Super Mexican Recipes

Fast, Easy, Fun Mexican Recipes

Garlic

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 QuinceƱeras, 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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