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Summer Favorite, Baja Fish Tacos!

Summer Favorite, Baja Fish Tacos!

One of our favorite meals in the whole wide world is Baja Shrimp Tacos, these delicacies are an explosion of flavor for any discerning palate!

 

Baja Fish Tacos a la Casa Mexicana 

Ingredients:

  • Komali Tortillas Taquera 500gr
  • Fish filets, white firm fish like pescada, this can be done with shrimp
  • 2 cups of flour
  • ½ tsp of baking powder
  • 1 tsp of salt
  • ½ tsp of pepper
  • ½ tsp of garlic powder
  • ½ cup of cold dark beer (ideally this is Negra Modelo or any lager style beer)
  • Oil for frying 

Step 1: Prepare your fish filets, they should be around 1 inch wide and 4-inch-long strips, we want the fish to fit in our taco because it will gain extra padding with the batter. Pat dry your fish and store in a container wrapped with a paper towel.

Step 2: Prepare the batter, add a cup of flour, ½ tsp of baking powder, a tsp of salt, a ½ tsp of pepper and ½ tsp of garlic powder, ½ cup of cold dark beer. Mix the flour salt and dry condiments in a medium bowl, gradually add the cold beer while whisking, do not over work the batter, you can leave some small lumps of flour it will help with crispiness. The consistency of the batter should be that of a thick pancake batter. Best to let the batter rest for 5-10 min allowing the baking powder to activate which will make for a crispier batter.

Step 3: Heat your oil in a deep pan it should be deep enough to cover the fish 90%, to test the heat of your oil, put a tiny bit of your beer batter in the oil, when the oil is ready the batter will float and be golden brown.

Step 4: Take your fish out of the fridge make sure no condensation has formed any water will make the oil splatter, salt and pepper the fish, first dip them in the white flour, then in the beer batter, slowly release them into the hot oil, fry until golden about 3-4 minutes, don’t overcrowd the pan, place your crispy fish on a cooling rack to keep the coating nice and crisp!

Enjoy with toppings like pico de gallo, thinly sliced cabbage, guacamole and chipotle crema!

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Healthy Baked Flautas

Healthy Baked Flautas

Looking for a fun and tasty Mexican recipe? We got you! Try our baked flautas for a healthier and refreshing option of this delicious treat!

Casa Mexicana’s Baked Flautas Recipe:

Komali Tostada Tortillas
Neutral oil
Toothpicks

For fillings:
Shredded chicken
Chorizo mexicano

Toppings:
Salsa Roja / Verde
Crema
Lettuce
Avocado

Instructions:
Heat your oven to 180* and prepare your fillings, most common are shredded chicken, potato, beans or cheese, today we did chorizo with potato. Heat a pan to medium heat, add a couple of teaspoons of oil, pass your tortillas through the oil until they become soft, about 2 seconds on each side. These tortillas are very thin, specially made to fry or bake for tostadas or flautas. Place two spoonfuls of your filling on the edge of the tortilla, roll tightly and pin with a toothpick. Place all your flautas in a baking sheet and bake for 8-10 min or until crispy.

Enjoy with toppings like salsa roja, crema, lettuce and avocado.

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Mole Rojo para Enamorarse

Mole Rojo para Enamorarse

Every time I think of mole my memory goes first to my paternal grandmother and great inspiration, my Tita, as she was the ultimate mole queen and cook galore. My second thought goes to Laura Esquivel's novel 'Como Agua para Chocolate' or 'Like Water for Chocolate', the main character, also named Tita (crazy coincidence, maybe all Tita's make the best mole) says something about love which I think can be applied to cooking, especially the cooking of such an intricately delicate dish like mole, she says "El amor no se piensa, o se siente o no se siente" or "You don't have to think about love, either you feel it or you don't". When you endeavor on a dish like mole, the task sometimes seems so daunting with almost 30 ingredients on your list, that you feel it or you don't. Like Tita in Laura Esquivel's novel when she wasn't feeling it her food could basically poison her guests but when she was in the mood her guests could feel it from very deep within ;)

So I invite you to be brave and try one of Mexico's most beautiful dishes the Mole, and to send you off with extra courage and love I share with you the Mole Rojo, so make it with love, for a loved one, a husband, boyfriend, or soon to be, and you'll see how they'll be swooning after just one bite!

Ingredients

Serves 10-12 people

9 oz / 255g mulato chiles, stemmed and seeded
Pinch of aniseeds
Pinch of cumin seeds
2 black peppercorns
2 allspice berries
2 cloves
½ cinnamon stick
4 to 6 Tbsp / 50 to 75g lard
2 whole chickens, cut into serving-size pieces
¼ cup / 30g pine nuts
3 Tbsp / 30 g pumpkin seeds
Scant ¼ cup / 30g black raisins
3 Tbsp / 30 g almonds
¼ cup / 30g hazelnuts
3 Tbsp / 30 g peanuts
¼ cup / 30g pecans
3 Tbsp / 30 g sesame seeds
6 Ritz or other rich-tasting crackers
1 corn tortilla
2 slices fluffy white bread (dinner roll or ciabatta)
½ white onion, coarsely chopped
2 Roma tomatoes, cored and quartered
1 very ripe (black) plantain, peeled and cut into chunks
1 large garlic clove
5 oz / 140g semisweet chocolate
¼ cup / 60ml water
6 cups / 1.4L chicken stock

Directions

First, lightly toast the chiles by placing them on a hot, ungreased comal or in a skillet over medium heat, turning them constantly as they heat up and begin to release their fragrance. Before they turn brown, remove them from the heat and submerge them in a bowl of water to let them soak and soften while you prepare everything else.

Next, you are going to toast all of the spices on your hot, dry comal or in an ungreased skillet. You should do this in batches because they have different toasting times, beginning with the ones that will toast the fastest: the anise and cumin. As soon as you can smell these toasted seeds, take them off the comal or skillet and place them in a spice grinder. Now do the same with the peppercorns, allspice, cloves, and cinnamon stick. After they’re toasted, add them to your spice grinder and grind the spices together. Dump the ground spices into a large bowl. You will be frying things in batches that you will be adding to this bowl. Eventually, all of this will go into the blender, but for now, you need a place to store the mole ingredients as you prepare them to be blended together.

Now sear the chicken that you are going to cook in the sauce. Melt 4 Tbsp / 50g of the lard in a Dutch oven or large heavy-bottom skillet over medium-high heat. When the lard has melted completely and is shimmering, place as many pieces of the chicken in the pot as you can fit without crowding. The goal here is to brown each piece, so be sure they’re not overlapping. Sprinkle them lightly with salt and flip them over so that both sides get seared. When they look golden, using tongs, transfer them to a platter and repeat with the rest of the chicken pieces, adding more lard to the pan as needed.

The chicken should be just seared and not be cooked though at this stage because it will continue cooking in the mole sauce.

Once you’re finished searing the chicken, keep whatever grease and drippings remain in the Dutch oven or skillet to fry other things. You want about ½ inch / 12mm of shimmering oil in the bottom of the pan, and you will have to add more lard as needed. You are going to be frying the nuts and seeds in batches because, depending on their sizes, they will cook at different rates. You are looking for each thing to turn golden but not dark brown.

Begin with the pine nuts, pumpkin seeds, and raisins. Once you can smell the fragrance of these nuts and seeds and they look golden, remove them with a slotted spoon and place them in the big bowl with the spices. Now fry the almonds, hazelnuts, peanuts, and pecans until they are fragrant and golden and then add them to the big bowl. Fry the sesame seeds by themselves, being extra careful to monitor them the whole time and moving them around with a wooden spoon or spatula as they fry because they can burn quickly. Add the sesame seeds to the big bowl.

Remember to add more lard to the pan when you need it, since the nuts and seeds will likely have soaked it up. Once the added lard has melted and is shimmering, fry the Ritz crackers very briefly, because they burn fast, then the tortilla, and finally the bread, placing it all in the big bowl with all of the previously toasted and fried ingredients. Add more lard if needed and fry the onion, tomatoes, plantain, and garlic until everything is golden and a bit stewy, then add it all to the big bowl.

In a small saucepot, combine the chocolate with the water and heat until the chocolate melts. Turn off the heat while you blend your sauce ingredients. Due to the amount of volume here, you are going to need to blend your sauce in batches. Know that from this point on, everything is getting blended together and then simmered, so the order in which you blend things doesn’t much matter.

You want a ratio of about 1:1 of stock to solid ingredients. I would suggest blending a couple of cups of solids at a time (4 cups / 960ml total, including the stock). When the contents of the blender are liquefied, dump it into your largest stockpot and then repeat the process. Finally, blend the soaked chiles with the remaining stock and add this to your pot, along with the melted chocolate, and stir well to combine.

Bring the mole to a simmer over medium-low heat. Drop the chicken into the pot and cover. Let it simmer for 20 to 25 minutes, then serve. The mole can be stored in a sealed container in the refrigerator for 3 to 4 days or frozen for up to 3 months.

Recipe Courtesy of “My Mexico City Kitchen” Cookbook.
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Baja Fish Tacos Ensenada Style

Baja Fish Tacos Ensenada Style

These beer-battered fish tacos are served just how we remember them from childhood, with the tangy crema, vinegary jalapeños and amazing tortillas it will immediately transport you to the magical beaches of my dearest Baja.

For the recipe you can use any type of white flaky fish, cod stands up well to frying but halibut is our favorite. You can also try it with shrimp! For vegetarians you can also replace this with banana blossom or jackfruit which are known to be the best options for replacing fish in this occasion.

Ingredients

Serves 4

  • 2 cups plain flour

  • 1 tablespoon mustard

  • 1 teaspoon Mexican oregano

  • 1/2 teaspoon freshly ground pepper, plus more for seasoning

  • 1 cup dark Mexican beer (If you can't find that use any type of similar beer)

  • Vegetable oil, for frying

  • 2 pounds of cod, cut into 5-inch strips (about 16 strips)

  • 1 tablespoon sugar cane white vinegar

  • 1 teaspoon chile de arból oil (made by steeping chile de arból in warm olive oil to desired spiciness)

  • 1 tablespoon extra virgin olive oil

  • 1/2 teaspoon crumbled Mexican oregano

  • 1 cup of shredded white cabbage

  • 1/2 cup of cilantro

  • Corn tortillas, warmed

  • Pickled jalapeños and carrots, for serving

  • Lemon wedges, for serving

  • Mexican crema, for serving (or any type of sour cream or greek yogurt no sugar will do)

  • Thinly sliced red onion, for serving

 

Directions

  1. Combine 1 cup of the flour, Dijon mustard, 1 teaspoon of salt, the oregano and the pepper in a medium bowl, Gradually add the beer and whisk until combined, set aside.

  2. Pour enough vegetable oil into a large, heavy skillet to come 1 inch up the sides of the pan and heat to 180C, Meanwhile, combine the remaining 1 cup of flour and 1 teaspoon salt on a large plate.

  3. Season the fish pieces with salt and pepper and coat with the seasoned flour.

  4. Dip the fillets into the beer batter, then transfer to the skillet and fry in small batches, making sure not to overcrowd the pan, until golden brown and cooked through, about 5 minutes.

  5. Transfer to a paper towel lined plate to drain the excess oil. Repeat with remaining fish.

  6. Combine the vinegar, chile oil, olive oil and oregano in a medium bowl and season to taste with salt and pepper. Add the shredded white cabbage and the cilantro and toss to combine.

  7. To assemble the tacos, place a warm tortilla on each plate, top with fried fish, cabbage and pickled jalapeños, Mexican crema and red onion slices.

  8. Serve immediately!

Recipes Tips:

You can also serve these tacos with an array of salsas on the side, the ones that go best with this dish are a deep chile de arból salsa and a pico de gallo, more recipes to come!

Recipe from Casa Marcela
*All products available for purchase are tagged in the recipe.
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Vegetarian Pozole Verde

Vegetarian Pozole Verde

When it comes to pozole, many people choose a side—Team Rojo, Team Verde, Team Blanco. But this vegetarian mushroom number is so good, it just might inspire a defection.

 You could have an unforgiving day at work, an unexpected late night, a bad hangover, or a sudden broken heart—no matter what it is that ails you, it can be soothed by a bowl of pozole. That’s one reason the hearty, filling, one-stop-stews are so beloved in Mexico. The other reasons are that they’re fun to eat (a key thrill of pozole is that you garnish and customize them as you please) and they hold beautifully, tasting even better when reheated after a good sit in the refrigerator. Pozoles are so big in Mexico that there are restaurants, fondas, and stands that serve the dish exclusively—they go by the name of pozolerías.

But not everyone holds all pozoles on the same pedestal. People—and even entire regions, cities, and towns—tend to have deep loyalties to only one camp: red (pozole rojo), green (pozole verde), or white (pozole blanco).

From the day I could hold a spoon, I’ve been partial to rojo. Bold, bright, rich and festive, I love it not only because I grew up eating it, but because it speaks to me of celebration. (My mother used to make pozole rojo for every and any event, including my wedding.) So you can imagine how shocked my family was when I let a second type of pozole deep into my heart: the velvety, sleek, and nurturing pozole verde.

Of course, at their core, most pozoles are the same. They start with the earthy, sink-your-teeth-in depth of cooked hominy along with its thickened broth. Known in Mexico as maíz cacahuacintle or maíz pozolero (and sometimes known in the U.S. as simply “pozole”), the hominy is cooked just until the tops merely open, blooming to reveal its signature chewy texture. That base is typically mixed with pork or chicken, vegetables, herbs, and aromatics. If you stop here (and plenty of cooks do), you’ve got pozole blanco—all you have to do is garnish it with the usual suspects of dried oregano, radishes, cilantro, onion, one or another kind of crushed dried chile, and a squeeze of fresh lime. Eat it with a crispy tostada and you’ve got a meal.

 When a blanco pozole goes rojo, it’s thanks to a red seasoning sauce that’s added near the end of the process. This sauce is typically made of dried chiles such as anchos, guajillos, or colorados; some seasonings and spices; and, sometimes, tomatoes. To take a pozole to verde territory, a green seasoning sauce is added. The most famous versions come from the state of Guerrero on the Pacific coast, and include green ingredients such as poblano, jalapeño and/or serrano chiles; fresh lettuce (sometimes); and radish leaves. Instead of using tomatoes, bright green and tart tomatillos are used; sometimes other green ingredients are added, like pumpkin seeds, which add a velvety finish and nutty taste.

 I’ve fallen for pozole verde of all kinds: chicken, pork, even a regional variation made with beans. A vegetarian pozole, the base is a generous pile of mushrooms (any kind works) that are cooked until their juices release and they start to brown. A green seasoning sauce made from tomatillos, poblanos, and an optional serrano is added and cooked to thicken, then the hominy and broth get mixed in. Finally, like all pozoles, it is garnished to taste—I like pungent radishes, fragrant oregano, crunchy onion, tender leaves of cilantro, and a healthy squeeze of lime juice. Chased with bites of crunchy corn tostadas and it’s a pozole that even a rojo devotee can love.

This vegetarian pozole relies on meaty mushrooms and, of course, toothsome hominy to become a filling, soul-nourishing meal-in-a-bowl. As with all pozoles, the garnishes are the thing: Top this one with pungent radishes, fragrant oregano, crunchy onion, and tender leaves of cilantro, and squeeze in as much lime juice as you please.

Pozole Verde Con Hongos

Ingredients

Makes 6 servings

  • 2 340gr cans of tomatillos

  • 2 garlic cloves

  • 3 poblano or green bell pepper chiles, halved, seeds removed, coarsely chopped

  • 1 serrano chile, coarsely chopped (optional)

  • 1 cup salted, roasted pumpkin seeds (pepitas)

  • 1 cup chopped cilantro, plus more for serving

  • 1 cup chopped parsley, plus more for serving

  • 3 Tbsp. chopped white onion, plus more for serving

  • 6 cups low-sodium vegetable broth, divided

  • 1½ tsp. kosher salt, divided, plus more

  • 2 Tbsp. vegetable oil

  • 2 lb. mixed mushrooms (such as white button and crimini), thinly sliced

  • ½ tsp. freshly ground black pepper

  • 1 860gr can hominy, drained

  • 2–3 radishes, trimmed, halved, thinly sliced crosswise

  • Lime wedges and dried Mexican oregano (for serving)

  • Tostadas (for serving)

Step 1

Combine tomatillos and garlic in a medium saucepan, pour in water to cover, and bring to a boil. Reduce heat and simmer until tomatillos are mushy and soft but not falling apart, about 10 minutes.

Step 2

Transfer tomatillos, garlic, and 1 cup cooking liquid to a blender. Add poblano chiles, serrano chile (if using), pumpkin seeds, 1 cup cilantro, 1 cup parsley, 3 Tbsp. white onion, 1 cup broth, and 1 tsp. salt. Purée until smooth; set aside. (Work in batches if needed, or blend directly in saucepan with an immersion blender if you have one.)

Step 3

Heat oil in a large pot over high. Once it’s hot, but not smoking, add mushrooms and sprinkle pepper and remaining ½ tsp. salt over; toss to combine. Cook, stirring occasionally, until mushrooms release all of their liquid and it evaporates and edges of mushrooms begin to brown, 8–10 minutes.

Step 4

Pour tomatillo purée into pot, reduce heat to medium, and cook, stirring occasionally, until purée thickens and darkens in color, about 10 minutes.

Step 5

Add hominy and remaining 5 cups broth to pot, stir to combine, and cook until flavors have come together, 12–15 minutes. Taste and season pozole with more salt if needed.

Step 6

Serve pozole verde with radishes, lime wedges, dried oregano, more white onion, cilantro, and parsley alongside so guests can top their bowl as desired.

Step 7

Cook’s Note: To cook dried hominy: Place 1 cup hominy in a small bowl and pour in water to cover. Let soak 2–12 hours. Drain, place in a pot, and cover with a generous amount of water. Bring to a boil, then reduce heat and partially cover. Simmer until top of each hominy blooms and opens up from the top, 2½–3 hours. Season with kosher salt.

From Epicurous - Pati Jinich
Casa Mexicana
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Easiest Mole you will ever make!

Easiest Mole you will ever make!

Mole sauce, the epitome of Mexican food, is made from chilli peppers, cocoa and corn, and was already used before the colonial period as a filling for tortillas served at important meals. The name mole is derived from chilmolli in nahuatl, the language of the Aztecs, the word chil meaning chilli pepper and molli sauce or ragout.

According to the conquistador Bernal Díaz, the emperor Moctezuma used to eat chilmolli from a terracotta dish. Rumour also has it that tribal chiefs greeted Hernán Cortès and his captains like princes when they landed in Mexico and served them this sauce, traditionally offered to the gods.

Although the origin of the most widely known mole, mole poblano, made from chilli peppers and bitter cocoa, is disputed. It is said that a nun at the Santa Rosa convent in Puebla may have invented the recipe in the 17th century, when she heard of the impending visit of the Viceroy of New Spain. To honour her guest, she emptied the larder, mixing indigenous ingredients (chilli peppers, tomatoes, cocoa, etc.) with products introduced by the conquistadors (onions, garlic, almonds, cloves, cinnamon), and voila mole was created!

This is one of the easiest Mole Poblano recipes we have found, as making this dish can sometimes be an elaborate affair, but you absolutely won't regret it, the taste and smells that will be created in your kitchen will be enough to inspire many mole evenings in your house!

Ingredients

Serves 5-6 people

10 ancho peppers

7 pasilla peppers

4 morita chilies

2  guajillo chilies

1/2 onion

2 garlic

3 tomatoes

2 cinnamon sticks

50 grams of almonds

3 cloves

1 pinch of cumin

1 plantain

1 liter of water

100 grams of raisin

100 grams of peanut

1 corn tortilla

1/4 of cup of oil

5 pieces of chicken

5 cups of rice

1 pinch of pepper

100 grams of chocolate Mexicano

Plus more corn tortillas for serving

 

Directions

1. Cook the chicken with garlic and onion water, can be swapped out for roasted veggies. Reserve the broth. Clean the chiles, remove the tails and seeds and roast them in a frying pan without oil, being careful not to burn them.

2. Now repeat the procedure with the other ingredients and grind the chilies with the tomato, onion and garlic adding a little broth.

And separately grind the rest. In a saucepan add both mixtures, add broth as needed.

3. Add the chocolate and don't stop moving. Cook for 45 minutes before adding the chicken, then let it boil for 20 more minutes. Serve and accompany with rice or tortillas.

#CasaMexicoRecipes #CasaMexicoBlog #MolePoblano #MoleMexicano #MoleRecipes

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Valentina Diablito Chicken Wings

Valentina Diablito Chicken Wings

This particular recipe is so easy to prepare, and the spicy-sweet flavor combination makes the wings completely irresistible.

The yogurt preserves perfectly balance between the spicy heat of the Guajillo and chile de árbol. This is a perfect recipe for dinner time, or just relaxing and watching your favourite show.

Serving: 2

Hot level: Low

Ingredients:
10 pieces of chicken wings

1/2 cup of Valentina

1/2 cup of Greek yogurt

2 tablespoons of olive oil

Black pepper to taste

Marjoram to taste

Garlic powder to taste

Salt to taste

Instructions:
In a large bowl mix Valentina Hot Sauce and yogurt. Add the chicken pieces and mix. Then, add the olive oil and the spices to taste.
Let them marinade for at least six hours.
Once marinade is done, set the oven to 180 °C. Place the wings in a baking tray and let them cook for 15-20 minutes. Once you see the chicken juices run clear, take them out of the oven and let them rest.
Enjoy with your favorite dip sauce and / or side dish such as potatoes, salad, or rice.
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Mexican street corn off the cob - Esquites

Mexican street corn off the cob - Esquites

When you buy Mexican street corn from a cart in the park or the public plaza you have two options: on the cob called elotes or in a cup called esquites. The cart will always be loaded with toppings for your corn; lime juice, mayonnaise, grated cheese, chili powder, butter, and hot sauce so that you can personalize your cup. In this recipe we’re making esquites, the street corn off the cob in a cup. Be ready to add it to your favorite dishes because you will love it!

 

Recipe
Serving: 1
Hot level: Medium-High

Ingredients:

2 tablespoons or 30ml vegetable oil
1 ½ cup of water
Salt to taste
2 tablespoons mayonnaise
60g of feta or Cotija cheese finely crumbled
1/2 cup finely sliced white onion
1 clove garlic finely sliced
Lime juice to taste
Instructions:
Start by adding the garlic and onion in a pot with hot oil. Before they turn golden add the Corn Kernels and sauté for about 2 or 3 minutes. Add water and salt to taste. Let it cook no more than 15 minutes (as the corn is precooked). Plate the corn along with the broth for a watery consistency (this is how you eat traditional esquites). Dress with mayo, add cheese and lime juice to taste. Finally, add any hot sauce sauce to taste and enjoy!

#Chilmili #MuyMachaSauce #ChilmiliHomemadeSauces

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The Best of Mexican Mariscos for Easter!

The Best of Mexican Mariscos for Easter!

As is the Catholic tradition, during Easter season Mexican's follow a mostly pescatarian diet, and as Mexico is blessed with amazing seafood from coast to coast we have nothing to complain about!

Here are some of our most classic Mexican Marisco/Seafood dishes to inspire you for Easter:

1. Baja Fish or Shrimp Tacos

 

These beer-battered fish tacos are served just how we remember them from childhood, with the tangy crema, vinegary jalapeños and amazing tortillas it will immediately transport you to the magical beaches of my dearest Baja. For the recipe you can use any type of white flaky fish, cod stands up well to frying but halibut is our favorite. You can also try it with shrimp! For vegetarians you can also replace this with banana blossom or jackfruit which are known to be the best options for replacing fish in this occasion. Find the recipe on by clicking on this link.

2. Classic Fish Ceviche

A classic fish ceviche is white fish 'cooked' in lime and flavoured with tomato, onion, cilantro and chile, usually served with tostadas, which are fired or baked corn tortillas, this dish is super refreshing and perfect for Easter and summer occasions.

3. Puerto Nuevo Style Lobster

The freshest lobster in the block, fried and served with refried beans, flour tortillas and Mexican red rice, always with a side of salsa to make your own burritos or enjoy everything separately while mariachi sing to you next to the sea! The dream plate!

4. Aguachile

5. Maximus Towerus

The king of kings of Mexican Mariscos, this 5kg tower of seafood goodness has everything our weak little hearts could desire, the best blue fin tuna, octopus, baja shrimp and avocados from Mexico (saying with the jingle), then douzed in salsa botanera and marisquera which is made by hand in a molcajete with the infamous Chiltepin chiles, just wow!

We hope you've enjoyed this special Easter transmission, and inspire you to try some of our best Mexican seafood dishes!


We wish you a healthy and happy Easter!
Love,
Casa México

*All products available for purchase are tagged in the recipes.

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Casa Mexicana's Sopa Azteca

Casa Mexicana's Sopa Azteca

As we enter April showers, this moody gloomy weather can sometimes keep us down, but not with the help of our hearty Mexican soup which is one of the favorites to make at Casa Mexicana. A Sopa Azteca or a sopa de tortilla has its origins in pre-Hispanic times, in the state of Tlaxcala, Mexico. Tlaxcala means "Place where tortillas abound" or "Land of corn."

 

According to the legends of that time, it is said that the first tortilla was prepared by combining fresh corn with dried grains to satisfy an ancient Mayan king. Three thousand years later, the residents of the Tehuacán Valley began using containers made of stone to boil the corn that grew around them and included it as the main ingredient in the tortilla!

 

In the 16th century, the Spanish came to Mexico, and they brought the tradition of soup, as well as chickens and spices to make the broths. You can make the tortilla soup with a chicken or vegetable broth. There are many variations with vegetables and other ingredients for different regions.

 

Mexican soups are served as a main meal because they are so hearty, and inexpensive, as well as an excellent way to warm up. The ancestors say that they have medicinal remedies, useful for colds and recovery from illness or stomach pain.

 

This Sopa Azteca also has the addition of nopales, which makes it an even healthier treat as nopales are rich in many vitamins and used for treating diabetes, high cholesterol, obesity and hangovers. It's also touted for its antiviral and anti-inflammatory properties!

 

Casa México Sopa Azteca Recipe

Serving 4

Difficulty: Easy

Ingredients:

2 Guajillo Chiles

1/2 onion

2 garlic cloves

4 tomatoes

1 jar of Nopales Carey

A pinch of Epazote

8 cups of vegetable or chicken stock

6 tbsp oil

Salt to taste

For toppings:

Fried Pasilla chile strips

Shredded chicken

Avocado

Crema
 

1. For the broth: boil the tomatoes, onion, garlic cloves, Guajillo and Pasilla in the stock until fully cooked, carefully blend the ingredients together with some stock and add salt to taste.

2. Heat the oil in a deep pot on medium heat and pour the blended mixture including remaining stock, add the epazote and the nopales let it simmer for 10 minutes to bring all the flavors together.

3. Prepare your toppings by frying the tortilla and the pasilla strips, cutting the avocado and shredding your chicken.

4. Serve in a deep bowl by topping it with the fried tortilla strips, and the above suggested toppings. Enjoy!

*All Casa Mexicana products needed for this recipe are tagged.

 

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15 minute shrimp tacos with Chipotle Mayo

15 minute shrimp tacos with Chipotle Mayo

Taco night is every night of the week with this tasty and easy shrimp taco recipe, you can have it ready in less than 15 minutes.

Time: 15 minutes
Serving: 2

Ingredients

Instructions

  1. Prepare your ingredients, chop the onion, shred the cabbage, dice the avocado, finely chop the cilantro, and cut the lime in wedges.

  2. Have your raw or cooked shrimp peeled, deveined, and tail off. Proceed to place a large skillet on medium-high.

  3. Add about 2 or 3 tablespoons of olive oil along with the onion and sauté for about 1 minute until slightly golden. Then add the raw shrimp and cook for about 3-5 minutes on each side. Season with Paprika or Cajun seasoning. Make sure they become pink evenly and a little bit crispy. If you are using pre-cooked shrimp you are just looking for the shrimp to sauté for about 2-3 minutes on each side. Add salt and pepper to taste. Set aside.

  4. Warm-up your tortillas on a medium-high preheated pan. Cook the tortilla for about 1-2 minutes on each side. It should be soft and flexible when you flip it. Repeat the process with the rest of the tortillas, and keep them aside in a tortilla basket or tortilla cloth.

  5. Once the tortillas and shrimp are done cooking, serve your tacos by placing 2 or 3 tablespoons of shrimp, add cilantro, avocado, and shredded cabbage. You can even add finely chopped jalapeño or any other garnishing you like. Add Chilmili Chipotle Mayo sauce to taste. Finally, squeeze some lime juice on your taco, and buen provecho!

 

 

Casa Mexicana
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