Traditional Mexican Food Facts

Traditional Mexican Food Facts

With only a few key ingredients, you could make a few of the simplest yet most flavorful Mexican foods that were enjoyed by residents of the nation for centuries.
A range of chili peppers, both fresh and dried, are widely-used frequently in Mexican foods and are needed for adding flavor and texture to several dishes. Mexican chorizo is another common ingredient used in this style cooking that is certainly made from a variety of freshly smoked meats together with seasonings for example achiote seeds, ground red chilies, and paprika, all of which provide it with is reddish coloring.
Corn, or maize, is perhaps the most widely recognizable and most often used ingredients in all of the of Mexican cooking. Corn can be used to make masa, the dough required to make tortillas and tamales.
Tomatoes also boast prominently in Mexican cooking and because they are in season all throughout the entire year inside warm country of Mexico, they can be present in many recipes including appetizers, salads, sauces, and main courses.
Tomatillos are related to the tomato although these small, green members of the nightshade family are rather tart. Tomatillos are covered inside a thin, paper-like husk that needs to be removed before cooking.
Mexican soups for example caldo de res, or Mexican beef soup, often call for a variety 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 to taste) 2 teaspoons black pepper (or 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 big pot that comes with a lid using the vegetable oil. Season the components of beef shank with salt and pepper and brown over medium high heat.
Reduce the heat to medium adding the chopped onions and cook for around 2 minutes or until they are tender. Add inside minced garlic and the chopped jalapenos and cook for 1 more minute.
Add 2 servings of beef broth to the pot and reduce the heat to low. Cover and simmer for an hour.
Add the two 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 for around ten minutes.
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 all tender. Stir frequently and combine water if required to cover all of the ingredients.
Add the fresh lime juice to the soup and sprinkle using the remainder with the cilantro prior to serving. Serve while hot.
Serves 4

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