Any mexican or south american recipes (more authentic the better)?!
Hi, i love a lot of the staple foods of south american diet alone, but have never tried any authentic mexican or south american dish, i love all types of bean esp!. black beans, rice and veggies ( i am vegetarian so veggie recipes would be great - however i cook meat for my family so you would happy for any recipes) I love spicy fo0d and not afriad of heat!.
I have tried in american burrito bars when i was in california which i loved but realised this must be a far cry from authentic!.!.any recipes would be truly cherished!. Thanks =) xxWww@FoodAQ@Com
I have tried in american burrito bars when i was in california which i loved but realised this must be a far cry from authentic!.!.any recipes would be truly cherished!. Thanks =) xxWww@FoodAQ@Com
Answers:
Empanadas Fritas de Queso
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons lard
1 cup whole milk
1 egg, well beaten
1 cup queso chanco (or Swiss cheese or Havarti), cut into 1/2-inch cubes
Sift the flour, baking powder, and salt into a large mixing bowl!. Combine the lard and milk in a saucepan, and heat until the milk is hot!. Pour the hot milk into the flour mixture, and stir until a dough forms!. Turn out onto a floured surface, and knead until smooth and elastic!. Cover, and allow to rest for 15 minutes!.
Preheat oven to 375 degrees F (190 degrees C)!.
Roll the dough out on a floured surface 1/4-inch thick!. Cut into 4-inch rounds!. Brush the outer edges of each circle with beaten egg, and fill with a small mound of cheese!. Fold each circle in half to form a half-moon; press the edges with your fingers or a fork to seal!. Place the empanadas onto a parchment paper-lined baking sheet!. Brush the tops with remaining egg!.
Bake in preheated oven until golden-brown, about 20 minutes!.
Alternatively, the empanadas may be deep fried in 375 degrees F (190 degrees C) oil!. If deep frying, do not brush the outsides of the empanadas with egg!. Drain on paper towels!.
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Black Beans with Bacon
1 (8 ounce) package dry black beans
2 1/2 quarts water
3 tablespoons olive oil
3 cloves garlic, peeled and minced
1 large onion, chopped
1 tomato, cubed
1 carrot, cubed
1/2 pound bacon strips, diced
1 tablespoon chopped fresh parsley
salt and pepper to taste
Place beans in a pressure cooker with enough water to cover, and soak 12 hours, or overnight!.
Add 2 1/2 quarts water to the beans, or enough to fill pressure cooker about 2/3 full!. Cover, and cook 30 minutes at 10 pounds pressure!. Remove from heat, and set aside!.
Heat the oil in a medium saucepan over medium heat, and saute the garlic and onion until tender!. Stir in the tomato and carrot!. Cook about 5 minutes, and mix in the bacon!. Cook and stir until bacon is crisp and evenly browned!.
Mix the vegetable and bacon mixture into the pressure cooker with the black beans!. Cover, and continue cooking approximately 10 minutes at 10 pounds pressure!. Garnish with parsley, and season with salt and pepper to serve!.
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Peruvian Lamb Soup
2 quarts water
1 pound lean lamb bones, neck or shank
1 bunch fresh cilantro
1 cup red bell pepper
1 onion, quartered
4 cloves garlic
2 tablespoons olive oil
1 cup dark beer
3 carrots, sliced
3 stalks celery, chopped
1 cup shredded banana squash
1 large cubed potatoes
1 cube chicken bouillon
1 tablespoon salt
Rinse lamb, and put in pot with water!. Add squash, carrots, and celery!. Bring to a boil, and then simmer for half an hour!. Do not cover!.
Twist stems off cilantro bunch!. Put in a blender with 1 cup water!. Blend till liquefied!. Add garlic cloves, onion, red pepper, bouillon cube; chop in blender!. Do not liquefy!. Should be fairly chunky!.
Stir fry cilantro mixture in olive oil till onion is translucent!. Add to soup pot with beer, and simmer for 15 minutes!.
Add potatoes, and simmer for final 15 minutes, or until potatoes are tender!. Season to taste with salt!.
------------------------Www@FoodAQ@Com
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons lard
1 cup whole milk
1 egg, well beaten
1 cup queso chanco (or Swiss cheese or Havarti), cut into 1/2-inch cubes
Sift the flour, baking powder, and salt into a large mixing bowl!. Combine the lard and milk in a saucepan, and heat until the milk is hot!. Pour the hot milk into the flour mixture, and stir until a dough forms!. Turn out onto a floured surface, and knead until smooth and elastic!. Cover, and allow to rest for 15 minutes!.
Preheat oven to 375 degrees F (190 degrees C)!.
Roll the dough out on a floured surface 1/4-inch thick!. Cut into 4-inch rounds!. Brush the outer edges of each circle with beaten egg, and fill with a small mound of cheese!. Fold each circle in half to form a half-moon; press the edges with your fingers or a fork to seal!. Place the empanadas onto a parchment paper-lined baking sheet!. Brush the tops with remaining egg!.
Bake in preheated oven until golden-brown, about 20 minutes!.
Alternatively, the empanadas may be deep fried in 375 degrees F (190 degrees C) oil!. If deep frying, do not brush the outsides of the empanadas with egg!. Drain on paper towels!.
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Black Beans with Bacon
1 (8 ounce) package dry black beans
2 1/2 quarts water
3 tablespoons olive oil
3 cloves garlic, peeled and minced
1 large onion, chopped
1 tomato, cubed
1 carrot, cubed
1/2 pound bacon strips, diced
1 tablespoon chopped fresh parsley
salt and pepper to taste
Place beans in a pressure cooker with enough water to cover, and soak 12 hours, or overnight!.
Add 2 1/2 quarts water to the beans, or enough to fill pressure cooker about 2/3 full!. Cover, and cook 30 minutes at 10 pounds pressure!. Remove from heat, and set aside!.
Heat the oil in a medium saucepan over medium heat, and saute the garlic and onion until tender!. Stir in the tomato and carrot!. Cook about 5 minutes, and mix in the bacon!. Cook and stir until bacon is crisp and evenly browned!.
Mix the vegetable and bacon mixture into the pressure cooker with the black beans!. Cover, and continue cooking approximately 10 minutes at 10 pounds pressure!. Garnish with parsley, and season with salt and pepper to serve!.
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Peruvian Lamb Soup
2 quarts water
1 pound lean lamb bones, neck or shank
1 bunch fresh cilantro
1 cup red bell pepper
1 onion, quartered
4 cloves garlic
2 tablespoons olive oil
1 cup dark beer
3 carrots, sliced
3 stalks celery, chopped
1 cup shredded banana squash
1 large cubed potatoes
1 cube chicken bouillon
1 tablespoon salt
Rinse lamb, and put in pot with water!. Add squash, carrots, and celery!. Bring to a boil, and then simmer for half an hour!. Do not cover!.
Twist stems off cilantro bunch!. Put in a blender with 1 cup water!. Blend till liquefied!. Add garlic cloves, onion, red pepper, bouillon cube; chop in blender!. Do not liquefy!. Should be fairly chunky!.
Stir fry cilantro mixture in olive oil till onion is translucent!. Add to soup pot with beer, and simmer for 15 minutes!.
Add potatoes, and simmer for final 15 minutes, or until potatoes are tender!. Season to taste with salt!.
------------------------Www@FoodAQ@Com
My favorite is Chilis Releinos!. A poblano pepper is roasted then stuffed with either meat mixture or cheese, then baked with a cheese sauce over it!. Delicious!. Www@FoodAQ@Com
Pabellon Criollo, the traditional meal in Venezuela:
Pulled Beef
7 tablespoons extra-virgin olive oil
1 carrots, chopped
2 onions, chopped
1 (1 1/2 lb) flank steaks
1 bay leaf
1 red bell peppers, chopped
4 garlic cloves, chopped
tomato, drained and hand-crushed
kosher salt
fresh ground black pepper
Directions
In a large casserole (that has a tight fitting lid) heat 3 tablespoons oil over medium-high heat!. Add the carrots, celery, and 1 onion and fry for a few minutes until softened; remove the vegetables to a plate!. Season the meat with salt and pepper; add 2 tablespoons more oil to the pan, if needed, and brown the meat on both sides, about 5 minutes!. Return the softened vegetables to the pan along with the bay leaf!. Add enough water to just about cover the meat and bring to a boil!. Lower heat, cover, and simmer gently until meat is very tender, 1 1/2 to 2 hours!. Remove meat from the pot and set aside; strain the liquid and reserve!.
Add another 2 tablespoons oil to the pan and put in the peppers, garlic, tomatoes, and the remaining onion; fry on medium-low heat until everything is soft and broken down, about 15 minutes!. Shred the meat and add to the pan to heat through!. Add some of the reserved braising liquid if the mixture becomes too dry!. !.
Black Beans 2 (10 ounce) cans black beans, drained of liquid or 2 cups cooked black beans
1 medium onion, chopped
4 cloves garlic, minced
1 teaspoon cumin powder
1/2 teaspoon oregano
1/2 teaspoon salt
1 tablespoon red wine vinegar
Directions
Fry the onion and pepper in a little oil!.
Add the garlic and saute a little!.
Introduce a little of the bean liquid until all previous ingredients are soft!.
dd the beans with the remaining liquid!.
Add spices and simmer about 30 minutes!.
Add the vinegar just before serving!.
Tajadas (Ripe plantains)
5-6 ripe plantains, they need to be mainly black and yellow, the green plantains are salty) They can be found at many supermarkets but are usually very green and you may have to but them and then wait for several weeks!.Silce in rounds
Heat about 1/2-inch of oil in a skillet over medium heat!. Add the plantains, a few pieces at a time, and sauté until lightly browned!. Turn and sauté the second side!.
Remove to a paper-towel-lined plate and repeat with the rest of the plantains!.
Serve all with white rice, and a fried eggWww@FoodAQ@Com
Pulled Beef
7 tablespoons extra-virgin olive oil
1 carrots, chopped
2 onions, chopped
1 (1 1/2 lb) flank steaks
1 bay leaf
1 red bell peppers, chopped
4 garlic cloves, chopped
tomato, drained and hand-crushed
kosher salt
fresh ground black pepper
Directions
In a large casserole (that has a tight fitting lid) heat 3 tablespoons oil over medium-high heat!. Add the carrots, celery, and 1 onion and fry for a few minutes until softened; remove the vegetables to a plate!. Season the meat with salt and pepper; add 2 tablespoons more oil to the pan, if needed, and brown the meat on both sides, about 5 minutes!. Return the softened vegetables to the pan along with the bay leaf!. Add enough water to just about cover the meat and bring to a boil!. Lower heat, cover, and simmer gently until meat is very tender, 1 1/2 to 2 hours!. Remove meat from the pot and set aside; strain the liquid and reserve!.
Add another 2 tablespoons oil to the pan and put in the peppers, garlic, tomatoes, and the remaining onion; fry on medium-low heat until everything is soft and broken down, about 15 minutes!. Shred the meat and add to the pan to heat through!. Add some of the reserved braising liquid if the mixture becomes too dry!. !.
Black Beans 2 (10 ounce) cans black beans, drained of liquid or 2 cups cooked black beans
1 medium onion, chopped
4 cloves garlic, minced
1 teaspoon cumin powder
1/2 teaspoon oregano
1/2 teaspoon salt
1 tablespoon red wine vinegar
Directions
Fry the onion and pepper in a little oil!.
Add the garlic and saute a little!.
Introduce a little of the bean liquid until all previous ingredients are soft!.
dd the beans with the remaining liquid!.
Add spices and simmer about 30 minutes!.
Add the vinegar just before serving!.
Tajadas (Ripe plantains)
5-6 ripe plantains, they need to be mainly black and yellow, the green plantains are salty) They can be found at many supermarkets but are usually very green and you may have to but them and then wait for several weeks!.Silce in rounds
Heat about 1/2-inch of oil in a skillet over medium heat!. Add the plantains, a few pieces at a time, and sauté until lightly browned!. Turn and sauté the second side!.
Remove to a paper-towel-lined plate and repeat with the rest of the plantains!.
Serve all with white rice, and a fried eggWww@FoodAQ@Com