SIERRA REGION FOOD

The food of the region has its main feature in seasoning with herbs, meats, vegetables and fruits, which make it unique and delicious, the recipes are prepared traditionally and you can eat this foods in hotels and restaurants

HUMITAS( Wrapped in Soft Corn)

INGREDIENTS


6-7 soft corns, with leaves

3 cups of cheese

1 cup white or pearl onions, finely chopped

1 teaspoon coriander seeds, powdered

2 cloves garlic, crushed

¼ cup liquid cream (or double cream)

2 eggs

1 teaspoon salt

Serve with:

A cup of coffee and spicy sauce of tomato of tree



PREPARATION

1.- First Peel the soft corn, remove the leaves and keep

2.-Then Put the leaves in boiling water for a couple of minutes, then hangs and keep the leaves until they wrap the tamales.

3.- Later Clean the peeled corn, removing the fuzz, and shelling the corn

4.-After , In food processor place the corn kernels, 1 cup of cheese or cottage cheese, chopped onions, crushed garlic, ground coriander seeds, cornmeal, cream, eggs, and salt, grind all ingredients to get  puree.

5.-In a pot type tamalera put about 2 ½ cups of water and the food steamer, the water level should be just below the top of the steamer.

6. Next To fill and wrap the leaves with the mixture of the "humitas", use 2 leaves of good size for each "humita", place the leaves on top of each other, fold the side, then fold the tip to create a small pocket, fill the leaves with a good cucharadade the corn mixture, put a little grated or shredded cheese in the center, then fold the other side of the leaves and use small leaves in  strips to tie the humita.

7.- Finally Place stuffed leaves in the pot with steamer, is recommended put each "humitas" so slightly inclined and if you have any opening that part put them up. Cover humitas with leftover leaves and tightly cover the pot.

Cook over high heat until the water starts to boil, lower heat and cook on steam for 35-40 minutes.

8.-Serve hot 

MOTE PILLO ( COOKED CORN WITH EGGS)

Ingredients:

• 1 lb. cooked mote

• 2 tablespoons butter or shortening

• 1 cup white onions or leeks ( white part ) , finely chopped

• 2 cloves of garlic, crushed

• ¼ teaspoon ground achiote

• 4 eggs

• ¼ cup milk

• 2 tablespoons chives, finely chopped

• 1 tablespoon finely chopped cilantro or parsley

• Salt to taste

Serve with:
• Sliced ​​cheese and hot coffee



PREPARATION

1. First Heat the butter or lard in a big skillet , add the white onion or leeks , crushed garlic , ground achiote and salt to prepare a rehash , cook until the onion is soft , about 5 minutes .
2.- Then Adding the mote, mix well and cook for 2 minutes.
3.- After , Add milk and cook until the milk is almost completely absorbed by the mote.
4.- .Shake the eggs lightly and add to the mote, mix well and cook about 5 minutes .
5 . Later Add chives and cilantro.
6. Finally, Serve with slices of cheese and hot coffee.

COAST REGION FOOD

Food coastal region is characterized by seafood,, so it is very diverse and has very delicious seasoning that makes the tourists to enjoy this meal accompanied by the sun and beach tourism  

 "SANCOCHO DE PESCADO"

Ingredients:

- 1 head of fish

- 1 stalk celery

 - 2 tablespoons oil

 - 2 cloves garlic

 - 4 ounces of green peas

- 1 white onion

- 2 green bananas












 - 3 pieces of "Yuca"

- 2 carrots

- 1 pound fish

- 3 tablespoons chopped parsley

- Salt, pepper and cumin.

Preparation:

1.-First , Put in a pot two liters of water and boil, then add a slice of onion, celery stalk and carrot cut into quarters, let these ingredients are perfectly cooked and add the fish head, cook until obtaining broth and remove the meat from the head.

2.-Then, Make a sauce in the bowl that will be used in the sancocho using oil, and onion, once boiled add the chopped carrots. 

3.-Next, Attach to the previous preparation broth of fish bones, boil and immediately add the chopped green peas, these two ingredients simmer until medium soft.

4.-During the preparation, Add to the  soup “yucca” cut into pieces and cook until get soft,  then add the chopped fish, cook all the soup a few minutes, add salt, pepper and cumin. 

5.-Finally, Serve hot accompanied by a small piece of cooked corn , middle lemon and sprinkle parsley

Now Enjoy!!!!!!!!!

SANGO DE CAMARON CON COCO (CREAM OF SHRIMP WITH COCONUT)

Ingredients: 

12 shrimp








3 ripe bananas










1 coconut








Salt to taste.

Preparation: 

1.-First, Wash shrimp well with a lot of water

2.--Then, Grate the coconut and blend two milks taking a glass of water.

3.- Next, In a saucepan place the second milk, salt and ripe bananas, then add shrimp and boil  until the ripe bananas are cooked.

4.-Later,  put first   coconut milk until slightly thickened.

5.-Finally, Serve hot.