Cafe Gratitude Magazine - Best Cooking Channel

Try at home Mexican rolls for breakfast instead of ordering online

Ingredients:

  • one large green bell pepper, chopped (1 cup)
  • one large onion, chopped (1 cup)
  • 1 3/4 cups nonfat egg product (from 2 8 oz boxes)
  • 1/3 cup non-fat milk (skim)
  • 1/8 teaspoon pepper
  • 4 nonfat flour tortillas (8 to 10 inches)
  • 1/2 cup 2-ounce grated Cheddar cheese, grated
  • 1/4 cup chopped tomato
  • 1/4 cup chopped fresh coriander

Instructions:

1. Spray a 10-inch skillet with cooking spray; heat over medium heat. Add the pepper and onion; cover and cook 4 to 6 minutes, stirring occasionally, until
ingredients are tender.

2. In a medium bowl, mix together the egg product, milk, and pepper until well combined. Spray vegetables and skillet with cooking spray. Pour the egg product
mixture over the vegetables; cook until firm, stirring occasionally.

3. Meanwhile, heat tortillas as directed on the package.

4. To serve, place hot tortillas on individual plates. Spoon the scrambled egg into the center of each tortilla. Top with cheese, tomato, and coriander. Roll the
tortillas tightly.

Enjoy your Sunday with Mexican Red Enchiladas

The red enchiladas remind me of those vacations we enjoyed as a family in Cuernavaca, Mexico. The dish is so named because the sauce is made from tomatoes and dried red chili peppers with spices. It is a simple but very tasty recipe. Enchiladas are a very old dish that dates back to the time of miscegenation. You can find different versions in each of the States of the Mexican Republic, with variations in the ingredients but the constant is always the omelet, the sauce, and the cheese. All delicious ingredients, so … Let’s cook!

Ingredients:

  • 4 cups shredded quesadilla cheese (the one that strands when melted and creamy)
  • 12 corn tortillas (3 tortillas per person)
  • Oil (corn or safflower) to fry tortillas
  • 5 dried guajillo chiles
  • 3 dried ancho chiles
  • one medium red tomato
  • 4 garlic cloves
  • one medium white onion
  • one tablespoon ground cumin
  • one chicken bouillon cube
  • two cups of water
  • salt and pepper to taste
  • one cup white onion, finely chopped
  • one small onion to decorate
  • 4 Chinese parsley florets to decorate
  • one cup of cream to serve

Instructions:

1. Preheat oven to 350 ° F.

2. For the red sauce, place two cups of water and add the dried chilies without the stem and seeds, the tomato, the onion, and the garlic in a saucepan or pot over medium to medium-high heat. Cover the pot or saucepan and cook for 20 minutes or until the dried chiles are soft. When ready in the blender, blend all the ingredients, including salt, cumin, a cube of chicken stock, and 1 cup of the water, being careful not to add too much as the sauce should be thick. Strain and store in a container for later use.

3. Fry the tortillas lightly without browning and place on a separate plate until ready to prepare the enchiladas.

4. To assemble the enchiladas follow this process:

5. Take a small oven pot that allows you to include 3 enchiladas per person. Start with the first omelet, fill it with a little grated cheese and chopped onion, add a little red sauce, fold and carry out the same process for the next two enchiladas and the rest of the portions.

6. When ready, coat each serving generously with the red sauce, add and sprinkle with grated cheese. Bake for 15 to 20 minutes until cheese is gratin. Garnish with fresh cream, white onion slices, and a Chinese parsley floret.

Green Endive Eggs with Bacon and Avocado

 

 

10 Ingredients
12 Eggs, parboiled and peeled
6 Bicotta strips
4 Tablespoons mayonnaise
1 Mustard spoon
2 Teaspoons of caper juice
1/4 Teaspoon pepper
1/8 Teaspoon red paprika powder (paprika)
1 Ripe and firm avocado diced into 1 1/2 inch squares
2 Teaspoons fresh lemon juice
12 Capers baby

Cut the eggs in half lengthwise. Using a teaspoon, carefully remove the yolks and place them in a deep container and then mix them with the other ingredients of filling. Reserve the white parts to fill them.

Heat a medium frying pan over medium-high heat, place the bacon strips and cook until they are toasted, remove from heat and drain on a paper towel. With your hands, place them in small pieces. Reservation.

Add the mayonnaise, mustard, caper juice, pepper, and paprika powder to the container in which you put the yellow boiled eggs. With the help of a fork mix well.

In a medium bowl mix, the avocados cut with the lemon juice to avoid getting black. Reservation.

With the help of a spoon or a pastry sleeve, fill the egg halves with the mixture of yellow. Place a little bit of avocado on top of each, a few bits of bacon, and a caper.

Place the stuffed eggs in a covered container and refrigerate for a period of 3 hours so that the mixture is firm.

At the moment of serving, if you wish you can sprinkle some freshly ground pepper and red paprika powder.

The most fun in Easter time is the tradition of finding hidden eggs, painting them, and, of course, preparing stuffed eggs in a thousand ways. The favorite recipe for my daughters is the egg of devils with bacon and avocado. As a child, my mom used to stuff them with a mixture of mayonnaise, mustard, and ground ham, really delicious. But as always, I love to invent and create new recipes, and today I have a new one for you. My daughters help me in the kitchen in their spare time, and at any time of the year, we prepare endive eggs with a crispy touch of bacon and a few pieces of avocado to give that special touch. Aside from decorative, they are original and everyone likes, they are ideal for picnics, celebrations, or simply to satisfy a craving!

Pasta with Tacos (Tacos Al Pastor) Recipe

 

20 Ingredients

3 1/2 Pounds Boneless Pork (Boston Butt)
1 1/2 Ounces of achiato paste
2 Chipotle chiles in adobo
1 Small white onion chopped
3 garlic cloves
2 Bay leaves
2 Chopped expert tomatoes
1 Fresh large pineapple cut into dice
1/2 Cup of apple cider vinegar
1/2 Cup of water
1 Spoonful of oregano
4 1/2 Teaspoons salt
2 Teaspoons pepper
2 Medium red onions, one sliced into thin slices and the other cut into dice
1/3 Cup of red wine vinegar
2 Chopped serrano peppers
1 Bell pepper cut into dice
1/2 Cup chopped cilantro
Juice Of 1 file
twenty Corn tortillas (40 if you want your tacos to have a double tortilla)

Cooking Method
Roasting fruits, such as pineapple and mango, on the grill, enhances its sweetness and adds a pleasant smoky flavor.

An authentic preparation of tacos al pastor is an image to remember: bits of pork, pineapples, onions, and spices on a vertical skewer for roasting. The sweetness of the pineapple and the spicy taste of chipotle chili makes this taco delicious!

1
Put the pig in a bag and set it aside.

2
In the blender, place annatto paste, chipotle chiles, white onion, garlic, bay leaves, tomatoes, 1 cup fresh pineapple, apple vinegar, water, oregano, 2 teaspoons salt, and 1 1/2 teaspoons Pepper. Blend until uniform and test if salty. Pour the marinade over the pork, seal the bag and marinate for 24 hours.

3
Remove the pork from the refrigerator 30 minutes before grilling. Preheat oven to 350 ° F.

4
Place the pork and marinade in a deep baking dish. Discard the bag. Cover the tray with a lid and handle for 2 hours. Uncover the tray after 2 hours and continue roasting for another hour; Place the marinade every 20 minutes.

5
In a small bowl, combine the red onion cut into thin slices, red wine oil, and 1 1/2 teaspoons salt. Stir well to mix, cover the bowl and save the mixture.

6
In a large bowl, place the remaining pineapple, diced red onion, serrano peppers, bell pepper, cilantro, lime juice, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir well to mix, test if salted, cover the bowl and save the mixture.

7
When ready, remove the pork from the oven and let stand for 20 minutes before cutting or chopping. Place the pork on a tray, pour the juices from the tray onto the pork and cover it to keep warm. Heat the corn tortillas on a large grill or comal and wrap them in foil to keep them warm. Garnish the tacos with pineapple sauce and red onions in vinegar.

 

What is Mexican Barbecue?

When I hear the word barbecue I think of a hot tortilla stuffed with tender meat, with onion, cilantro, sauce and lemon. This is the image I have from my childhood. Barbecue is one of those delicious Mexican foods that are usually served at family parties, although many Mexicans like to have tacos every day.

So you can imagine what I thought when on one occasion some friends in the United States asked me if barbecue was the same as BBQ (which, if you live in the USA you know it means to roast or grilled meat), to which I quickly replied, Not at all! Unfortunately, many people have this impression, so today I want to tell you a little about this delicious meat that literally melts in your mouth. The Mexican barbecue is stewed meat in such a way that when cooked it is very tender, and it is very easily cut. The traditional thing is to make it of lamb or goat, but also you can find it of res.

The process for making it varies depending on the particular interest and quantity you are going to cook, whether large for a party, or taqueria, or less for a family meal at home.

A business dedicated to cooking barbecue for wholesale, for example, may have underground ovens covered with maguey leaves where the meat is deposited and allowed to cook. In Mexico, you can see that these ovens are also very close to the trails (or butchers) which ensures that the meat is as fresh as possible.

If instead, you want to barbecue in your house, you will only need the meat and the condiments of your preference and a steamer. The meat, as Gustavo tells me a butcher and knows everything about barbecue and carnitas (another delicious traditional meat of Mexico), is placed directly in the grill base of the steamer, which will protect the meat from the water that is used for cooking.

In addition to the difference in the meat, there are varieties depending on the condiments that are used to cook it, the most popular are the natural (cooked only with salt), enchilada, with herbs of smell and with chipotle.

Traditionally in Mexico, it is served in two forms, watery or dry. When it is watery, it is served in the consomme or juice of the meat, a touch of sauce, and lemon finishes the delicious and comforting saucer. Dry is when well served as stew accompanied by rice, beans, guacamole, and tortillas. Or in tacos.

As I told you at the beginning, many have been the parties of my family in which large tables are full of casseroles with rice, beans, barbecue, and condiments for tacos like onion, cilantro, and a variety of sauces of all colors.

Prepare a taco, add a little lemon and salt and you’ll be trying a Mexican dish you’ll never forget.

And have you not yet tried it? try it right now 🙂

The Health Benefits of Cheese at Your Mexican Grill

Cheese is a food item that is much delicious and it can make you feel much delightful. The Mexican grill at your locality can be visited to find the employees grating piles of cotija cheese that is much nutritious, delicious, and fresh. The employees grate the cheese for making it much delicious that anyone can feel it really a great taste. Cotija cheese is a kind of cheese that is the greatest kind among the types of cheese available.

The cotija cheese is considered as superior among other types available in the market due to various reasons. This is the kind of cheese that is salty and crumbly in nature. It is made out of much tasty cow milk. This cheese is popular due to its unique texture and tangy zip. This cheese also has the name mountain cheese because the makers of this cheese dwell over the mountains.

The color and the flavor that this cheese gets are due to the pure milk that is taken from the cows that graze the fresh grass on the mountain. This is the cheese that is strongly flavored and is much good for grating and is included in almost all the dishes of the Mexican grill.

Lomo Saltado Recipe

10 Ingredients
4 Medium baking potatoes (about 1 lb)
1 Tablespoon vegetable oil
1 1/2 Pounds of beef sirloin cut into thin slices
1 Large red onion, cut in half, thinly sliced
4 Tomatoes Roma, thinly sliced
1 Tablespoon soy sauce
1 Teaspoon red wine vinegar
Salt And pepper to taste
2 Medium onions (green onions), cut into small chunks
10 Cups hot cooked rice

1. For the potatoes; cut them into 2 x 1/4 inch canes. Heat 1 tablespoon oil over medium-high heat in a 12-inch skillet. Cook the potatoes for 5 to 8 minutes by turning them frequently until tender and golden. Remove from skillet; keep them warm.

2. Heat about 1 teaspoon of oil over medium-high heat in the same 12-inch skillet. Work in batches: salt the meat about 1 minute or until cooked. Continue cooking the meat in parts and use 1 teaspoon of oil at a time. Remove the meat from the pan; Keep it warm.

3. Add the red onion to the pan; Cook and stir for about 2 minutes or until tender. Incorporate the meat, tomatoes, soy sauce, vinegar, salt, and pepper. Cook and stir the mixture over medium heat for about 1 minute or until hot.

4. Pour the meat mixture into a large serving tray or serving dish; Cover with cooked potatoes. Garnish with Cambray onions. Served with white rice.

Most Delicious Mexican Cuisine Food recipes

 

Mexican foods are recognized and acclaimed worldwide for their wide variety of dishes, but especially for their authentic flavors. Their fusions, colors, and condiments have influenced the cuisines of countries around the world. In each dish of Mexican food and recipes Mexico’s culture predominates and its original flavors, however many of these recipes have passed from generation to generation, adopting the unique touch of each family.

– Mole Poblano recipe

12 Ingredients

1/4 Cup olive oil
1 Bolillo or a piece of French baguette of 4 inches long, cut lengthwise
2 Cloves garlic, peeled
1 Bottle (8.25 oz) of Mole Poblano
2 Or 3 cans (14 oz. Each) of chicken broth, depending on how thick you like it
1 Can (14 oz) of diced or diced tomatoes, without draining
1 1/2 Pound of red and peeled skins
1 Vial (14.7 oz) vinegar nopals, drained and passed through water
1 Roasted chicken, in pieces, about 3 cups
Salt to taste
2 Tablespoons of sesame

Cooking Method –

– Mexican red rice, refried beans, and hot corn tortilla chips.

– Instead of chicken used shrimp. Cook the mole for 20 minutes, add 1 1/2 to 2 pounds of raw shrimp, peeled and without the vein.
Cook 10 minutes more or until the shrimp look pink.

1
In a 4 quart pot, heat 2 tablespoons oil over medium-high heat. Add the bobbin, salt until golden brown on both sides.

Add the garlic. Stir constantly 2 to 3 minutes. Remove from the pot.

2
Add the other 2 tablespoons of oil to the same pan or pot, and heat over low heat.

3
To make a mole in 2 steps (do not fit everything in a blender jar). In the blender place 1 piece of bolillo, garlic, half the jar of mole, chicken broth, and the tomatoes. Cover and blend at high speed for 45 seconds or until all is well incorporated. Empty the pot. Repeat step.

4
Add the chips. Bring the fire up and wait for it to boil. Add the chicken.
Cook over medium heat for 30 to 45 minutes or until potatoes are cooked. If you want to add salt. To serve sprinkles with sesame.