I am thrilled to share authentic Mexican recipes with future generations. These recipes are carefully selected to ensure that they are easy to follow yet finely crafted to deliver the authentic taste of Mexican cuisine. I aim to preserve Mexico's rich culinary heritage and inspire you to explore new flavors and cooking techniques. Whether you are an experienced cook or just starting your culinary journey, I hope you will find these recipes valuable and enjoyable.
Traditional Mexican recipes Mexican food food blog
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My name is Ana M Regalado. I am a proud mother of seven and Nana to five amazing grandkids. My passion for food led me to start blogging my recipes during the lockdown in 2020, not only to share with my family but also with all of you.
Traditional Mexican Recipes Mexican food food blog
I always believed that cooking is not just about feeding yourself or your family, but it's a way to express your creativity and show your love for others. That's why we strive to make cooking fun, easy, and accessible to everyone. Food brings people together to make memories for years to come. Traditional Mexican recipes Mexican food food blog
I love to inspire people to prepare delicious meals at home. Cooking should be fun and accessible to everyone, regardless of their skill level or budget.
traditional Mexican Recipes Mexican food food blog
Whether winter or summer, this delicious and filling chicken pozole is guaranteed to impress. The irresistible combination of flavors and ingredients will satisfy even the most discerning palates. So treat yourself and your guests to a scrumptious and fulfilling meal and make your next get-together memorable!
Below is a list of ingredients and topping suggestions for preparing a delicious Pozole dish.
Ingredients
- 10 lbs of bone-in chicken thighs
- 6 lbs of Nixtamal or one large can of hominy
- 6 oz of NM Chili Pods or Guajillo
- Chile de Arbol or Puya to add extra heat (Optional; approximately 8-10 Chiles de Arbol)
- One large white onion
- Three heads of garlic (divided)
- Salt and chicken bouillon to flavor the dish (1-2 tbsp to boil the chicken, 1-2 tsp for the salsa, and 2-3 tbsp of chicken bouillon to flavor the pozole)
- 1 Tsp black peppercorns
- 1-2 tbsp of Mexican Oregano
- 10 quarts of water or as needed
Topping Suggestions
Cabbage, Lettuce, Onion, Radishes, Lime Juice, Mexican Oregano, Salsa, Chips, or Tostadas
Ingredients for the salsa:
- 1 oz of chile de Arbol (approximately 20-25)
- One head of garlic, peeled
- One NM Chile Pod or Guajillo pepper
- One tsp of salt or to your taste
- 1 cup to 1-1/4 cup oil
Preparing Nixtamal at home is a simple process that requires dry corn kernels, calcium hydroxide, and water. You can boil the corn with these ingredients, let it sit overnight, and then drain and rinse it. The corn is now called Nixtamal and can be ground into a paste or dough called "masa" for making tortillas and tamales or used whole in dishes like chicken pozole or menudo; you can store the Nixtamal in an airtight container in the refrigerator or freezer for a few days for later use.
Canned hominy can be a great alternative if you cannot find Nixtamal. Hominy is a type of corn that has undergone nixtamalization, which involves soaking and cooking the dried corn kernels in an alkaline solution, such as lime water. This process softens the tough outer layer, making the corn more nutritious and digestible.
Canned hominy is already cooked and preserved in brine or water, so it does not require the same preparation process as Nixtamal. Therefore, when using canned hominy, it is best to add it towards the end of the cooking process to prevent it from becoming too mushy or overcooked.
Drain and rinse the hominy before adding it to your recipe to remove excess salt or brine. Whether you are making pozole, menudo, or another traditional dish that calls for Nixtamal, canned hominy can be a convenient and delicious substitute that will achieve a similar texture and flavor.
This recipe can be prepared with pork or chicken; I used chicken in this recipe.
If you plan on making pozole or any other caldo/stew that requires chicken as one of the main ingredients, I highly recommend using bone-in chicken thighs in the recipe. Chicken thighs provide a rich and delicious flavor to the broth, and the bones add depth to the dish's overall taste. In addition, the fat content in the chicken thighs helps keep the meat tender and juicy, making it the perfect choice for soups and stews. So next time you're in the kitchen, consider swapping out chicken breasts for bone-in chicken thighs to take your dish to the next level!
If you prefer pork, I would suggest using bone-in pork shoulder to add more depth and richness to the flavor. The bone contains a lot of collagen, which helps break down the meat and infuse it with delicious flavors.
It's important to remember that pork requires a longer cooking time to achieve the perfect texture. The meat must be cooked for at least 2-1/2 to 3 hours or more to ensure it becomes tender and juicy and falls apart effortlessly. This will allow the flavors to fully develop and create a mouth-watering dish to impress your guests.
Cooking Instructions
ESPAÑOL
Ya sea invierno o verano, este delicioso y abundante pozole de pollo seguramente impresionará. La irresistible combinación de sabores e ingredientes satisfará incluso los paladares más exigentes. ¡Así que regálate a ti y a tus invitados una comida deliciosa y satisfactoria y haz que tu próxima reunión sea memorable!
A continuación se muestra una lista de ingredientes y sugerencias de aderezos para preparar un delicioso platillo de pozole.
Ingredientes
- 10 libras de muslos de pollo con hueso
- 6 libras de Nixtamal o una lata grande de maíz molido
- 6 oz de NM Chili Pods o Guajillo
- Chile de Árbol o Puya al gusto para hacerlo picante
- Una cebolla blanca grande
- Tres cabezas de ajos divididos
- Sal y caldo de pollo para darle sabor al platillo (1-2 cucharadas para hervir el pollo, 1-2 cucharaditas para la salsa y 2-3 cucharadas de caldo de pollo para darle sabor al pozole)
- 1 cucharadita de granos de pimienta negra
- 1 cucharada de orégano mexicano
- 10 litros de agua o la cantidad necesaria
Sugerencias de cuberturas
Repollo, lechuga, cebolla, rábanos, jugo de lima, orégano mexicano, salsa, papas fritas o tostadas
Ingredientes para la salsa
- 1 onza de chile de árbol (aproximadamente 20-25)
- Una cabeza de ajo pelada
- Una vaina de chile NM o chile guajillo
- Una cucharadita de sal o al gusto
- 1 taza a 1-1/4 taza de aceite
Preparar el Nixtamal en casa es un proceso sencillo que requiere granos de maíz secos, hidróxido de calcio o CAL y agua. Puedes hervir el maíz con estos ingredientes, dejarlo reposar toda la noche y luego escurrirlo y enjuagarlo. El maíz ahora se llama Nixtamal y se puede moler para "masa" para hacer tortillas y tamales o usarse entero en platos como pozoles o menudo. Tambien lo se puedesguardar el Nixtamal en un recipiente hermético en el refrigerador o congelador durante unos días para usarlo durante la semana.
El maíz enlatado puede ser una gran alternativa si no puedes encontrar Nixtamal.
El maíz enlatado ya está cocido y conservado en salmuera o agua, por lo que no requiere el mismo proceso de preparación que el Nixtamal. Por lo tanto, cuando utilice maíz enlatado, es mejor agregarlo hacia el final del proceso de cocción para evitar que quede demasiado blando o demasiado cocido.
Escurre y enjuaga el maíz molido antes de agregarlo a tu receta para eliminar el exceso de sal o salmuera. Ya sea que estés preparando pozole, menudo u otro platillo tradicional que requiera Nixtamal, el maíz enlatado puede ser un sustituto conveniente y delicioso que logrará una textura y sabor similar.
Esta receta se puede preparar con cerdo o pollo, yo use pollo en esta receta.
Si planeas hacer pozole o cualquier otro caldo/guiso que requiera pollo como uno de los ingredientes principales, te recomiendo usar muslos de pollo con hueso en la receta. Los muslos de pollo aportan un sabor rico y delicioso al caldo, y los huesos añaden profundidad al sabor general del plato. Además, el contenido de grasa de los muslos de pollo ayuda a mantener la carne tierna y jugosa, lo que la convierte en la opción perfecta para sopas y guisos. Así que la próxima vez que estés en la cocina, considera cambiar las pechugas de pollo por muslos de pollo con hueso para llevar tu plato al siguiente nivel.
Si prefiere la carne de cerdo, le sugiero que use paleta de cerdo con hueso para agregar más profundidad y riqueza al sabor. El hueso contiene una gran cantidad de colágeno, lo que ayuda a descomponer la carne y a infundirle sabores deliciosos.
Es importante recordar que la carne de cerdo requiere un tiempo de cocción más prolongado para lograr la textura perfecta. La carne debe cocinarse durante al menos 2-1/2 a 3 horas o más para garantizar que quede tierna y jugosa y se deshaga sin esfuerzo. Esto permitirá que los sabores se desarrollen completamente y creará un plato delicioso para impresionar a sus invitados
Instrucciones de cocina
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