Mexican foods?!
Answers: does anyone have any recipes for traditinal mexican foods.. like i saw this one food i cant think of what its called but it was like chicken covered in a chocolate sauce.. i need them 4 spanish class.. oh and if you have a recipe for sugar skulls i would love that one too
Chicken Mole with Chipotles
Servings: Makes 4 servings.
Ingredients:
6 skinless boneless chicken thighs, each cut into 3 pieces
2 tablespoons ground cumin
1 tablespoon olive oil
1 large onion, thinly sliced
2 14 1/2-ounce cans chili-style chunky tomatoes in juice
1 cup canned low-salt chicken broth
2 tablespoons minced canned chipotle chilies plus 1 tablespoon adobo sauce
1 ounce unsweetened chocolate, chopped
Preparation:
Coat chicken on all sides with cumin. Sprinkle with salt and pepper.
Heat oil in heavy large pot over medium-high heat. Add chicken; sauté until browned on all sides, about 5 minutes. Add onion and sauté until beginning to brown, about 3 minutes. Add tomatoes with juice, broth, chipotle chilies, adobo sauce, and chocolate and bring to simmer. Reduce heat to medium-low and simmer until chicken is cooked through and sauce thickens slightly, about 20 minutes. Season with salt and pepper; serve.
Bunuelos or Bu?uelos - Mexican Recipe
Ingredients:
3 cups flour, sifted twice
1 tbsp baking powder
1 tbsp salt
1 tbsp sugar
2 eggs
3/4 cup milk
1/2 cup butter or margarine
oil for frying
Instructions:
In a large bowl, mix flour, baking powder and salt.In a small bowl, beat one tbsp sugar, eggs and butter.
Stir in milk.
Add milk mixture to flour.
If dough is too dry, add a few more drops of milk.
Knead dough until it is very smooth.
Shape into 20 balls.
Cover and let stand for 30 minutes.
Heat oil one-inch deep in large skillet to 360 F.
Roll each ball out on a lightly-floured board into very thin six-inch circle.
Fry bu?uelos until golden brown, turning once.
Drain on absorbent towels.
Sprinkle with sugar-cinnamon topping while warm, or drizzle with one of the following syrups.
These can be frozen.
Wrap separately in freezer bags.
Defrost and place in a 350 F. oven for a few minutes to crips.(20 fritter)
CUERNITOS (MEXICAN WEDDING COOKIES)
1/2 C. powdered sugar
1 C. butter, softened
2 tsp. almond extract
1 tsp. vanilla extract
2 C. flour
1/4 tsp. salt
optional:
1 C. finely chopped or ground almonds or pecans
Preheat oven to 325
In large bowl, beat 1/2 cup powdered sugar, butter, and extracts until light and fluffy. Stir in flour, salt, and almonds or pecans (if desired). Mix until dough forms. Shape into 1 inch balls, or crescents. Place on ungreased cookie sheet.
Bake at 325 for 15-20 minutes. Watch closely until set but not brown. Remove from cookie sheet, cool slightly and roll in powdered sugar. Let cool completely and roll again.
Hot Spiced Mexican Hot Chocolate with Ice Cream Dusted with Chili Powder
3/4 cup water
1 vanilla bean (or 1 teaspoon vanilla extract)
3/4 cup sugar
1 teaspoon ground cinnamon
1 heaping tablespoon instant espresso
Pinch salt
2 1/2 ounces bittersweet chocolate, the best quality possible, grated
2 cups whole milk
Vanilla ice cream
Chili powder
Bring water to a boil in a saucepan.
Split the vanilla bean and add to the boiling water.
Add sugar, cinnamon, espresso, and a pinch of salt.
Simmer for 1 minute and add the bittersweet chocolate. Whisk until it gets thick.
Add milk and simmer 1 minute.
Serve immediately with a dollop of vanilla ice cream and a sprinkling of chili powder on top.
You may make this ahead and reheat.
Make sure to either whisk it or blend it in a blender to make it light and foamy before serving.
(The classic Mexican chocolate was whisked with a special wooden tool called a 'molinillo'.)
hope these help. enjoy.
Your talking about chicken mole or molea.
That's mole. You should be able to find the mole in just about any supermarket's mexican section, and along with it will be directions to use it, then just make some spanish rice, and beans, maybe some tortillas and you are good to go.
mmmm. Pollo en mole. Mi favorito!!!
It is chicken in oaxacan black mole.
It has a lot of ingredients. My husband is from jalisco, and hates black mole. I am not crazy about it myself.
Do a search using the words "oaxaca mole negro"...you'll get a gazillion online recipes for black mole....typed in spanish. (it has chocolate, chiles, sesame seeds, burnt tortillas, etc etc).
Oaxaca is FAMOUS for their moles, that come in several different colors. I myself make a simple red mole which is nothing like that chocolatey black stuff.
I don't have the recipes you are asking for, but I can send you the following recipes to consider using in class.
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.
MEXICAN HOT CHOCOLATE
6 c. milk
1/2 c. sugar
3 oz. unsweetened chocolate, chopped
1 tsp. ground cinnamon
2 beaten eggs
2 tsp. vanilla
Whipped cream
In a large saucepan combine 1 cup of the milk, the sugar, chocolate, and cinnamon. Cook and stir over medium-low heat until chocolate is melted. Gradually stir in remaining milk. Cook and stir until milk is very hot, almost boiling. Do not boil. Gradually stir 1 cup of the hot milk mixture into eggs, then transfer entire mixture to saucepan. Cook and stir for 2 minutes over low heat. Remove from heat and stir in vanilla. Beat with a rotary beater until very frothy. Pour hot chocolate into mugs and dollop with whipped cream. Makes six 8-ounce servings.