Alguien me puede dar 3 recetas hondureñas en ingles?

Consome de garrobo

The garrobo soup or consommé is an exquisite and powerful restorative food (according to the popular belief .

More

emd1943 emd1943

Ingredients

4 servings

2 medium - sized garrobes (in Honduras you can even find them in markets or farms)

1 bunch cilantro

4 cloves garlic

2 tomatoes

1 / 2 medium onion

1 / 2 green chile

black pepper

Steps

15 minutes

Put half a liter of water with salt and put the garrobos with the two tomatoes, the half onion, half a green chile and four cloves of garlic.

Keep cooking for about 30 minutes, if it is not cooked thoroughly, keep it for 45 minutes, or even more.

Once we see that the garrobo has a soft texture, it must be liquefied with part of the consommé (onion, chili, garlic) and it is added again to the remaining consommé.

Finally, add the pepper.

Serve hot.

Baleadas Honduras (Home style / Catracho)

Catracha Kitchen Catracha Kitchen

Ingredients

Ingredients :

3 Pounds Wheat Flour

(The one of your preference)

1 Teaspoon Baking soda or Royal

1 / 2 Teaspoon Salt

1 Teaspoon Sugar

2 Teaspoons Oil

(The one of your preference)

1 / 2 margarine bar (melted)

Refried beans

Butter Cream

Grated dried cheese

Steps

Put the flour in a large bowl to be able to knead it easier, add the soda, salt, sugar, margarine and oil, start mixing everything while adding water to time to give the dough a texture soft and soft, knead until it is soft and elastic, then let it rest for at least 2 hours, covering it with a plastic to prevent the Soda or Royal from entering the air.

After 2 hours begin to round the balls for the tortillas one by one returning them to knead and covering them with a minimum amount of oil or melted margarine so that they do not stick,

Some people prefer to use flour and this also works very well, when they are all, let them rest for another hour before starting to make the tortillas, you can stretch them by hand or as I do on a flat surface or on a plate let inflate in the comal to turn them and take care not to burn, enjoy them warm and fresh out of the comal, good profit and enjoy.

The amount to serve in each tortilla is optional depending on whether you like it light or loaded.

Also, if you wish, you can add chopped egg, ham, meat, chicharron, avocado, curd cheese, curd .

Etc. the combinations are to your liking.

Horchata water from Honduras

Although I have been in Spain for many years, I still remember Horchata Water so delicious that they prepared my .

More

Mariluga Mariluga

Ingredients

6 servings

2 or 3 lemon peels

3 pounds of morro seed or jícaro, as you like

1 pound rice

Sugar

Ice

Steps

15 minutes

First.

Cut the lemon peels very small and wash them well.

Second.

Wash the rice well and leave it in water to soak overnight to soften it.

Third.

Wash the nose and let it dry in the sun.

Fourth.

When the nose is dry it is toasted a little in the oven.

Fifth.

Blend the rice with water and add the roasted nose.

Sixth.

Add the sugar and continue to liquefy.

Seventh.

Clean the liquefied mixture so that no lumps or pieces remain.

Eighth.

Blend again and add a little water.

Nineth.

Pour the horchata water into a large bowl, a saucepan, let it rest with a little more water, ice and lemon peels.

Tenth.

Leave it several hours to drink it, it will be richer.