nd take away from the caldo.
Taste rice and make
Serve with heated tortillas.
Caldo de Res is accompanied by chopped
he Knorr cubes of Sopa de Camaron and 2 qts of water
Heat oil in a soup pot on medium-high heat.
Add onions, salt, cumin, sriracha, and garlic and saute until onions are soft.
Add chicken and saute for a few minutes until the chicken starts to cook.
Add water, caldo de tomate, frozen diced potatoes, frozen mixed vegetables, and the can of tomatoes, stir well and bring to a boil.
Reduce heat and let simmer for 10 minutes.
Bring back up to a boil and add dry pasta, and then boil for 9 minutes until pasta is tender.
Add more salt and pepper to taste.
r experiment, I often use Caldo de Res by Knorr. This is
ups water and 1 Knorr Caldo de Tomate bouillon cube. Microwave for
In medium bowl, place shrimp, cilantro, garlic, jalapeno and olive oil.
Marinate 2 to 8 hours.
In large, heavy skillet, place 2 tablespoons of oil from marinade and heat on high until hot.
Add red and green peppers and onions and saute 3 to 4 minutes.
Remove shrimp from marinade and add to skillet.
Saute 2 minutes or until done.
Serve shrimp and vegetables with tortillas, Guacamole and Pico de Gallo.
NOTE: homemade herbes de Provence is easy to make. **
ith a layer of dulce de leche.
Variations: *Filled cookies
Place the water in a large soup pot, and bring to a boil over medium-high heat. Add octopus, and continue boiling for about 20 minutes.
While the octopus is boiling, heat oil in a skillet over medium-high heat. Add carrots, celery, potatoes, and pasilla pepper. Fry for about 15 minutes, adding the onion and tomato at the very end. The ingredients do not need to be fully cooked.
When the octopus has boiled for 20 minutes, add the shrimp in their shells to the octopus, and let it boil for 5 more minutes. Add the vegetables from the ...
ost popular fillings are pupusas de queso, pupusas made of cheese
Heat oil in a saucepan over medium heat. Add onion; saute until translucent, about 3 minutes. Add potatoes and carrots; saute until starting to soften, about 5 minutes. Pour in fish stock and bring to a boil. Add shrimp bouillon. Reduce heat and simmer until vegetables are soft, about 10 minutes. Add shrimp; cook until bright pink on the outside and the meat is opaque, about 5 minutes. Season with salt. Serve hot with lime wedges and jalapenos.
In a large pot combine the beef, tomato, potatoes, onion, carrots, cabbage, garlic, 5 teaspoons of the cilantro, cayenne, salt, and pepper.
Add water to cover and stir well.
Cover and simmer on low for 2 hours.
Uncover, stir, and simmer for an additional hour uncovered.
Just before serving, stir in the cumin, squeeze in fresh lime juice to taste and sprinkle with remaining cilantro; serve and enjoy.
Corn may also be added to this recipe, as well as a dollop of sour cream as garnish.
o start blending. For this recipe we will only be using
poonfuls of my spanish rice recipe when serving.
dd stock, potatoes, and herbes de Provence. Bring to a boil
efrigerator overnight.
Combine Pico de Gallo ingredients in a small
cups for remainder of recipe. I refrigerate overnight and then
auce .
To Make Molho de Piri Piri: Remove the stems
nto crust.
Pour dulce de leche into a microwave-safe