Thursday, July 23, 2015

Salpicon, Shredded Beef Mexican Salad


Salpicón is an easy shredded beef salad that doesn’t require too many skills in the kitchen, and includes some of the most common components of a salad like: lettuce, tomato, onion, and a dressing. This salad can also be prepared some hours ahead of time, and served either as a whole meal or as an entry for picnics or parties. It is a very practical dish for those hot summer days when you don’t want to spend a great deal of time in the kitchen... just make sure you cook the meat the night before in your crock pot or pressure cooker; the next day, shred the meat and reserve for later use. 

Tuesday, July 21, 2015

Cassava Fritters - Buñuelos de Yuca


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Cassava—known as Yuca in Mexico— is a starchy, woody root that has been in Mexico for more than two centuries, and is found in the states of the Yucatan peninsula. In the State of  Tabasco, it is commonly found in a dish called puchero, a stew made with beef and vegetables. Cassava is also used to make several sweet desserts, including these buñuelos (fried dough balls). It is a basic food in some southern states and is often cultivated in the family’s own vegetable garden. Yuca is also known as cassava, tapioca, and Brazilian arrowroot, and can be found here in the States in many Latin and Asian grocery stores.

Wednesday, July 8, 2015

You say Skewers... I say Alambres!

Mexican Beef Kababs Alambres

Brochetas or Alambres  are our Mexican beef kebabs; they are made with a few ingredients that include onion, green pepper, bacon and beef. They are really easy to prepare and we love to grill them on our small cast iron Hibachi grill. But if you have a gas grill the results are still delicious. I sometimes prepare them indoors in my stove top cast iron grill. I live in an apartment and grilling outdoors is one of the things that we miss the most. In Mexico, like in many countries we love to grill our “carnes asadas” (grilled meats) using charcoal. And, even though we like to grill different cuts of meat, for this recipe is better to use a tender cut like beef tenderloin or rib eye since, these are some of the finest cuts of meat form the cow that render softer, juicer and flavorful steaks.

Saturday, July 4, 2015

Chiles Toreados


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Chiles Toreados are super quick to make when you need to spice-up a meal, particularly tacos and grilled meats. It is also an easy recipe since you just need few ingredients like jalapeños or serrano peppers, oil, lime juice and salt, which most of you already have in your kitchen. Chiles Toreados are sometimes served with salsa bowls at taquerias and steak restaurants in Mexico. Nowadays, cooks will serve Chiles Toreados with a few drops of soy sauce, a tradition that started at Chinese restaurants in Mexico, and later on it became popular to add other sauces as well, like Worcestershire sauce or Maggi Seasoning sauce.

Thursday, July 2, 2015

Summer Holiday Recipe Ideas

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Summer is a great time to enjoy the bounty of fruits and vegetables available with your friends and family. You probably like to plan your summer holidays and parties in an outdoor setting, and if you’re anything like me, that setting probably includes some sort of barbecue grill. At home, we like to grill vegetables like nopales and onions whenever we have the grill out for a barbeque. If you’re someone that gets a lot of use out of your grill, here are a few ideas for bringing some Mexican flavor to your summer cookouts.

Saturday, June 27, 2015

How to make a remarkable multipurpose dried pepper sauce

Adobo Sauce-9A This sauce is made using “ancho” and “guajillo” peppers, garlic and black peppercorns. A sauce made with few ingredients, but with an exceptional cooking potential. It is excellent to have it handy in your fridge or freezer since it is remarkable useful for many dishes like red enchiladas, pozole, tamales, pork stew, menudo, chilorio, chilaquiles, and many other traditional Mexican dishes. I consider it as a basic sauce for adobos, too. Adobo sauce is a mixture of dry peppers blended with spices and vinegar to season meats, mainly pork, and either prepare a stew with it, or just rub the paste over the meat to marinate and grill. Although some adobo sauces could also use other type of dried peppers, like Pasilla or Mulato. This last one is very similar to the Ancho pepper, but with a darker color.