Recipe ingredients:

• 1/2 cup slivered almonds, toasted
• 1 cup onion, finely chopped
• 1 clove garlic, crushed
• 2 teaspoon vegetable oil
• 8 ounce tomato sauce, 1 can
• 2 teaspoon paprika
• 1 teaspoon red chiles, ground
• 1/4 teaspoon red pepper, ground

 Recipe method:

• Place almonds in food processor workbowl fitted with steel blade or in blender container. Cover and process until finely ground.
• Cook onion and garlic in oil over medium heat, stirring frequently, until onion is tender.
• Stir in remaining ingredients except almonds. Heat to boiling. Reduce heat.
• Simmer 1 minute stirring constantly. Stir in almonds. Serve hot.

Tags: almond, red, sauce, recipe, mexican, recipes, cooking

 Recipe ingredients:

• 1 tablespoon vegetable oil
• 1 pound chicken breasts, boneless, skinless, cut into thick strips
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 1 medium red pepper, chopped
• 1 garlic clove, minced
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon turmeric
• 1 cup uncooked rice
• 1 medium tomato, seeded and chopped
• 2 cup chicken broth

 Recipe method:

• Heat oil in large skillet over medium heat.
• Cook chicken 8 to 10 minutes or until brown on all sides. Remove from pan.
• Add onion, green pepper, red pepper, garlic, chili powder, cumin, salt, pepper and turmeric.
• Cook 2 to 3 minutes or until vegetables are tender.
• Add rice and tomatoes. Stir until rice is lightly browned.
• Add broth. Bring mixture to a boil, place chickenpieces on top of mixture.
• Cover and simmer 20 minutes. To serve, fluff withfork stirring in chicken pieces.

Tags: arroz, pollo, recipe, mexican, recipes, cooking

 Recipe ingredients:

• 3 tablespoons olive oil
• 1 1/2 cups long grain rice
• 1/4 cup minced white onion
• 1 clove garlic, minced
• 3 cups chicken, turkey or pork broth, or water
• 1 teaspoon salt

 Recipe method:

• Place the oil in a heavy pot or Dutch oven over medium heat, add the rice and cook, stirring frequently, for 3 – 4 minutes. The rice should not be allowed to brown.
• Add the onion and garlic and cook one minute more, stirring almost constantly.
• Stir the salt intothe broth, add it to the rice, bring to a boil, cover the pot, turn the heat to very low, and cook for 15 minutes.
• Stir the rice, carefully, replace the top, turn off the heat and allow the rice to steam for 10 – 15 minutes.

Tags: arroz, blanco, recipe, mexican, recipes, cooking

 Recipe ingredients:

• 2 pounds beef skirt steak
• 1/2 onion, halved, slice thin
• 2 teaspoons ground cumin
• 2 teaspoons powdered red chiles
• 3 jalapenos, pickled, chopped
• 2 cloves garlic, chopped
• 1/4 cup lime juice
• 2 tablespoons jalapeno pickling liquid
• 1 tablespoon corn oil
• 1 tablespoon soy sauce (optional)
• 1 teaspoon liquid smoke (optional)

 Recipe method:

• Place half of the onions in the bottom of a nonreactive dish.
• Mix the cumin, powdered red chiles, chopped jalapenos and garlic together in a small bowl, then rub on all sides of the meat.
• Put the skirt steak into the dish, on top of the onions.
• Pour the lime juice and the jalapeno liquid over all areas to coat.
• Sprinkle the remaining onions on top of the meat.
• Cover and refrigerate at least 1 hour, but preferably overnight, turning once.
• Preheat the grill or broiler until hot.
• Fajitas need to cook close to a very high heat source, in order to sear the outside but still leave the interior medium rare.
• Mix together the oil and, if you are using them, the soy sauce and liquid smoke.
• Brush or spoon the oil mixture onto the meat surfaces.
• Grill or broil about 2 to 3 minutes on each side, or until the outside is brown and slightly charred and the inside is still slightly pink.
• Remove the meat to a cutting board. Let sit 5 minutes before slicing.
• Cut the meat into thin strips that can be easily rolled into tortillas.
• Serve with warm, soft flour tortillas and fresh Pico de Gallo or Salsa Fresca.

Tags: authentic, fajitas, recipe, mexican, recipes, cooking

 Recipe ingredients:

• 2 tablespoon olive oil
• 1 cup white rice
• 1/2 cup onions, chopped
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/2 teaspoon cumin
• Chili powder, to taste
• 2 large tomatoes, chopped
• 1-1/2 cup vegetable broth
• 1/3 cup peas, thawed if frozen
• 2 tablespoon pimiento, chopped
• Red peppers, to garnish

 Recipe method:

• Heat oil in a wok over medium heat till hot.
• Add rice. Cook and stir for 2 minutes or until the rice turns opaque.
• Add onion. Cook and stir for 1 minute.
• Stir in garlic, salt, cumin and chili powder.
• Add tomatoes and cook, stirring for 2 minutes.
• Stir in broth, bring to a boil over high heat.
• Reduce the heat to low. Cover and simmer 15 minutes or until the rice is almost tender.
• Stir in peas and chopped pimiento. Cover and cook 2-4 minutes until rice is tender and all liquid has been absorbed.
• Garnish with the red peppers if desired.

Tags: arroz, rojo, recipe, mexican, recipes, cooking

 Recipe ingredients:

• 2 tablespoon olive oil
• 1 cup white rice
• 1/4 cup onions, chopped
• 2 poblano chillies, roasted, peeled, deseeded and chopped
• 6 green onions, thinly sliced
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/4 teaspoon cumin
• 1 3/4 cup vegetable broth
• 1/3 cup cilantro, coarsely chopped

 Recipe method:

• Preheat oven to 375F. Heat oil in a wok over medium heat until hot.
• Add rice and cook, stirring, for 2 minutes or until rice turns opaque.
• Add the onions, cook and stir for 1 minute.
• Stir in green onions, garlic, salt and cumin. Cook and stir for 20 seconds.
• Stir in broth and bring to a boil over high heat.
• Lower the heat and simmer, covered, for 15 minutes or until the rice is almost tender.
• Remove skillet from heat and transfer to greased 1 1/2 qt. baking dish.
• Bake uncovered for 15 minutes or until the rice is tender.
• Garnish with cilantro and serve hot.

Tags: arroz, verde, recipe, mexican, recipes, cooking

 Recipe ingredients:

• Almond red sauce
• 1 pound ground beef
• 1 clove garlic, finely chopped
• 1/4 cup raisins
• 1 teaspoon red chiles, ground
• 1/4 teaspoon cinnamon, ground
• 4 ounce green chiles, chopped, 1 can
• 8 flour tortillas
• 2 teaspoon margarine or butter, softened
• Jalepeno cream sauce
• 1/4 cup onion, finely chopped
• 1/4 cup almonds, slivered
• 1 teaspoon red wine vinegar
• 1/2 teaspoon salt
• 1/8 teaspoon cloves, ground
• 1 cup tomato, chopped, 1 medium
• 1 egg, large, beaten

 Recipe method:

• Prepare almond red sauce and jalepeno cream sauce. Reserve.
• Cook and stir ground beef, onion and garlic in 10-inch skillet over medium heat until beef is brown. Drain.
• Stir in remaining ingredients except tortillas, egg and margarine.
• Heat to boiling. Reduce heat. Simmer uncovered for 20 minutes. Stir occasionally.
• Heat oven to 500 Degrees F. Spoon about 1/2 cup of beef mixture onto the center of each tortilla.
• Fold one end of the tortilla up about 1 inch over the beef mixture. Fold right and lift sides over folded end, overlapping.
• Fold remaining end down; brush edges with egg to seal brush each chimichanga with margarine.
• Place seam sides down in ungreased jelly roll pan, 15 1/2 X 10 1/2 X 1-inch.
• Bake until tortillas begin to brown and filling is hot, 8 to 10 minutes.
• Serve with almond red sauce and jalepeno cream sauce.

Tags: baked, chimichangas, recipe, mexican, recipes, cooking

 Recipe ingredients:

• Corn meal dough:
  • 4 cup corn meal
  • 2 teaspoon salt
  • 8 cup water
  • 2 eggs, well beaten
  • 4 tablespoon butter
• 2 pound ground beef
• 1 can tomatoes (14 oz)
• 2 tablespoon chili powder
• 1 garlic clove, crushed
• 1 teaspoon salt
• 1 cup black olives

 Recipe method:

• Corn meal dough:
  • Add corn meal and salt to water in pot.
  • Bring to boil and cook over medium heat until thick, 5-10 minutes.
  • Add eggs and butter. Stir well.
• In skillet, saute beef in pan until brown.
• Add tomatoes, chili powder, garlic, salt and olives. Cook 15 minutes.
• Grease 9×13″ baking dish and line bottom with 1/2 corn meal dough.
• Add meat mixture and cover with remaining 1/2 corn meal dough.
• Bake 20 minutes at 325 F or until browned.

Tags: baked, tamales, recipe, mexican, recipes, cooking

 Recipe ingredients:

• 4 firm bananas
• 2 cups beer batter
• Oil for deep-frying
• 1/2 lemon, juice of
• 1/2 cup honey
• 1 pint vanilla ice cream or 1 cup flavored whipped cream

 Recipe method:

• Peel bananas and split each into 3 sections lengthwise.
• Dip the sections into beer batter, shake off excess batter and slip the bananas into 350 degree cooking oil.
• Cook on all sides, turning carefully, until batter is crisp and golden.
• Arrange fried bananas on 4 dessert plates and sprinkle with lemon juice and honey.
• Top with ice cream or flavored whipped cream and serve immediately.
• If you use whipped cream as a topping flavor it with a little sugar and almond extract.

 Recipe ingredients:

• 1 cup onions, chopped, 2 med.
• 1/2 cup vegetable oil
• 10 ounce fresh spinach, chopped
• 1/2 pound tomatillos, coarsely chopped
• 4 ounce green chile, chopped, 1 can
• 2 cloves garlic, crushed
• 1 teaspoon oregano leaves, dried
• 1 cup chicken broth
• 2 cup dairy sour cream

 Recipe method:

• Cook and stir onions in oil in a 3-quart saucepan until tender.
• Stir in remaining ingredients except broth and sour cream.
• Cover and cook over medium heat for 5 minutes, stirring occasionally.
• Place mixture in food processor work bowl fitted with steel blade or in a blender container. Cover and process until smooth, about 1 minute.
• Return mixture to saucepan. Stir in broth.
• Heat to boiling. Reduce heat. Simmer uncovered for 10 minutes.
• Stir in sour cream. Cover and refrigerate any remaining sauce.

Tags: basic, green, sauce, recipe, mexican, recipes, cooking

 Recipe ingredients:

• 1 cup lard or shortening
• 1/2 cup sugar
• 1 egg
• 3 cup flour
• 1-1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon anise seed
• 3 tablespoon sweet wine
• Topping:
  • 1/4 cup sugar
  • 1 tablespoon cinnamon

 Recipe method:

• Cream fat and sugar until quite creamy.
• Add egg and beat until very fluffy.
• Sift together flour, baking powder and salt. Add to creamed mixture.
• Stir in wine and anise seed.
• Roll dough to 1/4″ thick and cut in plain squares or fancy shapes.
• Combine topping ingredients and sprinkle on top of each cookie.
• Bake in a preheated 350 oven for 15-20 minutes or until light brown.

Tags: bizcochitos, recipe, mexican, recipes, cooking

 Recipe ingredients:

• 8 ounce black beans dry or 30 ounce black beans canned
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 jalapeno pepper, seeded and finely chopped
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 5 tablespoon olive or vegetable oil
• 16 ounce tomatoes, cut up, 1 can
• 1 1/4 inch thick lemon slice
• 1 teaspoon dried oregano, crushed
• 1/4 teaspoon salt
• 1 dash hot pepper sauce, optional
• 6 flour tortillas
• Garnishes:
  • Salsa
  • Guacamole
  • Chopped tomato, optional
  • Snipped cilantro

 Recipe method:

• Cook the dry beans. Rinse and drain the cooked or canned beans and set aside.
• In a 4 1/2 quart Dutch oven, cook the onion, garlic, peppers, chili powder and cumin in hot oil, until tender, stirring occasionally.
• Stir in the drained beans, the undrained tomatoes, lemon, oregano, salt and pepper sauce, if desired.
• Bring to boiling, reduce the heat, and simmer, uncovered, about 15 minutes or until thick. Remove the lemon.
• In a blender container or food processor bowl, place one third of the mixture, cover, and blend until smooth. Repeat with the remaining beans. Return to the pan and heat through.
• In the meantime, wrap the tortillas in foil and warm in a 350 F oven for about 10 minutes.
• Place about 1/2 cup of the bean mixture onto each tortilla and fold the edges over to form a packet.
• Serve with salsa and guacamole and top with chopped tomato and snipped cilantro.
• To cook the dry beans:
  • In a 4 1/2 quart Dutch oven, combine the beans and enough water to cover.
  • Bring to boiling then reduce the heat and simmer, uncovered, for 2 minutes.
  • Remove from the heat, cover and let stand for 1 hour. Drain the beans and rinse.
  • In the same Dutch oven combine the beans and 5 cups of water or vegetable broth.
  • Bring to boiling, reduce the heat, cover and simmer for 1 to 1 1/2 hours or until tender.

Tags: black, bean, burritos, recipe, mexican, recipes, cooking

 Recipe ingredients:

• 2 large tomatoes
• 3 jalapeno peppers
• 1 small onion, white, 1/4″-slices
• 2 cloves garlic
• 1/4 teaspoon dried oregano, mexican
• 1/4 teaspoon cumin seed
• 1/2 cup water
• Salt, to taste

 Recipe method:

• Begin by blistering the tomatoes and jalapeno chiles on a cast-iron skillet.
• Pan roast with the onion and garlic to develop the sweeter flavors.
• Roast until deeply browned and soft.
• Toast the mexican oregano and cumin seeds over medium heat.
• Using a knife or food processor chop together the tomatoes, chilies with seeds, onion and garlic until you have a coarsely textured salsa.
• Add the oregano and cumin, thin with water and add salt to taste.
• Use immediately or cover and refrigerate for up to 3 days.
• Bring to room temperature before serving.
• Use traditionally as salsa or use to baste while grilling seafood and meat.

Tags: bocaditos, salsa, roja, recipe, mexican, recipes, cooking

 Recipe ingredients:

• 1 pound all purpose flour
• 1 teaspoon baking powder
• 1 tablespoon butter
• 1 tablespoon lard
• 1 teaspoon salt
• 4 medium eggs, lightly beaten
• 1/4 cup sherry
• 2 cups vegetable oil
• 1 pound piloncillo or brown sugar
• 3 cups water
• 1 tablespoon orange peel strips or anise seed

 Recipe method:

• To make the fritters, sift the flour with the baking powder and salt onto a clean surface.
• Make a well in the center and add the butter. Add salt and eggs, incorporating them gradually with your fingers. Knead for a few minutes.
• Add the sherry and continue kneading until the dough is smooth and soft, approximately 3 minutes.
• Cover the dough with a damp cloth and let rest for 30 minutes.
• Divide the dough into 36 balls, each about the size of a small egg.
• Using a rolling pin on a floured surface, flatten each ball to a 7″ disk, or as thin as you can.
• Heat the oil in a large frying pan and fry the fritters, one at a time.
• As each fries, press it down with a metal spatula to eliminate the bubbles that form on the surface.
• Cook for 30 seconds on each side until golden but not browned and drain them on paper towels to remove the excess oil.
• For the syrup, put the piloncillo, water and orange peel in a small saucepan and heat until the piloncillo has melted completely.
• Serve the fritters with the syrup at room temperature.

Tags: bunuelos, recipe, mexican, recipes, cooking

 Recipe ingredients:

• 1 pound lean ground beef
• 1 small onion, chopped
• 1 clove garlic, crushed
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 package (10 ounce) frozen chopped spinach, thawed and drained
• 1-1/2 cups Monterey Jack cheese
• 4 large flour tortillas, warmed
• Lime slices, optional
• Jalapeno pepper slices, optional
• 1 cup salsa, chunky

 Recipe method:

• In a large nonstick skillet, brown the ground beef, onion and garlic over medium heat for 8 to 10 minutes, or until the beef is no longer pink, stirring occasionally.
• Pour off the drippings and stir in the chili powder, cumin, salt and pepper. Stir in the spinach and heat through. Remove from the heat and stir in the cheese.
• Spoon equal amounts of the mixture onto the warmed tortillas. Fold each bottom edge over the filling, then fold each side into the center, overlapping the edges.
• Garnish with lime and jalapeno slices, if desired. Serve with the salsa.

Tags: burritos, recipe, mexican, recipes, cooking

 Recipe ingredients:

• 1-1/2 pounds flank steak
• 1/2 teaspoon black pepper
• 1/2 teaspoon seasoned salt
• 2 cups hot water
• 3 yellow onions
• 1 large bell pepper
• 1 jalapeno pepper, chopped
• 2 tomatoes, peeled and chopped
• 10 large eggs
• 2 cups cheddar cheese, shredded
• 8 flour tortillas

 Recipe method:

• To prepare steak, cut into 3-4 pieces and sprinkle with the salt and pepper. Heat a very heavy pan with tight fitting lid. Add 1 tablespoon oil and brown the meat on each side.
• Add hot water and cover tightly. Simmer on low heat for 2 to 2-1/2 hours or until meat shreds easily. Add more water during cooking if necessary. When meat is tender, shred into small bite sized pieces.
• Cut the onions into thin slices, separate the slices into individual rings. Julienne the green pepper. Mince the jalapeno pepper.
• In a large heavy skillet, heat 2 tablespoons oil. Add the onions and green peppers. Saute until onions are translucent and limp. Add the chopped fresh tomato and the minced jalapeno and continue cooking for 3 minutes more.
• Add the shredded meat, 10 eggs which have been lightly beaten, and the shredded cheese. Proceed as though you were scrambling eggs.
• Warm the flour tortillas while cooking the filling, or quickly run each tortilla over the flame on a gas stove, just to soften.
• Fill each tortilla with 1/8th of the mixture. Roll the tortillas by turning one side up and folding the edges inward. Wrap the lower third in foil or waxed paper and serve immediately. Serve with sour cream and avocado.

Tags: burritos, huevos, recipe, mexican, recipes, cooking

 Recipe ingredients:

• 4 zucchini or yellow squash, sliced
• 1 large onion, chopped
• 3 teaspoon oil
• 1/4 teaspoon garlic salt or 2 cloves garlic minced
• 4 ounce can chopped green chili
• 16 ounce can whole kernel corn
• 1 cup grated cheddar cheese

 Recipe method:

• Saute squash and onion in oil until barely tender.
• Add garlic salt or fresh garlic, chilies, corn and cheese. Mix well.
• Put in buttered 1 quart casserole and bake at 400 for 20 minutes.

Tags: calabacitas, recipe, mexican, recipes, cooking

 Recipe ingredients:

• 1/2 (1 lb.) loaf French bread
• 4 tablespoons butter
• 4 cups water
• 8 oz. piloncillo or 1-1/2 cups packed brown sugar
• 2 cinnamon sticks
• 2 whole cloves
• 1 tablespoon butter
• 8 oz. Longhorn or mild Cheddar cheese, shredded (2 cups)
• 1/2 cup roasted unsalted peanuts
• 1/4 cup slivered blanched almonds
• 1/2 cup raisins
• 1 large banana, thinly sliced
• Ground cinnamon

 Recipe method:

• Preheat oven to 350 F. Cut a thin slice off heel of bread. Reserve for another use.
• Cut remaining bread in 1/2-inch slices. Butter slices on 1 side of bread with 4 tablespoons butter.
• Place buttered side up in a single layer on 1 or 2 baking sheets. Bake 15 minutes, until lightly toasted and dry. Remove and cool.
• Combine water, piloncillo or brown sugar, cinnamon sticks and cloves in a large saucepan. Bring to a boil. Reduce heat.
• Simmer syrup uncovered 20 minutes. Strain out cinnamon sticks and cloves. Set syrup aside.
• Capirotada may be prepared in advance to this point and the bread left out overnight to dry.
• Grease a deep 2-1/2 quart baking dish with about 1/2 tablespoon butter.
• Reserve remaining 1/2 tablespoon butter, 1/4 cup cheese and 2 tablespoons peanuts for topping.
• In prepared baking dish, layer ingredients in the following order: a third of the toasted bread slices, half of the remaining peanuts, half the almonds, half of the raisins and half of the banana slices.
• Cover with half of the remaining cheese. Pour 1 cup syrup evenly over cheese. Layer another third of the bread, remaining peanuts, almonds, raisins and banana slices. Cover with remaining cheese.
• Again pour 1 cup syrup evenly over cheese. Top with remaining bread. Sprinkle with reserved cheese and peanuts. Pour remaining syrup evenly over pudding.
• Dot with remaining butter and sprinkle lightly with ground cinnamon. Cover and bake 45 minutes. Let stand covered 30 minutes to 1 hour before serving.

Tags: capirotada, queso, recipe, mexican, recipes, cooking

 Recipe ingredients:

• 1 20 ounce top sirloin steak
• 2 tablespoon vegetable oil
• 1/2 teaspoon dried leaf oregano, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
• 1/4 cup orange juice
• 1 tablespoon lime juice
• 2 teaspoon cider vinegar
• 2 orange slices, 1/2″ thick

 Recipe method:

• 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.
• 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. Cook longer if desired.
• Remove orange slices to turn steak. Replace orange slices on top of steak.

Tags: carne, asada, recipe, mexican, recipes, cooking

 Recipe ingredients:

• 1 pound beef stew meat
• 4 cloves garlic, chopped
• 1 onion, grated
• 1 teaspoon cumin, ground
• 1 teaspoon black pepper, ground
• 2 can tomato sauce, or 1 large
• Granule style beef bouillon
• Flour

 Recipe method:

• Sort through stew meat trimming excess fat, gristle. Cut into 1″ pcs. if necessary.
• In medium size heavy bottom pot, place enough bacon drippings or melted lard to cover bottom.
• Place stew meat, garlic and onion in pot and saute until meat is lightly browned.
• Add water to cover and two or three tbs. beef bouillon, cumin, pepper and tomato sauce. Cover.
• Simmer on low heat until meat is tender. Toward end of cooking time, about 1 hour, add flour to thicken and continue simmering, stirring from time to time, for additional 10 minutes.
• Remove from heat and serve with spanish rice and refried beans.
• Coarsely chopped lettuce and tomatoes and shredded cheddar cheese. Serve with warm flour tortillas or make soft tacos.

Tags: carne, asado, recipe, mexican, recipes, cooking

 Recipe ingredients:

• 1 pork tenderloin cut into medallions
• 2 cup Karo syrup
• 2 cup chili sauce
• 2 cup chicken stock
• 1 cup sliced mushrooms
• 1 cup Soy sauce
• 1 cup pineapple juice
• 1 cup white wine
• 2 ounce Tabasco sauce
• Garlic powder
• Black pepper
• Seasoned flour
• 1 bunch chopped scallions

 Recipe method:

• Combine equal amounts of soy sauce, pineapple juice and white wine.
• Place pork medallions in marinate for one hour.
• Combine equal amounts of Karo syrup, chili sauce and chicken stock in saucepan and bring to a boil.
• Reduce to simmer for 1/2 hour until it comes to a glaze.
• Season with Tabasco sauce, black pepper, garlic powder to taste.
• Dredge marinated pork medallion in seasoned flour.
• Heat soy bean oil in skillet, saute dredged pork medallions in oil for 2 minutes on one side, turn, add sliced mushrooms and saute for 3 minutes.
• Drain oil, add glaze, simmer for 2 minutes.
• Serve over rice and garnish with chopped scallions.

Tags: carnitas, amigos, recipe, mexican, recipes, cooking

 Recipe ingredients:

• 4 avocados
• 1 (16 oz.) container sour cream
• 1 can rotel tomatoes
• 1 tablespoon garlic powder
• 1 (4 oz.) can green chili peppers
• 2 teaspoon salt
• 1 teaspoon lemon juice
• 3 oz. cream cheese

 Recipe method:

• Mix and blend all ingredients until smooth.

Tags: casa, ole, green, sauce, recipe, mexican, recipes, cooking

 Recipe ingredients:

• Vegetable oil
• 12 corn tortillas
• 6 cups refried beans
• 1/2 pound cheddar cheese, grated
• 1 large tomato, chopped
• 3 cup lettuce, shredded

 Recipe method:

• In a small skillet, heat about 1/2 inch of vegetable oil.
• Test the oil for proper temperature by putting in a small piece of tortilla.
• When the oil reaches the temperature where it immediately begins to bubble frantically over the tortilla as soon as it is put in the oil and the tortilla piece becomes crisp quite quickly, you are ready to cook the chalupa shells.
• Fry tortillas completely flat on both sides until very crisp. Drain and keep warm on a newspaper covered cookie sheet in a warm oven.
• Spread about 1/4 inch thick layer of refried beans on each fried tortilla. Top with a generous amount of grated sharp Cheddar cheese and about 1 T chopped onion.
• Place assembled chalupas on a cookie sheet and brown under broiler until cheese melts. Watch them carefully under the broiler, they can burn quite quickly.
• Top with shredded lettuce and tomato and serve.

Tags: chalupas, recipe, mexican, recipes, cooking

 Recipe ingredients:

• 4 pound frying chicken pieces
• 1 tablespoon vegetable oil
• 1 onion, minced
• 2 cloves garlic, minced
• 6 peppercorns
• 1/2 pound chorizo sausage
• 2 cup chicken broth
• 10 ounce can tomatoes and green-chilies
• 3 carrots, diced
• 7 inch zucchini, diced
• 1/4 cup raisins
• 3 whole jalapeno peppers
• 1 whole orange, halved and thinly sliced

 Recipe method:

• In Dutch oven, saute chicken pieces in vegetable oil until browned. Remove and set aside.
• Pour off all but 2 tablespoons grease from pan. Add onion, garlic and peppercorns.
• Remove sausage from casing, add to onion mixture and saute for 5 to 7 minutes. Drain off grease.
• Add chicken broth and tomatoes. Simmer, uncovered until sauce is reduced by a third.
• Return chicken to mixture. Cover and simmer 20 minutes.
• Add carrots and cook for 5 minutes.
• Add zucchini, raisins and peppers. Cook for an additional 10 minutes or until chicken is tender and vegetables are crisp tender.
• Garnish with orange slices to bring out the sweetness of the raisins.

Tags: chicken, acapulco, recipe, mexican, recipes, cooking

 Recipe ingredients:

• 1/2 cup onions, thinly sliced
• 1 garlic clove, minced
• 1 tablespoon margarine or butter
• 1 cup medium salsa
• 1/2 teaspoon sugar
• 1/4 teaspoon cinnamon
• 1/8 teaspoon cloves, ground
• 1/2 bay leaf
• 4 chicken breast halves, boneless
• 2 teaspoon cornstarch
• 8 ounce tomato sauce
• 1 small orange, peeled
• Rice

 Recipe method:

• In a large skillet, over medium heat, cook onion and garlic in margarine until tender.
• Stir in salsa, sugar, cinnamon, cloves and bay leaf.
• Add chicken. Cover and simmer for 30 minutes.
• Remove chicken to heated platter. Keep warm.
• In a small bowl, dissolve cornstarch in tomato sauce. Stir into skillet.
• Cook, stirring constantly until the mix thickens and begins to boil.
• Add orange sections. Heat through. Discard bay leaf.
• Serve chicken over rice with the sauce over all.

Tags: chicken, alejandro, recipe, mexican, recipes, cooking

 Recipe ingredients:

• 6 eggs
• 4 corn tortillas
• 2 avocados
• 2 tomatoes
• 4 tablespoon lime juice
• 4 teaspoon olive oil
• Salt and pepper to taste
• 2 tablespoon butter or margarine
• 2 onions, finely diced
• 1 cup cooked beef, chicken or pork, diced or shredded
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• Cilantro

 Recipe method:

• Break the eggs in a mixing bowl and beat them lightly.
• Cut the tortillas into eighths and add to the eggs. Let sit 15 minutes.
• Cut the avocados in half from tip to stem, and remove the pit.
• Using a paring knife, slice the flesh in each half from tip to stem in 1/2 inch slices without cutting through skin.
• Using a large spoon, scoop the flesh out of the skin in 1 piece.
• Lay cut side down on each plate and fan out the slices.
• Cut the tomatoes into slices and lay slices next to the avocado.
• Drizzle with lime juice and oil. Sprinkle with salt and pepper.
• Heat the butter in a large skillet over medium heat and add the onion, chili powder and cumin.
• Cook, stirring occasionally, 5 minutes. Add meat. Cook just until warmed.
• Add the beaten eggs and tortillas and cook, stirring, until eggs are cooked to desired doneness.
• Arrange a mound of eggs on each plate next to the avocado and tomato. Garnish with some cilantro. Serve immediately.

Tags: chilaquiles, recipe, mexican, recipes, cooking

 Recipe ingredients:

• 1 tablespoon dried ground red new mexican chile
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon ground cumin
• 3 cloves garlic, minced
• 2 teaspoon finely chopped fresh cilantro
• 3/4 teaspoon salt
• 1 pound boneless pork, trimmed and cut into 1-inch cubes

 Recipe method:

• Combine all spices and rub the pork cubes with the mixture.
• Let the meat marinate at room temperature for 1 hour.
• Bake the cubes on a rack over a baking sheet for 1 1/2 hours at 250 F or until the meat is very crisp.

Tags: chile, carnitas, recipe, mexican, recipes, cooking

 Recipe ingredients:

• 20 fresh green chiles, roasted and peeled
• 5 tablespoons peanut oil
• 1 medium onion, thinly sliced
• 1 medium tomato, skinned
• 3/4 cup milk
• 3 tablespoons water
• 1/2 pound muenster or mild cheddar cheese
• 1-1/2 teaspoons salt

 Recipe method:

• Roast and peel the chiles and cut them into rajas without removing the seeds.
• Heat the oil and cook the onion, without browning, until it is soft.
• Slice the tomato thinly and add it with the rajas to the onions in the pan.
• Cover and cook over a medium flame for about 8 minutes.
• Add the milk and water and let the mixture cook for a few minutes more.
• Just before serving, cut the cheese into thin slices and add, with the salt, to the chile mixture.
• Serve as soon as the cheese melts.

Tags: chile, queso, recipe, mexican, recipes, cooking

 Recipe ingredients:

• 12 large mild, green chiles
• 1/2 pound jack cheese cut into long narrow strips
• Batter:
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup yellow or white cornmeal
  • 1 cup buttermilk
  • 2 eggs, slightly beaten

 Recipe method:

• Parch and peel chiles leaving stems on. Cut small slit below the stem, removing seeds if desired. Insert strips of Jack cheese being careful not to split chile.
• Sift flour with baking powder and salt. Add cornmeal. Blend buttermilk and slightly beaten eggs, then combine milk mixture with dry mixture and blend together.
• Slightly moisten each chile with water dip in plain flour, then in batter. Allow to drain slightly and drop in deep fat which has been heated to 375 F.
• Fry until golden. Drain on paper towels. Keep warm on platter in 300 F oven while completing frying and serve immediately.

Tags: chiles, rellenos, recipe, mexican, recipes, cooking

 Recipe ingredients:

• Marinade:
  • 1 cup soy sauce
  • 1/4 cup honey
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoons minced garlic
  • 1 teaspoon ground ginger
  • 1 cup water
• 2 pound sirloin or flank steak
• 1 red bell pepper, cut in thin strips
• 1 green bell pepper, cut in thin strips
• 1 onion, thinly sliced

 Recipe method:

• Mix marinade ingredients together in a bowl.
• In an appropriate size dish, place sirloin or flank steak.
• Pour sauce over steak. Reserve 1/4 cup.
• Cover and allow to marinate overnight.
• Drain meat and slice into thin strips.
• Heat skillet over medium high.
• Add drained meat, red bell pepper, green bell pepper and onion.
• Stir-fry just until meat is done, adding reserved marinade as needed to prevent sticking.
• Serve with warmed flour tortillas.

Tags: chili, steak, fajitas, recipe, mexican, recipes, cooking

 Recipe ingredients:

• 1/2 cup vegetable oil
• 1/4 cup chicken base
• 3 cup diced yellow onions
• 2 teaspoon ground cumin
• 2 teaspoon chili powder
• 2 teaspoon granulated garlic
• 1/2 teaspoon cayenne pepper
• 2 cup masa harina
• 4 quart water, divided
• 2 cup crushed tomatoes
• 1/2 pound processed american cheese, cut in small cube
• 3 pound cooked, cubed chicken

 Recipe method:

• In large pot, place oil, chicken base, onion and spices. Saute until onions are soft and clear, about 5 minutes.
• In another container, combine masa harina with 1 quart water. Stir until all lumps dissolve.
• Add to saute. Add onions. Bring to boil. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from masa harina.
• Add remaining 3 quarts water to pot. Add tomatoes. Let mixture return to boil stirring occasionally.
• Add cheese to soup. Cook stirring occasionally until cheese melts. Add chicken. Heat through.

Tags: chili, chicken, enchilada, soup, recipe, mexican, recipes, cooking

 Recipe ingredients:

• 2 chipotle chiles
• 2 bacon slices, finely cut up
• 1/4 cup onion, finely chopped
• 3 cup tomatoes, finely chopped
• 1 cup beef broth
• 1/4 cup carrot, finely chopped
• 1/4 cup celery, finely chopped
• 1/4 cup fresh cilantro, snipped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

 Recipe method:

• You can make this sauce as hot as you want by adding up to a total of 4 dried chipotle chiles.
• Cover chilies with warm water. Let stand until softened, about 1 hour.
• Drain and finely chop. Cook and stir bacon and onion in a 2-quart saucepan until bacon is crisp.
• Stir in chilies and remaining ingredients.

Tags: chipotle, sauce, recipe, mexican, recipes, cooking

 Recipe ingredients:

• 1 lb. ground lean pork
• 1 teaspoon salt
• 2 tablespoons chili powder
• 1/4 teaspoon cumin
• 1/2 teaspoon oregano
• 2 cloves garlic, pressed
• 2 tablespoons vinegar

 Recipe method:

• Mix all ingredients. Allow to sit overnight in the refrigerator.
• Form into patties as with other sausage or crumble and cook according to given recipe.

Tags: chorizo, recipe, mexican, recipes, cooking

 Recipe ingredients:

• 2 russet potatoes, peeled and diced
• 1/2 pound bulk or chopped chorizo
• 1 onion, chopped
• 10 eggs
• Salt, to taste
• Pepper, freshly ground to taste
• 1/2 bunch cilantro leaves, chopped
• 2 green onions, sliced, for garnish
• Grated panela cheese, for garnish

 Recipe method:

• Cook the potatoes in boiling salted water 10 minutes. Drain and reserve.
• Fry the chorizo in a large nonstick skillet until browned. Drain off any excess oil.
• Add the onion and cook 2 to 3 minutes.
• Add the potatoes and cook until well browned, about 10 minutes.
• Beat the eggs until frothy and add to the chorizo.
• Stir with a fork to scramble until soft, not browned.
• Stir in the cilantro just before the eggs set.
• Garnish with scallions and cheese and serve.

Tags: chorizo, papas, huevos, recipe, mexican, recipes, cooking

 Recipe ingredients:

• 1-1/2 cup fresh cilantro, firmly packed
• 1/2 cup parsley, firmly packed
• 1/2 cup parmesan cheese
• 1/2 cup vegetable oil
• 1/4 teaspoon salt
• 3 cloves garlic
• 1/4 cup pine nuts

 Recipe method:

• Place all ingredients in food processor workbowl fitted with steel blade or in a blender container.
• Cover and process until well blended.

Tags: cilantro, pesto, recipe, mexican, recipes, cooking

 Recipe ingredients:

• 1/2 cup sugar
• 1 cup milk
• 3 large egg yolks
• 1 teaspoon vanilla extract
• 14 ounce sweetened condensed milk
• 3 large eggs
• 1/2 teaspoon almond extract

 Recipe method:

• In a small saucepan melt sugar over moderate heat, stirring frequently, until sugar is a dark, caramel-colored liquid.
• Remove from heat and pour into a 4 cup metal ring mold or 8 individual molds.
• Quickly turn mold to coat bottom and sides with the caramel. Let cool so caramel hardens.
• Heat oven to 325F. Put the condensed milk, milk, eggs, egg yolks and flavorings into an electric blender. Cover and blend to mix well.
• Pour mixture into mold. Put mold in a larger pan filled with water to depth of 1/2″. Bake for 1 hour.
• Remove from oven and remove mold from water. Cool and then refrigerate up to 2 days.
• Cover mold with an inverted serving platter. Hold mold and platter together and turn them over. Lift off mold. Caramel will fall as a liquid sauce over the custard.

Tags: classic, flan, recipe, mexican, recipes, cooking

 Recipe ingredients:

• 1-1/2 cup masa harina
• 2 teaspoon salt
• 2 teaspoon vegetable shortening
• 1 1/4 cup water

 Recipe method:

• In a medium bowl, stir together the masa harina and salt.
• In a small saucepan over high heat, bring the shortening and water to a boil and stir until melted.
• Pour this liquid into the masa harina and blend well with a fork or pastry blender.
• Knead on a lightly floured board until smooth, about 5 minutes.
• Divide the dough into 12 pieces and roll each into a ball about 1 inch in diameter.
• Roll out the dough between pieces of parchment or waxed paper until the dough is paper thin and about 6 inches in diameter.
• Heat a large cast iron or other heavy skillet over high heat until very hot.
• Remove a circle of dough from the paper and place it in the hot skillet.
• Cook until brown on one side, about 30 seconds, turn and brown the other side. Keep warm in a cloth towel.
• Repeat until all the tortillas are made.

Tags: corn, tortillas, recipe, mexican, recipes, cooking

 Recipe ingredients:

• Cilantro pepita dressing:
  • 2 medium Anaheim chiles, roasted, peeled and seeded
  • 1/3 cup roasted pepitas, pumpkin seeds
  • 2 garlic cloves, peeled
  • 1/4 tsp. ground black pepper
  • 1 tsp. salt
  • 12 oz. salad oil
  • 1/4 cup red wine vinegar
  • 5 Tbs. grated Cotija cheese
  • 2 small bunches cilantro, stemmed
  • 1 1/2 cup mayonnaise
  • 1/4 cup water
• Salad:
  • 2 corn tortillas
  • Vegetable oil
  • 1 large or two small heads romaine lettuce, rinsed and spun dry
  • 1/3 cup finely grated Cotija cheese
  • Roasted red bell pepper, peeled and cut into julienne strips
  • 1/2 cup pepitas, roasted pumpkin seeds

 Recipe method:

• Place all dressing ingredients except cilantro, mayonnaise and water in a a blender of food processor.
• Blend approximately 10 seconds, then add cilantro little by little until blended smooth.
• Place mayonnaise and water in a large stainless steel bowl and mix with a wire whip until smooth.
• Add the blended ingredients to the mayonnaise mixture and mix thoroughly.
• Place in an air-tight container and refrigerate. Will keep for three days.
• Cut corn tortillas into matchstick size strips.
• Heat oil in saute pan. Fry tortilla strips until crisp.
• Remove with slotted spoon and drain on paper towels. Set aside.
• Tear romaine into bite size pieces.
• Place greens on salad plates and ladle approximately 2 ounces of cilantro pepita dressing on each salad.
• Sprinkle each dish with Cotija cheese and tortilla strips.
• Arrange four red pepper strips like spokes on the top of each salad and garnish with whole pepitas.

Tags: torito, caesar, salad, recipe, mexican, recipes, cooking

 Recipe ingredients:

• 12 oz. dried black beans
• 8 cups chicken or vegetable stock
• 2 teaspoons olive oil
• 1 onion, chopped
• 1 cup carrots, chopped
• 1 cup celery, chopped
• 2 cloves garlic, minced
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 bay leaf
• 1/2 teaspoon cayenne pepper
• 3 tablespoons fresh lime juice
• Fresh cilantro, optional

 Recipe method:

• Rinse and sort though black beans, discarding any that are shriveled or discolored.
• Place beans in a large stock pot. Cover beans with water and refrigerate to soak overnight.
• Drain beans and return to stock pot. Add stock and heat to boiling.
• Meanwhile, heat olive oil over medium-high heat in a large skillet.
• Add onion, carrot, celery and garlic. Saute until tender, approximately 5 minutes.
• Add to stock pot along with oregano, thyme, bay leaf and cayenne pepper.
• Cover stock pot and reduce heat to simmer for 3 to 4 hours.
• Transfer soup to blender or food processor and puree to desired thickness.
• Just before serving add lime juice and garnish with a sprig of fresh cilantro, if desired.
• Add salt and pepper to taste and serve.

Tags: torito, black, bean, soup, recipe, mexican, recipes, cooking

 Recipe ingredients:

• 4 cups carrots, sliced
• 2 cups onion, cubed
• 1 16 oz. can jalapenos, sliced
• 4 oz. vinegar
• 2 cups water
• 1 tsp. salt
• 1/2 tsp. oregano leaf
• 2 cloves garlic, chopped

 Recipe method:

• Measure and place carrots in container.
• Measure cubed onions and place in container with carrots.
• Add the jalapenos, including juice, to the carrots and onions.
• Add the vinegar, water, salt, oregano and garlic to the other ingredients and mix well.
• Cover container and place in refrigerator for a minimum of 24 hours.
• Before serving, stir all ingredients thoroughly.

Tags: chico, restaurant, relish, recipe, mexican, recipes, cooking

 Recipe ingredients:

• 1 tablespoon vegetable oil
• 1 whole serrano chile
• 1/4 teaspoon serrano chiles, ground
• 1 28-oz. can pinto beans
• 1/3 cup water

 Recipe method:

• Heat oil and whole chile in sauce pan.
• When chile is tender, add ground chiles, beans and water. Stir well.
• Bring to a boil. Reduce heat and simmer 10 to 15 minutes.

Tags: pollo, loco, beans, recipe, mexican, recipes, cooking

 Recipe ingredients:

• 1/4 cup corn oil
• 1/4 cup melted butter
• 1/4 cup onion, minced
• 2 tablespoons garlic, finely minced
• 2-3 drops yellow food coloring
• 1/4 teaspoon ground cumin
• 1 teaspoon dried oregano
• 4 tablespoons fresh lemon juice
• 4 tablespoons fresh orange juice
• 1 chicken, 2-1/2 to 3 pounds, halved

 Recipe method:

• Combine oil, butter, onion, garlic, food coloring, cumin, lemon and orange juices in a large shallow pan.
• Add chicken halves, turning to coat well. Cover and marinate several hours or overnight.
• Remove chicken from marinade. Cook over medium coals on barbecue grill, or in a broiler 4 inches under source of heat, until browned on both sides and meat is done, turning and basting frequently, about 25 minutes.
• Cut chicken halves into pieces. Serve with beans and rice, corn or flour tortillas, and fresh salsa.

Tags: pollo, loco, chicken, recipe, mexican, recipes, cooking

 Recipe ingredients:

• 2 tablespoons vegetable oil
• 2 tablespoons flour
• 1/4 cup red chile powder, mild
• 2 cups beef broth, fresh or canned
• 2 cups tomato puree, canned
• 1/2 teaspoon oregano, dried
• 1/4 teaspoon cumin
• 1/2 teaspoon granulated garlic
• 1 teaspoon salt

 Recipe method:

• Heat oil in large saucepan. Add the flour to the oil and make a roux.
• Stir and cook over medium heat for 2 minutes until it becomes brown in color.
• Add the chile powder, beef broth, tomato puree, oregano, cumin, garlic and salt to the roux.
• Simmer over low heat for 15 minutes.

Tags: enchilada, sauce, recipe, mexican, recipes, cooking

 Recipe ingredients:

• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 tablespoons paprika
• 1 teaspoon black pepper
• 1 tablespoon ground coriander
• 1 teaspoon cayenne pepper
• 1 tablespoon garlic powder
• 1 teaspoon crushed red pepper
• 1 tablespoon salt
• 1 tablespoon dried oregano

 Recipe method:

• Combine all ingredients thoroughly.

Tags: emeril, southwest, seasoning, recipe, mexican, recipes, cooking

 Recipe ingredients:

• 1/2 cup shelled pumpkin seeds
• 1/4 cup shelled pistachio nuts
• 1/4 cup roasted pine nuts
• 2 poblano peppers
• 1 medium onion, quartered
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 tablespoon tamarind paste
• 1 tablespoon dark cane or corn syrup
• 1 teaspoon distilled white vinegar
• 1 cup plus 1 tablespoon olive oil
• 1/2 cup chicken stock
• 1/2 cup heavy cream

 Recipe method:

• Preheat the oven to 400 degrees F.
• Place the nuts, peppers, and onions on a baking sheet.
• Drizzle with 1 tablespoon olive oil. Roast for 10 to 15 minutes.
• Remove from the oven. Peel, seed and chop the peppers.
• In a food processor, combine the nuts, peppers, onions, chili powder, cumin, salt, tamarind paste, 1 tablespoon dark cane syrup, vinegar and olive oil.
• Puree until creamy, stopping once to scrape the sides of the bowl. Turn the sauce into a saucepan.
• Whisk in the chicken stock and cream. Bring the sauce up to a boil and reduce to a simmer.
• Cook for 2 minutes. Remove from the heat and keep warm.

Tags: emeril, mole, sauce, recipe, mexican, recipes, cooking

 Recipe ingredients:

• Pastry:
  • 3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 6 tablespoon margarine
  • 6 tablespoon vegetable shortening
  • 2 tablespoon cold water
• Filling:
  • 1 onion, chopped
  • 4 clove garlic, finely chopped
  • 1 green pepper, seeded and chopped
  • 1-1/2 teaspoon olive oil
  • 8 ounce ground beef
  • 1 teaspoon cocoa powder
  • 1 tablespoon flour
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried oregano, crushed
  • Salt and pepper
  • 2 chili peppers, seeded and chopped
  • 4 tablespoon canned crushed tomatoes
  • 2 tablespoon slivered almonds
  • 2 tablespoon raisins
  • 2 tablespoon chopped green olives
  • 2 tablespoon chopped fresh parsley
• Glaze:
  • 1 egg yolk
  • 1 teaspoon water
  • 2 teaspoon milk
  • Salt
  • Oil

 Recipe method:

• Sift the flour with a pinch of salt into a mixing bowl or place in a food processor and mix once or twice.
• Rub in the margarine and shortening until the mixture resembles fine bread crumbs, or work in the food processor, being careful not to over-mix.
• Mix the liquid gradually, adding enough to bring the pastry together into a ball. Wrap the pastry well and chill for 20 to 30 minutes.
• Brown the ground meat and drain away as much of the fat as possible. Add onion and garlic and cook until onion is soft.
• Then add the cocoa, flour, spices, oregano and seasonings. Stir well and cook briefly before adding the chilies, tomatoes and parsley.
• Cook slowly for 10-15 minutes. Add the nuts and the olives, and allow to cool. Separate pastry into 4 sections.
• Roll out one section of the pastry at a time on a floured surface large enough to cut the dough into four.
• Place about 1-1/2 tablespoons of filling on the dough circle. Fold over and press to seal.
• If the dough is a little dry, moisten the edges with a little warm water before pressing the edges together.
• Crimp the edges with a fork. With a toothpick, prick several holes on the top of the empanada to allow the steam to escape.
• Mix the glaze ingredients together. Place empanadas on a baking sheet, and brush with the egg glaze.
• Bake at 425 for 15-20 minutes or until golden brown.

Tags: empanadas, recipe, mexican, recipes, cooking

 Recipe ingredients:

• 1 tablespoon shortening
• 1 pound ground beef
• 3 tablespoons flour
• 1 8-oz. can tomato sauce
• Water
• 2 tablespoons chili powder
• Salt, to taste
• 3/4 teaspoon garlic powder
• 12 corn tortillas
• 1 pound cheese, longhorn, coarsely grated
• 1 large onion, chopped fine

 Recipe method:

• Melt shortening in heavy skillet. Add the ground meat and brown. Sprinkle meat with flour. Mix in skillet.
• Add tomato sauce and 1 cup water. Mix 1/2 cup water with the chili powder to form a smooth paste. Add to the meat mixture. Add salt to taste and garlic powder.
• Cook over medium heat, uncovered, until it is of gravy consistency. Cover and simmer over very low heat. Add more water if the chili gravy becomes too thick.
• Dip tortillas one at a time in the hot chili gravy with a wide metal spatula. The tortillas will become pliable almost immediately, which will make rolling the enchiladas easier. Soaking too long will cause the tortillas to fall apart.
• Place a good sprinkling of grated cheese and minced onion and about a tablespoon of the meat mixture to one side of the center of the tortilla.
• Roll tortilla tightly around the filling and place loose side down in a glass casserole baking dish. For best results place the enchiladas in a row with sides touching.
• When all enchiladas have been formed, pour the remaining hot chili gravy over all and sprinkle generously with grated cheese.
• Top with chopped onion. Bake at 350 degrees F until the cheese is melted. Serve immediately.

Tags: enchiladas, recipe, mexican, recipes, cooking

 Recipe ingredients:

• 1-1/2 pound boneless chicken breast
• 2 jalapeno peppers
• 1/3 cup dry sherry
• 2 teaspoon ground cumin
• 2 garlic cloves
• 1/2 cup olive oil
• 1 teaspoon chili powder

 Recipe method:

• Slice the chicken breast into long 1/2 inch wide strips.
• To make a marinade, drop the garlic cloves and jalapeno peppers through the feed tube of a food processor with the chopping blade in place and the motor running until chopped finely.
• Add the remaining ingredients and process until smooth.
• Pour the marinade over the chicken and let marinate for 2 hours at room temperature or overnight in the refrigerator, turning occasionally.
• Preheat the oven broiler. Drain the chicken, reserving the marinade.
• Arrange the chicken on a rack on a broiler tray and broil 3 inches from the heat source for 5 minutes.
• Turn, baste with marinade and broil for another five minutes.
• Serve with warmed tortillas, shredded lettuce, shredded cheese, chopped tomatoes and salsa verde.

Tags: fajitas, recipe, mexican, recipes, cooking

 Recipe ingredients:

• 1 pound firm white fish fillets
• 1/3 cup lemon juice
• 1/3 cup lime juice
• 1/4 cup olive or vegetable oil
• 1 teaspoon cilantro, fresh, snipped
• 1 teaspoon oregano, fresh, snipped
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 12 stuffed green olives
• 2 jalapenos chiles
• 1/4 cup onion, finely chopped
• 1 clove garlic, finely chopped
• 1 cup tomato, seeded and chopped
• 1 avocado, peeled and chopped

 Recipe method:

• Heat 3/4-inch of water to boiling in 10-inch skillet. Carefully place fish in water.
• Heat to boiling. Reduce heat. Simmer, uncovered, just until fish is opaque, about 30 seconds. Do not overcook or fish will fall apart. Drain carefully.
• Mix remaining ingredients except tomato and avocado in a glass or plastic dish.
• Stir in fish carefully. Cover and refrigerate 2 day, carefully stirring occasionally.
• Just before serving, gently stir in tomato and avocado. Drain.
• Serve fish mixture on saltine crackers or tortilla chips, if desired.

Tags: fish, escabeche, recipe, mexican, recipes, cooking

 Recipe ingredients:

• 16 round corn tortillas or flour tortillas
• 1 cup shredded chicken
• 6 tablespoons vegetable oil
• 1/2 cup cooked red or green tomato sauce
• 1/2 heavy cream
• 4 tablespoons queso anejo, grated, or dry feta cheese

 Recipe method:

• Heat the tortillas briefly on a hot griddle to make them more pliable.
• Slightly overlap 2 tortillas to form a set about 7 inches long. Continue with remaining tortillas.
• Place a tablespoon of chicken near the edge of each tortilla set and roll up tightly so they do not open. If necessary, you can use a toothpick to secure.
• Heat the oil in a frying pan and fry the flautas on high heat on all sides, 2 or 3 at a time, for about 1 minute or until lightly golden.
• Drain on paper towels to remove excess oil. Transfer flautas to plates or a platter.
• Spoon some sauce over the flautas, top with some cream and sprinkle with cheese. Serve immediately.

Tags: flautas, recipe, mexican, recipes, cooking