Can't beat fresh juice! Need about 4 oranges for one large glass. Wash, cut and squeeze! Have with hashbrowns and eggs - coming soon!
December 10, 2011
December 3, 2011
Hot Chocolate - Abuelita with Bolillo, Pan Dulce
Perfect for the winter time and camping!
Ingredients:
One tablet of Chocolate Abuelita makes 4 cups
The tablet can be cut into multiple pieces by hitting it on the ridge of your counter with the paper cover on.
Add milk to a pot.
Add Chocolate Abuelita, depending on the amount of milk you have.
Alternate - you can use Ibarra as well.
Let it warm up and stir with a whisk (molinillo).
Serve.
Ingredients:
- Milk
- Chocolate Abuelita (found in Mexican Stores)
- Pan dulce, or bolillo
Preparation:
The tablet can be cut into multiple pieces by hitting it on the ridge of your counter with the paper cover on.
Add milk to a pot.
Add Chocolate Abuelita, depending on the amount of milk you have.
Alternate - you can use Ibarra as well.
Let it warm up and stir with a whisk (molinillo).
Let it boil for a few minutes.
Serve.
Enjoy with pan dulce and/or bolillo!
For best results, dip bread into hot chocolate!
November 26, 2011
Tostadas de Tinga de Pollo
This can get a bit involved. You need previously posted recipes: salsa roja, salsa verde, pico de gallo, guacamole and refried beans.
Ingredients:
Use fork to determine when meat is cooked (fork should easily come out; meat should not be rare (red inside, or hard), or overcooked (less cooked is preferred)
Use a fork to shred the chicken
Blend canned tomatoes, raw onion and canned chipotle chiles (to taste)
Amount of tomatoes should be based on amount of chicken
On a hot pan, add oil and wait until sizzling
Cut raw onion in fajita strips, add to the hot pan with oil
Saute onions until brown
Add the chicken to the brown onions. Cook chicken until brown at a low temperature.
Add sauce. Bring to a boil. Let it simmer for 20 minutes.
Let tinga cool down for 10 minutes
Serve: spread canned refried beans in a corn Tostada. Then, add lettuce, tinga, salsa (verde, roja, or both), queso fresco, pico de gallo, and guacamole; repeat...
Enjoy!
Ingredients:
- Chicken (beef, pork, or soy meat)
- Canned tomatoes
- Raw onion
- Salt
- Corn Tostadas
- Shredded lettuce (see pictures below)
- Queso Fresco (fresh Mexican cheese)
- Previously posted recipes mentioned above
Use fork to determine when meat is cooked (fork should easily come out; meat should not be rare (red inside, or hard), or overcooked (less cooked is preferred)
Use a fork to shred the chicken
Blend canned tomatoes, raw onion and canned chipotle chiles (to taste)
Amount of tomatoes should be based on amount of chicken
On a hot pan, add oil and wait until sizzling
Cut raw onion in fajita strips, add to the hot pan with oil
Saute onions until brown
Add the chicken to the brown onions. Cook chicken until brown at a low temperature.
Add sauce. Bring to a boil. Let it simmer for 20 minutes.
Let tinga cool down for 10 minutes
Serve: spread canned refried beans in a corn Tostada. Then, add lettuce, tinga, salsa (verde, roja, or both), queso fresco, pico de gallo, and guacamole; repeat...
Enjoy!