mexicantaste

[mexicantaste]

Vitamin Research (Vitamin D)

Most of my recipes includes ingredients that provides vitamin D to your body.  Vitamin D has several important functions.  Getting a sufficient amount of vitamin D is important for normal growth and development of bones and teeth, as well as improved resistance against certain diseases.  If your body doesn’t get enough vitamin D, you’re at risk of developing bone abnormalities such as soft bones (osteomalacia) or fragile bones (osteoporosis).

Vitamin D Benefits:

1. Vitamin D fights disease

Helping to reduce your likelihood of developing the flu, according to 2010 research published in the American Journal of Clinical Nutrition

2. Vitamin D reduces depression

Research has shown that vitamin D might play an important role in regulating mood and warding off depression. In one study, scientists found that people with depression who received vitamin D supplements noticed an improvement in their symptoms.

3. Vitamin D boosts weight loss

In one study, people taking a daily calcium and vitamin D supplement were able to lose more weight than subjects taking a placebo supplement. The scientists said the extra calcium and vitamin D had an appetite-suppressing effect.

In another study, overweight people who took a daily vitamin D supplement improved their heart disease risk markers.

Pitfalls of vitamin D:

Most people do not commonly experience side effects with vitamin D, unless too much is taken. Some side effects of taking too much vitamin D include weakness, fatigue, sleepiness, headache, loss of appetite, dry mouth, metallic taste, nausea, vomiting, and others.

Meal plan based on Vitamin D

Breakfast

Omelettes 

Many people discard egg yolks to make egg dishes, which is not really a good practice. We agree that egg yolks contain a high amount of fats that is not good news for our waistline, but they also provide a good supply of vitamin D. Make an omelette with the egg yolks and enjoy a nutritious and a tasty breakfast.

Lunch

Spinach-Mushroom Frittata with Avocado Salad

Frittatas are like omelets, only easier--and they taste great hot, warm or cold. This vegetable-packed version is spiked with Mediterranean flavor and paired with a cool salad of lemony cucumbers and tomatoes with creamy avocado. This easy recipe is perfect for brunch, lunch or dinner!

Supper

Baked Wild Salmon

Salmon is a great source of protein, omega-3 fatty acids, and vitamin D. Choose wild and eat it raw, baked, pan seared, or choose canned wild salmon for an easy, less expensive option.  Try this recipe for baked wild salmon.

#health #healthy recipe ideas #vitamin #recipes

[mexicantaste]

Sopes Mexican Recipe

Ingredients:

TOPPINGS

4 tablespoons vegetable oil or lard

1 cup refried beans

2 cups lettuce finely shredded

1-1/2 cup cooked beef or chicken shredded

1/2 cup Mexican cheese queso fresco crumbled

1/4 cup white onion finely chopped

1/2 cup Mexican cream

Spicy salsa of you choice

OPTIONAL TOPPINGS:

1/3 cup radishes thinly sliced

1 avocado sliced or diced

1/2 cup of tomato diced or sliced

Pickled jalapeños and carrots.

Instructions:

Mix Masa harina and warm water in a medium-size bowl and knead until you have a uniform texture. If the dough feels dry, add more water, little by little, spoon by spoon, until the dough is soft and manageable, like play dough. It doesn’t have to be sticky. If you live in a place with lots of humidity, the dough won’t need too much water. If that's not your case, make sure the dough has enough moisture to avoid any cracking on the sope's surfaces. Now, cover the dough with a wet kitchen towel; this will help to keep the dough moist. Always keep a small bowl of water next to your working area to keep your hands and the dough moist.

Divide the dough into 10 pieces of the same size, cover with the kitchen towel.

Heat the griddle to medium-high heat.

To form the sopes, cut the plastic bag into 2 squares of about 6-IN each. Place one piece of plastic on the Tortilla press, then put down one of the small balls of dough and cover with the other piece of plastic, close the tortillera and press down gently with the tortilla press handle until you form a medium size thick tortilla. of about 4-1/2 inches.Lift the handle and remove the top plastic. Pick up the tortilla, holding with the plastic at the bottom, gently flip the tortilla to unto the palm of your hand. A large part of the tortilla will cover your hands.

TO SERVE THE SOPES:

Heat the oil or lard in a skillet or griddle at medium heat. Place the sopes on the skillet and lightly fry them on both sides (about 30 seconds each side will be enough time to fry them and give them a little golden color). Remove from the heat and place on a plate that has already being covered with paper towels to absorb any excess fat.

Now is time to spread the refried beans, top with shredded lettuce, beef, chicken, or any other topping of your choice. Serve with salsa.

#mexican recipes #sopes #recipes

[mexicantaste]

Vegetable Soup Recipe

Ingredients:

2 carrots, coarsely cut

1/2 cup of peas

1 potato, peeled and coarsely cut

1/2 cup of chopped green beans

2 ears of corn, cut into small cylinders

6 cups of chicken broth

2 large chopped tomatoes

1/4 onion

2 cloves of garlic

serrano chili

parsley

oil

salt

Instructions:

Cook the carrots, peas, potatoes, corn and beans together with the chicken broth. Liquify the tomato with the garlic and onion, and fry until the flavor peaks. Add to the vegetables. Add parsley, salt and chili as desired.

Enjoy this delicious vegetable soup Mexican recipe!

[mexicantaste]

Mexican Buñuelos Recipe

Ingredients:

all-purpose flour, baking powder, salt

warm water

oil for frying

granulated sugar, ground cinnamon

Instructions:

Make the dough by adding all-purpose flour, baking powder and salt into a large bowl. Mix together until combined. Add warm water and 4 tablespoons oil. Mix together with a fork until the dough comes together.

Transfer the dough onto a clean working surface and knead the dough for 8 to 10 minutes, until the dough is smooth and elastic. Roll the dough into a ball, place it in a bowl, cover with a kitchen towel and let it rest for 30 minutes.

Roll out the dough by dividing it into 8 separate pieces and rolling each piece into a ball. On a lightly floured surface, use a floured rolling pin to roll out each ball into an 8 to 10-inch circle.

Fry the dough by heating frying oil to 350°F. Fry each dough circle for about 60 seconds, turning once with metal tongs, until golden brown on both sides. Transfer to prepared plate to drain any excess oil.

Garnish the bunuelos with cinnamon sugar and eat!

#mexican recipes #mexican food

[mexicantaste]

Vegan Ceviche

Ingredients:

8 ounces soy protein (TVP)

5 limes, juiced

1 pound plum tomatoes, seeded and chopped

2 small cucumbers - peeled, seeded, and cubed

1/2 white onion, diced

10 sprigs cilantro leaves, finely chopped

1 jalapeno pepper seeded, deveined, and minced

salt to taste

16 crisp-fried tostadas, for serving

2 avocados - peeled, pitted, and cubed, for serving

Instructions:

Place soy protein in a pot and cover with water. Bring to a boil and boil for 3 minutes. Drain and rinse very well with clean water. Allow to cool completely, about 30 minutes.

Place hydrated soy in a glass bowl and pour lime juice over it. Let stand for 30 minutes. Drain lime juice. Mix in tomatoes, cucumbers, onion, cilantro, and jalapeno. Season with oregano and salt. Serve over tostadas and garnish with avocado.

#mexican recipes #mexican taste #ceviche #vegan recipes #food #tastyfood

[mexicantaste]

Mexican Esquites Recipe

Ingredients:

6 Cups White Corn Kernels

1/2 white onion finely chopped

3 cloves garlic finely chopped

3 tbsp butter

Salt to taste

Epazote optional

5 Cups Water

Accompaniments:

1/2 cup cotija cheese

1/2 cup Mexican crema

1/2 cup Mayonnaise

lime juice to taste

hot sauce or chile powder to taste

Directions:

Start by adding the butter, onion and garlic to a frying pan and cooking until the onion is translucent.

Add the corn kernels and cook for 5 minutes over medium heat.

Add the water, the epazote and the salt and let boil for 20 minutes.

Serve in paper cups and add the accompaniments, stirring well. Serve hot!

#mexican recipes #mexican food #mexicanfood #mexican taste #mexican #mexico #food #tastyfood #recipes

[mexicantaste]

Pan mexicano.

[mexicantaste]

(Credits to the owner of the image)  

[mexicantaste]

{ #favourites } || source: ramoncitoeldelapipa

[mexicantaste]

#FotógrafosMexicanos Por:  Obed Aguirre Grimaldo

[mexicantaste]

Charred Salsa Recipe

Yields: 12 servings

Ingredients:

1 lb. tomatoes, halved if large

1 small onion (skin on), halved

1 small garlic clove, skin on

1 jalapeño

1/4 c. cilantro

Kosher salt

Directions:

1. Heat grill to medium-high. Grill tomatoes, onion, garlic, and jalapeño, turning occasionally, until charred on all sides, about 10 minutes total. Let cool 10 minutes.

2. Remove skins from onion and garlic and transfer all vegetables to blender. Add cilantro and 1/2 teaspoon salt and puree until mostly smooth.

#mexican recipes #mexican food #mexican taste #salsa #sause #recipes #spicy recipe #jalapeño #recetas

[mexicantaste]

Recipe Creation

This is an easy recipe I made, considering I have some ham left and pineapple i cut the other day while making some “tacos al pastor”. Here´s an easy recipe to do, it doesn´t take more than 30 min to make it; and all the ingredients are easy to get.

Macaroni Salad

½ lb (2.27 g) uncooked elbow macaroni

Water (To cook the pasta)

1½ cup (12 oz) pineapple, diced (I use about 8 slices from a can and then chop them)

2 celery sticks, finely chopped

1 cup (8 oz/227 g) cooked ham, diced

Salt to taste

½ cup (4 oz/120 g) mayonnaise

½ cup (4 oz/120 ml) heavy cream

Instructions

Bring a large pot of salted water to a boil and cook the pasta according to the instructions on the package. Once the pasta is cooked, drain it well and let it cool completely.

Place the pasta in a large bowl and add the mayonnaise, heavy cream, pineapple, celery and ham. Stir well and season with salt to taste. Chill for a few hours before serving.

Result:

Review: I probably would try to make it again, and use the canned corn instead of pineapple. Also, I am wondering how it might taste with some fried bacon. The creamy taste and the macaroni always going to make the perfect match. The importance in this recipe is to combine differents ingredients. Next time I´ll absolutely add bacon.

[mexicantaste]

The Home Chef

Preparation of Tex-mex Omelette

#homechef #food #omelette

[mexicantaste]

#sanitation #kitchen tips #food

[mexicantaste]

Sincronizas Recipe

Ingredients:

1 teaspoon of vegetable oil optional

2 Medium size flour tortillas

2 oz. Oaxaca or Monterrey Jack cheese shredded or sliced

2 oz. Baked or cooked ham about 2 slices

Guacamole, for serving

Sour Cream, for serving

Directions:

Heat your skillet or griddle over a medium heat, and add the vegetable oil, if using. When the griddle is hot place one of the tortillas on it; layer half of the cheese, the 2 oz. of ham, and the rest of the cheese.

Cover with the other tortilla, and cook until cheese melts and the tortilla at the bottom is getting golden brown. I use a cast iron press but you can use a spatula to press the tortilla down. When the cheese starts melting use your spatula to check the underside of the tortilla has develop golden brown spots.

When the underside has developed these golden brown spots, flip the sincronizada and keep cooking until both sides are golden brown and the cheese has melted. If you want a really crispy texture, lower the heat and keep it cooking for a few more minutes.

Transfer to a cutting board and cut into wedges and serve warm with guacamole, salsa and cream.

[mexicantaste]

Pico de Gallo Recipe

Ingredients:

1 lb tomatoes (3-4 medium), diced

1/2 medium onion (1 cup chopped)

1 jalapeno pepper seeded and finely minced (optional)

1/2 cup cilantro chopped

2 Tbsp lime juice from 1 lime

1/2 tsp salt or to taste

1/8 tsp black pepper

Instructions:

In a medium bowl, diced tomatoes, onion, jalapeno pepper and chopped cilantro.

Stir in 2 Tbsp lime juice and lightly season with 1/2 tsp salt and 1/8 tsp black pepper, or season to taste. Enjoy right away or cover and refrigerate overnight.

#mexicanfood #mexican recipes #mexican taste #salsa #sauce #recipes #mexico #mexican #tastyfood #taste

[mexicantaste]

Foil Pack Baked Nachos Recipe

Ingredients

For the Nacho Meat:

1 lb lean ground beef (We used 90/10 beef)

4 Tbsp taco seasoning (or 1 packet)

½ cup water

4 sheets Reynolds Wrap® Non-Stick Aluminum Foil (16" each sheet)

Nacho Toppings:

8 oz Mexican blend cheese divided

1 avocado chopped

1 roma tomato diced

1/4 cup cilantro Chopped

1/4 cup green onion or chives chopped

4 Tbsp sour cream or to taste

Instructions

Preheat the oven to 350˚F. In a large skillet on medium heat brown your beef, when there is no pink add 4 Tbsp taco seasoning and 1/2 cup water, and cook for an additional 3-5 min, stirring occasionally.

Tear off four 16" long pieces of Reynolds Wrap® Non-Stick Aluminum Foil. Place a handful of tortilla chips in the center of the sheet, top with a heaping 1/4 cup Mexican cheese, then cover with 1/4 of the ground beef mixture followed by another 1/4 cup of cheese. Bring up and double-fold the long ends, leaving room for air to circulate. Bring up and double-fold the short ends to close your foil packet.

Just before serving, place on a baking sheet and bake at 350˚F for 10 minutes. Prep all of your toppings so they are ready to serve over hot nachos. Open the foil packs, add desired toppings and serve immediately.