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MEXICAN PLEASE
Express Migas. Migas in a matter of minutes! This batch of Express Migas was heavily influenced by my fridge :) A quick, early morning scan revealed: leftover Baked Tostada Shells leftover Tomatillo Chipotle Salsa ham, onion, jalapeno, eggs Queso Fresco It was thosetostada shells that
NEW MEXICAN CHILES: HERE'S WHAT YOU NEED TO KNOW Give them a blast of heat and then soak them in water for 20-30 minutes. This makes them easier to grind up and will help disperse their flavor in your sauce. How To Reconstitute Dried Chiles. You may also see me use New Mexican chile powder on the site: Sure, you could grind up your own chiles to get powder, but I like buying a fresh, sun WHAT IS MEXICAN OREGANO? What is Mexican oregano? Traditional oregano is one of the most common herbs in modern kitchens. Ever present in Italian cuisine, it’s earned the nickname “the pizza herb”, with its minty undertones justifying its membership in the mint plant family Lamiaceae.. Mexican oregano, on the other hand, is from a different plant family altogether, Verbenaceae.WHAT IS ARRACHERA?
What is Arrachera? Arrachera usually refers to skirt steak, but keep in mind that you’ll get different opinions on this depending on which region you’re in. Sometimes flank steak will be included in the Arrachera realm as both skirt and flank are quick-cooking cuts that work great for tacos. JALAPENO HOT SAUCE RECIPE Briefly cook until fragrant and then add: the de-stemmed jalapenos, 3/4 cup white vinegar, 1/2 cup water, and 1/2 teaspoon salt. Bring to a simmer and then add everything to a blender. Add 8-10 sprigs cilantro and the juice of 1 lime to the blender. Combine well or to your desired consistency. WHICH ONION SHOULD I USE FOR MEXICAN RECIPES? The easy answer isstick to white onions! The longer answer iswhite onions are more commonly used in Mexican cuisine but yellow onions are just as good in a pinch. White onions are sharper and more pungent than yellow onions. That scares some people but it works great for most Mexican dishes, so don’t be afraid of them! HOW TO WARM UP CORN TORTILLAS Heating Up Corn Tortillas Option #2: Microwave. Add a stack of corn tortillas to a plate, cover with a damp paper towel, and microwave them for 60 seconds or so. This is the modern, hurried version of warming up corn tortillas. The tortillas will get warm, steamy, and pliable. This works great for heating up large batches quickly, but Ialmost
EASY PICKLED ONIONS RECIPE Instructions. In a saucepan over medium heat, combine 3/4 cup vinegar, 3/4 cup water, 1 teaspoon salt, and a pinch of sugar (optional). Bring to a light boil or until all of the salt is dissolved. Chop up the red onion (you can peel and discard the outer skin). I cut it into quarters and then slice lengthwise. HOW TO MAKE TOSTADA SHELLS Heat up a 1/4 ” of oil in a skillet or saucepan and bring it up to 360F or so — this is usually a bit over medium on my stove. Use tongs to add a corn tortilla to the pan. You’ll know the oil is hot enough if the tortilla sizzles immediately. Fry each side of the tortilla until it is turning light golden brown.EASY ADOBO SAUCE
Easy Adobo Sauce Recipe. The term adobo is most likely a derivative of the Spanish word for marinate, adobar, but its uses extend far beyond a simple marinade. This recipe will make a concentrated, flavor-bomb paste that will work wonders when slathered on meats, but you’ll also be able to liquefy it to use as a stewing sauce.MEXICAN PLEASE
Express Migas. Migas in a matter of minutes! This batch of Express Migas was heavily influenced by my fridge :) A quick, early morning scan revealed: leftover Baked Tostada Shells leftover Tomatillo Chipotle Salsa ham, onion, jalapeno, eggs Queso Fresco It was thosetostada shells that
NEW MEXICAN CHILES: HERE'S WHAT YOU NEED TO KNOW Give them a blast of heat and then soak them in water for 20-30 minutes. This makes them easier to grind up and will help disperse their flavor in your sauce. How To Reconstitute Dried Chiles. You may also see me use New Mexican chile powder on the site: Sure, you could grind up your own chiles to get powder, but I like buying a fresh, sun WHAT IS MEXICAN OREGANO? What is Mexican oregano? Traditional oregano is one of the most common herbs in modern kitchens. Ever present in Italian cuisine, it’s earned the nickname “the pizza herb”, with its minty undertones justifying its membership in the mint plant family Lamiaceae.. Mexican oregano, on the other hand, is from a different plant family altogether, Verbenaceae.WHAT IS ARRACHERA?
What is Arrachera? Arrachera usually refers to skirt steak, but keep in mind that you’ll get different opinions on this depending on which region you’re in. Sometimes flank steak will be included in the Arrachera realm as both skirt and flank are quick-cooking cuts that work great for tacos. JALAPENO HOT SAUCE RECIPE Briefly cook until fragrant and then add: the de-stemmed jalapenos, 3/4 cup white vinegar, 1/2 cup water, and 1/2 teaspoon salt. Bring to a simmer and then add everything to a blender. Add 8-10 sprigs cilantro and the juice of 1 lime to the blender. Combine well or to your desired consistency. WHICH ONION SHOULD I USE FOR MEXICAN RECIPES? The easy answer isstick to white onions! The longer answer iswhite onions are more commonly used in Mexican cuisine but yellow onions are just as good in a pinch. White onions are sharper and more pungent than yellow onions. That scares some people but it works great for most Mexican dishes, so don’t be afraid of them! HOW TO WARM UP CORN TORTILLAS Heating Up Corn Tortillas Option #2: Microwave. Add a stack of corn tortillas to a plate, cover with a damp paper towel, and microwave them for 60 seconds or so. This is the modern, hurried version of warming up corn tortillas. The tortillas will get warm, steamy, and pliable. This works great for heating up large batches quickly, but Ialmost
EASY PICKLED ONIONS RECIPE Instructions. In a saucepan over medium heat, combine 3/4 cup vinegar, 3/4 cup water, 1 teaspoon salt, and a pinch of sugar (optional). Bring to a light boil or until all of the salt is dissolved. Chop up the red onion (you can peel and discard the outer skin). I cut it into quarters and then slice lengthwise. HOW TO MAKE TOSTADA SHELLS Heat up a 1/4 ” of oil in a skillet or saucepan and bring it up to 360F or so — this is usually a bit over medium on my stove. Use tongs to add a corn tortilla to the pan. You’ll know the oil is hot enough if the tortilla sizzles immediately. Fry each side of the tortilla until it is turning light golden brown.EASY ADOBO SAUCE
Easy Adobo Sauce Recipe. The term adobo is most likely a derivative of the Spanish word for marinate, adobar, but its uses extend far beyond a simple marinade. This recipe will make a concentrated, flavor-bomb paste that will work wonders when slathered on meats, but you’ll also be able to liquefy it to use as a stewing sauce. NEW MEXICAN CHILES: HERE’S WHAT YOU NEED TO KNOW Give them a blast of heat and then soak them in water for 20-30 minutes. This makes them easier to grind up and will help disperse their flavor in your sauce. How To Reconstitute Dried Chiles. You may also see me use New Mexican chile powder on the site: Sure, you could grind up your own chiles to get powder, but I like buying a fresh, sun HOMEMADE TACO SEASONING Add all ingredients to a mixing bowl and combine well. Use immediately and store leftovers in an airtight container. For one pound of ground beef, you'll need 3 tablespoons of the seasoning mix. After browning the ground beef, drain the fat. Add 3 tablespoons seasoning along with WHAT IS MEXICAN OREGANO? What is Mexican oregano? Traditional oregano is one of the most common herbs in modern kitchens. Ever present in Italian cuisine, it’s earned the nickname “the pizza herb”, with its minty undertones justifying its membership in the mint plant family Lamiaceae.. Mexican oregano, on the other hand, is from a different plant family altogether, Verbenaceae. WORLD'S BEST CHICKEN TACOS Roast them in a 400F oven for 20-25 minutes. For the chicken, add the seasoning ingredients to a bowl: 2 tablespoons crushed New Mexican chile (optional), 1/2 teaspoon salt, freshly cracked black pepper, and a dollop of oil. Chop up two chicken breasts into bite-sized pieces and combine well with the seasoning. AUTHENTIC, WELL-BALANCED PICO DE GALLO Finely chop the tomato, onion, jalapeno, cilantro and add them to a mixing bowl. Add the juice of a single lime and a heaping 1/4 teaspoon of salt. Mix well. And now the most important part: taste it! Pico de Gallo reaches its full potential when the tomatoes are kept in check by the other ingredients. CHIPOTLE MAYO RECIPE Instructions. Start by de-stemming and de-seeding the chipotles in adobo. Add them to a blender or food processor along with 1 cup mayonnaise, 1 tablespoon adobo sauce, 2 peeled garlic cloves, a pinch of salt, and a squeeze of lime. Combine well and take a taste for seasoning, adding more salt and lime if you want. WHAT CAN I MAKE WITH TOMATILLOS? Simply pull off the husks and give the tomatillos a good rinse — they’ll be sticky underneath the husks so be sure to rinse them well. Then cut out the stems and plop them in a 400F oven for 15 minutes or so. Once they start to wrinkle and turn army green in color they are officially roasted and you can use them in any of thefollowing recipes.
WHICH ONION SHOULD I USE FOR MEXICAN RECIPES? The easy answer isstick to white onions! The longer answer iswhite onions are more commonly used in Mexican cuisine but yellow onions are just as good in a pinch. White onions are sharper and more pungent than yellow onions. That scares some people but it works great for most Mexican dishes, so don’t be afraid of them! CLASSIC GROUND BEEF HARDSHELL TACOS Instructions. Roughly chop 1/2 onion. Saute the onion in a dollop of oil over medium-high heat for a few minutes. Add the ground beef and cook until browned. Drain any fat if you want. Add 1 clove minced garlic and saute briefly. Add 1 minced chipotle, 1 Tablespoon adobo sauce, and 1-2 teaspoons chili powder. HOW TO RECONSTITUTE (OR RE-HYDRATE) DRIED CHILI PEPPERS Once you’ve roasted them, place them in a mixing bowl and cover them with the hottest tap water you’ve got. Let them reconstitute (re-hydrate) for 20-30 minutes. This will soften them up considerably. If they float to the surface you can use a bowl or small plate to keepthem submerged.
MEXICAN PLEASE
Express Migas. Migas in a matter of minutes! This batch of Express Migas was heavily influenced by my fridge :) A quick, early morning scan revealed: leftover Baked Tostada Shells leftover Tomatillo Chipotle Salsa ham, onion, jalapeno, eggs Queso Fresco It was thosetostada shells that
WHAT IS MEXICAN OREGANO? What is Mexican oregano? Traditional oregano is one of the most common herbs in modern kitchens. Ever present in Italian cuisine, it’s earned the nickname “the pizza herb”, with its minty undertones justifying its membership in the mint plant family Lamiaceae.. Mexican oregano, on the other hand, is from a different plant family altogether, Verbenaceae. AUTHENTIC MEXICAN ENTREES List of Authentic Mexican Entrees. An authentic version of Enchiladas Suizas deserves to be at the top of most Mexican cuisine lists. This recipe stars cheesy chicken enchiladas that are drenched in a creamy green sauce made from tomatillos and poblanos. HOW TO WARM UP CORN TORTILLAS Heating Up Corn Tortillas Option #2: Microwave. Add a stack of corn tortillas to a plate, cover with a damp paper towel, and microwave them for 60 seconds or so. This is the modern, hurried version of warming up corn tortillas. The tortillas will get warm, steamy, and pliable. This works great for heating up large batches quickly, but Ialmost
MAYOCOBA POT BEANS
Instructions. Sort through the beans and discard any rocks or shriveled beans. Rinse and drain well. Add beans to a pot and cover with 2-3 quarts of water, or so the water level is 2" above the beans. Add the roughly chopped onion and 2-3 tablespoons of bacon drippings (or lard). Bring to a boil. Reduce heat to a simmer and partiallycover.
WHAT CAN I MAKE WITH TOMATILLOS? Simply pull off the husks and give the tomatillos a good rinse — they’ll be sticky underneath the husks so be sure to rinse them well. Then cut out the stems and plop them in a 400F oven for 15 minutes or so. Once they start to wrinkle and turn army green in color they are officially roasted and you can use them in any of thefollowing recipes.
JALAPENO HOT SAUCE RECIPE Briefly cook until fragrant and then add: the de-stemmed jalapenos, 3/4 cup white vinegar, 1/2 cup water, and 1/2 teaspoon salt. Bring to a simmer and then add everything to a blender. Add 8-10 sprigs cilantro and the juice of 1 lime to the blender. Combine well or to your desired consistency. HOW TO RECONSTITUTE (OR RE-HYDRATE) DRIED CHILI PEPPERS Once you’ve roasted them, place them in a mixing bowl and cover them with the hottest tap water you’ve got. Let them reconstitute (re-hydrate) for 20-30 minutes. This will soften them up considerably. If they float to the surface you can use a bowl or small plate to keepthem submerged.
DO I REALLY NEED A TORTILLA PRESS?! Surround it with plastic or a Ziploc: And squish it with a flat-bottomed casserole dish or skillet. I used a casserole dish for this batch. Then just peel off the plastic and give each a side a minute or so in a dry skillet: This will give you a batch of homemade tortillas that have some real deal flavor. So no more tortilla pressexcuses!
ANCHO CHILES -- WHAT YOU NEED TO KNOW Fresh poblanos are picked when they are green. If you leave them on the plant a bit longer they will eventually turn red as they ripen. De-hydrate these red, ripened poblanos and you’ve officially got Ancho chiles on your hands.MEXICAN PLEASE
Express Migas. Migas in a matter of minutes! This batch of Express Migas was heavily influenced by my fridge :) A quick, early morning scan revealed: leftover Baked Tostada Shells leftover Tomatillo Chipotle Salsa ham, onion, jalapeno, eggs Queso Fresco It was thosetostada shells that
WHAT IS MEXICAN OREGANO? What is Mexican oregano? Traditional oregano is one of the most common herbs in modern kitchens. Ever present in Italian cuisine, it’s earned the nickname “the pizza herb”, with its minty undertones justifying its membership in the mint plant family Lamiaceae.. Mexican oregano, on the other hand, is from a different plant family altogether, Verbenaceae. AUTHENTIC MEXICAN ENTREES List of Authentic Mexican Entrees. An authentic version of Enchiladas Suizas deserves to be at the top of most Mexican cuisine lists. This recipe stars cheesy chicken enchiladas that are drenched in a creamy green sauce made from tomatillos and poblanos. HOW TO WARM UP CORN TORTILLAS Heating Up Corn Tortillas Option #2: Microwave. Add a stack of corn tortillas to a plate, cover with a damp paper towel, and microwave them for 60 seconds or so. This is the modern, hurried version of warming up corn tortillas. The tortillas will get warm, steamy, and pliable. This works great for heating up large batches quickly, but Ialmost
MAYOCOBA POT BEANS
Instructions. Sort through the beans and discard any rocks or shriveled beans. Rinse and drain well. Add beans to a pot and cover with 2-3 quarts of water, or so the water level is 2" above the beans. Add the roughly chopped onion and 2-3 tablespoons of bacon drippings (or lard). Bring to a boil. Reduce heat to a simmer and partiallycover.
WHAT CAN I MAKE WITH TOMATILLOS? Simply pull off the husks and give the tomatillos a good rinse — they’ll be sticky underneath the husks so be sure to rinse them well. Then cut out the stems and plop them in a 400F oven for 15 minutes or so. Once they start to wrinkle and turn army green in color they are officially roasted and you can use them in any of thefollowing recipes.
JALAPENO HOT SAUCE RECIPE Briefly cook until fragrant and then add: the de-stemmed jalapenos, 3/4 cup white vinegar, 1/2 cup water, and 1/2 teaspoon salt. Bring to a simmer and then add everything to a blender. Add 8-10 sprigs cilantro and the juice of 1 lime to the blender. Combine well or to your desired consistency. HOW TO RECONSTITUTE (OR RE-HYDRATE) DRIED CHILI PEPPERS Once you’ve roasted them, place them in a mixing bowl and cover them with the hottest tap water you’ve got. Let them reconstitute (re-hydrate) for 20-30 minutes. This will soften them up considerably. If they float to the surface you can use a bowl or small plate to keepthem submerged.
DO I REALLY NEED A TORTILLA PRESS?! Surround it with plastic or a Ziploc: And squish it with a flat-bottomed casserole dish or skillet. I used a casserole dish for this batch. Then just peel off the plastic and give each a side a minute or so in a dry skillet: This will give you a batch of homemade tortillas that have some real deal flavor. So no more tortilla pressexcuses!
ANCHO CHILES -- WHAT YOU NEED TO KNOW Fresh poblanos are picked when they are green. If you leave them on the plant a bit longer they will eventually turn red as they ripen. De-hydrate these red, ripened poblanos and you’ve officially got Ancho chiles on your hands.RECIPES NEW
Still hungry?! Want to receive Mexican Please recipes via email when they are posted? Sign up below to subscribe. All recipes are spam free. Subscribe And don't worry, we hate spam too! You can unsubscribe at any time. Thank You For Subscribing! 14 MEXICAN BREAKFAST RECIPES TO WAKE YOU UP! Chorizo Breakfast Burritos. I think one of the reasons I like the above Breakfast Tacos so much is they remind me of Breakfast Burritos 🙂 There’s something awesome about flour tortillas and morning eggs, and this Breakfast Burrito recipe is a perfect way to masterthat combo.
NEW MEXICAN CHILES: HERE'S WHAT YOU NEED TO KNOW Give them a blast of heat and then soak them in water for 20-30 minutes. This makes them easier to grind up and will help disperse their flavor in your sauce. How To Reconstitute Dried Chiles. You may also see me use New Mexican chile powder on the site: Sure, you could grind up your own chiles to get powder, but I like buying a fresh, sun HOMEMADE TACO SEASONING Add all ingredients to a mixing bowl and combine well. Use immediately and store leftovers in an airtight container. For one pound of ground beef, you'll need 3 tablespoons of the seasoning mix. After browning the ground beef, drain the fat. Add 3 tablespoons seasoning along with WHICH ONION SHOULD I USE FOR MEXICAN RECIPES? The easy answer isstick to white onions! The longer answer iswhite onions are more commonly used in Mexican cuisine but yellow onions are just as good in a pinch. White onions are sharper and more pungent than yellow onions. That scares some people but it works great for most Mexican dishes, so don’t be afraid of them! JALAPENO HOT SAUCE RECIPE Briefly cook until fragrant and then add: the de-stemmed jalapenos, 3/4 cup white vinegar, 1/2 cup water, and 1/2 teaspoon salt. Bring to a simmer and then add everything to a blender. Add 8-10 sprigs cilantro and the juice of 1 lime to the blender. Combine well or to your desired consistency.WHAT IS ARRACHERA?
What is Arrachera? Arrachera usually refers to skirt steak, but keep in mind that you’ll get different opinions on this depending on which region you’re in. Sometimes flank steak will be included in the Arrachera realm as both skirt and flank are quick-cooking cuts that work great for tacos. HOW TO MAKE TOSTADA SHELLS Heat up a 1/4 ” of oil in a skillet or saucepan and bring it up to 360F or so — this is usually a bit over medium on my stove. Use tongs to add a corn tortilla to the pan. You’ll know the oil is hot enough if the tortilla sizzles immediately. Fry each side of the tortilla until it is turning light golden brown. ARE POBLANO PEPPERS HOT? So are poblano peppers hot? Not really! They are mild by nature but they do have quite a bit more heat than a traditional green pepper. And it’s definitely worth getting to know them a little better as they are one of the most useful and versatile chili peppers in all ofMexican cuisine.
SERRANO VS. JALAPENO: WHAT'S THE DIFFERENCE? Serranos do taste a bit more grassy to most people, and of course a bit sharper because of the higher heat level. So when you see a recipe call for a jalapeno and all you’ve got is serrano, then no problem! Just know that you may need to use less serrano because it’s got some fire! A quick way to gauge the heat of these peppers is to stickMEXICAN PLEASE
Express Migas. Migas in a matter of minutes! This batch of Express Migas was heavily influenced by my fridge :) A quick, early morning scan revealed: leftover Baked Tostada Shells leftover Tomatillo Chipotle Salsa ham, onion, jalapeno, eggs Queso Fresco It was thosetostada shells that
WHAT IS MEXICAN OREGANO? What is Mexican oregano? Traditional oregano is one of the most common herbs in modern kitchens. Ever present in Italian cuisine, it’s earned the nickname “the pizza herb”, with its minty undertones justifying its membership in the mint plant family Lamiaceae.. Mexican oregano, on the other hand, is from a different plant family altogether, Verbenaceae. AUTHENTIC MEXICAN ENTREES List of Authentic Mexican Entrees. An authentic version of Enchiladas Suizas deserves to be at the top of most Mexican cuisine lists. This recipe stars cheesy chicken enchiladas that are drenched in a creamy green sauce made from tomatillos and poblanos. HOW TO WARM UP CORN TORTILLAS Heating Up Corn Tortillas Option #2: Microwave. Add a stack of corn tortillas to a plate, cover with a damp paper towel, and microwave them for 60 seconds or so. This is the modern, hurried version of warming up corn tortillas. The tortillas will get warm, steamy, and pliable. This works great for heating up large batches quickly, but Ialmost
MAYOCOBA POT BEANS
Instructions. Sort through the beans and discard any rocks or shriveled beans. Rinse and drain well. Add beans to a pot and cover with 2-3 quarts of water, or so the water level is 2" above the beans. Add the roughly chopped onion and 2-3 tablespoons of bacon drippings (or lard). Bring to a boil. Reduce heat to a simmer and partiallycover.
WHAT CAN I MAKE WITH TOMATILLOS? Simply pull off the husks and give the tomatillos a good rinse — they’ll be sticky underneath the husks so be sure to rinse them well. Then cut out the stems and plop them in a 400F oven for 15 minutes or so. Once they start to wrinkle and turn army green in color they are officially roasted and you can use them in any of thefollowing recipes.
JALAPENO HOT SAUCE RECIPE Briefly cook until fragrant and then add: the de-stemmed jalapenos, 3/4 cup white vinegar, 1/2 cup water, and 1/2 teaspoon salt. Bring to a simmer and then add everything to a blender. Add 8-10 sprigs cilantro and the juice of 1 lime to the blender. Combine well or to your desired consistency. HOW TO RECONSTITUTE (OR RE-HYDRATE) DRIED CHILI PEPPERS Once you’ve roasted them, place them in a mixing bowl and cover them with the hottest tap water you’ve got. Let them reconstitute (re-hydrate) for 20-30 minutes. This will soften them up considerably. If they float to the surface you can use a bowl or small plate to keepthem submerged.
DO I REALLY NEED A TORTILLA PRESS?! Surround it with plastic or a Ziploc: And squish it with a flat-bottomed casserole dish or skillet. I used a casserole dish for this batch. Then just peel off the plastic and give each a side a minute or so in a dry skillet: This will give you a batch of homemade tortillas that have some real deal flavor. So no more tortilla pressexcuses!
ANCHO CHILES -- WHAT YOU NEED TO KNOW Fresh poblanos are picked when they are green. If you leave them on the plant a bit longer they will eventually turn red as they ripen. De-hydrate these red, ripened poblanos and you’ve officially got Ancho chiles on your hands.MEXICAN PLEASE
Express Migas. Migas in a matter of minutes! This batch of Express Migas was heavily influenced by my fridge :) A quick, early morning scan revealed: leftover Baked Tostada Shells leftover Tomatillo Chipotle Salsa ham, onion, jalapeno, eggs Queso Fresco It was thosetostada shells that
WHAT IS MEXICAN OREGANO? What is Mexican oregano? Traditional oregano is one of the most common herbs in modern kitchens. Ever present in Italian cuisine, it’s earned the nickname “the pizza herb”, with its minty undertones justifying its membership in the mint plant family Lamiaceae.. Mexican oregano, on the other hand, is from a different plant family altogether, Verbenaceae. AUTHENTIC MEXICAN ENTREES List of Authentic Mexican Entrees. An authentic version of Enchiladas Suizas deserves to be at the top of most Mexican cuisine lists. This recipe stars cheesy chicken enchiladas that are drenched in a creamy green sauce made from tomatillos and poblanos. HOW TO WARM UP CORN TORTILLAS Heating Up Corn Tortillas Option #2: Microwave. Add a stack of corn tortillas to a plate, cover with a damp paper towel, and microwave them for 60 seconds or so. This is the modern, hurried version of warming up corn tortillas. The tortillas will get warm, steamy, and pliable. This works great for heating up large batches quickly, but Ialmost
MAYOCOBA POT BEANS
Instructions. Sort through the beans and discard any rocks or shriveled beans. Rinse and drain well. Add beans to a pot and cover with 2-3 quarts of water, or so the water level is 2" above the beans. Add the roughly chopped onion and 2-3 tablespoons of bacon drippings (or lard). Bring to a boil. Reduce heat to a simmer and partiallycover.
WHAT CAN I MAKE WITH TOMATILLOS? Simply pull off the husks and give the tomatillos a good rinse — they’ll be sticky underneath the husks so be sure to rinse them well. Then cut out the stems and plop them in a 400F oven for 15 minutes or so. Once they start to wrinkle and turn army green in color they are officially roasted and you can use them in any of thefollowing recipes.
JALAPENO HOT SAUCE RECIPE Briefly cook until fragrant and then add: the de-stemmed jalapenos, 3/4 cup white vinegar, 1/2 cup water, and 1/2 teaspoon salt. Bring to a simmer and then add everything to a blender. Add 8-10 sprigs cilantro and the juice of 1 lime to the blender. Combine well or to your desired consistency. HOW TO RECONSTITUTE (OR RE-HYDRATE) DRIED CHILI PEPPERS Once you’ve roasted them, place them in a mixing bowl and cover them with the hottest tap water you’ve got. Let them reconstitute (re-hydrate) for 20-30 minutes. This will soften them up considerably. If they float to the surface you can use a bowl or small plate to keepthem submerged.
DO I REALLY NEED A TORTILLA PRESS?! Surround it with plastic or a Ziploc: And squish it with a flat-bottomed casserole dish or skillet. I used a casserole dish for this batch. Then just peel off the plastic and give each a side a minute or so in a dry skillet: This will give you a batch of homemade tortillas that have some real deal flavor. So no more tortilla pressexcuses!
ANCHO CHILES -- WHAT YOU NEED TO KNOW Fresh poblanos are picked when they are green. If you leave them on the plant a bit longer they will eventually turn red as they ripen. De-hydrate these red, ripened poblanos and you’ve officially got Ancho chiles on your hands.RECIPES NEW
Still hungry?! Want to receive Mexican Please recipes via email when they are posted? Sign up below to subscribe. All recipes are spam free. Subscribe And don't worry, we hate spam too! You can unsubscribe at any time. Thank You For Subscribing! 14 MEXICAN BREAKFAST RECIPES TO WAKE YOU UP! Chorizo Breakfast Burritos. I think one of the reasons I like the above Breakfast Tacos so much is they remind me of Breakfast Burritos 🙂 There’s something awesome about flour tortillas and morning eggs, and this Breakfast Burrito recipe is a perfect way to masterthat combo.
NEW MEXICAN CHILES: HERE'S WHAT YOU NEED TO KNOW Give them a blast of heat and then soak them in water for 20-30 minutes. This makes them easier to grind up and will help disperse their flavor in your sauce. How To Reconstitute Dried Chiles. You may also see me use New Mexican chile powder on the site: Sure, you could grind up your own chiles to get powder, but I like buying a fresh, sun HOMEMADE TACO SEASONING Add all ingredients to a mixing bowl and combine well. Use immediately and store leftovers in an airtight container. For one pound of ground beef, you'll need 3 tablespoons of the seasoning mix. After browning the ground beef, drain the fat. Add 3 tablespoons seasoning along with WHICH ONION SHOULD I USE FOR MEXICAN RECIPES? The easy answer isstick to white onions! The longer answer iswhite onions are more commonly used in Mexican cuisine but yellow onions are just as good in a pinch. White onions are sharper and more pungent than yellow onions. That scares some people but it works great for most Mexican dishes, so don’t be afraid of them!WHAT IS ARRACHERA?
What is Arrachera? Arrachera usually refers to skirt steak, but keep in mind that you’ll get different opinions on this depending on which region you’re in. Sometimes flank steak will be included in the Arrachera realm as both skirt and flank are quick-cooking cuts that work great for tacos. JALAPENO HOT SAUCE RECIPE Briefly cook until fragrant and then add: the de-stemmed jalapenos, 3/4 cup white vinegar, 1/2 cup water, and 1/2 teaspoon salt. Bring to a simmer and then add everything to a blender. Add 8-10 sprigs cilantro and the juice of 1 lime to the blender. Combine well or to your desired consistency. HOW TO MAKE TOSTADA SHELLS Heat up a 1/4 ” of oil in a skillet or saucepan and bring it up to 360F or so — this is usually a bit over medium on my stove. Use tongs to add a corn tortilla to the pan. You’ll know the oil is hot enough if the tortilla sizzles immediately. Fry each side of the tortilla until it is turning light golden brown. ARE POBLANO PEPPERS HOT? So are poblano peppers hot? Not really! They are mild by nature but they do have quite a bit more heat than a traditional green pepper. And it’s definitely worth getting to know them a little better as they are one of the most useful and versatile chili peppers in all ofMexican cuisine.
SERRANO VS. JALAPENO: WHAT'S THE DIFFERENCE? Serranos do taste a bit more grassy to most people, and of course a bit sharper because of the higher heat level. So when you see a recipe call for a jalapeno and all you’ve got is serrano, then no problem! Just know that you may need to use less serrano because it’s got some fire! A quick way to gauge the heat of these peppers is to stickMEXICAN PLEASE
Express Migas. Migas in a matter of minutes! This batch of Express Migas was heavily influenced by my fridge :) A quick, early morning scan revealed: leftover Baked Tostada Shells leftover Tomatillo Chipotle Salsa ham, onion, jalapeno, eggs Queso Fresco It was thosetostada shells that
WHAT IS MEXICAN OREGANO? What is Mexican oregano? Traditional oregano is one of the most common herbs in modern kitchens. Ever present in Italian cuisine, it’s earned the nickname “the pizza herb”, with its minty undertones justifying its membership in the mint plant family Lamiaceae.. Mexican oregano, on the other hand, is from a different plant family altogether, Verbenaceae. AUTHENTIC MEXICAN ENTREES List of Authentic Mexican Entrees. An authentic version of Enchiladas Suizas deserves to be at the top of most Mexican cuisine lists. This recipe stars cheesy chicken enchiladas that are drenched in a creamy green sauce made from tomatillos and poblanos. HOW TO WARM UP CORN TORTILLAS Heating Up Corn Tortillas Option #2: Microwave. Add a stack of corn tortillas to a plate, cover with a damp paper towel, and microwave them for 60 seconds or so. This is the modern, hurried version of warming up corn tortillas. The tortillas will get warm, steamy, and pliable. This works great for heating up large batches quickly, but Ialmost
MAYOCOBA POT BEANS
Instructions. Sort through the beans and discard any rocks or shriveled beans. Rinse and drain well. Add beans to a pot and cover with 2-3 quarts of water, or so the water level is 2" above the beans. Add the roughly chopped onion and 2-3 tablespoons of bacon drippings (or lard). Bring to a boil. Reduce heat to a simmer and partiallycover.
WHAT CAN I MAKE WITH TOMATILLOS? Simply pull off the husks and give the tomatillos a good rinse — they’ll be sticky underneath the husks so be sure to rinse them well. Then cut out the stems and plop them in a 400F oven for 15 minutes or so. Once they start to wrinkle and turn army green in color they are officially roasted and you can use them in any of thefollowing recipes.
JALAPENO HOT SAUCE RECIPE Briefly cook until fragrant and then add: the de-stemmed jalapenos, 3/4 cup white vinegar, 1/2 cup water, and 1/2 teaspoon salt. Bring to a simmer and then add everything to a blender. Add 8-10 sprigs cilantro and the juice of 1 lime to the blender. Combine well or to your desired consistency. HOW TO RECONSTITUTE (OR RE-HYDRATE) DRIED CHILI PEPPERS Once you’ve roasted them, place them in a mixing bowl and cover them with the hottest tap water you’ve got. Let them reconstitute (re-hydrate) for 20-30 minutes. This will soften them up considerably. If they float to the surface you can use a bowl or small plate to keepthem submerged.
DO I REALLY NEED A TORTILLA PRESS?! Surround it with plastic or a Ziploc: And squish it with a flat-bottomed casserole dish or skillet. I used a casserole dish for this batch. Then just peel off the plastic and give each a side a minute or so in a dry skillet: This will give you a batch of homemade tortillas that have some real deal flavor. So no more tortilla pressexcuses!
ANCHO CHILES -- WHAT YOU NEED TO KNOW Fresh poblanos are picked when they are green. If you leave them on the plant a bit longer they will eventually turn red as they ripen. De-hydrate these red, ripened poblanos and you’ve officially got Ancho chiles on your hands.MEXICAN PLEASE
Express Migas. Migas in a matter of minutes! This batch of Express Migas was heavily influenced by my fridge :) A quick, early morning scan revealed: leftover Baked Tostada Shells leftover Tomatillo Chipotle Salsa ham, onion, jalapeno, eggs Queso Fresco It was thosetostada shells that
WHAT IS MEXICAN OREGANO? What is Mexican oregano? Traditional oregano is one of the most common herbs in modern kitchens. Ever present in Italian cuisine, it’s earned the nickname “the pizza herb”, with its minty undertones justifying its membership in the mint plant family Lamiaceae.. Mexican oregano, on the other hand, is from a different plant family altogether, Verbenaceae. AUTHENTIC MEXICAN ENTREES List of Authentic Mexican Entrees. An authentic version of Enchiladas Suizas deserves to be at the top of most Mexican cuisine lists. This recipe stars cheesy chicken enchiladas that are drenched in a creamy green sauce made from tomatillos and poblanos. HOW TO WARM UP CORN TORTILLAS Heating Up Corn Tortillas Option #2: Microwave. Add a stack of corn tortillas to a plate, cover with a damp paper towel, and microwave them for 60 seconds or so. This is the modern, hurried version of warming up corn tortillas. The tortillas will get warm, steamy, and pliable. This works great for heating up large batches quickly, but Ialmost
MAYOCOBA POT BEANS
Instructions. Sort through the beans and discard any rocks or shriveled beans. Rinse and drain well. Add beans to a pot and cover with 2-3 quarts of water, or so the water level is 2" above the beans. Add the roughly chopped onion and 2-3 tablespoons of bacon drippings (or lard). Bring to a boil. Reduce heat to a simmer and partiallycover.
WHAT CAN I MAKE WITH TOMATILLOS? Simply pull off the husks and give the tomatillos a good rinse — they’ll be sticky underneath the husks so be sure to rinse them well. Then cut out the stems and plop them in a 400F oven for 15 minutes or so. Once they start to wrinkle and turn army green in color they are officially roasted and you can use them in any of thefollowing recipes.
JALAPENO HOT SAUCE RECIPE Briefly cook until fragrant and then add: the de-stemmed jalapenos, 3/4 cup white vinegar, 1/2 cup water, and 1/2 teaspoon salt. Bring to a simmer and then add everything to a blender. Add 8-10 sprigs cilantro and the juice of 1 lime to the blender. Combine well or to your desired consistency. HOW TO RECONSTITUTE (OR RE-HYDRATE) DRIED CHILI PEPPERS Once you’ve roasted them, place them in a mixing bowl and cover them with the hottest tap water you’ve got. Let them reconstitute (re-hydrate) for 20-30 minutes. This will soften them up considerably. If they float to the surface you can use a bowl or small plate to keepthem submerged.
DO I REALLY NEED A TORTILLA PRESS?! Surround it with plastic or a Ziploc: And squish it with a flat-bottomed casserole dish or skillet. I used a casserole dish for this batch. Then just peel off the plastic and give each a side a minute or so in a dry skillet: This will give you a batch of homemade tortillas that have some real deal flavor. So no more tortilla pressexcuses!
ANCHO CHILES -- WHAT YOU NEED TO KNOW Fresh poblanos are picked when they are green. If you leave them on the plant a bit longer they will eventually turn red as they ripen. De-hydrate these red, ripened poblanos and you’ve officially got Ancho chiles on your hands.RECIPES NEW
Still hungry?! Want to receive Mexican Please recipes via email when they are posted? Sign up below to subscribe. All recipes are spam free. Subscribe And don't worry, we hate spam too! You can unsubscribe at any time. Thank You For Subscribing! 14 MEXICAN BREAKFAST RECIPES TO WAKE YOU UP! Chorizo Breakfast Burritos. I think one of the reasons I like the above Breakfast Tacos so much is they remind me of Breakfast Burritos 🙂 There’s something awesome about flour tortillas and morning eggs, and this Breakfast Burrito recipe is a perfect way to masterthat combo.
NEW MEXICAN CHILES: HERE'S WHAT YOU NEED TO KNOW Give them a blast of heat and then soak them in water for 20-30 minutes. This makes them easier to grind up and will help disperse their flavor in your sauce. How To Reconstitute Dried Chiles. You may also see me use New Mexican chile powder on the site: Sure, you could grind up your own chiles to get powder, but I like buying a fresh, sun HOMEMADE TACO SEASONING Add all ingredients to a mixing bowl and combine well. Use immediately and store leftovers in an airtight container. For one pound of ground beef, you'll need 3 tablespoons of the seasoning mix. After browning the ground beef, drain the fat. Add 3 tablespoons seasoning along with WHICH ONION SHOULD I USE FOR MEXICAN RECIPES? The easy answer isstick to white onions! The longer answer iswhite onions are more commonly used in Mexican cuisine but yellow onions are just as good in a pinch. White onions are sharper and more pungent than yellow onions. That scares some people but it works great for most Mexican dishes, so don’t be afraid of them!WHAT IS ARRACHERA?
What is Arrachera? Arrachera usually refers to skirt steak, but keep in mind that you’ll get different opinions on this depending on which region you’re in. Sometimes flank steak will be included in the Arrachera realm as both skirt and flank are quick-cooking cuts that work great for tacos. JALAPENO HOT SAUCE RECIPE Briefly cook until fragrant and then add: the de-stemmed jalapenos, 3/4 cup white vinegar, 1/2 cup water, and 1/2 teaspoon salt. Bring to a simmer and then add everything to a blender. Add 8-10 sprigs cilantro and the juice of 1 lime to the blender. Combine well or to your desired consistency. HOW TO MAKE TOSTADA SHELLS Heat up a 1/4 ” of oil in a skillet or saucepan and bring it up to 360F or so — this is usually a bit over medium on my stove. Use tongs to add a corn tortilla to the pan. You’ll know the oil is hot enough if the tortilla sizzles immediately. Fry each side of the tortilla until it is turning light golden brown. ARE POBLANO PEPPERS HOT? So are poblano peppers hot? Not really! They are mild by nature but they do have quite a bit more heat than a traditional green pepper. And it’s definitely worth getting to know them a little better as they are one of the most useful and versatile chili peppers in all ofMexican cuisine.
SERRANO VS. JALAPENO: WHAT'S THE DIFFERENCE? Serranos do taste a bit more grassy to most people, and of course a bit sharper because of the higher heat level. So when you see a recipe call for a jalapeno and all you’ve got is serrano, then no problem! Just know that you may need to use less serrano because it’s got some fire! A quick way to gauge the heat of these peppers is to stick Consumer Privacy Information We and our advertising partners collect personal information (such as the cookies stored on your browser, the advertising identifier on your mobile device, or the IP address of your device) when you visit our site. We, and our partners, use this information to tailor and deliver ads to you on our site, or to help tailor ads to you when you visit others' sites. To tailor ads that may be more relevant to you, we and/or our partners may share the information we collect with thirdparties.
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SHORT RIBS CARNE ASADA For the past couple months I’ve been flipping through Meat by Pat LaFrieda in hopes of learning some new skills in the Meat realm. There’s loads of good info in this book, and it’s been uber helpful to see details of any and every meat cut you can possibly imagine: He’s got a recipe…Read More
YELLOW INDIAN WOMAN POT BEANS I’ve been getting emails about these Yellow Indian Woman beans and I finally got around to trying them — and I’m glad I did! I’ve never seen them in my local stores so I bought some from Rancho Gordo: I don’t have any affiliation with Rancho Gordo, but I do buy stufffrom them a…
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CHICKEN CHILE VERDE TORTAS I’ve had a mondo batch of Chicken Chile Verde in the fridge all week and I’ve been using it to make some fiery, delicious Tortas. When you’ve got leftovers on hand then these sandwiches will come together in a matter of minutes. Perfect! That’s the beauty of making a big batch of this green…Read More
MEXICAN COOKING CRASH COURSE Our free Mexican Cooking Crash Course is now available! To check it out you can click the Crash Course tab in the top menu bar (or click here) but I will also go over some tips in this post to ensure you get the most out of it. The Course is designed to quickly…Read More
MEXICAN KITCHEN GUIDE FOR THE NEXT COUPLE MONTHS April 3, 2020 By Patrick8 Comments
If you're cooped up for a bit then I hope this Mexican Kitchen Guide will give you and your family endless meal options for the next couple months! It's a comprehensive Guide, but there are two particular categories that I want to gently nudge towards you: Homemade Tortillas and Homemade ...Read More
23 EASY RECIPES YOU CAN MAKE USING CHIPOTLES IN ADOBO March 28, 2020 By Patrick17 Comments
Need some new recipes? Chipotles in adobo can become your new secret weapon if you just give 'em a chance! No other Mexican ingredient can impact your home cooking the way chipotles can -- they have the ability to make dinner taste like it took hours to make when itactually only ...
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TAQUERIA STYLE PICKLED JALAPENOS AND CARROTS March 21, 2020 By Patrick87 Comments
March 2020 -- I just updated this recipe with a few minor tweaks. It's easily one of my favorite recipes on the site, so I also added a video in hopes of proving how easy it is to make these Pickled Jalapenos. You'll get a massive upgrade in flavor compared to store-bought versions, so ...Read More
CARNE ASADA BURRITOS February 28, 2020 By Patrick6 Comments
I've been using Express Carne Asada to make some awesome burritos lately, but I should mention that these burritos will usually take a cue from what's in the fridge. In other words....I'm hungry so what shortcuts can I take?! I'll list out the ingredients as if everything is being ...Read More
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DELICIOUS CARNITAS RECIPE 21 CINCO DE MAYO RECIPES –30 MINUTES OR LESS! ROASTED TOMATO AND TOMATILLO SALSA BACON SERRANO GORDITASEASY CHICKEN TACOS
HOMEMADE CHIPOTLES IN ADOBOMore Recipes...
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Hey, I'm Patrick! I spent 2 years living in Cozumel and got obsessed with Mexican food. I built this site to share all the recipes and techniques I've learned along the way. Read More…Search
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