Allrecipes allrecipes Mexican Flavors 2023

DUTCH OVEN That same pot you use to bake rustic sourdough loaves and simmer up Bolognese sauce is perfect for Mexican recipes too.​“I use mine for Mexican soups and stews, such as chile verde, pozole, and carne en su jugo,” Yolanda says. She swears by her tried-and-true cast-iron enamel version. Buy It: Le Creuset 3½-Quart Round Dutch Oven ($420, Le Creuset) CITRUS JUICER Whether you prefer an electric or handheld model—either can help you max out your juice-harvesting abilities—seek out a juicer that catches seeds. “I use this on nearly a daily basis to squeeze fresh lime juice for agua frescas. My favorite is Agua Fresca de Pepino (page 27),” Yolanda says. This minor investment will save major time, mess, and stress. Buy It: OXO Good Grips Citrus Squeezer ($19, Amazon.com) MOLCAJETE Preground spices…

1 FRESH HERBS Cilantro is leaves of the coriander plant. Its freshness balances spicy dishes. Stir into rice or pico de gallo for distinct flavor. Look for hierbas de olor (aromatic herbs), a bundle of fresh thyme, marjoram, bay leaves, and oregano. Use these while basting or roasting meat. 2 ACHIOTE PASTE This paste is derived from the miniature red seeds of the annatto tree. Sold in bricks, it gives dishes a musky fruitiness as well as a red tint. Use it as a rub for fish or mix it into empanada fillings. 3 DRIED HERBS, SPICES & PASTES Dried herbs, spices, and pastes add essential background flavors to a variety of dishes. 4 MEXICAN BAY LEAVES These leaves sourced from a native Mexican evergreen shrub are not the same as the bay leaves typically found in…

PAPAS CON CHORIZO HANDS-ON 30 MIN TOTAL 30 MIN SERVES 4 SUBMITTED BY YOLY 6 REVIEWS These fried potatoes are studded with chorizo and serrano. Serve in tortillas or alongside scrambled eggs. 1 (9-oz.) pkg. Mexican chorizo sausage, casings removed2 Tbsp. olive oil or bacon drippings2 cups diced russet potatoes (10 to 12 oz.)1 serrano pepper, seeded (if desired) and chopped⅓ cup chopped onion½ tsp. salt¼ tsp. black pepperScrambled eggs (optional)Mexican crema (optional)Chopped fresh cilantro, for garnish 1. Cook chorizo in a large skillet over medium heat, stirring frequently, until sausage begins to crisp, 6 to 8 minutes. Remove chorizo with a slotted spoon to a small bowl. 2. Add oil to skillet with chorizo drippings and heat over medium heat. Add potatoes and cook, stirring occasionally, until browned and crispy, about 10 minutes. Add serrano pepper…

MANGO-LIME SHREDDED CHICKEN TACOS HANDS-ON 25 MIN TOTAL 1 HR SERVES 8 SUBMITTED BY STEPHY.NEWHOUSE 8 REVIEWS 2 tsp. canola oil1 large onion, chopped1 large Anaheim pepper, finely chopped1 large jalapeño pepper, finely chopped2 Tbsp. minced garlic1¾ lb. boneless, skinless chicken breasts1 cup chicken broth1 (14.5-oz.) can peeled whole plum tomatoes1 (8-oz.) can tomato sauce1 cup diced fresh mango1 large lime, zested and juiced2 Tbsp. chopped fresh cilantro1 Tbsp. ground pasilla chile or ground ancho chile1 Tbsp. cumin2 tsp. kosher salt1 tsp. black pepper1 tsp. sugar½ tsp. cinnamon16 (6-inch) corn tortillas, warmed or fried (tip, below)Fresh cilantro leaves, sliced avocado, and/or Mexican crema 1. Heat oil in a large pot over medium heat. Add onion, Anaheim pepper, jalapeño, and garlic. Cook, stirring, until slightly softened and fragrant, about 8 minutes. Add chicken, broth, tomatoes, tomato…

DRAGON FRUITAGUA FRESCA HANDS-ON 10 MIN TOTAL 10 MIN SERVES 2 SUBMITTED BY YOLY NEW RECIPE GO ONLINE TO RATE & REVIEW If you like, use six packets stevia sugar substitute in place of the sugar. 2 (1-lb.) pink- or white-flesh dragon fruits1½ cups water¼ cup lime juice2 Tbsp. sugarLime wheels, for garnish Cut dragon fruits in half and scoop out flesh. Blend dragon fruit flesh, the water, lime juice, and sugar in a blender until smooth. Pour over ice and garnish glasses with lime wheels. armagazine.com/dragon-fruit-agua-fresca PER 2¼ CUPS: 152 CAL; 2G FAT (0G SAT); 3G PRO; 31G CARB (4G FIBER, 25G SUGARS); 19MG SODIUM SPARKLING CANTALOUPE AGUA FRESCA HANDS-ON 15 MIN TOTAL 15 MIN SERVES 8 SUBMITTED BY JULIANA HALE NEW RECIPE GO ONLINE TO RATE & REVIEW 2 lb. fresh cantaloupe cubes (6 cups)2 cups water2 limes, juiced (6 Tbsp.)3…

SOPA DE LIMA (Lime Soup) HANDS-ON 20 MIN TOTAL 1 HR, 5 MIN SERVES 8 SUBMITTED BY AMATRE 95 REVIEWS In Mexico, sopa de lima is often made with sweet limes—a sweeter-tasting hybrid of the limes commonly found in the United States. If the lime juice in this recipe is too harsh, a squeeze of fresh orange juice will soften the flavor. 9 cups low-sodium chicken broth3 boneless, skinless chicken breasts1 large red onion, quartered5 cloves garlic, peeled and smashed2 tsp. dried oregano1 tsp. salt1 tsp. black pepper½ tsp. dried thyme1 Tbsp. vegetable oil4 green onions, chopped, plus more for garnish1 large jalapeño pepper, seeded and chopped2 large tomatoes, peeled and chopped6 limes, juiced (about ½ cup)½ lime½ cup chopped fresh cilantro, plus more for garnishTortilla chips and/or sour cream, for serving 1. Add chicken broth, chicken…