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ISABEL EATS
i’m isabel (eats) A first-generation Mexican American who loves to cook! Here at Isabel Eats, you’ll find a mix of all your favorite authentic Mexican recipes with a twist! Read More. Tacos Drinks Dinners Desserts Breakfasts Sides.MEXICAN RECIPES
Isabel Eats Recipe Index. Get inspired by hundreds of Mexican recipes on Isabel Eats! From classics like carne asada, chile rellenos, and arroz con leche to Mexican-inspired recipes like hard shell tacos and crispy Mexican potatoes, you’re sure to find something you’ll love! Browse by Course/Type/Diet.AVOCADO CREMA
Storage. The leftover crema will last up to 5 days in the fridge. Keep it in a sealed jar, container, or squeeze bottle. If making the crema way ahead of time, store it in an airtight container with plastic wrap pressed directly to the surface to keep the avocado from browning (like the photo above). ESQUITES: MEXICAN STREET CORN CUPS Heat a large skillet over medium-high heat. Add butter, fresh corn kernels, and garlic. Cook, stirring occasionally, for 5 minutes. Transfer to a medium mixing bowl. Add mayonnaise, cotija cheese, jalapeno, cilantro, salt, and lime juice. Mix until fully combined. Taste and season with more salt and mayonnaise if desired. ROASTED MEXICAN ZUCCHINI Roasted Mexican Zucchini is the perfect low carb side dish that’s easy to make and ready in only 20 minutes! Tossed with a handful of seasonings, lime juice, cilantro, and cotija cheese, it’s a quick and flavorful side that goes well with any Mexican lunch and dinner. MEXICAN CHICKEN MARINADE Instructions. In a large resealable plastic bag (or a large mixing bowl), add all the ingredients and toss to combine. Add the chicken (I used 3 pounds boneless skinless chicken breasts) and toss with marinade to coat. Seal bag or cover and marinate in the fridge for 2to 8 hours.
CILANTRO LIME CREMA
Cilantro Lime Crema is a tangy sauce made from sour cream, mayonnaise, cilantro, garlic, and lime. Great on tacos, enchiladas, and taquitos!ISABEL EATS
i’m isabel (eats) A first-generation Mexican American who loves to cook! Here at Isabel Eats, you’ll find a mix of all your favorite authentic Mexican recipes with a twist! Read More. Tacos Drinks Dinners Desserts Breakfasts Sides.MEXICAN RECIPES
Isabel Eats Recipe Index. Get inspired by hundreds of Mexican recipes on Isabel Eats! From classics like carne asada, chile rellenos, and arroz con leche to Mexican-inspired recipes like hard shell tacos and crispy Mexican potatoes, you’re sure to find something you’ll love! Browse by Course/Type/Diet.AVOCADO CREMA
Storage. The leftover crema will last up to 5 days in the fridge. Keep it in a sealed jar, container, or squeeze bottle. If making the crema way ahead of time, store it in an airtight container with plastic wrap pressed directly to the surface to keep the avocado from browning (like the photo above). ESQUITES: MEXICAN STREET CORN CUPS Heat a large skillet over medium-high heat. Add butter, fresh corn kernels, and garlic. Cook, stirring occasionally, for 5 minutes. Transfer to a medium mixing bowl. Add mayonnaise, cotija cheese, jalapeno, cilantro, salt, and lime juice. Mix until fully combined. Taste and season with more salt and mayonnaise if desired. ROASTED MEXICAN ZUCCHINI Roasted Mexican Zucchini is the perfect low carb side dish that’s easy to make and ready in only 20 minutes! Tossed with a handful of seasonings, lime juice, cilantro, and cotija cheese, it’s a quick and flavorful side that goes well with any Mexican lunch and dinner. MEXICAN CHICKEN MARINADE Instructions. In a large resealable plastic bag (or a large mixing bowl), add all the ingredients and toss to combine. Add the chicken (I used 3 pounds boneless skinless chicken breasts) and toss with marinade to coat. Seal bag or cover and marinate in the fridge for 2to 8 hours.
CILANTRO LIME CREMA
Cilantro Lime Crema is a tangy sauce made from sour cream, mayonnaise, cilantro, garlic, and lime. Great on tacos, enchiladas, and taquitos!MEXICAN RECIPES
Isabel Eats Recipe Index. Get inspired by hundreds of Mexican recipes on Isabel Eats! From classics like carne asada, chile rellenos, and arroz con leche to Mexican-inspired recipes like hard shell tacos and crispy Mexican potatoes, you’re sure to find something you’ll love! Browse by Course/Type/Diet. MEXICAN SEAFOOD RECIPES Mexican Seafood Recipes. Trying to add more seafood to your diet? Try these fresh and delicious Mexican seafood recipes, also known as mariscos in Spanish.. Favorites include Baja Fish Tacos, Camarones a la Diabla, Avocado Tuna Salad and Fish Tacos with Chipotle Lime Crema. ESQUITES: MEXICAN STREET CORN CUPS Heat a large skillet over medium-high heat. Add butter, fresh corn kernels, and garlic. Cook, stirring occasionally, for 5 minutes. Transfer to a medium mixing bowl. Add mayonnaise, cotija cheese, jalapeno, cilantro, salt, and lime juice. Mix until fully combined. Taste and season with more salt and mayonnaise if desired. HOW TO COOK CANNED BLACK BEANS Instructions. Heat oil in a medium saucepan over medium-high heat. Add onions, tomatoes, jalapenos (if using), garlic, cumin, oregano and smoked paprika. Stir and saute for 5 minutes, until onions have softened and become translucent. Add can of black beans (do not drain), stir and bring to a simmer. TAJIN SEASONING AND HOW TO USE IT Corn – Sprinkle over grilled or boiled corn. After all, that is the primary purpose it is intended for! Or use it when making Mexican street corn (elotes) or esquites. Meat rubs – It works extremely well in marinades and rubs for chicken, steak, fish, and shrimp. Guacamole – You won’t need to add much else to your homemade dip. HOW TO COOK PINTO BEANS ON THE STOVE Transfer the beans to a large pot or Dutch oven. Add 10 cups of water (and the optional ingredients if using them). Bring beans to a boil, then reduce heat to a low simmer. Cover and cook for 2 to 2 1/2 hours. (I recommend checking them at the 2 hour mark and giving them a taste. CUCUMBER MARGARITA RECIPE {ONLY 5 INGREDIENTS!} Instructions. Prepare the glasses: Pour some coarse kosher salt onto a small plate. Run a lime wedge around the rim of each 8-ounce glass and dip in salt. Make the cucumber juice: Add the peeled and cut cucumbers in a large blender and puree for about 45-60 seconds, until smooth andcompletely blended.
EASY CHICKEN ENCHILADAS {READY IN 30 MINUTES!} Preheat oven to 350ºF. In a large bowl, combine cooked shredded chicken with 1/4 cup enchilada sauce. Season with salt and pepper to taste. Warm the tortillas in a microwave for 1 minute, flipping the them halfway through until they’re warm and pliable. Assemble the enchiladas by filling each tortilla evenly with the shredded chickenmixture
ONE POT MEXICAN CHICKEN AND RICE Preheat oven to 350°F and start cooking the rice in the same saute pan. Saute rice for 10 minutes, until rice begins to brown slightly. Add in the onions, minced garlic and cook for 30 seconds until fragrant. Add in water, tomato paste and a generous pinch of salt. Stir together to mix until the tomato paste has fully dissolved. FRESAS CON CREMA (MEXICAN STRAWBERRIES AND CREAM) Slice the fruit into thin slices and transfer to a medium bowl. In a large mixing bowl, add sour cream, sweetened condensed milk, evaporated milk and vanilla extract. Whisk together to combine. Scoop 1/2 cup sliced strawberries into 6 bowls or cups. Then top each cup with 1/2 cup sweet cream mixture. Serve immediately with a spoon orstore in
ISABEL EATS
i’m isabel (eats) A first-generation Mexican American who loves to cook! Here at Isabel Eats, you’ll find a mix of all your favorite authentic Mexican recipes with a twist! Read More. Tacos Drinks Dinners Desserts Breakfasts Sides.MEXICAN RECIPES
Isabel Eats Recipe Index. Get inspired by hundreds of Mexican recipes on Isabel Eats! From classics like carne asada, chile rellenos, and arroz con leche to Mexican-inspired recipes like hard shell tacos and crispy Mexican potatoes, you’re sure to find something you’ll love! Browse by Course/Type/Diet.AVOCADO CREMA
Storage. The leftover crema will last up to 5 days in the fridge. Keep it in a sealed jar, container, or squeeze bottle. If making the crema way ahead of time, store it in an airtight container with plastic wrap pressed directly to the surface to keep the avocado from browning (like the photo above). HOW TO COOK CANNED BLACK BEANS Instructions. Heat oil in a medium saucepan over medium-high heat. Add onions, tomatoes, jalapenos (if using), garlic, cumin, oregano and smoked paprika. Stir and saute for 5 minutes, until onions have softened and become translucent. Add can of black beans (do not drain), stir and bring to a simmer. MEXICAN CHICKEN MARINADE Instructions. In a large resealable plastic bag (or a large mixing bowl), add all the ingredients and toss to combine. Add the chicken (I used 3 pounds boneless skinless chicken breasts) and toss with marinade to coat. Seal bag or cover and marinate in the fridge for 2to 8 hours.
ROASTED PORK TENDERLOIN How to cook pork tenderloin. Step 1: Heat a large cast iron skillet or Dutch oven over medium-high heat. Add in oil to coat the bottom of the pan and then add the seasoned pork tenderloins. Step 2: Sear the pork for about 1 1/2 minutes per side, until every side has a good sear on it. Step 3: Remove the skillet from the heat and squeeze in the GREEN ENCHILADA SAUCE Blend: Add the roasted peppers, onion, cilantro, garlic, cumin, salt, oregano and a splash of the vegetable broth to a large blender. Blend until completely smooth. Heat: Heat the olive oil in a small pot over medium-high heat. Add the blended green enchilada sauce and lightlyfry
ISABEL EATS
i’m isabel (eats) A first-generation Mexican American who loves to cook! Here at Isabel Eats, you’ll find a mix of all your favorite authentic Mexican recipes with a twist! Read More. Tacos Drinks Dinners Desserts Breakfasts Sides.MEXICAN RECIPES
Isabel Eats Recipe Index. Get inspired by hundreds of Mexican recipes on Isabel Eats! From classics like carne asada, chile rellenos, and arroz con leche to Mexican-inspired recipes like hard shell tacos and crispy Mexican potatoes, you’re sure to find something you’ll love! Browse by Course/Type/Diet.AVOCADO CREMA
Storage. The leftover crema will last up to 5 days in the fridge. Keep it in a sealed jar, container, or squeeze bottle. If making the crema way ahead of time, store it in an airtight container with plastic wrap pressed directly to the surface to keep the avocado from browning (like the photo above). HOW TO COOK CANNED BLACK BEANS Instructions. Heat oil in a medium saucepan over medium-high heat. Add onions, tomatoes, jalapenos (if using), garlic, cumin, oregano and smoked paprika. Stir and saute for 5 minutes, until onions have softened and become translucent. Add can of black beans (do not drain), stir and bring to a simmer. MEXICAN CHICKEN MARINADE Instructions. In a large resealable plastic bag (or a large mixing bowl), add all the ingredients and toss to combine. Add the chicken (I used 3 pounds boneless skinless chicken breasts) and toss with marinade to coat. Seal bag or cover and marinate in the fridge for 2to 8 hours.
ROASTED PORK TENDERLOIN How to cook pork tenderloin. Step 1: Heat a large cast iron skillet or Dutch oven over medium-high heat. Add in oil to coat the bottom of the pan and then add the seasoned pork tenderloins. Step 2: Sear the pork for about 1 1/2 minutes per side, until every side has a good sear on it. Step 3: Remove the skillet from the heat and squeeze in the GREEN ENCHILADA SAUCE Blend: Add the roasted peppers, onion, cilantro, garlic, cumin, salt, oregano and a splash of the vegetable broth to a large blender. Blend until completely smooth. Heat: Heat the olive oil in a small pot over medium-high heat. Add the blended green enchilada sauce and lightlyfry
BEAN AND CHEESE BURRITOS Storing, Freezing, and Reheating. To store, place the burritos in an airtight container or zip-top bag and refrigerate for up to one week.. To freeze, wrap each burrito individually with plastic wrap to help prevent freezer burn.Then place all the wrapped burritos into a large freezer-safe zip-top bag and freeze for up to 6 months. THE BEST CHEESE QUESADILLAS Add Cheese: Sprinkle cheese onto one half of each tortilla and season with salt. Fold the tortillas into a half-moon shape. Cook: Cook the quesadillas for 1-2 minutes, until the tortilla is lightly golden brown on one side. Flip and cook for another 1-2 minutes, until thecheese is melted.
HOW TO COOK PINTO BEANS ON THE STOVE Transfer the beans to a large pot or Dutch oven. Add 10 cups of water (and the optional ingredients if using them). Bring beans to a boil, then reduce heat to a low simmer. Cover and cook for 2 to 2 1/2 hours. (I recommend checking them at the 2 hour mark and giving them a taste.CILANTRO LIME CREMA
How should I use it? There are endless ways to enjoy this cilantro lime crema. Follow my suggestions below: On top of tacos: The flavors in the sauce will add some zest to fish, grilled shrimp, or carne asada.Try it on these carne asada tacos!; Inside of burritos and enchiladas: Add it to layers of beef, rice, veggies, and cheese in both burritos, burrito bowls, and enchiladas. CUCUMBER MARGARITA RECIPE {ONLY 5 INGREDIENTS!} Instructions. Prepare the glasses: Pour some coarse kosher salt onto a small plate. Run a lime wedge around the rim of each 8-ounce glass and dip in salt. Make the cucumber juice: Add the peeled and cut cucumbers in a large blender and puree for about 45-60 seconds, until smooth andcompletely blended.
INSTANT POT BLACK BEANS {NO SOAK METHOD} Rinse and drain black beans. Discard and beans that are cracked or split in half, as well as any rocks or debris. Press the saute button on the Instant Pot and add the olive oil. When hot, add the onions and bell pepper. Cook for 5 minutes, stirring occasionally, until onions become translucent. Add the bay leaves, garlic, salt, cumin andoregano.
FROZEN MARGARITA RECIPE Instructions. Run a lime wedge around the rim of 4 glasses. Dip the edges of the glasses in coarse kosher salt. Add tequila, lime juice, triple sec, agave syrup and EASY CARNITAS RECIPE Cut the pork shoulder into large 4-inch chunks. Place in the slow cooker. Add the lime juice, salt, ground cumin, chili powder, garlic powder, dried oregano, onion powder and black pepper. Mix thoroughly to coat the meat with all the seasonings. Cover and cook on high for 4 ONE POT MEXICAN CHICKEN AND RICE Preheat oven to 350°F and start cooking the rice in the same saute pan. Saute rice for 10 minutes, until rice begins to brown slightly. Add in the onions, minced garlic and cook for 30 seconds until fragrant. Add in water, tomato paste and a generous pinch of salt. Stir together to mix until the tomato paste has fully dissolved. MEXICAN ARANCINI RICE BALLS For the balls. Preheat oven to 350ºF. Line a baking sheet with parchment paper. Crack eggs into a small bowl and lightly beat with a fork. Place panko breadcrumbs in a medium bowl and set aside. In a medium mixing bowl, add the cold risotto rice, Parmesan cheese andplain breadcrumbs.
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