I love mexican food..Anyone have any good recipies besides the normal, burritos, tacos, chimichangas, fajitas?
MEXICAN HAMBURGERS (CHULETAS)
Salsa Fria:
1 10 oz can diced tomatoes with green chiles
1 tablespoon olive oil
1 tablespoon wine vinegar
Chuletas:
2 cups Saltines, finely crushed
3 tablespoons fresh parsley, chopped
1 cup Vidalia onions, chopped
1/2 tsp garlic powder (not salt)
1 lb ground chuck (beef)
1 egg
1 tsp salt
1 tsp chili powder
1 cup oil (for frying)
Garnish:
Rings of red onion, slices of avocado, sour cream and sprigs of cilantro
Combine all Salsa Fria ingredients. Refrigerate for at least one hour.
On a sheet of wax paper, evenly spread cracker crumbs. Combine parsley, onions, ground meat, garlic powder, egg, chili powder and salt in a small bowl. Form 4 patties and coat each pattie with the cracker crumbs evenly. Cover and refrigerate for at least 1 hour (but no more than 3 hours) to thoroughly chill.
Heat oil until it is hot enough to brown a 1 inch cube of bread in a little over 1 minute. (Don't get oil too hot or center of patties won't cook through). Fry patties in oil well browned on outside and cooked through. Drain on paper towels.
Serve on a bed of iceberg lettuce with a few rings of red onion, topped with Salsa Fria and with a dollop of sour cream with a sprig of cilantro to the side and a slice of avocado.
November 14th, 2008 at 7:53 pm
MEXICAN HAMBURGERS (CHULETAS)
Salsa Fria:
1 10 oz can diced tomatoes with green chiles
1 tablespoon olive oil
1 tablespoon wine vinegar
Chuletas:
2 cups Saltines, finely crushed
3 tablespoons fresh parsley, chopped
1 cup Vidalia onions, chopped
1/2 tsp garlic powder (not salt)
1 lb ground chuck (beef)
1 egg
1 tsp salt
1 tsp chili powder
1 cup oil (for frying)
Garnish:
Rings of red onion, slices of avocado, sour cream and sprigs of cilantro
Combine all Salsa Fria ingredients. Refrigerate for at least one hour.
On a sheet of wax paper, evenly spread cracker crumbs. Combine parsley, onions, ground meat, garlic powder, egg, chili powder and salt in a small bowl. Form 4 patties and coat each pattie with the cracker crumbs evenly. Cover and refrigerate for at least 1 hour (but no more than 3 hours) to thoroughly chill.
Heat oil until it is hot enough to brown a 1 inch cube of bread in a little over 1 minute. (Don't get oil too hot or center of patties won't cook through). Fry patties in oil well browned on outside and cooked through. Drain on paper towels.
Serve on a bed of iceberg lettuce with a few rings of red onion, topped with Salsa Fria and with a dollop of sour cream with a sprig of cilantro to the side and a slice of avocado.
References :
November 14th, 2008 at 8:17 pm
http://southernfood.about.com/od/hamburgcasseroles/r/bl30426n.htm Enchilada Casserole. My family really likes this one…easy to make, add a salad and you have a meal.
References :
November 14th, 2008 at 8:57 pm
Chile Verde
2 pounds fairly lean pork, cut into cubes
2 cloves garlic, peeled and halved
1/2 cup water
1 or 2 fresh jalepeno or serrano chilies, seeded and diced
1 chopped onion
1 teaspoon ground coriander
1 can (15 – 16oz.) tomatillos, drained and chopped
2 (4 oz.) cans green chiles, cut in small dice
2 tablespoons fresh cilantro, chopped
Salt and pepper
Directions:
In heavy saucepan, cook pork and garlic until water is absorbed. Discard garlic. Let the pork brown in it's fat for a few minutes. Add fresh peppers and onion; saute until onion is soft. Add the coriander, tomatillos, and green chiles. Cover and simmer for 30 to 40 minutes or until pork is tender. Good served with rice. If desired, top each serving with a spoonful of sour cream.
References :
November 14th, 2008 at 9:14 pm
Abondigas
cut up stew veggies (carrots, potatoes, tomatoes (I use a can of stewed), celery, onions, whatever you like) put them in a pot with beef base and garlic powder and black pepper. Get it to a boil
mix hamburger, beef base, garlic powder, onion powder, eggs and rice (I use instant, cause I'm a lazy white girl
), form it into small meatballs.
Drop balls into boiling stew, when veggies are done, meat is usually done too.
Serve with corn or flour tortillas
References :
November 14th, 2008 at 9:28 pm
Mexican food isn't that hard. Meat (of any sort), beans, cheese, lettuce, tomatoes, and a fried outer covering. Throw it all together in any random configuration and you have a meal.
References :
November 14th, 2008 at 10:07 pm
easy taco fish baja taco.
baked fish sticks
taco shells or flour tortillas
combine sour cream half cup,half cup mayonaise,one avocado ,add big bunch cilantro,jalapenos to your liking the seeds out first-wear gloves!!!,,some green onions-only the greeen part, juice of 1 lemon, salt,mix in blender,cover,refrigerate for an hour.
cut lettuce very fine
have some chopped tomatoes
fill tortillas with fish sticks, lettuce,tomatoes and the cilantro- mayo mix.
References :
November 14th, 2008 at 10:32 pm
quesadillas
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_101818,00.html
pulled chicken empanadas
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_34679,00.html
chicken enchiladas
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_11056,00.html
References :
November 14th, 2008 at 10:53 pm
Mexican Cow Camp Eggs
8 strips of bacon fried crisp
8 eggs scrambled
1 can refried beans
1 can crushed tomatoes
12 flour tortillas
Mix the tomatoes and refried beans togeather and combine them with the crushed up bacon and eggs in the skillet. Let this simmer for five or ten minutes. Put a cooking spoon full in a tortilla and fold over and eat.
References :
This was prepared on open fires in camp during spring round-up and I have fixed it for the past sixty years and have never tired of it. If you ever want to eat real Mexican Food at its finest see if you can wrangle an invitation to a meal around a camp fire in South Texas.