The legacy of chef Yuri de Gortari it is the preservation of Mexican cuisine and everything that has happened around it, nothing less than our history. And so he showed it in this video on his YouTube channel “Identity Kitchen”where we can see the recipe to make some delicious leek and potato or bean pastes such as the traditional pastes from Hidalgo, which, according to the chef, “are part of the new European influence on Mexican cuisine in the 19th century.”
For context, the historian Edmundo Escamilla shares in this capsule a little about the way in which the cakes arrived in Mexico, and specifically to the state of Hidalgo, when the Count of Regla, Pedro Romero de Terreros, granted his mines located in what is now Real del Monte to an English company in 1824. This marked the arrival of the englishwho made some leek and potato cupcakes which the Mexicans soon began to replicate.
Currently, although for purists the pastes are potato and leek, in Mexico other flavors were born such as bean, green mole or pineapple, which Escamilla points out as “the mexican cake”. So it’s time to get down to work and if you want to make some delicious pastries from scratch, we’ll share the recipe below. Master Yuri of Gortari for make some very Mexicanbecause even the dough is made with pulque.
Leek and potato or bean pastes
Ingredients for the dough:
- 460 grams of wheat flour
- 155 grams of lard
- 1 egg
- 250 mL of pulque
- 1 pinch of salt
Ingredients for the fillings:
- 230 grams of beef fillet
- 230 grams of potato
- 2 sliced leeks
- 1 onion
- 2 serrano peppers
- 1 tablespoon parsley
- 50 grams of butter
- Egg, to glaze
- 100 grams of chorizo, optional
- 1/2 kilo of bay beans, optional
- 1 or 2 morita peppers, optional
- ground black pepper
- Salt
Procedure:
1. A volcano forms with the wheat flour and the Saltto the center is added the lard and the egg and begin to knead until integrated.
2. Once mixed, add the pulque and knead until you get a smooth dough. This is left resting covered with a clean, damp cloth for about 30 minutes.
3. While the dough rests, begin to make the stuffed. In a saucepan, serve a little butter and once melted add onion finely chopped until acitronate and the pore finely sliced to fry.
4. Add the beef minced or ground and dad finely filleted, everything is removed to integrate. It adds serrano chili finely chopped, salt and ground black pepper to taste, and parsley chopped, stir until the potato and meat are well cooked.
5. In a separate pan add butter and once melted, the chorizo crumbled, it is fried and the Bay beans without broth, they are ground together. is added a morita chili and continue pounding until a paste is obtained.
6. Once the dough rested and stuffed have cooled, it’s time to assemble the pastes. Take a portion of the dougha sphere is formed and rolled out, then a large circle is cut out and a good tablespoon of the filling to the half.
7. With a kitchen brushis spread I beaten egg on the edge of the circle and fold over, the egg will help to stick the empanada. At the end, more beaten egg is passed with the brush to varnish paste and place in a previously greased tray.
8. This process is repeated until the dough and fillings are finished, then the tray is inserted baked preheated for approximately 20 minutes, until they brown on the surface and the dough has been cooked, at this point the cakes they are ready to retire and enjoy.
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