Mexican Cooking

by Kc Kudra Corn is something, which everyone is already quite familiar with; after all, this grain (which is often eaten as a vegetable) is a staple of American cooking but in Mexico, corn is a food, which has a great importance to the country’s culinary tradition. From salads to soups, salsas and of course, as the basis for tortillas, corn shows up in a great number of easy Mexican recipes in one form or another. This grain has been a staple food in Mexico since long before the arrival of Europeans on the continent. Used to make flour for tortillas, tamales and a ... Read Full Story

by Kc Kudra Corn is not anything new to you; this vegetable (actually a grain, though it is often used as if it were a vegetable) is a common sight on American tables. While corn is common here, it has a central place in Mexican cuisine, where you’ll find it in soups, salads, salsas and ground into flour to make tamales and of course, tortillas. It is one of the most common ingredients in many quick Mexican recipes . This grain has been a staple food in Mexico since long before the arrival of Europeans on the continent. Used to make flour for tortillas, ... Read Full Story

Get great discounts on the purchase of MASECA® or SELECTA® products with these coupons Follow the link at the end of this post to print three $1.00 off coupons on MASECA® and SELECTA® Products ($1.00 off coupon an any 2 (two) bags of any variety MASECA corn masa flour, $1.00 off coupon on any 2 (two) bags of SELECTA All Purpose Flour and a $1.00 off coupon on any 2 (two) bags of SELECTA Tortilla Mix. Just click on the coupon offer to print. MASECA is the only instant corn masa flour that’s 100% natural and cherished for its flavor, quality, and consistency. Perfect ... Read Full Story

Recipe Instructions: 1. Heat oil in large heavy stockpot over medium-high heat. Brown chicken in stockpot. Add garlic, onions, 1 tsp. salt, herbs and carrots and sauté for 3 minutes. Add water and cook for 40 minutes. 2. Remove chicken from soup and remove bones. Shred chicken using a fork and place back in pot. Add remaining vegetables and hot sauce. Cook for about 10 additional minutes, or until vegetables are tender. Season to taste with remaining salt. Add the tortillas to the soup and serve. Caldo de Pollo con Tortillas Recipe Ingredients: 6″ White Corn Tortilla, heated on griddle, and sliced into 1″ ... Read Full Story

Recipe Instructions: 1. Preheat the broiler. Place tomatoes, onions, garlic and chiles on a baking sheet. Place sheet 4″ from flame. Broil until browned and soft, about 3-4 minutes. Remove from oven and allow to cool. Transfer to a processor and pulse until blended coarsely. 2. Heat 1/2″ oil in skillet over high heat. Fry tortilla triangles in batches until golden brown and slightly crisp. Lay tortillas on paper towels to drain and set aside. 3. Lower heat to medium-high. Remove all but 3 Tbs. of oil in skillet. Add eggs and cook until firm. Add tomato chili sauce and tortillas. Stir gently to ... Read Full Story