Oaxacan Platter
Brenda Villagomez
There’s nothing better than this Oaxacan platter to dive into the delicacies of Oaxacan cuisine! Perfect to wow your guests, these all-in-one platter features quesadillas, tetelas, memelas, stuffed chiles, tasajo, chile-marinated meat, and chorizo for a delicious feast everyone will enjoy.
Reviewed by Editorial Team of Kiwilimón
5
|
1 comentarios
127
Favorites
Collections
Planner
Grocery List
Ingredients
4
Servings
  • 2 tablespoons vegetable oil, for the stuffed chile
  • 1/4 cups onion, finely chopped, for the stuffed chile
  • 1 clove garlic, finely chopped, for the stuffed chile
  • 1/2 cups tomato, cut into medium-sized cubes, for the stuffed chile
  • 1 cup ground pork, for the stuffed chile
  • 1 teaspoon clove, ground, for the stuffed chile
  • 1 teaspoon cumin, ground, for the stuffed chile
  • 1/2 cups plantain, cut into cubes, fried, for the stuffed chile
  • 1/4 cups almonds, toasted and chopped, for the stuffed chile
  • 1/4 cups capers, for the stuffed chile
  • 1/4 cups parsley, for the stuffed chile
  • salt, for the stuffed chile
  • pepper, for the stuffed chile
  • 8 pasilla chiles, trimmed and seeded, cut lengthwise, for the stuffed chile
  • 2 tablespoons vegetable oil, for the beans
  • 1/4 onions, for the beans
  • 2 árbol chiles, cut into round slices, for the beans
  • 2 cups black beans, cooked, with broth, for the beans
  • 1 avocado leaves, for the beans
  • salt, for the beans
  • 1 kilo masa dough, for the tetelas and memelas
  • 1/4 cups lard, for the tetelas and memelas
  • 1 teaspoon salt, for the tetelas and memelas
  • 1/2 cups water, cold, for the tetelas and memelas
  • 1/4 cups lard, for the memelas
  • 1/2 cups sour cream, for the memelas
  • 1/2 cups green salsa, for the memelas
  • 1/2 cups red salsa, for the memelas
  • 1/2 cups queso fresco, crumbled, for memelas
  • 1/4 cups onion, finely chopped, for the memelas
  • 1 cup Oaxaca cheese, shredded, for the quesadillas
  • 1/4 cups chapulines, cooked, for the quesadillas
  • vegetable oil, for the meat
  • 250 grams chorizo
  • 400 grams tasajo meat
  • 400 grams marinated beef meat
  • 350 grams Oaxaca cheese
  • pork rinds
  • chapulines
  • guacamole
  • queso fresco
Preparation
40 mins
30 mins
Low
  • For the stuffed chiles: In a skillet over medium-low heat, heat vegetable oil and fry onion and garlic until translucent. Add tomatoes, ground pork, clove, and cumin. Stir constantly until ground pork turns darker. Add fried plantain, almonds, capers, parsley, salt, and pepper. Cook for 8 more minutes or until ground pork is brown. Set aside and let cool slightly.
  • In a bowl with hot water, hydrate pasilla chiles for 6 minutes. Drain and pat-dry with paper towels. Stuff chiles with the previous mixture. Set aside.
  • For the beans: In a pot with hot vegetable oil, fry onion until it turns dark. Add árbol chile and black beans with broth. Cook over medium heat until broth simmers. Add avocado leaf and salt. Lower heat and mash beans with a masher. Cook over low heat. Once the broth is reduced by 80%, remove from heat. Set aside.
  • For the masa dough: In a bowl, mix masa dough, lard, salt, and water until a moist and firm consistency is obtained.
  • For the tetelas: In a tortilla press, place a small masa dough ball between two sheets of butcher paper and flatten to form a tortilla. Stuff with a bit of beans and close the tortilla forming a triangle by folding three sides of it toward the center. Cook on a hot griddle over low heat flipping constantly. Set aside warm.
  • For the memelas: In a tortilla press, place a small masa dough ball between two sheets of butcher paper and flatten slightly making sure the tortilla is not too thin. On a hot griddle over low heat, cook tortillas on both sides. Once cooked through, pinch the sides up to form a tiny wall around the edge.
  • While still on the griddle, place a bit of lard in the center of the memela. Once melted, add one tablespoon of sour cream. Top with queso fresco and onion. Cook for 2 minutes over low heat. Repeat the steps with more memelas substituting sour cream for red and green salsa. Set aside warm.
  • For the quesadillas: On a tortilla press, place a small masa dough ball between two sheets of butcher paper and flatten to form a tortilla. On a griddle over low heat, cook tortillas on both sides. Stuff with shredded Oaxaca cheese and fried chapulines in the center. Fold in half to form a quesadilla and cook until cheese melts. Set aside warm.
  • For the tasajo, the chile-marinated beef, and chorizo: In a skillet, heat oil and fry tasajo, chile-marinated beef, and chorizo for 5 minutes on each side until cooked through. Set aside.
  • For assembling the Oaxacan platter: Serve each of the dishes on a platter. Serve Oaxacan platter with guacamole, chapulines, Oaxaca cheese, cream, and salsa.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by