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Great-Recipe.Net | Free Mexican Food Recipes
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Mexican Food Recipes
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Free Mexican Food Recipes39) BASIC RED SAUCE 8 each Ancho Chilies 3 1/2 cups Warm Water 1/2 cup Onion -- Chopped 2 each Garlic; Cloves -- chopped 1/4 cup Vegetable Oil 8 ounces Tomato Sauce -- 1 cn 1 tablespoon Oregano Leaves -- Dried 1 tablespoon Cumin Seed 1 teaspoon Salt Cover chiles with warm water. Let stand until softened, about 30 minutes; drain. Strain liquid; reserve. Remove stems, seeds and membranes from chilies. Cook and stir onion and garlic in oil in a 2-quart saucepan until onion is tender. Stir in chilies, 2 cups of the reserved liquid and the remaining ingredients. Heat ot boiling, reduce heat. Simmer, uncovered, 20 minutes; cool. Pour into a food processor work bowl fitted with steel blade or into a blender container; cover and process until smooth. Cover and refrigerate up to 10 days. Makes about 2 1/2 cups sauce. 40) BEANS COOKED IN A POT (FRIJOLES DE OLLA) 1 pound Beans - black, turtle, pink -- or pinto An earthenware bean pot (I -- used my crock pot) 10 cups Hot water 1/4 cup White onion -- roughly sliced 2 tablespoons Lard 1 tablespoon Salt -- or to taste 2 large Sprigs epazote (only if -- black beans are used *Pinto or pink beans will need 12 to 14 cups water Rinse the beans and run them through your hands to make sure that there are no small stones or bits of earth among them. Put the beans into the pot and cover them with the hot water. Add the onion and lard and bring to a boil. As soon as the beans come to a boil, lower the flame and let them barely simmer, covered, for about 3 hours for black beans and 2-1/2 hours for the other varieties, or until they are tender, but not soft. Do not stir during this time. Add the salt and epazote, if you are using it, and simmer for another 30 minutes. Set aside, preferably until the next day. There should be plenty of soupy liquid. 41) BEEF AND TEQUILA STEW 2 pounds Meat -- * 1/4 cup Unbleached Flour 1/4 cup Vegetable Oil 1/2 cup Onion; Chopped -- 1 Medium 2 each Bacon; Slices -- Cut Up 1/4 cup Carrot -- Chopped 1/4 cup Celery -- Chopped 1/4 cup Tequila 3/4 cup Tomato Juice 2 tablespoons Cilantro; Fresh -- Snipped 1 1/2 teaspoons Salt 15 ounces Garbanzo Beans -- 1 Can 4 cups Tomatoes; Chopped -- 4 Medium 2 each Cloves Garlic -- Finely Chopped * Meat should be beef boneless chuck, tip or round, cut into 1-inch Coat beef with flour. Heat oil in 10-inch skillet until hot. Cook and stir beef in oil over medium heat until brown. Remove beef with slotted spoon and drain. Cook and stir onion and bacon in same skillet until bacon is crisp. Stir in beef and remaining ingredients. Heat to boiling; reduce heat. Cover and simmer until beef is tender, about 1 hour. 42) BEEF TACOS 1 pound Ground beef 1 each Chopped onion Salt to taste 1 each Clove garlic (optional) 1 package Taco shells 1 cup Green chili or taco sauce Saute' the beef and onion until brown. Salt to taste. Add garlic if desired. Place a heaping tablespoon of meat mixture in each shell and stuff with lettuce, tomato and cheese. Serve with the chili or taco sauce and top with sour cream or guacamole for an added treat. 43) BLACK BEAN & SALMON APPETIZER 8 Corn tortillas 16 ounces (1 cn)Corn black beans -- rinsed and drained 7 ounces (1 cn) pink salmon; w bones -- drained 2 tablespoons Safflower oil 1/4 cup Fresh lime juice 1/4 cup Fresh parsley -- chopped 1/2 teaspoon Onion powder 1/2 teaspoon Celery salt 3/4 teaspoon Ground cumin 3/4 teaspoon Garlic -- minced 1/2 teaspoon Lime zest -- grated 1/4 teaspoon Red pepper flakes -- dried 1/4 teaspoon Chili pepper Preheat oven to 350 degrees. Cut tortillas in triangles and toast oven until crisp, about 5 minutes. Combine the beans and salmon, flaking the salmon with a fork. Mix remaining ingredients; chill to blend flavors. Serve with tortilla chips. 44) BLACK BEAN AND CHEESE ENCHILADAS 1 tablespoon Vegetable oil 1/2 cup Green onions -- sliced 1 teaspoon Garlic -- minced 12 ounces Canned tomatillos 4 ounces Canned green chilies -- chopped 1/2 cup Fresh cilantro -- chopped 1 tablespoon Dried oregano 1 cup Low-sodium chicken broth 12 Whole wheat tortillas -- 8" 15 ounces Canned black beans 8 ounces Fat-free Monterey Jack -- cheese, shredded, He Heat oven to 350 F. To make sauce, cook green onions and garlic in oil until tender. Add tomatillos, green chilies, cilantro and oregano. Continue cooking until sauce comes to a boil; reduce heat to low and continue cooking about 10 minutes. Pour sauce into blender container. Cover and blend on high speed until smooth. Return to saucepan and stir in chicken broth. Cook over medium heat about 15 minutes. Dip each tortilla into sauce. Spoon about 1 1/2 tb. black beans and 2 tb. cheese onto each tortilla. Roll tortilla around filling. Place seam side down in 13" x 9" baking dish sprayed with non-stick cooking spray. Pour remaining sauce over tortillas; sprinkle with remaining cheese. Bake at 350 F for 20 to 25 minutes until cheese is melted and filling is hot. 12 Servings 45) BURRITOS CON HUEVOS 1 1/2 pounds flank steak -- * see note 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 * Use another cut of meat if flank steak is unavailable. 1. 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. 2. 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. 3. Cut the onions into thin slices and separate the slices into individual rings. Julienne the green pepper. Mince the jalapeno pepper (use a canned one if necessary). 4. 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. 5. Add the shredded meat, 10 eggs which have been lightly beaten, and the shredded cheese. Proceed as though you were scrambling eggs. 6. 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. Serving Ideas : Serve with sour cream and avocado. Entire Contents Copyright 2007 www.great-recipe.net |
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