Mexican Finger Foods For Christmas

Mexican Finger Foods For Christmas

With only a few key ingredients, you could make a few of the simplest yet most flavorful Mexican foods which have been enjoyed by residents of the nation for centuries.
A wide variety of chili peppers, both fresh and dried, are employed frequently in Mexican foods and so are required for adding flavor and texture to a wide variety of dishes. Mexican chorizo is the one other common ingredient employed in this style cooking which is made from a selection of freshly smoked meats as well as seasonings like achiote seeds, ground red chilies, and paprika, which provide it with is reddish coloring.
Corn, or maize, is probable just about the most widely recognizable and many often used ingredients in most of Mexican cooking. Corn is utilized to create masa, the dough required to make tortillas and tamales.
Tomatoes also boast prominently in Mexican cooking and also, since they are in season all through the year in the warm country of Mexico, they could be found in a wide variety of recipes including appetizers, salads, sauces, and main courses.
Tomatillos are based on the tomato although these small, green people in the nightshade family are rather tart. Tomatillos are covered in a very thin, paper-like husk that needs to be removed before cooking.
Mexican soups like caldo de res, or Mexican beef soup, often call for a selection of vegetables including tomatoes and tomatillos as well as hearty choices like cabbage, potatoes, onions, and carrots.
Caldo de Res Recipe
What You Need
1 tablespoon vegetable oil 1 pound beef shank, cut into bite sized pieces 2 teaspoons salt (or taste) 2 teaspoons black pepper (or taste) 1 large yellow onion, chopped 5 cloves garlic, minced 1 large jalapeno, chopped 2 cups beef broth 2 cups water 1 large tomato, quartered 1 large white potato, cubed 4 medium carrots, diced 1/4 cup fresh cilantro, chopped 2 teaspoons ground cumin 1 teaspoon Mexican oregano 1/2 medium head cabbage, chopped 2 ounces fresh lime juice
How to Make It
Coat a substantial pot that is included with a lid with the vegetable oil. Season the pieces of beef shank with salt and pepper and brown over medium high heat.
Reduce the heat to medium atart exercising . the chopped onions and cook for around 2 minutes or until they are tender. Add in the minced garlic and the chopped jalapenos and cook for 1 more minute.
Add 2 glasses of beef broth towards the pot and lower the heat to low. Cover and simmer for one hour.
Add the 2 main glasses of water towards the pot as well as the tomato, potato, carrots, leading to half the cilantro then cook over medium to low heat for around ten mins.
Add the cumin, Mexican oregano, and the chopped cabbage towards the pot as well as additional salt and pepper to taste if desired. Simmer over low prior to the vegetables are tender. Stir frequently and increase the amount of water if required to cover all the ingredients.
Add the fresh lime juice towards the soup and sprinkle with the remainder with the cilantro ahead of serving. Serve while hot.
Serves 4

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