Spanish sweet recipe, Paparajotes

The paparajotes are a typical dessert of many towns in the Region of Murcia . The funny thing is that it is not well known outside this area. Those who have tried it say it is delicious and easy to prepare. It is also an economical and very resultón dessert.

INGREDIENTS

• 1/2 L MILK 
• 1/2 L of water
• 6 MEDIUM EGGS
• FLOUR pastry 700 gr
• A LEMON zest
• CINNAMON POWDER
• 100 gr SUGAR
• LEMON LEAVES, USA YOUNG THE GREEN LIGHT.
• SUGAR FINA
• OLIVE OIL

A COOKING!

1.  Boil the milk and bring to a boil. Then let it cool. We separate the yolks and whites of eggs. Four of the beat whites until stiff.

2. Now in a bowl and mix the cold milk and water. Add the egg yolks one at a time and we will gradually whisking. While beating we add flour to tablespoons. Add the lemon zest, a couple of teaspoons of cinnamon and egg whites to stiff peaks. All while beating ... ideally the pastry blender. I use mine it cost me little Moulinex and I take a lot of trouble. Beat the whole mixture well and let rest for 30 minutes. 

3 . honda In a pan put olive oil (or whatever you want), to heat. As little two finger widths oil. For paparajotes may float and fry well. We take a piece of lemon limpita well, we had the mass on both sides and fry for a few seconds. Smells rich and stay browned. So with all. 

4 . Finally we leave on a kitchen paper that has two functions. Remove excess oil and thus make them more crispy. 

PRESENTATION

Sprinkle fine or if you have normal blood sugar and cinnamon on top. We put them on a tray or source, some sprig garnish with lemon blossom, and are ready to eat. Very easy, right?   DO NOT EAT LEMON LEAF , single mass.

VARIATIONS

In Totana paparajotes are salty, cream made with cooked chickpeas with cod. 

WHAT WE DRINK?

The ideal would be a sweet wine or liqueur herb. Some people take with churros and chocolate. 

ORIGIN

This dessert is so traditional and simple habit takes on Father's Day. For the ingredients you can bet it is a typical dessert of Muslims occupied the region in the Middle Ages. 

Do not miss Murcia paparajotes try to make, it is very simple. Surprise everyone at Easter and instead make a typical pancake paparajotes, see how you succeed. If you know more about this rich dessert rustic feel free to comment.

Soon!

ALSO INTERESTED CAN THESE RECIPES FROM MY BLOG

• PASTRY MANCHEGA - Miguelitos THE RODA
• PASTRY ALICANTINA - COCA mollitas
• ANDALUZAS RECIPES - BEANS ENZAPATÁS
• PASTRY ALICANTINA - sequillos ROLLS

How to make Mexican Tacos in Spain

Today touching tacos . I going to forgive purist followers of my blog, because I'm going to go far today in Spain. Nothing more and nothing less than to Guadalajara , in the state of Jalisco , Mexico to prepare some delicious tacos.
As some of you know my wife is originally from so distant region and thanks to her I know there are many typical dishes. And my absolute favorite are the tacos.
thing that has surprised me the typical Mexican cuisine is that you have absolutely nothing to do with what we "españoletes" consider Mexican cuisine. To take a simple example I tell you that the fajitas and burritos are not typical Mexican food. Are Tex-Mex, which is eaten in USA. 
were I was living in Mexico for a couple of weeks. Nothing to do with traveling to Cancun or Acapulco, I was in a working, non-touristy town. There I try many humble but excellent dishes. tacos, cake drowned, chile rellenos, ceviche, rubbish ... It is true that is very much on spicy food culture ... but not mandatory, as we might think. I personally love it ... but of my level 1 to 10 in Mexico would be a 3 at best.  

Hundreds of different combinations of tacos , I had the opportunity to try several of them. Barbecue, pastor, smoked, gold ... I'll pass you a simple recipe for you you can eat taco with Spanish ingredients. My wife loves ... will not that bad right?

INGREDIENTS

• CHORIZOS 2 O 3 RED FOR GRILL
• 3 0 4 BEEF STEAKS
• 2 FILES (GREEN ARE THOSE LEMONS Chiquititos)
• 1 ONION
• FRESH CORIANDER (FIND IT IN ANY SUPERMARKET)
• 2 RIPE TOMATOES
• 2 PICKLED PEPPERS
• MAGGI SAUCE (OPTIONAL)
• A PACK OF FRESH CORN CAKES (CARREFOUR)
• A PACK OF TRIANGLE CORN (MERCADONA)
• A POT OF SALSA VERDE Herdez (CARREFOUR)
• NATURAL Guacamole (MERCADONA)
• 2 coronitas BY HEAD (IN MEXICO IS CALLED CORONA)

As you have seen in this time I have not cut the time to put everything where it is. That's how I buy them. For the guacamole "Merca" is most like the truth. Yourself you can always work it out, it's simple. Herdez green sauce is imported from Mexico and do not recommend another also goes very well priced. The omelets or pancakes, as they say here, are the biggest problem. I have not tried any author that is equal to that of there. In Carrefour section of fresh (pizzas and such) typically have packages corn tortillas, which are the most similar. If you do not find them, but right there in the snack section gets a package of normal corn pancakes. Never flour, not taste the same.

A COOKING!

1. prepare red sauce. There are hundreds of ways to make red sauce, this is mine. Grab escáldalos tomatoes and hot water for a few minutes. We do this to remove the skin with ease. After peeling open them and remove the seeds you can, this is optional. Take half an onion and trocéala into 4 parts. A pickled chillies you take away the little tails. It had everything to a blender if you have. If you do not have finite pícalos as you can, but not in the blender. My blender has a chopper that comes great for this. By the way, if you do not want to mourn chopping ... onion dip the knife in water. Now we put the resulting sauce into the pan, add salt and heated for 5 minutes at medium heat. We do not want a sauce or saute, is somewhat lighter than that. Once done save it in a container. Need not serve when hot.

Chop the coriander leaves, which have a great aroma. Also very finite Chop the remaining half onion. We put them separately in two containers. 

Two. Now cook the sausage as you normally would. Grilled and if possible without oil. Before placing it in the pan and peel off the skin shredded meat, like ground beef. At the same time we take the veal with a knife and chop into very small taquitos, almost like ground beef too. We put salt and make a rapid fire with a dash of maggi sauce, so you do not lose too much juice. 

March. lack We only warm the tortillas. If you are using ceramic, can do the same on the hot fire that have made ​​the meat.At level 4 it my self. An odd minutes per side, until you see it browns slightly. Prepare a flat dish and put a tea towel over it.As you're making the tortillas and place it on the cloth caps with another. The're putting on each other and always covered with the tea towel to keep warm. In Mexico have special containers for that use, as we do not have ... improvise.

Well then you're all. Now we just need to know eat, which is not easy. 

PRESENTATION

We put on the table a plate of sausage meat in the other calf. We also covered the tortillas so they do not lose their grace. In a small bowl put the red sauce, green sauce in another. We also have other bowls cilantro, minced onion and lime cut into quarters. We put the chips (which are triangles corn) on a plate and guacamole near. 

To mount a taco first we take corn tortillas, put it on the plate and select one of the meats. The extend over tortilla making a line, not only in the center. We take a little chopped onion and put it over, same with cilantro. Now we want to choose the sauce, green or red and finally we squeeze a little lime over the whole. Now close the taco and we eat. The tacos are eaten with your hands and smear is normal and everything is chorreteado, so keep the napkins handy. 

VARIATIONS

There are hundreds of variants and taco meat. From language to eyes, all parts of the pig ... of all kinds. The tortillas can be smoked, fried ... The possibilities are endless, but not in Spain. In Spain as if they are limited and the chorizo ​​being there loved me ... I said "this we have there," and I write it down mentally. If you want the latter, the chorizo, you can bring them some cheese to melt with meat. 

WHAT WE DRINK? 

Cold beer. Corona, Corona, Indio, Tecate, Sol Ambar or not ... And if the one you want, but it is very cold. Curiously the Coronitas say that there are super-cheap Coronas and out. However if you order a Mahou (there is appreciated), will cost as Coronita here.

ORIGIN

Corn tortillas are a pre-Columbian food, tacos in any city in the country is consumed as tapas here. There are specialized local taquerias positions in the streets and of course garages where the ladies prepared to sell their tacos and removed some money. All are very rich.

I hope you feel encouraged to do tacos. My favorites are the tacos ... but make them even, we need another little trips over to steal the recipe to my wife's sister. How good were those tacos Laura!!

Greetings to all the family that I have there, mother, brothers, nieces, aunts, uncles and friends. We love you very much and look forward to returning soon. A big hug.

OTHER DISHES THAT YOU MAY BE INTERESTED IN MY BLOG

• Tacos
• How to make Mexican ceviche
• Pericana of Alcoy
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SOON!!

Spanish Coca de mollitas.

Today I'm not going very far from my house, I will not go out the front door. This time playing a dish typically Alicante , theCoca Coca mollitas or muffins (in Valencian). If you live in or around Alicante'm sure you've eaten this rich salty coke. But if I had not heard mentioned so far, I recommend that you do not miss.  
's Coca mollitas is a "must", now that is so fashionable this anglicized in all bakeries in Alicante . Typically find the base of pastry or bread. In recent years also find chocolate. Definitely one of the best things invented by man, and not exaggerating.Ideally, take it as lunch, though Coca mollitas not have the time or schedule, or calendar date. 

VIDEO RECIPE

INGREDIENTS

For ingredients will always use the same cup.

• WHEAT FLOUR FORCE 375 g = 3 CUPS (FOR BASE)
• OLIVE OIL SOFT CUP 225 g = 1 
• 1/2 CUP OF BEER
• 1/2 CUP = 112 g VIRGIN OLIVE OIL (FOR CRUMBS)
• SAL, PRETTY
• WHEAT FLOUR 300g NORMAL (FOR CRUMBS)

A COOKING!

1. Lets start with the mass of the base. This sift the flour (about 3 cups) with a teaspoon of salt and put it in a bowl. We make a well in the center and we pouring olive oil. Stir well with a spoon or spatula. If you prefer, you can use a mixer blender. Once we have a homogeneous mass beer and continue kneading about 10 minutes. You can put more or less salt, it's going to taste. We put baking paper on a baking tray and sprinkle with flour (you can help a brush). We now extend the dough on the paper. It should be a box to maximize space, but there is shaped makes mini-pizzas. I am not in favor of it. The Coca mollitas has four corners! ... Che! 

February. oven to preheat We at 200 ° C with up-down function. While the oven is tuned prepare the mollitas. This mix 300 g of sifted flour, along with extra virgin olive oil and a few pinches of salt. At this point I will say that I prefer the mollita is saltier than the base, so it controls the ratio of base / mollitas salt. We're mixing everything with a spatula. After had a plastic container that can be covered, and shake the contents as if it were maracas. They will form balls and pegotitos flour (these are our mollitas). Now extend above the ground. 

Three. already have coca ready to put in the oven, but before we will cut into rectangular portions. We do it before because coca base is chewy and crumbs are loose on it. If you try to cut it with coca shatter made ​​us whole. We left in the oven for at least 20 minutes we controlled the crumbs go putting up gold, not marroncitas. Out of the oven and let cool in the pan for 5 minutes. Then we are passing in portions to the rack to cool completely.

PRESENTATION

This coke is folksy, does not need much decoration. It is very aesthetic itself. To me it seems pretty up on the baking sheet.

WHAT WE DRINK?

The Coca mollitas is very salty and also stuck to the palate and throat remains. I definitely lean towards a cold beer. 

VARIATIONS

They say that when a dish is perfect not try to improve it, because otherwise get. But bakers alicantinos Ruffled curl even when on the raw dough over the chocolate and put mollitas. You can use hazelnut cream or chocolate fondant. The contrast with the salty chocolate is fantastic. 

Another variation would be to replace the beer for white wine.

You can also replace the base plate by a puff.

ORIGIN

The Coca mollitas part of any childhood memory of Alicante. We all remember having eaten for lunch in high school, that I would always ask the baker ... "You want the center or edge?" Taking them in dinners and neighborhood in Bonfire, Moors and Christians in ... on the street for dinner or sobaquillo popular in the Pilgrimage of the Holy Face. You were taking unSiempre compete with coca ratatouille and "coca amb tonina" ... Those were the days, that nostalgia, good memories. 

The word coca is related to the English word cake (cake), and both come from the Dutch kok. raise in the Spanish part of Aragón and are very popular. 

Well I hope you feel encouraged to do this salty coke. You're not gonna regret it, yes count it by hand a beer or a soft drink for atragantaros not with her. 

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COCA AMB TONYINA

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SOON!

Spanish Coca amb Tonyina

The Coca amb Tonyina is traditional Alicante . It is a diet based mainly tuna and onion. During the Bonfires of San Juanor St. Joan Fogueres is very common to find Coca amb Tonyina Alicante in all homes. The recipe for Coca amb Tonyinavary by family, baker or cook but the essence is very similar variants are many. Here I will show how to make Coca amb Tonyina Alicante # Amimanera. 

INGREDIENTS

FOR THE DOUGH

• WHEAT FLOUR CANDEAL 500 Kg
• VIRGIN OLIVE OIL 200 ml
• SAL A SPOON OR TWO
• Aniseed tablespoon 
• WHITE WINE 200 ml
• BEATEN EGG PAINTING THE GROUND

FILLING

• OREGANO (optional)
• OLIVE OIL 
• 1 kg ONION 
• GEARS 30g
• TUNA FOX - 250g tuna belly
• SAL
• SWEET PEPPER (optional)
• BLACK PEPPER

You know that you can adjust the amount of ingredients to your needs. 

A COOKING!

1. PREPARING THE GROUND

In a saucepan put heating oil, wine and anise seeds to boiling. You can use beer instead of white wine, including wine and water in different proportions according to your taste. I like to take anise seeds with a sieve before mixing with flour.

In a bowl, sift flour preferably has to be, wheat, flour is the pizza crusts. Add salt, one or two dessert spoons. We make a hole and we incorporate the oil mixture gradually. Knead by hand or using the machine.  

The result should be a manageable dough. If you do not want freezes you can play by adding more flour or more oil. Divide the dough into two equal halves. One will be the basis for the other to the top. We extend the two sides in a rectangular shape.The mass base better if the lid is not crack and thinner. 

We have prepared a tray with baking paper to prevent sticking. We extend the dough on the tray and cut the leftovers. 

February. FILLING

The filling is a coca amb tonyina ratatouille belly. The belly is tuna and sold in supermarkets as livers, tuna sorra or fox. You can use more or less depending on what comes in the package. In some places sell salted salted bone, then you have to remove excess salt. You can find it packaged as smoked salmon or glass jar.

We put in a large pan a generous squirt of olive oil to warm and gilded pine nuts. The retired and reserve. 

Cut the onion into small dice without being chopped onion, chopped one dessert spoon of paprika and a pinch of ground black pepper.

We put over medium-low heat tuna, onion and red pepper. Add salt and let it do chup chup-for about one hour. It is a ratatouille. You can if you want to speed up the process and make it faster but advise patience. Even down to low heat if necessary and lengthen to two hours. If you're going to do it quickly adds paprika only at the end to prevent burning. The salt you give it to your liking. When ready remove olive oil either casting or passing by a Chinese. I'm not saying you should dry it, but should not be too oily. We add the pine nuts and a little oregano.

Three. ASSEMBLE THE COCA AMB TONYINA

We let the ratatouille belly cool and then extend a layer on the basis of coca without covering edges then we have to close the lid.

We place the lid on top and close the edges style that you like: with a fork, a braided ... The same I say if you want to decorate it with some left over dough squares or diamonds or by putting the Plato Tipico (that decoration carries prize). We use now the beaten egg to paint over and make it pretty. 

Finally prick with a fork coca to breathe or make holes with a stick across its surface. 

Preheat oven to 200 ° C but keep in mind that all ovens lie. Approximate time is 40 minutes in the middle. If you see it starts to brown too over the top you can cover it with aluminum foil tray or down a level.

Remove from oven and let cool on the pan at least 15 minutes.

PRESENTATION

The Coca amb Tonyina is a typical recipe of Alicante eating and more specifically in the second half of June, during the festival of the Bonfires of San Juan. It is tradition to accompany traditional "bacores" which are the figs from the fig tree. The figs or bacores are the first fruit of the fig season. They are larger than the figs and have much more flavor. 

WHAT WE DRINK?

Beer, sweet wine or white wine would be the best pairing for coca amb tonyna .

HISTORY AND ORIGIN

It is tradition in Alicante eating coca amb tonyina overnight plant fires. That night many Alicante, party people, spend as outstanding night grows monument representing your district or neighborhood. It is a work of many hours and coca is the ideal place to regain strength and encouragement snack. In those days they are almost always accompanied by "les bacores" figs.The Alicante bakeries make thousands of kinks to consume at the time (second half of June) but we can find them throughout the year in some places. It is also typical for family reunions, Moors and Christians, pilgrimage or Santa Faz in Alicante festivities ... we know a lot of parties.

MY OTHER BLOG RECIPES that may interest

COCA mollitas

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How Spanish Pinchos Morunos made?

The Pinchos or Pinchitos, are undoubtedly one of the richest dishes and popular meat popular cuisine . It would be difficult to say that are endemic or town which was his starting place, but if I had to choose I would go for sure Andalucía . Actually it would seem to make a kebab ... easy meat skewer, spices ... But it is not so simple. The truth is that we've all eaten kebabs hundreds of different sites of bars, restaurants, mother in law, the carnage ... and they are all different. I I will introduce some skewers recipe I did and for me are the best I have ever stayed. I hope you like it as we are.

INGREDIENTS

• 800 g OF CHICKEN BREASTS
• GARLIC
• SAL
• SWEET PEPPER
• Oregano
• WATER 1/2 CUP
• CAYENNE (OPTIONAL)
• RODS PINCHITOS 
• EXTRA VIRGIN OLIVE OIL

The main thing to skewer the rich is that the flock (adobo) is good and have patience with time. 

1. Put 3 cloves garlic in a mortar and crush well. It must be almost like a paste. Add 1 teaspoon salt, 3 of paprika, a tablespoon of oregano. Stir everything well and add the water. If you like more spicy (I have a Mexican at home), you can also put cayenne, I use red chili tree brought from Mexico.

2. Cut the meat into cubes, about 3x3 inches. We put them in a bowl, I use a bowl. We take over we had prepared marinade and a drizzle of extra virgin olive oil. We cover and we put in the fridge. 

Here is where you have to have patience and foresight. Ideally make them overnight. The more time you are soaking in more depth will be. But ... 3 or 4 hours are already great, will attest. 

Remember to move the meat every half hour or so so that everything is well saturated. 

3. 've got two options, pierced in the rods before or after. I skewer before and usually do on a griddle, I make there for sheer convenience. If you prefer to do it in the pan or in the oven the result will be very similar. If you do put in the skillet heat to medium high heat. You put the kebabs and water it with a little more olive oil. Do not use the juice for dipping was you, because you bake and not stay the same. Best use it at the end, where they are already finished. You heat the marinade we had used the spoon and dip it a little. But that is to everyone's taste.

PRESENTATION

The kebabs are an original dish by itself. In a shallow dish or tray, with a good lining fried or spicy potatoes. 

TO DRINK

For a beer would be great. So we can transport us to the terrace tapas bar we like, or that one where you were on vacation ... I skewers evoke vacation, summer barbecues and that made my parents in "the field of all" together with black pudding, sausages, bacon ... mmmm ... with people ... bread and roasted potatoes. Okay ... enough! You see I'm right when I say that is an evocative souvenir plate?

ORIGIN

We might think from the name that the origin is Arabic. In fact in much of North Africa you can find very similar dishes. But shish kebabs take so long between us and we both love that they say they are Iberians. One thing is certain ... you can do the chicken, lamb, beef but not pork ... Is it the Muslim custom of not eating pork? It is possible, but in reality what happens is that there are just as rich, not as good as combined with other meats. 

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