water and stir in the lukewarm milk mixture. Add 2 cups of the flour and mix to a smooth batter. Stir in the beaten large egg yolks and the remaining 2 cups of flour. Add additional flour gradually until the dough holds together, but is still a bit sticky. Do not knead. Transfer to a large oiled bowl, and turn to coat with oil. Cover with a damp kitchen towel and let rise until doubled in size, about 1½ to 2 hours. 3. With floured hands, punch down dough. Place on a very lightly floured work surface and knead about 10 times, just enough to make the dough smooth and elastic. Pat into a ball. Cover and let stand 15 minutes to relax the dough. 4. Preheat the oven to 400°. Grease an insulated baking sheet or line with parchment paper. Cut the dough into 12 equal pieces, or depending on the size bread you want, cut the dough into equal pieces. Form each piece into a ball. 5. Place each ball on the baking sheet and flatten the rolls with the palm of your hand. Let the rolls rise 20 minutes. Brush the rolls with the beaten egg to glaze. Bake 12 to 15 minutes, or until it is browned and sounds hollow when tapped. Cool on a rack for about 30 minutes. Store 2 days at room temperature in a sealed plastic bag, or freeze in a sealed plastic freezer bag for up to 3 months.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Chicken:.
• Cook the chicken in 4 cups of water, with garlic, onion and salt on medium heat for 45 minutes. Check to make sure that the chicken is cooked through.
• Mole sauce:.
• Wash the chiles with a damp cloth, remove the stems of the chiles, slit open with a knife and remove the seeds and veins. Toast the chiles on both sides in large frying pan over high heat, making sure that they do not burn.
• Soak the chiles in boiling water to soften them for about 10 minute Meanwhile, fry the almonds in 3 tbls. of the shortening on medium heat for 5 min., or until they are a golden color.
• Take them out and set aside.
• Next fry the raisins until they puff up and the skin browns a bit, then remove and strain in a sieve. Turn the heat down a bit, and fry the sesame seeds in the same oil, adding a little salt to prevent them from jumping from pan.
• Once golden, remove and store on an absorbent paper towel. Still in the same oil, fry the slices of bread, until they are golden. Remove and put on an absorbent paper towel. On a dry pan or skittle roast the garlic, onion and tomato until they are nicely toasted with black spots.
• In a blender, grind the chiles with a half cup of water, and add more water as necessary to blend. Once the mixture is smooth, pour into a saucepan and fry with one tbsp of the shortening for 10 minute on medium heat. Stirring occasionally to ensure that it does not stick to the pan.
• Next, blend both the roasted and fried ingredients together, until smooth. Blend the tomatoes and strain through a colander and add into the chile mixture. Now add the cinnamon sick, thyme, marjoram(if using) and the oregano. Cook for 5 more minutes. Add the chicken broth, salt, sugar and chocolate on medium heat, stirring occasionally. Remove cinnamon stick. Cool for 15 minutes. Pour the chicken in a serving dish, serve with rice.