Recipes
I am a second generation Mexican-American, and I grew up in and around the kitchen, watching my mother and grandmother cook. Thanks to them, I know so many traditional Mexican recipes and dishes, which I hope I can pass down to my own children and grandchildren someday. Here are some of my favorites:
Mama's Mexican Rice
Cook Time: 30 minutes
Ingredients:
2 tbsp olive oil
1 cup long grain white rice
2 cups warm water or chicken broth
1 cup diced bell pepper
1/2 cup diced onion
1/2 can of tomato sauce
Seasonings to taste:
Salt
Pepper
Cumin
Garlic Powder
Optional Seasoning: Caldo de Tomate/tomato bouillon
Rosita's Chunky Guacamole
Directions
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In a large non-stick pan, heat olive oil for two minutes on medium heat
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Add rice to pan and stir constantly for several minutes, until rice begins to turn a golden color.
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Reduce heat to low to avoid spattering. Gently pour in warm water or broth, then tomato sauce and stir. Stir in 1-2 tbsp of each seasoning.
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Turn heat back up to medium-high, and bring to a boil
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Reduce to low and cover with lid. Simmer for 20 minutes, or until all water has been absorbed.
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Turn off heat, fluff rice then let sit, covered, for 5-10 minutes before serving
Directions
Prep Time: 5 minutes
Ingredients:
3 large avocados
1/2 lemon, squeezed
Pico de Gallo (premade or store bought)
Salt to taste
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Cut avocado into slices and then into chunks
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In a large bowl, combine avocado chunks and pico de gallo. Mix well.
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Squeeze in 1/2 of a lemon (or lime)
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Add a pinch of salt
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Serve and Enjoy!
Abuela's Fideo
Cook Time: 30 minutes
Ingredients:
2 tbsp olive oil
1 box (16 oz) of Vermicelli pasta
1 lb ground beef
3 tbsp minced garlic
1/2 cup chopped onion
2 cups hot water
1 can (8 oz) tomato sauce
2 tbsp cumin
2 tbsp onion powder
2 tbsp garlic powder
1 cube beef bouillon
1/2 green bell pepper
Directions
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Heat a large skillet over medium-high heat. Cook and stir beef, 1 tbsp garlic powder, 1 tbsp onion powder, salt, and black pepper in the hot skillet until beef is browned and crumbly, about 5 to 7 minutes.
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Drain and discard grease. Transfer beef to a bowl.
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Heat olive oil in the same skillet over medium heat.
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ook and stir fideo noodles in the hot oil until browned, about 3 to 5 minutes.
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Add ground beef and enough hot water to cover the noodles; stir in tomato sauce, 1 tbsp garlic powder, cumin, onion powder, beef bouillon, green bell pepper, salt, and black pepper.
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Cook, stirring occasionally, until noodles are tender, about 10 to 15 minutes.
