mexican favorites

What you need

• 2 ripe avocados
• 1 small onion, minced
• 1 garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
• 1/2 teaspoon salt
• 4 teaspoons fresh lime juice, or to taste
• 1/2 teaspoon ground cumin
• 1 fresh or pickled jalapeño chili if desired, seeded and minced (wear rubber gloves)
• 3 tablespoons fresh cilantro (coriander) 
• A lime squeezer (optional)

How to make it

• Halve and pit the avocados and scoop the flesh into a bowl. 
• Mash the avocados with a fork and stir in the onion, the garlic paste, the lime juice, the cumin, the chili, and the cilantro. 
• The guacamole may be made 2 hours in advance, its surface covered with plastic wrap, and chilled .
• Serve with crispy tortilla chips.

Recipe courtesy of Epicurious.

What you need  

• 1/2 onion
• 2 ripe Roma Tomatoes
• 1/2 bunch of cilantro (coriander)
• 1/2 Jalapeno pepper
• 1 lime
• salt to taste

How to make it  

• Dice the tomatoes, onion, cilantro, and jalapeno and place in a medium sized bowl
• Add the juice from one lime and mix together
• Add salt to taste a little bit at a time.

Recipe courtesy of My Latina Table

What you need   

• 210g (1 cup) white rice
• 700ml (3 cups) chicken stock
• 1 Roma tomato
• 2 cloves garlic
• 1/4 white onion
• 1/2 Tsp dried oregano
• salt to taste

How to make it   

• Add the rice to a pot with the olive oil and cook over medium-high heat for about 5 minutes, moving constantly until the rice is slightly browned.
• Add salt to taste and cook for about 1 more minute.
• Add the tomato, garlic, onion and oregano to a blender and blend together.
• Add the above mixture to the rice and stir well. Let cook over medium-high heat for2-3 minutes, moving the rice constantly.
• Add the Chicken Stock and reduce the temperature to medium-low. Cover and let cook until the water evaporates (about 15-20 minutes). If the rice is not soft, add an additional cup of chicken stock or water and continue cooking until the rice is soft.

Recipe courtesy of My Latina Table

What you need   

• 1 box of Mole
• 1 ripe plantains (or bananas)
• 1 slice of white bread
• 1 tortilla
• 2 tomatoes
• 1/4 onion sliced
• 22g (1/4 of one round) of abuelita chocolate (may be replaced with semi-sweet chocolate)
• 3 cloves of garlic
• 1/4 cup of toasted almonds
• 230ml (1 cup) of chicken stock
• 15ml (1 tbsp) of chicken bouillon
• Sugar amount varies depending on how sweet you want it
• Shredded Chicken Breast or cooked and seasoned ground beef
• Tortillas, sliced onions and cheese (mozzarella cheese works great)

How to make it     

• Lightly fry the bread, tortilla, and banana in a frying pan with a small amount of oil.
• Once lightly fried, set aside and in the same pan saute/toast the onion, the chocolate, the almonds, the tomato, and the garlic cloves.
• Add everything to a blender with the chicken stock, the contents of the box of mole, and the chicken bouillon, and blend until everything is in liquid form.
• Add to a large covered pot and bring to a boil before lowering heat and allowing to simmer. Season with the sugar, pepper, and cumin to taste.
• Form the enchiladas by covering the lightly fried corn tortillas in the mole, then add the chicken or beef filling, roll up and top with cheese and onions (sauteed or raw).

Recipe courtesy of My Latina Table

What you need   

For the Fajitas:  

• 3 chicken breasts cut into strips
• 1 red pepper, sliced
• 1 yellow pepper, sliced
• 1 green pepper. sliced
• 1/2 onion sliced
• 1/4 onion chopped
• 1 Tablespoon of each of the following: pepper cumin, paprika, oregano
• 2 cloves of garlic
• 15ml (1 Tbsp) of white wine vinegar
• 42g (2 Tbsp) of honey
• salt to taste

For the Queso Sauce:  

• 250ml( 1 cup) of whipping cream
• 30g (2 tbsp) of butter
• 1/4 package of cream cheese
• 225g (1 cup) of mozzarella cheese
• 45g (1/2 cup )of  Parmesan cheese
• Salt to taste

How to make it     

For the Fajitas:

• Blend the spices, the honey, the white wine vinegar the garlic, and the chopped onion in a blender.
• Marinate the chicken in the above mixture in a plastic bag or a bowl for at least two hours.
• Cook the chicken with a small amount of olive oil until no pink is remaining.
• Add the vegetables and cook over medium heat until fully cooked.

For the Queso Sauce :

• Melt the butter over medium heat and then add the whipping cream.
• Add the cream cheese, and stir until fully incorporated with the butter and whipping cream.
• Add the cheeses and season with garlic powder and salt.
• Let cook for a few minutes until the cheese is all completely melted and the desired consistency is reached.
• Serve with Corn or Flour Tortillas and top with the queso and homemade Guacamole.

Recipe courtesy of My Latina Table

What you need   

• 1/2 pound dried pinto beans (about 1 cup dried)
• 1/2 large yellow onion, cut into large chunks
• 1 teaspoon dried oregano
• 1 teaspoon coarse kosher salt
• 1 pinch black pepper
• water, enough to cover the beans at least 2 inches
• 2 tablespoons olive oil
• 2 teaspoons minced garlic (about 4 cloves)
• 1 jalapenopepper, diced
• 1 tablespoon lime juice (about the juice of 1/2 lime)
• 1 teaspoon smoked paprika

How to make it     

• In a large pot, add in the dried beans, onions, oregano, salt and black pepper. Add in enough water to cover the beans at least two inches or more.
• On high heat, bring contents to a boil. Reduce heat to simmer, cover and cook until beans are tender, about 1 1/2 to 2 hours. Taste and season with more salt if necessary.
• Drain beans, reserving the bean water. You should have about 3 cups of cooked beans. Continue to the pan fry instructions.
• if using canned beans, open 2-425g (15 ounce) cans of cooked pinto beans anddrain water. Continue to the pan fry dierections.

To pan fry the beans:

• In a pot or a large skillet, heat olive oil over medium-high heat. Add garlic, jalapenos and cook, stirring occasionally, until jalapenos begin to soften, about 5 minutes. 
• Add in beans and cook for 2 more minutes. Add 1/2 cup of the reserved bean water (or chicken/vegetable stock if using canned beans) and mash the beans to form a chunky paste using a bean/potato masher. If you want your beans smoother and creamier, use an immersion blender to puree until it’s the consistency you want.
• Reduce heat to medium and lime juice and smoked paprika. Stir and cook, until beans are heated through.  Add more water one tablespoon at a time if the beans are too thick.
• Taste, season with salt if necessary and serve.

Recipe courtesy of Isabel Eats

Taco shells are generally made out of fried corn or flour tortillas, and provide a delicious crispy texture to any taco filling. These shells are quick and easy to make and can also be fried as triangular chips or as flat tostadas. I find the taste of homemade taco shells way better than the commercial ones, and are perfect for any casual Tex-Mex entertaining.

What you need     

• Corn or flour tortillas
• Vegetable oil (sunflower seed or canola oil work great)
• Baking sheet lined with  paper towel
• A cooking thermomether
• A wire rack 
• Cooking tongs
• A skillet
• Salt to taste

How to make it     

• Line a baking sheet with paper towels and place the wire rack over it.
• Pour approximately 10-12 mm(1/2 inch) of oil into the skillet 
• Turn the stove on to medium/medium-high heat (depending on your stove) 
• Using the cooking thermometer, ensure that the oil has reached the right frying temperature -  generally 175-185C (350-365F) 
• Using your tongs,  place the tortillas into the pan, one at a time. 
• After 15-20 seconds, fold the tortilla in half onto itself and fry for another 15 seconds.
• Remove the tortilla and lay onto the wire rack/baking sheet to cool. 
• Sprinkle salt on top while still hot.

Helpful Tips

• Ensure the oil has reached the right temperature before frying, in order to avoid the tortillas from soaking up too much oil.
• Ensure you fill the skillet with an adequate amount of  oil in the pan  - 10-15 mm (1/2 inch) minimum 
• If not serving immediately, you can keep the tortillas warm by placing the baking sheet in a 90C (200F) pre-heated oven for approx. 10 minutes.