What is your favorite authentic mexican dish?? Oh please include recipe and directions!!?!
The one that sounds like then best gets 10points!!Www@FoodAQ@Com
Answers:
Homemade chips and salsa, easy and delicious
4 jalapenos
4 yellow peppers (2 Banana Peppers)
cilantro (to taste)
4 tomatillos
8 oz!. stewed tomatoes
8 oz tomatoe sauce
cut veggies and put in blender add cilantro leaves (a little less than half the bundle) and tomatoe products and blend, add seeds from peppers to make more spicy or add tomatoe to make it less spicy
for the chips you can either buy them or put some cooking oil in a pan and basically fry a torilla in it until it's crispy and then you have homemade chips
All together the ingredients end up being about 6 dollarsWww@FoodAQ@Com
4 jalapenos
4 yellow peppers (2 Banana Peppers)
cilantro (to taste)
4 tomatillos
8 oz!. stewed tomatoes
8 oz tomatoe sauce
cut veggies and put in blender add cilantro leaves (a little less than half the bundle) and tomatoe products and blend, add seeds from peppers to make more spicy or add tomatoe to make it less spicy
for the chips you can either buy them or put some cooking oil in a pan and basically fry a torilla in it until it's crispy and then you have homemade chips
All together the ingredients end up being about 6 dollarsWww@FoodAQ@Com
World's Best and Easiest Cheese Enchiladas
12 soft CORN tortillas
3 cups (12 ounces) shredded Monterey Jack cheese
1 medium onion, chopped
3 green onions (thin slice tops only)
1 can 28 oz Las Palmas Enchilada Sauce Mild (this is Rosa Ramirez's old family recipe)
Preheat oven to 350°F!. Heat 1/2 inch oil in 7- to 8-inch skillet over medium-high heat!. Place 1 tortilla in hot oil; cook 2 seconds on each side or just until limp!. Drain briefly on paper towels!.
Dip softened tortilla into enchilada sauce!. (Add Tabasco for more heat!.) Transfer sauced tortilla to plate!. Place about 3 tablespoons cheese and 2 teaspoons chopped onion across center of tortilla; roll to enclose!.
Place enchiladas, seam side down, in 15X10-inch baking pan!. Repeat until all tortillas are filled!.
Spoon remaining enchilada sauce over enchiladas, making sure ends are moistened!. Sprinkle with remaining cheese!.
Bake, covered, 15 minutes!.
Sprinkle with green onions and bake an additional 15 minutes!.Www@FoodAQ@Com
12 soft CORN tortillas
3 cups (12 ounces) shredded Monterey Jack cheese
1 medium onion, chopped
3 green onions (thin slice tops only)
1 can 28 oz Las Palmas Enchilada Sauce Mild (this is Rosa Ramirez's old family recipe)
Preheat oven to 350°F!. Heat 1/2 inch oil in 7- to 8-inch skillet over medium-high heat!. Place 1 tortilla in hot oil; cook 2 seconds on each side or just until limp!. Drain briefly on paper towels!.
Dip softened tortilla into enchilada sauce!. (Add Tabasco for more heat!.) Transfer sauced tortilla to plate!. Place about 3 tablespoons cheese and 2 teaspoons chopped onion across center of tortilla; roll to enclose!.
Place enchiladas, seam side down, in 15X10-inch baking pan!. Repeat until all tortillas are filled!.
Spoon remaining enchilada sauce over enchiladas, making sure ends are moistened!. Sprinkle with remaining cheese!.
Bake, covered, 15 minutes!.
Sprinkle with green onions and bake an additional 15 minutes!.Www@FoodAQ@Com
Tostadas!.
very easy to make and you can personalize it any way you want!. I highly recommend El Milagro or El Ranchero tostadas!.
Items needed:
-your fave meat - shredded chicken, shredded pork, ground beef
-sour cream
-refried beans (spreadable paste form)
-shredded lettuce
-diced tomatoes
-crumbling cheese (ie!. VV Supremo's Anejo)
-salsa of your choice
-tostadas
+season and cook your meat
+ take your tostada and spread refried beans on it evenly
+ add your meat on top
+sprinkle lettuce and tomato
+add sour cream and cheese on top
you can do variations of this - customize!.
you can do a layer of sour cream as the foundation and eliminate the beans all together!. you can add on some avocado as a topping or use it as a spread as well!. or forget adding any meat - a vegetarian version of it is still as delicious as the meat version!.Www@FoodAQ@Com
very easy to make and you can personalize it any way you want!. I highly recommend El Milagro or El Ranchero tostadas!.
Items needed:
-your fave meat - shredded chicken, shredded pork, ground beef
-sour cream
-refried beans (spreadable paste form)
-shredded lettuce
-diced tomatoes
-crumbling cheese (ie!. VV Supremo's Anejo)
-salsa of your choice
-tostadas
+season and cook your meat
+ take your tostada and spread refried beans on it evenly
+ add your meat on top
+sprinkle lettuce and tomato
+add sour cream and cheese on top
you can do variations of this - customize!.
you can do a layer of sour cream as the foundation and eliminate the beans all together!. you can add on some avocado as a topping or use it as a spread as well!. or forget adding any meat - a vegetarian version of it is still as delicious as the meat version!.Www@FoodAQ@Com
SPOON BREAD TAMALE PIE
Serves 8
1/4 cup olive oil
1-1/2 lbs lean ground chuck
1 cup chopped onions
4 cloves garlic, minced
1/2 cup chopped green pepper
1 (20 oz) can chopped tomatoes
1/2 of a 6 oz can tomato paste
1 (12 oz) can whole kernel corn, drained
2 Tbs chili powder
1 Tbs cumin
1/4 tsp pepper
1 cup yellow cornmeal, divided use
1 cup water
1 cup pitted ripe olives (whole or sliced), drained
1-1/2 cups milk
1 tsp salt
2 Tbs butter or margarine
1 cup (4 oz) grated cheddar cheese
2 eggs, beaten
Preheat oven to 375 degrees F!.
In a large skillet lightly brown meat in the olive oil!.
Add onions, garlic and green pepper, stirring until onions are lightly golden, not brown!.
Stir in tomatoes, tomato paste, corn, chili powder, and the pepper; simmer 5 mins!.
Mix 1/2 cup cornmeal with 1 cup water; stir into the meat mixture, cover and simmer for 10 minutes!. Add olives!. Turn mixture into a 3-quart casserole!.
In medium saucepan, heat 1-1/2 cups milk with 1 tsp salt, 2 Tbs butter and remaining 1/2 cup of cornmeal!. Cook until thickened!. Remove from heat!. Stir in cheese and eggs!. Pour over meat mixture!.
Bake uncovered for 40 minutes!.Www@FoodAQ@Com
Serves 8
1/4 cup olive oil
1-1/2 lbs lean ground chuck
1 cup chopped onions
4 cloves garlic, minced
1/2 cup chopped green pepper
1 (20 oz) can chopped tomatoes
1/2 of a 6 oz can tomato paste
1 (12 oz) can whole kernel corn, drained
2 Tbs chili powder
1 Tbs cumin
1/4 tsp pepper
1 cup yellow cornmeal, divided use
1 cup water
1 cup pitted ripe olives (whole or sliced), drained
1-1/2 cups milk
1 tsp salt
2 Tbs butter or margarine
1 cup (4 oz) grated cheddar cheese
2 eggs, beaten
Preheat oven to 375 degrees F!.
In a large skillet lightly brown meat in the olive oil!.
Add onions, garlic and green pepper, stirring until onions are lightly golden, not brown!.
Stir in tomatoes, tomato paste, corn, chili powder, and the pepper; simmer 5 mins!.
Mix 1/2 cup cornmeal with 1 cup water; stir into the meat mixture, cover and simmer for 10 minutes!. Add olives!. Turn mixture into a 3-quart casserole!.
In medium saucepan, heat 1-1/2 cups milk with 1 tsp salt, 2 Tbs butter and remaining 1/2 cup of cornmeal!. Cook until thickened!. Remove from heat!. Stir in cheese and eggs!. Pour over meat mixture!.
Bake uncovered for 40 minutes!.Www@FoodAQ@Com
Beef enchiladas - start early in the day
http://www!.cyber-kitchen!.com/ubbs/archiv!.!.!.Www@FoodAQ@Com
http://www!.cyber-kitchen!.com/ubbs/archiv!.!.!.Www@FoodAQ@Com
fajiata's, spicy strips of chicken with peppers, onions in wraps (tortillas) with sour cream and gouqamoleWww@FoodAQ@Com
Chile Colorado Con Carne
2 lbs beef chuck, cut in bite size cubes
2 Tbsp vegetable oil
2 cup water
6-8 dried chiles, break off stems and shake out seeds
2-3 garlic cloves, minced
1 medium onion, chopped
1 tsp salt
1 tsp ground black pepper
1 tsp Mexican oregano (1 1/2 tsp if not Mexican)
1/2 tsp ground cumin
1 1/2 Tbsp oil
1 1/2 Tbsp flour
Prepare chile puree!. Place chiles in large nonreactive bowl!. Add
boiling water to cover and try to ensure that chiles stay submerged!.
Let stand 30-40 min to soften!. Remove chiles to blender!. Taste
soaking water; if it's bitter discard it and use plain water for
the rest, else use a mixture of soaking water and plain water!. If
you don't want to taste it, it's safer to toss it and use plain
water!. Add 1 to 1 1/2 cup water to chiles and blend until very
smooth, 1 to 2 min!. Pour mixture through strainer, pressing pulp
with spoon or rubber spatula to get all the puree out!. Set aside!.
Heat 2 Tbsp oil in heavy skillet!. Add meat and cook until browned!.
Add 2 cup water, cover and simmer 1 hour!. Add chile puree to meat
and stir in!. Mash salt and garlic together to make a paste!. Saute
chopped onion in 1 1/2 Tbsp oil until tender!. Mix in salt/garlic
paste and 1 1/2 Tbsp flour!. Stir 1 min to get raw taste out of
the flour and add mixture to simmering beef!. Add cumin, pepper
and oregano!. Cover and simmer 2 hours!.
Enchiladas Suizas
Peppers
Salt
1 cup canned, low-sodium chicken broths
1 cup Monterey Jack cheese , shredded
5 tbsp!. canola oil
1 medium onions , chopped
1 cup heavy creams
1 green onions (white and green parts), minced
1 seeded jalape?o peppers , roughly chopped
16 oz!. can shredded or chunked chicken , drained
12 corn tortillas
26 oz!. tomatillos, canned
1/3 cup sour cream
1 tbsp!. dried oregano , crumbled between fingers
5 sprigs cilantro
1 garlic cloves , chopped
1/2 tsp!. garlic salt
Drain the tomatillos!. Puree the tomatillos, jalape?o, garlic, onion and cilantro in a food processor!.
Heat 1 tbsp!. oil in a saucepan over medium-high heat!. When the oil is hot, add a drop or two of the puree!.
If the puree sizzles when it hits the oil, add the rest of the puree to the pan!. Let the puree cook, stirring occasionally, for 3 or 4 minutes or until it gets slightly darker!.
Add the broth and cream and simmer until it takes on the consistency of gravy (about 8 minutes)!. Taste for seasoning and add salt and pepper!.
Keep sauce warm while assembling the enchiladas!.
Assembling the Enchiladas
Preheat the oven to 400 degrees F!.
In a bowl, combine the shredded chicken, sour cream, garlic salt, minced green onion and oregano!.
Heat the remaining oil in a small sauté pan!. Using tongs, dip a tortilla in the oil for a second or two, just long enough to soften it!.
Take a large plate and put several tablespoons of the sauce on it!. Put the tortilla on top of the sauce, then flip it over!.
Place 2 or 3 tablespoons of the chicken mixture in a line across the middle of the tortilla!. Using your fingers, bring the two edges opposite the chicken over each other to form a snug roll around the chicken!.
Put the tortilla, flap down, in a glass baking dish!. The dish should hold all rolls snugly in a single layer!.
Repeat the process with the remaining tortillas and chicken!. Pour any remaining sauce over the rolls!. Sprinkle the cheese over the top!.
Bake uncovered for 8 or 9 minutes, until the cheese is melted and starts to sizzle!.Www@FoodAQ@Com
2 lbs beef chuck, cut in bite size cubes
2 Tbsp vegetable oil
2 cup water
6-8 dried chiles, break off stems and shake out seeds
2-3 garlic cloves, minced
1 medium onion, chopped
1 tsp salt
1 tsp ground black pepper
1 tsp Mexican oregano (1 1/2 tsp if not Mexican)
1/2 tsp ground cumin
1 1/2 Tbsp oil
1 1/2 Tbsp flour
Prepare chile puree!. Place chiles in large nonreactive bowl!. Add
boiling water to cover and try to ensure that chiles stay submerged!.
Let stand 30-40 min to soften!. Remove chiles to blender!. Taste
soaking water; if it's bitter discard it and use plain water for
the rest, else use a mixture of soaking water and plain water!. If
you don't want to taste it, it's safer to toss it and use plain
water!. Add 1 to 1 1/2 cup water to chiles and blend until very
smooth, 1 to 2 min!. Pour mixture through strainer, pressing pulp
with spoon or rubber spatula to get all the puree out!. Set aside!.
Heat 2 Tbsp oil in heavy skillet!. Add meat and cook until browned!.
Add 2 cup water, cover and simmer 1 hour!. Add chile puree to meat
and stir in!. Mash salt and garlic together to make a paste!. Saute
chopped onion in 1 1/2 Tbsp oil until tender!. Mix in salt/garlic
paste and 1 1/2 Tbsp flour!. Stir 1 min to get raw taste out of
the flour and add mixture to simmering beef!. Add cumin, pepper
and oregano!. Cover and simmer 2 hours!.
Enchiladas Suizas
Peppers
Salt
1 cup canned, low-sodium chicken broths
1 cup Monterey Jack cheese , shredded
5 tbsp!. canola oil
1 medium onions , chopped
1 cup heavy creams
1 green onions (white and green parts), minced
1 seeded jalape?o peppers , roughly chopped
16 oz!. can shredded or chunked chicken , drained
12 corn tortillas
26 oz!. tomatillos, canned
1/3 cup sour cream
1 tbsp!. dried oregano , crumbled between fingers
5 sprigs cilantro
1 garlic cloves , chopped
1/2 tsp!. garlic salt
Drain the tomatillos!. Puree the tomatillos, jalape?o, garlic, onion and cilantro in a food processor!.
Heat 1 tbsp!. oil in a saucepan over medium-high heat!. When the oil is hot, add a drop or two of the puree!.
If the puree sizzles when it hits the oil, add the rest of the puree to the pan!. Let the puree cook, stirring occasionally, for 3 or 4 minutes or until it gets slightly darker!.
Add the broth and cream and simmer until it takes on the consistency of gravy (about 8 minutes)!. Taste for seasoning and add salt and pepper!.
Keep sauce warm while assembling the enchiladas!.
Assembling the Enchiladas
Preheat the oven to 400 degrees F!.
In a bowl, combine the shredded chicken, sour cream, garlic salt, minced green onion and oregano!.
Heat the remaining oil in a small sauté pan!. Using tongs, dip a tortilla in the oil for a second or two, just long enough to soften it!.
Take a large plate and put several tablespoons of the sauce on it!. Put the tortilla on top of the sauce, then flip it over!.
Place 2 or 3 tablespoons of the chicken mixture in a line across the middle of the tortilla!. Using your fingers, bring the two edges opposite the chicken over each other to form a snug roll around the chicken!.
Put the tortilla, flap down, in a glass baking dish!. The dish should hold all rolls snugly in a single layer!.
Repeat the process with the remaining tortillas and chicken!. Pour any remaining sauce over the rolls!. Sprinkle the cheese over the top!.
Bake uncovered for 8 or 9 minutes, until the cheese is melted and starts to sizzle!.Www@FoodAQ@Com