Attention Avocado Lovers: Mexican Avocado Tips + Five Minutes Guacamole Recipe

If there is something I gotta have in my kitchen (other than tortillas, jalapeños and beans) is avocados; But sometimes (most of the time) Avocados at the grocery store are not always ready and ripe enough when we want them or need them, right?
Well, here I have some Traditional Mexican Tips for you:  

How to Choose Avocados?

The best way to tell if Avocado is ready for immediate use is to gently squeeze it in the palm of your hand. Ripe, ready-to-eat fruit will be firm yet will yield to gentle pressure.

When to buy avocados?

Buy the avocados when are not ripped  (still green / very green).
Wrap them in a kitchen towel or Brown Paper Bag and place them in a dark spot like the Oven or Kitchen Pantry.
It takes around 2 to 3 days to start getting ready.


How to keep Fresh Avocado?

• If you like to have avocado always on hand like me, don’t wrap all avocados and place them in the stove. Wrap ONLY the avocados you’ll need at the time, so like that you will always have fresh avocados!

• If want to store half cut avocado, sprinkle it with lemon or lime juice and place in an airtight container.

• If refrigerated guacamole turns brown during storage, simply discard the top layer before using it OR add a teaspoon of Milk and mix well.  

** Avoid using a microwave to accelerate the ripening process.
** Please set up a reminder on your phone  with the following message: “Don’t forget the avocados!!”


Five minutes Guacamole Recipe 

Often I don’t have a lot of time to prepare a full meal or a  and one of my best save by the bell is a simple but yummy Guacamole. Honestly I think you can add guacamole to almost everything!  Try it in tacos like chickenfish tacos, and/or Chicken fajitascrispy taquitos, or why not? substitute those microwave pop corn with a guacamole and chips or crackers.

Makes: 1 1/2 cups of guacamole
Prep Time: 5  min

Ingredients:
2 Avocados
1 Lime or Lemon
Pinch of chile en polvo – chilli powder to taste
Pinch of Salt and Pepper to taste

Preparation:
Mix all the ingredients until well combined. Taste Salt and Add if need. Is up to you if you would like to get a smooth or chunky consistency.

Enjoy! Buen Provecho!

Val, 
Molletes con Pico de Gallo and salsa verde

Mexican Breakfast: Molletes a la Mexicana

Molletes a la Mexicana
Molletes a la Mexicana

What are Molletes?
Well, if I can explain it correctly, is a baguette style bread cut in half (open face) with butter, spread of re-fried beans and a choice of filling on top, one of the most simply and traditional is cheese (chihuahua or Oaxaca) and/or Pico de Gallo and salsa But if you are craving for more add a some guisos (stews). I give you some ideas : Chorizo con Papas, Mexican Picadillo, Carne con Chile, Rajas de Chile Poblano, Rajas de Poblano, Carne con Chile, Papas Verdes and Papas Rojas. Basically You can add whatever else you want, even scramble eggs works perfectly. Are you vegetarian? add mushrooms with roasted tomatoes, an excellent option.

Molletes are serve and eaten in México from south to north. So if you go to México you will see that almost every breakfast menu has Molletes as an option. Although the bread that is commonly use in almost every place is called Pan Bolillo but where I come from a La laguna, located in the north of México is commonly to use Pan Frances. These breads are almost the same thing, but Pan Frances is more buttery, smoother to touch and taste, compare to the bolillo is harder from the exterior and soft in the inside.

This Mexican dish is one of the easiest and yummiest way to eat beans, salsa and melted cheese. Molletes are popular as breakfast but can be serve anytime of the day, I love them at night too.

Molletes con Pico de Gallo and salsa verde
Molletes con Pico de Gallo and salsa verde

Molletes a la Mexicana – Receta

Makes: 4 molletes (serves 2 people).

Prep. Time: 10 minutes.

Ingredients:

–  Fresh or left over baguette style bread
– tsp of butter
– 1 cup of Re-Fried beans (a bit warm)
– Cheese (Monterrey Jack-Oaxaca-Chihuahua-Mozarella-Cheddar, etc)
Pico de Gallo
Restaurant Style Salsa or Salsa Verde
– Guisado (stew) **Optional**

Preparation:
1. Pre-heat the oven or oven toaster to 250˚ F
2. Cut the bread in half, spread some of the butter, spread the re-dried beans and topped with cheese (do the same with the rest of the bread)
3. Place the molletes in the ove or oven toaster until cheese is melted
4. Place on top the molletes the pico de gallo and salsa
5. Voila! Serve warm and Buen provecho amigos.

TACOS-BEEF-STREET-FOOD

Steak Street Tacos Style [Tacos de Carne Asada] + 5 de Mayo Tacos Ideas

Steak-Street-Tacos
Steak Street Tacos Style [Tacos de Carne Asada]

I can eat tacos todos los días , no question at all. Do you?
If you wonder why I can eat tacos everyday here is the answer and is very simple, because there are so many types of tacos! Although, that does not mean I eat tacos every day, but could do so LOL

Tacos may sound simple, but I believe tacos are VERY versatile, and are almost like a fiesta! Mira-Look… tacos are good as a quick snack, appetizers, fast and furious full meal, feed big crowds, kids love them and adults drool for them… you should make tacos soon, don’t you think?

Don’t forget the classic way of prepare #AuthenticTacos. Add finely chopped white onion along with cilantro, splash of lime,  and of course la salsa, Remember … a taco without salsa is not a good taco. The salsa does not have to be spicy, it’s just to give an extra flavour.

Since #5deMayo is just around the corner, why not to get some inspirations for those who celebrate in a very Mexican way. Note: In México do not celebrate May 5 as celebrated in the U.S.. While it is a memorial day for the Batalla of Puebla (battle of Puebla) which took place on May 5 of 1862 near the city of Puebla During the French intervention in Mexico. The battle ended in a victory for the Mexican Army over the French occupying forces. But it is no cause for celebration in Mexico. The day Mexicans (in Mexico) celebrate is the day of the independence of México and that day is September 16.

Here is a list of tacos ideas and to show you how many different tacos exist:

1. Tacos de bistec/ Steak Tacos (Recipe Below)
2. Tacos al Pastor
3. Tacos de suadero
4. Tacos de Barbacoa
5. Tacos de Adobada
6. Tacos de Pescado/ Fish Tacos
7. Tacos de Camaron
8. Tacos de Guisado/ Stew Tacos (ex. poblano strips, shredded chicken, potatoes with chorizo, picadillo, Nopales con Huevo, etc)
9. Crispy Taquitos/Taquitos Dorados
10. Tacos de Tripitas
11. Texmex Tacos
12. Tacos de chorizo con queso
13. Tacos de cachete /pork cheeks tacos
14. Tacos de Costillita/Short Ribs tacos
15. Tacos de Canasta
16. Veggie Tacos (ex. Hibiscus Flower tacos, Mushrooms,cactus, Roasted Vegetables, etc)
17. Tacos de Chilorio
18. Tacos de Frijoles con Queso

See? This is the reason why I can eat tacos everyday, there are so many varieties. Don’t you think? and Adding a side dish to the tacos like rice, beans, guacamole, salad, quinoa (just to mention a few) makes a perfect meal.

Steak Street Tacos Style {Tacos de Carne Asada}

Steak-Street-Tacos.jpg
Steak Street Tacos Style / Tacos de Carne Asada
cilantro-onion-salsa-verde.jpg
Salsa Verde + Cilantro and Onion
Salsa-verde-tacos.jpg
Salsa Verde
street-tacos-steak.jpg
Steak Street Tacos Style all dressed

Steak Street Tacos Style Recipe

If you ever had tried #AuthenticTacos – Street Tacos in México, you know better know that street  tacos are a different category, another dimension, I mean, are the best! with it’s unique and special flavour, but … If you haven’t tried Mexican Street Tacos, well you must prepare this Steak Street Tacos Recipe.
The secret for this Steak Street Tacos Recipe is the quality of the meat, I’m not using a lot of spices… This recipe calls for very few ingredients, so no excuses to don’t make your own tacos!

Serves: 6 people
Prep Time: 30 min

Ingredients:

Steaks Tacos
– 2 Steaks Prime Sirloin
– 2 Steaks Rib Eye
– 1 Pinch of cumin (for each steak/each side)
– 1 tbsp cooking oil or lard
– Salt and Pepper to taste 
– Corn Tortillas or flour Tortillas
– Limes
– Cilantro and White Onion, finely chopped (a must)
– Guacamole (Optional)
Salsa Verde or Salsa of your choice (a must)

Preparation:

1. Make sure to take the steaks out of the fridge 10- 15  min before start cooking
.

2. Rub the steaks with pepper, salt and cumin. Let the steaks rest/marinate for 5 – 10 min.

3. Pre heat on high heat a cast iron skillet or a grill and add 1 tablespoon of cooking oil or lard.

4. Place the steaks and cook for 2 min on one side and 3 min on the other side (depends of the thickness of the steaks, it may vary between 2 min and 3 min per side) Tip: to keep the steaks warm, wrap them in aluminium foil.

5. Let the steaks  rest for 1 – 2 min and cut diagonally across the grain into thin strips, then chopped them in small cubes.

6. Warm up the tortillas in the comal or another skillet, wrap them in a clean kitchen towel or wax paper to keep tortillas warm and moist.

7. Prepare the tacos, add 1 or 2 tablespoon of the chopped meat in the tortilla and place on the table salsa, guacamole, onion, cilantro and limes.

Buen Provecho!

Viva Mexico! Viva la Mexican Food!

Val

Mexican Picadillo Recipe

Mexican Picadillo
Mexican Picadillo

Do you know what is Picadillo?
Picadillo means Hash, but not the same. Picadillo is a “Mexican traditional” dish whose main ingredient is Ground beef, is prepared differently way throughout Mexico although Picadillo is known in other countries in Latin America.

Continue reading “Mexican Picadillo Recipe”

esquites-elotres-all-dressed

Elotes all dressed a Mexican Street Snack

What Elotes all dressed mean?Well, it Means Corn Kernels All Dressed.

Elotes All Dressed
Elotes All Dressed

Is mid afternoon and I really want to have one of my favourites Mexican street Snack.
My cravings ask for “Elotes Paco or Elotes Rosy” from Ciudad Lerdo, Durango. You might wonder, What are “Elotes Paco or Elotes Rosy “?  these two, are Corn Street Vendors  or Corn Street Stands, place on the main squares in a town near the city where I’m from.“Elotes all dressed”.

Continue reading “Elotes all dressed a Mexican Street Snack”