Slow cooker is the best! This ribs are delicious and so easy to cook. Marinate them over night, and the next morning all you have to do is brown them, put them in the slow cooker and it does everything for you. I really like the process of slow cooking, it lets flavors penetrate deep into the meat, the meat remains juicy and it becomes so tender. Delicious! This time I prepared them with paprika to give them a spicy flavor and served them with some beans, some slices of avocado and a cauliflower “stake” (Stay tuned for that recipe too!).
Love mangos, and as a good mexican, love salsa too. So this Mango salsa combines the two in a perfect way, sweet, salty, spicy. As I walk into the grocery store and I see the pile of mangos calling me, I think how many things I can prepare with them. This time I decided to go with the salsa. I topped my shrimp tacos with it and I also top my fish with it the next da. Let me tell you, the next day was even better as all the flavors blended longer. The very little that wast left, I pour it over my simple salad, and was delicious too.
Ceviche is a mexican dish very common of the coast. You can make it with any kind of fish or seafood. The fish/seafood is cooked in lime juice, but I prepare it with fully cooked shrimp. It is very refreshing as it is served cold. Perfect for a hot summer day! I love it, it is so light and flavorful. Very easy to make, just let it time to marinade and the flavors combine.
It makes a great appetizer or main dish. Serve it with come crackers or corn tostadas; over avocado, the creaminess of the avocado pairs excellent with the bold flavors.
This is a Molcajete. It is a utensil that the indians created to grind vegetables to prepare all different kind of salsas. It is made out of volcanic rock. It is like a bowl with three legs and a separate oval stone.
Today I made salsa, have I mentioned that we all Mexicans love to pour salsa over everything? Well yes, we do. Tabasco can’t beat a real homemade salsa. And even better, a blander can’t beat a molcajete, it gives the salsa such a nice different texture. That is why I still use it.
This is a really spicy (hot) salsa, but we love spiciness too! You may adapt the ingredients to your convenience.
This green egg muffins are loaded with protein, fiber and flavor! Very simple, Green chiles and cilantro add such a great seasoning that they don’t need anything else. Spinach add vitamins, iron and fiber. Eggs add the protein that you need to start you day. I find egg muffins so convenient because they keep for several days in your refrigerator and you can pop them in the microwave to have a healthy quick breakfast. They make a very healthy snack too!
I woke up to a beautiful sunny day that transported me to a beachy place, so I prepared this refreshing lettuce tacos before it snows… again… tomorrow. They are light full of flavour and the lettuce gives a very nice crunch to them. The slaw is delicious with the pineapple, kind of tropical feeling.
This recipe is suitable if you are following a low-carb, low-fat, gluten-free or paleo diet.
Let’s face it I’m Mexican and we ALL Mexicans love salsa. We pour salsa over everything we eat. We always have any kind of salsa stored in our refrigerators. We like to add the spiciness and another layer of flavor to our meals.
You are going to love this salsa, you’re going to want to pour this creamy salsa over everything! Do not mistake it for guacamole, this is salsa, thinner.
We all know avocados are loaded with healthy fats, fiber and various important nutrients. So let’s add some healthy spice to our meals!
Today is my son Ricky’s birthday. We had to celebrate it before he returned to Europe to join Cycling Team Roth-Skoda. To remind him we celebrated all the mexican flavors, I’m posting this now, even though this happened 3 weeks ago. We all knew he will miss some good home-style beans. He asked me to prepare some “Enfrijoladas”.You can check how to prepare pinto beans on a previous post .
This mexican dish is similar to the enchiladas, but with a bean base salsa. Full of flavor, filling comfort food. This time I filled them with slow cooked chicken and cheese, but if you want to go vegetarian, you can omit the chicken and fill them just with cheese. Cotija cheese, mexican salty crumbly cheese, delicious. This cheese won’t melt, so you don’t have to fight the strings as you eat it (sometimes I do love filling my mouth with strings of cheese though).
You’ll enjoy them as much as Ricky did! And HAPPY BIRTHDAY RICKY!
Because Luis and my husband Ricardo are home and I know they LOVE mexican food, I’m preparing this meat recipe for tacos. It is very flavorful, comfort food perfect for the cold weather! This kind is pulled beef with new potatoes in fresh tomato sauce. Very easy prepared in the slow cooker so you can enjoy family time!
All you need to do is season the meat, put it in the slow cooker and pour blended tomatoes. Go to the movies, go for a hike, or watch football with your family while it cooks!
Serve it with some vegetables, avocado, rice or beans, and if you are brave enough, go ahead and try the serrano chili that gave its wonderful flavor to the meat!
November the 20th is the celebration of the Mexican Revolution. It took place in 1910, the people rose up in arms against the President Porfirio Diaz who had been in power for over 30 years. Inspired by my country, I decided to cook a Spicy Tomatillo Salsa. This salsa will add flavor to your quesadillas, tacos, sandwiches, nachos, eggs, and you name it!