I used to make this dish all the time, but lately it’s been coming out mushy…i realize that I need to use less liquid..but I’m hoping that someone out there has a recipe they could give me….I would also love to have a recipe for Carnitas and Carne Asada, as well as spanish rice. ANYONE?? I know i can find all kinds of tex mex crap..but i’m looking for real authentic mexican recipes. Thank you.
Carnitas
2 16oz cans of chicken broth
4 pounds of boneless pork shoulder
1 tbs. chopped coriander (cilantro)
1 tbs chopped cummin (comino)
Corn Tortillas
2 bay leaves
1 onion, quartered
Chili sauce, such as Pico de gallo, chipotle or whatever you like
Pre-cooking:
Cut the pork meat in chunks and discard big pieces of fat, leave some fat as it adds to the flavor
Chop the cilantro and cumin if you need to
Cooking:
Set tall frying pan in mid-high heat
Add the pork, cilantro, cummin, onion and broth
If nescessary, add water so that the meat is covered
Bring to a boil, reduce heat to low and simmer for about 3-4 hours or until the meat is very soft and pulls appart easily
Remove the meat and place it in a roasting pan, discarding the onion and broth, brake appart the meat in smaller chunks
Bake for about 20 minutes at 450 degrees, until the meat is brown and crispy
Heat the tortillas and enjoy, you can serve it with your favorite chili sauce, chopped onions and cilantro
This is a recipe we use, although when we have a party we cook a whole pig, in a pot outside in a fire pit, but this is much easier and convienent.
Carne Asada
2 pounds skirt steak
12 flour tortillas
1/2 cup tequila
1/4 cup lime juice
1/4 cup lemon juice
1/4 cup orange juice
4 cloves garlic crushed
1 medium onion chopped
1 teaspoon black pepper
1 cup salsa
1 cup guacamole
1 teaspoon tabasco
Mix juices, garlic, onion, tequila, tabasco and pepper in a bowl. Add meat and marinate both sides. Cover and refrigerate, turning meat over occasionally. Let sit for 4 hours or more. Preheat grill. Place a few drops of water on each tortilla, stack and wrap in aluminum foil.
This is a recipe for Mexican Rice, I know you asked for Spanish but thought you might like it:
1 cup white rice
2 chopped tomatoes
1 small chopped onion
1 peeled clove garlic
2 1/2 cups chicken stock
2 chopped jalapeño chiles
1 teaspoon salt
3/4 cup vegetable oil
1/2 teaspoon parsley
Heat the oil in a saucepan. Add the rice, stirring constantly, until slightly
browned. Strain the rice and return it to the saucepan.
Mix the tomatoes, onion and garlic in a blender until smooth. Pour the
mixture over the rice and cook over medium heat, for about 5 minutes,
stirring constantly. Add the water and salt, stir, then top with the chiles
and parsley. Lower the heat, cover, and simmer for 25 minutes.
Mexican Fideo
3 tb Of oil 2 tb Minced onion
4 Coils of fideo ( coil 1 Clove garlic
minced -vermicelli) use the ones 1/2 c Canned tomato sauce -that come in a 3 c Water Yellow box salt pepper Heat oil add fideo and cook until lightly browned. Add onion and cook until tender. Add garlic tomato sauce and water and season to taste with salt and pepper. Bring to a boil. Lower heat cover and simmer for 10 minutes. Thats the plain version…we always added ground beef to ours….we would fry it on the side…then add the cook drained beef when you add the garlic etc.
March 6th, 2010 at 6:08 am
brown a ox fideo in hot oil till golden brown
then add 3/4 cup of chopped onion and chopped galic- stir for a minute or so
then add half can (not the small one but the medium one- dont ask how many ounces- I’m a a guy )of tomatoe sauce
then add 4 cups of water
add 3 tablespoons of knorr tamatoe flavor consome
let boil
as soon as it boils lower the heat to medium low for about 7-8 minutes.
also dont be stiring while boiling- itll make it mushy.
Carne Asada.
Use mequite to cook. Fajita,mollejas,costillas, Briskets. Season all meats with lemmon pepper and season all except mollejas. Mollejas you boil for about an hour with 4 tbsp of salt then place on grill. brown both sides, then slice thorugh middle and brown insides,
References :
March 6th, 2010 at 6:43 am
Sopa De Fideo Con Pollo ( Mexican Chicken Noodle Soup):
45 min 15 min prep
6 servings
1 chicken, cut into parts
bay leaves
1/2 teaspoon ground cumin, to taste
1/2 teaspoon garlic granules, to taste
salt
2 tablespoons vegetable oil
2 (10 ounce) boxes dry fideo noodles or broken dry vermicelli (pieces about 1 1/4 inch long)
1 white onion, chopped
1 large bell pepper, seeded and chopped
1 (8 ounce) can tomato sauce (just enough for some color and flavor)
cilantro or jalapenos, for seasoning and color,to garnish (optional)
1. Combine first five ingredients in a large stockpot with enough water to cover; boil until done, about 30 minutes.
2. Drain and reserve broth.
3. While the chicken is cooking, heat the oil in a large skillet.
4. Saute the fideo in oil a few minutes until lightly browned over medium heat.
5. Add onion and bell pepper pieces and cook until onion is transluscent.
6. Add cooked vegetables and noodles to the cooked chicken pieces.
7. Pour in some broth and tomato sauce, enough to cover everything (just a little for thicker stews, more for thinner soups), then cover and simmer until noodles are cooked through.
8. Finish with more seasonings (cumin, salt, garlic, to taste).
9. Can be garnished with cilantro and/or jalapeno.
References :
http://www.recipezaar.com/
March 6th, 2010 at 6:48 am
Fideo (Mexican Spaghetti) [6 servings]
2 tablespoons vegetable oil
4 skinless, boneless chicken breast halves
1 (12 ounce) package spaghetti noodles, broken in half
5 roma (plum) tomatoes, chopped
1 large onion, chopped
1/2 tablespoon ground cumin
2 1/2 teaspoons chili powder
salt and pepper to taste
1 1/2 cups water
1 cup shredded Cheddar cheese
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Cook chicken breasts in the oil until nicely browned on the outside. Remove from the skillet and set aside.
Add remaining oil to the skillet, and add the broken spaghetti. Cook, stirring constantly until spaghetti is browned. Drain off any excess oil, and add tomatoes and onion. Dice the chicken breasts, and return them to the skillet. Season with cumin, chili powder, salt and pepper. Pour in water, cover, and simmer over medium-low heat until pasta is tender, and water has been absorbed, about 10 minutes. Check towards the end, and add more water if necessary.
Spoon the chicken mixture into bowls to serve, and garnish with shredded cheese.
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Beef Carnitas
4 pounds chuck roast
1 (4 ounce) can green chile peppers, chopped
2 tablespoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
2 cloves garlic, minced
salt to taste
Preheat oven to 300 degrees F (150 degrees C).
Place roast on heavy foil large enough to enclose the meat. In a small bowl, combine the green chile peppers, chili powder, oregano, cumin, garlic and salt to taste. Mix well and rub over the meat.
Totally wrap the meat in the foil and place in a roasting pan.
Bake at 300 degrees F (150 degrees C) for 3 1/2 to 4 hours, or until the roast just falls apart with a fork. Remove from oven and shred using two forks.
References :
March 6th, 2010 at 7:03 am
My mom made Fideo and it was the best! Try this easy recipe.
2 tablespoons vegetable oil
1 (8 ounce) package fideo pasta
1/2 teaspoon ground cumin
1/2 teaspoon garlic salt
1 (8 ounce) can tomato sauce
1 tablespoon chili powder
1 1/2 cups water
Heat oil in a saucepan over medium-high heat. Add the fideo, and fry until browned. Pour in half of the can of tomato sauce, and 1 cup of the water. Season with cumin, garlic salt and chili powder, and stir to blend. Bring to a boil, and cook until the liquid has almost evaporated. Stir in the remaining tomato sauce and water. Cover, and cook over medium heat for about 10 minutes, or until the fideo is tender, and the sauce has thickened.
References :
March 6th, 2010 at 7:28 am
There are two recipes that call for browning the fideo before adding the water, trust those two. As to the recipes for Carne Asada and Carnitas, enter the words in the search for questions window, above, and you will find several recipes for this question has been asked several times before.
References :
March 6th, 2010 at 7:47 am
Carnitas
2 16oz cans of chicken broth
4 pounds of boneless pork shoulder
1 tbs. chopped coriander (cilantro)
1 tbs chopped cummin (comino)
Corn Tortillas
2 bay leaves
1 onion, quartered
Chili sauce, such as Pico de gallo, chipotle or whatever you like
Pre-cooking:
Cut the pork meat in chunks and discard big pieces of fat, leave some fat as it adds to the flavor
Chop the cilantro and cumin if you need to
Cooking:
Set tall frying pan in mid-high heat
Add the pork, cilantro, cummin, onion and broth
If nescessary, add water so that the meat is covered
Bring to a boil, reduce heat to low and simmer for about 3-4 hours or until the meat is very soft and pulls appart easily
Remove the meat and place it in a roasting pan, discarding the onion and broth, brake appart the meat in smaller chunks
Bake for about 20 minutes at 450 degrees, until the meat is brown and crispy
Heat the tortillas and enjoy, you can serve it with your favorite chili sauce, chopped onions and cilantro
This is a recipe we use, although when we have a party we cook a whole pig, in a pot outside in a fire pit, but this is much easier and convienent.
Carne Asada
2 pounds skirt steak
12 flour tortillas
1/2 cup tequila
1/4 cup lime juice
1/4 cup lemon juice
1/4 cup orange juice
4 cloves garlic crushed
1 medium onion chopped
1 teaspoon black pepper
1 cup salsa
1 cup guacamole
1 teaspoon tabasco
Mix juices, garlic, onion, tequila, tabasco and pepper in a bowl. Add meat and marinate both sides. Cover and refrigerate, turning meat over occasionally. Let sit for 4 hours or more. Preheat grill. Place a few drops of water on each tortilla, stack and wrap in aluminum foil.
This is a recipe for Mexican Rice, I know you asked for Spanish but thought you might like it:
1 cup white rice
2 chopped tomatoes
1 small chopped onion
1 peeled clove garlic
2 1/2 cups chicken stock
2 chopped jalapeño chiles
1 teaspoon salt
3/4 cup vegetable oil
1/2 teaspoon parsley
Heat the oil in a saucepan. Add the rice, stirring constantly, until slightly
browned. Strain the rice and return it to the saucepan.
Mix the tomatoes, onion and garlic in a blender until smooth. Pour the
mixture over the rice and cook over medium heat, for about 5 minutes,
stirring constantly. Add the water and salt, stir, then top with the chiles
and parsley. Lower the heat, cover, and simmer for 25 minutes.
Mexican Fideo
3 tb Of oil 2 tb Minced onion
4 Coils of fideo ( coil 1 Clove garlic
minced -vermicelli) use the ones 1/2 c Canned tomato sauce -that come in a 3 c Water Yellow box salt pepper Heat oil add fideo and cook until lightly browned. Add onion and cook until tender. Add garlic tomato sauce and water and season to taste with salt and pepper. Bring to a boil. Lower heat cover and simmer for 10 minutes. Thats the plain version…we always added ground beef to ours….we would fry it on the side…then add the cook drained beef when you add the garlic etc.
References :
Mother In Law