mexico

Here's what you need: dry corn husk, hot water, roma tomatoes, small white onion, dried guajillo chiles, dried pasilla chiles, garlic, water, salt, pepper, ground cumin, canola oil, pork shoulder, baking soda, baking powder, lard, fresh corn masa, salsa verde

Mexican Red Pork Tamales As Made By Edna Peredia Recipe By Tasty

dry corn husk

water,

roma tomatoes

white onion

guajillo chiles, dried

pasilla chiles

garlic

water, divided,

pepper,

cumin

canola oil

lb pork shoulder,

baking soda

baking powder

lard

corn masa

salsa verde,

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Mexican Red Pork Tamales As Made By Edna Peredia Recipe by Tasty

Place the dry corn husks in a baking dish. Pour hot water over the husks to cover. Weigh the husks down so they are completely submerged and let soak for 2 hours, or until pliable.

Add the tomatoes, onion, guajillos, pasillas, garlic, and 4 cups (960 ml) of water to a small pot. Cover, bring to a boil, and cook for 10 minutes, or until the vegetables have softened.

Transfer the vegetables to a blender, Add salt and pepper to taste, the cumin, and about ½ cup (60 ml) of the cooking liquid. Blend until smooth. Set aside.

Heat the canola oil in a large skillet over medium-high heat. Add the pork and season with salt and pepper. Fry the pork until well-browned and most of the fat has evaporated. Drain any excess fat, if necessary.

Add the sauce to the pan with the pork, bring to a boil, cover, and let simmer until tender, about 1 hour. Remove from the heat and let cool.

In a small bowl, combine the baking soda, baking powder, and 1 tablespoon water. Stir to dissolve, then set aside.

Add the lard to a large bowl. With an electric hand mixer, whip the lard until light and fluffy, about 5 minutes.

Add the masa and baking soda mixture and mix with your hands until smooth, about 5 minutes. It should be spreadable but still hold its shape.

Place 1 husk on a clean surface and add 1-2 tablespoons of masa to the center of the husk. Spread with the back of the spoon to about ¼ inch (¾ cm) from the edges.

Place 1 tablespoon of meat in the center. Roll the corn husk over the filling from left to right and fold the top down to create a little pocket. Set aside. Repeat with the remaining ingredients.

Place the tamales, open ends up, in a steamer basket set over a large pot of boiling water. Cover with a clean kitchen towel and the lid. Let steam for 1 hour, then turn off the heat and let the tamales rest for 1 hour more.

Unwrap the tamales and serve with salsa verde.

https://vid.tasty.co/output/109686/landscape_480/1537463153

For those of you who can't stand cilantro, we have the salsa recipe for you. Mexican oregano is used in place of cilantro, satisfying that much needed herbal accent.

Cilantro-Free Pico de Gallo Salsa

medium, vine-ripened tomatoes, small dice. (Roma, plum, or beefsteak)

red onion, fine dice

garlic,

lime juice (Roughly one lime)

Mexican oregano

Credit: 1 teaspoon smoked Spanish paprika

To taste Sea salt

&lt;ol&gt;&lt;li&gt;Combine ingredients and mix thoroughly.&lt;/li&gt; &lt;li&gt;Crush the Mexican oregano leaves between your fingers as you add them to the mix.&lt;/li&gt;&lt;li&gt;For milder salsa, remove the seeds and veins from your chiles.&lt;/li&gt;&lt;li&gt;Serve with tortilla chips. This makes a great topping for nachos or queso dip too.&lt;/li&gt;&lt;/ol&gt;

Here's what you need: instant corn masa flour, water, dried california chiles, salt, garlic, medium tomatoes, dried oregano, skirt steak, all-purpose meat seasoning, corn oil, refried bean, iceberg lettuce, mexican crema, queso fresco

Mexican Sopes Recipe by Tasty

instant corn masa flour

water

california chiles, dried

tomatoes

oregano

½ lb skirt steak, carne asada

all-purpose meat seasoning

corn oil

refried bean

iceberg lettuce, shredded

mexican crema

queso fresco

In a medium bowl, mix the masa flour and ½ cup (120 ml) of water together with your hands. Once combined, add the rest of the water and knead until the dough forms a smooth ball.

Heat a large pan or griddle over medium-high heat.

Fry the dough, turning frequently, until just lightly brown about 5 minutes.

Once the dough is cooked, shape the sopes by pinching the sides up to form a wall around the edge. Set aside to cool.

Rip the stems off the dried chiles and discard the seeds. Rinse the chiles, if necessary.

Add the chiles to a small pot of water and bring to a boil over high heat. Once boiling, remove the pot from the heat.

Transfer the chiles and their cooking liquid to a blender and add 1 teaspoon of salt and the garlic. Blend until smooth. Set aside.

Add the tomatoes to a small pot of water and bring to a boil. Cook until the tomato skins split, then remove from the heat and drain, reserving ½ cup (120 ml) of the tomato water.

Transfer the tomatoes to a blender with the reserved cooking liquid, oregano, and ½ teaspoon of salt. Blend until smooth. Set aside.

Heat a large pan or griddle over medium-high heat. Add the skirt steak and season with the meat seasoning and remaining teaspoon of salt. Cook the meat, flipping frequently until seared and cooked through, about 10 minutes.

Transfer the meat to a cutting board and cut into small pieces. Set aside.

Heat the corn oil in a deep, large pan over high heat.

Dip the sopes in the chile sauce, turning to coat completely.

Once the oil is hot, fry the sopes, flipping frequently, until golden brown, about 5 minutes. Drain the sopes on paper towels or a wire rack.

To serve, fill the sopes with refried beans, carne asada, shredded lettuce, tomato sauce, Mexican crema, and queso fresco.

https://vid.tasty.co/output/110671/landscape_480/1538095109

Chicken, Hominy and Pinto Bean Stew recipe from Pati&#039;s Mexican Table Season 9, Episode 8 &quot;Super Sonoran&quot;

Chicken, Hominy and Pinto Bean Stew

dried hominy (soaked

kosher or sea salt (if cooking hominy)

recipe frijoles de olla (using pinto beans (3 cups cooked beans), or 2 15-ounce cans)

chicken

Anaheim chile (stemmed, seeded, cut in quarters)

cilantro

salt

Anaheim chile

onion

chiles

limes (quartered)

Strain soaked hominy and rinse. Place in a large pot, add water to cover by at least 4 to 5 inches, and add the halved head of garlic. Set over high heat and bring to a rolling boil. Reduce to medium heat, skim off foam, cover partially and simmer for 2 1/2 to 3 hours, until the hominy “blooms” or opens up. Once the kernels are very soft and you see them opening on the top like a flower, add salt, stir, turn off the heat, and set aside and let cool. Do not continue to cook or the hominy will fall apart. If making the frijoles de olla, you may do so while the hominy cooks. If using canned hominy and beans, you may skip this step.

Do this while the hominy and beans are cooking. Place the cut up chicken in a large soup pot or casserole. Cover generously with water by at least 2 to 3 inches. Bring to a boil over high heat, reduce heat to medium-low, skim off foam and add the halved onion, 4 peeled garlic cloves, the quartered fresh Anaheim chile, 10 stems of cilantro and 2 teaspoons salt. Cover partially and simmer for 1 hour, until the chicken is falling away from the bone. Remove from heat, transfer the chicken pieces to a bowl and let cool until you can handle them. Strain the broth, set aside 1 cup, and return the rest to the soup pot.

Discard the onion, garlic, Anaheim and cilantro. Remove the skin from the chicken and discard. Remove meat from the bones, tear it into small pieces, and return it to the strained broth.

To cook the chicken:

Preheat the broiler with the rack adjusted at the highest setting. Cover a baking sheet with foil and top with the fresh Anaheim chile, the onion quarter, and the 2 unpeeled garlic cloves. Broil for about 10 to 12 minutes, flipping the vegetables over halfway through, until completely charred on the outside and soft on the inside. The garlic will be done before the other ingredients, usually halfway through, and should be removed from the baking sheet when you see that it is charred and softened. Alternatively, you can roast the vegetables on a comal over medium heat, flipping them over every 4 to 5 minutes, until charred.

Place the chile in a plastic bag and let it sweat for 5 to 10 minutes. Remove the skin, stem and seeds from the chile and peel the garlic. Cut the chile into pieces and place it in a blender along with the charred onion, the peeled roasted garlic cloves and 10 sprigs of fresh cilantro. Add the cup of strained chicken broth that you set aside, and puree until completely smooth. Pour back into the soup pot or casserole with the chicken and remaining broth.

Remove the onion from the pinto beans and stir the beans into the soup pot, along with 1 cup of their broth (or more, to taste). If using canned beans, rinse and add to the soup pot. Discard the halved head of garlic you added to the hominy and add the cooked hominy along with 1 cup of its liquid (or more to taste) to the soup pot. If using canned hominy, drain, rinse, and add to the pot.

Return the pot to medium heat, bring to a simmer and simmer, partially covered, for 15 to 20 minutes. You will know it’s ready when the seasoning sauce pools on the surface into tiny dark green puddles that are a darker green than the rest of the soup. Taste and adjust salt.

Serve and let everyone garnish with chopped white onion, cilantro, chiltepin chiles and a squeeze of fresh lime.

To make seasoning sauce:

This Authentic Mexican Menudo Recipe is as Mexican as it gets and you will be surprised how good it is!

Authentic Mexican Menudo Recipe

Pounds of Rumba Meats Honeycomb Tripe

Liter of Water

½ White Onion

garlic (about 4-5 cloves)

Branch of Fresh Oregano

Branch of Fresh Rosemary

Salt

Guajillo Sauce (2 pasilla peppers,

Can of Beef Stock

Can of Hominy

Potatoes (cut into medium sized cubes)

Clean the Tripe with water and vinegar, and then rinse.

Trim the fat around the edges of the tripe.

Cut the Tripe into small chunks and add it to a pot with boiling water and cook for about 25 minutes.

Drain the water and rinse the Tripe again. Set aside.

In a large, clean pot add a liter of water, the garlic, onion, salt, fresh herbs, beef stock, potatoes, and tripe.

Bring to a boil and let cook for 20 minutes.

Make the guajillo sauce by removing the seeds and stem from the pasilla and guajillo peppers, and boiling them for 15 minutes in water. Drain the water and blend the softened peppers with one clove of garlic, salt, pepper, onion, and cumin. Strain the mixture with a strainer.

Add the guajillo sauce and the hominy to the pot with the rest of the ingredients and let cook for an additional 10 minutes.

Serve with lime, onion, and cilantro.

Use your choice of storecupboard pulses in this healthy vegetarian one-pot

Bean & pepper chilli

olive oil

pepper

tbsp cumin

chilli powder

tbsp sweet smoked paprika

kidney bean

can mixed bean

can chopped tomato

rice (optional)

Heat the oil in a large pan. Add the onion and peppers, and cook for 8 mins until softened. Tip in the spices and cook for 1 min.

Tip in the beans and tomatoes, bring to the boil and simmer for 15 mins or until the chilli is thickened. Season and serve with rice, if you like.

Beef, Potato and Anaheim Chimichanga recipe from Pati&#039;s Mexican Table Season 9, Episode 6 &quot;Sonoran Family Favorites for Sami&quot;

Beef, Potato and Anaheim Chimichanga

beef

black peppercorns

bay leaves

coriander seeds

cumin seeds

vegetable oil

pound, potatoes

salt (divided)

Anaheim chiles (roasted, peeled, seeded and diced)

flour tortillas

romaine lettuce

Mexican crema (optional)

tomato (optional)

Ripe diced avocado (optional)

Sonoran Roasted Salsa (or salsa of your choice)

Place the meat in a large soup pot or casserole and bring to a rolling boil over high heat. Skim off any foam. Add the halved onion, garlic cloves, 2 teaspoons salt, black peppercorns, bay leaves, oregano, coriander and cumin seeds, and stir well. Reduce heat to medium low, cover and cook for 1 1/2 hours, or until the meat is fork tender and shreds easily. Remove from the heat.

Remove the meat from the broth, set aside, and strain the broth. Reserve 1 1/2 cups of the broth for later use and store or freeze the rest if you want to use it for something else. Once the meat has cooled enough to handle, shred or chop into smaller pieces.

To cook the meat:

Heat the oil in a large wide casserole or skillet over medium heat. Add the onion and the potatoes, season with 1/2 teaspoon salt, and cook for about 10 minutes, stirring occasionally, until the onions have softened and the potatoes have begun to brown. Stir in the tomatoes and cook for 3 to 5 minutes, or until the tomatoes are soft and mushy. Add the chiles and the other 1/2 teaspoon salt and cook for another 3 to 4 minutes, stirring often, until the mixture is nicely seasoned and blended together. Stir in the shredded meat and reserved meat broth and cook until the broth is mostly absorbed, the potatoes have completely softened, and the mixture is nicely amalgamated and delicious. It should be moist but not wet.

To make the seasoned cooked meat:

Heat a comal, griddle or skillet over medium low heat for at least 3 to 4  minutes. Heat the flour tortillas a couple at a time (or 1 at a time if that’s all you can fit in the skillet or on the griddle in a single layer) for about a minute per side, until completely heated through. Remove tortillas and one by one, top with a couple of generous spoonfuls of the shredded cooked beef. Roll to enclose the filling, and after the first roll, fold in the sides and continue to roll, making an elongated burrito-shaped package.

Once the packets are ready, heat 2 tablespoons oil in a skillet over medium heat. When the oil is hot, place the chimichangas in the pan seam side down and fry for a minute on each side, until lightly colored. Serve garnished with lettuce, queso, and if desired crema, tomato, avocado and salsa.

To make the chimichangas:

Rice with Lentils and Caramelized Onions recipe from Pati&#039;s Mexican Table Season 9, Episode 6 &quot;Sonoran Family Favorites for Sami&quot;

Rice with Lentils and Caramelized Onions

lentils (rinsed and drained)

olive oil (divided)

white onions (coarsely chopped)

Mahatma® Rice jasmine white rice

ground ancho chile (or more to taste)

turmeric

coriander

chicken broth broth

In a medium saucepan, bring 4 cups water with the bay leaves to a boil. Add the lentils, reduce the heat to medium, cover partially with a lid and cook for 15 to 20 minutes, or until the lentils are just cooked and tender but not mushy or falling apart. Drain, remove the bay leaves and set aside.

In a large wide casserole or heavy sauté pan that has a tight fitting lid, heat 4 tablespoons olive oil over medium heat. Once hot, add the onions and sauté, stirring occasionally, for about 20 minutes. The onions will first soften and become translucent and then they will brown, which is what you want. Stir and make room in the middle, add the remaining olive oil, and add the rice. Cook for 2 to 3 minutes, gently stirring with the browned onions. The rice will quickly change from a grayish white to a bright white color and feel heavier in the spoon. Don’t let it brown. Make room in the middle once again, and add the cooked lentils, cumin, oregano, ground ancho chile, turmeric, coriander and salt, and stir well. Add the broth, bring to a boil, reduce the heat to the lowest possible setting, cover, and cook for 20 to 25 minutes, until most or all of the liquid has been absorbed and the rice is cooked. Remove the lid and check to see that the rice is cooked. If it is, fluff with a fork, and serve. If it is still a bit al dente, add a couple of more tablespoons of water, cook for a few more minutes, and test.

Taste and adjust salt, and serve.

Salsa Bandera with Jicama and Pineapple recipe from Pati&#039;s Mexican Table Season 9, Episode 7 &quot;Legends of the Sonoran Sea&quot;

Salsa Bandera with Jicama and Pineapple

pineapple

jicama

lime juice

In a medium bowl, combine all the ingredients and toss well. Let sit for at least 5 minutes before serving. The salsa will keep for 2 days in the refrigerator.

Apple Chiltepin Salsita recipe from Pati&#039;s Mexican Table Season 9, Episode 7 &quot;Legends of the Sonoran Sea&quot;

Apple Chiltepin Salsita

garlic cloves

apple

cinnamon

black pepper

allspice

apple cider vinegar

dried chiltepin chiles (or to taste)

Place the whole tomatoes and peeled garlic cloves in a medium saucepan. Cover with water and bring to a rolling boil over high heat. Reduce heat to medium and simmer for 10 minutes, or until the tomatoes are completely cooked and mushy, and their skins are starting to peel off.  Transfer to a blender along with the garlic, and 1/2 cup of the cooking liquid. Add the apple, oregano, cinnamon, black pepper, allspice, cider vinegar, salt and chiltepin chiles, and puree until completely smooth.

Dry the saucepan and set over medium heat. Add the oil and when it is hot and starts to ripple, add the puree. The mixture will jump and splutter initially so use the lid of the saucepan to shield yourself, holding it slightly above the pan. Cook for 3 to 4 minutes, until the sauce has thickened and the flavors have ripened and melded together. Scrape into a bowl and serve, or allow to cool, cover and refrigerate. It will keep in the refrigerator for at least 5 days.

Chicken in a Pecan and Ancho Chile Sauce recipe from Pati&#039;s Mexican Table Season 9, Episode 9 &quot;Cooking for my Crew in Sonora&quot;

Chicken in a Pecan and Ancho Chile Sauce

ancho chiles

chicken broth (or store bought)

pecans

Heat a comal or small skillet over medium heat, and toast the stemmed, seeded ancho chiles until the skin changes color and the chiles begin to release fumes, about 1 minute. Remove from the heat and add the onion and garlic clove to the comal or skillet. Toast, flipping the onion and garlic clove from side to side, until charred on the outside and softened inside, 10 to 12 minutes. Remove from the heat, set aside and when cool enough to handle, peel the garlic clove. Alternatively, char the onion and garlic under the broiler. Preheat the broiler with the rack arranged at the highest setting and cover a small sheet pan with foil. Broil the garlic for 5 to 8 minutes, turning halfway through, and the onion for 10 to 12 minutes, flipping halfway through.

Bring the chicken broth to a simmer in a medium saucepan. Add the pecans, prunes and toasted ancho chiles. Simmer for 10 to 12 minutes, until the chiles and prunes have rehydrated and plumped, and the pecans have softened. Set aside and let cool. Transfer to a blender, add the charred onion and garlic, and puree. If your blender is small, do this in batches.

Season the chicken with the salt and pepper.

Heat the oil in a large casserole or wide, heavy lidded skillet over medium high heat. Once hot, brown the chicken pieces, in batches, skin side down first then skin side up, until nicely colored, about 4 to 5 minutes on each side. Transfer to a bowl or plate as each batch is done.

Reduce heat to low, and using the lid of the casserole or pan as a shield for splatters, pour in the pureed pecan sauce. It should bubble and splutter dramatically. Stir well, scraping all the bits up from the bottom of the pan, and return the chicken pieces to the pan. Cover, turn down the heat to medium low, and simmer for 40 minutes, stirring and scraping the bottom of the pan from time to time, until the chicken is completely cooked through and the sauce is thick and delicious. Taste and adjust seasoning.

Corn, Cheese and Chile Verde Tamales recipe from Pati&#039;s Mexican Table Season 9, Episode 10 &quot;Sabores Norteños&quot;

Top 36 mexico recipes from across the web

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

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Top 36 mexico recipes from across the web

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

Top Tags

Mexican Red Pork Tamales As Made By...

Cilantro-Free Pico de Gallo Salsa

Mexican Sopes Recipe by Tasty

Chicken, Hominy and Pinto Bean Stew

Authentic Mexican Menudo Recipe

Bean & pepper chilli

Beef, Potato and Anaheim Chimichang...

Rice with Lentils and Caramelized O...

Salsa Bandera with Jicama and Pinea...

Apple Chiltepin Salsita

Chicken in a Pecan and Ancho Chile ...

Corn, Cheese and Chile Verde Tamale...

Pickled Grape Salad

Chile Rubbed Pork Chop

Mexican Hot Chocolate

Chicken enchiladas with red mole sa...

Avocado and Radish Salad

Sonora Cheese Soup

Sonora Style Macaroni Salad

Cómo hacer el bistec de res a la me...

Cómo preparar espagueti blanco con ...

Tacos de Pescado Tempura con Ensala...

Sopa de coditos

Ixta Belfrage's porcini ragu

Cómo hacer sopes con masa casera. R...

Salsa Taquera (Street Taco Salsa)

Dirty Rice with Clams

Cómo hacer salpicón de res, una rec...

Cómo preparar la mejor Tinga de pol...

Fiesta Refried Beans

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