Tabla de contenidos para allrecipes Mexican Flavors 2023 en Allrecipes

CEVICHE HANDS-ON 20 MIN TOTAL 24 HR, 20 MIN SERVES 10 SUBMITTED BY STAR POOLEY 97 REVIEWS Ceviche is a popular method of curing raw seafood and fish with fresh citrus juices. The seafood is then served chilled. The acids in the citrus denature the proteins, resulting in a “cooked” texture without heat. If you can’t find bay scallops, cut large sea scallops into ½-inch pieces for even curing. 8 limes, juiced (1⅓ cups)1 lb. bay scallops1½ cups diced tomatoes1 cup thinly sliced celery½ cup finely chopped green onions½ cup chopped green bell pepper½ cup chopped fresh parsley2 Tbsp. chopped fresh cilantro1 Tbsp. olive oil¼ tsp. black pepper, plus more for garnishLime wedges, for serving 1. Pour lime juice over scallops in a bowl. (Scallops should be completely immersed.)…

MARIA’S MEXICAN RICE HANDS-ON 10 MIN TOTAL 40 MIN SERVES 6 SUBMITTED BY VIV85E 280 REVIEWS If you like heat, seed (if desired) and mince an additional serrano and add with rice and onion in Step 1. 2 Tbsp. olive oil1 cup long grain white rice, rinsed and drained well1 cup chopped onion¾ tsp. salt⅛ tsp. cumin⅛ tsp. black pepper2½ cups water⅓ cup tomato sauce1 tsp. instant chicken bouillon granules or powder (such as Knorr)1 serrano pepper, halved lengthwise (optional), plus more for garnishFresh cilantro, for garnish 1. Heat oil in a saucepan over medium heat. Add rice and onion; cook, stirring frequently, until rice is toasted and onion is starting to soften, about 5 minutes. Stir in salt, cumin, and black pepper. 2. Stir the water, tomato sauce, bouillon,…

STRAWBERRY BEER MARGARITAS HANDS-ON 10 MIN TOTAL 2 HR, 10 MIN SERVES 6 SUBMITTED BY ARIZONA DESERT FLOWER 6 REVIEWS 1 lb. fresh strawberries, hulled and chopped, plus more for garnish12 oz. silver tequila1 (12-oz.) can lemon-lime flavor carbonated soda1 (12-oz.) bottle light beer1 (12-oz.) can frozen limeade concentrate, thawed2 Tbsp. sugar 1. Put strawberries in a bowl. Pour tequila over strawberries; chill, covered, at least 2 hours or up to 24 hours. 2. Blend strawberry-tequila mixture in a blender until puréed. Strain into a large pitcher; discard seeds. 3. Stir soda, beer, and limeade into pitcher. Chill until ready to serve, up to 2 hours. Put sugar on a plate. Wet rims of 6 glasses with water. Dip rims into sugar. Fill glasses with ice. Pour margarita mixture…

1 FRESH HERBS Cilantro is leaves of the coriander plant. Its freshness balances spicy dishes. Stir into rice or pico de gallo for distinct flavor. Look for hierbas de olor (aromatic herbs), a bundle of fresh thyme, marjoram, bay leaves, and oregano. Use these while basting or roasting meat. 2 ACHIOTE PASTE This paste is derived from the miniature red seeds of the annatto tree. Sold in bricks, it gives dishes a musky fruitiness as well as a red tint. Use it as a rub for fish or mix it into empanada fillings. 3 DRIED HERBS, SPICES & PASTES Dried herbs, spices, and pastes add essential background flavors to a variety of dishes. 4 MEXICAN BAY LEAVES These leaves sourced from a native Mexican evergreen shrub are not the same…

DRAGON FRUITAGUA FRESCA HANDS-ON 10 MIN TOTAL 10 MIN SERVES 2 SUBMITTED BY YOLY NEW RECIPE GO ONLINE TO RATE & REVIEW If you like, use six packets stevia sugar substitute in place of the sugar. 2 (1-lb.) pink- or white-flesh dragon fruits1½ cups water¼ cup lime juice2 Tbsp. sugarLime wheels, for garnish Cut dragon fruits in half and scoop out flesh. Blend dragon fruit flesh, the water, lime juice, and sugar in a blender until smooth. Pour over ice and garnish glasses with lime wheels. armagazine.com/dragon-fruit-agua-fresca PER 2¼ CUPS: 152 CAL; 2G FAT (0G SAT); 3G PRO; 31G CARB (4G FIBER, 25G SUGARS); 19MG SODIUM SPARKLING CANTALOUPE AGUA FRESCA HANDS-ON 15 MIN TOTAL 15 MIN SERVES 8 SUBMITTED BY JULIANA HALE NEW RECIPE GO ONLINE TO RATE &…

PICO DE GALLO HANDS-ON 10 MIN TOTAL 1 HR, 10 MIN SERVES 8 SUBMITTED BY SARAH BREKKE NEW RECIPE GO ONLINE TO RATE & REVIEW 1¾ cups finely chopped Roma tomatoes2 Tbsp. finely chopped onion2 Tbsp. chopped fresh cilantro1 small jalapeño pepper, seeded and minced½ tsp. lime zest1 Tbsp. lime juice1 clove garlic, minced¼ tsp. salt Stir together all ingredients in a bowl. Chill, covered, at least 1 hour or up to 4 hours. armagazine.com/pico-de-gallo PER ¼ CUP: 20 CAL; 0G FAT; 0G PRO; 3G CARB (2G FIBER, 2G SUGARS); 150MG SODIUM TOMATILLO-KIWI SALSA HANDS-ON 15 MIN TOTAL 15 MIN SERVES 4 SUBMITTED BY DINEHAUS NEW RECIPE GO ONLINE TO RATE & REVIEW 1 cup chopped husked tomatillos1 cup diced peeled kiwis¼ cup sliced green onions3 Tbsp. lime juice1 Tbsp.…

SEARED SCALLOPS WITH JALAPEÑO VINAIGRETTE HANDS-ON 10 MIN TOTAL 15 MIN SERVES 4 SUBMITTED BY CHEF JOHN 144 REVIEWS 1 large jalapeño pepper, seeded and membranes removed, plus more for garnish¼ cup rice vinegar¼ cup olive oil1 tsp. Dijon mustard½ tsp. salt¼ tsp. black pepper12 large fresh sea scallops, muscle removed1 pinch cayenne pepper1 Tbsp. vegetable oil2 oranges, peeled and cut in between sections into segmentsFresh cilantro leaves, for garnish 1. For vinaigrette, blend jalapeño, vinegar, olive oil, and mustard in a blender until smooth, 1 to 2 minutes. Season with ¼ tsp. salt and the black pepper. 2. Pat scallops dry; sprinkle with cayenne pepper and remaining ¼ tsp. salt. Heat vegetable oil in a large skillet over medium-high heat; cook scallops until browned, turning once halfway through, 3…

PAPAS CON CHORIZO HANDS-ON 30 MIN TOTAL 30 MIN SERVES 4 SUBMITTED BY YOLY 6 REVIEWS These fried potatoes are studded with chorizo and serrano. Serve in tortillas or alongside scrambled eggs. 1 (9-oz.) pkg. Mexican chorizo sausage, casings removed2 Tbsp. olive oil or bacon drippings2 cups diced russet potatoes (10 to 12 oz.)1 serrano pepper, seeded (if desired) and chopped⅓ cup chopped onion½ tsp. salt¼ tsp. black pepperScrambled eggs (optional)Mexican crema (optional)Chopped fresh cilantro, for garnish 1. Cook chorizo in a large skillet over medium heat, stirring frequently, until sausage begins to crisp, 6 to 8 minutes. Remove chorizo with a slotted spoon to a small bowl. 2. Add oil to skillet with chorizo drippings and heat over medium heat. Add potatoes and cook, stirring occasionally, until browned and…

SOPA DE LIMA (Lime Soup) HANDS-ON 20 MIN TOTAL 1 HR, 5 MIN SERVES 8 SUBMITTED BY AMATRE 95 REVIEWS In Mexico, sopa de lima is often made with sweet limes—a sweeter-tasting hybrid of the limes commonly found in the United States. If the lime juice in this recipe is too harsh, a squeeze of fresh orange juice will soften the flavor. 9 cups low-sodium chicken broth3 boneless, skinless chicken breasts1 large red onion, quartered5 cloves garlic, peeled and smashed2 tsp. dried oregano1 tsp. salt1 tsp. black pepper½ tsp. dried thyme1 Tbsp. vegetable oil4 green onions, chopped, plus more for garnish1 large jalapeño pepper, seeded and chopped2 large tomatoes, peeled and chopped6 limes, juiced (about ½ cup)½ lime½ cup chopped fresh cilantro, plus more for garnishTortilla chips and/or sour cream,…

TOMATILLO AND CHICKEN SOUP HANDS-ON 15 MIN TOTAL 35 MIN SERVES 6 SUBMITTED BY HOLLY 133 REVIEWS 3 Tbsp. olive oil2 (6- to 8-oz.) boneless, skinless chicken breasts, pounded to ½-inch thickness1 cup chopped onion3 cloves garlic, minced4 cups low-sodium chicken broth1 lb. tomatillos, husked and chopped (3 cups)2 jalapeño peppers, seeded and minced½ tsp. hot sauce¼ to ½ tsp. salt¼ tsp. cayenne pepper2 Tbsp. chopped fresh cilantro, plus more for garnish¼ cup sour creamBlack pepper, for garnish 1. Heat oil in a large pot or Dutch oven over high heat. Add chicken; cook, turning once halfway through, about 4 minutes or until browned and an instant-read thermometer inserted into thickest parts registers 165°F. Transfer chicken to a plate; let cool slightly and roughly chop. 2. Add onion and…

CREAMY CARAMEL FLAN HANDS-ON 15 MIN TOTAL 10 HR SERVES 10 SUBMITTED BY JO POYNOR 568 REVIEWS While flan can trace its roots all the way to the Roman Empire, Spain’s inhabitants brought it to Mexico, where it became a beloved dessert. ¾ cup sugar1 (8-oz.) pkg. cream cheese, softened5 eggs1 (14-oz.) can sweetened condensed milk1 (12-oz.) can evaporated milk1 tsp. vanilla extract6 to 8 cups boiling water, or as neededEdible flowers, for garnish 1. Preheat oven to 350°F. Add sugar to a small heavy saucepan; cook, stirring frequently, over medium-low heat until melted and golden, about 8 minutes. Pour into a 10-inch round baking dish, quickly tilting to coat bottom and sides. 2. Beat cream cheese in a large bowl with an electric mixer at medium speed until smooth.…