What is your favourite mexican food?!
If you could share the recipe that would be great :)Www@FoodAQ@Com
Answers:
These recipes have been in my family since we left Mexico over 114 years ago and started a ranch in Texas!. Enjoy!.!. my friend
Carne Asada Tacos
INGREDIENTS (Nutrition)
1 1/2 pounds boneless beef top sirloin, cut into thin bite-size slices
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
crushed red pepper to taste
1 lime
1 (28 ounce) can tomatillos
2 fresh jalapeno peppers, seeded
4 tablespoons canola oil, divided
1 (10!.5 ounce) can beef broth
12 (6 inch) corn tortillas
1/2 large onion, chopped
2 tomatoes, chopped
1 avocado - peeled, pitted and sliced
1 bunch fresh cilantro, chopped
1 lemon
DIRECTIONS
Place sliced meat into a shallow bowl, and season with salt, black pepper, and crushed red pepper!. Squeeze the lime juice over the meat, and turn until evenly coated!. Cover, and refrigerate for 30 minutes!.
In a blender or food processor, combine tomatillo and jalapeno!. Puree for 15 to 20 seconds, or until thick!. Heat 1 tablespoon oil in a large skillet over medium high heat!. Carefully pour in tomatillo mixture!. Cook, stirring frequently, for 5 minutes!. Stir in beef broth!. Reduce heat, and simmer for 20 to 30 minutes, or until mixture coats a spoon!. Transfer mixture to a serving dish!.
Heat tablespoon oil in a large skillet over high heat!. Stir in 1/3 of the beef, and saute for 1 minute!. Transfer to serving dish!. Repeat with remaining beef!. Meanwhile, heat tortillas in the oven or microwave, according to package instructions!.
To serve, place two tortillas on top of each other!. Add desired amount of meat, spoon over some tomatillo mixture!. Top with onions, tomatoes, avocado and cilantro!. Garnish with a wedge of lemon, to be squeezed over taco before eating!.
FOOTNOTES
Wine Tip
Try with a Zinfandel or a Malbec from Argentina!.
Apple Enchilada Dessert
INGREDIENTS (Nutrition)
1 (21 ounce) can apple pie filling
6 (8 inch) flour tortillas
1 teaspoon ground cinnamon
1/3 cup margarine
1/2 cup white sugar
1/2 cup packed brown sugar
1/2 cup water
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!.
Spoon fruit evenly onto all tortillas, sprinkle with cinnamon!. Roll up tortillas and place seam side down on lightly greased 8x8 baking pan!.
Bring margarine, sugars and water to a boil in a medium sauce pan!. Reduce heat and simmer, stirring constantly for 3 minutWww@FoodAQ@Com
These 2 recipes were passed on to me by an elderly Mexican cook that worked for me about 20 years ago!.
Chili Rellenos!.
Seed Problano chillies, stuff each problano with a piece of a strong goat cheese or Japalino Jack cheese (if you prefer), about 1/2' thick and about 3/4" shorter than the chilie!. Separate 5 eggs!. Beat the egg whites with 1 tsp salt until they hold firm, soft peaks!. Beat 3 of the yolks until thick; fold yolks into whites and use immediatly!.
Heat about 1/4 inch olive oil (we prefer garlic olive oil) over medium heat!.
Coat the chilies all over with the egg batter!.
Fry in the hot oil!. When each is a golden brown on one side, turn over with a spathula and a fork, fry until golden brown on the other side!. Remove and drain briefly on paper towels!. Serve immediatly!.
This recipe will yield a relleno with a thin and crispy covering!.
A dark beer like a ***** Modello is excellant with this dish!.
!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.
Cervache
2 lbs firm white fish (like Mahi Mahi)
2 tsp olive oil
2 sweet Maui Onions (thinly sliced)
2 medium tomatos
salt and pepper
capers
Kalamata olives
1 raw red thinly sliced chile (you pic the heat you desire, we perfer serranos)
Cube fish and submerge in fresh lime juice 5 to 8 hours with occasional stirring (about 2 cups)!.
After the fish finishes mariniating, drain and blot dry!.
Put olive oilin a bowl and coat the fish
Add salt and pepper, onion, capers, celantro, kalamata olives & Serranos
Referigerate for 1 hour!.
Serves about 4 to 6!.
(Note: for a more spicy flavor add onion, peppers salt & pepper to the marinade)Www@FoodAQ@Com
Chili Rellenos!.
Seed Problano chillies, stuff each problano with a piece of a strong goat cheese or Japalino Jack cheese (if you prefer), about 1/2' thick and about 3/4" shorter than the chilie!. Separate 5 eggs!. Beat the egg whites with 1 tsp salt until they hold firm, soft peaks!. Beat 3 of the yolks until thick; fold yolks into whites and use immediatly!.
Heat about 1/4 inch olive oil (we prefer garlic olive oil) over medium heat!.
Coat the chilies all over with the egg batter!.
Fry in the hot oil!. When each is a golden brown on one side, turn over with a spathula and a fork, fry until golden brown on the other side!. Remove and drain briefly on paper towels!. Serve immediatly!.
This recipe will yield a relleno with a thin and crispy covering!.
A dark beer like a ***** Modello is excellant with this dish!.
!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.
Cervache
2 lbs firm white fish (like Mahi Mahi)
2 tsp olive oil
2 sweet Maui Onions (thinly sliced)
2 medium tomatos
salt and pepper
capers
Kalamata olives
1 raw red thinly sliced chile (you pic the heat you desire, we perfer serranos)
Cube fish and submerge in fresh lime juice 5 to 8 hours with occasional stirring (about 2 cups)!.
After the fish finishes mariniating, drain and blot dry!.
Put olive oilin a bowl and coat the fish
Add salt and pepper, onion, capers, celantro, kalamata olives & Serranos
Referigerate for 1 hour!.
Serves about 4 to 6!.
(Note: for a more spicy flavor add onion, peppers salt & pepper to the marinade)Www@FoodAQ@Com
It is so easy!
Mexican Cheese Ball
16 ounces cream cheese, softened
1/4 cup chunky salsa, desired hotness
1 cup shredded cheese (Cheddar, Monterey
jack or Mexican blend)
Mix cream cheese and salsa together!. Form into a ball and roll ball in shredded cheese until completely covered!. Place cheese ball on decorative plate or bowl!. Sprinkle remaining cheese around bottom of ball!.
Serve with your favorite crackers or tortilla chips!.
Www@FoodAQ@Com
Mexican Cheese Ball
16 ounces cream cheese, softened
1/4 cup chunky salsa, desired hotness
1 cup shredded cheese (Cheddar, Monterey
jack or Mexican blend)
Mix cream cheese and salsa together!. Form into a ball and roll ball in shredded cheese until completely covered!. Place cheese ball on decorative plate or bowl!. Sprinkle remaining cheese around bottom of ball!.
Serve with your favorite crackers or tortilla chips!.
Www@FoodAQ@Com
This place back home makes really tasty tacos!. They're made with corn tortillas, and inside is brisket, serrano chili, onion, and white cheese!. They're oily and juicy and GOOOOD!. But probably the best thing is really, really good salsa!. Tasty on everything!. I even like it mixed into Mexican rice!.Www@FoodAQ@Com
Chorizo con queso!. yum!.
http://www!.examiner!.com/x-1445-Philadelp!.!.!.Www@FoodAQ@Com
http://www!.examiner!.com/x-1445-Philadelp!.!.!.Www@FoodAQ@Com
EnchiladasWww@FoodAQ@Com
Enchiladas=]Www@FoodAQ@Com
Gorditas are my favorite!.!.!.sorry I don't have a recipe but you might be able to find it online!.Www@FoodAQ@Com