Advance Your Career with STEM Education

My love of technology has inspired a lifetime career in STEM. STEM is an acronym for Science, Technology, Engineering and Mathematics. To be successful in a career in STEM you need to have a desire to work in these fields. One of the myths about a career in STEM is that you need to be an engineer, a nerd or a geek. STEM professionals come from all walks of life. It is our passion for the work we do that keeps us interested in learning and growing in STEM careers.

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A successful career in STEM requires teamwork and analytical skills. STEM graduates have many different job titles such as a Project Manager, Systems Analyst, Systems Architect, IT Manager, IT Support Manager, IT Trainers as well as Accounting and HR positions. STEM education provides long-term careers that offer opportunities for innovation and job growth

Regardless of the STEM major you choose, you need to consider your personal interests and the skills needed to succeed in a career path in STEM. There are several questions you need to ask yourself, specifically: What are your personal interests? Do technology trends excite you? Do you have analytical skills? Are you a critical thinker? Do you enjoy science or engineering? Do numbers appeal to you? Are you passionate about technology trends? Are you interested in taking a role in innovating future technology trends in your community? The answers to these questions will help you identify your personal interests, abilities and work values in order to know the potential STEM jobs you might want to explore. Most importantly, you need to expose yourself to STEM subjects by participating in programs that prepare you for a career in innovation

STEM careers are vital to the growth of the global economy and to helping maintain an innovative future. For Latinos to succeed in STEM they need a degree in Information Technology or another STEM field and several essential skills. These include excellent communication skills, decision-making skills, critical thinking skills, analytical skills and technical skills. You need these skills because you need to be able to work well in a team, write detailed reports with your findings and recommendations and analyze data. You also need to provide solutions to problems. If you are bilingual in English and Spanish, this skill set may also work to your advantage when seeking career opportunities.

As Latinos, it’s important for us to help shape the future of innovation. Even if you currently have a career, you can still pursue your passion through an education in STEM. I would like to see more Latinos developing innovative applications, playing a role in making existing tech products better and leading large technology projects. The STEM fields are adding jobs every day and I want to see more Latinos preparing themselves to enter these fields with confidence. A career in STEM will enable you to pursue a range of interests that make a difference in innovation and enable you to live a well-balanced life.

I’m compensated by University of Phoenix for this blog. As always, all thoughts and opinions are my own.

Celebrate Art With Minted Artwork

I get inspired by art.  It can brighten up the space in your home, bring inspiration to a dull office space and enrich your life.  You can celebrate art with Minted Artwork, a marketplace for independent artists, designers and photographers from all over the world to showcase their work.  Artists submit their creative work and the top pieces are showcased in an online store.

Minted Artwork is a great place to support and celebrate the works of talented artists.  My favorite Minted artwork pieces are landscapes of nature and artwork with vibrant and bold colors.

If you are an art lover stop by Minted Artwork.  Once you visit the site you will get captivated by the artist, their creative work and the story behind each piece.   It’s hard not to just pause for a couple minutes to appreciate, enjoy the art and purchase your favorite pieces for yourself or for someone you love.  If you are an artist make sure to check out Minted Artwork Challenges to submit your original creative work so you can celebrate you.

Here are my favorite pieces:

Celebrate Art With Minted Artwork

Organism No4 by VERY MARTA – Wisconsin

About the Artwork: Exploration of flow and organisms involves shapes, bleeds and microscopic happenings in a spontaneous exploration of its relationship to the bigger, faster world we’re constantly involved in. We all are entangled in fast living, fast motion and fast broad emotions, yet there is a world within us and outside of us, as fast as ours, that is so complex yet so simple it’s terrifyingly beautiful.

Celebrate Art With Minted Artwork

 Autumn Explosion by Stacy Kron – Minnesota

This photograph is the view outside the artists kitchen window during autumn. The sunbeams stream through her favorite birch tree in a way that makes her heart skip a beat. It conveys a sense of warmth that only the sparkling golden sunshine can bring.

Celebrate Art With Minted Artwork

Shoot The Pier by Christian Fior – Los Angeles, California

About the Artwork: Christian Fior has always been in love with piers. Something so intriguing to him. This was taken at the Manhattan Beach Pier in Manhattan Beach, CA. It was a very foggy morning and the fog had just rolled out when he snapped this picture. The colors were so flat and clean.

Celebrate Art With Minted Artwork Soaring Sequoias by Matthew Sampson – San Diego, California

About the Artwork: The Sequoia Trees in many of California’s National Parks are truly breathtaking. During his first visit to Sequoia National Forest, he was amazed by these giant trees. In order to realize their true size, you really need to experience them in person. However, this perspective gives some insight into their mammoth size. Here, he captured these trees towering over him and reaching the bright sky.

 

I am having a lot of fun celebrating the artwork and learning about the talented artists of today.    Minted Artwork is a great place to get to connect with artists and celebrate their work.  The styles and backgrounds of the artists vary, but the love and passion to create memorable designers is evident in their work.

 

Disclosure: This is a sponsored post in partnership with Minted.  However, all opinions are my own.

Exclusive Interview With Chef Javier Plascencia At Harrahs Socal

Chef Javier Plascencia is one of Mexico’s most celebrated chefs.  Born in Tijuana, Mexico Chef Javier Plascencia owns and oversees 8 restaurants in Tijuana, Ensenada and San Diego.  He is a world traveler and enthusiastic advocate of Baja California’s Mediterranean cuisine.    He proudly uses the freshest local ingredients in his modern surf and turf modern cuisine which is influenced by his travels, culture and heritage.

Interview With Chef Javier Plascencia

I interviewed Chef Plascencia at Harrah’s Latin Food and Wine Festival where over 30 restaurants and 30 wineries celebrated Latin wine, food, culture and music.   We enjoyed the green chorizo sopes and savored the delicate coconut water aguachile of hiramasa (yellowtail amberjack) with coconut cream, edible flowers and coconut.

green chorizo sopes

Chef Javier Plascencia’s green chorizo sopes, peas, cabbage, raddish and a touch of cilantro

At the end of the month Chef Plascencia will also be opening a new restaurant, Bracero Cocina in San Diego, California.  Read on to learn about Chef Javier Plascencia cuisine characteristics, his family’s historical restaurant and new restaurant influences:

 

Can you tell us about some of the ingredients in the green chorizo sope?

Well we use braised pork for “texturity” and they feed that pork. He eats a lot of figs. He eats a lot of avocados and fruit.

It’s free range?

It’s free range pork and he drinks a beer every day. It’s a special kind of breed that my friend raises in Escondido. It’s in the sope with pickled cabbage and radishes.

And what inspired this dish?

I wanted people to taste green chorizo. A lot of people have never seen or heard of it. It’s very popular in central Mexico. In Toluca we eat a lot of green chorizo. I took inspiration from the fondas in Tijuana. We have lots of fondas where you can go and have a taco or tostada.  It’s sort of  like tapas, but in the Mexican way. So you can go and have a taco or tostada or eat menudo or pozole.  It’s like comfort food, usually run by family. And usually a lady will be cooking.  That’s how I grew up.  I love that food.

Harrah's Latin Food and Wine Festival -  Interview With Chef Javier Plascencia

I was observing you guys when you were preparing the dishes during Harrah’s Food and Wine Festival.  Your team works together like a rhythm.

When you are cooking you have to be well-organized. If not, the end product won’t be the same and won’t taste the same. It’s almost like an orchestra. You’re the director but everybody knows what they are doing.  All the guys that you see here today are from a cooking school and they’ve been with me for several years. They all learned how to cook with me. 

What influences your cooking?

The place where I come from is like being a kid in Disneyland. We have so many good ingredients around in Baja California, the Sea of Cortez, and the Pacific Ocean. We have people making cheese and olive oil too. And that’s all in Mexico. But we also have this side of California as well where people make so many excellent products. And most of it’s the same because the weather is the same. If you taste my food you are going to taste a lot of flavors and contrasts.

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Chef Plascencia’s Yellowtail coconut cream with edible flowers and coconuts.

What features characterize your food?

I do a lot of surf and turf the modern way. I think that’s staple cuisine. But I also work with the freshest ingredients that you can find. I work with the whole animal. I don’t just buy the loins or the ribeye. I buy the whole thing because you can make stocks and chorizo sausage.  I buy the whole animal and we make tons of things. One of the things I make is beef cheek tacos. We may take the cheeks to make tacos de cabeza. It’s mostly cheeks. We use the tongues. We use the tail. You blend everything. My father even eats the eyes.

How does it taste?

It’s amazing. The cheek is the most flavorful and tender meat of the whole animal. People don’t realize that. It’s just really really tender.

At the end of the month Chef Plascencia will be opening a new restaurant, Bracero Cocina in San Diego, California.  Read on to learn about Chef Javier Plascencia, his cuisine influences, his family history and his new restaurant.

 

When did you know that you wanted to be a chef?

I grew up in my parent’s restaurants. They own a chain of restaurants in Tijuana and this past month it turned 47 years old.   Giuseppis is a chain of pizza restaurants. My father opened the first pizzeria in Baja California. He was the one who invented the Mexican pizza.

What’s different about a Mexican pizza?

The story is that my father opened a Giuseppis and it was very successful because there were no other pizza places. My father was the pizza guy. My grandmother made the sauce. And my mother was the cashier. It was a very small place. It only had three tables. It was mostly to go. They worked like that for many months and they were eating pepperoni pizza every day because they were so busy and tired. But one day my father opened a can of jalapenos and put some refried beans instead of tomato sauce, and mozzarella cheese and chorizo and bacon. That pizza became really popular with his friends. The clients started asking for it and now it’s their best seller in the restaurant.

You’re opening a new restaurant soon in Little Italy in San Diego. Can you share some details?

At the end of this month. It’s going to be called Bracero. It’s a tribute to the Bracero workers that worked the fields. We thought there was a story to be told. Whenever we open a restaurant we like to tell stories. We wanted to give some history to it. We found the Bracero story very interesting. We met a couple ex-Braceros and they’re living the American Dream in Napa Valley. They’re winemakers. We went to Stanford University and they had a lot of letters and photographs and stories.  The restaurant will open on May 27th.

Will your restaurant have Braceros all around it?

Yes.

Does travel inspire any of your cooking?

Yes. I don’t travel to go to museums or the beaches, I travel to go eat and find ingredients and markets. I don’t go shopping, I go shopping for food.

What do you want our reader to know about Mexican cusine?

I want people to taste and learn about Mexico. Here in California or in the United States, when you think of Mexico you think of tacos, burritos, or nachos but Mexico has many regions and every region has different flavors. I want people to look into that. The region of Oaxaca is very different from the region of Veracruz. They can use the same ingredients but the flavors at the end are very different and unique. Everybody cooks differently. I want people to know that. And I want people to not buy store bought tortillas. They’re awful.  Go find a good tortilleria or make your own. It’s not that hard. It’s very easy and you’ll have fun doing it. Once you have a good tortilla, you’ll never go back to eating that sh*t!

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I’m excited about what Chef Javier Plascencia is doing for the food scene in San Diego and Baja California.  Chef Plascencia’s love of his culture and heritage is evident in everything he touches from the savory baja mediterranean cuisine menu-style, his plating and creative restaurant concepts.  For additional information on the grand opening visit Bracero’s Cocina website or Braceor’s facebook page.

Harrah’s Latin Food and Wine Festival featured world acclaimed cuisine and wines.  For a full list of wines and restaurants visit Harrah’s Latin Food and Wine Festival.

 

Buen Provecho!

Eva Smith Tech Life Magazine

22 Frida Kahlo Quotes For Creative People

Creative people are passionate, rebellious, extrovert & introvert, humble & proud. A little strange, but a tremendous spirit.  Are you creative?

Frida Kahlo Quotes

When I think about creative people I think about Frida Kahlo.   Here are 22 Frida Kahlo quotes to inspire your creative soul:

  1. I used to think I was the strangest person in the world but then I thought there are so many people in the world, there must be someone just like me who feels bizarre and flawed in the same ways I do. I would imagine her, and imagine that she must be out there thinking of me too. Well, I hope that if you are out there and read this and know that, yes, it’s true I’m here, and I’m just as strange as you.
  2. I don’t paint dreams or nightmares, I paint my own reality.
  3. Nothing is worth more than laughter. It is strength to laugh and to abandon oneself, to be light. Tragedy is the most ridiculous thing
  4. I drank to drown my sorrows, but the damned things learned how to swim.
  5. Feet, what do I need you for when I have wings to fly.
  6. I paint myself because I am so often alone and because I am the subject I know best.
  7. I paint flowers so they will not die
  8. I paint my own reality. The only thing I know is that I paint because I need to, and I paint whatever passes through my head without any other consideration.
  9. Nothing is absolute. Everything changes, everything moves, everything revolves, everything flies and goes away.
  10. Pain, pleasure and death are no more than a process for existence. The revolutionary struggle in this process is a doorway open to intelligence.
  11. There is nothing more precious than laughter.
  12. I love you more than my own skin.
  13. At the end of the day, we can endure much more than we think we can.
  14. You deserve the best, the very best, because you are one of the few people in this lousy world who are honest to themselves, and that is the only thing that really counts.
  15. I am my own muse, I am the subject I know best. The subject I want to know better.
  16. I leave you my portrait so that you will have my presence all the days and nights that I am away from you.
  17. Only one mountain can know the core of another mountain.
  18. My paintings are well-painted, not nimbly but patiently.
  19. My painting contains in it the message of pain. I think that at least a few people are interested in it. It’s not revolutionary. Why keep wishing for it to be belligerent? I can’t.
  20. Painting completed my life. I lost three children and a series of other things that would have fulfilled my horrible life. My painting took the place of all of this. I think work is the best.
  21. No moon, sun, diamond, hands —
    fingertip, dot, ray, gauze, sea.
    pine green, pink glass, eye,
    mine, eraser, mud, mother, I am coming.
  22. There is nothing more precious than laughter.

Hot Pursuit Movie Review And Exclusive Interview With Sofia Vergara

When was the last time you went to the movies and laughed so hard your stomach hurt?  I recently attended a girls night out private screening of Hot Pursuit Movie and Interviewed Sofia Vergara.   Our girls night out evening was topped off with popcorn, candy, cupcakes and coffee and lots of silliness in between.  I never thought my sister and I would ever stop laughing, but every time we think about the movie we share a laugh because the movie was really funny.  It’s been a couple of weeks since we saw the movie and we still can’t stop laughing!   The movie will be released on theaters May 8.

 

 

Cast

Starring:

Reese Witherspoon – Cooper

Sofía Vergara – Daniella Riva

John Carroll Lynch – Captain Emmet

Rob Kazinsky – Randy

Richard T. Jones – Detective Jackson

Director

Anne Fletcher

Release Date

May 8, 2015

Rated PG-13

 

Hot Pursuit Movie Review

When I heard Sofia Vergara and Reese Whitherspoon were teaming up for Hot Pursuit, my curiosity peaked.It’s also great to see powerful women directing, producing and playing lead roles in movies, especially a comedy movie.  I really admire both lead actors in  other movies and loved their roles in Hot Pursuit, a laugh-out-loud hilarious movie.   The movie plot and cast are hilarious, but the chemistry between Reese and Sofia is what really makes this a great comedy.

Hot Pursuit is about an uptight and by-the-book cop, Cooper (Reese Witherspoon) who tries to protect the sexy and outgoing widow  Daniela (Sofía Vergara) of a drug boss as they race through Texas pursued by crooked cops and murderous gunmen.     Daniela is a tough woman who has no problem using her female assets to get what she wants.  Cooper on the other hand is a woman who works in a predominately male field who tries to subdue her female assets and femininity to fit in to the workplace as a police officer.

As the movie develops you will embrace and fall in love with Daniela and Cooper.  The characters are sassy, quirky and share dozens of silly jokes that are actually funny.  I wish I could remember them all and share at least 21 jokes from Hot Pursuit that were actually funny.   My stomach hurt so bad from laughing so hard, but it was a much needed laugh and girls night out.  I definitely recommend the movie as a night out with your best friends.  It will be a memorable girls night out.

Sofia Vergara Hot Pursuit Movie Exclusive Interview

I had the opportunity to interview Sophia Vergara as well.  Here is what she shared about her character, favorite scenes and possibility of teaming up with Reese for another movie:

What drew you to the character Daniela? Any specific character traits?

SOFIA VERGARA: “WELL YOU KNOW IT WAS AN OBVIOUS ATTRACTION FOR ME BECAUSE SHE’S COLOMBIAN. I LIKED THAT SHE HAS A LITTLE TWIST AT THE END. IT WAS FUN TO GET TO PLAY BOTH SIDES OF HER. AND MOST OF ALL, I LIKED HER WARDROBE. IT WAS WAY BETTER THAN REESE’S.”

Loved your jokes, all of them!  What is your favorite scene? Were there any improvised scenes?

SOFIA VERGARA: “THE BUS SCENE WAS MY FAVORITE TO SHOOT AND TO WATCH. IT WAS SUPER FUN TO DO. AND WHEN REESE’S CHARACTER IS DRESSED AS JUSTIN BEIBER I COULDN’T GET THROUGH A TAKE WITHOUT LAUGHING.”

You and Reese make a perfect pair.  Can we expect a Hot Pursuit 2?

SOFIA VERGARA: “IF WE ARE LUCKY! MAYBE IT WILL BE LIKE THE FAST AND FURIOUS MOVIES AND WE CAN GET ALL THE WAY UP TO HOT PURSUIT 8!”

Movie Trailer

For additional information like ‘Hot Pursuit’ on Facebook or follow Hot Pursuit on TwitterInstagram and Google+

All Bearded Men DO NOT Have Poop On Their Faces

There seems to be a couple of articles floating around the internet claiming that bearded men have poop in their beards.  All bearded men do not have poop on their faces. All these articles claiming that bearded men have have poop on their faces don’t actually have scientific facts.  Their opinion is based on tests done by swabbing a couple of faces.    The real issue isn’t beards, the real issue is about hygiene and about bacteria on people’s hands contaminating counters, doorknobs, homes, restaurants and hotels.

All Bearded Men DO NOT have poop on their Beards

 

According to the article linked above, the real issue is related to men not washing their hands and touching their beards:

Apparently the key to a poo-free beard is to make sure you wash your hands regularly and avoid playing with and twirling the hair.

“Try to keep your hands away from your face, as much as possible,” Golobic added.

How many men, women and children do you know that don’t wash their hands when the go to the bathroom and touch their hair, kitchen surfaces, office doors and worse YOU!  Seriously,  this is the bigger issue.  Leave men with beards and hipsters with beards alone. They are cool and make our world a better place because they are different.

Fecal matter is everywhere. That’s why people need to wash their  hands, close the toilet seat when they flush and keep their bacteria away from others.

Still not sure whether or not fecal matter is everywhere?  Check out these other articles for get some real scientific data on fecal matter in hotel rooms, tootbrushes and restaurants:

Fecal Matter Hiding In Your Hotel Room: Picking up the remote control or telephone at a hotel room may also mean you are picking up fecal matter and other great facts about germs at Hotels.

Toothbrush Fecal Matter:  If you keep your toothbrush within the vicinity of the toilet, it will be regularly bathed with fecal matter

The 10 Germiest Places at a Restaurant: Did you know the salad bar thongs, ketchup bottle and bathroom doorknobs are the germiest places at a restaurant.  Check out this post for a list of the germiest places at a restaurant that have germs, including fecal matter.

 

Harrah’s Resort | Latin Food and Wine Festival

Southern California Harrah’s Resort is hosting their 2nd annual Latin Food and Wine Festival with over 10 restaurants and 34 wineries on May 2 from 2pm-6pm to celebrate the rich history of International wine and cuisine. The day will be filled with tapas and wine tasting and live entertainment that includes Spanish Guitar with Flamenco Dancers, Cumbia, Latin Pop, Mariachi and Latin Jazz!

California’s love of Latin wine dates back to the 18th century when missionaries planted the first vineyards.  Join Harrah’s for a journey through wines of the region to celebrate the history through wine tasting and Southern California inspired cuisine.

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Chef Javier Plascencia will also be preparing savory tapas-style cuisine during a live-demo. Chef Javier Plascencia was recently named among the Distinguished Bajacalifornians of 2013 by the State Government, and included in the list of “50 people that are transforming Mexico” by Quien Magazine, both for his work in promoting the people, product and culture of Baja California.

 

Participating Restaurants

Aquí es Texcoco

Cocina Vallarta Escondido

Cocina del Charro

Mi Guadalajara

Bracero Cocina – Chef Javier Plascencia

Tempo Urban Kitchen – Chef Jorge Cueva

La Querencia – Chef Miguel Angel Gurrero

Acapulco Mexican Restaurant Y Cantina

El Torito Cantina Autentica

Culinary Arts Institute from Tijuana – Chef Javier Gonzalez

Participating Wineries – Region

Tinto Figuero – Spain

Halter Ranch – USA

Emilio Lustau Sherry’s / Lustau Fine Selected Wines – Spain

Vina Herminia – Spain

La Rioja Alta – Spain

Torre de Oña – Spain

Jed Winery – Argentina

Lagar de Cevera – Spain

Bodegas Aster – Spain

Bodegas Mauro – Spain

Giró Ribot – Spain

Beso de Vino – Spain

Bodegas Peique – Spain

Sierra Norte Pasión de Bobal – Spain

Ferdinand – USA

Maldonado Vineyards – USA

La Mejorada – Spain

Capita Vidal – Spain

Orin Swift Cellars – France

Neyen – Chile

Bodega Gimenez Riili – Argentina

Hacienda La Lomita – Mexico

Totol Winery – Mexico

Cloudline Family Cellars – USA

William Hill Estate Winery – USA

Heitz Cellar – USA

Mirassou Winery – USA

Belasco De Baquedano Winery – Argentina

Poggio al Tesoro – Italy

E&J Gallo Winery – Spain

Baron Balche – Mexico

L A Cetto – Mexico

Bodega Iniesta – Spain

Bodega La Remediadora – Spain

harrahs-latin-food-and-wine-festival

Ticket Details


VIP tickets start at $150
and allow you a full hour of private access to all wineries, a private celebrity chef demonstration and tasting, a commemorative gift, and a reserved lounge area.

GA tickets start at $75 and offer you unlimited tastings from local celebrity chefs and wineries and a commemorative gift.

Designated Driver tickets start at $30 and allow guests to taste all of the cuisine and enjoy the live entertainment.

Latin Food & Wine Festival Package
Enjoy special pricing when you stay for the evening. Choose from a two-ticket or four-ticket package:

Two tickets and your choice of room accommodations starting from $399/nt.

Four tickets and your choice of room accommodations starting from $499/nt.

 

Additional Information

For additional information visit Harrah’s Latin Food and Wine Festival.

Red Chile Chicken Pozole Recipe | Pozole De Pollo Con Chile Rojo

Pozole is a traditional Mexican dish made with hominy, meat, chile sauce and garnish.  The soup has a historical background as well.  During the Aztec periods, maize was very sacred and only eaten as part of a community ritual.  The dish was also mentioned in historical Spaniards books.  The recipe has changes significantly, especially the meat used, but hominy remains the main ingredient of the dish.  

Today pozole is served in all restaurants in Mexico with pork as the staple meat.  In the US the soup is only served during the Christmas, New Years, Three Kings Day and weekends.   It is a time consuming recipe, but certainly worth the time.  Most traditional recipes make the recipe with pork or beef.  However, I prefer to make my recipe with chicken as a healthier alternative.  The soup is also served with cabbage, red radishes, oregano, onions and lime.

We recently celebrated several milestones in our family: An engagement, Three Masters completions, Attendance to a UC, Attendance to USC, Attendance to Graduate school and most of all the blessing of being surrounded by family to celebrate it all.   It was a great and memorable celebration to look back at the previous year and look forward to the opportunities the new year has to offer.

The next time you want to celebrate a major milestone in your life consider making Red Chicken Pozole.

Red_Chicken_Pozole

 

Red Chicken Pozole Recipe

Ingredients

Red Chile Puree Ingredients
Find Recipe Here

Pozole Ingredients
12 pieces of chicken legs & thighs
1/2 onion
3 garlic cloves
4 tablespoons salt
105 oz can of Hominy

Garnish Ingredients
6 limes
2 bunches of cilantro
3 bunches of red radishes
1 chopped red onion
1/4 thinly sliced cabbage
2 tsp oregano

 

Chicken_Pozole

 

Preparation

1. Place Chicken in large pot. Add garlic cloves, onion, salt and 18 cups of water.
2. Bring water to a boil for about 30 minutes or until chicken is tender.  Keep chicken fat in the pot to add flavor.
3. Add red chile sauce to pot and bring to a boil.
4. Add hominy and bring to a boil.
5. Serve pozole in a bowl with tortillas and your preferred garnish.  Serve with love.

 

Buen Provecho!

Eva-TFL

 

 

 

 

Authentic Mexican Red Chile Sauce Recipe

Red Chile sauce is a time consuming recipe, but once you master the recipe you can use it  just about anything you want to add red chile sauce to. I use red chile sauce to make enchiladas, chile con carne, tamales, Pozole, menudo and chilaquiles.  After you learn to make an Authentic Mexican Red Chile Sauce you will never buy the red sauce in the can again. The best part about this recipe is the freshness, savory flavor and homemade touch.

Recipe

Ingredients:

1/2 bag dried ancho chiles (10-12 chile pods)
1/2 bag guajillo chiles (10-12 chile pods
1 garlic clove
1 cup water

Preparation:

1. Rinse and remove seed & veins from chiles. Keep seeds & veins for extra spicy salsa.

Authentic Mexican Red Chile Sauce Recipe

2. Add chiles to hot water

Authentic Mexican Red Chile Sauce

3. Bring to boil for 20min until they change color. Let cool slightly.

4. Purée chiles in blender with water.

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Authentic_Mexican_Red_Chile_Sauce_01
5. Use colander to separate pulp from the skin. Depending on size of colander you may need to do this a couple times.

Authentic_Mexican_Red_Chile_Sauce_02

Buen Provecho!

Eva-TFL

Sweet Pineapple Tamales | Tamales De Dulce

We look forward to cooking tamales every year in our home. It’s a family tradition to gather around the table with all the prepared ingredients and assemble tamales.  Everyone in our family participates in the tamale assembly, also known as a Tamalada.   Whether you are relative or neighbor just stopping by, you become a part of our family when we make tamales in our home.  It’s a way for us to check in with each other, talk about family memories during the year, act silly and make new memories. Our most popular family tamales are the Mexican Chicken-Pasilla Tamales, but our favorite dessert tamales are the sweet tamales made with crushed pineapples and sugar.  The sweet pineapple tamales also known as “Tamales de dulce” are also my husband’s favorite! You have to get your tamales as soon as they are done when we cook them.  Otherwise, they will be all gone. Sweet Pineapple Tamales | Tamales De Dulce   Sweet Pineapple Tamales Recipe  Ingredients:

  • 2 package corn husks
  • 5 lbs of prepared masa
  • 3 cans of crushed pineapples with pineapple juice
  • 2 cup of raisins
  • 2 cups white sugar

Method: Sweet Pineapple Tamales | Tamales De Dulce

  1. Remove debris from corn husks and soak in hot water for 1 hour.
  2. Mix 2 cans crushed pineapples, 1 1/2 can pineapple juice, 1 cup sugar, prepared masa by hand.  Make sure to taste the dough periodically as you mix the dough by hand.  You may need to add additional sugar to taste, as the sugar will lose some of the sweetness during steaming.
  3. To assemble tamales: Drain cornhusks, remove any red corn silk, and stack. Lay 1 cornhusk flat, smooth side up. Place about 2-3 tablespoons of masa mixture on the bottom half of the cornhusk and smooth with the back of a large soup spoon. Add 3-5 raisins in the middle.
  4. Locate the long side with a 2 inch space with no masa. Fold that over, slightly overlapping the other side so the edges of the dough meet. Wrap the extra husk around the back. Then fold the broad end over the top and then the longer narrow end over the broad end.
  5. Create strips of husk by cutting or tearing 1/4 inch lengths off of some of the smaller or unusable husks. Use these to tie across the middle of the tamales to hold the flaps down.
  6. Set tamales upright in a steamer. You can buy large steamers made just for this purpose. You may have something else you can use to create the same effect. The key is to have a small amount of boiling water on the bottom of the pot and a colander or mesh of some sort to keep the tamales away from the water.
  7. Let Simmer for about 60-90 minutes.
Serve warm & with love.
Buen Provecho!
Eva-TFL
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