Mexican Food Recipe?!
Answers: I am going to cook a mexican food tonight. I need a recipe ...can you help me with that?
Sweet Corn Tomalito
INGREDIENTS
* 5 tablespoons margarine, softened
* 1/4 cup masa harina
* 1/3 cup white sugar
* 1/2 cup water
* 2 cups frozen whole-kernel corn, thawed
* 1/2 cup cornmeal
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 4 teaspoons milk
DIRECTIONS
1. In a medium bowl, mix together the margarine, masa flour, and sugar until light and fluffy. In a food processor or blender, blend one cup of the corn kernels with the water and cornmeal just until smooth. Stir into the masa mixture. Mix in the remaining corn, baking powder, salt, and milk until the batter is smooth. Pour into an 8x8 inch glass baking dish.
2. Place the baking dish over a large saucepan of simmering water. Cover the baking dish tightly with aluminum foil, and steam for 50 to 60 minutes, or until firm. Check water occasionally, and refill if necessary. Stir pudding before serving to give it a consistent texture. Serve in small scoops.
Mexican Rice
INGREDIENTS
* 3 tablespoons vegetable oil
* 1 cup uncooked long-grain rice
* 1 teaspoon garlic salt
* 1/2 teaspoon ground cumin
* 1/4 cup chopped onion
* 1/2 cup tomato sauce
* 2 cups chicken broth
DIRECTIONS
1. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
2. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.
Refried Beans Without the Refry
INGREDIENTS
* 1 onion, peeled and halved
* 3 cups dry pinto beans, rinsed
* 1/2 fresh jalapeno pepper, seeded and chopped
* 2 tablespoons minced garlic
* 5 teaspoons salt
* 1 3/4 teaspoons fresh ground black pepper
* 1/8 teaspoon ground cumin, optional
* 9 cups water
DIRECTIONS
1. Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
2. Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
Empanadas
INGREDIENTS
* 1/2 cup butter, softened
* 1 (3 ounce) package cream cheese
* 1 cup sifted all-purpose flour
* 1 cup fruit preserves
* 1/3 cup white sugar
* 1 teaspoon ground cinnamon
DIRECTIONS
1. DAY BEFORE: Cream butter and cream cheese together until smoothly blended. Beat in the flour. Shape dough into a smooth ball, wrap in foil or cling wrap, and refrigerate overnight or up to a week.
2. AT BAKING TIME: Remove dough from refrigerator 30 minutes before using. Start heating oven to 375 degrees F (190 degrees C).
3. Roll chilled dough thin. Cut with 3 or 4 inch round cookie cutter. Place small spoonful of jam in center of each round, moisten edges with water.
4. Fold round over and press edges together. Bake on ungreased cookie sheet 15 to 20 minutes. Immediately roll in sugar mixed with cinnamon (traditional) OR in confectioners' sugar if preferred.
Azteca Soup
INGREDIENTS
* 10 (6 inch) corn tortillas, cut into 1/2 inch strips
* 1 1/2 cups vegetable oil
* 4 cups chicken broth
* 1 cup fresh cilantro leaves
* 2 large tomatoes
* 1 large onion
* 1 tablespoon chipotle peppers in adobo sauce
* 1 tablespoon salt
* 2 avocados - peeled, pitted and diced
DIRECTIONS
1. Heat oil in large sauce pan and carefully drop in cut up tortillas. Fry until golden brown and crunchy. Cover a plate with a paper towel, place done tortillas on towel and pat dry, absorbing excess oil. Sprinkle salt on top of tortillas, trying to coat both sides.
2. Using a blender or food processor, blend tomatoes, onion and cilantro until completely pureed.
3. In a saucepan heat chicken broth, chipotle chili and pureed vegetables. Bring to a boil and then serve. Prior to serving, add tortillas and avocado cubes to soup or place tortillas and avocado cubes into individual serving bowls. Buen provecho!
Churros
INGREDIENTS
* 1 cup water
* 2 1/2 tablespoons white sugar
* 1/2 teaspoon salt
* 2 tablespoons vegetable oil
* 1 cup all-purpose flour
* 2 quarts oil for frying
* 1/2 cup white sugar, or to taste
* 1 teaspoon ground cinnamon
DIRECTIONS
1. In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
2. Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.
3. Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.
Mexican Noodle Bake
(Serving size: Enough for a family of 5 for two days..lol)
13X9 baking dish
1 cup or so pasta (elbow, corkscrews, whatever)
1 pound of hamburger
1 packet of taco seasoning
salt & pepper to taste
half an onion chopped
fresh or powdered garlic to taste
one can tomato sauce
one can of diced tomato
one can of black beans
one can of kidney beans
one cup cheese for topping.
Preheat oven to 375 degrees. Start by frying beef in skillet & cooking pasta. Chop onion & throw in skillet. Add
garlic, salt, pepper & taco seasonings to taste. Open cans of diced tomato, tomato sauce, & kidney beans,
dump in skillet. Only drain & rinse black beans. (reduced sodium.) Throw in pasta, stir all & let simmer for 5
minutes. Adjust all seasonings. Dump all in a baking dish, top with desired cheese, (I usually freeze a combo Ziploc bag of mozzarella & cheddar when I buy bags of each in bulk at Sam’s Club.) Bake covered until cheese melts or all is bubbly, about 20 minutes.
Sorry Cream Chicken Enchilada
16 oz sour cream
Small can green chiles
2 cans cooked chunk chicken
1 onion chopped
2 packs colby jack cheese
20 flour tortillas
mix together everything but 1 pack of cheese
put some mixture in a tortilla and place in a 13x9 baking dish
continue until dish is full, spoon remaining mixture over the top
cover with cheese and bake at 350 for 30 minutes
Sizzling Steak Tacos...
8 Corn Tortillas
4 Tbsp. Olive Oil
2 Green Bell Peppers thinly sliced
1 red Onion thinly sliced
1 lb. 1/4" thick long strips Skirt or Flank Steak
1-2 small Jalapenos minced
1 Tbsp. Cumin
1 Tbsp. Chile Powder
1 1/2 cups Corn cooked
2 Tbsp. Cilantro minced
1 tsp. Cider Vinegar
2 Plum Tomatoes seeded and chopped
1 Avocado peeled and diced
1 tsp. Vegetable Oil
1. Heat oil in heavy large skillet over medium heat. Add bell pepper and onion and saute until tender, about 5 minutes.
2. Transfer to bowl. Add steak to skillet and cook until no longer pink, about 2 minutes add jalape?o, cumin, chili powder and salt and pepper to taste.
3. Transfer to heated bowl. In a medium sized bowl combine the corn, tomatoes, avocado, cilantro, vinegar, and oil. 4. 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.
my favorite quesedilla.
butter both sides of a flour tortilla;
place one anaheim chili stuffed with a slice of monterey jack to the center, fold the tortilla over so the chili is covered, fold up the ends;
in a hot pan, fry the folded tortilla on one side, and then flip when brown and fry the other side.
yum yum
I recently made this recipe. It was from my local newspaper. I don't know if it is necessarily Mexican...but it offers up the general idea of being so.
In a skillet coated with olive oil you would brown 1 pkg. of ground turkey sprinkled with salt and pepper. You would then add cooked rice a small jar of salsa and shredded caso fresco...or any other Mexican cheese for that matter. You then fill hollowed out acorn squash and bake at 400 for about 40 minutes or until the squash is tender. Just before pulling out you can melt some more cheese down over top. Serve with salsa and sour cream.
This is hard to screw up...you can eyeball the ingredients.