Hispanic Food Ideas Please....?!
In my spanish class this week we have to make and bring in spanish food and!.!.!.!.I dont have a mexican!.!.!.!.puerto rican!.!.!.!.domican!.!.!.!.or any other hispanic bone in my body!.!.!.!.!.so!.!.!.!.I need food ideas and links to recipes would be nice because we have to turn that in when we make the food!.!.!.!.!.Www@FoodAQ@Com
Answers:
last night i made a mexican fiesta for my family and friends!.!.!.
Spinach enchiladas
Mexican Rice
Refried Beans
pulled pork casadias
The food was great and everyone loved it!.!.!.
I would recomend making mexican rice!.!. That was a big hit at the party for me!.!. the spinach enchiladas were also good but time consuming!.!.!.
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!.
Turn into a decorative bowl and garnish with the green onions!. Serve immediately!.Www@FoodAQ@Com
Spinach enchiladas
Mexican Rice
Refried Beans
pulled pork casadias
The food was great and everyone loved it!.!.!.
I would recomend making mexican rice!.!. That was a big hit at the party for me!.!. the spinach enchiladas were also good but time consuming!.!.!.
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!.
Turn into a decorative bowl and garnish with the green onions!. Serve immediately!.Www@FoodAQ@Com
chicken mole
1 1/4 pounds chicken breast tenders
Salt
Ground black pepper
1/2 large onion, chopped
1/2 large green bell pepper, cored, seeded, and chopped
1/2 cloves garlic, minced
1 tablespoon chili powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 can (7 1/4 ounces) diced tomatoes
1 tablespoon unsweetened natural peanut butter
1 tablespoon unsweetened cocoa powder
1 scallion, chopped
Instructions
Sprinkle the chicken with salt and black pepper!. Heat a large nonstick skillet coated with olive oil cooking spray over medium-high heat!. Add the chicken and cook for 8 minutes, turning once, or until browned on both sides!. Remove the chicken to a large plate!.
Add the onion, bell pepper, and garlic to the skillet and cook for 3 minutes, or until the onion becomes translucent!. Stir in the chili powder, cinnamon, and cloves and cook for 1 minute!. Return the chicken to the skillet!. Add the tomatoes (with juice), peanut butter, and cocoa powder and bring to a boil!. Cover and simmer, stirring every few minutes, for 25 minutes, turning once, or until the chicken is no longer pink!. Garnish with the scallions!.Www@FoodAQ@Com
1 1/4 pounds chicken breast tenders
Salt
Ground black pepper
1/2 large onion, chopped
1/2 large green bell pepper, cored, seeded, and chopped
1/2 cloves garlic, minced
1 tablespoon chili powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 can (7 1/4 ounces) diced tomatoes
1 tablespoon unsweetened natural peanut butter
1 tablespoon unsweetened cocoa powder
1 scallion, chopped
Instructions
Sprinkle the chicken with salt and black pepper!. Heat a large nonstick skillet coated with olive oil cooking spray over medium-high heat!. Add the chicken and cook for 8 minutes, turning once, or until browned on both sides!. Remove the chicken to a large plate!.
Add the onion, bell pepper, and garlic to the skillet and cook for 3 minutes, or until the onion becomes translucent!. Stir in the chili powder, cinnamon, and cloves and cook for 1 minute!. Return the chicken to the skillet!. Add the tomatoes (with juice), peanut butter, and cocoa powder and bring to a boil!. Cover and simmer, stirring every few minutes, for 25 minutes, turning once, or until the chicken is no longer pink!. Garnish with the scallions!.Www@FoodAQ@Com
Tinga
chicken breasts
chipotle
onion
tomatos
oregano
salt and pepper!.Www@FoodAQ@Com
chicken breasts
chipotle
onion
tomatos
oregano
salt and pepper!.Www@FoodAQ@Com
Mexican recipes
http://allrecipes!.com/Recipes/World-Cuis!.!.!.
America/Mexico/Main!.aspx
All kind of recipes from different Latin Countries
http://www!.carnegielibrary!.org/research/!.!.!.
from Spain
http://www!.donquijote!.org/culture/recipe!.!.!.
http://tuvida!.aol!.com/especiales/hispani!.!.!.Www@FoodAQ@Com
http://allrecipes!.com/Recipes/World-Cuis!.!.!.
America/Mexico/Main!.aspx
All kind of recipes from different Latin Countries
http://www!.carnegielibrary!.org/research/!.!.!.
from Spain
http://www!.donquijote!.org/culture/recipe!.!.!.
http://tuvida!.aol!.com/especiales/hispani!.!.!.Www@FoodAQ@Com
Here search these in google and the recipes will come up:
Desserts:
Flan
Churros
Tres Leches
Bunuelos (it has the squiggle on the n)
Entrees:
Burritos
Taquitos
Tacos
Arroz con pollo
Here;s a website with Hispanic Recipes, its really good:
http://www!.mexgrocer!.com/mexican-recipes!.!.!.Www@FoodAQ@Com
Desserts:
Flan
Churros
Tres Leches
Bunuelos (it has the squiggle on the n)
Entrees:
Burritos
Taquitos
Tacos
Arroz con pollo
Here;s a website with Hispanic Recipes, its really good:
http://www!.mexgrocer!.com/mexican-recipes!.!.!.Www@FoodAQ@Com
If it's for class don't make anything elaborate!.!.!.!.make it easy!!!
Make some refried beans and grilled chicken strips (you can buy these to make it easier) with shredded cheese!.
From those 3 SIMPLE ingredients make burritos!.!.!.!.you can't go wrong!. You can take some sour cream and limes as well for those who want to add it in!.Www@FoodAQ@Com
Make some refried beans and grilled chicken strips (you can buy these to make it easier) with shredded cheese!.
From those 3 SIMPLE ingredients make burritos!.!.!.!.you can't go wrong!. You can take some sour cream and limes as well for those who want to add it in!.Www@FoodAQ@Com
try nopalitos ( thats a specific kind of cactus)
http://www!.foodnetwork!.com/food/recipes/!.!.!.Www@FoodAQ@Com
http://www!.foodnetwork!.com/food/recipes/!.!.!.Www@FoodAQ@Com
there's lots:
arepas(my fave)
rice with chicken
tacos
churros(everybody likes those)
platanos
STUFF LIKE THAT!Www@FoodAQ@Com
arepas(my fave)
rice with chicken
tacos
churros(everybody likes those)
platanos
STUFF LIKE THAT!Www@FoodAQ@Com
arepas are from venezuela and super delicious! also you could make horchata which is a drink! check it out and spell dominican right!Www@FoodAQ@Com
Here in Southern California, there is no shortage of Mexican food!. Something you can find in just about any restaurant that serves Mexican food is tortilla soup, but there are tons of different recipes for it!. This is one that I've found to be better than any other I've tasted!. It's from a pretty good movie from about 2000, called "Tortilla Soup!."
As Orlando said, "my mother's tortilla soup sure didn't taste like this!."
5 garlic cloves peeled
10 Roma tomatoes, cored and quartered
3 tablespoons olive oil
1 large yellow onion, diced
sea salt and freshly ground black pepper
8 cups chicken stock
1 dried chipolte chili, stemmed and seeded
3/4 pound tortilla chips 1 bunch (1/2 cup) cilantro leaves
1 avocado, peeled, seeded and diced
1/2 cup crema (available in Mexican markets
or make your own with recipe below)
2 limes cut in wedges
Place the garlic and tomatoes in blender until smooth!. Heat the olive oil in a large stockpot over low heat!. Add the onion, salt and pepper and cook, stirring frequently, until pale brown and caramelize, about 10 minutes!. Stir in the tomato puree and cook 10 minutes longer, stirring frequently!.
Pour in the chicken stock and add the chipolte chili!. Bring to a boil, then reduce to a simmer and cook uncovered for 20 minutes!. Stir in the tortilla chips and cook 10 minutes longer until the chips soften!. Remove and discard the chili!.
Serve hot with cilantro, avocado, crema, lime wedges and some extra crisp fried tortilla chips for adding at the table!. Makes 10 servings
Crema: Whisk 2 cups heavy cream and 1/4 cup buttermilk together!. Cover and set in a warm place (a gas oven with just the heat from the pilot light is fine) for 8 hours!. Crema may be kept in the refrigerator for as long as a week!.Www@FoodAQ@Com
As Orlando said, "my mother's tortilla soup sure didn't taste like this!."
5 garlic cloves peeled
10 Roma tomatoes, cored and quartered
3 tablespoons olive oil
1 large yellow onion, diced
sea salt and freshly ground black pepper
8 cups chicken stock
1 dried chipolte chili, stemmed and seeded
3/4 pound tortilla chips 1 bunch (1/2 cup) cilantro leaves
1 avocado, peeled, seeded and diced
1/2 cup crema (available in Mexican markets
or make your own with recipe below)
2 limes cut in wedges
Place the garlic and tomatoes in blender until smooth!. Heat the olive oil in a large stockpot over low heat!. Add the onion, salt and pepper and cook, stirring frequently, until pale brown and caramelize, about 10 minutes!. Stir in the tomato puree and cook 10 minutes longer, stirring frequently!.
Pour in the chicken stock and add the chipolte chili!. Bring to a boil, then reduce to a simmer and cook uncovered for 20 minutes!. Stir in the tortilla chips and cook 10 minutes longer until the chips soften!. Remove and discard the chili!.
Serve hot with cilantro, avocado, crema, lime wedges and some extra crisp fried tortilla chips for adding at the table!. Makes 10 servings
Crema: Whisk 2 cups heavy cream and 1/4 cup buttermilk together!. Cover and set in a warm place (a gas oven with just the heat from the pilot light is fine) for 8 hours!. Crema may be kept in the refrigerator for as long as a week!.Www@FoodAQ@Com