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| Have any great Mexican Recipes to Share any n all ?
Posted: 1/13/2009 7:15:51 PM | | cut up and cook chicken breasts, add sour cream & mexican blend cheese, diced green chili peppers, and black olives. pour 1/4 can enchilada sauce in bottom of pan roll chicken mixture into tortillas, cover with more cheese & rest of enchilada sauce, bake 25 min at 350. quick easy and yummy | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 1/15/2009 8:18:37 AM | jolyn thxs. will try the El Pasco sauce but was looking for homemade from scratch.
Here is a tarter sauce someone might like to try
~Chipotle Tartar Sauce
½ c. tartar sauce
2 T. green onions with few tops
1 T. orange juice fresh
1 ½ tsp Chipotle hot pepper sauce or to taste
Mix all together well – let stand in refrigerator until well chilled | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 1/15/2009 12:12:11 PM | This isn't really Mexican but it is plenty spicy. One of my favorites.
Corn Soup
Ingredients
2 red peppers
2 tablespoons of oil (I use organic cold pressed virgin olive oil or the same quality of coconut oil)
1 sweet onion
2 hot peppers (when usuing habanero, I only use one. Jalapeno use at least 2) I have not been able to find organic hot peppers..
niblets from 4 or 5 ears of corn (if frozen, 3 to 4 cups)
3 cups of soup stock - I use Rapunzel vegtable bouillon w/sea salt & herbs - 2 cubes in 3 cups of spring water you can find it at Whole Foods. Use chicken stock for heavier recipe.
2/3 cup heavy cream
I occassionally add a minced clove of garlic
sea salt and ground pepper to taste
Heat the water with the veg cubes in a soup pan
Roast the red bell peppers until the skin is blackened (to carmalize the sugar in the peppers). Let cool then remove the skins and cut into strips.
Heat the oil in a sauce pan and saute on low heat the onion and garlic. Stir in the hot peppers and corn do not over cook. They should be slightly crispy. Add the bell pepper meat. Spoon contents into a food processor.
Add soup stock to food processor. (this can be done in batches) Blend until almost smooth.
Return the soup to the pan. Slowly reheat adding the cream, sea salt and pepper. Garnish with some roasted bell pepper strips if you want to get fancy.  | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 1/16/2009 4:17:51 AM | If you can make a gravy from oil and flour, you can make a simple Red Enchilada sauce (“gravy”).
1/3 cup corn oil
1/2-1 cup flour
3 tbsp gebhardt chili powder
2 large cloves smashed garlic or 1 tbsp garlic powder
2 tbsp ground cumin
1/2 cup diced onion or 1 tbsp onion powder
1 tsp cayanne pepper or red chili flake
2 tbsp paprika powder
2 +/- quarts liquid
salt and pepper taste
In a large skillet with high side heat 1/3 cup corn oil. To that add ½ cup wheat flour.
Stir the flour in gradually until the oil becomes a very loose paste. Continuously stir the roux until it begins to take on a lite brown color.
At this point I like to add chili powder, garlic powder, cumin powder,onion, paprika, salt, and pepper. Continue to stir until all is well blended. (add ½ cup diced onion and garlic if using fresh).
Wisk in liquid. Just as you would gravy. At this point the gravy should be "watery", you still have to cook the flour and let the spices bloom...the gravy will thicken as it cooks and reduces. bring to boil, then reduce to simmer and cook 15-20 min | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 1/16/2009 4:57:30 AM | Thxs Saguy think I will use your ingredients but without the flour n corn oil replacing with lots of soften dried chiles n blending them to desired thickness adding little chocolate
Here is an enchilada that is creamy n good
1 lb. pork shoulder
2 poblano peppers
1 onion
3 garlic cloves
1/3 c. cilantro fresh
1/4 c. heavy cream
salt to taste
cumin powder to taste
10 corn tortillas
1/4 c. frying oil
Garnish with diced tomatoes ñ green onions
Put pork in a pot with enough water to cover it and cook with salt -20 minutes.
Blend poblano peppers- onion- garlic with 1 cup cooked pork water to a smooth puree - pour sauce back into pot where pork is cooking. Simmer 10-15 minutes or until pork is thoroughly cooked. Remove pork out - let it cool.
Add cream to sauce with salt ñ cumin powder to your taste- adjust seasoning- reduce heat to low ñ simmer 25 minutes stirring often.
Shred pork or cut in very small cubes.
Large skillet heat oil until very hot - fry tortillas one by. Fry each tortilla 5 to 10 seconds both sides being pliable – set on paper towels to drain.
Stuff each tortilla with pork- roll and set on a plate. Pour some poblano sauce now on top - garnish with drizzled sour cream-green onions with a few chopped stems ñ diced tomatoes. | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 1/16/2009 6:52:01 AM | I make enchilada sauce pretty much like SAguy does, but normally use N.M. red chiles instead of the dry chili powder, if I have them on hand.
I lightly fry the chiles, then soften in hot water before placing in the food processor to puree. Then I put the chile puree through a strainer to remove the tiny bits of the skins. I don't suppose you have to do that, but I don't like them in the gravy.
Personally, I wouldn't leave out the flour/oil step because I think it sort of smooths out the flavor, but that's just how I was taught to make it.
Mexican food veries, depending on where you are. I grew up in New Mexico and find, sometimes, Mexican food in Texas, to be very different than what I learned to make. Not better or worse, just different.. I'm sure there are also differences in what people make in Arizona, Colorado or any other Southwestern state.
tb | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 1/16/2009 7:09:55 AM | This one is easy, and a favorite.
shredded pork
Here they sell a pack of pork chunks called "picnic pack" but - I don't remember seeing it named that when I lived in CA - they come in large fist-sized chunks - but probably any butt portion will do.
Salt, and then broil it for a few minutes to get that caramelized darkness around the edges.
Put the pork into a slow cooker, cover with chicken broth (or just water if you don't have any broth)
1 onion cut up
1 bunch of cilantro
2 tbls of corriander seeds
1-2 cans of chipotle peppers in adobo sauce (small cans... 4 oz I think)
let cook all day (8 hours) on low
skim off the vegetables from the top and pull the meat out (should be falling apart).
Shred the meat - and you can cut up the chilies and cilantro/onions as much or as little as you'd like.
Add some of the juice from the crock pot to the meat to keep it moist
Can be used in LOTS of ways - tacos is the easiest  | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 1/16/2009 3:48:03 PM | Culet Mexican Rolls
2 chicken breasts or pork culets flattened
6 bacon strips any kind
2 thick strips queso fresco *
1/2 c. ranch salad dressing or Mexican sauce **
salt ñ pepper
Preheat oven 350°F
Place 3 bacon strips side by side per chicken breast or use pork culets. Place chicken breast on top of bacon strips ñ a strip of queso fresco in the top end of the pork or breast. Roll tightly. Place tooth picks to secure if need be in a heavy skillet fry rolls making sure seam side faces down first. Fry until lightly brown.
Transfer rolls to a baking dish ñ cover with **ranch salad dressing. Bake 40 minutes.
Or add dressing later.
~ Notes~ use any *cheese even Hot peppered cheese – Cheddar- cream cheese seasoned with garlic- few green chilies drained mixed into cheeses. **Dressings can vary from cilantro’s sauce to ranchero sauce or what ever you get created with to just a plain pico de gallo or verde sauce Now... these I might have to add this to Steelers/Raven Game this Sunday ...with different sauces- salsa n chips n more.
Thxs TB that sauce you n SAguy suggested with seasonings ....I made today for Sunday n without flour n oil but I added colorado reds soaked in water first pureed n added little dark chocolate n other seaonings what a nice taste. Thxs to all n loves all recipes.. I think Az and Steelers will go to the play offs n Hope Steelers win the Superbowl... Time will tell.. | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 1/16/2009 3:54:43 PM | Geez Teak...... that reminds me need to make shreddred pork for the cheese crisp n add roasted green chiles all over it... than put some diced lettuce-tomatoes-n black olives right in the center... for Sunday thxs for reminding me will try yours. Easy stuff so I can enjoy the evening too. | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 1/18/2009 1:36:22 AM | Cutlet Mexican Rolls
2 chicken breasts or pork cutlets flattened
6 bacon strips any kind
2 thick strips queso fresco *
strips of thin poblano can lay inside optional seedless.
1/2 c. ranch salad dressing or Mexican sauce **
salt ñ pepper
Preheat oven 350°F
Place 3 bacon strips side by side per pounded flattened chicken breast or use pork cutlets. Place chicken breast on top of bacon strips ñ a strip of queso fresco in the top end of the pork or breast with thinly cut pieces of poblano or jalapeño laying across meat. Roll tightly. Place tooth picks to secure if need be in a heavy skillet fry rolls making sure seam side faces down first. Fry until lightly brown.
Transfer rolls to a baking dish ñ cover with **ranch salad dressing. Bake 40 minutes.
Or add dressing later. Once finished cut into several slices with sharp knife to make them go further
Notes~ use any *cheese even Hot peppered cheese – Cheddar- cream cheese seasoned with garlic- few green chilies drained mixed into cheeses. **Dressings can vary from cilantro’s sauce to ranchero sauce or what ever you get created with to just a plain Pico de Gallo or verde sauce
~Papas Con Chile Mashed Potatoes like Abuelo's~
One of their signature dishes.
3 ½ lbs. red potatoes some skins peeled cubed
8 T. butter melted
1/4 c. sour cream
1/4 c. heavy cream
2 tsps. salt
1 tsp. white pepper freshly ground
½ tsp. garlic granular or more to taste
Velveeta Mexican Cheese enough to you taste
Peel ñ bring potatoes to boil - add enough water to cover than - simmer - cook until fork-tender- 12 to 15 minutes. Drain potatoes - return to pot over medium high heat -evaporate any remaining water. Lower heat - add butter- sour cream- heavy cream- salt- pepper – little garlic granular. Mash potatoes to desired consistency. Add Velveeta MEXICAN cheese- stir until melted - creamy. 6 servings
Notes~ Abuelo’s uses 4 different kinds of cheese – one is Velveeta Mexican blend to cheat ñ in a hurry buy a box of instant 4 cheese blend than add the Velveeta blend in place of some of the liquid Adding a seed jalapeño or anaheim while boiling potatoes. Can add peppers to the ingredients above also. Yummie
Their grilled hot vegetable Salsa is great also. Haven't tried to figure that one out yet. But will . .Their Habeñero salsa is great but I can't eat much of that.
~ Fire in the Hole Salsa~
1/2 c. white or yellow onion - or more
1/2 c. or 1 carrot medium peel
3 - 4 garlic cloves or your liking
1 c. apple cider vinegar or fresh lime juice or more to your liking
12 habeñero peppers de stemmed ñ some remove seeds
1 c. water to barely cover the above
1 T. chopped fresh cilantro optional
salt to taste
little sugar if needed
Place top group in small pot with about 1 cup of water. Bring to boil than simmer till tender - 10 minutes or so. Mix all in a blender till puréed -than add salt ñ little cilantros to taste. If too thick add little water. Place in refrigerator to chill.
Really hot but tasty. Remove all seeds to habeñeros if you like – just use gloves -A little salsa goes a long way
~Poblano Sour Cream Sauce~
Pam olive oil cooking spray
1 poblano pepper large- thinly sliced
1 small onion chopped
2 garlic cloves minced
1 c. sour cream*
1/2 tsp. ground cumin
Salt ñ pepper to taste
Using a sauce pan after de-seeding ñ slice thinly the poblano than sauté with cooking spray adding onions with garlic - add sour cream ñ cumin – salt ñ pepper to taste
This sauce has a multitude of uses- use it as enchilada sauce. You can use it for chicken ñ seafood- pasta or mix it into rice for a creamy side dish.
~Note * can replace sour cream or mix with heavy cream cooking to thickness you like - sometimes I use garlic granular to taste instead of whole garlic.
~Arroz Con Chile Verde Green Chile Rice ~
1 c. water
1 c. Monterey Jack Cheese cubed
1 c. instant rice
2 c. sour cream
1 tsp. salt
1 c. green chile chopped
1/4 tsp. garlic granular or to your liking
Medium pan boil water -high heat. Add rice to water - stir to moisten. Remove saucepan from heat – cover- let stand - 3 minutes.
Add all remaining ingredients to rice – pour all into 2 quart – greased- casserole dish.
Bake 350°F oven 20 minutes. 6 - 8 servings | |
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| Braised Short Ribs with Ranchero Sauce
Posted: 1/18/2009 5:46:19 AM | Braised Short Ribs with Tomatos and Onion
Dads favorite, We 'll have some today for football...
Beef shot ribs
salt and pepper the ribs
spinkle with red chili flake (optional, and as much or little as you like)
place in a roaster pan, bone side down, then in a 325f oven
~I like my ribs fall off the bone so for me I figure on a 4 hour total cooking time.
~after 2 - 2 1/2 hours, I check the ribs, I want the ribs to take on color...to look done.
if they havent fully darkend, I let go 30 min more and recheck.
~When the ribs look nicely roasted, remove from oven, remove ribs to a side dish,
and discard any fat and liquid in the roaster. Cut sheets of Foil about 12 x 12 inch
sheets ...double sheet if using thin foil. place your hand/fist on the center of sheet
and fold the sides up making a "bowl".
place the bowl back in the pan and place alittle of the tomato mixture on the bottom
of the bowl, place a rib on that. Shape the bowl closer to the rib, then top with more
tomato mix. dont close the packet.
~Return to oven and let go 1 hour more.
The ribs go well with mashed potatos, rice, or egg noodles. I save whats on the bottom
of the packet to go on top.
Tomato Onion Topping~
while thr ribs are in the qven make your topping...
For 4-6 ribs
6 Roma tomatos ...quarter lengthwise
1 onion Sliced Whole...
1 raw chili pepper (jalepeno or serrano)(optional)
1 clove garlic smashed
1 small bell pepper , topped and seeded, then sliced into long strips
salt and pepper to taste
2 tbsp oil
Add oil to pan and saute onion and bell pepper
once onion is translucent add chili, garic, tomatos and s&p
cont. to saute till tomato begins to breakdown
add one cup liquid and bring to boil, reduce temp and simmer till almost all liquid is reduced.
Repeat the addition and reduction till tomato is well broken down. leave enough liquid to spoon onto ribs. | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 1/18/2009 8:05:13 AM | Sopa de Pollo y Lima
4 corn tortillas, laid out to dry
1 Tbl extra virgin olive oil
4 1/2 c chicken broth
1/4 - 1/2 tsp salt (to taste)
1 1/2 c shredded cooked chicken
1 jalapeno (or more, to taste) - seeded and chopped
1/2 small red onions - sliced into thin half moons then quartered
2 plum tomatoes - seeded and finely chopped
1/2 c fresh cilantro (leaves only), coarsely chopped
3 limes, quartered (key limes work best, if you can find them)
Oven to 350*F
Brush both sides of each tortilla with the olive oil and place in a stack. Cut in half, then slice crosswise into 1/4" strips. Place on a baking sheet in a single layer and bake about 10 minutes, until crisp. Remove and set aside.
Heat broth and add salt, if desired. While the broth heats, evenly divide the chicken amongst 4 soup bowls. Top chicken with a general amount of tortilla strips, reserving 1/2 c or so for garnish. On top of the chips, arrange jalapeno, 1 Tbl onion, 1 Tbl chopped tomato and a sprinkling of cilantro in each bowl. Transfer remaining vegetables to a platter with reserved tortilla strips.
Ladle broth into each bowl until most, but not all, of the ingredients are covered. Squeeze 2 lime quarters over each and discard rinds.
Serve with the remaining vegetables and tortilla strips, along with remaining lime quarters, to be added to taste by diners.
I like this since most of the work can be done ahead of time and cleaned up before serving. | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 1/18/2009 6:56:06 PM | I made this Friday and it came out really good:
I lined a small baking dish with nacho chips. I used white corn but it doesn't matter what you use. I topped the chips with browned ground turkey that I had mixed a little taco seasoning in, then made enchilada sauce by mixing the rest of the taco seasoning in about a cup of tomato juice and adding a little chili powder. I poured this over the meat and chips, and added another layer of chips, topped with cheese sauce. I baked it at 350 for about a half hour. Quite tasty with a side of fresh salsa, and real easy to make. | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 1/18/2009 8:21:50 PM | 623sss .. . any n all - please . .. easy to difficult - so all can enjoy
[quoteAnyone want a quick, easy crockpot enchilada recipe? You put the tortillas right in the crock pot and it comes out wonderful?
Let me know and I will post. | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 1/20/2009 8:01:58 PM | Gringo Taquitos
Easy n good
~Using~
José Olé Taquitos Shredded Steak rolled in corn tortillas
El Paso Enchilada Sauce mild
Mexican Blend Cheese
1st adding to small can of El Paso Enchilada sauce I add garlic granular- salt to taste ñ ½ tsp. Mexican oregano. Stir together in small bowl. Reserving what you don’t use in jar with lid or container with lid - set aside.
Place on a platter some taquitos –spooning some El Paso Sauce all over the top ñ little on plate or dish to bake in oven.
Add shredded cheese –all over top… either microwave or bake.
Micro- set on high till heated through ñ cheese melts or bake in preheated oven 375° F. until heated through ñ cheese bubbles.
Garnish with-if your choose to with shredded lettuce – diced tomatoes-green chilies – diced green onions or black olives sliced. | |
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