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Mexican Food Recipes
KeptByHisWord asked me to share some of the Mexican Food recipes I like to use. I am going to post the one that I use often. Hopefully others can add some that they really like. :thumbsup
I will start with my two choices of Spanish Rice. The first is more high end cuisine, and if you are in Texas, a regular crowd may not like it as well as the second. It is my husband's favorite. El Mirador Rice 3/4 c. long-grain rice 1 tsp. lemon juice 2 T. vegetable oil (I use peanut oil) 1 medium onion, peeled and chopped 2 medium tomatoes, chopped 2 medium bell peppers, chopped 1 large clove garlic, minced 1 tsp. ground cumin 1/4 tsp. salt 1/4 tsp. pepper 1 T. Chicken bouillon granules Cover rice with hot water. Sprinkle lemon juice over rice. Soak rice for 5 minutes; drain and rinse in cold water. Drain well. Heat oil in skillet. Saute' rice until golden. Stir in onion, tomato, bell pepper, garlic, cumin, salt and pepper. Saute' 2-3 minutes. Stir in chicken bouillon granules dissolved in 1 cup very hot water. When mixture boils, cover, reduce heat, and simmer 15 minutes. Do not remove the lid. Fluff rice, and serve. Yield: 6-7 cups. This recipe is great, because it is quick and easy. Spanish Rice 2 cups chicken broth 3 T. vegetable oil 1/2 medium-size onion, diced 1/2 clove of garlic, minced 1 large jalapeno chile pepper, finely chopped (seeds and membrane removed) 1 cup long-grain rice 1 can diced tomatoes 1 T. tomato past Salt and pepper to taste Preheat oven to 350. In large saucepan, over medium heat, bring chicken broth to simmer reduce heat to low and let the broth simmer until ready to use. In large oven-proof pot (cast-iron Dutch oven works well for this) over med-low heat, heat vegetable oil until hot. Add onion and saute, stirring constantly until onions become translucent but not brown. Add garlic and jalapeno pepper, stirring constantly until soft. Add rice, stirring constantly until the rice just being to brown. NOTE: the rice will go from white to translucent and back to white again before it begins to brown. Once the rice is evenly browned, remove the pot from the heat, add salt and pepper to taste. Slowly and carefully add the hot chicken broth, tomatoes, tomato paste, stirring to mix well. Cover the pot, place in the preheated over for 20 minutes. NOTE: If after 20 minutes, the water has not been absorbed and the rice is not soft, place the pot back in the oven and continue to cook for another 5 minutes. When the rice is done cooking, remove from the oven and let stand, covered, for at least 5 minutes to allow the rice to set. If you cook on the stove top, use more liquid. |
Re: Mexican Food Recipes
This recipe uses the rice from the El Mirador Rice recipe
Caldo Xochitl (soup) 3 c. cooked El Mirador Rice 1 3 to 4 lb. chicken, cut in pieces 2 1/2 quarts water 2 tsp. salt (or salt to taste) 1 tsp pepper 1 T. ground cumin 1/2 t. dried basil or (1 sprig fresh basil 3 bay leaves 4 whole cloves 1 T. dried oregano 5 cloves garlic 2 c. sliced zucchini 1 1/2 c. diced carrots 1 1/2 c. bell pepper 1 1/2 c. diced celery 1 med. onion, peeled and chopped 1 16 oz can garbanzos (chickpeas, drained and rinsed) 1/2 c. fresh cilantro leaves, tightly packed 1/2 c. chopped green onions w/o tops 1 to 2 jalapenos, seeded, deribbed, and finely chopped 1 ripe tomato, seeded and diced 1 ripe avocado, finely cubed and sprinkled with lemon juice Prepare El Mirador Rice, set aside. Combine next 8 ingredients in a large soup pot. Bring mixture to boil over high heat, skimming off foam that rises to the surface. In blender, puree cloves, oregano and garlic with a little water (about 1 T.), and add to soup mixture. Bring mixture to a second boil, lower heat, and simmer until chicken is very tender (about 40 min.) Remove chicken with a slotted spoon. Shred chicken, discarding skin and bones. Set aside. Add zucchini, carrots, celery, bell pepper, onion, and garbanzos to soup mixture, and simmer until vegetables are tender but still slightly crisp (about 15 min.) Stir in shredded chicken. In a small bowl, combine cilantro, green onion, and jalapeno, set aside. To serve, place 1/4 cup of El Mirador Rice in each soup bowl, remove bay leaves from soup, and ladle soup over rice. Garnish with cilantro mixture, tomatoes, and avocado. Yield: 12 servings. |
Re: Mexican Food Recipes
Tortilla Soup
1 whole chicken, cooked, deboned, and chopped into chunks. 2 fresh Serrano peppers, very finely diced 1 T. oil 1 large onion, diced 1 small can diced green chilies 1 oz. canned Chipotle peppers, finely diced or blended 8 cups chicken stock or broth Handful of Cilantro, chopped 2 large tomatoes, chopped Garlic to taste (I use 2 or 3 minced cloves) Ground cumin to taste Salt to taste Juice of 2 lime 4 corn tortillas, torn into pieces Boil chicken in 3 quarts of water until cooked and tender. Remove chicken from pot. Remove bones and skin, chop meat into chunks. Strain remain stock and set aside. Cut Serrano peppers in half and remove the center with the seeds. Wash hands well and do not touch eyes. (I use gloves or mini chopper) Heat 1 T. oil in small pan. Stir in Serrano peppers to cook for a few seconds. Add onion, green chiles and Chipotle pepper. Stir to combine. Heat 8 cups of chicken stock in a 5 qt. pot. Add pepper, onion and chile mixture. Add Cilantro. Add tomatoes and chicken. Add garlic, cumin and salt to taste. Add lime juice and tortillas. Serves 6 |
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Haven't made this yet, but it looks great.
Cilantro-Lime Jalapeno Chicken Salad 3 large chicken breasts poaching liquid (chicken stock, water, carrots, celery, onion, herbs, bay leaf, peppercorns) 1 jalapeño diced (with seeds scraped out) 4 Tbs cilantro coarsely chopped 1 lime, juiced 1/4 red onion diced fine 1/3 cup mayo (plus a little more if needed) 1 Tbs Dijon mustard 1 tsp cumin salt and pepper 2 ripe avocados (or for a sandwich good French or Italian bread) Season chicken with salt and pepper and *poach. Remove chicken from liquid and shred with a fork. Once chicken has cooled add mayo, Dijon, cumin, lime juice, salt and pepper and incorporate. Add more mayo and lime if necessary. Mix in red onion, jalapeño and cilantro. Cool in fridge for several hours to let flavors merge and serve with avocado or for a sandwich on French bread with a slice of provolone. *To Poach – In a medium pot add chicken breasts to the poaching liquid. The chicken should be completely immersed. Bring to a boil and then immediately reduce heat and partially cover. Reduce heat to a simmer for 10 minutes. Remove from heat and chicken remain in the liquid for about 15 minutes. Reserve the liquid for future use. http://dailycrave.files.wordpress.co...pg?w=315&h=442 |
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This is a great recipe!
Carne Guisada 2 T. vegetable oil 3 lbs. round steak cubed (I cut really small pieces) 1 T. flour 2 T. chopped onion 2 T. chopped bell pepper 2 T. chopped tomatoes 2 cloves garlic, pressed 1/2 tsp. ground cumin 1/2 tsp. salt 1/8 tsp. pepper 1/2 (8 oz) can tomato sauce 1/2 (10 oz) can Rotel tomatoes and green chilies 1/4 c. water Warm corn or flour tortillas - (flour is better for this type recipe, IMO) Avocado slices sprinkled with lemon juice Grated Sharp Cheddar Cheese or Monterey Jack, (your choice) Brown meat in hot oil in a large skillet; drain fat. Remove meat, coat with flour, return to skillet. Add remaining ingredients except tortillas, avocado, and cheese. Simmer mixture about 30-45 minutes or until meat is tender and sauce is thickened. Serve with warm tortillas and garnish with avocado slices and grated cheese. |
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