Ideas For Mexican Night?!
I do Mexican night at home for my partner and I every friday night and Im just after some interesting easy recipes to try, as Im getting abit sick of the "Old El Paso" Mexican Kits!.Www@FoodAQ@Com
Answers:
Nachos with Beans, But mix the beans with beacon!.
Focus on the sauces!.
Have three different sauces!. For people to try!.
Green, Red!. Extra spicy!.
Xo!.Xo!. Xo!.Www@FoodAQ@Com
Focus on the sauces!.
Have three different sauces!. For people to try!.
Green, Red!. Extra spicy!.
Xo!.Xo!. Xo!.Www@FoodAQ@Com
Yummo, "Old El Paso" rock on!. (sarcasm)
No old el paso is cool but here's some ideas to rick your socks courtesy of Mexican Food Guru Rick Bayless and also Rosa's new Mexican Table!.!.
For garnish:
Grilled Spring Onions: Just cooked on a gridlle, snip the ends off some spring onions and grill till tender!.
Pickled Red Onions:
1 1/2 Pound red onions cut into very thin strips about 1/8 inch wide
1 1/2 teaspoons salt
1/2 teaspoons dried oregano
1/2 cup white vinegar
1 cup freshly squeezed lime juice
1 habanero chile
toss the onions, oregano, and salt together in a bowl!. pack them into a tall narrow glass or stainless steel jar!. Pour the vinegar over the onions then add the lime juice!. Push the onions down they should just be submerged, if not add more lime juice!. Cut a slit in the habanero and tuck it in under the onions!.
weight the onions down lightly then refrigerate over night!. You can then stick the lid on and they should keep about a week!.
Now, for your mains!.
Grilled Chicken With Escabeche Sauce
Pollo Asado en Escabeche Serves 6
This recipe is from Season 5 of Mexico--One Plate at a Time
--------------------------------------!.!.!.
Ingredients
For the seasoning paste:
12 garlic cloves, unpeeled
1 teaspoon whole black peppercorns
? teaspoon allspice berries
? teaspoon cloves
? teaspoon cumin seeds
2 teaspoons dried oregano, preferably Mexican
1 tablespoon cider vinegar
Salt
6 bone-in chicken thighs
For the escabeche:
4 hot banana peppers (chiles xcatiques)
2 tablespoons olive oil
1 large white onion, cut into ?-inch slices
2 cups chicken broth
? cup apple cider vinegar
Pickled red onions, for serving (recipe follows)
Chopped cilantro, for serving
--------------------------------------!.!.!.
Directions
1!. Make the seasoning paste!. Roast the unpeeled garlic on a griddle or heavy skillet set over medium heat for about 15 minutes, turning frequently, until blackened outside in spots and soft inside!. Remove, cool, then slip off the skin!.
Place the black pepper, allspice, cloves, cumin and oregano into a molcajete (or washable electric spice mill) and pulverize thoroughly!. Add the peeled garlic cloves, vinegar and ? teaspoon salt, and pound (or process) into a paste!.
2!. For the chicken: Place the chicken thighs in a bowl and scoop in ? of the spice paste!. Mix everything together until the chicken is well coated!.
Heat a grill pan over medium (or light a charcoal fire and let burn until the coals are covered with gray ash and the grates are medium hot)!. Place the chicken skin-side down on the grill pan (or charcoal grill)!. When crispy-brown underneath (about 10 minutes), turn the chicken and continue grilling until the chicken is done (about 15 minutes more)!. Transfer to a baking sheet and keep warm in a low oven!.
3!. For the escabeche!. Roast the banana pepper over an open flame until blistered and blackened all over!. Cool!. Peel, seed and slice the peppers ? inch thick!.
Heat the oil in a large (10-inch) skillet over medium!. Add the onions and chiles and cook until the onion begins to brown, about 7 minutes!. Add the remaining spice paste, the chicken broth, vinegar and ? teaspoon salt!. Stir to combine and simmer gently over medium-low heat until about half of the liquid is reduced, about 15 minutes!.
4!. Serve!. Spoon the onions and chiles over the bottom of a large platter!. Pile the grilled chicken on top!. Pour the escabeche juices over the chicken and garnish with pickled red onions and chopped cilantro
Www@FoodAQ@Com
No old el paso is cool but here's some ideas to rick your socks courtesy of Mexican Food Guru Rick Bayless and also Rosa's new Mexican Table!.!.
For garnish:
Grilled Spring Onions: Just cooked on a gridlle, snip the ends off some spring onions and grill till tender!.
Pickled Red Onions:
1 1/2 Pound red onions cut into very thin strips about 1/8 inch wide
1 1/2 teaspoons salt
1/2 teaspoons dried oregano
1/2 cup white vinegar
1 cup freshly squeezed lime juice
1 habanero chile
toss the onions, oregano, and salt together in a bowl!. pack them into a tall narrow glass or stainless steel jar!. Pour the vinegar over the onions then add the lime juice!. Push the onions down they should just be submerged, if not add more lime juice!. Cut a slit in the habanero and tuck it in under the onions!.
weight the onions down lightly then refrigerate over night!. You can then stick the lid on and they should keep about a week!.
Now, for your mains!.
Grilled Chicken With Escabeche Sauce
Pollo Asado en Escabeche Serves 6
This recipe is from Season 5 of Mexico--One Plate at a Time
--------------------------------------!.!.!.
Ingredients
For the seasoning paste:
12 garlic cloves, unpeeled
1 teaspoon whole black peppercorns
? teaspoon allspice berries
? teaspoon cloves
? teaspoon cumin seeds
2 teaspoons dried oregano, preferably Mexican
1 tablespoon cider vinegar
Salt
6 bone-in chicken thighs
For the escabeche:
4 hot banana peppers (chiles xcatiques)
2 tablespoons olive oil
1 large white onion, cut into ?-inch slices
2 cups chicken broth
? cup apple cider vinegar
Pickled red onions, for serving (recipe follows)
Chopped cilantro, for serving
--------------------------------------!.!.!.
Directions
1!. Make the seasoning paste!. Roast the unpeeled garlic on a griddle or heavy skillet set over medium heat for about 15 minutes, turning frequently, until blackened outside in spots and soft inside!. Remove, cool, then slip off the skin!.
Place the black pepper, allspice, cloves, cumin and oregano into a molcajete (or washable electric spice mill) and pulverize thoroughly!. Add the peeled garlic cloves, vinegar and ? teaspoon salt, and pound (or process) into a paste!.
2!. For the chicken: Place the chicken thighs in a bowl and scoop in ? of the spice paste!. Mix everything together until the chicken is well coated!.
Heat a grill pan over medium (or light a charcoal fire and let burn until the coals are covered with gray ash and the grates are medium hot)!. Place the chicken skin-side down on the grill pan (or charcoal grill)!. When crispy-brown underneath (about 10 minutes), turn the chicken and continue grilling until the chicken is done (about 15 minutes more)!. Transfer to a baking sheet and keep warm in a low oven!.
3!. For the escabeche!. Roast the banana pepper over an open flame until blistered and blackened all over!. Cool!. Peel, seed and slice the peppers ? inch thick!.
Heat the oil in a large (10-inch) skillet over medium!. Add the onions and chiles and cook until the onion begins to brown, about 7 minutes!. Add the remaining spice paste, the chicken broth, vinegar and ? teaspoon salt!. Stir to combine and simmer gently over medium-low heat until about half of the liquid is reduced, about 15 minutes!.
4!. Serve!. Spoon the onions and chiles over the bottom of a large platter!. Pile the grilled chicken on top!. Pour the escabeche juices over the chicken and garnish with pickled red onions and chopped cilantro
Www@FoodAQ@Com
I do sort of a green chili enchilada casserole thing and people always love it!. It's pretty simple too!.
Chicken breast-only 2 if it's just the two of you
tomatillos-between 5 and 8 depending on size
1 jalapeno
garlic salt
cumin
1 clove of garlic
chicken broth-about a 1/4 of a regular can
corn tortillas or those already made tostada shells
jack cheese
Season your chicken with garlic salt and pepper and cook in a little bit of olive oil!. Once cooked take off of the heat and set aside!.
Boil the tomatillos and the jalapeno till tender
When they are sone blend together with seasonings and garlic clove!. (Depending on how spicy you want it, start out with only a piece of the jalepeno!.) If it is too thick add some of the chicken broth!. You want it to be kinda thin, but not too runny!.
cut the chicken and start layering!. Sauce, crunched up shells, chicken and cheese!.
Serve with sour cream, sliced olives, and avocado Www@FoodAQ@Com
Chicken breast-only 2 if it's just the two of you
tomatillos-between 5 and 8 depending on size
1 jalapeno
garlic salt
cumin
1 clove of garlic
chicken broth-about a 1/4 of a regular can
corn tortillas or those already made tostada shells
jack cheese
Season your chicken with garlic salt and pepper and cook in a little bit of olive oil!. Once cooked take off of the heat and set aside!.
Boil the tomatillos and the jalapeno till tender
When they are sone blend together with seasonings and garlic clove!. (Depending on how spicy you want it, start out with only a piece of the jalepeno!.) If it is too thick add some of the chicken broth!. You want it to be kinda thin, but not too runny!.
cut the chicken and start layering!. Sauce, crunched up shells, chicken and cheese!.
Serve with sour cream, sliced olives, and avocado Www@FoodAQ@Com
I would recommend making some nachos,fajitas with rice and beans!.
I've never tried that Old El Paso mexican kit and I'm from El Paso I don't know what that has to do with it but I just had to tell you that!.
also for a dessert you can try making a tres leches cake which is so delicious!.Www@FoodAQ@Com
I've never tried that Old El Paso mexican kit and I'm from El Paso I don't know what that has to do with it but I just had to tell you that!.
also for a dessert you can try making a tres leches cake which is so delicious!.Www@FoodAQ@Com
Enchiladas!. roast arbol chiles, take out seeds, put in blender with water and salt and onion and spices!. strain it and then heat it!. get corn tortillas heat them on a comal!. put them in oil until it is a little crispy but easy to fold!. put cheese!. roll it and top with sauce!. It should take less then an hour!. Those are real enchiladas not that baked ****!.Www@FoodAQ@Com
Try something new!!! Instead of Mexican Night have Brazilian Night!!!
Black beans with sausage/meats (feijoada)
Powder from yukka (farofa)
Braz cuisine is amazing !.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!. :D
Www@FoodAQ@Com
Black beans with sausage/meats (feijoada)
Powder from yukka (farofa)
Braz cuisine is amazing !.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!. :D
Www@FoodAQ@Com
I would suggest empanadas homemade then sprinkle with cotija cheese or queso fresco ! Enjoy!Www@FoodAQ@Com