Script

Sopes

Hello everyone
This is my family recipe for sopes.
Sopes, from the Nahuatl tzopitl, are somewhat thick, medium-sized tortillas,
whose edges are pinched after being cooked. Different ingredients such as
chicharrón or meat, cheese, vegetables and spicy sauce are added to it.

The ingredients are

Cornmeal
Warm water
Vegetable oil or lard
Refried beans
Beef or chicken
Lettuce
Cream
Fresh cheese
White onion
Red or green sauce
Avocado
Salt

For preparation
1.In a bowl place two cups of cornmeal, a cup of warm water and half a
teaspoon of salt. 2.Stir until a firm dough is and make a large ball.
3. Let it rest for about five minutes and break it into smaller balls of about five
centimeters in diameter.
4. We flatten them with a tortilla.
5. Place the tortilla on the hot comal. In a matter of a minute, flip the sope over
to cook on the other side.
6. Remove the sope from the comal and place it on a kitchen napkin to keep it
warm.
7. Pinch the edges of the sope to give it the shape of a small casserole.
8. When you have all the sopes, place them in a hot pan with lard or oil for
frying.
9. Cook over medium heat for about three minutes until the dough is cooked.
10. Then we spread beans on each and add meat or chicken.
11. Serve with lettuce, cream, avocado cheese and sauce.
Birria

Birria is important in my family because it represents our tradition,

celebration, and unity. Preparing it is a collaborative effort that brings us
together, from selecting the ingredients to slow-cooking the meat and the
sauce.
Ingredients:
- Beef or goat meat (can be in chunks or ribs)
-Dried chilies (such as guajillo, ancho, and chile de árbol) (the quantity
depends on your preference for spiciness)
- Garlic (several cloves, to taste)
- Onion (1 large onion)
- Vinegar (approximately 1/4 cup)
- Cumin (1 teaspoon)
- Oregano (1 teaspoon)
- Cloves (2-3 cloves)
- Black pepper (to taste)
- Salt (to taste)
- Vegetable oil (for frying the dried chilies)

Instructions:

1. Start by preparing the dried chilies. Remove the stems and seeds from the
chilies and cut them into strips or smaller pieces.
2. Heat a large skillet or saucepan over medium-high heat and add some
vegetable oil. Toast the dried chilies in the hot oil for a few minutes until
they puff up and become fragrant. Be careful not to burn them, as this will
make the dish bitter. Remove the toasted chilies from the oil and let them
cool.
3. Meanwhile, you can roast the garlic cloves and onion on a hot griddle or
skillet until they are lightly browned. This will give the birria a smoky
flavor.
4. In a large bowl, place the toasted dried chilies, roasted garlic cloves,
roasted onion, vinegar, cumin, oregano, cloves, black pepper, and a little
hot water. Let the ingredients hydrate for about 15-20 minutes.
5. Then, blend all these ingredients until you get a smooth sauce. If needed,
add more hot water to achieve the desired consistency. Strain the sauce to
remove any pieces or seeds.
6. In a large pot, heat some oil and brown the meat on all sides until it's
golden.
 7. Pour the sauce over the meat and add enough water to cover it. Bring the
mixture to a boil, then reduce the heat, cover the pot, and simmer for
several hours (2-3 hours or more) until the meat is tender, and the birria
has a deep and delicious flavor.
8. As the birria cooks, check the seasoning and add salt and pepper as
needed.
9. Serve the hot birria in bowls or deep plates. You can garnish it with
chopped onion, cilantro, lime, and hot sauce according to your personal
preferences.

Birria has become a tradition in my family that we share with love and joy on
every special occasion and gathering. It's a delicious way to keep our cultural
roots alive and strengthen our family bonds!
Pozole

Hi everyone
This is my traditional family recipe.
Pozole is a traditional Mexican broth made from nixtamalized corn. Normally
the pozole leads, meat.you can use the meat wherever you like or want,can be
chicken meat,beef or pork meat, vegetables that could be: lettuce, onion,
avocado, oregano and radish and kind of spices very varied according to
region.
why this recipe is tradicional in my family?
Well, This is a tradicional recipe because my grandmother's mother used to
prepare this recipe mainly for birthdays or celebrations, and many of the times
my family keep making this recipe.

INGREDIENTS:
5 liters of water
1/2 Onion cut in half
4 cloves of garlic
3 tablespoons of salt
1 1/2 Kilos of corn pozolero
1/2 Kilo of pork ribs cut in pieces
1 Kilo of pork pulp cut in chunks
5 bay leaves
14 Guajillo chiles seeded and soaked in hot water
2 Ancho chiles seeded and soaked in hot water
2 cups of water
1/4 piece of onion cut in pieces
2 cloves garlic
1 teaspoon cumin
1 teaspoon of ground black pepper
Dried oregano
Chile de árbol powder
Finely chopped onion Filleted romaine lettuce Sliced radishes Lemons

How to prepare it?

1. Heat 5 liters of water with 1 onion, 4 cloves of garlic and salt, when it comes
to a boil add the corn and cook for 1 hour and 20 minutes or until tender. Add
the ribs, the pork pulp and the bay leaf; cook for 1 hour and 30 minutes or
until the meat is tender. Remove garlic, onion, bay leaves and pork pulp, shred
and set aside.
2.Blend the chiles with 2 cups of water, ¼ onion, 2 cloves of garlic, cumin and
pepper, strain and pour into the corn pot; cook for 30 minutes more.
3.Serve pozole and garnish with oregano, chile de arbol powder, chopped
onion, lettuce, radishes, lime juice.
Cochinita pibil

Hello everyone !
Today I’m going to talk about my traditional family recipe.
Cochinita pibil is a traditional mexican dish, It's made with pork marinated
with orange juice. This dish comes from Quintana Roo, It’s accompanied by red
union, chile habanero pepper and tortillas.

Ingredients:
Achiote
Sour orange
White vinegar
Union
Salt
Cumin
Pepper
Oregano

For preparation:
To make cochinita pibil, the meat is marinated for around six hours but
preferably one day, then cooked in the oven for around two hours at 200
degrees celsius, finally served in bowls.
Swiss enchiladas

Hello everyone, today I am going to talk to you about my family recipe: Swiss
enchiladas.
Why is this recipe special in my family?
Swiss Enchiladas are very important in my family, because my sister made them
when we were all together and had a delicious and special family meal.
Enchiladas are a Mexican dish, which varies in ingredients, preparations,
presentations, depending on the state or region where they are prepared. On
this occasion we will know the enchiladas Suizas.
To prepare these enchiladas you will need:

Ingredients:
Cream cheese
Manchego cheese
Onion
Garlic
Cilantro
Tomatoes
serrano chili
Corn tortillas
Oil
Chicken breast
Chicken Soup
Salt

Preparation:
1. Cook the chicken breasts with water, garlic and salt to taste, in another
saucepan cook the green tomatoes and chilies, as well as chop the onion, to
fry it in a pan.
2. Blend the onion, green tomatoes, chiles, cilantro, a little of the chicken broth
and cream cheese. Once the ingredients are mixed, heat the sauce in a
saucepan.
3. Once the breast is cooked, we shred the breasts, in a frying pan we fry the
tortillas and on each tortilla we put a little of the chicken and roll up.
4. We serve 4 of the chicken tacos on a plate, pour our sauce and place
Manchego cheese on top. Optional: you can place a little onion, cilantro,
cream or whatever you like on top.
Team blue

Acosta Aguilar Susana Elizabeth

Andrade Gonzalez Bryan Jesus
Arias Rosales Daniel Arian
Bernal Avila Gabriel
Castillo Cárdenas Vivian Alexa