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Mole De Olla
Mole de olla is a Mexican traditional soup. It is made of xoconostle (a kind of edible cactus), squash, zucchini, green beans, corn, potato, ''chambarete'' and ''aguja'' meat, submerged into a broth of chile guajillo and chile pasilla, seasoned with garlic, onion, and epazote. It is served with pieces of chopped serrano pepper and limes. The term ''mole'' means a mix of ingredients or sauce. See also * List of soups This is a list of notable soups. Soups have been made since Ancient history, ancient times. Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. A broth is a flavored liquid usua ... References *Muñoz Zurita, R. (2013). ''Pequeño Larousse de la gastronomía mexicana''. Mexican soups {{soup-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mole De Olla
Mole de olla is a Mexican traditional soup. It is made of xoconostle (a kind of edible cactus), squash, zucchini, green beans, corn, potato, ''chambarete'' and ''aguja'' meat, submerged into a broth of chile guajillo and chile pasilla, seasoned with garlic, onion, and epazote. It is served with pieces of chopped serrano pepper and limes. The term ''mole'' means a mix of ingredients or sauce. See also * List of soups This is a list of notable soups. Soups have been made since Ancient history, ancient times. Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. A broth is a flavored liquid usua ... References *Muñoz Zurita, R. (2013). ''Pequeño Larousse de la gastronomía mexicana''. Mexican soups {{soup-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soup
Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews. In traditional French cuisine, soups are classified into two main groups: ''clear soups'' and ''thick soups''. The established French classifications of clear soups are ''bouillon'' and ''consommé''. Thick soups are classified depending upon the type of thickening agent used: ''purées'' are vegetable soups thickened with starch; '' bisques'' are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and '' veloutés'' are thickened with egg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cactus
A cactus (, or less commonly, cactus) is a member of the plant family Cactaceae, a family comprising about 127 genera with some 1750 known species of the order Caryophyllales. The word ''cactus'' derives, through Latin, from the Ancient Greek word (''káktos''), a name originally used by Theophrastus for a spiny plant whose identity is now not certain. Cacti occur in a wide range of shapes and sizes. Although some species live in quite humid environments, most cacti live in habitats subject to at least some drought. Many live in extremely dry environments, even being found in the Atacama Desert, one of the driest places on Earth. Because of this, cacti show many adaptations to conserve water. For example, almost all cacti are succulents, meaning they have thickened, fleshy parts adapted to store water. Unlike many other succulents, the stem is the only part of most cacti where this vital process takes place. Most species of cacti have lost true leaves, retaining only spines, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chile Guajillo
A guajillo chili or guajillo chile or chile guaco ( es, chile guajillo) is the dried form of the mirasol chili, a landrace variety of chile pepper of the species '' Capsicum annuum.'' Guajillos are the second-most commonly used dried chili in Mexican cuisine after anchos, the dried form of poblano chilies. The Mexican state of Zacatecas is one of the main producers of guajillo chilies. There are two main varieties that are distinguished by their size and heat factors. The guajillo ''puya'' is the smaller and hotter of the two ( es, puyar, label=none, in Spanish, is to prick or poke). In contrast, the longer and wider ''guajillo'' has a more pronounced, richer flavor and is somewhat less spicy. With a rating of 2,500 to 5,000 on the Scoville scale, its heat is considered mild to medium. Guajillo chilies have many applications and are used in a variety of Mexican preparations. For instance, they are sometimes used to make salsa for tamales; the dried fruits are seeded, soaked o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chile Pasilla
The pasilla chile ( ) or chile negro is the dried form of the chilaca chili pepper, a long and narrow member of species '' Capsicum annuum''. Named for its dark, wrinkled skin (literally "little raisin"), it is a mild to hot, rich-flavored chile. As dried, it is generally long and in diameter. The fresh narrow chilaca can measure up to long and often has a twisted shape, which is seldom apparent after drying. It turns from dark green to dark brown when fully mature. In the United States, producers and grocers sometimes incorrectly use "pasilla" to describe the poblano, a different, wider variety of pepper, the dried form of which is called an ancho. Use Pasilla are used especially in sauces. They are often combined with fruits and are excellent served with duck, seafood, lamb, mushrooms, garlic, fennel, honey, or oregano. They are sold whole or powdered in Mexico, the United States, and the United Kingdom. Pasilla de Oaxaca is a variety of smoked pasilla chile from Oaxaca ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Epazote
''Dysphania ambrosioides'', formerly ''Chenopodium ambrosioides'', known as Jesuit's tea, Mexican-tea, ''payqu'' ''(paico)'', ''epazote'', ''mastruz'', or ''herba sanctæ Mariæ'', is an annual or short-lived perennial herb native to Central America, South America, and southern Mexico. Growth ''Dysphania ambrosioides'' is an annual or short-lived perennial plant (herb), growing to tall, irregularly branched, with oblong-lanceolate leaves up to long. The flowers are small and green, produced in a branched panicle at the apex of the stem. As well as in its native areas, it is grown in warm temperate to subtropical areas of Europe and the United States (Missouri, New England, Eastern United States), sometimes becoming an invasive weed. Taxonomy The species was described in 1753 by Carl Linnaeus as ''Chenopodium ambrosioides''. Some researchers treated it as a highly polymorphic species with several subspecies. Today these are considered as their own species of genus ''Dyspha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Serrano Pepper
The serrano pepper (''Capsicum annuum'') is a type of chili pepper that originated in the mountainous regions of the Mexican states of Puebla and Hidalgo. The name of the pepper is a reference to the mountains ('' sierras'') of these regions. The pepper is commonly used to make giardiniera. Serrano plant Mature serrano pepper plants reach a height of . Each plant can produce up to 50 pepper berries (not true botanical pods). The fruit can be harvested while they are green or ripe. Unripe serrano peppers are green, but the color varies at maturity; common colors for the ripe fruit are green, red, brown, orange, and yellow. Serrano peppers do better in soils with a pH between 7.0 and 8.5 in warm temperatures above and have a low tolerance for frost. Serrano fruit The Scoville rating of the serrano pepper is 10,000 to 25,000. They are typically eaten raw and have a bright and biting flavor that is notably hotter than the jalapeño pepper. Serrano peppers are also commo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Soups
This is a list of notable soups. Soups have been made since Ancient history, ancient times. Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. A broth is a flavored liquid usually derived from boiling a type of meat with bone, a spice mix, or a vegetable mix for a period of time in a Stock (food), stock. A potage is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form a thick mush. Bisque (food), Bisques are heavy cream soups traditionally prepared with shellfish, but can be made with any type of seafood or other base ingredients. Cream soups are dairy based soups. Although they may be consumed on their own, or with a meal, the canned, condensed form of cream soup is sometimes used as a quick sauce in a variety of meat and pasta convenience food dishes, such as casseroles. Similar to bisques, chowders are thick soups usually containi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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