Learn how to make Carne Molida en su Jugo—a traditional Mexican dish that blends juicy beef, tender beans, and tangy green salsa into one irresistible stew. It’s simple, soulful, and seriously ...

If you're looking for the perfect comfort food with a Mexican twist, these Tortitas de Papa y Queso (Potato & Cheese Cakes) are everything you need—crispy on the outside, creamy on the inside ...

One of Latin America’s most celebrated party restaurants for over four decades has landed in Miami Beach. Andrés Carne de Res, known for transforming from a family-friendly Colombian restaurant into a ...

How to Make Carne Molida Add the ground beef to a large skillet and start it cooking over medium heat, breaking it up as it cooks. Add the diced potato and onion to the ground beef once the beef ...

1. Lightly oil an 8- or 9-inch square baking dish. Have on hand a large baking dish for soaking the matzos. 2. In a large dry skillet over low heat, toast the pine nuts, shaking the pan often, for ...

The next step is baking for 12 to 15 minutes. When the cookies are ready, they are let to cool to spread then be with pepita jam. Photo: Karen Mojica 2.- Center The jam will be set on the top of ...

Una vez acitronada se agrega la salsa ya molida junto con 2 cucharadas soperas de masa de maíz para tortilla diluida en agua para que espese la salsa y las dos cucharadas de camaron molido y tostado.

Spread the pepitas on an unlined rimmed baking sheet. Bake until fragrant, 5 to 7 minutes. Cool completely on the sheet. Raise the oven temperature to 350 degrees.

5. Meanwhile, puree the cooled pepitas in a food processor until they become a soft, smooth paste, about 5 minutes. While the pepitas are processing, combine the granulated sugar and 1/4 cup water ...

1 string’s worth of saffron 2 ¾ cups (250g) of chickpeas flour 10,7 oz (300g) of water Salt Directions: 1.Wash the chards and cut the leaves. 2.Boil salted water and immerse the leaves for 4 ...