| Have any great Mexican Recipes to Share any n all ?
Posted: 1/22/2009 7:32:10 AM | Thxs TB --I just picked up some Hatches yesterday I can make green chili sauce from scratch that is good but my red was on the bland side. Like to dip corn chips in the Red Sauce if it is good.
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Chipotle Tacos with Skirt Steak
2 lbs. skirt steak
1/4 onion
2 garlic cloves
1 tsp. cumin
1 tsp. coriander
1 tsp. salt
1/2 tsp. pepper
1 to 3 chipotle peppers canned Chili en Adobo + 2 tsp of adobo sauce -use more peppers if you like heat
1 T. cilantro chopped
corn tortillas
Garnishes~ shredded cheese -avocado- sour cream- lettuce- lime wedges-salsa
Chipotle Skirt Steak Tacos
Puree a single chipotle pepper not the whole can + 2 tsp. adobo sauce with onion -garlic -cumin - coriander -salt n pepper. Taste - add more chipotle if needed. Stir in cilantro. Throw it all in a zip lock bag with the skirt steak for at least 2 hours. Grill medium-rare. Cut skirt steak into thin strips across the grain. Serve with taco accompaniments.
Note~ Throw corn tortillas directly on the grill 30 seconds- flip- add cheese- grill 30 seconds- remove. This melts the cheese perfectly ñ chars the tortilla edges just a tiny bit for that crunch..
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Pork Tacos
1 ½ lbs. pork roast
1/2 c. water or more in pressure cooker
Salt I use Kosher
3 garlic cloves minced or more
2 bay leaves to be removed after cooking
2 T. cumin powder
1 dozen or so corn tortillas
3 dried poblano chiles
2 T. olive oil
1 onion finely chopped
1 bunch cilantro fresh chopped if you have
1 lime- cut small wedges
Place pork- water- garlic –bay leaves- cumin- salt in a slow cooker early in morning or use pressure cooker. Set low temperature 6 or 8 hrs. or 50 minutes pressure cooker depending how much meat you have.
Take roast out of the slow cooker or pressure cooker - shred with a fork. Set aside.
Using rubber gloves- chop stems off the poblano peppers- cut open and pull out the seeds.
Put peppers into a pot of boiling water. Boil 15 minutes or until peppers have softened.
Take peppers out- using a spoon- gently scrape pulp off the skin or peel it off
Olive oil into a hot skillet. Stir in shredded pork the pulp. Add more salt if desired. Add a little bit of hot water couple tablespoons to skillet to turn pulp into a sauce. Simmer on low heat -10 minutes or until heated through.
Meat is simmering- wrap corn tortillas loosely in a clean dish rag - heat in microwave one minute. Check tortillas - continue to microwave until tortillas become steamy.
Next spoon some pork inside the tortilla. Top with onion ñ cilantro.
Serve with slices of lime to squeeze on taco .
If you are taking these to a potluck- recommend you take all the prepared ingredients in separate bowls so guests can assemble their own tacos.
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~Grilled Fish Tacos
4 - 2 ¼ oz. pieces fish for tacos
4 - corn Tortillas
½ c. shredded cabbage
½ c. Jalapeño Ranch dressing
½ c. guacamole
½ c. shredded cheese—use your favorite we use cheddar ñ queso fresco
¼ c. cilantro leaves
1 c. salsa—your favorite
Grill fish 1 minute per side - Optional baste with melted butter mixed with a little taco seasoning
Warm tortillas on grill
Place fish in tortillas first- top with other ingredients.
Serve with warmed black beans if desired.
~Jalapeño Ranch Dressing is great on these
Makes one pint
1 pt. Ranch dressing your favorite
¼ c. cilantro- stemmed ñ chopped
½ tsp. jalapeño- fresh- minced-discard seeds or to taste
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Mexican Coleslaw
1 pkg. coleslaw mix regular size
3/4 c. red onion chopped
3/4 c. cheddar cheese, shredded
1/2 c. cilantro chopped
1 - 11 oz. Mexi-corn, drained
1 -15 oz. black beans rinsed drained
3/4 c. plain Doritas crushed
Dressing
3/4 c. ranch dressing
2 T. lime juice fresh
1 1/2 tsp. ground cumin
Toss all ingredients together in a serving bowl except for the dressing and the Doritos. Add them just a few hours before serving. Add a little diced very fine -jalapeno to the dressing... | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 1/24/2009 9:18:23 AM | Chicken with Artichokes ñ Peas Vesuvio
4 chicken breasts pounded thin - dredged in flour
1/2 c. oil for frying
1/4 c. white wine
2 T. butter
1/2 c. chicken stock
1/2 c. peas
1/2 c. pepperoncini
1/2 c. artichokes
1/2 tsp. salt
1/4 tsp. pepper
Using large skillet heat oil-adding chicken breasts cook until golden brown maybe 2 minutes per side. Get rid of chicken frying oil ñ add to same rest of ingredients Bring mixture to a boil. Place skillet in 375°degree oven or on stove over low heat - 6 to 8 minutes more. Pour over chicken – serve with hot pasta already cooked 4 servings
or
Chicken Visuvio
1/3 c flour
1 1/2 teaspoon dried leaf oregano
1/2 t crushed red pepper flakes
1/4 teaspoon each: dried leaf thyme, freshly ground pepper
1/8 teaspoon each: dried crushed rosemary, rubbed sage
1 cut-up broiler/fryer chicken
1/2 cup olive oil
3 baking potatoes, peeled, cut into lengthwise wedges
3 cloves garlic, minced
3 tablespoons minced fresh parsley
3/4 cup dry white wine
Mix flour, salt, pepper and spices in shallow dish. Dredge chicken in flour mixture. Shake off excess.
Heat oil in 12-inch cast-iron or other oven-safe skillet over medium-high heat until hot. Add chicken pieces in single layer. Fry, turning occasionally, until light brown on all sides, about 15 minutes. Remove to paper towels. Repeat until all pieces are fried.
Heat oven to 375 degrees. Add potato wedges to same skillet. Sprinkle with salt (sometimes I sprinkle additional red pepper flakes) to taste. Fry, turning occasionally, until light brown on all sides, about 10 minutes. Remove to paper towels.
Pour off all but 2 tablespoons of the fat from skillet. Put chicken and potatoes back into skillet. Sprinkle with garlic and parsley. Pour wine over all. Bake, uncovered, until potatoes are fork-tender, thigh juices run clear and thermometer reads 165 degrees, 25-30 minutes. (If chicken is done and potatoes are not, raise heat to 425 degrees. Remove chicken to plate; cover. Let chicken stand until potatoes are done). Serve with pan juices. | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 1/24/2009 9:47:39 AM | Chicharones with egg
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Pork rinds with eggs
Use your favorite brand of pork rinds or cracklings,
Empty a bag of rinds or crackling in a large skilet, add 1/2 cup water, saute till rinds soften, add eggs and scramble. top witn favorite salsa.
also can make into breakfast tacos with corn or flour tortillas | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 1/25/2009 9:48:37 AM | SAguy that sounds good n easy
Cilantro Garlic Shrimp Tacos Or Tacos de Camarones al Mojo de Ajo
In about 35 minutes Makes 16 tacos
1/4 c. vegetable oil
1 lb. onions white peeled - sliced very thin
2 or 3 serrano chiles- de-stem de-seed thinly sliced * Notes
4 T. butter
4-5 T. garlic large finely chopped
2 ½ lbs. shrimp 21 to 25 per lb.- peeled- de-vein- halved lengthwise
1 c .cilantro coarsely chopped fresh
Kosher salt
32 – 5 to 6 inch corn tortillas- warmed
2 limes cut into wedges
Use large frying pan- heat oil over high heat. Add onions - chiles – cook ñ saute - stirring frequently until onions lightly browned - 10 minutes. Pour vegetables into a bowl - set aside.
Melt butter in same frying pan over medium high heat- add garlic- stir until sizzling- about 1 minute. Add half of shrimp to pan. Stir often until shrimp are bright pink - no longer wet looking in thickest part -cut to test- about 3 minutes- place shrimp to bowl with reserved vegetables. Add remaining shrimp to pan - cook as above- then return cooked shrimp - vegetables to pan - stir everything together until hot-2 to 3 minutes. Add cilantro - salt to taste.
Serve shrimp in large bowl with tortillas -use 2 tortillas-stacked- per taco- accompanied by lime wedges to squeeze over top.
~Notes ~ Vegetables can be cooked up to 2 hours ahead, then reheated.*Serrano chiles can be very hot- so add to taste or use not so hot peppers like Anaheims with out seeds adding 1 serrano . To heat tortillas wrap in a kitchen towel and microwave until warm and soft- about 60 seconds.
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Cilantro Cream Sauce
1/2 c. sour cream
1/8 c. finely chopped cilantro
1 green onion, chopped
2 tsps. lime juice
salt
pepper
Mix all together – chill
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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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Jalapeño Tarter Sauce
1 c. Mayo
2 T. green onions
1-2 T. lime juice to texture you desire
little garlic
½ jalapeño seeded
Blend all well in food processor until puréed well ñ smooth
Fold in drained relish | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 2/5/2009 6:52:09 PM | Hey Dove or SAguy... any recommendation on a chorizo brand? They seem to vary a LOT.
Speaking of... simple chorizo and egg... cook the chorizo, if it's really greasy drain some off. Mix eggs like you're making scrambled eggs (6-12 depending on home much egg you like - and how much chorizo you used) and dump it in. Stir till cooked but the eggs are still moist.
Sometimes I'll add hash browns to stretch the meal, and absorb some of that greasy goodness  | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 2/5/2009 7:19:33 PM | Teak...
I like Garcia, Apco, and San Miguel brands. All can be found at your H. E. B.
My trick is I mix in regular lean pork sausage. I also mix in fresh tomato and onion.
about 1 meatball size of chrizo and 1 large patty size of pork sausage for 1-2 people
hash, tomato, onion, more eggs...to your liking. ... tip...cook chorizo slowly and for a longer time...dont burn or over cook
par boiled diced potatos with chorizo and refried beans mixed with chorizo...
and i bet Dove had a recipe for queso flamiado | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 2/6/2009 8:34:35 PM | Chicken enchiladas :
saute some chicken strips (about 2 large breasts worth) with a little lime juice,and some seasonings like
My favorite is Mary Janes crazy mixed up salt.
red pepper sliced in strips
onions
maybe a little fahita seasoning or taco seasoning
black olives
Cook this until the chicken is done (not pink)
take fahita style tortillas spread them with cream cheese
put chicken mixture in them
roll them up and place in a glass baking dish side by side
Mix 1-can of cream of mushroom soup with 1 -5-6 oz can of green verde sauce (found in the mexican section of the grocery store)
or you can use green enchilada sauce . This makes the gravy
pour over the enchiladas and sprinkle the top with chedder cheese and bake for 30-40minutes . My girls at work would beg me to make this. | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 2/6/2009 10:07:56 PM | Teak ... don't have brand name this place makes there own.
SAguy have a few Queso
1 cup chopped onions
1 cup chopped bell peppers, various colors
1 cup chopped mushrooms, any type
2 cups shredded Monterey Jack cheese
Sauté chopped onions, bell peppers, and mushrooms in 1 tablespoon of olive oil until soft and slightly brown. Combine sautéed vegetables and cheese in a medium-sized microwavable bowl. Heat bowl in microwave until cheese is smoothly melted. Time will vary with microwave.
Serve queso flameado with warm flour or corn tortillas and salsa of your choice. Serves 2
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12 ounces Mexican chorizo (beef or pork)
1 - 12 ounce round Asadero cheese (or other white melting cheese) we have used Jack, mozzarella and provolove, as long as it is a REAL cheese.
1 green pepper sliced thin
Crumbled chiles
1 bunch green onions, finely chopped
½ cup chopped fresh cilantro
Fresh corn or flour tortillas, as needed
Preheat oven 300°F.
Heat chorizo in large skillet over medium-high heat until no longer pink, 6 to 7 minutes. Remove from heat, cool slightly - spoon off most of the fat.
Slice cheese into 1-inch cubes; place half in a 2-quart casserole dish. Top with half chorizo -green peppers = remaining cheese. Top with remaining chorizo. Bake 15 to 20 minutes, until creamy and bubbly.
Remove from oven.
Top mixture with crumbled chiles, green onions and cilantro. Serve immediately with tortillas. Use a spoon to serve on the tortillas. The smell is awesome!
Use small cast iron skillet donot spoon off the fat. Than you can do it on the stove top and the chorizo fat would prevent the cheese from sticking to the pan. Try Asadero...but it's really good with a mixture of Asadero and Cotija cheeses.
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Queso Fundido with Chorizo
1/2 lb. chorizo sausage
1 ½ c. finely chopped white onion
3/4 c. chopped fresh cilantro, divided use
2 or 3 minced canned chipotle chiles, divided use
1 lb. queso blanco, asadero or Monterey Jack cheese, grated
Tortilla chips
Preheat oven 350° F.
Sauté chorizo - onion in a large skillet over medium-high heat, breaking up clumps of sausage with a spatula, about 10-12 minutes, or until meat is cooked through and the onions are softened. Drain off fat from meat mixture. Mix in 1/2 cup of the cilantro and 1/2 of the chipotle chiles. Stir well to combine. Transfer mixture to a 9- by 13-inch or 3-quart baking dish. In a medium bowl, mix grated cheese and the remaining cilantro and chipotle chiles in a medium bowl. Sprinkle cheese mixture over sausage in baking dish. Bake casserole 14 minutes, remove from oven and stir to combine.
Serve hot with tortilla chips.
Serves 20 to 25.
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Tell you what ...had a great Queso Dip that was made with
Pepper Jack Cheese
Spinach thawed n squeezed not a lot but enough
with little milk or heavy cream to thickness desired.
Darn this was good
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this one is good also
1 c. white wine
2 T. minced shallots
2 c/ heavy cream
1 T. white Cheddar cheese shredded
1 T. yellow Cheddar cheese shredded
1 T. Parmesan cheese shredded
1 T. Manchego cheese
1 T. Monterey Jack cheese
Crushed red pepper to taste
Salt to taste
Use medium saucepan - medium high heat- cook wine n shallots until mixture is reduced by half-about 5 minutes. Add cream- reduce heat to medium =cook until thick- about 10 minutes. Add cheeses- cook another 2 minutes. Season to taste with salt - crushed red pepper. Makes about 3 cups.
Serve with Quesadillas – fried bread or tortilla chips
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have one that you mix refried beans n salsa with that is good if I can find it. | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 2/7/2009 7:58:07 AM | | I absolutely love this thread given that I'm most fond of Mexican cuisine. Nevertheless, is there a Mexican version of Empanadas? Have tried the Empanadas Chilenas con Pino, and it's wonderful. | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 2/7/2009 10:04:16 AM | empanada in spanish means not breaded, but more like bread covered...
empanadas are like turnovers~hot pockets~mini calzones
empanadas can be sweet or savory
I grew up not knowing a savory version of empanadas.
my mom made sweets...pumpkin empandas. here in S Texas, the bakeries have pineapple and pumpkin.
I never eaten a meat filled empanada. yet | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 2/7/2009 10:29:57 AM | | If I remember correctly, empanadas are more from South American countries--Argentina maybe? And I think I remember something about them from Spain. Oh yum. Maybe this thread will take a veer into other Hispanic foods, not just the various states of Mexico. I have some traditional recipes (Mexico, especially Baja and Baja Sur) but I'm mostly just reading right now. Still down with cold or flu or allergies or whatever this is for over a week! I'll post after I get better. | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 2/7/2009 11:12:37 AM | Pork Carnitas
in a crockpot set to low add:
1 bottle of beer
4 lb pork roast like a Boston Butt- cut slits in the meat and stuff with 6 cloves of garlic
rub pork with 1-2 Tablespoons each: ancho chili powder, cumin, smoked paprika
add 1/2 bunch cilantro
1-2 jalepenos (whole)
1 tablespoon salt
cook for 8 hours. shred meat. serve with tortillas, rice, beans. | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 2/7/2009 11:57:30 AM | ~Serrano Cream~
3 fresh Serrano or jalapeño chilies- seeded - chopped
arlic paste or 1 large garlic clove minced ñ mashed to a paste
1/2 tsp. salt or your taste
1/2 c. creme fraiche or sour cream.
Combine all the above in a blender. Do no over blend or the cream will curdle. Force through a fine sieve over a bowl. May be made a day in advance- keep refrigerated ñ bring to room temperature before serving.
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~Green Chili Soup
4 to 6 servings
1/3 c. butter
½ medium onions peeled chopped
3 garlic cloves peeled minced
4 c. chicken broth
2 baking potatoes peeled ñ diced
1½ c. chopped roasted green chilies
1 tsp. dried oregano
1 tsp. salt
1/2 c. half ñ half
4 ozs. Monterey Jack cheese grated
Garnish with
freshly minced cilantro
toasted thin corn tortilla strips
Use large pot- warm butter over medium heat. Stir in onions- garlic - sauté until soft.
Add broth- potatoes- chilies- oregano - salt n bring mixture to boil. Reduce heat - simmer - cook until potatoes are soft - 30 minutes. Cool soup down
Put cooled soup into food processor or blender in batches ñ purée until smooth. Make ahead up to this point - refrigerated for a day. Warm soup before proceeding if you like or continue
Pour soup back into pot- add half ñ half - heat through.
Divide cheese among serving bowls. Ladle soup into each bowl. Top soup with cilantro or tortilla strips if you like Serve immediately.
Note - sometimes I fry up some thick bacon ñ drain- crumble it up throw in at serving time with the cheese.
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Baked Rellenos
1-1 4 oz. can whole green chiles
½ lb. Monterrey Jack cheese grated
½ lb. Cheddar cheese grated
½ can black olives sliced
4 tsp. flour
1 c. milk
1 c. sour cream
4 eggs
1 c. chicken or turkey cooked ñ diced
1½ c. salsa mild
Preheat oven 350° F
Cut chiles open - line a 2 qt deep baking dish with them.
Layer both cheeses evenly over chiles.
Add any remaining chiles ñ olives over the cheese layer.
Mix - flour with a small amount of half ñ half. Using a wire whisk- make a smooth paste.
Mix in the remaining milk adding sour cream.
Beat in eggs- one at a time - add diced meat.
Pour mixture over chiles ñ cheese.
Bake 30 minutes
Pour salsa over top ñ bake an additional 15 minutes.
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Bell Pepper Rajas
1/2 green bell pepper
1/2 red bell pepper
1/2 yellow bell pepper
3/4 c Monterey Jack cheese shredded
2 T. ripe olives chopped
1/4 tsp red pepper crushed
Seed - cut into 6 strips each the green- red ñ yellow bell peppers. Cut bell pepper strips crosswise into halves.
Arrange in ungreased broiler proof pie pan 9 × 1 ¼ inches or round pan 9×2 inches.
Sprinkle with cheese- olives ñ red pepper.
Broil peppers with tops 3 to 4 inches from heat until cheese is melted- about 3 minutes
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Tex Mex Tater Tots
4 c. Tater Tots frozen
1 -16 oz. Hunts stewed tomatoes
1 small onion diced
1/4 tsp. Mexican oregano powder
1 c. sour cream
2 T. heavy cream or milk
2 T. green chilies chopped roasted or can
salt to taste
1/2 c. Cheddar cheese
Preheat oven 375° F.
Place frozen tots into shallow 1½ quart shallow baking dish- add onion- Mix tomatoes ñ oregano together right in the can- now place in dish with tots- onions ñ mix gently.
Using small bowl mix stir sour cream- heavy cream or milk- chiles - salt together. Spoon over top. Sprinkle with cheese. Bake 25 minutes | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 2/8/2009 8:32:14 PM | Sexynae, you have to remember we texans all think california mexican food was dreamed up on some strange other planet  Here we prefer more traditional mexican food where california has to do things to it in the name of style and flair | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 2/9/2009 6:00:48 AM | [quote Sexynae, you have to remember we texans all think california mexican food was dreamed up on some strange other planet Here we prefer more traditional mexican food where california has to do things to it in the name of style and flair /quote]
Hey wings is that like doing the California Swing FOR Texas two step ? lol | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 2/10/2009 12:37:11 PM | Texas Baby - I did like the Hatches green chili sauce you recommended- when I don't make my own from scratch ... the Red sauce I used if I didn't start from scratch was Gerharts or Los Palmas with adding cumin- more chili-powder -little garlic granular n salt..Thxs. Helps in a pinch.
~Salsa with Tomatillos
3 large fresh tomatoes diced
1 red onion diced
2 jalapeno peppers seeded chopped
2 tomatillos diced
2 tablespoons lime juice
1 teaspoon cumin powder
salt to taste
cilantros to your liking
corn tortilla chips
Mix together tomatoes- red onion- jalapeno- tomatillos- lime
juice,- cumin powder in a large bowl. Season with salt to
taste. Add cilantros
Cover and refrigerate overnight before serving to blend flavors.
~Jalapeño Popper Spread
2 - 8 oz. pkgs. cream cheese softened
1/2 c. mayonnaise
½ c. sour cream
1 -4 oz. green chiles chopped drain well
2 jalapeno peppers seeded dice fine
1 c. Mexican Blend cheese
Mix cream cheese – mayonnaise ñ sour cream in a blender until smooth. Fold
in green chiles ñ jalapeños. Pour mixture into a microwave safe
serving dish, and sprinkle with Parmesan cheese. Serve hot or cold
Microwave about 3 minutes to serve hot.
~Cheese Dip with Sausage
1 lb. sausage
1 -15 oz. can diced tomatoes with green chile peppers
2 -8 oz. pkgs. cream cheese softened
Using large skillet cook sausage over a medium heat until it is browned -
cooked well – drain grease.
Add tomatoes - cream cheese into skillet. Mix well ñ stir while cooking over medium heat until cheese has totally melted.
Note~Can replace cream cheese with Mexican Velveeta Cheese
OH - Texas Baby -- I forgot I made a large cheese crisp n put some shredded meat on top with fresh roasted chopped chilies that were in the freezer from those roasting the chilies last fall.. OH was that delicious n little hotter than I thought. I forgot n put too many on but the FRESH Roasted even through they were frozen were good. | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 2/11/2009 6:18:43 PM | Pork Taquitos Shredded
1 dozen corn tortillas
1 lb. left over shredded roast pork or any meat
1 c. Monterey Jack cheese shredded
1 -4 oz. can green chiles
1/4 c. onions diced finely
1/4 tsp. lemon pepper
1/2 clove garlic. minced
black olives dice fine optional as many as you want
Shred roast pork or roast beef or chicken with fork. Add remaining ingredients - except tortillas - mix together. Dip tortillas in warmed oil to soften- then spread large tablespoon of pork mixture in tortilla ñ roll up. Secure with wooden pick n fry in oil. Can be frozen.
To eat- dip in salsa - sour cream or avocado dip.
~~My Meat for Tacos- Burritos- Taquitos- Salad -chimins -Cheese Crisp with squeezing some of meat to be little drier with chopped roasted green chilies on top n whatever you might like. Even for appetizer wraps in Wonton's and the meat freezes well. I don't measure this recipe but will get it close
Pressure cook for 62 minutes on High throw all below in pressure cooker
3 lbs. pork roast lean beef cross rib roast lean **
1 onion large
2 – 3 Serrano’s *** Important
2 T. cumin powder more later
2 bay leaves
tomatoes or canned 1 -15 oz. Hunts petite
¾ can large black olives sliced drain
6 garlic cloves diced
1 - 2 tsp. kosher salt
chicken broth or little water about ¼ way up the meat in pot .watch if too little will evaporate.
Cook 62 minutes in pressure cook on high- remove meat shred meat in large bowl - remove veggies ñ olives with slotted spoon to bowl with meat- coagulate juice to remove fat. Remove bay leaves add some broth to shredded meat. Taste – toss all together add more cumin or salt if needed. Make a thick gravy of flour ñ water if you want or just use little juice which I do.
Notes ~
** use more pork 3 parts to 1 part beef ..If you u use good lean pork – less fat.
Serrano’s or any chili peppers are optional such as Anaheims- jalapeños or poblano’s BECAUSE Sometimes you have children or people who can not eat that hot SOOOOOOOO I cook or roast them separate ñ place on table but if you want to cook them in with the meat … oh the flavor. Sometimes …just add some salsa to the cooked meat when shredding. Place meat in zip lock bags to freeze
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My lazy quick Gringo Taquitos
~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 ñ little more chili powder. 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.
Note - * Might add some cumin powder if I want a slight change ñ sometimes I use Los Palmas red mild -Macayo’s red enchilada - El Paso canned RED sauce with extra garlic graular- little more chili powder n lots of cumin n dab of Mexican oregano added If I don't have homemade made . If using Green Chili Sauce Texas Baby got me hooked on Hatches if I don't have homemade green chili sauce made.
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Burrito Casserole
Serves 6 to 8
8 tortillas floured small
2 c. refried beans
2 T. canola oil
1/2 red onion small diced
1½ lbs. ground beef 93% lean
1½ c. salsa
1 jalapeño seeded chop fine
1½ c. cheddar cheese
Cilantros chopped is optional
Spray oil
Preheat oven 350° F.
Cut 5 floured tortillas into strips -1/2 inches in width- set aside.
Spray baking dish 9 x 13 with Crisco Buttered – adding with remaining flour tortillas. Spread an even layer of refried beans over top of tortillas.
Use large skillet heat with canola oil over medium high heat. Add
onion ñ meat - sauté 5 minutes- breaking up meat –cooking until it is no longer pink. Stir in salsa
Spread meat mixture over refried beans- sprinkle jalapeño over this- add optional cilantros.
Top with tortilla strips - sprinkle with cheddar cheese. Bake
10 minutes or until cheese melts well Serve with sour cream- diced tomatoes or little red enchilada sauce on the side. | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 2/13/2009 8:09:59 AM | Tomatillo Sauce ñ Grilled Squash
5 tomatillos, husks removed
2 jalapeños, seeded if you wish
3 ripe avocados
1 cup roughly chopped white onion
1/2 bunch cilantro, large stems cut off
1/2 cup heavy cream
juice of 2 limes
salt to taste
Blanch tomatillos and jalapeños in boiling water for 2 minutes, then immediately plunge into ice water to retain bright green color. Put all ingredients in a blender and purée. Use
~Squash
6 summer squash (yellow crookneck, pattypan, zucchini) or chayotes or a mixture
1/2 cup extra-virgin olive oil
salt and freshly ground black pepper
3 or 4 limes
Heat grill to medium. Cut squash into 1-inch slices and place on skewers. Brush with olive oil and season liberally. Grill for 3 or 4 minutes, turning several times, until tender but not overdone.
To serve, put several spoonfuls of squash on each plate. (You will have sauce left over.) Squeeze limes on squash and place a skewer of squash on top of sauce. Serves 6 to 8.
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Mojo de Ajo
6 dried chipotle chiles
1 cup extra-virgin olive oil, preferably Spanish
1 1/2 cups chopped garlic
juice of 5 Mexican limes (or Key limes)
1/2 teaspoon salt, or to taste
Reconstitute the chipotles by soaking for a few minutes in just enough very hot water to cover. Then seed them and cut into thin strips. In a large sauté or frying pan heat oil over low heat. Add garlic and cook until golden brown, about 4 to 5 minutes. Add lime juice and strips of chipotle and cook 5 more minutes. Season to taste. Strain the garlic oil into a bowl and reserve both it and the chopped garlic-chipotle mixture.
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Lime Avocado Sauce
2 T. butter
2 T. flour
remaining lime ñ juice
¼ to ½ c. heavy cream *
Chicken bullion
1 medium avocado
1 T. cilantros chop
garlic granular to taste
1/4 tsp. chicken bouillon
Melt 2 tablespoons butter in small saucepan. Add enough flour to make a paste. Add juice - pulp of remaining lime - stir gently to mix. Add heavy cream a bit at a time while continuing to stir until thick ñ creamy. Sprinkle in chicken bouillon while continuing to stir add cilantros ñ garlic. Set aside - keep warm only. Cut peel -remove large seed from avocado.
Mash through sieve until smooth consistency. Squeeze what's left of 4 lime halves mix with avocado mixture.
Notes ~Like to use my electric wand blender while making sauce. Heavy cream like half ñ half use as much as you need to thickness desired. You can add cilantros either to the cream sauce or avocado or both
Other variations: Use a bit of Cheddar cheese in the sauce- don't overdo or use a little of Brie or Camember in sauce- again easy on the cheese.
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Cafe' Mexicano
For 1
1 oz. coffee liqueur
1/2 oz. brandy
1 tsp. chocolate syrup
dash ground cinnamon
1 hot coffee
1 whipped cream sweetened
Combine all except whipped cream in a coffee cup or mug filling to the top with hot coffee. Top with whipped cream
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Chicken Chalupas
Combine:
2 cups cooked chicken
1 cup sour cream
1 bunch chopped green onions
1 can cream of chicken soup [undiluted]
1 can diced tomatoes with chili peppers [undrained]
1 small can of chopped black olives
1 cup shredded cheddar cheese.
Fill one pkg. of small (about 8") flour tortillas with mixture and place seam-side down on a greased baking dish. Cover with a cup of grated Mozzarella cheese. Bake 350 degrees about 25 minutes. Provide salsa and garnishes
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Brownies any one
This recipe contains ingredients that are typical of mole- namely chocolate- chiles- sesame seeds -nuts. These chewy- almost caramel-like brownies are not hot- just cinnamony n interesting.
1/4 cup sesame seeds, toasted
4 ounces good quality unsweetened chocolate
4 ounces butter
2 large eggs
2 cups sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
3 tablespoons dried ground ancho chile -NOT chili powder
1 cup flour
1 cup chopped walnuts
To toast sesame seeds, put on foil in toaster oven or broiler on high heat until golden brown, about 1 minute. Set aside.
Preheat oven 350 F. . Butter an 8 x 12 inch baking pan - set aside. Melt chocolate - butter together in the top of double boiler. Remove from heat - set aside to let cool a bit.
With an electric mixer- beat together eggs- sugar- vanilla- cinnamon- ground chile. Stir chocolate-butter mixture into egg mixture- then stir in flour-sesame seeds- walnuts. The dough will be sticky - thick and seem dry.
Spoon mixture into buttered pan - spread evenly. Bake until the center is just set- about 25 minutes- checking to be sure edges are not turning brown. Do not bake too long or the brownies will lose their chewy texture and edges will be overcooked. Let cool in the pan for at least 30 minutes before cutting into squares.
Change -substitute chopped almonds or pecans for walnuts. Can add 1/2 cup bittersweet chocolate chips. Or instead of ancho chile- try dried ground pasilla or guajillo chile. Just remember to remove the seeds and veins if you are starting with a whole chile- and DO NOT use it if the chile is very spicy. Makes 24 2 x 2 inch brownies.
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Here is a nice spice mix for meats or whatever
1/4 c. paprika
2 tsp. cayenne
2 T. salt
2 tsp. ground white pepper
2 T. black pepper
2 T. granulated garlic
2 T. chile powder
2 T. oregano
Combine all ingredients, mixing well. Store in an air-tight container, out of direct light, for up to six months.
Didn't add cumin powder cause you can always add that spice towards the end of cooking -Makes 1 cup | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 2/13/2009 10:15:34 PM | | re # 64 Now, now, now Wings,don't be throwing off on the Mexican food here in California. I keep preaching this but people forget. There are many states in Mexico and all of them have different regional ingredients and seasonings etc. Plus even though we call it all Mexican food, we include all sorts of South and Central American and Caribbean cusines. | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 2/14/2009 5:21:39 AM | | Pistols n Pearls ...what you stated is a true fact. Good point. Seasonings and ingredients are importanttothe region as is the Italian 's use differnent seasonings and ingredients but is all Italian food. | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 2/14/2009 6:54:16 AM | Yall know me, Im all about Texican food...And I am in no way bashing anyone elses style...Maybe what was meant is that California Mexican cusine has a Flare to it...Little more upscale. lots of diffrent influences. More traditional (from Mexico) dishes + traditional Caliexcan dishes...
we all know everyone is eating more healthfully, I remember my mom used to fry eggs in pork lard...back in the day.
yet Tex Mex is still pretty basic...rice, beans, and a side order of meat. Two flour tortillas and a glass of iced tea...
Remember that in the southwest you have generations of hispanics with no ties to Mexico, Central or South America...other than maybe language... | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 2/14/2009 9:43:12 AM | Oh my gosh Okay SA Now I think I understand what you are thinking. I think you are talking about chain restaurants, which have good enough food--I guess, but not really-- LOL, but not real Mexican food. I never, ever eat in one of them. There was some place called On the Border or something along those lines that I ate at about 10 years ago and said--Oh I don't think so. You MUST come out here and eat at the real Mexican places-NO chains of any kind. My absolute favorite is in a market called La Perla Tapitia. It has a little lunch room on the side of the store. You enter it through the grocery. Fabulous food. The other is Taqueria Manteca. You can find the exact meal you describe except for tea. You just order a plate, with whatever meat you want, stop by the condiment bar and get what you want to add (lime or lemon pickled onions, pickled japapenos and carrots, dried oregano, fresh chopped cilantro, chopped fresh onion, radishes, lime wedges, a bunch of salsas and pico de gallos, chopped fresh epazote, quacamole, and Mexican coleslaw). Menudo on Saturdays and Sundays. The problem for you might be that you would maybe like it but it wouldn't be that fuerte flavor Tex Mex has. I found Tex Mex more very strongly flavored with the dried red chilies. We have a stronger green chili influence, although we use the reds as well. And we have a much stronger citrus influence since we and this side of Mexico grow so much of it.
We'd probably have to take your tea along, since we don't see that in many restaurants of any kind out here. The drinks here would be cervesa, fountain Coke (well lots of kinds of gringo soft drinks), Mexican bottled Coke, Pepsi (yes they differ from American bottled ones) and Jarritos of any flavor, a huge pot of lime or lemon drink or horchata. I don't think I've ever seen coffee or tea.
Okay, I'm doomed, I'm going to drive south to my favorite place for a burrito for lunch today.
PS you weren't bashing CA cusine. Good discussion about the differences.
I watched Rick Bayless first thing this morning and learned that the Lebanese migrated to Mexico early in the last century. I think he was talking specifically about the state of Sinaloa-I just had it on in the background and wasn't watching with full attention.
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| Have any great Mexican Recipes to Share any n all ?
Posted: 2/14/2009 10:17:43 AM | I was in CA last summer. I've lived in Ca. I have family there from SD to SF...I ve eaten at plenty of Taquerias. lots of good food.
Even in Texas Tex-mex varies from area to area. The food in El Paso is different than Austin, which is different than the Metroplex area.
Austin's mex food is ecletic with lots of fusion...Taking Taditional dishes from Mexico and S.Am and making the with Updated ingredients...and good Tex-mex
El Paso has the traditional SW style of Mexican food
Dallas has Mexico style Taquerias, Tex-mex are few and far between in the Metroplex.
A good way to know if your eating at a good Tex Mex place...Handmade Flour tortillas.
Ive eaten "Mexican" from Mojave to Maryland. Some good...Some not | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 2/14/2009 10:37:41 AM | I grew up within easy driving distance of El Paso and have eaten there and in Juarez too many times to count. I found the food in El Paso more typical of the style found in New Mexico, more southwestern, less Tex-Mex, as SAguy said.
But, the best food I ever had, was in my neighbors the back yard, in New Mexico, on Sunday afternoons. Lucky me...
tb | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 2/15/2009 8:22:15 AM | Jalapeño Squares with Cheese Baked
2 lbs. cheddar cheese grated*
12 eggs
2 – 4 oz. cans chopped green chili peppers
1 T. Chili Powder
3 jalapeño peppers chopped real fine
Beat eggs-juice from green chile peppers ñ chili powder together. Using 13 x 9 x 2 inch cake pan -greased lightly- put 1/2 the cheese. Drizzle 1/2 egg mixture over cheese. Sprinkle remaining cheese over green chiles. Drizzle remaining egg mixture over this cheese. Top with chopped jalapeno peppers,
Bake 30 minute 350° F. Cut into squares- remove from pan while still warm.
Note~ You could place these on little square pieces of toasted bread after baking.
Use Mexican blend of cheese if you prefer | |
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