This post contains affiliate links. If you use these links to buy something we may earn a commission."As an Amazon Associate I earn from qualifying purchases¨
Showing posts with label Vegetarian Meals. Show all posts
Showing posts with label Vegetarian Meals. Show all posts
Simply a quick recipe for tasty guacamole! Great with tortilla chips or as a topping for Mexican foods!
A fresh, homemade guacamole recipe that doesn’t get any easier! Diced Tomatoes and onions are added to ripe avocados, along with cilantro, jalapeños, minced garlic with lime juice, a dab of sour cream, and a pinch of salt. That’s all it takes for this quick Mexican dip!
How to choose a ripe avocado for Guacamole
Picking the perfect, ready-to-eat avocado can be tough, but it doesn’t have to be!
The texture of the skin should have a slightly bumpy texture. Ripe avocados are typically a dark, almost black color with hints of green when they're ripe.
If the avocado yields to firm gentle pressure you know it's ripe and ready-to-eat
How to Make Guacamole
In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in jalapeño and sour cream. Cover and refrigerate for 1/2 hour for best flavor, or serve immediately. That's it
Easy to make Guacamole dip Author: The Busy Abuelita (Eunice Huerta) Preparation Time: Servings: 4-5 servings
Simply a quick recipe for tasty guacamole! Great with tortilla chips or as a topping for Mexican foods!
Ingredients:
4 avocados, peel, pitted, and mashed
2 tomatoes, diced
1/2 cup onion(white or red), diced
4 tablespoon cilantro, fresh chopped
1/2 teaspoon garlic, minced
1/2 teaspoon salt
1 lime, juiced
1 jalapeño, finely diced
2 tablespoons sour cream
Instructions:
In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in jalapeño and sour cream. Cover and refrigerate for 1/2 hour for best flavor, or serve immediately.
The guacamole itself, however, will only keep for a couple of days in the fridge. Seal your creation in an airtight container, like a plastic storage bag, for the longest preservation.
All of the flavors of Mexican-style street corn in nacho form with grilled or charred corn, cheese, cilantro, cayenne, and lime juice along with the nachos and creamy sauce.
This recipe is great as an appetizer for a party, game night or if you want to serve it as a meal you can add some grilled chicken or shrimp as a topping.
What's in Mexican Street Corn Nachos
Chips: Best type of store-bought tortilla chips that work for Nachos is Restaurant Style that is thicker.
A sturdy tortilla chip is what you want because of all the toppings. The thin-style tortilla chip will fall apart or soften. As long as the tortilla chip is thicker, the better.
Cheese: Colby Jack is what I use, but Monterey Jack and Cheddar and Pepperjack cheese are great choices. When choosing your cheese, the block cheese you can freshly grate is better. Bags of shredded cheese contain additives that prevent the cheese from clumping or sticking together while in the package. These additives also have an effect on the way the cheese cooks. While the cheese will melt easily, it won’t melt together quite as well as the cheese you grate yourself.
For the topping, Mexican cheeses Cotija or Queso Fresco, crumbled on top will give that flavor of Mexican Street Corn.
Cream: Mayonnaise, sour cream, or Mexican Crema, with Tajin and lime juice.
Corn: Corn can be grilled, or you can pan roast drained can corn in a skillet. I use a cast iron pan to get that roasted texture. In a large bowl, place grilled or roasted corn and toss with Cotija cheese.
Toppings: Chopped cilantro, sliced jalapeños, and cotija cheese. Optional toppings - rinsed black beans, diced tomatoes, diced onions.
How to make Mexican Street Corn Nachos
Line a baking sheet with aluminum foil or parchment paper. Preheat oven to 350 degrees.
Place chips on sheet and top with cheese. Place in oven for 10 minutes until cheese is melted.
Place roasted corn kernels with cotija cheese on top of chips with cheese and bake for additional 5 minutes.
Drizzle mayo chile sauce on nachos, then add cilantro, cotija, and sliced jalepeños
Mexican Street Corn Nachos Author: The Busy Abuelita (Eunice Huerta) Preparation Time: Cooking time: Servings: 4 servings
All of the flavors of Mexican-style street corn in nacho form with grilled or charred corn, cheese, cilantro, cayenne, and lime juice along with the nachos and creamy sauce.
Ingredients:
1 bag (11-14 oz) tortilla chips
3 cups roasted corn
1-2 jalapeños, seeded and thinly sliced (optional)
12 oz. Colby Jack cheese, freshly grated
1/2 cup cilantro, chopped
1/4 cup mayonnaise
1/4 cup sour cream or Mexican crema
1 teaspoon Tajin chile seasoning or chile powder
1/3 cup cotija cheese or Queso Fresco, crumbled
1/4 teaspoon lime juice and zest
Optional toppings: diced tomatoes, guacamole, black beans, diced onions, pickled red onions
Instructions:
Preheat the oven to 350 degrees F. Line a baking sheet with foil or parchment. Spread the chips out on the sheet. Cover the chips with the grated cheese.
Bake the chips with cheese for 10 minutes, or until the cheese is melted.
Place the warm roasted corn in a large bowl and mix in 1 tablespoon of Cotija cheese. Sprinkle corn on chips with cheese, and place in the oven for 5 minutes more.
Just a few simple ingredients, a few quick pulses in the food processor, and you have restaurant-style salsa that will impress your friends and family.
Easy to make, budget-friendly, and preservative-free tortillas. Homemade flour tortillas are delicious, chewy, and a taste incomparable 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)
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.
Comal - Nonstick Carbon Steel Round Comal 13 inch is what I use for large burrito size tortillas.
Storing Homemade Flour Tortillas
Refrigerator: Flour Tortillaswill 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.
A sopapilla is a crispy, deep-fried pastry that can be covered with honey, powdered sugar, or syrup. Perfect for the Holidays, or any special occasion.
Stir in water; mix until dough is smooth. Kneading the dough is very important to make sopapillas. Lightly flour a flat surface and knead the dough for 3-5 minutes.
Roll out on floured board until 1/8 to 1/4 inch thick. Cut into 3-5 inch squares.
Heat oil in deep-fryer to 375 degrees F. Fry until golden brown on both sides. Drain on paper towels and serve hot.
Powder Sopapilla with powder sugar, cinnamon sugar, or drizzle with honey
A sopapilla is a crispy, deep-fried pastry that can be covered with honey, powdered sugar, or syrup. Perfect for the Holidays, or any special occasion.
Ingredients:
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon sugar
4 tablespoons shortening
1 1/2 cups warm water
Cooking oil for frying
Instructions:
In a large bowl, stir together flour, baking powder, salt, and sugar. Cut in shortening. Stir in water; mix until dough is smooth.
Kneading the dough is very important to make sopapillas. Lightly flour a flat surface and knead the dough for 3-5 minutes.
Cover and let stand for 20 minutes. Place a towel over rolls to keep the dough from drying out.
Roll out on floured board until 1/8 to 1/4 inch thick
Cut into 3-inch squares. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Fry* until golden brown on both sides. Drain on paper towels and serve hot.
Hint:*Flip sopapilla the first 3-4 seconds you place it in the fryer and flip again, this will help dough puff up.
It only takes a few minutes to whip up our tasty corn and black bean salsa. It’s perfect for your next cookout to serve with chips or as a condiment over grilled chicken or barbecue. This salsa can also be eaten as a salad with your favorite add-ins.
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.
Capirotadais a traditionalMexican food dessert similar to a bread puddingmade with bread, raisins, fruit, nuts, and simple sugar syrup, perfect warm or cold.Capirotada is usually eaten during the Lenten period, it is one of the dishes served on Good Friday.
There are various preparations of the dish. It is generally composed of toasted bolillo or baguette and soaked in an infused syrup made of the following: whole cane sugar, which is known as piloncillo; clove, and cinnamon sticks.
Ingredients for Capirotada
Bread - Bolillos, baguettes, and French Loaf are the best types of bread to use.
Fruit - Banana is typically used in Capirotada, but you can use any combination of these fruits; dates, apples, raisins, apricots, and pineapple.
Nuts - Almond slices, chopped walnuts, pine, and pecans are great add-ins.
How to make Capirotada
Tear the loaf of french bread into 2 to 3-inch pieces, and place on a baking sheet.
Preheat oven to 375°F, place the baking sheet in the oven for 15 minutes. Remove from oven, and let cool.
In a medium saucepan, mix brown sugar, water, cinnamon, and clove.
Bring to a boil; simmer on low heat for 15 minutes
Combine bread, raisins, fruit, nuts, and butter in a large bowl.
Drizzle with warm sugar syrup, tossing gently to coat. Spoon mixture into an 11 x 8-inch baking dish coated with cooking spray.
Bake at 350° for 20 minutes. Place shredded cheese on top of Capirotada in the last 5 minutes of baking.
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.
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.
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:
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
When beans are cooked, drain and save liquid.
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.
Bring to a slow boil, stirring from time to time. Reduce heat and cook for 15-20 minutes, or until Nopalitos are tender.
Serve in bowls, top with diced onions, crumbled cotija cheese, and crumbled bacon.
Easy Chilaquiles Verdes is a traditional Mexican dish, served with refried beans, eggs (scrambled or fried), meat, and guacamole as a side dish.
Corn tortillas are cut into quarters and lightly fried and placed in a chile mixture.
The fried tortillas are simmered until the tortilla starts softening. Pulled chicken is sometimes added to the mix. It is commonly garnished with crema, crumbled queso fresco, raw onion rings, and avocado slices.
Spicy Enchiladas Verdes loaded with cheese in a savory Tomatillo Salsa Verde sauce. These Enchiladas are incredible! Every bite will be bursting with an appetizing flavor.
These crispy potatoes are infused with the Mexican flavors of chorizo sausage. Breakfast, lunch, or dinner meals can be created from these flavorful potatoes.
Sweet Potato and Black Bean Tacos will be your favorite meatless meal after the first bite. They’re incredibly easy to prepare, flavorful, and filling.
. 
