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Comal- A Mexican Frying Pan

Wed, 22 Feb 2012 12:03:12 +0000

This flat, round, cast-iron Comal is a must have for authentic Mexican cooking. While modern cookware is non-stick and light-weight, they offer no additional flavor from their cooking surface. Also most non-stick surfaces chip and scratch easily, while a comal will last you a lifetime and will be handed down from one generation to the next. Find out everything you need to know about this versatile cookware here.

Slow-Cooked Chipotle Beef

Sat, 18 Feb 2012 11:57:33 +0000

Cooked all day in a slow-cooker, this succulent beef roast is smoky and tangy. The Chipotle Beef Roast gets its flavor from the chipotle chile which is a smoked and dried jalapeno marinated in Adobo sauce. It's very easy to make, just assemble the ingredients in your slow-cooker in the morning and come dinner time, you will be ready with this delicious main dish. You can also shred it and use it as a filling for tacos or enchiladas.

Quick and Easy Mexican Pickled Carrots

Wed, 15 Feb 2012 11:53:45 +0000

These Spicy Pickled Carrots are a healthy and delicious snack. I'm sure you've had them at your favorite authentic Mexican restaurant, or at least seen them. They are very easy to make and are delicious with tacos, pollo dishes and even burritos. You can also set them out before the meal for a light, appetizing snack. Though the bay leaves add the signature flavor, do not eat them with the carrots.

Mexican Cuisine by Region

Fri, 10 Feb 2012 11:43:09 +0000

Refried beans are not served with every meal in Mexico. Sometimes you get black beans. All kidding aside, regional dishes are as varied as the landscape, from the rich moles of Puebla and Oaxaca, to the abundant seafood at the coast. Here is more information about popular Mexican dishes that some areas are known for.

How to use Dried Chiles

Wed, 08 Feb 2012 11:35:13 +0000

What on earth are you supposed to do with those dried up, leathery red chile pods? Turn them into a chile paste that you can use to flavor sauces and soups, that's what. Check out this chile tutorial that shows you exactly how to do this, step-by-step with pictures to guide you along the way.

Shopping for Mexican Ingredients

Tue, 07 Feb 2012 11:30:46 +0000

Stock up your kitchen with a few Mexican food staples, and you can be ready to make delicious meal whenever you want. Check out this list of Mexican Pantry Items to get you started. The items on this list should round out your regular supplies so that you can have items on hand to make your favorite Mexican dish at any time. Print it out and bring it grocery shopping so you don't forget anything.

Make your own Chile Sauce

Sun, 29 Jan 2012 15:19:28 +0000

If you can get your hands on some fresh green chiles, you can make some delicious and tangy Chile Sauce. This sauce can be used for enchiladas, chile verde or in a taco or a burrito. Homemade green chile sauce can be fine-tuned to your liking because you can choose chiles that suit your taste and desired heat level.

Salsa Chicken

Wed, 25 Jan 2012 18:56:09 +0000

This Salsa Chicken is a family favorite that we use as a filling for burritos, tacos and enchiladas. This recipe was highly rated by my readers who have tried it, and it's so easy to make with only three ingredients. In fact, you probably already have everything you need to make it.

Everything you need to know about Mexican Cheese

Mon, 23 Jan 2012 18:48:57 +0000

Have you ever taken a look at the selection of Mexican cheese in the market and wondered what the difference was between them? This handy Guide to Mexican Cheese should help you decide which Mexican cheese will be best suited for your recipe. You will learn about why texture makes a difference in how the cheese will react to heat and whether it will melt or hold it's shape. You will also learn about the flavors from mild Queso Blanco to bold Cotija and where to use them

Carnitas- Mexican Pork

Fri, 20 Jan 2012 18:59:40 +0000

In Mexico there are a few standard meat fillings for tacos and burritos and Carnitas is one of them. Letting the meat "fry" in it's own rendered fat is the most important step and if you skip this step you will just have chunks of cooked pork. The long simmering time loosens up the pork and makes it fork tender. Try it next time you make tacos or burritos or enjoy it as a main dish topped with onions and cilantro.