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COOKING MEXICAN WITH JD CANCINO |
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Recipes |
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CHEESE AND SUGAR EMPANADAS
1 c. corn masa |
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In a medium bowl, stir together tortilla mix and water. Flatten with tortilla press or by hand. In another bowl, mix cheese, sugar, and cinnamon together. Place 1 T. of the mixture inside tortilla. Fold tortilla closed, pinching ends to seal. Melt butter in a skillet over medium heat. Fry tortilla until both sides are golden brown. Sprinkle with confectioners' sugar. |
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CORN TORTILLAS1 c. corn masa |
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Mix corn masa and water together in a medium bowl. Take a handful of the mixture and press into golf-ball-sized portions. Flatten by hand or with a tortilla press. Cook both sides in a skillet over high heat until the tortilla's texture and color change. |
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FRIED PLANTAINS2 plantains, chopped |
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Heat oil in a skillet over medium heat. Slice and fry plantains in cooking oil until soft. Serve with sour cream and sugar to taste. |
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STEAK TOSTADAS
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| 12 tortillas, fried or baked 1 T. cooking oil 1 lb. flank steak 1 16 oz. can refried beans 2 plum tomatoes, diced |
1 head Romaine lettuce, shredded 1 c. sour cream 2 c. Mexican crumbling cheese (or Parmesan or Monterey Jack) |
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Flatten steak with a mallet. In a skillet, heat oil and fry the steak until well done. Cut steak into thin strips. Spread beans on each tortilla. Add tomatoes, lettuce, steak, sour cream, and cheese to taste. |
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VERACRUZ SHRIMP COCKTAIL A LA CANCINO
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| 1/2 lb. small shrimp, cooked and shelled 1/3 c. fresh cilantro, chopped 1 small onion, diced 2 tomatoes, diced 1 small avocado, diced |
1/2 t. salt 1 T. Worcestershire sauce 1/2 c. ketchup 1 lime crackers |
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Mix first five ingredients in a large bowl. Stir in salt, Worcestershire sauce, and ketchup. Add lime juice to taste. Spoon the shrimp cocktail into a serving dish and serve with crackers. |
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