Archive for February, 2013

Mexican Chicken Tortas – Mexican Style Chicken Sandwiches

Ingredients: 2 Boneless Chicken Breast Halves 3 Roma Tomatoes, halved 1 – 2 Serrano Chiles or Chiles de Árbol (depending on desired spiciness), stems removed 1/3 Red Onion, quartered 2 Garlic Cloves Sea Salt, to taste Freshly Ground Black Pepper, to taste 1 Tablespoon Vegetable Oil 2 Teleras (Mexican Flatbread Rolls) 1/4 Cup Light Sour […]

Salsa de Molcajete – Roasted Tomato Salsa

Ingredients: 4 Garlic Cloves, peeled 1/2 Medium White Onion, sliced 4 Chiles de Árbol 3 – 5 Roma Tomatoes Salt, to taste Equipment: Molcajete and tejolote (For more information, see below at the end of this recipe.) Directions: In a comal or dry skillet set over medium heat, roast the garlic and onion. Remove the […]

Mexican Rice Drink / Horchata de Arroz

Ingredients: 1 & 1/2 Cups Uncooked White Rice 1 Cinnamon Stick, broken into pieces 7 & 1/2 Cups Water 1 to 1 & 1/2 Tablespoons Vanilla Extract, or to taste 3/4 Cup White Sugar, or to taste Optional: 1/2 Cup Milk Directions: Lightly toast the rice in a comal, stirring constantly to prevent burning. (NOTE: […]

Mexican Cucumber Limeade Recipe / Agua de Pepino con Limon

Ingredients: 1 Large Cucumber, washed and sliced* 6 Key Limes (or 2-3 regular Limes), halved About 2 Quarts Cold Water 3/4 Cup White Sugar, or to taste Directions: *NOTE: You might choose to peel the cucumber prior to slicing it, but I prefer the flavor and health benefits with the skin included. Place the sliced […]