Monday, August 29, 2016

Steamed Squash Easy Recipe

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Steamed squash easy recipe
Squash has been a part of the Mexican gastronomy since Pre-Hispanic times, and ever since then has been planted alongside corn, beans, and peppers. We love to cook it with cream, in stews, soups, with salsa, stuffed, or steamed, like in this recipe.  It’s so easy, you can prepare it in only a matter of minutes.

Out of all many types of squash found in Mexico, there are two very popular varieties: Creole squash and Italian squash. Italian squash is found all over Mexico, has a pale green color, and is oblong in shape, measuring 3-6 inches. The Creole squash (or “Calabaza Criolla”) is mostly known in the central states, and has a small, round shape, measuring 2-3 inches in diameter. It also has a pale green color. Both varieties of squash have a very mild and tasty flavor, with very tender skin.

Friday, August 26, 2016

Creamy Habanero Guacamole Recipe

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creamy guacamole recipe
 For days I’ve been telling you all about this creamy guacamole on my previous posts, and it’s finally here: the recipe for my own version. I’ve added the Habanero peppers for two reasons: the first being that I like to spice things up (and habaneros never fail at doing that!), and second is that Habaneros are currently in season, and right now is the best time to buy and use them! Just check out your local supermarket or farmers market.

One thing I discovered about this recipe is that it keeps well up to the next day, so it’s really good for those times when you are hosting or need to go to a party and need to make the guacamole ahead of time. That and the fact that it does not contain tomato, which can create a messy look and change in color after a while, makes this recipe a great option for a side dish or appetizer you can make in advance. Just carefully place a plastic wrap covering all the top surface of the guacamole and it will be fine.

Thursday, August 25, 2016

Moros y Cristianos - Black Beans and Rice

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moros y cristianos black beans and rice recipe

Moros y Cristianos is a popular side dish in some areas of the state of Veracruz, as well as other southern parts of the country. It represents one of the many Cuban influences in our Mexican gastronomy, especially in Veracruz, where it is often served with fried plantains. The original version is made by cooking the rice along with the beans, but I usually prepare it when I have some leftover steamed rice.

Even though Moros y Cristianos is a side dish, I personally think it makes a tasty treat just by itself. However, it does make an excellent compliment to several main dishes, including pork chops. For some reason, pork chops make an awesome combination with these rice and beans, and even more so when you also add fried plantains and avocado (or guacamole)

Tuesday, August 23, 2016

Discada Norteña Recipe

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Discada nortena recipe mexicana

This dish, popular in the northern states of Mexico, is called “Discada”, since it is usually prepared in a large disc. Traditionally people used a tractor plow disc that had been adapted to cook with over an open fire. The disc had the holes sealed, handles attached, sometimes a border added to keep the contents from spilling, and a very fine sanding and thorough cleaning is always done to be able to cook on it.  It was also cured before cooking using the same procedure you’d use to cure a cast iron pan.
 
This dish is a meat lover’s dream, and in Mexico, men are usually the ones in charge of cooking it. This recipe includes a varied selection of meats that are cooked together to form one of the most delicious treats you can imagine. Every single family has their own recipe, their own preference on the selection of cuts of meats, and even their favorite beer to add. Some also add canned tomato juice, while others add store bought seasonings. Either way, the end result is always a meal to remember and prepare with the whole family.

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