Family Recipes
Page 5
Here are a few good Mexican Food Recipes
that a very good friend gave me..
~~~ Plus a few more of my favorite recipes ~~~
I hope that you enjoy them...
~~ MEXICAN SHRIMP COCKTAIL ~~
2 lbs. Bay Shrimp
1 bottle shrimp cocktail sauce (10 oz.)
1 - 46 oz.bottle V-8 juice (can use extra spicey for zest)
1 - 14 oz. bottle ketchup
3 Tablespoons horseradish (to taste)
3 avacados chopped
2 bunches green onions including tops
1 bunch celentro chopped fine
6 stalks celery quartered and sliced (bite size)
1 large cucumber diced (optional)
1 small can "El Pato" mexican sauce (optional)
In a very large container place all ingredients, stir and place in refrigerator. Best after about 4 hours for flavor to come to their peak. Serve with tortilla chips. Great for parties, Will keep for several days. Number of servings: A Bunch, Preparation Time: About 30 minutes.
~~ CHILE RELLENOS ~~
1 can (27 ounces) Ortega whole green chiles (about 15 chiles)
1 1/2 pounds Monterey Jack Cheese, cut into 2" strips, just big enough to fit into chiles
6 eggs, separated
6 Tablespoons all-purpose flour
Vegetable Oil
Stuff each chile (being careful not to break skins) with cheese. Beat egg whites in small mixing bowl untl stiff peaks form. Wisk egg yolks until creamy in small bowl. Fold yolks and flour into egg whites until just combined. Add oil to 1 inch depth in medium skillet: heat over high heat for 1 minute. Dip chiles into batter until well coated. Place in oil: fry turning frequently with tongs, until golden brown. Remove from skillet: drain on paper towels. Serve with Salsa or Chile Relleno Sauce. These can be frozen for later use. Preparation Time: About 45 minutes.
~~ CHILE RELLENO SAUCE ~~
1 cup of oil
1/2 cup flour
1 bell pepper sliced thin
1 onion sliced thin
2 cans (16 oz.) tomato juice
1 tsp. chicken soup base
salt and pepper to taste
Stir oil and flour together in large pan, add tomatoe juice then remaining ingredients. Bring to boil, turn to simmer and cook til bell pepper and onions are done.
~~ MEXICAN RICE ~~
1 cup long grain rice
3 tablespoons oil
1/2 cup tomatoe juice
1 cup water
1 small onion chopped
1 bell pepper chopped
1 tsp. chicken base
1/4 tsp. garlic
Pour rice and oil into large sauce pan and lightly brown rice. ( not wet rice - just from the box ). Add remaining ingredients and bring to a boil. Reduce heat to simmer, cover with lid and cook about 20 minutes Serves: 4 to 6 Preparation Time: About 30 minutes
~~ HUEVOS RANCHEROS ~~
Description: Eggs served on tortillas with red sauce to cover.
1/4 cup oil
4 tomatoes chopped
1 onion chopped
1/2 bell pepper chopped
2 jalapanos
2 tsp. chicken base
1/4 tsp. pepper
1 cup tomatoe juice
Saute tomatoes, onion, bellpepper and jalapanos. Add remaining ingredients and simmer about 15 minutes. Cook 2 eggs over easy, lay on 1 warm tortilla and pour several large spoonfulls of sauce on top. Serve with refried beans. Great breakfast change. Serves: 4 Preparation Time: About 30 to 45 minutes
~~ CHIMICHURRI SAUCE ~~
This is a zesty mixture of herbs, garlic, and olive oil which makes an excellant basting and table sauce.
1 cup minced parsley
1/2 cup extra-virgin olive oil
1 Tbsp. minced fresh oregano leaves or dried oregano
3 Tbsp. white wine vinegar
1 Tbsp. minced garlic
14 tsp. hot chili flakes
Salt
In a container, mix parsley, oil, oregano, vinegar, garlic, and chilies. Addsalt to taste. Use, or chill up to 3 days. Serve at room temperature.
Prep time: 10 minutes
You can use chimichurri when grilling beef short ribs, skirt steak, beef tenderloin, chorizo, Italian sausages, sweetbreads, chicken, fish and baguettes.
~~ FLAN ~~
((Vanilla Custard)
Ingredients:
½ cup sugar
4 eggs
1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
1 tbs vanilla extract
Procedure:
In a small heavy sauce pan cook the sugar over low heat until caramel forms. Pour it into a 8-inch round mold. In a bowl, beat the eggs until frothy. Add the condensed milk, evaporated milk, and vanilla; mix well with the eggs.
Pour the mixture into the caramelized mold. Cook on top of the stove in a bain-marie on medium-high heat (the water should come half the way of the sides of the mold) partially covered, 35 minutes. The flan is done when a toothpick inserted near the center comes out clean. Let it cool at room temperature. Refrigerate for at least 2 hours ( or better, overnight) before serving.
To serve, invert the flan onto a platter. Serves 8
~~ Alicia's EASY TORTILLA SOUP ~~
2 - 32 oz. Carton's of Chicken Broth
1 jar green Salsa Verde
1 cooked chopped and shredded chicken
1- 16 oz. can refried beans
1 or 2 (15.5 oz.) cans Pinto Beans, rinsed and drained.
( I use 2 cans of Pinto Beans )
Throw everything in pot except for the chicken, stir it all up, Simmer 30 minutes. Throw in chicken and Simmer 20 more minutes.
TOPPINGS
Sour Cream
Shredded Jack Cheese
Chopped Cilantro
Chopped Avocado
Crumbled Tortilla Chips
Lime Wedges.
Enjoy!
~~ HAND-SHREDDED MEXICAN PORK ~~
1 3lb. lean boneless pork shoulder roast, cut into 2 to 3 inch chunks
1-2 Tbsps cooking oil
2 large onions, chopped (2 cups)
4 garlic cloves, minced
1 - 16 oz. can tomatoes, cut up
3 jalapeno peppers, seeded and chopped
3 bay leaves
2 tsp. ground cumin
2 Tbsp chili powder
1 tsp. dried oregano, crushed
12 - 14 large flour or corn tortillas
1. In a heavy 4 qt. dutch oven brown pork, several pieces at a time, in hot oil over medium-high heat. Transfer w/slotted spoon to a bowl; repeat till all of the pork is browns.2. Reduce heat to medium. In same pan, cook onions and garlic about 5 hours or till tender. Drain off fat. Stir in undrained tomatoes, chopped jalapenos, bay leaves, chili powder, cumin, oregano, 1/2 tsp salt, 1/2 tsp. pepper. Add pork. Bake covered in a 325 degree oven about 2 hrs or until pork is very tender when pierced with a fork. Remove pork with a slotted spoon; cool. Reserve cooking liquid; skim off fat and discard bay leaves.
3. Using 2 forks, shred pork by pulling forks thru meat in opposite directions.
4. Return shredded pork to cooking liquid. Heat through. Spoon some of the warm filling onto half of each tortilla, along with desired toppings;fold other side of the tortilla over the filling.
TOPPINGS
Such as shredded cheddar or monterey jack cheese, chopped tomatoes, salsa, guacamole, cilantro, sour cream, shredded lettuce and limes
Makes 12 to 14 servings
~~ WHITE CHICKEN ENCHILADAS ~~
10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese ( I like the Kraft Tex Mex)
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream ( I use Greek yogurt)
1 (4 oz) can diced green chillies (these are not hot)
1. Preheat oven to 350 degrees. Grease a 9x13 pan
2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth.
Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.
~~ ENCHILADA CASSEROLE ~~
1 pound lean ground beef
1 large onion, chopped
2 cups salsa
1 can (15 oz) black beans, rinsed and drained
1/4 cup reduced-fat Italian salad dressing
2 tablespoons reduced-sodium taco seasoning
1/4 tsp. ground cumin
6 flour tortillas (8 inches)
3/4 cup reduced-fat sour cream
1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
1 cup shredded lettuce
1 medium tomatoe, chopped
1/4 cup minced fresh cilanto
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, dressing,taco seasoning and cumin.
Place 3 tortillas in a 2 quart baking dish coated with cooking spray. Layer with half of the meat mixture, sour cream and cheese. Repeat layers.
Cover and bake at 400 degrees for 25 minutes. Uncover; bake 5 - 10 minutes longer or until heated through. Let stand for 5 minutes before topping with lettuce, tomatoe and cilantro. Serves 8
~~ FOLD-OVER TORTILLA BAKE ~~
1 pound ground beef
1 cup chopped onion
2 cans (14-1/2 ounces each) stewed tomatoes
1 cup enchilada sauce
1 to 2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
12 flour or corn tortillas (6 inches)
6 ounces cream cheese, softened
1 can (4 ounces) chopped green chiles, drained
1 cup shredded Monterey Jack cheese
Minced fresh cilantro, optional
Directions
In a large skillet, cook ground beef and onion until beef is no longer pink; drain.
Stir in the tomatoes, enchilada sauce and seasonings.Bring to a boil. Reduce heat and simmer, covered, for 5 minutes.
Pour half of the meat sauce into a 13x9-in. baking dish. Set aside.
Wrap the stack of tortillas in foil; warm at 350° for 8-10 minutes. Spread warm tortillas with cream cheese and top with chiles.
Fold tortillas in half. Arrange folded tortillas over meat sauce; pour remaining sauce over top.
Cover and bake at 350° for 15 minutes. Sprinkle with cheese; bake until cheese is melted, about 5 minutes longer.
If desired, top with cilantro.
~~ Marinated Cucumbers, Onions and Tomatoes Chilled Salad ~~
Ingredients
3 cucumbers, peeled and sliced 1/4"
1 small onion, peeled and sliced
3 medium tomatoes, cut into wedges
1 cup cold water
1/4 cup granulated sugar
1/2 cup apple cider vinegar
2 tsps. salt
1 tsp. pepper
1/4 cup oil
Instructions
1. Combine ingredients in a large bowl and mix well
2. Refrigerate at least 2 hours before serving. Use slotted spoon or fork to serve.
~~ SIMPLE ENCHILADA CASSEROLE RECIPE ~~
1 pound ground beef (90% lean)
1 can (10 oz.) enchilada sauce
1 cup salsa
6 flour tortillas (10 inch)
2 cups frozen corn
4 cups (16 oz.) shredded cheddar or fiesta blend cheese
Preheat oven to 350 degrees. In a large skillet cook ground beef until no longer pink, drain.
Stir in enchilada sauce and salsa; set aside
Place 2 tortillas overlapping in the bottom of a greased 13"x9" baking dish.
Cover with 1/3 of the meat mixture; top with 1 cup corn; sprinkle with 1 1/3 cups cheese.
Repeat layers once, then top with remaining tortillas, meat and cheese.
Bake uncovered, 30 minutes or until bubbly.
