Archive for the 'Appetizers' Category

Mexican Sopes Recipe

Salsa Verde Ingredients: 5 to 6 Tomatillos, husks removed and rinsed 3 Habanero Chile Peppers 1/2 Medium White Onion, cut in half Salt, to taste Pico de Gallo Salsa: 1 Large Red Onion, diced 4 Roma Tomatoes, diced 2 Habanero Chile Peppers, minced Freshly Squeezed Juice of 2 Valencia Oranges Freshly Squeezed Juice of 1 […]

Fish in Coconut-Guajillo Sauce

Yucatan Pico de Gallo Ingredients: 1 Large Red Onion, diced 4 Roma Tomatoes, diced 2 Habanero Chile Peppers, minced Freshly Squeezed Juice of 2 Valencia Oranges Freshly Squeezed Juice of 1 Lime Sea salt, to taste Guajillo Sauce Ingredients: 4 Guajillo Chile Peppers Sea Salt, to taste Coconut Fish Ingredients: 2 – 14 Ounce Cans […]

Crispy Fried Mexican Tacos Recipe – Tacos Dorados

Taco Ingredients: 1 Boneless Chicken Breast (in two halves or various pieces) 1 White Onion 2 Garlic Cloves 4 Yellow or Russet Potatoes, peeled and cubed 2 Poblano Chile Peppers Freshly Ground Black Pepper, to taste Salt, to taste Vegetable Oil, for frying About 2 Dozen Corn Tortillas Garnish Ingredients: Shredded Head Lettuce 1/2 White […]

Esquites – Mexican Corn Snack

Ingredients: 4 Ears Corn on the Cob, husks and silk removed 4 – 6 Cups Water 2/3 Cup Diced White Onion 1 Habanero or Serrano Chile Pepper, minced 2 Teaspoons Chicken Bouillon Powder (optional) 1 Sprig Fresh Epazote (about 8 leaves) Garnish: Light or Regular Mayonnaise, to taste Freshly Squeezed Lime Juice, to taste Cotija […]

Mexican Molletes

Note: Classic molletes include only refried beans and melted cheese, topped with pico de gallo. You may choose to follow the recipe below and only top the molletes with beans and cheese, or come up with your own combinations! The recipes below give you the option of adding meat or vegetables to your molletes. A […]

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 Cream of Spinach Soup – Crema de Espinacas

Ingredients: 100 Grams Pecan Halves 2 Medium White Potatoes 2 Tablespoons Vegetable Oil 1 Medium White Onion, coarsely chopped 3 Garlic Cloves, minced 24 Sprigs Fresh Cilantro, washed 2 Large Bunches (about 1/3 Kilo) Fresh Spinach Leaves, washed 1 Liter Chicken or Vegetable Broth Freshly Ground Black Pepper, to taste Sea Salt, to taste Ground […]