GRANDMA'S PERFECT MENUDO
My Nana (may she RIP) took so much pride in her meals and I was fortunate enough to learn many of her techniques. Time consuming But I have made some things easy. Without taking away the taste.
Provided by Marcey Duarte
Categories Fish Soups
Number Of Ingredients 8
Steps:
- 1. In a 12 quart pot fill pot half way with water and place on burner on high to a boil. When it reaches a boil lower the heat to med/high
- 2. While water is coming to a boil cut tripe into bite size pieces. Do not cut to small. Wash tripe before placing into boiling water (make sure water sit about 3 inches above tripe). Boil for about 30 minute then rinse. Boil and rinse 2 more times. After you boil and rinse a few times. Now the gamey taste should be gone.
- 3. Final boil place a metal colander at bottom of pan fill with water half way. Add tripe and pig feet or knuckles. Cut green onions about 2 inches add to water Add entire clove of garlic (Whole just remove outer skin) it will stay intact In a steeper add menudo helper or whole Cover and boil (med/high) for about 3 to 4 hour NEVER allow water to run low. Until tripe to becomes tender (check tripe occasionally)
- 4. After the tripe is tender add fiesta menudo mix (add until you reach your desire taste) Add salt to taste if desired Add hominy Allow to boil for another 40 minutes Let sit for 20 minutes before eating
GRANDMA SALAZAR'S TORTILLAS
This recipe for flour tortillas came to The Times in 2005 from Traci Des Jardins, a San Francisco chef whose heritage is Cajun on one side and Mexican on the other, via her maternal grandmother, Angela Salazar. You'll see "bacon drippings" in the ingredients. These make for really delicious tortillas.
Provided by Kim Severson
Categories breakfast, brunch, dinner, easy, lunch, project, main course, side dish
Time 1h25m
Yield 12 8-inch tortillas
Number Of Ingredients 4
Steps:
- In a medium mixing bowl, combine flour, baking powder and salt. Add bacon drippings and mix by hand or with a pastry cutter until mixture is crumbly. Slowly mix in 1 cup cold water. Add just enough additional water (about 1/3 cup) to make a smooth, slightly sticky dough.
- Divide dough into 12 balls of equal size. Place on a board or baking sheet and cover with a kitchen towel; allow to rest for at least 20 minutes or up to an hour.
- On a lightly floured surface, roll tortillas into 8-inch rounds. Place between sheets of waxed paper. At this point dough may be covered and refrigerated until cooking time, or used immediately.
- Heat a griddle over medium heat. Remove tortillas from waxed paper and cook one at a time until puffy and slightly brown, about 30 seconds a side. Wrap in a clean kitchen towel to keep warm until serving.
Nutrition Facts : @context http, Calories 134, UnsaturatedFat 2 grams, Carbohydrate 24 grams, Fat 2 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 182 milligrams, Sugar 0 grams, TransFat 0 grams
MEXICAN GRANDMA
This mild flavoured tea drink is supposed to be great for calming the nerves & aids in digestion. Found in an old English hot beverages book.
Provided by Mandy
Categories Beverages
Time 7m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Infuse tea bags in hot water for approx 5 minutes.
- Remove tea bags & add cloves, fruit juices & honey, stir over heat until all combined nicely.
- Remove cloves and serve garnished with fruit slices and mint sprigs.
Nutrition Facts : Calories 46.3, Fat 0.1, Sodium 5.4, Carbohydrate 12.2, Fiber 0.2, Sugar 9.9, Protein 0.4
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13 OLD-SCHOOL MEXICAN RECIPES YOUR GRANDMA USED TO MAKE
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Estimated Reading Time 2 mins
- Slow-Cooker Pork Carnitas. OK, so your abuela might not have used a slow-cooker to make her carnitas. But we can’t recommend it highly enough; it gets the meat so nice and tender without any of the fuss.
- Mexican Posole. Everyone knows that chicken soup has healing powers, and this Mexican version is basically penicillin in a bowl. The secret is hominy—big corn kernels—and plenty of crunchy toppings like tortilla strips and sliced radishes.
- Tacos Al Pastor. Traditional al pastor is made by roasting pork on a spit with pieces of pineapple on top, so the juices marinate the meat as it cooks.
- Roasted Chiles Rellenos with Black Beans. Chiles rellenos can be heavy and greasy, but not this recipe. The peppers are roasted, rather than fried in oil, and filled with black beans and healthy veggies.
- Chilaquiles with Poached Eggs and Spicy Honey. Chilaquiles might be Mexico’s best kept secret—it’s basically nachos masquerading as a protein-packed breakfast food.
- Mexican Grilled Corn. Forget plain melted butter—as everyone’s abuela knows, grilled corn on the cob is about a thousand times better when it’s rolled in spicy mayonnaise and topped with crumbly cheese.
- Chicken Tinga Tacos. Abuela used to spend all day perfecting her chicken tinga. We can’t quite do that on a busy Tuesday night, but thanks to store-bought rotisserie chicken and a quick blender sauce, we can get pretty close.
- Carne Asada Torta. Tortas are often the forgotten Mexican sandwich (thanks to those attention-hogging tacos). But we love the combination of crusty bread, slow roasted meat, pickled jalapenos and plenty of cool avocado.
- Mole Sauce. We’re of the opinion that chocolate improves everything ... even savory dishes. We love this rich, tangy sauce on everything from enchiladas to scrambled eggs to a simple bowl of rice and beans.
- Baked Chicken Quesadillas. Your abuela always somehow made a big batch of quesadillas on the stove for the whole family without breaking a sweat. But when we have a crowd, we love this method — one sheet pan in a very hot oven gets us five crispy, gooey, chicken-stuffed quesadillas at once.
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