UPDATED August 1st, 2016 Homemade mole sauce from scratch requires a long list of ingredients and can take hours to prepare. Thankfully, you can buy pre-made pastes from any decent Mexican market. Some may have a homemade version in their refrigerated case. If not, commercial pastes are also available. In both cases, you will have […]
Most people cook the corn entirely on the grill, which can make the kernels dry and unevenly cooked. I prefer to cook this corn on the cob in a pot of steaming water, then sear them in a hot pan. OAXACAN STREET CORN Serves: 4 Ingredients 4 large ears fresh corn with husks 4 TBSP […]
You can find different versions of atole throughout Mexico. Some prefer to cook the masa harina (a type of corn flour that has been treated with slaked lime) in milk instead of water. Others add vanilla for flavor. Here, we use a combination of white hominy and masa harina to achieve the thick porridge consistency […]