Just recently, I discovered some techniques on making Latino, Mexican, or Spanish food to my taste as well as satisfy my dietary needs. Below is a list of dishes in those cuisines:
One recipe said to cook the rice in oil before adding the spices and sauce. I, however, could not use the traditional tomato sauce since I was allergic to tomatoes. So, I pureed jarred peppers and used that instead. Guess what—it still came out delicious.
2: Taco meat
I prepared a seasoning with various spices and stored them while using a little at a time per maybe half a pound of ground meat. It tasted as good, if not, better than the premade seasoning mix.
3: Homemade tortilla chips
Don’t have a bag of tortilla chips? No problem. You can cook actual tortillas by either, frying, baking, or even microwaving them. They still come out good, not to mention that they don’t have the extra ingredients that bagged chips contain.
4: Onions in quesadillas
I used to mix salsa with my cheese in my quesadillas. But thanks to my tomato allergy developed in 2017, I could no longer do that. While just cheese is okay, I discovered that chopped onions make it taste better and even a bit sweeter.
I just learned that it is better to let plantains blacken before you cook them. Then they’ll be sweet. Cook them too soon and they’re not sweet and taste more like a potato.
I hope you enjoyed this post.