Hey Y'all,
This receipe exchange Angie got me started on with my e-mail friends got me to thinking. Dangerous thing I know, ha ha!!
I know we all have some favorite authentic mexican dishes that are out of this world. Why don't we make some type of post with those recipes so we don't lose them as our parents get older and forget? We could pass them to each other to keep them around in the family. Who knows, we might find a new family favorite?
Let me know your thoughts on this. Looking forward to hearing from you.
Love Ya,
Rene'
music
9 comments:
ooh renee you are so smart!!
Good idea!!
If mother would post the "cilantro chicken" recipe, that would be great!
Cilantro Chicken? Mmmmm sounds yummy!! Please Aunt Francis?
yeah aunt francis!! Alicia raves about that dish
Okay, I'll get this started. I have the recipes my parents use for the following dishes:
Picadillo
Albondiga's (Mexican meatballs)
Pork and Calavacitas (Zucchini)
Sopa Fideo
Chicken Mole'
If you don't already have these recipes and are interested, let me know and I'll post it. FYI, Conchita taught my mom how to make these, they're YUMMY!!
I don't think I've ever made pork and calavacitas. I want that one.
Pork and Calavacitas (Zucchini)
Pork steak (cut in bite-sized pieces)
Zucchini (about 5-6, sliced)
1/2 onion, chopped
cumin (to taste, about 3 tsp?)
2 chicken bouillion (broth or cubes work well)
2 beef bouillion (broth or cubes work well)
sm can of Tomato sauce
1 tsp garlic
Water
I use a 5qt covered dutch oven, I like lots of juice and zucchini. Brown your pork and onions. Then add the tomato sauce, bouillion (beef and chicken), garlic, cumin and water to cover everything with room to cover zucchini. Stir all that then add you zucchini making sure it's all covered by water. Allow to simmer until zucchini is the desired tenderness, about 20 minutes or so.
Sorry, my measurements aren't exact, it's my trial and error method of cooking.
sounds yummy i'll have to tell you how it comes out! thanks
I want the Albondigas recipe. I loved Grandma's when she made them, so I'm sure this would be the same recipe taught to her.
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