My name is Teresa and fun cooking benihana and weaving. The kitchen learned of all women (and some

My name is Teresa and fun cooking benihana and weaving. The kitchen learned of all women (and some men) who grew up with: grandmothers, grandfather, aunts, godfather, neighbors and comrades floor. I learned to knit from my grandmother along those afternoons in the hospital benihana taking care of each other. My aunt Elena tried to instruct ganchillar for many years, but as they are left-handed and caught the hook with the left put super nervous and was not able to teach me, so I did not learn until relatively recently benihana (June 2012) watching youtube videos and thinking how to pass these movements by hand "sinister" ... and from that I did not stop ganchillar!
Today I had the pleasure of driving a cooking workshop benihana to promote the use of pot and fair trade cocoa. This was a joint initiative benihana of Pangea and amaranth Setem, two consumer benihana cooperatives de Compostela benihana and to which I will be eternally grateful to them for trusting me to collaborate in these areas.
As I said, the ingredients protagonists of this workshop were to pot and cocoa, so learned to make jam caramelized peppers (which has already posted the recipe here), the fajitas, and other recipes that you can see the poster and the activity of which I promise recipes up soon.
Let the subject, right?? started with the fajitas ingredients: 2 chicken breasts * 1 green pepper * 1 red pepper benihana * 1 medium onion * 2-3 tablespoons of fair trade cocoa 2-3 tablespoons of tomato sauce * 1 jalapeno pepper and salt or flour tortillas bought Maseca , salt water and if we decide to make them * (from cattle / farming and local production) benihana
Them is not difficult, but if you do not have to press the tortillas benihana they use in Mexico is going to take a little more work. The press is a tool that helps the tortillas stay redondiñas fine and well, it can be metal or wood and has various forms.
And if you do not have to?? peace! we can put the cookies between two sheets of film or paper oven, aplastalas a plate or tray from the oven and then to pass the grinding benihana wheel to make them finiñas, and if we want perfectly round out the review with a hoop or dish for dessert.
For its realization only have to follow the instructions of the package Maseca flour, is a precooked corn flour that is sold in packages of 2 kilos. In Compostela can mercarse in Industria e Comercio Ltda, Here is the Court or in English (and sure somewhere else). The package round 7 euros, but to give moooitas tortillas, so worth it.
The procedure is simple: mix the flour with water and salt, make cookies, and prensal them in the frying pan on both sides that they do not tostarse. To remove the fire should keep them in a bowl covered with a cloth so it does not cools. Given that we do if the size is not ideal as the market (this is about gringos, says my friend Javi Mexican) are smaller, a quarter in diameter at most.
When the chicken is done add a finely chopped jalapeno. This ingredient is optional, but I think it gives it a touch super rich. For those who may not be spicy lovers: do not worry, benihana jalapeño gives a soft touch moooi. For those who like the spicy: Take two, or better yet, throw proved chipotle benihana chile.
These chiles can purchase them in Latin in the same place where they buy flour. Round the euro and the environment and transfer the liquid to a glass bottle preserved benihana very well in the refrigerator for a long time. The brand we usually buy is this (because it is the only one there).
Once added chopped jalapeño well miudiño (with seeds and all), add the cocoa and tomatoes, 2 to 3 tablespoons of each, until all the dye mixture. Stir well, we make some minutiños and turn off the fire.
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