Secret spice to make enchiladas

Enchiladas are a delicacy in Mexico. Want to try? I'll tell you the secret ingredient. success.

 

 

what you need:

• 4 boneless chicken breasts without skin (thawed)
• oil olive oil vegetable /
• 1 small (or half a large) yellow onion, diced
• cheese 1.5 Pack
• 10 companies tortilla tacos
• 1 large cans enchilada sauce
• bowl full of shredded cheddar cheese
• Optional: pepper, salt, spices, chopped olives

 

what you do:

1. Preheat oven to 350 degrees. Cook chicken 10-12 minutes or until it is most important in any part of white (cut through the center). Strain and rinse under cold water, waste.
2. Heat oil in large skillet slightly above average. Pls is hot, add the diced onion to sauté 1-2 minutes. Add cheese in chunks, and chicken. To maintain a well-stirred mixture of cream (Optional: Add spices, salt and pepper to taste.)
3. Remove from heat, allow time for the cold (mixed with a fan to speed up the process.) During cooling, separate tortillas on baking sheet and heat in microwave for 30 seconds.
4. Place spoon fulls 03.02 chicken mixture in center of tortilla. form in the middle of the tortilla, tortillas both the spread and collapse (open end).
5. enchiladas in greased 13 x 9 inch pan. Repeat for each tortilla, which inchiladas eight in a row between the two pans and a long way. They must enroll in enchiladas pot.
6. Pour enchilada sauce over enchiladas, distribution to the sauce to go between the enchiladas, and all around.
7. Cover the dish with grated cheese (optional: chopped olives around.)
8. Bake at 350 degrees for 30-40 minutes until cheese is melted and sauce is bubbling around edges of dish.
9. Remove, let cool, enjoy!

 

via hubpages

The types of food in mexico

Real Mexican food is very different from most Mexican food and Tex-Mex restaurants in other countries. In tourist areas, you will find restaurants and menus familiar gringo names that victims are often the price and not at a high level.

If you have a passion for adventure in Mexico will be well rewarded if you do not follow a few simple, traditional dishes that are almost always excellent and not too spicy. You will find a standard much higher than the search menu for something familiar.

Mexican cuisine has some wonderful dishes rich and spicy, but it is advisable to take it easy the first few days, until the stomach is not accustomed to the new conditions.

indigestion are often associated with untreated water used in ice, or used to wash salads and fruit, stressful journey, or simply bacteria different from those at home. Mexicans also suffer when they travel abroad, if you stay longer than a few weeks in Mexico, perhaps even in the acclimation same illness after reaching home.

Once installed, however, if some local specialties. It's all part of the experience, and Food of many people in Mexico is a major holiday.

You'll meet all these first days in Mexico:

Tortillas

staple for generations of ordinary Mexicans, tortillas can be made from flour (often in the north) or maize (the traditional and still most common in the south). Often served with a meal as bread would tortillas are also used in many typical dishes - rolled and baked for enchiladas, fried or grilled for quesadillas to tacos.

Frijoles (beans)

A good source of protein, grains of different varieties are generally cooked and fried. They may be the main element of a meal or served as a backdrop to the law.

Chilli

In general, the taste sweet pepper. Grand Pobla are stuffed peppers, and served as a main course, a little Habanero is fiercely hot. Ask if the dish is spicy, say "es picante? - Although the hotel menu, dishes are often determined, which could offend the tastes of tourists.

Guacamole

Mashed avocado with onions, peppers and cilantro (coriander). He served as a dip or as a decoration.

Salsa

Salsa is really just gravy, but it is more often associated with a set of red or green tomatoes, onions, chilies and cilantro (coriander) served on the table as a condiment or dip. Beware of "Habanero Salsa in innocuous bottles like small jars of ketchup, and always try a little salsa first as a precaution.

Tequila

This spirit is the most notorious often served to tourists in the form of a margarita - mixed with lime juice in a glass rimmed with salt. It is indeed derived from the agave plant - prickly shrub of more and more often seen in the fields. crude form of mezcal is traditionally served with a worm in the bottle of tequila - the worm should be eaten when the bottle is ready!

Cerveza

Mexican beers are known worldwide. Corona, Sol and Dos Equis brands are common, usually cold and refreshing alternative to iced drinks.

via differentworld

Secrets of making salsa

figure via summer

Chile, rinse briefly under cold water and dry. Seed and dice Chile and add to bowl. You can also cook over smoky pepper to taste. Use one of the mild salsa jalapeno or 2-3 jalapenos or a medium Serrano Chile Salsa. hot salsa, use 2 to 3 May serrano or jalapeno peppers. , Hot Salsa Extra, use one of the habanero.

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Seed and dice tomatoes and add to bowl. Use the 6.7 or 5 medium-large tomatoes.

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Chop onion and add to your bowl. Use one of the small and medium enterprises or half a large.

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Chop the cilantro and add to bowl. Start by inserting your fingers (as the claw) in hand and begins to pull his fingers how to shoot. Once most of the leaves off, chop them and add them in.

                                                                     figure via summer

Add about 1 tablespoon tablespoons freshly squeezed lime juice. If you must, you can cheat and use a bottle of lime juice. If you do not have lime juice at all available, you can use 1 1 / 2 teaspoon vinegar.

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Add 2 tablespoons of chopped garlic. It takes about 5-7 cloves, peeled and finely chopped.

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Let me start with a teaspoon first. Then, mix all ingredients are usually added something. Remember, what you serve, corn chips are no longer the salinity of their own.

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Mix all the ingredients and fold until evenly distributed. Depending on the size used in the production, this provision will result in 3-4 cups of prepared salsa.

Secrets of making tortillas

Wawww .... mexico one more dish you should try. He is!

INGREDIENTS:

• 2 cups all purpose flour (284 gm)
• 1 / 2 teaspoon salt (3 ml)
• 1 / 4 cup margarine or butter (65gm)
• 1 / 2 cup warm water (125ml)

METHOD:

1. Mix flour and salt in a bowl, cut margarine, then add water to the well formed in the middle of the mixture.
2. Join the dough and knead gently.
3. Divide into 12 equal parts.
4. Lightly grease hands with margarine and roll each ball of dough with hands to coat with fat.
5. Cover with a cloth and let stand for 30 minutes.
6. Roll each ball into 8 thin "(20 cm) circle on a lightly floured surface.
7. Pull or stretch as needed.
8. Let stand for cooking tortillas have been implemented in order.
9. Boil in a hot oiled skillet brown spots appear on the UN background.
10. shoulder down to crush the pockets of air during cooking.
11. Cook on both sides.
12. tortillas prepared may be placed between the folds of cloth.

via robertsplace

Marinade makes Ceviche

                                                               figure via chicagoist

I present to you Mexican food. If the hobby of international food certainly did not miss this one meal. Yes !! Ceviche (seh-vee-chay or seh-vee-chee) is raw fish which has been marinated in lemon and/or lime juice. Typical Mexican food. success.

Components
1 / 2 pound crab meat (imitation will do)
1 / 2 pound medium shrimp, small, peeled and deveined
lime juice
lemon juice
1 avocado, diced
1 tomato, diced
1 / 2 red onion, diced
cilantro
1 teaspoon Tabasco
1 cup vinegar v. Tea
salt to taste
pepper
tostada shells

In a saucepan, bring four quarts of water, salt to a boil hard. Add shrimp and cook for 1-2 minutes max (shrimp paste will do the rubber). Remove shrimp and place in a bowl of ice water to stop cooking immediately.

In glass or ceramic bowl, combine crab meat, chopped shrimp, lime juice and lemon. Cover and refrigerate for half an hour.

Combine red onion, chopped tomatoes, 1 teaspoon vinegar, 1 teaspoon Tabasco sauce, salt and pepper. Cover and refrigerate for half an hour.

Before serving, add avocados and cilantro mixture. Serve on top of the tostada shell.

via associatedcontent

Secret seasoning quesadillas

                                                          figure via loscaboslakeside

I would like to invite you to know a lot of Mexican food and include people who might try. Now, I invite you to make quesadillas, delicious food in Mexico. Good luck.

Ingredients for 12 servings

• Lawyers in California in 1912, halved
• Lemon or lime (if necessary)
• Olive oil (if necessary)
• Salt (if necessary)
• 1 ½ cups Manchego cheese, grated
• 1 cup cheese board, grated
• ½ cup Cotija cheese, grated
• freshly ground black pepper (if necessary)
• 12 Pobla peppers, roasted, peeled, cut into thin strips
• 12 house tortillas, about 10 cm in diameter
• unsalted butter (if necessary)
• Salsa Fresca (if necessary)

Preparation

1. Hour or two before serving: Cut each avocado half into 5 or 6 slices about 3/8-inch thick.
2. Baste every of the two sides with lemon juice and olive oil, sprinkle lightly with salt.
3. Grill, turning once, until lightly browned with grill marks, reserve.
4. Cheese mix well and set aside.

How to cook:

1. Place tortilla on a work surface.
2. Put the second ¼ cup cheese mixture on half of tortilla.
3. spread cheese on top bands Pobla ½ ounce (about 8).
4. with 4 or 5 grilled avocado slices.
5. Drizzle with 1 tablespoon salsa (optional), top with ¼ cup cheese mixture.
6. Brown quesadilla over medium heat in hot butter on both sides.
7. Cover pan for a while, and if at the end of melting cheese.
8. Cut into four parts. Serve with ¼ cup salsa on the side.

via blog.americanfeast

Food History Mexico

Cover the bottom of North America and consists of thirty-one countries and capital is very important, Mexico is probably the best neighbor may be a lover of food, taking into account natural resource rich country and varied. That is probably what he thinks, when the Spaniards landed on the shores of Yucatan in 1521, much to the dismay of the Aztecs, Maya, Zapotec and other indigenous people filling the vast expanse of land. Hernan Cortes and his team open the way for three centuries of Spanish rule, which finally began to unravel in 1810 when the village priest, Miguel Hidalgo made his famous Grito, or cry: "Mexicanos! Viva Mexico! Viva la Independencia! "One hundred years later, they were filled with invasion (especially U.S.), and fickle leadership, while the threshold of the twentieth century is the beginning of the Mexican revolution seriously, including Pancho Villa clashed with his countrymen. When the dust settled, Mexicans in the control, but barely States. It is after all a country is composed of three distinct groups: indigenous peoples, descendants of Spaniards and mestizos in result of intermarriage between the first two.

The combination of cultures has contributed significantly to the fusion of food and food preparation in Mexico, often referred to as miscegenation, or "mixture". Maize, the staple food for over 4000 years, is the foundation of the diet. The beans are softened in water and lime, then ground and style of (almost) to the tortilla. Grains rich in protein and an infinite variety of Mexican spice round of the Trinity. The Spanish liked what they saw in Mexico and added a few things himself, including pets, sugar and cheese. Mexican cuisine is enhanced by a surprising diversity of fruits and vegetables, which seem to taste better in Mexico than anywhere else: tomatoes, squash, sweet potatoes, avocados, coconut, pineapple, papaya and prickly pear for name a few of the best. Herbs and spices also flavor the pot: cinnamon, cloves, anise and cumin are often used spice, coriander, thyme, marjoram and spicy herb epazote is popular.

Good ingredients certainly count for much, but Mexicans are also the talented and seem to know how to give the antenna that extra zing that makes it special. Salsa Mexicana is just reached new heights with a little cilantro and lime, and a complex mole sauce is always blue with more than thirty carefully selected herbs and spices that are added to the left and simmer slowly pot. Is it a small tacos de pollo, or cochinita Regal Pibil, Mexican cuisine is filled with honesty, aromatic food that is prepared in many interesting ways.

via sallybernstein