Mexican cuisine

Hot Sauce Favorite Recipes

We got this hot salsa set recently. We’ll be using them in all kinds of different recipes. Our favorite use for these is on soups. Fun!

Comment with the name of your favorite dish or recipes where you use any kind of spicy hot sauce.

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My easy version of Posole

 

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This is my version of Posole. Maybe you’ve tried authentic Mexican posole before… Well, this isn’t! I always try to make my version of the recipes I love and that is what I did once again here. Why? Well, the first reason is my kids have a hard time with chile in soups (as it continues to release spicy flavor and it can be too much for them.) In this version of Posole, I am training their taste buds by  making it without the chile but adding pepper flakes when serving. Second reason is I can’t eat pork, so I make it with chicken and give it an extra punch of flavor from other herbs and seasoning (not needed when making it with pork, as pork releases a lot of flavor by itself.) Last, I love to experiment with flavors and luckily for my family it all turns out delicious!

Here is my [easy] version of Posole in 4 steps:

1. Start by placing 2 cups of posole corn in 6 cups of water with salt to boil for 1 hour and a half. Add the chicken breast to the boiling water. (1 chicken breast is enough for 3 people.)

2. Add 1 TBSP salt, TBSP pepper, 1 TBSP cumin, 1 TBSP paprika, 1 cup of chicken stock, 1 TBSP oregano, 1 TBSP tarragon, 1 TBSP parsley and 1 clove of garlic (optional.)

3. Add 1/2 white or yellow onion cut in chunks, carrots and sweet peppers.

4. Let it boil until the posole corn is tender.

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Serve adding red pepper flakes and cabbage on top.

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Enjoy! 🙂

 

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Southwest Dining – Navajo Tacos, Cherry Pie. Oasis – Sand Dunes – 2 of 4

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Cherry Pie

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Navajo Tacos

 

The best Navajo Tacos in a hidden treasure. OASIS is a family restaurant with great food and great service. We ordered the Navajo tacos, among other things. The desserts are the best part. Grandma’s recipe has been around for 70 years (possibly) and it shows in every bite!

We had to try the cherry pie and the pecan pie. Here are some pics! Enjoy!

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Chicken Burrito

We had a great day at Mesa Verde and this place was the perfect complement after a day of sledding and hiking the majestic sand dunes.

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Their decor was fabulous matching the landscape in this beautiful area of Colorado.

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We were so lucky to have been here and meet the people behind this great place! 🙂

Fish and Shrimp Tacos with Pinapple and Mango

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These Fish and Shrimp Tacos with Mango and Pineapple are so exquisite that we could not eat just one! Everyone at home had to have seconds (and some had even more.)

A Mexican friend gave me the recipe to share in my blog, so I will go straight to the point. Here it is. 🙂

To read this recipe in Spanish click here.

Recipe

Ingredients: Fish (I used tilapia), shrimp, lemon or lime, (1) avocado, shredded cabbage, shredded lettuce, 1 tomato, 1/2 red onion, 1 beer, cornmeal, flour, Panko, 1 pineapple, 1 mango, flour and corn tortillas, red or green salsas, “crema” (Mexican cream), cilantro (optional.)

1. Start by cleaning the fish and the shrimp very well, making sure shrimp is deveined and without the shell.

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The shrimp and the fish will be breaded next. Dip the shrimp and fish in beer. Season the beer with salt and pepper (adding the amount of your preference but 1 tsp of salt and 1 tsp of pepper worked fine for me.) Use the beer of your preference. They all do a great job! 🙂

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Next  I used cornmeal for texture on some. Then I divided the rest in two batches for fun. One was breaded with Panko and the other with regular flour (simply to experiment.) 🙂

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From here to the frying pan…

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Get them out when they turn brown on both sides. Set them on paper towels or napkins to remove excess oil.

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Repeat the above same process for the fish.

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Cut all the rest of the ingredients in small chunks and place them in a large tray or in separate bowl each.

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Heat up the tortillas so they are warm before getting them to the table. Assemble the taco by adding the ingredients and topping it with salsa and crema.

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These Fish and Shrimp Tacos with Pineapple and Mango became our favorite recipe at home! 🙂

Tortilla, a Spanish Word with Two Meanings

 

My Mexican friends and those from Spain may both speak Spanish, but they don’t mean the same when they say “Tortilla.” 🙂 In Spain ‘tortilla’ is a mix of beaten eggs and anyone of the following: Veggies, cold cuts, beef, chicken or even fish. You may think ‘omelet’ but Spain is very particular about Tortillas and they would rather have you not mistake them for omelets. They are delicious, by the way! On the other hand, corn and flour tortillas are at the heart of Mexican cuisine.

Here is my take on two recipes which may help explain (or so I hope.)

Spanish Tortilla (from Spain)

  • Ingredients:

1 egg per person, cooked potatoes cut in cubes, diced white onion (about 1/4), 1 diced tomato, 2 slices of ham, cubed. Salt to taste.

  • Directions

Start by adding 1 tsp of butter to a pan. Add the onions. When the onions are starting to turn clear, add the diced tomato. Cook for a minute and then add the potatoes, and the ham. Mix well and let it saute for about 3 minutes. Add the eggs. I like to experiment, so I add 1 whole egg and then I beat the other eggs before mixing them all in. 🙂

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In the end of this step, it should look like this:

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Turn when you see the eggs starting to cook completely

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Turn once again and serve! 🙂

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Spanish Tortilla or Tortilla de Patatas

My Mexican corn tortilla recipe is extremely easy to make and it is wonderful for breakfast, snack, light lunch or even dinner, accompanying a main dish. It can even be a dessert if you sprinkle the ending folded tortilla with brown sugar and cinnamon.

  • Ingredients

3 corn tortillas per person (they’ll want more…), cheese (you may use mozzarella, queso fresco, queso cotija or queso panela.) 2-4 TBSP canola oil. Salt.

  • Directions

Start by heating up the oil in a pan. Add the corn tortillas and let them stand against each other as shown in this image below. You will see them softening and at that point, you may add the cheese in the center.

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Fold them and let them continue frying.

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Turn them to make sure they’re golden brown on each side. Serve and enjoy! 🙂

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Mexican Quesadillas Fritas (made with corn tortillas)