Hispanic Heritage Month Guest Bloggers Series
This week’s post has a collection of typical taco fillings recipes, which my dear friend Pily is sharing with you. She, as well as many families in México do, celebrates our Independence from Spain with a traditional party with friends and family. Pily’s love for our Mexican food prompted her to start a new blog: “La Cocina Mexicana de Pily”. I am sure you will enjoy these recipes as well as her Blog “ La Cocina de Pily”.
I want to dedicate this post to all the Expats living in México, facing a new culture and new food that they want to cook but do not know how to do it… and also to all the Mexicans living abroad (our beloved Paisanos) all over the world, who remember with nostalgia their country and its cuisine….. with much love! Here’s a bit of our country: And, well to everyone that comes to visit this kitchen. Gracias!
- 8 oz of Mexican chorizo
- 4 medium sizes cooked* potatoes cut in cubes into a half inch cubes .
- 1 Tablespoon of vegetable oil
* Bring a large pot with water to a boil. Add the potatoes and after 8-10 minutes check to see if they are cooked but firm. Remove potatoes from pot, dry with a kitchen towel and peel skins off.
- 7 Roasted Poblano Peppers skin, seeds and veins removed cut in strips
- ( If you like spicy leave the vains )
- 1/2 a stick of butter
- 1 Medium size white onion finely sliced
- 1 cup of Mexican Cream
- Chicken Bullion in powder to taste
Melt the butter in a frying pan at medium low heat, add the onion and sauté 2 minutes. Stir in the Poblano peppers strips and cook until onion and peppers are tender. Add the cream and stir to combine. Season with the chicken bullion to your liking. A lot of people also add corn kernels, but I prefer it this way. It’s optional if you would like to add the corn.
Recipe from my friend B. 🙂
- 1 chicken breast cooked and shredded
- 1 medium size white onion thinly sliced
- 1 lb Roma tomatoes
- 1/2 tsp. of Mexican Oregano
- 1 Chipotle pepper (or more if you like spicy food)
- 1 garlic clove
- salt to taste
Fry the onion in a skillet with the onion, add the chicken and sauté for a few minutes.
Meanwhile puree the tomatoes, garlic, chipotle pepper, oregano and chicken bullion in your blender until you have a fine sauce.
Beef Casserole/Guisado de Res
- 1/2 Lb. of beef thinly sliced (Sirloin, Rib Eye or other soft cut of meat will work)
- 1 green bell pepper
- 1/2 white onion finely sliced
- 4 Roma tomatoes, diced
- 1 Serrano Peppers finely chopped or cut length wise
- 1 Tbsp. of vegetable oil
- Salt and pepper to taste
Heat the oil in a large skillet over medium heat and add the meat. Cook for about 5 minutes and stir in the onion, green pepper, Serrano pepper. Cook until they start to soften and add the tomatoes. Simmer a little while longer until tender, season with salt and pepper.
Pork rinds in a red Sauce/Chicharrón guisado en salsa roja
- 1/2 Lb. of pork skins in small pieces
- 1 Lb. of Tomatoes roasted in a griddle.
- 1 Roma tomato roasted in a griddle
- 1 garlic clove
- 5 Arbol peppers roasted (You can use less if you wish)
- 1 Tablespoon of vegetable of oil
- salt to taste
Heat the oil in a frying pan and add the pork rinds. Sauté for about 3 minutes.
This is a Guest Post from Pily introducing her new blog “La Cocina Mexicana de Pily”.