3 Mexican Recipes to Delight your Tastebuds!
Mexican food is based on a collection of staples that is both cheap and easy to find. Growing up as a Mexican-American, my parents didn’t make much money. They taught me a lot of wonderful, inexpensive recipes for my own family. When it was time to start creating a household budget for myself, I knew that I would have to rely heavily on my parents’ recetas (recipes). I plan on teaching my daughters these dishes so that they can pass it on to their children and keep our Mexican heritage alive.
Below are a few 3 of my favorite budget-friendly, authentically Mexican dishes.
Pozole is a great pork stew, and can last you all week long. In Mexico, it’s usually used for special occasions. But it’s so delicious that it’s become a bi-weekly dish in our home.
2 pounds pork shoulder roast
3 dried ancho chili
2 cloves garlic
2 teaspoons salt
4 quarts water
1-29 ounce can white hominy, drained and rinsed
1. Cut the pork shoulder into large chunks. Place the pork shoulder in a 6-quart stockpot; add water and 1 teaspoon of the salt to the stockpot. Bring the pork shoulder to a boil over high heat; let boil for 30 minutes, skimming off the foam that forms. Reduce heat to low and let simmer until the meat is tender.
2. While the meat is simmering, place the ancho chilies in a heatproof bowl. Pour 1 to 2 cups of the meat broth over the chilies. Let the chilies soak until they have softened completely. Carefully, remove the stems and seeds from the chilies. Place chilies in blender with the broth they were soaked in and the garlic cloves. Puree until very smooth.
3. Using a strainer, pour the puree mixture into the stockpot with the meat. (Spoon a couple of ladles full of broth over the chile puree to get all the great chile flavor.) Carefully, add the hominy to the stockpot. Season with the additional teaspoon of salt. Let simmer for atleast 30 minutes. Taste the broth to see
if it needs more salt. (Add more salt if necessary!)
4. Turn off the heat and let it sit and simmer for an additional 30 minutes.
Enchiladas de Papa (Potato Enchiladas)
These are a great alternative to meat-based enchiladas. They’re still hearty, but cheaper than with chicken or beef. If you don’t want to spend extra time making the tomato salsa and red enchilada sauce, you can buy canned enchilada sauce from the store. You can also use a can of stewed tomatoes for the salsa.
2 dozen corn tortillas
4 medium potatoes, cooked, peeled and lightly mashed
Queso Fresco, crumbled
1/2 cup onion, finely chopped
Tomato Salsa (recipe follows)
Red Enchilada Sauce (recipe follows)
Use 8 roma tomatoes and boil them in 3 cups of water. Let them cool and puree in a blender until smooth. It should be a thinner consistency than canned tomato sauce.
Red Enchilada Sauce:
Boil 4 or 5 dried ancho chilies in 2 cups f water. Let them cool and puree until smooth. Strain it into a bowl.
1. Cook your potatoes. Let them cool, peel them and lightly mash them up with a fork; season the potatoes with salt. Use this time to chop the onion and the lettuce and to crumble or shred the cheese. Make sure everything is ready and nearby, so you can assemble these enchiladas with ease.
2. Pour red enchilada sauce into medium bowl; set aside. In large skillet, heat 1/4 cup vegetable oil over medium-high heat. Carefully, lay one corn tortilla in oil, fry it for about 30 seconds, then flip the tortilla over and fry it for another 30 seconds. Using a slotted spoon, remove the tortilla from the oil, letting the excess oil drip off back into the skillet.
3. Dip tortilla in the red enchilada sauce, making sure to cover both sides with sauce. Place tortilla on plate. Spoon 1 to 2 tablespoons of mashed potato and cheese onto center of tortilla. Sprinkle with desired amount of chopped onion.
4. Fold tortilla in half, as you would with a taco or quesadilla. Repeat with remaining tortillas and filling. Garnish enchiladas with shredded lettuce and top with tomato salsa. Sprinkle more cheese over the enchiladas.
Elote en Vaso (Corn in a Cup)
While I’ll be providing a recipe, it doesn’t mean that you have to follow it exactly. Everyone makes elote differently, with different ingredients and more or less of the cheese and cream. Some people even use mayonnaise instead of crema Mexicana.
10 shucked ears of corn
2 tablespoons butter (per serving)
¼ cup lime juice (per serving)
¼ cup crema Mexicana (per serving)
2 tablespoons cojita cheese, or parmesan cheese (per serving)
Valentina hot sauce
Salt (to taste)
1. Husk the corn, remove the silks, and slice the kernels from the cobs with a sharp knife.
2. Place the corn in a saucepan with enough salted water to cover. Bring to a boil; let boil for two to three minutes, then drain. Turn off the heat, and return corn to saucepan.
3. Add ¾ cup of corn in a glass, add butter, and stir to melt the butter. Mix in lime juice and crema.
4. Sprinkle with a good heavy coating of chili powder and salt if desired, though the cheese adds plenty of salt. Mix well.
5. Top with crumbled cheese.
6. If you like spicy then add a few drops of some hot sauce for that extra kick of heat.
7. Serve with a spoon and lime wedges.
This is a guest post by Marie Ortiz.
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