Embark on a culinary journey around the world with CBH Spices. In this blog post, we’ll explore the diverse world of international cuisine and discover how CBH Spices can take your taste buds on an adventure. From the fiery flavors of Mexican cuisine to the fragrant spices of Thai cooking, each dish is elevated to new heights with CBH Spices. So grab your passport, pack your spices, and get ready to explore the world of flavor with CBH Spices.
1. Mexican Street Tacos with Chipotle Lime Crema
- 1 lb flank steak, thinly sliced
- 2 tablespoons CBH Spices taco seasoning
- 1 tablespoon olive oil
- 8 small corn tortillas
- 1 cup shredded cabbage
- 1/2 cup diced tomato
- 1/4 cup chopped cilantro
- Lime wedges, for serving
For the Chipotle Lime Crema:
- 1/2 cup sour cream
- 1 chipotle pepper in adobo sauce, minced
- 1 tablespoon adobo sauce
- Juice of 1 lime
- Salt to taste
In a small bowl, combine the CBH Spices taco seasoning and olive oil. Rub the mixture over the flank steak and let marinate for at least 30 minutes.
Preheat a grill or grill pan to medium-high heat. Grill the steak for 3-4 minutes per side, or until cooked to your liking. Remove from the grill and let rest for 5 minutes before slicing thinly against the grain.
Meanwhile, make the Chipotle Lime Crema by combining the sour cream, minced chipotle pepper, adobo sauce, lime juice, and salt in a small bowl. Stir until well combined.
To assemble the tacos, warm the tortillas on the grill for 30 seconds per side. Divide the sliced steak among the tortillas and top with shredded cabbage, diced tomato, chopped cilantro, and a dollop of Chipotle Lime Crema. Serve immediately with lime wedges on the side.
2. Thai Green Curry with Coconut Rice
For the Green Curry Paste:
- 2 shallots, chopped
- 4 cloves garlic, chopped
- 2 green chilies, chopped
- 1-inch piece of ginger, chopped
- 1 stalk lemongrass, chopped
- 1 tablespoon CBH Spices ground coriander
- 1 tablespoon CBH Spices ground cumin
- 1 teaspoon CBH Spices ground turmeric
- 1/2 teaspoon CBH Spices ground black pepper
- Zest and juice of 1 lime
- 2 tablespoons fish sauce
- 2 tablespoons vegetable oil
For the Green Curry:
- 1 lb chicken breast, cut into bite-sized pieces
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 red bell pepper, sliced
- 1 cup green beans, trimmed
- 1 cup sliced mushrooms
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- Fresh basil leaves, for garnish
- Cooked jasmine rice, for serving
To make the Green Curry Paste, combine all the ingredients in a food processor and blend until smooth.
In a large skillet or wok, heat the vegetable oil over medium heat. Add the green curry paste and cook for 2-3 minutes, until fragrant. Add the chicken and cook for 5-6 minutes, until browned on all sides.
Add the coconut milk, chicken broth, red bell pepper, green beans, mushrooms, fish sauce, and brown sugar to the skillet. Bring to a simmer and cook for 10-12 minutes, until the chicken is cooked through and the vegetables are tender.
Serve the green curry hot with cooked jasmine rice, garnished with fresh basil leaves.
Experience the CBH Spices Difference
At CBH Spices, we’re passionate about bringing the flavors of the world to your kitchen. With our wide range of high-quality spices and expertly crafted blends, you can create delicious and authentic dishes from around the globe. So why wait? Start cooking around the world with CBH Spices today!
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