If you ever find yourself with too many tamales, you can make this recipe. In Mexico, this dish is often made for birthday parties or baby showers, because it's easy to make and it can feed a crowd. But best of all, it is delicious. Try a Tamal Azteca for yourself!
Growing up in Mexico, there was never a shortage of salsa in my house. We had at least one type of salsa on the table at all times, but more often than not, we had two (or more). There was usually a red one and a green one and I have to say: I prefer it that way. I think two is better than one and my taste buds agree.
Huevos Divorciados is a delicious breakfast or brunch recipe, hearty enough to keep you going on a busy day. Its Spanish name is a play on words, and as the name implies, the dish has two salsas, one smoky, the other one tangy. Perfect contrast for your taste buds.
Vocab lesson time: Encacahuatado means full of peanuts and it refers to one of the many traditional Mexican sauces, mole. Encacahuatada, in the feminine gender, refers to a type of enchilada, which is supposed to be completely enveloped in sauce and since the sauce for these enchiladas is made with peanuts, then the name for them becomes encacahuatadas.
Here's a Mexican cooking lesson for you: Encacahuatado means full of peanuts and it refers to one of the many traditional Mexican sauces: mole. This mole, containing peanuts and often sesame seeds, also has a mix of tomatoes, dried chiles, onions, and garlic and the sauce is an orange or brick color. And it's usually served over meats.
Who’s the Mayora, you may ask? Mayoras are, by tradition, the heads of Mexican kitchens. This goes back hundreds of years: women have always been in charge of kitchens. Year upon year, they work alongside their daughters and granddaughters, passing on their knowledge and skill so that these women in turn could do the same. In this way, tradition was preserved, no recipe lost.
Who’s the Mayora, you may ask? Well, mayoras are heads of Mexican kitchens by tradition. This recipe, though simple in technique, packs loads of flavor and is the type of recipes mayoras passed down. A beef stew packed with tomatillos, chipotles, and Mexican oregano, it's comfort food at its best, from the mayora to you.
Pastel Azteca is popular all over Mexico: it's the country's answer to lasagna. And no wonder. With layers of corn tortillas, salsa, shredded chicken, crema, and cheese baked until bubbly, it makes a deeply comforting dish.
This dish is often made for birthday parties, baptisms, or large reunions because it can be cooked a day ahead and refrigerated until needed. Once baked, it can sit for up to 30 minutes and it can be eaten piping hot or just warm.
Pastel Azteca, or Aztec Pie, is like a Mexican lasagna. Layers of tortillas, salsa, chicken, crema and cheese baked until bubbly, make a deeply comforting dish. All you need is a dollop of refried beans and you have the perfect cold-weather supper.
Sweet potatoes are native to Latin America and they have been part of the Mexican diet for thousands of years. Their Spanish name, camote, derives from the Nahuatl camotli, and they are either white or yellow-fleshed tubers.
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