Empellón Chef Alex Stupak's Homemade Green Chorizo Tacos with Kale and Potatoes. [Photograph: Christina Holmes] Can you really write a book on America's Greatest New Cooks and not mention Alex Stupak of Empellón? After all, it takes a great mind to move from avant-garde pastry to idiosyncratic Mexican cuisine in one successful fell swoop (even if Stupak insists it was a natural transition). Stupak's cuisine takes all of the multitudinous flavors of Mexico and intensifies them further; a perfect example is his take on chorizo and potato tacos. Instead of sticking with spice-laden red chorizo, he chooses to embrace its green vegetal cousin, building parsely-laden grassy flavor to pair with roasted fingerling potatoes. Why I picked this recipe: Homemade chorizo and potatoes eaten inside a tortilla is always a good idea. What worked: Everything, from the chorizo-making process to the final taco assembly, worked like a dream and tasted like one too.
What didn't: Nothing. Suggested tweaks: If you're looking for a spicy chorizo, this isn't your recipe. Country Boys' Chorizo Huaraches from 'New York à la Cart' Yellow Mole with Masa Dumplings (Mole Amarillito con Chochoyotes) from 'Pati's Mexican Table' Shredded Pork in Ancho-Orange Sauce (Chilorio) from 'Pati's Mexican Table' Breakfast Nachos Skillet from 'Ultimate Nachos' Torta del Cielo. Almond Torte or Torta del Cielo is often made for holidays and special occasions. The almonds should be very finely ground. It works well to coarsely chop and then grind them in a blender. Torta del Cielo Recipe type: Dessert Cuisine: Mexican Prep time: Cook time: Total time: Serves: 12 Ingredients 1 ½ cups finely ground almonds⅔ cup unbleached white flour¼ teaspoon salt6 egg yolks3 tablespoons Amaretto (almond liqueur)¼ teaspoon pure vanilla extract⅓ cup sugar6 egg whitesI teaspoon cream of tartar⅓ cup sugarstrawberries (fresh or unsweetened frozen)whipped cream Instructions Preheat the oven to 325°.Butter and flour a 10-inch bundt pan.Stir together the almonds, flour, and salt; set aside.Beat the egg yolks at high speed with an electric mixer for about 6 minutes or until they are thick and lightly colored.Add the Amaretto and vanilla.Gradually add ⅓ cup of the sugar, beating until it is dissolved; set this mixture aside.Wash and dry the beaters thoroughly.
Mole de Olla. Rodrigo-Style Fish (Pescado Rodrigo) from 'Pati's Mexican Table' [Photograph: Penny De Los Santos] Fish tacos beg to be eaten standing up outside on the porch with a cold beer and plenty of napkins to sop up dripping lime juice and salsa. Now that it's starting to feel like spring, it is time to get cracking with some fried fish. Pati Jinich's excellent Rodrigo-Style Fish from Pati's Mexican Table is just the ticket. Dredged in flour and pan-fried, the fish fillets themselves are nothing out of the ordinary. But add a generous drizzle of her citrusy-salty-herby sauce and you'll quickly be in fish taco heaven. The whole fillets also make a lovely entree on their own if you're looking to eat your meal with a fork and knife. Why I picked this recipe: Fish tacos. 15 minutes (okay more like 20 with prep). What worked: The fish is easy to cook, provided there is enough oil in the pan; and each element in the sauce adds a subsequent level of bright, fresh vibrancy to the crisp seafood.
What didn't: No problems here. Grilling: Grill-Pressed Chorizo Tortas. [Photographs: Joshua Bousel] Over the past couple years, sandwiches have become some of my favorite things to grill. Think about it, it's the world's greatest sandwich maker—you can cook, toast, and press for a crowd all on one device, without much fuss or mess. This had led me to greats like meatball parms, banh mi, Italian party panini, and cubanos. I'm now adding these chorizo tortas to that list. Taking a Mexican influence and maximizing the use of the grill, I started these sandwiches by grilling chorizo, poblanos, and onions.
The chorizo was then split, the poblanos peeled and chopped, and the onions separated out into rings and piled high on oblong bolillo rolls along with avocado slices, Oaxacan cheese, and a light spread of chipotle mayo. I'm a sucker for Mexican flavors, so it's hard for me not to gush over this sandwich. About the author: Joshua Bousel brings you a new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. Chile-Marinated Pork Sandwiches on Cemita Rolls Recipe. Eatsy: Baja-Style Fish Tacos With Shredded Cabbage Slaw. There are a lot of less than stellar things about living in Los Angeles. There’s smog, mounds of traffic, too many people, a high cost of living, and have I said traffic yet? Many of my friends and family who live in smaller and quainter cities across the country often ask me how I deal.
Easy: tacos. And the weather, but mainly tacos. This recipe is modeled after my favorite fish tacos. After speaking with the cook, I learned that the batter for stellar fish tacos involves beer, Mexican oregano and a liberal amount of ground mustard. For me, nothing says summer like sitting in my bathing suit by the beach, munching on fried fish tacos. Baja-Style Fish Tacos With Shredded Cabbage Slaw Battered fish: 1 cup all-purpose flour 1 teaspoon ground mustard 1 teaspoon fresh or dried Mexican oregano 3/4 teaspoon salt 1/2 teaspoon onion powder 1 cup beer 1 large egg 1 pound cod fillet, cut into 3- x 1-inch strips Flour tortillas Mexican crema (optional) Limes (optional) 1. 2. 3. 4. 5. 6.
Tex Wasabi's Koi Fish Tacos Recipe : Guy Fieri. Enchilada Casserole - Mexican Lasagna. Bean and Cheese Tamales Recipe. Chipotle Skirt Steak Tacos & The Parking Adventures of La Taqueria. Wednesday, May 2, 2007 Note: I was not responsible for slicing the skirt steak…that would be another person who resides at the Steamy household. We shall keep him nameless. Anyways, the skirt steak was cut incorrectly – they should have been sliced perpendicular or ACROSS the grain. Cutting it WITH the grain, like above, makes the skirt steak chewy. Practically every other shop in San Fran’s Mission District features grilled steak tacos, and often on Sundays, we’d sleep in until 10am and lazily work our way towards the corner of Mission and 25th to La Taqueria for an early lunch.
Approaching 3 miles from your destination, you start scanning in a steady, sweeping motion: left-center-right-center-left. So herein starts the game. Despite all the trouble, the tacos at La Taqueria are worth every single scratch, dent, ticket and tow. Chipotle peppers are red jalapeños which are ripened, dried and smoked. Leave a Comment. Pork Braised in Red Chile Sauce. 14 Taco Recipes We Love for Your Cinco De Mayo Fiesta. 70 Cinco de Mayo Mexican Recipes. Arrrriiiibbaa! And welcome to this 70 recipe Cinco de Mayo round-up. And that my friends is as far as 6 years of Spanish classes has gotten me.
Besides my two most used Mexican speaking phrases, “Una cerveza por favor” soon to be followed by, “Dondé es el baño?” Bi-lingual I am not. A happy eater of Mexican food I am. I was trolling through some recipes on this dear 2-year-old bloggity blog and suddenly realized I have quite a stash of Mexican flavored dishes that I have shared with mi amigas y amigos. So let’s keep this short and sweet on the yakkity yak end of things and get straight to the meat, beans and cheese of the matter. First off, we have a re-share of 10 of my favorite Mexican recipes ala FoodieCrush, quickly followed by a round-up of 60 favorite, spiced-up tastes from around the foodblogosphere. I started off thinking there would just be about 10, 15, maybe 20 recipes but I couldn’t stop.
If you have a great recipe you’d like to share, post the link in the comments below. Mole Verde. Muy Bueno Cookbook » Lamb Barbacoa with Avocado Tacos + Giveaway. ***This giveaway is no longer accepting entries – scroll down to the bottom to see who won! *** We have had quite a few people ask us for a barbacoa recipe, but honestly I had not figured out how to share a traditional barbacoa recipe easily made at home. If you have had traditional barbacoa you know that it’s made with meat from a cow’s head such as cheeks and the jaw and it is slow-cooked over an open fire, or more traditionally, in a ground pit, which is a hole dug in the ground.
Alternatively, barbacoa is often prepared with chivo (goat). A few weeks ago our friends at Mountain States Rosen contacted us and asked if we were interested in testing some of their Cedar Springs American lamb and giving it a Latin flair and I figured this was the perfect time to try out barbacoa made with lamb. I live in the suburbs of Denver and baked it in the oven as opposed to digging a pit in my backyard. We tried them all but today we will be sharing lamb barbacoa tacos. Buena suerte! #296 Aracelu. 10 minute cooking school: Puerco Pibil. Tamales - Tamales with Pork Filling - Tamale Recipe. Quick and Easy Cheese Tamales - Tamales de Queso - Recipe for Cheese Tamales. Tamales can be labor intensive, but most of the work goes into the filling. These cheese tamales are made with salsa and grated cheese, so the filling and corn masa are quick and easy to prepare. Then it's just a matter of assembling the tamales and steaming them. Tamales are perfect for breakfast or lunch - they can be reheated quickly in the microwave.
Fill them with whatever takes your fancy - BBQ, chicken salad, leftover roast chicken - anything at all. Prep Time: 45 minutes Cook Time: 40 minutes Total Time: 1 hour, 25 minutes Ingredients: 4 cups masa harina or masa arepa cornmeal (see link below)1 cup chili con queso (homemade or jarred)3 ounces cream cheese, softened4 tablespoons lard or vegetable shortening2 cups grated cheddar cheese2 cups grated pepper jack cheese1 1/2 cups black bean, corn, and roasted pepper salsa (jarred or homemade), or salsa of your choiceSalt and pepper to taste1 package frozen banana leaves, or dried corn husks. Preparation: Thaw banana leaves. Mango Guacamole Recipe. Dee's Roast Pork for Tacos Recipe.
Mexican Casserole Recipe - Mexican Black Bean Enchilada Casserole - Easy Vegetarian Casserole Recipe - Mexican Enchilada Casserole. A Mexican casserole, sometimes called a tortilla pie, is simply a few Mexican ingredients layered in between tortillas (similar to the way a lasagna is layered) then baked in the oven. Sound good? Read on! This Mexican casserole recipe is a one dish vegetarian casserole perfect for those busy nights. You can get this meatless vegetarian enchilada baked Mexican casserole in the oven in just a few minutes. Recipe courtesy of Bush's® Beans. More vegetarian recipes Ingredients: 2 cups chopped onion, fresh or frozen1 1/2 cups chopped red pepper, fresh or frozen2 garlic cloves, minced3/4 cup salsa2 teaspoons ground cumin2 15.8 ounce cans black beans, drained12 6-inch corn tortillas2 cups Monterey Jack and Cheddar blend cheese shredded3 tomatoes chopped (optional)1/2 cup sour cream (optional)1/2 cup sliced black olives (optional) Preparation: Preheat oven to 350 degrees.
Combine onion pepper, garlic, salsa, cumin and black beans in large skillet and bring to simmer over medium heat.
Tacos.