Traditional Mexican Foods For Christmas

Traditional Mexican Foods For Christmas

With just a few key ingredients, you can create some of the simplest yet most flavorful Mexican foods that have been enjoyed by residents of the united states for centuries.
A wide variety of chili peppers, both fresh and dried, are widely-used quite often in Mexican foods and are essential for adding flavor and texture to several dishes. Mexican chorizo is yet another common ingredient utilized in this style cooking that is created from an array of freshly smoked meats along with seasonings like achiote seeds, ground red chilies, and paprika, that have is reddish coloring.
Corn, or maize, could very well be probably the most widely recognizable and many often used ingredients in every of Mexican cooking. Corn is used to create masa, the dough required to make tortillas and tamales.
Tomatoes also feature prominently in Mexican cooking also, since they are in season during the year within the warm country of Mexico, they could be within many 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 like caldo de res, or Mexican beef soup, often call for an array of vegetables including tomatoes and tomatillos as well as 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 big pot that is included with a lid with all the vegetable oil. Season the items of beef shank with salt and pepper and brown over medium high heat.
Reduce the warmth to medium you can add the chopped onions and cook for about 2 minutes or until they are tender. Add within the minced garlic as well as the chopped jalapenos and cook for 1 more minute.
Add 2 cups of beef broth for the pot reducing the warmth to low. Cover and simmer for one hour.
Add the 2 cups of water for the pot along with the tomato, potato, carrots, and about half of the cilantro then cook over medium to low heat for about ten minutes.
Add the cumin, Mexican oregano, as well as the chopped cabbage for the pot along with additional salt and pepper to taste if desired. Simmer over low prior to the vegetables are tender. Stir frequently and increase the amount of water if required to cover every one of the ingredients.
Add the fresh lime juice for the soup and sprinkle with all the remainder in the cilantro ahead of serving. Serve while hot.
Serves 4

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