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Some Mexican Recipes

CHICKEN ENCHILADAS----------------------------------------------------------------------------------------------------------------------------------------------- INGREDIENTS: 3-1/4 boneless, skinless chicken breast halves 2-1/2 teaspoons vegetable oil 7/8 onion, chopped 7/8 (10 ounce) can diced tomatoes with green chile peppers 7/8 (14.5 ounce) can stewed tomatoes 10 small chile peppers, diced (optional) 7/8 (10.75 ounce) can condensed cream of chicken soup 7/8 (14.5 ounce) can chicken broth 7/8 bunch green onions, chopped 3/4 cup and 1 tablespoon and 1 teaspoon heavy cream 5 (6 inch) corn tortillas 2-1/2 cups shredded Cheddar cheese 7/8 (10 ounce) can enchilada sauce ----------------------------------------------------------DIRECTIONS: Cut chicken breasts into 1 inch strips. Place in a medium bowl with desired marinade, and marinate in the refrigerator for at least 30 minutes. Preheat oven to 350 degrees F. Heat oil in a large skillet over medium heat. Saute chicken and onions until chicken is evenly brown. Stir in diced tomatoes with green chile peppers, stewed tomatoes, chile peppers, soup and broth. Bring mixture to a boil. Reduce heat, cover skillet, and simmer for 20 to 30 minutes, or until chicken is no longer pink and juices run clear. Remove chicken from skillet, and shred when cool enough to handle. Meanwhile, allow skillet mixture to simmer and reduce to about 2 1/4 cups. In a medium bowl, combine shredded chicken and about 1/4 cup skillet mixture (just enough to make a paste like mixture). Mix together with half the chopped green onions. Pour remaining 2 cups of skillet mixture into a 9x13 inch baking dish. In a second skillet, heat cream over low heat, being careful not to boil. Dip tortillas in the warm cream to soften and coat. Spoon about 1/3 cup chicken mixture onto each tortilla. Top chicken mixture with half the shredded cheese, and roll up tortillas. Place rolled tortillas in baking dish, seam side down, and drizzle with enchilada sauce. Cover with remaining shredded cheese, and sprinkle remaining chopped green onion over cheese. Bake uncovered in preheated oven for 25 minutes, or until cheese is melted and bubbling. --------------------------------------------------------------------------------------- TAMALES----------------------------------------------------------------------------------------------------- Tamale Recipe Ingredients: 2 cups Maseca for tamales (click here to order) 2 cups lukewarm water or broth 1 tsp. baking powder 1/2 tsp. salt 2/3 cup lard or vegetable shortening Dried corn husks-------------------------------------------------------------------------------------------- Directions: Soak corn husks for at least 6 hours. Combine maseca, baking powder and salt in a bowl, work broth or water with your fingers to make a soft moist dough. In a small bowl, beat lard or shortening until fluffy, add masa and beat until dough has a spongy texture. Prepare tamales with desired filling. This recipe will make enough dough for 16 small tamales. Easily doubles.------------------------------------------------------------------------------------ Tamale Filling: 1 1/4lbs. boneless pork loin or shoulder ( chicken or beef if preferred). 1 1/2lbs. chile pasilla or california pods 1/8 cup cooking oil (corn) 3/4 cup water 1/2 tbsp salt 16 corn husks 2 1/4lbs prepared masa (above)------------------------------------------------------------------------------ Cover meat with water, bring to a boil, reduce heat and simmer until done (about 2 hours). Lightly sauté clean chile pods (removing stems and seeds) in cooking oil. Place in blender, add water and blend until smooth. Cut meat into small pieces, cook in cooking oil until browned. Add chile mixture and salt to meat, cook approx. 7 minutes. Soak corn husks for a few minutes and rinse well. Using the masa spreader, spread evenly over the smooth side of the corn husks, place a tbsp. of meat mixture in the center. Fold sides towards the center, fold end of husk and pinch the open end, place tamales upright in steamer with the folded side on the bottom. Cover with a wet cloth or more husks, add water and steam, approx. 1 1/2 to 2 hours.----------------------------------------------------------------------------------------------------------------------------------------- FAJITAS----------------------------------------------------------------------------------------------------------------------------------------------------------- Fajitas Ingredients: 1 1/2 lbs beef skirt steak, cut in strips 6 garlic cloves, chopped juice of 1 lime large pinch of mild chili powder & paprika & cumin 1-2 Tbsp extra virgin olive oil 12 flour tortillas vegetable oil (for frying) salt & pepper to taste-------------------------------------------------------------------------------------- Directions: Combine beef with 1/2 the garlic cloves, 1/2 the lime juice, chili powder, paprika, cumin and olive oil. Add salt & pepper. Mix well & marinate for at least 30 minutes at room temperature or overnight, sealed & refrigerated. Cut meat into bite size strips and grill in 1 Tbsp oil in large skillet over high to medium high heat until browned & cooked through. Serve with pico de gallo, sour cream, guacamole & cheese.----------------------------------------------------------------------------------------------------- Fajitas recipes Ingredients: 2 lbs. cleaned fajita meat 1 jar Taco Mex -16 oz--------------------------------------------------------------------------------------- Directions: Cut meat into strips. Place meat and Taco Mex in a 10-inch pan. Cover and cook for 30 minutes over medium heat. Serve hot in tortillas of your choosing.--------------------------------------------------------------------------------------------------- Fajita Marinade Ingredients: 4 cups “light” soy sauce 1 cup brown sugar, packed 1 tsp. each: garlic & onion powder 8 tbs. (1/2 cup) fresh lemon juice 4 tsp. ground ginger 1 skirt steak (about ¾” thick) approx. 1 ½ lb.-------------------------------------------------------------- Combine all ingredients (not beef) & shake well ‘til sugar is dissolved. Let stand overnight in a sealed jar. Set aside 1 cup and pour remainder over beef; cover for 2 hours or overnight, refrigerated. Remove beef from marinade & grill over very hot coals for a short time (10 minutes). Chop meat with a clever into bite-size pieces. Fold into warm tortillas & serve with pico de gallo, sour cream, shredded cheese and sour cream. NOTE: The secret to tender fajitas is a hot fire and a short cooking time. Meat should be no more than ¾ “ thick.------------------------------------------------------------------------------------------------------

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