mexican street food

Elotes are Mexican street food. Sweet ears of corn are grilled until lightly charred then slathered with a creamy lime topping and cotija cheese.

Elotes (Grilled Mexican Street Corn)

corn

olive oil

kosher salt (as needed for seasoning)

cilantro leaves (chopped)

cotija cheese (crumbled, divided)

sour cream (or crema)

mayonnaise

lime juice

garlic

chili powder

black pepper

Tajin seasoning (optional)

Preheat grill over high heat about 400 to 450ºF (204 to 232ºC).

Carefully grease the cooking grates with the oil, paper towel, and tongs.

Pull back the husk and remove the silk then tie the husk back or remove completely.

Brush olive oil over each piece of corn and sprinkle with salt.

Add the corn to the grill and cover, cook for 8 to 12 minutes, flipping every 2 to 3 minutes to char each side. Transfer grilled corn to a plate.

In a medium sized bowl combine chopped cilantro, ½ cup cotija cheese, sour cream, mayonnaise, lime juice, garlic, chili powder, and black pepper.

Brush the cheese mixture on each side of the corn.

Sprinkle with the remaining cotija cheese and Tajin seasoning or more chili powder if desired.

Huarache

masa harina

water

Toppings and garnishes of your choice,

With the masa harina in a bowl, add in warm water a little at a time (start with a cup, then add a half cup, then the final half cup), mixing by hand until it feels like Play Doh. It shouldn’t stick to your hands (if you do, it’s too wet — a sign to add more masa harina), and when you roll a small ball and smush it, you shouldn’t see cracks at the edges (if you do, it’s too dry — add more water).

Preheat a comal or griddle to medium-high heat. 

Roll a ball of masa roughly the size of a racquet ball and shape it into a log. You can then flatten with a tortilla press (don’t forget the plastic liners!) to about 1/8 inch thick.

Lower your comal to medium heat. With a smooth, backhanded motion, transfer your formed huarache to the comal’s surface and one side of the huarache for about 3 minutes. Flip over and let the second side cook for another 3 minutes. Continue cooking until cooked through to the center (we like a texture contrast between a crusty exterior and a soft center). 

Rest in a kitchen towel at room temperature while you prepare your toppings.

Top with whatever you have around: we like to spread a huarache with a bit of lard and pile it with refried beans, onion, cilantro, cabbage, avocado and salsa verde.

Tostilocos are a popular antojito with layers of tortilla chips, jicama, cucumber, peanuts, and tamarind candies topped with hot sauce, chamoy, and lime juice. This is one unforgettable combo!

Best Tostilocos Recipe

tortilla chips (plain, lime, salsa verde)

½ cucumber, peeled & cubed

½ jicama, peeled & cubed

mango, peeled & cubed

tamarind candies

peanuts

lime

Tajin

chamoy sauce

Valentina hot sauce

Peel and cube the cucumber, jicama, and mango. Prepare the rest of the toppings you&#39;ll be using. Set aside.

Preparation

Cut the bag of chips open lengthwise, then layer in the toppings one at a time. Serve immediately.

In the bag

Spread the chips out in an even layer on a plate, platter, or casserole dish. Layer on the diced cucumber, jicama, mango, tamarind candies, and peanuts.

Top with chile-lime seasoning, chamoy, and hot sauce. Serve with lime wedges on the side. Happy eating!

Serving platter

Mueganos are a Mexican dessert you won&#039;t be able to get enough of. Crispy squares of dough are stuck together with an ooey-gooey caramel sauce made from piloncillo.

Mueganos

all-purpose flour (0.11)

baking powder (0.01)

salt (0.01)

vegetable shortening

sugar

cone piloncillo (0.35)

water (0.01)

lemon juice

neutral vegetable oil (0.32)

In a mixing bowl, whisk the flour, baking powder, and salt together. In a separate bowl, beat the vegetable shortening and cane sugar together.

Add the dry ingredients to the wet ingredients, then pour in warm water and knead together until a uniform ball is formed, about 8-10 minutes. Cover the dough and let it rest for 15-30 minutes.

Dough

In the meantime, add the piloncillo, water, and lemon juice to a small saucepan. Simmer over medium-low until it reaches a syrup consistency, about 10-12 minutes.

Syrup

Roll the dough out on a lightly floured surface until ~&#8539;-inch thick, then cut it into &frac12;-inch squares.

Heat the oil in a large stockpot until it reaches 350&deg;F. Fry the squares of dough in small batches until puffy and golden-brown, about 2-3 minutes per batch. Transfer them to a large strainer over a bowl or plate to drain excess oil while you cook the rest.

Frying

Mix the fried dough and syrup together in a large bowl, then use your hands to shape the pieces into balls, pushing them together so they stick. Transfer each one to a tray, and allow them to dry before serving. Happy eating!

Assembly

https://www.youtube.com/watch?v=qh0sV0pI_gc

&#128203; FULL RECIPE &#128203;
https://brokebankvegan.com/mueganos/

Mueganos are a Mexican dessert you won't be able to get enough of. Crispy squares of dough are stuck together with an ooey-gooey caramel sauce made from piloncillo. 

Ingredientes en Espa&ntilde;ol:
Masa
1 &frac12; tazas de harina de trigo
1 cucharadita de levadura en polvo
&frac12; cucharadita de sal
1 &frac12; cucharadas de manteca vegetal o mantequilla vegana
&frac12; cucharada de az&uacute;car de ca&ntilde;a
&frac12; taza de agua
Jarabe
7 onzas de piloncillo
&frac34; taza de agua
1 cucharadita de jugo de lim&oacute;n
Freir
1-2 tazas de aceite vegetal

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Mueganos (Mexican Street Candy)

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Elotes (Grilled Mexican Street Corn...

Huarache

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Mueganos

Top 4 mexican street food recipes from across the web

The most viewed mexican street food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Elotes (Grilled Mexican Street Corn...

Huarache

Best Tostilocos Recipe

Mueganos

The most viewed mexican street food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine