Recipes from Muy Bueno: Three Generations of Authentic Mexican Flavor by Yvette Marquez-Sharpnack, Veronica Gonzalez-Smith and Evangelina Soza, www.muybuenocookbook.com.
Black Bean Salad
2 (15 ounce) cans of black beans, rinsed and drained (or 4 cups of freshly cooked black beans)
1/3 cup of red wine vinegar
1/3 cup of extra virgin olive oil
1/8 teaspoon ground cumin
1/4 teaspoon ground coriander
1 lime, juiced
1 tablespoon salt
1 teaspoon pepper
4 roma tomatoes, seeded and chopped
½ red onion, finely chopped
handful cilantro, chopped
1 (15 ounce) can of corn
½ serrano pepper, finely chopped (optional)
1 avocado, cubed (optional)
Drain the bean juice and rinse the black beans in cold water and place into a large bowl. In a separate bowl combine the red wine vinegar, olive oil, cumin, coriander, lime juice, salt, and pepper and stir. Add the tomatoes, red onion, cilantro, corn, serrano pepper (optional) and the liquid mixture to the beans. Add avocados (optional) at the end and toss gently. Chill salad for about 30 minutes or overnight to marinade. Mix one more time before serving.
Ham and Avocado Torta
(Torta de Jamón y Aguacate)
Makes 4 tortas
Tortas are very easy to make and perfect for summer. I used to make and sell them in our family grocery store (Soza's Grocery). Everyday I would make at least a dozen and they would sell out by noon. I made them with fresh asadero cheese which I bought at a local dairy. Freshly made cheese is the best and what I think makes these tortas so good. But you can make them using your favorite slice of cheese and it will be just as tasty.
4 bolillos (oval Mexican sandwich rolls) or other sandwich rolls
4 tablespoons mayonnaise
4 to 8 thin slices deli ham
1 large avocado, pitted, peeled, and sliced
1 tomato, sliced
4 jalapeños peppers (optional)
Slice the bolillos in half lengthwise, not cutting all the way through. Open the rolls and spread about 1 tablespoon of mayonnaise on the inside of each. On each roll, place 1 to 2 slices of ham, 1 slice of cheese, some avocado and tomato slices, and lettuce. Serve with a fresh jalapeño.
(Agua de Jamaica)
Makes 2 quarts
This ruby red tea is easily made from dry hibiscus flowers purchased in packages or in bulk at a Latin grocery store. Aqua de jamaica (pronounced ha-mike-ah) is a surprisingly thirst-quenching drink. Like iced tea, you can make it as sweet or as light as you desire. Try making ice cubes from the tea itself so when added to the glass the tea doesn't get watered down. Another way to use agua de jamaica is to add some simple syrup to sweeten it up a little more and make popsicles.
¼ cup dried hibiscus flowers (jamaica)
8 cups water
½ cup granulated sugar (more if desired)
Mint leaves (optional)
Rinse and drain the dried hibiscus flowers in a large colander. Bring water to a boil in a pot. Add the flowers and cover tightly with a lid. Remove from the heat and steep for 1 hour or until cool. Strain hibiscus water into a pitcher. Add sugar and stir. Refrigerate until time to serve. Ladle into a tall glass filled with ice and garnish with fresh mint leaves (optional).
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