Traditional Mexican Dish?!
Answers: I need a traditional Mexican dish for a project at school. It can be a meal or a drink. It needs to be easy recipe and can not include Saffron or any sea food.
CAPIROTADA (A CHRISTMAS TRADITION)
MEXICAN BREAD PUDDING
6 thick slices of 2 to 3 day old French bread (sweet) cubed 3/4"
1 lg. Golden Delicious apple, pared, cored and sliced then diced (1/4 inch)
1/3 c. raisins
4 oz. shredded (medium fine) sharp cheddar cheese
3 lg. eggs
1 1/2 c. milk
1/4 c. granulated sugar
1/4 c. firmly packed dark brown sugar
1/2 to 1 tsp. ground cinnamon
2 tsp. grated orange rind
In a large bowl toss together bread, apple, raisins and cheese. Turn into a lightly buttered 1 1/2 quart round casserole. In a medium bowl beat eggs until foamy; add milk, granulated sugar, brown sugar and cinnamon; beat until blended; stir in orange rind. Pour over bread mixture. Bake uncovered in a preheated 325 degree oven 60 minutes or until a knife comes out clean.
Pork Chops with Red Chile Pepper Sauce
10 to 12 loin pork chops, medium thick cut with bone
3 jalapeno peppers
2 tablespoons solid vegetable shortening or lard
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon fresh ground black pepper
1/2 cup water
1/4 teaspoon salt
3 cloves garlic
2 (15-ounce) cans whole peeled tomatoes, 2 whole tomatoes reserved and 1/4 cup liquid reserved for Spanish Rice
Wash pork chops and set on paper towels to dry. Roast whole jalapenos on the comal or in a cast iron skillet until all sides are toasted, approximately 10 minutes.
Wet a small tea towel, then wrap the jalapenos in the tea towel and let them rest for 20 minutes. (This will help to soften them for peeling)
While peppers rest, heat shortening in large cast iron skillet on medium-high.
Cut pork chops into small and medium pieces (the sections with bone will be bigger). Season both sides of chops with kosher salt, garlic powder and crushed black pepper. Cook pork chops in skillet for about 15 to 20 minutes, periodically adding water to steam. Pork is done when chops have caramelized and water has evaporated.
Take peppers out of tea towel and peel off skin. Cut off the ends of the peppers and place, one at a time in a food processor, and grind down with the salt and garlic. Add 1 tomato at a time (from the 2 cans of tomatoes), and grind all ingredients until sauce forms. Taste to determine if more salt is needed. Add the sauce to the pan with pork chops and simmer on low heat, uncovered, for about 10 to 15 minutes.
* For hotter sauce, use fewer tomatoes.
Chicken with Roasted Red Pepper, Chorizo and Sweet Pea Sauce over Rice
Yield: 4 servings
3 tablespoons extra-virgin olive oil, divided
1 tablespoon butter
1 large onion, chopped, divided
Salt and black pepper
1 1/2 cups white rice
3 cups chicken stock, divided
4 (6-ounce) boneless, skinless chicken breasts
1/2 tablespoon smoked paprika, 1/2 a palm full
1 teaspoon dry thyme, 1/3 of a palm full
3/4 pound chorizo sausage, in packaged meats case near kielbasa, cut in 1/2 lengthwise then thinly sliced
2 large cloves garlic, chopped
1 small carrot, peeled and grated
2 roasted red peppers, chopped
1 (10-ounce) box frozen peas
1/4 cup chopped flat-leaf parsley, a generous handful
Heat a medium size saucepot over medium heat with 1 tablespoon of extra-virgin olive oil, about 1 tablespoon, and the butter. Add 1/4 of the chopped onion and season with salt and pepper, cook for about 1 minute, add the rice and stir to coat in the oil. Add 2 1/2 cups of chicken stock to the rice and bring up to a boil. Cover the pot, reduce heat to simmer and cook rice for 15 to 18 minutes or until tender and cooked through.
While the rice is cooking, start the chicken. Preheat a large skillet over medium-high heat with about 2 tablespoons of extra-virgin olive oil. Season the chicken breasts with smoked paprika, salt, pepper and the thyme; add the seasoned chicken to the skillet. Cook breasts 5 to 6 minutes on each side or, until cooked through.
Remove the chicken from the skillet to a plate and loosely cover with aluminum foil. Return the skillet to the stove top and over medium-high heat add chorizo, cook for 2 minutes stirring frequently. Add the remaining onion, garlic, grated carrot, and roasted red pepper to the chorizo and season with a little salt and pepper. Cook until the onions are slightly tender, about 2 to 3 minutes. Add 1/2 cup of chicken stock, scrape up any bits that have stuck to the bottom of the pan. Add the frozen peas and parsley; continue to cook for 1 to 2 minutes to heat the peas through. Taste and adjust seasonings with a little salt and pepper.
To serve, arrange the chicken breasts on dinner plates and top with lots of sauce. Fluff the rice with a fork and serve alongside.
hope these help. enjoy.
BEEF & BEAN ENCHILIDAS
1 lb. ground beef
1 med. onion, diced
1 lg. can refried beans or pinto beans, soaked & cooked
1 pkg. corn tortillas (12)
1 pkg. taco seasoning
1 (12 oz.) pkg. cheddar cheese
1 (8 oz.) can tomato sauce or paste
2 c. water
1 clove garlic, minced (powder, optional)
1/4 c. onion, diced (powder optional)
Dash of salt
2 to 4 tbsp. chili pepper or chili powder (optional)
Cornstarch, enough to thicken slightly
1 c. long grain rice
2 tbsp. butter
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. cumin
Dash of salt
1/2 to 1 c. tomato sauce
2 c. water
Sauté 1 pound of hamburger until brown, then drain well. Add 1/2 to 1 package of taco seasoning and 1/4 cup water; simmer 15 minutes. While simmering, dice 1 medium onion, heat 1 large can refried beans. Cook 12 corn tortillas in oil just until soft. Dab excess oil from the tortillas with paper towel. Place 2 to 3 tablespoons hamburger on the edge of each tortilla. Add 2 tablespoons or so beans on top of hamburger. Sprinkle with onions and Cheddar cheese. Fold over 1 edge and roll up. Place in oblong cake pan.
Sauce:
Place 2 cups water in small saucepan. Add 2 to 3 tablespoons red chili pepper or chili powder; bring to a boil. Add 1 clove garlic minced or a sprinkling of garlic powder and 1/4 cup chopped onion or a pinch of onion powder and a dash of salt. Simmer 10 minutes. Stir in 1 (8 ounce) can tomato sauce or paste to desired thickness. Pour over enchiladas. Sprinkle remaining cheese and onions over top. Bake at 350 F. degrees for 15 minutes or until cheese is melted. Makes 12 enchiladas.
MEXICAN RICE
2 tbsp. butter
1 c. long grain rice
1 to 1 1/2 tsp. onion powder
1 to 1 1/2 tsp. garlic powder
1 to 1 1/2 tsp. cumin
2 c. water
1/2 to 1 c. tomato sauce
Melt butter in skillet. Add long grain rice, onion powder, garlic powder and cumin. Sauté over medium heat just until brown. Add 2 cups water and tomato sauce; bring to a boil. Cover and simmer over low heat for about 20 minutes.
Thought you might enjoy checking out this link:
http://www.mex-recipes.com/traditional-m...
Be sure to check the left hand side too.
HORCHATA: Easy & Delicious!
This Mexican favorite was originally brought over by the Spaniards. Melon seeds or squash seeds were originally used, but rice became more popular and is the most common type of horchata today.
INGREDIENTS:
1 cup rice
1/2 of a cinnamon stick
1 teaspoon lime zest
5 cups drinking water
1/2 cup sugar
PREPARATION:
Grind the rice in your blender until it is ground smooth. Toss with cinnamon stick and lime zest. Let rest overnight.
After resting, place rice mixture into blender and blend until smooth. Add in 2 cups of water to mixture and soak for 2 hours.