'mexican specialties' Tag Archive

Kidney Bean Chili

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✎ Author: SallyK / Date: 2017-10-11 @ 05:00 pm /
Tags: Economical / Kidney Beans / Legumes / Mexican Specialties / Vegan Recipes /

Quick Table Hot Sauce

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✎ Author: SallyK / Date: 2017-10-09 @ 11:13 pm /
Tags: Peppers / Mexican Specialties /

Taco Filling from TVP Granules

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✎ Author: SallyK / Date: 2017-07-31 @ 09:11 pm /
Tags: Textured Vegetable Protein / Textured Soy Protein / Mexican Specialties /

Lemony Kale Salsa Fresca

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✎ Author: SallyK / Date: 2017-06-13 @ 01:46 am /
Tags: Tomatoes / Kale / Mexican Specialties /

Hot Sauce from Tomato Juice

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✎ Author: SallyK / Date: 2017-05-10 @ 07:53 pm /
Tags: Tomatoes / Peppers / South American Recipes / Mexican Specialties / Copycat Recipes /

Salsa Verde with Sweet Limes

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✎ Author: SallyK / Date: 2017-02-21 @ 05:22 am /
Tags: Tomatillos / Mexican Specialties /

Mexican Party Rice

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✎ Author: SallyK / Date: 2017-02-08 @ 09:32 pm /
Tags: Rice and Grains / Mexican Specialties / Holidays and Company /

Adzuki Bean Chili

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✎ Author: SallyK / Date: 2016-11-18 @ 09:00 pm /
Tags: Adzuki Beans / Mexican Specialties / Textured Soy Protein / Textured Vegetable Protein /

Pressure Cooker Refried Beans

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✎ Author: SallyK / Date: 2016-11-17 @ 06:31 am /
Tags: Mexican Specialties / Pinto Beans / Pressure Cooker Recipes /

Corn Tortilla Press

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✎ Author: SallyK / Date: 2016-10-19 @ 02:55 am /
Tags: Corn / Mexican Specialties / South American Recipes / Economical /

Jamaica Punch

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✎ Author: SallyK / Date: 2016-08-06 @ 06:15 pm /
Tags: Mexican Specialties / Holidays and Company / Limes /

Whole Wheat Tortillas

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✎ Author: SallyK / Date: 2016-07-19 @ 04:31 am /
Tags: Rice and Grains / Mexican Specialties / Vegan Recipes /

Do-Ahead Cheese Enchiladas

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✎ Author: SallyK / Date: 2016-05-18 @ 12:28 am /
Tags: Mexican Specialties / Peppers / Cheese / Tomatoes / Onions / Green Onions / Holidays and Company / Do-Ahead Dishes /

Traditional Salsa Fresca

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✎ Author: SallyK / Date: 2016-05-14 @ 02:51 am /
Tags: Peppers / Tomatoes / Mexican Specialties / Holidays and Company /

Tortilla Chip Casserole

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✎ Author: SallyK / Date: 2015-09-12 @ 01:00 pm /
Tags: Dairy / High Protein / Loma Linda Products / Mexican Specialties / Peppers /

Mexican Shepherds Pie

✎ Author: SallyK / Date: 2015-06-19 @ 01:00 pm /
Tags: Carrots / Celery / Loma Linda Products / Mexican Specialties / Peppers / Vegan Recipes /

Mexican Brown Rice

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✎ Author: SallyK / Date: 2015-05-06 @ 01:00 pm /
Tags: Mexican Specialties / Rice and Grains /

California Hot Sauce

✎ Author: SallyK / Date: 2015-03-27 @ 01:00 pm /
Tags: Mexican Specialties / North American Recipes / Peppers / Tomatoes /

Corn and Wheat Tortillas

✎ Author: SallyK / Date: 2015-02-19 @ 02:00 pm /
Tags: Corn / Mexican Specialties / Rice and Grains /

Sour Cream Guacamole

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✎ Author: SallyK / Date: 2015-01-27 @ 03:59 am /
Tags: Avocados / Mexican Specialties / Peppers /

Dehydrating Epazote

Epazote is a pungent herb that is used to enhance the flavors of beans and make them more easily digestible. It has carminative properties, which means it reduces the gas associated with beans. Fresh epazote can be difficult to find in the grocery stores in my area, even in Mexican shops. However, recently I was fortunate to find bunches of the herb in a dollar store. I bought four of them, and used my dehydrator to process enough for a year!

To dehydrate epazote, clean the sprigs thoroughly, dry fully, then remove the leaves from the stems. Place the leaves in a single layer on racks in your dehydrator and process for 4 hours, or until completely brittle, at 115-125 degrees F. Once dehydrated. Crush the leaves roughly over a sheet of wax paper, then funnel them (with the paper) into a jar. Seal tightly and use within 12 months.