mexicanfoodjournal.com

In Northern Mexico, beef is king and one of the most popular cuts is arrachera. It’s a beefy tasting cut best cooked quickly over high heat

If you are not familiar with it, it’s shredded chicken in a rich and spicy tomato broth balanced with avocado, cheese and sour cream with tortilla strips added for crunch. Classic tortilla soup (sopa de tortilla) - shredded chicken in a rich and spicy tomato broth balanced with avocado, cheese and sour cream with tortilla strips added for crunch. 3 cups chicken broth (saved from when you cooked the chicken)2 small avocados or one large, ripe but not mushy8 corn tortillas to make tortilla strips or 2 cups of pre-made tortilla stripsPlace your chicken breast in a pot with 4 cups cold water with 1/2 of the white onion and 2 cloves of garlic. On top of the tortilla strips add 1/4 of the shredded chicken.

Any dish that is served ” a la Veracruzana,”  which means Veracruz style, is served with a mild tomato sauce prepared with olives and capers. Cook for 10 minutes until the sauce has thickened slightly and the fish is fully cooked and has taken on the flavor of the sauce. Reduce the heat to low and cook the sauce for 15 minutes until the tomatoes have given off much of their liquid. Cook for 10 minutes until the sauce has thickened slightly and the fish is fully cooked and has taken on the flavor of the sauce.

Comonfort, also known as Chamacuero, is a small town about 20 minutes from San Miguel de Allende. The town has many great taco stands but it is actually best known for its gorditas which we need to share in a future post. Tacos Felix is located on the corner of Calle Magisterial and Calle Luis Cortazar in Downtown, Comonfort. Although it is only 20 minutes from San Miguel de Allende its personality is completely different.