Super Mexican Recipes

Fast, Easy, Fun Mexican Recipes

Vegan

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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Tinga from Guanajuato Chicken with Chipotle and Bay Leaf

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There are certain flavors in this recipe if you forget them, you miss them: bay leaves and chipotle.  This recipe freezes well. If you have any left, that is. This came to my house via my sister-in-law from the region of Guanajuato. She gave me the recipe years ago and since then it has become a household favorite. This is probably my favorite recipe of all the ones I have learned over the years. By the way, this recipe can easily be converted into a vegan/vegetarian meal. Just don’t add the chicken and use a faux chicken broth. I break my ingredients down into three compartments because I do this from memory at this point and it helps when I’m shopping for the ingredients. Yes, I have forgotten ingredients. Bugger to have to go back out for something, isn’t it? Ingredients: 1. The white mix: Chicken  Salt to taste  Onion, quartered Garlic smashed  Water to boil chicken Bay leaves Onion Olive oil Cabbage 2. The Red mix: Tomato Chipotle chiles -San Marcos has our preferred flavor.  Chicken broth (from cooking your chicken) 3. The finale: Tostadas  Sour Cream Salt to taste Salsa Chipotle Chile I had frozen from a previous…
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Cactus Pears

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Try this fruit and you will never look at a cactus the same way again. This fruit is so juicy and so delectable. It reminds me of a Raspberry with so many seeds on the inside. The outside is covered with thorns, too, like a raspberry bush. You must use caution while cutting the fruit so that you don’t get the invisible pokes that just irritate the skin. Eh, it’s still worth it to sink your teeth into this fruit. Just chew carefully. The secret to eating these is to mash it with your mouth, don’t really bite down. It’s better than chocolate. Really. Ingredients Prickly pears Salt Lime There is a way to cut this fruit without too much ado. First cut and second cut take off the top and bottom. *avoid touching the pokey spots* Ouch, ouch, ouch. Make a cut down the peel, top to bottom and use both hands to peel back the skin. Look at this color! No kidding, this cactus pear shouts “I’m going to jump on your clothes and stain you.” Cut in half. Our fruit plate. See the seeds? There are many. These are the seeds this mama warned you about. Whatever…
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Gorditas–little fat ones

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A great meal, super inexpensive, vegan, Lenten ready. Bookmark this page, you’ll enjoy this. Starting with the refried beans recipe, you will create a corn masa mix that you toast on the stove to eat. Salsa is just as easy and can be as spicy (or not) as you like. Ingredients: Gorditas: Corn Masa Water Refried Beans This photo was taken for the refried beans and gorditas combo. These are the basics for a great meal.  The bag in the background is Maseca corn masa. “Arbol sin pata: just means Chile de Arbol without the stem. The can of Pinto Beans is because sometimes that’s just what you have to do in a time pinch. Sometimes, I make a big batch of pinto beans and freeze them into two cup servings. Two cups plus a little water will fill a pint size ziplock and will keep nicely and feed my family of five. Plus you know how much salt went into them and you can buy dry organic beans and be economical that way, too. Organic food just seems to taste better, but I’m not going to get hung up on that. There are plenty of people who don’t have anything…
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Refried beans

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Bienvenidos! Welcome to our recipe pages as we teach you how to cook authentic Mexican foods. Our first recipe to share with you is Refried beans. How can it not be? Such a simple and economical recipe, one that is a basis for so many meals. Today, let’s add another flavor dimension to a standby. Ingredients: Olive Oil (or lard) Beans (whole and cooked in advance, or from a can) Chile de arbol Salt to taste My preference is Golden Olive Oil for it’s flavor. It’s a matter of taste. If you want flavorful food, use flavorful ingredients. Oil counts! Heat a pan and add oil to cover the bottom. Add 2-5 chiles de arbol and let them roast in the oil. Move the oil around them so that the oil absorbs the flavor of the chiles. This is not meant to burn your tongue, it’s meant to add another dimension to the flavor of the beans. Trust me, it’s really good. If you don’t want a lot, try just a couple. See the difference between the chiles cooked in oil? NOT BLACK. Just browned. There are two useful things to reduce splatter: 1. Add a bit of salt to the…
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