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Old 04-30-2012, 05:05 PM   #1
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CINCO DE MAYO - Recipes wanted

What are your favorite Mexican recipes?

I make my own taco meat seasoning:

Chili Powder
Onion Powder
Garlic Powder
Cumin
Season Salt
Black Pepper
Cayenne

I go heavy on the chili powder (1 Tablespoon per pound), light on the garlic and cayenne (1/4 teaspoon), and medium on the rest (1/2 - 1 teaspoon). Sprinkle on the browned beef, or mix in 1/4 cup of water and simmer.
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Old 04-30-2012, 05:15 PM   #2
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This jalepeno/chili relleno stuffing gets two thumbs up from my Mexican compadre:

1/2 cup cream cheese - softened
1/3 cup shredded cheddar
1 T. minced onion
1 t. minced garlic
2 t. lime juice

Mix until well blended, then stuff jalapenos (then wrap with bacon and bake), or roasted chiles (then coat with whipped eggs and fry), for the BESTEST poppers/peppers this side of the border.
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Old 04-30-2012, 05:22 PM   #3
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The best thing to happen to fast food taco in awhile:

Doritos Locos Tacos



YUMMY!!
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Old 05-01-2012, 10:43 AM   #4
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salsa

in water boil tomato's, chillies ( pick the heat you want) Serrano , jalapeno or Habanero, garlic cloves send to a slow boil about 15 to 20 minuets drain water then add food to blender or mortahathe add salt to taste. after put in ice box when not serving
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Old 05-01-2012, 03:46 PM   #5
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That sounds yummy!!

I make a similar tomatillo sauce: cut tomatillos in half and boil in a cup or two of chicken broth, along with some onion and garlic, simmer for 15 minutes then blend.
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Old 05-01-2012, 03:46 PM   #6
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I'm still looking for a good seafood enchilada recipe....gonna try this one:

Ingredients

1/2 pound crabmeat, flaked and cartilage removed
1/2 pound uncooked medium shrimp, peeled and deveined
1/2 pound bay scallops
1 medium onion, chopped
2 tablespoons butter
SAUCE:
1/2 cup butter, cubed
1 teaspoon grated onion
1/4 cup chicken broth
3 egg yolks, lightly beaten
1 cup heavy whipping cream
1 tablespoon tomato paste
8 flour tortillas (6 inches)
2 cups (8 ounces) shredded Monterey Jack or Colby cheese

Directions

In a large skillet, cook the seafood and onion in butter over medium heat for 4-5 minutes or until onion is tender and shrimp turn pink. Remove from the heat; set aside.
In a small saucepan, melt butter. Add onion and broth. Combine egg yolks and cream; stir into broth mixture. Cook and stir until a thermometer reads 160° and sauce is thick enough to coat the back of a metal spoon. Stir in tomato paste. Remove from the heat.
Spoon 1/3 cup seafood mixture down the center of each tortilla. Top with 1 tablespoon sauce and 2 tablespoons cheese; roll up.
Spread 1/2 cup sauce into a greased 13-in. x 9-in. baking dish. Place enchiladas seam side down in dish. Top with remaining sauce and cheese.
Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 8 enchiladas.
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Old 05-01-2012, 05:12 PM   #7
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Another good thing to happen at Fast Food Tacos:

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Old 05-01-2012, 05:24 PM   #8
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FIRECRACKERS!!! That's what my lil bacon wrapped stuffed jalapenos are called!! But please follow my recipe, cuz I had some recently, limp bacon - no seasoning in the cream cheese - BLAH!!!

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Old 05-02-2012, 01:35 AM   #9
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Thumbs up

Quote:
Originally Posted by 2lineCarrandMorgan View Post
salsa

in water boil tomato's, chillies ( pick the heat you want) Serrano , jalapeno or Habanero, garlic cloves send to a slow boil about 15 to 20 minuets drain water then add food to blender or mortahathe add salt to taste. after put in ice box when not serving


Option 2:
  • Rather than boiling the ingredients mentioned above you can slowly roast them wrapped in foil over the fire.
  • When putting in the blender you can add about two green onions for some kick
  • In the blender, you can also add cilantro to taste.

Bon appétit!
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Old 05-02-2012, 11:50 AM   #10
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Wow, I'm glad to see that other people use the blender for salsa as much as I do....although I just do canned veggies due to lack of fresh veggies in my area.
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Old 05-02-2012, 11:52 AM   #11
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Hmmm....missing the carne asada from El Paso...along with EVERYTHING thing else there that we ate that I don't know the name of...homemade and HOT!!

Carne Asada Mojo
1/4 c. key lime juice (the very small green limes)**this is key for the flavor
1/2 c. olive oil
2 T. white vinegar
4 garlic cloves - pressed or very finely diced
1/2-3/4 c. chopped cilantro
1/2 t. ground cumin
2 t. kosher salt (less if table salt)
Jalapeño or seranno chiles, minced (optional - to taste)
1/4 t. crushed red peppers (optional - to taste)
2 t. sugar (more or less to taste)

Using a fork, pierce meat, and place in non-metalic (reactive) container.
Cover with marinade/mojo, and turn.
Allow to marinate for at least 15-20 minutes, then turn and marinate on other side.
This may be refrigerated overnight, but bring to room temperature prior to grilling.

Heat grill, and cook for 2-5 minutes each side (depending on grill), so that meat is cooked, but still tender.
Place on a platter and cover with foil, and allow meat to rest so that the juices flow.
Note that the acids of the vinegar and the lime help 'cook' the meat during the marinade. Also, pureed kiwi can be added to the mojo as it contains meat tenderizing enzymes.
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Old 05-02-2012, 12:29 PM   #12
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OMG...GORDITAS!!!

3 1/2 cups Maseca or masa harina (corn flour)
1 cup all purpose flour
4 tbls butter or shortening
2 tsps baking powder
1 1/2 tsps salt
2 1/4 cup hot water

Mix all ingredients by hand or you can use a mixer to form dough
roll into balls about 1 1/2 to 2 inch across form into pattie with about 1/8 inch thickness or you can also use a tortilla press

Cook gordita on hot cast Iron griddle or skillet til you have brown spots on both sides(can oil griddle to promote browning) flip through out for even cooking then serve

OR

don't serve it yet, fry for 15 to 20 seconds in 350 degree oil until puffed. Place on cooling rack til safe to touch then split across top and fill with such yummy things as:

refried beans with cheese
carnitas with salsa verde
carne asada with pico de gallo
shredded chicken mole
possibilities are endless!!
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Old 05-02-2012, 12:32 PM   #13
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Chicken Mole Poblano
This one looks sufficiently complicated enough to make a good mole, with ingredients I can get locally.

Ingredients
Mole sauce:

2 dried ancho chilies, stemmed and seeded
2 dried anaheim chilies, stemmed and seeded
2 dried chipotle chilies, stemmed and seeded
1/4 cup golden raisins
1/4 cup whole almonds
1/4 cup sesame seeds
1 tablespoon whole black peppercorns
1 cinnamon stick, preferably Mexican, broken in pieces
1 tablespoon dried oregano, preferably Mexican
4 sprigs fresh thyme, leaves only
3 tablespoons extra-virgin olive oil
2 onions, sliced
3 cloves garlic, chopped
2 serrano peppers, stemmed and seeded
6 plum tomatoes, chopped
2 ounces bittersweet chocolate, preferably Mexican, chopped
1 capon or large chicken, cut into 10 pieces
1 lemon, juiced
Kosher salt and freshly ground black pepper
5 tablespoons extra-virgin olive oil
2 cups chicken stock
1 onion, thinly sliced
4 radishes, thinly sliced
1 lime, juiced
Cilantro leaves, for garnish
Cooked white rice, for serving

Directions

For the mole: Tear the ancho, anaheim, and chipotle chiles into large pieces and toast them in a dry skillet over medium heat until they change color a bit, about 2 minutes. Put them into a bowl with the raisins and cover them with hot water. Soak unti softened, about 30 minutes. In the same skillet over medium heat, add the almonds, sesame seeds, peppercorns, cinnamon stick, oregano, and thyme. Toast for 2 minutes, grind in a spice grinder, and add the powder to a blender. In the same skillet over medium-high heat add the olive oil, onions, garlic, and serrano. Cook until lightly browned, then add the tomatoes. Cook until vegetables are softened, about 10 to 15 minutes, then add to the blender. Add the chocolate and the soaked chiles and raisins to the blender along with some of the chile soaking liquid. Puree, adding more soaking liquid as needed, to make a smooth sauce. (This makes about 4 cups sauce, the recipe uses 2 cups, the extra can be frozen).

Pour the lemon juice over the chicken and season it well with salt and pepper. Heat 3 tablespoons olive oil in a large heavy-bottomed skillet and brown the chicken on all sides; remove the browned chicken to a plate leaving the oil in the pan. Pour 2 cups of the mole sauce into the hot skillet and simmer for about 5 minutes. Add the chicken stock and return the chicken pieces to the pan. Simmer, covered, until the chicken is cooked through, about 20 to 25 minutes.

Meanwhile, put the onion and radish slices into a bowl. Add the lime juice and remaining 2 tablespoons olive oil and season with salt. Mix well and serve with the chicken.

Serve over cooked white rice with the onion and radish salad. Garnish everything with cilantro leaves.

From the food network website
http://www.foodnetwork.com/recipes/t...ipe/index.html
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Old 05-02-2012, 12:43 PM   #14
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And an "EASY" version:

Easy Puebla-Style Chicken Mole
From Cooking Light


This quick version of the Mexican classic comes together in minutes. Serve it with black beans and yellow rice, or as a filling for enchiladas.

1 teaspoon olive oil
1 cup thinly sliced onion
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
2 stemmed dried seeded ancho chiles, torn into 2-inch pieces (about 1/4 cup)
2 garlic cloves, thinly sliced
3 cups fat-free, less-sodium chicken broth
1 1/3 cups coarsely chopped tomato (about 1 medium)
1/4 cup golden raisins
3 tablespoons sliced almonds, toasted
3 (1/2 x 2-inch) orange rind strips
3/4 pound skinless, boneless chicken breast halves
3/4 pound skinless, boneless chicken thighs
1/2 ounce unsweetened chocolate
1/4 teaspoon salt
1/4 teaspoon black pepper

Heat oil in a Dutch oven over medium-high heat. Add onion; cook 5 minutes or until almost tender. Combine cumin, coriander, and cinnamon in a small bowl; sprinkle over onion in pan. Cook 1 minute. Add chiles and garlic to pan; cook 2 minutes or until chiles soften. Add broth and next 4 ingredients (through rind) to pan; bring to a boil. Add chicken to pan; cover, reduce heat, and simmer 10 minutes or until chicken is done. Remove chicken from pan; shred with 2 forks. Set aside.
Add chocolate to chile mixture; let stand until chocolate melts. Using an immersion blender in pan, puree the chocolate mixture until smooth. Cook over medium heat 20 minutes or until reduced to 3 1/2 cups. Add shredded chicken to sauce; stir in salt and pepper.
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Old 05-02-2012, 01:06 PM   #15
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Wow, I'm glad to see that other people use the blender for salsa as much as I do....although I just do canned veggies due to lack of fresh veggies in my area.
Yes when in a time squeeze the blender does fine but I don’t like that it makes the consistency way to watery/over blended. Ideally you want to use the traditional salsa machine, known by its nahuatl name as the mulcazitl (mul-kah-zeet) aka molcajete in spanish and mortar & pestle in english.



What can work is if you do have access to the fresh produce throughout the year you can freeze them or jar them.

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Old 05-02-2012, 01:27 PM   #16
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FIRECRACKERS!!! That's what my lil bacon wrapped stuffed jalapenos are called!! But please follow my recipe, cuz I had some recently, limp bacon - no seasoning in the cream cheese - BLAH!!!

Oooh! I love those! They're also good if you stuff each jalapeno with a shrimp as well! Mmmmmmm!
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Old 05-02-2012, 07:20 PM   #17
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OMG!! A shrimp would put it over the TOP!! And cover all the 4 food groups - dairy (cheddar and cream cheese), veggie (jalapeno, onion, and garlic), protein (shrimp) and the 4th food group - BACON!!
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Old 05-02-2012, 07:30 PM   #18
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Originally Posted by Itzhecatl View Post
Yes when in a time squeeze the blender does fine but I don’t like that it makes the consistency way to watery/over blended. Ideally you want to use the traditional salsa machine, known by its nahuatl name as the mulcazitl (mul-kah-zeet) aka molcajete in spanish and mortar & pestle in english.



What can work is if you do have access to the fresh produce throughout the year you can freeze them or jar them.

I need one of those traditional salsa machines!! jThey're probably killer on chokecherries too!

Salsa might be worthwhile to can at home...much more economical. But most commercial canned foods are so handy, that its hard to justify it. I'm seriously thinking of home canning butter and BACON!!!

It's interesting that home canned food will stay good longer than commercial tin canned foods.
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Old 05-02-2012, 08:41 PM   #19
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OMG!! A shrimp would put it over the TOP!! And cover all the 4 food groups - dairy (cheddar and cream cheese), veggie (jalapeno, onion, and garlic), protein (shrimp) and the 4th food group - BACON!!
There's a restaurant here that has those on the appetizer menu. They use pretty big jalapenos and jumbo shrimp. If I'm there with friends I always get an order just for myself. If they want any, they can order their own. I get a full order to myself!!! LOL
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Old 05-03-2012, 02:16 PM   #20
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That's why we usually have to do with appetizers too...well, mostly cuz sometimes that my dinner - the appetizers!

I'm gonna make another jalapeno run, and add shrimp to the list as well.

Wow, someone found the 10 Best Tacos in the country???
http://shine.yahoo.com/summer-kick-o...181200709.html
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