Good morning. Many think that cooking Mexican food is an all day affair. Some times it is true; but more often than not, it is actually quite simple and easy to cook. Here are some beans. Spread them over a piece of crusty bread, sprinkle with shredded mozzarella, bake it for 5 minutes, and that’s dinner (aka molletes); and if someone happens to make a tasty pico de gallo to top it off, so much better. Dinner is served.
It also gets gets a bad rep. Some think it is heavy, unhealthy and full of fat. Let’s see: Do you know nopales? These succulent, green, oval cactus leaves are one very low calorie vegetable and a rich source of dietary fiber. They are also one of the chief components of Mexican cuisine. So, why don’t we try this stewed nopalitos recipe for #meatless Monday night? We can add some crumbled queso fresco for extra protein.
Tuesday, maybe, we can go for another Mexican classic: chiles rellenos. No, these aren’t the fried and heavy kind that you find at some Mexican restaurants. These Tuna-stuffed poblano peppers are fresh tasting, healthy and so unbelievably delicious!
Three dinners down, and it’s not even hump day!
Now, for Wednesday night, a couple of choices come to mind. Pork enthusiasts may want to consider a traditional recipe from Mexico City, pork in spicy tomatillo sauce – impressive and really easy to make. Or you could make a luscious chicken in red mole. Don’t worry, with our Oaxaca marinade, it will only take you less than 40 minutes to make and it will taste just like homemade!
On Thursday night, how about making this exceptional Birria (lamb stew) from Jalisco? Or, with no diminishment of the delicious, what about this Slow cooker beef barbacoa, a succulent dish from the northern part of Mexico.
And of course you’ll need to eat tonight. Take a look at this Halibut, mango, cucumber and chamoy ceviche recipe. It’s easy and fast, and requires a really minimal amount of involvement. And, it’s delicious and sits nicely alongside a cold beer or wine. On a Friday evening in midsummer, that’s exactly what we’re looking to cook!
Finally, want to follow us on social media? We have accounts on on Facebook, Twitter, Pinterest and Instagram. We post pictures of our food (you can too, using #mollisauces on your shots), and take questions from users. Join us. Or if you have any questions about our products or any of our recipes for true Mexican food, just shoot us an email to info@mollisauces.com Have a tasty week. Provecho!
