| Have any great Mexican Recipes to Share any n all ?
Posted: 2/16/2009 7:09:51 AM | Nothing like eating your own homemade tortillas but I must say I used to make some pretty bad ones. They can be thick or thin and liking the thin ones to be baked is good.
Here is a good recipe for anyone who wants to try and never made them before
Now-you can freeze these also. Cut it down if you just want to try...
Maybe someone has an easier one
Tortillas Homemade by Armando Ramos
3 cups water
½ tsp. baking powder
1½ tablespoons lard or vegetable oil
2 pounds flour
1 teaspoon salt
Heat water, baking powder, vegetable oil or lard, and salt until it's hot, but just not too hot, just hot enough so that you can touch the water and not be burned.
Use a large bowl, pour in water mixture and add flour a little-bit at a time until you are finished with the remaining flour. Make sure to mix the water mixture and flour together well. You should have a smooth and elastic dough. Do not use a machine to mix the dough (use your hands).
After mixing ingredients, cover dough and refrigerate for about 15 minutes. (This will make the dough easier to work with).
Then take out the dough and heat up a "comal", or if you don't have one, simply use a pan. A flat cast iron skillet works well.
While pan is heating up, start rolling the tortillas want as thin as yo. Sprinkle a small amount of flour on the rolling surface so that the tortillas won't stick.
After they are made, start cooking them. When done, keep them warm in foil paper, or like it's done in Mexico, with a soft towel. Good luck with this recipe. This will show if you have a little Mexican in you.
~Notes – for tortillas chips -roll really thin ñ cut up making fried tortillas or bake them..
OR
from Carolina's Mexican Restaurant that has been in business for long long time
4 1/4 cups plus 3 tablespoons flour
2 tablespoons salt
Pinch baking powder
1/4 cup lard
1 3/4 cups plus 1 tablespoon hot water
Sift together flour, salt and baking powder. Add lard, mixing well to make sure that it's dispersed. Add water a few tablespoons at a time. Knead dough until texture is smooth.
Cover with plastic wrap or put in an airtight container for 15 minutes.
Form your thumb and forefinger into a circle and use it to squeeze out a piece of dough. Knead gently and form a ball about 2 inches in diameter. Place it in an airtight container and cover.
Repeat with rest of dough, ending up with 12 balls. Keep them covered 5 to 15 minutes.
Place one ball of dough on a flat, floured surface and flatten by hand. Roll it out with a rolling pin, flipping after each repetition, until it is evenly thin.
Place tortilla on a hot griddle over medium heat. Cook for several seconds, then flip and cook for several seconds more. Flip again if necessary, but don't flip more than 5 times. Repeat with other dough balls. Makes 12 large tortillas | |
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Posted: 2/16/2009 7:54:50 AM | Flour tortillas are all about technic...
I like Dove's first recipe, the only thing I would do differently is use very warm water...
I would let the dough rest on the counter under a dish towel for at least 20 min...
From the main dough ball, pinch off Golf ball size bits of dough...roll in your hand to shape round, set to the side.
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Please watch a U-Tube video on tortilla making to get the general idea...
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another important tip, when you set your first raw tortilla down on the grill, you want that first side down to form a good crust and color...before flipping to other side.
think of making pancakes, let one side brown and bubble, then finish cooking on second side...
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Remember that Corn flour and Wheat flour tortillas will cook differently and look differently.
Thanks Dove, I going to try to make some today...I think I gonna make some simple smashed pinto beans and fresh tortilla tacos...maybe a sopa de Fideo for lunch... | |
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Posted: 2/16/2009 8:28:26 AM | Tortillas home made are best and SAguy06 told you right. I still make them the way my mother in law Santos taught me, over 30 yrs. ago. If you follow his directions you'll have great tortillas. | |
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Posted: 2/16/2009 10:21:14 AM | | Went for my favorite burrito on Saturday and saw something new. You still can't get fountain tea, or fresh made tea, but there in the taqueria were big bottles of Lipton Tea. Okay SA, this taqueria is ready for you!! | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 2/16/2009 10:31:12 AM | save some dough to make desert..Kre~pes...not crepes
I dont know how to spell, they were pronounced kre-pes
tortilla dough, rolled out thinly, cut into 2" wide strips . make a small cut down the center lengthwise. fry till golden brown.
as you remove from pan, dust with sugar and cinamon mix ...eat with Mexican Hot chocolate | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 2/17/2009 2:53:48 AM | White sauce as a dip for an appetizer I want to share that you will have to try before your Mexican meal
1/2 cup chopped onions
1/2 cup chopped green olives
1/2 tsp garlic powder
4 oz blue cheese dressing, I prefer blue cheese grated
1 pt. Helman's mayonnaise or 1 qt. real mayo
Combine all ingredients. Refigerate 24 hours. Thin with buttermilk if needed.
Salted or unsalted Tortilla chips | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 2/17/2009 3:17:48 AM | One last request. QUESADILLA
Does anyone have a good homemade recipe for chicken or pork Quesadilla.
I've tried some here locally in restaurants in Melbourne Au and just not the same, to commercially done. | |
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Posted: 2/17/2009 4:11:56 AM | Just think of a grilled cheese...
Queso=cheese
so any good melting cheese between any type tortillas.
spice with thick salsa and meat...
tip put cheese on both halves of tortilla...the cheese is the glue.
I like making on BBQ grill. warm two tortillas on grill, set off to cool side of pit and put cheese on both tortillas, place grilled chicken or pork on one side, and flip other side on. continue to heat till cheese melts and tortilla toasts. let cool slightly anf cut into quarters.
grilled chicken or pork............................
cut chicken brests and thighs into large pieces. place in a plastic storage bag...add juice of lime or lemon, salt , pepper, red pepper flake, garlic powder(lightly), onion slices.
let marinade for about and hour then grill. remove from grill let cool, then slice into thin strips.
do the same for pork, just add some red chilli poweder, or thick salsa...then grill
can do the same for chicken...baste meat with more salsa and lime juice...
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I never have made or eaten these but heres one recipe.............................................
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ARMADILLO EGGS
1/2 lb Monterey Jack Cheese
1/2 lb sharp cheddar cheese
1/2 lb hot pork sausage meat
11/2 cup Bisquick mix
1 egg
1 package pork flavor Shake 'N Bake
20 whole jalapeno peppers*
You may use fresh, bottled, or canned sliced hot peppers, cut them in half lengthwise and scrape out all the seeds (wear gloves). Seasoned bread crumbs or Pepperidge Farm Herb stuffing mix (processed in food processor) may be substituted.
Try to keep both halves near each other as you have to put them back together later.
Mix bisquick, raw sausage & cheddar cheese.
Stuff each pepper with Monterey Jack cheese and put the halves back together.
Grab a handful of Bisquick mixture and mold around pepper in the shape of elongated egg.
Use enough to cover pepper well.
Dip armadillo egg in beaten egg and roll in Shake 'n Bake.
Bake on lightly oiled baking sheet at 350 degrees for 25 minutes or until crisp.
*Use 20-30 peppers depending on heat desired.
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Posted: 2/17/2009 9:16:47 AM | Great recipes SAguy
Here is one I found and haven't tried on Armadilla Eggs this is more of Appetizer
Chef GingerJ
This is a wonderful appetizer. The flavors of Jalapeno, pork sausage, and cream cheese make mouths water. My family loves this, and begs for it on every holiday.
SERVES 20 (change servings and units)
20 whole pickled jalapeno peppers (I use a large can of San Marcos brand, you can also use fresh jalapenos, steamed for a few minutes)
1 lb pork sausage use Hot Pork Sausage from Owens
1 c. breadcrumbs
1 egg
8 oz, container soft cream cheese
Cut off stems of jalapenos; using a knife and scooping action, remove all seeds and ridges. Rinse well; be sure you have all the seeds out!
Combine sausage, egg, and bread crumbs in a bowl.
Fill jalapenos with cream cheese, using a spoon or cake decorator with large tip.
Make small patties with the sausage mix; wrap one around each jalapeno, sealing it with your fingers.
Place on cookie sheet; bake in over at 350 degrees for 20-30 minutes. Let cool, cut in half across the middle. Makes 40 Jalapeno eggs.
Serve with or without a salsa dip.
and
Pork Chilies ñ Cheese Quesadillas
12 ozs. shredded pork *
1/4 c. olive oil with garlic or olive oil- divided
Salt to taste
1/3 to 1/2 c. roasted green chilies *
8 ozs. cheese shredded or more *
4 - 10 inch flour tortillas
Garnish~ shred lettuce- chop tomatoes- chop black olives ñ gr. onions if you like
Using -skillet heat with a touch of oil – medium heat ñ add shredded pork - a couple minutes or until heated through stirring. Remove pork from skillet with slotted spoon. Heat roasted chilies in micro wave- in small container about 45 seconds to a minute. Heated through
Using 10 inch or larger floured tortilla- sprinkle half the cheese over tortilla. Top each with pork ñ than some chilies all over top. Sprinkle remaining cheese on top. Add another tortilla on top - pressing gently.
Add drop or two of oil to a round opened flat skillet- if you have one- roll it around skillet to coat or by putting oil on paper towel ñ swipe across skillet so oil has coated skillet. . Place quesadillas in flat cast iron skillet - over medium heat for 2- 4 minutes per side or until golden ñ cheese is melted- turn once. Remove quesadillas from skillet- to a round cookie sheet. Cut quesadillas into wedges to serve. Add little shredded lettuce- chopped small Roma tomatoes ñ few black olives on the top right in the center of cut quesadillas . Serves 4 or more
~Notes~ * Use shredded pork from a roast using as much as you like- with not any broth ñ use one of these cheeses: asiago- Mexican Blend – Gruyere- Swiss or Gouda Cheese.
If you don’t have roasted chilis buy canned diced chiles drained. | |
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Posted: 2/17/2009 9:43:19 AM | Try this sauce out with those quesadillas
Quesadilla Dipping Sauce
Mix 3 parts guacamole with 2 parts ranch and one part pico de gallo
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~Shredded Pork I use alot sometimes I change it but this is basic
3 lbs. pork shoulder
1 large onion chop fine
3-4 garlic cloves large diced fine
2 bay leaves remove before shredding
1 to 2 T. cumin powder
2 jalapeño seeds removed diced fine or use 2 to 3 serrano diced with seeds*
1 tsp. Mexican oregano
Kosher Salt about 1 tsp n add more later when shredding
Preheat oven to 325° degrees. Season pork shoulder salt ñ pepper. Add all other seasoning n ingredients to water. Roast for about 3 hours with some water or until pork falls apart. Let cool ñ shred. Or put in a pressure cooker for 62 minutes. Adjust seasoning if need be ñ when adding to quesadillas squeeze out excess juice.
*Note if I have roasted anaheims chilies or roast them myself I use these in place of other peppers as many as you like or just add them separate to the quesadillas cause they can get hot - dice them up n I love roasted chiles on with some pork meat on cheese crisps oh my that is good.
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Deep Fried Quesadillas
Dough
1 lb. fresh masa or 1½ c. masa harina mixed with 1 c. plus 2 T. hot tap water
2 T. lard or vegetable shortening
1/4 c. flour if using masa harina
1/2 tsp. salt
1 scant tsp. baking powder
If using masa harina, mix with the hot water and let sit 20 to 30 minutes. Mix the fresh or reconstituted masa with the lard or shortening, flour, salt and baking powder. Divide into 12 balls and cover with saran wrap.
~The Filling~
10 oz. Monterey Jack or cheddar grated
12 epazote leaves (optional) or 10 ounces crumbled Mexican queso fresco or other fresh cheese like farmer's cheese .
About 2½ c. cheese. Or 1 1/2 cups any quesadilla filling.
Divide the filling into 12 equal portions.
Press the 12 balls of dough in to flat ovals about 2 to 2 1/2 inches. Place the filling on each shell, fold over and press the edges to seal.
Frying
Heat oil to 375 degrees. Fry 2 or 3 quesadillas at a time until browned, about 2 minutes per side. Drain on paper towels and keep warm. | |
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Posted: 2/17/2009 12:10:57 PM | Grilled Pork in Cascabel Cream Sauce
Courtesy of Brio
~Marinade for Pork
1/2 cup chile purée (recipe above)
1 cup chicken stock
1/3 cup peanut oil
2 tablespoons chopped garlic
salt to taste
4 pork tenderloins, 4 to 6 ounces each, membrane removed
Combine first 5 ingredients in a bowl, add meat, and refrigerate at least 6 hours. Grill to desired doneness. Slice into medallions just before serving.
~Cascabel Chile Purée
8 to 10 dried cascabel chiles
2 cups chicken stock
Seed chiles and toast in a sauté pan. Put stock and chiles in a saucepan and simmer 15 minutes. Purée in a blender.
~Cascabel Cream Sauce
1 1/2 cups chicken stock
1/3 cup chile purée (recipe above)
3/4 cup heavy cream
Reduce stock by half over high heat. Add purée and cream and reduce over high heat to desired thickness.
~Chiles Rellenos
4 medium ancho chiles
1 cup cooked and seasoned black beans, well drained
1/4 cup mild goat cheese
1/2 cup grated sharp cheddar, such as Vermont
3 tablespoons chopped cilantro
2 to 3 tablespoons sliced green onions, tips and stems
beer batter (your favorite recipe)
Steam chiles 10 minutes or until pliable. Cool, slit lengthwise (making cut as short as possible), and remove seeds but not skins. Combine next 5 ingredients and stuff chiles (do not overfill). Dust chiles in flour and shake off excess. Hold each chile by stem and dip in batter. Deep-fry at 325 to 350F. degrees until golden brown.
~Wilted Red Chard
2 to 3 bunches red chard
2 tablespoons mild vinegar | |
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Posted: 2/17/2009 6:19:58 PM | Sausage Ranchera
2 lb. smoked pork sausage cut into 3/8” medallions, halved
1 T real lard or highly filtered bacon grease
1 lg. white onion or 2 medium cut into 2” strips
1 lg. green bell pepper, cut into 2” strips
1 lg. red bell pepper cut into 2” strips
3 lg. anaheim chiles cut into 2” strips
1 -14.5 oz. can stewed tomatoes, chopped
3 - 8 oz. cans tomato sauce
1 T. tomato paste
Spices
2 T. chili powder
1 T. black pepper, coarse-ground
1 T. paprika
1 T. cumin powder
1 T. garlic granular
½ tsp. level cayenne pepper
Place lard into a large skillet and melt over medium heat. Add cut-up sausage, stirring often and frying until sausage develops a crust Not blackened.
Add onions and cook until translucent.
Add next 6 ingredients and cook, stirring occasionally until softened.
Add spices, stirring to incorporate. Mix in some water (about 8 oz or so) and reduce to a low simmer. Cover and simmer (without boiling) for 2 hrs. This is really necessary to incorporate flavors and remove the acidity of the tomatoes. Remove cover and cook to desired consistency. You don’t want it too liquid, as it is served in tortillas and you don’t want it running down your arm!
I like to serve it with salt and more pepper, chopped white onion and cilantro, and maybe a dash of lime juice. Feel free to adjust heat factors, but try it this way first as a baseline. | |
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Posted: 2/17/2009 7:23:14 PM | spicy Kiabasa and cabbage
1 1/2 links polska kiabasa...sliced into rounds
1/2 med onion sliced
1/2 head cabbage sliced/ shreaded
1 tbl red pepper flake
2 cloves garlic
1 tbl ground cumin
salt and pepper to taste
1 6 oz can tomato sauce
saute sausage and onion till onion is sweated; add garlic red pepper, S&P, cumin, and tomato sauce...mix all together to combine spices and sauce. add 2cups liquid( water or broth), then add cabbage. saute till cabbage is tender 15-20 min. | |
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Posted: 2/19/2009 6:22:02 PM | On one of these Mexican food related threads, someone was mentioning a puffy taco. Can someone shed some light? Is that anything like a fry bread or??
Oh my gosh! Talk about an exercize in futility. I just did a search on the Word Document I've been cutting and pasting all these great recipes to. I wanted to see if the homemade tortilla recipe was already copied into the document. So what did I put in the search box? Tortilla. Well it's Mexican food. How many times does anyone think the word tortilla came up?? LOL Oh man that was the dumbest thing I've done all day. | |
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Posted: 2/22/2009 6:26:23 AM | Meatloaf Caliente Stuffed with Cheese
Hj’s
1 to 2 lbs. my Caliente meat mixed with Turkey ñ Chicken
add salt to taste
Swiss cheese sliced thin*
Panko bread crumbs
Little smoked paprika
Little cayenne pepper
Mix caliente meat together or remove from already mixed from the freezer . I make a lot of caliente meat at once ñ freeze in 1 lb. packages.
Add about ½ handful of Panko bread crumbs to caliente meat mix well ñ form a meat loaf in glass dish - now make a boat with in the meat- adding as much sliced thin swiss cheese* in side the boat >in bottom sides than cover the boat with caliente meat enclosing your boat so no cheese is showing – smooth sides-add some thin slices to cover top of meatloaf- sprinkle with little more Panko ñ sprinkle very lightly with cayenne pepper ñ sweet paprika- add little water to dish cover with saran wrap – place in microwave on high for about 17 to 18 minutes . Remove to platter slice ñ serve. Moist ñ delicious
Notes ~Spray glass microwave dish with Crisco Buttered spay in a 2 inch deep dish
* Use mozzarella cheese or smoked cheese or I make with mozzarella shredded- than layer with thin slices of avocado with fried bacon ñ cover it over with Caliente meat. Make sure you don’t make the boat too thin at the bottom or sides that the stuffing seeps through. You can stuff this with whatever you like.
For those who don't have my caliente meat recipe I will post it and when I refer to caliente meat in a recipe this is how I make it and will state if it is chicken turkey or pork beef or chirozo. I use for meatballs -soups- fried stuffed avocados n more.
~Caliente Meat Basic Hj’s~
Ground chicken or turkey** or both mixed
Red onion chop
Red – green bell - yellow Mexican peppers- little red fresco peppers
Jalapeño peppers all chopped seeded
Salt to taste
Garlic diced
Cilantros fresh diced up
If making a spicy hot version- I add paprika ñ lots chili powder with chopped cilantros - if making a Mexican version add about ¼ lb. of ** beef or chorizo with the paprika ñ chili powder with cilantros.
salt if you like.
This freezes well. Mix all together in huge bowl. Than bag as much as you like in zip loc bags. | |
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Posted: 2/22/2009 8:18:58 AM | Puffy Taco...
most corn tortilla tacos are made with cooked tortillas.
a puffy taco is made with raw masa, it usually smaller in size than a 8" tortilla.
the tortillas is placed in hot oil, let to set for a few seconds, then flipped.
once the sides seal the steam inside makes the tortilla puff. with a spatula, you push on the bubble formming a crease, hold till shell sets, the continue to fry till crisp
fill with taco meat, shreaded lettuce, tomato, onion, diced pickle, shreaded cheese.
usualy served 5 to an order. | |
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Posted: 2/22/2009 10:52:58 AM | SA guy, have you been to Jacala?
The other night I made a salad with mixed lettuces, tomatoes, cucumber, cubed watermelon, jicama, fresh corn and queso fresco. I had it with some pork tamales that my neighbor made. I buy a dozen from her when she makes them, they are so good. | |
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Posted: 2/22/2009 11:04:19 AM | | SA, I think the other poster was referring to a post I made sometime ago. The puffy tortilla I was discussing is a corn tortilla that looks like a small balloon. They are served covered with a thin cheese sauce. I asked the restaurant how they made theirs. It turns out they are made commercially in Austin. | |
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Posted: 2/22/2009 11:39:12 AM | My favorite was the Taco Hut, there specialty was puffy tacos...it was a cool funky place. the had to move to a new locaton when the area there were in was sold to a supermarket...
Jacala..mmmm Im on my Lenten brake, put Puffy tacos and a Carta Blanca make for a nice sunday lunch...
Our minor league baseball team, The Missions, have as their mascot, The Puffy Taco
http://www.dallasfood.org/photos/mexonmaple/mexonmapletwo/ojedashenryscounterpoint.jpg
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poor Puffy Taco, He never gets to round third...usually a kid~fan gets to tackle the PT...along the way
http://dixiedining.files.wordpress.com/2008/08/puffy-taco.jpg
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Posted: 2/22/2009 2:00:15 PM | Here is an Armadillo Egg recipe you might like
These are really good.
Take Jalapeños- cut off the tops - core out seeds ñ veins well.
Stuff with your choice of stuffing. Use cream cheese or chedar or cream cheese with chopped chestnuts.
Take a pre-made sausage round patties ñ flatten them it out
Place the stuffed jalapeños on flat patty - roll up. MAKE SURE sausage isn’t to thin as it will blow out when baking or on the grill
Roll this in seasoned bread crumbs~**
Cook in oven 350° F - 35 minutes or fire the BBQ pit up
Jalapeños
Cream cheese or any cheese or filling of your choice
Bread crumbs**
Sausage patties
Line cookie sheet with foil to so you don't have a lot of clean up.
Note-~**try using instead rolling in bread crumbs -
roll them in ** hot-n-spicey shank-n-bake or roll in a cajun spice. Experiment with them-or roll in Panko bread crumbs. Season outside of panko bread crumbs with little garlic granular or smoked chipotle or smoked paprika or try seasoning the cream cheese with seasonings. These really are good.
Sometimes a mistake is a great creation I always say!
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Posted: 2/23/2009 11:48:39 PM | Twighlight,
It wasn't a restaurant it was my sister in laws family recipe. I only had them twice in my life there on visiting from Okla. I am sure you would have a good recipe that I will put in my book. I only cook when time permits and will try it. Tnks | |
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Posted: 2/26/2009 4:38:58 PM | Carne Guisada
3 lbs beef cut into cubes*
1 c. or so flour
1 chopped onion large
1/2 c. oil or bacon drippings or mix together
4 garlic cloves
1 q. beef broth
1 can Rotel tomatoes chopped
½ to 1 tsp. chili powder Gebhardt’s
1 tsp. cumin
salt ñ pepper to taste
Heat up oil in large skillet or pot. Salt ñ pepper meat - dredge in flour ñ brown it off in grease. Add onion - cook for a few minutes. Add tomatoes garlic ñ spices. Add just enough broth to cover meat - simmer till meat is tender. Serve with flour tortillas- pinto beans- Spanish rice.
*Notes-Use any kind of meat you want -chuck works good as does venison-but simmer it longer to make it tender. Round steak will usually tender up in about an hour- some other cuts take much longer.
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Pineapple Grilled Flank Steak
3/4 c. pineapple juice
2 cloves garlic peeled
1/8 c. soy sauce
1 ½ inch ginger root.
1 medium-size jalapeño pepper halved seeded
1/4 c. honey
2 T. vegetable oil
1 3/4 lbs. flank steak, well trimmed
Purée all ingredients except steak in a food processor. Pour marinade into a large self-sealing plastic bag, add steak, seal, turn to coat well, and refrigerate 5 hours or overnight.
Preheat grill or broiler. Remove steak from marinade pat - grill over moderate coals or broil 4 inches from heat until steak – to desired way -5 to 6 minutes on each side for medium-rare and 6 to 7 minutes for medium. Flank steak cooked beyond medium will be tough unless marinated in lime juice for 24hours. Let stand about 10 minutes, then, starting on the shorter side of the steak, slice on the bias and across the grain as thin as possible. Serves: 4
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Any one like fried Green tomatoes or green relish? | |
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