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  • Gareth Stevens Publishing

    Tacos, enchiladas, tortillas, and even huevos rancheros are not unusual items in many American restaurants. Mexican food is loved all over the world, but Mexico’s kitchens hold much more than these dishes. Dig in!

  • Super Pola

    Prepara estos ricos tacos al estilo #MexicoSuperPola. Sigue la receta y comparte:

  • Rica Rics VC

    Tacos with less veggies. dream food. :)

  • Sabrina Eagleston

    Platos Latinos, Blog de Recetas, Receta de Cocina Tipica, Comida Tipica, Postres Latinos: Tacos al Vapor de Carne - Recetas Mexicanas

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  • Nancy Moreno

    Chile ancho tiene otro nombre como: chile guajillo, california o algo asi?

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  • Denisse Medina

    Ther´s no translation to that... Rustic / Tacos Pastor style...

  • Drb Cerrillo

    Michelle Gumz: Here is a rough translation--see pictures on the website to help. Ingredients: Adobo 4 chiles güajillo (if fresh; can substitute ancho chiles or 1 tsp cayenne pepper) 2 cloves garlic 1 ¼ Tbsp (1 Tbsp + 1 tsp) apple cider vinegar or pineapple juice ½ to 1 tsp achiote paste (can substitute ~1 Tbsp paprika) 1 dash of cumin 10 black peppercorns Sea salt to taste Directions: 1. Open the chiles down the middle with scissors, removing the seeds, then placing in boiling water for 5 minutes to rehydrate them. Dry on paper towels to remove excess water then cut up into small pieces with scissors. 2. Make a slurry with the achiote paste and vinegar. Set aside. (If you substitute paprika, just put the paprika in with the spices in the next step.) 3. Using a mortar and pestle, grind the garlic cloves with the salt. Then incorporate the cumin and peppercorns until you have a smooth paste. If necessary, add a little vinegar to smooth out the mixture. 4. To finish the adobo sauce, in the mortar, add rest of the ingredients and smooth together. Set aside.

  • Drb Cerrillo

    Michelle Gumz: cont. Ingredients: Carne Adobada 1 lb skirt steak in thin strips ½ lb bacon 1 small pineapple cut into small pieces (or 14 oz can of chunk pineapple) 1 small onion, cut in thin slices Adobo Cooking skewers Directions: 1. In a pan or on a large plate, layer ingredients—steak, bacon, onion, and adobo. Repeat until all ingredients are layered. Smooth out and coat with remaining adobo. Cover and marinate in the refrigerator for at least an hour or overnight for better flavor. At the same time, take skewers and soak in water. 2. After the mixture has marinated, preheat the oven to 425oF (220oC). Meanwhile, place skewers through the meat layers with a pieces of pineapple on a skewer tips, then place the rest of the pineapple pieces over the rest of the meat. Cover and cook at 425 for 30 minutes. Reduce the heat to 400oF (200oC), remove cover and roast for 30 minutes more. 3. Remove from oven and cover until ready to cut. Ingredients: Accompaniments 1 large, diced yellow onion 1 large bunch green onions with tops, chopped Medium bunch of cilantro, chopped 4-5 deveined and rehydrated chiles, diced 3 medium tomatoes, peeled and seeded 1 clove garlic salt to taste ~2 Tbsp olive oil Preparation: 1. Sauté the yellow onions with the olive oil. Chop the green onions and cilantro. 2. In a food processor, blend the tomatoes, garlic, chile, and salt to taste. 3. Serve the cooked onions, chopped green onions, cilantro, and salsa in separate bowls to accompany the tacos al pastor. 4. Slice the Carne Adobada into slivers. Place the roasted pineapple in a bowl. Heat up ~2 dozen corn tortillas. 5. Assemble tacos with accompaniments. Enjoy!

  • Michelle Gumz

    Thanks everyone. Making this next friday!

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