All Entries in the "Mexican Cooking Recipes" Category
Mi Birria de Res y Puerco (My Mexican Pork and Beef Stew)
Ingredients: 2 ½ kilos about 8 lbs meat (pork, beef or goat I used 5 1/2 lbs pork spareribs and 2 1/2 lbs beef neck bone) ¼ cup vinegar (to marinade meat briefly) Other Ingredients: -5 chiles anchos -15 guajillos chilies (you may use “Chile California” or 10 “Chile California & 5 “Guajillos”) -3 cascabel chilies (optional can substitute for “Chile de Arbol” or [...]
Capirotada (Mexican Bread Pudding)
INGREDIENTS: 4 bolillo rolls or French rolls 4 1/2 cups water 1 1/2 piloncillo cones (Mexican brown sugar) 4 cinnamon sticks 6 whole cloves 3 cups cheese (Longhorn Cheddar or Colby), shredded 1 cup raisins 4 tablespoons butter or spay butter DIRECTIONS: Preheat oven to 350 degrees F. Cut rolls in ½ inch slices and [...]
Potaje de Garbanzos Con Camarones (Garbanzo and Shrimp Stew)
Ingredients: -1/2 lbs. dried garbanzo beans (washed well, drained, then soaked overnight in water) -1 1/2 lbs. shrimp (cleaned, de-veined, and shells removed, reserve shell to make shrimp stock) -extra-virgin olive oil -1/2 a large onion finely chopped -1/2 a large bell pepper finely chopped (any color or a mix of red and green) -3 cloves garlic finely minced -2 fresh ripe tomatoes finely chopped (tomato sauce [...]
Flan de Leche (Caramel Milk Custard)
Ingredients Sugar — 1 cup Water — 1/4 cup Eggs, beaten — 4 Sweetened, condensed milk — 1 (14-ounce) can Whole milk or water — 2 cups Vanilla — 1/2 teaspoon Sugar — 1/2 cup Method Preheat oven to 350°F. Place the 1 cup sugar and water in a heavy-bottomed saucepan and stir to dissolve [...]
Corunda (Michoacan steamed corn tamales?)
Ingredients for liquid used to form dough: -8 cleaned tomatillo leaves (a type of green mexican tomato incased in a husk type leaf) -water to boil them (use like 6-7 cups you won’t use it all but just to be safe) Ingredients: -2 cups of lard (1/2 a kilo) -2 tablespoons baking powder -4 1/2 cups masa harina/ maseca (that [...]
Tamales Salvadoreños de Pollo (Salvadorian Chicken Tamales)
Ingredients for stock: -1 whole chicken (skinned and well rinsed/ washed, I rub it with lime and salt and rinse several times) -1/2 onion whole, peeled -2 cloves garlic -2 teaspoons chicken bouillon powder -1-2 teaspoons salt (to taste) -water (enough to completely submerge chicken) *Ingredients for “Recaudo” (sauce): -1/2 cup oil (typically they use vegetable oil for this since it’s similar to the sofrito I’m [...]
Tamal en Cazuela (Cuban Polenta w/ Pork)
Ingredients: -2 lbs. well marbled pork meat (from the leg or thigh often sold as pork butt) cut into small cubes -1 onion minced -1 bell pepper minced -6 cloves garlic finely minced or through a garlic press -1/2- 1 cup tomato sauce or 3 fresh grated or pureed tomatoes -1 teaspoon ground cumin -1 fat pinch ground oregano -ground black pepper to taste -salt to taste -1 1/2 cups [...]
Paella de Mariscos (Seafood Paella)
The photo shows a well-used paella pan that has been maintained by cleaning immediately and rubbing with vegetable oil after each use. Don’t worry if your pan looks “used” after your first paella. Make sure to maintain it and it will last many years. Note: If you prefer to use a text recipe, rather than [...]
Chayote Sancochado (Steamed Chayote)
I haven’t been blogging much, doesn’t mean I haven’t cooked, but it’s because well my camera is busted still like doesn’t work for sh#t, and I haven’t made time to buy a new one :/ (anyone wanna mail me one for free hehe just kidding… well not really lol.) Well I took my Dad’s camera [...]
Pollo al Vino de Ivonne (Ivonne’s Cuban Chicken in Wine Sauce)
Ingredients: -1 whole chicken (cut into segments, remove skin, wash, drain and rinse several times, I have hte habit of cleaning it like 2 times, then giving it a last wash with vinegar, salt, nad water then drain and pat-dry. I do this because I like getting rid of the little taste some meats may have…) -ground [...]
Salpicón (Mini Cuban Meatloaf )
Main Ingredients: -1 lbs. ground beef -1 lbs. ground pork -1/2 lbs. ground sweet ham -5 eggs -1 1/2 cups bread crumbs or cracker meal -1/2 head garlic (peeled, through a garlic pressed or mashed to a paste in a mortar) -1 tablespoon 1/2 hot or sweet smoked spanish paprika -salt to taste (I used 2 teaspoons depends how salty your ham or bread or cracker meal [...]
Ga Kho Gung (Chicken Braised in Caramel Sauce with Ginger)
Ingredients for Caramel Sauce: -3 tablespoons white sugar -1/3 cup water Main Ingredients: -3 1/2 lbs. chicken bone in, washed, cut into bite size pieces, patted dry -1 onion finely chopped -6 cloves garlic finely chopped -2 1/2 inches ginger root, peeled, cut into rounds then thinly julienned -1 1/2 cups water -3 tablespoons fish sauce (a good quality like 3 Crabs or Flying Lion) -2 teaspoons salt (more [...]
Pollo en Salsa Barbacoa (Chicken in Cuban-style BBQ sauce)
Pollo in spanish is chicken (well most know this) and “Salsa Barbacoa” means “BBQ sauce”. Literal translation for this dish is “Chicken in BBQ Sauce” This chicken is tangy, sweet, salty, and smokey. The chicken is marinaded in something called “mojo” pronounced “mo-ho” which is a mixture of lime or lemon or sour orange with garlic, [...]
Empanadas de Platano (Plantain Empanadas)
These are delicious it’s mashed sweet plantain, stuffed with a milk custard, and deep-fried then rolled in sugar. These treats are popular in Salvadorian Cuisine, another variation is a version of it stuffed with a thick savory paste of re-fried black beans (which I’ve only had once) Anyways so today my mom’s friend “Gomez” (did [...]
Vietnamese Chicken Curry (Cà Ri Gà)
“Curry” is a generic word typically used to describe a tasty stew of meat and vegetable. But in fact, it is a blend of spices — cumin, coriander, turmeric, clove and cinnamon being the most common. There are as many varieties of curry as there are cuisines. Most people are familiar with Indian and Thai [...]
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