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Oaxacan Dish

40 mins
30 mins
Low
28
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This delicious Oaxacan dish will transport you to the delicacies of Oaxaca, this dish will make you a super host since it is very complete, since it has quesadillas, tetelas, memelas, chile stuffed, and more. Oaxacan cuisine is super complete and delicious, you cannot miss any of these recipes.
Learn more about Brenda Villagomez

Ingredients

4 portions
  • 2 tablespoons vegetal oil, for the stuffed chili
  • 1/4 cups onion, finely chopped, for the stuffed chili
  • 1 clove garlic, finely chopped, for the stuffed chili
  • 1/2 cups tomtato, in medium cubes, for the chile filled
  • 1 cup ground beef, pork, for the stuffed chili
  • 1 teaspoon clove, ground, for the chile Relleno
  • 1 teaspoon cumin, ground, for the chile Relleno
  • 1/2 cups plantain, in cubes, fried, for the chile Relleno
  • 1/4 cups almond, toasted and chopped, for the stuffed chili
  • 1/4 cups capers, for the stuffed chili
  • 1/4 cups parsley, finely chopped, for the stuffed chili
  • to taste salt, for the stuffed chili
  • to taste black pepper, for the stuffed chili
  • 8 pasilla chili peppers, clean, cut lengthwise to fill
  • 2 tablespoons vegetal oil, for the beans
  • 1/4 onions, for the beans
  • 2 chile de árbol peppers, sliced, for the beans
  • 2 cups black bean, cooked and with broth
  • 1 avocado leaves, for the beans
  • to taste salt, for the beans
  • 1 kilo corn masa
  • 1/4 cups lard, for the mass
  • 1 teaspoon salt, for the mass
  • 1/2 cups Water, cold, for the dough
  • 1/4 cups lard, for the memelas
  • 1/2 cups sour cream, for the memelas
  • 1/2 cups green sauce, for the memelas
  • 1/2 cups red sauce, for the memelas
  • 1/2 cups fresh cheese, crumbled, for the memelas
  • 1/4 cups onion, finely chopped, for the memelas
  • 1 cup Oaxaca cheese, crumbled, for the quesadillas
  • 1/4 cups grasshopper, prepared, for the quesadilla
  • enough vegetal oil, for the meat
  • 250 grams sausage
  • 400 grams tasajo meat
  • 400 grams marinated beef meat
  • 350 grams Oaxaca cheese
  • to taste pork rind
  • to taste grasshopper
  • to taste guacamole
  • to taste fresh cheese
  • to taste guacamole
  • to taste fresh cheese

Preparation

For the chili filling, heat vegetable oil in a skillet over medium low heat, fry the onion and garlic until they are transparent. Add the tomato, ground pork, cloves and cumin; stir constantly until the meat begins to have a dark tone, then add the fried plantain, almond, caper, parsley, salt and pepper; cook for 8 more minutes or until meat is brown enough. Reserve and cool slightly.
Hydrate the pasilla chiles with hot water for 6 minutes, drain and dry with absorbent paper. Fill with the previous mixture. Reserve until use.
For the beans in a pot with hot vegetable oil, fry the onion until it has a dark color. Add the chile de arbol and the black beans with broth, cook over medium heat until the broth begins to bubble, it is time to incorporate the avocado leaf and enough salt. Lower the heat and mash the beans with a potato masher, cook over low heat, remove once the beans have lost 80% of the cooking liquid. Booking.
For the dough, mix the corn dough together with the lard, salt and water in a bowl until you get a moist and firm consistency.
Prepare the tetelas, take a ball of dough and flatten it on the tortilla press, supporting yourself with two sheets of plastic. Place some beans in the center and close the tortilla in the shape of a triangle with 3 folds that will go towards the center. Cook over low heat on a hot griddle, turning constantly. Reserve hot.
Prepare the memelas or minced take a ball of dough and crush it on the tortilla press, supporting yourself with two plastic sheets, make sure that the tortilla is not too thin. Cook on a hot griddle over low heat on both sides, once the tortilla is cooked, pinch the edge to form a border.
Without removing the memela from the comal, place a little butter in the center of the memela, once it melts from the heat; add a tablespoon of sour cream along with the fresh cheese and onion; cook for 2 minutes over low heat. Repeat the process, substitute the sour cream for red sauce and green sauce. Reserve hot.
For the quesadillas, take a ball of dough and flatten it on the tortilla press using two plastic sheets, cook over low heat on both sides. Place the crumbled cheese and the fried grasshoppers in the center, close in half and cook until the cheese melts. Reserve hot.
For the jerky, meat enchilada and chorizo in a pan, add oil and fry the jerky, meat enchilada and chorizo for 5 minutes on each side until they are completely cooked. Reservation
Serve on a large plate one by one of the dishes, accompanied by guacamole, grasshoppers, cheese, cream and sauces.

PRESENTATION

Serve on a large plate and accompany with cream, fresh cheese, grasshoppers, guacamole and salsa.

TIPS

We recommend that the beans are very dry to be able to form the tetelas well and for the memelas that are still hot to be able to pinch them

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
276.4
kcal
13.82%
Carbohydrate, by difference
25.4
g
8.47%
Protein
13.2
g
26.4%
Total lipid (fat)
14
g
21.54%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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