Category Archives: Mexican Cuisine

Pasta with Tacos (Tacos Al Pastor) Recipe


20 Ingredients

3 1/2 Pounds Boneless Pork (Boston Butt)
1 1/2 Ounces of achiato paste
2 Chipotle chiles in adobo
1 Small white onion chopped
3 garlic cloves
2 Bay leaves
2 Chopped expert tomatoes
1 Fresh large pineapple cut into dice
1/2 Cup of apple cider vinegar
1/2 Cup of water
1 Spoonful of oregano
4 1/2 Teaspoons salt
2 Teaspoons pepper
2 Medium red onions, one sliced ??into thin slices and the other cut into dice
1/3 Cup of red wine vinegar
2 Chopped serrano peppers
1 Bell pepper cut into dice
1/2 Cup chopped cilantro
Juice Of 1 file
twenty Corn tortillas (40 if you want your tacos to have a double tortilla)

Cooking Method
Roasting fruits, such as pineapple and mango, on the grill enhances its sweetness and adds a pleasant smoky flavor.

An authentic preparation of tacos al pastor is an image to remember: bits of pork, pineapples, onions and spices on a vertical skewer for roasting. The sweetness of the pineapple and the spicy taste of chipotle chili make this taco delicious!

1
Put the pig in a bag and set it aside.

2
In the blender, place annatto paste, chipotle chiles, white onion, garlic, bay leaves, tomatoes, 1 cup fresh pineapple, apple vinegar, water, oregano, 2 teaspoons salt and 1 1/2 teaspoons Pepper. Blend until uniform and test if salty. Pour the marinade over the pork, seal the bag and marinate for 24 hours.

3
Remove the pork from the refrigerator 30 minutes before grilling. Preheat oven to 350 ° F.

4
Place the pork and marinade in a deep baking dish. Discard the bag. Cover the tray with a lid and handle for 2 hours. Uncover tray after 2 hours and continue roasting for another hour; Place the marinade every 20 minutes.

5
In a small bowl, combine the red onion cut into thin slices, red wine oil and 1 1/2 teaspoons salt. Stir well to mix, cover the bowl and save the mixture.

6
In a large bowl, place the remaining pineapple, diced red onion, serrano peppers, bell pepper, cilantro, lime juice, 1 teaspoon salt and 1/2 teaspoon pepper. Stir well to mix, test if salted, cover the bowl and save the mixture.

7
When ready, remove the pork from the oven and let stand for 20 minutes before cutting or chopping. Place the pork on a tray, pour the juices from the tray onto the pork and cover it to keep warm. Heat the corn tortillas on a large grill or comal and wrap them in foil to keep them warm. Garnish the tacos with pineapple sauce and red onions in vinegar.

What is Mexican Barbecue?

When I hear the word barbecue I think of a hot tortilla stuffed with tender meat, with onion, cilantro, sauce and lemon. This is the image I have from my childhood. Barbecue is one of those delicious Mexican foods that are usually served at family parties, although many Mexicans like to have tacos every day.

So you can imagine what I thought when on one occasion some friends in the United States asked me if barbecue was the same as BBQ (which, if you live in the USA you know it means roast or grilled meat), to which I quickly replied , Not at all! Unfortunately many people have this impression, so today I want to tell you a little about this delicious meat that literally melts in your mouth. The Mexican barbecue is a stewed meat in such a way that when cooked it is very tender, and it is very easily cut. The traditional thing is to make it of lamb or goat, but also you can find it of res.

The process for making it varies depending on the particular interest and quantity you are going to cook, whether large for a party, or taqueria, or less for a family meal at home.

A business dedicated to cooking barbecue for wholesale, for example, may have underground ovens covered with maguey leaves where the meat is deposited and allowed to cook. In Mexico you can see that these ovens are also very close to the trails (or butchers) which ensures that the meat is as fresh as possible.

If instead you want to barbecue in your house, you will only need the meat and the condiments of your preference and a steamer. The meat, as Gustavo tells me a butcher and knows everything about barbecue and carnitas (another delicious traditional meat of Mexico), is placed directly in the grill base of the steamer, which will protect the meat from the water that is Used for cooking.

In addition to the difference in meat, there are varieties depending on the condiments that are used to cook it, the most popular are the natural (cooked only with salt), enchilada , with herbs of smell and with chipotle.

Traditionally in Mexico it is served in two forms, watery or dry. When it is watery, it is served in the consomme or juice of the meat, a touch of sauce and lemon finishes the delicious and comforting saucer. Dry is when well served as stew accompanied by rice, beans, guacamole and tortillas. Or in tacos.

As I told you at the beginning, many have been the parties of my family in which large tables are full of casseroles with rice, beans, barbecue and condiments for tacos like onion, cilantro and a variety of sauces of all colors.

Prepare a taco, add a little lemon and salt and you’ll be trying a Mexican dish you’ll never forget.

And have you not yet tried it? try it right now 🙂

The Health Benefits of Cheese at Your Mexican Grill

Cheese is a food item that is much delicious and it can make you feel much delightful. The Mexican grill at your locality can be visited to find the employees grating piles of cotija cheese that is much nutritious, delicious and fresh. The employees grate the cheese for making it much delicious that anyone can feel it really a great taste. Cotija cheese is a kind of cheese that is the greatest kind among the types of cheese available.

The cotija cheese is considered as of superior among other types available in the market due to various reasons. This is the kind of cheese that is salty and crumbly in nature. It is made out of much tasty cow milk. This cheese is popular due to it’s unique texture and tangy zip. This cheese also has the name mountain cheese because the makers of this cheese dwell over the mountains. The color and the flavour that this cheese gets are due to the pure milk that is taken from the cows that graze the fresh grass on the mountain. This is the cheese that is strongly flavoured and is much good for grating and is included in almost all the dishes of the Mexican grill.

Most Delicious Mexican Cuisine Food recipes

Mexican foods are recognized and acclaimed worldwide for their wide variety of dishes, but especially for their authentic flavors. Their fusions, colors and condiments have influenced the cuisines of countries around the world. In each dish of Mexican food and recipes Mexico’s culture predominates and its original flavors, however many of these recipes have passed from generation to generation, adopting the unique touch of each family.

– Mole Poblano recipe

12 Ingredients

1/4 Cup olive oil
1 Bolillo or telera or a piece of French baguette of 4 inches long, cut lengthwise
2 Cloves garlic, peeled
1 Bottle (8.25 oz) of Mole Poblano
2 Or 3 cans (14 oz. Each) of chicken broth, depending on how thick you like it
1 Can (14 oz) of diced or diced tomatoes, without draining
1 1/2 Pound of red and peeled skins
1 Cup of romeritos, clean, optional
1 Vial (14.7 oz) vinegar nopals, drained and passed through water
1 Roasted chicken, in pieces, about 3 cups
Salt to taste
2 Tablespoons of sesame

Cooking Method –

– Mexican red rice, refried beans and hot corn tortilla chips.

– Instead of chicken used shrimp. Cook the mole for 20 minutes, add 1 1/2 to 2 pounds of raw shrimp, peeled and without the vein.
Cook 10 minutes more or until the shrimp look pink.

1
In a 4 quart pot, heat 2 tablespoons oil over medium high heat. Add the bobbin, sauté until golden brown on both sides.
Add the garlic. Acitrona moving constantly 2 to 3 minutes or until this doradito. Remove from the pot.

2
Add the other 2 tablespoons of oil to the same pan or pot, and heat over low heat.

3
To make mole in 2 steps (do not fit everything in a blender jar). In the blender place 1 piece of bolillo, a garlic, half the jar of mole, chicken broth and the tomatoes. Cover and blend at high speed for 45 seconds or until all is well incorporated. Empty the pot. Repeat step.

4
Add the chips, the romeritos and nopales. Bring the fire up and wait for it to boil. Add the chicken.
Cook over medium heat for 30 to 45 minutes or until potatoes are cooked. If you want add salt. To serve sprinkles with sesame.