Tias Mexican Ponche As Made By Ellen Bennett Recipe By Tasty

CHILAQUILES FRITTATA AS MADE BY ELLEN BENNETT RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C)
• In a large bowl, whisk together the eggs, cream, salt, and pepper until fully combined. Add the goat cheese and whisk to incorporate.
• Melt the olive oil and butter together in a 10-inch (25 cm) cast iron skillet over medium heat. Add the egg mixture and sprinkle the tortilla chips, more goat cheese, and the cilantro leaves on top. Season with black pepper. Cook for 4-5 minutes, until the eggs begin to set and start to pull away from the sides of the pan.
• Transfer the frittata to the oven for 16-18 minutes, until the eggs are fully set and puffy.
• Let the frittata cool slightly, then top with more goat cheese, flaky salt, black pepper, olive oil, and cilantro. Slice and serve with salsa verde, pickled vegetables, avocado, and other toppings of choice.
• Enjoy!

TIA'S MEXICAN PONCHE AS MADE BY ELLEN BENNETT RECIPE BY TASTY

Steps:

• In a medium pot, bring the water to a rolling boil over high heat. Add the star anise, cinnamon, piloncillo, and salt and stir to dissolve the salt and piloncillo. Add the raisins, apples, sugar cane, guavas, and tejocote. Boil for 5-6 minutes, then remove the pot from the heat.
• Cover the pot and steep for about 30 minutes, until the flavors have melded.
• Return the mixture to a boil. Add the apple juice and stir to combine. Adjust the sweetness and apple flavor by adding more apple juice or piloncillo, if needed.
• Serve warm.
• Enjoy!

ANTI-INFLAMMATORY GOLDEN MILK RECIPE BY TASTY

Steps:

• Add the almond milk to a small pot over medium heat.
• Add the turmeric, ginger, peppercorns, cinnamon stick, star anise, and cloves. Whisk to combine.
• Heat the milk for 4-5 minutes, until steaming, but do not let it come to a boil.
• Serve warm or over ice and sweeten to taste.
• Enjoy!

CILANTRO RICE RECIPE BY TASTY

Steps:

• In a medium saucepan, add the rice, bay leaves, and water and bring to a boil over high heat.
• Once boiling, reduce the heat to low, cover, and simmer for 18 minutes.
• Remove the lid, fluff the rice with a fork, and cover. Let rest and absorb any steam for 10 minutes.
• Remove the bay leaves, then add the lime juice, lemon juice, salt, and cilantro. Stir to combine.
• Enjoy!

PONCHE

Steps:

• Combine 2 quarts water and the tejocotes in a large stockpot and bring to a boil. Reduce the heat and simmer until the tejocotes start to soften, about 10 minutes. Using a slotted spoon, transfer the tejocotes to a medium bowl and let cool. Reserve the cooking liquid. When the tejocotes are cool to the touch, remove and discard the skins, stems and pits and tear the fruit in half with your hands. Set aside.
• Meanwhile, add the hibiscus flowers to the reserved cooking liquid and bring to a boil over high heat. Lower the heat and simmer for 10 minutes. Using a slotted spoon, remove the flowers and discard or save for another use, such as a second infusion for a jamaica agua fresca.
• Add the tejocotes, piloncillo, prunes, raisins, tamarind, guavas, sugarcane, apples, dates, cinnamon and vanilla, if using, to the pot. Lower the heat and gently simmer until the fruit is softened and the mixture is reduced slightly, about 30 minutes.
• Pour the hot ponche into mugs, scoop some fruit into each and garnish with a cinnamon stick and chopped pecans. Serve with spoons.