I was spending time with my sister in law this weekend so that I could learn more recipes from Central America (she is from El Salvador) She showed me a dry fish recipe that was dipped in this batter, the fish was lightly fried, and then cooked in salsa. The egg batter would be perfect for mushrooms, zucchini, as well as chile rellenos.
You will be amazed at how corn on the cob which usually took 30 minutes to an hour now takes 2 minutes per ear. My grandmother was out here in Denver visiting me (she is from Alabama) and she showed me this. I couldnt beleive how a microwave could do an ear of corn so good!
This dish is very popular in El Salvador during the holidays. You take the squash out of the cooking liquid and pour hot milk over it and eat it as a soup. I do not care to eat it that way but I do love eating the squash plain right out of the cooking liquid. The dish gives of a wonderful aroma and lasts for many hours after cooking has ended.
I love this seasoning for skewered meat whether its lamb, chicken, or beef. Its also delicious on air popped pop corn and mixed with olive oil and balsamic vinegar to make a fantastic salad dressing. Cook time is the time to put the spice mix in the jar.
You can use any meat with this marinade. I have tried it with beef, pork, and even seafood. This recipe is directly from the Founder, CEO, and Chef of Chipotle Mexican Grill. I hope you enjoy it as much as I do!
My son loves this pizza which is why it is named after him. I let him assemble the toppings on the pizza and then I slide it in the oven to bake until bubbly and hot! I usually make one half for my son, and the other for my husband and I. I used two loaves of bread for my sons birthday party and came out with 24 slices of pizza. The kids raved!
Known as little meats in spanish this recipe is the tried and true one that you will love. The meat is tender and juicy in the inside but crispy and tasty on the outside. I serve this either smothered in green chile as a main course or in tacos. It can even be rolled up in tortillas and fried to make flautas.
My MIL has been making this soup for my husband since he was a small child. Definitely comfort food in his book. Please do not pass this recipe of thinking its time consuming or complex. I promise if you think of it in two easy steps it really is simple. One of the tastiest soups I have ever had.
These taquitos are so good. They can be frozen ahead of time and pulled out a few at a time for a quick dinner. Prep time includes 4 hours freeze time and 6 hours crock pot time. Also the cook time is specific to baking time, it is less if you fry them.