Mexican Kitchen’s Secret Wepon


From one culinary culture to another there is a golden rule that holds true:  Some of the most famous, delicious, & beloved recipes were born from handy/common ingredients,   & continue to survive because of simplicity of preparation Weather you’ve never tried Mexican food, were introduce to it and fell in love, or grew up on it , I  hope u’ll enjoy this next video. It’s a really simple recipe for “Enfrijoladas” (tortillas rolled in beans).  This is a good end of the week recipe for when you’re feeling tired or for when the fridge is empty & waiting for a refill, but you just haven’t been able to make it to the supermarket.


INGREDIENTS
4 Tables spoons of oil(veg or olive will do)
½ an onion (sliced)
1 clove of garlic(chopped)
1 large tomato (Gently boil it for a few minutes then dip in ice water, this will soften the skin & make for a smoother  liquidation of your tomato in the  sauce. You can even remove the skin if you wish.)
2 Ancho chilies (As around they’re bound to have it in the regular supermarket near the spices or veggies) Or you can visit a Latin foods store) They are sold dried & are soaked in warm water for re-hydration right before being used in sauces.
1 Cup of chicken stock (Remember low sodium is available, this helps to give you a healthier more natural home cooked flavor that won’t gross your taste buds out with too much saltiness.
Salt & pepper(to your liking)
50 grams of Pork Rinds (Crushed into small pieces, not a fine powder mine you =)
3 Cups of refried beans(can be home made or canned, however:  homemade beans are better,  since you need a loose bean consistency to cover the enfrijoladas . You can used their original cooking liquid to thin them out.)
INGREDIENTS
4 Table spoons of oil(veg or olive will do) This is for refrying the beans
½ an onion (sliced)
1 clove of garlic(chopped)
1 large tomato (Gently boil it for a few minutes then dip in ice water, this will soften the skin & make for a smoother  liquidation of your tomato in the  sauce. You can even remove the skin if you wish.)
2 Ancho chilies (Ask around they’re bound to have them in the regular supermarket near the spices or veggies) Or you can visit a Latin foods store) They are sold dried & you soak th em in warm water for re-hydration right  using them in sauces.
1 Cup of chicken stock (Used for thinning out the beans & for flavor. Remember low sodium is available, this helps to give you a healthier more natural home cooked flavor that won’t gross your taste buds out with too much saltiness.
Salt & pepper(to your liking)
50 grams of Pork Rinds (Crushed into small pieces, not a fine powder mine you =)  These will be dipped in the chili sauce then stuffed in the been covered tortillas.
3 Cups of refried beans(*Must be pinto. Can be home made or canned, however:  homemade beans are better,  since you need a loose bean consistency to cover the enfrijoladas . You can used their original cooking liquid to thin them out.)

& of course after the beans ,there is no ingredient more important in this recipe than : THE TORILLAS!(*corn tortillas needed for this recipe)

1 CUP of grated cheese-  can be any kind of Mexican cheese that u are able to  find in your super market . SOME RECOMMENDATIONS:(Cotija, Fresco,Oxaca)

If all you can find is Monterey Jack that will do just fine.

For garnish you may also want to drizzle some creame on top. Sour cream will do, however I really recommend you don’t substitute Mexican crema for it. Honestly it really does make a difference. Mexican crema has a softer, sweeter taste that won’t take the saltiness of your dish too far. You can find it in the dairy section of most supermarkets.

SO  you see, Everyone can embrace & eventually adapt & create their own twist on this lovely lovely simple simple Mexican kitchen secret. My mom actually adds a bit of chopped onion to her enfrijoladas & it gives the a soft little zest that goes great with the sweetness of the beans.

GOOD LUCK & BUEN PROVECHO = ENJOY YOUR MEAL

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Mexicans: Why they’re so fresh


In today’s Mexican food section we have the thirst quenching , smile widening ,comfort food(drink actually)  “AGUAS FRESCAS” =  translated  Fresh waters.  “Aguas Frescas” are a very popular drink found in Mexico. “Aguas Frescas” can  easily be found in  all sorts of  restaurants or at vendor stands in Mexico. Truly there is  never a wrong moment for this delicious beverage. Proud to hold a place in Mexican homes(in Mexico & abroad), an essential part celebrations, & even sold after mass by the parishioners at some churches….  Just like a nice cold bottle of pop is a match made in heaven for a delicious order of burger & fries, no  drink gets along better with Mexican food than aguas frescas. Aguas frescas are know for not only their refreshing flavor & eye catching color, but also the famous large pitcher/jugs in which they  are made & stored in. Aguas frescas  are sold both in cups & for extra fun &  for more of a quirkiness factor, in plastic bags tied up with a straw inside.

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http://en.wikipedia.org/wiki/Aguas_frescas

Aguas frescas (Spanish for “fresh (cold) waters”) are a combination of either fruits, cereals, or seeds, and sugar and water, blended together to make a refreshing beverage. Although they originated and are most common in Mexico, aguas frescas have also become popular in Central America, the Caribbean, and the United States. Some of the most popular flavors include agua de tamarindo (made with tamarind pods), agua de jamaica (made with roselle), and agua de horchata (usually made with rice and cinnamon).

It is possible that from these aguas frescas the production of bottled fruit sodas such as Jarritos arose. In Mexico the beverage is often sold by street vendors, but in many cases fine Mexican restaurants will have a good selection of Aguas Frescas available.

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Aguas frescas come in all kinds of flavors :

WATERMELON

STRAWBERRY

RICE & CINNAMON

ALFALFA

DRIED HIBISCUS FLOWERS

TAMARIND

PINEAPPLE

LIME

GUAVA

& the list goes on & on!

In case U are wondering  =P Jamaica (hibiscus tea) is my favorite! Give me some & I’ll be in a good mood/ totally agreeable all day long =)

You can find “Aguas Frescas”   here in the U.S. in :  Mexican restaurants, or you can look for “Agua Fresca” shops too, they’re kinda like  a  smoothie shop only better =D  You can sometimes buy a nice tall fresh glass of “agua fresca” in your local Hispanic supermarket.

Although, I highly recommend that you enjoy a freshly made glass of this yummy treat, just in case you can’t get your hands on some of this awesome elixir freshly brewed… Worry not! You can buy instant “Agua Frescas” powder or canned drinks(also found in larger carton)in your local supermarket in the International foods isle, refrigerated  or you can also try online.  I love having these on hand for convenience.

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For more Aguas frescas info, recipes & products visit

http://www.mexgrocer.com/mexcocina-sep4.html

You can shop @ Superior Grocers

http://www.superiorgrocers.com/

http://www.klass.com/home.html

Stater Bros

Food 4 Less

Gigante Supermarkets

Just to name a few, don’t be shy. Go ahead & explore, there are many Mexican grocers through out =D


AGUAS FRESCAS RECIPES

from Foodnetwork.com

Ingredients

  • 1 large cantaloupe or half a watermelon, seeded and diced (about 3 cups)
  • 1 1/2 cups water
  • 2 to 4 tablespoons sugar
  • 2 to 3 limes, juiced

Directions

This and other similar fruit drinks, which translate literally as “fresh water,” are served all over Mexico and they’re a cinch to replicate at home. The key is to strain the pulpy fruit to make a clearer liquid. Instead of melon, you could use strawberries, pineapple, or mango — any fruit that is soft enough to puree.

Puree cantaloupe and pour through a fine sieve to eliminate pulp. In a pitcher, mix strained fruit puree with water and season with sugar and lime juice, to taste.

FROM MEXICANGROCER.COM

Agua de Tamarindo (Tamarind-flavored Water)

Tamarinds are used frequently in both Thai and Indian cooking. In Mexico they’re hugely popular and are regularly used to make aguas dulces, or sweet waters. They’re also used to make dulces de tamarindo, or tamarind candies. The pods of the tamarind tree are used in this delicious, unique drink. This recipe takes about an hour to prepare and another hour or so to chill. It makes a half gallon. Or, to buy a quick and easy mix for Agua de Tamarindo at MexGrocer click here at,Agua de Tamarindo.

20 tamarindo pods(three packages)
2 quarts water
1 1/2 cups sugar (or to taste)

Peel the tamarindo pods, removing the veins that run along the sides. Leave the seeds.

In medium saucepan, bring one quart water to a boil. Add peeled tamarindo pods. Boil over high heat for approximately 15 minutes, or until the pulp is soft.

Remove from heat and let cool until the pulp is ready to handle. Remove seeds from pulp and discard, along with any remaining bits of peel. Empty the saucepan into a blender. Add sugar and blend until liquified. Run the mixture through a strainer, discarding extra pulp. Pour into a pitcher and mix with remaining quart of water. Chill thoroughly before serving. Pour into tall, ice-filled glasses and serve.

FROM SIMPLE RECIPES.COM

INGREDIENTS

  • 1 pound diced seedless or seeded watermelon (without rind), about 3-4 cups
  • 8 ounces strawberries, stems removed (about a pint)
  • 1 Tbsp lemon or lime juice
  • 1 Tbsp sugar
  • 1/4 to 1/2 cup cold water