Mexican food content creator Jenny Martinez has become a social media sensation with her authentic recipes and fast-paced, upbeat cooking tutorial videos.
Now, Martinez is sharing mouth-watering dishes like mole negro and sweet treats like churros and paletas with the world in her debut cookbook, My Mexican Mesa, Y Listo!: Beautiful Flavors, Family Style. I am.
Martinez appeared on “Good Morning America” on Friday and shared three home-cooked recipes, including her mother’s birria (Mexican beef stew), which helped her quickly rise to fame online.
Check out the complete recipe below and recreate it in your kitchen for any occasion.
quesabirria tacos
Preparation time: 5 minutes
cooking time:25 minutes
service:8
material
8 cups birria soup and 2 pounds of birria de res (Mexican beef stew) meat (See video above)
1/2 cup canola oil (divided)
16 6-inch corn tortillas
4 cups shredded Oaxaca cheese
1 bunch fresh coriander (coarsely chopped)
1 white onion (chopped)
Tapatio hot sauce (for serving)
4 fresh limes, cut into wedges
direction
First, remove the red fat from the surface of the birria soup (this fat comes from the meat). Transfer the fat to a large, shallow bowl and set aside. Transfer the birria meat to a cutting board. Set the soup aside. Cut the meat and set aside.
Heat the oil in a large komal or frying pan over medium heat. Using tongs, dip the tortillas into the reserved red fat until lightly coated with a layer of red fat. It’s beautiful! Lift the tortilla to let some of the fat drip off and immediately place it on top of the hot komal. Start making tacos immediately by adding 1/4 cup of cheese and 3 tablespoons of chopped meat to the tortillas. Fold it. Grill tacos until crispy and cheese is melted, about 3 minutes per side. Place tacos on paper towels to absorb excess oil. Repeat with remaining tortillas, cheese, and meat.
Stuff tacos with cilantro and onions, then add hot sauce and lime juice. Place soup in a small dipping bowl and add cilantro, onion, hot sauce, and squeeze of fresh lime juice. Dip the quesabirria tacos into the hot birria soup.
Mexican Red Rice – Arroz Rojo
“Although this rice looks easy, it has its own special techniques and can have pitfalls. If you don’t follow the instructions to a ‘T’, it may become too mushy, burnt or raw.” You may want to leave it there. ”
“It’s very popular all over Mexico. The way my mom made it for me is probably the best one I’ve tried. I’ve tried many methods, too. I started using paste instead of tomatoes.”According to many Mexican grandmothers, if you don’t fry the rice to a perfect golden brown, it will burn quickly if you stop stirring or move away. . I’m gone and I’m already burnt. ”
“The star of this rice is the fresh salsa, made with fresh garlic, tomatoes and onions. The quantities have to be precise. Also, once it boils, you need to reduce the heat. That way you can cook it more slowly. Once the rice is cooked, the rice will be fluffy and fluffy.My mother insists that once you put the lid on, don’t open it. If you don’t leave it to cook for 25 minutes, it will open completely. In the case of mole, it is sometimes thought that once you start making it, no one will come to help you, or else you run the risk of the pot becoming hard and like cottage cheese. Or maybe it’s a myth that it separates instead of smooth and smooth, but most of my uncles and aunts who cook believe this and will warn you. ”
Preparation time: 5 minutes
cooking time:half an hour
service:6~8
material
3 small roma tomatoes
1/4 small white onion, cut into 1/4-inch wedges and divided.
2 cloves garlic (1 whole, 1 chopped)
4 tablespoons canola oil
2 cups basmati rice
2 tablespoons chicken bouillon powder
1/2 teaspoon fresh lime juice
direction
In a blender, add tomatoes, 2 onions removed, whole garlic cloves, and 1 cup water. Blend until smooth. Let’s set it aside.
Gently heat the oil in a medium saucepan over medium-low heat, but be careful not to get it too hot, as the rice can burn quickly. Add rice and cook, stirring constantly, until lightly browned, about 3 minutes. Add the 2 reserved onions and minced garlic and continue to fry, stirring frequently, until the rice is deep golden brown, about 3 minutes.
Add the blended vegetables, 3 cups water, and chicken bouillon powder and mix until well combined. Sprinkle lime juice on top. Once it boils, cover the pot and reduce the heat to low and simmer until the rice absorbs the water. Let rest for 5 minutes before opening the lid.
mexican churros
“When I was little, my father worked in a donut factory and he would come home smelling of donuts and sugar. I loved smelling his hands. He brought it home and told us: If you want to make extra money, you can sell it to the neighbors. I went knocking on doors (like fruit) and I had to come up with something else, so I got 5 churros for $1 from an old guy selling churros from a basket on the back of his bike. I decided to buy one. I knocked on the door and sold two for $1, and my neighbor bought it!”
“Churros are the most famous dessert in Mexico these days, and there are many churro-flavored flavors, from cheesecake to ice cream. It requires some techniques, such as making sure there’s no air in the dough, but it’s very easy.” Get the hang of it You can make it. ”
cooking time:half an hour
service:4~6
material
1 stick (8 tablespoons) unsalted butter
1/2 cup + 2 tablespoons granulated sugar (divided)
pinch of salt
2 cups all-purpose flour
3 large eggs
2 tablespoons cinnamon powder
2 cups canola oil
To provide:
Cajetta (milk caramel sauce)
chocolate dip
direction
Place 1 cup water, butter, 2 tablespoons sugar, and salt in a small saucepan over medium heat. Bring to a boil and melt the butter.
Lower the heat and gradually add the flour, stirring constantly until thoroughly mixed. Set aside to cool.
Transfer the dough to a bowl and add the eggs one at a time, mixing well after each addition. Mix well to remove air pockets and make it smooth. Transfer mixture to a piping bag fitted with a 2-inch star tip. In a shallow bowl, mix the remaining half of the sugar and cinnamon until well combined. Let’s set it aside.
Heat the oil in a large skillet over medium heat. Check doneness by dipping a wooden spoon into the hot oil. When you hear a sizzling sound, it’s ready. Pipe the churros into the hot oil and once the dough comes out, cut it to the desired length with scissors. You can make them bite-sized or like me, about 5-6 inches long. Fry in batches for 4-5 minutes on each side until golden brown and cooked through. Don’t overcrowd.
Drain on paper towels and add cinnamon sugar. Serve with cajeta or chocolate dip.
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