Looking for a refreshing merienda (snack) for a hot, summer day? Look no further, as aguachile is all you’ll ever need (aside from the obvious choices of fresh fruit!) A traditional Mexican dish, aguachile is made up of shrimp marinated in lime juice, cucumbers, onions, and something spicy!
Ingredients // Ingredientes:
fresh shrimp // camarones
2-3 cucumbers // pepinos
1-2 red onions // cebollas rojas
lots of limes // muchos limónes
chili peppers of your choice // cualquier chile picante que quiere
tostadas (for serving)
Steps // Proceso:
Peel the shell and clean the shrimp. // Pela la cáscara y limpia los camarones.
Cut up the peppers, cucumbers and onions into slices. // Corta los chiles, pepinos, y cebollas.
Squeeze the juice from all of your limes. // Exprime todo el jugo de los limónes.
Put all of the ingredients together and mix. // Junta todos los ingredientes y mezcla.
Put it on a tostada and enjoy! // Come con una tostada y ya. ¡Buen provecho!
I promised to introduce more Mexican recipes, so here’s another one! Here is a recipe to make sope, which I can best define it as a small savory Mexican pancake made with masa (dough). You can put toppings on each sope, and from my understanding, these are always savory! I visited one of my participants who demonstrated how to make sope and incorporated Moringa in the dish! It was deeeelish 🙂
Ingredients // Ingredientes :
to make chicken broth infused with Moringa // caldo de pollo con Moringa
Hey everyone 🙂 I learned another recipe from my host family this past week: ceviche de coliflor, otherwise known as vegetarian ceviche. This recipe replaces seafood with cauliflower florets shredded into fine pieces and is great as a meal when the weather is suuuper hot! My host family likes to prepare this because it’s really quick to prepare and because my host brothers are even willing to eat this despite the lack of carne (meat) in the dish haha.
1 head of cauliflower
(optional) 2 cucumbers
Chop off the leaves from the cauliflower head and break it apart into smaller than fist-sized florets.
Soak them in salt water to disinfect for at least 30 minutes.
Shave the skin off of the carrots and use a grater to get fine carrot strips.
Repeat Step 3 for cucumbers if you have them.
Peel the outer layer of the onion and dice into fine pieces.
Dice the tomatoes into fine pieces.
After the cauliflower has been soaked thoroughly, drain the water and grate the florets. You can also grate the stalks or save them for cooking something else (avoid food waste)!
Mix all of the vegetables together and squeeze the lime juice into the mix and add pinches of salt to taste.
While I’m in Mexico living with a host family, I’m determined to learn as many dishes as possible! Tacos dorados don’t seem too difficult to make, and might not be the healthiest (because it’s deep fried in oil), but I felt like sharing it with you in case you wanted something different from the typical tacos and burritos that you know Mexican cuisines for :3
lots of tortilla skins, corn (maiz) or flour (harina), your choice!
3 medium-sized potatoes (papas)
1 onion (cebolla)
2-3 tomatoes (tomates)
(optional) meat (carne) such as chicken, pork, or beef
(optional) a few cloves of garlic (ajo)
cooking oil (aceite)
Scrub down your potatoes and boil them for 15-20 minutes and let cool.
If you’re going to cook with meat, steam the meat until it’s tender and then shred it into fine pieces.
Dice the tomatoes, onion, and garlic into fine pieces.
Heat up a pan and add a touch of oil and sauté the tomatoes, onion, and garlic until they’re a paste-like consistency.
Peel the skin from the potatoes and mash them.
Add the potatoes (and meat) to the paste mix until they’re thoroughly mixed together.
Pour cooking oil into a pot until it’s about 5-8 inches filled and heat the pot at medium heat.
Take a tortilla skin, lay it flat, and spoon one spoonful of the tacos dorado mix into the center and fold it flat. Repeat until you used up all of your mix!
You want to use a lasa (string) to stagger stack six tacos on top of each other at a time and tie them up firmly.
Take each stack of tacos and place it gently into the oil, making sure it’s fully submerged. Depending on the size of your pot, you can put more than one stack at a time.
Keep an eye on each stack and flip them maybe after 5-10 minutes, depending on the heat of your oil, until you see a nice golden brown tortilla skin. When you get the color you want, take it out of the pot and lay it on paper towels to drain some of the oil.
After it cools a bit, you’re ready to eat tacos dorados! This makes for a great party dish since it can make so many tacos to feed a large group of people 🙂 Hope you enjoyed! Buen provecho!