Sunday, April 24, 2011

What Consists Of original Mexican Foods?

Although Mexican fare does vary a bit by the exact region of the country, there are abundance of constants used for preparation this overwhelming type of cuisine with definitive influences from countries such as Europe and Spain and even the far reaches of India and China.

Mexican foods are a smorgasbord of varied kinds of cuisine but in the days before the Spaniards arrived in the country the natives relied heavily upon bean and corn as meat was still scarce. The most common kinds of beans used include black and pinto, which both can be refried and used for flavoring soups and in bean salads.

Traditional Food

Corn is one of the most often used staples in Mexican cooking and it has long been used as a main source of nutrition. In its ground form, corn can be used for manufacture corn chips, tortillas, masas, and many more tasty items.

The antique Mexican population used a few aromatic spices along with chilies to season their dishes. Then, after the Spanish introduced chickens, cheese, garlic, onions, and wheat all of these became staples for creating a amount of spirited meals. Breads and tortillas could now be made from wheat and cheeses like panela and queso blanco or queso fresco would be used for adding flavor to all types of recipes.

Butter was not used in primary Mexican cooking, as lard was the adored fat of choice. Today for a healthier option, vegetable oil often replaces lard for preparation and frying many foods.

Numerous types of chilies are used to flavor all things from salsa to soups to savory sauces used for complementing an array of foods. Jalapenos are a rather spicy kind of chili pepper while the serrano pepper offers a fiery flavor and both can be used whole and fresh or dried, powdered, and even smoked.

Mexican cuisine is assuredly rich with flavor and garlic and onions are two of the most common you will find in recipes for manufacture spicy southwestern foods. Other favorite spices often found in primary Mexican foods include chili powder, cumin, oregano, and epazote, one of the lesser known spices also known as "Mexican tea."

Tijuana Style Torta Recipe

What You Need

1 15 ounce can black beans, rinsed 3 tablespoons salsa 1 tablespoon pickled jalapeƱo, chopped 1/2 teaspoon ground cumin 1 ripe avocado, pitted 2 tablespoons onion, minced 1 tablespoon lime juice 1 long baguette (about 16 to 20 inches) 1-1/3 cups green cabbage, shredded

How to Make It

Mash together the rinsed black beans, the salsa, pickled jalapeno, and ground cumin in a small mixing bowl. To sell out some of the sodium in the beans, rinse them well under cool water and drain before using.

In another small mixing bowl, mash together the pitted avocado, minced onion, and the lime juice.

Cut the baguette into 4 pieces of equal length then cut each piece again in half horizontally. Remove most of the bread from the center of the pieces leaving mostly the crust remaining.

Spread the bean paste, the avocado paste, and then the shredded cabbage evenly among all the pieces of baguettes and serve immediately.

Serves 4 to 6.

What Consists Of original Mexican Foods?

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