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Veracruz Style Tamales or Tamales in banana leaf
Honor to whom honor is due ... these tamales in banana leaves I learned from my mother-in-law, who in turn learned from her mother-in-law, the world is a funny place, don’t you think? Haha!
I never actually saw her prepare them, but I tried on my own and they turned out great! This is my adaptation of the recipe from my dear mother, with some advice from my mother mother-in-lay, the dough is made with Maseca corn flour. Veracruz Style Tamales or Tamales in banana leaf Ingredients 3 pounds diced pork leg 8 ancho chiles 3 tablespoons black pepper 1 small onion 3 cloves of garlic 1 tablespoon cumin 1 cup water salt For the masa: 2 pounds of Maseca corn flour (1 kg) 1/2 pound lard (1kg) 1 liter water 2 tablespoons salt 1 package of banana leaves Instructions Wash banana leaves to soften, heat them in a pan of hot water over low heat. When tender, remove from the water and remove the thick edge of the leaves, cut into s..
Although I am not an expert in the kitchen, I like to prepare new recipes and find out what makes that dish so special and unique.
Homemade Corn Chips #MasecaNosGusta
Coming home to California is always a great experience. I try to bask in all the moments that make our visit special.
Mexican Churros Recipe
the churros are delicious and today I’m sharing a recipe using one of my favorite Mexican ingredients: Maseca. I often use Maseca when I make Gorditas, Sopes or Tamales; It’s the only and best ingredient for great Mexican Food!
Every kitchen has its secrets, its memories and flavors that take us back to earlier days, and today, in keeping with the tradition of my mother’s and grandmother’s recipes, allow me to share with you a delicious soup: "Dumpling Soup". It’s irresistable.
“Mom! We want burritos!” my kids kept insisting after we went out one weekend with friends to eat the best burritos in New York. I can’t deny it: they are delicious! I can’t get enough of them myself!
Lomo Saltado Tacos – Mexican & Peruvian fusion
As I spend a lot of time in the US, where tacos are one of the most prevalent foods, I started wondering a while ago if any Peruvian dish would make a great taco.
This traditional Mexican dish is attached to many fond memories of dinner time with my cousins.