Spanish & Mexican foods?!
Spanish & Mexican foods?
I am working on a World Language project, and I need Spanish and Mexican food recipes. If you can post answers that can help me, I would be totally grateful. Please do it like this:
Thank you all so much! ?
Answers:
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Mexican Rice
Mexico
1 cup rice
1/3 onion chopped
1 chicken bullion cube
1 small can tomato sauce
1 tbsp butter
1&1/2 cup water
Fry rice in butter until it is browned, add remaining ingredients and bring to a boil. Cover and cook on low for 20 minutes.
Spain is most famous for Paellas and Tapas scroll down and you'll find examples of both on this page:
http://allrecipes.com/recipes/world-cuis...
Here's some mexican recipes.
http://www.gourmetsleuth.com/mexican_rec...
And here you can learn About Mexican Foods & Ingredients & Tools
http://www.gourmetsleuth.com/mexicaningr...
TORTILLA SOUP
Ingredients: *1 medium onion chopped*1 jalapeno pepper, chopped*2 cloves garlic, minced*2 tbsp oil*2 pounds stew meat, optional *1 14oz can tomatoes*1/2 jar Tejano salsa
*1- 10 1/2oz can beef broth *1- 10 1/2oz cans water*1- 10 *3/4oz can chicken broth*1- 10 3/4oz can tomato soup
*1 tsp ground cumin *1 tsp chili powder*1 tsp salt*1/2 tsp lemon-pepper seasoning *2 tsp Worcestershire sauce
*2 tsp Tabasco sauce*4 tortillas, cut in 1" squares*1/4 cup grated Cheddar cheese
Directions:
Sauté the first 5 ingredients in a large skillet. Add remaining ingredients, except tortillas and cheese, and simmer for 50 minutes.
Add tortillas and cook 10 minutes. Pour into mugs and sprinkle with cheese.
With your first sip you will leave your chair, but quickly sit down and continue to sip. HOT but so good! Serves 6-8.
Tip: make a hardy meal out of your tortilla soup by adding shredded chicken and serving along side a cast iron skillet of homemade corn bread.
FROM http://www.texmextogo.com/tortilla_soup....
QUESADILLAS WITH AVOCADO CREAM
INGREDIENTS:*4 flour tortillas*fresh spinach*fresh mushrooms*Muenster cheese slices*Jalapeno jam
Directions: Place 4 tortillas on a work surface and spread our favorite jalapeno jam over one surface. Cover with thin slices of Muenster cheese, fresh spinach & fresh thin sliced mushrooms. Place a second tortilla over each creating a sandwich. Heat a dry nonstick large skillet; using a large spatula, place one quesadilla in the skillet and cook over medium heat pressing down with the spatula and turning once until the cheese melts and the tortillas brown. Keep the tortillas warm in the oven (250F) while making the remaining quesadillas.
To serve: Cut each quesadillas into quarters and serve hot, garnished with quartered limes, cilantro sprigs and a dollop of avocado cream.
Avocado Cream:
1 ripe avocado, peeled, pitted and cut in large pieces.
juice of one lime
1/2 cup sour cream
salt to taste
Place all ingredients except the salt in a food processor and process until smooth. Scrape into a bowl, season with salt. Serve immediately.
FROM http://www.texmextogo.com/quesadillas_wi...
CHECK THESE WEBSITES:
http://mexicanfood.about.com/
http://www.myhomecooking.net/mexican-foo...
http://www.cooking-mexican-recipes.com/...
Ajuuaaaa! Have a nice day! BYe.
Tamales
Mexico - Aztec/Mayan - indigenous peoples
Use banana leaves as your wrap stays together better and tastes better and tamales do not dry out too bad.
Prepare your filling....this can be made with any meat chicken pork or beef. For this one I will use chicken it is easier
Boil your chicken with some salt till it falls off the bone
Drain and put chicken back in pot - make sure you save about a cup of the stock
Add a can of mixed vegetables
Add tblsp each of Garlic, Curry, Cummin, and Anchiote powder.
Add one small can 8 oz of tomatoe sauce
Add a 1/4 cup of oil - I like olive best
And stir over low heat. Add a 1/4 cup of the stock as the sauce thickens. You want your filling to be less watery so make sure you reduce the liquid as much as possible. When finished set of heat and set aside.
Prepare your Masa with
2 cups Masa
2 Tblsp Lard
Water to moisten - wet but not soupy will hold a soft loose shape
set aside
Get your banana leaf and add Masa to the leaf about a tblsp or more and push it in the middle to make an indentation and then add filling. Put a little more on top and fold sides in and then the ends - should look like a small rectangle and set on folded ends. Do all the same way.
You will need a pot similar to a double boiler or steamer. You want to lay them on the folded sides and let the steam cook them for about and hour or more. They are done when the Masa is just stiff enough to hold its shape unwrapped and Masa looks cooked but moist.
E mail me and I will try to send you as many as I have.
Good luck.
Mexican and spanish foods have little in common other than the language...
Here is an example...
In Spain a tortilla is an omelette
In Mexico a tortilla is the flat bread (wheat or corn flour) used for most dishes.
Here is a small list of typical dishes from Spain:
Paella (rice based dish typical of the eastern coast of Spain around Valencia)
Gazpacho andaluz: cold tomato summer soup
Ajo Blanco: A cold garlic and almond soup also typical of southern Spain
Cocido Madrile?o: a stew made of chickpeas, onions, potatoes, leeks, carrots, a piece of beef, chicken and chorizo sausage. (Madrid)
Tortilla Espa?ola: spanish omelette basically eggs and diced potatoes with some chopped onion and sometimes a little diced sweet green pepper. (This is the spanish recipe "par excellence".!)
Zarzuela de Marisco: a seafood stew typical of Catalonia.
Empanada Gallega: a savoury torte made with a tomato, pepper, onion and tuna filling (Typical of Galicia)
Desserts:
Arroz con leche: creamy rice pudding (this one IS almost identical to the mexican equivalent)
Tarta de Santiago: a cake made with sugar, eggs and powdered almond meal (typical of Galicia)
Pesti?os, Rosquillas (these are similar to mexican recipes)
Mexican dishes:
Guacamole (avocado dip)
Frijoles refritos (refried beans...one of the staples of mexican cuisine).
Tacos: (folded fried tortillas with a variety of fillings)
Enchiladas: (tortillas wrapped around a variety of fillings, usually baked in the oven with a spicy sauce and sometimes sour cream and melted cheese)
Quesadillas: (Tortillas fried flat and then covered with one of several fillings and grated cheese)
Chiles rellenos: (stuffed jalape?o peppers - the filling may be small shrimp, cheese or tuna)
Carne a la Tampique?a: a fried steak with a hot sauce
Huevos Rancheros: (fried eggs with a hot sauce served with refried beans)
Tamales: cornmeal flour made into a thick paste than filled with a savoury or sweet filling and rolled in a leaf of cornhusk to be steamed.
Chilaquiles: broken tortillas fried and then cheese and diced tomatoes are added and allowed to simmer until the cheese melts... I usually serve with fried eggs and salsa verde.
Desserts:
Dulce de leche (milk cooked slowly in a double cooker with sugar until it turns brown and thickens) It can also be made by taking a can of condensed milk and cooking it in a pot of boiling water for about 45 min. allow it to cool before opening the can.
Natillas: a creamy custard (same dessert with same name is used in Spain
Chongos Zamoranos: This is my favourite mexican dessert, but I don't have the recipe at hand...
Well, you will find out that most latin food is derived from Spain, we all have very similar recipies. Like in the nothern part of south america many people share the same type of food, like tamales, tortillas, and so on, probably because of their strong Indian influence, considering they still have native indians in the area. In the southern part of south american, like in Argentina, they have some Italian influence in their food. In the caribean (Puerto RIco, Cuba, and Dominican Republic) they pretty much eat the same thing, with very few differences.
I can give you a few for the caribbean islands.
Puerto Rico
Pernil y Arroz con gandules
It's roasted pork with yellow rice and pigeon peas
Pi?a Colada (wondering how to make the ?, hold down alt and type 164)
A very common recipe for Mexico are Tamales, of course Tacos, and Chilaquiles, Flautas, etc.
I know Mate is a tea, shared by many in Argentina, Uruguay, and Brazil.
Remember things like Paella and Flan come from Spain, but passed on to most Spanish countries.