Salsa macha is an oil-based Mexican salsa made with golden fried garlic and dried árbol chiles.
If you like spicy Mexican salsas, you are going to love Salsa Macha! It's a simple, three ingredient salsa that is rich in flavor and heavy on the heat. The small town we call home is known for producing the best árbol chiles in the world, and in this salsa the unique earthy flavor of the chile de árbol de Yahualica really shines through. A little bit of this salsa goes a long way, so use sparingly. Salsa macha can be served with soups like menudo, Pozole Rojo, Cocido (beef stew), and/or Caldo de Pollo (chicken soup), but it's also delicious served over everything from carne asada to eggs and even a fresh green salad.
Creamy banana pudding made with galletas Maria's and vanilla-flavored atole mix.
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When you think Valentine's Day, the first things that come to mind are chocolates and roses. I love all things chocolate and my hubby never fails to surprise me with a beautiful bouquet, but he also knows that the best way to win my heart is if the words "banana cream" are involved. Like say, banana cream pie or this easy, no-fuss Banana Cream Pudding. Today, my good friend Heather from All Roads Lead to the Kitchen are sharing Valentine's Day recipes for this month's She Made/Ella Hace. So be sure to visit Heather's blog for a swoon-worthy Love Potion Cocktail.
Salpicón de Pollo is a refreshing Mexican chicken salad seasoned with cilantro, serrano chiles, lime juice, onion, tomato, and avocado.
Salpicón is a classic Mexican salad traditionally made with shredded beef, but it can also be made with pork, fish, shrimp, and chicken. All versions are absolutely delicious, but my favorite is this one made with shredded chicken breast. The fresh lime juice and olive oil combined with the onion, tomato, cilantro and serrano chiles makes for a simple yet slightly tangy dressing. Chicken Salpicón is perfect for hot summer days because it's light, refreshing and super easy to make.
Are you ready for some football?! Even if you're not big on football, you're going to love this week's #SundaySupper theme which is all about delectable Super Eats for the Big Game later today.
My favorite foods to serve at our annual Super Sunday party are Nachos, Spicy Hot Wings, Pizza, Homemade Onion Dip, Micheladasand Jalapeño Poppers. Mmmm, Jalapeño Poppers! I LOVE me some stuffed jalapeños! I love them stuffed with cheese, or chorizo, or spinach. The latter are my current faves because of my recent obsession with spinach. Just by making a slight change to my Espinacas con Crema (Creamed Spinach) recipe, I had the perfect stuffing that plays so well with the spicy sweetness of the jalapeños. And did I mention that there's bacon in the stuffing?
Even if you're not having a football party this weekend, these Spinach-Stuffed Jalapeño Poppers make for a delicious appetizer for any occasion.
Sopa de Fideo is a traditional Mexican noodle soup in a light tomato broth seasoned with onion and fresh cilantro.
For those of us that grew up in a Mexican household, Sopa de Fideo is one of those classic comfort foods that will always bring to mind fond memories of our childhood, our abuelitas, and/or our favorite tÃas (aunts). For me, this fideo soup brings back memories of my abuelito (grandpa), who always made this soup on rainy days and whenever I was sick. Just like my grandma's Caldo de Pollo for the Soul, Pappy's Sopa de Fideo had magical curitive powers, because I always felt so much better after eating a bowl. There wasn't anything Sopa de Fideo couldn't heal... the common cold, migraines, asthma flare-ups, and even a broken heart.
How to make traditonal Mexican Sopa de Fideo (Fideo Soup):
Enjoying this classic Mexican noodle soup at home is super easy. With just a handful of ingredients--like ripe tomatoes, onion, homemade chicken broth, and fresh cilantro--you can have lunch or dinner on the table in less than 30 minutes. I feel that the secret to a flavorful Sopa de Fideo starts with frying the fideo pasta in oil until golden brown. Then there's that tantalizing sizzle when the tomato puree hits the hot pan, filling your cocina with the comforting aroma of this childhood favorite.
Tasty Takes on Classic Mexican Fideo Soup:
Like most traditional Mexican recipes, every family has their own unique recipe for making Sopa de Fideo. There is no wrong way to make Mexican Sopa de Fideo, and best of all you can tweak the recipe to make a few delicious variations to a classic. Some of my favorites inclucde Sopa de Fideo con Pollo (chicken & veggie sopa de fideo), Sopa de Fideo a los Cuatro Chiles (4 chile fideo soup), and Salsa Verde Sopa de Fideo. And then of course there is also Sopa de Fideo Seco, which is another classic fideo recipe topped with lots of melted cheese.
This cool, crisp fall weather is perfect for enjoying a bowl of warm, comforting Sopa de Fideo. You can serve this Mexican classic all on it's own for a light meal with a toasted bolillo roll or crackers, or serve it alongside your favorite quesadillas or tortas (sandwiches).
Yield: 6 to 8 servingsAuthor: Leslie Limón
Classic Mexican Sopa de Fideo
Sopa de Fideo is a traditional Mexican noodle soup in a light tomato broth seasoned with onion and fresh cilantro.
prep time: 10 MINScook time: 25 MINStotal time: 35 mins
ingredients
4 roma tomatoes
1/2 medium white onion
2 cups water
2 tablespoons vegetable oil
200 gr. fideo pasta
4 cups chicken broth
6 sprigs fresh cilantro
instructions
Puree the tomato, onion, and water in a blender until smooth; set aside.
Heat vegetable oil in a deep skillet or medium saucepan over medium-high heat. Fry fideo pasta in oil, stirring constantly to avoid burning, until golden brown. Carefully stir in the tomato puree, chicken broth, and fresh cilantro. Season with salt to taste. Stir gently to combine.
Let soup come to a boil over high heat. Cover and reduce heat to low; let simmer for about 15 minutes until pasta is completely cooked; remove from heat.
Ladle soup into bowls. Serve with Tacos Dorados de Queso or garnish with fresh cilantro and bite-size cubes of your favorite Mexican cheese. Enjoy!
Nothing says summer to me like a big slice of watermelon. It's the quintessential summer snack. It's sweet, refreshing and absolutely delicious. Hubby and the kiddies love to eat it with salt, lime juice, and chile Tajin (a ground chile powder). I prefer mine plain, but sometimes I'll add a little salt to mine just to mix it up a bit. But sometimes the watermelons are so big that we can't finish it all in one serving, so I chop it up into large pieces and save in the fridge to use another day. One of my favorite ways to use up the leftover watermelon is in Agua de SandÃa (watermelon agua fresca). There really is nothing sweeter and more refreshing on a hot summer day than a tall glass of Agua de SandÃa.
