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Place the 1/4 cup of canola oil into a shallow frying pan. Heat over medium-low heat. Add the tortilla squares in batches and fry until golden brown; about 2 – 3 minutes per side.
MELT butter in large ovenproof skillet on medium heat. Add eggs, 1 at a time, to skillet, leaving space between eggs; sprinkle with pepper. Cook 4 to 5 min. or until whites and yolks are set ...
Add butternut squash, carrots and aromatics to an air fryer and watch dinner happen in minutes. Sprinkle the finished product with a garlicky pepita topping for a craveable crunch. Get the Air ...
Chilaquiles can be served with refried beans, eggs (scrambled or fried) and guacamole as side dishes. As with many Mexican dishes, regional and family variations are quite common. Usually, chilaquiles are eaten at breakfast or brunch. This makes them a popular recipe to use leftover tortillas and salsas.
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Most dried beef is sold in the United States as jerky. In Mexico, it is still sold for cooking and snacking; this is done primarily in the north and in small-scale operations. [ 9 ] Most machaca dishes now are made from beef that has been well-cooked, shredded, and then cooked in its juices until the desired consistency is achieved, which can ...
Pozole (Spanish pronunciation:; from Nahuatl languages: pozolli, meaning cacahuazintle, a variety of corn or maize) is a traditional soup or stew from Mexican cuisine.It is made from hominy with meat (typically chicken or pork), and can be seasoned and garnished with shredded lettuce or cabbage, chili peppers, onion, garlic, radishes, avocado, salsa or limes.
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