Traditional Mexican Food List

Traditional Mexican Food List

With just a couple of key ingredients, you could make a few of the simplest yet most flavorful Mexican foods that have been enjoyed by residents of the country for hundreds of years.
A wide variety of chili peppers, both fresh and dried, are employed frequently in Mexican foods and are needed for adding flavor and texture to a wide variety of dishes. Mexican chorizo is the one other common ingredient used in this style cooking which is created from an array of freshly smoked meats together with seasonings like achiote seeds, ground red chilies, and paprika, which have is reddish coloring.
Corn, or maize, is in all likelihood one of the most widely recognizable and a lot often used ingredients in all of Mexican cooking. Corn can be used to make masa, the dough necessary to make tortillas and tamales.
Tomatoes also sport prominently in Mexican cooking and also, since they're in season all through the season in the warm country of Mexico, they may be within so many different recipes including appetizers, salads, sauces, and main courses.
Tomatillos matched to the tomato although these small, green people in the nightshade family are rather tart. Tomatillos are covered in the thin, paper-like husk that ought to 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 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 (in order to taste) 2 teaspoons black pepper (in order 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 with 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 approximately 2 minutes or until they're tender. Add in the minced garlic and the chopped jalapenos and cook for 1 more minute.
Add 2 servings of beef broth to the pot and reduce the temperature to low. Cover and simmer for 60 minutes.
Add the 2 main servings of water to the pot together with the tomato, potato, carrots, contributing to 1 / 2 of the cilantro then cook over medium to low heat approximately 10 mins.
Add the cumin, Mexican oregano, and the chopped cabbage to the pot together with additional salt and pepper to taste if desired. Simmer over low before vegetables are common tender. Stir frequently and combine water if necessary to cover each of the ingredients.
Add the fresh lime juice to the soup and sprinkle with the remainder of the cilantro just before serving. Serve while hot.
Serves 4

Leave a Reply

Your email address will not be published. Required fields are marked *