What are some recipes for the san Luis obispo mission food?

Here are a few recipes for foods that may have been eaten at the San Luis Obispo Mission during the Spanish colonial period:

Pinole

Ingredients:

* 1 cup of whole grain corn kernels

* 2 cups of water

* 1 tablespoon of lime (or lemon) juice

* Salt to taste

Instructions:

1. Rinse the corn kernels in cold water and drain.

2. In a large pot, bring the water to a boil.

3. Add the corn kernels and lime juice, stir, and reduce the heat to low.

4. Cover and simmer for about an hour or until the corn kernels are tender and have burst open.

5. Remove from heat and let cool slightly.

6. Add salt to taste and serve as a porridge or mix with additional water for a refreshing drink.

Pozole

Ingredients:

* 2 cups of dried hominy (large dried corn kernels)

* 2 quarts of water

* 1 pound of lean pork shoulder, cut into small pieces

* 1 tablespoon of dried oregano

* 1 teaspoon of ground cumin

* 1 teaspoon of chili powder

* Salt to taste

* Optional toppings: shredded lettuce, chopped tomatoes, sliced radishes, sliced avocado, queso fresco, chopped cilantro

Instructions:

1. In a large pot, bring the hominy and water to a boil.

2. Reduce the heat to low, cover, and simmer for about 1 hour or until the hominy is tender.

3. Add the pork shoulder, oregano, cumin, chili powder, and salt to the pot.

4. Cover and continue to simmer for about 1 more hour or until the pork is cooked through and the hominy has completely softened.

5. Serve the pozole in bowls, topped with your favorite toppings.

Tlacoyos

Ingredients:

* 2 cups of masa harina

* 1 teaspoon of baking powder

* 1/2 teaspoon of salt

* 1 cup of warm water

* Optional fillings: shredded cooked meat, refried beans, cheese, salsa, etc.

Instructions:

1. In a large bowl, mix together the masa harina, baking powder, and salt.

2. Gradually add the warm water, mixing until the dough comes together and forms a ball.

3. Knead the dough for a few minutes until it is smooth and elastic.

4. Cover the dough and let it rest for about 30 minutes.

5. Preheat a griddle or frying pan over medium heat.

6. Pinch off small pieces of dough and roll them out into thin circles.

7. Place the circles of dough on the hot griddle and cook for a few minutes on each side until they are browned and puffed up.

8. Fill the tlacoyos with your desired toppings and fold them in half.

9. Serve immediately.