La Michoacana Meat Market shares with you these 5 Mexican food recipe videos that are served very often at tables in different regions of Mexico.
Mole Chicken Enchiladas
- 1 cup of premade mole paste
- 1 cup cooked shredded chicken
- 1 cup of the chicken broth used to cook the chicken
- ½ oil cup
- 12 corn tortillas
- 1 panela cheese pack
- 1 bottle of sour cream
- Add mole pasta to medium sized frying pan, heat to medium temperature and gradually add the broth until you get a slightly thick consistency for 10 minutes.
- Heat the oil in a frying pan over medium heat, pass the tortillas through the oil for about 30 seconds each. Place each tortilla on absorbent paper to remove excess oil.
- Stuff the tortillas with chicken breast and bathe them with the mole, until covered.
- Crown the enmoladas with the panela cheese and the cream.
- 2 tablespoons ofcooking vegetable oil
- 1/2 onion, chopped
- 4 garlic cloves, chopped
- 1 1/2 cup of chopped tomato
- 1 cup guajillo sauce (guajillo chile soaked in boiling water and blended with onion, garlic and salt)
- 1/2 cup of dry shrimp
- 1/2 cup of carrot, chopped
- 1/2 cup of white or red potato, chopped
- 1/2 cup of chayote squash, chopped
- 6 cup of boiling water
- 1 tablespoon seasoning of fine herbs
- 1 teaspoon of garlic salt
- 1/2 lb of shrimp
- 1 lb tilapia fillet
- 1 bunch of spearmint or epazote
- 1 bunch of cilantro
- In a saucepan, heat the oil.
- Fry the garlic, onion and tomato until smooth.
- Add guajillo chile sauce and dry shrimp. Let it boil.
- Add the carrot, potatoes and choyote. Mix well.
- Add the boiling water, fine herbs seasoning and garlic salt. Let it boil.
- Add the shrimp and cover for five minutes.
- Add tilapia and boil 10 more minutes.
- Add the spearmint or epazote and cilantro.
- Let boil 5 more minutes and serve.
- Your Mexican fish soup recipe is ready!
- 3 cups of tilapia fillet cut into squares
- 1/2 cup milk
- 1 1/2 cups lemon juice
- 1/2 cup olive oil
- 1/2 cup chopped red onion
- 1/4 cup of serrano chile, deveined and diced
- 1/2 cup diced tomato
- 1/2 cup chopped cilantro
- 1/2 cup chopped cucumber
- 2 tablespoons dried oregano
- Salt and pepper
2 Hours before:
- Place the fish in a glass bowl, along with the milk and lemon juice. Put it in the refrigerator and let it soak for at least two hours or until overnight.
- Remove the fish from the refrigerator and strain. Disregarc the juices.
- In a bowl, mix the fish, olive oil, red onion, serrano pepper and tomato.
- Add salt and pepper to teste. Mix.
- Add cucumber, cilantro and dried oregano.
- Serve over tostadas or crackers with avocado.
- Your Mexican fish ceviche is ready. Enjoy!
- ½ Red onion
- 1 Poblano pepper
- 1 Zuccini squash
- 1 Mexican squash
- 3 Garlic cloves
- Bunch of spinachs
- Bunch of cilantro
- ¼ La Michoacana fresh cheese
- Cut each vegetable
- Preheat the pan and pour olive oil
- Add garlic, onions, poblano pepper, tomatoe, zucchini squash, mexican squash, spinach, cilantro, fresh cheese and mix all ingredients
- Once cooked, add salt and pepper
- Warm tortillas
- Make the tacos and Enjoy!
- 4 Guajillo Chiles
- 2 potatoes chopped in half-inch cubes
- 3 carrots cut into half-inch cubes
- 2 cups grated queso fresco
- 1 package La Campera enchilada tortilla
- 2 cups lettuce
- 2 tomatoes, sliced
- 3 whole serrano chiles
- Boil 1 cup of water in a medium saucepan. Add the guajillo. Boil 5 to 10 minutes, until rehydrated. Blend the mixture of chiles and water until well incorporated and place in a bowl.
- In another pot heat 2 cups of boiling water and salt, parboil the potatoes and carrots to soften. Remove from the water, drain and place in a container for later use.
- Place a deep pan on the stove and heat oil over medium-high heat.
- Fry tortillas: Pass the tortillas guajillo chili sauce and place them immediately in the hot oil. Do it one by one. Remove from oil when soft, do not allow them to get crunchy. Set aside.
- In the same oil, fry the potatoes and carrots. Potatoes and carrots will absorb the flavor of chili remaining in the oil.
- Also in the same oil, fry the serrano peppers.
- To assemble the enchiladas, fill each tortilla with cheese and roll up.
- Place potatoes, carrots and peppers over the enchiladas
- Serve with a salad prepared with shredded lettuce, tomato slices, cream and avocado
- ¡Your enchiladas potosinas recipe is ready!
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