Lumumbaswisshotchocolatewithpeppercorns Recipes

SWISS MISS HOT CHOCOLATE

Steps:

• Sift first three ingredients together three times.
• Store this mixture in a tightly sealed container in a cool place. When ready to use, you can add a couple of heaping tablespoons to hot water.
• Sprinkle miniature marshmallows on top. :-).

PUPUSAS

Steps:

• Combine tomato sauce, water, cilantro, green bell pepper, onion, crushed garlic, bouillon cube, and salt in a saucepan over medium-low heat. Cook and stir until vegetables are soft, about 20 minutes. Let salsa roja cool for 10 minutes.
• Fill a blender halfway with the salsa roja. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl. Repeat with remaining salsa roja. Return to saucepan and simmer for 10 minutes more stirring occasionally. Allow to cool completely, about 1 hour, and refrigerate.
• Place cabbage and carrots in a large bowl. Add 4 cups boiling water and let stand for 5 minutes. Drain well. Mix in vinegar, scallions, oregano, and red pepper flakes. Chill curtido until serving.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until almost fully cooked and not yet crispy, 5 to 7 minutes. Transfer bacon and grease (if desired) to a food processor. Add tomatoes, quartered green bell pepper, Monterey Jack cheese, and minced garlic. Puree and season the chicharron with salt.
• Mix masa harina and 1/2 cup water together in a bowl by hand. Add the remaining water slowly, about 2 tablespoons at a time, mixing well after each addition, until dough is moist but still firm. Cover with a wet towel.
• Heat 1/2 cup oil a large skillet over medium-high heat.
• Take a golf ball-sized piece of dough and roll into a ball in your hands. Make a hole in the dough ball with your thumb; put a small amount of chicharron inside the hole, close it up, and flatten the ball with your hands into a thick tortilla shape. Place pupusa in the skillet and fry until golden brown, about 2 minutes per side. Repeat with the remaining dough and chicharron.
• Serve each pupusa topped with 2 tablespoons of curtido and 1 tablespoon of salsa roja.

LUMUMBA (SWISS HOT CHOCOLATE WITH PEPPERCORNS)

Steps:

• Bring the milk, cocoa powder and sugar to the boil, stirring all the while. Remove from the heat. Break up the chocolate. Dissolve it in the hot milk. Bring back to the boil, still stirring all the time. Pour the rum into the liquid. Add pepper to taste. Pour into heat-resistant glasses, dust with grated chocolate and serve immediately.
• HINT. If you wish, you can serve with semi-whipped cream. Place a spoon in the glass so that it does not shatter when you pour in the hot liquid. It dissipates the heat.

HOMEMADE HOT COCOA MIX

Steps:

• In a large bowl combine all ingredients. Mix well.
• Pour 1/3 of the mixture into a blender with a lid and blend well. Pour into a quart jar with lid.
• Blend remaining 2/3 powder in batches until all blended.
• Blending is not required but if you do not blend, you'll get clumps. Blending it ensures an even mixture and no clumps.
• When ready to enjoy, add 1/3 cup of hot cocoa powder to 8 ounces of boiling water.
• The cooler the hot cocoa gets, the thicker your hot chocolate will be!