Ay, Caramba! – Fiesta del sabor

Here is the selection of some of the most popular Mexican main dishes that will guide you on your way to prepare an authentic Mexican feast. Also included are the most popular side dishes.

405 grams of beef, cut into thin strips

Vegetable oil for frying

Salt and pepper to taste

8 corn tortillas

50 grams of onions, diced

1 or 2 jalapeno peppers to taste (deseeded and chopped)

2 limes cut into wedges (more or less according to taste)

Half of bunch of fresh cilantro, chopped

In a saucepan fry the beef strips over medium to high heat. Stir occasionally and fry until brown on the outside. Remove from the heat, place aside and keep the beef warm. Heat a bit of oil in a pan and quickly fry each tortilla on both sides until lightly brown and flexible. Put aside and keep warm.

Put each tortilla on a plate, top it with beef strips, jalapeno peppers, onions, cilantro and squeeze lime juice over the mixture and then wrap it up.

450 grams of chicken breast halves

475 mls of chicken broth

Quarter of an onion

Salt to taste 1 clove of garlic

455 grams of tomatillos with husks removed

5 serrano peppers or according to taste

Quarter of an onion

1 clove of garlic

Salt to taste

12 corn tortillas

Vegetable oil for frying

245 grams of queso fresco

Half of white onion,

chopped Fresh cilantro

In a saucepan over medium heat combine chicken with chicken broth, quarter of an onion, garlic and salt to taste. Bring everything to boil and then boil for about 20 minutes. Remove the onion and the garlic, set chicken to cool and reserve the chicken broth.

In a bowl place tomatillos with serrano chiles and pour enough water to cover them. Bring to boil and continue boiling until tomatillos change their color. Strain the mixture of tomatillos and chiles, add another quarter of an onion, a clove of garlic and salt to taste in a food processor. Pour in the chicken broth over the vegetables until it covers them by an inch. Blend well until you get a puree. Pour this mixture in a saucepan and bring to a low boil.

In a pan heat up the vegetable oil and quickly fry the corn tortillas. Soak up some of the oil with a paper towel and then place in the low boiling green salsa until tortillas are soft. Place the tortillas on a plate. Add the chicken, then the green salsa, chopped onions, chopped cilantro and crumbled cheese.

SIDE DISHES

185 grams of long rain rice

About 10 mls of vegetable oil

335 mls of chicken broth

Half of onion,

finely chopped Half of green pepper,

finely chopped 1 jalapeno pepper,

deseeded and chopped 1 tomato,

deseeded and chopped

A cube of chicken bouillon

1 gram of ground cumin

25 grams of fresh cilantro

1 clove of garlic, halved

Salt and pepper to taste

Over a medium heat in a medium saucepan cook rice with a bit of vegetable oil (for about 3 minutes). Add chicken broth and bring to boil. Add green pepper, onion, jalapeno pepper and tomato. Add bouillon cube, cumin, cilantro, garlic and salt and pepper to taste. Bring to boil, then cover and let it simmer for 20 minutes over low heat.

1 onion, peeled and halved

385 dry pinto beans, rinsed

1 jalapeno pepper (more or less according to taste), deseeded and chopped

10 grams of minced garlic

Cumin to taste

Salt and pepper to taste

1 liter of water

Place the rinsed beans, onion, jalapeno, cumin, salt and pepper in a slow cooker. Pour in the water and mix everything together. Let it cook for about 8 hours, adding more water if needed.

When the beans are done, strain them and put the liquid aside. Mash the beans with a potato masher and keep adding the liquid reserved until you reach the consistency you like.