Photo Credit: Jason McArthut

Ingredients:

4 tablespoons olive oil

½ onion, chopped or blended

½ teacup thick tomato sauce

½ teacup ketchup

Salt to taste

Pepper to taste

½ lemon

½ tablespoon white vinegar

1 tablespoon Worcestershire sauce

1 tablespoon mustard

3 tablespoons honey

Preparation method:

Gold the chopped onion in olive oil and add one by one all of the ingredients according to the order displayed above, stirring constantly, until it becomes a sauce.

Wait until it is cold and serve.

  Barbecue Sauce

Photo Credit: Stevendepolo

Ingredients:

For the tortillas:

1 kg (2.2 lbs) dry corn kernels

1 tablespoon culinary quicklime

Hot water

For the filling:

3 slices bacon

1 kg (2.2 lbs) minced meat

4 tablespoons onion, chopped

3 garlic cloves, chopped

150g (5.29 oz) smashed tomatoes

2 teacups water

4 tablespoons powder chili

1 tablespoon Worcestershire sauce

Salt and pepper

Preparation method:

Tortillas:

Wash the corn kernels, place them on a pan, and add 4 liters (approx. 1.05 US gallons) of water to it. Add the quicklime and bake it for about one hour or until the corn husks come off. This may take a while. Let it cool and rub the corn kernels to eliminate the husks. Put the corn in a steaming pot and cook on the steam for over one hour. Use a pestle to crush the kernels adding enough hot water to produce a thick dough. A food processor may be used at this point, but in this case the texture will be different than the original. Heat an iron board, or the authentic Mexican “comal”. Mould the dough into balls the size of ping-pong balls. Place each ball between two plastic sheets and flatten them with a rolling pin in order to make tortillas measuring about 15 cm (5.9 inches) in diameter. Grill each side of the tortillas for about a minute. While they’re still warm, hang them over a broom stick so that they’ll be shaped like a shell.

Filling: chop finely the bacon slices and put them in a pan over low heat. Cook slowly so the fat will come out. Increase heat and brown the bacon, add the minced meat and braise until it is quite brown. If it appears to be too dry, add some oil. Add the chopped onion and garlic and braise for 2 minutes. Add the chili, the Worcestershire sauce and toss well; add salt and pepper to taste. Then add the mashed tomatoes. Cook for 5 minutes. Lower the heat and add the water, cooking for about 20 minutes or until the liquid dries off completely. Make sure the amount of salt and pepper is fine.

Finishing: prepare the tortillas adding some meat and covering it with guacamole (check out the recipe here!)

Tips:

In case you can’t find the readymade chili, make it yourself by mixing 1 tablespoon of hot paprika, 2 tablespoons of sweet paprika, 1 teaspoon of cumin, and 1 teaspoon of oregano. Blend them. Use it in the recipe and keep the leftover in a hermetically closed jar.

Tacos

Photo Credit: Ricardo Cobra / Man in Apron

Ingredients:

200g (7.05 oz) shimeji

4 tablespoons soy sauce

½ teacup chopped chives

1 pinch of salt and 1 pinch of pepper

Optional: chopped walnuts or almonds to taste

Preparation method:

Shimeji on tin foil:

Separate the shimejis in peaces. Put on tin foil with some soy sauce and a few drops of lemon juice. Wrap it up. Bake it in the oven over 200°C (392°F). Add the chopped chives when serving. Chopped walnuts or almonds may be sprinkled to taste.

Shimeji no molho de soja

Ingredients:

2 medium tomatoes, without seeds
1 medium red chile pepper (Dedo-de-moça)
1/4 cup fresh coriander
1 medium avocado
Juice of a medium lemon
1 medium onion, chopped
3 tablespoons olive oil
Sal to taste

Serve with tortillas, tortilla chips or other chips

Preparation:

Cut the tomatoes in very small cubes. Cut the chile open (lengthwise), remove seeds and filaments, and chop finely. Chop the fresh coriander, also finely. Set aside.

Peel avocado, remove the pit and put the flesh in a deep bowl. Smash the pulp with a fork, leaving some small pieces. Sprinkle with lemon juice.

Add tomatoes, pepper, coriander, onion, olive oil and salt. Mix well and serve immediately.

Tips:

Serve the guacamole as soon as it’s done, so the avocado won’t get dark and bitter. In case you can’t serve it immediately, keep the guacamole in the fridge and place the avocado pit inside it (after rinsed and dried with a paper towel).

Time Required: 20 min
Servings: 6 Servings

Photo Credit: Casers Jean

Ingredients:

1 cup all-purpose flour
4 tablespoons cornstarch
1 tablespoon baking powder
2 cups cooked potatoes
300 ml beer
1 teaspoon salt
Parsley to taste
Pepper sauce to taste
Black pepper to taste
2 cups crab meat (siri)
Salt to taste

Preparation:

Put all the dry ingredients and 1 teaspoon salt in a bowl. Mix with the beer, and set aside.

In another bowl, mix potatoes, crab meat, pepper sauce, black pepper, parsley and salt to taste. Mix thoroughly with your hands.

Shape the crab mixture into balls, coat with the beer batter and fry immediately.