View Full Version : Mexican Cuisine

September 19th, 2005, 11:05 AM
Hola mis amigos! We're off to time for a siesta now! Let's dig out, and post up those treasured Mexican favorites. I can just feel the heat! But first, maybe a Tequila cocktail? ... aquĂ{omitted} está a usted; salud!

Aline & B-man :wink:

September 19th, 2005, 11:39 AM
Gala Apple Salsa

Makes 3 cups


2 cups cored Gala apples, 1/2 inch dice
1 Anaheim chile pepper, seeded, chopped and diced
1/2 red bell pepper, small dice
1/2 cup chopped red onion
1/4 cup lime juice
salt and black pepper

Combine all ingredients and chill. Great on grilled pork chops.

B-man :wink:

September 19th, 2005, 01:43 PM
Acapulco Chicken (En Escabeche)


2 cup chicken broth, unsalted, defatted
1 tablespoon olive oil
2 teaspoon cumin, ground
2 tablespoons pickling spice
1/2 each red bell pepper, sliced
1 pound chicken breast, halves boneless, skinless
1/2 each yellow bell pepper, sliced
2 tablespoons jalapeno pepper, minced with seeds
1 medium onion, halved, thinly sliced
1/3 cup rice wine vinegar
1/4 cup cilantro, leaves, fresh
3 tablespoons garlic, cloves, minced

Use baked (no oil) tortilla chips.

Boil broth and pickling spice in heavy large saucepan ten minutes. Strain and return liquid to saucepan. Add chicken, onion, vinegar, garlic, oil and cumin to pan. Simmer over very low heat until chicken is just cooked through, about ten minutes.

Transfer chicken and onions to shallow dish. Top with bell peppers and minced jalapeno. Boil cooking liquid until reduced to 2/3 c, about ten minutes.

Pour liquid over chicken and let cool 30 minutes. Add cilantro to chicken mixture. Cover and refrigerate until well chilled, turning chicken occasionally, about 4 hours (can be prepared one day ahead). Slice chicken and transfer to plates.

Top with marinated vegetables and some of the juices.

130 calories per serving, 4 g fat, 72 mg sodium, 44 mg cholesterol.

Makes 6 servings

B-man :wink:

September 19th, 2005, 01:46 PM
Acapulco Chicken Enchilada


3 cups chicken, cooked, shredded
1/2 cup green onions, scallions, minced
1/2 cup almonds, chopped, blanched
1/2 teaspoon salt
3 cups enchilada chili sauce, *
8 each corn tortillas, fresh
3/4 cup sour cream
1/2 cup cheddar cheese, shredded
1/2 cup ripe olives, sliced
1 sour cream
1 green onions, chopped
2 tablespoons oil, vegetable
2/3 cup onion, chopped
1/4 cup green bell pepper, chopped
1 clove garlic, minced
1 cup tomato paste
1 cup water
1 teaspoon chili powder, (or more)
1 teaspoon salt
1/2 teaspoon oregano, dried

In small bowl, toss together cooked shredded chicken, scallions, and almonds. Sprinkle on salt. Mix and set aside.

To prepare chili sauce, heat oil in saute pan over med-high heat; add onion, bell pepper, and garlic. Saute until vegetables are soft. Stir in tomato paste, water, chili powder, salt and oregano. Blend well. Lower heat, cover and simmer for 5 minutes.

Preheat oven to 350 degrees F. Lightly oil bottom of shallow oven proof casserole dish.

Dip a tortilla in hot sauce until partially saturated. Then place tortilla in casserole dish; fill with 1/8 of chicken mixture, and top w/1 tablespoon sour cream; roll into an enchilada.

Place in dish seam side down. Repeat with remaining tortillas. When casserole is filled, drizzle remaining sauce over top.

Sprinkle with cheese and top with olives. Bake for 15 minutes or until cheese and sauce are hot and bubbling. Serve with additional sour cream and chopped scallions on the side.

B-man :wink:

September 19th, 2005, 01:50 PM
Adobo (Mexican Smoked Chile Marinade)

This spicy marinade owes its unusual flavor to the chipotle, a smoked jalapeno chile. Chipotles are usually sold canned in tomato paste. Look for them at Mexican and Latin American markets. Adobo marinade goes particularly well with pork.


3 each oranges
1 each lime
2 each chipotle chilies, canned or more, or to taste
3 cloves garlic
2 teaspoons oregano, dried
1/2 teaspoon cumin seed
1/2 teaspoon black pepper
2 tablespoons wine vinegar
1/2 teaspoon salt

Juice the oranges and lime. Finely chop chilies and garlic. Place citrus juices, chilies, garlic, oregano, cumin, black pepper, vinegar and salt in blender and puree until smooth.

Makes enough marinade for 1 1/2 to 2 pounds meat.

B-man :wink:

September 19th, 2005, 01:56 PM
Aji De Carne[Bolivian Peppery Pork with Banana]


1 teaspoon olive oil -- light
1 cup sweet onion -- chopped
3 each green onions -- chopped, or more sweet onion -- chopped
1 tablespoon minced garlic -- or less
8 ounces boneless pork top loin -- cut in 1/2" cubes
1 1/2 cups chopped tomato -- your choice
1/4 teaspoon Saffron
1/4 teaspoon salt -- optional
1/4 teaspoon black pepper -- freshly ground
1 tablespoon aji chile powder -- or substitute New Mexican -- such as Chimayo
1 small havana / habenero Chili pepper -- optional ground cloves -- scant measure
1/8 teaspoon ground cinnamon -- or more
3/4 cup lowfat chicken broth -- or more annato seeds, ground -- optional
4 small russet potatoes -- scrubbed and cut
2 green bananas -- peel and 2" pieces
1/4 cup seltzer water -- mixed with
4 tablespoons nonfat dry milk powder
1/2 teaspoon coconut extract
1 tablespoon molasses -- or to taste
1 tablespoon lowfat peanut butter
4 tortillas -- warmed
2 cups mixed salad greens -- with
shredded red cabbage

Heat the oil in a Dutch oven casserole and saute the onions until almost
soft. Add the garlic and cook until onions are soft. Add. Add the pork, a
few pieces at a time, and brown (char a little). Add the tomatoes, saffron,
salt (if needed), black pepper, chile, cinnamon, cloves, and broth and
optional annato. Bring to a boil, reduce the heat, cover and simmer for 40
to 50 mins.

Add the potatoes and continue to cook until the potatoes are done, about 30 minutes. Add the bananas *before* the potatoes are done but the bananas need about 10 mins at most. Make a well and tilt the pan so that the liquids pool. Pour the sauce ingredients gently combine; simmer until heated through, taking care that the "cream" does not boil. Serve
immediately with warmed tortillas and mixed salad greens, undressed or a
little lemon-lime juice.

B-man :wink:

September 19th, 2005, 02:02 PM
Albondigas En Salsa Chipotle [Meatballs In Chipotle Sauce]



1/2 lb beef, ground finely
1/2 lb pork, ground finely
1/3 c onions, finely chopped
2 tb Flour
1 tb Cilantro, fresh minced
1/2 ts Oregano, dried
1/4 ts Cumin, ground
1 Egg, beaten
3 tb Vegatable oil


1 tb Vegatable oil
1 onion, chopped
2 Garlic cloves, chopped
1 c tomato sauce
2 Chipotles, canned in adobo
-sauce, stemmed and chopped
2 tb Adobo sauce (from chiles)
1/2 c beef broth


6 Flour tortillas (6 inch)
Vegatable oil for frying
Chopped lettuce

MEATBALLS: Combine all the meatball ingredients, except the oil, and mix
well. Form into 1 1/2-inch balls. Brown the meatballs in the oil, remove,
and keep warm.

SAUCE: To make the sauce, add the oil to the pan and saute the onion and
garlic until soft. Add the remaining sauce ingredients, bring to a boil,
reduce the heat, and simmer for 15 to 20 minutes until the sauce is
thickened. Place the sauce in a blender or food processor and puree until
smooth. Return the sauce to the pan, add the meatballs, and heat through.

TORTILLA CUPS: To make the tortilla cups, pour the oil to a depth of 3 inches and heat to 375 degrees. Place a tortilla in the oil and let it
float for a couple of seconds. Press the center into the oil with a can or
ladle to form a bowl and fry until crisp, remove, and drain.

To serve, place the lettuce in each of the tortilla cups, top with the
albondigas, and serve.

B-man :wink:

September 19th, 2005, 02:06 PM
Arroz Con Queso.....Crockpot


1 1/2 cup rice, long-grain, converted
1 cup whole tomatoes, mashed (16 oz)
1 cup mexican style beans (16 oz)
3 each garlic cloves, minced
1 each onion, finely chopped
2 tablespoon vegetable oil
1 cup cottage cheese
1 cup green chili peppers, drained (4-oz)
2 cup montery jack cheese, grated

Mix thoroughly all ingredients except one cup of the grated cheese. Pour mixture into well-greased crockpot. Cover and cook on low setting for 6 to 9 hours. Just before serving, sprinkle with reserved grated cheese.

Makes 6 to 8 servings.

B-man :wink:

September 19th, 2005, 02:12 PM
Baked Sour Cream Tacos - Tacos De Jocoqui Al Horno


12 tortillas
Oil for frying


2 tb Oil
2 tb Salsa Jalapena or your
-favorite chili relish
1 sm onion, chopped
1 cn Solid pack tomatoes, Chopped
1 lb Monterey Jack cheese, cubed
1 ts Rubbed oregano
1 pt Sour Cream, salted

For sauce, wilt onion in hot oil. Add tomatoes, oregano, salsa, and salt.
Cook for 15 or twenty minutes. Set aside.

Fry tortillas lightly in oil, put some of the sauce and a piece of cheese on each one and roll. Arrange in a buttered shallow glass baking dish. Pour remaining sauce over tacos, top with cheese and spoon sour cream over all.

Bake at 325 F. for 25 to 30 minutes. Serves 6 to 12.

B-man :wink:

September 19th, 2005, 02:31 PM


2 tablespoons lard
1/2 cup ground pork
1/4 pound chorizo, halved lengthwise and cut into 1/4-inch pieces
1/2 cup chopped white onions
1/4 cup chopped green bell peppers
2 teaspoons minced garlic
2 cups long grain rice
1 large tomato, peeled, seeded and chopped
4 cups chicken stock, or water
3/4 teaspoon salt
1/2 teaspoon saffron
1 teaspoon chopped fresh oregano leaves
1 teaspoon chopped fresh cilantro leaves
1/4 cup chopped green onions

In a medium, heavy saucepan, heat the lard over medium-high heat. Add the pork and cook, stirring until no longer pink. Add the sausages and cook, stirring, for 1 minute. Add the onions and bell peppers, and cook, stirring, until soft, about 3 minutes. Add the garlic and cook for 30 seconds. Add the rice and cook, stirring, for 1 minute. Add the tomatoes and cook, stirring, for 1 minute. Add the stock, salt, and saffron, and stir well. Bring to a boil. Lower the heat to low, cover, and cook undisturbed until all the liquid is absorbed, about 20 minutes.

Remove from the heat and let sit, covered, for 10 minutes. Uncover and fluff the rice with a fork. Add the oregano and cilantro, and stir to incorporate.

Transfer into a decorative bowl and garnish with the green onions. Serve immediately.

Yield: 6 to 8 servings

B-man :wink:

September 19th, 2005, 02:37 PM


6 poblano chile peppers, about 1 1/2 pounds
1 teaspoon unsalted butter
1 1/2 pounds Mexican chorizo, or other hot sausage, removed from casings and crumbled
1 cup chopped yellow onions
1/2 cup chopped red bell peppers
4 teaspoons minced garlic
4 teaspoons chili powder
5 corn tortillas, quartered
10 large eggs
3 cups half-and-half
1/2 teaspoon hot red pepper sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup chopped green onions, green tops only
1/4 cup chopped fresh cilantro
1 1/2 cups grated pepper jack
1 1/2 cups grated medium cheddar
Sour Cream, garnish
Picante Sauce (store bought), garnish

Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, split in half lengthwise, and remove the seeds and the stems.

Butter a 9 by 13-inch baking dish. Spread the chiles in a flat layer across the bottom of the dish.

In a large skillet, cook the sausage over medium-high heat, stirring to break up the meat, until browned. Add the onions and bell peppers, and cook, stirring, for 4 minutes. Add the garlic and chili powder, and cook, stirring, for 1 minute. Remove from the heat.

In a large bowl, whisk the eggs and half-and-half with the hot sauce, salt and black pepper.

In another bowl, combine the green onions, cilantro, jack, and cheddar, and mix well.

Spoon 1/3 of the sausage mixture over the chiles in the dish, top with 1/3 of the tortilla quarters, and 1/3 of the cheese mixture. Repeat layering, ending with a cheese layer. Pour the egg mixture over the ingredients. Let rest, covered, in the refrigerator for at least 6 hours, or overnight.

Preheat the oven to 350 degrees F.

Bake until bubbly and golden brown, and a knife inserted into the custard comes out clean, about 1 hour and 10 minutes to 1 hour and 15 minutes. Remove from the oven and let rest 10 minutes before serving. Serve with sour cream and picante sauce.

Yield: 10 servings

B-man :wink:

September 19th, 2005, 02:45 PM
Pico De Gallo A Fiery Hot Chili Sauce

This is a cold, exceedingly hot sauce that bites the palate and tongue. It goes well with many Mexican dishes, including chili con carne and huevos rancheros, but should be added a little at a time to suit the individual palate.

(about 2-1/2 cups)

1/2 cup finely chopped jalapeno peppers with seeds
1/2 cup finely chopped onions
1/2 cup seeded, unpeeled, diced tomatoes
1/3 cup finely diced avocado
3 tbsp finely chopped coriander
2 tbsp lime juice
1 tsp olive oil
salt and freshly ground pepper to taste

Combine all ingredients in mixing bowl and serve at room temperature. Serve with any suitable Mexican or Tex-Mex food.

September 19th, 2005, 02:47 PM
Salsa Mexicana

(about 4 cups)

4 cups peeled fresh tomatoes or canned Italian plum tomatoes
1/4 cup canned green chilies, finely chopped
1/4 cup wine vinegar
2 garlic cloves, minced
2 tbsp vegetable oil
2 tbsp finely chopped parsley
2 tsp chopped basil
1 tsp thyme
1 tsp oregano
salt and freshly ground pepper to taste

Chop tomatoes and combine with remaining ingredients. Chill. Serve with any suitable Mexican or Tex-Mex dish.

September 19th, 2005, 02:51 PM
Carnitas Mexican Pork Crisps

This is one of the most easily prepared dishes ever created.

Trim fat from fresh pork shoulder or meaty spareribs and cut into 1-1/2 inch cubes.

Cook on baking sheet in preheated 200 F oven until cubes are crisp, 1-1/2 to 2 hours.

Serve with sauce piquante or guacamole.

Sauce Piquante

(about 1/2 cup)

3 tbsp hot red pepper flakes
1/2 tsp cayenne
1/4 cup olive oil
1 tsp paprika
3 or 4 saffron shreds

Crush red pepper flakes with a mortar and pestle. Add cayenne and enough boiling water to make a paste. Stir in remaining ingredients and let stand until ready to use.

September 19th, 2005, 02:54 PM
Mexican Avocado Salad

(6 servings)

2 tbsp olive oil
2 tbsp vinegar
1/8 tsp salt
Dash of freshly ground pepper
3 medium avocados
2 tbsp lemon juice
Crisp salad greens
1 medium orange, peeled and sliced
1 small onion, thinly sliced
1/4 cup sliced pimiento-stuffed green olives

Combine olive oil, vinegar, salt and pepper; blend well.

Cut avocados into halves and peel them. Brush all over with lemon juice.

Arrange avocados on the salad greens. Top with orange, onion and olive slices. Pour dressing over salad.

September 19th, 2005, 03:02 PM
Mexican Chicken

(6 or more servings)

4 tbsp butter
4 medium onions, chopped
4 green peppers, seeded and chopped
1/4 cup flour
2 cups chicken stock
4 cups stewed tomatoes, undrained
2 cups pitted ripe olives
2 cups whole-kernel corn, frozen, canned or cut from cob
3 cups diced poached chicken (recipe follows)
6 slices bacon

In skillet, heat butter, add onions and green peppers and cook until wilted. With wire whisk stir in flour, add chicken stock, tomatoes and olives and cook, stirring, until thickened and smooth.

Preheat oven to 400 F.

Place a layers of corn in a buttered baking dish, add a layer of chicken and a layer of the tomato mixture. Repeat the process untill all ingredients are used, ending with a layer of corn.

Place bacon on the top and bake until the bacon is crisp, about 20 minutes.

Poached Chicken

(2 to 3 cups diced chicken)

1 (2- to 3-1/2 lb) chicken, trussed
1 small onion, studded with 2 cloves
1 celery stak, trimmed and quartered
1 carrot, scraped and quartered
1 parsley sprig
1/2 bay leaf
pinch of thyme
salt to taste
10 peppercorns

Place chicken in small kettle or large saucepan and add cold water to cover.

Add remaining ingredients and bring to a boil. Reduce heat, cover partly and simmer until chicken is tender, 30 minutes or longer depending on size. Cut chicken in cubes.

September 19th, 2005, 03:16 PM
Mexican-Style Cauliflower

1 medium cauliflower, separated into flowerets
1-1/2 cups tomato sauce
2 tablespoons chopped parsley
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1 tablespoon capers
2 tablespoons chopped olives
3 tablespoons grated Monterey Jack cheese
2 tablespoons fine breadcrumbs
1 tablespoon olive oil

Preheat oven to 425 F.

Cook cauliflower, covered, in a small amount of boiling salted water until barely tender. Drain.

Mix the tomato sauce, parsley, spices, capers and olives. Pour a little of the sauce into a heatproof dish, add cauliflower and cover with remaining sauce.

Sprinkle with the cheese, crumbs and oil and bake until brown.

September 19th, 2005, 03:28 PM
Sopa Seca: Mexican Noodle Casserole

Yield: 4 servings


1/4 cup extra-virgin olive oil, plus extra for pan
12 ounces fideos (bundled vermicelli)
1 medium onion, chopped
3 cloves garlic, minced
1 teaspoon ground coriander
1 teaspoon dried oregano, preferably Mexican
1 teaspoon New Mexican chili powder
1 bay leaf
1 1/2 cups canned whole tomatoes
1 to 2 chipotles en adobo sauce, minced
1 1/2 cups chicken broth, homemade, or low-sodium canned
1 teaspoon kosher salt
Freshly ground black pepper
2 cups shredded smoked turkey
1 cup coarsely grated cheddar cheese (4 ounces)
Mexican crema, or sour cream thinned with a bit of milk, optional

Preheat the oven to 375 degrees F.

Brush a 9-inch square baking dish with oil. Heat the extra-virgin olive oil in a large skillet over medium heat. Add the fideos and cook, turning them with tongs, until golden brown on both sides, about 5 minutes. Transfer the bundles and any broken pieces to a plate.

Add the onion to the skillet and cook over medium heat, stirring occasionally, until golden brown, about 8 minutes. Stir in the garlic, coriander, oregano, chili powder, and bay leaf, and cook until fragrant, about 30 seconds. Crush the tomatoes over the pot with your hand and add them to the pot along with their juices. Add the chipotles, increase the heat to high, and cook until thickened, about 2 minutes. Stir in the broth, the toasted fideos, salt, and pepper, to taste. Bring mixture to a boil, reduce heat, and simmer gently, uncovered, breaking up the fideos with a spoon, for about 5 minutes. Stir in the turkey.

Remove the bay leaf. Transfer the mixture to the prepared baking dish, sprinkle the grated cheese over the top, and cover loosely with foil. Bake until the cheese melts and the casserole is hot through and through, about 20 minutes. If desired, serve with some crema drizzled over the top.

B-man :wink:

September 19th, 2005, 03:35 PM
Sopa Seca de Fideos


For Essential Quick-Cooked Tomato-Chipotle Sauce:

3 to 4 chiles in adobo
4 garlic cloves, unpeeled
2 1/2 pounds (5 medium-large round, 15 to 17 plum) ripe tomatoes
About 1/2 cup vegetable oil
3/4 cup (about 6 ounces) chorizo sausage, casing removed, optional
1 (10-ounce) package dried fideo (vermicelli) noodles, preferably angel hair
1 cup beef or chicken broth
1 teaspoon dried oregano, preferably Mexican
1/2 teaspoon black pepper, preferably freshly ground
Salt, about a scant teaspoon
2 medium zucchini, cut into 1/4-inch dice
1/4 to 1/2 cup thick cream, whipping cream, or creme fraiche, optional
2/3 cup finely grated Mexican queso anejo or Parmesan
A few tablespoons roughly chopped cilantro, for garnish

For dried chiles, toast them on an ungreased griddle or heavy skillet over medium heat, turning regularly and pressing flat with a spatula, until very aromatic, about 30 seconds. In a small bowl, cover the chiles with hot water and re-hydrate 30 minutes, stirring frequently to ensure even soaking. Drain and discard the water. (Canned chiles need only be removed from their sauce.)

Roast the unpeeled garlic on the griddle or skillet, turning occasionally, until soft, about 15 minutes; cool and peel. Roast 1 1/2 pounds of the tomatoes on a baking sheet 4 inches below a very hot broiler until blackened on 1 side, about 6 minutes, then flip and roast the other side. Cool, then peel, collecting all the juices with the tomatoes.

In a food processor or blender, process the roasted tomatoes, rehydrated or canned chiles, and garlic to a medium-fine puree. Heat 1 tablespoon of the oil in medium-size (4-quart) pot (such as a Dutch oven or Mexican cazuela) over medium-high. Add the puree and stir for about 5 minutes as it sears and thickens. Set aside.

If using chorizo, cook in a little oil over medium heat, breaking up large lumps as you go, until thoroughly cooked, about 10 minutes. Scoop it out with a slotted spoon, draining as much oil as possible back into the skillet.

Pour 6 tablespoons of the remaining oil into the skillet and return to the heat. When quite hot (drop a stray noodle in – it should sizzle but not brown immediately), lay in about 1/3 of the noodle nests to fry until noticeably browned, about 1 minute, then flip and brown the other side. Remove with a slotted spoon, draining as much oil as possible back into the skillet, and drain on paper towels. Continue until all have been browned.

Add the broth, oregano, and pepper to the tomato sauce. Core the remaining 1 pound of tomatoes and chop into 1/4-inch bits. Add and simmer briskly until the sauce thickens to the consistency of a juicy tomato sauce, about 5 minutes. Taste and season with salt.

Add the noodles. In about 2 minutes pull the "nests" apart (they'll have softened enough to do it at this point), then add the zucchini and the chorizo (if you're using it). Simmer, stirring occasionally, until the noodles are tender but still firm, about 2 minutes.

If using the cream, add it now, raise the heat to medium-high and boil quickly until the sauce returns to its previous consistency. Taste again and readjust the salt, if necessary.

Stir in half of the grated cheese, scoop into a warm serving dish, sprinkle on the remaining cheese and the cilantro garnish, and it's ready to serve.

B-man :wink:

September 19th, 2005, 03:47 PM
Mexican Wedding Cookies


1 cup unsalted butter, at room temperature
1/2 cup confectioners’ sugar, plus more for coating baked cookies
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour, plus more for dusting hands
1 cup pecans, chopped into very small pieces

Preheat the oven to 275 degrees F. Line cookie sheets with parchment paper.

Using an electric mixer, cream the butter and sugar at low speed until it is smooth. Beat in the vanilla. At low speed gradually add the flour. Mix in the pecans with a spatula. With floured hands, take out about 1 tablespoon of dough and shape into a crescent. Continue to dust hands with flour as you make more cookies. Place onto prepared cookie sheets. Bake for 40 minutes. When cool enough to handle but still warm, roll in additional confectioners' sugar. Cool on wire racks.

B-man :wink:

September 19th, 2005, 03:54 PM
This recipe was given to me by my next door neighbor years ago when we were both much younger and ate a lot of chilies and hot peppers. I still enjoy it just a more toned down version.

Juanita's Mexican Rice

1 1/2 cups raw white rice
4 1/2 cups chicken broth
(or 5 bouillon cubes dissolved in 4 1/2 cups water)
2 Tbsp olive oil
1 small can tomato paste
1 small onion, diced
1 tsp cumin
1 chipotle pepper in adobo sauce, chopped
1 garlic clove, minced
Cilantro, chopped (opt)

In a large frying pan, brown rice with the olive oil. Add onion and garlic; saute for two minutes. Stir in tomato paste and add broth. Stir in chipotle pepper and cumin; bring to a simmer. Reduce heat to low. Cover and cook for 25 minutes or until liquid is absorbed. Season with salt/pepper to taste. Sprinkle with cilantro if desired. Serve warm.

September 19th, 2005, 03:58 PM
Chorizo and Shrimp Quesadillas with Smoky Guacamole


2 ripe Haas avocados
1 lime, juiced
A couple pinches salt
1/4 cup sour cream, 3 rounded tablespoonfuls
2 chipotle peppers in adobo, available in cans on specialty food aisle in Mexican section
1/2 pound chorizo sausage, sliced thin on an angle
1 tablespoon extra virgin olive oil, plus some for drizzling
1 clove garlic, cracked away from skin and crushed
12 large shrimp, peeled and deveined, tails removed,
Salt and freshly ground black pepper
4 (12- inch) flour tortillas
1/2 pound, 2 cups, shredded pepper Jack cheese

Cut avocados all the way around with a sharp knife. Scoop out the pit, then spoon avocado flesh away from skin into a food processor. Add the juice of 1 lime, a couple of pinches salt, sour cream and chipotles in adobo. Pulse guacamole until smooth. Transfer to a serving bowl.
Heat a 12-inch nonstick skillet over medium high heat. Brown chorizo 2 to 3 minutes, then remove from pan. Add oil, garlic, then shrimp. Season shrimp with salt and pepper and cook shrimp until pink, 2 or 3 minutes. Transfer shrimp to a cutting board and coarsely chop.

Add a drizzle of oil to the pan and a large tortilla. Cook tortilla 30 seconds, then turn. Cover 1/2 of the tortilla with a couple of handfuls of cheese. Arrange a layer of chorizo and shrimp over the cheese and fold tortilla over. Press down gently with a spatula and cook tortilla a minute or so on each side to melt cheese and crisp. Remove quesadilla to large cutting board and repeat with remaining ingredients. Cut each quesadilla into 5 wedges and transfer to plates with your spatula. Top wedges of quesadillas with liberal amounts of smoky guacamole.

B-man :wink:

September 19th, 2005, 11:11 PM
Chiles Toreados (Roasted Serrano Chiles)

12-16 serrano chiles
veggie oil

Gently flatten chiles with the side of a knife, then rub with a little oil. Roast in a small cast-iron skillet or on a griddle over medium-high heat, turning as they char and blister, for 10 to 15 minutes. Season to taste with salt and serve.

I like to serve with authentic-style tacos and beer.

September 19th, 2005, 11:27 PM

1 lb. boneless, skinless white-fleshed fish, like red snapper, grouper, or mahimahi, cut into 1/2 inch cubes
Juice of 2-3 limes
2 serrano chiles, stemmed and chopped
1/2 bunch cilantro, finely chopped

Put the fish into a medium glass dish. Add lime juice, chiles, and cilantro. Season with salt and mix well. Cover and refrigerate, stirring every half-hour, 1-2 hours until fish is opaque and firm. Serve cold.

September 23rd, 2005, 03:17 PM
Bean And Rice Burritos


28 oz Water-packed pinto beans, drained and rinsed
1 c Cooked brown rice -- -OR- - up to double this amount
1 d Chili powder
1 d Garlic powder
1 d Cumin
3/4 c Water
6 Tortillas


1 Head iceberg lettuce, chopped and dried
1 bn Scallions, chopped
1 Ripe tomato, chopped
Mexican salsa

Place the beans in a saucepan and mash with a potato masher. Add the cooked rice, spices, and water.

Heat 5 to 10 minutes ( medium heat).

Meanwhile, prepare the vegetables.

Heat the tortillas quickly (just to soften) in a preheated skillet, toaster oven, or microwave.

Place a line of bean mixture down the middle of each tortilla. Top with lettuce, scallions, tomato, and salsa.

Tuck in the top and bottom edges, roll into a burrito, and serve immediately, topped with additional salsa if desired

B-man :wink:

September 23rd, 2005, 04:37 PM
Skirt Steak Fajitas w/ Pico De Gallo



1/2 cup vegetable oil
1 yellow onion, thinly sliced
2 cloves garlic, chopped
1 jalapeno chile, minced
1 Tbsp chopped fresh oregano
1 Tsp ground cumin
1 Tbsp pure chili powder
2 Tbsp chopped fresh cilantro
1 Tbsp tequila
1 1/2 Tsp salt
1 skirt or flank steak, 2-3 lb and trimmed of fat or silver skin

Pico de Gallo:

2 tomatoes, coarsely chopped
1 yellow onion, coarsely chopped
1/4 cup chopped fresh cilantro
1 jalapeno or serrano chile, seeded and minced
Juice of 1 lime
12 large flower tortillas

In a small bowl, mix oil, onion, garlic, chile, oregano, cumin, chile powder, cilantro, tequilla, and salt. Score the steak a few times across the grain. Cut steak into appropriate sized pieces for easy grilling. Marinate in mixture for 2 hours.

Prepare a charcoal or gas grill for direct grilling over high heat.

Pico de Gallo:

Mix tomatoes, onion, cilantro, chile, lime juice and salt to taste in a bowl. Set aside.

Remove steak from marinade and pat dry. Grill directly over high heat 4-5 minutes per side. Do not cook past medium rare. Transfer to platter and cover loosely with foil.

Grill the tortillas, turning once, until soft and lightly grill-marked, 2-3 minutes per side.

Slice the steak against the grain into bite-sized pieces. Place meat on one side of tortillas and spoon Pico de gallo on top and fold. Serve immediately.

B-man :wink:

September 23rd, 2005, 05:58 PM
Tequila-Mint Scallop Tostados



2 Tbsp extra-virgin olive oil
2 large tomatoes, chopped
1 small red onion, chopped
2 Serrano chiles, seeded and minced
1 1/2 lbs Sea Scallops
2 Tbsp dry white wine
2 Tbsp Tequila
1/2 cup shredded monterey jack cheese
1/4 cup finely chopped mint, plus 12 mint leaves for a garnish
Salt and ground pepper
12 small outer leaves of Bibb lettuce
2 ripe avocados, mashed with 1 Tbsp lime juice
12 large tortilla chips
1/4 cup grated cotija cheese OR crumbled feta
Lime wedges

Heat oil in a skillet. Add tomatoes, onion and chiles and cook over medium heat, stirring until the onion is soft, about 8 minutes. Add the scallops, wine and tequila. Cook until the scallops are opaque, about 3-4 minutes. Turn off the heat and add the monterey jack cheese, chopped mint, and season with salt and pepper.

Arrange 3 lettuce leaves on each plate and fill with the avacado. Spoon the scallops on top. garnish with the tortilla chips, cotija or feta cheese and mint leaves. Serve with lime wedges.

B-man :wink:

September 23rd, 2005, 07:12 PM
Beef Fajitas


8 Tortillas
2 tb Vegetable oil
1 Garlic clove, minced
1 md Onion, thinly sliced
1 md Green or red pepper,slivered
1 lb Beef steak, in thin strips
1 tb Chili powder
1 tb Lime juice
1 tb Pickled jalapeno peppers
1/2 ts Cumin

Ingredient notes:- Beef steak should be sirloin, flank, or round. Pickled jalapeno peppers should be chopped and may be omitted if not desired. Toppings for fajitas are a personal choice. Suggestions: Salsa, chopped tomatoes, shredded Cheddar cheese, guacamole, sour cream, shredded lettuce. Variations: for chicken fajitas, omit beef and use 1 lb skinless, boneless chicken breasts, cut into thin strips. Saute‚ for 3 to 5 minutes or until no longer pink.

Wrap stacked tortillas in foil.

Bake at 350F (180C) for 5 minutes or until warm.

In large skillet, heat 1 TB oil over medium-high heat. Cook and stir garlic, onion and sweet pepper for 3 to 5 minutes or until tender.

Remove from pan. Add remaining oil to skillet. Brown beef, about 2 minutes.

Stir in chili powder, lime juice, jalapeno peppers and cumin. Return vegetables to skillet and heat through. Spoon meat mixture onto
centre of each tortilla, top with desired toppings.

Fold up bottom edge, then roll up.

B-man :wink:

September 25th, 2005, 02:45 PM
Mexican Cornbread

Makes 1 8 x 8 loaf


1 cup yellow cornmeal
2/3 cup unsifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup dairy sour cream
2 eggs
1/4 cup CRISCO Oil
2 cups shredded Cheddar cheese (about 8 ounces), divided
1 can (8-3/4 ounces) whole kernel corn, drained
1 can (4 ounces) chopped green chilies, drained

Preheat oven to 350 degree F. Oil 8-inch square baking pan. Set aside.

Mix cornmeal, flour, baking powder and salt in small mixing bowl. Set aside.

Blend sour cream, eggs and Crisco Oil in medium mixing bowl. Add cornmeal mixture, 1-1/2 cups Cheddar cheese, corn and chilies. Mix well. Pour into prepared pan.

Sprinkle with remaining 1/2 cup Cheddar cheese. Bake at 350 degrees F, 30 to 35 minutes, or until wooden pick inserted in center comes out clean. Cut into squares and serve warm.

B-man :wink:

September 27th, 2005, 03:36 PM
Pastel de Tres Leches (Cake with 3 Milks)

For the Cake:
1 1/2 cups extra fine granulated sugar
9 eggs
3/4 cup softened butter
2 cups cake flour
1 1/2 teaspoons baking powder
1 cup whole milk
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1 teaspoon almond extract

Milk Mixture:
1 (12 oz.) can evaporated milk
1 (14 ounce) can sweetened condensed
2 cups heavy whipping cream

For the Frosting:
1 carton Cool Whip

Preheat oven to 350 degrees. Lightly grease and flour a 13x9 rectangular cake pan. Set aside.

To Make Cake:
Combine the flour and baking powder in a medium bowl. Set aside.

Cream together the butter and sugar. Add the egg yolks and beat well. Add the flour mixture and milk; beat well. Set batter aside.

In a metal bowl, whip the egg whites and cream of tartar until stiff peaks form. Gently fold into the cake batter. Stir in the vanilla & almond flavorings. Pour batter into prepared cake pan. Bake at 350 degrees for 20 to 25 minutes or until a toothpick inserted into the middle comes out clean. Remove the cake from the pan and cool completely.

For the Milk Mixture: In a large bowl combine the evaporated milk, sweetened condensed milk and heavy cream. Mix well.

Replace the cake into the pan upside down (the original top on the bottom to aid the absorption of the milk mixture). Pierce the cake with a fork and pour the milk mixture over the cake.

Frost with Cool Whip. Also delicious with fresh coconut and crushed pineapple, chopped nuts or any fresh fruit of your choice.


September 27th, 2005, 10:38 PM
Pastel De Elote (Mexican Corn Pie)

Yield: 8 Servings


3 lg eggs
1 (8 1/4 oz.) can cream style
1 (10 oz.) pkg. frozen corn,
-thawed &; drained
1/2 c butter, melted
1/2 c yellow cornmeal
1 c sour cream (8 oz.)
4 oz monterey jack cheese, cut in
- 1/2 c; ubes
4 oz sharp cheddar cheese, cut in
- 1/2 c; ubes
1 (4 oz.) can chopped mild
-green chil; es
1/2 ts salt
1/4 ts worcestershire sauce

Grease a 10 inch pie plate generously with shortening. In a large
bowl, beat eggs. Add remaining ingredients and stir until thoroughly
mixed. Pour into pie plate and bake uncovered at 350 degrees for 1
hour. The pie may be baked and then kept in the refrigerator for up
to 3 days. Reheat refrigerator pie at 350 degrees for about 20
minutes. The pie may also be frozen after baking and kept frozen for
up to 3 months. Thaw and reheat at 350 degrees for about 20 minutes.
Serves 8. Note: This may be served as a main luncheon dish or as a
side dish for dinner.

B-man :wink:

September 27th, 2005, 10:46 PM
Mexican Meatloaf


(8 servings)

1 lb Lean ground beef
1 lb Ground veal
3/4 c Pitted black olives, coarsely chopped
1/2 c Yellow cornmeal
2 lg Eggs, lightly beaten
1 md Onion, chopped
1/4 c Pickled sliced jalapenos, chopped
2 lg Garlic cloves, chopped
1 ts Best quality chilli powder
1 ts Dried oregano
1 ts Salt

Seasoned with cornmeal, chiles, and olives, this is a spicy,Southwestern rendition of meatloaf. Hot pepper jelly makes a delicious accompaniment, or brush on the jelly while it's baking to glaze the meatloaf.
Preheat oven to 350F. Combine all ingredients in large bowl (hands work best for mixing) Gently pack mixture into greased 9x5x3 inch loaf pan. Bake for 1 1/4 hours or just until cooked through. Serves 8.

B-man :wink:

September 29th, 2005, 07:44 PM
My boyfriend and I have 3 years of relationship and we went to a restaurant for celebrate. We went to “Chilis” an american food restaurant. For entree we ate buffalo wings, chicken fingers and rolls. For dinner my boyfriend ate salad with chicken and I ate steack. The food was good, but the flavor was very american!!!! Some times i like that food... but at least of the night we said: “ Was fine but “Los Generales” is better”. “Los Generales” it’s our favorite mexican restaurant. There is a mexican buffet there. All that you can imaginate... pozole, enchiladas, tacos, menudo, all our wonderful cuisine is there!!! I hope go soon...! usually we go on Sundays for the meal...
I’ll tell you the recipe of a dish that you can find in “Los Generales”


1 lb of meat (1 libra de carne de res)
2 onions (2 cebollas)
2 green pimientos (2 pimientos verdes)
ÂĽ lb bacon ( ÂĽ libra de tocino)
salt (sal)
½ cup of vinegar ( ½ taza de vinagre)
1 tsp of comino ( 1 cuch
1 tbs of garlic powder

For the marinate.
First at all mix vinegar, comino, salt and garlic powder. Apart it.
Cut the meat on small pieces. Marinate it with the mix 1 hour.
Cut onions and pimientos in smalls squares.
In a bowl add bacon leave to cook until be golden, add marinated meat, onion and pimiento; cook until be tender. If is necesary add oil and leave cook until broil.

Serve with tortillas, beans and jalapenos.

September 30th, 2005, 07:23 PM
(30 tacos)
1 lb of chunked meat 1 lb de carne molida
1 cup of mashed potatoes 1 taza de puré de papa
30 tortillas (corn) 30 tortillas de maĂ{omitted}z
1 avoccado 1 aguacate
1 green tomatoe 1 tomate verde
½ cup of sour cream ½ taza de crema
5 jalapenos 5 jalapeños
½ cup of oil ½ taza de aceite
onion cebolla
lettuce lechuga
tomatoe tomate
salt sal
pepper pimienta
comino comino

Cook the meat until golden it. AddCocer la carne, hasta dorar. Add salt, pepper and comino. Mix with the mashed potatoe.
Made tacos: put some mix on a line of the tortilla and roll it.
Put the tacos on a big sauce pan.
Apart in a saucepan heat the oil and add sliced onion. Heat until boil.
Add the oil on the tacos. Heat in slow fire for 5 minutes.
Serve it with slices of lettucce, tomatoe and avoccado’s dipp.

In a a bowl with water boil green tomatoe and jalapenos, until be cooked. Cool and blend it with avoccado, sour cream and salt. If you wanna more liquid add milk.

I love this tacos, are my favorite tacos... are delicious the best are the golden... crispies.!!!!

Condimentar con sal, pimienta y comino.
Agregar el puré de papa. Mezclar bien.
Hacer tacos poniendo un poco de la mezcla en un extremo, y enrollar.
Acomodarlos en una olla alta.
En un sartén agregar ½ taza de aceite y cebolla en rebanadas. Calentar hasta hervir.
Vaciar el aceite encima de los tacos. Calentar a fuego bajo por 5 minutos.
Servir con lechuga rallada, tomate y salsa de aguacate.

Cocer el tomate verde y los jalapeños hasta que estĂ©n suaves. Enfriar y licuar con el aguacate, crema y sal. Si la desea mas lĂ{omitted}quida agregar un poco de leche.

Adoro estos tacos, son mis tacos favoritos… son deliciosos y los mejores son los dorados… ¡crujientes!

October 1st, 2005, 02:28 PM
Grilled Shrimp With Bacon and Jalapeños

Prep: 20 min., Soak: 30 min., Grill: 6 min. If you're in a hurry, try the fully cooked bacon slices. Don't use flat, thin wooden picks--use thick, round ones.

16 thick, round wooden picks
16 unpeeled, large fresh shrimp
2 jalapeño peppers
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
8 thick-cut bacon slices, halved

Soak round wooden picks in water 30 minutes.
Peel shrimp, leaving tails on; devein, if desired. Set shrimp aside.

Cut each pepper lengthwise into 8 pieces; remove seeds.

Toss together shrimp, jalapeño peppers, olive oil, salt, and black pepper in a large bowl. Set aside.

Microwave bacon slices on HIGH 30 seconds.

Wrap 1 bacon slice half around 1 shrimp and 1 piece of jalapeño pepper. Secure with a wooden pick. Repeat procedure with remaining bacon slices, shrimp, and jalapeño pepper pieces.

Grill, without grill lid, over medium-high heat (350° to 400°) for 4 to 6 minutes or until shrimp turn pink, turning once.

Yield: Makes 8 servings serve over bed of Mexican Rice


October 1st, 2005, 02:46 PM
Chile Rellenos

This is a REPOST . . posting in international Mexican
Serving of 18 pieces

18 poblano peppers. . . roasted and peeled
1 cup cheddar cheese. . . shredded
1 cup farmer's cheese. . . softened
1 cup Monterey jack cheese. . . shredded
2 cloves garlic. . .minced
2 scallions. . . minced
2 T. Fresh cilantro. . . minced
1 T. cumin powder
1 tsp. cayenne pepper

Remove stems . . . seeds from peppers - reserve.

Mix remaining ingredients. Using a pastry bag gently stuff the peppers. Dredge in some flour then dip in the batter (2 recipes follow) and fry in plenty of oil at 375 degrees.

Here are two very different batters for the rellenos. One uses masa.. the other wheat flour. Masa is made from dried corn kernels that have been cooked and soaked in limewater. Not the citrus fruit but water and calcium oxide.

Sometimes I will throw some chopped almonds or pumpkin seeds into the batter for fun.

Chile Relleno Batter #1

4 eggs
1 1/2 c. flour
1 1/2 c. masa corn flour
1 T. chili powder
salt to taste

Beat eggs in a shallow dish.

Mix flour-masa - spices in another shallow bowl.

Dip chile into eggs . . .then dredge in flour mixture . . . fry in oil at 375 degrees until golden brown.

Chile Relleno Batter #2

8 eggs. . separated
1/4 c. milk
3/4 c. flour
1 tsp. salt

Combine: egg yolks- flour-milk - salt.

Beat egg whites to medium peaks. Fold whites into yolk mixture.

Dip chile into batter . . . fry in oil at 375 degrees until golden . . .puffed.

hj :wink:

October 1st, 2005, 03:01 PM
Castillian Garlic Shrimp

This is a REPOST from Recipe EXchange page 24 going into International Mexican Enjoy

This is the classic Spanish way of preparing shrimp. The basic principle can be applied to other shellfish or chicken. The amount of garlic is not a mistake. It's correct.

1/2 cup extra virgin olive oil
6 medium garlic cloves, sliced
1 teaspoon red pepper flakes
1-1/2 pounds shrimp, shelled and deveined, with tails on
2 teaspoons sweet paprika
1/3 cup medium-dry sherry
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice, or to taste
Salt and freshly ground black pepper
1/3 cup minced fresh parsley leaves

In a large heavy skillet set over moderately high heat, heat the olive oil until it is hot, but not smoking. Add the garlic and cook, stirring, until a pale golden color. Add the red pepper flakes and the shrimp, and cook, stirring, for 1 minute or until the shrimp are pink and just firm to the touch. Sprinkle with the paprika and cook the mixture, stirring, for 30 seconds. Add the Sherry, boil the mixture for 30 seconds, add lemon zest, lemon juice, and salt and pepper to taste, and swirl pan again. Add parsley, quickly swirl to blend and then transfer to a warm serving platter.

Serves 4 to 6
hj roll:

October 1st, 2005, 03:05 PM
H.J.'s Shrimp Grapefruit -n -Lime Seviche

This recipe I created is requested by my guest to do over and over when they come to visit . .. light. Make a head of time

2 lb. of already cooked large shrimp..cleaned..rinsed.... pull tails off
1 large fresh lime.... all of the juice from it
1 large grapefruit....all of the juice from seeds
1/2 capful of olive oil
Little pinch of Italian Seasoning
1 large pinch of Cilantro Seasoning or 1 T. of fresh chopped
1/2 tsp. garlic powder
2 Roma tomatoes...large...diced
3/4 medium sized Italian green zucchini squash..sliced..diced small
2 green onions... with stems ...chopped fine
1/4 cup black olives ... chopped fine...drained well
1 jalapeño..medium no veins..chop finely
Salt -n -pepper to taste

Place the 2 lbs. of shrimp in a bowl large enough to accommodate with all the rest of the ingredients.

Add all the rest to the bowl...mix well...cover....chill well.....longer the better. Gently mix once in awhile to coat and enhance the flavors.

Makes 6 cups approximately.

Serve with scooped Tostidos chips in the same bowl that you chilled with or seperate smaller bowls.

We had Margaritas -n- cold beer


October 1st, 2005, 03:21 PM
H.J.'s Southwest Salsa

Makes about 56 ounces

I have a Bravatti Blender with 2 blades
This chunks as much or little as you like . . love this Blender.
Throw all in blender

3-4 large green chilies------de-stemed and de-seeded cut into pieces
10 medium green onions using Âľ of the stems - cut into pieces
1 - 2 T. powdered onion . . Your preference
3 - 4 garlic cloves depending on size - take off the casing - throw in also
more below
1 T. Granulated powder garlic . . Your preference

½ to ¾ of a fresh lemon or lime medium size peel. . .
cut three into quarters - don't squeeze don't use both together one or the other Lime or Lemon
About a large ½ handful of fresh Cilantros or to your taste
½ tsp. of Mexican oregano ground powder if you like…Optional

1 Jalapeno.. no stem .. .but use the seeds. Throw in whole..... make hotter use 2 jalapeno’s
Hotter yet add. . . 1 Habanero pepper …seeds and all

Iif you like salsa mild forget the jalapeno's add a couple more
green chilies

add ÂĽ or little more cup water. . . Blend well all together
Adding last as to not make mush Salsa

1 -28 0z. can Hunts Petite Cut Tomato & juice
1 can more the (15) oz. can of Tomato the same brand .

Salt to your taste buds (I Use Kosher Salt)

Let sit in refrigerator -flavors will blend HJ’s

If you care to make less just use one can of Hunts tomatoes
and only 5 green onions everything else the same.

hj :wink:

October 1st, 2005, 11:00 PM


3 C. pinto beans
9 C. water
1 clove garlic
1 C. raw pork shank or bacon, fried and cut up
1 large tomato
5 small green chiles
1/2 C. cilantro leaves
1 (12 oz.) can beer

Cook pinto beans in water and garlic. When beans are about half done,
add the fried pork skins or bacon.

Cut up the tomatoes, onion, chiles and cilantro and sauté in 1
tablespoon oil. When all are tender, add to cooked beans. Add the beer.
Cook an additional 15 minutes. Serve in bowls.

B-man :wink:

October 1st, 2005, 11:28 PM


1/2 C. dried banana chips
1/4 C. slivered almonds
1/4 C. sweetened coconut flakes
22 corn husks, soaked
Masa dough for sweet tamales
2 C. fresh pineapple chunks
1/2 C. fruit juice
1 T. brown sugar
1/2 C. whipped cream, optional
1 T. lime zest

Use a food processor to finely chop the dried banana; combine the
banana, almonds and coconut in a bowl. Use 2 husks to make narrow strips
for tying the tamales. Take about 1 cup of the pineapple and purée it
with the fruit juice and brown sugar.

Masa for Sweet Tamales

1/2 C. packed brown sugar
1/2 C. vegetable shortening
2 C. Masa Harina
1/2 tsp. salt
3/4 C. fruit juice, milk or soymilk
1 tsp. baking powder

Cream the shortening and sugar.

In a separate bowl, mix together the masa and salt.
Alternately add the masa and juice to the creamed shortening to make a
firm dough; beat in the baking powder last.


Spread 1 tablespoon filling in the center of a husk; sprinkle 1 to 2
teaspoons of the banana/almond mixture over the dough and press a
pineapple chunk into the dough. Spread another tablespoon of the dough
over the the filling and fold and tie the tamale. Steam for about 1 hour
15 minutes.

To serve, open the tamale and top with sauce, whipped cream and lime

B-man :wink:

October 2nd, 2005, 01:36 AM


8 corn tortillas
1 tsp. vegetable oil
6 oz. flank steak, well trimmed, cut lengthwise in half
3/4 tsp. garlic salt
2 small tomatoes, diced
1/2 small onion, diced
1/2 avocado, diced
Chopped fresh cilantro
Hot sauce

Wrap tortillas in plastic wrap. Microwave on HIGH until soft
and heated through, approximately 1 minute.

Heat oil in heavy large skillet over high heat. Season steak
with garlic salt. Add steak to skillet and cook until just
cooked through, turning once, about 4 minutes. Transfer
steak to cutting board and cut into small pieces. Divide
beef among tortillas. Top with tomatoes, onion, avocado
and cilantro. Serve, passing hot sauce separately.

Serves 4.

B-man :wink:

October 2nd, 2005, 02:25 AM

4 C. Masa Harina®
1 tsp. baking powder
1/2 tsp. salt
Cold water
Vegetable oil

Combine Masa Harina, baking powder and salt. Add
enough cold water to mixture to make a soft dough.

Form dough into balls a little larger than golf balls. Place
dough ball between wax paper and press out like a thick
corn tortilla.

Heat griddle. Place dough on hot griddle for 2 or 3 minutes
per side until half cooked.

Heat vegetable oil to cover gorditas by an inch or so in pan
or deep skillet. Heat to about 370ÂşF. Put half-cooked
gorditas in hot fat, spooning fat on gordita, if needed, until
it puffs, about 2 minutes.

Drain on absorbent paper towels, then fill as desired.

B-man :wink:

October 2nd, 2005, 02:53 AM


1 onion, chopped
1 T. vegetable oil
2 C. diced cooked chicken
1 C. salsa or salsa verde
1 large avocado, cut into chunks
2 jalapeño or serrano chiles, minced*
2 C. shredded Monterey jack or packaged Mexican-style cheese mix
12 corn tortillas, cut into strips
1/2 C. fresh cilantro, chopped

Preheat oven to 375ÂşF.

Sauté onion in oil in skillet over moderate heat until softened. Remove
from heat and combine in a bowl with chicken, salsa, avocado and chiles.

In a shallow baking dish, layer the tortilla strips, chicken mixture and
cheese, starting with the tortilla strips on the bottom and ending with
the cheese on top. Cover with foil and bake 20 minutes or until cheese
is browned and bubbly. Top with cilantro and serve.

* Wear gloves when handling fresh chiles; the oils can cause a burning sensation on your skin.

B-man :wink:

October 2nd, 2005, 03:26 AM


2 to 3 T. vegetable oil
1 1/2 to 2 lb. boneless top quality round steak
7 to 8 cloves fresh garlic, minced
Salt and pepper, to taste
2 tsp. cumin
2 medium white onions, diced
1 to 2 bell peppers, diced
1 to 2 bay leaves
2 medium tomatoes, diced
1 T. cornstarch
1/2 C. water
Flour tortillas

In a large skillet or Dutch oven, heat oil and brown the meat, cut
into slices 1 inch-by 1/4 inch. Add garlic, salt, pepper and cumin.
Sauté until tender. Individually add onions, bell peppers, bay
leaves and tomatoes, cooking about 2 to 3 minutes after each

In a small bowl, mix cornstarch and water. Add to meat mixture
to thicken. simmer for 15 minutes. Remove and discard bay
leaves. Serve hot with flour tortillas warmed.

Serves 5 to 6.

B-man :wink:

October 2nd, 2005, 03:29 AM


12 corn tortillas
1 1/2 lb. lean ground beef
1 tsp. garlic powder
1 tsp. chili powder
1 onion, chopped
1 lb. light processed cheese, sliced
1 can ranch style beans
1 can cream of chicken soup
1 can diced tomatoes and green chiles

Brown ground beef, onion, garlic powder and chili powder in a
large skillet. Stir ranch style beans into meat mixture.

Place six tortillas in the bottom of a 13 x 9-inch baking dish. Pour
half of the meat mixture over tortillas. Place half of the cheese on
top. Cover with six more tortillas and remaining meat and cheese.
Stir together soup and tomatoes. Pour over tortillas.

Cover with foil and bake at 350ÂşF for one hour. Allow to cool
15 minutes before serving.

B-man :wink:

October 2nd, 2005, 03:53 AM


2/3 C. lukewarm water
1/2 C. sour cream
3 T. chunky salsa
2 T. + 1 1/2 tsp. taco seasoning
4 1/2 tsp. granulated sugar
1 1/2 tsp. dried parsley flakes
1 tsp. salt
3 1/3 C. bread flour
1 1/2 tsp. active dry yeast

Mix all ingredients in a bread machine pan. Choose crust color
and loaf size. Bake according to bread machine directions. Check
dough after five minutes of mixing, add 1 to 2 tablespoons of
water or flour if needed. Use of the timer feature is not
recommended on this recipe.

Yields 1 loaf.

B-man :wink:

October 2nd, 2005, 05:00 AM


2 T. vegetable oil
1/3 large onion, chopped
1 (10 oz.) fresh chicken breast, cut into chunks
1/2 T. ground cumin
2/3 tsp. black pepper
1/3 tsp. white pepper
3 1/2 T. tomato sauce
1 gal. water
2 oz. chicken base concentrate (not the powder)
2 small yellow squash, sliced
1 zucchini, sliced
1 carrot, thinly sliced
1 small fresh tomato, chopped
1 small bunch cilantro, leaves only, chopped

Garnishes per serving

2 oz. sour cream
Fried corn tortilla strips
1 slice avocado
Grated Cheddar cheese

In a large pot heat the oil; add the onion and chicken and sauté
for several minutes until onions are transparent and chicken is
lightly browned. Add the cumin and the black and white pepper,
mix, then stir in the tomato sauce. Add the water and chicken
base concentrate and stir to dissolve the base. Bring to a boil,
then reduce heat and simmer gently for approximately 20 minutes.

Add the sliced squash, zucchini, carrots and tomatoes and
simmer briefly, just until vegetables are tender.

To serve, pour into heated bowls, top with chopped cilantro, and
serve accompanied by sour cream, tortilla strips, avocado and
Cheddar cheese.

Makes 12 to 15 servings.

B-man :wink:

October 2nd, 2005, 05:34 AM


1 small can evaporated milk
1 can cream of chicken soup
1 large jar pimentos
1 (4 oz.) can chopped mild green chiles
1 envelope ranch dressing mix
1 lb. mild Mexican processed cheese

Stir milk, soup, pimentos, chiles and dressing mix together over
low heat, then cut cheese into small chunks and add to
mixture. Heat just until ingredients are melted and blended,
stirring often. Serve over guacamole or use as a dip.

B-man :wink:

October 2nd, 2005, 06:09 AM


1 tomato, chopped
1/4 C. chopped onion
1/4 C. green bell pepper, chopped
2 T. green chiles, drained
3/4 C. barbecue sauce
1/4 C. lime juice
2 T. Worcestershire sauce
2 T. tequila
1/2 tsp. ground cumin
2 lb. flank steak
Flour tortillas
Sour cream

Combine tomatoes, onions, peppers and chiles; mix well. Chill.
Combine barbecue sauce, lime juice, Worcestershire sauce,
tequila and cumin; mix well. Pour over steak. Cover. Marinate in
refrigerator several hours or overnight.

Drain, reserving marinade. Grill uncovered 10 to 15 minutes or to
desired doneness, brushing frequently with marinade and turning
occasionally. Carve across grain into thin slices.

Serve with tomato mixture, tortillas and sour cream.

B-man :wink:

October 2nd, 2005, 07:49 AM


1/2 medium onion, grated
1 clove garlic, crushed
1 T. cooking oil
1 (8 oz.) can tomato sauce
2 cooked chicken breasts, shredded
1 (4 oz.) can green chiles

Sauté onion and garlic in cooking oil until onion is clear. Add
tomato sauce and simmer a few minutes. Set aside.

Prepare tortillas (two per serving) as you do for soft tacos. On
tortilla place pieces of shredded chicken breast and some cut-up
green chiles. Roll up and place folded side down on serving plate.
Spoon hot tomato sauce over enchiladas and top with sour cream.

In a small frying pan, immerse tortilla in 1/2 inch hot (but not
smoking) cooking oil for about thirty seconds, turning once and
then immediately removing to plate with food turner. Tortilla must
not get crisp but must remain pliable so that it can be easily rolled

B-man :wink:

October 2nd, 2005, 11:11 AM
Guacamole H.J.’s

4 ripe avocado’s mash
⅔ c. chopped firm ripe tomatoes…no seeds
4 T. minced onion or 4 green onions and some of the stem chop fine
2 T. lime juice
2 tsp..... chop fresh cilantro
2-3 garlic cloves. . . . . minced fine
1 Fresh jalapeno . . . chopped very fine . . . no seeds-stem or rib
¼ c. black olives …drained and chopped
ÂĽ c. cheddar cheese cubed small or grated
dash of cayenne pepper
salt if needed

about 2 Tablespoons or more …..heaping sour cream to make texture more smoother

You can put this is a blender but do not blend the tomatoes - onion -black olives -cheese.

Also you do not need to add black olives or cheese. Up to you.
hj :wink:

October 3rd, 2005, 03:32 PM
Taco Sauce

3 cups of sauce

1/4 c. canola oil
1/2 c. minced onion
3 garlic cloves. . . minced
2 T. ground cumin
4 tsp. ground dried chiles
1 T. dried oregano
1/4 tsp. garlic powder
pinch ground coriander or fresh cilrantros
pinch ground cloves
1 1/2 c.tomato purée
2 c. chicken broth
1 tsp.salt
1/8 tsp. cayenne pepper
2 T. dissolved in 2 tablespoons cold water

Making taco sauce.. . heat the oil in a medium pan over medium heat. Add onion .. sauté stirring frequently until tender- 6 to 7 minutes.
Add garlic . . sauté until aromatic. .about 1 to 2 minutes.
Add dried spices . . sauté another 1 minute.
Add tomato purée . . . continue to cook. .stirring frequently. . until thickened. . .10 to 12 minutes.
Add broth . . simmer for 15 to 20 minutes. . or until sauce is well flavored.
Adjust the seasoning with salt and pepper.

If sauce seems thin. . . add enough of the dissolved cornstarch to the simmering sauce to thicken (it should coat a spoon evenly).

Taco sauce is ready to use now or it may be cooled and stored in a covered container in the refrigerator for up to 5 days.

Return the sauce to a simmer if it has been refrigerated and if you want it hot style
hj. :wink:

October 3rd, 2005, 03:40 PM
Salsa Fresca H. J.'s

1 c. Roma seeded - diced tomatoes
1/4 c. minced red onion
2 T. green green bell pepper. . .diced
2 T. red green bell pepper. . .diced
1 jalapeño. . .no seeds-no stem
2 garlic clove. . .minced
2 tsp. fresh chopped cilantro
1/2 tsp. oregano powder
1 T. fresh lime juice
1/2 tsp. salt or to your taste
1/8 tsp. cayenne pepper

Combine the tomatoes, onion, peppers, jalapeño, garlic, cilantro and oregano. Add lime juice, salt and pepper to taste.

Let the salsa rest in a covered container in the refrigerator at least 30 minutes and up to 24 hours before serving. About 2 cups

hj :wink:

October 4th, 2005, 12:04 AM
Basic Red Sauce

8 ancho chiles
3 1/2 c/. water
1/2 c. onion, chopped
2 garlic clove, chopped
1/4 c. oil
8 oz. tomato sauce
1 T. oregano leaves
1 T. cumin seed or powder
1 tsp. salt

Cover chiles with warm water. Let stand until softened, about 30 minutes, drain. Strain liquid, reserve. Remove stems, seeds and membranes from chilies. Cook and stir onion and garlic in oil in a 2-quart saucepan until onion is tender. Stir in chilies, 2 cups of the reserved liquid and the remaining ingredients. Heat to boiling, reduce heat. Simmer, uncovered, 20 minutes, cool. Pour into a food processor workbowl fitted with steel blade or into a blender container, cover and process until smooth. Cover and refrigerate up to 10 days.

hj :wink:

October 4th, 2005, 09:25 AM


2 T. corn oil
1 large onion, thinly sliced
6-8 cloves garlic, minced
11/4 C. pureed roasted tomatoes
1 qt. chicken broth
14 oz. queso ranchero or fresco cheese, cut into cubes
2 avocados, thin wedges
1 C. sour cream
2 limes, cut into wedges
8 corn tortillas, cut into strips and fried
3 pasilla chiles, cut into strips and fried
Chile Puree
8 dried pasilla chiles, stemmed and seeded
1 C. chicken broth, about

Chile Puree: Preheat broiler. On sheet tray arrange chiles in single
layer. Place under broiler and cook 15 seconds. Remove and turn
chiles. Cook 15 seconds on other side. Place chilies in bowl with hot
tap water to cover. Soak 30 to 40 minutes. Strain and place chilies in
blender. Puree chiles, adding just enough broth to help mixture
through blades. Pass mixture through medium-fine strainer.

Heat oil in 1-quart saucepan over medium heat. Add onion and
sauté until golden brown. Add garlic and cook 1 minute. Add Chile
Puree and bring to boil. Reduce heat and simmer, reducing puree
to thick paste, being careful not to burn. Add tomato puree and
chicken broth. Bring to boil. Reduce heat and simmer, covered,
20 to 30 minutes. Season to taste with salt.

Garnish soup as desired with Mexican cheese, avocados, sour
cream, lime wedges, corn tortilla and chile strips.

Makes about 4 3/4 cups, 5 to 6 servings.

B-man :wink:

October 4th, 2005, 09:27 AM

This is really good stuff!


4 avocados, pitted and mashed into pulp
1 (16 oz.) container sour cream
1 can Rotel diced tomatoes with chiles
1 T. garlic powder
1 (4 oz.) can green chiles
2 tsp. salt
1 tsp. lemon juice (freshly squeezed is better)
3 oz. cream cheese
5-6 drops green food coloring (optional, if avocados aren't ripe and dark green in color)
2 fresh or canned jalapeño peppers, stems removed (optional, if you like it hotter)

In a blender, mix and blend all ingredients until smooth. Refrigerate
for a couple of hours before serving. Do not taste the sauce until it
has chilled. If you taste it right after blending, it won't taste "salty
enough." But let the sauce chill and let the flavors develop and it
will be great!

Serve with white corn tortilla chips. Yummy!!!

B-man :wink:

October 4th, 2005, 09:38 AM


1 tortilla
1 oz. guacamole
1 oz. Monterey Jack cheese
1 oz. cheddar cheese
51/2 oz. refried beans
3 oz. grilled mahi mahi
1/4 oz. cilantro
1/4 oz. onion
3/4 oz. chipotle cream sauce
1 oz. salsa fresca
3/4 oz. cabbage

Chipotle Cream Sauce

12 dried chipotle chiles, stemmed
1/2 C. unsalted butter
1/2 C. diced onion
1 T. fresh rosemary, minced
1 1/4 tsp. freshly ground pepper
1 tsp. minced shallot
1/2 tsp. minced garlic
1 C. dry white wine
2 C. whipping cream
1/2 tsp. cornstarch dissolved in 2 tsp. water

Layer cheese, beans and mahi in tortilla. Add cilantro, onion and
cabbage. Top with guacamole, chipotle white sauce and salsa.
Roll tightly into burrito shape.

To make Chipotle Cream Sauce: Bring large pot of water to boil.
Add chiles and boil until tender, about 15 minutes. Drain, reserving
1/4 cup cooking liquid. Puree chiles with 1/4 cup cooking liquid in
blender. Strain through sieve. Set aside.

Melt butter in heavy large skillet over medium heat. Add
1 tablespoon chipotle paste, onion, rosemary, pepper, shallot and
garlic and stir 2 minutes. Add wine and boil until reduced by half.
Add cream and boil until reduced to thin sauce consistency,
stirring occasionally, about 10 minutes. Taste, adding more
chipotle paste if desired. Add cornstarch mixture and boil
1 minute, stirring constantly. (Can be prepared 1 day ahead.
Cool completely. Cover and refrigerate. Rewarm before using.)

Yield: Makes 1 serving. (There will be extra sauce.)

B-man :wink:

October 4th, 2005, 01:31 PM


12 corn tortillas
2 T. cooking oil
2 large onions, chopped
4 C. grated cheese
Chili Gravy
2 T. shortening
2 T. flour
2 T. chili powder
3 C. warm water
Salt to taste

Lightly grease a 13 x 9-inch glass baking dish. Preheat oven to

Melt shortening in skillet. Stir in flour, making a light roux. Add
chili powder, water and salt. Cook until thick. The gravy will vary
according to what brand of chili powder you use. (Gebhardt is
good.) Heat oil in skillet. Using kitchen tongs, dip each tortilla in
hot oil until well softened (about 15 seconds). Hold tortilla up to
drain. Using tongs dip tortillas in hot chili gravy. Place tortillas in
pan, put a good pinch onions and cheese in the middle and roll
the tortilla, placing seam side down.

Continue filling and rolling tortillas. Pour more chili gravy on top of the enchiladas, sprinkle the top generously with more cheese and bake until cheese begins to bubble, about 10 minutes. Serve immediately.

B-man :wink:

October 4th, 2005, 01:50 PM


3-5 large jalapeños
1 large habanero
1/4 - 1/3 cup cream cheese
Cayenne pepper
Vegetable batter (make your own or by it in the store - I used a store-bought mushroom batter mix)

Finely chop the habanero (keep seeds and EVERYTHING) mix
habbies into the cream cheese and add cayenne. Slit open
jalapeños and insert giant gobs of the creamy, habby goo. Mix up
veggie batter and add cayenne. Dredge jalapeños in batter, cover
with flour, dredge in more batter. Deep fry these puppies till deep,
golden brown. These things KICK!

B-man :wink:

October 4th, 2005, 02:06 PM


3/4 oz. salsa fresca
1 1/2 oz. lobster meat
1/2 oz. guacamole
3/4 oz. shredded cabbage
1/2 oz. Baja sauce (equal parts yogurt, mayonnaise and salsa)
1 fresh corn tortilla
1 slice lime

Marinate lobster in salsa for an hour to two. Stir fry lobster in a
skillet or wok for two to three minutes.

In a separate pan, heat the tortilla.

To assemble, spread guacamole down the center of the tortilla,
then lay in lobster, shredded cabbage and Baja sauce. Fold over,
garnish with lime slice, and serve.

B-man :wink:

October 4th, 2005, 02:53 PM


2 mesquite grilled, boneless, skinless chicken breasts, cut into strips
1/2 oz. vegetable oil
1 tsp. Sonoran seasoning - salted
1 Poblano chile, sliced in strips
1 Anaheim chile, sliced in strips
1 red bell pepper, sliced in strips
1/2 onion, sliced
1 bulb garlic, roasted - cloves removed
1 lime, halved
1 tsp. unsalted Sonoran seasoning
4 ea. small flour tortillas
2 oz. tequila
1 oz. olive oil
1 tsp. chipotle peppers in adobo
4 oz. salsa fresca
1 oz. Cotija (crumbly white Mexican cheese)
Oil, season and charbroil chicken breasts

Sear onions, peppers and garlic in olive oil in sauté pan.

Combine chicken and pepper, onion, garlic mixture in sauté pan,
add chipotle peppers

Arrange mixture on hot sizzler. Top with Cotija cheese and salsa
Pour tequila over, light immediately and vocalize "FUEGO!"

Sprinkle with twinkles of unsalted Sonoran seasoning and douse
with a squeeze of fresh lime.

Serve with flour tortillas, Napa cabbage wraps and salsa fresca.

Note: Sizzler must be smoking hot for a successful flambé.

B-man :wink:

October 4th, 2005, 03:07 PM


6 C. flour
1 tsp. baking powder
2 tsp. salt
1 heaping C. shortening or lard
2 C. warm water, or more

Sift flour and salt. Mix in bowl with lard or shortening and add water
gradually. Knead well to make a smooth dough. Let it stand for
20 minutes in an oiled plastic bag. (I skip this part and make them
into balls immediately.)

Make into small 2-inch balls and roll with a rolling pin on a floured
board into a round disk. Cook on a hot, dry flat cast iron skillet,
turning over once or until cooked on both sides to your liking.
(I like brown spots and a few black blisters on mine.)

Makes about 2 1/2 dozen, approximately 9 inches in diameter.

B-man :wink:

October 4th, 2005, 05:58 PM


1 (5 lb.) beef eye round roast
3/4 tsp. freshly ground pepper
3 C. orange juice
2 T. grated orange peel
2 cloves garlic, minced
2 C. boiling water
1/3 C. orange marmalade
1 T. salt
1 orange
1 T. all-purpose flour
2 tsp. prepared mustard
Fiesta Rice

Season the roast with 2 1/2 teaspoons of salt and pepper. Place
in a shallow roasting pan. Cover with foil and bake at 375ÂşF for
30 minutes.

Remove foil; pour off drippings. Remove top and pulp from
orange to form a cup, reserving juice. Add orange juice to make
3 cups. Reserve orange cup. Mix orange juice, peel, garlic and
remaining salt; pour over roast. Roast, uncovered for 2 hours,
basting frequently.

Place roast on a serving platter. Skim fat from pan drippings
and place the roasting pan over direct heat; blend in flour. Add
water, stirring and scraping bottom of pan; cook over low heat
for 5 minutes.

Stir in marmalade and mustard. Carve the roast into thin slices.
Place Fiesta Rice around meat. Pour the sauce in the reserved
orange cup and on the platter. Garnish with parsley.
Serves 12 to 16.

Fiesta Rice:

1/2 C. chopped onions
1/4 C. chopped green bell pepper
1 (10 oz.) can beef broth
1/4 C. butter
1 C. rice
1 tomato, chopped

Sauté onion and green pepper in butter. Add rice and continue
cooking, stirring occasionally until rice browns. Add water to
beef broth to make 2 cups, add rice, cover and simmer
15 minutes.

Add tomato; continue cooking until all liquid is absorbed.

B-man :wink:

October 4th, 2005, 07:19 PM


1 lb. ground beef
1 medium onion, chopped
1 can (1 lb.) stewed tomatoes
1 can (8 oz.) tomato sauce
12 corn tortillas
1 can (4 oz.) chopped green chiles (optional)
1 pkg. Lawry's taco seasoning mix
1 lb. Cheddar cheese, grated

Brown ground beef and onion in a skillet; drain the fat. Add stewed tomatoes, tomato sauce, green chilies and taco seasoning mix. Combine thoroughly and simmer 10 to 15 minutes.

Place about 1/4 cup of the meat mixture in the bottom of a 9 x
13-inch baking dish. Place 2 tortillas side by side on the meat mixture. Top each tortilla with some meat mixture and grated cheese. Repeat until each stack contains 6 tortillas layered with meat and cheese. Bake in a moderate 350ÂşF oven for 20 to 25 minutes or until cheese is bubbly. Make sure you cover this with foil before baking. Cut each torte (stack) into quarters with a sharp knife before serving. Makes 4 to 6

B-man :wink:

October 7th, 2005, 11:50 PM
Baked Chicken Cheese Enchiladas Recipe courtesy of Gourmet Magazine

Recipe Summary
Prep Time: 25 minutes
Cook Time: 25 minutes
Yield: 6 to 7 servings as an entree,
User Rating:

4 oz. cream cheese, softened
1/4 cup sour cream
2 cups prepared salsa
2 cups grated Cheddar or Monterey Jack cheese
2 cups shredded cooked chicken
1 cup frozen corn kernels, thawed
1/2 teaspoon cumin
1/4 teaspoon dried oregano
1/4 teaspoon cayenne
Salt and pepper
4 scallions, thinly sliced
12 to 14 soft round 6 to 8-inch flour or corn tortillas

Preheat oven to 325 degrees F.
In a medium bowl cream together the cream cheese and the sour cream. Stir in 1/2 cup of the salsa. Stir in 1 cup of the grated cheese. In a second bowl toss together the chicken, the corn, cumin, cayenne, salt, pepper, and 1/2 of the scallions. Add the chicken mixture to the cheese mixture and stir to combine.
In a baking dish spread a 1/2 cup of the salsa over the bottom. Place about a 1/3 cup of the filling on a corn tortilla, roll up and transfer to the baking dish with the seam side down. Repeat process for remaining tortillas. Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle remaining grated cheese over the top. Enchiladas may be prepared up to this point 12 hours in advance. Transfer to preheated oven and bake for 20 to 25 minutes until hot and bubbly. Enchiladas may be reheated, covered with aluminum foil, before service. Sprinkle with the remaining scallions and serve warm.

Copyright © 2003 Television Food Network, G.P., All Rights Reserved

October 7th, 2005, 11:51 PM
Empanadas - Beef Turnovers


1/2 lb. ground beef

1 tbsp. Goya Olive Oil

2 tbsp. Goya Sofrito

1 packet Goya SazĂłn with Coriander and Annatto

1/4 cup Goya Tomato Sauce

1 tsp. Goya Minced Garlic or 2 cloves garlic, minced

1/2 onion, diced

1/8 tsp. black pepper

1/2 tsp. oregano

6 large Goya Stuffed Olives, diced

1 package Goya Discos (frozen turnover dough) Yellow or White

Goya Corn Oil for frying

1. In a skillet, heat oil on medium. Stir in beef and cook until browned. Stir in remaining ingredients, except discos and frying oil. Lower heat and simmer for 15 minutes or until mixture thickens.
2. Roll discos out to about 1/2-inch larger in diameter. Spoon about 1 tbsp. meat mixture into middle, fold over; moisten edges and seal with a fork.
3. Heat 2-1/2 inches of oil in a deep saucepan on medium. Cook empanadas in batches, turning to brown on both sides. Drain on paper towels.

Makes at least 20 empanadas

October 9th, 2005, 03:23 PM

You can make these chimichangas with the overgrown, 16- or 18-inch flour tortillas. But 12- to 14-inch tortillas (the fresher, the more flexible) make impressive chimis too—even 10-inchers will do—and they're easier to deep-fry at home. As a crisp alternative to frying, place rolled chimis in
an oiled 10- by 15-inch pan and brush lightly with salad oil. Bake on the lowest rack in a 400 degree oven until golden, about 35 minutes. If desired, sprinkle with cheese.


6 flour tortillas (12 to 14 inches)


About 1 1/2 qt. salad oil
2 firm-ripe avocados (about 1/2 pound each)
2 T. lime juice
1 (16 oz.) can red chili or enchilada sauce
3 C. shredded lettuce (iceberg and/or romaine) and/or red cabbage
2 C. (about 1/2 lb.) shredded jack and/or cheddar cheese
Sour cream
Tomato or fruit salsa

Lay 1 tortilla flat. Fold 1/3 up over center. Spoon 1/6 of the filling across the doubled portion, leaving a 2-inch border at each end. Roll tortilla once, fold in ends, then roll snugly to enclose filling. Secure seam with toothpicks. Repeat to fill remaining tortillas.

In a 5- to 6-quart pan (at least 10 inches wide) or 14-inch wok over high heat, bring about 1 inch oil to 360 degrees, adjust heat to maintain temperature.

Using a wide metal spatula, lower 1 chimichanga at a time into hot oil, filling pan without crowding. Fry until golden on all sides, turning occasionally, 6 to 8 minutes total per chimi. Transfer to a towel-lined 10- x 15-inch pan. Keep warm in a 225 degree oven. Repeat to fry remaining

Meanwhile, peel, pit, and thinly slice avocados. Moisten slices with lime juice. In a 1- to 11/2-quart pan over medium heat, warm chili sauce; pour into a small bowl.

Line a platter or plates with lettuce. Remove toothpicks from chimis and place, seam down, on lettuce. Sprinkle chimis evenly with 1 cup cheese and garnish with avocado. Serve with remaining cheese and the chili sauce, sour cream, and salsa, to taste.

Nutritional Information: Per chimi with pork: 927 cal.,
50% from fat; 50 g protein; 51 g fat (16 g sat.); 68 g carbo
(3.8 g fiber); 1,654 mg sodium; 131 mg chol.

B-man :wink:

October 9th, 2005, 04:35 PM

Source: Chuy's Restaurant

Yield: 1 1/2 quarts


2 qt. water
1/2 lb. fresh tomatillos (see cook's note)
1/2 lb. fresh serrano chile peppers (see cook's note)
1 lb. roasted Sandia green chile peppers
1/3 bunch cilantro
3 medium cloves garlic, peeled
1 medium white onion, peeled and diced
2 T. salt
2 T. freshly squeezed lime juice

Cook's note: Tomatillos look like small green tomatoes
with a papery, round husk. To adjust the heat of the salsa,
use more or fewer serrano chiles, as desired.

Place water in large pot and add tomatillos, serrano
chiles, Sandia chiles, cilantro, garlic and onion. Bring to
boil and simmer for 30 minutes.

Strain liquid into a container and place solid ingredients
in blender. (You may have to work in batches.) Add 1/2 of
the strained liquid to blender and blend until smooth.

Add lime juice and salt and blend 30 seconds. Chill
before serving.

Presentation: Serve with chips, tortillas or in recipes
calling for salsa. Can be stored in a sealed container for
4 days in the refrigerator.

Nutritional information (per 1/2 cup): 16 calories,
0.18 grams fat, no saturated fat, no cholesterol,
535 milligrams sodium, 10 percent calories from fat

B-man :wink:

October 9th, 2005, 04:51 PM

Makes 6


12 slices bacon, preferably peppered bacon
12 slices sourdough bread
6 leaves leaf lettuce
1 tomato, sliced
1 red onion, sliced
3/4 lb. sliced turkey breast Guacamole
2 small avocados, peeled and pitted
1/4 onion, chopped
1 T. chopped cilantro
Juice of 1 lime
Salt and pepper to taste

Picante Mayonnaise

1 C. mayonnaise
1/4 C. picante sauce

First prepare the guacamole by mashing the avocados and adding the remaining ingredients and mixing well.

Next prepare the Picante Mayonnaise by combining the mayonnaise and picante sauce.

Fry the bacon until crisp and drain on paper towels.

To assemble the sandwiches, spread the guacamole on
6 slices of the bread and the picante mayonnaise on the other
6 slices. Place layers of onion, lettuce, tomato, bacon, and
turkey on the pieces of bread spread with guacamole and top
with the other bread.

Slice and serve.

B-man :wink:

October 9th, 2005, 05:37 PM

Makes 4 servings

Note: For spicier flavor, add 1 minced jalapeño pepper
to chili mixture.

1 1/2 T. yellow cornmeal, divided
1 (15 oz.) can low-fat turkey chili with beans
1/2 C. shredded reduced-fat cheddar cheese
2 T. chopped cilantro
1 (10 oz.) can refrigerated pizza crust

Heat oven to 425 degrees. Coat a baking sheet with cooking spray; sprinkle with 1/2 tablespoon cornmeal.

Mash chili until beans are almost smooth. Stir in cheese and cilantro.

Unroll and stretch crust into a 12-inch square. Cut into four 6-inch squares.

For each packet: Place 1 square on baking sheet and spoon 1/4 chili mixture in center. Fold 2 corners together to form triangle. Press edges together with fork; poke holes in top (to let steam escape). Sprinkle with remaining cornmeal. Bake 10 minutes or until lightly browned.

Nutritional Information: Per serving: 309 cal., 18% from
fat; 18 g protein; 6 g fat (2 g sat); 44 g carbo (4 g fiber);
1,037 mg sodium; 22 mg chol.

B-man :wink:

October 9th, 2005, 06:36 PM

Serves 4

8 corn tortillas
4 T. olive oil
4 T. minced fresh cilantro
1 red onion, thinly chopped
1 skirt or flank steak, cut into 1/4 thick long strips
1 tsp. garlic salt
Salt and pepper to taste
1 avocado, peeled and diced

Heat oil in heavy large skillet over medium heat. Add steak, garlic salt, salt and pepper to skillet and cook until no longer pink, about 2 minutes. Transfer to heated bowl.

Warm tortillas over gas flame or electric burner until they begin to color. Transfer to a napkin lined basket.

To serve, have diners assemble their own tacos at the table using remaining ingredients.

B-man :wink:

October 9th, 2005, 06:50 PM

(10 to 15 persons)

Use any of the stuffings for these burritos.

20 (6-inch diameter) large wheat tortillas

Refried Beans Stuffing

3 C. cooked beans
1/2 C. of the liquid used to cook the beans
4 oz. pork lard
1 large onion, sliced
4 chiles Colorados (or guajillos) sliced
Salt to taste

Blend the beans in their liquid. Fry the onion in hot lard
until dark brown, drain the fat, add the chiles and fry for two
seconds, add the beans and salt to taste and simmer until
the flavors have blended.

Chile Colorado Stuffing

5 oz. pork lard or 1/2 C. corn oil
2 lb. pork shoulder (pulp), cubed
4 potatoes, peeled and cubed
4 chiles Colorado or guajillos, sliced and fried in oil
2 cloves garlic
1 1/2 C. chicken broth
Salt to taste

Brown the meat in the oil, add the potatoes and fry for a
few more minutes, add the dried, ground chiles Colorado with
the garlic and salt and add the broth. Simmer until potatoes
are tender and serve.

Crisp Pork Rind Filling in Green Sauce(ChicharrĂłn" en Salsa Verde)

6 chiles jalapeños
20 green tomatoes, peeled
3 T. pork lard or corn oil
1 onion, finely chopped
1 sprig epazote
2 lb. crisp pork rind (chicharrĂłn)

Simmer the chiles, tomatoes and salt in 1/2 cup of water
until vegetables are tender; allow cooling slightly and blending.

In a separate pan, fry the onion in the lard until
transparent, add sauce and season with the sprig of epazote.
Add the pork rind cut into medium size and allow the flavors
to blend.

B-man :wink:

October 9th, 2005, 09:19 PM


1 (6 pound) pork shoulder, boneless
2 to 3 tablespoons olive oil
1 onion, thinly sliced
4 medium tomatoes
4 to 6 cloves garlic
1/2 to 1 teaspoon cumin powder
2 to 4 sprigs fresh oregano
2 whole cloves
2 bay leaves
2 dried chipotle chiles
3/4 cup water or meat stock
Salt and pepper to taste

Generously salt and pepper the pork shoulder; let meat come to room
temperature, about 2 hours.

Preheat oven to 325 degrees F.

Add olive oil to a large ovenproof pan. Sear the pork over medium-
high heat until very brown on all sides. Remove pork from the pan;
let rest on a platter for 10 to 15 minutes.

Leaving an even coating, drain excess oil from the pan. Add onions;
sweat over low heat until translucent. Return pork to the pan; add
remaining ingredients. Cover pan, place in the oven and cook for 2 to
3 hours or until the internal temperature reaches 140 to 150
degrees F. Let pork rest 10 to 15 minutes before slicing.

Serve with potatoes and vegetables.

B-man :wink:

October 9th, 2005, 09:43 PM


3 1/2 cups sour cream
3 (5 ounce) cans boned chicken, cut up (about 2 cups)
2 (4 ounce) cans mushroom stems and pieces, drained
1 (4 ounce) can green chiles, drained
1/3 cup onion flakes
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
Vegetable oil
12 corn tortillas
1/3 pound Cheddar cheese, shredded

In a 13 x 9-inch baking pan, spread I cup sour cream.

In 2-quart saucepan with fork, flake chicken; add 1/2 cup sour cream,
mushrooms and next 6 ingredients. Cook over low heat, stirring
occasionally, just until heated through.

In an 8-inch skillet over medium-high heat, in about 1/2 inch hot oil,
fry 1 tortilla, a few seconds on each side, until it softens. For an
enchilada, spread 1/4 cup chicken mixture along center of tortilla;
fold sides over filling and place, seam side down, in sour cream in
pan. Repeat.

Preheat oven to 450 degrees F.

Spread enchiladas with remaining sour cream, then sprinkle with
cheese. Bake 8 minutes or until cheese is melted.

Yield: 6 servings

B-man :wink:

October 9th, 2005, 09:55 PM


12 (6-inch) flour tortillas
1 (12 to 15 ounce) can red enchilada sauce
6 ounces spinach
6 ounces cream cheese
1 large red onion, diced
2 ripe tomatoes, diced
1 pound jack and Cheddar cheeses
2 pounds boneless chicken breasts

Dice chicken into 1/2 inch chunks. Saute chicken with a pinch of
garlic, pepper, salt and olive oil. Spread cream cheese on tortilla
and top with onion, tomatoes, fresh spinach and chicken. Roll
tortilla; add jack and Cheddar cheeses and bake at 350 degrees F for
20 minutes or until cheese is melted.

Makes 6 servings.

B-man :wink:

October 9th, 2005, 10:43 PM

Source: Chef Leo Madrigal, Z Tejas Grill


3 eggs, whipped
2 ounces sausage, cooked and chopped
2 ounces bacon, cooked and chopped
2 ounces salsa fresca
2 ounces potatoes, fried and chopped
2 ounces jack cheese, grated
1 (9-inch) flour tortilla
1 cup sour cream
2 ounces chipotle peppers
2 ounces milk

In a food processor, combine chipotle peppers, sour cream and milk;
process until peppers have been finely chopped. Pour mixture through
a sieve. Set aside.

Brush a large nonstick skillet with butter or oil. Place skillet over
medium heat. Add sausage, bacon and potatoes; heat 30 seconds. Add
eggs; cook until almost done. Add salsa fresca; continue cooking
until eggs are done.

Butter one side of the flour tortilla. Add egg mixture and jack
cheese to tortilla fold over to crisp up. Cook tortilla on each side
until crisp.

Serve with sour cream mixture.

B-man :wink:

October 9th, 2005, 11:27 PM


2 tablespoons oil
2 medium onions, chopped
1 teaspoon salt
2 (7 ounce) cans diced green chiles, drained
1 (5 ounce) can evaporated milk (about 2/3 cup)
2 cups shredded Monterey jack cheese

Saute onion until soft but not brown. Add salt and chiles. Simmer,
stirring, until juices have evaporated, about 5 minutes. Add milk and
simmer gently, stirring, until slightly thickened, about 4 minutes.
Remove from heat. Add cheese. Cover and let sit until cheese melts,
then stir and serve hot. Spoon over eggs, vegetables, anything except

Can serve as dip; keep warm over hot water.

B-man :wink:

October 9th, 2005, 11:31 PM


2 large chicken breasts
1 (12 ounce) jar salsa (heat desired)
1 can cream of chicken soup
1 can mild diced green chiles
1 1/2 cups grated Cheddar and jack blend cheese
1 small onion
Handful stuffed Spanish olives, sliced
2 tablespoons tapioca
Flour tortillas

Combine all ingredients, except tortillas, in crockpot. Cook on LOW
for 8 hours. Spoon onto warmed tortillas and roll burrito-style.

B-man :wink:

October 9th, 2005, 11:55 PM


36 garlic cloves - as in thirty six!
1/3 cup olive oil
5 pounds russet potatoes, peeled, cut into 1-inch pieces
2 cups (packed) grated sharp white Cheddar cheese (about 8 ounces)
4 ounces cream cheese, room temperature
1/4 cup (1/2 stick) unsalted butter, room temperature
1 1/2 teaspoons minced canned chipotle chiles

Preheat oven to 350 degrees F.

Toss garlic with oil in baking pan. Cover with foil; bake 30 minutes.
Uncover; bake until garlic is tender, about 15 minutes. Cool; peel
and chop.

Cook potatoes in large pot of boiling salted water until tender,
about 25 minutes. Drain. Transfer potatoes to large bowl. Add garlic
and remaining ingredients. Using electric mixer, beat mixture until
smooth. Season to taste with salt and pepper. (Can be prepared 2
hours ahead. Cover; let stand at room temperature. Rewarm, stirring
constantly, before serving.)

Yield: 8 to 10 servings

Comments: Thirty-six garlic cloves may sound like a lot, but they're cooked until mellow in flavor.

B-man :wink:

October 10th, 2005, 01:51 PM
GRILLED CHICKEN QUESADILLAS (Mexican Quesadilla recipe)


1 whole chicken breast, boneless and skinless
2 tablespoon vegetable oil
1/4 teaspoon salt
4 pinches chili powder
1/4 teaspoon cumin
1/4 teaspoon black pepper
1 clove garlic, minced
1 poblano chile
8 (6-inch) flour tortillas
2 cups grated Cheddar cheese (mild or sharp)
1 cup grated Chihuahua cheese or Monterey jack cheese
1 cup salsa or guacamole (optional)

[Note: the serving size (24) is the number of pieces you will get --
not necessarily how many people it will feed.]

Heat grill or broiler and cook chicken until done (approx. 5 minutes
on each side). Cool to room temperature and shred into 1/4-inch

Over gas burner or under broiler, place poblano pepper and char skin
until black all over, rotate as necessary. Place pepper in a bag and
close. After about 15 minutes remove pepper from bag and remove
charred skin, seeds, and stem. Cut pepper into 1/2-inch strips.

Place 4 tortillas on table and top each with 3/4 cup of cheese, a
pinch of chili powder, 1/2 cup of shredded chicken and divided
poblano strips. Top with remaining tortillas.

Heat an 8-inch or larger skillet -- dry, no oil -- over medium high
heat. Place quesadilla, one at a time in skillet and cook until
golden brown ( about 1 minute) Turn over and cook another minute.

Let cool slightly before cutting into 6 wedges. Serve with salsa or
guacamole if desired.

B-man :wink:

October 10th, 2005, 11:02 PM
Enchilada Meatballs


1 1/2 pounds ground beef
1/2 pound pork sausage
1 (4 ounce) can diced green chiles, drained
1/2 teaspoon onion powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon oregano
1 egg
1/4 cup chopped onion
1 (19 ounce) can enchilada sauce

Combine all ingredients except the enchilada sauce. Shape into 1-inch balls.

Place meatballs in a large skillet and brown on all sides; drain fat. Pour
enchilada sauce over cooked meatballs. Bring to a boil; reduce heat and
simmer 20 minutes.

Serve over rice.

Makes 35 to 40 meatballs.

B-man :wink:

October 11th, 2005, 07:39 PM
6 serves
1 lb of pork meat 1 lb. de carne de puerco
4 italian cabbagge (green cabbagge) 4 calabacitas italianas (calabacita verde)
1 can of sweet corn 1 lata de maiz dulce (elote)
1 tomatoe 1 tomate
1 onion 1 cebolla.
1 jalapeno 1 jalapeño
salt sal
pepper pimienta
oil aceite.

Cut meat, cabbagge, onion, jalapeno and tomatoe on small pieces. In a bowl, add oil and fry the meat on slow fire until be cooked. Add cabbage, tomatoe, jalapeno, onion and corn. Cook until the cabbagge be tender. Add salt and pepper.
Also you can make it with chicken. It’s delicious. Serve with rice or beans.

Corte la carne, calabaza, cebolla, jalapeño y tomate en pequeñas piezas. En una olla freĂ{omitted}r la carne a fuego lento hasta que estĂ© cocida. Agregar calabaza, tomate, jalapeño, cebolla y maĂ{omitted}z. Cocinar hasta que la calabaza estĂ© suave. Agregar sal y pimienta.
También puede hacerlo con pollo. Es delicioso. Sirva con arroz o frijoles.

Yesterday i made this recipe with cabbagge and corn form my grandparent’s farm. Was fabulous!!!!!

Ayer hice esta receta con calabaza y elote del rancho de mis abuelos. ¡Estuvo fabuloso!

October 11th, 2005, 07:44 PM
10 pieces

1 lb of corn dough 1 lb. de masa de maĂ{omitted}z.
1 can of tuna 1 lata de atĂşn
1 tomatoe 1 tomate
1 onion 1 cebolla
1 jalapeno 1 jalapeño
oil to fry aceite para freir.

Made small tortillas with the dough. (Between 2 plates put 2 pieces of plastic bag. In the center put a little ball of dough, cover it with the plastic and push it, made it thin, but be carefully because it can crashed)
Cut the tomatoe, onion and jalapeño in very small pieces mix with the dried tuna. Fill the tortillas with this mix. Put a little on the center and close like a taco. Push the borders. Fry the dolphins on hot oil until be golden.

Hacer pequeñas tortillas con la masa. ( Entre 2 platos poner 2 piezas de bolsa de plástico. En el centro poner una pequeña bola de masa, cúbrela con el plástico y presiona. Hacer delgadas, pero cuidadosamente porque pueden romperse)
Cortar el tomate, la cebolla y el jalapeño en pedazos muy pequeños; mezclar con el atĂşn escurrido. Rellenar las tortillas con la mezcla. Poner un poco de la mezcla en el centro y cerrar como un taco. Presionar los bordes. FreĂ{omitted}r los delfines en aceite caliente hasta dorar.

October 13th, 2005, 07:30 PM

4 fish fillets 4 filetes de pescado (mojarra)
3 garlic cloves 3 dientes de ajo
a bundle of coriander 1 manojo de cilantro
1/4 onion ÂĽ de cebolla
1 sliced tomato 1 tomate rebanado
3 sliced jalapenos 3 jalapeños rebanados
1/2 cup of lemon juice 1/2 taza de jugo de limĂłn
salt sal
pepper pimienta
aluminium foil papel aluminio

Put garlic cloves, coriander,the half of the onion, lemon juice, salt and pepper on the mixer. Mix it. On a sheet of aluminium foil put one fish fillet, coat with the coriander mix; add slices of onion, jalapeno and tomato; envelop it. Do the same with each fillet Put it on a saucepan, cover it. Cook 5-10 minutes. Serve with rice and avoccado.

Poner los dientes de ajo, el cilantro, la mitad de la cebolla, el jugo de limón, sal y pimienta el la licuadora. Mezclar. En una hoja de papel aluminio poner un filete de pescado, cubrir con la mezcla de cilantro, agregar rebanadas de cebolla, jalapeño y tomate; envolver. Hacer lo mismo con cada filete. Ponerlos en un sartén hondo y taparlos. Cocinar por 5-10 minutos. Servir con arroz y aguacate.

October 13th, 2005, 07:32 PM
1 cup of rice. 1 taza de arroz
1 poblano pepper 1 chile poblano
1 chopped garlic clove 1 diente de ajo picado
½ cup of cream ½ taza de crema
½ cup of fresh chesse ½ taza de queso fresco
oil aceite
water agua
Grill the poblano pepper. Put it on a plastic bag; apart. After 5 minutes peel it and mix it with salt and water.
In a saucepan add oil and garlic.. Fry the rice until gild. Add 1 ½ cup of water, add the poblano’s mix. Leave cook on slow fire until be dried, add more water if it’s necesary. Serve with the cream and chesse cover it. Also you can add sweet corn..

Asar el chile poblano. Ponerlo en una bolsa de plástico y apartar. Después de 5 minutos pelarlo y molerlo en la licuadora con sal y agua.
En un sartĂ©n poner aceite y ajo. FreĂ{omitted}r el arroz hasta dorar. Agregar 1 ½ taza de agua, agregar la mezcla de poblano. Dejar cocer a fuego bajo hasta que seque. Agregar mas agua si es necesario. Servir cubierto con queso y crema. TambiĂ©n se puede agregar elote al gusto.

October 13th, 2005, 07:36 PM
(6 serves)

This recipe is authentic from the northeast of Mexico. My mother cook it and it’s delicious! I Love it!!
Esta receta es autentica del noreste de México. ¡Mi mamá la cocina y es deliciosa! ¡Me encanta!

2 lb of young goat meat 2 lb de carne de cabrito
10 green tomatoes 10 tomatillos verdes
5 jalapenos 5 jalapeños
1 tbs of oregano 1 cuch. de orégano
½ tbs of mejorana ½ cuch de mejorana
3 tbs of corn flour 3 cuch de harina de maĂ{omitted}z.
1 garlic clove 1 diente de ajo

Chop the meat on small pieces, put it in a bowl and cook until be done, add oil for fry.
Apart boil water, add green tomatoes and jalapenos. Cool it. And mix with the garlic, oregano and mejorana. Apart in a cup of water disolve the flour well. Add the sauce to the meat and add the mix of flour too. Leave to cook 10 minutes. Serve with tortillas and rice.

Cortar la carne en pequeños piezas, poner en una olla y cocinar hasta que estĂ© cocida. Agrega aceite para freĂ{omitted}rla. Aparte hervir agua y agregar tomatillo y jalapeños. Enfriar y moler con el ajo, el orĂ©gano y la mejorana. Aparte en una taza de agua disolver la harina hasta que no queden grumos. Agregar la salsa a la carne, además de la mezcla de harina. Dejar cocinar por 10 minutos. Sirva con tortillas y arroz.

October 25th, 2005, 12:49 AM
Flautas Made with Shredded Beef

2 pounds boneless beef chuck. . . . cut into 2-inch pieces
2 onions. . .1 sliced … 1 minced
3 garlic cloves. . . 1 left whole . . . 2 minced
1 tsp. salt
2 T. olive oil
1/2 cup prepared tomato sauce
1 fresh jalapeno chile. . or to taste.. seeded ... chopped (wear rubber gloves ...chile will burn your skin anywhere you touch later)
Âľ tsp. ground cumin powder
black pepper
12 (7-inch) corn tortillas. . . warmed... (see note) *
Vegetable oil. . . for frying flautas
3 cups shredded romaine or iceberg lettuce

Accompaniments: Shredded Cheddar Cheese Guacamole - sour cream - your favorite salsa

In a large saucepan. . . combine beef. . sliced onion. . .whole garlic. .. 1 tsp. salt - enough water to cover.
Bring to a boil. . . lower the heat. . simmer. .covered partially until the beef is tender.. about 11/2 to 2 hours.
Let the beef cool in the broth … drain . .. reserving 1/3 cup of the broth.

Using 2 forks.. shred the beef . . set aside.
Heat the oil in a large skillet over moderately low heat. Cook the minced onion and garlic. . . stirring occasionally. . until softened. Add: the beef- tomato sauce- chili- cumin-reserved broth- salt- pepper. . . simmer… stirring.. until thickened. .. about 3 to 5 minutes. Let the beef filling cool.

Working with 1 warmed tortilla at a time. . keeping the others covered with a kitchen towel. . spread about 2 rounded tablespoons of the filling down the center of each tortilla. .. roll up the tortillas-enclosing the filling. . . secure the ends closed with wooden picks. Keep the rolled tortillas covered with plastic wrap. The flautas may be prepared up to this point 2 hours in advance and kept covered tightly with plastic wrap and chilled.

Pour enough oil into a straight-sided skillet to reach about 1/2-inch up the sides. Heat the oil over moderately high heat until it is hot but not smoking. Fry the flautas in batches… turning them.. until crisp. .. about 2 minutes. Transfer them with tongs to a paper towel-lined plate to drain. Spread the lettuce on a platter or divide it among 6 plates. . . arrange the flautas on it… top them with cheese- guacamole-sour cream- salsa.

Note**: To warm tortillas in the oven: Stack 6 tortillas at a time. . wrap each stack in foil. Heat the tortillas in the middle of a preheated 325 degrees F. oven for 5 minutes. (If the tortillas are very dry to begin with. . pat each tortilla between dampened hands before stacking them.) warm them in a microwave oven: Stack 6 tortillas at a time. .. wrap each stack in a microwave-safe plastic bag - and heat in a microwave oven at high power for 30 seconds to 1 minute. . . or until they are heated through and pliable.

October 25th, 2005, 12:54 AM
Chile Rellenos Casserole

8 whole green chiles….roasted…peeled…stems and seeds removed
Can use the (poblano chiles instead)
½ lb. Monterey Jack Cheese….cut into strips
1 c. grated cheddar cheese
3 eggs
ÂĽ c. flour
Âľ c. milk
ÂĽ tsp. salt
Heat oven to 350 degrees. Cut a slit down one side of each chile.

Gently stuff each chile with Monterey Jack cheese strips.

Lay chiles side by side in a greased 9 x 13 glass baking dish ..
spray with Pam on inside

Beat eggs and flour together until smooth. Add milk and salt.
Carefully pour the egg mixture over the chiles and bake for
35 minutes…or until knife comes clean after inserting into
the egg and the casserole is lightly browned.

Let cool for 5 to 10 minutes before cutting

4 to 6 servings.

November 2nd, 2005, 04:24 AM

Always wondered but never dared? This simple recipe will help you please any avid lover of Mexican cuisine and give you a delicious introduction to the world of beef tripe.

Serves 7 to 8 servings
Prep time: 5 minutes
Cook time: 360 minutes

Calories: 304.93
Calories from Fat: N/A
Total Fat: 7.30 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 36.99 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 22.81 g
Vitamin A: N/A
Vitamin C: N/A


2 pounds beef tripe
2 onions, chopped
4 (15 ounce) cans white hominy
1/4 teaspoon chili powder
salt and pepper to taste

1. In a 16 quart pot combine the tripe and the onions. Add water until pot is about 3/4 full. Cover and cook on low heat for about 2 hours, or until the tripe is tender. Add the hominy, chili powder, and salt and pepper to taste. Cover and cook for another 4 hours

B-man :wink:

November 11th, 2005, 01:21 AM
Mexican Calzones

Yields 4 servings.


1 (15 ounce) package refrigerated pie crusts, room temperature
1 pound ground beef
1 (4 ounce) can diced green chiles
1/4 cup water
1 (1.25 ounce) package taco seasoning mix
1 cup shredded mild Cheddar or Monterey jack cheese, divided


Shredded lettuce
Sour cream
Diced tomatoes
Sliced green onions

Preheat oven to 425 degrees F.

Brown beef in large skillet; drain. Add chiles, water and seasoning mix; mix well.

Place unwrapped pie crusts on cutting board; unfold. Cut each crust in half, making 4 half circles. Place 1/2 cup beef filling on half of each half circle. Place 1/4 cup cheese on top of each. Dampen edge of crust with water. Fold sides over filling; crimp edges with tines of fork. Place on ungreased baking sheet.

Bake for 10 to 15 minutes or until golden brown. Cool on baking sheet for 5 minutes. Garnish as desired.

B-man :wink:

December 27th, 2005, 02:50 PM
Chicken-Manchango Empanadas

1-1/2 cups plus 2 tsp all-purpose flour
1/4 cup cornmeal
1 tsp salt
9 Tbsp butter, chilled and cut into small pieces
1 large chicken breast half, boneless and skinless
1 Tbsp extra-virgin olive oil
1/2 tsp fresh-ground pepper
1 cup finely shredded Manchego cheese
1 4-oz. jar roasted red peppers, drained and diced (about 1/2 cup)
1 large egg, beaten

Make the dough:
Combine the flour, cornmeal, and 1/2 tsp salt in the bowl of a food processor fitted with a metal blade.
Add the butter and pulse until the mixture resembles coarse meal.
Add 1 Tbsp of cold water and continue adding by the tsp until a rough dough forms.
Shape the dough into a disk, wrap in plastic wrap, and refrigerate for 1 hour.

Make the filling:
Preheat grill to medium heat.
Toss chicken, olive oil, remaining salt, and pepper together in a small bowl and grill chicken until cooked through (about 10 min per side).
Transfer to a plate and cool.
Dice the chicken and place in a large bowl. Stir in the cheese and peppers and set aside.

Make the empanadas:
Preheat oven to 375 ° F.
Line a baking sheet with parchment paper and set aside.
Combine the egg with 1 Tbsp water and set aside.
On a lightly floured surface, roll the dough out to about 1/8 " thickness and, using a 3-1/2 "round cutter, cut into rounds. Gather the scraps, reroll the dough, cut out rounds, and continue until all the dough is used.
Fill each round with about 2 Tbsp of filling, fold in half, and crimp edges with the tines of a fork to seal.
Transfer empanadas to the prepared baking sheet and brush with the prepared egg wash.
Bake empanadas until golden brown (about 20 min.)
Serve warm.

Makes about 20

December 27th, 2005, 02:52 PM
Chicken-Manchango Empanadas

1-1/2 cups plus 2 tsp all-purpose flour
1/4 cup cornmeal
1 tsp salt
9 Tbsp butter, chilled and cut into small pieces
1 large chicken breast half, boneless and skinless
1 Tbsp extra-virgin olive oil
1/2 tsp fresh-ground pepper
1 cup finely shredded Manchego cheese
1 4-oz. jar roasted red peppers, drained and diced (about 1/2 cup)
1 large egg, beaten

Make the dough:
Combine the flour, cornmeal, and 1/2 tsp salt in the bowl of a food processor fitted with a metal blade.
Add the butter and pulse until the mixture resembles coarse meal.
Add 1 Tbsp of cold water and continue adding by the tsp until a rough dough forms.
Shape the dough into a disk, wrap in plastic wrap, and refrigerate for 1 hour.

Make the filling:
Preheat grill to medium heat.
Toss chicken, olive oil, remaining salt, and pepper together in a small bowl and grill chicken until cooked through (about 10 min per side).
Transfer to a plate and cool.
Dice the chicken and place in a large bowl. Stir in the cheese and peppers and set aside.

Make the empanadas:
Preheat oven to 375 ° F.
Line a baking sheet with parchment paper and set aside.
Combine the egg with 1 Tbsp water and set aside.
On a lightly floured surface, roll the dough out to about 1/8 " thickness and, using a 3-1/2 "round cutter, cut into rounds. Gather the scraps, reroll the dough, cut out rounds, and continue until all the dough is used.
Fill each round with about 2 Tbsp of filling, fold in half, and crimp edges with the tines of a fork to seal.
Transfer empanadas to the prepared baking sheet and brush with the prepared egg wash.
Bake empanadas until golden brown (about 20 min.)
Serve warm.

Makes about 20

February 18th, 2006, 10:29 AM
Category: MEXICAN
Serves: 5

4 pounds chuck roast
1 teaspo salt
1 teaspo ground black pepper
2 tables olive oil
1 onion chopped
2/3 cups diced green chile pepper, jalopena
1 teaspo chili powder
1 teaspo ground cayenne pepper
1/2 cup hot pepper sauce
3 Clove garlic, chopped
1/2 Tsp. cumin
water as needed

This recipe can be used with chicken, beef, pork and even venison. It freezes well and can be made into burritos, tacos, or any number of other Mexican-style dishes. This dish uses a lot of spice, so please be sure to adjust to your taste.

1. Trim the roast of any excess fat and season with the salt and pepper. Heat olive oil in a large skillet over medium high heat, then sear the meat on all sides.
2. Transfer the roast to a slow cooker. Add the onion, chile peppers, chili powder, cayenne pepper, hot pepper sauce and garlic powder. Add enough water to cover 1/3 of the roast.
3. Cover slow cooker and cook on high setting for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom.
4. Reduce heat to low setting for 2 to 4 hours, or until meat is totally tender and falls apart. Reserve any remaining liquid for a sauce and thicken, if desired.

March 22nd, 2006, 05:57 PM
Chicken Mole Drumsticks


5 dried mulato chili peppers

3 dried pasilla chili peppers

2 dried ancho chili peppers

5 cups boiling water

12 large chicken drumsticks
1/4 cup vegetable oil

1 yellow onion, diced

2 cloves garlic, minced

2 tablespoons skinless peanuts

2 tablespoons golden raisins

4 tomatillos, husked, peeled and chopped

1 corn tortilla, lightly toasted over an open flame, broken into small pieces

1/4 teaspoon aniseeds

6 coriander seeds

1 whole clove

10 whole peppercorns

1/2 cup sesame seeds

1 1/2 cups chicken stock

1 oz bittersweet chocolate, coarsely chopped

4 limes, cut into wedges


Stem, core, seed and derib all the chilies. In a large, heavy-bottomed pot over medium heat, toast the chilies, turning once, until fragrant and the skins begin to blister, 3-5 minutes. Transfer the chilies to a heatproof bowl, add the boiling water and let stand until cool. Working in batches, transfer the cooled chilies and their soaking water to a blender and purée until smooth. Transfer to a bowl. Set the purée and the blender aside. Wipe the pot clean.

Sprinkle chicken with salt and pepper. Place the pot over medium heat and add the vegetable oil. When the oil is hot, add the drumsticks and brown well on all sides, about 10 minutes. Using tongs, transfer the drumsticks to a serving dish and keep warm. Add the onion to the same pot and sauté over medium heat until golden, about 10 minutes. Add the garlic and sauté for 1 minute, then add the peanuts and raisins and continue to sauté for 1 minute longer. Stir in the tomatillos and tortilla and cook, stirring occasionally, until soft, about 5 minutes. Remove from the heat and set aside.

In a small, dry frying pan over medium heat, toast the aniseeds and coriander seeds until fragrant, 2-3 minutes. Transfer to a spice grinder or a mortar, add the clove and peppercorns and grind or pulverize until coarsely crushed.

In the same small, dry pan over medium heat, toast the sesame seeds, stirring often, until golden, about 3 minutes. Add half of the seeds to the blender and reserve half for garnish. Add the reserved sautéed vegetables (do not wash the pot), ground spices and chicken stock to the blender. Purée until smooth.

Add the puréed chilies to the same large pot used to sauté the vegetables. Cook over low heat, stirring often in the fat remaining in the pot, until thickened, 8-10 minutes. Add the puréed vegetables and chocolate and season to taste with salt. Stir well. Add the chicken pieces, cover and simmer gently over low heat until the chicken is tender and opaque throughout when pierced with a knife, about 45 minutes.

Serve the drumsticks generously topped with the sauce. Sprinkle with the reserved sesame seeds and garnish with lime wedges.

March 22nd, 2006, 06:08 PM


3 ripe avocados

1 fresh jalapeno chile, stemmed, seeded and finely chopped

1/2 white onion, diced

1/4 cup coarsely chopped fresh cilantro

Juice of 1 lime

1/2 teaspoon salt

Freshly ground black pepper

1 ripe tomato, seeded and diced (optional)

Lettuce leaf, optional

Corn tortilla chips


Cut each avocado lengthwise into quarters, removing the pit. Peel off the skin and place the pulp in a bowl. Using a potato masher, spoon or your hand, mash lightly. Add the jalapeno, onion, cilantro, lime juice, salt, pepper to taste and the diced tomato, if using. Mix just until combined; chunks of avocado should remain visible.

TO SERVE: Spoon the guacamole into a serving bowl or onto a plate lined with a lettuce leaf. If not serving immediately, poke the avocado pits down into the center of the mixture, cover tightly with plastic wrap and refrigerate for up to 4 hours. Serve chilled, accompanied by tortilla chips.

March 30th, 2006, 12:35 PM
Authentic Tex-Mex Fajitas

2 lbs. Beef Skirt Steak
1 onion sliced thin
2 tsp. ground cumin
2 tsp. red chiles, ground
3 jalapenos (fresh or in a jar, well drained), chopped
2 cloves garlic, chopped
1/4 cup lime juice
2 Tbsp. liquid from jar of Jalapenos
1 Tbsp. corn oil
1 tsp. liquid smoke (optional)

1. Mix the cumin, red chiles, chopped jalapenos and garlic together in a small bowl, then rub on all sides of the meat. Put the skirt steak into the dish and top with onions. Pour the lime juice and the jalapeno liquid over all areas to coat. Cover and refrigerate at least 1 hour, but preferably overnight, turning once.

2. Preheat the grill or broiler until hot. Mix together the oil and liquid smoke and brush onto the meat surfaces. Grill or broil about 2 to 3 minutes on each side, or until the outside is brown and slightly charred, and the inside is still slightly pink. Cut the meat into thin strips. Serve with warm flour tortillas and fresh salsa.

March 30th, 2006, 12:40 PM
Mexican Tortillas

3 cups self-rising flour
1 tsp salt
2 Tbsp solid vegetable shortening (or lard if you're into authenticity)
1 1/8 cups water

In a Large bowl, cut shortening into flour; add salt. Stir water in, slowly, with a fork until alarge ball of dough iha formed. Cover and let sit for 20 minutes. Turn out onto a board and knead until smooth. Divide into 12 pieces and shape each into a smooth ball. Flatten each ball into a four or five inch patty, then roll into a nine-inch round.

After each tortilla is rolled out, place it on a preheated, ungreased skillet over medium high heat. When blisters appear on tortilla, flatten immediately with a wide spatula. Turn tortilla often until blisters turn a light brown. Serve immediately or store in a refrigerator or freezer. Makes a dozen.

March 30th, 2006, 12:51 PM
Mexican Flan

3 Eggs
1 can of sweetend condensed milk
1 cup of whole milk
1/2 cup of sugar
1 tsp of 100% pure vanilla extract

In a non-stick flan mold, add the sugar (evenly spread) and cook on the stove until it reaches a dark color. Preheat oven to 350 degrees F. When sugar has darkened, remove the mold from the stove and make sure that it is evenly spread so that it can cool off. Meanwhile, add remaining ingredients to a blender and blend well. After it is well mixed, pour it in the mold where the cold caramel had rested. To cook, fill a baking pan with 1/2 inch of warm water, set mold inside and cover with a tent of aluminum foil. Bake until custard are just set, 30 to 40 minutes. Remove pan from oven, and remove custard from pan. Serve when cooled, or cover flan with plastic wrap and refrigerate until ready to unmold. To unmold, run a knife carefully around the edge of custard. Invert onto a plate, and drizzle 1 teaspoon of caramel over the flan.

March 30th, 2006, 12:56 PM
Sopaipillas Sonora
By Socorro Munoz Kimble & Irma Serrano Noriega

4 cups flour
1 1/4 tbsp salt
3 Tbsp baking powder
3 Tbsp sugar
2 Tbsp shortening
oil for frying

Sift flour, salt, baking powder and sugar together. Cut in shortening and add just enough milk to make a soft dough, firm enough to roll. Cover bowl and let dough rest 30 to 60 minutes. Roll 1/4 inch thick on lightly floured board and cut in diamond-shaped pieces.Heat one-inch of oil in a frying pan to approximately 370 to 380 F. Add a few pieces at a time. Turn at once so they will puff evenly on both sides; then turn back to brown on both sides. Drain on paper towel. Sprinkle with powdered sugar or cinnamon-sugar mixture. (Makes 50 to 60 sopaipillas or sopapillas)

March 30th, 2006, 01:03 PM
Bunuelos or Buñuelos

3 cups all purpose flour, sifted twice
1 Tbsp baking powder
1 Tbsp salt
1 Tbsp sugar
2 eggs
3/4 cup milk
1/2 cup butter or margarine
oil for frying

In a large bowl, mix flour, baking powder and salt. In a small bowl, beat sugar, eggs and butter. Stir in milk. Add milk mixture to flour. If dough is too dry, add a few more drops of milk. Knead dough until it is very smooth. Shape into 20 balls. Cover and let stand for 30 minutes. Heat oil one inch deep in large skillet to 350 F. Roll each ball out on a lightly-floured board into very thin six-inch circle. Fry buñuelos until golden brown, turning once. Drain on absorbent towels. Sprinkle with sugar-cinnamon topping while warm, or drizzle with syrup. These can be frozen. Wrap separately in freezer bags. Defrost and place in a 350 F. oven for a few minutes to crisp. Makes approximately 20 bunuelos.

March 30th, 2006, 01:22 PM
Turkey Mole Puebla Style - Mole Poblano

14 Pasilla/Ancho chilies
1 8 lb turkey, cut into serving pieces
2 oz Corn or vegetable oil
2 onions, chopped
4 cloves garlic,chopped
1/2 tsp Anise
2 Tbsp sesame seeds
2 Tbsp chopped coriander sprigs
1 stale tortilla or a slice of white toasted bread, cut up
1 lb tomatoes, peeled, seeded/chopped
1 cup flaked, blanched almonds
1/2 cup seedless raisins
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1/2 tsp ground coriander seeds
1/2 tsp black peppercorns, ground
1 1/2 oz Mexican chocolate
Salt, to taste

Toast the chilies in a dry frying pan, break off stems and shake out seeds. Tear into pieces and put into a bowl with hot water to cover and soak for 30 minutes. Put the turkey (pavo o guajolote) pieces into a large, heavy pan, cover with cold, salted water and simmer, covered for 1 hour. Drain, reserve stock. Pat the turkey pieces dry with paper towels. Heat oil in a large frying pan and saute turkey pieces, a few at a time, until lightly browned on both sides. Transfer to a large flame proof casserole, reserving the oil. In a food processor combine the onions, garlic, half of the sesame seeds, fresh coriander, tortilla or toast, tomatoes, almonds, raisins, cloves, cinnamon, coriander seeds, peppercorns and chillies and process to a coarse puree. If necessary, do this in batches. Heat oil remaining in the frying pan, adding 1 tablespoon if necessary and cook the puree, stirring, for 5 minutes. Add 2 cups of the reserved turkey broth, the chocolate broken into pieces, and salt if necessary. Cook, stirring, over very low heat until the chocolate has melted. The sauce should be quite thick. Pour the sauce over the turkey pieces in the casserole and cook over the lowest possible heat for 30 minutes. Just before serving sprinkle with the remaining sesame seeds. Serve with blind tamales or with hot tortillas, and guacamole.

April 25th, 2006, 12:38 AM
Wow that is a lot of recipes B-Man!
I think I would go blind if I tried to read them all.
Does anybody have suggestions for food for a Cinco de Mayo cocktail party?
I would like sort of (1-2) bite size, not sloppy food.
I saw the recipe for burrito bundles and that sounded like a good idea.


July 19th, 2006, 11:31 PM
i.m rafael profesional chef le cordon blue i.want to say you have wonderful recipes waooooooooooooooooo

September 29th, 2006, 08:37 PM


It seems like you have the one up on mexican food!
I have been searching recipie index's FOREVER looking a recipie for a dish called "EL CHARRO"

It is served in a little Tex/Mex Place here called Aleyda's Tex/Mex.
I can not find it anywhere!

It's sort of like a "Mexican Lasagne"
w/ a layer of flour tortilla and refried beans another totilla then ground beef and another tortilla and then chicken on the top and then another totilla with cheese & enchillada sauce on top.

I can figure out the layers easy enough BUT what do they do to the meat and chicken to make it soooo good? What might be their secret????

Do you have any idea's?
Pls. Let me know!

September 30th, 2006, 05:37 PM
Ok, how about if I post a question instead of a recipe?

I am interested in making my own salsa next year, but need to have a good recipe (or 10) so I'll know what to plant. I want to grow my own stuff.

I want a salsa that is not too hot, in fact, kind of mild, but doesn't taste like chopped tomatoes. I don't particularly want HUGE chunky either, but that can be remedied with a food processor. I also don't like a real strong cilantro flavor - for some reason that just isn't my flavor of choice - even though SOME is needed, I don't want it to taste like CILANTRO dip.

Carol B

Kitchen Witch
September 30th, 2006, 07:35 PM
Carol - I'm not a big fan of cilantro myself! And I prefer mild salsas as well. Here's a few that I have used:


1 medium tomato, seeded, chopped
1 tbsp. red onion, diced
1˝ tsp. jalapeno peppers, seeded, minced (less can be used)
2 tbsp. balsamic vinegar
Ľ cup fresh basil, finely chopped
1˝ tsp. olive oil
Salt and fresh ground pepper, to taste

Combine all ingredients in a small bowl, cover and refrigerate for 12 to 24 hours. (Makes about 1˝ cups salsa.)

for this recipe I used a blend of parsley and cilantro - mostly parsley:
Fresh California Salsa

4 large tomatoes diced
1/2 large onion minced
3 cloves garlic chopped
2/3 cup chopped fresh cilantro
1 jalapeno pepper seeded and minced
2 tablespoons fresh lime juice
salt to taste

In a small mixing bowl, combine tomatoes, onion, garlic, cilantro and lime juice. Add jalapenos 2 teaspoons at a time, tasting after each addition to see how hot the salsa has become. Jalapeno peppers vary in heat, so it is important to taste the salsa to ensure you do not make it too hot to handle. Salt to taste.

FRESH SALSA - once again I used more parsley tahn cilantro!

1 habanero chile pepper seeded and chopped (or jalapeno)
1 medium cucumber peeled and diced
4 large plum tomatoes chopped
1 c. finely chopped fresh cilantro
2 T. vinegar
2 T. olive oil
1 t. sugar
1 t. ground cumin
1/2 t. salt

Combine ingredients. Cover and chill at least 1 hour.

SALSA CRUDA Makes: about 3/4 cup

1 yellow onion peeled and minced
3 vine-ripened tomatoes peeled, seeded and coarsely chopped
2 tablespoons minced cilantro
1 clove garlic minced
1 small jalapeno or serrano chili minced (or more to taste) WEAR GLOVES
1 tablespoon fresh lime juice
Salt, to taste

In a small bowl, combine all ingredients except salt no more than an hour before serving. Do not add salt until the last minute before serving.

October 1st, 2006, 04:52 PM
This makes 15 servings but can always be cut it in half in necessary.

2 cups water
1 1/2 cups soy sauce
3/4 cup beer
1/2 cup pineapple juice
1/3 cup honey
1/4 cup Worcestershire sauce
1 1/2 Tbsp vinegar
1 1/2 Tbsp minced fresh garlic
1 Tbsp minced fresh ginger
3 limes, squeezed, plus rinds
1 tsp lemon pepper
1 tsp cumin
1 tsp oregano
1 tsp black pepper
5 pounds chicken breast or flank steak or skirt steak

In large container, combine all ingredients except meat. Add meat and marinade overnight.

Grill meat; cut into thin slices.

Serve on flour tortillas with grilled onions, red and green peppers, sour cream, cheese, etc. You can make it with steak and chicken, or just one.

November 4th, 2006, 08:01 PM
Molletes (mexican style bread):

This recipe is great for a Sunday family breakfast, it's easy and very filling, yes I know it looks kind of simple and boring, but trust me, this is a mexican breakfast you cant miss, plus it contains the one ingredient kids cant go without, cheese :D .

Refried beans (recipe available in what nots)
3 cups Grilled cheddar cheese
1 Bar butter
5 bolillos (small baguettes)

Cut the bolillos by the middle.
Spread a generous amount of butter on each one
With a spoon spread the refried beans, they don't have to be hot
Finally add the cheese over each one, as much as you like.

Place on the oven until the cheese has melted.

Buen Provecho!

I like to add on top the pico de gallo, it adds a colorful rich taste, you can see the recipe at my blog.

November 18th, 2006, 11:29 AM
This november 20th in Mexico we celebrate our Mexican Revolution...
One of icons of our country it's TEQUILA.
Here i write a recipe made with tequila it's a drink for celebrate, i love it, i hope you too.

this recipe it's for 2 serves.

2 can of greapefruit soda
1 spoon of salt
juice of 8 lemons
6 oz of tequila

Mix well the ingredients and serve with ice...

Enjoy and ˇVIVA MEXICO!

kathleen ferris
January 6th, 2007, 05:19 PM
I am looking for the recipe to "huevos sanborns" the fried egg dish served at all sanborn restaurants in Mexico

January 16th, 2007, 05:18 PM
I am looking for the Mexican pizza receipe from Taco Johns....They no longer have it on the menu, and I'm craving it.

January 23rd, 2007, 04:13 PM
Ingredients for Polenta Cake

* (Migliaccio di Farina Gialla)
* 2 cups of coarse Indian meal
* ˝ cup of raisins
* ˝ teaspoon of salt
* 3 teaspoons of sugar (granulated)
* 3 tablespoons of shortening


1. Mix the salt, sugar, and raisins with the Indian meal in a bowl, then pour in boiling water, a little at a time, and stir well with a wooden spoon until you have a stiff paste and no dry meal remains sticking to the bottom of the bowl.
2. Then take a cake-tin and grease it well with one-half of the shortening.
3. Then turn out the Indian meal into the pan, and even it out with the wooden spoon.
4. Spread on the top of this the rest of the shortening, softened slightly so as you can spread it easily.
5. Cook in a slow oven untilz a golden brown.
6. Serve hot.

Kitchen Witch
February 25th, 2007, 03:38 PM
(Puerto Rican coconut eggnog)

Yield: 4-6 servings

Cinnamon sticks 2-3 each
Water 2 cups

Egg yolks 4 each
Sweetened, condensed milk 1 XX oz can
Evaporated milk 1 XX oz can

Creme de Coco (Coco Lopez) 1 XX oz can
Rum 1-2 cups
Cinnamon, ground for garnish

1. Place the cinnamon sticks and water in a saucepan over medium heat and bring to a boil. Lower heat and simmer 5-10 minutes to infuse water with the flavor of cinnamon. Remove cinnamon sticks and set flavored water aside to cool.
2. Beat the egg yolks together with the sweetened condensed milk and evaporated milk. Heat in a double boiler, stirring constantly, to a temperature of 165°F. Remove from heat and stir in the cinnamon water and creme de coco. Chill well.
3. To serve, stir in the amount of rum desired, pour into glasses and garnish each serving with a pinch of cinnamon.


* For a lighter, less sweet version, substitute 2 cups of coconut milk for the creme de coco.
* The step where the eggs and milks are heated can be skipped if you like. However, it is recommended that you avoid serving this version to the very young, very old, or persons with weakened immune systems.


* Coquito, sometimes known as coquí, is a popular Christmas beverage in Puerto Rico.

Kitchen Witch
September 24th, 2007, 02:00 PM
Beef and Tequila Stew
(6 servings)

2 lb Meat *
1/4 c Unbleached Flour
1/4 c Vegetable Oil
1/2 c Onion, Chopped
2 Bacon, Slices, Cut Up
1/4 c Carrot, Chopped
1/4 c Celery, Chopped
1/4 c Tequila
3/4 c Tomato Juice
2 tb Cilantro, Fresh, Snipped
1 1/2 ts Salt
15 oz Garbanzo Beans
4 c Tomatoes, Chopped
2 Cloves Garlic, Fine Chopped

* Meat should be beef boneless chuck, tip or round, cut into 1-inch chunks.

Coat beef with flour. Heat oil in 10-inch skillet until hot. Cook and stir beef in oil over medium heat until brown. Remove beef with slotted spoon and drain. Cook and stir onion and bacon in same skillet until bacon is crisp. Stir in beef and remaining ingredients. heat to boiling; reduce heat. Cover and simmer until beef is tender, about 1 hour.

Kitchen Witch
September 24th, 2007, 02:02 PM
Frijoles Borrachos Mexicanos

2 chipotle peppers; stemmed
4 jalapenos; chopped
1/2 c peppered tequila
1 lb dried pinto beans
12 oz Mexican beer
4 cloves garlic; minced
1 ts cumin seeds
1/2 lb bacon, cut into 1 1/2 inch pieces
1 onion; chopped
2 cloves garlic; minced
4 lg tomatoes; chopped
salt to taste
1 bn fresh cilantro

Rinse pintos and put in a pot along with beer and water to cover the beans
by about 3 inches. Add chipotles, 4 cloves of minced garlic, and cumin
seeds. Bring to a boil, reduce heat, and simmer for 1 1/2 hours, covered.
Remove cover and salt to taste.

Meanwhile, fry bacon until crisp. Drain and set aside, reserving 4
tablespoons of bacon grease. Wipe out pan and saut? onions and 2 cloves of
garlic until translucent. Add tomatoes and jalapenos and simmer for 5
minutes, stirring constantly. Remove from heat and add to the beans, along
with bacon and peppered tequila. Simmer on medium heat for 5-10 minutes.
Salt to taste, and garnish with cilantro sprigs when served.

April 29th, 2008, 08:38 PM
Super Easy Fajita Soup

2 Large Chicken breasts (cut into cubes)
1/2 cup chopped onion
1 clove minced garlic
1 chopped jalepeno
olive oil

Saute Chicken, onion, garlic and pepper in large stock pot until cooked through.


6-8Cups chicken Stock
1 or 2 Cans Rotelle diced tomatoes (may be flavored)
1 box Near East (or other) Spanish Rice
Flavor with cumin and cilantro to taste.

Simmer until rice is cooked.

Garnish with Tortilla Chips, Cheddar Cheese and Sour cream.

*Cooks Note: I never actually measure ingredients when I cook, so this is just a guideline :)

May 8th, 2008, 11:35 AM
Hey b-man
thank you

cook master
September 11th, 2008, 05:01 AM
Pico De Gallo

8-10 Roma tomatoes (seeded)
1/2-1 red onion (to taste)
1 jalapeno pepper (or more to taste)
2 medium cloves garlic
juice of one lime
1 tablespoon olive oil
4 tablespoons chopped fresh cilantro
1 teaspoon coarse salt
1/2 teaspoon fresh ground black pepper

Seed and dice tomatoes. Chop onion, jalapeno and garlic to a fine consistency. To these ingredients, add the fresh cilantro, salt, pepper, olive oil and lime. Mix well.

Cover and refrigerate for at least 3 hours. Best if served the next day.

Serve with tortilla chips, burritos, tacos or any Mexican dish. Delicious. As with any dish, you may add or delete ingredients to suit your personal taste.

May 26th, 2010, 05:51 PM
I know this is an old section so I hope no one minds my posting. I have been looking for a decent Chili con Carne recipe for beef in which the beef is shredded, not chunked or cubed. I haven't found one yet. The restaurant we used to get the burros with it started making it chunked and they also changed the flavor. We used to know the owner, but she sold the restaurant to two other people. He does like El Taco's Chili con Carne. They are the only place left here that shreds theirs.

May 26th, 2010, 11:22 PM
You can use this recipe for the beef and then make your chili con carne using it.

Mexican Beef Machaca

Serves 6
1/4 cup Worcestershire sauce
Juice of two limes
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup vegetable oil or olive oil

2-3 lb Chuck Roast or Skirt Steak, trimmed and cut into Ľ lb portions.
1 Large Texas Sweet Onion (yellow onion) diced
1/2 green bell pepper diced
4 cloves of garlic, minced or pressed
1 Fresh Jalapeno Pepper, minced
1 14oz can diced tomatoes or tomatoes with green chilies
1/4 cup beef broth
1 Tb dried oregano
1 Tb ground cumin
1 teaspoon hot pepper sauce such as Tabasco
salt and pepper to taste
Vegetable oil for searing the beef

For the marinade, combine all the ingredients in a bowl then whisk them to form an emulsion. Add the beef making sure every piece is evenly coated. Cover and refrigerate. Marinate the beef overnight in a bowl in the refrigerator. Before preparing, drain thoroughly and allow meat to come up to room temperature for about 30 minutes.

In a large soup pot, heat a few tablespoons of oil over medium-high heat
until very hot. Sear the beef a few pieces at a time to develop a rich brown color on all sides as well as on the bottom of the pan. Do this in several batches if the pot is too crowded.

When all the beef is browned nicely and removed from the pan, add the
onions, peppers, and garlic to the hot pan. Sauté for a few minutes then add the remaining ingredients to the pan along with the beef. Bring to a boil, scraping the browned bits off the bottom of the pan. Reduce heat to low, cover and simmer slowly for about 2 hours. The meat should be very tender and should easily fall apart when pricked with a fork.

Remove from heat, remove meat to a cutting board and shred with a pair of forks. Return to the pot and bring to a simmer, uncovered. Reduce the liquid until very thick, almost dry. At this point, adjust the seasoning with salt, pepper, and whatever additional heat you want to add if any.

Serve with tortillas, cheese, salsa, lettuce and guacamole for a great beef
taco. Portion and freeze the remaining machaca in zip lock bags for later use.

May 28th, 2010, 09:02 PM
thank you so much! i think this one sounds really good! i will run it by him since i have a hard time finding the recipes for this dish in particular. all the ones i found were for pork.

May 28th, 2010, 10:32 PM
You are welcome. Let us know how it turns out.

August 29th, 2010, 09:31 AM
Fish Wrraped in Banana Leaves

September 16th, 2010, 11:44 AM
Adobo (Mexican Smoked Chile Marinade)

This spicy marinade owes its unusual flavor to the chipotle, a smoked jalapeno chile. Chipotles are usually sold canned in tomato paste. Look for them at Mexican and Latin American markets. Adobo marinade goes particularly well with pork.


3 each oranges
1 each lime
2 each chipotle chilies, canned or more, or to taste
3 cloves garlic
2 teaspoons oregano, dried
1/2 teaspoon cumin seed
1/2 teaspoon black pepper
2 tablespoons wine vinegar
1/2 teaspoon salt

Juice the oranges and lime. Finely chop chilies and garlic. Place citrus juices, chilies, garlic, oregano, cumin, black pepper, vinegar and salt in blender and puree until smooth.

Makes enough marinade for 1 1/2 to 2 pounds meat.

B-man :wink:

I'm going to try this marinade using extra firm tofu. Suena delicioso!:p

December 21st, 2010, 08:32 AM
We love Mexican foods so I learn how make pretty much what we like at the Mexican Restaurant.

Here's how to make quick "Cheese Nachos" at home.

1 lb. white american cheese
1/4 of 2% milk

In sauce pan melt those two ingredients 4-5 minutes. Add more milk if it is too thick to your melted cheese. Add cook ground beef(drain the fat in paper towel) and chop jalapeno(optional).

Fajita dish!

1/2-1lb. of lean steak- spend little bit of money if you want quality meat.
1-2 pieces of chicken breast.
2-3 roma tomatoes
1 medium vidalia onion.
1 small bell pepper(optional)
1 packet fajita mix- you will find it at Kroger. I use their brand, is just as good as other brand.
Flour tortillas(fajita size)
Cut the beef and chicken thin. Same with tomato, onion, pepper.
Heat 1-2 tablespoon of canola oil in sauce pan.
Add the meat first, about 30 second in high heat stir once.
Add the rest and the mix, cook in high heat 30 seconds more or until the meat are cook. Note( don't add salt &pepper).

The cooking process should only 2-3 minutes if you have all your ingredients prepared first.

This is way better and tastier than the restaurant. Not to mention you don't have to fight chowing the cheap meat they use which full of grizzle and fat.

Re-fried a can of pinto beans(any brands), drain most of the juice. Pour into blender, blend or chop for 20 seconds.

Here is your whole Mexican Diner, prepared at home that your/our picky kids will eat.

This is what i do with my picky boys.
Put tortilla chips in a plate, pour my nacho cheese with ground beef.

For me and my husband:
I add re-fried beans on top of tortilla chips then pour my nacho cheese on top.

December 24th, 2010, 07:33 PM
A few years ago my husband and I went to Matamoras Mexico. While their we went to a restaurant. Their specialty was "Salsa Baby Goat". My husband said it was very good. Does anyone have a recipe for this dish?


Camilo Tobon
May 31st, 2011, 05:28 PM
Beef Fajitas

Prep Time: 15 Min Cook Time: 20 Min Ready In: 35 Min

• 1/4 cup vegetable oil
• 1/4 cup lemon juice
• 3 garlic cloves, minced
• 1 1/2 teaspoons grated lemon peel
• 1/4 teaspoon chili powder
• 1/4 teaspoon pepper
• 3/4 pound beef flank steak, cut into thin strips
• 3 green onions, thinly sliced
• 4 (8 inch) flour tortillas
• Salsa

1. In a bowl, combine the oil, lemon juice, garlic, lemon peel, chili powder and pepper. Place half in a resealable plastic bag; cover and refrigerate remaining marinade. Add meat to bag. Seal and turn to coat; refrigerate for 4-8 hours.
2. Drain and discard marinade. In a skillet, heat reserved marinade. Add meat and green onions. Cook and stir until meat reaches desired doneness. Using a slotted spoon, place about 1/2 cup meat mixture down the center of each tortilla. Top with salsa if desired. Fold sides over meat mixture.

July 26th, 2011, 02:08 AM
Mexican cuisine is a style of food that originates in Mexico..


March 30th, 2012, 11:56 AM
Bonjour les amis de recette. The culinary treasures from the French culture are fabulous...c'est fabuleux! The variety and depth of cuisine is indeed a treasure much so, as romance in Paris, in spring time. So enjoy your visit here in our little e-cafe, and be sure to share your favorite French dish. Bon appétit!

Replica Armani Clothing (

March 28th, 2015, 03:02 AM
i love the maxican food and will try this recipe soon, thank you for sharing.

September 18th, 2015, 01:16 PM
I am looking for the recipe to "huevos sanborns" the fried egg dish served at all sanborn restaurants in Mexico (
For two persons.

4 eggs
1 Green Pepper
˝ onion
2 slices of cheese. It can be Havarti, Edam, Manchengo type, etc.
2 large tomatoes
˝ Malagueta or Chile Chili Guajillo
˝ chicken stock cube

Cut the tomatoes in half and put them in a small saucepan along with the chilli.
use water to cover them and put them to boil over high heat and covered.
Bring to the boil, lower the heat and let about 15 minutes or until it begins to
pel off the tomato skin.

For now we can start cutting the pepper and onion into strips. Then fry and reserve.

When the tomatoes are done, we put them in the blender with hot peppers, 3 strips of onion
and the cooking water and liquefy. When everything is fine , we strain it and put it to boil
along with ˝ chicken stock cube and let thicken.
If you want you can add a splash of Tomato Frito for added flavor.

When the sauce is, we fry the eggs (can use the same pan we use for peppers
and onions).

With freshly cooked eggs and hot sauce, serve them in a plate laying eggs over the slice
cheese, peppers, onions and toss the sauce over.

This is a dish for slicing, so we can not forget the bread, toasted.

December 11th, 2019, 10:18 AM

2 cups Unsalted chicken broth -- Remove fat
1 tablespoon Olive oil
2 teaspoons Ground cumin
2 tablespoons Pickling spice
1/2 Red bell pepper -- sliced
1 pound Boneless chicken breast -- halves
1/2 Yellow bell pepper -- sliced
2 tablespoons Minced jalapeno chili with -- seeds
1 Onion, halved -- thinly sliced
1/3 cup Rice wine vinegar
1/4 cup Fresh cilantro leaves
3 large Garlic cloves
Minced baked (no oil) tortilla chips

* Boil broth and pickling spice in heavy large saucepan ten minutes.
* Strain and return liquid to saucepan. Add chicken, onion, vinegar,
garlic, oil and cumin to pan. Simmer over very low heat until chicken
is just cooked through, about ten minutes.
* Transfer chicken and onions to shallow dish. Top with bell peppers and minced chilli. Boil cooking
liquid until reduced to 2/3 c, about ten minutes.
* Pour liquid over chicken and let cool 30 minutes. Add cilantro to chicken mixture.
* Cover and refrigerate until well chilled, turning chicken occasionally, about 4 hours (can be prepared one day ahead).
* Slice chicken and transfer to plates. Top with marinated vegetables and some of the juices. Pass tortilla chips to use as "pushers."

Makes 6 servings

December 19th, 2019, 12:01 PM

2/3 cup Vegetable oil
1/3 cup Lime juice
2 tablespoons Green chilies -- chopped
1 teaspoon Fresh garlic -- minced
4 Chicken breasts halves -- Skinned
8 slices Cheddar cheese

In 9" square baking pan stir together all marinade ingredients. Add chicken breasts; marinate, turning once, in refrigerator at least 45 minutes. Meanwhile, prepare grill placing coals to one side; heat until coals are ash white. Make aluminum foil drip pan; place opposite coals.

Remove chicken from marinade; drain. Grill chicken 7 minutes; turn. Continue grilling until fork tender, 6 to 8 minutes.

Top each chicken breast with 2 slices cheese. Continue grilling until cheese begins to melt.

Serve with salsa.


December 21st, 2019, 05:39 PM

1 lb Ground meat, browned and drained
1 md Onion, chopped
1/2 c Red chile sauce or enchilada sauce
12 Flour tortillas
Oil for frying
2 c Cheddar cheese
2 c Shredded lettuce
2 c Chopped green onions

In a large skillet, brown meat and drain. Add onion and chile or enchilada sauce. Spoon about 3 tbsp of meat filling in center of each tortilla.

Fold tortilla, tucking in ends, and fasten with wooden toothpicks. Only assemble 2 or 3 at a time as tortilla will absorb liquid from sauce.

In a deep fryer with 4 inches of oil on medium heat, fry folded tortilla, turning until golden about 1 to 2 minutes.

Drain on paper towels and keep warm. Garnish with cheese, lettuce, and onion.