Mexican/Southwest Cuisine

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Oven Jambalya

Post  justmecookin on Thu Dec 11, 2008 9:53 am

Oven Jambalya

2-1/4 cups water
1-1/2 cups uncooked long grain rice
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 can (10-3/4 ounces) condensed cream of onion soup, undiluted
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 pound smoked sausage, cut into 1/2-inch slices
1 pound cooked medium shrimp, peeled and deveined

In a large bowl, combine the first five ingredients. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 40 minutes. Stir in sausage and shrimp. Cover and bake 20-30 minutes longer or until the rice is tender. Makes 8-10 servings.

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Nacho Chicken

Post  justmecookin on Thu Dec 11, 2008 9:57 am

Nacho Chicken

4 cups cubed cooked chicken
1 pound process America cheese (Velveeta), cubed
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 cup chopped onion
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 package (14-1/2 ounces) nacho cheese tortilla chips

In a large bowl, combine the first seven ingredients; mix well. Crush chips; set aside 1 cup for topping. Add remaining chips to chicken mixture. Spoon into a greased 13-in. x 9-in. baking dish; sprinkle with reserved chips. Bake, uncovered, at 350° for 30 minutes or until cheese is melted and edges are bubbly. Makes 8-10 servings.

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Minestrone Stew

Post  justmecookin on Thu Dec 11, 2008 9:58 am

Minestrone Stew

1 pound ground beef
1 small onion, chopped
1 can (19 ounces) ready-to-serve minestrone soup
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes
1 can (11 ounces) whole kernel corn, drained
1 can (4 ounces) chopped green chilies
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 3-qt. slow cooker. Add the remaining ingredients; mix well. Cover and cook on low for 4-6 hours or until heated through. Makes 8 servings.

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Monterey Chicken

Post  justmecookin on Thu Dec 11, 2008 10:00 am

Monterey Chicken

6 bacon strips, halved
6 boneless skinless chicken breast halves (4 ounces each)
1/2 cup Olive Oil
1/4 cup red wine vinegar
1/4 cup soy sauce
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
6 thin slices sweet onion
6 thin slices tomato
6 thin slices avocado
6 thin slices Monterey Jack cheese

Cook bacon according to package directions; drain. Meanwhile, flatten chicken to an even thickness. In a large resealable plastic bag, combine the oil, vinegar, soy sauce, garlic, salt, oregano and pepper; add chicken. Seal bag and turn to coat; refrigerate for at least 30 minutes.

Drain and discard marinade. Grill chicken, uncovered, over medium heat for 6 minutes on each side. Move chicken to edges of grill. Top each with two bacon pieces and one slice of onion, tomato, avocado and cheese. Cover and grill 4-6 minutes longer or until cheese is melted. Makes 6 servings.

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Tamale Pie

Post  justmecookin on Thu Dec 11, 2008 10:02 am

Tamale Pie

2 pounds ground beef
1 large onion, chopped
1 large green pepper, chopped
1 can (15-1/4 ounces) whole kernel corn, undrained
1-1/2 cups chopped fresh tomatoes
5 tablespoons tomato paste
1 envelope chili seasoning
1-1/2 teaspoons sugar
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
6 cups cooked grits (prepared with butter and salt)
1-1/2 teaspoons chili powder, divided
1-1/2 cups (6 ounces) shredded cheddar cheese

In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add the corn, tomatoes, tomato paste, chili seasoning, sugar, garlic powder, basil and oregano. Cook and stir until heated through; keep warm.

Spread half of the grits in a greased 3-qt. baking dish. Sprinkle with 1 teaspoon chili powder. Top with beef mixture and cheese. Pipe remaining grits around edge of dish; sprinkle with remaining chili powder. Bake, uncovered, at 325° for 20-25 minutes or until cheese is melted. Let stand for 5 minutes before serving. Makes 12 servings.

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Mexican-Style Ravioli

Post  justmecookin on Thu Dec 11, 2008 10:04 am

Mexican-Style Ravioli

1 package (20 ounces) refrigerated cheese ravioli
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup beef broth
1 can (6 ounces) tomato paste
1/2 cup canned black beans, rinsed and drained
1 tablespoon brown sugar
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups fresh baby spinach

Cook ravioli according to package directions. Meanwhile, in a large skillet, combine the tomatoes, broth, tomato paste, beans, brown sugar, oregano, salt and pepper.

Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until heated through. Drain ravioli; add to tomato mixture. Stir in spinach; cook and stir for 4-5 minutes or until wilted. Makes 4 servings.

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Mexican Spaghetti Sauce

Post  justmecookin on Thu Dec 11, 2008 10:06 am

Mexican Spaghetti Sauce

1 pound lean ground beef
3/4 cup chopped onion
1 jar (26 ounces) meatless spaghetti sauce
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes
1 cup frozen gold and white corn, thawed
1 cup salsa
1 can (4 ounces) chopped green chilies
1 tablespoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
Hot cooked spaghetti

In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. In a large saucepan, combine spaghetti sauce, beans, tomatoes, corn, salsa, chilies, chili powder, salt and pepper. Stir in beef mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes. Serve over spaghetti. Makes 10 servings.

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Lentil Couscous Salad

Post  justmecookin on Thu Dec 11, 2008 10:08 am

Lentil Couscous Salad

1 cup dried lentils, rinsed
5 cups water, divided
3/4 cup uncooked couscous
1 medium sweet red pepper, chopped
1 cup frozen corn, thawed
4 green onions, thinly sliced
2 tablespoons canola oil
1 tablespoon red wine vinegar
2 tablespoons minced fresh cilantro
1 jalapeno pepper, seeded and chopped
2 to 3 teaspoons hot pepper sauce
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon pepper

In a large saucepan, bring lentils and 4 cups water to a boil. Reduce heat; cover and simmer for 18-22 minutes or until lentils are tender. Drain; transfer to a large bowl. Cover and refrigerate for at least 1 hour.

Meanwhile, in a small saucepan, bring remaining water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5-10 minutes or until water is absorbed. Fluff with a fork; cool.

Add the red pepper, corn, onions and couscous to lentils. In a small bowl, whisk the oil and vinegar. Whisk in the cilantro, jalapeno, hot pepper sauce, cumin, salt and pepper. Drizzle over salad and toss to coat. Cover and refrigerate for at least 1 hour. Makes 5 servings.

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Lime-Glazed Pork Chops

Post  justmecookin on Thu Dec 11, 2008 10:10 am

Lime-Glazed Pork Chops

1/3 cup orange marmalade
1 jalapeno pepper, seeded and finely chopped
2 tablespoons lime juice
1 teaspoon grated fresh gingerroot
4 bone-in pork loin chops (8 ounces each)
4 teaspoons minced fresh cilantro
Lime wedges

For glaze, in a small saucepan, combine the marmalade, jalapeno, lime juice and ginger. Cook and stir over medium heat for 5 minutes or until marmalade is melted. Remove from the heat; set aside.

Coat grill rack with cooking spray before starting the grill. Grill pork chops, covered, over medium heat for 6-7 minutes on each side or until juices run clear, brushing with glaze during the last 5 minutes of grilling. Sprinkle with cilantro and serve with lime wedges. Makes 4 servings.

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Mexican Chicken Manicotti

Post  justmecookin on Thu Dec 11, 2008 10:12 am

Mexican Chicken Manicotti

1 package (8 ounces) manicotti shells
2 cups cubed cooked chicken
2 cups (8 ounces) shredded Monterey Jack cheese, divided
1-1/2 cups (6 ounces) shredded cheddar cheese
1 cup (8 ounces) sour cream
1 small onion, diced, divided
1 can (4 ounces) chopped green chilies, divided
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup salsa
2/3 cup milk

Cook manicotti according to package directions. Meanwhile, in a large bowl, combine the chicken, 1-1/2 cups Monterey Jack cheese, cheddar cheese, sour cream, half of the onion and 6 tablespoons chilies.

In another bowl, combine the soup, salsa, milk and remaining onion and chilies. Spread 1/2 cup in a greased 13-in. x 9-in. baking dish.

Drain manicotti and rinse in cold water; stuff each with about 1/4 cupful chicken mixture. Arrange over sauce in baking dish. Pour remaining sauce over shells.

Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining Monterey Jack cheese. Bake 10 minutes longer or until cheese is melted. Makes 6 servings.

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Mexi-Mac Skillet

Post  justmecookin on Thu Dec 11, 2008 10:14 am

Mexi-Mac Skillet

1 pound lean ground beef
1 large onion, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 cup fresh or frozen corn
1/2 cup water
1-1/4 teaspoons chili powder
1 teaspoon dried oregano
1/2 teaspoon salt
2/3 cup uncooked elbow macaroni
2/3 cup shredded cheddar cheese

In a large nonstick skillet over medium-high heat, cook beef and onion until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, corn, water, chili powder, oregano and salt.

Bring to a boil; stir in macaroni. Reduce heat; cover and simmer for 18-22 minutes or until macaroni is tender. Sprinkle with cheese. Makes 4 servings.

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Hearty Chili Mac

Post  justmecookin on Thu Dec 11, 2008 10:19 am

Hearty Chili Mac

2 pounds ground beef
1 medium onion, chopped
1 can (46 ounces) tomato juice
1 can (28 ounces) diced tomatoes, undrained
2 celery ribs without leaves, chopped
3 tablespoons brown sugar
2 tablespoons chili powder
1 teaspoon salt
1 teaspoon prepared mustard
1/4 teaspoon pepper
2 cans (16 ounces each) kidney beans, rinsed and drained
1/2 cup uncooked elbow macaroni

In a Dutch oven or large kettle, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato juice, tomatoes, celery, brown sugar, chili powder, salt, mustard and pepper.

Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally. Add the beans and macaroni; simmer 15-20 minutes longer or until macaroni is tender. Makes 10-12 servings.

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Fiesta Fry Pan Dinner

Post  justmecookin on Thu Dec 11, 2008 10:21 am

Fiesta Fry Pan Dinner

1 pound ground turkey or beef
1/2 cup chopped onion
1 envelope taco seasoning
1-1/2 cups water
1-1/2 cups sliced zucchini
1 can (14-1/2 ounces) stewed tomatoes, undrained
1 cup frozen corn
1-1/2 cups uncooked instant rice
1 cup (4 ounces) shredded cheddar cheese

In a skillet, cook turkey and onion until meat is no longer pink; drain if necessary. Stir in taco seasoning, water, zucchini, tomatoes and corn; bring to a boil.

Add rice. Reduce heat; cover and simmer for 5 minutes or until rice is tender and liquid is absorbed. Sprinkle with cheese; cover and let stand until the cheese is melted. Makes 8-10 servings.

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Mexican Chocolate Pots de Crème

Post  justmecookin on Fri Feb 06, 2009 10:57 am

Mexican Chocolate Pots de Crème

1 cup heavy whipping cream
1 cup whole milk
1 teaspoon espresso powder
1 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
2 tablespoons coffee liqueur (such as Kahlúa)
6 ounces finely chopped high-quality bittersweet chocolate
6 large egg yolks
2 tablespoons superfine sugar

Preheat oven to 300°. In a small saucepan over medium-low heat, bring cream, milk, espresso powder, and spices to a gentle simmer; cook 10 minutes. Increase heat to medium and bring mixture to a boil, then remove from heat and stir in coffee liqueur.

Put chocolate in a heat-proof bowl and pour hot cream over it. Let stand 1 minute, then stir until smooth.

In a separate bowl, whisk together egg yolks and sugar. Slowly drizzle yolk mixture into chocolate mixture, whisking constantly. Pour mixture through a fine-mesh sieve into a bowl and let cool at room temperature 15 minutes.

Meanwhile, in a kettle or small pot, bring about 4 cups water to a simmer. Arrange a dish towel in the bottom of a 9- by 13-in. baking pan. Set ramekins on top of towel (this helps keep them in place), then fill each ramekin with custard. Pour simmering water into pan so that it comes halfway up sides of ramekins.

Set pan in oven and bake pots de crème until their edges are set but their centers are still wobbly, about 25 minutes; do not overbake. Transfer ramekins to a cooling rack and let cool at room temperature for 30 minutes, then chill in refrigerator until fully set, about 3 hours. Makes 6 servings

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Mexican Beef Soup

Post  justmecookin on Tue Feb 17, 2009 1:18 pm

Mexican Beef Soup

1 3-pounds beef shank with bone cut into 1-to 2-inch-thick pieces
2 tablespoons olive oil
1 large onion, cut into 1/2-inch dice
2 garlic cloves, minced
3 cans (14 ounces each) beef broth
3 cans (11 ounces each) tomatillos
2 tablespoons fresh lime juice
1/2 teaspoon ground cumin
2 poblano chiles, roasted, peeled, seeded and cut into 1/2-inch squares
3 thin carrots, cut into 1/2-inch thick rounds
3 celery stalks, cut into 1/2-inch thick slices
1 chayote or summer squash, peeled and cut into 1/2-inch dice
1/4 cup coarsely chopped fresh cilantro
1/2 cup crumbled queso blanco cheese
Restaurant-style tortilla chips, for serving (optional)

Rinse beef and pat dry; season well with salt. In a large pot, heat oil over high heat. Add beef and brown on all sides, 6 to 8 minutes. Transfer beef to a plate. Reduce heat to medium; add onion and garlic. Cook until onion is softened, about 3 minutes.

Return beef to pot; add broth, tomatillos, juice and cumin. Reduce heat to low, cover and simmer 1 hour. Transfer beef to a cutting board and, when cool enough to handle, shred meat (discard bones) and return to pot.

Add chile, carrot, celery and chayote; simmer until tender, 20 to 25 minutes more. Skim off fat and stir in cilantro. Ladle soup into bowls and sprinkle with cheese. Serve with tortilla chips (if using). Makes 12 cups.

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Stacked Cheese Enchiladas

Post  justmecookin on Thu Mar 05, 2009 11:09 am

Stacked Cheese Enchiladas

1 1/2 lbs. white cheddar, grated
1 small yellow onion, peeled and diced
Corn oil
16 white Corn Tortillas
Red Chile Sauce
1/2 cup crumbled queso fresco (or mild feta)

Combine cheddar cheese and onions in a small mixing bowl. Heat 1" oil in a large skillet. Fry tortillas one at a time until edges are crisp, about 30 seconds. Drain on paper towels.

To assemble, ladle some sauce in the center of a plate. Coat a tortilla with sauce by dipping in saucepan, place on plate, and cover with 1/4 cup cheese–onion mixture; repeat twice, and top with a fourth dipped tortilla. Keep warm in a low oven while you assemble other plates. When ready to serve, spoon a bit more sauce over each enchilada and top with queso fresco. Serves 4

Corn Tortillas
2 cups masa harina

Put masa harina into a medium bowl. Add 1 1/4 cups warm water and stir until a dough forms. Turn out onto a work surface and knead until smooth.

Divide dough into 10 balls. Drape plastic wrap over base of a tortilla press. Put 1 dough ball at a time in center of press, cover with plastic wrap, and close press to flatten into a 5 1/2" disk. (Alternatively, put dough between 2 pieces of plastic and roll out with a rolling pin.)

Set plastic-covered tortillas aside as made. Or, for puffy taco shells, divide dough into 8 balls and press out as above into 4 1/2" disks. Makes 10 5 1/2" tortillas

Red Chile Sauce
20 dried New Mexico red chiles
2 cloves garlic, peeled and crushed
1 small yellow onion, peeled and quartered
1 tsp. ground cumin
Salt
1 tsp. sugar (optional)

Wash chiles and remove stems, seeds, and veins. Bring a pot of water to a boil. Add chiles, cover, and remove from heat. Soak until soft, about 1 hour, then drain, reserving soaking water.

Place chiles, garlic, onions, and 2 cups soaking water in a blender or food processor. Purée until smooth. Thin with more soaking water if sauce is too thick.

Strain sauce into a large saucepan. Add cumin, season to taste with salt, and simmer, uncovered, over low heat for 10 minutes. If sauce tastes bitter, add sugar. Makes about 2 1/2 cups

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Black Mole Sauce

Post  justmecookin on Thu Mar 05, 2009 11:17 am

Black Mole Sauce

10 dried guajillo chiles, washed
7 dried mulato negro chiles, washed
7 dried pasilla chiles, washed
4 tbsp. corn oil
1 6" square dry bread
8 cloves garlic, peeled
1 small white onion, peeled and quartered
2 whole cloves
1 tsp. ground canela (Mexican cinnamon)
1 tsp. anise
3 black peppercorns
4 whole allspice
1 large plantain
2 prunes, pitted
1 oz. bittersweet chocolate, melted
1 oz. almonds
1 oz. sesame seeds, toasted until golden
2 oz. raisins
1 yerba santa leaf

Stem, seed, and devein chiles, reserving everything. Sear stems, seeds, and ribs in a cast-iron skillet over high heat until charred black. (Don't worry, this is a secret of real mole, but avoid breathing smoke or getting it in your eyes.) Cool, then rinse in a fine strainer to wash out bitterness and white ashes. Set aside.

In the same pan, heat 2 tbsp, of the oil and brown bread on both sides. Remove from pan. Add 1 tbsp. of the remaining oil, add garlic and onions, and cook until tender and golden.

Soak chiles in 3 cups very hot water until soft. Meanwhile, mix cloves, canela, anise, peppercorns, and allspice. Using a spice mill or mortar and pestle, grind spices very fine. Combine charred stems, seeds, ribs, chiles (reserve soaking water), garlic, onions, ground spices, plantain, prunes, chocolate, almonds, sesame seeds, raisins, bread, and yerba santa.

Using the food grinder attachment to an electric mixer or a blender, grind in small batches until very smooth. Use soaking water as needed to process the mole into a thick paste.

Put paste in nonstick pan brushed with remaining 1 tbsp. oil. Fry paste until thick, fragrant, slightly golden on all surfaces, about 20 minutes. It should be a dense, dry, toasty-looking smooth paste. Cool, then refrigerate or freeze until needed. Thin with diluted chicken stock to a sauce consistency. Serve with poached chicken or turkey. Makes 3 cups

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Little Red Mole Sauce

Post  justmecookin on Thu Mar 05, 2009 11:19 am

Little Red Mole Sauce

10 dried guajillo chiles, washed
2 lbs. ripe tomatoes, coarsely chopped
1 large yellow onion, coarsely chopped
6 cloves garlic, peeled and chopped
1 tbsp. dried oregano, crumbled
1 tbsp. dried epazote, crumbled
1 bouquet garni of 6 whole allspice, 1 stick canela (Mexican cinnamon), and 4 whole peppercorns, wrapped in cheesecloth
1/2 cup sesame seeds
1/2 cup raisins
4 cups Chicken Stock
Salt and freshly ground black pepper

Remove stems and seeds from chiles. Dry-roast chiles in a cast-iron skillet for 5 minutes over high heat, turning often so that they don't burn. Remove chiles from heat and soften in a bowl with 2 cups very hot water for 15 minutes.

Put chiles, tomatoes, onions, garlic, oregano, epazote, and bouquet garni in a pot with 2 cups water and simmer over low heat for about 30 minutes. Remove from heat. Discard bouquet garni. Purée sauce in small batches in a blender to make a smooth paste.

In a nonstick pan, toast the sesame seeds until golden, then place in a bowl and set aside to cool. In the same pan, toast raisins over medium heat until plump, about 5 minutes. Cool. Grind seeds with a mortar and pestle or in a small electric grinder. When you have a smooth paste, add raisins and then continue to grind until smooth again.

Combine the purée with the sesame–raisin paste and the chicken stock and simmer over low heat for 2–3 hours, stirring occasionally. Season with salt and pepper to taste. The mole should have a thick, smooth consistency. Makes 6 cups

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Yellow Mole Sauce

Post  justmecookin on Thu Mar 05, 2009 11:22 am

Yellow Mole Sauce

10 dried guajillo chiles, washed
1/2 tsp. annatto seeds (achiote)
1 tsp. ground canela (Mexican cinnamon)
2 whole cloves
1/2 tsp. cumin seed
1/2 tsp. dry Mexican oregano, toasted
1 tsp. Mexican saffron
2 tbsp. corn oil
10 cloves garlic, peeled
1 white onion, peeled and quartered
8 tomatillos, ripe and yellow, husked
1 small ripe tomato
4 yerba santa leaves
6 cups Chicken Stock
1/2–1 cup masa harina
1/2 tsp. salt

Wash chiles, and remove stems and seeds. Heat a cast-iron skillet and toast chiles lightly on all sides. Remove skillet from heat, add annatto and 2 cups of very hot water, and soften for 20 minutes.

Using a spice mill or mortar and pestle, finely grind canela, cloves, cumin, oregano, and saffron. In a heavy nonstick pan, heat 1 tbsp. of the oil over medium-high heat and sauté garlic and onions until golden and tender. Add tomatillos and tomato and continue to cook until browned and soft.

Combine chiles (reserve soaking water), annatto, ground spices, garlic, onion, tomatillos, tomato, yerba santa, and process through the food grinder attachment of an electric mixer or a blender. Work in small batches, and if using the electric mixer, make several passes through the food grinder. Grind into a thick, smooth paste using the chiles' soaking water to thin.

Heat remaining 1 tbsp. oil in a nonstick pan and fry paste over medium heat until fragrant, slightly golden on all surfaces, and very thick, about 30 minutes—longer if necessary for consistency. You should have a toasty-looking smooth paste. Cool and refrigerate or freeze.

Combine mole paste with chicken stock or water and simmer uncovered for 2 hours. Add masa harina dissolved in a little water to add silky thickening. Season to taste with salt. Makes 6 cups

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Chilaquiles

Post  justmecookin on Sat Mar 28, 2009 9:30 pm

Chilaquiles

5 to 10 guajillo peppers, stemmed and seeded
2 cloves garlic
1 (8-oz.) can tomato sauce
1 cup water
1 Chicken Bouillon Cube
3 tbsp. oil
12 corn tortillas, cut into 1-inch strips
1/2 white onion, chopped (optional)
4 oz. shredded Jack cheese

Place peppers, garlic, tomato sauce, water and bouillon in a blender or food processor; blend until smooth. Heat oil in a large nonstick skillet over medium-high heat.

Fry tortillas until lightly browned and crispy. Add onions and cook, stirring frequently, until tender. Top with sauce and cheese. Lower heat and cook, covered, for 10 to 15 minutes or until cheese is melted and tortillas have soaked up the sauce. Makes 4 to 6 servings.

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Sopapillas

Post  justmecookin on Sat Mar 28, 2009 9:33 pm

Sopapillas

3 cups flour
1 tbsp. sugar
1-1/2 tsp. baking powder
1/2 tsp. salt
3 tbsp. butter
1 cup warm milk
Vegetable oil for frying
Powdered sugar for dusting

Stir together flour, sugar, baking powder and salt in a large bowl. Cut in butter with a pastry blender or two knives until butter is the size of small peas. Add milk and stir until smooth; cover with a towel and let dough stand for 20 minutes.

In a large heavy pot, heat 3 inches of oil to 375°. On a lightly floured board, roll dough to 1/8-inch thick. Cut into 2-inch squares and fry in oil until light golden brown on both sides.

Remove with a slotted spoon and let drain on paper towels. While still slightly warm, coat heavily with powdered sugar by shaking several sopapillas in a plastic bag with sugar. Best served warm. Makes about 40.

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Easy Chile Verde

Post  justmecookin on Sat Mar 28, 2009 9:35 pm

Easy Chile Verde

3 cups cooked pork shoulder roast chunks
1/2 medium onion, chopped
2 cloves garlic, minced
1 cup canned diced Mexican-style tomatoes
1 (4-oz.) can diced green chiles
2 tsp. Mexican Seasoning
3/4 tsp. salt
1/4 tsp. black pepper

Combine all ingredients in a medium saucepan; stir well. Bring to a boil. Reduce heat, cover and simmer for 1 hour, stirring occasionally. Remove cover and cook 5 to 10 minutes more or until liquid has reduced and sauce is thick. Spoon filling into tortillas. Makes 6 to 8 servings.

Ground Beef Variation: Instead of pork, brown 2 pounds ground chuck in a large skillet; drain fat. Add remaining ingredients; stir well. Cover and simmer for 30 minutes.

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Flautas

Post  justmecookin on Sat Mar 28, 2009 9:55 pm

Flautas

4 cups cubed pork shoulder roast, trimmed of fat
1 (16-oz.) container Pico de Gallo
1 (7.75-oz.) can Mexican Style Tomato Sauce
1 (7-oz.) can salsa verde
1/4 tsp. chili powder
1/4 tsp. ground cumin
1/4 tsp. oregano leaves
12 Flour Tortillas
3 slices pepper Jack cheese, cut into 12 strips
2 tbsp. oil
Guacamole (optional)

Combine pork, pico de gallo, tomato sauce, salsa and seasonings in a medium saucepan. Bring to a boil; reduce heat and simmer, covered, for 30 minutes. Remove lid and simmer for 1 hour more or until pork shreds easily (a potato masher makes quick work of this). Simmer for a few minutes more until fairly dry.

Preheat oven to 400° and line a baking sheet with foil; spray lightly with nonstick cooking spray. Spoon about 2 tbsp. shredded pork down the center of each tortilla. Top each with a strip of cheese; roll up and secure with a toothpick.

Place on prepared baking sheet and brush with oil. Bake for about 15 to 20 minutes or until crispy and lightly browned. Serve with additional pico de gallo and guacamole. Makes 12 flautas.

justmecookin

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Homemade Tortillas

Post  justmecookin on Sat Mar 28, 2009 9:57 pm

Homemade Tortillas

2 cups flour
3 tbsp. shortening
3/4 tsp. salt
1/2 tsp. baking powder
3/4 cup water

Mix together flour, shortening, salt and baking powder in a medium bowl with a fork until mixture resembles coarse crumbs; stir in water. Place on a lightly floured board and knead several times to form a smooth dough.

Cover with a cloth and let stand for 30 minutes. Divide dough into 12 equal portions. Roll each into a 6- to 7-inch circle. Cook each tortilla in a skillet over medium-high heat for about 2 minutes on each side or until lightly browned and puffed. Makes 12 tortillas.

In addition to soft tacos and quesadillas, these tortillas are great warm with a little butter, or cut into triangles, deep fried and tossed in cinnamon sugar.

justmecookin

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Margarita Cakes with Tequila Glaze

Post  justmecookin on Sat Mar 28, 2009 10:01 pm

Margarita Cakes with Tequila Glaze

Cakes:
1 (18.25-oz.) package white cake mix
3/4 cup margarita mix
1/3 cup vegetable oil
3 eggs
1/4 cup Margaritaville Gold Tequila, divided
1 tbsp. lime zest

Tequila Glaze:
1-1/2 cups margarita mix
2 tbsp. brown sugar
1 tbsp. butter
1-1/2 cups strawberry wedges (optional)
Whipped cream and lime zest (optional)

Preheat oven to 350°. Spray a 24-count mini muffin tin (or two 12-count tins) and one 8-inch square pan with nonstick cooking spray. Combine cake mix, margarita mix, oil, eggs, 2 tbsp. tequila and lime zest in a mixer bowl. Blend on low speed until dry ingredients are combined. Beat on medium speed for another 2 minutes, scraping bowl occasionally.

Fill muffin tins 3/4 full and pour remaining batter into square pan. Bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean. (Larger cake will take a little longer to cook.) Save large cake for another use.

To prepare glaze, place margarita mix, brown sugar, butter and remaining tequila in a small saucepan. Bring to a boil and simmer until reduced. Divide muffins between 8 individual serving dishes; drizzle with glaze. Finish with strawberries, a dollop of whipped cream and a touch of lime zest, if desired. Makes 8 servings of small cakes.

justmecookin

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Re: Mexican/Southwest Cuisine

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