Check out this fantastic and hearty black bean and chipotle chile soup I made this week. There are three reasons I love this recipe: First, you can make it in the blender—so it’s very easy to clean up afterward. Second, the whole recipe from prep to bowl can be made in 15 minutes or less! And last but not least, this recipe is very healthy—it’s low-fat and high in fiber. It makes a great first course if you divide into smaller portions, or with a little bolillo roll and butter, it can make an excellent and filling lunch or dinner.
Who doesn’t love to grill? With the 4th of July coming up, I know that we’re going to be out on the patio all weekend to enjoy the sunshine while sipping on some limonada with friends, grilling up some cebollitas and this tangy new recipe I came up with for the #MizkanLatino cooking challenge.
José, Mr. Picky-Picky when it comes to me experimenting with new ingredients, said this dish both smelled and tasted fantastic! With his stamp of approval, you know it has to be good. A note about the use of jalapeños in this recipe: you can absolutely leave the seeds and veins in the jalapeño if you want to give your chimichurri a little kick. I removed them in the video so that the chimichurri wouldn’t be spicy, but would still have all the flavor of a jalapeño so that I could serve it to guests who were a little apprehensive about eating spicy food.
I used flank steak here (also known as falda de res) but you can substitute with another cut such as skirt steak (arrachera) if you like.
Be sure to check out the linky below throughout the week to see more videos and recipes from others participating in this challenge with me. You can also find out more about Holland House products on the Mizkan website.
I love grilling. The smell of the charcoal, the crackling sound of the fire roasting the food and the anticipation of what’s about to land on my plate. And whenever we grill in Mexico, my suegro is the king of the barbecue.
At any parrillada at la casa de mis suegros, you can count on one side dish being the same, no matter what kind of meats are chosen for the main dish – cebollitas.
This dish is so simple and easy (and almost totally impossible to mess up even if you’re not a grilling pro), it’s the single dish that most reminds me of a Sunday parrillada in Mexico.
You can add as much or as little lime juice and salsa Maggi, a Worcestershire-style seasoning sauce, as you like – it all depends on your taste buds.
Not only is this dish often served at barbecues and family gatherings, you can also often find them at little street food stands around Mexico. In fact, I’m sure I have photos of a few of them somewhere. Sounds like a future Wordless Wednesday post! (Wink, wink.)…
That salsa is also commonly referred to as salsa Mexicana.
However, in some areas of Mexico if you ask for pico de gallo you’ll end up with a sort of fruit salad-looking thing that you perhaps didn’t intend to order. But make no mistake, this kind of pico de gallo is one you’ll definitely want to try!
It’s a favorite snack in our house–great for a lazy afternoon watching fútbol or even for entertaining guests.
During our last visit to Mexico, one day my suegra made a big batch of this pico de gallo and it was so good that we ate it all before she got a chance to eat any! The truth was, we thought she had saved some downstairs in another dish and given us only a portion of it, so we gobbled it all up. The only solution? To make another batch, of course!
This antojito is especially great for the warm weather months because it’s very refreshing. The crisp, crunchy jicama is the base of the recipe, with cucumbers, diced onion, serrano chile and oranges for a unique salad. The citrusy dressing is a perfect mix of tart and sweet, with a sprinkle of tajín or dash of salt and chile powder on top to round out the flavor….
I love, love, love the little community we’ve grown on our Facebook fan page. A week or two ago, I posted a question asking fans what their favorite Mexican recipes are that they’ve adapted for crock-pot cooking. Overwhelmed with the number of delicious suggestions, I decided to whip up a batch of slow-cooked frijoles as my final tribute to National Slow-Cooking Month. (Thanks to Tortilla fan Annette for giving us the basic cooking instructions she uses.)
The results were tremendous, so I recorded a video recipe to show you just how I did it. As we’re preparing for a blizzard here in Chicago this week, I’m glad to have leftovers of this hearty, warm bean dish that is great as a snack, a side dish, or a main dish….
When I found out that January was National Slow-Cooking Month, I knew exactly what recipe I was going to adapt first for Crock-Pot cooking. I’ve always wanted to test my theory that cochinita pibil can be done in a slow cooker, so the fact that it was a nationally recognized month-long culinary holiday-of-sorts was the perfect chance to take on the challenge.
And, ahem… Super Bowl Sunday is right around the corner, so if you’re planning a party with some Mexican food, this is an easy and delicious way to treat your guests to something new!
Yes, we’ve posted a recipe here before for cochinita, but let me tell you why this one is different. We’re using a different cut of meat (boneless country-style pork ribs), an easy spice mix made from scratch (no achiote paste in brick-form here, amigos), and as with most slow-cooker recipes, you can set it and forget it, making it relatively hassle-free compared to the traditional method of making cochinita. If you’re making it for guests, you can still serve it wrapped in warm banana leaves to impress them. Just check out our original recipe for cochinita pibil for directions on how to heat the banana leaves so they’re pliable.
And finally, we’re not going to serve our cochinita pibil as a taco like you might expect–we’re going to make a version of panuchos Yucatecos instead. In some places, they put the black beans inside the little tortillas and fry it before adding the meat, salsa and any garnishes on top, but we’re going to use a simpler method using small store-bought tostadas. After all, the point of a slow cooker is to make your life easier by letting you spend less time in the kitchen preparing food, so there’s no need to deal with the mess of stuffing and frying your tortillas. Plus, this recipe is a bit healthier because we’re leaving the frying out. If you can’t find small tostadas or picaditas at your grocery store, you can make your own by either heating corn tortillas in the oven until they’re dry and crispy, or you can get the same result by cooking them longer on your comal….