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<feed xmlns="http://www.w3.org/2005/Atom">
    <link href="https://www.mex-al.de/en/recipe/?sAtom=1" rel="self" type="application/atom+xml" />
    <author>
        <name>Mex-Al GmbH webshop for Mexican Food and Drinks</name>
    </author>
    <title>Blog/Atom feed</title>
    <id>https://www.mex-al.de/en/recipe/?sRss=1</id>
    <updated>2026-05-20T10:01:54+02:00</updated>
    
        <entry>
            <title type="text">Chilorio – Sinaloan pork in chili sauce</title>
            <id>https://www.mex-al.de/en/recipe/chilorio-sinaloan-pork-in-chili-sauce</id>
            <link href="https://www.mex-al.de/en/recipe/chilorio-sinaloan-pork-in-chili-sauce"/>
            <summary type="html">
                <![CDATA[
                
                                            Bold, juicy, and full of flavor – Chilorio brings authentic Northern Mexican taste to your table 
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            </summary>
            <content type="html">
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 Place the pork, water, bay leaf, and salt in a pot. Cover and cook over medium heat for about 45 minutes until tender. 
 Remove the lid and let the liquid evaporate completely. The meat will begin to brown in its own fat. Add lard or oil if needed. 
 Soak the ancho chilies in hot water for 10 minutes until soft. 
 Blend the chilies with oregano, cumin, parsley, and garlic until smooth. 
 Remove the bay leaf, add the sauce (and optional vinegar) to the meat, and season with salt and pepper. 
 Bring to a light boil, then reduce heat and simmer covered for about 1 hour until very tender. Add water if needed. 
 
 &amp;nbsp; 
  Serving suggestions:  
 Serve hot with  flour tortillas  and spicy salsa. In Northern Mexico, flour tortillas are traditionally preferred over corn tortillas. 
 &amp;nbsp; 
 Due to its rich and intense flavor, chilorio is also commonly enjoyed: 
 &amp;nbsp; 
 
 mixed with scrambled eggs 
 with fried or sautéed potatoes 
 as a filling for puff pastry with cheese 
 or as a base for tacos and burritos 
 
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            </content>

                            <updated>2026-04-10T00:00:00+02:00</updated>
                    </entry>

    
    
        <entry>
            <title type="text">Panuchos – crispy fried corn tortillas filled with beans</title>
            <id>https://www.mex-al.de/en/recipe/panuchos-crispy-fried-corn-tortillas-filled-with-beans</id>
            <link href="https://www.mex-al.de/en/recipe/panuchos-crispy-fried-corn-tortillas-filled-with-beans"/>
            <summary type="html">
                <![CDATA[
                
                                            Crispy, flavorful and straight from Yucatán: Panuchos are stuffed, fried corn tortillas topped with beans and juicy cochinita pibil.
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            </summary>
            <content type="html">
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 Mix masa harina with salt and gradually add warm water until a smooth dough forms. Cover and let rest for 15 minutes. 
 Form small balls and press them into slightly thicker tortillas using plastic sheets or a tortilla press. Cook on a hot pan without oil until fully cooked. 
 While still warm, carefully open each tortilla from the side, fill with refried beans and seal gently. Fry in hot oil until golden and crispy. Drain on paper towels. 
 Top with cochinita pibil, lettuce, tomato and onion. Serve with habanero sauce if desired. 
 
 &amp;nbsp; 
  Tip  
 Serve with pickled red onions or habanero salsa for a more authentic flavor. 
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            </content>

                            <updated>2026-04-02T00:00:00+02:00</updated>
                    </entry>

    
    
        <entry>
            <title type="text">Tacos de Canasta – flavorfull Basket Tacos</title>
            <id>https://www.mex-al.de/en/recipe/tacos-de-canasta-flavorfull-basket-tacos</id>
            <link href="https://www.mex-al.de/en/recipe/tacos-de-canasta-flavorfull-basket-tacos"/>
            <summary type="html">
                <![CDATA[
                
                                            Basket Tacos – soft, juicy, and full of flavor with beans, chorizo &amp; potatoes, drizzled with Guajillo oil.
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            </summary>
            <content type="html">
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  Prepare basket:  line with foil, add a clean cloth, a plastic bag, and paper between layers. 
  Beans filling:  chop onion and bacon, sauté onion, add bacon and beans, cook 5 min, season and set aside. 
  Chorizo &amp;amp; potato filling:  cook potatoes al dente, peel and dice, sauté onion &amp;amp; garlic, add meat, spice &amp;amp; Guajillo paste, add potatoes, cook 10 min, add water if needed, set aside. 
  Guajillo oil:  heat oil with 1 tbsp Guajillo paste, keep warm on low. 
  Assemble tacos:  heat tortillas, fill, fold, layer in basket, top with onions &amp;amp; oil, repeat layers until finished. Close basket, let rest 1 hr. 
  Serve  with green or red sauce. 
 
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            </content>

                            <updated>2026-03-27T00:00:00+01:00</updated>
                    </entry>

    
    
        <entry>
            <title type="text">Beetroot Carpaccio with Cheese &amp; Dried Chili Vinaigrette</title>
            <id>https://www.mex-al.de/en/recipe/beetroot-carpaccio-with-cheese-dried-chili-vinaigrette</id>
            <link href="https://www.mex-al.de/en/recipe/beetroot-carpaccio-with-cheese-dried-chili-vinaigrette"/>
            <summary type="html">
                <![CDATA[
                
                                            Thinly sliced beetroot meets a bold Mexican dried chili vinaigrette in this elegant and refreshing salad. Perfect as a light starter or modern sharing dish.
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            </summary>
            <content type="html">
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 Drain and thoroughly pat dry the cooked beetroot. 
 Slice very thinly using a sharp knife or mandoline. 
 Toast the nuts in a dry pan until fragrant. Cool and chop. 
 Whisk chilies with lime juice, olive oil and honey until emulsified. Season. 
 Arrange beetroot slices slightly overlapping and drizzle generously with vinaigrette. 
 Finish with crumbled cheese, greens and toasted nuts. 
 
 &amp;nbsp; 
  Notes  
 Beetroot and vinaigrette can be prepared ahead and assembled just before serving. 
  Using lime powder:  
 Dissolve 1 teaspoon in 2 tablespoons of warm water before using. This creates a flavour very similar to fresh lime juice. 
 &amp;nbsp; 
  Using raw beetroot:  
 Slice very thinly and marinate overnight in the vinaigrette in the fridge. This softens the texture and enhances flavour absorption. 
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            </content>

                            <updated>2026-03-13T00:00:00+01:00</updated>
                    </entry>

    
    
        <entry>
            <title type="text">Ready in minutes: A classic Tex-Mex style Chili con Carne</title>
            <id>https://www.mex-al.de/en/recipe/ready-in-minutes-a-classic-tex-mex-style-chili-con-carne</id>
            <link href="https://www.mex-al.de/en/recipe/ready-in-minutes-a-classic-tex-mex-style-chili-con-carne"/>
            <summary type="html">
                <![CDATA[
                
                                            A bold and hearty Tex-Mex classic packed with flavor. Quick, easy and perfect for weeknight dinners or meal prep.
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            </summary>
            <content type="html">
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 Add the bell pepper and cook for a few minutes. 
 Add ground meat and cook until browned. 
 Stir in spice mix. 
 Add tomatoes and beans with liquid. 
 Stir in corn and simmer for 20–30 minutes. 
 Season to taste. 
 
 &amp;nbsp; 
  To Serve  
 With rice, tortillas, or bread. Optional toppings: avocado, sour cream, cilantro, shredded cheese. 
 &amp;nbsp; 
  Extra Tip  
 Cook a double batch and freeze it in portions. It’s perfect for burritos, quesadillas, or a quick dinner during a busy week. 
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            </content>

                            <updated>2026-02-27T00:00:00+01:00</updated>
                    </entry>

    
    
        <entry>
            <title type="text">Beats of the Heart – Beetroot &amp; Sotol Cocktail with Hibiscus Salt</title>
            <id>https://www.mex-al.de/en/recipe/beats-of-the-heart-beetroot-sotol-cocktail-with-hibiscus-salt</id>
            <link href="https://www.mex-al.de/en/recipe/beats-of-the-heart-beetroot-sotol-cocktail-with-hibiscus-salt"/>
            <summary type="html">
                <![CDATA[
                
                                            Bold beetroot, fresh citrus notes, and the distinctive depth of sotol make this cocktail truly special. The hibiscus salt rim adds a delicate floral touch and an elegant finish. Perfect for Valentine’s Day or a stylish evening with a Mexican twist.
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            </summary>
            <content type="html">
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 Rim the glass with hibiscus salt (run a lime wedge around the edge, then dip into the salt). 
 Fill a shaker with ice and add sotol, lime juice, agave nectar, beetroot juice, and orange juice. 
 Shake vigorously for 10–15 seconds. 
 Strain into a glass filled with fresh ice. 
 Garnish with an orange slice or a thin slice of beetroot. 
 
 &amp;nbsp; 
  Make Your Own Hibiscus Salt   
 Place the hibiscus flowers in a mortar, a clean coffee grinder, or a small blender and grind into a fine powder. Mix with the salt. 
 Store in an airtight container – it will keep for several months. 
  More info:  
 Sotol is a traditional Mexican spirit from Northern Mexico, distilled from the Dasylirion plant. Unlike tequila or mezcal, it is not made from agave and offers its own distinctive profile: herbal, dry, slightly earthy, and mineral. These notes pair beautifully with the natural sweetness of beetroot and the brightness of citrus. 
 &amp;nbsp;Finished with a floral hibiscus salt rim, this cocktail is elegant, vibrant, and perfect for Valentine’s Day, date nights, or sophisticated gatherings. 
    
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            </content>

                            <updated>2026-02-13T00:00:00+01:00</updated>
                    </entry>

    
    
        <entry>
            <title type="text">Nopales (Cactus) with Potatoes, Puya Chili &amp; Cheese</title>
            <id>https://www.mex-al.de/en/recipe/nopales-cactus-with-potatoes-puya-chili-cheese</id>
            <link href="https://www.mex-al.de/en/recipe/nopales-cactus-with-potatoes-puya-chili-cheese"/>
            <summary type="html">
                <![CDATA[
                
                                            Nopales with potatoes, Puya chili and cheese is an easy vegetarian dish from everyday Mexican cuisine. Savory, lightly spicy, and perfect as a taco filling – or enjoyed on its own.
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            </summary>
            <content type="html">
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                  1. Prepare the nopales  
 Drain the nopales from the jar and rinse under cold water to remove excess brine. Drain well and set aside. 
  2. Cook the potatoes  
 Boil the potato cubes in lightly salted water until tender but firm. Drain and set aside. 
  3. Toast the Puya chili  
 Heat the oil in a large pan over medium heat. Briefly toast the Puya chili slices until they puff slightly and release their aroma. 
 Tip: don’t toast too long to avoid bitterness. 
  4. Sauté onion and garlic  
 Add the onion immediately to prevent the chili from burning. Cook until translucent. Add garlic and sauté for 30 more seconds. 
  5. Add nopales and potatoes  
 Add the prepared nopales and potatoes to the pan. Gently mix and cook 5–7 minutes until heated through and lightly golden. 
  6. Fold in cheese and serve  
 Remove from heat, fold in the feta, and season. Serve with extra cheese if desired. 
 &amp;nbsp; 
  Serving Suggestions:  
 •Ideal as a vegetarian filling for tacos, quesadillas, or wraps. 
 •Also great on its own as a light main dish or side. 
 &amp;nbsp; 
 Nopales are everyday heroes in Mexico – lightly tangy, pleasantly firm, and incredibly versatile. In this version, they meet potato cubes for substance and Puya chili, which adds mild heat and a slightly fruity note. 
 Briefly toasted, the dried chili releases its aroma without becoming overly spicy. Onion and garlic create a warm, rounded base that perfectly accommodates the nopales and potatoes. Crumbled feta adds creaminess and a hint of saltiness. 
 The result: a perfect veggie filling for tacos, quesadillas, or wraps – quick, easy, and full of flavor. It’s just as delicious on its own, without tortillas, as a light main dish or side. 
 A modern, plant-forward recipe with Mexican roots – simple, honest, and totally everyday-friendly. 
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            </content>

                            <updated>2026-01-30T00:00:00+01:00</updated>
                    </entry>

    
    
        <entry>
            <title type="text">Enchiladas Suizas – Sanborns Style (Copycat Recipe)</title>
            <id>https://www.mex-al.de/en/recipe/enchiladas-suizas-sanborns-style-copycat-recipe</id>
            <link href="https://www.mex-al.de/en/recipe/enchiladas-suizas-sanborns-style-copycat-recipe"/>
            <summary type="html">
                <![CDATA[
                
                                            Enchiladas Suizas – Sanborns style are a beloved classic of everyday Mexican cuisine. Creamy, comforting and oven-baked, this copycat recipe brings a taste of Mexico straight to your table.
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            </summary>
            <content type="html">
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 Drain the tomatillos and discard the liquid. 
 Finely grind the dried chilies in a blender or spice grinder. 
 Place the tomatillos, sour cream, Emmental cheese, egg, onion, garlic, ground chilies, and instant broth powder into a blender and blend until smooth and creamy. 
 Simmer the sauce gently in a pan over medium heat for about 3 minutes, then set aside. 
 Briefly dip the corn tortillas into hot oil until soft and pliable. 
 Fill each tortilla with the chicken and roll up. 
 Spoon a little sauce into a baking dish, arrange the enchiladas on top, cover with the remaining sauce, and sprinkle with butter cheese. 
 Bake in a preheated oven at 180 °C (fan-assisted) for 8–10 minutes, until the cheese is fully melted and lightly golden. 
 Serve hot and enjoy. 
 
 Anyone who has spent time in Mexico knows Sanborns — an iconic restaurant chain where people gather for breakfast, lunch or simply a coffee. One of its most famous dishes is Enchiladas Suizas: soft corn tortillas filled with shredded chicken and covered in a creamy green tomatillo sauce, lightly baked until perfectly melted. 
 This version stays close to the original. Tomatillos provide a fresh, gentle acidity, balanced with sour cream, cheese and a mild heat from serrano or jalapeño chiles. Unlike many European adaptations, this sauce is smooth, subtle and comforting rather than tomato-heavy. 
 The tortillas are briefly softened in oil, filled, rolled, laid on a bed of sauce and baked with cheese — just as they are served in Mexico. A simple, honest dish that showcases the elegance of traditional Mexican home-style cooking beyond Tex-Mex. 
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            </content>

                            <updated>2026-01-16T00:00:00+01:00</updated>
                    </entry>

    
    
        <entry>
            <title type="text">How to properly defrost (thaw), heat &amp; enjoy corn tortillas</title>
            <id>https://www.mex-al.de/en/recipe/how-to-properly-defrost-thaw-heat-enjoy-corn-tortillas</id>
            <link href="https://www.mex-al.de/en/recipe/how-to-properly-defrost-thaw-heat-enjoy-corn-tortillas"/>
            <summary type="html">
                <![CDATA[
                
                                            Corn tortillas — especially those that are frozen and made without preservatives — behave differently from freshly made tortillas. With a few key tips, they can be handled and enjoyed perfectly.
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                  Tips  
  1. Thaw correctly: slow &amp;amp; airtight  
 For best results, we recommend: 
 
 Thaw tortillas slowly in the refrigerator, ideally overnight 
 Keep the packaging closed to prevent moisture loss 
 Place a light weight (e.g. a plate) on the package to prevent warping 
 
 &amp;nbsp;Even after thawing, tortillas should remain in their packaging until use. 
 &amp;nbsp; 
  2. The pan must be properly hot  
 &amp;nbsp;A common mistake is using too low a temperature. 
 When heating corn tortillas, the pan must be very hot and without oil. 
 If the pan is not hot enough, heating takes longer and the tortillas may dry out or crack when filled. 
 &amp;nbsp; Alternative heating methods:  
 
 In the microwave, e.g. in a suitable plastic container or  tortilla server  
 Wrapped in a cloth, in a closed pot with a steam insert 
 
 &amp;nbsp;Microwave time guideline 
 Household microwave (approx. 700–900 W): 
 
 3–5 tortillas: approx. 30 seconds 
 6–10 tortillas: approx. 45–60 seconds 
 
 Commercial microwave (approx. 1,000–1,200 W): 
 
 3–5 tortillas: approx. 20–25 seconds 
 6–10 tortillas: approx. 30–40 seconds 
 
 &amp;nbsp;Tortillas should be covered or heated in a closed container to prevent drying out. 
 Adjust time in 10-second intervals if necessary. 
 &amp;nbsp;These methods are suitable for evenly heating or holding larger quantities warm. 
  However, for the best texture, flexibility and freshness, we still recommend briefly heating tortillas in a very hot pan.  
 &amp;nbsp; 
  3. The most important trick: water  
 &amp;nbsp;Our most proven practical tip: 
 Lightly spray tortillas with water before heating. 
 A simple spray bottle works perfectly. A fine mist is enough to: 
 
 Prevent cracking 
 Restore flexibility 
 Avoid drying out 
 
 &amp;nbsp;Place the lightly moistened tortilla directly into the hot pan and heat briefly on both sides. 
 &amp;nbsp; 
  4. Keep warm – the right way  
 &amp;nbsp;After heating: 
 
 Wrap tortillas in a clean, dry cloth 
 Keep them warm in a covered bowl 
 
 This keeps them soft and flexible until serving. 
 &amp;nbsp; 
  5. Which tortilla for which use?  
 &amp;nbsp;All our  corn tortillas  can be heated using these steps. However, their applications differ: 
 
  White ,  blue  and  red  corn tortillas are ideal for soft tacos and quesadillas 
  Yellow corn tortillas  are especially suitable for frying, for tortilla chips, tostadas, crispy tacos and enchiladas 
 
 &amp;nbsp; 
  Conclusion  
 With the right temperature, a bit of moisture and some patience, our corn tortillas deliver consistently perfect results: soft, flexible and full of flavor. 
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            </content>

                            <updated>2026-01-08T00:00:00+01:00</updated>
                    </entry>

    
    
        <entry>
            <title type="text">Christmas Salad with Fruit &amp; Mild Chipotle Honey Dressing</title>
            <id>https://www.mex-al.de/en/recipe/christmas-salad-with-fruit-mild-chipotle-honey-dressing</id>
            <link href="https://www.mex-al.de/en/recipe/christmas-salad-with-fruit-mild-chipotle-honey-dressing"/>
            <summary type="html">
                <![CDATA[
                
                                            Fresh, festive and perfectly balanced: this winter salad combines crisp leafy greens, sweet fruit and toasted nuts with a gently spiced honey–raspberry chipotle dressing. Ideal as a starter or a light accompaniment to a Christmas menu.
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            </summary>
            <content type="html">
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 Lightly toast the pecans and pumpkin seeds in a dry pan.  Add a small amount of honey or agave syrup and gently caramelize. Set aside and allow to cool. 
 Whisk together the  Bésame Mucho sauce , sweet chipotles, apple cider vinegar, olive oil and honey. Season with salt and pepper. 
 Combine the leafy greens, fruit, pomegranate seeds, nuts, pumpkin seeds and cheese in a large bowl. 
 Toss with the dressing just before serving. 
 
  Pro tip  
 After slicing, place the apples in cold salted water until ready to use. This prevents browning. 
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            </content>

                            <updated>2025-12-17T00:00:00+01:00</updated>
                    </entry>

    
    
        <entry>
            <title type="text">Puya Chili–Infused Oil</title>
            <id>https://www.mex-al.de/en/recipe/puya-chili-infused-oil</id>
            <link href="https://www.mex-al.de/en/recipe/puya-chili-infused-oil"/>
            <summary type="html">
                <![CDATA[
                
                                            Quick, aromatic, and perfect for gifting: this puya chili oil with rosemary and thyme brings warmth and flavor to any kitchen. The ideal DIY Christmas present.
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            </summary>
            <content type="html">
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 Wash and thoroughly dry the rosemary and thyme. 
 Heat the oil in a small saucepan over very low heat to about 40–50 °C, then turn off the heat. 
 Add the dried puya chilies and let infuse for 2–3 minutes, stirring gently. 
 Place the rosemary and thyme sprigs in the bottles or jars. 
 Pour the warm oil over the herbs and chilies, ensuring everything is fully submerged. 
 Add a ribbon or label with the date and usage suggestions. 
 
  Tips for Use  
 
 Perfect for salads, pasta, pizza, roasted vegetables, or finishing meats. 
 Refrigerate and use within 7–10 days. 
 
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            </content>

                            <updated>2025-12-03T00:00:00+01:00</updated>
                    </entry>

    
    
        <entry>
            <title type="text">Mini Tartlets with Red Jalapeño Strips</title>
            <id>https://www.mex-al.de/en/recipe/mini-tartlets-with-red-jalapeno-strips</id>
            <link href="https://www.mex-al.de/en/recipe/mini-tartlets-with-red-jalapeno-strips"/>
            <summary type="html">
                <![CDATA[
                
                                            These mini tartlets bring together creamy cheese and rich cream with the spicy kick of our Rajas Rojas in Escabeche. Perfect as a starter or festive appetizer!
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            <content type="html">
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 Preheat oven to 200 °C (390 °F). 
 Cut dough circles and place in mini tartlet molds. Prick with a fork. 
 Combine potato, egg, cream, cheese, rajas, and bacon. 
 Fill molds without reaching the edge. 
 Bake at 180 °C (355 °F) for 10–12 min until golden. 
 Add a drop of agave syrup before serving, if desired. 
 
  Mex-Al Tip:  For a vegetarian option, replace bacon with sautéed mushrooms. 
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            </content>

                            <updated>2025-11-21T00:00:00+01:00</updated>
                    </entry>

    
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