what is a mexican recipe for a school project?

i need something that is an actual spanish or mexican recipe, not just something like taco bell, it has to be able to be brought in during the morning and be eaten later, im leaning twords a dip or something, no seafood, has to be easy to make, please help=)

Posole. Recipes for Posole can be found all over the net. But my favorite recipie is:

Pork and Hominy Stew with Red Chiles: Posole RojoRecipe courtesy Gourmet Magazine

Intermediate
Yield
8 servings
Prep25 min
Inactive Prep30 min
Cook2 hr 0 min
Total:2 hr 55 min

Ingredients:

1 large head garlic
12 cups water
4 cups chicken broth
4 pounds country-style pork ribs
1 teaspoon dried oregano (preferably Mexican), crumbled
2 ounces dried New Mexico red chiles
1 1/2 cups boiling-hot water
1/4 large white onion
2 teaspoons salt, plus 1 teaspoon
2 (30-ounce) cans white hominy (preferably Bush's Best)
8 corn tortillas
About 1 1/2 cups vegetable oil
Accompaniments: Diced avocado, thinly sliced iceberg or romaine lettuce, chopped white onion, diced radishes, lime wedges, dried oregano, and dried hot red pepper flakes

Directions
Peel the garlic cloves and reserve 2 for the chile sauce. Slice the remaining garlic. In a 7 to 8 quart heavy kettle bring water and broth just to a boil with sliced garlic and pork. Skim the surface and add oregano. Gently simmer pork, uncovered, until tender, about 1 1/2 hours.

While pork is simmering, wearing protective gloves, discard stems from chiles, and in a bowl, combine chiles with boiling-hot water. Soak chiles, turning them occasionally, for 30 minutes. Cut onion into large pieces and in a blender puree with chiles and soaking liquid, reserved 2 cloves of garlic, and 2 teaspoons salt until smooth.

Transfer pork with tongs to a cutting board and reserve broth mixture. Using 2 forks, shred the pork. Discard the pork bones. Rinse and drain hominy. Return pork to broth mixture and add chile sauce, hominy, and remaining teaspoon salt. Simmer posole 30 minutes and, if necessary, season with salt. Posole may be made 2 days ahead and chilled, covered.

While posole is simmering, stack tortillas and halve. Cut halves crosswise into thin strips. In a 9 to 10-inch skillet heat 1/2 inch oil until hot but not smoking and fry tortilla strips in 3 or 4 batches, stirring occasionally, until golden, 1 to 2 minutes. Transfer tortilla strips with a slotted spoon as fried to brown paper or paper towels to drain. Transfer tortilla strips to a bowl. Tortilla strips may be made 1 day ahead and kept, covered, at room temperature.

Serve posole with tortilla strips and bowls of accompaniments.

Just make sure to reheat it at school…except for the cold accompaniments.

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7 Responses to “what is a mexican recipe for a school project?”

  1. Dr. KIAGCG 110™
    May 24, 2009 at 12:08 pm #

    refried beans
    References :

  2. susieq greenie weenie
    May 24, 2009 at 12:53 pm #

    sopapillas and honey
    References :

  3. Nicki
    May 24, 2009 at 1:15 pm #

    bean dip with chips or something, or if ur going to eat it later salsa maybe.
    References :
    http://allrecipes.com/Recipes/World-Cuisine/Latin-America/Mexico/Main.aspx

  4. Angel****1
    May 24, 2009 at 2:02 pm #

    1 (16 oz.) can refried beans
    1 env. taco seasoning mix
    8 oz. sour cream
    1 (4 1/2 oz.) can sliced black olives, drained
    1 sm. onion, chopped
    1 (2 1/4 oz.) can mild green chilies, chopped
    2 c. cheddar cheese, shredded

    Mix beans with taco mix and spread in bottom of 9 x 13 inch baking dish. Layer ingredients in order, ending with cheese. Bake at 350 degrees for 20 minutes or until bubbly. Serve with unsalted tortilla chips.

    OR

    Seven Layer Dip

    2 avocados – peeled, pitted and diced
    1 1/2 tablespoons fresh lime juice
    1/4 cup chopped fresh cilantro
    1/4 cup salsa
    garlic salt to taste
    ground black pepper to taste
    1 (8 ounce) container sour cream
    1 (1 ounce) package taco seasoning mix
    4 roma (plum) tomatoes, diced
    1 bunch green onions, finely chopped
    1 (16 ounce) can refried beans
    2 cups shredded Mexican-style cheese blend
    1 (2.25 ounce) can black olives – drained and finely chopped

    In a medium bowl, mash the avocados. Mix in lime juice, cilantro, salsa, garlic salt and pepper.
    In a small bowl, blend the sour cream and taco seasoning.
    In a 9×13 inch dish or on a large serving platter, spread the refried beans. Top with sour cream mixture. Spread on guacamole. Top with tomatoes, green onions, Mexican-style cheese blend and black olives.
    References :

  5. alicias7768
    May 24, 2009 at 2:33 pm #

    Pico de gallo and some tortilla chips

    Ingredients
    * 6 medium Tomatoes diced
    * 1 medium Onion diced
    * 1/4 cup fresh Cilantro chopped.
    * 2 to 4 Fresh serrano or jalapeño seeded and minced
    * garlic powder just a pinch * Salt to taste

    Put all ingredients in a bowl add 1/2 cup of cold water, mix well. Let set a few minutes. You will find a lot of recipes in this site, where we can use the pico de gallo for cooking and a garnish.
    References :

  6. Angela
    May 24, 2009 at 2:49 pm #

    Posole. Recipes for Posole can be found all over the net. But my favorite recipie is:

    Pork and Hominy Stew with Red Chiles: Posole RojoRecipe courtesy Gourmet Magazine

    Intermediate
    Yield
    8 servings
    Prep25 min
    Inactive Prep30 min
    Cook2 hr 0 min
    Total:2 hr 55 min

    Ingredients:

    1 large head garlic
    12 cups water
    4 cups chicken broth
    4 pounds country-style pork ribs
    1 teaspoon dried oregano (preferably Mexican), crumbled
    2 ounces dried New Mexico red chiles
    1 1/2 cups boiling-hot water
    1/4 large white onion
    2 teaspoons salt, plus 1 teaspoon
    2 (30-ounce) cans white hominy (preferably Bush's Best)
    8 corn tortillas
    About 1 1/2 cups vegetable oil
    Accompaniments: Diced avocado, thinly sliced iceberg or romaine lettuce, chopped white onion, diced radishes, lime wedges, dried oregano, and dried hot red pepper flakes

    Directions
    Peel the garlic cloves and reserve 2 for the chile sauce. Slice the remaining garlic. In a 7 to 8 quart heavy kettle bring water and broth just to a boil with sliced garlic and pork. Skim the surface and add oregano. Gently simmer pork, uncovered, until tender, about 1 1/2 hours.

    While pork is simmering, wearing protective gloves, discard stems from chiles, and in a bowl, combine chiles with boiling-hot water. Soak chiles, turning them occasionally, for 30 minutes. Cut onion into large pieces and in a blender puree with chiles and soaking liquid, reserved 2 cloves of garlic, and 2 teaspoons salt until smooth.

    Transfer pork with tongs to a cutting board and reserve broth mixture. Using 2 forks, shred the pork. Discard the pork bones. Rinse and drain hominy. Return pork to broth mixture and add chile sauce, hominy, and remaining teaspoon salt. Simmer posole 30 minutes and, if necessary, season with salt. Posole may be made 2 days ahead and chilled, covered.

    While posole is simmering, stack tortillas and halve. Cut halves crosswise into thin strips. In a 9 to 10-inch skillet heat 1/2 inch oil until hot but not smoking and fry tortilla strips in 3 or 4 batches, stirring occasionally, until golden, 1 to 2 minutes. Transfer tortilla strips with a slotted spoon as fried to brown paper or paper towels to drain. Transfer tortilla strips to a bowl. Tortilla strips may be made 1 day ahead and kept, covered, at room temperature.

    Serve posole with tortilla strips and bowls of accompaniments.

    Just make sure to reheat it at school…except for the cold accompaniments.
    References :
    http://www.foodnetwork.com/recipes/saras-secrets/pork-and-hominy-stew-with-red-chiles-posole-rojo-recipe/index.html

  7. chicaespanola
    May 24, 2009 at 3:16 pm #

    This one is pretty easy, very authentic, and extremely tasty recipe from Spain. I did a semester abroad in Spain, and my host mom was an AMAZING cook and everything she made was wonderful. This recipe however was the absolute favorite of both my roommate and I.

    Sopa de Calabaza Asada (Roasted Squash Soup)

    1 medium-size butternut squash (2 – 2 1/2 pounds) cut in half lengthwise
    olive oil
    2 medium size sweet potatoes (about 1 pound) scrubbed
    1 medium size onion, finely chopped
    4 cups chicken stock or broth
    1/3 c whipping cream
    salt and pepper

    Preheat oven to 400º F. Scrape seeds from the squash, brush the cut side with a little olive oil, and set it on a baking sheet lined with aluminum foil, cut side down. Wrap the sweet potatoes individually in aluminum foil and place them on the same baking sheet. Bake the squash and sweet potatoes until they feel completely tender when pierced with a toothpick. Remove them from the oven, carefully unwrap the sweet potatoes and all both the squash and the sweet potatoes to cool until they are manageable.

    Remove and discard the skin from both the squash and the sweet potatoes. Cut both into medium size chunks.

    Heat 1 1/2 tbsp olive oil in a soup pot over low heat. Add the onion and cook until soft but not browned, about 5 to 7 minutes. Stir in the squash and sweet potatoes and the chicken stock and cook, partially covered, until the vegetables almost disintegrate, about 10 minutes, shaking the pot occasionally.

    Working in 2 to 3 bates puree the soup using a blender or food processor. Return the soup to the pot, add the cream and cook for about 5 more minutes. Season with salt and pepper to taste.
    References :

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