#Mexican home cooking

[thelcsdaily]

Steak Fajitas with Grilled Onion and Peppers

There's not much else on my mind when I develop a craving for beef fajitas till I eat them.

Mesquite wood was used for cooking. In addition to providing a very strong and unique flavor, mesquite also yields the hottest cooking coals. At home on the backyard barbecue using a mix of mesquite bits and charcoal briquets that can be purchased at any hardware store.

If you can, I suggest looking for sun-dried chile powder because it's a huge improvement. Consider the flavor difference between sun-dried tomatoes and oven-roasted dried tomatoes to understand that this is sweeter and less bitter than the usual mechanically dried chile powder. Internet sourcing is fairly simple.

After taking the vegetables off the grill, they should still have a lot of bite; you want the soft tortillas, crisp toppings, and tender meat to all have different textures. Sprinkle with fresh lime juice.

As Americans, we tend to look at Mexican food as nachos, which is not Mexican food really - they don't eat them.

- Anthony Bourdain

[greensagephase]

[toyastales]

Blackened Fish Tacos

Full Recipe: durl.ca/CGQNm

[vegan-nom-noms]

The Creamiest Street Corn Dip

[thegirl-in3z]

Empanadas

[themanhattanfoodproject]

Because I didn’t want to let those macerated tomatoes from my tomato-tequila-lime martini go to waste, I added some scallions and turned it into a little salad to go with the tequila-lime skirt steak we made as part of an antojitos spread. It paired really well with the steak, so I'm going to keep this little option in my back pocket whenever I want a simple side/garnish to go with a piece of grilled meat like this.

[smackdownhotel]

Tonight’s Special

Triple Crunchwrap treat with cheesy salsa dip

[enterthefoodverse]

Honey fermented garlic & guajillo chili bourguignon <3

A sweet and spicy variant of classic french dish, bourguignon, which i also like, but usually i find french cuisine too bland, not enough spices.

[mustlovegarlic]

(The Best) Slow-Cook Carnitas

[king-of-bottoms]

Salmon ceviche 🍋‍🟩

[thelcsdaily]

Tex Mex Chicken Bowl

Why should tacos have all the fun? These chicken bowl are just as fast and easy. Uber flavorful spiced chicken. The marinade packs a big citrusy punch with lime, lemon, garlic and chiles. I recommend seeking out sun-dried chile powder if you can, as it makes a world of difference. It’s very easy to source online.  

You don’t need a silver fork to eat good food. –Paul Prudhomme

[kitchenbloking]

Dinner tonight. Finishing the enchiladas in the oven in a cast iron skillet prevented a soggy bottom. Turned out quite okay.

[toyastales]

Chimichangas

[themanhattanfoodproject]

I’ve been meaning to make these huevos mexicanos from My Mexico City Kitchen: Recipes and Convictions by Gabriela Camara, and this past Sunday felt like the perfect opportunity. You beat eggs with some goat cheese before scrambling them, and then top them with a lovely salsa mexicana and some cilantro. I didn’t go as far as pair beans or rice as I wasn’t in the mood, but I did get some tostadas, and they were lovely to help scoop up the cheesy, eggy goodness.

I need to make this again to get the recipe right, but it’s pretty fucking fantastic.

[smackdownhotel]

Tonight’s Special

Buffalo chicken nachos