Page 31 - 48º North - The Sailing Magazine - December 2017
P. 31

the Lady of Guadalupe on his cloak. The bishop was convinced and built a church in honor of the event.
More rows of papel picodo decorate the community center and our dining tables are set with red tablecloths and roses. The mariachi band arrives with much gusto - looking elaborate in their charro suits, flamboyant bow ties, pointed boots and wide brimmed hats. The priest leads the arrival of the Virgin of Guadalupe statue, accompanied by her flowers and offers a prayer of thanks for our meal. As the mariachi band serenades, we enjoy socializing and a wonderful traditional Mexican dinner with salsa verde and flan to follow.
Beef Colorado
5 guajillo chilies (de-seed if you prefer) 2 cups water (if using dried chilies)
2 cloves garlic - crushed
1⁄2 teaspoon cumin
1 14.5oz can fire roasted tomatoes 2 tablespoon flour
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
2 lbs chuck roast beef - cut into 1 inch pieces 2 tablespoon oil
1 onion - finely diced
11⁄2 cups chicken stock
If using dried chilies place them in a bowl and cover with 2 cups of boiling water, let seep 30 minutes.
Combine chilies, garlic, cumin, tomatoes, and 2 tablespoons of the steeping water in a food processor and pulse until smooth. Mix together flour, salt, and pepper. Toss beef in the flour mixture until coated. Heat oil in a Dutch oven and sauté diced onion until soft. Brown beef in batches. Deglaze with chicken stock and return beef and onions. Stir in sauce mix. Simmer for 3 hours, until beef is tender and sauce is lusciously thick. Serves 6.
Mexican Rice
3 tablespoons olive oil
1 onion, finely chopped
4 cloves garlic - minced
11⁄2 cups dry long grain rice
2 cups vegetable or chicken broth 1⁄2 cup tomato sauce
3 Roma tomatoes - finely chopped 1 teaspoon dried oregano
1⁄2 teaspoon salt
over medium heat. Once hot, add the onion and garlic cook 5 minutes. Stir in rice and cook until just starting to brown, about 3 minutes.
Add broth and remaining ingredients; bring to a boil, stir, cover, and reduce heat to low. Cook for 15 minutes; turn off heat and allow to sit, covered, for 10 minutes. Serves 6.
Salsa Verde
1 lb tomatillos - husked and washed
1 white onion - chopped peeled and quartered
1 small jalapeno - stem removed, seeds left in for spicy salsa or removed for mild 3 cloves garlic
1 small bunch cilantro
Add tomatillos, onion, jalapeno, garlic, and cilantro to a blender. Blend on medium speed until mixture is roughly chopped and evenly combined. Don’t blend it too long, or the salsa will be too thin and watery. Heat oil in a large skillet over medium heat. Add tomatillo mixture and simmer while stirring, 10 minutes, until the color has darkened to a deeper green.
Flan Mexicano
3⁄4 cup sugar
1 8oz packet cream cheese - softened 5 eggs
1 14oz can sweetened condensed milk 1 12oz can evaporated milk
1 teaspoon vanilla extract
In a heavy saucepan, stir sugar over medium-low heat until melted and golden, about 15 minutes. Quickly pour into a 2-qt. baking dish, tilting to coat the bottom; let stand for 10 minutes. In a bowl, beat the cream cheese until smooth. Beat in eggs, one at a time. Add remaining ingredients; mix well. Pour over caramelized sugar. Place dish in a larger baking pan. Pour boiling water into larger pan to a depth of 1 inch. Bake at 350°F for 50 minutes or until center is just set (mixture will jiggle). Remove dish from a larger pan, cool 1 hour. To unmold, run a knife around edges and invert onto a rimmed serving platter. Serves 8.
Amanda is currently sailing across the Caribbean Sea from Antigua to Panama in the gusty Christmas trade winds. More adventures and recipes at www.mahina.com
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Heat olive oil in a large sauce pan
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