Chef Rodolfo Guzman from Jaleo at Disney Springs shows you how to prepare his mother’s soup – Sopa de Mani.
1.5 lb beef with bone (neck or rib), cut in pieces
1.5 lb chicken legs with bones (take out the skin)
4 oz. raw peanuts
1 white onion, peeled and chopped
1 carrot, diced
3 oz. peas (fresh or frozen)
1 stalk celery, finely chopped
½ red bell pepper, diced
¼ cup extra virgin olive oil
3 cloves garlic, chopped
8 cups water
4 potatoes, cut into medium large cubes
1 teaspoon cumin
½ teaspoon oregano
¼ teaspoon Black pepper one pinch
½ lb canelon pasta
Salt to taste
1 small bunch parsley, chopped
1- Toast the caneloni pasta in a dry pan, stirring constantly over medium heat until golden brown (about 8 minutes). Set aside.
2- Soak the peanuts in hot water for 2 minutes so that they can be peeled easily. Drain them.
3- In the cup of a blender, mix the peanuts and a cup of cold water until you obtain a paste. Set aside.
4- In a large pot, heat the oil over medium heat and sauté the garlic.
5- Add the onion, carrot, peas, and celery.
6- Sauté over high heat for 5 minutes, stirring constantly.
7- Add the meat, red bell pepper, sauté over medium heat for 5 minutes and add water
8- Add the blended peanuts and stir well, cook for 15 minutes
9- Regularly stir as it could slightly attach to bottom of the pan.
10- Add the potatoes. Add salt, black pepper, cumin and oregano. Mix well.
11- Cook over medium heat for 5 minutes.
12- Add the toasted caneloni pasta.
13- Cook over low heat for 15 minutes, stirring regularly.
14- Finish with a spring of parsley at time of serving.
Chef Laura Vargas from China Poblano shares her mother’s recipe for Chilli Relenos.
3 Poblano peppers
1 lbs Oaxacan cheese
4 egg whites
1 egg yolk
½ yellow onion
1 Serrano pepper
1 cup chicken stock
Oil as needed
Salt to taste
Start by roasting the poblano peppers on the stove top. Once you roast them, set aside in a plastic bag for about 5-10 minutes.
Peel the peppers under running water. Make a small cut on the side and removed all the seeds and “veins”. Fill the peppers with Oaxaca cheese and set aside.
Start your tomato and onion sauce by heating up a pan with oil, add the onions and serrano together. As soon as your onions look translucent, add your tomatoes and one cup of chicken stock. Season and let it simmer for about 30min.
In a mixer with a whisk attachment whip the egg white till firm peak, once they’re done fold in the egg yolk.
In a pan heat up oil on medium heat once its hot turn it to low heat, using tongs dip Chile relleno into the egg mixture and into the frying oil.
Once you see the golden brown color on the bottom of the chile relleno, flip it. Finish cooking and make sure you cook the egg all the way through.
Serve with a side of Spanish rice and tomatoes and onion sauce on top of the chile relleno.