Patrick Calhoun's Blog, page 30
October 11, 2017
Avocado Salad with Lime Cilantro Dressing

Here’s a delicious avocado salad recipe that only takes 10 minutes to make but comes with the potential for life-long companionship. It’s versatile too, so feel free to get creative with the fixings to make it a fit for your taste buds. The only thing not up for debate though is the seasoning of the...
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October 4, 2017
How To Make Guacamole In A Molcajete

In addition to mind-bending salsas, the molcajete can also make a lip-smacking batch of guacamole that might have you re-evaluating your kitchen gear. Crushing an onion-jalapeno-cilantro mixture in the molcajete releases additional flavors that meld effortlessly with the avocado, and you’re left with a batch of Guac that’s more cohesive than traditional guacamole recipes. In...
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September 29, 2017
Chipotle Cinnamon Picadillo

Lots of Picadillo eatin’ over here. If you’re familiar with our Mexican Picadillo from a couple weeks ago then you can easily add this Chipotle-Cinnamon version to your kitchen repertoire. It uses the same process, but it adds a fiery dose of Chipotle-Cinnamon flavor to create a savory, unique batch of Picadillo that just might...
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September 25, 2017
Homemade Salsa Using A Molcajete

Making salsa with a molcajete will give you a quick taste of civilization missing the mark. Yes, blenders and food processors are massively convenient, but that doesn’t mean they are superior to an old fashioned bowl and club. Mortar and pestle would be the more accepted terminology, and if you’re in Latin America it’s referred...
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September 19, 2017
Spicy Curtido (Pickled Cabbage Slaw)

Curtido is a pickled cabbage delight that also happens to be a great investment. Spend a few minutes building a batch and you’ll have the option of nibbling on it for the next few weeks. In Central America it’s common to serve curtido with pupusas and other corn cakes, but you can use it on...
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September 15, 2017
Black Bean and Cheese Tortilla Pockets

These tortilla pockets have lots in common with pupusas, gorditas and tostadas, but they’re kind of their own bird. You can definitely put them in the “experimental” category, but I think it’s worth keeping the technique in mind as it might save you one day when you are knee deep in masa dough. The original...
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September 12, 2017
Mexican Picadillo

This Mexican Picadillo is served up with a healthy dose of nostalgia. No matter where you were born, it’ll remind you of some home cooking you grew up with, but of course with a little more spice
September 8, 2017
Check Your Chili Powder Ingredients! (And How To Upgrade It)

Grab the chili powder that you use most often and take a look at the ingredients. It will probably look something like this: Like most of Mexican cuisine that crosses north of the border, chili powder has become a watered down version of the real thing. Instead of ground dried chilis, you’re getting ground chilis...
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September 4, 2017
Spicy Black Bean and Guacamole Tostadas

These Black Bean and Guacamole Tostadas are the perfect example of Mexican cuisine’s generous reward-to-effort ratio. You get so much in return here for doing so little work. And not only that, you’ll probably have black bean puree leftovers, which means for the next few days you can whip up killer insta-meals whenever you get...
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September 1, 2017
Corn Tortillas Using Homemade Masa Dough

Okay, it’s time for some homemade corn tortillas. Sound good? Of course, that’s assuming you have a bowl of masa dough waiting patiently on the counter. Corn Tortillas From Masa Dough You can check here for our latest post on how to make masa from scratch. It’s surprisingly easy and worth looking into if...
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