Tag: Mexican cuisine

Longaniza vs Chorizo: Unveiling the Secrets of Sausage

Ricardo Davis

– Chorizo dates back to the 1500s when the Spanish conquistadors raised pigs to produce chorizo in Mexico.
– Longaniza and chorizo are two different foods that look and taste similar.
– Longaniza is made out of minced meat, while chorizo is made out of ground pork.
– Mexican chorizo is different than Spanish chorizo.
– Longaniza is spiced with black pepper, while chorizo is spiced with paprika.
– Chorizo has a smoky and rich taste, while longaniza is sweeter and more aromatic.
– Longaniza has a thinner texture compared to chorizo.
– Both sausages are made with ground pork and flavored with garlic, salt, and regional spices.
– While they can be used interchangeably in most cases, one may work better for certain recipes or food combinations.

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Buche Tacos: A Mouthwatering Journey into Authentic Mexican Cuisine

Ricardo Davis

List of pertinent keywords:
– Offal dishes
– Pork stomach tacos
– Beef tripe
– Cleaning a pig stomach
– Mexican restaurant
– Family-run restaurant
– Teenage boy
– Cash register
– Younger sister
– Pre-prepped items
– Chiles rellenos
– Tamales
– Stewed fillings
– Griddled tacos
– Fresh ingredients
– Technique
– Simple atmosphere
– Chipped plates
– Formica tables
– Fluorescent lights
– Homesickness
– Palate development
– Comfort in eating offal
– Pork neck
– Lamb’s tongue
– Head meat
– Grilled pork trotters
– Seafood soup
– Tilapia
– Catfish
– Ethnic joints
– Cooking for friends
– Serious Eats family
– Mole
– Tomatillo sauce
– Salsa
– New York City

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Does queso fresco melt? How to use it in cooking!

Ricardo Davis

– Queso fresco is a fresh cheese that can be crumbled and shredded.
– It has a sweet subtle milky flavor with a hint of tang.
– Queso fresco can be melted, although there is some debate about this.
– It is made from fresh cow’s milk.
– It can be used crumbled on top of food or melted and mixed into various recipes.
– It can be used in dishes such as enchiladas, tacos, elote, pizza, queso dip, quesadillas, fruit salad, and as a garnish on top of soup.
– When melted, queso fresco does not become creamy and smooth like other cheeses.
– It can be melted on the stove by grating or shredding it, then heating it with evaporated milk in a skillet or saucepan.
– The article provides tips on how to melt queso fresco cheese using a stovetop or a microwave.
– For the stovetop method, shredded queso fresco is added to steaming milk and continuously stirred until melted.
– Additional milk can be added for a thinner consistency.
– For the microwave method, the queso fresco is grated or shredded and microwaved in 1-minute intervals until fully melted.
– Milk can be added if needed for thinning.
– Concerns about queso fresco not melting properly are addressed, suggesting the use of shredded or grated cheese, adding milk or evaporated milk, and cooking for a longer time if necessary.
– Oaxaca cheese and queso blanco are good Mexican cheeses for melting.
– Queso fresco and mozzarella are not the same, with mozzarella being milder in flavor and better at melting.
– Queso fresco can be used on pizza.
– Various ways to use queso fresco cheese are discussed, including crumbled on pizza, tacos, salad, or melted as a dip or pour over rice.
– The article discusses whether queso fresco will melt well into a roux sauce for making mac and cheese.

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Corn Tortilla Quesadilla: A Mouthwatering Guide to Authentic Mexican Cuisine

Ricardo Davis

– This article is a recipe for an Easy Corn Tortilla Quesadilla, which can be made in 15 minutes or less.
– It is a crispy tortilla filled with cheese and a flavorful filling, perfect for using leftover taco meat or shredded chicken.
– The author recommends using corn tortillas and a melty cheese like Oaxaca cheese, Monterey Jack, Colby Jack, or cheddar.
– The secret to a crispy quesadilla is to brush the griddle or skillet with oil and brush the top of each tortilla with oil before flipping.
– Optional toppings include salsa, sour cream, or guacamole.
– The tortillas shrink slightly while cooking but become uniform once both sides are cooked.
– The recipe is customizable based on personal preferences. The article provides information and tips on making corn tortilla quesadillas. It suggests using an electric pancake griddle to cook the quesadillas, and recommends cutting them into equal pieces for serving as an appetizer.
– Quesadillas are described as a super-easy weeknight meal and are recommended to be served with salsa or sour cream.
– The recipe is described as a crowd-pleasing vegetarian meal that is packed with fiber and is hearty enough for meat lovers.
– It is stated that the quesadillas can be made in under 20 minutes after the caramelized onions are done.
– The recommended tortillas are the tiny “street taco” size, but any size can be used. Both white corn and yellow corn tortillas are suitable.
– Black beans are recommended for the recipe, but other beans or refried beans can be used.
– Spinach can be used, but needs to be fully thawed and drained to prevent the quesadillas from getting soggy. Fresh spinach can also be used by sautéing it first to wilt it and remove extra moisture.
– Cheese is an ingredient and the article suggests using pre-shredded Mexican cheese packages or grating your own. Monterey Jack and Colby or Cheddar Cheese are recommended, or Pepper Jack for a spicier quesadilla.
– The article provides step-by-step instructions for making the quesadillas, including caramelizing onions in oil and butter and then heating a skillet or griddle to cook the quesadillas.
– The article provides tips and suggestions for making quesadillas using corn tortillas. It suggests cutting large corn tortillas in half to make half-circle quesadillas or folding one side of the tortilla over to create a half-circle shape. The recipe uses a combination of butter and oil for cooking, but either can be used individually. It recommends using a thin layer of oil or butter to avoid making the quesadillas soggy. Leftover meats like shredded chicken or bacon can be added as fillings, or the quesadilla can be made with just cheese. Baked corn tortilla quesadillas are suggested as an alternative for cooking for a crowd.
– The article provides a recipe for corn tortilla quesadillas. Here are the important facts, stats, and figures:
– Servings: 4
– Prep Time: 5 minutes
– Cook Time: 45 minutes
– Total Time: 50 minutes
– Ingredients:
– 2 large onions, peeled and sliced
– 2 ½ tablespoons vegetable oil, divided
– 2 ½ tablespoons butter, divided
– ½ can black beans, rinsed and drained
– 12 ounces frozen spinach, thawed
– 24 4-inch corn tortillas
– 2 cups shredded Mexican cheese (8 ounces)
– Optional toppings: salsa, sour cream, cilantro
– Steps:
1. Cook sliced onions in oil and butter until soft and golden brown.
2. Heat a skillet and melt butter in it. Place corn tortillas in the skillet.
3. Add black beans, caramelized onions, spinach, and cheese on each tortilla. Cover with a second tortilla.
4. Cook until the bottom tortilla is crispy and cheese is almost melted. Brush the top tortilla with oil and flip to cook the other side.
5. Serve the quesadillas with optional toppings.
– Expert Tips: Corn tortillas may be cut in half or folded over to make quesadillas. Baked corn tortilla quesadillas can be an alternative. Leftovers can be reheated on a skillet or in an air fryer.
– The article is a recipe for a vegetarian quesadilla made with a microwave. The nutrition information provided is as follows:
– Yield: 4 servings
– Serving Size: 1 quesadilla
– Calories: 642
– Total Fat: 35g
– Saturated Fat: 15g
– Trans Fat: 1g
– Unsaturated Fat: 17g
– Cholesterol: 73mg
– Sodium: 577mg
– Carbohydrates: 60g
– Fiber: 13g
– Sugar: 5g
– Protein: 26g
– The article also encourages Instagram users to share their results by tagging @vanillabeancuisine or using the hashtag #vanillabeancuisine.

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The Battle of Flavor: Adobada vs Al Pastor

Ricardo Davis

– Al pastor and carne adobada are both popular fillings for tacos
– Both refer to pork marinated in a mix of chiles, vinegar, and spices
– Al pastor is cooked on a vertical spit called a trompo
– Adobada is cooked on a grill or braised on the stove
– Al pastor meat is piled high on a trompo, rotates and chars, and is shaved off for tacos
– Pineapple is often added to al pastor tacos
– Oregano and achiote are the main spices used
– Other common spices for al pastor include cinnamon, cloves, allspice, and nutmeg
– Some areas in northern Mexico refer to al pastor as carne adobada
– Popular adobada recipes use pork shoulder
– Toasted chiles such as guajillo and ancho are blended with vinegar and oregano to make a paste for adobada
– Adobada can be served as tacos or with corn tortillas, and rice and beans can be served as accompaniments.

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The Ultimate Tamale Steamer Pot: A Guide

Ricardo Davis

Tamale Steamer Pot
– Excellante 40 quart Aluminum steamer basket for stock pot ($78.54)
– Tamale Steamers or Tamale Cookers
– Steaming as the most common way to prepare tamales
– Water should not touch the tamale rack
– Tamales positioned on the rack with enough room for expansion
– Steamer covered, brought to a boil, and then steamed for approximately two hours
– Water level should be checked frequently
– Checking if tamales are done by removing a tamale from the steamer and peeling back the husk
– MexGrocer.com offers stainless steel and enamel tamale steamers
– MexGrocer.com also offers a masa spreader for easy dough spreading
– MexGrocer.com has gift suggestions and gift packs for those interested in learning to make tamales

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