Tag: Mexican
Black Bean Soup with Masa Dumplings
Black Bean Soup with Masa Dumplings
This black bean soup with masa dumplings is really tasty and simple to make. It takes a whole 20-25 minutes of prep and cooking time. The dumplings are made out of masa flour, pork cracklings, and water. Other additions that can be added to the dumplings include green onion, cilantro, corn, and cheese. Garnish the soup with cilantro, queso fresco, pork cracklings, and sour cream. This kind of has the feeling of a Mexican matzo ball soup.
Ingredients
- 1 tbsp lard
- 1/2 medium white onion
- 4 garlic cloves minced
- 1 tsp salt
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 2 cans black beans
- 1 cup water
- 1 epazote branch
Masa Dumplings
- 3/4 cup masa flour
- 1/2 cup pork cracklings crushed
- 1/2 tsp salt
- 3/4 cup warm water
- 2 tsp crushed epazote leaves
Garnish
- cilantro chopped
- queso fresco crumbled
- sour cream
- pork cracklings
Instructions
- In a large pot, melt lard over medium high heat. Add in the onions, garlic, and salt. Sauté for 3-4 minutes.
- Add in the black beans with their broth, water, cumin, smoked paprika, cayenne pepper, and an epazote branch. Simmer for 5 minutes.
- While the beans are simmering, mix together all of the masa dumpling ingredients.
- Roll into small balls.
- Press your thumb into the center of each ball like so.
- Add the dumplings to the soup.
- The dumplings are cooked when they float t the top. They take about 5 minutes.
Yucatan Roast Salmon
Yucatan Roast Salmon
While this isn’t a traditional Mexican recipe, the achiote marinade is and is used all over the Yucatan Peninsula. The marinade consists of achiote paste, freshly squeezed orange and grapefruit juice, garlic, and oregano. This marinade is also great on pork, chicken, and shrimp. Serve the salmon as is with black beans. You can also turn the salmon into tacos. A 1lb. salmon fillet will yield 8 tacos.
Ingredients
- 1 lb salmon fillet
- 1 tbsp olive oil
Achiote Marinade
- 1/3 cup orange juice
- 1/3 cup grapefruit juice
- 40 grams achiote paste
- 3 garlic cloves
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 tsp oregano
Instructions
Achiote Marinade
- Add all of the ingredients to a blender.
- Purée until smooth.
Yucatan Roast Salmon
- Preheat the oven to 425 degrees. Line a baking sheet with foil. Add a tbsp of olive oil to the bottom of it. Place the salmon fillet skin side down. Brush the salmon with the achiote marinade. Let sit for 15 minutes.
- Right before throwing in the oven, brush on another layer of the marinade. Cook for 12 minutes.
- While the salmon is roasting, add the rest of the marinade to a saucepan. Cook over medium heat for a couple of minutes.
- The sauce should’ve thickened significantly.
- Let the salmon sit for 5-10 minutes before serving.
- Serve the salmon as is with black beans…or, serve it the way I did; as a double corn tortilla. taco, topped with pickled red onion, habanero pickled jalapeños, cabbage, and the thickened achiote sauce.
Mexican style Chicken Livers and Onions
Mexican style Chicken Livers and Onions
What makes this delicious dish of livers and onions Mexican is that the chicken livers are not dredged in flour like every other liver and onion recipe. Beef or pork liver will also work well if you aren’t a fan of chicken livers. Make sure that the beef or pork liver is sliced to just under 1/2” thick. Regardless of what type of animal liver you use, the most important thing when making liver is to pat dry the outside as much as possible. Liver holds a lot of liquid. If you don’t want grease to spatter everywhere, you will be thorough in pat drying liver.
Ingredients
- 1 lb chicken livers
- 3 garlic cloves
- 1 tsp black peppercorns
- 1 tsp water
- 1 medium white onion sliced
- 1 serrano pepper halved
- 3 tbsp vegetable oil
- salt to taste
Instructions
- In a mortar and pestle, mash the garlic cloves and black pepper into a paste. Add 1 tsp of water if too dry.
- Wash your chicken livers and pat dry. Add the garlic peppercorn paste to the Livers and marinate for 10 minutes.
- Heat up cooking oil in a large sauté pan over medium high heat. Add the onions and Serrano pepper. Sauté for 2-3 minutes. Remove and set aside.
- Add in the chicken livers. Sauté for 5 minutes.
- Add the onions and Serrano pepper back in. Cook for another 5 minutes. Season with salt to taste.
- Serve with red rice.
