Sunday, June 1, 2008


SOURCE: Espinosa's secret recipe

This is as authentic mexican as you can get. Ernesto made this at every Espinosa family gathering and every holiday (July 4th, Memorial day, Christmas) in Atlanta that I can remember so it has to get recorded into the blog. It is simply awesome.

Tostadas (Round Hard shell flat tortillas); Try and get these from a Mexican store only
2 cans pinto beans
1 head iceberg lettuce
Fresco cheese fresh from Mexican section of grocery store (Ole brand queso fresco)
Salsa stuff (6 plum tomatoes, 6 seranno peppers, cilantro)
Whole roasted chicken (Mojo flavor from Publix or Lemon Pepper or Plain roast)
1 small lite sour cream
1 avacado optional
Red onion and apple cider vinegar
Dried red chilli 6

Onion prep: Slice red onions thin and soak in vinegar. Store in refrigerator.
Salsa prep: In a saucepan, place foil. Add plum tomatoes, peppers. Roast till black on high (10-15 mins).
Lettuce prep: Chop or shred lettuce fine
Cheese prep: Grate fresco
Avacado prep: Chop fine
Chicken prep: Shred with hands
Beans prep: In a saucepan, add 2-3 tblsp oil. Add 6 dried red chillies. Smoke, turn heat off. Add beans. Stir. Simmer for 15 minutes.

To make Tostadas: Place on plate, smear with beans. Add chicken, onions, cheese, salsa, sour cream, lettuce, avacado. Pepper/Salt optional. Enjoy!

Pad Woon Sen

SOURCE: Internet with my own changes
Intro: Cellophane noodles (also known as Chinese vermicelli, bean threads, bean thread noodles, or glass noodles) are a type of transparent Asian noodle. This is one of MY FAVORITE DISHES to eat in a Thai restaurant. I like it even more than Pad Thai so I had to figure out how to make it and it turned out to be so easy.
1 pack bean thread or mung bean noodles (woon sen)
2 tsp garlic
1 red bell pepper chopped (green bell pepper optional and thinly sliced carrot optional)
1 can baby corn
4 green onions
1 can straw mushroom (or fresh mushroom)
Meat (chicken or shrimp optional); If using eggs, cook eggs seperate and use as meat substitute
4 tblsp Soy sauce
3-4 tblsp fish sauce
1 tsp sriracha
cilantro garnish
Soak the woon sen in warm water until soft (10 minutes). Drain and cut crosswise into 4 equal parts.
To cook meat: Put 1 tblsp oil in large wok. Add garlic and white part of spring onions. When light brown, add chicken or shrimp. Set this aside.
To cook dish Heat rest of oil in the same wok that meat was done and add all vegetables. Save some green onions for end. Add noodles. Toss. Add water as necessary. Return the meat or eggs. Add Fish sauce, Soy, remaining green onion, Sriracha, fresh pepper, salt if needed and sugar per taste only. Garnish with cilantro.