Pan de Muerto
Pan de Muerto
For all my followers you know that I don’t post many dips or rather many dip recipes for Mexican Appetizers and More, not that I wouldn’t like to post more! I just haven’t come around to it with all my seafood, pork appetizers. So I do realize I truly lack in dips as well as vegetarian dishes so I’m going to start bringing you a few more of these or as my blog states Mexican Appetizers! So let’s dive into this undeniably, delicious Mexican appetizer, Black Bean Corn Dip!
So you’re thinking of making Deviled Crab? From the very beginning of this post, I will tell you that you will not be disappointed with this Mexican appetizer! One of the saddest things is making stuffed crab or deviled crab, just to find out you didn’t do a very good job because the condiments didn’t blend or combine well together. But what’s worse in my opinion is not just not picking the right ingredients for such a delicious treat but also it turning out dry!!!! YUCKIES!!! Terrible combination!
This has occurred to me a time or two following certain recipes, or rather testing out certain recipes. One great talent God has given me …
Plantains with Pepper Jack Cheese
If you have never had plantains, then you’re in for a treat. In this recipe of Tostenes con Queso, I hope to bring to you a delightful little appetizer that you will truly enjoy time and time again.
So let me give you a little bit of history on plantains for those of you that are not familiar with them. Some people confuse plantains with bananas however, they are quite different. …
Myself, I enjoy all kinds of soups anytime of the year. That said, there is something that’s quite unique about bisques. Firstly, they are great …
So you’re thinking of making a couple of Mexican Michelada drinks for Friday night company? Or maybe just hanging out in your backyard on a Saturday afternoon with a nice barbecue going with some family and friends? This is a great alternative to your average beer. Take a mexican beer and yess it has to be a mexican beer to be considered a Mexican Michelada so go get some Montejo, Modelo, Dos XX, Tecate or Corona and get your Micheladas on!
A Mexican Michelada is a very popular beer based cocktail in Mexico and truly refreshing! There are a variety of Michelada recipes made in Mexico depending on what region you’re in. In future posts I will add some of these. Here’s the thing, this beer cocktail, at first sight when you see or hear what the ingredients are in making a true Mexican Michelada you may do what most everyone does that has never had a Michelada, turn there heads almost in digust or like Scooby Doo does when he is in shock with what Shaggy wants to do! Hahahha!
Why you ask?! Because the ingredients involved in a true Mexican Michelada for those of you that don’t know, can be a halting factor….but like I always say, everything that looks pleasing and appetizing to the eyes, has to be tried at least once! Well trust me, this will NOT be a once in a lifetime taste! PLEASE JUST TRUST ME ON THIS!!!
Some of the ingredients include Maggi Sauce, Tajin, Worcestershire Sauce and lime or lemon. You would think these ingredients would truly alter the flavor of the beer! Nooooooo!!!! It enhances it!!! THENNNN you add the lime to this mixture and FINALLY the beer over ice!!! AHHHH!!!! Truly refreshing!! The only thing that I will forewarn you about is that for this drink you add Tajin to the drink itself but also traditionally the rim of the glass and if you’re not like me that uses a straw (yes in Mexico they serve this drink with a straw!) you will get a good bit of tajin in your mouth when you drink it! It’s like the salt that’s added to the glass rim of a Margarita. So I suggest you try it both ways if you prefer not to use a straw and see what you like the best. Another alternative in to rim the glass with sea salt or regular salt or not anything!
|On a plate and combine some tajin and salt or just salt if you prefer. Rim the glass of a tall beer mug or glass with lime and flip mug or glass over on plate to cover with tajin and salt.|
|Add a couple of dashes of worcestershire sauce, maggi sauce (or soy sauce to mug). Juice half the lime and mix with ingredients. You can also add a couple of sprinkles of tajin to mix. Add ice cubes and finally the beer. Stir all together and serve immediately with or without a straw (some people do not like the taste of the tajin all over there lips). Do not allow the beer to water down from ice.|
Empanadas de Res
As you already know I do make quite a few recipes with masa or cornflour dough. And I know that maybe the idea of making dough for the empanadas may seem a little scary if you have never done them before but as I always say to you, do not let the fear stop you. Why miss out on homemade beef empanadas only because you are afraid they won’t turn out right. Like anything we all want to learn in life how to do or make and how to do it well, it takes practice. Even these here that I made didn’t come out perfect and I’ve been making them forever. But trust me when I say to you, you will get it!
Every time I make these beef empanadas, it’s like everyone remembers once again how much they love these and I find myself making them on a run of two weeks! They are just so tasty! They’re savory little meat pies begging you to eat them! And you know me, I could not sit back and let them feel unwanted and undesired! 🙂 So I chose to show them love and devour them, expressing all my love and appreciativeness. 🙂
One of the best things about beef empanadas is once they are made you can freeze them for future purposes cooked or uncooked they can be frozen. So if you’re in the mood to make big batches one afternoon, just freeze them for an afternoon snack or appetizer, this is a great alternative! Use that extra Saturday energy to make a big batch for future consumption!!
NOTE: For this recipe you can use any hot dipping sauce you would like but if you like you can make this green sauce that I made for my other Mexican Empanadas with Green Sauce recipe as well as the steps to forming the tortilla discs. Please click here.
|Cut beef into small cubes and cook with 2 cups of water with onion and garlic cloves over medium heat for 1 1/2 hours until soft. Once cooked, shred beef.|
|While beef is cooking, place all chile peppers and tomatoes in a sauce pan with enough water to almost submerge (3 cups). Cook for 20 minutes over medium heat until softened. Remove peppers from sauce pan and place in a blender with garlic, cumin blend, salt and 1 cup of the water the peppers and tomatoes were cooked in. Blend until smooth. Finally strain sauce through a strainer to remove extra pepper skin and seeds. Press down with a spoon to get as much sauce as possible (could even add a little water through strainer to make it easier). Add sauce to beef (can reserve a little to use once empanadas are done for dipping).|
|Mix corn flour, warm water and salt together in a bowl. Knead dough until smooth. Form somewhat of a ball. Divide into 6 to 12 balls depending how big you want your empanadas.|
|Place one ball in between 2 pieces of plastic or wax paper and with a heavy pot, press down to form a round disc. Remove top wrap and spoon beef mixture to center of it. Make sure to leave enough space to be able to seal tortilla. Fold over (with plastic still on it) to form a half moon. Set aside on a tray and cover with a damp cloth or paper towel. Repeat process with the other balls.|
|Add oil to a skillet and heat until hot. Fry empanadas until golden brown on both sides. (About 2 minutes on each side). |
Drain on paper towels. Serve warm with any hot sauce of your liking or serve with the optional sauces.