Tacos,
burritos, nachos and more
have become available in
most major cities across
America. While Americanized
fast food versions of Mexican
dishes abound, we’ve
asked Ventura Flores for
a few traditional recipes
that bring back the authentic
flavor of her native Mexico.
Learn how to make Calabacitas , Nopales and Carne Adobada.
Three
Mexican Dishes from Ventura's
Kitchen
A traditional
dish of the Pueblo Indians
of the Southwest.
Ingredients
2 lbs. diced zucchini
1 cup onion
Garlic to taste
Cumin to taste
Tomato
2 serrano chilies
Instructions
1) Fry
1/2 onion, chili and tomatoes
until soft.
2) Add
zucchini.
3) Add
more onion.
4) Add
a pinch of cumin.
5) Fry
together until tender.
Can be served with warm
corn tortillas or as a side
dish.
Nopales
have been popular as a food
source in Mexico for hundreds
of years. Recently, they
have gained increasing popularity
in the United States as
well.
Thorny needles must be removed
with a knife or vegetable
peeler before cooking. Remove
any nodules, the thick stem,
and trim the edges off of
the pads as well. Wear rubber
gloves when handling nopales
to avoid injury.
Ingredients
1 lb. nopales (cleaned)
1 small diced onion
2 tsp. cilantro
1 serrano chili
Instructions
1) Slice
and dice the nopales.
2) Boil
it in water until it becomes
soft.
3) Strain
water.
4) Add
diced onion.
5) Add
cilantro.
6) Add
serrano chile to taste.
7) Mix
together.
Ingredients
2 lbs. pork chunks
5 serrano chilies
1 lb. tomatoes
1 red chili
1 tooth garlic
Salt (to taste)
Instructions
1) Fry
pork chunks until they are
brown. Set aside.
2) Roast
serrano chilies.
3) Roast
tomato with chilies.
4) Add
red chili.
5) Add
garlic.
6) Blend
together and add a little
water so it's not too thick
and you've created a sauce.
7) Add
mixture to browned meat
continue and cook until
you bring it to a boil.
