What’s in a guac? The Dancing Chefs’ favorite guacamole recipes

Guacamole is an avocado-based dip or salad first created by the Aztecs in Mexico. It’s so popular that it has passed beyond Mexican borders and has also become part of American cuisine as a dip or side dish. Avocado is incredibly nutritious, because it contains Vitamin B6, C and E as well as healthy fats. This makes you feel satiated without adding too many calories. Add new flavors to your kitchen: pull out the Salsa and Salsa recipe sheet or try one of these tasty recipes.

DANCING CHEF TIP: When you make a guacamole, make sure to leave the seed of the avocado in the serving bowl. This will help that the guacamole doesn’t turn brown. You can also add a couple drops of lime juice.

Classic Guacamole1

  • 2 ripe avocados
  • ¼ cup diced Roma tomatoes
  • ½ tbsp. diced Serrano chili
  • ¼ cup onion, diced
  • 2 tbsp. cilantro, chopped
  • Salt and lime to taste

Score the avocado all around with a knife and open. Remove the seed. Take out the pulp with a spoon and mush in molcajete. Add the tomato, chili, onion and cilantro and mush together. Add salt and a few drops of lime juice to taste.

Tropical Guacamole

2

  • 1 ripe mango, peeled and diced in cubes
  • ¼ cup jicama or radish, peeled and diced in cubes
  • ¼ cup red onion, diced finely
  • ¼ tsp garlic, peeled and diced finely
  • 2 tbsp. lime juice
  • 2 ripe avocados
  • Salt and pepper to taste
  • Optional: 2 tbsp. pomegranate seeds

In a bowl, combine the mango, jicama, onion, garlic, lime juice, salt and pepper. Set aside. Score the avocados all around, down to the seed. Twist and open. Remove the seed and take out the avocado. Mush in a molcajete until softened and add the other ingredients. Taste and adjust the salt.

You can decorate the guacamole with pomegranate seeds and serve with tortilla chips.

 

Crunchy Guacamole

  • 2 ripe avocados
  • 1 tsp salt
  • 1 tsp garlic, finely diced
  • ½ cup guayabas (guavas), diced without seeds
  • ½ cup peach, diced without seed
  • 1 cup cucumber, peeled and diced without seeds
  • ¼ cup onion, finely diced
  • ¼ cup cilantro, diced

Remove the pulp from the avocado with a spoon. Mush the avocado in the molcajete with the salt and garlic. Add the guayaba, peach, cucumber, onion and cilantro. Mix well and season to taste.

 

Poblano chili Guacamole

  • 2 Poblano chilies
  • 2 ripe avocados
  • ½ cup onion, finely diced
  • ½ cup cilantro, diced
  • 2 Roma tomatoes, diced
  • Lime and salt to taste

Open the avocados and place the pulp into a molcajete. Mush into a paste, add a couple drops of lime juice and set aside.

Roast the Poblano chilies over an open flame until charred. You can also roast them in the oven for 25 minutes. Remove the skin and seeds and cut into small strips. Roast the tomatoes in the same way; remove skin and seeds and dice into small pieces. Add the roasted Poblano chilies, roasted tomatoes, onion and cilantro to the molcajete and incorporate with the avocado. Season to taste.

 

‘Mexicanissimo’ Guacamole

4

 

  • 2 ripe avocados
  • 2 Guajillo chilies, seeds removed, cut in strips
  • 3 strips bacon
  • 1 cup Nopales (cactus leaves), cooked and diced
  • 1 cup onion, diced
  • ½ cup cilantro, diced
  • Salt and lime to taste

 

Cut the bacon into small strips and fry until crunchy. Set aside. Heat oil in a skillet and fry the Chile Guajillo strips for 30 seconds. Set aside to cool down.

Open the avocados and place the pulp into a molcajete. Mush well and add a few drops of lime juice. Add the bacon strips, Guajillo chili, Nopales, onion and cilantro to the molcajete and mix well. You can adjust the seasoning with salt and lime.

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All you need to know about a Mexican barbeque

The time is here to chill and grill. Summer is the perfect moment to spend time outside with your family and friends, firing up the barbecue. What about pulling out your Salsa and Salsa recipe sheet to make a spicy salsa roja or tangy salsa verde? Grill the ingredients and have your molcajete at hand to catch those flavors and spice up the afternoon. In Mexico a barbeque is called  ‘carne asada’, which translates as grilled meat. But it’s so much more than that. Join the party and find out how the Dancing Chefs grill.

Drinks

You can’t start the party without some proper hydration. Whether you like margaritas on-the-rocks or beer (click here for our beer cocktail recipe) make sure to have a cooler at hand. For our smaller chefs we love to prepare this double-red fruit water.

Agua de sandia con fresa2

  • 2 cups watermelon chopped
  • 1 cup strawberries, hulled
  • 2 cups water
  • 1 lime
  • Sugar to taste

Put the watermelon in a blender with 1/2 cup water. Blend well and strain out the seeds through a sieve. Place the liquid back into the blender. Add the strawberries, juice of 1 lime, water and sugar to taste. Blend again until smooth. Serve with ice cubes.

Meat

When it comes to meat, it’s all about prepping and marinating. We love to use ‘arrachera’ (beef flank steak) but you could also get a nice rib-eye instead.


2Carne asada

  • 2 pounds beef flank steak, sliced
  • 1/2 cup pineapple, diced
  • 1 Mexican beer, e.g. Corona or Sol
  • Salt and pepper to taste

Season the meat with salt and pepper and place in a non-metal bowl. Blend the pineapple until smooth and pour over the meat. Add the beer and mix well. Make sure that all the meat is coated with the pineapple-beer mixture. Cover with plastic wrap and leave to marinade for 1 hour. In the meanwhile start the fire and have a drink….

Sides

There are so many options to serve as sides for a Mexican barbeque. The basics are grilled nopal leaves and spring onions, grilling together with the meat. We also love to eat seasoned bean soup (‘Frijoles charros’) while waiting for the meat. Another great option is the stuffed Poblano chili. You slit the Poblano chili open on one side, fill with Chihuahua cheese and close with a wooden toothpick. Then put it on the grill until charred on all sides. But our all-time favorite are grilled veggies on a skewer.

Alambre de verduras

Chicken or turkey kebabs

  • 1/2 cup pineapple, 1-inch cubes
  • 1/2 cup red onion, 1-inch chunks
  • 1/2 cup bell pepper, 1-inch cubes
  • 1/2 cup zucchini, 1-inch cubes
  • Bacon, cut in squares

Soak long wooden skewers in water. Then insert 1 piece of pineapple, onion, bell pepper and bacon onto the skewer and repeat the process until the skewer has filled up. Make sure to leave some space to hold the skewer. You could add chicken or shrimp too. Place onto the grill and turn until lightly charred on all sides.

Dessert

It takes a while to prepare but it’s worth the effort. This world-famous Mexican dessert goes back to the days of the Conquistadores, when milk and eggs were introduced by the Spanish. Custards are popular in many kitchens around the world, but Flan has a characteristic caramel cover. Put a modern twist to this basic recipe, by adding 2 tbsp instant coffee and 2 tbsp coffee liquor.

1Flan – Mexican Caramel pudding

  • 300 grams sugar
  • 4 cups milk
  • 1 tsp vanilla essence
  • Pinch of salt
  • 4 eggs
  • 3 egg yolks
  • 1 ½ tsp corn starch
  • 1 tbsp cold water

Heat the oven at 180°C or 375°F. Heat half the sugar, in a sauce pan with a thick bottom, on low heat. Move the pan continuously until the sugar melts and caramelizes golden-brown. Pour the caramel in a round cake shape, holding at least 3 cups. Turn the shape around until the caramel covers the whole bottom, set aside.

Mix the remaining sugar with the milk, vanilla and salt in another sauce pan. Bring to a boil and leave to simmer for at least 10 minutes. The mixture should boil down to at least half. Cover and set aside.Whisk the eggs and egg yolks in a big bowl. Mix the corn starch and water until a smooth paste and add to the eggs. Add this mixture, while stirring, to the warm milk. Strain the custard and pour into the prepared cake shape.

Cover the shape with aluminum foil and place into a bigger pan. Pour boiling water into the bigger pan, until covering half-way the cake shape. Place the 2 pans into the oven. Bake for 30-40 minutes. You can check if the Flan is ready by sticking a knife into the middle and that is comes out clean.

Leave the Flan to cool down for at least 30 minutes at room temperature and preferably leave in the fridge for 1 night. Turn around on a serving dish and serve cold.

*Tip: If the caramel on the bottom of the cake shape has hardened, place the shape in a pan with hot water.

 

 

 

Dancing Chefs’ New Year resolutions

The year 2016 is the year of the revolution….. mmm we mean: resolution! After a lengthy discussion involving many margaritas and several shots of tequila the Dancing Chefs decided on the perfect resolutions to make Salsa and Salsa spicier, saucier and fun-filled. And who said New Year resolutions had to be solemn and serious?!?

The Dancing Chefs solemnly swear in 2016 to:

Greet every guest with a margarita and a big smile 

dancing chef haley with guest

 

 

Lead the Conga line

conga line leonique

 

Teach every chef how to salt their glass perfectly!

perfectly salted rim

 

Try the Hot Chef salsas, even though they make us cry!

We hit another SPICY record a 22-chili salsa Danci

 

Teach the perfect mushing technique: Press-and-roll….press-and-roll!

 

making salsa verde

 

Enjoy the ‘office’ view every day

cozumel sea view 1


Be goofy with our sister Dancing Chefs

DSC05066Dancing chef stephanie and Daphne1

 

Style up our salsa moves with an Olé!

DSC05011

 

Enjoy Salsa and Salsa like a little chef!

young chef with green salsa

 

Invite every chef onto the dance floor!

disabled chef dancing

 

Spread the salsa spirit around you and make sure to visit Salsa and Salsa again soon for a refresher class! Don’t forget to keep the Dancing Chefs to their promises! Olé!!!

LELA the Pig supports the nuns at Sanatorio Mazatlan

DSC04866During the month of October 2015, LELA the Pig turns towards the oldest hospital in Mazatlan “Sanatorio Mazatlan”. The hospital is run by 7 nuns, who take care of patients from all backgrounds.

DSC04865Sanatorio Mazatlan was the first hospital in Mazatlan, managed by the Sisters of the Holy Heart of Jesus since 1934.  This congregation of nuns originates from Guadalajara, Jalisco and their founder is the first Mexican saint Maria de Jesus Sacramentado. In those days there was no public hospital available and every patient was treated at Sanatorio Mazatlan. Until 1980 the first public hospital opened for the public and the work load for the nuns decreased.

Currently Sanatorio Mazatlan has 15 hospital beds, 2 operating rooms, intensive care and X-ray facilities. The nuns work day and night shifts, prepare food for patients, tend to spiritual needs and administrate the hospital. Sanatorio Mazatlan depends completely on donations and they do no receive any government funds. Patients without healthcare insurance are attended without charge.

Currently the Emergency Room is poorly equipped. Your generous donations will go towards purchasing two neccesary pieces of equipment for the work of the nuns. You’ll be proud to know that each $1USD-bill helps to buy a defibrillator and a heart monitor. These machines will help save hundreds of people’s lifes! LELA the Pig will reveal how much she collected at the end of October. You can follow her every move on http://www.lelathepig.com or http://www.facebook.com/lelathepig.

DSC04861DSC04862

 

 

“Spice up your holidays” – Travel hot spots in Mexico

The Dancing Chefs are passionate about cooking and dancing, but also love to travel. There are many beautiful cities and sites all over Mexico worth visiting. You will need several vacations to visit them all. Here are our favorites.

Barranca del Cobre

barrancas-cobre-chihuahua

 

Ride the train, a horse, a bike – or just use your feel to explore the awsome canyon country.

 

Espirito Santo

isla espirito santo

For those who like to connect with nature, Espiritu Santo island is the perfect spot. Located in the Sea of Cortez, you can kayak with whale sharks around this island of azure inlets and pink cliffs.

Mazatlan

Sunset overview of Playa Olas Altas, Mazatlan, Sinaloa, Mexico

Home-port of Salsa and Salsa, Mazatlan is much more than a cruise ship destination. The gorgeous colonial district is only a short walk from the 20-km long crescent sandy beach and the world’s longest boulevard.

 

Reserva Mariposa Monarca

1219

The winter retreat for millions of highly colorful migrating butterflies of awesome stamina.

Puerto Escondido

puerto escondido

Super-relaxed coastal town for all tastes: surf, beaches, fishing, wildlife and nightlife.

Mexico City 

Overview of Mexico City

Highland megapolis, ancient Aztec capital, kaleidoscopic canvas of wonderful musea, culinary adventures and masked wrestlers.

Teotihuacan

teotihuacán

Only 45 minutes from Mexico City you can explore a pair of mysterious and majestic pyramids, remnants of the mighty Aztec civilization.

From coast to coast, Mexico has lots to offer and it’s waiting for you to explore and enjoy!

 

 

 

 

“Chop, Chop!” – The 5 tastiest Pico de Gallo variations

pico de gallo1Mexico’s most famous salsa in any Mexican restaurant world-wide has to be ‘Pico de Gallo’. This fresh chopped Salsa contains diced Roma tomato, onion, serrano chili, cilantro, salt and lime juice. It’s a wonderful snack to serve with tortilla chips or a side-dish to spice up your meal.

Not everybody knows that Pico de Gallo is also known as ‘Salsa Mexicana’ in Mexico. The name doesn’t mean that the Salsa was made in Mexico. It actually refers to the colors of the Mexican flag: red, white and green!

Cinco de Mayo is the perfect occasion to create a Pico de Gallo. Instead of the traditional recipe the Dancing Chefs at Salsa and Salsa give you the 5 tastiest variations, so you can amaze your guests at the Salsa party!

 


Jicama Pico de Gallo 

pico de gallo jaliscoThe Dancing Chefs love to be experimental and healthy! The main ingredient is Jicama, a vegetable that is known for its refreshing taste.  The recipe comes from the state of Jalisco: the land of Tequila and mariachis. Enjoy!

½ kilo or 1 pound peeled jicama, cut in strips of 1×5 centimeters

2 peeled cucumbers, remove seeds, cut in strips of 1×5 centimeters

1 small cantaloupe melon cut in strips of 1×5 centimeters

¼ cup lime juice

2 fresh Serrano or jalapeño peppers, remove seeds and membranes, cut in very thin strips

½ tsp salt

1 tsp chili powder (optional)

 

Place all the ingredients, except the chili powder, in a bowl. Mix, taste and add salt if needed. To serve, place the Pico de Gallo in a flat dish and sprinkle the chili powder on top. Serve cold or at room temperature.

 

Habanero Pico de Gallo – ‘Xnipec’

xnipecThis fierce Pico de Gallo comes from the southern state of Yucatan and contains Habanero chili. This variety is not for the faint-hearted, but addictively tasty!

  • 2 big Roma tomatoes
  • Cilantro to taste
  • 1 chile habanero
  • ½ onion
  • Orange juice and vinegar
  • Sal to taste

 

Dice the tomatoes, onion and habanero chile finely. You might want to use gloves when cutting the habanero. Chop the cilantro and mix with the other ingredients. Add salt, orange juice and vinegar to taste. This salsa is used for grilled meat and fish.

 

Mango Pico de Gallo

pico de gallo mangoIf you like a sweet touch in your Pico de Gallo, try out this fruity version. It has mango, but you can use pine-apple too.

  • 4 Roma tomatoes
  • 1/2 onion
  • 1-2 serrano chilis
  • 1 ripe Mango
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice
  • Salt and pepper to tast

Dice all the ingredients in medium-sized pieces. Place together in a bowl and add the lime juice, olive oil, salt and pepper to taste. Cover and leave in the refrigerator for about 20 minutes before serving.

 

Nopal Pico de Gallo

nopal saladNopales are thick, oval, flat, modified stems of cactus plant, eaten as a vegetable. Its young tender pads known as ‘nopalitos’, are an important part of Mexican cuisine since ancient times. Their flavor is similar to French beans and nopales are a great addition to your meals.

 

  • 1 pound (500 gr) Nopal leaves, without spines
  • 2 big Roma tomatoes
  • Cilantro to taste
  • 1 chili Serrano
  • ½ onion
  • Lime juice
  • Sal to taste

 

Dice the nopal leaves in cubes. Place into a sauce pan with water and bring to a boil. Simmer for 5 minutes until the nopal leaves change color. Drain and place in a serving bowl to cool down. In the meanwhile dice the tomatoes, onion and chili finely. Chop the cilantro and mix with the other ingredients. Add salt and lime juice to taste. You can sprinkle ‘queso fresco’ or feta cheese on top. This salad is a great side dish and has only 50 calories per serving.

 

Melon – Bell pepper Pico de Gallo

cinco de mayoThis last variety of Pico de Gallo can be considered a ‘Salsa Fresca’, incorporating fruits and veggies. You can serve this salsa as a side-dish with roasted chicken.

  • 1 red bell pepper
  • 1 serrano chili
  • 1 cup diced melon (or mango)
  • Lime juice
  • Salt and pepper

Dice up the ingredients and place them together in a bowl.  If you want to make a milder salsa, make sure to remove the seeds of the serrano chili. Add the lime juice, salt and pepper to taste. Cover and refrigerate for about 20 minutes before serving.

 

 

LELA -“And this little Piggy made us smile all the way home”

LELASeems like our lives are always running at such pace that we forget how and where we fit in the big picture. Between the television and radio we count our blessings as all the news floating around  is continually stapling us to negative swirls of political and moral judgment. 
Cozumel humane societyAt Salsa and Salsa we count our blessings everyday as we see the faces of everyone on vacation anticipating having a good time. We know where you come from and how your lives are difficult and challenging. We know that the little time we share with you is and could maybe be the only hardy laughter you have all week.
We understand the pace you live, juggling families and pay checks and the unexpected cost of misfortune. And we can see in your presence how important our job really is when we start the shows.

 

DSC08652Like you, we have an important job to do in the 3 hours we spend together and creating joy and laughter is an essential part of our show. Since we make it look easy, the truth is, the demand on keeping up the energy of 100 passengers at the same time can be daunting, especially when we add the those free-flowing margaritas to the mix.

But we have a secret and now at the end of 2014, I am going to divulge the Salsa secret for the first time.

Salsa Lela

Enter Miss Lela:

You know who she is and have seen her at our shows and this mighty ceramic pig has now just about stepped over 60k in donations for a different charity every month. ( www.lelathepig.com)

The secret to our show and the enthusiasm we have in our presentation day after day is that we are part of something much more important in this world, its unabashed kindness. This is the excitement when Lela gives back. We have learned that the true joy to a happy fulfilled life is to give. When we see your smiley faces donating and posing for pictures, even kissing Lela’s nose, we realize that the truth is not in what we get everyday but in what we give and giving of ourselves is what Lela stands for in her joyous way.

Back2BackAll of the Dancing Chefs are continually determined to make this world a better place and to create beauty in the hearts of people where at times hope and humanity are lost.
Next time you have a chance to make a difference, just do it. Don’t think to hard about why and who and how people end up standing next to roadways or begging at stores. Think about how 50 cents or even a dollar can restore faith in someone who is down on their luck. Next time you leave all that food on your plate in a restaurant, don’t be embarrassed to ask for a to go bag. You will see and find someone,when you least expect it,to give it to. There are people waiting for your help ,whether you see them or not they exist on this planet and if everyone just took a few moments and gave just a little we would see more smiles and more open hearts.

Teach your children by example, take them with you to the goodwill bin or to the food bank or soup kitchen. Our children are the future and can make all the difference just like Lela has for thousands of people around the world. Make 2015 the year you do one thing every month for someone else without anyone knowing.

lela christmasFrom all the Dancing Chefs we want to thank you for your heartfelt donations. We want you to know that every place you have touched has inspired someone, whether it was an orphanage or individual: you have made a difference. So if you are still reading this then we want to wrap our arms around you for 15 seconds and give you a big hug of thanks. You inspire us to give so much!

 

 

Happy New Year and Happy Giving !
The Dancing Chefs from Cabo San Lucas, Cozumel and Mazatlan 
Leonique, Maaike, Stephanie, Chris, Suzanne, Joy, Karla, Laura, Daphne, Linda, Jenny, Cherine, Heidi, Melissa, Leonie……..
OLE!

Hit the road, Chef!

carretera mexicoIt’s that time of year again. It’s the blissful period where school is a far-away thought on the mind of children and many parents. Some people stay at home to celebrate the 4th of July and others hit the road to visit relatives. Wherever you’re going this summer, the Dancing Chefs want you to bring Salsa and Salsa with you!

When you travel in Mexico, whether it’s by boat, bus or car, you will invariably find ‘antojitos’ on any street corner or at any bus stop. Antojitos literally translates to ‘little cravings’. It’s a variety of snacks that are quick to eat and ready to take away. Antojitos are street and market food and most are made with masa, dough made of corn flour and water.

 

antojitosThe tortilla is made of masa and serves as bread, plate and cutlery at the same time. Quickly baked on a hot griddle or comal, folded with creamy cheese in between, become a quesadilla. Tacos, soft tortillas, are served with beans, chicken, mole or Poblano chili as well as the crunchy tostadas. Thick stuffed gorditas and panuchos or sopes: their rims folded upwards to keep the filling inside or delicious enchiladas: there’s too much to choose from!

Wherever you eat antojitos, you can find gigantic containers filled with agua fresca: refreshing drinks of mixed fruits with water. Bright-green colors of limes, orange colors of melon or mango are lined up to extinguish the fire after a plate of tacos with salsa! There are two favorites that never miss: agua de tamarindo made from the sticky tamarind pods and the deep-red agua de Jamaica made from hibiscus flowers.

 

queso-fundidoQueso fundido con champiñones y chile poblano

(Melted cheese with mushrooms and poblano chili)

Queso fundido is a tasty appetizer in many Mexican restaurants world-wide. It’s usually served in shallow clay plates with soft flour tortillas. You can use Mexican chorizo too and don’t forget to prepare some spicy Red Salsa!

1 Poblano chili: roasted, skin and seeds removed, cut in slices

2 tbsp butter

Salt and pepper

2 oz. or 60 grams mushrooms, sliced

9 oz or 250 grams grated Chihuahua cheese or Monterrey Jack

10 – 12 flour tortillas

Heat 1 tablespoon of butter in a skillet and shortly fry the poblano chili slices. Sprinkle with salt and pepper and remove from skillet. Heat another tablespoon of butter in the same skillet and bake the mushrooms until softened. Also sprinkle with salt and pepper and remove from skillet.

Grease the inside of 2 cazuelitas or small oven dishes. Place half of the cheese and half of the strips of poblano chili in one dish and the other half of the cheese and half of the mushrooms in the other dish. Cover with aluminum foil and place under a broiler for about 3 minutes until the cheese has melted. Remove the aluminum foil and heat for another 2 minutes until the cheese is bubbly. Add the remaining mushrooms and chili to the dishes.

Serve warm with flour tortillas, so the cheese can be used to make tacos. This is a very tasty snacks with Pico de gallo.

SERVES 6 PEOPLE

 

 

 

It’s Taco Time – How to prepare a ‘Taquiza’

Fact: in Mexico we love to eat and especially during parties. And there is always something to celebrate: a birthday, an anniversary, a baptism or first communion or just because it’s Sunday! If you have to feed a big group of people, you need to have a lot of food and the best option is to have a ‘taquiza’. A taquiza is basically a taco party, where you choose from a variety of taco fillings to put on your (hand-made) tortillas and add copious amounts of salsa. If this sounds like the kind of party you would like to attend, keep reading…….

 

The set-up

 

agua frescaHosting a ‘taquiza’ at your house is easy to do. You need to have rectangular table and cover with a colorful table cloth. You can use a fun Mexican pattern, but a bright-colored plastic table cloth works just as well. You can have the drinks on one side of the table in big pitchers, because with all those spicy salsas you’ll sure be thirsty. You could make lemonade, fruit water (e.g. water melon water) rice water (Horchata) or hibiscus tea (Jamaica) for the designated drivers and a tasty Michelada or Margarita for the lucky adults!

 

taquiza cazuelas

 

In the center of the table you can display the taco fillings in Mexican pottery or chafing dishes to keep it warm. Have a stack of plates and warm tortillas ready for each guest to serve their own tacos. At the far end of the table you can have the Salsa bar with a variety of salsas (Red, green, Pico de gallo, etc.) as well as diced fresh onion, cilantro, radishes, limes and salt to top off your tacos.

 

 

 

The taco filling

 

You can find Taquizas in all Mexico and the taco fillings changes per region. But the most common varieties are: Rajas con crema (for recipe: see Newsletter May 2014), Chicharron (pork rinds in sauce), Mole, Frijoles refritos (refried beans), Carne asada (diced grilled beef), Cochinita Pibil (Pork in Yucatecan sauce) and Tinga de Pollo (chicken in chipotle-tomato sauce). We love to have at least one taco of each flavor….. Que rico!

 

tinga de polloTinga de Pollo:

 

  • 2 tbsp vegetable oil
  • 1 onion, cut in thin slices
  • ½ pound Roma tomatoes
  • 1 small can of Chipotle chili (you can add less if you don’t like it hot)
  • 1 tsp salt
  • 2 pound boiled chicken breast, shredded

 

Heat the oil in a big skillet and fry the onion until golden brown. In the meanwhile blend the tomatoes with the chipotle chili and the salt. Add this mixture to the onions. Add the shredded chicken as well and leave to simmer for about 15 minutes. Add salt and pepper to taste.

 

tortillasThe Tortillas

 

There is some controversy about what a ‘Taco’ is. In Mexico there are no hard-shell tacos and Mexican people consider this an American invention. At a taquiza the tortillas that are used, are either corn tortillas or flour tortillas. In the north of Mexico we usually use flour tortillas and in the south of Mexico corn tortillas are more common. Tortillas are at their best when they’re just made, but you buy your tortillas at the store and heat them in a dry skillet or ‘comal’. Keep them warm in a kitchen towel.

 


The Fiesta

 


Fiesta Papel PicadoOnce you have prepared all the food and drinks, it’s time to get the Fiesta started. Tropical music (salsa, cumbia, and merengue) is always a great option, as well as some fun props like maracas, Mexican sombreros or Piñatas. Let your imaginations run free and don’t forget the occasional…. Olé!

 

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