Last year, I was in Mexico City and had lunch at a fonda. One of the items was a simple, bland bean soup, that seemed to retain the aquafaba from the beans. Is there a name for this soup? I'm trying to look up the recipe, but my searches are pulling up recipes that look more like chili.

Hey y'all! Went to the Mexican grocery store here in Toronto and bought some crema to use for elotes, sopa, etc.

When I opened it up it was pretty thick and viscous? Wasn't anything like the crema that I've had in Mexico or any other Mexican spot here in Toronto. It's well before the expiry date, so I'm wondering if it's the brand? Or if there's something I have to do to make it more runny/creamy?

I've put a photo of the brand in case the one I bought is supposed to be like that? 😅

Thanks everyone!

Una receta que preparé con mi familia usando solamente ingredientes prehispánicos o indígenas. También puede ser conocido como un mulli, pero más complejo que un mulli tradicional.

https://preview.redd.it/s2wsy0fkh1de1.png?width=1024&format=png&auto=webp&s=a91e3c4057e4562514fb2fdbece404a2d2c1b087

Ingredientes para el Guajolote

• Guajalote de 4.5 kilos (con piel) (limpio y entero)
• 3.5 litros de agua o suficiente para cubrirlo completamente (para hervir el guajalote)
• 3-4 hojas de hoja santa (o sustituir con 3 hojas de aguacate y 1 de culantro si no se consigue)
• 2-3 hojas de epazote (para un sabor herbal sutil)
• 1 puñado mediano de hojas de guaje (para un toque suave de ajo y hierbas)
• Sal al gusto

https://preview.redd.it/bx6l62dth1de1.png?width=1024&format=png&auto=webp&s=0f04c5f1d015d77169aaf3a9b0abbe9f53bc44e9

Ingredientes para el Mole

• 2 chiles pasilla secos
• 15 chiles guajillo secos
• 6 chiles ancho secos
• 1 chile chipotle (para un toque suave de cebolla)
• 200 mL de pepitas
• 45 mL de chía
• 90 mL de cacao
• 45 mL de semillas de guaje (para un toque suave de ajo)
• 15 mL de achiote
• Semillas de los chiles
• 1 hueso de aguacate mediana
• 6 tomatillos medianos
• 3 tomates pequeños
• 7 hojas de hoja santa (o 4-5 hojas de aguacate y 2 de culantro)
• 10 mL de epazote seco
• 15 mL de orégano mexicano seco
• 45 mL de miel de abeja
• Sal al gusto
• 1.5 litros de caldo de guajolote (reservado de la cocción del guajolote)

https://preview.redd.it/a6nslfcvh1de1.png?width=1024&format=png&auto=webp&s=b17c2804c66890a6fff68051fc35948b9cc829d5

https://preview.redd.it/zkgjv99wh1de1.png?width=1024&format=png&auto=webp&s=a3a4f96ca6710b631e063db937d91770c1f2702c

Preparación

Paso 1: Hervir el Guajolote y Preparar el Caldo

1. Parte el guajolote en pedazos suficientemente chicos para que se cuezan bien en agua.
2. Pon el guajolote en una olla grande con el agua, las hojas de hoja santa, epazote y guaje. Sazona con sal.
3. Deja que hierva, luego reduce el fuego y cocina a fuego lento durante 3–3.5 horas o hasta que esté completamente cocido.
4. Retira el guajolote y resérvalo; cuela el caldo y guarda 1.5 litros para la mulli.

Paso 2: Tostar los Ingredientes

1. Chiles: Retira los tallos y las semillas, y sumérgelos en el caldo de guajolote caliente durante 20 minutos. Tuesta los chiles secos hasta que estén fragantes.
2. Semillas/Especias: Tuesta las pepitas, la chía, el cacao, las semillas de guaje, el achiote, las semillas de los chiles y el hueso de aguacate.
3. Verduras: Asa los tomatillos y los tomates en un comal hasta que estén bien dorados.
4. Hierbas: Tuesta ligeramente las hojas de hoja santa, epazote y orégano.

Paso 3: Moler los Ingredientes

1. Muele las semillas y especias tostadas.
2. Muele los chiles, los tomatillos, los tomates y las hierbas.
3. Combina las pastas.

Paso 4: Preparar el Mole

1. Calienta 30 mL del caldo de guajolote en una olla. Agrega las pastas y cocina a fuego medio, revolviendo constantemente.
2. Agrega gradualmente el caldo de guajolote reservado para obtener una consistencia espesa y fluida. Cocina a fuego lento durante 30-40 minutos.
3. Endulza con miel de abeja y sazona con sal al gusto.

Paso 5: Cocinar el Guajolote en el Mole

1. Agréga el guajolote al mole y cocina a fuego lento durante 15-20 minutos.

https://preview.redd.it/89ewur85i1de1.png?width=1024&format=png&auto=webp&s=9ea8d1a313ebfd2fdffe500029ce94e377a851f0

For me, it was mole (not depicted). I found it weird and heavy and, as a kid, didn’t like sweetness in my savory dishes.

Delicioso

Red chilaquiles with jamón. 🤤 ¡Simon que si! 🤙🏽

I’m visiting Arizona, and the Mexican markets here have so many fresh foods not available at the markets near my house. Camarones con chayote y chiles, aguacates gigantes, crema Mexicana, quesadillas…todos nos hacen con comida por la supermercado Mexicano. ¡Que riquísimo!

Can I use the “caldo” for anything else after I’ve eaten all the beans? I usually dump it so wondering if I could use it in any other recipes.

When I get some soups from Mexican restaurants (specifically caldo de res and caldo de borrega, from different places), they are served as a broth with large pieces of meat and vegetables, much too large to eat easily. (like, a whole carrot, pieces of meat 2” by 2”). Typically my strategy in eating these dishes is to cut apart the vegetables and meat into spoonable pieces. I perceive some advantages and disadvantages to the big chunk technique for my palate, but I’m interested in those who grew up cooking or eating Mexican soups.

I’m curious about both the cooking and eating techniques of these soups.

Is big chunk cooking a home technique as well or primarily a restaurant technique? If you use this technique, where did you learn it, and what are the advantages.

If your family eats big chunk soup, what is your strategy? Do you pre-chop and then eat? Leave things intact and eat a bit at a time?

Hello, I couldn't find this information anywhere online. I have considered buying ' The Essential Cuisines of Mexico' by Diana Kennedy, but I would like to know whether the measurements are in american cups or ml/grammes? I am European and would like to not have to translate every measurement.

Hello! I am a high school student trying to do a project where I am finding the best price to charge for a burrito. In order to find this price, I need input from burrito eaters.

If you could provide me with some pricing input, I would really appreciate it! The survey should take 1 - 2 minutes and is mostly yes or no questions

Link:

https://docs.google.com/forms/d/e/1FAIpQLScLI3BUsnawlhEtfNJKcWEzsR-oKT8-gm8vXSgnjWwpdjGoLQ/viewform

Thank you for reading and for considering!

I want to make a hot sauce with fresh peppers, and at my local Walmart the hottest peppers they have right now are fresh chile de árbol. I was originally thinking of just making a Tabasco style or a Frank's red hot style sauce and just substitute chiles.

But then I got to thinking maybe there were some established recipes for them, but all I'm finding online are recipes with the dried chiles.

Are fresh chiles de arbol bad in taste? Should I use other ingredients in my hot sauce if I go with chile de arbol? I want a decent tasting sauce, so any tips are appreciated when it comes to this pepper.

Also if you have a recipe, I would not be against trying it if you share it!

Thank you!