Okay the title is a little corny. I am my mother’s daughter. Love you!
Where there is a sample stand, you can bet I will be all over it. You can also bet that I will get suckered into buying whatever it is they are selling. “Well this money is for the kid’s pull-ups. Oh okay, I’ll take two. An extra load of laundry won’t hurt.”
HEB had several samples in the store this week. In celebration of Cinco de Mayo, it’s Taco Revolution! Fajitas marinated in two different sauces. Melt in your mouth grilled beef skirt. SLURP! Yakult…I’m not that much of a sucker. Sorry yakult. I’ll pass. Has anyone ever tried that concoction? Taste like those confetti birthday cakes. Bleh! There was also a lady making shredded pork tacos. She topped it with a creamy shredded cabbage mixture. “I’ll have seconds on the cabbage please.” Yum!
1/4 of a medium sized cabbage, shredded
16 ounce container of sour cream
1/2 a jar of That Green Sauce (caution: this sauce bites back)
1 cup of shredded Habanero Jack cheese
Goya Sazonador Total, to taste
Toss everything together in a bowl until the cabbage is coated well with the sour cream. Use in place of lettuce on your tacos, burritos or tostadas. I served it along side sausage and peppers.
1 year and 4 months have come and gone since my last post. That is way too long. I miss blogging. I miss all my followers. I miss cooking. Yes cooking. Since I started working I have had little to no time for my favorite hobby. During my spring break vacation I did do some cooking for my family, but it was rushed, so we really can not say it was cooking. More like throwing something together.
I have a four day weekend and I was able to cook! Lasagna is what I wanted and lasagna is what I got. There has been a lot of “movement” going on in the streets of this country. However, I really wanted lasagna and ventured out to gather the missing ingredients. What I needed most was a casserole dish to assemble the lasagna. I went all over the cartel infested streets only to come back empty handed. Why is it so hard to find anything in this town? I wound up borrowing one from my neighbor. Thank God she had one. At this point I was so tired but still determined.
I cannot take credit for this scrumptious recipe. This is Emeril Lagasse’s 1-2-3 lasagna and it is fantastic. The sauce can be used for spaghetti as well.
This very tasty soup recipe is great for making during the winter months. I wish I could say it is my own recipe but I can not take credit for this one. I found this Tortilla Soup recipe a few years back on Food.com and everyone has been hooked including myself. I use all the same ingredients called in the recipe but over time I have adopted my own method of how I prepare the soup.
Sometimes the soup comes out unbearably spicy and other times it’s not. The weather was perfect the first time I made the soup for Esposo’s big Mexican familia. We all crammed up in the small brick house known as the Cañada, and slurped up every tasty bit of the soup. This time it came out extremely spicy. You couldn’t tell the difference between the slurping of soup and running noses. However, everyone liked it enough to get second servings. Uncle Memo at one point yelled out “OH MY GOD!” These are spanish speaking people mind you. There was also a man who was visiting that night and I looked over at him and he was sweating profusely, but had this enormous smile on his face with two thumbs up in approval. We all still reminisce about that great night.
For some reason I could not figure out why the soup came out so spicy. I thought it could be that I didn’t measure correctly the chili powder, but that was not it. Other times I have made it with a Jalapeño rotisserie chicken and thought maybe that was the reason, but no that wasn’t it either. I could not figure out for the life of me why the soup would come out spicy some times and others not spicy at all, until now. The recipe calls for a 4oz can of diced green chilies, drained. With out realizing the difference I would use a 4oz can of diced jalapeños with the juice. Although the soup comes out spicy sometimes, I find, and others agree, that it is much better that way.
They are both jalapeños but the difference is that the green chilies have veins and seeds removed.
I usually make 6 times the recipe because we have a large family here, so I will use leg quarters instead of chicken breast. HEB sells a 10lb bag of leg quarters for $5.90 that works out great for meal planning. I boil the chicken with onion, a few whole cloves of garlic, salt and pepper. I reserve the stock to use in place of the water.
Here are a few tips:
- Use chicken on the bone for great soups.
- Adding garlic, onion, celery and carrots to beef or chicken while boiling will heighten the flavor of the stock
- Use homemade stocks for soups, rice, mashed potatoes, etc.
The vegetable I normally use for the tortilla soup freshly diced green or yellow squash. Thinly sliced carrots work wonderfully as well.
I prefer to cut up corn tortillas in strips and fry them up. They stay crispy in the soup as store bought corn tortillas tend to sop up quickly.
Okay tostadas are a no brainer and need no step-by-step recipe. I mean it’s basically an open faced taco, right? I think the secret to a good tostada is having all your veggie toppings as fresh as possible, homemade salsa and top it off with good Mexican crema.
Building a tasty tostada:
Chicken or beef, cooked
Crema or sour cream
Start off with your tostada shell. Try making your own at home by placing corn tortillas on a hot comal, an open grill or placing them in the oven. Toasting them up to crunchy goodness. Fry up some flour tortillas to a golden crisp. Yummy! I never thought about frying flour tortillas until I read this.
Spread some refried beans on the shell. Preferably homemade. Using your own beans is best because you can season them however you want. Also try adding chorizo, it’s the best. Canned beans taste, well, like the can. Not appetizing at all. If you must use canned beans try Bush’s pinto beans. My family has found that they are better than most other canned beans. Season them the way you like and refry them in bacon grease. This just eliminates any other taste that is not very satisfying.
Adding meat is good but not necessary. Bean and cheese tostadas are great too. If you must be a carnivore your meat choices are endless. Ground beef or turkey, shredded chicken, ham or even seafood!
Sprinkle shredded cheese on top of the beans and meat.
Then layer your veggies; shredded lettuce, chopped tomato, slivered onion and avocado slices. What you could do is make a pico de gallo with cubed avocado and throw that right on top of your shredded lettuce.
Last but not least, top off your tostada with Mexican crema, your favorite salsa and a squeeze of a lime. Enjoy!
Mexican food was created for one thing and one thing only…for the gringos of course. Americans love devouring enchiladas, rice and beans. I mean just give me the chips and salsa and the bill! Many of you would be surprised to know that rice and beans are not on most menus in Mexico
On my very first visit to Mexico I was afraid to eat anything. From what I was told everything is made of cat and dog. So I starved myself on my 3 day visit. My husband’s cousin didn’t make it easy for me to want to eat anything either as he joined in on the awful rumor que apenas llego los gatos en McDonald’s. Nooooooooooooooo!
A few years later my husband and I returned to Mexico for one of our wedding anniversary’s. I was a little less naive and my palate was ready to experience a little bit more of what Mexico had to offer. I decided to trust my husband’s cousin and he led us to, what is now my favorite little spot, the Cenaduria Tampico. They have, well in my opinion, the best sincronizadas. What is a sincronizada you ask? Well, it is only the best over sized tortilla filled with beans, cheese and your choice of carne desebrada (shredded beef), fajita (chopped skirt steak) or trompo (pork sliced off a spindle).
True Mexican food is simple yet offers an array of mouth watering flavors. No rice and beans to make you say “Oooh, I over did it.” Simple. An order of small tacos and that’s it. No chips and salsa to make you full before your actual meal is served. Simple. I would always be so anxious to get in my kitchen and recreate these simple little pleasures that never worked out.
US store packaged tortillas are no match for the awesomeness of Mexican tortillas. When I take a bite of a warm corn tortilla, I taste…CORN! Imagine that. You will typically find 1 kilo of corn tortillas in the middle of every breakfast, lunch and dinner table. Flour tortillas are just as awesome and are really considered a treat. US store packaged tortillas taste like gum. So needless to say my American made sincro tasted like gum and the inside of a can.
A few lessons learned: 1) Always make a pot of homemade beans to have during the week, 2) buy tortillas made fresh daily at your neighborhood tortilleria and 3) If you want a sincro, walk to the nearest corner and order one.
If you would like to make this at home simply gather the following ingredients:
Over sized burrito tortillas
Refried beans or smashed beans (not of the can variety either)
Monterrey Jack cheese, shredded
Beef fajitas, chopped
What your basically going to do is make a giant taco or quesadilla. Be sure to heat up your tortillas. I only say this because I know people that just eat the tortillas cold straight out of the package. Bleh! What I like to do is heat the tortilla a little. Just enough to make it fold with out breaking. Heat a large skillet over medium heat. Fill your tortilla with all ingredients and fold to resemble a giant taco. Spread butter on one side of the tortilla and place, buttered sided down into the skillet. Grill until golden brown on both sides.
Serve with lettuce, tomato, avocado, mexican crema and salsa if desired.
Potatoes and chorizo take me way back. This is something I remember eating a lot as a kid. Chorizo and egg. Chorizo and bean. I have found that chorizo is versatile. I have even made it with chicken.
Here is a healthy alternative using soyrizo. Make it for your family with out telling them it’s not the real deal to get honest reactions. Some people hear the word soy and gag. People, it’s really not that bad. In fact it’s good for you.
3 tablespoons oil
1 potato, cubed
Half link soyrizo
Cheddar flavored rice shreds
Coat the bottom of a skillet with vegetable oil and heat over medium heat. Add potatoes and season how you like, cover and let cook stirring frequently so they won’t stick to the pan. I like to my potatoes nice and toasty. It will take about 15 minutes or less for the potatoes to cook. Half way through the cooking process add your soyrizo mixing well with the potatoes. Once the potatoes are done add rice shreds and cover letting the shreds melt. Serve with a side of fresh tomatoes, avocado slices and warm tortillas.