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Showing posts with label On The Side. Show all posts
Showing posts with label On The Side. Show all posts

January 30, 2021


Refried beans is a dish of cooked and mashed beans and is a traditional staple of Mexican and Tex-Mex cuisine. Refried beans are incredibly versatile, protein-packed, and nutritious.

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January 25, 2021


Aguachile Verde with citrus-marinated shrimp, cucumber, marinated red onions, and lime-olive oil Verde sauce. Perfect appetizer with tortilla chips, crackers, and topping tostada shells.


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January 19, 2021


Frijoles Charros | Cowboy Beans are a hearty, meaty Mexican dish that can be served as a main dish or as a side dish.
Charro Beans/ Mexican Cowboy Beans in pot

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January 7, 2021


A mildly hot, and very delicious, Mexican sausage. Excellent for breakfast, lunch, or dinner. This homemade Mexican chorizo is easy to make and the flavor is out of this world!

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November 23, 2020


 If your favorite part of hitting your favorite taco shop is munching on the free pickled carrots and jalapeños, you’re going to love this recipe.
Sliced jalapeno peppers pickled in vinegar with onions, carrot slices, and spices.

Pickled Jalapeños and Carrots in white bowl

Taqueria-Style Pickled Jalapeños and Carrots are great with burgers, tacos, steaks, and so much more! 
Perfect for weekend grilling with friends and family, and game day, jalapeños can be pretty spicy and if your guests aren’t used to spicy things, you might want to give them a heads-up before serving.



Ingredients in Taqueria-Style Pickled Jalapeños and Carrots

  • Vegetables: Jalapeños, Carrots, onions, garlic
  • Spices : Black Peppercorns, Bay leaves, Mexican oregano
  • Liquid: Vinegar, water
  • Oil: Vegetable, or olive oil
  • Salt:  Sea salt, or kosher salt
  • Sugar: granulated




How to make Taqueria-Style Pickled Jalapeños and Carrots

Slice the jalapenos, onions, and carrots to ¼ inch thick, discarding the stems.
  • In a large stockpot add the garlic, vinegar, water, oil, bay leaves, peppercorns, oregano, salt. Bring to a boil and add the carrots, onion, and jalapeños. Lower heat to medium-low and cook for 15 minutes, uncovered.
  • Cool, then transfer to a jar. If more liquid is needed to cover add equal parts of water and white vinegar. Keep refrigerated.
  • This will keep sealed in the refrigerator for a couple weeks. If you’d like to keep it longer, process it in a water bath before storing it.


    Raw Jalapeños and Carrots                            Cooked Jalapeños and Carrots

    Once the jalapeños are a dull green, use tongs and and transfer the veggies to a jar, before pouring the brine overtop. Allow to cool before storing in your fridge.
    This recipe is suitable for canning but make sure that the vinegar you use has 5% acidity. 






    Pickled Jalapeños and Carrots| The Busy Abuelita

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    November 19, 2020


    Spicy Pickled Red Onions adds tangy crunch and a bright pink note to your tacos, enchiladas, and tostadas.  Perfect for grilled burgers and steaks, the ultimate condiment to your meal.

    Pickled Red Onions with Jalapeños
    What is in Spicy Pickled Red Onions
    Red OnionsWhen choosing onions, look for dry, firm bulbs that feel heavy for their size. Avoid soft spots and green sprouts.  You can store whole onions in a mesh-type bag or open basket for up to two months in a cool, dark, dry space.

    Jalapeños: The older the pepper, and the more stress the plant has been under, the more white lines you'll see, and the hotter the pepper will be. The smoother the pepper, the younger, less stressed, and milder it is.

    Mexican Oregano: You can always substitute regular oregano leaves for Mexican oregano leaves. It won't be quite as pungent, but it'll do the trick. ... Mexican oregano does add a citrus note to recipes as well, so you may wish to introduce that flavor by including a few pinches of ground coriander

    Apple Cider Vinegar: White distilled vinegar gives clarity to pickled items and is cheap, but some people feel its taste is harsh; Apple cider vinegar can color pickled items brown and is more expensive, but some people prefer its flavor.

    Salt: the salt used in pickling not only provides characteristic flavor but also is vital to safety and texture. In fermented foods, salt favors the growth of desirable bacteria while inhibiting the growth of others.

    Sugar: Sweetener helps to make the food product more palatable by masking the tartness and sourness of the acidity.

    Raw, cooked, or pickledRed onions are the most nutritious and healthy of all onions. In addition to other vitamins and minerals, they are rich in vitamin B9 and folate AKA which can improve heart health. And for your digestive system, they are also packed with good probiotics and digestive enzymes.

    Pickled Red Onions in jar


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    November 10, 2020


    Roasted corn with a tangy, creamy sauce, sprinkled with cheese, and a chile seasoning all in a cup or small bowl. Quick and easy to make, perfect for game day, holiday parties,  summer barbecues, and more!!
    Mexican Street Corn in a bowl

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    October 9, 2020


    Mexican Sopita, one of those dishes that reminds me of home. This pasta dish is a very typical Mexican side dish that includes pasta shells, tomato sauce, chicken broth, topped with cheese.  This is a Mexican comfort dish loved by kids to adults.


    The great thing about this is that you use the same exact ingredients with any type of pasta and come out with the same great flavor.  

    How to Make Mexican Sopita |  Shells in Tomato Sauce

    • Gather Sopita(soup) ingredients. 
    • Start with making chicken broth: I prefer Caldo con Sabor de Pollo cubes, but chicken broth can be used.
    • Boil 6 cups of water, add and dissolve 3 cubes of chicken bouillon. Set aside.




    In a medium pot, heat oil on low-medium heat. Then add shells, garlic, and onion powder. Stir occasionally until shells are a golden brown or light brownish color.

    When shells are browned, remove the pot from heat, add tomato sauce, and chicken broth. Place pot back on heat on medium-high until it comes to a boil.

    Lower heat on the pot to low, cover, and simmer about 15-20 minutes or until pasta shells are soft.

    Add-Ins: If you like spiciness, replace tomato sauce for El Pato Mexican tomato sauce, diced onion can replace onion powder, minced garlic instead of garlic powder. 

    Cheese can be added to soup in the last 5 minutes of cooking for a creamy soup.


    Mexican Sopita (Shells in Tomato Sauce)


    Mexican Sopita, one of those dishes that reminds me of home. This pasta dish is a very typical Mexican side dish, pasta shells, tomato sauce, chicken broth, topped with cheese

    Ingredients:
    • 1 bag (14 oz) small shell pasta
    • 1 can (15 oz) tomato sauce
    • 3 tbsp vegetable oil
    • 1 tsp garlic powder
    • 3 cubes Knorr Caldo con Sabor de Pollo(Chicken bouillon cubes)
    • 6 cups of water
    • 1/2 tsp onion powder (optional)
    • 1/2 tsp salt (if needed)
    • 1/2 cup Mexican blend shredded cheese
    • 1/2 cup Queso fresco, crumbled
    Instructions:
    1. To prepare this delicious chicken broth, dissolve 3 Knorr Chicken flavor Bouillon cube in 6 cups boiling water. Set aside.
    2. In a medium pot, heat oil on low-medium heat. Then add shells, garlic, and onion powder. Stir occasionally until shells are a golden brown or light brownish color.
    3. When shells are browned, remove the pot from heat, add tomato sauce, and chicken broth. Place pot back on heat on medium-high until it comes to a boil.
    4. Lower heat on the pot to low, cover, and simmer about 15-20 minutes or until pasta shells are soft.
    5. Serve in bowls and top with cheese
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    February 18, 2020


    Easy to make, budget-friendly, and preservative-free tortillas. Homemade flour tortillas are delicious, chewy, and a taste uncomparable to a store-bought tortilla.
    Perfect for burritos, quesadillas, chimichangas, wrap and more!


    Some say the origin of the Flour Tortilla was Northern Mexico and this is why so many plates are made with flour tortillas like Quesadillas as well as Burritos, Chimichangas, and Fajitas served with a flour tortilla.


     Oldest found tortillas date back as far as 10,000 years BC and were made of native maize with dried kernel. It was the principal food of the Aztecs who lived in Mesoamerica.




    Tips on Making Flour Tortillas:

    Making flour tortillas will take some practice. My first tortillas as a teenager had some odd shapes ...some looked square, some tortillas had a cracker texture.  Looking back on why I failed was because I rushed the recipe, I skipped kneading and didn't let the dough rest.

    Follow each step, make sure ingredients are fresh. 

    Flour tortillas will firm up when stored in the refrigerator, just warm up again on the comal or skillet. 

    Rolling out tortillas: I lightly flour the surface and flour the rolling pin. Pat down the dough ball, and roll up and down, turn dough right, roll again, turn... repeat...

    If your tortilla is not totally round, you can carefully stretch it to be round.



    Cost of making Homemade Flour Tortillas

    Homemade flour tortillas cost approximately 5 cents each, $.60 - $.90 a dozen.

    Store-bought tortillas approximately 25 cents each, $3 a dozen. (prices according to regions)


    Flour tortilla dough, with dough balls

    How to make Flour Tortillas:

    Following all the steps to making a flour tortilla is the secret to succeeding in creating a delicious soft tortilla.

    Let's start
    Mix dry ingredients until well blended (give your flour a quick stir before measuring)

    Cut in lard or shortening ( I use a pastry cutter, but you can use your hands). Add water, a little at a time. cleaning the bowl with the dough as you go. (You may need less or more warm water)

    Knead the dough for about 5 minutes (do not skip), until soft and smooth but not sticky. (picture below) 

      Smooth tortilla dough

      Do not use flour on the surface to knead. Kneading in the same bowl is okay, but no extra flour unless sticky. 

      Place dough on cutting board, cut in half, then cut halves into halves, keep cutting until you have 16 dough pieces (7-in tortillas) (my way of achieving equal size balls) 

      Shape into 16 balls; Place on parchment paper and cover with a dishtowel and let stand for 20-30 minutes (do not skip this part) Allowing the dough to rest lets any of the liquid absorb into the flour, which will give you a softer tortilla after cooking.

      Roll out each ball on a lightly floured surfaced (too much flour will turn out a dry tortilla)

      Place each on a hot comal or cast iron pan, the tortilla will start to bubble up, then flip. 


        Tortillas should be lightly brown on both sides (if tortillas are showing dark spots right away put the heat down a little). 

        Cover tortillas as you cook them in a clean dishcloth, or tortilla warmer.

        Right coloring for Tortilla


        What do I use to cook Tortillas?

        Cast-iron Pan - Cast-iron pans provide even distribution of heat properly all around and perfect for fajita size tortillas.

        ComalNonstick Carbon Steel Round Comal 13 inch is what I use for large burrito size tortillas.

        Storing Homemade Flour Tortillas

        Refrigerator: Flour Tortillas will store for up to 2 weeks in the fridge. Store them in sealable plastic storage bags.

        Freezer: Store tortillas in freezer storage bags, squeeze all the air out. Tortillas will be good for up to 3 months.

         


        Still Hungry?

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        October 31, 2019


        It only takes a few minutes to whip up our tasty corn and black bean salsa. Serve as a dip with chips or as a side dish with chicken or pork.


        Spiced up tomatoes, black beans, & corn are the colorful components of this zesty salsa!

        Our Spicy Black Bean Corn Salsa is filling and more flavorful than a plain tomato and chile blend, and is vegetarian-friendly.





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        Spicy Black Bean and Corn Salsa with fresh tomatoes, chile peppers, and red onions. Perfect appetizer with tortilla chips, or as toppings on tacos.


        Ingredients:

        • 2 cans 15oz. Black beans, rinsed and drained
        • 2 cans 15.5 oz Whole Kernel Corn, drained
        • 3 large tomatoes, seeded and chopped
        • 1 medium red onion, diced
        • 2 jalapeños, seeded and diced
        • 2 serranos, seeded and diced
        • 1/2 cup lime juice
        • 1/2 tsp salt
        • 1/2 tsp ground cumin
        • 1/2 cup fresh cilantro, minced
        • Crumbled Cotija cheese (optional)
        • Avocado, diced (optional)
        Instructions:

        1. In a very large bowl, combine all ingredients. Cover and refrigerate until serving. Serve with tortilla chips.
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              June 10, 2019

                   Mexican Sweet Corn Cakes, Tomalitos, Tamalito, Spoonbread, or Cornbread, whatever the name, this delicious treat is addicting!! Perfect little side with any meal, tasting like a combination of moist cornbread and tamale dough. If you crave spiciness, add jalapeño bits to the corn mixture batter. This recipe may not be an authentic Mexican side dish, but it is a great complement to any Mexican meal.

              Mexican Sweet Corn Tomalito  on plate

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              May 9, 2019


              Sopa de Fideo also referred to as Sopita de Fideo, is a tomato-broth noodle soup that is a part of the cuisines of Mexico, and Southwestern cuisine. Perfect complement to a lunchtime sandwich, or wrap.

                 

              May 8, 2019

              Frijoles Azteca, savory black beans with onions, nopal (cactus), jalapenos, topped with crumbled bacon. Perfect as the main dish for dinner, or on the side.

              Black Beans with Nopal Cactus topped with Cotija cheese






              Frijoles Azteca (Black Beans with Nopal Cactus)
              Preparation Time: 15 minutes
              Cooking time: 4 hours
              Servings: 4-5

              Ingredients:
              • 1 cup dry Black beans, cleaned and rinsed
              • 1 cup Nopalitos, clean and cut into 1/2 in. strips
              • 1 small onion, diced
              • 1 tsp. minced garlic
              • 1 lb. bacon cooked and crumbled(omit-vegetarian)
              • 1 jalapeño, stemmed, seeded, and sliced
              • Cotija, crumbled
              • 1 tbsp vegetable oil
              • Salt to taste
              Instructions:

              1. Place black beans, and 4 cups water in a slow cooker, cook on high for 4 hours. Add water as needed to keep from drying. Do not overcook
              2. When beans are cooked, drain and save liquid.
              3. In a large skillet on medium heat, add oil and stir in most of the chopped onion (reserve a little to use as a garnish) and minced garlic. Then add the Nopalitos (cut cactus), and jalapeños continue frying until they are heated through, a few minutes more. Stir in the drained beans, and salt to taste stirring for 2 to 3 minutes to incorporate the flavors. Stir 3 cups of the liquid into the beans and Nopalitos.
              4. Bring to a slow boil, stirring from time to time. Reduce heat and cook for 15-20 minutes, or until Nopalitos are tender.
              5. Serve in bowls, top with diced onions, crumbled cotija cheese, and crumbled bacon.
              6. Optional toppings: Tomatillo salsa, minced cilantro.

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              April 16, 2019


              Easy to make Tostada Shells in less than 10 minutes, ready to be topped with your favorite toppings. Crunchy baked tostada with no messy frying, a low-calorie alternative.


              Make sure to start with corn tortillas that have no preservatives and just three ingredients: corn, lime, and salt. 
              Arrange 12 six-inch corn tortillas in a single layer on two rimmed baking sheets lined with foil; brush both sides of each tortilla with vegetable oil (about 2 tablespoons per tray). Sea salt, lemon salt, chili powder, and cayenne can enhance the flavor of tostadas, add after applying oil.


              Turn tortilla over at approx. 4 minutes or until lightly brown, then flip the tortilla over in 4-5 minutes until both sides are light brown. *Every oven is different, tortillas may bake quicker or slower in your oven. 






              Remove from oven, and place on a paper-lined plate. Store in a plastic storage bag, baked tortilla shells are good for 4 to 5 days in the refrigerator.





              Print Friendly and PDF

              Ingredients:

              1 dozen corn tortillas
              4 tbsp. olive oil
              1 tbsp salt

              2 Baking sheets
              Preheat oven 400°F

              Directions:
              Arrange 12 six-inch corn tortillas in a single layer on two rimmed baking sheets lined with foil; brush both sides of each tortilla with vegetable oil (about 2 tablespoons per tray).
              Sprinkle lightly with salt (optional)


              Turn tortilla over at approx. 4 minutes or until lightly brown, then flip onto other side 4-5 minutes until both sides are light brown. *Every oven is different, tortillas may bake quicker or slower in your oven. 

               Remove from oven, and place on a paper-lined plate.

              Store in plastic storage bag, good for 4-5 days in refrigerator.



              April 6, 2019


              These crispy potatoes are infused with the Mexican flavors of chorizo sausage. Breakfast, lunch, or dinner meals can be created from these flavorful potatoes.

              March 24, 2019


              A Gordita in Mexican cuisine is a thick corn tortilla with a pocket stuffed with cheese, spicy meats, veggies, or other delicious fillings. 

              March 21, 2019

              Sopes are a traditional Mexican dish originating in the central and southern parts of Mexico. It is an antojito (literally means "little cravings")which at first sight looks like an unusually thick tortilla with vegetables and meat toppings.


              Sopes are a circle of fried masa with pinched sides, that can be topped with refried beans, crumbled cheese, lettuce, onions, red or green sauce. Sopes can be topped with any of your favorite taco meats, or veggies.

              How to make Sopes:

              Place the Masa Harina in a large bowl, pour in the salt, water, and get in there with your hands, kneading until you have a uniform dough. It should take only a minute or two, if it's dry, add a little more water. If it's sticky, work in a little more Masa Harina.


               Flatten with a rolling pin, use a small round bowl to make a circle, pinch side edges to make a lip on the masa circle.

                Fry dough in the hot oil until Sopes are just lightly browned, about 30 seconds per side. Top with your favorites filling like beans, cheese, ground beef..etc.
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              Sopes
              Ingredients:
              2 cups Masa Harina
              1 1/2 warm cup Water
              1/2 tsp. Salt
              Vegetable oil

              Directions:
              • Put the Masa Harina in a large bowl, pour in the salt, water and get in there with your hands, kneading until you have a uniform dough. It should take only a minute or two, if it's dry, add a little more water. If it's sticky, work in a little more Masa Harina.
              • Make 8 round balls, make 2- to 3-inch balls of dough and place them one at a time in a resealable bag. Flatten with a rolling pin, use a small round bowl to make a circle, pinch side edges to make a lip on the masa circle.
              • Heat oil to 400 degrees F  in a deep-fryer or large saucepan.
              • Fry dough in the hot oil until Sopes are just lightly browned, about 30 seconds per side.

                Serve with rice on the side, top with beans, cheese, salsa, or whatever you want.

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