RECIPES: Latin dinner series from Province in Phoenix

Here's your chance to whip up a delicious Latin dinner!

Chef Rita from Province in Phoenix prepares dishes from the Latin dinner series.

Sopa de Elote - Roasted Corn Soup with Chile-Lime Crema

Roasted Corn Soup Recipe

Ingredients:
·    2 tablespoons unsalted butter
·    ½ cup white onion
·    2 quarts fresh corn kernels
·    2 quarts vegetable stock
·    1 tablespoons roasted garlic
·    Salt and pepper to taste

Preparation:
1.    In a sauté pan, sauté corn in 1 tablespoon butter until it sautés a little color.
2.    In a large sauce pot, sauté onions in 1 tablespoon butter over medium heat until soft.
3.    Add cooked corn, vegetable stock, and roasted garlic.
4.    Season to taste with salt and pepper.
5.    Cool slightly and blend until smooth.
6.    Serve with chile-lime crema*

*Chile-Lime Crema Ingredients:
·    ¼ cup sour cream or crème fraiche
·    1 tablespoon chopped cilantro
·    Pinch chile powder
·    Pinch smoked paprika
·    Salt and pepper to taste

Preparation:
1.    Combine all ingredients in a bowl and stir until combine.
2.    Season with salt and pepper.

Pepian Sauce to accompany the Pepian de Pollo (chicken) with Black Beans and Rice
PEPIAN SAUCE RECIPE:

Ingredients:
· 1 teaspoon salt
· 4 cups fired roasted tomatoes
· 5 each tomatillos, chopped
· 2 each ancho chiles, chopped
· ½ cup chicken broth*
· ½ cup sesame seeds
· 1 cup pepitas
· 1 teaspoon cinnamon
· 2 cups chicken broth
· 3 each corn tortillas, cut into pieces and fried
· 2 each cilantro bunches

Preparation:
1. Bring tomatoes, tomatillos, and chiles to a boil in ½ cup of chicken broth; reduce heat to simmer
for 10 minutes. Remove from heat and let cool while doing the next 2 steps.
2. Toast sesame seeds, pepitas, and cinnamon in a dry skillet over low heat. Once you start to smell
them toasting remove from the heat.
3. Place toasted ingredients, tomato mixture, corn tortillas, cilantro, and remaining chicken stock into
a pot and cook over medium heat, stirring occasionally until tortillas have almost dissolved.
4. Cool slightly.
5. Place the sauce in a blender and puree.
6. Pour the sauce back into the pot and simmer for 15 minutes until sauce has thickened.
7. Serve over roasted chicken, warmed corn tortillas and black beans and rice.

BOCADA DE RENA L GUATEMALAN BREAD PUDDING RECIPE
Ingredients:
· 1 loaf day-old French bread, cubed (may substitute with a whole grain baguette)
· 2 sweet plantains, diced
· 1 cup currants or raisins, soaked in rum overnight
· 4 cups milk
· 3 eggs
· 1 cup sugar
· 2 tablespoons vanilla
· ¼ teaspoon allspice
· 1 teaspoon cinnamon
· 3 tablespoons unsalted butter, melted
Preparation:
1. Place bread, plantains, and currants in large bowl.
2. In a separate mixing bowl, combine milk, eggs, sugar, vanilla, and allspice. Whisk to combine.
Gently pour over bread mixture.
3. Pour melted butter into 9x13" pan. Coat bottom and sides.
4. Pour bread mixture into pan and bake at 350 degrees for 35-40 minutes, or until set.


Province (restaurant is located at The Westin Phoenix Downtown)
333 N. Central Avenue
Phoenix, Arizona 85004
602-429-3600
phoenix.provincerestaurant.com

 

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