This recipe is adapted from Nueva Mexican Salsa Recipes to Spice It Up by Rafael Palomino and Arlen Gargagliano. The original calls for ají amarillo, but Chile Serrano is a good substitute. If you like it really hot, try using Habanero chile. White balsamic vinegar is not always easy to find in Mexico, but apple cider vinegar, found in any supermarket or neighborhood tienda, works here.
Ingredients
1 cup fresh orange juice
2 chayotes, steamed until tender, cooled, peeled, pitted and diced
4 peaches, peeled, pitted and diced
1 cucumber, peeled, seeded and diced
2 tablespoons white balsamic or apple cider vinegar
1/3 cup olive oil
2 teaspoons ají amarillo paste or 1 to 2 seeded and finely chopped serrano chiles
Simmer the orange juice in a small saucepan until reduced by half. Let it cool to room temperature.
Combine the orange juice with all remaining ingredients and allow to sit for about 20 minutes before serving. This salsa can be made up to 2 days ahead, refrigerated and brought to room temperature before serving. Makes about 4 cups salsa.
I sincerely hope that you enjoy this authentic Mexican recipe for Peach and Chayote salsa as much as I did and that you have some fun while you make it. Enjoy!
Reposted or Updated by Aetna Jo Buitron on March 19, 2011.
These chocolate coffins and skulls are traditionally used during Día de los Muertos (Day of the Dead) in Mexico, however they are becoming more popular as a Halloween treat as well. You will need some supplies, so read the directions first.
Difficulty: Average
Time Required: This project will take a couple of hours to complete, depending on the type of chocolate you use.
Melt the chocolate. You can use a variety of types.
Easiest Method-Chocolate candy wafers that you can melt in the microwave Buy Direct
You can also use different flavorings in your chocolate, such as Kona, Mocha or even Hot ChileBuy Direct
Picadillo is a rich ground beef dish that can be served alone, but is also used as a filling for tamales, empanadas and tacos. Picadillo is enjoyed all over Latin America.
Ingredients:
* 1 lb ground beef
* 1/2 an onion, sliced
* 4-5 cloves of garlic, peeled and chopped
* 2 jalapenos seeded and diced
* 4 medium tomatoes, seeded and diced
* 8 green olives, pitted and sliced into quarters
* 2 tablespoon of the olive liquid
* 1/4 cup raisins (softened by soaking in warm water for 20 minutes)
* 1 poblano chile or green bell pepper, seeded and chopped
* 1 teaspoon cumin
* 1/4 teaspoon ground cloves
* 1 small cone of piloncillo or 1 teaspoon brown sugar mixed with 1 teaspoon mollasses.
* 2 potatoes peeled and cubed* (optional, see below)
* 1/4 cup oil* (optional for potatoes)
Preparation:
Cook the ground beef, jalapenos and onions over medium heat until the beef is about 1/2 cooked and only some pink remains. Add the garlic and cook for mixture for 2 more minutes. Add the remaining ingredients and cook over low heat until the beef is well browned and crumbly and the tomatoes and onions are softened and begin to combine with the other ingredients.
*Optional- Recommended
Cook the potatoes in the oil over medium heat in a large pan. When the potatoes have softened and are browned, fold into the beef mixture.
Comal Cast Iron 8 in Round >>>>> Dedicated To My "Tia Wicha"
What is a Comal?
A comal is a pan of sorts that is used for cooking a variety of items. It is made of cast iron and is very heavy. When you cook with it you don’t move it at all, like you might with a wok or a regular light-weight pan. It can come in round shapes or in longer, oblong shapes. You can even find large, rectangular varieties that will fit over two burners on a standard stovetop. The comal has a slightly rough surface unlike a non-stick or stainless steel pan.
When to use a Comal
A comal is perfect for grilling carne asada (red meats) and vegetables(similar to how they serve fajitas in American restaurants like Chili’s and El Torito.) The comal adds flavor to whatever you’re cooking, whereas it’s non-stick counterparts offer no additional flavors. It is also the utensil of choice for cooking tortillas on. You can also use one to quickly re-heat tortillas as well. A comal is versatile because you can use it on the stove, in the oven or even on a grill. Just be careful because they get very hot and you will need to use a kitchen rag or potholders if you need to move it during the cooking process.
How to Prepare the Comal (seasoning)
When you get a new comal, you don’t want to use it without “seasoning” it first. “Seasoning” is very simple, first you want to wash the pan with warm soapy water and dry it thoroughly. Then lightly coat the pan with vegetable oil or shortening, it will prevent the comal from developing rust spots if it comes in contact with water. Place the comal in a hot oven, at least 350 degrees and bake it for one hour. Remove it, let it cool then wipe off excess residue. Re-apply the oil then heat for an additional hour, turn the oven off and then let it cool in the oven overnight. Wipe off any residues and your comal is now ready for use.
Cleaning and Care of a Comal
Never put a comal in the dishwasher! After cooking with it, simply wipe down the surface with a rag or a sponge. Use a spatula to scrape off any excess food. If necessary, wash the comal in warm soapy water, but make sure to thoroughly dry it immediately to prevent rust. Every once in a while, rub oil on the surface to keep it well seasoned. The more you use a comal, the more flavor it will impart to your food, so use it often. Let the comal change temperatures slowly, do not expose a hot comal to cold temperateures such as cold water, until it has cooled on it’s own. If it does develop a crack, it is best to discard it. If it gets rusty, scrub it with steel wool until the rust is removed, rinse thorougly and repeat seasoning instructions above.
Where to get a Comal
If you don’t have a comal you can order one right now and right here.
Enjoy using your comal.
Comal Cast Iron 8 in
The comal is a Mexican style grill. A large cast iron plate or griddle used to make tortillas and blister chiles. Makes a perfect fajita and quesadilla pan. Size for cooking surface is 9 inches, total diameter is 8″. $19.95
When cooking authentic Mexican food, using authentic Mexican products is a must in order to obtain that authentic flavor. The molcaheteis just one of manyMexican products that I will be introducing, as requested.A small, stone or clay bowl with an elongated cylinder of the same material that is rounded on each end. A small amount of spices or food is placed in the bowl and the end of the cylinder is used to smash the item against the sides of the bowl in a circular motion to pulverize it.
Molcahete or Mexican Molcajete are used to grind chiles and spices. Molcahete’s size may vary because of the stone, but it’s usually around 8 inches in diameter and 4 1/2″ inches tall. The Molcahete (MÕL-CA-HÉT-Ã) is hand carved lava stone.
THE MEXICAN MOLCAHETE
The word molcajete (mortar) derives from Nahuatl, the language of the Aztecs: “molli” (seasoning or sauce) and “caxitl” (bowl). The word tejolote (pestle) also derives from Nahuatl: “tetl” (stone) and “xolotl” (doll).”Foods traditionally prepared in the molcajete include salsas and mole’s (mohl-LAY), as well as guacamole. It is also used for grinding chilies, garlic or other herbs and spices for food preparation.
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