Mexican Goods

Authentic Mexican Recipe- Basic Chilaquiles

AetnaJo — Tue, 28 Feb 2012 22:16:11 +0000

Say- "chee-lah-KEE-lays" Chilaquiles are tortilla chips (or fried, stale tortillas) cooked in a green chile sauce and topped with cheese. They have many variations just like burritos and enchiladas. Some versions top them with tomato sauce, a fried egg or a piece of chicken or beef.

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients:

2 cups tortilla chips (this is a good recipe for old or stale chips)
2 cups green chile sauce
1 cup shredded white cheese (queso quesadilla or mozzarella)
Oil for pan

Preparation:

Lightly coat a medium frying pan with oil. Heat over medium-high heat and add in tortilla chips. Quickly pour sauce over chips and reduce heat to medium-low. Simmer chips in sauce (but do not stir them)until the chips have absorbed enough liquid to become soft. Sprinkle cheese on top and let cheese melt. Serve immediately
Serves 2

*If you do not have chips you can fry stale or dried-out corn tortillas. Just cut into strips, fry until crispy, drain and add a little salt. Add back them back into the pan and add your green chile sauce. Enjoy!

By Chelsie Kenyon @ about.com

Thanks Chelsie!

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Authentic Mexican Recipe – Quick and Easy Mexican Pickled Carrots

AetnaJo — Wed, 15 Feb 2012 23:25:34 +0000

Quick and Easy Mexican Pickled Carrots

Wednesday February 15, 2012

These Spicy Pickled Carrots are a healthy and delicious snack. I’m sure you’ve had them at your favorite authentic Mexican restaurant, or at least seen them. e meal for a light, appetizing snack. Though the bay leaves add the signature flavor, do not eat them with the carrots.

These spicy pickled carrots are not exactly a side dish, they are very strongly flavored so they are usually eaten in small amounts along with the main dish. Spicy pickled carrots add a wonderful zing of flavor to any meal.

Ingredients:

2 lbs large carrots, peeled and sliced into 1/4 inch thick pieces
5 cloves garlic peeled and diced
1 1/2 cups vinegar
1 1/2 cups water
10 bay leaves, whole
8 peppercorns
1 teaspoon salt
6 oz. pickled jalapenos

Preparation:

Heat oil in a large saucepan and saute the garlic. Add in carrots and saute for 2-3 minutes. Carefully add in vinegar, peppercorns, salt, and and bay leaves. Bring to a simmer for 5 minutes and then add water and jalapenos and bring to a simmer again for another 10 mintues.Let it cool completely and then transfer the carrots and cooking liquid into a covered container and refrigerate overnight. Store the carrots in the liquid and use a slotted spoon to serve them. You may leave the bay leaves in the liquid to add to the flavor, but do not eat them. Always remove the bay leaves before you eat the carrots.

By: Chelsie Kenyon@ about.com

Re-Published by on February 15, 2012 by AetnaJo B.

Thanks Chelsie

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Authentic Mexican Recipies – Make your own Chile Sauce

AetnaJo — Tue, 31 Jan 2012 17:31:31 +0000

If you can get your hands on some fresh green chiles, you can make some delicious and tangy Chile Sauce. This sauce can be used for enchiladas, chile verde or in a taco or a burrito. Homemade green chile sauce can be fine-tuned to your liking because you can choose chiles that suit your taste and desired heat level.

A simple way to make your chiles into a sauce. Fresh roasted chiles are ideal, although you may substitute frozen roasted chiles. Use green chiles for chicken and pork dishes and red chiles for beef. Chile sauce is great in enchiladas or over burritos for a “wet” burrito.

Prep Time: 20 minutes

Total Time: 20 minutes

Ingredients:

2 lbs red or green chiles, roasted and skin removed (See below for chile options)
2-3 garlic cloves, peeled
1/2 teaspoon cumin
1 teaspoon salt
juice of 1/4 lime
2 tablespoons oil
1-2 jalapenos seeded (optional for spiciness)
2 cups drinking water

Preparation:

After chiles are roasted and peeled cut the stem area off, and make a cut down the side of the chile. Open it up, and scrape the seeds out with a spoon. Blend chiles in food processor until chunky. Add in remaining ingredients and process until smooth. For a sauce made with dried red chiles, see how to re-hydrate the chiles here.You can use the finished sauce immediately, refrigerate it for 2-3 days, or freeze it for up to 6 months.Chile Options
Usually you want to choose larger chiles that are mild to medium in heat. There are not very many fresh, red chiles suitable for a chile sauce, but Chile Colorado chiles make a good choice. There are many good choices for green chiles. The mildest one is an Anaheim or a California. The next one would be a Poblano, a dark green chile which is mild to medium in heat with a sweeter flavor. For a little more heat, use Pasilla chiles (also known as Chilaca.) Depending on your region, you may have other chile options, or they may have different names. Just remember they need to be larger in size and mild to medium heat (your preference.) Jalapenos, Serranos and Habaneros are usually not suitable as a base for this sauce as they are far to powerful.Enjoy!Resources: Chelsie Kenyon at About.com

Thanks Chelsie!

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Authentic Mexican Recipes – Jalapeno Refried Black Beans

AetnaJo — Thu, 05 Jan 2012 21:47:06 +0000

Mexican Re-fried Beans

A zesty, flavorful version of the traditional refried beans. Jalapenos add a mild heat and the cheese adds a subtle creamy flavor. These are a big hit at potlucks and fiestas.

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients:

16 oz. black beans, cooked or canned
1/4 cup lard or bacon drippings
2 pickled jalapenos, seeded and diced
2 cloves fresh garlic, chopped
1/4 cup onion, chopped
1/2 teaspoon cumin
1 cup shredded jack cheese or queso blanco

Preparation:

Prepare a large skillet by heating drippings or lard over medium heat. Cook the garlic, onions and jalapenos until slighlty wilted. Sprinkle in the cumin. Add in about 1/2 cup of beans and mash with back of spoon or mashing utensil. If the mixture seems thick, add about a tablespoon of liquid from canned beans or the cooking liquid. Continue to add beans and mash them together, adding liquid as necessary. Top with shredded cheese.

Recipe by: Chelsie Kenyon @ about.com

Re Published on January 5, 2012

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Authentic Mexican Recipes – Top Drinks for New Years

AetnaJo — Tue, 27 Dec 2011 22:08:46 +0000

Lime Margarita

Bring in the the new year with these great Mexican drinks which are perfect for a small gathering or a grande fiesta. From classic margaritas to spicy tequila shots you’re sure to find the perfect recipe to kick off a great year. Feliz año nuevo!

This classic Mexican beverage is the perfect showcase for your favorite tequila. Don’t bother with that bottle of Margarita mix, use fresh limes for the best flavor.

Perfect on a hot summer day or an evening with friends. You’ll make this recipe over and over again!

Prep Time: 5 minutes

Total Time: 5 minutes

Ingredients:

1 oz tequila
1/2 oz Triple Sec
1 oz lime juice, fresh squeezed
1/2 teaspoon Sugar
kosher Salt (optional)
lime wedge (optional)
crushed ice or ice cubes

Preparation:

If you’re going to salt the glass, take your lime wedge or a bit of triple sec and rub around edge of glass. Turn upside down and press rim into salt.For the drink- Shake the tequila, triple sec, lime juice and sugar in a shaker (or stir vigorously with a spoon) and pour over ice. Or you can blend it in a blender if you prefer it. Garnish with lime wedge and enjoy!By: Chelsie Kenyon @ about.comRe Published by AetnaJo Buitron on December 27, 2011.

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Authentic Mexican Recipes – Bizcochitos (Anise Cinnamon Sugar Cookies)

AetnaJo — Mon, 19 Dec 2011 21:43:27 +0000

Bizcochitos

Photo © Molly Watson

Bizcochitos are delicate anise-flavored sugar cookies dipped in cinnamon sugar. They are made and served throughout New Mexico. Like so many traditional dishes, there are countless versions of bizcochitos – some claim lard is essential, others turn to butter to make these cookies crisp and flavorful. See options in the recipe below and make bizcochitos of your own.

I found one old recipe that mentioned home-ground flour as a key ingredient – so I use whole wheat pastry flour to give my bizcochitos a deeper flavor. All purpose flour works just fine, too.

Prep Time: 30 minutes

Cook Time: 30 minutes

Chilling Time: 30 minutes

Total Time: 90 minutes

Yield: About 4 dozen cookies

Ingredients:

1 cup butter or lard
1 3/4 cup sugar, divided
1 1/2 tsp. anise seeds
1 egg
2 Tbsp. brandy or tequila (optional)
3 cup all purpose or whole wheat pastry flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon

Preparation:

Cream butter or lard and 3/4 cup sugar until light and fluffy looking. Meanwhile, crush the anise seeds in a mortar and pestle or use the back of a small but heavy frying pan.
Add crushed anise seed, egg, and brandy to dough and mix to combine thoroughly. Add flour, baking powder, and salt and stir to combine.
Divide two in half and pat each half into a 1-inch-thick disk. Wrap dough in plastic and chill for at least 30 minutes and up to overnight.
In a medium bowl, combine remaining cup of sugar with cinnamon, Set near work area.
Preheat oven to 300°F. Working with one disk of dough at a time, use plenty of flour to roll out dough to about 1/4-inch-thick. Use cookie cutters or a sharp paring knife to cut into shapes. Dip each cookie in the cinnamon sugar mixture and put cookies on a well greased baking sheet (or a baking sheet lined with parchment paper). Bake cookies for 12 to 15 minutes. Transfer to a rack to cool. Repeat with remaining dough. Store bizcochitos in tins for up to a week.

Enjoy these Bizcochitos!

By Chelsie Kenyon @about.com

Re-Published on December 19, 2011 by Aetna Jo Buitron

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Authentic Mexican Recipes – Ponche Navideño- Christmas Fruit Punch

AetnaJo — Thu, 08 Dec 2011 22:00:26 +0000

One of my favorite holiday aromas is a big pot of Ponche Navideño simmering away on the stove. The cinnamon and fruits waft throughout the house and it is better than any air-freshener I know of. And one sip of this delicious beverage and you’ll be hooked. The recipe does call for brandy which can be left out if needed.

This warm, aromatic beverage warms you from the inside out on those chilly winter nights.

Ingredients:

10 quarts drinking water + 2 quarts hot water
8-10 tejocotes
2 tamarind pods
6 guavas
3 lbs sugar cane (substitute piloncillo if needed)
1/2 lb prunes
1 cup green apples, peeled and chopped
2 pears, peeled and chopped
4 large oranges (or 6 medium ones) juiced
1 tsp ground cloves
8oz walnuts, chopped
2 lbs piloncillo
2 cinnamon sticks
1 pint of Brandy (optional)

Preparation:

Soak the tamarind and the tejocotes in hot water for about an hour.
Bring the 10 quarts of water to a boil in a very large pot, then reduce to a slow simmer.
Remove the tamarind and the tejocotes from the soaking water and discard the water. Remove the brittle shells from the tamarind, and squeeze out the seeds from the pulp. Cut the tejocotes into quarters, removing the skin. Add the tamarind pulp and the tejocotes to the simmering water.
Cut the guavas into quarters, and add them in. Chop or slice the sugar cane into chunks (remove the outer skin if it has it) and add them in. Add in the remaining ingredients and simmer for 1 hour. Remove cinnamon sticks before serving. Makes approximately 15 servings. Use a large ladle and serve each cup with the chunks of fruit.
OPTIONAL-
Mix in 1-2 oz of brandy per serving. Or you can add the entire pint to the batch before serving.

Enjoy!

By: Chelsie Kenyon @ about.com

Re-Published on 12/8/2011 by AetnaJ Buitron

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Authentic Mexican Recipe – Chicken Tostadas

AetnaJo — Wed, 30 Nov 2011 17:01:51 +0000

This recipe for Chicken Tostadas features shredded chicken which can be a great use of leftover chicken, or an excuse to go outside and grill it up fresh. The flavorful chicken combined with refried beans, lettuce, cheese and a cream sauce are the perfect way to top a crunchy tostada shell.

Whether you use freshly grilled chicken or leftovers from last nights roasted chicken, this is a great way to spice up your poultry. What is great about this recipe is it works with whatever you have on hand.

Yield: 8 Tostadas

Ingredients:

2 tablespoons cooking oil or lard
2 cups cooked and shredded chicken (see below for details)
1/2 cup salsa
1/2 teaspoon cumin
1/2 cup sour cream
1/4 cup of Mexican beer (you can substitute milk)
1 teaspoon hot chile sauce
1/2 teaspoon onion powder
pinch of salt
8 tostada shells (see below for details)
2 cups shredded iceberg or romaine lettuce
1 cup chopped tomato
4 oz cotija or queso fresco, crumbled

Preparation:

What is great about this recipe is the versatility. Feel free to grill chicken breasts, use last nights leftovers or buy precooked chicken from the store. Just shred it up until you have about 2 cups worth.Start with heating the oil or lard in a large sauce pan. Add in the shredded chicken, salsa and cumin. Stir occasionally until it heated through. While the chicken is warming up, prepare the refried beans by warming them in a separate pan or pot.For the cream sauce, stir together the sour cream, beer, chile sauce, onion powder and a pinch of salt. Add more beer (or milk) as necessary for it to be a pourable, creamy consistency. When the chicken and beans are warmed up, you can begin assembling the tostadas. Lay out 8 tostada shells and top them with a layer of refried beans. Add a layer of shredded lettuce, chopped tomato and then drizzle on some of the cream sauce. Top with the warmed shredded chicken mixture and a sprinkle of cotija or queso fresco. Serve immediately. I sure hope you enjoy these chicken tosdadas as much as I have. By: Chelsie Kenyon @ about.com Re Published on December 30, 2011 by AetnaJoB

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Authentic Mexican Recipe – Chorizo Pumpkin Soup

AetnaJo — Mon, 21 Nov 2011 23:08:11 +0000

Thanksgiving is traditionally North-American, celebrated by stuffing ourselves full of turkey, stuffing and cranberries. Lately there have been culinary trends toward a more ethnic or “themed” menu. Even if you don’t re-do your entire menu, putting out some candied pumpkin or starting the meal with some pumpkin chorizo soup may bring some unexpected conversation to your meal. Here are some ideas for a delicious Thanksgiving!

Serve up this wonderful creamy soup as a starter or as part of the meal itself. Onion and Mexican chorizo add flavor to this colorful soup.

This creamy pumpkin soup will warm you up and fill you up. Chorizo and onion adds texture and the subtle pumpkin flavor melds with the broth to provide you with an unforgettable taste.

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Ingredients:

5 cups chicken stock or broth
3 cups pumpkin puree
3/4 cup heavy cream
1 lb chorizo cooked and coarsely chopped
2 tablespoons oregano
1/2 teaspoon cumin
5 cloves of garlic, peeled and finely chopped
2 potatoes, peeled and diced into 1/2 inch cubes
1/2 cup cilantro, chopped
1/2 cup and 1/3 cup onion chopped
1 tablespoon oil

Preparation:

Heat the oil in a large pot. Saute the 1/3 cup onions and the garlic over medium heat for about 1 minute. Carefully add in the broth, pumpkin, chorizo and potatoes. Stir in the oregano and cumin. Bring to a boil and then turn down to a simmer. Simmer for about 45 minutes or until potatoes are tender. Remove from heat and let cool for 10 minutes. Stir in cream and serve immediately topped with a tablespoon each of cilantro and onion.

Enjoy this Chorizo Pumpkin Sour recipe.

By: Chelsie Kenyon @ about.com Thanks Chelsie!

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Authentic Mexican Recipe – Caramel Apple Empanadas

AetnaJo — Tue, 08 Nov 2011 19:32:18 +0000

With winter approaching, and apple season in full swing, get to your grocery store to pick up some of these fresh fruits to make a fantastic fall dessert. You can always make apple pie with them but why not try these delicious Apple Empanadas? These little pockets of pastry are stuffed with cooked apples, raisins and seasoned with cinnamon. Take a bite into the crispy crust and the flavors of the flaky dough and caramel apples will fill your mouth with home-made fall goodness.

My grandmother used to make these with the leftover dough from the meat empanadas. When apples were in season she would cook them up with some sugar and raisins and fill the rest of the dough and fry them after dinner for dessert. Somehow, her dough recipe always made to much, but we never complained! You can also make small versions for a great holiday appetizer.

Prep Time: 04 hours

Cook Time: 20 minutes

Total Time: 4 hours, 20 minutes

Ingredients:

3 cups flour
4 teaspoons sugar
1 teaspoon cinnamon
3 teaspoons baking powder
1/2 cup lard or shortening
3/4 cup water
1 egg
oil or shortening for frying
4 lbs apples, peeled, cored and cut into small cubes
2 cups sugar
1 tablespoon cinnmamon
1 cup raisins, softened in warm water and drained
pinch of salt
1 cup water
1/8 cup water
1 teaspoon lemon juice

Preparation:

Mix the flour, sugar, cinnamon, baking powder and a pinch of salt together. Cut in the lard with a pastry cutter or 2 knives until the mixture resembles coarse meal. Whisk egg and mix into water. Mix the water and egg into the flour mixture and knead until dough forms. Cover and refrigerate for 30 minutes.Lightly flour a surface and roll out dough to 1/4 inch thick. Cut into 4-inch circles for small empanadas, 5-inch for medium ones or 6-inch for large ones.

For apple filling-
Bring water to a simmer in a shallow pan. Add in apples and cinnamon and simmer until apples are fork-tender and water is evaporated. Add more water if necessary.

In a small saucepan mix together sugar, lemon juice and water. Begin to warm over low heat, stirring constantly. Slowly bring to a simmer, stirring constantly. If you have a thermometer, bring the sugar to about 335 degrees, when it is a dark gold color and remove from heat, remember to keep stirring! Quickly stir in cooked apples and softened raisins. Keep the filling over low heat if it begins to harden.

Filling and cooking the empanadas
Place 1 tablespoon of filling in the center of the dough circle for small empanadas, 2 tablespoons for medium and 3 tablespoons for large.

Fold dough over to make a filled half circle and use a fork to press the edges together. Refrigerate uncooked empanadas for 3 hours.

Fry in 350 degree oil for 6-7 minutes or until golden brown.

Enjoy !

By: Chelsie Kenyon @about.com Thanks Chelsie.

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