Search Results
162 items found for ""
- Ground Beef Mexican Gorditas
The Art of Making Gorditas: A Culinary Experience Crafting the perfect gordita is both an art and a science, weaving together tradition and technique to deliver a dish that is as satisfying as it is flavorful. Gorditas, often misunderstood as mere thicker tortillas, are a staple in many Mexican households and can be customized to suit any palate. The process begins with the selection of high-quality ingredients. If you have access to fresh masa take that route! Alternative, using instant yellow corn masa flour, such as Maseca, ensures a rich, authentic flavor without the off-putting stale smell that sometimes accompanies lesser brands. The careful incorporation of warm water and a touch of salt creates a dough that is both pliable and flavorful, ready to be transformed into the perfect vessel for your fillings. The cooking method is equally important in achieving the right texture and flavor. A cast iron pan or a traditional comal provides the even heat distribution necessary for cooking gorditas to perfection. If you don't have a comal I will be recommending one later in the recipe card. The key is to cook them on medium-low heat, allowing them to puff up slightly and develop a golden, crispy exterior while maintaining a soft, tender interior. This method not only enhances the texture but also ensures that the flavors are deeply integrated into the masa. The visual and olfactory cues, such as the smell of cooking masa and the sight of steam rising, are essential indicators that the gorditas are ready to be flipped and eventually, served. Filling and garnishing the gorditas is where personal creativity and preference come into play. Traditional fillings like refried beans, queso fresco, and a mixture of white onions and cilantro offer a delightful contrast of creamy, salty, and fresh flavors. Adding toppings like crema, cabbage, or lettuce can elevate the dish, providing additional layers of texture and taste. For those who enjoy a bit of heat, a drizzle of chili oil can add the perfect kick. This customizable approach not only makes gorditas a versatile meal option but also a culinary adventure that can be tailored to suit individual tastes, making them a perfect addition to any lunchbox or family dinner. Ingredients: Makes 1 dozen mini and 8 to 10 larger ones 3 cups maseca (corn flour) 2 to 3 cups water (room temp) 1 tsp salt 1 1/2 Tbsp taco season https://www.youtube.com/watch?v=cd5cUDss92Y or Kinders taco seasoning 1 Pound of ground beef Oil for frying + 1 Tbsp olive oil for ground beef Optional: refried beans (black or pinto), shredded lettuce, shredded cheddar cheese, salsa, crema fresca Instructions: In a large bowl, combine 3 cups of maseca and 1 teaspoon of salt. Add 2 cups of water and mix well. If the dough is still dry, gradually add more water, starting with half a cup and then one tablespoon at a time until the dough is fully hydrated but not overly wet. Once the dough is hydrated, knead it for about 30 seconds. Form the dough into a ball, place it back in the bowl, cover it with a plate, and let it rest for 10-15 minutes. Heat a teaspoon of olive oil in a pan over medium-high heat. - Add 1 pound of ground beef and 1.5 tablespoons of taco seasoning. Break down the ground beef and cook until there is no pink remaining, about 8-10 minutes. Set the cooked ground beef aside. Divide the rested masa dough into small portions. Place a piece of parchment paper on your working surface and sprinkle some maseca on it. Press each portion of dough into a flat disk on the parchment paper, then sprinkle more maseca on top to prevent sticking. Use a cookie cutter or a cup to cut out circles from the dough. Heat oil in a pan over medium-low heat for frying. Test the oil temperature by dipping a wooden spoon, chopstick, or toothpick into the oil. If it bubbles, the oil is ready. Gently place the gorditas into the hot oil and fry for 2.5 to 3 minutes on each side until they float to the top and are golden brown. Remove the gorditas from the oil and let them cool slightly. Slice each gordita in half using a sharp knife. Be careful not to cut all the way through. If desired, wipe off any excess masa with a cloth or paper towel. Fill each gordita with refried beans and ground beef. For game day or sports events, you can place the filled gorditas in an oven preheated to 150°F to keep them warm until serving. Top the filled gorditas with shredded lettuce, shredded cheddar cheese, salsa, and crema fresca. Enjoy your delicious chubby little snacks! Tip: -If the oil starts to smoke, reduce the heat and let it cool down before frying again. -You can adjust the size of the gorditas based on your preference, using a larger bowl or cutter for bigger portions.
- Mexican Chicken and Rice Poblano Casserole (Baked or Slow Cooked)
Discover the Delight of Baked or Slow Cooked Chicken with Creamy Poblano Sauce If you’re looking to elevate your weeknight dinners with a dish that's both comforting and packed with flavor, try this baked chicken with creamy poblano sauce. This recipe combines the mild heat of roasted poblano peppers with a rich, creamy sauce that will leave you dancing or smiling or both. It's a straightforward dish that doesn't require a culinary degree to master, making it perfect if you bake it or slow cook this casserole. The key to this dish lies in its robust yet harmonious blend of ingredients. Roasting the poblano peppers brings out their smoky, floral notes, which are then perfectly balanced by the richness of heavy cream and the subtle tang of Cotija cheese. The use of pre-cooked, shredded chicken makes preparation a breeze, while finely chopped onions and garlic add depth to the sauce. Layering the sauce with corn tortillas and rice not only adds texture but also makes this dish a hearty, satisfying meal. Plus, if you love a bit of heat, keeping some of the pepper's seeds can add a delightful kick to the final product. Whether you're planning a family dinner, a meal prep session for the week, or simply looking to try something new, this baked chicken with creamy poblano sauce is a must-try. It's versatile enough to be adapted to your taste preferences—swap out the chicken for shrimp or add more cheese for extra creaminess. And the best part? It’s an excellent make-ahead dish that freezes well, so you can enjoy a homemade, delicious meal even on your busiest days. Give it a try and let the flavors of this delightful dish transform your dinner routine. Ingredients: 1 shredded rotisserie chicken 6 poblano peppers + one poblano for topping (5 for the sauce) 6 yellow corn tortillas 2 1/2 cooked rice (I used Calrose) 3 cups heavy cream or Half and Half 1 cup water 2 1/2 cups freshly shredded mozzarella (or Asadero, Oaxaca ) 1/2 cup cotija cheese or parmesan 1/2 chopped onion 3 garlic cloves 1/2 bunch of cilantro 1/2 cup of melted butter 1 1/2 tbsp chicken bouillon (adjust to taste) Salt and black pepper to taste Instructions for Baking: Roast the peppers until they are completely charred for about 8-9 minutes, flipping halfway through. Remove the stems from the poblano peppers. Place the roasted peppers in a paper bag to steam for about 10 minutes. Peel the peppers and remove the seeds. Be cautious of the orange-red parts in the veins; these are very spicy. Blend the peeled peppers with cilantro and water until you achieve a smooth purée. Strain the mixture if your blender doesn’t purée well. In a pan over medium heat, add a little oil and sauté the finely chopped onions and garlic until soft, about 3 minutes. Add butter to the pan and let it melt. Once the butter is melted, add heavy cream and the poblano-cilantro purée. Add chicken bouillon and black pepper, and continue to cook the sauce on medium-low heat for about 5-6 minutes. Turn off the burner and stir in finely grated Cotija cheese. Set aside 2 cups of the sauce. Add the shredded chicken to the remaining sauce in the pan. Slice some of the corn tortillas. In a baking dish, start layering: add a layer of sauce, followed by tortillas, then shredded chicken mixture and some pre-cooked rice. Press the rice down and fill any gaps with more rice. Sprinkle it with mozzarella cheese (or queso manchego, queso Oaxaca, or any melty cheese). Repeat the layering process one more time. Add the remaining sauce on top and smooth it out. Optionally, sprinkle thinly sliced roasted peppers on top. Cover with foil and bake the dish in the oven at 380°F for 30-35 minutes. Remove foil and continue baking for an additional 10-15 minutes. Let the casserole rest for about 10 minutes before serving. Slow Cooker Instructions: In a blender, combine: Water, heavy whipping cream, poblano chicken bouillon, cotija cheese, onion, garlic cloves, and a small bunch of cilantro Blend until smooth. If the mixture is too thick, add about 1/4 cup of water, mix, and continue blending. Pour about half a cup of the poblano sauce at the bottom of your slow cooker. Dip and flip corn tortillas in the sauce to coat them, then layer them at the bottom of the slow cooker. Add a layer of cooked rice (Calrose rice recommended). Drizzle a little melted butter over the rice. Add a layer of shredded rotisserie chicken, being light with the chicken as you will be doing multiple layers. Pour some more sauce over the chicken layer. Add a layer of freshly grated asadero cheese (or mozzarella deli slices). Repeat the layers: more tortillas, sauce, rice, butter, chicken, and cheese.For the last layer, place rice before chicken, then add more butter. Decorate the top with strips of roasted poblano peppers. Put the lid on the slow cooker. Cook on high for 4 hours or on low for 8 hours. Optional: Use a kitchen torch to bubble the cheese on top for a crispy finish. - Serve and enjoy! Tips: If you have a plethora of poblanos you can always add more to this recipe! Tastes best with yellow corn tortillas. If you have fresh chicken broth use 3/4 to blend with poblanos for best flavor. Save 2 cups of creamy poblano sauce. This recipe is great for later use and frozen (if frozen thaw out fully). Feel free to customize the recipe to your liking and preferences. Enjoy your baked Mexican chicken and rice poblano casserole!
- Mexican Carne en su Jugo/ Juicy Ground Beef
A Quick and Flavorful Dish for Busy Evenings When time is short and you need a hearty meal, a quick ground beef recipe can be a lifesaver. One such recipe that's sure to please is an adaptation of the traditional Mexican dish, carne en su jugo. Traditionally made with pieces of steak, this version uses ground beef for a faster, yet equally delicious, result. The best part? You can have it on the table with just 20 minutes of active cooking. To start, you'll need a few key ingredients, including salsa verde and whole beans, which can be conveniently sourced from La Costeña. Begin by frying some chopped bacon, which adds a rich, smoky flavor to the dish. After setting the cooked bacon aside, fry onions and jalapeños in the remaining fat, followed by browning the ground beef with garlic, cumin, and salt. Once the beef is cooked, mix in the beans, salsa verde, green onions, cilantro, bacon, and jalapeños, along with some water. This combination cooks together, allowing the flavors to meld beautifully. The result is a flavorful dish that sits somewhere between a stew and a soup. Serve it with fresh toppings like cilantro, radishes, and avocado, and don't forget the tortillas and a squeeze of lime for an extra burst of flavor. This dish not only embodies the vibrant tastes of Mexican cuisine but also offers the comfort of a home-cooked meal with minimal effort. So, next time you're pressed for time but craving something delicious, give this carne en su jugo a try, and don't forget to share your thoughts on this delightful recipe. Ingredients: 1 pound ground beef 8 pieces of chopped bacon (can use 10 if you love bacon or even 2 if on a budget) 3 jalapeños, chopped (optional, for spice) 4 cloves of garlic, minced 1/2 teaspoon cumin 1/2 teaspoon salt 1/2 teaspoon black pepper 1 can (29 ounces) whole beans (recommend La Costeña brand) 1 jar (16 ounces) salsa verde (recommend La Costeña brand) 3 green onions, chopped A small bunch of cilantro, chopped 16 ounces of water Optional Toppings: fresh onions, chopped, cilantro, chopped, red radish, sliced, avocado slices, tortillas and lime wedges. Instructions: Place your pan on medium heat and allow it to warm up for about a minute. Add 8 pieces of chopped bacon to the pan. If you love bacon, you can add up to 10 pieces. If you're on a budget, even 2 pieces of bacon will enhance the flavor. Cook the bacon for 8-10 minutes until fully cooked. Remove the bacon and set it aside, but try not to eat it all as you’ll need it for the recipe. In the same pan with the bacon fat, add the chopped onions and jalapeños (if using). Fry them until they are nicely cooked, about 3-4 minutes. If there is too much bacon fat, you can remove some to avoid excess fat. Add 1 pound of ground beef to the pan. Add 4 minced garlic cloves, 1/2 teaspoon of cumin, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Cook the ground beef for about 3 minutes until fully cooked. Add the can of whole beans, 16 ounces of salsa verde, the green parts of the chopped green onions, a small bunch of chopped cilantro, the cooked bacon, fried onions, and jalapeños to the ground beef mixture. Add 16 ounces of water to the mixture. Mix all the ingredients well to combine. Continue to cook the mixture on medium heat for another 10 minutes, allowing all the flavors to meld together. Pour the mixture into bowls. Don't skip out on the broth; it's an important part of the dish. Add your favorite toppings such as fresh onions, chopped cilantro, sliced red radish, avocado slices, and some more crispy bacon if you saved any. Serve with tortillas and lime wedges on the side. Buen Provecho! Tips -You can use precooked bacon to save about 10 minutes of cooking time. -This dish has a tart flavor; if you need a bit more tartness, add a squeeze of lime. -Adjust salt, pepper and cumin to taste. Chicken bullion can be used in place of salt and added flavor.
- Beef Stew / Carne en su Jugo
A Simple, Delicious Beef Stew to Wow Your Family Hola amigos If you’re like me and often find yourself with a busy schedule but still crave a home-cooked meal, then you’re in for a real treat. Let me introduce you to Carne en su Jugo—a mouthwatering beef stew that’s not only easy to make but also packs a punch of flavors. This dish is an absolute lifesaver, especially during the holidays when you have family swarming your kitchen. Trust me, you’re going to love every bite of it! First things first, let’s talk ingredients. You’ll need some skirt steak, tomatillos, bacon, and a bunch of other goodies like onions, cilantro, and pinto beans. The beauty of this dish lies in its simplicity and the way all these ingredients come together to create a symphony of flavors. Imagine the savory beef, crispy bacon, and fresh tomatillos blending into a rich, hearty stew. The best part? It only takes about 20 minutes of active cooking time, so you won’t be stuck in the kitchen all day. Now, here’s the kicker. The key to nailing this recipe is patience. Yes, patience. You’ll need to let the beef sear just right and allow all those natural juices to work their magic. Once you’ve got that down, you’re golden. And don’t forget the cilantro garnish—it adds that final touch of freshness. So, what are you waiting for? Get in the kitchen and whip up some Care en su Jugo. Your taste buds and your Ingredients: 3 pounds of beef- Arrachera / Skirt Steak 8 pieces of bacon (more if you are feeding teenagers :) 10 to 15 tomatillos milperos (5 to 7 if you are using regular tomatillos) 4 garlic cloves 1 medium white onion 3 Mexican onions or use regular green onions 1 1/2 cups of cooked pinto beans 1/2 Tbsp black pepper 1 tsp salt (adjust to taste) 1/4 tsp ground cumin The desired amount of jalapeño or Serrano Small bunch of cilantro extra to garnish at the end 1/2 cup of water Instructions: Cut your beef into small pieces, then season with black pepper and salt. Blend tomatillos, white onion, cilantro, and water until smooth. Cook bacon for 3 minutes, remove bacon before it gets crispy. Add Mexican onions and jalapeño and cook for 4 mins. Add seasoned beef, ground cumin and garlic. Mix, and cook for 2 minutes, then reduce heat and cook for another 4 minutes. Add bacon, blended ingredients, and pinto beans. Raise heat to MED, continue cooking for 18-20 minutes, stirring occasionally. Taste broth and adjust salt or chicken bouillon if needed. Serve with Mexican rice and corn tortillas.Garnish with cilantro before serving. Enjoy! Buen provecho!
- Creamy One-pan Smothered Chicken Recipe
Discover the Joy of Cooking: A Simple and Delicious Family-Style Chicken Dinner Cooking at home offers a unique opportunity to create meals that are not only delicious but also tailored to your family's taste. Today, we're diving into a simple yet flavorful family-style chicken dinner that will impress both novice and seasoned cooks. By following a few straightforward steps, you can bring a satisfying and nutritious meal to your dining table. With a blend of spices like ground cumin, Mexican oregano, and black pepper, this chicken dish promises to be an exciting culinary experience. The process begins by marinating the chicken with a medley of spices and olive oil, allowing the flavors to meld together. Once the chicken is seasoned, it's cooked to perfection in a hot pan before being set aside. The same pan is then used to sauté vibrant vegetables like chopped tomatoes, onions, and poblano peppers, which not only add a burst of color but also enhance the dish's nutritional value. Adding tomato sauce and water creates a rich and flavorful base, which will perfectly complement the tender chicken when it is reintroduced to the pan. As your meal simmers, the aroma will fill your kitchen, drawing everyone in anticipation. To finish, a sprinkle of cilantro and purple onions adds a fresh and aromatic touch. This family-style chicken dinner is perfect for serving over rice, making it a complete and wholesome meal. Whether you're cooking for a special occasion or a regular weeknight, this dish is sure to become a family favorite. So, gather your ingredients, follow these easy steps, and enjoy a delicious home-cooked meal that brings joy and satisfaction to your loved ones. Ingredients: Olive oil 2 tbsp butter 4 chicken breasts (Season with 1 tsp ground cumin, paprika, onion powder, garlic powder, and Mexican oregano) 2 medium onions 2 cups shiitake mushrooms 2 cups of chicken broth (or 2 cups hot water + 1 1/2 tbsp chicken bouillon) 1/4 cup crema fresca (Mexican cream) or Half & half (extra creamy use 3/4 of a cup) 2 chipotles in adobo sauce (remove seeds) 3 garlic cloves 8 sun-dried tomatoes or 1/4 cup of tomato sauce Small bunch of cilantro Salt & pepper to taste Instructions: Season chicken with ground cumin, paprika, onion powder, garlic powder, and Mexican oregano. Heat olive oil in a pan and soften mushrooms and onions. Sear the seasoned chicken in the pan for about 3 minutes on each side. Add butter, minced garlic, chicken broth, chipotles, adobo sauce, sun dried tomatoes, and crema fresca/Mexican cream to the pan. Combine the ingredients and add the sautéed onions and mushrooms. Allow the mixture to come to a boil, then add the chicken pieces. Cook on medium-low heat for 13-15 minutes, ensuring everything cooks properly. Garnish with fresh cilantro, cracked pepper, and adjust salt to taste. Serve with Mexican oregano and lemon or lime rice. Feel free to customize the recipe to your liking and preferences. Enjoy your creamy smothered chicken with rice!
- Mexican Street Corn Macaroni Pasta Salad
A Flavorful Twist on a Classic: Mexican Street Corn Macaroni Pasta Salad If you're looking to wow your guests at the next potluck or family gathering, consider bringing a dish that combines the best of two worlds: Mexican street corn and classic macaroni pasta salad. This unique fusion is not only bursting with flavor but also easy to prepare, making it a perfect addition to any meal. Today, we'll walk you through the steps to create this delicious and crowd-pleasing dish. To start, you'll want to boil your corn in a flavorful mixture. Add one teaspoon of instant corn masa (Maseca) mixed with water, half a cup of milk, and a teaspoon of salt to your boiling water. Boil five corn on the cob for about 15 minutes on medium heat. While the corn is boiling, roast two cups of corn with a bit of butter to enhance its smoky flavor. Once the corn is done, use the same water to cook one and a half pounds of macaroni pasta according to the package instructions. Cut the kernels off the boiled corn and set them aside. In a large bowl, combine one and a half cups of mayonnaise, two cups of crema fresca, two cups of cotija cheese, four tablespoons of hot sauce, and a sprinkle of tajine for a touch of spice. Mix in one cup of the roasted corn and the boiled corn kernels. For an extra bite, feel free to add shredded rotisserie chicken and a small bunch of cilantro. Taste your pasta salad and season with salt and cracked pepper as needed. Before serving, garnish with the remaining roasted corn, cotija cheese, and cilantro. For an added crunch, keep some Hot Cheetos handy to sprinkle on top. This dish is sure to be a hit, leaving everyone at the potluck hanging around your bowl. Enjoy the compliments and the flavors! Ingredients: Enough water to boil corn and pasta 7 corn on the cob or 7 cups of corn (2 roasted with a little butter) 1 tbsp maseca + 3 tbsp of water 1 1/2 pounds of macaroni pasta (1 1/2 boxes of pasta) 1 1/2 cups of mayo 2 cups of crema fresca (15oz container is a perfect size) 4 tbsp hot sauce such as Valentina or Tapatio 2 cups of cotija cheese Juice of one lime Instructions: Boil five corn on the cob in a pot of hot water mixed with one teaspoon of instant corn masa (maseca), half a cup of milk, and one teaspoon of salt for about 15 minutes on medium heat. While the corn is boiling, roast two cups of corn with a little bit of butter in a separate pan. Once the corn is done, cut the kernels off the cob. In the same water used to boil the corn, cook one and a half pounds of macaroni pasta according to package instructions. In a large mixing bowl, combine the cooked pasta, corn kernels, one and a half cups of mayonnaise, two cups of Mexican cream, two cups of cotija cheese, four tablespoons of hot sauce, a sprinkle of tajin, and one cup of the roasted corn. Add shredded rotisserie chicken and chopped cilantro if desired, and mix well. Season with salt and pepper to taste. Serve the pasta salad topped with additional cotija cheese, roasted corn, cilantro, and crushed Hot Cheetos for extra crunch. Tips -If you’re making pasta salad ahead of time, Mix an additional 1/2 cup of mayonnaise before garnishing the day of serving. This will help to keep your pasta salad creamy for presentation and flavor. -I like it best with a lot of hot sauce, please adjust to your to your liking. Feel free to customize the recipe to your liking and preferences. Enjoy your Mexican street corn macaroni pasta salad!
- Agua Fresca de Limon | Lemonade Recipe
Discover the Delight of Mexican Lemonade Lemonade is a universally loved beverage, but have you ever tried its zestier cousin, Mexican lemonade? This refreshing drink offers a unique twist on the traditional recipe by using key limes instead of regular lemons. The result is a tangy, slightly sweet flavor that is perfect for quenching your thirst on a hot day. Key limes, known for their aromatic and tart juice, elevate the classic lemonade to a new level of deliciousness. However, if you don’t have access to key limes, regular limes will still give you a delightful beverage. The recipe is simple and requires just a few ingredients: lime juice, warm water, sugar, and a pinch of salt. Making Mexican lemonade is a straightforward process that anyone can master. Start by dissolving one cup of sugar in one cup of warm water. This ensures that the sugar blends smoothly, avoiding any graininess in your drink. Once the sugar is fully dissolved, add one cup of freshly squeezed lime juice and stir for another minute. The final step is to add seven cups of cold water and a pinch of salt, which helps to balance the sweetness and enhance the overall flavor. Stir everything together, and your Mexican lemonade is ready to serve. This drink is not only refreshing but also a crowd-pleaser, perfect for any gathering or simply to enjoy on your own. Next time you're in the mood for a refreshing beverage, consider trying Mexican lemonade. Its vibrant flavor is a wonderful variation on the traditional lemonade and offers a little taste of Mexico right in your home. Plus, the recipe is easy enough for anyone to make, requiring minimal effort and delivering maximum satisfaction. Whether you prefer lemons or limes, this drink is sure to be a hit. Share your thoughts in the comments: do you prefer your lemonade with lemons or limes? Give Mexican lemonade a try, and you might just find it becoming your new favorite summer drink. Ingredients: 20 to 25 Key limes (or 10-15 limes) 8 cups of water (1 of the cups needs to be warm) 1 cup of sugar (restaurant sweet use 1 3/4 cups of sugar) Pinch of salt Lots of ice Instructions: Squeeze enough key limes to obtain 1 cup of lime juice. In a pitcher, combine 1 cup of warm water and 1 cup of sugar. Mix well until the sugar is dissolved. 3. Add the lime juice to the sugar water mixture and continue stirring for another minute. Once the sugar is fully dissolved, add 7 cups of water to the pitcher. Add a pinch of salt to balance out the sweetness and mix well. Serve the Mexican lemonade chilled over ice. Tips -Make the day before and refrigerate to enjoy this agua fresca super cold! - The pitcher and cups can be found on our Amazon store. -Please note, in Mexico where limes are more common like much of Latin America this drink is a lemonade, but in the USA this drink would be called a limeade❣️ Feel free to customize the sweetness or tartness by adjusting the amount of sugar or lime juice according to your preference. Enjoy your refreshing Mexican lemonade!
- Birria Blanca and Quesatacos
How to Make a Flavorful Birria Blanca Birria blanca is a delightful dish perfect for festive gatherings or for those who prefer a milder flavor without sacrificing taste. This fully seasoned recipe calls for a combination of beef bone marrow and chuck, though ribeye can be used for a more luxurious touch. Start by seasoning your beef with salt, then blend together spices including thyme, Mexican oregano, coriander seed, ground cumin, ginger, marjoram, black peppercorns, allspice, clove, and a small piece of cinnamon. Bring your pot to high heat, add the beef bones and chunks, and pour in 13 cups of water. After boiling vigorously for 20 minutes and skimming off impurities, add a large onion, a whole garlic bulb, six bay leaves, the blended spices, and four tablespoons of chicken bouillon. Allow the mixture to cook on medium heat for about two hours until the beef becomes tender and falls apart. For those who enjoy a bit of spice, a garlic chili oil can be prepared to complement the birria. Blend 20 chiles de árbol into flaky pieces and pour them into a glass container. Heat a cup of oil and fry 12 thinly sliced garlic cloves until golden, then pour this mixture over the pepper flakes. Add salt and cracked pepper to taste. This spicy oil is a versatile condiment that enhances the flavor of birria and other dishes. Once the beef is tender, remove a few pieces to make taquitos and shred the beef, being mindful of any tough tissue that may not soften completely. To explore a different way of enjoying birria, try making birria asada by toasting the shredded beef in a skillet until it is seared on each side. This takes about 6 to 8 minutes and adds a delightful texture. You can also create birria quesa tacos by adding the seared beef to quesadillas along with onions, cilantro, and a bit of garlic chili oil. Serve with a side of consomé, a flavorful broth that pairs beautifully with the tacos. Whether you choose to enjoy your birria with consomé or in taco form, this dish is sure to be a hit. Let us know your preference in the comments, and happy cooking! Ingredients (30 people or more): 12 pounds of chuck roast beef 2 pounds of beef bone (bone marrow or beef ribs work great) 13 to 15 cups of water (make sure to cover beef fully with water) 1 tbsp of salt to season beef 1 tbsp thyme 1 tbsp Mexican oregano 1 tbsp coriander seed 1/2 tbsp ground cumin 1/2 tbsp ginger powder 1/2 tbsp marjoram (skip if you don’t have access to it) 1/2 tsp black peppercorns (or 1 1/2 tsp black pepper) 6 whole allspice (or 1 1/2 tsp allspice) 6 pieces of cloves (or 1 1/2 tsp ground cloves) Small piece of cinnamon 1 large white onion 6 bay leaves 4 tbsp of chicken bouillon (adjust to taste once birria is fully cooked) Taco ingredients: corn tortillas chihuahua cheese chopped white onion cilantro Ingredients for 15+ people: 6 pounds of chuck roast beef 6 to 8 cups of water (make sure to cover beef fully with water) 1 pound of beef bone (bone marrow or beef ribs work great) 1 1/2 tsp of salt to season beef 1 1/2 tsp thyme 1 1/2 tsp Mexican oregano 1 1/2 tsp coriander seed 1 tsp ground cumin 1 tsp ginger powder 1 tsp marjoram (skip if you don’t have access to it) 1/4 tsp black peppercorns (or 1/2 tsp black pepper) 3 whole allspice (or 1/2 tsp allspice) 3 pieces of cloves (or 1/4 tsp ground cloves) Small piece of cinnamon (half of what’s shown on video 52:09) 1 medium white onion 3 bay leaves 1 1/2 tbsp of chicken bouillon (adjust to taste once birria is fully cooked) Instructions: Season the beef with salt. Blend thyme, Mexican oregano, coriander seed, cumin, ginger, marjoram, peppercorns, allspice, cloves, cinnamon. Boil beef bones and beef in water, remove impurities, then add onion, garlic, bay leaves, blended spices, chicken bouillon. Cook until beef is tender. Make garlic chili oil by blending chiles de árbol and mixing with hot oil, garlic, salt, and pepper. Shred the beef, optionally sear it in a skillet for birria asada. Make quesadillas with the beef, onions, and cilantro. Serve with consomé (broth) and garlic chili oil for dipping. Tips -Keep a close watch when warming your oil as it can burn quickly. -30 servings with a 15-quart pot or 10-quart pot https://amzn.to/3x5ozoo -15 servings with 8-quart pot https://amzn.to/4asO4ON Feel free to customize the recipe to your liking and preferences. Enjoy your fully seasoned birria blanca following these steps!
- Authentic AL Pastor Chorizo Recipe: Tacos & More!
Elevate Your Meals with Al Pastor Chorizo: A Delightful Twist on a Classic Are you tired of the same old chorizo recipes and looking to spice things up in your kitchen? Our Al Pastor Chorizo recipe is a game-changer that combines the traditional flavors of chorizo with a unique and mouth-watering twist. Whether you prefer pork, chicken, or even a soy-based alternative, this versatile recipe is perfect for breakfast, lunch, or dinner. The secret to its irresistible taste lies in the blend of spices and the addition of crushed pineapple, which adds a subtle sweetness that perfectly complements the savory elements. Preparing this Al Pastor Chorizo is simple and cost-effective. With just a few ingredients and about $15, you can create enough chorizo to last you through the week. The blend of chipotle powder, achiote, and other spices infuses the meat with rich, complex flavors. Marinating the mixture overnight ensures that every bite is packed with taste. Plus, it's easy to store in your refrigerator or freezer, making it a convenient option for busy days when you need a quick and satisfying meal. The versatility of Al Pastor Chorizo makes it a must-try for any home cook. From delicious breakfast tacos with eggs and potatoes to appetizing choriqueso with melty cheese and salsa verde, the possibilities are endless. This recipe not only enhances the flavor of your dishes but also brings a new level of excitement to your meals. So why not give it a try and experience the delightful transformation of your favorite chorizo dishes? Your taste buds will thank you, and your family will keep coming back for more! Ingredients: 1 pound of pork sausage 1 pound of ground pork 2 tbsp chile Guajillo powder 1 tsp chipotle powder 1/2 tbsp achiote/annatto powder 1/2 tbsp garlic powder 1 tsp of ginger 1/2 tbsp of cumin 1 tsp of allspice 1 tsp of whole thyme 1/2 tbsp Mexican oregano 3 tbsp of crushed canned pineapple 3 tbsp of apple cider vinegar 1/2 tbsp of salt 1 bay leaf Alternatives: 2 pounds of ground chicken Instructions: Combine the ground pork and sausage in a bowl. Add all the spices: chile powder, chipotle powder, achiote powder, garlic powder, ginger, cumin, allspice, thyme, and Mexican oregano. Mix well. Add crushed pineapple, apple cider vinegar, salt, and bay leaf. Mix thoroughly. Shape the mixture into sausage rolls and wrap them in plastic wrap or store in the refrigerator or freezer. For cooking, heat a pan over medium heat, add the Al pastor chorizo, and cook for about 6 minutes until done. Serve the chorizo in tacos with salsa verde, cilantro, green onions, and lime. For breakfast, add pre-cooked potatoes and eggs. For an appetizer, make choriqueso by melting cheese and adding Al pastor chorizo and crushed pineapple. Tips: -If using ground chicken add 1/2 tbsp of dried rosemary. Make sure to cook it by the following day when using chicken. -If you choose to freeze- make sure to fully thaw out before cooking. -For vegetarian/vegan recipe, 1 pound of soy curls. Feel free to customize the recipe to your liking and preferences. Enjoy your delicious Al pastor chorizo in various dishes throughout the day!
- Taquito Dinner! Chicken Taquitos, Refried Beans, Mexican Rice and Mexican Drink
How to Make Perfect Chicken Taquitos at Home If you're a fan of crispy, flavorful snacks, chicken taquitos are a must-try. While store-bought options can be convenient, nothing beats the taste of homemade taquitos crafted with love and fresh ingredients. Not only can you control the quality of the ingredients, but you can also tailor the flavors to your liking. Follow these steps to create delicious chicken taquitos that will impress your family and friends. Start by preparing your chicken. Although rotisserie chicken is an option, using freshly cooked chicken yields the best flavor. Pressure cook a whole chicken with water, onions, leek, garlic, bay leaves, and a touch of salt for 45 minutes. Once the chicken is cooked, shred it finely. This forms the hearty filling for your taquitos, ensuring every bite is packed with succulent, savory chicken. If you want to add an extra layer of flavor, consider dipping the shredded chicken in a homemade chili oil. Next comes the crucial step of preparing your tortillas. Corn tortillas from the grocery store often contain excess moisture, which can prevent them from achieving the desired crispiness. Warm the tortillas on a burner for a few seconds on each side to make them pliable and ready for rolling. Create a simple paste with water and all-purpose flour to seal the taquitos, ensuring they stay intact while frying. Fry the rolled taquitos in hot oil until they are golden and crispy. Serve them with a side of silky refried beans, Mexican rice, and your favorite salsa. The result is a delightful combination of textures and flavors that will have everyone reaching for seconds. Ingredients: 1 whole chicken 11 cups of water 1 onion 3 green onions 1 leak 3 bay leaves 1/2 garlic bulb 1/2 oz of dried epazote or a fresh bunch (alternative: cilantro or flat-leaf parsley) 1/2 tbsp of salt (I like it salty with 1 1/2 tbsp of salt- Please adjust to taste) Taquito paste: Make a paste with water and all-purpose flour to seal the taquitos Easy refried beans: 1/2 onion 1 serrano or jalapeño pepper 4 cups of pinto beans (freshly made or 2 20oz cans) 3 tbsp of beef tallow + additional 3 Tbsp Hot to pour into beans (alternative: oil of choice, lard, vegetable shortening) 1 tsp salt (please adjust to taste) Easy Mexican rice: 2 tbsp of oil of choice 2 cups of long-grain rice 1 tsp ground cumin 1 tsp garlic powder 1 tsp onion powder 8oz can tomato sauce 3 1/2 cups of water (I use less as suggested to prevent mushy rice; Unless you live in an arid climate) 1 tbsp chicken bouillon Optional for extra flavor a sprig of cilantro Mexican refreshing drink: 12oz mineral water Dashes of Valentina hot sauce or use your favorite 1 tsp guajillo chili powder (skip if you don’t have access to it) A few sprinkles of tajín Juice of half lemon or lime Ice Instructions: Pressure: cook a whole chicken with 11 cups of water, one onion, three green onions, one leek, three bay leaves, half a garlic bulb, Epazote (parsley or cilantro), and half a teaspoon of salt for 45 minutes. Allow for a slow pressure release. Shred the Chicken: remove the chicken breast and shred the cooked chicken. Prepare the Tortillas: warm the tortillas on a burner for 3-5 seconds on each side to remove moisture. Roll and Fry the Taquitos: roll the shredded chicken in tortillas and fry them in oil until crispy on both sides. Make Refried Beans: blend cooked beans in a blender and set aside. Sauté half an onion and Serrano pepper in beef tallow. Once softened, add blended beans and continue cooking. Stir the beans frequently to prevent sticking and ensure even cooking until they are heated through. Salt to taste. Cook Mexican Rice: Sauté rice in oil until golden. Add ground cumin, garlic powder, onion powder, tomato sauce, water, and chicken bouillon. Cook for 18 minutes on medium heat. Allow to rest for 5 min, fluff the rice with a fork. Prepare Agua Mineral Preparada: mix hot sauce, chili powder, tajine, lemon or lime juice, salt, and mineral water. Assemble the Taquitos: serve the crispy chicken taquitos with iceberg lettuce, sour cream, tomato, avocado, lime, and your choice of salsas (e.g., salsa verde and salsa roja). Feel free to customize the recipe to your liking and preferences. Enjoy your homemade chicken taquitos!
- Burritos Smothered in Red Sauce
Baked Burritos: A Comforting and Flavorful Delight for Your Home Baked burritos smothered in red chili sauce are not just a meal; they are an experience that brings warmth, comfort, and a burst of flavor to your dining table. If you're looking to elevate your home-cooked meals and satisfy your family's cravings, this recipe is a must-try. Using a combination of freshly made tortillas, savory ground beef, and a rich, homemade chili sauce, these baked burritos promise to be a hit for any occasion. What makes this recipe stand out is its adaptability and ease of preparation. You can customize the burritos to suit your taste preferences, whether you prefer a mild or spicy kick. The use of ingredients like Guajillo chiles and optional Chiles de árbol allows you to control the heat level. Additionally, freshly grated medium cheddar and mozzarella cheese enhance the dish with their melt-in-your-mouth goodness, making every bite irresistible. The inclusion of cubed potatoes and a blend of spices such as ground cumin, black pepper, and Mexican oregano ensures a well-rounded and satisfying filling. Preparing these baked burritos is straightforward and can be a fun activity for the whole family. They can even be made ahead and stored in the refrigerator or freezer, making them a convenient option for busy weeknights. Whether it's a casual family dinner or a meal to impress guests, these baked burritos are sure to leave everyone asking for seconds. So, gather your ingredients, follow the simple steps, and get ready to enjoy a delicious, homemade meal that's both comforting and full of flavor. Ingredients: Flour tortillas 2 cups cheese (freshly grated medium cheddar and mozzarella) Filling: 1 pound ground beef (80/20) 2 medium potatoes, cubed 1/2 medium onion, chopped 2 garlic cloves 1/2 tbsp Mexican oregano 2 tsp salt 1 tsp ground cumin 1 tsp black pepper Chili sauce: 2 tbsp oil 10 to 12 guajillo chiles (remove stem and seeds) 3 cups of water 4 oz. tomato sauce 1 1/2 tbsp chicken bouillon (Knorr natural chicken bouillon) 2 tbsp AP Flour 4 chiles de árbol (optional for extra spice and flavor) this recipe is good for up to 4 cups water Toppings: Lettuce Sour cream Cotija cheese Pickled onions Avocado Burritos Smothered in Red Sauce Instructions: Add cubed potatoes to a pot of hot water. Boil for about 8 minutes until they are tender. Add Guajillo chiles (and optional extra spicy chiles) to a pot of hot water. Boil for 8-12 minutes until they are soft. Then, transfer them to a blender with 2 cups of fresh water. Cook the filling. Heat a dribble of oil in a pan over medium heat. Add chopped onions and cook for 2-3 minutes until softened. Add minced garlic and cook for about 30 seconds. Add ground beef to the pan, breaking it into smaller pieces as it cooks. Season it with ground cumin, black pepper, and salt. Continue to cook until the beef is browned. Drain the boiled potatoes and add them to the cooked ground beef mixture. Mix well and set aside. Blend the boiled chiles with fresh water. Blend on medium speed, gradually increasing to high for a smooth consistency. In a pan, heat some oil. Add flour and cook quickly, stirring constantly for 10-15 seconds to form a roux. Pour the blended chile mixture into the pan, stirring continuously. Rinse the blender with an additional cup of water and add it to the pan. Stir in tomato sauce and chicken bouillon. Cook the sauce for about 5 minutes, stirring periodically to prevent sticking. Add oregano at the end. Warm the flour tortillas to make them pliable. Take one tortilla and add a generous amount of the beef and potato filling. Optionally, sprinkle some cheese. Roll the tortilla, tucking in the sides, to form a burrito. Preheat your oven to the specified temperature (refer to the description or your oven’s manual). Spread a little bit of the red chili sauce on the bottom of a baking dish. Place the rolled burritos in the dish and pour the remaining sauce over the top. Sprinkle with your favorite cheese. Bake until the cheese is melted and bubbly (time and temp details should be checked in the description or based on your oven settings). Top the baked burritos with shredded lettuce, avocado slices, sour cream, pickled onions, and cotija cheese. Serve immediately while hot and enjoy! Tip: -The burritos and sauce can be pre-made and stored for convenience. Ensure to follow proper storage instructions to maintain the quality. Feel free to customize the recipe to your liking and preferences. Enjoy your baked burritos smothered in a delicious red chili sauce!
- CREAMY Mexican Street Corn SPAGHETTI
Whip Up a Quick and Creamy Pasta Delight Tonight! Are you looking for a quick and delicious dinner option that will have your family asking for seconds? This creamy pasta dish that combines simplicity with rich flavors. With just a few ingredients and less than 25 minutes, you can create a meal that not only satisfies your taste buds but also brings your family together for quality time. Whether you're a busy parent or simply someone who loves to cook, this recipe is perfect for you. To get started, you'll need to cook your favorite pasta according to the package instructions. While the pasta is cooking, you can prepare a luscious Cotija cheese sauce. Begin by sautéing onions in a mixture of butter and olive oil until they are soft. Next, add heavy whipping cream (or half-and-half if that's what you have on hand), mayonnaise, and Cotija cheese, letting everything meld into a rich, creamy sauce. For an added twist, incorporate roasted corn and black pepper before mixing in your cooked pasta. This combination of flavors and textures is sure to make this dish a family favorite. One of the best things about this recipe is its versatility. Don't have Cotija cheese? Parmesan works just as well. Out of spaghetti? Any pasta in your pantry will do the trick. You can even customize the dish with toppings like finely chopped cilantro, green onions, or additional roasted corn. This recipe not only allows for creativity but also emphasizes the importance of spending time with loved ones. So the next time you're rushing to get dinner on the table, remember that a quick, creamy pasta can be the perfect solution to bring everyone together for a delightful meal. Ingredients: Enough water to boil pasta Spaghetti (or any pasta of your choice) 2-3 cups of heavy whipping cream (or half and half or crema fresca mexicana) ½ cup of mayonnaise ½ cup of Cotija cheese (or Parmesan cheese) 2 cups of roasted corn ½ onion finely chopped 1 tablespoon of butter A little bit of olive oil Black pepper to taste Optional toppings: finely chopped cilantro, green onions, more roasted corn, more Cotija cheese, Tajín seasoning Instructions: Cook your spaghetti (or any pasta you have) as per the instructions on the package. Once cooked, set it aside. Use an air fryer to roast your corn. If you don't have an air fryer, you can roast it on the stovetop or in the oven. In a large pan, melt 1 teaspoon of butter over medium heat. Add a little bit of olive oil to prevent the butter from burning. Sauté the chopped onions in the butter and olive oil for about 2-3 minutes until they are soft. Add 2 cups of heavy whipping cream to the softened onions. If you don't have heavy whipping cream, you can use half and half or crema fresca mexicana. Stir in ½ cup of mayonnaise until it is fully dissolved and incorporated into the cream. Add ½ cup of Cotija cheese to the cream sauce. If you don't have Cotija cheese, you can use Parmesan cheese. Add 2 cups of roasted corn. Season with a little bit of black pepper. Add the cooked spaghetti to the cream sauce. - Mix well to ensure every noodle is coated with the creamy sauce. Taste and adjust the salt if necessary. The cheese and mayonnaise usually provide enough salt. Let everything warm up for about 2 minutes over low heat. If you are preparing this ahead of time, save half a cup of pasta water. When you reheat the pasta, use this water to loosen the sauce and maintain its creaminess. Serve the creamy pasta immediately. Optionally, garnish with finely chopped cilantro, green onions, extra roasted corn, more Cotija cheese, or Tajín seasoning. Tips -Feel free to use any type of pasta you have on hand. -This dish is flexible and can be customized with additional ingredients based on your preference. Spending quality time with family is the most important part of any meal. Enjoy your creamy, delicious Mexican street corn pasta!