We love Mexican Food. The variety of color and flavor in mexican style cuisine is so pleasing to the eye and the taste buds. When we think of Mexican Food, we're thinking of onion, cilantro, lime, peppers and and chillis. Yum!
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... 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... 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... 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... 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... Read Full Story
Recipe Instructions: 1. Salt and pepper lamb. Heat olive oil in a large sauté pan over high heat until smoking, and sear lamb on all sides. Remove lamb and reduce the heat to medium and add the onions, celery and carrots, and cook until brown. Add the garlic and cook for 1-2 minutes. Add the wine and the port and reduce until almost dry. Add the lamb back to the pan and add 2 Tbs. of rosemary and 2 Tbs. of thyme. Add the chicken stock and bring to a boil. Reduce heat and simmer until meat is... 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... Read Full Story
Recipe Instructions: 1. Heat Flour Tortilla and place on work surface. 2. Spread Chipotle Pesto evenly over entire tortilla. 3. Place remaining ingredients in center, and tightly roll to close “burrito style.” 4. Brush end of tortilla with hot water if needed to seal. 5. Gently place in fryer until tortilla is lightly golden brown. 6. Remove from fryer and drain. 7. Serve with a side of sour cream for dipping. Chipotle Fajita Chicken Chimi Recipe Ingredients: 1 Stretched Style Flour Tortilla... Read Full Story
Recipe Instructions:
1. Soak the corn husks in warm water until soft.
2. With an electric mixer blend Maseca corn masa mix for tamales, corn oil, salt, baking powder and the chicken broth to obtain a consistent mixture.
3. Shred the chicken and marinate in the green salsa or tomatillo sauce.
4. Spread masa evenly over corn husks, and spread a spoonful of marinated chicken on top of the masa.
5. Fold the sides of the corn husk to center over the masa so that they overlap. Fold the empty... Read Full Story
My Uncle picked these up somewhere in Los Angeles. He’s currently visiting from Denmark. As previously reported on Nibbles of Tidbits, he opened up the First Mexican Restaurant in Denmark, and just added three more franchises this year. He’s in California to see family and suppliers. These Tamales are from one of his suppliers. Thanks.
They’re Pork, Chicken, and Sweet (De Dulce) Tamales in the photograph above (respectively bottom up). All were very good, but the Pork was the... Read Full Story
