Traditional Mexican Food History

Traditional Mexican Food History

With just a couple of key ingredients, you could make many of the simplest yet most flavorful Mexican foods that were enjoyed by residents of the country for hundreds of years.
A wide array of chili peppers, both fresh and dried, are utilized quite often in Mexican foods and are needed for adding flavor and texture to a wide variety of dishes. Mexican chorizo is yet another common ingredient utilized in this style cooking that is made from a selection of freshly smoked meats along with seasonings such as achiote seeds, ground red chilies, and paprika, which provide it with is reddish coloring.
Corn, or maize, is probable just about the most widely recognizable and most often used ingredients in all of the of Mexican cooking. Corn can be used to generate masa, the dough necessary to make tortillas and tamales.
Tomatoes also sport prominently in Mexican cooking and since they may be in season all throughout the year inside the warm country of Mexico, they are often found in several recipes including appetizers, salads, sauces, and main courses.
Tomatillos are based on the tomato although these small, green individuals the nightshade family are rather tart. Tomatillos are covered in a thin, paper-like husk that ought to be removed before cooking.
Mexican soups such as caldo de res, or Mexican beef soup, often call for a selection of vegetables including tomatoes and tomatillos along with 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 (as well as to taste) 2 teaspoons black pepper (as well as 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 sizable pot that comes with a lid with the vegetable oil. Season the items 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 may be tender. Add inside the minced garlic and also the chopped jalapenos and cook for 1 more minute.
Add 2 cups of beef broth to the pot and reduce the temperature to low. Cover and simmer for 1 hour.
Add the 2 cups of water to the pot along with the tomato, potato, carrots, and about 1 / 2 of the cilantro then cook over medium to low heat for around 10 minutes.
Add the cumin, Mexican oregano, and also the chopped cabbage to the pot along with additional salt and pepper to taste if desired. Simmer over low before the vegetables are common tender. Stir frequently and increase the water if necessary to cover all the ingredients.
Add the fresh lime juice to the soup and sprinkle with the remainder with the cilantro right before serving. Serve while hot.
Serves 4

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