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- Coffee/ Café de Olla Express
Ingredients: 3 cups of coffee beans (preferred arabica or Mexican café combate) 1 1/2 cinnamon sticks 2 cloves 1 star anise Hot chocolate (optional) Water Coconut sugar (or sweetener of choice) 1-2 tablespoons of heavy whipping cream Instructions: In a blender, combine the coffee beans, cloves, star anise, and cinnamon sticks. Blend until smooth. For a French press coffee, add 4 tablespoons of the ground coffee into the French press. Heat water in a kettle until hot. Pour a little hot water into the French press to soak the coffee grounds and let it sit for about 30 seconds. Pour more hot water into the French press and let it sit for another 30 seconds. Continue pouring the remaining hot water into the French press and let it sit for 45 seconds to a minute. To your favorite coffee mug, add coconut sugar to sweeten the coffee to your liking. Add 1-2 tablespoons of heavy whipping cream and stir. Serve the coffee hot and enjoy with a chocolate-dipped croissant topped with sliced almonds. Optional: If desired, blend hot chocolate pieces with the coffee for a chocolate-flavored coffee experience. Tips: Any leftover coffee can be saved for making iced coffee later on.
- Birria Nachos & Cheese Sauce
Birria picadillo ingredients: 8 guajillo chiles 3 cups of water 2 pounds of ground beef 1 large tomatoes 1 small onion 2 garlic cloves 1 carrots (finely shred) 1/2 Tbsp olive oil 8 oz can of tomato sauce 1 1/2 Tbsp chicken bouillon 1 Tbsp onion powder 1 Tbsp Mexican Oregano 1/2 Tbsp Smoked Paprika 1/2 Tbsp ground cumin 1 tsp ground black pepper 1 tsp garlic powder 1/2 tsp cinnamon 1/4 tsp ground clove 3 bay leaves Nacho cheese: 1 Tbsp butter 2 cups SKIM milk 6 oz evaporated milk 8oz Monterey Jack cheese 16 oz of cheddar 1/2 Tbsp cornstarch Instructions: Blend soaked chilies, spices, and tomato sauce until smooth. Cook ground beef in a pressure cooker with carrots, bay leaves, garlic, tomato, onion, and blended sauce. Pressure cook for 8 minutes with a slow release. Nacho Cheese: Shred Monterey Jack cheese and mix with cornstarch. Shred cheddar cheese separately. Make cheese sauce by melting butter, adding milk, and gradually melting the cheeses on low heat. Serve the birria picadillo over crispy chips and top with velvety nacho cheese. Here are some tips for making velvety nacho cheese: Shred your own cheese: Shredding your own cheese ensures a smoother melting process and better texture in the final cheese sauce. Use cornstarch: Add a small amount of cornstarch, about half a tablespoon, to the white cheese (Monterey Jack) before melting. This helps thicken the cheese sauce and gives it a smooth consistency. Cook on low heat: When melting the cheese, maintain a low heat throughout the process. Avoid raising the temperature too high, as this can cause the cheese to curdle and result in a lumpy texture. Patience is key: Allow the cheese to melt gradually and stir constantly to achieve a creamy and velvety smooth nacho cheese sauce. This process may take around 6 to 8 minutes to reach the desired thickness. Avoid high temperatures: Keep the temperature low to prevent the cheese from curdling. A slow and steady approach will yield the best results for a delicious nacho cheese sauce.
- Grilled Chicken & Green Sauce
Ingredients: 6 pounds of chicken 1 tsp black peppercorns 1 tsp salt 1 tsp rosemary 2 Tbsp soy sauce 2 Tbsp Apple cider vinegar 3 Tbsp olive oil 1 tsp ground cumin 6 garlic cloves 1 jalapeño or serrano Juice of one lime 6 oz of mineral water (don’t skip if you want juicy chicken) Green sauce: Hand full of cilantro 2 jalapeños 2 garlic cloves 3 Tbsp of olive oil (Start with one and add as desired) Juice of 1 lime 1/2 cup of mayonnaise 1/2 cotija cheese Instructions: Marinade for chicken: black pepper, salt, rosemary, soy sauce, apple cider vinegar, olive oil, ground cumin, garlic cloves,serrano pepper, lime juice, mineral water. Blend all marinade ingredients until smooth. Marinate up to 6 pounds of chicken thighs and breasts in the mixture. Ensure the chicken is at room temperature before grilling. Grill the chicken until cooked through, about 35 minutes. Rest the chicken covered in foil for 10 minutes. Sauce: Blend cilantro, jalapenos, garlic, olive oil, and lime juice until smooth. Add mayonnaise and cotija cheese, blend until smooth. Tips: Watch for burning and adjust grill heat if necessary. Sweet potatoes can be cooked with ghee and seasoned with salt for a tasty side dish.
- Shrimp Tacos
Ingredients: 1 pound of shrimp 2 dozen Corn tortillas Frying oil Shrimp Seasoning ingredients: 1 Tbsp maseca or Ap Flour 1/2 Tbsp garlic powder 1/2 Tbsp onion powder 1 tsp paprika 1 tsp Mexican oregano 1/2 tsp salt 1/2 tsp ground cumin 1/4 tsp white pepper or black pepper Potato taquitos use the same seasoning with 2 pre-cooked medium-sized potatoes + 1/2 cup sour cream Instructions: Start by cleaning and finely chopping 1 pound of shrimp into a paste. Season the shrimp with a mix of garlic powder, onion powder, paprika, Maseca, white pepper, Mexican oregano, cumin, and salt. Prepare a similar seasoning mix for the potato filling and combine it with sour cream. Warm up tortillas, using yellow corn for the shrimp taquitos and white corn for the potato taquitos. 4.Make a paste with flour and water to seal the tortillas. Fill the tortillas with the shrimp or potato mixture, ensuring not to overstuff them, and roll them tightly. Heat oil for frying and fry the taquitos until crispy, about 3 to 4 minutes. Make a Waikato salsa with avocado, tomatillo, and jalapeno to serve with the taquitos. Serve the crispy shrimp taquitos and potato taquitos on a plate alternating between them. Top with Mexican crema and queso fresco. Enjoy your delicious taquitos! Tips: Warm Up Your Tortillas: To ensure crispy taquitos, warm up your tortillas before rolling them. Use the Right Oil Temperature: Make sure your oil is heated to the right temperature before frying. With an uncoated wooden spoon or chopstick, test your oil. Place the wooden utensil in the center of the hot oil. You'll know it's ready when you see vigorous bubbling.
- Chicken Stew/Pollo en su Jugo
Ingredients: 2 pounds of chicken breast (season with 1 tsp salt, cumin, and 1/2 Tbsp black pepper) 8-10 pieces of bacon (more if you are feeding teenagers :) 10 - 15 tomatillos milperos Hand full of cilantro 1 cup of water 4 garlic cloves 1 medium white onion 3 Mexican onions or use regular green onions 1 cup of cooked pinto beans + 1 cup of bean broth The desired amount of jalapeño or Serrano Small bunch of cilantro extra to garnish at the end 1 tsp salt Instructions: Season the chicken with 1 teaspoon of salt, ground cumin, black pepper, and 4 minced garlic cloves. Combine well and set aside. To make the sauce, blend 10 tomatillos, 1 onion, a handful of cilantro, and 1 cup of water. Blend until smooth. Heat a pan over medium-high heat and add 8 to 10 pieces of bacon. Cook for about 6 minutes or until crispy, then remove the bacon and set aside. Add jalapenos and green onions to the pan, followed by the seasoned chicken. Cook for 3 minutes. Add the bacon, onions, chili, green onion parts, blended sauce, 1 cup of beans, and 1 cup of bean broth. Mix well. Cook for 13-15 minutes until everything is cooked through. Turn off the heat. Garnish with extra cilantro before serving. Enjoy the delicious chicken cooked in its own broth! Tip: Remember, you might only need about 2 tablespoons of bacon for this recipe, despite using more initially.
- Carne con CHILE Colorado
Chile Colorado( Red Chile) Beef stew and Potatoes Ingredients: 3 Pounds of beef 3 cups of water 3 large potatoes 4 garlic cloves 2 tablespoons of pork fat or oil 1 tablespoons of Mexican oregano 1 tablespoons of Mexican chicken bouillon 1 teaspoon of salt ½ chopped onion ½ tablespoon of ground cumin ¼ of a cup of Guajillo Chile powder Black pepper Instructions: Place the burner on medium-high heat and allow the pork fat or oil to melt. Once it’s melted, add the beef. Don’t move the beef. Let it sear for 8-10 minutes. When seared, mix. Then, add salt and chili powder. Mix and let it cook for 2 minutes. Next, add the chopped garlic and onion. Mix. Add the water, chicken bouillon, ground cumin, and black pepper. After it’s all mixed, add the potatoes. Bring the pot to a boil on medium heat and continue to cook for 15-20 minutes without a lid. After 20 minutes, add the oregano and gently mix. Tip: If they’re leftovers, add ½ cup of water and warm up.