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RECIPES

  • MEXICAN GREEN RICE
    Dec 03 2016

    MEXICAN GREEN RICE WITH CHILES AND CILANTRO : Arroz Verde

    The best rice to go with Mexican Food is this Mexican Green Rice!  Arroz verde gets its pale green color and smoky flavor from two kinds of charred green chiles and a healthy handful of fresh cilantro. Frying the vegetable puree and rice together enhances the flavor of the rice, but this step can be […]

  • mexican food FRESH TOMATO
    Dec 03 2016

    HOW TO MAKE RICE WITH FRESH TOMATO: Arroz mexicana

    The classic accompaniment to Mexican Food, Arroz mexicana is delicately flavored with fresh tomato and a small amount of onion and garlic. For more tomato flavor, replace ½ cup of the water with tomato juice. SERVES 6 INGREDIENTS 2 cups converted white or brown long-grain rice 1 tablespoon vegetable oil 2 tablespoons finely chopped white […]

  • mexican food STEAMED RICE
    Dec 03 2016

    HOW TO MAKE STEAMED RICE : Arroz al Vapor

    As long as you make a few adjustments to your usual method for making rice, your slow cooker can double as a rice cooker. For the best results, use converted (which is not the same as instant) long-grain white or brown rice, which stays perfectly al dente and does not clump. Tossing the rice with […]

  • MEXICAN SLOW COOKER PORK CARNITAS
    Nov 28 2016

    MEXICAN SLOW COOKER PORK CARNITAS

    The easiest slow cooker pork carnitas recipe that is full of flavor and cooks all day to tender and juicy perfection! A Mexican Food recipe that you will make again and again! Much of the rich flavor comes from the fat that renders into the cooking broth, but this is easily removed after chilling. Always […]

  • authentic mexican recipes SHREDDED BEEF
    Nov 28 2016

    HOW TO MAKE SHREDDED BEEF

    Enough for 12 tacos or enchiladas, 6 burritos, 24 quesadillas, or 24 tamales The following is used in Mexican Food like Tacos de Res Dorado, Enchiladas en Salsa Roja, and Burrito “El Güero.” For the best flavor, use select or choice boneless beef chuck (shoulder). INGREDIENTS 2 pounds boneless beef chuck, cut into large chunks […]

  • mexican food recipess SHREDDED CHICKEN
    Nov 28 2016

    HOW TO MAKE SHREDDED CHICKEN

    Enough for 12 tacos or enchiladas, 6 burritos, 24 quesadillas, or 24 tamales This basic chicken recipe is used in Mexican Food like Tacos de Pollo, Enchiladas Suizas, and Burrito Ahogado, among other dishes. To ensure a fresh-tasting dish, don’t overcook the chicken. INGREDIENTS 3 bone-in chicken breasts or 2 pounds boneless chicken meat (breasts, […]

  • mexican food recipe SLOW COOKER
    Nov 24 2016

    HOW TO MAKE BEEF BROTH IN A SLOW COOKER

    This recipe yields a light, clear beef broth that adds subtle flavor to guisados, soups, and sauces. The meat loses some of its flavor to the broth, but it can be shredded and then added to a soup such as Sopa de Fideos, used in any of the bean recipes, or added to tacos or […]

  • mexican recipes Caldo de Pollo
    Nov 24 2016

    SLOW COOKER CHICKEN BROTH : Caldo de Pollo

    Using the slow cooker to make broth is much easier than fussing over a stockpot, and it yields perfect broths that are clear and delicious. You can use this simple broth, with its light flavor and golden color, to enrich a multitude of simple soups and rice dishes. Since the broth freezes beautifully, always keep […]

  • mexican food Cooker Fajitas
    Nov 21 2016

    CARNE CON RAJAS : Slow Cooker Fajitas

    They simmer instead of sizzle, but these slow cooker “Fajitas” will quickly become a favorite. The jalapeños are seeded, so they are only mildly spicy, but poblano or Anaheim chiles would be a good substitute. Serve with sliced avocado, cotija cheese, northern-style flour tortillas and, of course, beans and rice. SERVES  6 INGREDIENTS 2½ pounds […]

  • recipes CARNE CON NOPALES
    Nov 21 2016

    CARNE CON NOPALES Y PAPAS : Beef With Ancho Chiles, Cactus, And Potatoes

    This thick, delicious guisado comes from the rugged state of San Luis Potosí, where the ancient and distinctive regional cuisine is based on the local desert plants. Nopales, the paddles from beavertail cactus (also called prickly pear cactus), are readily available at Mexican markets. Buy fresh nopales, which must be boiled before eating, rather than […]