consistent formatting

biscochitos.md

@@ -1,4 +1,4 @@
-## Biscochitos
+## ingredients
 
 ### for the dough
 
@@ -13,9 +13,10 @@
 
 ### combine separately in a shallow bowl
 
-2 tsp sugar
+* 2 tsp sugar
-2 tsp cinnamon
+* 2 tsp cinnamon
 
+## directions
 Cream shortening, sugar, egg and anise seed. Add flour, baking powder, salt, orange juice and mix until it forms a stiff dough. Chill for 30 minutes and then roll out to about 1/8-1/4", cut into shapes, press each cookie into the sugar and cinnamon mixture and bake on a greased cookie sheet for 10 minutes at 375F.
 
 Makes about 2-3 dozen cookies, depending on size.

green_chile_stew.md

@@ -1,6 +1,4 @@
-## green chile stew
+## ingredients
-
-### ingredients
 
 * 2 cups green chile, chopped
 * 5 good-sized potatoes, peeled and diced
@@ -12,6 +10,6 @@
 * salt to taste
 * 1 qt stock, pork or chicken
 
-### directions
+## directions
 Reserve 2 potatoes. Combine all remaining ingredients in a large pot, add about 2 quarts water. Boil on medium heat, stirring occasionally. Add water if it boils down too much. Boil for about 2 hours, at which point the potatoes should have more or less dissolved. If they're not dissolving, you probably didn't chop them small enough. Fry the remaining potatoes, then add to pot, continue to cook until they're soft enough. Add salt to taste.
 Serve with fresh flour tortillas.

home_fries.md

@@ -1,10 +1,10 @@
-## home fries
+## ingredients
-
-### ingredients
 
 * potatoes
 * salt
 * black pepper
 * bacon grease, butter, lard, or vegetable oil
 
+## directions
+
 Cut potatoes into cubes about half an inch on each side. Heat a heavy cast iron pan to about medium heat, add a couple tablespoons of (in order of preference) bacon grease, lard, butter or vegetable oil. Salt the potatoes and allow them to absorb salt for about 5 minutes before adding to hot pan. Stir a few times and cover with a lid, the lid doesn't have to fit perfectly but it should keep most of the steam inside. Turn heat down to medium-low and stir every 3-4 minutes to keep the potatoes from sticking. It will take about 15 or 20 minutes for the potatoes to soften and start to develop some color. Once the potatoes are fully softened, turn the heat up to medium-high and remove the lid, it should take about 10 minutes to crisp them to a golden brown on at least two sides. Add freshly cracked black pepper in the last minute or so.

oat_bars.md

@@ -1,6 +1,4 @@
-## Oat Bars
+## ingredients
-
-### Ingredients
 
 * 2.5 cups rolled oats
 * 1/4 cup chia seeds
@@ -13,4 +11,6 @@
 * 1/4 cup evaporated milk or regular milk + 1/4 cup dry milk
 * 2/3rds cup peanut butter
 
+## directions
+
 Hydrate chia seeds in 1/2 cup of warm water for about 30 minutes until they turn into a thick gel. Combine all other ingredients in a bowl until well-mixed. Form into a 1/4 - 1/2 inch thick square on a piece of parchment paper on a baking sheet. Bake at 350F for 30 minutes, allow to cool for about 20 minutes and then cut into desired size.

papitas.md

@@ -1,12 +1,10 @@
-## papitas
+## ingredients 
-
-### ingredients 
 
 * potatoes, waxy yellow eg Yukon golds are best
 * salt
 * oil for frying
 
-### directions
+## directions
 
 Peel and then cut potatoes into approximately one inch cubes. Boil in salted water (roughly 1/2 tsp per quart) for about 20 minutes until potatoes are tender. Drain, then fry in oil, lard, bacon grease or beef tallow or duck fat if you're feeling fancy. 
 Flip potatoes gently, as they'll want to fall apart. Fry until they form a nicely browned crust on all sides and then serve hot. 

posole.md

@@ -1,6 +1,4 @@
-## Posole
+## ingredients
-
-### ingredients
 
 * 1 lb dried hominy
 * 3 lbs bone-in pork shoulder
@@ -11,4 +9,6 @@
 * 32 oz stock (pork or chicken)
 * 6 cups water
 
+## directions
+
 Parboil dried hominy for one hour before adding rest of ingredients or soak overnight, simmer on low for 3 hours, topping up with water as needed. Pull pork apart and discard gristle as well as garlic head and bay leaf, serve with red chile & flour tortillas

pumpkin_pie.md

@@ -1,6 +1,6 @@
-## Pumpkin pie
+## Pie crust
 
-### Pie crust
+### ingredients
 
 * 180g AP flour
 * 4oz (one stick) unsalted butter
@@ -8,10 +8,13 @@
 * 6g sugar
 * 1/3 cup cold water
 
+### directions
 Blend all ingredients in a food processor, roll into a ball and chill for at least half an hour. Roll out into a circle, place in pie tin and form, chill while you prepare the filling.
 
 
-### Filling
+## Filling
+
+### ingredients
 
 * 14oz pumpkin puree
 * 14oz sweetened condensed milk
@@ -24,4 +27,6 @@ Blend all ingredients in a food processor, roll into a ball and chill for at lea
 * 2 tbsp melted unsalted butter
 * 3 eggs
 
+### directions
+
 Whisk all ingredients together until well-combined. Pour into pie crust. Bake at 375 for 25 minutes, reduce heat to 350 and bake for an additional 35 minutes or until 200F internally.

red_chile.md

@@ -1,6 +1,4 @@
-## red chile
+## ingredients
-
-### ingredients
 
 * 8-12 whole New Mexico dried red chile pods
 * 2 cups stock, pork or chicken
@@ -12,7 +10,7 @@
 * 1 tsp honey (optional)
 * 1 tsp tomato paste (optional)
 
-### directions
+## directions
 
 Rinse chile pods thoroughly in warm water, remove stems and seeds. Add to pot with stock. Bring to a boil and then reduce heat to a simmer. Simmer for about 5-10 minutes until pods are softened.
 
@@ -20,6 +18,6 @@ Remove from heat and put the stock and pods into a blender. Add salt, oregano an
 
 Add the contents of the blender to the roux and whisk together. Add the honey and/or tomato paste if desired. Lower heat to a simmer, cook everything together for 20 minutes or so, stirring occasionally. Add additional stock if it's too thick or potato flakes if it's too thin. Taste and adjust salt level if it needs it.
 
-### notes on selecting chile pods
+## notes on selecting chile pods
 
 Chimayo red chile pods are ideal, followed by other land race cultivars like Jarales, Jemez Pueblo, San Felipe Pueblo, San Juan Pueblo, Santo Domingo Pueblo, Tesuque Pueblo, Velarde, and Zia. Lemitar, Barker or Sandia Hot would be my second tier. Look for sun-dried chiles which have minimal discoloration and brown spots. They should be bright red as opposed to dark. Chile powder will do in a pinch but whole pods taste better. 

red_chile_enchiladas.md

@@ -1,6 +1,4 @@
-## red chile enchiladas 
+## ingredients 
-
-### ingredients 
 * shredded pork or beef
 * shredded cheese, cheddar or monterey jack or a mix of the two
 * corn tortillas
@@ -10,7 +8,7 @@
 * eggs (optional)
 * red chile
 
-### directions
+## directions
 
 Fry corn tortillas for about 30 seconds to a minute per side, making sure they stay soft. Assemble each layer by dipping each tortilla in red chile, topping with meat and cheese and then spooning some extra chile on top. 
 3 layers is good, heat under a broiler for a bit and then top with onion, lettuce and tomatoes. Optionally add a fried egg or sour cream. Serve with sopapillas, papitas and refritos. 

refritos.md

@@ -1,8 +1,9 @@
-## Refried Beans
+## ingredients
-
 * 1 can cooked pinto beans, 16oz seasoned cooked dried beans, or 1 can vegetarian refried beans
 * 2 tbsp lard, rendered chicken fat or tallow
 * 1/4 cup chicken or beef stock, preferably homemade
 * 2-3 oz shredded cheese
 
+## directions
+
 Mash beans with a couple tablespoons of their cooking or can liquid in a pan over low heat. Add lard and stock. Simmer on low until about half the liquid is cooked off and the texture is nearly at the desired consistency. Add shredded cheese and continue to cook on low until cheese is melted.

shokupan_sopapillas.md

@@ -1,18 +1,24 @@
-## Shokupan Sopapillas
 
 *adapted from King Arthur Flour's Japanese Milk Bread Rolls recipe*
 
-### Tangzhong 
+## Tangzhong 
+
+### ingredients
+
 * 45g water
 * 45g whole milk
 * 15g bread flour
 
+### directions
+
 Combine in a small saucepan, whisk over low-medium heat until it thickens- typically around 150F at which point the starches in the flour will gelatinize.
 
-### Dough
+## Dough
 
 Mix tangzhong with the following:
 
+### ingredients
+
 * 300g bread flour
 * 5g salt
 * 1 large egg
@@ -22,4 +28,6 @@ Mix tangzhong with the following:
 * 15g dry milk powder
 * 120g whole milk
 
+### directions
+
 Knead until a smooth, elastic dough forms. Cover and let rise for 2 hours. Punch down and roll out into 1/8" to 1/4" thick circles about 12 to 18 inches in diameter. Cut into quarters. Fry in 340F neutral oil, spooning the hot oil over the top of the sopapilla, until it puffs up and turns golden brown. Drain oil and let cool.

spanish_rice.md

@@ -1,6 +1,4 @@
-## Spanish Rice
+## ingredients 
-
-### ingredients 
 
 * 1 small sweet onion, minced
 * 2 fresh tomatoes, diced
@@ -9,5 +7,7 @@
 * 2 tsp butter
 * around 12 oz good quality chicken stock, homemade ideally
 
+## directions
+
 Mince the onion and sweat it in a pan with the butter in a saucepan on medium heat. Add rice about a minute in, making sure the grains get evenly toasted but not letting the onion get too browned. You're looking for a light tan color on the rice.
 Add diced tomatoes and tomato paste, lowering the heat to medium-low. Let it simmer, adding a few tablespoons of stock at a time as the rice absorbs the liquid. This is basically a risotto, so you'll need to keep stirring as you go. When the stock is fully absorbed the rice should be tender and creamy but still with a little bite to it.

tamales.md

@@ -1,8 +1,8 @@
-## Pork Tamales
-
 makes 3-4 dozen
 
-### filling
+## filling
+
+### ingredients
 
 * 5 lbs of untrimmed bone-in pork shoulder
 * 6-10 dried guajillo chiles, stemmed and seeded
@@ -16,15 +16,20 @@ makes 3-4 dozen
 * 1 bay leaf (optional)
 * section of orange peel, fresh or dried (optional)
 
+### directions
+
 Salt the pork and sear it on all sides before adding peeled garlic cloves to the cooking vessel. Cook for a few minutes, then add enough water to cover. Add a bay leaf and an orange peel. Braise pork shoulder until tender enough to shred in a 350F oven for about 4-5 hours with the lid cracked for some airflow. For the last 20 minutes of the cook, add the dried chiles to the pot.
 
 Remove pork, (remove and toss out bay leaf and orange peel if using) allow to cool and then shred, removing any gristle or large pieces of fat. Reserve the stock. Strain out the cooked chiles and the garlic from the stock and add these along with the oregano and about half of a cup of stock into a blender and blend the mixture until smooth. Add a little extra stock if it's too thick to blend but just enough. Mix this with the shredded pork to make your filling. Taste and add salt if needed.
 
-### masa
+## masa
+
+### ingredients
 
 * 5 lbs Maseca
 * about 1 3/4 cup fatty pork broth
-
+* 1 tsp salt
+* 
 Combine Maseca and broth until it forms a smooth dough. 
 
 ### assembly