Tag Archives: mexican

Guacamole three ways

Avocado + salsa + sour cream + chips = yum! Now you just need a pitcher of margaritas, a cabana by the beach and some Latin music.. OK, even if you don’t have those last three, you can still enjoy chips and guac any day! 🙂 Here, a very simple way to make guacamole three ways – done progressively for max efficiency and ease!

guacamole three ways blog (2)guacamole three ways blog (1)

Ingredients

  • Avocados
  • Garlic
  • Lemon juice
  • Pico de Gallo or fresh salsa
  • Greek yogurt or sour cream
  • Salt as needed
  • Tortilla chips

Directions

  • You’ll make the three varieties of guacamole in a progressive fashion – starting simple and adding to it
  • Start by mashing all avocadoes in a bowl
  • Remove about a third of the mashed avocado, add some garlic and/or lemon juice and salt if you wish, and set aside – this is your first bowl
  • With the 2/3rds remaining avocado, mix in some salsa (this is a great quick way to make guacamole) – set aside half of this mixture
  • With the remaining avocado/salsa mixture, add in some yogurt
  • Garnish with extra ingredients!
  • Serve with tortilla chips
  • There you go – guacamole – three ways!

dit-elle-Esther

Horchata

Last week I published the Honeydew-Lemongrass Agua Fresca. Another Agua Fresca is the traditional Horchata. You may know it from Mexican restaurants and food stands – it’s the delicious white cinnamon drink served chilled! Made with rice, almonds, sugar and cinnamon, it’s a refreshing drink in a totally different way than the fruit frescas.

Blog horchata

Ingredients

  • 1 cup long-grain white rice
  • 1 cinnamon stick
  • 1/2 cup sliced almonds
  • 4 cups water
  • 1/3 cup sugar, or to taste (I used about 1 Tbsp agave syrup)
  • Ice, for serving

Preparation

  • In a food processor, blend rice and cinnamon until it resembles coarse meal. Transfer to a large bowl and add almonds. Cover with water and refrigerate overnight. (I could not get the rice to break down, and soaked it for about 48 hours.)
  • Transfer mixture to a blender, add sugar and blend until finely pureed. Strain mixture through cheesecloth or mesh strainer; discard pulp. Refrigerate until ready to serve. Stir and serve over ice.

Thanks PCC Natural Markets!

dit-elle-Esther

Honeydew-Lemongrass Agua Fresca

Aguas frescas (or Spanish “cool waters”) are made by combining fruits, flavors, sometimes seeds and flowers with a bit of sugar and water to make a light non-alcoholic beverages. They are popular in Latin American countries – and I’ve been trying some recipes since Seattle is back in the close to 90 degree range. This Honeydew-Lemongrass version is totally refreshing!

Don’t have lemongrass? No problem, try a tablespoon chopped basil, mint or tarragon!

Blog lemongrass melon fresca

Ingredients

  • 2 1/4 cups water, divided
  • 1/8 – 1/4 cup sugar (I used 1 Tbsp agave syrup instead, but I like less sweet)
  • 1 stalk lemongrass, lightly smashed
  • 2 pounds honeydew – peeled, seeded and chopped
  • 2 tablespoons lime juice
  • Ice, for serving

Preparation

  • Combine 1/4 cup water, sugar or agave and lemongrass in a saucepan; simmer for 3 minutes. Remove from the heat, cover and steep for 15 minutes. Remove lemongrass.
  • Blend together honeydew, lime juice and remaining water. Add sugar syrup, to taste. Strain and serve over ice.

Thanks PCC Natural Markets

dit-elle-Esther!

Mexican Hot Chocolate

Merry Merry Christmas everyone!

Feeling chilly? Need a drink after playing in the snow? This Mexican Hot Chocolate will warm you right up! A delicious blend of spices including ginger and cayenne make this a wonderful steamy drink for a cold winter day.

Blog mexican hot chocolate (2) Blog mexican hot chocolate (1)

Ingredients (1 serving)

  • 2 tsps cocoa
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • cayenne to taste (I use about 1/8 tsp, but I like it spicy!)
  • 1 Tbsp agave syrup or honey
  • 1/4 cup water
  • 1 cup milk (or coconut milk)
  • Half ‘n’ half or cream to taste

Directions

  • Mix dry ingredients in a cup
  • Add agave and water
  • Microwave on high for 20 seconds
  • Stir till well blended, add milk and return to the microwave for another minute or until hot
  • Add some whipped cream (optional)

dit-elle-Esther

Paleo Chili

This is a hearty and delicious paleo chili recipe – legume/bean free, full of veggies and a rich flavorful meat sauce. You can do this in a crock pot or regular stove top pot. This makes a wonderful meal served with Pumpkin Cheddar Muffins!

Blog paleo chili

Ingredients

  • 2Tbsp cooking oil (I chose coconut oil or olive oil)
  • 2lbs. ground beef (or ground meat of choice)
  • 1-2Tbsp chili powder
  • 1-2Tbsp cumin
  • 1tsp oregano
  • 1tsp allspice
  • Salt to taste
  • 1 large white onion diced
  • 4oz. tomato paste
  • 28oz. crushed tomatoes
  • 1cup water or enough liquid to cover the meat/sauce
  • Serve with avocado slices and your favorite chili toppings

Directions

  • In a large pot, add hamburger meat and onions and cook through.
  • Once thoroughly cooked, add the spice mixture and stir until combined.
  • Add remaining ingredients and simmer 1-2 hours. I usually simmer 1 hour and it tastes great. (I can’t wait too long when good food is cooking.)
  • Do not drain the liquid that’s produced when the meal/onions cook. It’s keeps the healthy fat in the dish and adds great flavor. Promise!

Thanks EasyPeas-y for the inspiration!

dit-elle-Esther

Taco Scramble

Leftover tacos? Scramble them up with some eggs for breakfast!

Blog Taco scramble

Ingredients

  • Eggs
  • Leftover taco fixings (cooked beef or chicken, chopped tomatoes, onions, salsa, cilantro, cheese)
  • Butter or oil for frying eggs

Directions

  • Whisk eggs
  • Pour into greased frying pan and scramble
  • When almost done (no longer runny) add your taco leftovers (meat, tomatoes, cilantro, cheese)
  • Toss with a fork until heated through
  • Serve hot!

 

dit-elle-Esther

Papusas

My sister was in Peru recently and brought back this fabulous recipe – Salvadoran Papusas. So easy, so fun! Basically mix finely ground corn meal (called masa harina or masa de maiz) with water, add whatever toppings/stuffings you want (like cheese, herbs, cooked meat, veggies) and fry in a dry pan (no oil). I topped with Cilantro Lime Crema and these were delicious!

Blog papusas (2) Blog papusas (1)

Ingredients

  • Finely ground corn meal
  • Water
  • Toppings/stuffings: cheese, spices, veggies, cooked meat. I did these simply with some cheddar jalapeno cheese.

Directions

  • Put corn meal in a bowl and add water stirring until a soft dough forms
  • Shape and stuff with toppings
  • Fry 1-2 minutes per side or until golden

More info on these delightful papusas or ‘stuffed pockets’ http://www.whats4eats.com/breads/pupusas-recipe or on Wikipedia.

Super Mom Tip: fun recipe for kids to help make. Have them do the stirring and shaping and you do the cooking! 🙂

dit-elle-Esther