Ingredients:
1 tablespoon milk, heated
a pinch of saffron strands, crushed
1/2 cup flour
3 tablespoons butter
1/4 cup powdered sugar
1/2 teaspoon cardamom
a pinch of salt
chopped almonds
Steep the saffron in the milk. Set aside.
Combine flour with butter and sugar. Add the cardamom, salt, and saffron milk. Roll into balls and refrigerate or freeze. Flatten the cookies onto a baking sheet and sprinkle with the almonds.
Bake for 15-20 minutes at 350.
Ingredients:
1 cup masa harina
1 teaspoon salt
1 tablespoon oil
1 teaspoon ancho chili powder
1/2 cup water
1 teaspoon oil
1 small onion, finely chopped
1 jalapeno, minced
1 clove garlic, minced
1 teaspoon cumin
1 teaspoon oregano
6 large tomatillos, diced
vegetable stock
cilantro
salt, to taste
lime (optional)
Combine the chochoyote ingredients, cover, and set aside for 30 minutes, divide into small balls and shape into concave bowls.
Cook onion and jalapeno in oil. Add the garlic, cumin and oregano. Stir in the tomatillos and stock followed by the cilantro. When the tomatillos are wilted, blend the mixture and return to saucepan. Season with salt as needed. Drop the chochoyotes into the soup. They are cooked when they float.
Garnish with cilantro and lime juice of desired.
