Super Mexican Recipes

Fast, Easy, Fun Mexican Recipes

Vegetarian

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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Chocolatito – Mexican Hot Chocolate

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Mexican chocolate is a unique treat. Not only is there chocolate, but it’s blended with cinnamon which gives it some charm. Hot chocolatito is a great combination with colder weather. There are a couple ways to prepare it that I’m going to share here. The first is the charming old-fashioned way and the second is the fast, throw it in the blender and get a great cap of foam. It also skips the “nata”– fine layer of skin that warmed then cooling milk can get. (I love it, the kids don’t. If you don’t then just take a spoon or your finger and scrape it off the top. Nothing else changes.) Ingredients: Package of Chocolate (Abuelita or Ibarra) Milk, 4 cups per round of chocolate. Sugar (added to suit taste) Cinnamon (added to suit taste, optional since it’s in the Abuelita) Or: Powdered cocoa powder, 2 Tablespoons  * Milk, 4 cups Sugar or sweetener, to taste Cinnamon (1 teaspoon)* *These are just guesstimates, as I go by sight and how chocolate-y it looks to me. If you are doing it this way add more milk as needed, or whichever flavor is needed. Let’s start with the old fashioned way. The…
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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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Carrots and Cream Side Dish

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This Carrots and cream side dish is great. It has frequently been made into a sandwich in my house, after Thanksgiving when the refrigerator is stuffed with food. It is one that is quick to make, if you have something to grate carrots rapidly. I use my Kitchen Aid attachments and zip out those carrots. I just seem to think of these recipes as I’m making them. So I made this, then had a duh moment and recreated the moment to snap some pictures. Ingredients: Carrots Sour Cream Mayonnaise Salt Pepper For this recipe, You could do it this way, if you didn’t have a machine. It is time consuming. I like this attachment for my Kitchen Aid. It takes the work out of grating the carrots. Use what you have. Add your salt and black pepper. Ok. Truth be told, I cannot stand pepper. I don’t even have standard black pepper in my house. This pepper has chipotle and I can tolerate it. Just black pepper? Eh. More for you because I don’t buy it often. *Edited 6/17/15 to add that I now have officially pushed through my pepper aversion. I still am not a heavy pepper user, I…
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Molletes–toasted bread with sugar and cinnamon

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We did this for a change of pace for this morning’s breakfast. It’s a fast, simple meal, and we have here an older loaf of bread, cinnamon, and butter. As I searched for the correct spelling, I found that there is another kind of mollete that uses sweet beans and cheese, melted in the oven. It was in fact, at the top of the search. It sounds really good and I may have to do that one, too. Ingredients for Sweet Cinnamon Molletes (pronounced Moy-et-es) Cinnamon Sugar Butter Bread loaf–any kind will do really. This is one that was left over, and I was too tired of eggs and bacon. (Did I just say that? Who in their right mind gets tired of bacon?) Slices are about an inch thick. The butter came straight from the fridge so it cut stiff. Obviously warmer temps change the smear-factor. I like warm butter better. Now on to breakfast. I don’t hold to the thinking that butter is bad for you. I use it liberally. Don’t talk to me about Parkay. Butter is better. Waaaaay better. And raw grass fed butter, locally purchased, is even better. Yes, there is a difference. But I…
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Tostones (something special from Central America)

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I’m visiting a friend tonight, and she’s making Tostones for her husband’s birthday. (Happy Birthday, Douglas!) It’s a traditional dish from Central America, and my friend Gloria is preparing it. I’m learning while I take pictures and now I will never wonder again how a certain restaurant that I enjoy makes them. Take pleasure with me because these are so good. There was a group of eight adults, and you chop these into pieces. Then peel. She is using a knife because the green plantians don’t really like to let go of their peelings. Peelings, nothing more than peelings… Sorry. Here we are frying them in oil for the FIRST time. Yes, you read that right. You’re going to need to fry them a couple times. The first is to soften them up for flattening, the second is to give them a nice golden brown look. Flip them over. Here Gloria’s using a cup to flatten the fried plantain. Tada! Now they are ready for their salt solution bath. Here is where I diverged from my friend. I enjoyed these so much on Saturday, I made them again on Tuesday. I don’t have Sazon Goya, nor the red capped Adobo…
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