Have y'all ever met a Mexican? They will put literally anything in between a tortilla.
This is not a derogatory comment, more so an observation
I've spent years as a A foreigner in Mexico and I'm always caught off guard eating a Cuisine that is not Mexican food, and then being served a side of tortillas
Please everyone enjoy your tacos
In the last week I’ve seen 2 separate videos of someone eating “ensalada” which looked like creamy shredded lettuce with veggies and I don’t know what else, on a tostada. Maybe also with shredded chicken mixed in? They eat it with Valentina and pickled jalapeños and it looks amazing. I’m currently pregnant and NEED to know exactly how to make this and what ingredients to use so I can eat it! When I try to look it up on google, all that mostly pops up is an actual salad in a bowl which is not what I’m looking for.
Thanks so much!!!
I don't know much, but I need to know like an actually good AND authentic chicken tinga recipe. Or at least bless my version , which I'm learning might be different/wrong? Anyway
Ingredients:
Can Chipotle peppers in adobo
Can fire roasted tomatoes
2ish lbs boneless skinless thighs
Tablespoon & 1/2 ground coriander
tablespoon ground cumin
Yellow onion, in slices/dice/other as long as the pieces are relatively evenly sized
"enough" Beer/broth/water
Garlic if you want/have/care to peel
Tomato paste if you're a spice weenie
Oil/olive oil
Salt
Bay leaf or 2
(optional prework for a smoother sauce)
Blend/smash with your hands/whatever the tomatoes and Chipotles together. I like the whole can of peppers and sauce but it's spicy. Use judgement, but lots of sauce from the can
Here’s the results! I made it into enmoladas with a side of cilantro-lime rice. It’s not ideally super white but the flavor is fantastic. What do you all think? P.S. To those who helped give feedback to my previous post about adding acid, I realized that acid was coming from the green apple already in the recipe so it all worked out. Haha 😆
Ya vamos a salir de viaje y ya no vamos a comprar mandado. Poquito tomate, cebolla, chili poblano y california que quedo. Puso chorizo a los frijoles. Un manjar por este pobre hambriente🤭
This is my favorite breakfast! Chorizo con Huevo is a breakfast staple for me. Especially with some homemade tortillas and some frijoles olla
Beef chuck slow cooked in chiles, garlic, onion, oregano, cumin, bay leaves, allspice berries, and a pinch of cloves. Paired with my slow cooker beans turned into refried beans and a steamed tortilla to make a killer burrito that I've been craving.
They it made a little watery today but still good.
If this looks familiar, there’s a reason.
About 1 1/2 weeks ago, I made a very soupy green chile with Moroccan hot peppers because I thought I was supposed to make posole. It was good.
I froze what was basically the soup portion. In an effort to clear out my freezer, I heated it up and added frozen, shredded, smoked pork loin that I made on my kamado a few weeks back.
I’m applying for a patent; it was that good. I will no doubt learn that some brilliant cook already combined smoked pork loin with roasted and stewed green chiles and I’m just ignorant. Still, I feel good about my discovery.
Hi all!
I have these dried peppers and I would like to make an enchilada sauce. I've never made an enchilada sauce before, and all the recipes that I see have guajillo and ancho but I'm not really finding any that also include the cascabel as well? I also have some ground Aleppo.
Any advice or recipes you all like would be super helpful!
Post cook Questions for all : -How toasted do you toast your peps? I did a medium+ toast for about a minute, then added my onions and toasted for 2-3 min. The onions didn't carmelize or blacken, I was worried about burning the peps
-When cooking the sauce in the oil, should it be bubbling for a minute or two? Or like, a low simmer for 5 min? I think my sauce definitely darkened, and I kept it at a low simmer for a bit
I'm looking forward to making this again :)
Then on to salsa!!!! (I have pico down, but my 2 attempts at salsas have been just ok)
Thanks everyone for the advice!
Looking for: Dried roselle flowers (Hibiscus sabdariffa/flor de jamaica). Does anyone know where to source these locally in Atlanta or Online ? I've checked a few places without luck. If you know of a local shop that carries them—health food stores, Hispanic markets, Asian markets, specialty retailers—please share! Much appreciated. 🌸"
Long time lurker, first time poster. Picked up a comal station from my local heb for ≈$100. Seasoned it and gave it a try today.
Beef fajitas, grilled onions and peppers and grilled tomatoes, garlic and jalapeno for salsa.
Edit to add the link for this COMAL I bought since this seems to be the main talking point here:
https://www.heb.com/product-detail/bene-casa-burner-stand-and-comal-set-party-size/3125505
Recently I got back into smoking various meats. I smoked this brisket for about eight hours, still getting the hang of it so I don’t have a great smoke ring, but it turned out absolutely delicious. Coupled with my favorite chimichurri, some of the best tacos I have ever had.
At my favorite taco spot in Puerto Vallarta,in La aurora,Its called "Ta Carbon". 10/10!!