Casa de Luz Cookbook

$25 includes shipping and handling

     $20 if bought at Casa de Luz

Our latest cook book is a combination of our two previous books.

 

Spiral bound for ease of kitchen use.

 

 

 Revised to reflect recipes without using processed oil.

Sample Recipe

CASA DE LUZ POZOLE

 

Equipment: 4- liter pot, 2-liter pot, large fry pan, 5 small bowls or custard cups for fresh condiments, food processor or electric blender

 

Pozole

 

½ c. yellow dent corn *

2 Tbsp. lime (a.k.a. Mexican Cal)*

6 c. of water

 

  1. Combine 6 cups of water, corn, and lime and bring to a boil in a 2- liter pot

  2. Lower heat and simmer for one hour

  3. Remove from heat and rinse corn

  4. Add 6 cups of water and soak corn for 6 hours or overnight

  5. Wash thoroughly to remove corn kernels

  6. Set aside

Note: This should yield 2 cups of cooked pozole

 

Soup ingredients

 

1 c. chopped beets

½ c. minced onion

½ c. diced celery

2 c. diced carrots

2 c. chopped green cabbage

3 garlic cloves, minced

1-1 ½ tsp. of ground cumin

1 tsp. dry oregano

½ c. cilantro leaves, chopped

4 plus cups water total

2 c. cooked posole (see above)

1 tsp. Salt (or to taste)

 

* To see the complete recipe, you may find it under the soup section in Casa's recipe book.