Freshly squeezed orange juice

Can't beat fresh juice! Need about 4 oranges for one large glass. Wash, cut and squeeze! Have with hashbrowns and eggs - coming soon!

 

Hot Chocolate - Abuelita with Bolillo, Pan Dulce

Perfect for the winter time and camping!
Ingredients:

• Milk
• Chocolate Abuelita (found in Mexican Stores)
• Pan dulce, or bolillo

Preparation:

One tablet of Chocolate Abuelita makes 4 cups

The tablet can be cut into multiple pieces by hitting it on the ridge of your counter with the paper cover on.

Add milk to a pot.

Add Chocolate Abuelita, depending on the amount of milk you have.

Alternate - you can use Ibarra as well.

 Let it warm up and stir with a whisk (molinillo).

Let it boil for a few minutes.

 

Serve.

Enjoy with pan dulce and/or bolillo!

For best results, dip bread into hot chocolate!

Tostadas de Tinga de Pollo

This can get a bit involved. You need previously posted recipes: salsa roja, salsa verde, pico de gallo, guacamole and refried beans.

Ingredients: 

• Chicken (beef, pork, or soy meat)
• Canned tomatoes
• Raw onion
• Salt
• Corn Tostadas
• Shredded lettuce (see pictures below)
• Queso Fresco (fresh Mexican cheese)
• Previously posted recipes mentioned above

Preparation (see pictures below):

Boil water in a pot that will cover the amount of chicken you have available (use lid, for faster boiling results)

Use fork to determine when meat is cooked (fork should easily come out; meat should not be rare (red inside, or hard), or overcooked (less cooked is preferred)

Use a fork to shred the chicken

Blend canned tomatoes, raw onion and canned chipotle chiles (to taste)

Amount of tomatoes should be based on amount of chicken

On a hot pan, add oil and wait until sizzling

Cut raw onion in fajita strips, add to the hot pan with oil

Saute onions until brown

Add the chicken to the brown onions. Cook chicken until brown at a low temperature.

Add sauce. Bring to a boil. Let it simmer for 20 minutes.

Let tinga cool down for 10 minutes

Serve: spread canned refried beans in a corn Tostada. Then, add lettuce, tinga, salsa (verde, roja, or both), queso fresco, pico de gallo, and guacamole; repeat...

Enjoy!

Fingerling potatoes

Ingredients:

• Fingerling potatoes: These are a fancier kind of potatoes. The color and shape add to the flavor too!
• Salt
• Chilli
• Garam masala
• Olive oil
• Lime

Preparation (see pictures below):

Spices are always added based on the amount of base ingredient (in this case potatoes)

Wash thoroughly

Leave the skin on the potatoes

Put in the microwave for 5-7 mins (until soft, microwaves work at slightly different temperatures-avoid overcooking!)

Chop in long slices

Add olive oil to a hot pan; wait for sizzling sound

Add pre-cooked potatoes to pan

Stir potatoes until brown

Add spices to taste (salt, chilly and garam masala; evenly distribute spices so they cover the whole potatoes

Continue to stir until evenly brown

Sprinkle just a little bit of lemon juice; ready to serve

Enjoy!

Refried beans

This one is a piece for a bigger puzzle. Refried beans a required for tacos, tostadas and all kinds of other dishes. Start with a can of Rosarita beans. Heat in a pan with some olive oil.

Ready to use!