mexfoodjournal
Authentic Mexican recipes, cooking tips, and interviews with Mexican cooks to teach and to inspire you.
Pork Ribs In Salsa Roja
mexicanfoodjournal.com
Mexican style slow-simmered pork ribs in a mild guajillo salsa roja popular around Aguascalientes. The sauce is like a tangy chile based BBQ sauce, familiar and a bit exotic at the same time.
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Spinach Mushroom Goat Cheese Omelette
mexicanfoodjournal.com
On a lazy weekend morning, when you have time to truly savor a good breakfast, try this hearty Mexican omelette. Mushroom and spinach lend an earthy flavor, goat cheese adds tang.
submitted by mexfoodjournal
Traditional Sopa De Fideo Recipe [step-by-step]
mexicanfoodjournal.com
Homemade sopa de fideo (noodle soup) is one of my favorite dishes. This is Mexican lunchtime comfort food in the way that grilled cheese and tomato soup is in the U.S. Think warm fuzzies in a bowl.
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Bacon Potato Egg Breakfast Tacos [easy]
mexicanfoodjournal.com
When I lived in California, I wasn’t really a fan of Mexican food, probably because it was too hot for my untrained taste buds, but these breakfast tacos I definitely could get into.
submitted by mexfoodjournal
Fresh Tomatillo Salsa Verde
mexicanfoodjournal.com
If you like your salsa hot and sharp, you will enjoy this recipe for a fresh tomatillo salsa verde (green sauce). It is a very easy to make uncooked salsa.
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Arrachera Steak (skirt Steak) Tacos
mexicanfoodjournal.com
In Northern Mexico, beef is king and one of the most popular cuts is arrachera. It’s a beefy tasting cut best cooked quickly over high heat. Perfect for when you need great tacos and fast.
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Panela Cheese Enchiladas with Mole Sauce
mexicanfoodjournal.com
These enchiladas may be different from the ones you are used to making. First, they are covered in mole (pronounced mo-Lay) not salsa, and second, they are not baked in the oven.
submitted by mexfoodjournal
Mexican Tuna Salad
mexicanfoodjournal.com
You may not think of tuna salad as a typically Mexican dish but it is very popular. You must serve it with crackers, usually saltines (galletas saladas), and a squirt of lime.
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Cream Cheese Dip with Sesame Seed and Soy Sauce
mexicanfoodjournal.com
In Mexico, cream cheese dips are very popular at parties and get-togethers. It’s not always salsa and chips for snacks which might surprise you. Did you know that dips are also called dips in Mexico?
submitted by mexfoodjournal
Chipotle Lime Yogurt Salsa
mexicanfoodjournal.com
If you are looking for an out of the ordinary salsa, try this chipotle yogurt sauce. It combines plain yogurt, smoky chipotle in adobo, tart lime, and sweet honey.
submitted by mexfoodjournal
Spicy Avocado Dip
mexicanfoodjournal.com
Easy five-minute spicy avocado dip great served with corn chips, on crackers, toast or a topping for nachos. Habanero hot sauce adds the spicy kick.
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Strawberry Chipotle Cream Cheese Dip
mexicanfoodjournal.com
Everybody loves cream cheese dip. This one has the added kick of chipotle peppers in adobo added to the sweetness of strawberry jam. Did you know that chipotles are just smoked jalapeños?
submitted by mexfoodjournal
Roasted Jalapeño Salsa
mexicanfoodjournal.com
Intensely flavored pan-roasted jalapeño salsa which packs some heat. The peppery flavor of the jalapeños is front and center and enhanced by onion, garlic, cilantro, and lime juice.
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Shredded Beef Tacos
mexicanfoodjournal.com
Taquería style shredded beef tacos on corn tortillas garnished with finely chopped onion, cilantro, lime juice, and salsa verde or your favorite homemade salsa.
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Mexican Style Migas
mexicanfoodjournal.com
Never had migas? You should. They are fried corn tortilla strips mixed with scrambled eggs and coated with your favorite salsa. I would call them a cousin of chilaquiles.
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Chorizo and Egg Breakfast Burrito
mexicanfoodjournal.com
Breakfast burritos are a great way to start your weekend morning. They are filling and tasty and not too complicated to prepare. We love breakfast burritos prepared with scrambled eggs and chorizo
submitted by mexfoodjournal
Mexican Kahlua Hot Chocolate
mexicanfoodjournal.com
Mexican hot chocolate prepared with Kahlua, a coffee-flavored liqueur for a little extra warmth on a chilly evening. This is the grownup version of hot chocolate. The warm fuzzies in a cup.
submitted by mexfoodjournal
