Saturday, May 26, 2012

Pics from Mexico

It's been too long since my last post.  Thought I'd just share a few pictures of Mexico :)

 The kids have all grown so much over the past 2 years!  Here's a few more recent pics of them :)

Princess Maddie was just about to turn 2 when we left.  Now she's almost 4!  This adorable smile of hers shows off her personality perfectly :)
One of the neighbors let the boys ride on his donkey.  What an adventure for them :)  They loved it!

Here's a great shot of them on the donkey :)

One of the traditions in Mexico is the flour and confetti eggs at almost every party!  You take an empty eggshell and fill it with flour and confetti, cover the hole with tape then smash em on people heads.  As you can see my little man loves that game :)

Just being herself :)  Always with that great smile. 

We also went to Teotihuacan!  The Pyramid of the Sun and the Moon.


Tuesday, February 21, 2012

Chalupas! Fun to Say, Fun to Eat!

Chalupas have got to be one of the easiest and yummiest Mexican foods! 
3-5 whole potatoes (red work best but you can use any kind)
Green tomatoes and chilis (I´m using seranos)
1 large onion, sliced thin
Chicken flavor boullion
A pinch of cumin seeds
1/4 to 1/2 teaspoon baking soda
Tortillas (corn)
Oil for frying

Toppings :
Shredded letuce, Queso Fresco, Sour cream,

(optional toppings: shredded chicken breast, boild eggs, etc)

First boil the potatoes whole.  Leave the skin on!  Cook till tender.  Using a fork peel off the skin and mash.  Add a little salt for flavor. 
To make the chili sauce:

This made a VERY mild chili! Mild enough for even the kids to eat! 
A good mild chili is 1 large serano to 4 green tomatoes  (med size) 
I like to add a garlic here for extra flavor! 

Wash the chilis and tomatoes, cut a small slit in each tomatillo, do not cut it all the way through though.  Boil just till tender with fork.  You don´t want to cook them till yellow though, if they turn yellow they are over done and will taste sour! 

Stick in blender with about 1 cup of water and blend till smooth. 

Meanwhile, saute onions. 
When onions are tender add chili and tomatillo blend.

Add baking powder.  You should see a slight foam (as in pic) this takes out all the sourness and acid of the green tomatoes.  Boil till reduces to about half.   Add flavoring.  Set  chili aside. 

Spread a small amount of potato on the tortillas, fry.  You can add the chili here or make em with out. 

Once fried topp with shredded lettuce, sour cream, shredded queso fresco and more chili sauce!