tasty salmon/salmón sabroso

i have baked this salmon so many times before, but never thought about sharing it on my blog, because it's such an easy recipe and many people might know it. on the other hand this salmon is so tasty, that it would be a pity not sharing in with those who did not try it before.
he horneado este salmón tantas veces antes, pero nunca pensé en compartirlo en mi blog, porque la receta es demasiado fácil y mucha gente la puede conocer. por otro lado este salmón es tan sabroso que sería una pena no compartir con aquellos que no lo probaron antes.

ingredients/ingredientes:

salmon fillete/filete de salmón
1/4 cup freshly squeezed orange juice/tasa de jugo de naranja recién exprimido
1/4 cup soy sauce/tasa desalsa de soja
1/4 cup honey/tasa de miel
1 teaspoon sesame oil/cucharadita de aceite de ajonjolí
3 teaspoons chipotle sauce (or any other chili sauce)/cucharaditas de salsa de chipotle (o de otro chile)

whisk all the ingredients together, put in the salmon and let it marinade for at least 20 minutes.
mezcla todos los ingredientes, pon el salmón en el tazón o plato con la mezcla y deja lo marinar durante al menos 20 minutos.

place it on a baking tray with baking paper and bake in a preheated oven (220°C) for 10-15 minutes (time depends on the size of the fillet). serve the salmon with vegetables (for example green beans or pea pods). enjoy!
colocalo en una bandeja con papel de horno y horeanealo durante 10-15 minutos en un horno precalentado a 220°C (el tiempo depende del tamaño del filete). sirve el salmón con vegetales (por ejemplo ejotes o vainas de guisantes). buen provecho!

tostadas de tinga de pollo

it's been a long time since i prepared tinga at home. this time we enjoyed this delicious mexican meal with crunchy tostadas :)

ha pasado mucho tiempo desde que preparé tinga en mi casa. esta vez disfrutamos esta deliciosa comida mexicana con tostadas crujientes :)

ingredients/ingredientes:

1 whole chicken breast/pechuga de pollo entera

1 garlic clove/diente de ajo

2 white onions/cebollas blancas

4 tomatoes/jitomates

2 teaspoons of chipotle sauce/cucharaditas de salsa de chipotle

salt/sal

white vinegar/vinagre blanco

vegetable oil/aceite vegetal

cook the chicken breasts with half of one onion, garlic clove and a little salt. once the meat is soft, take it out and leave to cool down. save the chicken stock for later. shred the chicken.

cocina la pechuga de pollo con la mitad de la cebolla, el diejte de ajo y un poco de sal. una vez que la carne esté suave, sácala y dejala enfriar. guarda el caldo de pollo para más tarde. deshebra el pollo.

cut the onions into thin slices.

corta la cebolla en rodajas finas.

peel off the tomatoes and cut them into small cubes.

pela los jitomates y cortalos en cubitos.

preheat the pan with 2 or 3 spoons of vegetable oil. fry the onions on a low heat until they are soft and transparent. add the tomatoes, chipotle sauce, one teaspoon of salt, one tablespoon of vinegar and one cup of chicken stock. cook for about 10 minutes.

precalienta el sartén con 2 o 3 cucharadas de aceite vegetal. fríe la cebolla en flama baja hasta que quede suave y transparente. agrega los jitomates, la salsa de chipotle, una cucharadita de sal, una cucharada de vinagre y una taza de caldo de pollo. cocina durante aproximadamente 10 minutos.

add the shredded chicken, stir well and cook for another 10 to 15 minutes (until most of the chicken stock is consumed).

añade el pollo deshebrado, revuelve bien y cocina durante otros 10 a 15 minutos (hasta que se consuma todo el caldo de pollo).

i used blue masa harina to make tostadas. mix the masa harina with a little salt and water to prepare the dough.

para hacer las tostadas usé maseca de maíz azul. mezcla la maseca con un poco de sal y agua para preparar la masa.

take a piece of dough and make a ball. make a tortilla (using tortilla press or using other method).

toma un pedazo de la masa y haz una bolita. haz la tortilla (utilizando una prensa para tortillas o con otro método).

preheat two pans - one dry, the other one with vegetable oil. place the tortilla on the "dry" pan and cook it from both sides. fry it quickly from both sides in the hot oil afterwards.

precalienta dos sartenes - uno seco, otro con aceite vegetal. coloca la tortilla en el sartén "seco" y cocela de los dos lados. después fríela rapidamente por ambos lados en el aceite caliente.

prepare everything you want to put on your tostada...

prepara todo lo que quieres poner a tu tostada...

put it on...and eat it :) enjoy :)

ponlo en la tostada...y comela :) buen provecho :)

mole de san fernando

this delicious recipe that i want to share with you today comes from Gaby's beautiful blog. the word mole originally referred to any sauce. it is currently used to name various mexican dishes, specifically a group of dishes that have some common elements, such as the fact that they are based on chiles and spices. mole usually accompanies cooked meat.

esta deliciosa receta que quiero compartir con ustedes hoy viene de blog hermoso de Gaby. el término mole originalmente hacía referencia a cualquier salsa. actualmente sirve para nombrar varios platillos de cocina mexicana , especificamente a un grupo de platillos que tienen algunos elementos en común, como el hecho de prepararse a base de chiles y especias. el mole suele acompañar carnes cocidas.


ingredients/ingredientes:

150 g toasted peanuts/cacahuates tostados
500 g peeled tomatoes/jitomates pelados
150 g onion/cebolla
1 garlic clove/diente de ajo
2 tablespoons chipotle sauce (you can use less if you do not like food that is too spicy)/cucharadas de salsa de chipotle (puedes usar menos si no te gusta la comida muy picante)
1 teaspoon ground cumin/cucharadita de comino molido
1/2 teaspoon ground black pepper/cucharadita de pimienta negra molida
1/2 teaspoon ground cloves/cucharadita de clavos de olor molidos
pinch of epazote/pizca de epazote
vegetable oil/aceite vegetal
salt/sal

chicken broth/caldo de pollo

cook the chicken and keep the chicken broth.
cocina el pollo y guarda el caldo.

in a food processor grind together peanuts, black pepper, cloves and cumin.
en el procesador de alimentos muele los cacahuates con pimienta negra, clavos de olor y comino.

cut the onion in a larger pieces.
corta la cebolla en pedazos grandes.

liquefy the tomatoes with onions, garlic, chipotle sauce and epazote.
licua los jitomates con la cebolla, el ajo, la salsa de chipotle y epazote.

pour the tomato sauce into a pot with a little of vegetable oil. add the peanut mixture and salt. cook on a medium flame for about 10 minutes. add some chicken broth (about 6 tablespoons) and cook on a low flame for 30 minutes. add the cooked chicken and cook for couple more minutes.
vierte la salsa de jitomate en una olla con el aceite vegetal. agrega la mezcla de cacahuates y sal. cocina a fuego medio durante 10 minutos. añade un poco de caldo de pollo (aproximadamente 6 cucharadas) y cocina a fuego bajo por 30 minutes. agrega el pollo cocido y cocina por un par de minutos más.

serve mole with tortillas or rice. enjoy :)
sirve el mole con tortillas o arroz. buen provecho :)

tinga de pollo

tinga is very easy and tasty mexican dish. the place of origin of this meal is one of the mexican states - puebla. it can be made from chicken, beef or pork meat. during the week i have bought some white onions to prepare it this saturday :) all you need to make tinga is:

1 whole chicken breast
1 clove of garlic
2 big white onions
4 big tomatoes
3 chipotles
salt
white vinegar
vegetable oil
chicken stock

cook the chicken breasts with half of one onion, garlic and a little salt. once the meat is soft, take it out and leave to cool down. save the chicken stock for later. tear the chicken into little pieces.

cut the onions into thin slices. preheat the pan with 2 or 3 spoons of vegetable oil. fry the onions on a low heat until soft and transparent.

peal off the tomatoes and cut them into small cubes. cut the chipotles as well. put everything to the pan with the onions, add a teaspoon of salt, teaspoon of vinegar and a cup of chicken stock. cook for about 10 minutes. add the chicken, mix well and cook for another 10 to 15 minutes.

serve tinga with warm corn tortillas or on tostadas with frijoles refritos :)

today is a bad day

i had to leave work earlier today...too much stress, negative energy and headache is not a good combination...i need some inspiration to make me feel useful...

on saturday, besides conchas i cooked chicken in beer and chipotle with mexican rice...

for the chicken i used:

6 pieces of chicken (wings or legs)
1 liter of dark beer
4 spoons of chipotle
salt
pepper

for the rice i used:

1 cup of rice
1 cup of peas
1 cup of carrots cuts into cubes
1 clove of garlic
1/2 of onion
2 tomatoes
vegetable oil
chicken stock
salt



i washed the chicken and seasoned it with salt and pepper.






then i fried it till golden on a spoon of oil.

when ready, i placed in a wok, poured the beer on the chicken, added the chipotle, a pinch of salt and cooked until the chicken meat got tender.




and that was all :) to prepare the chicken this way is quick and easy :) and it is delicious...meanwhile i was preparing the rice...

i put boiling water and let it sit for 10 minutes (the heat was off, the rice was not cooking).





i got rid of the excess water and let it sit for another 15 minutes.







while the rice was resting, i took the tomatoes, garlic and onion...






...and blended it to create a smooth tomato paste.






i heated about 4 spoons of oil and fried the rice. after about 5 minutes i added the peas and carrots.






5 more minutes passed and i added the tomato mixture in the rice.






when mixed, i added the chicken stock (if you don't have chicken stock, use water and add some salt to the rice for the flavor).






when the liquid is consumed by the rice, it is ready :)







finally, we can eat :)





i feel better now...