I need to bring in a Mexican dish for my Spanish class that I cooked myself. What are some recipes to make to share with the class? It has to be something to do with the culture.
It also needs to be something that won’t go bad or taste gross if it isn’t warmed up.
PAY DE QUESO (MEXICAN CHEESECAKE)
4 cups flour
2 eggs
4 teaspoons sugar
2 sticks butter, softened
3/4 cup milk
1 1/2 cups milk
2 tablespoons vanilla
8 oz. cream cheese
1 can sweetened condensed milk
Preheat oven to 325 degrees.
On a clean working surface make a well in the center of 4 cups flour. Break 2 eggs into the middle.
Add sugar, softened butter, milk.
Mix together to make the pie crust. Divide into 2 parts and make 2 crusts. Leave them unbaked.
In a blender add milk, vanilla, cream cheese and 1 can sweetened condensed milk.
Blend thoroughly. Place in pie shells and bake until firm, about 1 hour.
Cool and store in refrigerator.
January 5th, 2010 at 7:42 am
do tortilla chips or tortillas, for the chips fry tortilla bread till crisp in oil, i guess that’ll work for ya!
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January 5th, 2010 at 8:29 am
arroz con leche. its sort of like rice pudding
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January 5th, 2010 at 8:53 am
PAY DE QUESO (MEXICAN CHEESECAKE)
4 cups flour
2 eggs
4 teaspoons sugar
2 sticks butter, softened
3/4 cup milk
1 1/2 cups milk
2 tablespoons vanilla
8 oz. cream cheese
1 can sweetened condensed milk
Preheat oven to 325 degrees.
On a clean working surface make a well in the center of 4 cups flour. Break 2 eggs into the middle.
Add sugar, softened butter, milk.
Mix together to make the pie crust. Divide into 2 parts and make 2 crusts. Leave them unbaked.
In a blender add milk, vanilla, cream cheese and 1 can sweetened condensed milk.
Blend thoroughly. Place in pie shells and bake until firm, about 1 hour.
Cool and store in refrigerator.
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January 5th, 2010 at 8:58 am
Mexican Posole Stew
SUBMITTED BY: Holly
"This Mexican pork stew can be served without the pork rinds and pigs’ feet, if desired, but it will not be authentic. Posole may be served as a main dish with tortillas or crackers. Posole can be found in the meat section if it is available in your area. If not available, hominy can be substituted in the same quantities but no rinsing or pre-cooking is needed. Add red chili sauce and leave the seeds in the peppers for a hotter/spicier taste. You can also add one can of tomatoes to enhance the flavor of the stew."
PREP TIME 10 Min
COOK TIME 2 Hrs 50 Min
READY IN 3 Hrs
SERVINGS & SCALING
Original recipe yield: 12 servings
US METRIC
About scaling and conversions
INGREDIENTS
2 pounds boneless pork loin, cubed
8 ounces fried pork skins
2 pig’s feet
1 tablespoon salt
2 (15 ounce) cans white hominy, drained
1 teaspoon dried oregano
2 cloves garlic, crushed
2 tablespoons chopped onion
4 dried hot red chile pepper pods, seeded and diced
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DIRECTIONS
Place meat, pork rinds, and pork shanks in a large kettle and add about 5 quarts of water or enough to cover meat. Add approximately 1 tablespoon salt and bring to a boil. Cook over medium heat for about 1 1/2 hours.
Remove excess grease and set aside. Reserve liquid.
Wash the posole very carefully until the water is clear so as to remove lime from kernels. Put in large kettle and cover with water. Boil until posole has popped.
Mix meat, posole, rind, and shanks or pigs’ feet. Add oregano, garlic, onion, and chile pods. Let simmer for about 1/2 hour.
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January 5th, 2010 at 9:03 am
Go to Recipezaar
http://www.recipezaar.com/
look up:
Tacos
Enchiladas
Burritos
or what ever else comes to mind, good luck!
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January 5th, 2010 at 9:44 am
You can try this great website that I found
a couple of months ago. It has all sorts of
recipes in it. Go to: allrecipes.com.
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January 5th, 2010 at 10:33 am
Go to the store and buy a few boxes of Jello Flan. Flan is a Mexican dessert. One box makes four servings so get however much you need. It’s easy to make. You’ll find it in the pudding section of the store.
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January 5th, 2010 at 11:18 am
hey there! sorry if my english is horrible , but im mexican , and you cant wrong with the guacamole everybody loves guacamole!
8 avocados ( the small ones they are better , they taste like butter )
2 tomatoes ( the small ones )
1/2 an onion
1 1/2 lime
2 tea spoon of pepper
1 tea spoon of salt
2 tea spoon olive oil
1 bag of tostitos
1, with a spoon you take the avocado from the skin ,and dont put the seeds away you goign to need 3 of them ,
2 smash the avocado , after that put the tomatoes and the onion already cut ,
3 put the olive oil , the lime juice , and the salt , and the pepper , mixt all the ingredients , and put the 3 seeds insie and live it there , so the guacamole doesnt go dark!
oh my god my english is terrible sorry , is very easy to make ,
good look!
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January 5th, 2010 at 12:03 pm
Chile Verde
4 lb pork roast (boneless butt or shoulder), cut in chunks
1 large can Ortega chopped green chiles
1 small can Ortega chopped jalapenos
Place pork roast in crock pot. Add green chiles and jalapenos, but no water. Cook on high 8-10 hours. Serve with flour tortillas, beans and mexican rice.
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