Para la cruda

My wife makes the most amazing huevos rancheros. My go to after a long run.

Hola amigos y amigas.

Thats where my spanish ends, so i'll just ask if anyone has a good recipe for pork chiccarones? Thickness, how long to boil and fry etc.

Besides what's a good side for it together with guacamole? My mother who's the one who wants to try it is a sucker for vegetables and rice/potatoes and sides in general, what is generally eaten with it? Thanks for help :)

My soon to be husband is Mexican and so is his family what foods do you recommend for me to cook them to impress their tastebuds in some way?

(I'm not Mexican myself)

So far I've been thinking about one of these :

chilli con carne verde Fajitas Asada tacos Tamales Pozole Birria tacos Some Others too

What are the other Mex dishes that are popular (they live in arizona )

Edit: I'm not cooking for all my partners in laws 1 2. It's just his siblings and dad 3. None of them have cooked Mex food 4. It's "just food" which I know how to cook like any cuisine after trail and error I don't understand the idea of people that are encouraging me to shy away from cooking Mexican food when I never asked if I should or not

Edit: u guys think the family is close and big in age group haha that's not the case

The recent posts on enchiladas have me interested in making some, and I know there's quite the variety of them throughout Mexico and I'd like to explore that.

I can search for enchilada books but that won't tell me if their good/authentic.

Can people recommend any books that offer a good representation of the variations of enchiladas in Mexican culture?

What kind of bread crumbs/breading do you use for Milanesa?

For Cinco De Mayo we have to make a dish for our class, so i chose corn (obviously) enchiladas. My main concern is the dish being turning into a soggy mess when it’s time to present it. Could I make them the night beforehand? Or should I just skip my first few classes and make them then so they’re fresh? Or am i just in way over my head? 😂 I’m 17 and mostly a baker sooo tips are definitely appreciated even if they seem “off topic”!

putting a semi-random flair bc my spanish teacher ain’t teach me allat✊🏿

edit: Thank yall for the suggestions!! I’m reading each and every comment. The last thing i wanna do is bring a nasty dish on a day of celebration, so i truly appreciate it!!🙏🏾

anybody know what company makes this tajin sorbet?

https://www.heb.com/product-detail/tajin-lime-sorbet-with-chili-lime-seasoning-33-8-oz/11777012

Fud turkey + pepper jack + Nopal maiz tortillas because we're obsessed

I'm using a 2.5lb bottom roast for the beef barbacoa. The recipe calls for chipotle chilies in adobo sauce but I could only find diced chipotle peppers.

How much diced chipotle peppers should I add. I don't want it to be spicy - just a little kick.

How long should I cook in this in a covered pot? The recipe calls for a 5lb piece of meat at 325F for 3-4 hours.

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Thanks for your help!

https://preview.redd.it/mf6vzs73cfwc1.jpg?width=3024&format=pjpg&auto=webp&s=bfd76eb4230b927203f64b86f25f05c231760f8e

Hi guys!

Uh... white girl here, but I grew up in rural Texas and make pretty good texmex. The only thing I never learned how to make were the tortillas, because we could always buy them fresh from Fiesta or wherever.

I tried making them today and they taste good but the texture is all wrong, they came out closer to a flatbread. Can someone drop a link to a tutorial or recipe that you like?

Editing to add:

I'm rolling them out SUPER thin, like window-pane thin, and they aren't shrinking on the work surface, they're shrinking as soon as they started to cook in the pan. I tried raising and lowering the temp but it didn't make a difference.

I only rested the dough for 10 minutes after shaping them into bolitos, so maybe next time I should try resting them longer?