Results tagged “Serrano”
August 25, 2009 12:16 PM
"All I want is a hamburger, a hot dog, a Pizza, a nice big steak, some Texas style bar-b-q and a big plate of pancakes... no tacos or anything Mexican ok?" My dad said, after devouring the welcoming meal I prepared for him, which happened to be Tacos de Guisado.
Guisados are Mexican style stews, which can be ladled into warm corn tortillas. There are plenty of Fondas or small restaurants that specialize in them throughout Mexico. Since my dad loves them, I received him with three of his favorites: Chicken Tinga heavy on the chipotle, beef cooked in a green salsa with cubed potatoes and nopalitos, or cactus paddles, sauteed with onion, Guajillo Chilies and corn. There were also refried beans and white rice, as they are such friendly sides to tacos.
After he made it clear that he didn't want anything Mexican for the next three days, making me laugh so hard along the way, we set off to satisfy his cravings.
Continue reading Mexican style eggs: A la Papi
|
COMMENTS (7)
Mexican cooking authority Diana Kennedy has said that the Serrano chile has the shape of a bullet. One could say that it tastes like one too! Serranos are spicy. However, as with most chiles, you can pump down the heat by removing the seeds and veins.
They have, like the Jalapeños, a dark and deep green color, shinny skin and a small and thin stem. However, Serranos tend to be on the smaller side and are much thinner and appear longer continue for more information and photo).
Continue reading Serrano Chile
|
COMMENTS (0)
This is a versatile basic green tomatillo salsa. It can be drizzled on top of Mexican Antojos, such as Tostadas, Tacos, Quesadillas and Sopes... It can also be used to make Green Enchiladas or Chilaquiles. It can be spooned on top of eggs in the morning, used as a side garnish to grilled meats and as the seasoning to bake some fresh flaky fish in the oven. I could go on and on though.... here it goes:
Continue reading Cooked Salsa Verde
|
COMMENTS (2)
