Patrick Calhoun's Blog, page 39
February 18, 2016
The Only Guacamole Recipe You’ll Ever Need

Hundreds of years ago, the Aztecs called it ahuaca-mulli. They didn’t use a printed recipe sheet when making it. Or a food processor. Instead, they relied on these: And this: And luckily for us, the avocado has remained the same as it was hundreds of years ago. If you start with a ripe avocado then you...
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February 12, 2016
Ancho Chicken Enchiladas

Picture an abuela hunched over a fire in the rural heartland of Mexico, stirring a sauce inside a clay pot. She moves slow, but efficient, like she has all the time in the world. She’s got something she wants to tell you: Esto es facil. No mas salsa de enchiladas de la lata, esta...
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February 10, 2016
Tomato-Chipotle Salsa Step-by-Step

I’ve been getting some questions about the Tomato-Chipotle salsa used in the latest burrito post, so here’s a step-by-step account showing the easiest way to make it. It’s the perfect example of a salsa that has become multiuso. Not only does it work in the aforementioned burrito, but it can improve just about anything else you want to goop it...
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February 5, 2016
Anatomy of My Current Favorite Burrito

Here’s what the inside of my current favorite burrito looks like: It has five main components. Seasoned chicken breast (#1). Jack cheese (#2). Simple Arroz Rojo (#3). Tomato-Chipotle salsa (#4). Basic Guacamole (#5). It may look like they have equal weighting, but one of the components in particular is the real star of this burrito. Wanna...
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February 3, 2016
Use What You Have Chicken Stock

After giving some recent, heavily biased evidence that a simple veggie stock can save the world, I wanted to offer up another stock option that has the potential to instantly upgrade any kitchen. With one big disclaimer: This chicken stock will be offended if you treat it as a recipe. Recipe lists make people run out...
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January 28, 2016
Baked Mexican Breakfast Taquitos

It’s true, these are delicioso. But that’s only a small part of their allure. The real benefit of these taquitos is remembering you’ve got a few of them tucked away in the fridge after waking up raging grumpy. Toss ’em in the oven and 15 minutes later you have a no hassle, hands-off breakfast that suddenly...
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Mexican Breakfast Taquitos

It’s true, these are delicioso. But that’s only a small part of their allure. The real benefit of these taquitos is remembering you’ve got a few of them tucked away in the fridge after waking up raging grumpy. Toss ’em in the oven and 15 minutes later you have a no hassle, hands-off breakfast that suddenly...
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January 26, 2016
Fire Salsa — Salsa del Fuego

“Got anything hotter?” It’s a question commonly heard in taquerias and kitchens around the world. There’s always someone in the room who needs their salsa bordering on volcanic. Well, say hello to Salsa del Fuego. The beauty of this salsa is that it has flavor too, it’s not just pure heat. Yes, the heat will sneak up...
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January 22, 2016
Huevos Ahogados — Eggs Drowned in Salsa

The literal translation of Huevos Ahogados is drowned eggs. In this case, eggs drowned in fresh Tomato-Jalapeno salsa. They have a flavor that I think should see them quickly eclipse #1 on the official list of Things To Do in Mexico: Visit ruins at Chichen Itza Snorkel Columbia Shallows Eat Huevos Ahogados multiple times If drowned...
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January 19, 2016
Homemade Salsa — A Cost Argument

What if your local market starting selling jars of salsa for 94 cents. Jars like this: And if the $0.94 version tasted significantly better than the $4.79 store-bought version, which would you buy? It would be a no-brainer right? So why do people still pay five bucks for store-bought salsa? I don’t know! FRESH, VIBRANT 94 CENT SALSA...
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