Archive for the 'Soups & Stews' Category

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 […]

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 […]

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 […]

Squash Blossom Soup / Sopa de Flor de Calabaza

Mexican cuisine includes the use of the delicate flor de calabaza (also known as squash blossoms or pumpkin flowers). These flowers are used in a variety of ways, such as in quesadillas, empanadas, and soups. In addition to flor de calabaza, epazote is another native plant which is an integral part of Mexican cuisine. You’ll […]

Roasted Poblano Chicken & Bean Soup

Ingredients: 500 Grams Pinto Beans, debris removed and rinsed 1 Whole Chicken, cut into separate pieces (keep the feet – they add nice flavor to the soup) 1 Tablespoon Vegetable Oil 4 Tablespoons Butter 7 Cups Chicken Stock (you can substitute chicken bouillon powder in hot water) 1 Large Onion, chopped 6 Garlic Cloves, minced […]

Enfrijoladas / Tortillas in Bean Sauce

Ingredients: 1 Medium Onion 2 Garlic Cloves About 3 Cups Cooked Bayo Beans with their broth (see recipe below) (canned beans may be substituted) 4 Pasilla Chile Peppers, stems removed 2/3 Cup Chicken Broth Salt, to taste 1/2 Pound Oaxaca Cheese (Mozzarella or Manchego can also be used) 1/2 Pound Queso Fresco (Farmer’s Cheese can […]