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Drunken
Mexican Chicken (Pollo Boracho) Recipe
Yield: 6 Servings
1 Broiler-fryer chicken, cut -into serving pieces
1/4 c Corn oil
1 1/4 ts Salt
1 ts Paprika
3/4 ts Ground black pepper
1/2 ts Crushed oregano
1/2 ts Cumin seed
1/4 ts Garlic powder
1 Cube chicken bouillon, -crushed
16 oz Can tomatoes, chopped (or -substitute fresh ones)
1 lg Onion, sliced
5 md Zucchini, sliced
1 c Red Burgundy wine
Heat corn oil in Dutch oven over medium heat. Add chicken and brown well on all
sides. Sprinkle in salt, paprika, black pepper, oregano, cumin, garlic powder
and bouillon.
Reduce heat to medium low; add tomatoes, onion, zucchini and wine. Cook,
covered, 30 minutes; uncover and continue cooking another 15 minutes or until
liquid is somewhat reduced and chicken is done. Excellent when served with
brown rice, pinto beans and avocado fruit salad.
Easy
Mexican Mole Recipe
3 Boneless chicken breasts
2 tb Vegetable oil
15 oz Tomato sauce
1/2 c Picante sauce
4 ts Unsweetened cocoa powder
1 ts Cumin
1 ts Oregano
1/2 ts Garlic salt
ds Cloves, nutmeg, allspice
Brown chicken in oil and drain fat. Combine remaining ingredients and mix
well. Pour over chicken in skillet and bring to boil. Reduce heat, cover, and
simmer 10 minutes. Remove chicken to serving platter. Pour pan sauce over
chicken.
Mexican
Chicken Lasagna Recipe
Yield: 8 Servings
2 tb Veg. oil
1 Lg onion; chopped
2 Cloves garlic; minced
1 Red/green bell pepper Seeded and chopped
2 cn Condensed tomato soup 10 oz
Enchilada sauce; Rosarita
1 1/2 ts Salt
1/2 ts Pepper
2 tb Chili powder
1 ts Ground cumin
Cheese Filling*
10 oz Lasagne**
4 c Cooked chicken or turkey Cut into bite-size pieces
6 oz Sharp Cheddar; sliced
6 oz Jack Cheese; sliced
Cheese filling:
1 pint small curd cottage cheese
2 eggs
1/3 cup chopped cilantro
3 to 4 Tbl diced canned green chiles
**Cook Lasagna according to package directions. Heat oil in a wide frying
pan over medium heat. Add onion, garlic, and red or green pepper; cook,
stirring, until onion is soft. Stir in soup, enchilada sauce, salt, pepper,
chili powder, and cumin. Reduce heat and simmer, uncovered, until thickened
(about 10 minutes); stir often.
Prepare cheese filling - Mix all ingredients for cheese filling together.
Grease a 9x13-inch baking dish and spread with a thin layer of sauce. Arrange
half the lasagne noodles in an even layer over sauce. Spread half the cheese
filling over noodles and top with half the remaining sauce. Arrange half the
chicken pieces over sauce and top with half the sliced cheeses. Repeat
layering, ending with cheese slices.
Bake uncovered in a 375F oven for 35 minutes or until bubbly. Let stand,
uncovered, for about 5 minutes before cutting into squares.
Pork
Roast Cooked in Beer W/ Green Salsa
Yield: 8 Servings
2 Onions; chopped
2 Carrots; peeled; sliced
5 lb Loin or shoulder pork roast
2 ts Salt
1/2 ts Oregano
1/2 ts Ground coriander
3/4 c Beer
GREEN SAUCE
2 tb Olive oil
1 Onion; chopped
1 cl Garlic; peeled, chopped
10 oz Tomatillos
1/2 ts Dried oregano; crumbled
1/2 ts Dried cilantro
2 tb Wine vinegar
Salt and pepper
Heat oil in small skillet. Saute onion and garlic until limp. Drain
tomatillos; reserve liquid. Combine tomatillos, 1/2 c. reserved liquid, onion,
garlic, oil, oregano, and cilantro in jar of electric blender; puree.
Heat skillet over moderate heat. Pour in sauce; cook 10 minutes. Remove from
heat; add wine, vinegar, salt, and pepper. Chill sauce; serve with pork.
Mexican
Sombrero Pie Recipe
Yield: 10 Servings
1 1/3 c Flour
1/4 c Yellow corn meal
1/2 ts Salt
1/2 c Shortening
1/4 c Cold water (8tbsp)
Mix into a dough. Roll into pie plate and chill for 1 hour.
1 lb lean ground beef
1 jar (4oz) pimento, chopped, drained, and blotted dry
1 can (4oz) chopped green chilies, drained and blotted dry
3 tbsp onion flakes
2 tsp beef soup mix (ie oxo, bovril, boullion powder - 1 packet)
1-2 tbsp chili powder
1/2 tsp basil
1/4 tsp pepper
1/8 - 1/4 tsp cayenne
1/8 tsp garlic powder
1 can (16oz) whole tomatoes, cut up
Brown meat and add the rest of the ingredients. Allow to simmer 15-20
minutes for spices to mingle.
1 1/2 cup cheddar cheese, grated
3 eggs, slightly beaten
1 1/2 cups half and half
1/2 tsp salt
Shredded lettuce, chopped
tomato (garnish)
In chilled pie shell, place a layer of cheese, then the beef mixture.
Combine the eggs, salt, and half and half. Pour over the beef mixture.
Sprinkle with a little grated cheddar cheese and then bake at 350 F for 45
minutes. Let stand 10 minutes. Garnish with shredded lettuce and tomato. Makes
10 servings.
Stuffed
Mexican Meatloaf Recipe
Yield: 8 Servings
2 lb Ground Beef Chuck
8 oz (1 cn) Tomato Sauce
1/2 c + 2 tb Taco Seasoning Mix
1/3 c Chopped Green Pepper
1/3 c Finely Chopped Onion
1 1/2 ea Slices White Bread, torn into small pieces
1 ea Large Egg, Slightly Beaten
2 c Shredded Cheddar Cheese
1/2 c Sour Cream
Cheddar Cheese Slices
GARNISHES
Avocado Slices
Cherry Tomatoes
Combine ground beef, tomato sauce, taco seasoning mix, green pepper, onion,
bread crumbs and egg; mix thoroughly.
Combine shredded cheese and sour cream.
Place half the meat mixture in 9 1/4 x 5 1/4 x 2 3/4-inch loaf pan. Make deep
well the length of loaf; place cheese mixture in well. Place remaining meat
mixture on top of cheese; seal well. Bake in moderate oven 375F for 90 - 120
mins. Pour off drippings.
Top meatloaf with overlapping cheese triangles. Let meatloaf stand 8 to 10
minutes. Place on serving platter and garnish with avocado slies; place cherry
tomato in center of each avocado slice.
Easy
Mexican Lasagna (Pamona) Recipe
Yield: 4 Servings
1 lb Ground beef
1/2 c Chopped onion
15 oz Cooked beans -- Mexican Style
8 oz Tomato sauce
4 oz Chopped green chiles
1 pk Taco seasoning mix
6 - 8-inch flour tortillas
2 c Shredded cheddar cheese
In a large skillet, brown beef and onions. Drain. Stir in the canned beans
(Mexican spicy) tomato sauce, chiles and taco seasoning. Mix.
Layer half the tortillas on the bottom of an 11- by 7- inch backing pan. Spread
half the meat mixture over and sprinkle with half the cheese. Repeat. Bake at
350F for 30 minutes and let stand 10 minutes before cutting and serving.
Spicy
Mexican Bean Burger Recipe
Yield: 8 Servings
16 oz Canned red kidney beans; drained & rinsed
1/2 sm Onion; coarsely chopped
1/2 Green pepper; coarsely chopped
1 Carrot, steamed; mashed
1/8 c Picante sauce or salsa
1 c Bread crumbs
1/2 c Flour
1/2 ts salt
1 ts Black pepper or to taste
Dash of chili powder
Mix all ingredients together. Add more flour to create a firmer mixture, or
more salsa if mixture is too stiff. Form into balls and smash into patties.
Bake at 450F for 15-20 minutes, until firm, brown and done. Serve on whole
wheat bun with lettuce, tomato and salsa.
Baked
Mexican Rice Recipe
Yield: 6 Servings
3 c Cooked white rice
2 Roasted peppers -- diced Jalapenos
1 c Corn
1 c Lowfat sour cream
1 c Shredded monterey jack Cheese
2 tb Chopped fresh cilantro
2 tb Chopped fresh parsley
1/3 c Chopped green onions
Preheat the oven to 350F. Combine all ingredients, reserving an ounce of
cheese (1/4 cup) . Put mixture in a caserole dish. Bake, uncovered for 30
minutes. Remove and sprinkle the reserved ounce of cheese on top. Let stand
until cheese melts, about 2 to 3 minutes. Serve with cilantro mixed with sour
cream.
Mexican
Cornbread Recipe
Yield: 4 Servings
1 lb Ground meat
Salt & pepper to taste
1 c Chopped onion
1/2 lb Grated american cheese
3 ea Jalapeno peppers finely chop
1 c Cornmeal
3 ea Large eggs
1/2 ts Soda
3 tb Bacon drippings
1 c Sweet milk
1 ts Salt
Make batter by mixing together the cornmeal, eggs, soda, drippings, milk,
and salt. Mix well.
Brown meat and drain off grease. Grease a 9 x 13-inch baking pan. Add 1/2
batter then sprinkle on the meat, onions, peppers, and last add cheese. Cover
with remaining batter. Cook at 350 degrees F. for about 45 minutes. Serve hot.
Mexican
Garlic Soup Recipe
Yield: 6 Servings
10 Cloves garlic
1/2 ts Flour
2 tb Butter
1 qt Beef or chicken stock
Salt & pepper
4 Eggs
2 tb Crumbled Asadero cheese
1 tb Chopped parsley
Mash garlic as fine as possible, add flour and saute in butter. Add soup
stock and boil 15 minutes. Strain and return to fire. Add seasonings. With soup
at boil, slip eggs in gently so the yolk doesn't break. When eggs are poached,
serve in bowls with one egg per bowl and parsley and cheese on top.
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Christmas
Eve Mexican Salad
Yield: 8 Servings
2 Oranges, peeled, sections
2 Bananas, sliced
1 cn Beets, sliced, drained
8 1/4 -oz - 1/2 Jicama, peel, sliced*
1 - 8 oz cn Pineapple chunks, in juice
2 tb Lemon juice
2 tb Sugar
1/2 ts Salt
3 c Lettuce, shredded
1 Lime, wedged
1/4 c Peanuts chopped
1/3 c Pomegranate Seeds**
1 tb Anise seed
1 tb Sugar
*Substitute 8 ounces waterchestnuts for jicama if desired. Drain and slice.
**Use sliced radishes if pomegranate seeds not available.
Drain and reserve liquid from beets and pineapple. Peel oranges and separate
into sections. Place in bowl along with bananas, beets, pineapple and jicama.
Mix reserved juices, lemon juice, 2 tablespoons sugar and salt; pour over
fruit. Let stand 10 minutes; drain.
Arrange fruit on shredded lettuce. Garnish with lime wedges, peanuts and
pomegranate seeds. Mix anise seed and 1 tablespoon sugar; sprinkle over salad.
Cactus
Mexicano Recipe
Yield: 6 Servings
2 lb Nopalitos(young cactus pad shoots)
1 lg Tomato, diced
1 sm Onion, chopped
1 ea Garlic clove, minced
1/2 c Cilantro, chopped
1 1/2 ts Salt
1/2 ts Pepper
Carefully remove thorns and eyes from nopales with a sharp knife; trim outer
edges and cut nopales into 1/2" pieces. Place in a saucepan with water to
cover; bring to a boil. Reduce heat and simmer 30 to 40 minutes, or until
tender. Drain and let cool.
Combine nopales, tomato and remaining ingredients, tossing gently to combine.
Easy
Mexican Brunch Quesadillas Recipe
Yield: 2 Servings
2 Plum tomatoes, quartered -lengthwise & thinly sliced
1 Very small zucchini, -quartered lengthwise and -thinly sliced
1/3 Yellow pepper, cut into 1/4 -inch dice
2 Scallions, thinly sliced
1 Jalapeno pepper, seeded and -minced
1 tb Minced fresh coriander -leaves, plus sprigs for -garnish
2 ts Lime juice, or more to taste
1/4 ts Finely grated lime zest
Cayenne pepper to taste
1/8 ts Salt
2 8-inch flour tortillas
1 oz Monterey Jack cheese, very -finely grated (about 1/2 C)
2 tb Plain nonfat yogurt
To make the salsa, stir together tomatoes, zucchini, yellow pepper, scallions,
jalapeno, minced coriander, lime juice and zest, cayenne pepper, and salt in a
small mixing bowl.
Heat a medium nonstick skillet over moderate heat and warm a tortilla in it for
1 to 2 minutes. Turn tortilla and spoon half of the salsa over half of it. Top
salsa with half the cheese, fold tortilla over filling, and cook until salsa is
heated through and cheese has melted, 2 to 3 minutes.
Transfer the quesadilla to a plate and keep it warm in an oven at low heat.
Repeat with another tortilla. Serve, topped with yogurt and coriander sprigs.
Fried
Mexican Ice Cream Recipe
Yield: 4 Servings
1 pt Vanilla ice cream OR -other flavor
1/2 c Crushed cornflake OR -cookie crumbs
1 ts Ground cinnamon
2 ts Sugar
1 Egg
Oil for deep frying
Honey
Whipped cream
Scoop out 4 to 5 balls of ice cream. Return to freezer. Mix cornflake crumbs,
cinnamon and sugar. Roll frozen ice cream balls in half of crumb mixture and
freeze again.
Beat egg and dip coated balls in egg, then roll again in remaining crumbs.
Freeze until ready to use. (For thicker coating, repeat dipping in egg and
rolling in crumbs.)
When ready to serve, heat oil to 350F. Place 1 frozen ice cream ball in fryer
basket or on perforated spoon and lower into hot oil 1 minute. Immediately
remove and place in dessert dish. Drizzle with honey and top with dollop of
whipped cream. Continue to fry balls one at a time. Balls will be crunchy on
outside and just beginning to melt inside. Makes 4 to 5 servings
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Al & Abigail's Country
Place