Elote Recipe

Elote, or Mexican street corn, is a popular and delicious snack enjoyed by many. This recipe brings the flavors of Mexican street food right to your home, combining smoky grilled corn with creamy, tangy, and savory toppings. Perfect for a summer barbecue or a quick and tasty side dish, elote is sure to be a hit with family and friends.

Ingredients :

• 4 ears of fresh corn on the cob, husks removed
• ¼ cup mayonnaise
• ½ cup crumbled cotija cheese (can substitute with feta cheese)
• 1 teaspoon chili powder (adjust to taste)
• 1 lime, cut into wedges
• Chopped fresh cilantro (optional, for garnish)

1. Preheat the grill: Preheat your grill to medium-high heat. This allows for even cooking and caramelization of the corn.
2. Grill the corn: Place the ears of corn directly on the grill grates. Grill for about 10-15 minutes, turning occasionally, until the corn is tender and slightly charred on all sides. The grilling process not only cooks the corn but also adds a delicious smoky flavor.
3. Prepare the toppings: While the corn is grilling, prepare the toppings. In a small bowl, mix together the mayonnaise and chili powder until well combined. The mayonnaise adds creaminess while the chili powder adds a hint of spice and flavor.
4. Slather the corn: Once the corn is cooked, remove it from the grill and immediately slather each ear with a generous amount of the mayonnaise mixture, using a spoon or brush to evenly coat the surface of the corn. This step ensures that the mayonnaise adheres well to the warm corn.
5. Add the cheese: Sprinkle each ear of corn with crumbled cotija cheese, pressing it gently into the mayonnaise mixture so it sticks. Cotija cheese is a salty, crumbly cheese that adds a rich and savory flavor to the elote.
6. Serve: Transfer the dressed corn to a serving platter. Squeeze fresh lime juice over the top of each ear of corn. The lime juice adds a bright and tangy flavor that balances the richness of the mayonnaise and cheese. Garnish with chopped cilantro, if desired, for a fresh and herbaceous touch.
7. Enjoy: Serve the elote immediately while still warm, with extra lime wedges on the side for squeezing over the top. Elote is best enjoyed fresh off the grill, with its irresistible combination of smoky, creamy, cheesy, and tangy flavors.

History Of Birria:

Birria has a rich and storied history that dates back centuries in Mexico. Originally created by the indigenous people of the Jalisco region, Birria was traditionally made with goat meat and seasoned with local herbs and spices. Over time, the dish evolved to incorporate beef and a variety of chili peppers, resulting in the flavorful stew we know and love today. Birria is often enjoyed at special occasions such as weddings, holidays, and family gatherings, where it brings people together to celebrate and savor its delicious flavors.

Conclusion:

Elote, or Mexican street corn, has its origins deeply rooted in pre-Columbian Mexico, where corn, or maize, held significant cultural and culinary importance. Indigenous cultures such as the Aztecs and Mayans cultivated corn as a staple food crop, utilizing it in various dishes and rituals.

After the Spanish conquest of Mexico in the 16th century, corn became further integrated into Mexican cuisine, blending indigenous ingredients and techniques with European influences. This fusion of culinary traditions laid the groundwork for modern-day Mexican cuisine, including the development of elote as a beloved street food snack.

The evolution of elote as a popular street food likely began during the 20th century in Mexico, particularly in urban areas where street vendors would set up grills and sell freshly grilled corn on the cob to passersby. Over time, different regions in Mexico developed their own variations of elote, incorporating local ingredients and flavors.

Today, elote remains a quintessential Mexican street food delicacy, enjoyed by people of all ages throughout Mexico and beyond. Its simple yet irresistible combination of grilled corn slathered with creamy mayonnaise, tangy lime juice, salty cotija cheese, and spicy chili powder continues to delight taste buds around the world. Whether enjoyed at a street food stall in Mexico City or grilled up at a backyard barbecue, elote is a true celebration of the vibrant flavors and culinary heritage of Mexico.

Birria Recipe

Welcome to Junior’s Supermarket! Today, we’re diving into the vibrant world of Mexican cuisine with a step-by-step guide on how to make one of its most beloved dishes: Birria. Originating from the state of Jalisco, Birria is a flavorful and aromatic stew that has captured the hearts and taste buds of food enthusiasts around the world. Let’s embark on a culinary journey and learn how to recreate this traditional dish in your own kitchen.

Ingredientes:

• 3-4 pounds of beef chuck roast or goat meat, cut into chunks
• 5-6 dried guajillo chilies
• 3-4 dried ancho chilies
• 1 onion, chopped
• 4 cloves of garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon ground cloves
• 1 cinnamon stick
• 4 cups beef broth or water
• Salt and pepper to taste
• Corn tortillas, diced onion, cilantro, lime wedges, and salsa for serving

1. Begin by deseeding the dried chilies and soaking them in hot water for about 20 minutes, until they become soft.
2. In a blender, combine the soaked chilies, chopped onion, minced garlic, oregano, cumin, cloves, and cinnamon stick. Blend until you have a smooth sauce.
3. Season the beef or goat meat with salt and pepper, then brown it in a large pot over medium-high heat.
4. Once the meat is browned, add the chili sauce to the pot, along with the beef broth or water. Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for 2-3 hours until the meat is tender and the flavors have melded together.
5. Once the meat is cooked, remove it from the pot and shred it using two forks.
6. Serve the Birria hot, accompanied by warm corn tortillas, diced onion, cilantro, lime wedges, and your favorite salsa.

History Of Birria:

Birria has a rich and storied history that dates back centuries in Mexico. Originally created by the indigenous people of the Jalisco region, Birria was traditionally made with goat meat and seasoned with local herbs and spices. Over time, the dish evolved to incorporate beef and a variety of chili peppers, resulting in the flavorful stew we know and love today. Birria is often enjoyed at special occasions such as weddings, holidays, and family gatherings, where it brings people together to celebrate and savor its delicious flavors.

Conclusion:

Ready to embark on your own culinary adventure? Visit Junior’s Supermarket today to stock up on all the ingredients you need to make Birria at home. From quality meats to authentic Mexican spices and chilies, we have everything you need to bring the flavors of Mexico to your kitchen. Don’t forget to share your Birria creations with us on social media using the hashtag #BirriaAtHome!

Barbacoa Recipe

At Junior’s Supermarket, we’re excited to share with you one of our favorite recipes: barbacoa. This traditional Mexican dish is known for its rich flavors and tender, juicy meat. In this blog post, we’ll guide you through the process of making authentic barbacoa at home, using high-quality ingredients available at our supermarket. Get ready to experience the delicious taste of barbacoa right in your own kitchen!

Ingredientes:

• – 3 lbs beef chuck roast, cut into large chunks
• – 1 onion, diced
• – 4 cloves garlic, minced
• – 2 chipotle peppers in adobo sauce, chopped
• – 1 tablespoon ground cumin
• – 1 tablespoon dried oregano
• – 1 tablespoon smoked paprika
• – 1 teaspoon ground cloves
• – 1 teaspoon ground cinnamon
• – Salt and pepper to taste
• – 1 cup beef broth
• – 2 bay leaves
• – Fresh cilantro, for garnish
• – Lime wedges, for serving
• – Corn or flour tortillas, for serving

1. In a large bowl, combine the diced onion, minced garlic, chopped chipotle peppers, ground cumin, dried oregano, smoked paprika, ground cloves, ground cinnamon, salt, and pepper.
2. Add the beef chuck roast chunks to the bowl and toss to coat the meat evenly with the spice mixture.
3. Heat a large skillet over medium-high heat and add the seasoned beef chunks. Sear the meat on all sides until browned, then transfer the meat to a slow cooker.
4. Pour the beef broth over the meat in the slow cooker and add the bay leaves.
5. Cover the slow cooker and cook the barbacoa on low heat for 6-8 hours, or until the meat is tender and easily shreds with a fork.
6. Once the barbacoa is cooked, remove the meat from the slow cooker and shred it using two forks.
7. Serve the shredded barbacoa in warm tortillas, garnished with fresh cilantro and lime wedges.
8. Enjoy your homemade barbacoa with your favorite toppings, such as salsa, diced onions, and chopped cilantro.

With this authentic barbacoa recipe from Junior’s Supermarket, you can enjoy the delicious flavors of Mexico right in your own home. Whether you’re cooking for a family dinner or hosting a gathering with friends, barbacoa is sure to be a hit. Visit our supermarket to find high-quality ingredients for this recipe and more, and elevate your culinary skills with Junior’s Supermarket. Buena provecho!

Authentic Tacos Al Pastor Recipe

Experience the vibrant flavors of Mexico with our authentic Tacos Al Pastor recipe, made easy with ingredients available at your local Junior’s Supermarket. From tender marinated pork to fragrant spices and fresh toppings, everything you need to create this iconic dish is conveniently accessible at Junior’s. Let’s embark on a culinary journey and bring the taste of Mexico to your dinner table!

Ingredients:

• 2 pounds pork shoulder, thinly sliced
• 1 pineapple, peeled and sliced into rounds
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3 tablespoons achiote paste
• 2 tablespoons white vinegar
• 2 tablespoons orange juice
• 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1 teaspoon chili powder
• Salt and pepper to taste
• Corn tortillas
• Fresh cilantro, chopped
• Diced onion
• Lime wedges

1. In a large mixing bowl, combine the chopped onion, minced garlic, achiote paste, white vinegar, orange juice, dried oregano, ground cumin, paprika, chili powder, salt, and pepper. Mix well to form a marinade.
2. Add the thinly sliced pork shoulder to the marinade, ensuring each piece is evenly coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld together.
3. Preheat your grill to medium-high heat. Once hot, grill the marinated pork slices for 3-4 minutes on each side, or until cooked through and slightly charred. Grill the pineapple slices for 2-3 minutes on each side until caramelized.
4. Remove the pork and pineapple from the grill and chop them into bite-sized pieces.
5. To assemble the tacos, heat the corn tortillas on the grill or in a skillet until warmed through. Place a spoonful of the grilled pork onto each tortilla, followed by a few pieces of grilled pineapple. Garnish with fresh cilantro, diced onion, and a squeeze of lime juice.
6. Serve the Tacos Al Pastor immediately, with additional lime wedges on the side for squeezing.

Brief History Of Tacos Al Pastor

Tacos Al Pastor has a fascinating history that blends Mexican and Middle Eastern culinary influences. Originating in central Mexico, this iconic dish is believed to have been inspired by Lebanese immigrants who brought the tradition of spit-roasting shawarma with them to Mexico. Over time, Mexican cooks adapted the technique, using marinated pork instead of lamb and incorporating local spices and flavors. Today, Tacos Al Pastor remains a beloved street food favorite in Mexico and around the world, celebrated for its tender, flavorful meat and vibrant toppings.

With the perfect balance of savory pork, sweet pineapple, and fragrant spices, our Tacos Al Pastor recipe is sure to transport your taste buds to the bustling streets of Mexico City. Visit your local Junior’s Supermarket to pick up all the ingredients you need to recreate this iconic dish at home and delight your family and friends with a taste of authentic Mexican cuisine. ¡Buen provecho!

Sopes

Sopes are a beloved dish in Mexican cuisine, known for their thick corn masa cakes topped with a variety of delicious ingredients. Originating from central and southern regions of Mexico, sopes have a rich history dating back to pre-Columbian times when indigenous peoples would prepare similar dishes using corn as a staple ingredient. Today, sopes are enjoyed throughout Mexico and beyond, cherished for their versatility and bold flavors. In this recipe, we’ll guide you through the steps to create authentic sopes in your own kitchen.

Ingredients:

• 2 cups masa harina (corn flour)
• 1 1/4 cups warm water
• 1 teaspoon salt
• 1 cup refried beans
• 1 cup shredded chicken or beef
• 1 cup shredded lettuce
• 1 cup crumbled queso fresco or shredded cheese
• 1/2 cup salsa
• 1/4 cup crema or sour cream
• Vegetable oil for frying

1. Prepare the Masa Dough:

   • In a large mixing bowl, combine the masa harina and salt.
   • Gradually add the warm water, mixing until a soft dough forms.
   • Knead the dough for a few minutes until smooth and pliable. Adjust the consistency by adding more water if too dry or more masa harina if too sticky.

2. Shape the Sopes:

   • Divide the masa dough into golf ball-sized portions and roll each into a ball.
   • Flatten each ball into a thick disk, about 1/4 inch thick, using your hands or a tortilla press.
   • Use your fingers to pinch the edges of each disk to create a raised border, forming a shallow cup shape.

3. Cook the Sopes:

   • Heat a skillet or griddle over medium heat and lightly grease with vegetable oil.
   • Cook the sopes in batches, placing them on the skillet and cooking for 2-3 minutes on each side until lightly golden and cooked through.
   • Remove from the skillet and drain on paper towels to remove excess oil.

4. Assemble the Sopes:

   • Once all the sopes are cooked, spread a spoonful of refried beans onto each one, spreading it out to cover the surface.
   • Top with shredded chicken or beef, shredded lettuce, crumbled queso fresco or shredded cheese, salsa, and a dollop of crema or sour cream.

5. Serve and Enjoy:

   • Arrange the sopes on a serving platter and serve immediately while still warm.
   • Garnish with additional salsa, crema, and chopped cilantro, if desired.
   • Enjoy your homemade sopes as a delicious and satisfying meal or appetizer!

Now that you know how to make authentic sopes at home, you can enjoy this traditional Mexican dish anytime you crave a taste of Mexico’s rich culinary heritage. Whether served as a hearty meal or a festive appetizer, They are sure to delight your taste buds with their flavorful toppings and satisfying texture. Gather your ingredients and get ready to impress your family and friends with this delicious homemade treat.

Chilaquiles Recipe: A Traditional Mexican Delight

All products listed can be purchased at our Junior’s Supermarket stores.

Ingredients:

• 1 bag of tortilla chips
• 2 cups salsa verde or roja
• 1 cup shredded chicken or cooked chorizo (optional)
• 1/2 cup shredded cheese (such as queso fresco or Monterrey Jack)
• 1/4 cup chopped onion
• 1/4 cup chopped fresh cilantro
• Sour cream and avocado slices for serving
• Salt and pepper to taste

1. In a large skillet, heat the salsa over medium heat until simmering.
2. Add the tortilla chips to the skillet, stirring gently to coat them evenly with the salsa.
3. If using, add the shredded chicken or cooked chorizo to the skillet, mixing well with the chips and salsa.
4. Cook the chilaquiles for 5-7 minutes, stirring occasionally, until the chips are slightly softened but still retain their crunch.
5. Sprinkle the shredded cheese over the top of the chilaquiles, cover the skillet, and cook for an additional 2-3 minutes, or until the cheese is melted.
6. Remove the skillet from heat and sprinkle chopped onion and cilantro over the chilaquiles.
7. Serve the chilaquiles hot, topped with a dollop of sour cream and avocado slices, if desired. Enjoy!

Brief History of Chilaquiles

Chilaquiles is a beloved Mexican dish that combines crispy tortilla chips with flavorful salsa and toppings, creating a hearty and satisfying meal. Originating from ancient Aztec cuisine, this dish has evolved over centuries to become a staple in Mexican households and a popular breakfast or brunch option. At Junior’s Supermarket, we’re excited to share this authentic recipe with you, along with a brief history of this delicious dish.

Classic Mexican Ceviche

All products listed can be purchased at our Junior’s Supermarket stores.

Ingredients:

• 1-pound fresh white fish (tilapia, snapper, or similar), diced
• 1 cup fresh lime juice
• 1 cup diced tomatoes
• 1/2 cup finely chopped red onion
• 1/2 cup chopped fresh cilantro
• 1 jalapeño, seeds removed and finely chopped
• 1 cucumber, peeled and diced
• Salt and pepper to taste
• Salt and pepper to taste

• In a glass bowl, combine the diced fish and lime juice. Ensure the fish is fully submerged. Cover and refrigerate for at least 30 minutes, allowing the lime juice to “cook” the fish.
• Drain excess lime juice from the fish.
• Add diced tomatoes, red onion, cilantro, jalapeño, and cucumber to the fish. Mix gently.
• Season with salt and pepper to taste. Let the ceviche marinate in the refrigerator for an additional 15-20 minutes.
• Serve chilled, garnished with additional cilantro, with tortilla chips on the side.

Brief History of Ceviche

Ceviche, a popular dish in Mexico and many Latin American countries, traces its roots to the coastal regions. The method of “cooking” raw fish or seafood in citrus juice, usually lime or lemon, is believed to have originated with the indigenous people of the Andes. Over time, this preparation method spread throughout the coastal regions of Latin America, each region adding its unique twist. Mexican ceviche typically features fresh fish or seafood mixed with vibrant ingredients for a refreshing and zesty dish.

Buñuelos

All the products listed can be purchased at one of our location Juniors locations Junior’s Supermarket.

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon sugar
• 2 tablespoons unsalted butter, melted
• 1/2 cup warm milk
• Vegetable oil for frying
• Cinnamon sugar for coating (1 cup sugar + 1 tablespoon ground cinnamon)

1. In a large bowl, whisk together the flour, baking powder, salt, and sugar
2. Add the melted butter to the dry ingredients and mix well.
3. Gradually incorporate warm milk, stirring continuously, until a soft dough forms.
4. Knead the dough on a floured surface for about 5 minutes, or until it becomes smooth.
5. Cover the dough with a clean cloth and let it rest for 30 minutes.
6. Roll out small portions of the dough into thin rounds, approximately 6 inches in diameter.
7. Heat vegetable oil in a deep pan to 350°F (175°C).
8. Carefully place each dough round into the hot oil, frying until golden brown on both sides. Use a slotted spoon to remove excess oil.
9. Immediately coat the fried dough in the cinnamon sugar mixture while still warm.
10. Allow buñuelos to cool slightly before serving. Enjoy the crispy, sweet delight!

Origin of Chiles Rellenos

Buñuelos have a rich history dating back to the Moorish presence in Spain. The word “buñuelo” is believed to have originated from the Arabic term “bnawīr,” meaning “a small, fried thing.” As Spanish colonizers and explorers traveled to the Americas, they brought this delightful treat with them.
In Mexico, buñuelos have become a beloved part of holiday celebrations, particularly during Christmas and New Year’s festivities. The recipe has evolved over the years, with variations in shape, size, and toppings. Buñuelos are not only a culinary delight but also a symbol of cultural heritage, connecting generations through the joy of sharing these sweet, crispy treats during special occasions.

Pan De Muerto

All the products listed can be purchased at one of our location Juniors locations Junior’s Supermarket.

Ingredients:

• 500 grams of all-purpose flour
• 100 grams of sugar
• 100 grams of butter
• 3 eggs
• 10 grams of fresh yeast
• 60 ml of warm milk
• 1 teaspoon of salt
• 1 teaspoon of orange blossom essence
• Zest of 1 orange
• Powdered sugar for decoration

1. Dissolve the yeast in warm milk and wait for it to bubble.
2. In a large bowl, combine the flour and salt. Add the sugar, eggs, melted butter, orange zest, orange blossom essence, and the yeast mixture. Knead until the dough is smooth and elastic.
3. Cover the dough with a damp cloth and let it rest for an hour or until it has doubled in size.
4. Preheat the oven to 180°C (350°F).
5. Divide the dough into portions and shape them into round buns. Place a small piece of dough from each bun on top to create “bones” and “skulls.”
6. Bake for 20-25 minutes or until they are golden brown.
7. Remove from the oven and let them cool. Sprinkle powdered sugar on top for that special touch.

Origin of Pan De Muerto

Pan de Muerto, or “Bread of the Dead,” is a traditional Mexican sweet bread with a history deeply rooted in indigenous and Spanish culinary traditions. Originating from Mesoamerican cultures that honored their deceased ancestors with offerings of symbolic foods, this bread underwent a transformation with the arrival of Spanish conquistadors in the 16th century, incorporating European wheat, sugarcane, and baking techniques. The bread’s round shape represents the circle of life and death, and the four limbs or “bones” on top, along with a small skull-shaped dough ball in the center, carry rich symbolism. Pan de Muerto holds a central place in the Día de los Muertos celebrations, where it is offered on altars to nourish the spirits of the departed and symbolize the enduring connection between the living and the dead.