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Mexican Food Journal by Douglas Cullen - 1w ago
Sazonador para Tacos Never use taco seasoning packets again. Blend your own. It’s super easy and you can adjust it to your exact taste. You start with a mild base of paprika, powdered onion, powdered garlic, lemon pepper, tablespoon black pepper, ground cumin, dried parsley, and dried oregano. Then, you add or subtract spices as desired. Perfect...

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Mexican Food Journal by Douglas Cullen - 1M ago
Tangy and spicy Mexican style pickled serrano peppers (chiles en vinagre, chiles en escabeche) with white onion, carrots, and garlic. An easy to make no-cook pickle recipe.
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Mexican Food Journal by Douglas Cullen - 1M ago
Taqueria Style Salsa with Árbol Chile Salsa Taquera, a tomato based, fiery, garlicky salsa prepared with dried árbol peppers. This type of salsa is served at taco stands throughout Mexico. It’s a good one. The finished salsa will be shiny, smooth, and thick with a beautiful orange color. It only takes about 15 minutes from...

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Mexican Food Journal by Douglas Cullen - 1M ago
Sopa de Tortilla con Pollo I throw the word classic around a lot but tortilla soup really is a classic. Every Mexican cook has a variation. This is mine. I defy you to find anyone who doesn’t love tortilla soup. If you are not familiar with it, it’s shredded chicken in a rich and spicy...

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Agua de Xoconostle Mexico has an infinite variety of aguas frescas. Enjoy this one prepared with xoconostle, a sour cactus fruit. The peak season for xoconostle is summer and fall but you can often find it year-round. How to Make Gather your ingredients. You’ll need: 4 xoconostle cactus fruits 1/2 cup brown sugar 8 cups water...

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Mexican Food Journal by Douglas Cullen - 4M ago
A Versatile Mild Salsa Try this very simple salsa made with guajillo chile peppers, a mild dried chile with a complex fruity flavor. It is one of the most popular chiles in Mexico for making salsas. In this recipe, the chiles aren’t toasted as they are in many other salsa recipes which allows the flavor of...

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Mexican Food Journal by Douglas Cullen - 5M ago
Picaña de Res a las Brasas Salt encrusted sirloin cap roast grilled directly on hot coals. Sometimes the simplest dish is the best. If you love carne asada, you’ll love this dish too. To cook, you wrap a sirloin cap roast, called picaña in Mexico, with salt soaked kitchen towels and grill it directly on...

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Pico de Gallo con Xoconostle Enjoy this unique variation of pico de Gallo, from the community of Don Francisco, Guanajuato. Classic pico de gallo is an uncooked salsa/dip prepared with plum tomatoes, onion, cilantro, serrano Chile, and lime juice. This version is prepared with sour xoconostle cactus fruit and avocado which gives it a unique tart...

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Esquites (Corn in a Cup) When you buy Mexican street corn from a cart in the plaza you have two options for ordering, on the cob called elotes or in a cup called esquites. The cart will always be loaded with toppings for your corn; lime juice, mayonnaise, grated cheese, chili powder, butter, and hot sauce so...

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Mexican Food Journal by Douglas Cullen - 1y ago
Pollo Entomatado Tomatillo chicken, called pollo entomadado, is prepared with skinless chicken thighs and legs, and white potatoes simmered with tangy tomatillos and chipotle chile in adobo sauce. Chicken doesn’t have to be dull. This dish has layers of flavor. The chicken is lightly browned, and the tomatillos sauteed then all the ingredients are simmered...

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