La Cocina de Leslie: ham

Showing posts with label ham. Show all posts

Discadas are a type of Mexican stir-fry that is traditionally prepared in a large disco (plow disc)--also known as a cowboy wok--over an open flame.

How to Make Mexican Discada - lacocinadeleslie.com

Continuing with my A to Z Recipe Challenge, today's recipe is brought to you by the letter D and this Discada Norteña. Discadas are a meat lover's dream made with a little bit of everything from bacon to spicy Mexican chorizo to steak, pork chops, ham, and hot dogs. There are also a few veggies like onion, bell pepper, serrano chiles, tomato, and garlic added to the mix. And to finish it all off we add Mexican beer and Clamato, with a splash of Worcestershire sauce and Jugo Maggi (a seasoning sauce also used to make Micheladas).

04 April 2017

Discada #AtoZrecipechallenge

Ham & Cheese Biscuit Empanadas - lacocinadeleslie.com

Even after having lived in Mexico for 13 years, every once in a while Hubby and I still get cravings for foods we ate when we lived in the US. Whenever that happens, I head into the kitchen and whip up a homemade version made from scratch that not only satisfies our craving, but also tastes a million times better than the original food we were craving. That is how today's recipe came to be. Hubby was craving Hot Pockets, which for those of you unfamiliar with them are savory turnovers sold in the frozen food section of the grocery store.

I first made these shortly after we moved to Mexico. I remember the first time I made them, I used my regular pie dough recipe for the crust. They were okay, but I wanted something flakier like a biscuit. After a couple of tries, I finally got it right. This biscuit empanada dough is buttery, tender and flaky. I make my biscuit dough from scratch, but for a quick and easy weeknight supper you could use refrigerated biscuit dough. (Oh how I miss the "pop" of those tubes.)

08 April 2014

Chipotle Ham, Cheese & Broccoli Biscuit Empanadas #WeekdaySupper

What exactly is a lonche? It's a Mexican sandwich served on a bolillo roll. In other parts of Mexico, these sandwiches are referred to as tortas, but in Jalisco, they are called lonches.

Lonches are quick and easy to make. Most of the ingredients are things that I always have on hand.

No measuring is required with this recipe, use as much or as little of any ingredient that you want. Lonches are usually served for breakfast or lunch. I love Lonches for breakfast, especially with the freshly baked bolillos that are delivered to the local tiendita (general store) every morning.

My hubby and kiddies love lonches de jamón (ham). But there are many kinds of lonches available, such as roasted pork leg, steak and my personal favorite is a lonche made with melted Mexican cheese, avocado and jalapeño peppers.

Lonche de Jamón

Ingredients:

Bolillo Rolls
Ham
Sliced onion
Sliced tomato
Slice avocado
Butter
Mexican crema or sour cream
Canned jalalpeños, whole or sliced (optional)

Directions:

Heat comal, griddle or skillet over medium-high heat. Meanwhile, cut bolillo rolls in half, lengthwise. Place about 1 tablespoon of butter on griddle, let it melt. Place bolillo rolls, cut-side down on griddle. Toast the bollilo rolls until they turn a light golden brown; turn bolillo rolls over to toast the other side.

Place bolillo rolls on a plate; spread about 1 tablespoon of Mexican crema on cut-sides.

Add another tablespoon of butter to the griddle and let it melt. Lightly brown 2 or 3 slices of ham; place ham on one of the bolillo roll halves. Top with slices of onion, tomato, avocado and jalapeño.