February 25, 2013

Sopes - Tinga Pollo


  • Tinga de Pollo
  • Masa MaSeCa (found at any Mexican store)
  • Lettuce
  • Salsa verde and/or roja
  • Pico de gallo
  • Sour cream
  • Queso Fresco
  • Refried beans 

Make the tinga chicken first (refer to previous post for detailed information).

Prepare the masa (corn flour) by mixing Maseca and cold water.
The amount of water is based on how much Maseca you use. The dough should be soft and malleable.

You can make the sopes by hand  by making a ball of dough and patting it between your hands until flat.
Once the sope is formed, place in a hot flat pan. You may cook it with or without oil.

Add the tinga to the sopes.

Along with other ingredients.You can mix and match-the salsas, pico de gallo, queso, sour cream, lettuce, etc.


February 17, 2013

Stir Fry Vegetables


  • Vegetables: bak choy, onion, green peppers, carrots, mushrooms, zucchini and broccoli.
  • Oil
  • Soy sauce
  • Sriracha sause (found in Asian stores)
  • Vegetarian stir fry sauce (found in the "Asian/Ethnic" aisle at any major grocery store)

Cut vegetables in one inch size. 

Heat a wok (HOT).

Add olive oil and flash fry onions.

Until they are brown.

If you are adding green peppers, brown them together with onions.

Then add the vegetables in order: those that take longer to cook (i.e. carrot)first, to those that take less time to cook (i.e. bak choy) last, etc ...

Add stir fry, soy, and sriracha sauces to taste. 

Stir fry until veggies are somewhat brown, but not over cooked.

Remove them from wok immediately to avoid over cooking.

Enjoy with steamed or fried rice (see recipes).