Wednesday, September 21, 2016

Roasted Poblano Peppers and Cheese Tacos

This is part of a sponsored collaboration with United Soybean Board and DiMe MediaHowever, all opinions expressed are my own.

Roasted Poblano Peppers with cheese tacos

Poblano peppers are usually roasted when used in many dishes, but there are few recipes that don’t require them to be roasted.  When cleaning roasted peppers, rub a little cooking oil between your hands, in order to avoid the burning sensation that hot peppers can cause in your hands. You can also just use plastic gloves if you’re not used to handling peppers. As I was growing up helping out in the kitchen, my mom would always remind me to use the oil. But unfortunately, these days peppers don’t seem to be as hot as they used to be. (Check the video below for the recipe on my new YouTube Channel).

Monday, September 19, 2016

Raw Sauce using Cherry tomatoes

Raw cherry tomatoes salsa

This quick and delicious recipe is just perfect for using those small garden or cherry tomatoes, especially during their season, when they’re juicy and really sweet. The combination with the peppers gives this raw sauce a great flavor. I like to use it on grilled meats, over eggs, or just on warm corn tortillas with queso fresco. In Mexico, this salsa is commonly made by people living at the farms, where they grow these little tomatoes in their cornfields, along with zucchini and beans. Consequently, you will hardly find this salsa at restaurants in the big cities.

Wednesday, September 7, 2016

Shrimp Aguachile in Mango-Habanero

Shrimp Aguachile recipe
Aguachile, a popular shrimp cocktail from the state of Sinaloa, is made in a similar way as a ceviche/cebiche, where the shrimp is prepared with lime juice. In Sinaloa, it is made with slices of cucumbers, red onion, and fresh chiltepin pepper or Serrano pepper. The locals like to make this dish with fresh (never frozen) shrimp and add the lime-pepper marinade just before serving.
Chef julio Ortega
This mouthwatering recipe comes from my guest today on the blog: Renown Mexican Chef Julio Ortega. Julio is graduated from the Mexican Superior Culinary Institute in Mexico City, and during his professional life he has represented the Mexican Gastronomy many times, either by working as a chef or attending seminars and culinary events around the world in places like Switzerland, Germany, Spain, and Indonesia.

Thursday, September 1, 2016

Sweet Molletes - Molletes Dulces

This is a Sponsored post, all opinions are 100% my own. 

Sweet molletes recipe - molletes dulces receta

In Mexico, in addition to the savory Molletes that are covered with refried beans and melted cheese, we also have a buttery, sweet version: "Molletes Dulces". ("Molletes Dulces" means "sweet molletes"; it is also worth mentioning that there is a specific sweet bread in the state of Puebla that is also called "mollete".) In this recipe, we will be making the sweet version.

Growing up with 3 brothers and 4 sisters, I saw how my mom would always find ways to stretch my father's paycheck to feed us 8 children. It wasn't easy, and sometimes we didn't have enough milk for all of us to have breakfast before heading off to school. What she would do is give each of us a cup of coffee or tea with a little bit of milk. And although Mexican sweet breads are popular for breakfast, there were days when we could not afford them, so my mom, as many mothers also did, would instead buy French bread and make these sweet molletes for us.
Related Posts Plugin for WordPress, Blogger...