Super Mexican Recipes

Fast, Easy, Fun Mexican Recipes

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A Secret Gadget That Pays for Itself: Lime Juicer Review

  I have to let you in on a secret. Lime juicers like the one below are awesome. I don’t like to squeeze lemons. I don’t normally like lemon squeezers, either. I don’t like them mostly because they are made of aluminum, or they bend, or break, or all of the above. I do like this lime squeezer and it has changed the citrus squeezing game. This is officially a lime juicer review, because some tools are necessary. I have looked for stainless steel ones, but they are next to impossible to find. Plastic ones are just cheap and don’t last, and there have been two classes of metal ones I have found. Painted aluminum and plain old aluminum. The painted aluminum always chips off. Citrus eats away at the “enamel” or paint, and you get aluminum. Then if you get a plain aluminum one, you are adding that to your meals. There are links to aluminum and disease like Alzheimer’s, and if I can do things to protect the ones I love from more metal in their bodies, I’m going to do it. I really don’t know why I kept the yellow one. Its not one I care to use…
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Jicama – Cool as a … Tuber?

Summer Jicama treat

Summer. Yummy fruits, vegetables fresh from the garden, a tall glass of iced tea and life couldn’t get better. It’s the simple pleasures.So I’d like to share with you a few of my simple summertime menu ideas! First let’s consider this amazing and often forgotten vegetable that you can find in almost any Latino Grocery. Light and sweet tasting, it’s sure to be a sensation at your next summer party. Jicama also has a long list of health benefits: Low on the glycemic index — contains oligofructose insulin; great for keeping blood sugars stable. High in soluble dietary fiber —.helps lower chances of colon cancer. High in Vitamin C — one serving has 44% of the recommended daily dose. High in minerals — copper, potassium, manganese, magnesium and iron. Low calorie and filling! You can cook with it or eat it raw. My family normally eats it raw. Here’s one of our favorite ways to prepare it: Sources: http://www.nutrition-and-you.com/jicama.html http://foodfacts.mercola.com/jicama.html You can cook with this legume, or eat it raw. We normally eat it raw in the way listed below: Voila! The the finished product. Now let’s get started! You’ll need the following ingredients: Jicama Salt Cayenne Lime   Jicama…
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How to make Chicharrones de Trigo – Wheat Chicharrones with Salsa and Lime

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Yeah, what a great name. Those fried things. If only I could remember what they’re called. UPDATE: Chicharrones de Harina, Chicharrones de Trigo, Duritos Wait, wait. It will come to me… Meh. I’m gonna change the title when I figure it out. [done] So anyway, you take these hard wheat pressed wheels and put them in hot oil. They expand really fast. I’d say about 5-7 seconds. These are how they look in the store. Then while frying. Look how much they puff up!   This is almost the finished product. Add a dash of salt and then salsa Valentina with a squirt of lime. A salty treat. And now the clean up.   There was an issue loading your timed LeadBox™. Please check plugin settings.

Salsa — Chile de Arbol HOT

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Chile de Arbol Hot sauce at its finest is straightforward. My Sister-in-love made up a sauce with the Chile de Arbol hot sauce in about 15 minutes. It’s fast and simple. And we already had the ingredients on hand. Ingredients: Chile de Arbol, a generous handful Water to cover the chiles in the bottom of the pot. Couple cloves of garlic, whole Salt Vinegar, 1 Tablespoon Simplicity stars here and creates a robust flavor! Take a generous handful of chiles and put them into a small pan of water. Boil so that they soften. This came from a bag with the tops removed. Boil until soft, about 15 minutes in about a cup of water. Here is the garlic, waiting with the bit of vinegar. This is white vinegar. Blend with all the water and the couple cloves of raw garlic. (No vinegar yet!) Blend it!! Yehaw! Use a sieve and strain it. Push it through with a spoon. You will have chile residue, toss it.   Mix in the spot of vinegar. Now taste. Some like it hot. Some do not. Chile is a matter of … Taste. My brother. He got a little red but he was such…
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Birria de Chivo–Goat Birria

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Our Thanksgiving meal. My sister-in-love has her parents up from Guadalajara, Jalisco, Mexico. Since they were God-parents to our eldest child, they helped us with the party after the Baptism and together, in Mexico (!!where all these ingredients are easy to pull together whenever you need them!!), we made this recipe. This recipe isn’t so easy to pull together in a couple days, although, it is possible. (You may now “ohh and ahhh!) Having gone through the process, I do recommend advance planning with certain items. Grand Rapids may not be small, but it certainly isn’t Guadalajara with penca de maguey and chile de mirasol (regular, not sweet.) My Mexican husband was talking to my non-Mexican mom about the history of Birria. I just felt like I am taking this blog up a notch with what he said. It is not a small meal. (It is also not a small blog post. It is a feat, and as pregnant as I was while recording, my feet swelled up, even though I wasn’t the primary chef.) It is a meal for parties. Big parties like Quinceñeras, Weddings, Baptisms. (All Sacramental occasions! Ha!) It’s no small feat and you never make just…
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Mexican Rice — Arroz Mexicano

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Sopa de Arroz. The name used to confuse me. Sopa. Isn’t that soup? Why are you offering me soup and giving me rice? It’s just a phrase. It means rice cooked with a consume of water, garlic, tomato and salt with vegetables. My daughter loves her God-mother’s sopa.  I cooked it with her on more than one occasion, but alone, I just couldn’t seem to get it right. Ever have a dish like that? This is my nemesis. Or it was. Then I adjusted a few things and made several batches in one day. I got it down now.  The lovely finished product Ingredients: 2 tomatoes 3 cloves of garlic 1/2 a medium onion Water (or use chicken stock. More flavor! ) Puree the above with water and set aside. Chop: Carrots (as fine as the peas) Peas Set aside until rice is ready and add with the tomato broth listed above. Heat the oil in the bottom of the pan. A flatter pan is better than taller for more even cooking. One fistful of dried rice per person Isabel commented gave me a “rule of thumb” that I will never forget. One fistful of dried rice gives us a…
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