MEXICO CITY STYLE RECIPES

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MICHELADA- MEXICO CITY STYLE RECIPE - FOOD.COM



Michelada- Mexico City Style Recipe - Food.com image

Make and share this Michelada- Mexico City Style recipe from Food.com.

Total Time 5 minutes

Prep Time 5 minutes

Yield 1 serving(s)

Number Of Ingredients 3

1 (12 ounce) bottle mexican dark beer, such as Indio
2 limes, juice of
1 tablespoon jugo maggi seasoning

Steps:

  • Pour the lime juice and jugo Maggi in a tall glass, mix well. Add the beer slowly, tilting the glass to avoid the foam rising too much. Serve!

Nutrition Facts : Calories 165.3, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 15.1, CarbohydrateContent 18.5, FiberContent 0.3, SugarContent 1.3, ProteinContent 1.9

BACALAO A LA MEXICANA (DRIED COD MEXICAN STYLE RECIPE ...



Bacalao a La Mexicana (Dried Cod Mexican Style Recipe ... image

Make and share this Bacalao a La Mexicana (Dried Cod Mexican Style recipe from Food.com.

Total Time 37 hours

Prep Time 36 hours

Cook Time 1 hours

Yield 8 serving(s)

Number Of Ingredients 16

2 lbs dried salt cod fish
1 chile, ancho (optional)
2 lbs tomatoes
1/2 cup olive oil
1 large onion, finely chopped
3 garlic cloves, finely chopped
1 bay leaf
1 pinch ground cinnamon
1 pinch fresh ground pepper
1 (220 g) jar roasted red peppers
1/2 cup sliced blanched almond
1/4 cup raisins (optional)
1/2 cup pimento stuffed olive
2 tablespoons chopped parsley
1 lb small potato, cooked and peeled
salt (optional)

Steps:

  • Soak the cod in cold water to cover for 12 hours, changing the water 2 or 3 times. Drain. Place in saucepan cover with water and bring just to a boil. Drain, remove the skin and bones, shred the flesh and set aside.
  • Remove the stem and seeds from the chile ancho and soak in hot water for 10 minutes. Drain then puree in blender with the tomatoes and strain.
  • Heat the oil in a large skillet, add the onion and garlic over low heat until transparent. Add the puree and cook over low heat until it thickens. Add the cod, bay leaf, cinnamon, pepper, red peppers, almonds, raisins, olives, capers and parsley. Stir, then cook over medium heat, covered, for 15 minutes. Add the potatoes, cover and cook over high heat for 10 more minutes to heat through. Add salt if required.
  • Garnish with the chiles gueros.

Nutrition Facts : Calories 575.9, FatContent 21.2, SaturatedFatContent 2.8, CholesterolContent 172.4, SodiumContent 8358.3, CarbohydrateContent 18.6, FiberContent 4.3, SugarContent 4.9, ProteinContent 75.7

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