Recipe book team work

the

recipe book

Team work

index

1.Sweet Hawthorn

6. baked meat

2. Baked pig chiapaneco style

7. Molotes

8. Beef wire

3. Enfrijoladas

9. Champurrado

4. Chicken stew

5. Mole tamale

team members

Centro de Bachillerato tecnologico industrial y de servicios Nª259

1. Evelyn Ortiz Carrasquedo
2. Jocelyn Toledo Medina
3. Nahum David Lopez Luis
4. Liezer Jazaid Mesinas Merlo
5. Josue Ramos Alonso
6. felix Fernando Martinez Morales
7. Luz María Yescas López
8. Marco Antonio Manuel Ríos
9. Julian De Jesus Reyes Lopez

English

Unidad 2

teacher: Leonila Alba Aragón Robles

Team work

Grado: 5ª Grupo: A

Especialidad: Ofimática

Turno: Matutino

29/10/21

sweet hawthorn

INGREDIENTS

500 grams of tejocote 1 1/2 cups of sugar (300 grams) 1 cinnamon stick 1 liter of water

PREPARATION

First, the 500 grams of tejocote will be washed very well. Water will be boiled in a pot when it is boiling, the tejocotes will be added and left to boil for 3 minutes. After having the boiled tejocotes, they are peeled. then in another pot add a liter of water and bring it to the fire. add the sugar and the cinnamon stick. After 5 minutes, the previously peeled tejocotes will be added and it will be kept in motion from time to time so that it does not burn. Finally we will check the consistency of the sweet to our liking and that's it

Liezer Jazaid Mesinas Merlo 5A Ofimatica

BAKED PIG CHIAPANECO STYLE

INGREDIENTS

• ¼ Guajillo Chile• 1 Head of garlic • Recado (Bay leaf, avocado leaf, peepper, clove, cinnamon) • Chinese sauce • Orange juice • Burnt sugar • Salt • Sugar • 2 kg of pork rib

PREPARATIONS

• Boil guajillo chile and garlic in a container with wáter • In a blender, blendd garlic, guajillo chile, and recado • Wash the pork rib • Cut the pork rib in half • Put the pork rib in the container(cochitera) • Add the liquefied sauce • Add the orange juice • Add the chinese sauce • Add the burnt sugar • Add 1 liter of water • Stir all the ingredents • Seal the container (cochitera) with aluminun foil • Put in the oven for four hours

Felix Fernando Martinez Morales 5 A Ofimatica

ENFRIJOLADAS

INGREDIENTS

• ½ liter of oil to fry the tortillas. • ½ Sliced onion. • Finely chopped parsley. • 1 cheese. • 1/4 of cream.

• A bowl of 500 grams of cooked beans. • 2 arbol chili peppers (roasted). • 8 tortillas • 2 avocado leaves (roasted). • 2 spoons of olive oil. • 1/8 onion chopped.

PREPARATION

1. Take the bowl of beans and grind in the blender with the 2 arbol chiles and the 2 avocado leaves. 2. In the large pot, place the 2 tablespoons of olive oil and 1/8 of the onion. 3. Pour the ground beans into the pot with oil. 4. Let the beans boil 5. Take the pan and pour the 1/2 liter of oil and let it heat up. 6. When the beans are boiling, place the fried tortillas in the beans and allow to soak. 7. Serve the enfrijoladas on the plates. 8. Place the onion, parsley, cheese and cream to taste.

Luz María Yescas López 5A Ofimatica

INSTRUCTIONS

chicken stew

1. we started by frying the bread, plantain and the ajonjolin separately 2. in another casserole we fry the onion garlic and scent herb 3. in another casserolr we fry the cinnamon Pepper clove and parsley 4. and finally in another casserole We sew the tomate y pasas together 5. Already being all fried takes to the mill to grind it and it remains in paste 6. the ingredients will be crushed into 3 heaps, one of bread aromatic herb, onion, banana and garlic another of pepper cinnamon clove parsley and ajonjolin and finally tomato and raisins 7. once everything is ground he starts to heat a casserole with oil 8. once the casserole is hot we empty the pasta of banana and bread along with that of ajonjolin to fry it

19. you already stir the 2 pasta well empty the of toamte with raisins 10. In which we wait for the pasta to boil let's cook the chicken and we will make it in the form of chicken broth 11. since the pasta is ready we add salt to taste the cholate ball and the sugar 12. We empty the cans of capers olives and the chilies 13. we add a few sprigs of parsley 14. and a little of the chicken broth for flavor 15. ready we serve a piece of chicken on a plate and we bathe it with the pasta (we can accompany it with rice but this is already optional) 16. ¡¡ENJOY!!

INGREDIENTS

1kg of ajonjolin 1kg of raisins 1 ½ of plantain 1 medium yolk bread 3 onions medium a branch of parsley 3 heads of garlic 2 sprigs of scent herb a can of chili peppers in vinegar (in slits)

a piece of cinnamon(not in dust)1 jar of capers 1 jar of olivesa handful of peppera handful of clove 5kg of tomatoes 2 whole chickens salt to taste 0.125 g of sugar a chocolate ball

Nahum David Lopez Luis 5 A Ofimatica

INGREDIENTS

Mole tamale

• 100 grams of fat

• To taste salt

• 2 kilos corn

• 2/3 mole

• A chicken

• 20 Banana leaf

• 1 cup of chicken broth

PREPARATION

1 - The corn is first washed and ground until it turns into a dough.2- To the dough we add butter and chicken broth and salt. 3- When you have the dough with a manageable consistency you grab a banana leaf and make your tamale. 4- Make a semicircle in the middle where the mole will be put with the chicke 5.- Cover and we are doing all 6.- Finally, we take to cook in a time of between an hour and an hour and a half depends on the number of tamales

Jocelyn Toledo Medina 5A Ofimatica

Baked meat with cold soup

INGREDIENTS

• 1 kg of beef
• ½ Kg of bone
• 7 guajillo chilies
• Pepper ,salt ,Oregano,thyme,leaves bayleaf
• 2 dried avocado leaves
• 1 onion
• 3 garlic cloves
• 2 tablespoons mustard

PREPARATIONS

1. We clean the guajillo and remove all the seed, we put it to soak the chili with hot water. 2. We rinse our flesh and the bone 3. In the blender we add the chili, the onion we chop in 4 and the garlic 4. We add what we liquefied to our meat and add the mustard, the 2 avocado leaves, a pinch of pepper, salt, oregano, thyme and bay leaves. 5. We put it to bake 1 hour at 180º and we check it for moments

Evelyn Ortiz Carrasquedo 5 A Ofimatica

cold soup

INGREDIENTS

PREPARATION

• 2 elbow soups

• 1 package of ham of 450g
• 1 half cream of 250
• 2 apples
• 2L water

• Salt
• ½ onion
• 2 cloves of garlic
• 2 teaspoons of Oil
• ½ pot of medium Mayonnaise approx. 250g

1. In a casserole we put the 2 elbow soups with 2 liters of water, salt to taste, 1/2 onion, oil and garlic.2. Once cooked. peel the apples and cut them into squares. 3. We cut all the ham into squares 4. Add in a large container what we minced previously and the soup as well as add the 250g of mayonnaise and the cream. 5. In case you need to add more salt.

Evelyn Ortiz Carrasquedo 5A Ofimatica

Molotes

INGREDIENTS

• 500 g Dough for tortillas
• 2 Tablespoon flour
• 1 Vegetable oil cup
• Salt to taste
• 1 One teaspoon baking powder teaspoon
• 250 Potatoes
• 150g Green beans
• 150g Chorizo
• 1 Lettuce
• 10Radishes

PREPARATIONS

• Peel and fry the chorizos in a little oil, add the chopped vegetables, fry for a while and add salt.

• Mix the dough with the oil, flour, salt, baking powder and a little water. Knead very well.

• The tortillas are made with the diameter of a cup.

• Put a little stuffing in the middle and roll them up.

• Fry until golden brown

.

• Served with lettuce and radishes

Julian De Jesus Reyes Lopez 5 A Ofimatica

Beef wire

PREPARATION

1. We start by splitting each of the bell peppers into small pieces, we will do the same with the onions and the quesillo will be shredded and cut into small pieces. 2. The jerky will begin to fry, but not completely, as it is half fried (not browned), we remove it from the oil and let it cool and then cut it into small, square pieces. 3. After having the jerky well cut, we fry it again, and after having it completely fried we add the bell pepper and onion, mixing all the black ingredients. 4. When the bell peppers are soft and not so rigid, it will be time to remove part of the mixture between the meat and the vegetables, spreading what remains of it on the base and adding the cheese, making layers of the mixture and the quesillo ending in a layer of quesillo. 5. We wait for the cheese to cook completely and we finish preparing our Wire Roast.

INGREDIENTS

• 7 Bell peppers (green, yellow and red)
• Oil
• ¾ Kg of Quesillo (Oaxaca Cheese)
• 1 ½ Kg of Tasajo
• 2 large onions

Marcos 5A Ofimatica

Champurrado

INGREDIENTS

• 1kg Sugar
• 4kg Corn
• 1/4kg Chocolate
• 100g cinnamon
• 20L Whater
• 2L Milk

PREPARATION

1. Boil the corn until it reaches the point that it is well sewn. 2. Later it is removed from the fire and taken to the mill. 3. Since the corn was ground, it is poured into water and then strained. 4. With the help of the napkin, strain to the point of removing the remains of the corn husk that the mill could not grind. 5. After the dough has been strained, the drums are placed over the wood fire, to add a little water. 6. Boil the water and add the strained mass. 7. Once the strained dough has been inserted into the pot, add cinnamon and stir constantly with the help of the reed. 8. When it reaches the boiling point, the chocolate dissolves and sugar is added. 9. Leave the fire for 1 hour and stir every 10 munitos. 10. Once the time has elapsed, it is removed with the help of the posillo and the coldora to remove the remains of cinnamon.

Josue Ramos Alonso 5A Ofimatica