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It's so tasty that you'll find yourself making it on repeat.
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Look for stew meat (chuck roast already cut into cubes) to help cut down on prep time.
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This seasoning blend contains enough salt that you likely won’t need extra to season meat or vegetables. If you’re on a low-salt diet, you can decrease the salt or leave it out altogether, seasoning to taste. When using the seasoning in a dish, add the juice of 1/2 to 1 whole lime (to taste) for the best flavor.
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Like most pan dulce, these lightly sweet muffins are especially good with coffee, tea, or hot chocolate. Try serving with café con leche or Mexican hot chocolate.
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Rinse the rice until the water runs clear. If you don’t rinse the rice well, it will get clumpy when cooked and the herb mixture won’t stick to the kernels.
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Look for corn husks that appear clean and free of debris. You also want to make sure they aren’t torn or are full of holes. For vegetarian tamales, use vegetable shortening or oil instead of lard in the masa.
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Look for corn husks that appear clean and free of debris. You also want to make sure they aren’t torn or are full of holes. For less spicy tamales, reduce the amount of serrano or jalapeño peppers or remove their membrane and seeds before using. I recommend making the masa for tamales after you make the chile verde in step 3. Use the reserved chicken stock from cooking the chicken.
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The chicken stock should be warm or at room temperature. If it’s too hot, the lard in the dough will melt and separate. Instead of chicken stock, you can use beef or vegetable stock. For sweet tamales, use water.
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Use leftover carnitas or pork to make these flavorful pulled pork enchiladas. With an easy homemade enchilada sauce and gooey cheese, the whole family will love them.
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The key to the most flavorful tacos al pastor is to use Mexican dried chiles, achiote paste, and this easy recipe.
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Make your own sazón at home! The primary spices of the classic spice mix is achiote or annatto, salt, cumin, coriander, garlic, onion, oregano, and black pepper. It is a versatile spice blend, used as a rub prior to grilling, frying, or roasting proteins.
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Keep adobo in an airtight container away from heat, light, and moisture. You can store it indefinitely in a room-temperature pantry.
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We haven't made this in a slow cooker, but I'm guessing that step 6 could easily be done in a slow cooker. Tostadas are crispy fried corn tortillas. They are sold packaged and can often be found in the same section of your grocery store as fresh tortillas, or can be found at Mexican markets. You can make your own by frying stale corn tortillas (or tortillas that have dried out a bit in a warm oven), in hot vegetable oil until stiff.
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Esquites is a street food classic that's easy to make at home.
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Don’t toss those pineapple peels! Instead, use them to make this delicious tepache, a fizzy, lightly sweetened Mexican brew.
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My mother browns the rice in a separate pan from the pot she uses to heat the stock. This is just to save time. You could easily brown the rice and onions, and add cold stock and tomatoes to it, bring to a simmer, cover and cook, all in one pot. If you have homemade stock, use it! That's what will take this Spanish rice from good to great. Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.
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Our easy-to-make cilantro and lime rice is even better than Chipotle's and will be your new go-to for taco or burrito night.
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If you aren’t able to find traditional Mexican crema in your local grocery store, use regular sour cream spiked with some lime juice. You can also substitute crumbled feta for the cotija cheese.
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