Tio’s Mexican Food Rancho Cucamonga

Tio's Mexican Food Rancho Cucamonga

With only a few key ingredients, you can create many of the simplest yet most flavorful Mexican foods which have been enjoyed by residents of the nation for centuries.
A range of chili peppers, both fresh and dried, are utilized quite often in Mexican foods and they are required for adding flavor and texture to So many different dishes. Mexican chorizo is yet another common ingredient found in this style cooking that is produced from an array of freshly smoked meats together with seasonings like achiote seeds, ground red chilies, and paprika, all of these provide it with is reddish coloring.
Corn, or maize, could very well be just about the most widely recognizable and many often used ingredients in every of Mexican cooking. Corn is employed to generate masa, the dough required to make tortillas and tamales.
Tomatoes also sport prominently in Mexican cooking and since they're in season during the season inside the warm country of Mexico, they could be present in several recipes including appetizers, salads, sauces, and main courses.
Tomatillos matched to the tomato although these small, green folks the nightshade family are rather tart. Tomatillos are covered in a thin, paper-like husk that should be removed before cooking.
Mexican soups like caldo de res, or Mexican beef soup, often call for an array of vegetables including tomatoes and tomatillos in addition to 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 (as well as to taste) 2 teaspoons black pepper (as well as to 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 large pot that comes with a lid using the vegetable oil. Season the pieces of beef shank with salt and pepper and brown over medium high heat.
Reduce heat to medium you can add the chopped onions and cook for around 2 minutes or until they're tender. Add inside the minced garlic along with the chopped jalapenos and cook for 1 more minute.
Add 2 glasses of beef broth for the pot and reduce heat to low. Cover and simmer for one hour.
Add the 2 main glasses of water for the pot together with the tomato, potato, carrots, and about half the cilantro then cook over medium to low heat for around ten mins.
Add the cumin, Mexican oregano, along with the chopped cabbage for the pot together with additional salt and pepper to taste if desired. Simmer over low before vegetables are tender. Stir frequently and add more water if required to cover each of the ingredients.
Add the fresh lime juice for the soup and sprinkle using the remainder of the cilantro prior to serving. Serve while hot.
Serves 4

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