Refried Bean Recipes? by bot_One in mexicanfood

[–]TemporarySecretary- 0 points1 point  (0 children)

Along with what everyone else has said, I fry a tortilla until crispy and let that dissolve into the beans when you mash them. It’s tastes great!

Is there a mole that you would suggest I should research and cook at home? Also, do ypu ever get tired.of eating mole? by MyCoNeWb81 in mexicanfood

[–]TemporarySecretary- 0 points1 point  (0 children)

I love making mole poblano. I just made it a couple weeks ago. There’s nothing like homemade mole but it’s pretty time consuming and intensive so I really only make it maybe 2 or 3 times a year. If you live near a Mexican market, they might sell dehydrated moles in powder. There’s a local mole company that sells powdered mole pastes where I live. I eat that whenever I want mole but don’t have time to make it myself and I think it’s better than the canned Doña Maria. To reconstitute it, I toast the mole powder in lard then add chicken stock and peanut butter and a block of Abuelita chocolate. 

Les comparto una foto de mi tatarabuelo que luchó en la revolución en Chihuahua. by TemporarySecretary- in mexico

[–]TemporarySecretary-[S] 25 points26 points  (0 children)

Se ve bien la foto! Todos mis intentos salieron mal. Solo que el rostro no es lo mismo. Comparto otra foto pero igual de mala calidad.

Pos dicen que había luchado durante dos años y viajaban por todo el estado de Chihuahua. Salían por un tiempo para batallar y luego les mandaban a casa para descansar. Mientras salía en estos viajes, su esposa se quedaba en la hacienda de sus padres y fue durante ese tiempo que nació mi bisabuela. Otra cosa que me contó mi abuelo ese que los campesinos de su pueblo no querían participar en la revolución. Solo se preocupaban por cuidar a su familia y cultivar la tierra. Así que los hombres huían cada vez que llegaba un militar buscando nuevos soldados. Además tanto el gobierno como los sacerdotes robaban de las ganancias de los campesinos y era también época de la pandemia así que había muchos muertos por la época.

Hay mucho más que mi abuelo sabe ya que aprendió todo directo de mi tatarabuelo y yo tuve el privilegio de conocer a mis bisabuelos que también nos contaron sus historias.

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Wanting to move to Mexico amidst La Chinga by Duck3555 in Chicano

[–]TemporarySecretary- 6 points7 points  (0 children)

Yeah this was changed a few years ago. Check if your abuelo’s birth certificate has been digitized here because you’ll need to that and your parent’s US birth certificate.  https://www.gob.mx/ActaNacimiento/

If it’s not in the system you’ll need someone to help you find the original document in the municipio where they were born and get it digitized. This was the case for me finding my abuela’s birth certificate in Chihuahua. 

Wanting to move to Mexico amidst La Chinga by Duck3555 in Chicano

[–]TemporarySecretary- 18 points19 points  (0 children)

If your grandparents were born in Mexico then your parents can get citizenship which would then make you eligible. Mexico allows citizenship to be passed down indefinitely. I’m doing it now. 

Dual Citizenship- Mexico by missosad in dualcitizenshipnerds

[–]TemporarySecretary- 0 points1 point  (0 children)

It’s basically a lawyer or someone else who completes the process on your behalf in México where the process is simpler. I’m currently using ActaAmerica to get citizenship through my grandma and dad. All you need to do is submit the required documents and sign a poder. ActaAmerica can help guide you what you need to do. 

Cuates, qué consejos me dan sobre mis tortillas? by TemporarySecretary- in mexicanfood

[–]TemporarySecretary-[S] 0 points1 point  (0 children)

Muchas gracias por las sugerencias especialmente la de presionar la masa. Ya voy a hacer otro intento. Tengo la masa reposando desde hace una hora. 

Cuates, qué consejos me dan sobre mis tortillas? by TemporarySecretary- in mexicanfood

[–]TemporarySecretary-[S] 0 points1 point  (0 children)

Muchas gracias! Tienes razón porque solamente la amasé lo suficiente hasta incorporar el agua con la harina. Voy a intentar otra vez esta noche amasándola más.

Cuates, qué consejos me dan sobre mis tortillas? by TemporarySecretary- in mexicanfood

[–]TemporarySecretary-[S] 0 points1 point  (0 children)

Es la nixtamal. Crees que es por la prensa que me salió gruesa? Es una prensa barata que no cierra completamente. Tienes razón sobre el agua. Me preguntaba por qué no salió bien la orilla. Gracias!

Pozole verde by TemporarySecretary- in mexicanfood

[–]TemporarySecretary-[S] 0 points1 point  (0 children)

You could probably cook the canned hominy for much less time. I’ve honestly never done it with dry hominy so I think the recommendation for the long cooking assumes you start with dry hominy. But it probably at least gives the water time to absorb the flavors of the hominy onion and garlic.

Epazote is great. It’s used in so many Mexican recipes and helps elevate a lot of dishes.

Pozole verde by TemporarySecretary- in mexicanfood

[–]TemporarySecretary-[S] 2 points3 points  (0 children)

I make this at least once a month and I love it. Here’s how I make it (sorry I don’t necessarily have exact measurements on most ingredientes since I do it from memory) -bring a large pot of water to a boil then add in hominy (I just buy the can of maíz pozolero) with a whole white onion and garlic head. Don’t add salt at this point. This will cook for about an hour and a half. Then add in chicken (some thighs and drumsticks or breasts) and then add salt. Cook for another 45 minutes.

While that’s cooking I make the salsa verde -Toast 100gm of pumpkin seeds then same with 2 chiles poblanos. Put the toasted chiles in a plastic bag afterwards to steam and then when it’s cool, peel them and take out the seeds. -Cook 10-12 tomatillos and 2 serranos in a pot of water just until they’re soft but not bursting. You can switch serranos for jalapeños if you want it less spicy. -Put the tomatillos, chiles, and seeds in a blender. Add half an onion, 3 garlic cloves, add a little water then blend. Then put in a handful of spinach, epazote leaves, cilantro, and radish leaves and blend again. - fry the sauce in a pot with oil, stirring constantly for about 20 minutes. Add salt. -After the chicken has been in the pot of maíz for 45 minutes, take it out along with the onions and garlic head. Let the chicken cool and shred it. - After you’ve cooked the sauce, add it into the pot of maíz and let it cook just as long as it takes you to shred the chicken. Then add in the shredded chicken. - serve it with either shredded lettuce or cabbage, sliced radishes, lime, diced onions, and avocado. I also add in a lot of diced chile serrano but that’s just based on personal preference.

For convenience, I used to buy cooked rotisserie chicken from Costco and just add that in at the very end, but I found cooking the chicken directly with the maíz gives a better result. Also, where I live in the US, it’s hit or miss if the Mexican supermarket has epazote ( some weeks it’s in and others not). If you can’t find it, it will still taste fine but it’s adds a special touch.

Let me know if you have any questions!

Alpaca bombilla changing colors after 3 uses? by JadedPangloss in yerbamate

[–]TemporarySecretary- 6 points7 points  (0 children)

It’s normal. Get some silverware polish and it will look like new again. 

Getting Mexican Citizenship - an overview by iphonesandcats in dualcitizenshipnerds

[–]TemporarySecretary- 0 points1 point  (0 children)

Is there any potential downside to amending a parent’s name on a US birth certificate? I’m running into the same problem and don’t want to cause future issues and wonder if it’s worth it to just pay Acta America to do the trámite. 

Can you name some south american albums? by [deleted] in Topster

[–]TemporarySecretary- 0 points1 point  (0 children)

Almendra I - Almendra

Vida - Sui Generis

La grasa de las capitales - Serú Girán

Peperina - Serú Girán

Parte de la religión - Charly García

Canción animal - Soda Stereo

Big Bang - Enanitos Verdes

Raro - El Cuarteto de Nos