Thursday, April 27, 2017

Sweet and Sour Discada Tacos



Hi everyone! I hope you are doing great!!

Here you have today’s recipe.  It’s perfect to celebrate this 5 de Mayo or for any other day of the week! I hope you can give it a try!! Enjoy!!


Ingredients:
  • 450 g Ground Meat
  • 450 g Pork Loin (small chunks)
  • 200 G Ham (diced)
  • 200 g  turkey Franks (diced)
  • 200 g Bacon (chopped)
  • 6 oz Mexican chorizo
  • 1 minced garlic clove
  • 1 Onion (chopped)
  • 2 Bell Peppers (chopped)
  • 1 ½ Cup Fresh Pineapple (chunks)
  • 2 - 3 Chipotle Peppers in adobo sauce
  • ⅔ - 1 Cup Tomato Pure
  • 1 Tbs Chicken Flavor Bouillon
  • Salt (to taste)
  • Black Pepper (to taste)
  • ½  Tbs Extra Virgin Olive Oil


To serve:
  • Tortillas
  • Chopped Onion
  • Chopped Cilantro
  • Limes
  • Salsa


In a large skillet, on medium high heat, heat up half a tablespoon of extra virgin olive oil, and cook the bacon for about 3 minutes, then add in the chorizo, make sure to break down the chorizo really well so you won't end up with big pieces of chorizo. Cook this for 5 more minutes.

After five minutes, add in the pork, and cook on medium high heat for 10 minutes, stirring frequently.

After 10 minutes, then add in the ground meat, and continue to cook on medium high heat for 10 more minutes, stirring frequently.

Season the meat with chicken flavor bouillon, salt and pepper to taste, stir well, and continue to cook on high for 5 more minutes.
After 5 minutes, add in the chopped turkey franks and chopped ham. Toss together, and cook for 3 more minutes on high.

Reduce the heat to medium, then add in the minced Garlic and the chopped onion, stir for 30 seconds, then add in the chopped Bell Peppers, continue to cook for one more minute.  Then add in the Chipotle Peppers, try to mince the peppers with the spoon as much as you can and then add in the Tomato pure, also add in about half a cup of water, stir until combined, continue to cook for 3 more minutes to warm up the tomato pure. Taste the flavor add more salt and pepper if needed, or you can also add in more chipotle peppers.

Once you are happy with the flavor add in the chopped pineapple, toss together, cover with a lid, and continue on high heat for 5 more minutes or until it comes to a boil.

Once it starts boiling,heat up the tortillas and make your tacos. (if your discada is looking too wet, feel free to cook it for a longer time until the cooking liquid is reduced to your desire)

Top your tacos with chopped cilantro and chopped onions. Serve with your favorite Salsa and lime wedges!

Enjoy!  

Thursday, April 20, 2017

Banana Chocolate Chips Muffins



Here you have a super easy recipe to surprise your Mom on Mother’s Day or any other day of the week! I hope you like it

Ingredients:
  • 1 ½ C All Purpose Flour
  • ½ Tspn Baking Soda
  • 1 Tspn Baking Powder
  • ¼ Tspn Salt
  • 113 g Unsalted Butter (softened)
  • 3 Ripe Bananas
  • 2 Large Eggs
  • 1 Tspn Vanilla Extract
  • ⅔ C Brown Sugar 
  • 1 C Semisweet Chocolate Chips 
  • +Cooking Spray
  • +Cupcake Wrappers


Preheat the oven to 350ºF.

Mix the flour with the baking soda, the baking powder and the salt, stir well and set aside for a minute

In an electric mixer, on medium high speed, blend the butter with the brown sugar, for about one minute or until the butter is well combined with the sugar into a creamy and grainy paste.

Then add in the bananas one at a time, continue to mix this on medium high speed until the bananas are well combined with everything else.  Then add in the eggs one at a time, and you don't have to lower the speed at all, just blend each egg for 30 seconds before adding the next one.

Once the last egg is well incorporated now add in the vanilla extract,  and mix on high speed for 30 seconds.

Lower the speed to the lowest. Slowly add in the flour mixture.  Stir on low speed until combined. Do NOT overmix. Then add in the chocolate chips.  Stir until combined.  

The batter is now ready.  Line your mold with cupcake wrappers and spray each wrapper with cooking spray.  Fill each wrapper almost all the way to the top. Decorate each muffin with a few more chocolate chips on top.

Bake at 350ºF for about 25-30 minutes or until well cooked.

You will know they are cooked, when you insert a toothpick right in the center of each muffin and it comes out with a bit of crumbs.

Once they are done, let them cool down a bit before serving them!

Enjoy

Thursday, April 13, 2017

Easy Shrimp Tacos




Hi everyone, today i will show you have to make some super easy and delicious shrimp tacos. I hope you like them!


Ingredients:
  • 750 g Shrimp (peeled and deveined)
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 Shredded Garlic Clove
  • 2 Tbsp Chopped Cilantro
  • ½  tsp Dry Oregano
  • ½ tsp Crushed Red Pepper
  • Salt (to taste)
  • Black Pepper (to taste)



Ingredients to make the tacos:
  • Tortillas
  • Shredded Cabbage
  • Pico de Gallo 
  • Shredded Cheese
  • Salsa
  • Lime wedges


Place the shrimp in a bowl and add in the extra virgin olive oil, the shredded garlic clove,  and the chopped cilantro, season with this dry oregano, crushed red pepper, salt and black pepper to taste. Toss until all the shrimp is well seasoned. Marinate in the refrigerator for at least 10 minutes.


After 10 minutes, heat up a large skillet and cook the shrimp on medium heat for about 6-8 minutes or until well cooked.  


Heat up the tortillas and make your tacos.


I garnish my tacos with shredded cabbage, pico de gallo  (only season with lime juice, salt and pepper) the top the tacos with shredded cheese and serve with your favorite salsa!

Enjoy!

Monday, April 10, 2017

Shrimp Patties with Potatoes in Dry Chile Sauce



Hi Everyone I hope you are doing well!
Here you have another of my favorite Mexican Recipes for this Lent Season, I hope you like them! Enjoy!

Ingredients for Shrimp Patties:
  • 4 Large Eggs
  • 2 oz Dry Ground  Shrimp
  • + Vegetable Oil for frying


Ingredients for Potatoes in Red Sauce
  • 5 Medium Potatoes
  • 6 Guajillo Dry Chilies
  • 6 Puya Dry Chilies
  • 10 Tomatillos
  • 1 Bay Leaf
  • ½ teaspoon Dry Oregano
  • Salt (to taste)
  • 1 Garlic Clove
  • 1 tbsp Vegetable Oil 


Make the Red Sauce: Remove the skin from the tomatillos, rinse the tomatillos with warm water and them place them in a saucepan.  Remove the stems from the dry chillies, then cut the chillies in half and place them in the same saucepan with the tomatillos. Add plenty of water and cook these on medium high heat until the chilies are soft and the tomatillos are cooked. (10-15 minutes)

Wash, peel and dice the potatoes into small cubes.  
In a large sauce pan, heat up  about ½ - 1 tablespoon of vegetable oil and then add in the diced potatoes, season the potatoes with salt and pepper to taste, give them a stir, then add about ¼ cup of water. Cover with a lid, and cook the potatoes until they are tender.

Once the dry chilies and the tomatillos are cooked, now place them in a blender, add in one garlic clove, one bay leaf, salt to taste, and about one cup of water, blend on high until well blended.  Set aside for a minute.

Once the potatoes are cooked, now strain the red sauce over the potatoes, if the sauce is too thick, feel free to add more water. Give it a stir, taste the flavor add more salt and pepper if needed.  Cook until the sauce comes to a boil.   Once  it starts to boil, add the dry oregano, give it a quick stir, and continue boil for one more minute. Then set aside until you are ready to use it.

Now to make the Shrimp Patties:  Separate the egg whites from the egg yolks.   Beat the egg whites until stiff peaks form, then add in the egg yolks one at a time. Then slowly also add in the Ground shrimp. Once everything is well combined set it aside for a minute.

Preheat plenty of vegetable oil to a temperature of 350ºF. Once the oil is hot, now spoon the egg mixture over the hot oil, and cook the patties until well cooked and golden brown. They will cook in about 2 minutes per side, but you have to flip them around a few times to prevent them from browning too much.

Once they are cooked, place them on paper towels to remove the excess oil. And continue to cook the rest of the egg Mixture.

Once you are done, you can either add the patties into the same saucepan with the red sauce and potatoes, or you can keep them separate.  (if you add the to the red sauce, just place them in the sauce, and cook for another 2 more minutes until heated through)

I like to keep them separate.  So i just serve the patties with a side of white rice, then top the shrimp patties with the potatoes in red sauce, and that’s it.

Saturday, April 08, 2017

Garbanzo Soup



Here you have another easy and delicious recipe for this Lent Season, I hope you give it a try!


Ingredients:
  • 1 lb. Uncooked Garbanzo beans
  • 1 large onion
  • 3 tomatoes
  • 2 Garlic Cloves
  • ½ Cup Chopped Cilantro
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 Tbsp Vegetable or Chicken Bouillon Seasoning 
  • Black Pepper 

Sort out the Garbanzo Beans, remove any dirt or small rocks from the package, then rinse the garbanzo beans with cold water.

Soak the garbanzo beans, you can either soak them overnight, or do a quick soak in boiling water.

To soak overnight: Just place the garbanzo beans in a large pot with plenty of water, and leave them in the water all  night.

To do a Quick Soak:  Boil plenty of water, add in the garbanzo beans, and boil them for 15 minutes. Turn off the heat and leave the garbanzo beans in the hot water for 2-3 hours.

Remove the skin from the garbanzo beans.  After the beans are well soaked, the skin will come off right away. Grab some of the beans, rub them with your hands, and the skin will fall right away.  You can also place all the garbanzo beans on a kitchen towel and then rub them with another towel and the skin will fall just as easy.

Cook the Garbanzos:  Bring plenty of water to a boil, about 6 - 8 cups of water, once the water is boiling, now add in half an onion and two garlic cloves, season with one tablespoon of vegetable or chicken flavor bouillon, and also add in the garbanzo beans, give it a stir, and cook on medium heat for one hour.

Chop the tomatoes and the onions into small cubes.
In a skillet, heat up one tablespoon of extra virgin olive oil, and add the chopped onion and the chopped tomatoes, season with a teaspoon of vegetable flavor bouillon, also add black pepper to taste, stir well and cook on medium heat for about 3 minutes or until really soft.  Set aside until you are ready to use this.

After an hour of cooking, the garbanzo beans should be really tender by now, so now into the pot with the garbanzo beans now we will also add in the mixture of the cooked tomatoes and onions, and also add in the chopped Cilantro.  Feel free to remove the half an onion and the two garlic cloves from the pot if you want to.  Taste the flavor add salt or black pepper if you think is necessary.  Cover with a lid, and continue to cook this until it boils.

Once it starts boiling, place about 2 cups of the cooked garbanzo beans into a blender, and blend them on high for about 2 minutes until they become a puree. Now place the garbanzo puree back into the pot with the rest of the garbanzo beans, and continue to cook for 5 more minutes.

After 5 minutes, you can serve this delicious soup!

I like to serve it with diced avocado and Serrano slices. Enjoy!!

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