Cima Mexicana Maiz Recipes

CIMA - AN ITALIAN TRADITIONAL DISH

Steps:

• Preheat the oven at 350º. Ask the butcher to make a nice pocket on only one side of the veal rib. Salt and pepper the inside of the rib.
• In a separate bowl place the white bread and the milk and let the bread absorb the milk for 15 minutes. When the bread is nicely soft, remove from the milk and squeeze out all the milk, set aside.
• In a large frying pan melt the butter. Heat at medium heat and add the Swiss chard, the finely chopped carrot, the parsley and garlic, salt and pepper and cook for 2 minutes. When done place it in a large bowl. Add to it the bread, peas and the egg. Mix well. Taste and salt and pepper as desired.
• Fill the pocket of the veal making sure that all the corners are nicely stuffed. Push the whole carrot in the center of the filling if wanted. Saw the pocket opening well with thread.
• With a sharp needle poke small holes all around it before placing in the hot oven, or it will burst.
• Cook for 1 hour and half or until no juices are running from the Cima. Turn a couple of sides so it will form a nice brown color all around it.
• It can be eaten warn, or cold.

MEXICAN MIGAS

Steps:

• Grease a large skillet with olive oil and place over medium-high heat. Add chorizo and cook until chorizo begins to get crispy, 5 to 6 minutes. Add torn tortillas and cook until crispy and golden brown, 7 to 8 minutes. Add onion, jalapeno, and garlic; cook until vegetables start to get tender, 5 to 6 minutes.
• Pour in eggs and hot sauce and cook, stirring occasionally, until eggs are close to your desired doneness, about 5 minutes. Season with salt and pepper. Stir in tomatoes, avocado, lime juice, and Cheddar cheese. Continue cooking until eggs are scrambled to your desired doneness. Portion migas into serving bowls and top each with a dollop of sour cream.

CIMA MEXICANA MAIZ

Steps:

• Preheat oven to 350 degrees.
• Lightly grease a 13-by-9-inch baking dish and set it aside.
• In a food processor fitted with a steel blade, puree the corn with only enough milk to make a smooth puree,.
• With the machine running, add egg yolks, one at a time, and process 30 seconds after each addition.
• With the machine running, add the sugar a little at a time and continue processing until mixture is lighter in color and sugar is dissolved, about 3 minutes.
• Add butter and process until smooth. Transfer to a large bowl.
• In a separate bowl, combine flour, salt, and baking powder; fold into corn mixture.
• Beat egg whites until soft peaks form and fold into corn mixture, alternating with the shredded cheese.
• Stir in can of Green Chilis.
• Pour into the prepared baking dish and bake in preheated oven for 45 minutes, or until golden brown. Serve warm or at room temperature.

SOPA DE MAIZ (MEXICAN CORN SOUP)

Steps:

• Combine corn and chicken stock in blender or food processor and puree.
• In a 3 quart saucepan combine butter and corn mixture and simmer slowly 5 minutes, stirring to keep corn from sticking to bottom of pan.
• Add milk, garlic, oregano,salt and pepper and bring to a boil.
• Reduce heat, add chilies and simmer 5 minutes.
• *May be frozen or refrigerated at this point.
• To serve:.
• If refrigerated, reheat soup slowly.
• Divide chicken and tomatoes among 6 bowls.
• Remove soup from heat, add cheese and stir until cheese is melted.
• Ladle into bowls,top with tortilla squares, and serve.
• Tortilla Squares:.
• Preheat oil to 375 degrees in electric skillet, deep fryer or large pan.
• Stack tortillas on cutting board and slice into 1/2 inch squares.
• Drop a handful at a time into oil and stir with wooden spoon until crisp and golden, about 3 minutes.
• Drain well on paper towels.
• These are good with soups and salads and may be stored in a covered container in a dry place for up to 6 weeks.

MAJA BLANCA MAIZ (CORN PUDDING)

Steps:

• Mix thoroughly the coconut milk, cream-style corn, rice flour, and sugar in a non-stick pot over medium heat. Stir frequently while cooking until thick, about 30 minutes. Pour into a serving platter with ridges, or a tray, and let cool completely before serving.