Mexican Rosmary with shrimps little cakes

Christmas, New Year and Kings day Recipes

Mexican Rosmary with shrimps little cakes

Ingredients:

Yield: 1 kg	English Measures		Mise en place on Net		Ingredients on net
Ingredients	Amount	Units	Amount	Unit	%
Poblano Mole	7	ounces	200	grs	20%
Chicken Stock	3 1/2	ounces	100	grs	10%
Dry Shrimp Little Cakes	7	ounces	200	grs	20%
Cambray Potatoes Cooked and peeled	5 1/4	ounces	150	grs	15%
Tender Nopales cooked in cubes	5 1/4	ounces	150	grs	15%
Mexican Rosmary rootless	7	ounces	200	grs	20%
Total			1000	grs	100%

Method of Preparation:

Place the Mole Poblano with Chicken Stock and integrate well
Heat to boil
Add the rosemary to give a small boil in the mole
Add the cambray potatoes peeled and cooked
Integrate tender nopales cooked in small cubes
At last put the shrimps cakes in
Serve hot with corn tortillas

Equipment and Utensils for the preparation of the Recipe
Workboard	Chef Knife	Scale
Conical Pan	Kitchen Spoon	Stove

Care should be taken with salt because the dried shrimp are very salty

The herb rosemary is an ancestral indigenous ancestors who ate and who had no other financial resources to prepare more sophisticated dishes. The rosemary plant grows wild, not cultivated. It is named for the resemblance of the rosemary, but not eaten pipián jumble of potatoes, nopales, shrimp and ahuahutle cake.

The rosemary is an expression of the pre-Hispanic culinary pride combined with the ingenuity of the Viceroyalty of the kitchen. This plant is a manifestation of Mexican nature regia, belongs to the genus of the greens, which occur only in Mexico.

Christmas, New Year and Kings day Recipes

Ingredients:

Equipment and Utensils for the preparation of the Recipe