I need to make the BESt mexican style dinner for my boyfriend any ideas?!
I need to make the BESt mexican style dinner for my boyfriend any ideas?
My boyfriends mexican so i want to do something special for him.. ne ideas?
Answers:
Oaxacan Chicken Mole
2 boneless skinless chicken breast halves
3 1/2 teaspoons chili powder, divided
1 1/2 tablespoons olive oil
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 (14 ounce) can stewed tomatoes, with juices
1/4 ounce unsweetened chocolate
Using 1 tsp of the chili powder, season the breasts, along with salt and pepper to taste.
In a heavy skillet that comfortably holds both breasts, heat the oil over mediium-high heat and cook the chicken until brown on both sides (about 2 minutes per side); transfer cooked chicken to a plate and add the remaining chili powder, along with the cumin and cinnamon, to the skillet and saute, stirring, for 15 seconds.
Stir in the tomatoes and their juices along with the chocolate and simmer until the sauce thickens up, about 5 minutes.
Add chicken, along with any juices that have accumulated on the plate, back into the skillet and simmer until the chicken is cooked through, about 4 minutes.
Taste sauce; add salt and pepper if desired.
taco bell sounds good
I'd hold off on the beans as part of the meal....at least if you're planning a romantic interlude later on! Here are some thoughts:
1. Chili Relleno casserole
2. Spanish Rice
3. Salad with a Ranch-Salsa dressing
4. Vanilla/cinnamon crunch cake for dessert
or
1. chicken tortilla soup
2. vege quesadillas
3. salad with ranch-salsa dressing
4. flan
or
1. spinach and cheese enchiladas suisa
2. spanish rice
3. black beans seasoned with onion and cumin/chili powder
4. lettuce, chopped tomato, black olive, and dill pickle slices for garnish served with salsa
5. mexican chocolate ice cream with marshmallow sauce
CHILI VERDE
1 1/2 pounds chicken or pork boneless and diced to cubes
2 cups chicken broth
1 cup green chile sauce
2 cups tomatillos, husks removed and coarsely chopped
2 roasted green chiles, seeded and diced (Anaheim or Poblano work well)
4 cloves of garlic, peeled and diced
1 medium onion, peeled and diced
1/4 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon sugar
3 tablespoons oil
2 cups water
Brown the chicken or pork in a small amount of lard or oil, over high heat. Place the browned chicken or pork, chile sauce and tomatillos into a crock pot set on low, or a large, covered pot over low heat. Simmer for 2 hours. Add remaining ingredients and simmer for an additional 2 hours. Check every 30 minutes and add water as necessary. Serve hot.
SPANISH RICE
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
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. 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.
CHICKEN ENCHILADAS
1 chicken cooked and deboned (use rotisserie)
1 16 oz carton sour cream
1 can Cream of Chicken soup
1 bell pepper, chopped
1 onion, chopped
1 tablespoon chili powder
1 bag shredded cheddar cheese
1 bag mozzarella cheese
10 flour tortillas
Cook onions, peppers and chili powder until tender. Mix Cream of Chicken soup and sour cream together well; set aside.
When peppers are ready, combine with chicken and one tablespoon of soup/sour cream mixture to bind.
For each tortilla, spoon 1/4 of chicken mixture into the center and roll. Do this until all tortillas are used.
Place tortillas in a glass casserole dish. Pour soup and sour cream mixture over top; sprinkle with cheeses.
Bake in 350°F oven until bubbly and slightly brown.
30 minutes
taco taco salad rice bean nachos