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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?

Empellón Chef Alex Stupak's Homemade Green Chorizo Tacos with Kale and Potatoes

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. To bring out even more of the earthy flavor, he adds kale to the mix. Country Boys' Chorizo Huaraches from 'New York à la Cart' [Photograph: Alexandra Penfold] Huaraches are my new favorite Mexican street food.

Country Boys' Chorizo Huaraches from 'New York à la Cart'

But what's a huarache you ask? Picture a slightly thick, massively oversized homemade tortilla. Then picture this tortilla stuffed with refried beans. Then add more beans, spicy chorizo, cheese, lettuce, salsa, and tomatoes on top. Why I picked this recipe: I'd never heard of huaraches before reading this book, but how can you go wrong with pan-fried masa, refried beans, chorizo, and cheese? Yellow Mole with Masa Dumplings (Mole Amarillito con Chochoyotes) from 'Pati's Mexican Table' [Photograph: Penny De Los Santos] Making mole has a reputation for being an arduous process with dozens of steps and even more ingredients.

Yellow Mole with Masa Dumplings (Mole Amarillito con Chochoyotes) from 'Pati's Mexican Table'

But not all moles are particularly difficult or time consuming, and they don't always have to contain one of every item in your neighborhood Mexican grocery. The Yellow Mole with Masa Dumplings from Pati's Mexican Table is one such mole. Shredded Pork in Ancho-Orange Sauce (Chilorio) from 'Pati's Mexican Table' [Photograph: Penny De Los Santos] Carnitas make for one of the best taco fillings: slow braised pork, shredded and then crisped up before serving, is perfect unadorned in a warm corn tortilla.

Shredded Pork in Ancho-Orange Sauce (Chilorio) from 'Pati's Mexican Table'

But what if you're looking to take it up a notch? In Pati's Mexican Table, Pati Jinich presents a different version of braised and shredded pork, this time fancied up with orange juice and a fragrant, tangy ancho chile sauce. With a generous pour of apple cider vinegar, the finished dish tastes almost like Mexican pulled pork—and I wouldn't consider that a bad thing. Why I picked this recipe: Carnitas are one of my favorite taco and burrito fillings, so it was a no-brainer to try this chile and citrus-laced take on shredded pork. Breakfast Nachos Skillet from 'Ultimate Nachos' [Photograph: Karen Wise] Nachos for breakfast?

Breakfast Nachos Skillet from 'Ultimate Nachos'

It may sound strange until you consider that one of the greatest breakfast dishes of all time—chilaquiles—is basically a dressed-up version of nachos. In their cookbook, Ultimate Nachos, Lee Frank and Rachel Anderson offer more than a few tortilla chip-based breakfasts (including chilaqueles, of course). This particular dish, the Breakfast Nachos Skillet, is a take on baked eggs with spinach. They nacho it up by adding generous amounts of fresh mozzarella, halved cherry tomatoes, and plenty of chips.

Torta del Cielo. Almond Torte or Torta del Cielo is often made for holidays and special occasions.

Torta del Cielo

The almonds should be very finely ground. It works well to coarsely chop and then grind them in a blender. Mole de Olla. (Mexican Kettle Stew) Mole means “mixture” in Spanish.

Mole de Olla

This word crops up in recipes that have nothing to do with the well-known traditional chocolate mole sauce. Olla is a big, fat-bellied clay pot—hence the name of this hearty stew, which is good served with cornbread for lunch or a light dinner. 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.

Rodrigo-Style Fish (Pescado Rodrigo) from 'Pati's Mexican Table'

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. 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. Grilling: Grill-Pressed Chorizo Tortas. [Photographs: Joshua Bousel] Over the past couple years, sandwiches have become some of my favorite things to grill.

Grilling: Grill-Pressed Chorizo Tortas

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. 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.

Eatsy: Baja-Style Fish Tacos With Shredded Cabbage Slaw

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. 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) Cabbage slaw: 2 cups shredded cabbage (about 3 ounces) 1/2 jalapeño, thinly sliced 3 radishes, diced 1 teaspoon apple cider vinegar 1 teaspoon fresh or dried Mexican oregano 3 limes Salt 1. 2. 3. 4. 5.

Tex Wasabi's Koi Fish Tacos Recipe : Guy Fieri. Directions In medium bowl, combine lime juice, tequila, cumin, salt, and pepper; mix thoroughly. Add the fish and toss to coat. Enchilada Casserole - Mexican Lasagna. Bean and Cheese Tamales Recipe. Difficulty:Hard | Total Time: 3 hrs 20 mins, plus soaking time | Active Time: | Makes:35 tamales Beans and cheese, a tried-and-true combination, star in these easy, classic tamales.

What to buy: Queso fresco is a mild white cheese that doesn’t melt when heated. It can be found in the refrigerated cheese case of most grocery stores or at specialty cheese shops or Latin markets. Corn husks can be found at Latin markets. 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. Pork Braised in Red Chile Sauce.

New Media Publishing / Photography: Flat Art / Stylist: Abigail Donnelly total prep 423 calories/serving This recipe is for those who can't find dried ancho chiles but have been bitten by the rich flavor of an adobo, a sauce based on dried chiles. The chili powder, raisins, espresso and tomato paste all play a part in imitating their complex flavor. The pork makes an excellent filling for hot tortillas along with slices of avocado and a sprinkling of chopped onions for crunch. It can also be served along side rice and beans. Combine all sauce ingredients in a blender and puree until smooth, about 2 minutes.Heat oil in a 4- to 5-quart heavy pot over medium-high heat until it shimmers. 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. 10 minute cooking school: Puerco Pibil. Tamales - Tamales with Pork Filling - Tamale Recipe.

Tamales (known as hallacas in Venezuela) are one of the most important South American foods. Quick and Easy Cheese Tamales - Tamales de Queso - Recipe for Cheese Tamales. 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!

Mexican Ceviche