In search of a couple Mexican food recipes?!
I'm looking for a couple of good recipes!. The first one I need is for chile rellenos!. Meatless ones!. They're my favorite Mexican food, but I can never seem to find a good recipe for them!. also, I'm looking for a good salsa recipe and a good queso recipe!. Any help I can get would be greatly appreciated!Www@FoodAQ@Com
Answers:
ok forget the white people recipes mine is simple easy and mexican!.
get however many ancho chiles you want!. 2 per person is good!.
First roast the chiles on a skillet or comal(dont burn them)
peel off the skin!. make a sliver on the side of the chile and stuff it with ur fav!. cheese!.
beat 3-5 eggs until fluffy depending on amount of chiles
coat chiles with flour then the eggs and put on a skillet with some oil!. cook until it looks done(before the egg gets brown)
Serve with rice and tortillas!.
Very simple salsa:
1 jalapeno
2 tomatoes
2 cups of water
boil the jalapenos and tomatoe until skin peels easily!. take them out and take of the stem from pepper!.
put tomatoe and pepper in blender with 2 cups of water(not the same water) and salt to taste!.
blend until smooth!. taste to see if it needs more salt!. Put on foods and enjoy!.Www@FoodAQ@Com
get however many ancho chiles you want!. 2 per person is good!.
First roast the chiles on a skillet or comal(dont burn them)
peel off the skin!. make a sliver on the side of the chile and stuff it with ur fav!. cheese!.
beat 3-5 eggs until fluffy depending on amount of chiles
coat chiles with flour then the eggs and put on a skillet with some oil!. cook until it looks done(before the egg gets brown)
Serve with rice and tortillas!.
Very simple salsa:
1 jalapeno
2 tomatoes
2 cups of water
boil the jalapenos and tomatoe until skin peels easily!. take them out and take of the stem from pepper!.
put tomatoe and pepper in blender with 2 cups of water(not the same water) and salt to taste!.
blend until smooth!. taste to see if it needs more salt!. Put on foods and enjoy!.Www@FoodAQ@Com
I have a great queso for you!. You can use Oaxaca or any good Mexican melting cheese if you can’t find the Manchego!. This blows people away when they try it!.
Queso Fundido con Chorizo
INGREDIENTS:
2 large poblano chiles, seeded and cut into strips
2 garlic cloves, minced
6 ounces chorizo, rmovedfrom skin and crumbled
2 1/2 cups Manchego cheese, grated
2 green onions, thinly sliced
1 or jalapenos (up to you), seeded and chopped
salt
PREPARATION:
1!. Preheat oven to 325°F!. Using an ovenproof skillet or a cauela (clay pot), saute the chile strips, garlic and chorizo over medium heat for about 5 minutes!. Drain off excess fat!.
2!. Add the grated cheese, green onions, jalapeno and salt to taste!. Blend well!.
3!. Place in oven and bake for 10 minutes!.
Serves 4
Heat Factor = 2 (Medium)
Www@FoodAQ@Com
Queso Fundido con Chorizo
INGREDIENTS:
2 large poblano chiles, seeded and cut into strips
2 garlic cloves, minced
6 ounces chorizo, rmovedfrom skin and crumbled
2 1/2 cups Manchego cheese, grated
2 green onions, thinly sliced
1 or jalapenos (up to you), seeded and chopped
salt
PREPARATION:
1!. Preheat oven to 325°F!. Using an ovenproof skillet or a cauela (clay pot), saute the chile strips, garlic and chorizo over medium heat for about 5 minutes!. Drain off excess fat!.
2!. Add the grated cheese, green onions, jalapeno and salt to taste!. Blend well!.
3!. Place in oven and bake for 10 minutes!.
Serves 4
Heat Factor = 2 (Medium)
Www@FoodAQ@Com
A simply Sauce!.!.!.
Green fried tomatoes sauce!.!.!. It fits with chicken, cheese or beef!. Or just for dipping with tortillas chips!.
Take green tomatoes into boiling water until easy to peel off and take seeds out!. Keep the water!.
In a Pan, fried the tomatoes, one or two onions, parsley, cumin, salt, pepper and hot sauce, with some butter or oil for about 5 to 10 minutes!.
Then put this in the mixer for 5 seconds, adding tomatoes boiled water little by little, if needed!.
Once again taste it to add salt or hot sauce to taste!.!.!.!.
Cold or Hot it′s great!.
You can keep it in the refrigerator for a couple of days or in the freezer for about a month!.
Www@FoodAQ@Com
Green fried tomatoes sauce!.!.!. It fits with chicken, cheese or beef!. Or just for dipping with tortillas chips!.
Take green tomatoes into boiling water until easy to peel off and take seeds out!. Keep the water!.
In a Pan, fried the tomatoes, one or two onions, parsley, cumin, salt, pepper and hot sauce, with some butter or oil for about 5 to 10 minutes!.
Then put this in the mixer for 5 seconds, adding tomatoes boiled water little by little, if needed!.
Once again taste it to add salt or hot sauce to taste!.!.!.!.
Cold or Hot it′s great!.
You can keep it in the refrigerator for a couple of days or in the freezer for about a month!.
Www@FoodAQ@Com
aguado
Ingredients:
3 lbs chicken, assorted pieces
? cup rice, uncooked
2 tbs sunflower oil or butter
1 cup chopped red onion, about ? onion
1 cup chopped bell pepper, about 1 pepper
2 roma tomatoes, peeled, seeded and chopped
6 garlic cloves, crushed
2 tbs chopped parsley
1 tsp dried oregano or 1 tbs fresh chopped oregano
1 tsp ground cumin
1 tsp ground achiote
8 cups chicken broth or water
2 potatoes, peeled and diced, about 3 ? cups
1 cup chopped carrots
1 cup peas, fresh or frozen
2 tbs finely chopped cilantro
Salt and pepper to taste
Directions
Preparation: Soak the rice in water for 30 minutes Heat the oil or butter in a large sauce pan to make a refrito with the onions, garlic, pepper, tomatoes, parsley, oregano, cumin, achiote and salt, cook for 10 minutes stirring frequently!. Add the chicken broth or water and bring to a boil!. Add the chicken pieces and cook for 30 minutes!. Add the soaked rice and the chopped potatoes, cook for 45 minutes, stirring occasionally!. Add the carrots and cook for 5 minutes Add the peas and cook for 5-7 minutes or until the both the peas and carrots are tender!. Add the chopped cilantro and serve with avocado slices and hot sauce or aji
Www@FoodAQ@Com
Ingredients:
3 lbs chicken, assorted pieces
? cup rice, uncooked
2 tbs sunflower oil or butter
1 cup chopped red onion, about ? onion
1 cup chopped bell pepper, about 1 pepper
2 roma tomatoes, peeled, seeded and chopped
6 garlic cloves, crushed
2 tbs chopped parsley
1 tsp dried oregano or 1 tbs fresh chopped oregano
1 tsp ground cumin
1 tsp ground achiote
8 cups chicken broth or water
2 potatoes, peeled and diced, about 3 ? cups
1 cup chopped carrots
1 cup peas, fresh or frozen
2 tbs finely chopped cilantro
Salt and pepper to taste
Directions
Preparation: Soak the rice in water for 30 minutes Heat the oil or butter in a large sauce pan to make a refrito with the onions, garlic, pepper, tomatoes, parsley, oregano, cumin, achiote and salt, cook for 10 minutes stirring frequently!. Add the chicken broth or water and bring to a boil!. Add the chicken pieces and cook for 30 minutes!. Add the soaked rice and the chopped potatoes, cook for 45 minutes, stirring occasionally!. Add the carrots and cook for 5 minutes Add the peas and cook for 5-7 minutes or until the both the peas and carrots are tender!. Add the chopped cilantro and serve with avocado slices and hot sauce or aji
Www@FoodAQ@Com
Try a web search or get a mexican cookbookWww@FoodAQ@Com
I actually found a video recipe for chile rellenos, the recipe and step by step video: http://www!.youtube!.com/watch!?v=J28rY2A7S!.!.!.
Queso Blanca dip(the mexican cheese)
1 c Asadero cheese; shredded *
4 oz Jalapenos, chopped; -drained, OR
4 oz Poblanos, deveined & -julienned
1/4 c Half & half
2 T Onion; finely chopped
2 ts Cumin, ground
1/2 ts Salt
Heat all ingredients over low heat, stirring constantly, until the cheese is melted!. Serve warm with tostaditas!.
(If this is made with julienned poblanos, it's called "queso con rajas de chile")!.
I want to give you something to try in the future, it may become on of your favorites too!. I copied it form Chilis menu, ever since I tried ordered it, I have been making it couple years now!.!.!.
!.!.!.Margarita Grilled Chicken with black beans, red rice and mango salsa!.
http://www!.flickr!.com/photos/francesbean!.!.!.
4 Boneless, Skinless Chicken Breast or more
1 C!. Liquid Margarita Mix
Fresh Ground Black Pepper (to taste)
Pour margarita mix over chicken breast and let marinate for 2 hours in refrigerator!. When ready to prepare drain and dust with black pepper to taste!.
If you do not have a grill use a iron skillet and bring to medium high temperature and spray an oil coating into pan and braise chicken breast until done on each side!. Place chicken breast on top of rice & all on top spanish rice!.
!.!.!.!.Black Beans
2 (15!.5 oz!.) Cans of Black Beans or cook dried ones from scratch
1/2 tsp!. Sugar
1/2 tsp!. Chili Powder
1/2 tsp!. Garlic Powder
chopped cilantro
4 T crushed tortilla chips
Place in sauce pan and mix through!. Let simmer for about 20 - 25 minutes!. Place beans on the bottom of plate!. They should cover the middle of the plate!. Place Chicken Breast in the middle, your serving of rice on the side and sprinkle with cilantro, & a tablespoon of crushed tortilla chips (optional)!.
!.!.!.!.Spanish rice
4 slices bacon cut in small pieces
1 2/3 cups water
2/3 cup long grain rice uncooked
1/2 cup onion chopped
1 1/2 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon paprika
1 8-ounce can stewed tomatoes
2 tablespoons tomato paste (optional)
parsley Chopped
In a 2-quart saucepan over medium-high heat, fry bacon until crisp!. Drain bacon on paper towels; set aside!. Discard all but 2 tablespoons of the drippings!. To saucepan, add water, rice, onion, chili powder, salt, sugar and paprika!. Stir and bring to a boil; reduce heat to low, cover and simmer for 20 minutes or until rice is done!. Stir in stewed tomatoes with juice, tomato paste and half of the reserved bacon, chopping up tomatoes with a spoon!. Cook until heated through!. Spoon rice into a heated serving dish!. Sprinkle with remaining bacon and parsley!.
!.!.!.!.Mango salsa
1 red bell pepper, cut into 1/4-inch cubes
1 ripe mango, peeled and cut into 1/4-inch cubes
1 small onion, finely chopped
Juice of 1 lime
1/2 cup lightly packed fresh cilantro leaves, chopped
1 tablespoon olive oil
1 small fresh hot chili pepper
Salt and black pepper, to taste
1!. In a large bowl, combine the red pepper, mango, onion, lime juice, cilantro, oil, chili, salt, and black pepper!.Www@FoodAQ@Com
Queso Blanca dip(the mexican cheese)
1 c Asadero cheese; shredded *
4 oz Jalapenos, chopped; -drained, OR
4 oz Poblanos, deveined & -julienned
1/4 c Half & half
2 T Onion; finely chopped
2 ts Cumin, ground
1/2 ts Salt
Heat all ingredients over low heat, stirring constantly, until the cheese is melted!. Serve warm with tostaditas!.
(If this is made with julienned poblanos, it's called "queso con rajas de chile")!.
I want to give you something to try in the future, it may become on of your favorites too!. I copied it form Chilis menu, ever since I tried ordered it, I have been making it couple years now!.!.!.
!.!.!.Margarita Grilled Chicken with black beans, red rice and mango salsa!.
http://www!.flickr!.com/photos/francesbean!.!.!.
4 Boneless, Skinless Chicken Breast or more
1 C!. Liquid Margarita Mix
Fresh Ground Black Pepper (to taste)
Pour margarita mix over chicken breast and let marinate for 2 hours in refrigerator!. When ready to prepare drain and dust with black pepper to taste!.
If you do not have a grill use a iron skillet and bring to medium high temperature and spray an oil coating into pan and braise chicken breast until done on each side!. Place chicken breast on top of rice & all on top spanish rice!.
!.!.!.!.Black Beans
2 (15!.5 oz!.) Cans of Black Beans or cook dried ones from scratch
1/2 tsp!. Sugar
1/2 tsp!. Chili Powder
1/2 tsp!. Garlic Powder
chopped cilantro
4 T crushed tortilla chips
Place in sauce pan and mix through!. Let simmer for about 20 - 25 minutes!. Place beans on the bottom of plate!. They should cover the middle of the plate!. Place Chicken Breast in the middle, your serving of rice on the side and sprinkle with cilantro, & a tablespoon of crushed tortilla chips (optional)!.
!.!.!.!.Spanish rice
4 slices bacon cut in small pieces
1 2/3 cups water
2/3 cup long grain rice uncooked
1/2 cup onion chopped
1 1/2 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon paprika
1 8-ounce can stewed tomatoes
2 tablespoons tomato paste (optional)
parsley Chopped
In a 2-quart saucepan over medium-high heat, fry bacon until crisp!. Drain bacon on paper towels; set aside!. Discard all but 2 tablespoons of the drippings!. To saucepan, add water, rice, onion, chili powder, salt, sugar and paprika!. Stir and bring to a boil; reduce heat to low, cover and simmer for 20 minutes or until rice is done!. Stir in stewed tomatoes with juice, tomato paste and half of the reserved bacon, chopping up tomatoes with a spoon!. Cook until heated through!. Spoon rice into a heated serving dish!. Sprinkle with remaining bacon and parsley!.
!.!.!.!.Mango salsa
1 red bell pepper, cut into 1/4-inch cubes
1 ripe mango, peeled and cut into 1/4-inch cubes
1 small onion, finely chopped
Juice of 1 lime
1/2 cup lightly packed fresh cilantro leaves, chopped
1 tablespoon olive oil
1 small fresh hot chili pepper
Salt and black pepper, to taste
1!. In a large bowl, combine the red pepper, mango, onion, lime juice, cilantro, oil, chili, salt, and black pepper!.Www@FoodAQ@Com