Any good authentic mexican recipes?!
My mom makes amazing enchiladas and this one dish thats kind of like enchiladas but we want to open our horizons to other good mexican food.
anyone have any good recipes?
Answers: I love mexican food...probably cause i'm like 1/4 mexican (actually less then that...but still! lol).
My mom makes amazing enchiladas and this one dish thats kind of like enchiladas but we want to open our horizons to other good mexican food.
anyone have any good recipes?
chile verde con carne
Christmas Breasts
Ingredients:
1 stick butter or margarine
2 Tbsp. oil (approx.)
4 whole chicken breasts, pounded thin (1/8" thick)
1 small bunch of squash blossoms, washed, stems removed (found in hispanic markets)
8 mushrooms, sliced
4 Tbsp. ground huitlacoche (found canned in hispanic markets, may be omitted)
Sauce
1 poblano pepper
1 Tbsp. butter or margarine
2 Tbsp. finely chopped onion
2 cloves garlic, finely chopped
1 1/2 Tbsp. flour
1 1/2 C. white wine
1 1/2 C. sour cream
1 Tbsp. chicken consomé powder
salt and pepper to taste
Garnish Pomegranate seeds or chopped red bell pepper.
Preparation:
Wash and dry the chicken breasts, season with salt and pepper. Place one squash blossom, 2 mushrooms, and 1 Tbsp. ground huitlacoche on one half of each breast. Fold other half over top and secure with a toothpick. Heat 1 Tbsp. of butter with 1 Tbsp. oil in a skillet and cook the chicken breasts until done. Set aside.
Roast the poblano pepper over an open flame or under the broiler until black on all sides, allow to cool. Peel under running water, remove core and seeds and chop coarsely. Gind with a bit of milk until a smooth paste forms (1 - 2 Tbsp. of milk should be enough).
Heat 1 Tbsp. butter in a saucepan over low flame, add the onion and garlic and sauté until translucent. Add flour and stir constantly to prevent sticking until it becomes golden.
Add the white wine, stir to combine and simmer for 3 minutes. Add the consomé and the poblano chile pasteand simmer 2 minutes more. Add the sour cream, stir to combine well and remove from heat. Adjust seasonings as needed.
Place one chicken breast on each serving plate, add sauce and garnish with the pomegranate or bell pepper.
Mexican Rice
(Arroz Mexicana)
11/3cups uncooked rice
3tablespoons cooking oil or shortening
1each, diced: medium onion and garlic clove
2beef bouillon cubes dissolved in 2 cups water
1(8-ounce) can tomato paste
1tablespoon minced parsley, fresh or dried
1/2 pound fresh mushrooms, thinly sliced (optional)
1tablespoon ground cumin (cominos)
1teaspoon ground coriander
Fry rice in oil in large (12-inch) skillet over medium heat until an opaque yellow, stirring to prevent burning. Add onion and garlic; sauté until transparent. Add bouillon (be careful pouring it into the pan, as it will steam). Stir in tomato paste, parsley, mushrooms, cumin and coriander. Reduce heat to simmering, cover pan and simmer 20 minutes or until all water is absorbed. Check often and stir to prevent sticking.
Casa Olé's Chili con Queso
5pounds American cheese, grated
3 1/4 cups (26 ounces) water, divided
1 1/2 cups chopped onion
1cup each: chopped celery and green bell pepper
1/4 cup finely chopped jalape?o
Combine cheese and 3 cups water in the top of a double boiler and bring to a boil. Stir every 5 minutes. While cheese is melting, combine onion, celery, bell pepper and jalape?o in saucepan and add 1/4 cup water. Sauté over medium heat until vegetables come to a light boil.
When cheese has melted and is smooth, add vegetables and mix thoroughly. Simmer 5 minutes. This makes a large amount; recipe could be cut in half or thirds.
hope these help. enjoy.
Ancho Rubbed Chicken Breasts
I N G R E D I E N T S
2 whole chicken breasts, boned and split
Rub
6 ancho (or mulato) peppers
6 cloves garlic
1/4 teaspoon Mexican oregano
1/2 teaspoon sugar
1/2 teaspoon salt
Seasoned Coating
1/2 cup fine corn meal
1/2 cup coarse corn meal
1/2 cup flour
1 tablespoon black pepper
1 tablespoon chile powder (such as ancho, guajillo)
2 Boneless skinless chicken breasts
White flour; (for dusting)
I N S T R U C T I O N S
Rinse and pat dry chicken breasts. Separate the tenderloins from each breast; you'll now have 8 pieces of chicken . Pound chicken flat to about 50% increase in size . Score meat with sharp knife in a 1/2 inch criss-cross pattern
Rub
Toast dried peppers on a hot iron skillet; remove stem; slit and remove seeds . Place peppers in a pan; cover with water; bring to a boil; remove from heat; let stand for 1 hour. . Place all rub ingredients in a blender and puree until smooth; run mixture through a food mill (fine filter) if possible. Should be a thick paste.
Coating
Mix ingredients thoroughly.
Preparation
Lightly dust chicken meat on all sides with flour, allow to dry for 5 minutes. . With a butter knife, spread the ancho paste evenly on one side of the chicken pieces; rub into the scored pattern (should be enough paste to "hide" the chicken meat). . Sprinkle liberally with seasoned coating; pat it into the paste; allow to dry for 5 min. . Turn chicken pieces over and repeat the paste and coating process on other side of meat.
Pour 1 cup of olive oil into a hot iron skillet; add1/4 stick of butter; reduce heat to medium. . Don't crowd the chicken in the pan (cook breasts first, followed by tenderloins); for each batch: cook, covered, for 5 minutes; turn the meat; cook for another 5 minutes. . Remove meat, place on a warming rack in a 300 degree oven. Continue cooking remaining meat.
San Angel Easy Mole Negro
I N G R E D I E N T S
3 pounds chicken pieces
16 corn tortillas
1 jar San Angel Black (Negro) Mole
Sesame seeds
I N S T R U C T I O N S
Cover chicken pieces with water and 1 tablespoon of salt. Bring to a simmer and cook until chicken is done, about 25 minutes.
Remove chicken. Combine one jar of San Angel Black Mole and 1 cup of cooking liquid in a pan over medium heat and bring to a simmer.
Add cooked chicken pieces and turn the pieces to coat with the sauce.
To serve, place two heat corn tortillas on a plate, overlapping. Top with chicken and spoon sauce over to cover. Sprinkle with sesame seeds.
Arroz con Leche (Rice with milk)
In a large pot place half water and half whole milk with 2-3 cinnamon sticks to a boil
Add 2 1/2 cups of rice,2 cups of sugar and a can of evaporated milk allow that to continue boiling for about 1 hour then simmer for another half hour.
serve and enjoy you can garnish it with a little cinnamon and you can eat it hot or cold.
Simple Chalupas
Spread refried beans on to (2) soft corn tortillas
on one tortilla: a couple of slices of tomato
a little chopped onion
Sprinkle some shredded cheese
Put the two tortillas together and place in a skillet with some hot cooking oil and slowly fry one side until tortilla is crispy then flip it over and cook the other side the same way.
After cooking place the chalupa on a paper towel.
The ingredients will be hot inside. Be Careful! Pick it up like a sandwich and enjoy.