Mexican Cuisine

[b-man]

Hola mis amigos! We're off to Mexico...no 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? ... aquÃ{omitted} está a usted; salud!

Aline & B-man

[b-man]

Gala Apple Salsa

Makes 3 cups

Ingredients:

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

[b-man]

Acapulco Chicken (En Escabeche)



Ingredients:

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

[b-man]

Acapulco Chicken Enchilada

Ingredients:

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

[b-man]

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.

Ingredients:

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

[b-man]

Aji De Carne[Bolivian Peppery Pork with Banana]



Ingredients:


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

[b-man]

Albondigas En Salsa Chipotle [Meatballs In Chipotle Sauce]


Ingredients:


MEATBALLS:

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

SAUCE:

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

TORTILLA CUPS:

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

[b-man]

Arroz Con Queso.....Crockpot



Ingredients:

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

[b-man]

Baked Sour Cream Tacos - Tacos De Jocoqui Al Horno


Ingredients:


12 tortillas
Oil for frying

Sauce:

2 tb Oil
2 tb Salsa Jalapena or your
-favorite chili relish
1 sm onion, chopped
1 cn Solid pack tomatoes, Chopped
salt
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

[b-man]

MEXICAN RICE



Ingredients:

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

[b-man]

MEXICAN BREAKFAST CASSEROLE


Ingredients:

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

[Aline]

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.

[Aline]

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.

[Aline]

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.

[Aline]

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.

[Aline]

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.

[Stephs]

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.

[b-man]

Sopa Seca: Mexican Noodle Casserole


Yield: 4 servings

Ingredients:

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

[b-man]

Sopa Seca de Fideos



Ingredients:

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

[b-man]

Mexican Wedding Cookies


Ingredients:

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

[patm099]

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.

[b-man]

Chorizo and Shrimp Quesadillas with Smoky Guacamole



Ingredients:

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

[cocinera]

Chiles Toreados (Roasted Serrano Chiles)

12-16 serrano chiles
veggie oil
salt

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.

[cocinera]

Ceviche

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
Salt

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.

[b-man]

Bean And Rice Burritos


Ingredients:

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

TOPPINGS:

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

[b-man]

Skirt Steak Fajitas w/ Pico De Gallo


MAKES 4-6 SERVINGS

Ingredients:

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
salt
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

[b-man]

Tequila-Mint Scallop Tostados


MAKES 4 SERVINGS

Ingredients:

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

[b-man]

Beef Fajitas


Ingredients:

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

[b-man]

Mexican Cornbread

Makes 1 8 x 8 loaf

Ingredients:

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

[nmartin7]

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

Instructions:
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.


[/i]

[b-man]

Pastel De Elote (Mexican Corn Pie)

Yield: 8 Servings

Ingredients:

3 lg eggs
1 (8 1/4 oz.) can cream style
-corn
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

[b-man]

Mexican Meatloaf

Ingredients:

(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

[paola_r_c]

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�

Alambres

1 lb of meat (1 libra de carne de res)
2 onions (2 cebollas)
2 green pimientos (2 pimientos verdes)
¼ lb bacon ( ¼ 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.

[paola_r_c]

TACOS DE OLLA
(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 maÃ{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.

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.

DIP DE AGUACATE.
Cocer el tomate verde y los jalapeños hasta que estén suaves. Enfriar y licuar con el aguacate, crema y sal. Si la desea mas lÃ{omitted}quida agregar un poco de leche.

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

[hj]

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

hj

[hj]

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
oil

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

[hj]

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:

[hj]

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 it....no 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 size..de-stemed..de-seeded.. 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

hj

[hj]

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 ¾ 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.....
...to 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 ¼ 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

[b-man]

MEXICAN CHARRO BEANS


Ingredients:

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