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

3/07/2019


Simmer up this sumptuous, rich bean soup and enjoy authentic flavors from this Mayan dish originally from Yucatan Mexico. It’s a wonderfully hearty dish and easy to make. Serve this recipe for the best black bean soup to your friends as part of a Mexico-themed dinner party, or whip it up for an easy dinner!
Black beans are called buul in the Mayan language and frijoles negros in Spanish. The soup is vegetarian but you can make this soup vegan by omitting the cream and cheese when you serve it.

Mayan Bean Soup (Sopa de Frijol)


Easy to Make Mayan Bean Soup
  • Just gather and measure all your ingredients and place in slow cooker on high for 4-6 hours, low for 6-8 hours, or until beans are soft.
  • Place in bowls, and top with your favorite toppings


  • Variations of Mayan Black Bean Soup
  •  Shortcut for homemade black beans: Use 2 cans (15 oz) of black beans

  • Add-ons: Corn, bacon, diced red bell peppers


  • How long does Mayan black bean soup last in the fridge?

    Black bean soup will last 3-4 days in the refrigerator.

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    Mayan Bean Soup (Sopa de frijol)


    Simmer up this sumptuous, rich bean soup and enjoy authentic flavors from this Mayan dish originally from Yucatan Mexico.

    Ingredients:
    • 1 cup dried black beans, rinsed
    • 3 cups water
    • 2 cups vegetable broth
    • 1 small onion, chopped
    • 1 teaspoon garlic, minced
    • 1 jalapeño, diced
    • 1 teaspoon salt
    • 1 tablespoon vegetable oil
    • 1 can (14 oz) diced tomatoes and mild green chiles
    • 1/2 teaspoon ground cumin
    • 1 teaspoon chili powder
    • Salt and Pepper to taste
    Instructions:
    1. Add all ingredients in a slow cooker on high for 4-5 hours, or low for 6-8 hours. Cook beans until tender, add water as needed. When cooked, mash beans in a slow cooker lightly, just enough to thicken the soup.
    2. Serve with warm tortillas or bolillo slices. Enjoy!
    3. Optional toppings: Cilantro, avocado slices, jalapeño slices, queso fresco, Mexican Crema (sour cream)

    Frijoles Borrachos, which translates to “drunken beans.” Cooked with onions, garlic, beer and bacon, these beans pack a punch of flavor. Serve them on their own with tortillas or as a side dish to grilled steak or chicken.




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    Serves 6

    Ingredients:
    • 1  16 oz package of dry pinto beans, picked over
    • 1  12oz can Dark beer
    • 3 - 4 cups of Water
    • 1 tbsp brown sugar
    • 1 - 2 Jalapenos, stem and seeded
    • 2 medium-sized tomatoes, diced
    • 1 medium-sized onion, diced
    • 3 cloves of garlic, minced
    • 8 oz. of bacon, chopped
    • 1 tsp. chili powder
    • 2 tsp. cumin
    • 1 bunch of Cilantro
    • salt to taste
    Directions:
    • Pick and Rinse the Beans under hot water for 5 minutes.
    • Place the beans in a  slow cooker
    • Pour the Beer on top of the beans.
    • Add the water, Jalapenos, tomatoes, onion, garlic, bacon, brown sugar, Chili Powder, Cumin and Salt.
    • Set the Crock-Pot to Low and cook for 12 hours.  Add cilantro half hour before serving.
    • Serve in bowls with crumbled Cotija cheese and flour tortillas.

    2/25/2019


     Classic Mexican rice, fluffy, embellished with tomatoes with green chiles and onions is a versatile side dish for all kinds of meat and vegetable main dishes. 
    Mexican Red Rice (Arroz Rojo)
    Rice made with tomato sauce


    Mexican rice in Mexico is red from being cooked with tomato sauce, diced tomatoes, or tomato paste. This "red rice" comes from the name in Spanish: Arroz Rojo

    Rice made with diced tomatoes, no tomato sauce


    Ways to Serve Mexican Rice

    • Mexican Rice with an over-easy egg.
    • Mexican Rice bowl layered with beans, meat, and Pico de Gallo





    This Grilled Mexican Street Corn recipe is so delicious and incredibly easy to make! Summer corn coated in a creamy mixture of mayo, chili powder, and parmesan cheese.
    Mexican Street Corn
     
    This recipe is great for serving buffet style: Put all of the ingredients out separately and let your guests top the corn however they wish.



    How to Make Grilled Mexican Street Corn

    • Prepare a grill, with heat medium-high and rack about 4 inches from the fire. Put corn on the grill and cook until kernels begin to char for about 5 minutes, then turn.
    •  Continue cooking and turning until all sides are slightly blackened.


    Mexican Street Corn




    • Mix together mayonnaise, lime juice, and some salt and pepper in a small bowl. Taste and adjust seasoning, adding more lime juice or chili powder if you like.
    • Roll corn with chili-lime mayo, sprinkle with crumbled cotija cheese, cilantro, or grated parmesan cheese.








    Mexican Street Corn


    This Grilled Mexican Street Corn recipe is so delicious and incredibly easy to make! Summer corn coated in a creamy mixture of mayo, chili powder, and parmesan cheese..

    Ingredients:
    • 4 ears of corn
    • 2 tablespoons mayonnaise
    • 1-2 tablespoons freshly squeezed lime juice, or to taste.
    • 1/4 teaspoon chili powder, or to taste
    • Salt and Pepper
    • Grated Parmesan Cheese
    Instructions:
    1. Prepare a grill, with heat medium-high, and rack 4 inches from fire. Put corn on the grill, and cook until kernels begin to char for about 5 minutes, then turn. Continue cooking and turning until all sides are slightly blackened.
    2. Mix together mayonnaise, lime juice, and some salt and pepper in a small bowl. Taste and adjust seasoning, adding more lime juice or chili powder if you like.
    3. Roll corn with chili-lime mayo, sprinkle with crumbled cotija cheese, or grated parmesan cheese.
    4. Optional: Spicy chili powder, cilantro, diced finely, or Tajin seasoning.


    Delicious, healthy, easy to make baked or air fried Tortilla Chips. Great with guacamole, salsas, or for Nachos.
    Homemade Air Fryer Tortilla Chips

    2/24/2019


    Easy, refreshing salad to go with any Mexican dish.  This salad takes 10 minutes, with 5 ingredients and you have a delicious side dish. or main dish with diced chicken incorporated in the salad.

    Avocado Tomato Salad with Cilantro-Lime Dressing





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    Ingredients:

    1 lb. cherry tomatoes halved
    2 cucumbers, cubed
    3 avocados, cubed
    1/2 red onion, sliced thinly
    3 tbsp. cilantro, diced

    Optional ingredients: Cooked diced chicken, corn kernels, olives

    Directions:


    Toss lightly tomatoes, cucumbers, avocados, red onion slices, and cilantro in a bowl.


    Cilantro-Lime Dressing Ingredients:

    1 bunch of cilantro leaves, rinsed and pat dried.
    1 jalapeno, stemmed and diced (with or without seeds)
    2 tbsp. minced garlic
    3 tbsp fresh lime juice
    1/2 cup plain yogurt
    1/2 tsp salt
    1/4 tsp black pepper
    6 tbsp extra virgin olive oil

    Mexican Cotija cheese, crumbled
    Salt & Pepper to taste



    For dressing: 

    Place the cilantro, jalapeno, minced garlic, lime juice, yogurt, salt, and pepper into a blender, and blend until smooth, about 30 seconds.
    Add the olive oil, and blend for a few seconds, until blended.

    Serve tomato salad with the desired amount of dressing, add crumbled cotija cheese, salt, and pepper to taste. 



    2/22/2019




    Corn tortillas are a versatile addition to any meal, from traditional tacos to hearty casseroles. It's hard to beat freshly made tortillas, and this recipe is easy enough for just about anybody.

    Homemade Corn Tortillas with corn press

    2/01/2019




    Here is a simple easy recipe for Curtido, a type of lightly fermented cabbage slaw, usually made with cabbage, onions, carrots, oregano, and sometimes lime juice. Curtido is commonly served alongside Pupusas, a Salvadoran stuffed masa cake.
    Curtido
    Curtido is Spanish for "pickled coleslaw".  Curtido, with its sour taste and crunchy texture that perfectly complements the pupusas, is a delicious condiment from El Salvador and Central America.




    Only Minutes to Prepare Curtido 
    Easy to assemble cabbage slaw ingredients; red or green cabbage, red or white onions, carrots, and jalapeños, all thinly sliced and shredded. Place slaw in mason jars, pour the vinegar mixture into jars, and seal with lid. Allow Curtido to ferment overnight. The longer it ferments the sourer it will be. That's all it takes!

    Curtido Ingredients

    What Mexican dishes can I use Curtido with?
  • Pupusas
  • Beer Batter Shrimp Tacos
  • Pork Carnitas Tacos
  • Sonoran Hot Dog




  • How long does Curtido last? 
    • After fermentation, you can place curtido in a jar and seal the lid on the top and keep it in the refrigerator for several months. 
    • Once the jar is opened the Curtido will last about 1 month in the fridge.

     

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    Curtido (Salvadoran Cabbage Slaw
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    Easy to make Curtido (Salvadoran Cabbage Slaw), perfect with Carnitas tacos, and pupusas.

    Ingredients:
    • 1/2 head cabbage, thinly sliced
    • 2 carrots, rinsed and grated on large holes on box grater
    • 1 large red onion, thinly sliced
    • 1 jalapeño, sliced lengthwise, (optional: add another jalapeño for extra kick)
    • 1 tsp Mexican oregano
    • 1 tsp kosher salt or sea salt
    • 1 1/2 cup hot water
    • 1 cup apple cider vinegar
    • 1 tsp brown sugar
    Instructions:
    1. Combine cabbage, carrots, onion, jalapeño in a large bowl, set aside.
    2. Combine water, vinegar, oregano, brown sugar, and salt in a medium bowl.
    3. Place cabbage mixture in mason jars, push the mixture down with a spoon
    4. Add vinegar mixture into mason jars, and cover with a lid.
    5. Let stand overnight in the refrigerator...the longer the slaw ferments the better the taste.
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