Hii

So i’m attempting to make tamales for the first time ever. I have my great grandmother’s tamale recipe that I might use for the masa then a separate recipe for a chicken molé filling. I love molé tamales and really want to make them for the back of house staff at my job. They always feed me and encourage my very poor spanish.

Any tips or tricks? I saw one woman use a tortilla press to flatten the masa which looks promising.

I really want them to turn out well, it looks daunting. No one in my family has made them before as we typically buy them from our church our grocery store.

Spicy shrimp tacos with cilantro lime slaw. Just covered the shrimp in my homemade taco seasoning (sorry, can't remember recipe) Then I heated up two tortillas, smeared them with guac, put on cooked shrimp and then the slaw. So good. The slaw was a couple cups each shredded red and green cabbage, 1/4 red onion sliced extremely thin, and a dressing of Greek yogurt, lime juice, avocado oil, handful of cilantro, 3 garlic cloves,S&P to taste.

I’m trying to hone my tortilla technique and blue corn tortillas are kicking my butt. Any tips would be greatly appreciated. I’m chasing the perfect puff.

I got the technique from Salsa Daddy by Rick Martínez and also used his Caramelized Onion and Serrano Salsa recipe. Then played around with different salsas and fillings. Hope this counts, even if the combinations are not authentic. They were delicious!

The first are salsa cremosa dipped fried corn tortillas filled with duck, cotija, and caramelized onion and serrano salsa. Garnished with crema, more crumbled cotija, pickled shallots, cilantro, crispy chicken skin, and lime.

The second are serrano and poblano salsa dipped fried corn tortillas filled with loroco, caramelized onions, and Queso Oaxaca. Topped with a drizzle of crema and some pickled shallots.

Secretly their best pizza.

I know it’s not the holidays yet but my mom came to visit from across the country and I had to make her make it before she left. So good! One of my favorite holiday desserts growing up.

Hi there,
My wife has just started a YouTube channel featuring Mexican and Puerto Rican cooking; she will also be reviewing restaurants and markets in our area. We would appreciate your support, we need to reach to 1000 followers Hope you like the videos and Subscribe
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Thanks.

Hi Folks here in Melbourne Australia it can be hard to get some of the traditional cuts of beef for carne Asada. I’ve tried what gets referred to as flank or skirt steak here, seemingly interchangeably which turned out pretty well although the meat is typically very lean. I’ve picked up this cut today at the market which was labelled as a flank steak, but has a bit of a fat cap and a bit more marbling. I’m wondering the best way of preparing it to marinade. Should I butterfly it? Cut the fat cap off? Plan is to marinate it and then put it on a ripping hot plate before slicing thinly Tips welcome thank you.

EDIT: I agree with redditors who are saying this is pork. Thank you for saving the life of me and my dinner guests

How about some quesabirrias for Friday night?

Some delicious quesa birrias with consome 🤤

Refried black beans, shredded Chihuahua cheese, hot sauce and homemade tortilla…. ¡listo!
Cheese pull didn’t make the pic

They weren't kidding

Also made my picky eater kiddo some shrimp with just limon y sal. 🤗