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All you need is masa harina and water, and you're set to go.
Yields 6 servings
2 cups masa…
Added by Hispanic Kitchen on January 4, 2013 at 12:00am — No Comments
Yields 6 Servings
Added by Hispanic Kitchen on April 30, 2012 at 1:00pm — No Comments
Makes 4 servings
4 cups soy sauce…
When you hit the city limits of Austin, you can sense a certain buildup of energy. The Texas capital is a diverse place - it's frenetic in some sectors and laid back in others. Geeks and hipsters mingle when it comes to entertainment, which some say is the heart and soul of this city. While most will agree, those who love food always offer a strong reminder that it's more than music - it's migas!
Ingredients (Makes 4-6 servings)
1 lbs of corn tortilla flour or “masa harina de maiz”
5 to 6…
Added by IMUSA USA on June 10, 2011 at 11:00am — No Comments
I read an article recently about legumes that really inspired me to try some new beans. I also realized that i’ve never made enchiladas. I decided to make this dish not knowing how it’d turn out. Thankfully…Continue
Added by IMUSA USA on March 18, 2011 at 8:30am — No Comments
This was sooooo good. I can’t even think of a proper introduction, other than telling you that you should really go make these. Serve with an ice cold corona and lime and you’re set.
They do say it is the most important meal of the day, and I guess they are right. I am so tempted to use the infamous air quotes when I refer to they, but how would you see that? I'm also trying to trick you into thinking I'm one of the cool kids, I don't think the cool kids do air quotes..., do they?…Continue
Deep Dish Fish and Black Bean Tacos is a small-kitchen-friendly version of pan de cazon. In Campeche, Mexico, “dogfish bread” is among the classics. Of course, it’s not a bread at all and typically calls for mako shark, which often surprises the uninitiated. This species is plentiful in the area and a popular marketplace item.
While shark steaks are available in some areas of the U.S. and even online, it’s more convenient to…
Added by Cindy Kennedy on August 23, 2010 at 10:00am — No Comments
Nothing beats coming home after a long day to dinner, already done, delicious smells throughout the house, and the anticipation of tasty, spicy, juicy meat rolled in a soft tortilla. My filling of choice for these out of this world plate of tacos? Carnitas! This delicious carnitas recipe could be braised on the stovetop in about 2 hours, but for those busy back-to-school days, or a day that you'd…Continue
I'm breaking out the Velveeta for queso cups, so if you're a cheese "aficionado," read no further. It's a classic recipe, but taken down to individual serving sizes in baked tortilla cups. When you've dipped out all the cheese, just eat the container! They're great little single-portion appetizers when you want to do something a little different, but still want to serve comfort food.…
Tacos pop up around the world in so many variations; many of them far from the authentic versions you'd find in Mexico. A warm, soft corn tortilla with fillings of any kind is hard to beat, that's for sure. For a change, though, here's a fun way to use flour tortillas, cut to size, and pressed into a muffin tin. Filled with taco meat and topped off, they're a great little baked appetizer or a tasty meal with favorite…
It's hard to tell what gets you on that first bite into the fish taco. Is it the spiked acidity of the pickled jalapeños and red onions, the soft, warm beer-battered fish, the raw, spicy freshness of the radish, the creamy tartness of Baja tartar sauce, the perfumed cilantro?
I can't choose. I just know I love a good fish taco on a Sunday afternoon.…
Quite a bit of confusion and murky lines lie between these and quesadillas. The end result is it doesn't really matter.
However, for the sake of discussion and a few technicalities, here goes. Quesadillas are typically filled with cheese. The tortilla goes in a skillet, the filling goes on half and then it's folded over and browned until the cheese melts. A sincronizada is layered…
Taquitos - those crunchy rolled-up corn tortillas with tasty fillings - are the perfect snack food. They're easy to make and you can serve them as dippers and appetizers or turn them into a full meal buried underneath lettuce, salsa, and sour cream. Even better, you can use beef, turkey, chicken and pork as fillers - that means a great way to utilize leftovers!
Their exact origin…
Here's a hearty Tex-Mex dish that you can make in a hurry or go all-out and feed a crowd. It has all the best in Mexican ingredients: pinto beans, salsa, and tortillas. For the "Tex" side, there's beef and the chili sauce, or gravy. When you see this brown sauce on any plate, you know you're north of the border and south of the Red River. It's about as "authentic" Tex-Mex as you can get. Without it gracing an entree at a…
Added by Cindy Kennedy on March 23, 2010 at 2:30pm — No Comments
Like so many other regions in Mexico, the Yucatan serves up some unique dishes, including one of our favorites – panuchos. Perhaps one of the reasons we love this area is because it's where we've found the fieriest sauces. In fact, habanero peppers are the norm here and in a sauce drizzled across the top of a plateful of panuchos, you'll find out how tough you really are. Pickled red onions are another required condiment…Continue
Added by Cindy Kennedy on March 9, 2010 at 5:00pm — No Comments
The cheesy goodness of queso fundido is hard to beat. It's one of those dishes that you can adapt with whatever veggies and meats you have available. My favorite style includes mostly grilled ingredients. This reduces the oils involved, since it's easy to "overdo" cheese just a bit, which causes it to separate. Also, you'll have a wonderful balance of strong flavors to go with the cheese. I leave chorizo out of this recipe…Continue