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Mexico (Mexican Recipes)

World Cuisine Recipes

   If you live outside of Mexico and frequently dine at Mexican restaurants, you might have the impression that their cuisine consists of tacos, burritos, nachos, and enchiladas. Although those dishes are popular in many parts of Mexico, they have just as diverse cuisine as many other large countries throughout the world depending on the region.
   In fact, many of the popular foods served throughout are partly due to fruits and vegetables that are native to Mexico and other parts of Latin America. Tomatoes and chocolate get their names from a language native to central Mexico. That's right, tomato-based spaghetti sauce and Belgian chocolate can give thanks to Mexian influence.

2 avocados
2 tomatoes
1 medium onion
1 clove garlic
1 tablespoon chopped cilantro (fresh coriander leaf)
1 Teaspoon white wine or cider vinegar
1 level teaspoon sugar
Pepper to taste
Cooking Instructions:
Peel and chop all ingredients, place in a food processor or blender and whiz. The sugar balances the vinegar which helps to preserve and maintain a good color. Leave covered in the fridge at least 4 hours for the flavours to mature. Excellent with unflavoured tortilla chips.
Chiles Rellenos

8 to 10 7-inch green chiles (Anaheims, poblanos), roasted and peeled
3/4 pound grated mild Cheddar (about 3 cups)
1/2 cup all-purpose flour
2 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
vegetable shortening for frying
4 large egg yolks, beaten
4 large egg whites, beaten until foamy
1/4 pound grated sharp Cheddar (about 1 cup)
Prepared salsa, optional
Cooking Instructions:
Preheat broiler. Carefully cut a lengthwise slit in each chile and stuff with some Cheddar. Combine flour, salt, and pepper and dredge chiles. In a large saucepan, heat 1/2 inch shortening to 3750F. on a deep-fat thermometer. Fold yolks into egg whites. Working with 2 chiles at a time, using a slotted spoon, dip chiles into eggs and fry, turning occasionally, until golden, no more than a couple of minutes. With a slotted spoon transfer chiles (careful they are delicate!) to paper towels to drain. Arrange chiles on a flameproof plate and sprinkle with sharp Cheddar. Broil chiles just long enough to melt cheese and serve immediately, accompanied by salsa if desired.
Chili Con Queso

1 pound ground beef
1/2 cup chopped green onion
3/4 cup chopped green pepper
1 can (8 ounce) tomato sauce
1 can (4 ounce) chopped green chiles
1 tablespoon Worcestershire sauce
1 package (1 pound) cheese spread, cubed (Velveeta)
1 teaspoon ground red pepper
Paprika to taste
Unsalted corn chips
Cooking Instructions:
Brown ground beef and drain. Add remaining ingredients except corn chips and simmer for 30 minutes. Serve with corn chips.
Mexico Nuts

3/4 cup powdered sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground red pepper
1/4 teaspoon ground allspice
1 egg white
2 tablespoons cold water
1 cup pecan halves
Vegetable cooking spray
Cooking Instructions:
Combine first 7 ingredients. Whisk egg white lightly; add 2 tablespoons water, whisking mixture until blended. Dip pecan halves into egg white mixture. Drain well with a slotted spoon. Dredge in sugar mixture. Place nuts in a single layer on a baking sheet coated with cooking spray. Bake at 250 for 1 1/2 hours.
Bean Burritos

2 cups cooked black beans or 1 can
1/4 medium onion
minced garlic (to taste)
4 cups of steamed rice
2 teaspoons of black pepper
Cooking Instructions:
Bring the black beans to a simmer in their own juices. Use fresh garlic and slice it very fine so it nearly dissappears when you
add it to the beans with the pepper. After abouit five minutes, add the onions. When serving use twice as much rice as beans and about a third as much lettuce, all wrapped in a flour tortilla.
Super Beef Enchiladas

1 1/2 cups beef; shredded cooked
1 1/2 cup sharp cheese; shredded
1/2 cup onion; chopped
1 cup cream of mushroom soup
1 cup tomato soup
10 oz enchilada sauce; mild
12 corn tortillas
Cooking Instructions:
Combine beef, onion and 1/2 cup cheese:set aside. Combine soups and sauce. Dip tortillas in hot oil a few seconds on each side to soften. Top each with a heaping tablespoon beef mixture, roll up and place seam side down in 13x9" baking dish. Pour sauce over and top with 1 cup cheese. Bake at 350 for 1/2 hour.
Carne Asada

20 oz top sirloin steak
2 tb vegetable oil
1/2 ts dried leaf oregano, crushed
1/2 ts salt
1/4 ts coarsely ground pepper
1/4 c orange juice
1 tb lime juice
2 ts cider vinegar
2 orange slices, 1/2" thick
Cooking Instructions:
Place steak in a shallow glass baking dish. Rub with oil on each side. Sprinkle with oregano, salt and pepper. Sprinkle orange juice, lime juice, and vinegar over the steak. Cover and refrigerate overnight for best flavor or several hours, turning occasionally. To cook, bring meat to room temperature. Prepare and preheat charcoal grill (or gas grill). Drain meat, reserving marinade. Place steak on grill. Top with orange slices. Occasionally spoon reserved marinade over steaks as they cook. Grill 3-4 minutes on each side, or until medium- rare. Cook longer if desired. Remove orange slices to turn steak. Replace orange slices on top of steak.
Flour Tortilla Recipe

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 Tablespoon lard or vegetable shortening
1/2 cup warm water
Cooking Instructions:
Mix flour, baking powder and salt in a medium bowl. Cut in shortening until it is in pieces the size of small peas. Stir in water and mix well. On a floured surface, knead dough 5 minutes. Divide into 12 round balls. Cover and let rest 30 minutes. Pat dough balls into flat round discs and, on a floured surface, roll each into a very thin 8" circle. Bake tortillas on a hot ungreased griddle or cast iron skillet until brown spots appear, about 1 minute on each side. While cooking, punch down any air bubbles with a well-protected hand. Wrap tortillas in a clean dish towel to keep warm or freeze-wrap in aluminum foil and reheat 15 minutes in 350 degree oven.
Sour Cream Chicken Enchiladas

12 corn tortillas
4 cups green chile sauce
3 cups minced, cooked chicken
1 lb jack cheese, grated
1/4 cup minced onion, (optional)
16 oz sour cream
Salt to taste
1/4 cup olive oil
1 clove garlic, minced
1/2 cup minced onion (optional)
1 tablespoon flour
1 cup water
1 cup chopped green chiles
Cooking Instructions:
Saute garlic and onion in oil in a heavy saucepan. Blend in flour with a wooden spoon. Add water and green chile and mix well. Add salt. Bring to a boil and simmer, stirring frequently for 5 minutes. Heat tortillas on a hot griddle and keep warm under a towel or heat in oil, drain on paper towels and keep warm. Mix one cup chile sauce with the chicken. Put 1/4 cup of the mixture on each tortilla and roll it up. Place in a baking dish, cover enchiladas with grated cheese and add onion if desired. Pour remaining sauce over enchiladas and bake at 350 Deg F for about 20 minutes. Smother with sour cream and return to oven for 10 minutes or until all is hot. Serve immediately.
Tortilla Soup
1 small yellow onion, chopped
1 small green bell pepper, chopped
2 stalks celery, chopped
2 cloves garlic, minced
2 lbs course ground chicken
1 can (10 oz) Rotel tomatoes with chiles
1 can (4 oz) diced green chiles
1 Tbsp Worcestershire sauce
2 tsp chile powder
1 tsp ground cumin
1 tsp celery salt
1/2 tsp cracked black pepper
1 Tbsp menudo spice mix
Juice of 2 limes
2 Tbsp chicken stock base
2 quarts bottled water
2 cups grated Swiss cheese
1/2 cup fresh cilantro Leaves
Lime wedges for garnish
1 large bag tortilla strips, unsalted
Cooking Instructions:
In 2 Tbsp Olive Oil, saute' the onion, pepper, celery, and garlic. Empty into a Stock Pot. In same frying pan saute' the chicken. Add to the pot. Add ingredients 6 thru 16. Mix, cover and simmer a minimum of 20 minutes, stirring several times. To serve put a large handfull of tortilla strips into each bowl. Add soup; top with the grated cheese. Garnish with the fresh Cilantro, Cold Tecate and Lime wedges.
Tres Leches Cake

6 eggs, separated
2 cups sugar
2 cups flour
3 tsp. baking powder
1/2 cup milk
2 tsp. vanilla
1 can (13 oz.) evaporated milk
1 can (14 oz.) sweetened condensed milk
1 can (225 grams) Crema Media (Light Cream)
2 egg whites
Dash of salt
2 Tbsp. white corn syrup
1 1/2 cups sugar
1/3 cup water
2 tsp. vanilla
Cooking Instructions:
Beat egg whites until peaks form. Add sugar gradually. Add yolks; beat 3 minutes. Combine flour and baking powder; add to egg mixture alternately with milk. Pour into well greased 9 X 13-inch pan. Bake at 350 degrees F. for 30 to 40 minutes. Pour sauce ingredients into blender; blend. Punch holes in cake with toothpick while yet warm; pour sauce over cake. Allow cake to cool in refrigerator before frosting. To make frosting: mix all ingredients in the top of double boiler. Cook for 7 to 10 minutes while beating constantly. Frost cake. Keep refrigerated.
Refried Beans

1 lb. pinto beans (dry)
Water to cover beans
Cheese, as desired while refrying
Cooking Instructions:
Pick through beans for pebbles or stones. Rinse beans in a strainer under running water. To cook in slow cooker, put water in cooker and beans. Water should be at least 1 inch over beans. Cook on high. Add 1 teaspoon salt to water. Cook beans until soft to touch and have lost markings. To Refry: Use fry pan with about 2 tablespoons of oil and heat. Add beans with some of the liquid. Mash beans and continue to cook in the pan. When almost done, sprinkle on jack cheese or aged white cheese to refried beans. Serve.
Pico De Gallo

5 roma or plum tomatoes
2 large white onions
1 bunch cilantro
2 Serrano peppers (or jalapeños)
2 limes
Cooking Instructions:
Cut tomatoes and onions into small cubes. Finely chop cilantro. Mince peppers. (Remove seeds and pulp for less heat) Squeeze limes over the pico de gallo mixture. Season with salt to taste. Serve immediately or allow to rest for an hour for flavors to mesh.
Chicken Flautas
2 chicken breasts; boneless & skinless
1 white onion
2 garlic cloves
1 tablespoon vegetable oil
3 1/2 ounces queso fresco, crumbled
12 corn tortillas
Cooking oil
Salt & pepper to taste
Cooking Instructions:
Add chicken to pot of water and boil. Lower heat and simmer for 20 minutes or until chicken is cooked. Remove chicken from pan and set aside to cool. After cool, shred with fork or fingers. Mince onion and garlic. Add onion and garlic to heated oil and sauté on low heat until onion is soft, but not browned. Season chicken with salt & pepper to taste. Remove from heat and add in cheese. Mix well. Soften tortillas in microwave for 30 sec. Heat frying oil until small piece of tortilla floats and bubbles. Place chicken mixture in each tortilla, roll up tightly and secure with toothpick. Turn flautas frequently, cooking 2-3 minutes or until golden brown. Drain on paper towels and serve with sour cream and salsa.

1 lb beef, ground
1 small onion, chopped
2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon garlic salt
1/4 teaspoon chili powder
2 cups masa harina
1 teaspoon baking powder
2 teaspoons salt
1 cup water
2 pieces bacon, fried and crumbled
2 tablespoons longhorn cheese
Lettuce, shredded
Tomatoes, sliced or diced
Cheese, shredded
Cooking Instructions:
Cook beef and onion together in a frying pan. Season with salt, pepper, garlic salt and chile powder. While cooking the meat, mix with hands all ingredients for shells. Pinch off small portion of dough and roll into 2-inch ball. With quick patting motion, flatten out to 1/2 inch thickness and about 3 inches in diameter. Fry in hot cooking oil until golden brown, turning once. Drain. Make a slit through the middle; open slightly like a taco shell and stuff with meat mixture, lettuce, tomatoes and cheese.
Huevos Rancheros

6 tablespoons vegetable oil
8 5-in. corn tortillas
2 14 oz. cans whole tomatoes in juice
1/2 cup chopped white onion
1/4 cup chopped fresh cilantro plus additional for sprinkling
1 tablespoon chopped canned chipotle chiles in adobo
2 cloves garlic, coarsely chopped
1 teaspoon salt
8 large eggs
Cooking Instructions:
Preheat your oven to 200º F. Place oven-proof dinner plates in oven to warm. Heat 1 tablespoon oil in a 10-inch heavy skillet over moderate heat until hot but not smoking. Stack 2 tortillas in skillet and cook 30 seconds, then flip stack over with tongs and cook 30 seconds more. While second tortilla cooks on bottom, turn top tortilla over with tongs, keeping tortillas stacked. Flip stack again and cook in same manner, turning over top tortilla and flipping stack again so that both tortillas are softened and both sides puff slightly, then deflate (do not let them become browned or crisp). Wrap tortillas loosely in foil and keep warm in oven. Fry remaining tortillas in same manner, adding 1 tablespoon oil to skillet for each batch. (Do not clean skillet). Puree tomatoes with their juice, onion, cilantro, chipotle, garlic, and salt in a blender until very smooth. Carefully add mixture to hot skillet (it may spatter) and simmer, stirring occasionally, until salsa is slightly thickened, about 10 minutes. Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then crack 4 eggs into skillet and cook 3 to 4 minutes for runny yolks, or to desired doneness. Transfer to a plate and keep warm, covered, then cook remaining 4 eggs in remaining tablespoon oil in same manner. Season eggs with salt and pepper. Spoon 1/4 cup salsa onto each plate and top with 2 tortillas, slightly overlapping them. Transfer 2 eggs to tortillas on each plate and top with some of remaining salsa. Sprinkle with cilantro.

World Cuisine Recipes


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