My Mom’s Mexican Soup

Tonight I made my Mom’s Mexican soup, it is called “Caldio”.  When I was young and lived in El Paso Texas she made this soup.  If your nose runs while eating it, that is a good thing!
1 lb. stew meat

3 beef bullion cubes

1/2 diced onion

 3 crushed cloves of garlic

Cover with water and simmer for 2 hours. Then add 3 diced potatoes, cook potatoes until tender.

Broil 2 fresh green chilies until brown on each side, then cover, peel off skin and d-seed. Chop up and add to soup.

So simple, So delicious!!

Thanks MOM!! ❤ U

Fedio – Mexican Pasta

This Mexican side dish has so much flavor!  It is great with tostadas, tacos, burritos, or just on it’s own. This is one of my favorite dishes!! Ingredients:

1 pkg. 7.5 oz. vermicelli Mexican pasta

2 tbs. oil

1 1/2 cups water

2 chicken or beef bullion cubes 

2 oz. tomato sauce (1/2 small can); or (1/4 cup Rotel)

1 clove fresh crushed garlic (small diced or crushed)

1/4 cup finely diced onion

1 tbs. fresh or dried parsley

Dash of paprika, cumin, and chili powder   Recipe:

In a microwave safe bowl, put water, bullion cubes, parsley, and all seasonings. Put bowl in microwave for 2 min. Stir and set aside.

On med. low heat, add oil to a med. size pan. Put pasta in pan;  then saute in oil for a few minutes. (pasta will start turning brown, watch closely so it will not burn)

After pasta is browned, add diced onion and garlic. (stir) Saute for a a few minutes. Then add tomato sauce and stir.

Add water mixture (above) Simmer all together for 5 minutes. Take off heat, then cover for ten minutes.

Eat and enjoy! So delicious!!

Molcajete – Authentic Mexican Mortar and Pestle

With my molcajete, I made a great sauce for grilled steaks.

 

One of  my prized possessions, is my molcajete! I bought it when I was on a  mission trip to Mexico.

Recipe:

In molcajete; crush 3 cloves garlic, 1tbs. jalapenos, 1 teas. salt, 1/4 cup of cilantro or parsley, and the juice of a lime.

After all ingredients are crushed well; put in a bowl and  add 2 tbs. olive oil (optional), then stir.

 

Put on grilled meat 🙂  This will spark and tingle the tongue!  So full of flavor!

Molcajete – defined!

Beth’s Bean Layerd Dip

Bottom layer: 2 cans of non-fat re-fried beans.  Stir in 2 tbs. of taco seasoning, 2 tbs. mayo (or miracle  whip), 2 tbs. salsa, and 1/4 cup sour cream.

Second layer: light sour cream

Third layer: salsa

Fourth layer: grated cheese (any you want)

Top with, diced tomatoes, sliced black olives, and chopped green onion.

Chill for about an hour; then devour with tortilla chips!!

Easy Mexican Style Pinto Beans

These are so full of flavor!!

Ingredients:

2 cans pinto beans, Bush brand is the best (drained, and rinsed slightly)

1/2 onion; diced

1 tomato; diced

dash of cumin, pepper, paprika, garlic, onion, and chili powder.

3/4 cup water

Put all ingredients in a pot; simmer for 15 to 20 minutes. Stir occasionally.

Eat and Enjoy!! 🙂