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| Have any great Mexican Recipes to Share any n all ?
Posted: 7/13/2009 8:56:40 AM | Naco's
Cheese
Heat
Salsa...
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naco's ?...= Nacho chips?
Nachos are the completed chip...chip, cheese, salsa= nacho
naco is a slag word for dweeb...you dont want to be a naco. | |
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| Baja Rice w/Tropical Tilapia Tacos
Posted: 7/13/2009 10:20:48 AM | BAJA RICE
1 medium green pepper, diced
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil or canola oil
1 can chicken broth
1/2 teaspoon ground cumin
1 can Black Beans, drained and rinsed
1 can Pinto Beans, drained and rinsed
1 can diced tomatoes with green chilies, undrained
1 (10 oz) package frozen corn, thawed
1 tablespoon red wine vinegar
1 cup cooked rice
In large skillet, saute green pepper, onion, and garlic in oil for 3 minutes. Stir in broth and cumin. Bring to boil. Reduce heat; cover and simmer for 15 minutes.
Add Black Beans, Pinto Beans, tomatoes, corn and vinegar. Heat thoroughly.
Serve over rice with fish tacos
You'll Need:
6 (6 inch) flour tortillas, warmed
1 cup chopped fresh cilantro
TIPLAPIA TACOS
2 egg whites
4 (4-ounce) servings of a white fish, such as tilapia or halibut
1/2 cup coarse cornmeal or grits
Salt and pepper, to taste
8 (6-inch) whole wheat tortillas
1/4 cup cotija anejo cheese***
Shredded Cabbage
Preheat oven to 400 degrees.
Place egg whites in a shallow bowl and lightly beat with a fork. In another shallow bowl, place cornmeal seasoned with salt and pepper.
Pat fish dry with paper towel. Dip each piece of fish in the egg whites then dredge in the cornmeal. Place on a parchment paper-lined baking sheet or baking dish coated with cooking spray. Bake at 400 degrees for about 20 minutes, turning once mid-way through. The fish will be cooked when the cornmeal becomes golden and crunchy and the fish is opaque when pierced with a fork.
To assemble tacos, heat tortillas on a dry griddle over medium heat for 1 minute per side or, using metal tongs, simply hold over an open flame until warmed and slightly charred. Place a layer of salsa on each tortilla, then some cheese, then a fish fillet. Top with shredded cabbage more salsa and cheese. Serve immediately.
***Cotija anejo is a mild-flavored Mexican cheese with a crumbly texture that can be found in the refrigerator section of most major supermarkets or in Latin American markets. If you can't find it, queso fresco cheese is a good substitute.
TROPICAL SALSA
1 large mango - peeled, seeded and diced
¾ cup diced fresh pineapple
1 small can mandarin oranges, drained
1 avocado - peeled, pitted and diced
1 red onion, diced
1 jalapeno pepper, minced
mix n chill | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 7/13/2009 10:36:21 AM | Loved making that prickly pear jelly TBaby but had to use lots of prickly pear for so little that it canned...But it was Delicious... ur right.
Mole over Chicken Breast
4 chicken breast boneless skinless cooked
1 T. lard or vegetable oil
5 T red or brown mole paste (like Doña Maria brand
1 c. chicken stock
2 ozs. Mexican chocolate (optional
1 T. sesame seeds (toasted
Cover chicken breasts in water - simmer until they turn white- 20 minutes. Remove - set aside. Heat lard or vegetable oil in saucepan - medium heat. Add mole paste- fry 4 minutes- stirring constantly- to release natural oils. Be careful- it burns quickly.
Add chicken stock - blend with mole paste. Add chocolate - stirring continuously until well blended (if using Doña Maria brand- need not to add more chocolate. Lower heat - cook 25 minutes- stirring constantly. The mixture should have consistency of thick sauce. Adjust seasoning.
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Anyone with some new recipes?...Thanks
Place chicken in mole sauce - heat thoroughly. Sprinkle with sesame seeds. Serve with whole or refried black or pinto beans- rice- hot corn tortillas.
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Rellenos with Sauce
~Guajillo Sauce
1 lbs. ripe Roma tomatoes
1 lbs. tomatillos husks removed
1 large white onion peeled and cut into eighths
6 cloves garlic,peeled
1 oz. guajillo chiles (approximately 4 chiles; guajillos are about 4 inches long- reddish-brown- smooth-skinned- they are sometimes labeled “cascabel” chiles in stores) or use dried New Mexico red chiles
1/4 c. cilantro's finely chopped fresh
2 tsp. brown sugar
1 ½ tsp. salt
Preheat broiler. Place tomatoes- tomatillos- onion-garlic in single layer in an ovenproof pan. Broil until lightly blistered and charred- turning occasionally (15 to 20 minutes- cool.
Wearing rubber gloves- stem - seed guajillo chiles- then lightly toast in a dry skillet over medium heat. Transfer to bowl -soak in water until softened (15 to 20 minutes. Drain - discard water. Place broiled ingredients - softened chiles in blender- add water as necessary-blend making coarse sauce 30 seconds. Transfer to saucepan- bring to a boil- reduce heat,- simmer 15 minutes. Just before serving stir in cilantro= brown sugar with salt.
Poblano Chiles
12 large poblano chiles
8 ozs. Monterey Jack grated
8 ozs. Muenster grated
4 ozs. pecans lightly toasted - coarsely chopped
8 ozs. dried apricots cut into very small cubes
6 T. sour cream or crème fraîche- thinned to a pourable consistency with milk or light cream
12 or more cilantro sprigs
Lightly oil chiles - char over an open flame or under a broiler. Let chiles cool - peel off skin. With a small knife- carefully make a slit down one side of each chile - remove seeds -pod but not stem. Combine cheese- pecans-apricots carefully stuff the chiles. Lightly grill over charcoal or place in 350°F. oven just until cheese begins to melt.
Serve- spoon guajillo sauce on each chile- drizzle with sour cream- garnish with cilantro sprigs. Serves 6
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You'll like Serrano Corn Grits
1 ear of corn
2 serrano chiles
1 c. yellow stone-ground corn grits
1 T. basil. cut in strips
1½ tsp. olive oil
salt ñ freshly ground pepper to taste
touch of garlic granular to taste
Preheat oven 375° F or heat up a grill. Roast whole corn in oven 45 minutes or grill it until nicely brown. Cut kernels off cob. Blacken chiles in hot skillet- no oil ñ finely chop. Bring 4 cups water to boil- stir grits in slowly. Simmer until creamy- stirring occasionally- maybe 10 minutes. Stir in corn with remaining ingredients
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Corn on the Cob with Chile Salt
~Chile Salt
7 tsps. gr. cayenne
7 tsps. gr. red chile powder
3 tsps. granulated garlic
2 T. salt
Mix all ingredients together.
~Roasted Corn on Cob
6 ears of corn in their husks
3 T.melted butter
1 1/2 tesps.chile salt (recipe above
juice of 3 limes
3 additional limes cut in wedges
To boil~ Stand corn on end in a pot - cover with water. Remove corn- bring water to a boil. Meanwhile- pull husks down (not off ñ remove corn silk. Make a handle- cut off a longish strip of husk 1/2 inch wide. Tie it around rest of husks, like a ponytail. Trim ends neatly. Boil 1 minute- with husks out of water.
~Microwave~ Cook corn on high for 1 minute. Then pull husks down - follow directions above to make a handle.
Finish by browning corn over a grill or gas burner (color may be splotchy.
Drizzle butter on corn ñ sprinkle with chile salt and lime juice. Serve with lime wedges.
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Chipotle Burgers
my friend-Jaci sent me this recipe
Herb butter:
1 ½ to 3 T. canned chipotle chili peppers, depending on desired piquancy, minced
1/4 teaspoon salt
4 tablespoons unsalted butter
Gorditas or called corn cakes
1 cup masa harina, plus more for rolling
1 tablespoon corn oil, plus more for frying
1/2 teaspoon baking powder
1/2 teaspoon salt
Salad
1/2 cup tomatillo, peeled and chopped
1/2 cup tomato, peeled, seeded and chopped
2 tablespoons red onions, chopped
1 teaspoon peanut oil
1/2 teaspoon salt
2 avocados, pitted and peeled and thinly sliced, for garnish
Hamburgers:
2 2/3 pounds ground sirloin
Herb butter - in a small bowl, mash chilies, salt and butter
with a fork until smooth. Place butter on plastic wrap and loosely fold
the wrap over it. Roll into log -harden in freezer at least 30 minutes.
Gorditas_ combine t masa flour, 1 tablespoon corn oil,
baking powder, salt and 3/4 cup water in bowl. With a fork, stir until
smooth and then make 8 equal-size balls.
Spread some masa flour on a board, place a ball of dough on it and roll
to a diameter of 4 inches. Repeat with remaining balls. Brush large skillet
or griddle with corn oil. Cook gorditas over medium-low heat 7 minutes.
Brush tops of gorditas with oil, turn and cook another 7 minutes.
Salad- combine the tomatillo, tomato, onion, oil, and teaspoon
salt in a nonreactive bowl.
Hamburgers-remove butter from tplastic wrap and cut into
8 cylinders. Divide meat into 8 equal balls.
With each ball, make an indentation with your thumb, press a butter
cylinder in and close meat over the butter. Shape each ball into a
1-inch-thick patty, and sprinkle with salt and pepper on both sides. Cook in
a cast-iron skillet over medium heat, 4 to 6 minutes per side.
Place each patty on top of a gordita and top with 4 or 5 slices of
avocado and 1 to 2 tablespoons of salad. Serve. 8 hamburgers | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 7/13/2009 12:17:31 PM | | salsa this is what i take to partys it serves at least 50 people and gets raves from every single one ! 8 large tomatoes diced put in an extra large bowl 4 large green peppers in food processer chop add to bowl with tom. one huge bunch celantro in processor next with 5 lg cloves of garlic pulse a few seconds add to bowl 2 large onions chopped and prosessed add to bowl squeeze about 10 key limes about 1 cup of juice or use key lime juice in bottle 2 cans pastene kichen ready tomatoe puree add to bowl 2 jalopino peppers choped remove seeds and if less heat is desired remove the membranes as well use gloves when you work with these 4 hass avocodos chopped large cause they break down a bit when you stir it season with 1tsp celery salt 1tsp pepper 1tsp garlic powder 1tsp onion powder 1tsp adobo powder you can use goya its in the spanish section for about 1.00 thats it stir and refridgerate at least 2 hours before you serve it stays good in fridge for at least 5 days if it lasts | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 7/13/2009 1:20:43 PM | Try these
Baked Chicken Rolls with Panko Breads Crumbs
8 chicken breast boneless skinless pound
salt - little garlic granular
8 oz. pkg. Mexican Blend Cheese
Sprinkle little cumin powder
Sprinkle chili powder
Dash of cayenne pepper
2 ozs. roasted green chili *(optional
1/2 c. butter melted
1 tsp. garlic granular
1 c. Panko Breadcrumbs
1 c. Reggiano Parmesan grated
Preheat oven 350° F
Roast green chili’s now in oven if using
Pound chicken breasts very thin between wax paper. Season with salt ñ garlic granular both sides. Sprinkle Mexican Blend cheese all over top of chicken one side. Sprinkle all over cheese cumin- chili powder- ñ little cayenne pepper- scatter chopped roasted chiles on top if using (as much as you like on seasonings ñ chilies- roll tightly –secure with toothpicks. When rolled about ¼ inch thick.
Melt butter in a pan to accommodate rolled chicken. Roll chicken rolls in melted butter than into seasoned Panko breadcrumbs with grated Reggiano Parmesan cheese. Place rolls seam side down in 9 x13 baking dish. Bake covered 30 minutes –turning. Uncovered bake another 15 minutes or until browned.
Serve with chilled guacamole –sour cream ñ salsa
Notes~ some times I mix the cumin-chili-cayenne with the Mexican Blend before placing on the cheese for an even taste. Use regular breadcrumbs if you don’t have Panko.
*if you don't roast chilies use a canned chilies.
Sub the chicken for pork or turkey cutlets
As a side dish make charro beans with Mexican rice.
Notes~You can always spice these up with 1-2 serrano's diced or for the brave
Habenarno's diced (without seeds but do wear gloves with these little explosive chile peppers.. roll them inside too.
I 've used a cilantros sauce over these also after baked | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 7/17/2009 9:36:50 AM | | weiner -good morning sorry I do not have a recipe -however- have a friend who might have one.. computer crashed on me so getting it set up again.. Let me check for you. Get back soon. | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 7/17/2009 9:52:15 AM | weiner here you go she has another one alsobut said this is one her mother used to make them..Hope u enjoy
Mexican Fried Ice Cream
Serves6
3 c. vanilla or chocolate ice cream
2 beaten eggs
1/2 tsp. vanilla
4 1/2 c. sweetened corn flakes or (rice crisp cereal crushed
1 tsp. ground cinnamon
Cooking oil for deep fat frying
Ice cream topping
Place 6 scoops 1/2 cup each or so ice cream in small pan (freeze 1 hour.
Combine eggs n vanilla in small mixing bowl. In soup dish combine cereal with cinnamon.
Dip each frozen ice cream ball in egg mixture. Then in cereal mixture. Return coated ice cream balls to pan - freeze another hour or until firm.
Reserve remaining cereal mixture. Cover - chill remaining egg mixture. Remove balls from freezer. Dip balls in remaining egg with cereal mixture again -place in pan. Cover - freeze several hours this time
Fry frozen ice cream balls frying 1 or 2 at a time in deep hot oil at 350 F. using deep frying pan or deep pan 15 seconds or until brown -golden brown. Drain few seconds, return balls to freezer while frying remaining ones. Serve immediately with ice cream topping-crushed nuts or sprinkles.
Note~ You can coat with other favorite crushed cereals for the kids fruit loops n etc. | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 7/17/2009 10:46:14 AM | I saw that one on cooks dot com, there are several versions on there. I think in some of the recipes I saw, the ice cream balls were double dipped in the eggs and crumbs before frying.
The one I liked had a small amount of sugar,, about half a cup, I think, beaten into the eggs.
There's a new Rice Krispie cereal I just bought that might be good for this.. The cereal is huge puffs compared to regular Rice Krispies and it's slightly sweet.
I think this would be awesome made with coffee ice cream too.
Anyway,, they all sounded good to me,, what's not to like about any dessert made with ice cream...
tb | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 7/17/2009 6:44:47 PM | Here is one I found on line
This is from epicurious
Fried Ice Cream with Chocolate Macadamia Nuts Sauce
12 Balls
1 quart super-premium vanilla ice cream such as Häagen-Dazs
1 1/2 cups macadamia nuts (about 7 ounces)
3 large eggs
6 cups cornflakes (about 7 ounces)
about 5 cups vegetable oil for deep-frying
confectioners' sugar for dusting
Accompaniment:chocolate macadamia nut sauce
Line a shallow baking pan with wax paper and put pan in freezer 5 minutes. With a 1-ounce ice cream scoop (1 1/2 inches in diameter) scoop out 12 ice-cream balls and transfer to pan. Freeze balls, covered, until very hard, at least 3 hours and up to 8.
Preheat oven 350° F.
While ice cream is hardening, in a baking pan toast nuts in one layer in middle of oven until golden, about 10 minutes, and cool. Finely chop nuts and transfer to a shallow bowl.
Roll balls in nuts, pressing lightly, until well coated. Freeze balls, covered, until very hard, at least 1 hours and up to 8.
In a bowl lightly beat eggs and in another bowl crumble cornflakes. Dip balls in egg, letting excess drip off, and roll in cornflakes to coat. Freeze balls, covered, at least 1 hours and up to 8. Reserve remaining egg and corn flakes, chilling egg.
Repeat dipping and coating procedure with reserved egg and cornflakes. Freeze balls, covered, until very hard, at least 3 hours and up to 8.
In a 3-quart heavy kettle heat 2 inches oil over moderate heat until a deep-fat thermometer registers 375° F. Working in batches of 2 or 3, fry balls, turning them, about 20 seconds, or until golden and crisp. With a slotted spoon transfer balls to paper towels to drain. Make sure oil returns to 375° F between batches.
Dust ice-cream balls with confectioners' sugar and serve immediately with sauce.
~Chocolate Macadamia Nut Sauce~
2/3 cup macadamia nuts (about 3 1/2 ounces)
1 ounce fine quality bittersweet chocolate (not unsweetened)
1/2 cup sugar
3/4 cup heavy cream
Preheat oven to 350°F.
In a baking pan toast nuts in one layer in middle of oven until golden, about 10 minutes, and cool. Finely chop nuts and chocolate separately.
In a dry heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling pan, until deep golden. Remove pan from heat and carefully add cream down side of pan (mixture will bubble and steam). Simmer mixture, stirring occasionally, until caramel is dissolved. Stir in chocolate and nuts. Cool sauce 10 minutes and in a food processor blend until smooth.
Serve sauce warm. Sauce may be made 1 week ahead and chilled, covered. Reheat sauce to warm before serving. | |
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| Mexican chicken casserole
Posted: 7/26/2009 9:13:12 AM | 1 cup Less-sodium Chcken Broth
2 cans chopped green chiles (4.5-ounce) divided
1 3/4 pounds Chicken Breasts
2 teaspoons olive oil
1 cup chopped onion
1 cup evaporated skim milk
1 cup shredded Monterey Jack cheese (4 ounces)
1/4 cup Light Cream Cheese (2 ounces)
1 can enchilada sauce (10-ounce)
12 corn tortillas (6-inch)
Cooking spray
1/2 cup Cheddar Cheese, shredded reduced-fat (2 ounces)
1 ounce tortilla chips, crushed (about 6 chips)
Preheat oven to 350°.
Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chiles and onion; sauté 3 minutes or until soft. Add 1 cup chicken broth, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat.
Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and chips. Bake at 350° for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.
Yield: 8 servings (serving size: 1 cup) | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 7/26/2009 10:31:25 AM | Nopales Salad
1-26 oz. can Nopalitos (tender cactus) rinsed in cold H2O, drained well, and cut into 1" strips
1-10 oz. can Rotel diced tomatoes w/habaneros, drained well (I personally have found fresh tomatoes do not hold up well against the nopales)
1 med onion, chopped
2-3 jalapenos diced
1 cup fresh cilantro leaves-I don't use the stems
1 heaping tablespoon minced garlic
juice from 2-3 lemons
salt & pepper
pinch sugar
lightly drizzle olive oil, and vinegar over all (maybe 3 tablespoons of each)
Toss lightly
Measurements other than specific can sizes are "guess-ta-ments", as I rarely measure.
Great on tacos, etc., baked potatoes, and as a chunky dip.
Amazing fresh taste, from a can. | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 7/27/2009 8:47:43 AM | Enchiladas with Sour Cream
1/2 cup vegetable oil for sautéing
12 corn tortillas
12 ounces Monterey Jack cheese, grated
4 ounces queso fresco, grated (about 1 cup), for garnish
1/2 cup finely chopped onion or to your liking
1/2 cup coarsely chopped cilantro
1 cup crema fresca or sour cream
Preheat oven 300° F.
Heat oil in a sauté pan over medium-high heat.
Dip tortillas in chile sauce, then cook briefly in the hot oil (no more than 5 seconds on each side or they will disintegrate).
Dip in sauce
Place each tortilla in dish or baking pan- flat surface-
Sprinkle Monterey Jack cheese on it (slightly off center), roll up snugly, and put on an ungreased
baking sheet with the seam side down.
Heat in oven until cheese melts, 5 to 7 minutes.
Garnish enchiladas with queso fresco, onion, cilantro, and a dollop of crema fresca.
Makes a dozen enchiladas
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Chiles Rellenos
4 medium ancho chiles
1 c. cooked seasoned black beans well drained
1/4 c mild goat cheese
1/2 c grated sharp cheddar such as Vermont
3 T. cilantro chopped
2 to 3 T. green onions with some stems sliced
beer batter (your favorite recipe
Steam chiles 10 minutes or until pliable. Cool- slit lengthwise -making cut as short as possible (so cheese doesn't all come out when cooking - remove seeds but not skins.
Combine next 5 ingredients - stuff chiles (do not overfill. Dust chiles in flour - shake off excess. Hold each chile by stem and dip in batter. Deep-fry 325 to 350 F until golden brown.
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Pork Roasted with Chiles
1⁄2 lb. dried ancho chiles (about 20 chiles
4 lbs. bone in country style pork ribs (blade chops not cut apart
1 onion medium chopped
1⁄2 tsp. black pepper
pinch ground cloves
2 T. salt
1 garlic head- outer paper peeled off
2 oregano sprigs fresh or 1 teaspoon dried
2 thyme sprigs fresh or 1 teaspoon dried
1 stick canela (also known as Mexican or Ceylon cinnamon- a small stick of regular cinnamon may be substituted
2 T. cider vinegar
Make a purée -break off stems of chiles - shake out as many seeds as possible-discard stems n seeds. Cover chiles with water in a deep pan or pot (filling only about halfway. Bring to a boil- reduce heat- simmer partially covered 30 minutes. Drain.
Purée in batches in blender -adding just enough water to process. Strain purée through a strainer or chinois - remove remaining seeds n skin. Can purée a day or so ahead n refrigerated- freezes well.
Now cook ribs- Preheat oven 350 F . Place 6-quart lidded Dutch oven or roaster over medium heat. Add pork ribs in batches - browning on both sides-5 minutes per side -cut apart if you must. As pork begins to render its fat- add onion - saute n brown it as well.
Add chile purée- pepper- cloves- salt- garlic- oregano- thyme- canela- vinegar n 1⁄2 cup water. Stir well. Cover- put in oven- roast until meat pulls away from bone - sauce is thickened- 2 to 2 1⁄2 hours.
Note~ May be cooked on top of stove. Just peek under lid - adding up to 1/2 cup water every 30 minutes- if needed- to prevent scorching. Serves 8.
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Hashbrowns n Quesadillas
1 1/2 – 2 lbs. chorizo
6 T. tomato chopped roma or plum
6 tsps. green onions with few stems chopped 12 eggs (2 per person beaten
6) 8 inch flour tortillas
3 c. cheddar cheese grated
4 T. olive oil
Fry chorizo in skillet over medium heat. Drain fat well- add tomato -onions n mix in beaten eggs to scramble. Place egg mixture in tortillas- sprinkle with cheese- fold in half- sauté in oil until golden brown. Cut in wedges.
Hashbrowns
6 new potatoes cooked ahead
3 T. olive oil
4 T. tomato chopped
2 T. green onions or use scallions
Salt n pepper to taste
garlic granular to taste
Cut potatoes in eighths. Parboil- drain- chill. Then sauté in oil-add tomato with all other ingredients to taste. Serves 6.
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Mexican Chicken Casserole
1 cup Less-sodium Chicken Broth
2 cans chopped green chiles (4.5-ounce) divided
1 3/4 pounds Chicken Breasts
2 teaspoons olive oil
1 cup chopped onion
1 cup evaporated skim milk
1 cup shredded Monterey Jack cheese (4 ounces
1/4 cup Light Cream Cheese (2 ounces
1 can enchilada sauce (10-ounce
12 corn tortillas (6-inch
Cooking spray
1/2 cup Cheddar Cheese, shredded reduced-fat (2 ounces
1 ounce tortilla chips, crushed (about 6 chips
Preheat oven to 350° F.
Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chiles and onion; sauté 3 minutes or until soft. Add 1 cup chicken broth, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat.
Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and chips. Bake at 350° F 30 minutes or until thoroughly heated. Let stand 10 minutes before serving. 8 servings
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Stewed Spiced Beef Cubes~
1 T. olive oil
1 onion diced
1 lb. beef stewing meat cubed
1 ½ tsps. garlic minced
1/2 lime juiced
1 -2 jalapeno peppers seeded - chopped
4 green onions chopped
1/4 c. cilantro leaves fresh chopped or to your taste
1 tsp. cumin powder
1 tsp. Mexican oregano dried or your taste
1 -73/4 oz. can green or red El Pato
Large skillet heat oil over medium high heat adding onion- sauté couple minutes- stir in beef cubes – garlic- stirring frequently until meat is evenly browned. Meat is cooking- stir together lime juice-jalapeño-cilantro - green onion. When meat is browned stir in cilantro mixture – oregano -add in El Pato- cover -cook 8-10 minutes stirring occasionally until meat is cooked through. Serve over rice
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Beef Chuck Roast with Poblano n Serrano Peppers Crock Pot
Or use Cross Rib Roast
Serves 8 - 10 servings
½ c. plus
5 lbs. beef chuck roast trimmed of fat
3 c. minced onions
2 T. garlic diced fine
4 poblano peppers seeded ñ diced –dark dark green
2 serrano peppers seeded ñ diced- small skinny thin
1 red bell pepper seeded ñ diced
2-3 jalapeño peppers seeded ñ diced
1 - 28 oz. Hunts crushed tomatoes
1/8 c. hot pepper sauce -optional
1 T. ground cumin
1 bay leaf – remove after cooking
Kosher salt or sea salt to taste
4 ozs. lager beer optional
Hot cooked cornbread or rice
Using large skillet with ½ c. oil – medium high heat until hot. Add chuck roast sear on both sides. Place beef to slow cooker.
Same skillet over low heat little more oil if needed add onions- peppers -garlic sautè until onions are tender. Transfer to slow cooker along with crushed tomatoes. Cover cook in oven for about 1 ½ hours till meat really tender or on LOW 4 to 5 hours or until beef is fork-tender. Shred beef. Stir in hot pepper sauce- cumin- black pepper with beer if desired. Serve mixture over cornbread or rice.
~Note cross rib roast you can shred easy for making burrito’s or use meat as in tacos or enchiladas. Either drain all juice or add mesa flour to thicken
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Bravo Chicken or Beef Fajitas
Using 2 Chicken boneless breasts or 1 lb. Beef Flank Skirt cut into slices
0live oil ñ 2 T. melted butter
2 limes beef or 2 lemons for chicken or USE ½ lime ñ lemon- little zest over meat
2 limes or 2 lemons use for garnish wedged
1 ½ T. garlic minced - one in jar with juice
1 large yellow onion cut into circles -halved
1 T. cumin powder or more
cayenne sprinkle little over top of meat
½ to 1 T. chili powder
paprika sprinkle all over top of meat
½ tsp. to a little more Mexican ground oregano – not much
1 - 1 ½ large pinch of Green Chili Seasoning brought seasoning at Safeway’s huge container
Put all the above into large skillet - cook it all in –mix well- let sit in refrigerator ½ hour -4 hours overnight -stir once in a while.
Cooking - make it easy on yourself by not using more bowls or skillets than needed!
Fry chicken or beef with onions over low heat – till almost done ñ onions almost tender – add 1- 7 ¾ oz. can of el Pato salsa de jalapeño it has green label. Stir well - finish cooking 7 minutes.
~Note~ Beef fry till really brown not burned. Serve in tortilla’s. Garnished with guacamole – lettuce-salsa –lime or lemon
Or over rice or noodles of Just by itself. How ever you choose
Make a Margarita or a cold brew. Serves about 2 nicely
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Ancho Sauce with Enchiladas
Round Round April 2001
6 ancho chiles, cored and seeds removed Remove these seeds
2 cloves garlic
1/4 small yellow or white onion, chopped
1-2 garlic cloves minced
1/2 teaspoon dried Mexican oregano
or 1 teaspoon fresh
1 T. cumin powder
salt to taste
Put first 5 ingredients in pan, cover with water, and boil until the chiles become very soft, about 20 minutes.
Purée in a blender and press through a strainer.
Add cumin n salt to taste
Note -Recipe makes enough sauce to coat enchiladas- if you want more double the amounts.
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Crepes with Chorizo or Sausage n Zucchini
12 Flour Tortillas
3 mild or hot Chorizo or Italian Sausage
3 zucchini medium
2 garlic cloves peeled crushed
1-2 tsp. squeezed Lime Juice fresh
Salt to taste
Cut chorizo or Italian sausage crosswise into 1/4 to 1/2 inch thick slices. Rinse zucchini- pat dry and cut crosswise into 1/4 inch thick slices.
Saute chorizo or sausage in large skillet over medium to high heat for about 5 minutes or until browned.
Add zucchini and garlic and stir fry for about 5 minutes or until zucchini is barely tender.
Stir in lime juice, and salt to taste. Spoon into flour tortillas and roll open ended
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Crab or Shrimp Rolls
6 Flour Tortillas warmed
1-1/2 cups or (15 oz. can black beans drained
1-1/2 tsps. Garlic Salt
2 red bell peppers roasted, seeded and cut into 1/4 inch strips
3/4 lb. Alaskan King Crab meat
1/2 avocado cut lengthwise into thin strips
Avocado Dipping Sauce -salsa for dipping
Drain beans -place in processor with garlic granular. Process until beans are coarsely pureed- Set aside.
Assembl by placing a tortilla on work surface. Spread a thin layer of beans on upper third portion of tortilla (about 3 inches wide. Below the beans- place a row pepper strips- below the peppers a row of crab meat- below the crab - final row of avocado. Repeat with remaining tortillas.
From the bottom-roll up tortilla- pressing tightly as you roll. Cut off rough ends or edges of the roll - slice each into 6 equal slices. Sprinkle with chives - serve with Avocado Dipping Sauce or salsa
Enjoy this delicious Alaskan king crab Mexican recipe.
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Pork Taquitos
10 -12 Corn Tortillas
1 1/2 T. vegetable Oil
1/2 c. onions diced
2-3 serrano chiles minced fine with seeds (if you like
1/2 lb. pork cooked shredded
1 large Tomato peeled, seeded and chopped
Guacamole for dipping
Vegetable Oil
Saute onion in oil until soft. Stir in chilies with shredded pork- cook until meat is hot. Stir in tomato-cook 1 minute turning if need be.
Brush tortillas lightly with vegetable oil. Heat in microwave or in oven. Place 1 tablespoon filling in a narrow strip 1 inch from the edge of each tortilla. Roll up tightly. Fasten in center with a wooden pick.
Pour oil 1/2 inch deep into medium skillet. Oil must be hot for tacos to sizzle when you place them into skillet. Fry several taquitos at a time until crisp. Drain on paper towels. Remove wooden picks.
Serve immediately with guacamole or salsa dipping. Taquitos may be cut in half for easier dipping.
Freeze~ refrigerate taquitos about 1 hour after frying. Wrap 10-12 taquitos in heavy foil or freezer wrap. Store in freezer -serve frozen taquitos- remove from freezer- unwrap - place in baking dish. Cover lightly with foil- Bake preheated 350 F oven 20-30 minutes- or until heated through. Mirco a couple minutes per 4 taquitos
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Calazones Southwestern Style
Burrito Size Flour Tortillas or small for **
10 oz. Ricotta Cheese
8 oz. Provolone Cheese sliced thin
8 oz. Chorizo or sausage peeled and chopped fine
3 large Eggs
3 oz. butter melted
Salt
Chile Powder ur taste
1 large Egg beaten
Mix ricotta cheese with three large eggs- season with salt - chili powder to taste - set aside. Brush with melted butter.
Place two slices provolone cheese side-by-side on 1 tortilla- top with 3 oz. of ricotta mix in middle. Top with 1/2 oz. of chorizo or use sausage . Wet tortilla around edges with whipped eggs - fold in half. Repeat steps 1-5 with remaining tortillas.
Preheat oven to 350 degrees F or use the ***GT Xpress maker placing all in compartments before cooking . Brush tortillas with eggs - bake approximately 10 minutes or the GT Xpress 101 maker about 4 minutes.
Serve with salsa-pico de gallo- guacamole n sour cream with cilantros as garnish or chives chopped on top | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 7/31/2009 8:34:30 PM | I'm on a quest to find out what this was ,my ex used to make around christmass .... It was a spicey meat pie/ sandwitch.. she would cook ground meat /spice's and then make this "round 6 inch bread/soft shell and fill the bread/ shell with the meat mix and then fry in a pan with oil. Would anyone know what it is and or how to make it ???please ohhh please I have been hopeing to find this .I'll offer a shiny nickel to who ever can tell me what this is//////thank you
Mike
ps
If anyone knows how to make this please post it so I can make it ...thanks again
Mike | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 7/31/2009 9:13:43 PM | Mike sounds like a puffy taco made with Mesa dough n spicy meat inside than fried in hot oil until they expand becoming puffy n it puffs up making a type of shell around the spicy meat made ahead of time.
Depending on what meat she used was it ground beef with spicy taco seasonings n taco sauce or shreddred or chorizo? Remember anything else about it?
or maybe it is a torta?
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Let me share this all since I'm posting
Chocolate Covered Flautas Supreme
These are really really good
1 lb. mascarpone cheese
1/4 cup heavy cream
1 T. confectionary sugar
1/2 tsp. vanilla extract
6 corn or flour tortillas
4 T. butter
Sugar
Nuts n Mexican Sauce recipe below~*
Crisco or vegetable oil for frying
Sugared Nuts ~*
3 T. butter
3 T. sugar
1 1/2 c. walnuts-pecans-macadamia or peanuts ( I used macadamia with pecans about 6 oz.
Melt butter n sugar in skillet - medium heat until butter foams n sugar melts
Add nuts -stir until brown- less than 5 minutes -transfer to plate - cool.
After nuts have browned add about a 1/2 tsp. nutmeg or taste .
Mexican Chocolate Sauce~*
1 c. milk
3/4 oz semi sweet chocolate bar or chips
1 tsp. sugar
pinch cinnamon
1 T. ground almonds
Whisk over medium high heat until frothy. Add this to 1 cup water n a couple tsp. triple sec.
Bring to boil in sauce pan reduce - cook until thickened. This takes less then 10 minutes
Making Flautas
Mix in a bowl add cheese- sugar with vanilla until smooth- spread about some mixture in center of each tortilla-divide evenly -arrange sugar nut mixture over the cheese evenly.
Roll up each tortilla -flauta style- secure with toothpicks-snipping off ends with sissors of toothpicks so they can fry. When ready to serve -melt 2 Tbls. butter in large frying pan - medium heat.
Add 3 flautas - fry for several minutes- turn in the oil - fry until brown - crispy. Remove to platter -finish cooking the rest.
Spoon Mexican chocolate sauce over top - serve warm. | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 7/31/2009 9:47:02 PM |
on a quest to find out what this was ,my ex used to make around christmass .... It was a spicey meat pie/ sandwitch.. she would cook ground meat /spice's and then make this "round 6 inch bread/soft shell and fill the bread/ shell with the meat mix and then fry in a pan with oil. Would anyone know what it is and or how to make it ???please ohhh please I have been hopeing to find this .I'll offer a shiny nickel to who ever can tell me what this is//////thank you
Mike here is a site with recipe n a PICTURE see if this looks like what u are speaking about.
http://homesicktexan.blogspot.com/2007/06/good-bad-and-puffy.html | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 8/1/2009 1:33:52 AM | | OK you guys have the standart restaurant recipe for shrimp al mojo de ajo,here is the REAL DEAL:1 lb Jumbo size shrimp. 1 head of garlic (about 20 pieces,PEELED) 1 WHITE ONION (FIST SIZE cut in 10 pieces)20 limes cut in half each 2 tablespoons grounded pepper Cut shrimp from the belly without going all the way thru so they can lay flat and PUT ASIDE,Now put onion,peeled garlic,pepper and the juice from limes into a blender and a tablespoon of salt. And blend 'till every thing is liquified,it should look like a cream soup(taste for salt to your liking)In a big Pan put about a cup of Margarine to melt,while this is going on marinate split shrimp in mojo de ajo from blender(you can use a shallow container to do this)DO NOT MARINATE FOR MORE THAN 2 MINUTES then throw them in pan with margarine(low fire works better)cook 'til shrimp turns redish pink[about 3 min] and take out of pan,place pn paper napkins to soak up excess margarine and let cool off,It goes extremely well with a salad and rice.YOU CAN ALSO TRY WRAPPING shrimp in thin slices of bacon before puting them on frying pan for a really satisfying meal.THIS A SECRET RECIPE FROM MEXICO.ENJOY | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 8/1/2009 6:04:12 AM | SAguy's Shrimp n Lemon
1 serving is 6 large shrimp peeled and dressed
finishing sauce...need about one table spoon per sreving
sauce is 1 clove garlic, juice one large lemon and 1/4 serrano pepper
crush the garlic and serrano and add the juice slowly, press the flavor out of the chilli and garlic then remove the large chunks
season shrimp lightly with salt and pepper
dust with flour...very lightly
in a saute pan, on med-hi heat, add t 2 tlbsps butter, then place shrimp and let cook 3 min on side on until the flour begins to lightly brown, flip and continue to cook till shrimp goes opaque, add more butter, there should be enough butter to finish the sauce. about a tblsp or so.
Then turn off heat and add about 1 tblsp of juice mix to pan. swirl to combine and pour out shrimp and sauce over warm egg noodles.
Dont over flour shrimp, flour for sauce more than to bread shrimp
2nd, butter and flour and juice is going to make a sauce...but done expect a cup of sauce. | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 8/1/2009 9:54:05 AM | Wayfarer
It sounds like she might have been making Empanada's filled with something like Picadillo. That's kind of a holiday traditional food in some parts. The circle is folded in half and the edges are finished like ...oh maybe like pie crust done with fork times. There are a gazillion fillings, but for savory ones I think Picadillo is one of the tops and there are sweet ones too made with pumpkin, pineapple--all depends on what state or country they originated from. A friend from Cuba makes then-deelish, and completely different from the ones made by a friend from Guadalajara and those are both very different from those made by my friened in San Antonio who is Texas born Gringa all the way. Heres most likely have a Tex Mex NewOrleans combo in them! Google both Empanada and Picadillo and you'll come up with lots of good recipes. Mine are all still packed for who knows how much longer, so I can't give you a real recipe. I know it has great spices and raisins in the meat mixture.
James and Dove
Is the cream cheese essential in your Chicken Casseroles (they sound like remakes of King Ranch without the soups - hallelujah!). I don't eat things with xanthan gum or Locust bean gum and I can't find any Crm cheese out here without them. Does the crm cheese thicken the mixture or?? What's it's function is what I'm asking I guess. Love the changed up recipes. | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 8/1/2009 12:25:45 PM |
THIS A SECRET RECIPE FROM MEXICO.ENJOY
~Verdeno
Awesome post more delicous recipes - with great authentic saucesPLEASE
Wrapping bacon around the shrimp -In the states they fill shrimp with slice of thin jalapeno n crab or with creamed cheese - wrapped in bacon -secure with toothpicks cook slowly over mesquite wood..Oh my golly -it is mucho delicious
Thanks so much for clarifying!
~Pearls
James and Dove
IYou asked -"Is the cream cheese essential in your Chicken Casseroles (they sound like remakes of King Ranch without the soups - hallelujah!). I don't eat things with xanthan gum or Locust bean gum and I can't find any Crm cheese out here without them. Does the crm cheese thicken the mixture or?? What's it's function is what I'm asking I guess. Love the changed up recipes."
Speaking for myself much flavor n thickening..
~SAguy will try your recipe n Post more delicious recipes- Always enjoy your posts.
Thanks so much
 | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 8/1/2009 12:35:56 PM | wayfarer -Mike
quest to find out what this was ,my ex used to make around christmass .... It was a spicey meat pie/ sandwitch.. she would cook ground meat /spice's and then make this "round 6 inch bread/soft shell and fill the bread/ shell with the meat mix and then fry in a pan with oil. Would anyone know what it is and or how to make it ???please ohhh please I have been hopeing to find this .I'll offer a shiny nickel to who ever can tell me what this is//////thank you
Left a link last night for u to see a picture but here is dough for the
Pastry Puff Taco's dough- Maybe Vererno will have a great spicy meat for inside
or a better dough recipe!
Puffy Taco Shells
2 cups of masa harina
1 1/4 cups of water
1/4 teaspoon of salt
1 quart of peanut or canola oil
Mix masa harina, water and salt together until it forms into a soft ball. If it’s too dry, add a bit more water a tablespoon at a time.
Divide dough into 16 equal balls, and press out with a tortilla press or roll out with a rolling pin.
Keep pressed discs covered with a damp cloth.
Heat up two inches of oil in a pot or skillet to 350F degrees.
Gently place a disc in the hot oil and it should immediately start to puff. After five seconds, with a spatula, make an indention in the center so it forms a V shape.
Gently cook the shell on each side until light brown and crispy (about 20 seconds for each side).
Remove from oil and drain on a paper towel.
Stuff with spicy ground beef, shredded iceberg lettuce, diced tomatoes, grated cheddar and salsa and serve immediately.
Makes 16 puffy tacos. | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 8/1/2009 2:39:20 PM | thank you both,DOVE and pearl .... my ex's mother is /was from cuba ,and the meat had olives(black) sayzone(I know thats not right) .I know I should have watched but I was wayto biz. eating these ,and I know for shure the dough was not puffy at all ,more like a half pie and pressed witha fork ( I know I'm not helping) I will check all out and coook all to find out ( if anything I'll find one near or better ) and if all else fail's I'll enjoy the cooking of some great food (something I've not been doing as of late) and ladys and gents thank you all again
Mike | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 8/1/2009 4:49:50 PM | Oaxacan Enchiladas
(Oaxaca is a state in Mexico with mild flavors and refined foods)
Meat...
I slow cooked (16 hours in the crock on low) eight 1 - 1/2 inch pork loin chops. About 2 1/2# of meat, but you can use beef chuck or ground meat. The ground will not need to cook as long, but the longer and slower, the better.
Include garlic, lime, pepper, ancho, salt and Mexican oregano (amounts to your taste).
I took them out, let them cool and later sliced them into very thin slices after cutting them in half crosswise.
Sauce...
While the chops cooled I strained the cooking liquid and skimmed off what little fat was there. After washing the crockpot I heated and crushed more spices dry in it...ancho, salt, cumin, garlic, pepper, Mexican oregano...then added some of the strained cooking liquid, tomato paste and more cooking liquid until it was a bit thinner than I wanted and let it cook down in the crock for 2 to 3 hours. In the sauce you want the Mexican Oregano flavor to be the most prominent.
Building them...
I softened some white corn tortillas in oil, ancho paste and garlic powder.
Thinly shave about 1 1/2# queso fresco, Oaxaca, or Chihuahua cheese.
Mix the thin sliced meat with about 3 large onions that have been chopped or sliced thinly and caramelized, 1/4-1/3 of the sauce and half of the queso.
Roll up the meat mixture into the tortillas, topped with remaining sauce and queso and baked until heated well, uncovered at about 350-375.
In some parts of Mexico you will find traditional foods that are similar to other countries cuisine. This one always reminds me of Italian food, like manicotti, but 1000 times better. 
Pollo Tlaxcala or Tlaxcala Chicken
(Tlaxcala is the smallest state in Mexico, just south of Mexico City. This dish is made from all of the ingredients that grow abundantly in that state.)
4 lbs. chicken pieces (breast halves, thighs, or a combination)
2 1/2 cups amaranth, lightly toasted in a dry skillet
1 lb. tomatoes, roasted and skinned (roast on an open flame or broiler until charred)
2-3 canned chipotle chiles adobo
3 large garlic cloves, peeled and chopped
1/4 cup chopped onion
1 small whole clove
1 teaspoon whole black peppercorns
2" piece cinnamon stick
4 guajillo chiles, seeds and veins removed, soaked 25 minutes in hot water to soften if dried
3 1/2 cups chicken broth
3/4 lb. potatoes, boiled, peeled and cut into cubes
Salt to taste
In a large pot or dutch oven, saute chicken lightly in just enough oil to prevent sticking; add water to cover, with salt to taste. Cook until chicken is tender, set the chicken aside and strain the broth.
In a blender or food processor, blend the toasted amaranth, roasted and skinned tomatoes, chipotles, garlic, onion, clove, peppercorns, cinnamon, drained guajillo chiles, and chicken broth until smooth. You will have to do this in two batches. Heat a little oil in a pan, add the sauce and cook it over a low flame for 25 minutes, stirring occasionally to make sure it doesn't stick or burn. Add salt to taste. Add cooked chicken and potatoes. Serve with plenty of warm tortillas.
Serves 6-8.
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