Sopa de Habas: Fava bean soup
Sopa de Habas: Fava bean soup
Serves 4
INGREDIENTS:
2 cups shelled, dried fava beans
1 ripe tomato, chopped
1 clove garlic, chopped
½ small yellow onion, chopped
Kosher salt and freshly ground black pepper, to taste
1 tbsp. olive oil
¼ tsp. crushed saffron threads
¼ tsp. ground cumin
INSTRUCTIONS:
1. Bring fava beans and 4 cups water to a boil in a 4-qt. saucepan over high heat; reduce heat to medium-low and cook, covered and stirring, until tender, about 40 minutes.
2. Meanwhile, make the recado: Combine tomato, garlic, onion, salt, and pepper in a blender or food processor and puree; set aside.
3. Heat oil in another 4-qt. saucepan over medium-high heat. Add recado and cook, stirring constantly, until it begins to thicken, about 5 minutes.
4. Add the fava beans along with their cooking liquid, saffron, and cumin. Cook the beans, stirring occasionally, until flavors meld and beans are very tender and break up in the soup, about 10 minutes.
http://www.saveur.com/article/Recipes/Sopa-de-Habas-Fava-Bean-Soup
Paletas de tamarindo y chile: Tamarind chile ice pops
Paletas de tamarindo y chile: Tamarind chile ice pops
Makes 8 ice pops
INGREDIENTS:
6 oz. tamarind concentrate
⅓ cup sugar
¼ tsp. ancho chile powder
INSTRUCTIONS:
1. Bring tamarind, sugar, and 3 cups water to a boil in a 2-qt. saucepan. Cook, whisking constantly, until sugar and tamarind dissolve, about 3 minutes. Transfer tamarind mixture to a bowl and refrigerate until chilled.
2. Whisk in the chile powder and pour into six 3-oz. ice-pop molds. Transfer molds to the freezer and freeze until slushy, about 1 hour.
3. Insert a popsicle stick into each mold and freeze until pops are solid, about 3 hours more. To release ice pops from molds, run the bottom of the molds briefly under warm water.
http://www.saveur.com/article/Recipes/Tamarind-Chile-Ice-Pops-Paletas-de-Tamarindo-y-Chile
Mexico Recipes 2016
