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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MEXICAN FOOD: Fideolicious


TSOPA CON QUESO TODAY’S delicious star is “Sopa de Fideo” ( noodle soup.) When you talk about Mexican comfort food, you have got to include the splendid delicacy that is “Sopa de Fideo”  Mention this to almost any Mexican & they will smile brightly as they are taken away by wonderful memories filled with warmth, and  pleasing flavors.  The food itself is something that many of us have in common, however the recipe is never the same.  Every mom had her own signature twist on it. Each one of us  has a different variation which  we hold near & dear.  Fideos can found in long coils or small pieces. You can find the pasta in the dry foods section or in the Latin Foods/International foods section of the supermarket.  For even more convenience there are also instant soup packets of Fideo. Sopa de Fideo is a very flexible dish, you can add anything you’d  like & switch it up to your taste. Traditionally it is eaten with cream & Mexican cheese. There are different types of cheese this soup can be topped with: Queso Fresco(fresh, soft cheese) , Queso Seco(dry or hard), Queso Rayado(grated Monterey) or also a hard(dry) sprinkle cheese can be found in little buckets. All these can be found in the refrigerated /dairy  section amongst all the regular  cheeses. Other possible additions to the soup include: Beans, avocado , potatoes, nopales(catus plant) just to name a few…. This soup is best left as simple as possible though, so as to not mess with it’s simple charm & taste. The basic method is pretty simple, this is one of those  recipes that are chosen to be learned from mom, especially by bachelors.

Fidelicioso

RECIPES

FROM COOKS.COM

c. water
3 chicken bouillon cubes or 4 c. chicken stock
3 tbsp. tomato paste
3 oz. angel hair or vermicelli pasta
1 very lg. clove of garlic, crushed
2 tbsp. dried minced onion
1 tsp. dried herb oregano
1/4 tsp. dried herb thyme
2 tsp. dried parsley
Ground black pepper & salt to taste (bouillon cubes are salty)
Optional: Chopped fresh avocado for garnish, Tabasco sauce for heat

FROM mexican-recipes.bavariasoft.com

Ingredients:

500 grams Fideos (thin noodles)
*6 tomatoes regular size boiled and peeled
oil(olive or vegetable is fine)
1/2 onion
1 big garlic
500 ml.. chicken stock
Parsley finely chopped
Sour cream
Grated Queso anejo or any fresh cheese

I used to prepare first my tomato puree, what we call “recaudo”, so the tomatoes, the onion, and the garlic go to the blender. Here I have to mention that Mi Tata Lucita used to leave the skin of the tomatoes, it gave a very nice appearance, but this is up to you.

It is recommended to prepare this dish in a saucepan or a frying pan, we will cook low heat, since the noodles are very easy to burn. When the oil is warm, add the noodles and stir constantly, they must get golden uniformly, remove them from the saucepan and put aside.

Add the tomato mix in the pan and fry well, add just a little oil to fry since the fideos are already oily. Here we can cook with medium heat, when it is well fried, add the chicken stock and let it boil. I would advice, not to use all of it at this moment, so reserve 1/4 of the amount, if it is needed later. When this caldillo is boiling add the noodles, and reduce the heat to low. Add salt and the parsley and let it cook.

You must be careful that the noodles have enough stock to be cooked, but not so much since they must be dry at the end. It will be ready when the noodles are cooked, and there is no water in the pan. Add the sour cream and the anejo cheese.

MMMsopa-fideos-pAny kind of  Fideo pasta(vermicilli) that you find is  ok to use.  You can find them in the pasta or Latin foods section of the supermarket.


FIDEO AFTER IT'S BEEN BROWNED & SAUTED

FIDEO AFTER IT'S BEEN BROWNED & SAUTED

FIDEO CAN COME IN LONG COILS OR SMALL PIECES

YOU CAN ALSO FIND INSTANT SOUP PACKETS OF FIDEOMaggi

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