Relaxing around our neighbourhood « The UnDesperate Housewife

How to Make a Mexican Tostada Cooking Under Ten Andy Broadaway

5. A normal mom will make sure you're eating healthily…. A Mexican mom will feed you as if it were your last meal. She'll prepare all your favorite dishes and you better leave some room for dessert. She'll kindly offer you all the food you want to take back to your place… but don't even think she's not noticing which and how many.

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Baja Pork Tacos. This delicious pork tacos recipe is my copycat version of the most excellent Mexican food we ever had, when we were visiting Flagstaff, Arizona. The original recipe used beef instead of pork, but this comes mighty close to the same taste. —Ariella Winn, Mesquite, Texas.

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Bionicos (Mexican Fruit Bowls) View Recipe. Street vendors sell this healthy breakfast dish of fresh fruit topped with crema, a mixture of Mexican crema, yogurt, and sweetened condensed milk. "They originated in street food carts in Guadalajara, Mexico, and are commonly topped with shredded coconut, raisins, and granola," says Yoly. 03 of 16.

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1. That somebody dares to call you naco. Especially if they call you pinche naco. That's mean. 2. An earthquake while you're on the toilet. 3. A direct confrontation with Mexican bureaucracy. Start preparing at least a night before the confrontation takes place.

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11. Assume we live in Albuquerque or Santa Fe. Flickr/Jasperdo. There are loads of other places in New Mexico, from larger cities like Las Cruces to the many adorable, tiny towns scattered throughout our state. 12. Ask if we've seen a UFO or alien. Flickr/KMJPhotography. Yes, there's one right behind you.

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Step 2: Pile on the Good Stuff. Stir in the tomatoes and bring the mixture to a boil. In a greased 1-1/2-qt. or 8-in. square baking dish, layer 2 cups of tortilla chips, half of the meat mixture and 1/2 cup of cheese. Repeat these layers.

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Lesley Téllez's Weeknight Mexican Recipes & Guide. From a nudge to change your shopping habits with respect to corn tortillas, to the beginners' guide to tamales you've always wanted, to a guided tour of the Mexican supermarket, here is Lesley's rich trove of recipes and inspiration to making Mexican food part of your own weeknight.

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Instructions: First, rim the edges of two tall glasses or beer mugs with a lime wedge. Place the Salt & Tajin powder on a small plate. Then, turn the glasses upside down to dip first into the salt and then into Tajín and coat the rims. You can also mix the salt and Tajin to make a single mixture.

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Place the pork, lard, water, garlic, and salt in a large Dutch oven or cast iron pot. Cook the pork covered on medium heat for about 40 minutes, bringing everything to a boil. After the meat is cooked, remove the lid of the cast iron pot, remove most of the cooked liquid, and reduce the heat to medium-high.

Relaxing around our neighbourhood « The UnDesperate Housewife

4. Put chili in everything. Those pain receptors in your mouth aren't gonna go numb based on your good intentions, so you better get started. 5. Use diminutives at will, because everything sounds prettier in diminutive form. 6. Buy a " comal " and learn how to use it… and no, it's not the same as a pan. 7.

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Make The Caramel Sauce for flan. Add the sugar and water to a medium-sized saucepan. Bring the sugar mixture to a boil on medium-high heat until the sugar dissolves. When the sugar dissolves, reduce the heat, keep simmering, and whisk with a spoon until the syrup becomes light brown caramel.

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Cover and bring to a boil over high heat. Reduce to a simmer and cook until chicken meat falls off the bones, 1 to 2 hours. Stir in chicken bouillon cube until dissolved; add carrots, potatoes, zucchini, chayote, and white onion. Reduce heat to medium-low and simmer until carrots and potatoes are tender, 45 minutes to 1 hour.

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Blogs. Neighbors. The good folks over at NewCastic have compiled a list of 10 ways to tick off a New Mexican. As you may have guessed from the recent scandal involving Colorado and green chile (#.

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Read on for step by step photos, tips and tricks: Make the dough. In a large mixing bowl, whisk the masa harina and salt together. Stir in the water and melted lard (cooled to lukewarm) or vegetable oil. Knead by hand for about 3 minutes until the dough is smooth and pliable but not sticky.

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Preheat the oven to 350º F. Bake for about 4 hours until the meat is fork-tender and reaches an internal temperature of 160ºF. Note: If your baking dish is too small to add the water, you can always use a bigger dish or a Dutch oven. Before serving : Remove the pot from the oven when the meat becomes tender.

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Say we don't look Mexican. If you've met more than one Mexican in your life, you know we're like tamales: de chile, de mole, or sweet. We all look different — call it multiculturalism, crossbreeding, or foreign invasion. And even when some of us don't look like the Mexicans you see in the movies, we're all "more Mexican than mole."