Traditional Mexican Food Ingredients

Traditional Mexican Food Ingredients

With just a few key ingredients, you could make many of the simplest yet most flavorful Mexican foods that were enjoyed by residents of the nation since way back when.
A wide selection of chili peppers, both fresh and dried, are used frequently in Mexican foods and so are needed for adding flavor and texture to a wide variety of dishes. Mexican chorizo is another common ingredient used in this style cooking that is certainly made from a selection of freshly smoked meats in addition to seasonings for example achiote seeds, ground red chilies, and paprika, that give it is reddish coloring.
Corn, or maize, is probable probably the most widely recognizable and quite a few often used ingredients in every of Mexican cooking. Corn is employed to produce masa, the dough had to make tortillas and tamales.
Tomatoes also have prominently in Mexican cooking and since they're in season all throughout the year in the warm country of Mexico, they can be seen in a wide variety of recipes including appetizers, salads, sauces, and main courses.
Tomatillos are related to the tomato although these small, green folks the nightshade family are rather tart. Tomatillos are covered in a very thin, paper-like husk that should be removed before cooking.
Mexican soups for example caldo de res, or Mexican beef soup, often call for a selection of vegetables including tomatoes and tomatillos and also 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 sizable pot that accompany a lid using the vegetable oil. Season the components of beef shank with salt and pepper and brown over medium high heat.
Reduce the temperature to medium adding the chopped onions and cook for around 2 minutes or until they're tender. Add in the minced garlic as well as the chopped jalapenos and cook for 1 more minute.
Add 2 cups of beef broth towards the pot and reduce the temperature to low. Cover and simmer for an hour.
Add the two cups of water towards the pot in addition to the tomato, potato, carrots, and about 50 % of the cilantro then cook over medium to low heat for around ten mins.
Add the cumin, Mexican oregano, as well as the chopped cabbage towards the pot in addition to additional salt and pepper to taste if desired. Simmer over low until the vegetables are tender. Stir frequently and increase the amount of water if had to cover all of the ingredients.
Add the fresh lime juice towards the soup and sprinkle using the remainder of the cilantro ahead of serving. Serve while hot.
Serves 4

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