I like to cook when I am in the mood. I have gotten to the point where I am tired of going out to Mexican and Chinese Restaurants, but I love some of the dishes that they put out, so why not be able to make them myself. LOL I think that this site will be a lot of fun and I will learn a few new tricks. Right.
;)Judy Lu
Try these and you won’t miss the Mexican restaurant at all.
Mexican Chilies Rellenos
PICADILLO
3 lb boneless pork
½ onion, sliced
2 cloves garlic, peeled
1 tbsp salt
6 tbsp lard or fat from pork broth
½ onion, finely chopped
3 cloves garlic, chopped
8 black peppercorns
5 cloves
½ cinnamon stick
3 tbsp raisins
2 tbsp pepitas (Mexican pumpkin seeds) or slivered blanched almonds
2 tbsp candied fruit, chopped
2 tsp salt
1 ¼ lb tomatoes, peeled and chopped
TOMATO BROTH
1 ¼ lb tomatoes, peeled and chopped
¼ medium onion, roughly chopped
2 cloves garlic, peeled and chopped
¼ cup lard or fat from pork broth
4 cloves
6 black peppercorns
2 small bay leaves
2 ½ cinnamon sticks
¼ tsp dried thyme
3 cups reserved pork broth
Salt to taste
CHILIES
8 Poblano chilies
BATTER
4 eggs, separated
¼ tsp salt
½ cup flour
PREPARE THE CHILIES
Over open flame, blacked the chilies, and then put into a plastic bag to steam for 10-15 minutes. Remove the blackened skin, leaving the stems intact. Make a slit in one side of each chili and remove the seeds. Do not run under water as this will wash away a lot of the flavor.
PREPARE THE PICADILLO
Cut the pork into large chunks. Put them into a large pan with the onion, garlic and salt. Cover with cold water. Bring to a boil, lower the heat and let it simmer until just tender, about 45 min to 1 hour. Do not overcook. Let the pork cool in the broth.
Strain the pork, reserving the broth, and then finely chop the pork. Put the broth in the fridge until cold and the fat comes to the top. Skim off the fat and reserve it.
Melt the lard and cook the onion and garlic until soft, but not browned. Add the chopped pork and let it cook until it begins to brown.
Crush the spices roughly and add them with the remaining ingredients to the pork mixture. Cook a few minutes longer.
Mash the tomatoes a little and add them to the pork mixture.
Continue cooking over high heat for about 10 minutes, stirring occasionally to prevent sticking. It should be almost dry.
PREPARE THE BROTH
Blend the tomatoes, with the juice extracted from the seeds, with the onion and garlic until smooth.
Melt the lard and fry the tomato puree over a high heat for about 3 minutes, stirring to prevent sticking. Add the remaining ingredients and cook over high heat for about 5 minutes, stirring. Lower the heat to medium. Add the pork broth and continue cooking for about 15 minutes. It should be a broth rather than a thick sauce. Add salt as needed.
PREPARE THE BATTER
Mix the flour and salt. Stir 2 tsp of the flour mixture into the unbeaten egg yolks. Beat the egg whites until stiff, but not dry. Gently fold into the egg yolks mixture.
ASSEMBLY
Stuff the chilies with the picadillo, roll in the salted flour and set aside. Heat about ¾ to 1 inch peanut or vegetable oil in a deep skillet. It should be very hot, but not smoking. Holding a chili by the stem, dip into the egg batter and gently place in the oil and fry until golden brown. Turn to brown the second side.
Place a puddle of the tomato broth on each plate and top with a golden brown chili.
NOTE: In place of the picadillo, you can stuff the chilies with a chunk of Monterey Jack cheese.
4 eggs, separated
1/2 c. flour
1/2 tsp. salt
Mix flour, salt and roll peppers in the mixture; set aside. Beat egg whites until stiff, add 2 teaspoons of flour mixture to 3 unbeaten egg yolks and fold into whites gently. Hold by stem and dip into egg batter. Fry in vegetable oil until golden brown.
Hey thanks, I am glad to be aboard. Looking for Tex Mex recipes.
Try this one and let us know how you like it.
Mexican Shrimp Nachos
• Serves 4-6
Ingredients
• 1 1/2 pounds large shrimp, peeled, de-veined, tail removed
• 1/4 cup extra-virgin olive oil
• 1 lemon, juiced
• Kosher salt and freshly ground black pepper
• 1 medium bag corn tortilla chips (9 ounces)
• 1 lime, cut into wedges for garnish
Salsa:
• 3 vine tomatoes, chopped
• 1 red onion, diced
• 1/4 Serrano chili, sliced
• 4 to 5 radishes, diced
• 1/2 bunch fresh cilantro leaves, chopped
• 1/2 lime, juiced
• 1/4 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
Cheese Sauce:
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 2 cups whole milk
• 1 1/2 cups shredded cheddar cheese
• Kosher salt and freshly ground black pepper
Cooking Instructions
De-vein, peel, and remove tails from 1 1/2 pounds of large shrimp (jumbo tiger prawns are a great choice). In a large bowl, toss shrimp with 1/4 cup extra virgin olive oil, juice from 1 lemon, salt, and pepper. Let marinate for about 1/2 hour. Sauté shrimp on each side until they turn pink, about 5 minutes total, depending on size. Set shrimp aside.
Roughly chop 3 vine tomatoes, 1 red onion, 1/4 Serrano chili, 4 to 5 radishes, and 1/2 bunch of fresh cilantro leaves. Add above ingredients along with juice from 1/2 lime, 1/4 cup of extra- virgin olive oil, and salt and pepper into a food processor and pulse. Pulse until well combined but still chunky.
Take a medium saucepan and melt 4 tablespoons of unsalted butter over medium heat. Add 4 tablespoons of all purpose flour and stir well with a wooden spoon. Do not let the flour take on any color. Take a whisk and stir the roux while you slowly add 2 cups of whole milk. Let it come to a simmer and thicken up, it should take about 5 minutes.
Add 1 1/2 cups shredded cheddar cheese to the roux, season with salt and pepper and set aside.
Heat corn tortilla chips in the oven, as desired. Scoop a generous heaping of cheese sauce onto chips. Pour salsa over the chips and cheese. Garnish with shrimp, fresh lime wedges and some fresh cilantro.