Showing posts with label Mexican. Show all posts
Showing posts with label Mexican. Show all posts

July 05, 2018

MEXICAN BREAKFAST

Ingredients:
Small red onion - 1 (chopped)
Green pepper - 1/2 (seeded and diced)
Salsa - 2 jars (300 gms)
Eggs  -8 (lightly beaten)
Jalapeno peppers - 1/4 cup (sliced)
Butter - 1 tbsp
Corn tortillas - 4
Cheddar  cheese - 1/2 cup (grated)
Sliced green onion
Sliced jalapeno peppers 
Chopped fresh cilantro or parsley
Oil - 2 tsp

Method:

  • Heat oil in medium saucepan. Saute onion and green pepper in oil.
  • Add salsa and simmer uncovered, about 10 minutes. remove sauce from heat.
  • In a bowl, mix eggs and jalapenos. In a large skillet melt butter over medium heat.
  • Scramble egg mixture in butter until eggs are cooked but still moist.
  • Dip tortillas in salsa mixture until soft. 
  • Spoon 1/4 of the scrambled eggs down center of each tortilla; roll up and place enchilada, seam side down, in a casserole dish.
  • Repeat with each tortilla.
  • Reheat remaining sauce to boiling.Pour evenly over enchiladas and sprinkle with cheese.
  • Place under broiler, 4" from heat source, until cheese melts.
  • Garnish with onion, jalapenos and cilantro.

February 21, 2018

MEXICAN CHICKEN

Ingredients:
Vegetable oil - 3 tbsp
Chicken - 1. 5 kg (cut into 8 small joints)
large onion- 1 (peeled and finely chopped)
Garlic cloves - 2 (peeled and finely chopped)
Strong chilli powder - 1 tbsp
Rice - 75 gms
Chicken stock - 340 ml
Salt - 1/2 tsp
Pinch of black pepper
Tomatoes - 3 (peeled and chopped)
Stuffed olives - 2 tbsp (sliced)

Method:

  • Heat the oil in a large, heavy frying pan over moderately high heat.
  • Add the chicken and cook, turning the pieces once or twice, until well browned - about 10 minutes.
  • Add the onion, garlic and chilli powder and stir to mix. Reduce the heat to moderate and cook for 5 minutes.
  • Add the rice, chicken stock, salt and pepper, and cook, covered, for 25 minutes.
  • Add the tomatoes and olives, and stir.
  • Cover and cook 5 minutes longer. Tilt the pan, skim the fat from the juices and serve.

January 25, 2018

MEXICALI BURGER

Ingredients:
Big burger buns - 4-6 (toasted)
Bean patties - 4-6 (ground)
Lettuce leaves - 4-6
Onion slices - 4-6
Tomato slices - 4-6
Guacamole - 4-6 tbsp
or any sauce
Cheese slices - 4-6
Jalapeno peppers - 4-6

For Garnishing:
Parsley sprigs

For bean patties:
Red beans - 2 cups (boiled and mashed)
Potatoes - 3-4 (boiled and mashed)
Garlic paste - 1/2 tsp
Ginger paste - 1/2 tsp
Green chillies - 2 tsp
Coriander leaves - 1 tbsp
cumin seeds - 1/4 tsp
Salt and pepper to taste
Butter

Method:

  •  Place preheated patty on toasted bun.
  • Top with lettuce, cheese slice, onion, tomato slice and sauce.
  • Garnish with jalapeno and sprig of parsley.
  • Serve Hot.
  • For bean Patties: Mix all the ingredients  and make 4-6 patties. Bake or fry till crisp and brown. keep aside.

November 05, 2017

MEXICAN DIP

Ingredients:
Butter - 1 tbsp
Cream cheese - 175 gms
Bottled Taco sauce - 4 tbsp
Spring onion - 1 (finely chopped)
Milk - 1-2 tbsp
Chopped spring onion to garnish

Method:

  • In medium microwave safe bowl,place spring onions and butter.
  • Cook on high for one minute, or until onion softens.
  • To spring onion mixture, add cream cheese.
  • Heat on medium (50% power) for 1- 1 1/2 minutes, until softened. Stir until smooth.
  • Into cream cheese mixture, stir taco sauce and milk to thin dip to desired consistency.
  • spoon dip into serving bowl and garnish with spring onion.

November 17, 2016

MEXICAN SPICE MIX

Ingredients:
Onion flakes - 25 gms
Bay leaf- 1
Oregano- 10 gms
Garlic powder - 10 gms
Chilli powder- 25-50 gms as per taste
Celery seeds - 25 gms
Pepper - 5 gms
Cumin seeds  - 25 gms
Salt - 50 gms

Method:

  • Crush all ingredients in a mortar or blender. 
  • Use in Mexican recipes, with ground beef, beans or chicken.

September 22, 2016

CAMERONES CHAN KANAB (DEEP FRIED MARINATED SHRIMP)

Ingredients:
Jumbo shrimps -12 (shelled but with tails left on, deveined ad butterflied (cut almost in half lengthwise, opened and flattened out))
Fresh orange juice -1/4 cup
Fresh lemon juice - 1/3 cup
Annatto seeds - 1 tbsp (crushed)
Garlic - 1 tbsp (mashed)
Oregano -1 tsp
Cumin  - 1/2 tsp
Oil for deep frying

Method:

  • Place butterflied shrimp in a shallow dish.
  • Combine all the remaining ingredients except the oi and pour over the shrimp.
  • Cover and refrigerate one to two hours, turning shrimps occasionally.
  • Take shrimp out of the marinade and deep fry at 365 degrees for about one minute, or until shrimp are just cooked through.
  • Serve with spanish rice while hot.

September 07, 2016

MEXICAN FRITTERS

Ingredients:
Plain flour - 225 gms
Baking powder - 1 tsp
Salt - 1/2 tsp
Granulated sugar - 1 tbsp
Egg - 1 (beaten)
Milk - 120 ml
Butter - 25 gms
OIl for frying
Sugar for dusting

For the Syrup:
Soft light brown sugar - 225 gms
Water - 750 ml
Cinnamon stick - 1"
Clove - 1

Method:

  • To make the syrup; combine all the ingredients in a saucepan.
  • Heat, stirring, until the sugar has dissolved, then simmer until the mixture has reduced to a light syrup.
  • Discard the spices. Keep the syrup warm while you make the fritters.
  • Sift the flour, baking powder and salt. Stir in the sugar.
  • Whisk the egg and milk together.
  • Gradually stir in the dry mixture. Beat in the butter to make a soft dough.
  • Turn the dough on to a lightly floured board and knead until it is smooth and elastic. Divide the dough into 18 even size pieces. Shape into balls, then flatten to disc shapes about 2 cm/ 3/4" thick.
  • Use the floured handle of a wooden spoon to poke a hole through the centre of each fritter.
  • Pour oil into a deep frying pan and heat the oil to 190 C.
  • Fry the fritters in batches, taking care not to overcrowd the pan, until they are puffy and golden brown on both sides.
  • Lift with a slotted spoon and drain on kitchen paper.
  • Dust the fritters with sugar and serve with the syrup.

July 23, 2016

MEXICAN TACO

Ingredients:
For taco shell:
Maize flour - 250 gm (finely ground)
Corn flour - 2 tbsp
Olive oil - 1 tbsp
Warm water for kneading
Oil for frying
Salt

For taco shell filling:
Baked beans - 1/2 cup (baked)
Lettuce - 1/2 cup (shredded)
Cabbage leaves - 1/2 cup (shredded)
Carrot - 1/2 cup (shredded)
Hot red salsa - 2 tbsp
Cheese - 2 tbsp (grated)
Spring onions - 1/2 cup (chopped)
Salt
Pepper
Lettuce leaves for serving

Method:
For taco shell:

  • Sift the flours through a fine sieve. Add salt and oil. Mix well. Add warm water gradually kneading to a soft dough. Keep aside for half an hour.
  • Again knead the dough and make small balls. Roll each ball in dry maize flour and roll out round as thin as possible, about 3-4 diameter rolled tacos.
  • Deep-fry till crisp and immediately bring 2 sides together to form a kind of "U" shape. The shape will be retained when the tacos cool. Make all the tacos and keep aside.
For stuffing:

  • Mix all the ingredients for stuffing. When serving, fill all the tacos shells with stuffing mixture and serve on lettuce leaves. Serve with extra sauce. 


July 19, 2016

CREMA DE MANGO

Ingredients:
Ripe mangoes - 5
Fresh lime juice - 3 tbsp
Sugar - 4 tbsp
Heavy cream - 1 1/2 cups (whipped)
Pecans - 1 cup (diced)
Large oranges - 2 (peeled, seeded, diced, and drained)

For Garnishing:
Maraschino cherries
Fresh mint leaves

Method:

  • Peel, seed, and puree mangoes with lime juice in a food processor.
  • Transfer mango puree to a large bowl, fold in the whipped cream, pecans, and drained orange pieces.
  • Sweeten to taste with sugar.
  • Spoon into dessert bowls or glasses. Chill thoroughly.
  • Serve decorated with cherries and fresh mint.

July 07, 2016

MEXICAN CHICKEN BAKE

Ingredients:
Cooked chicken - 3 cups (diced)
Red Italian onions - 3/4 cup (diced)
Green pepper - 1/2 cup (diced)
Cream of mushroom soup - 2 cans (250 ml)
Tabasco - 3 drops
Cheddar cheese - 1 1/2 cups (grated)
Corn chips or broken up fried tacos - 2 cups

Method:

  • Mix the chicken, onions, green pepper, soup and tabasco.
  • Fold in the corn chips.
  • Place in a shallow baking pan about 9" *12".
  • Spread the grated cheese over the top.
  • Bake at 350 F for 25 minutes, or until the cheese is melted and has started to turn golden brown.
  • Serve at once, piping hot.

May 23, 2015

MEXICAN RICE

Ingredients:
Long grain rice - 1 cup
Red pepper - 1/4 cup (chopped)
Onion - 1/2 cup (chopped)
Garlic  - 1(minced)
Salt
Dash of cayenne pepper
Boiling water - 2 cups
Chicken broth granules - 2 tsp
Tomato - 1/3 cup (peeled, seeded and chopped)
Frozen peas and carrots - 3/4 cup (thawed)
Vegetable oil - 3 tbsp

Method:

  • Heat oil in heavy frying pan over medium heat; add onion, garlic, rice and red pepper; saute until onion is limp and rice opaque.
  • Add salt, cayenne, water, and chicken broth granules; cover.
  • Cook 20 minutes or until liquid is absorbed.
  • Add peas and carrots and tomatoes; cook, stirring, just until vegetables are heated through.
  • Serve immediately.

July 31, 2014

STUFFED EGGS - MEXICAN STYLE

Ingredients:
Hard boiled eggs - 8 (chilled)
Onion - 1 tbsp(grated)
Green pepper - 1 tbsp (finely chopped)
Chilli powder - 1/4 tsp
Salt - 1/4 tsp
Tabasco sauce - 2 to 3 dashes
Lemon juice - 2 tsp
Olive oil -1 tbsp
Small shrimps- 16 (peeled, deveined and cooked)
Parsley
Lettuce

Method:

  • Cut eggs in half lengthwise; remove yolks. 
  • Mash yolks with onion, pepper, chilli powder, salt, tabasco, lemon juice and olive oil.
  • Stuff egg whites with egg yolk mixture; garnish each egg with a shrimp and a tiny spring of parsley.
  • Place on plate surrounded by fresh lettuce; refrigerate until serving time.

May 22, 2014

GRILLED POTATOES

Ingredients:
Potatoes - 3 (peeled and sliced)
Bell peppers - 2 (sliced and seeds removed)
Saffron -  few strands (soaked in hot water)
Olive oil - 2 tbsp
Lime juice - 1 tbsp
Tabasco sauce
Salt and pepper to taste
Salad leaves

Method:

  • Mix the olive oil with the lemon juice, tabasco sauce, saffron, salt and pepper.
  • Brush it over the potato and bell pepper slices.
  • Grill them for 8-10 minutes per side, basting frequently until they are brown and tender.
  • Serve them hot over salad leaves.


December 09, 2013

Guacamole (Mexican dish)

Ingredients:
Ripe Avocados - 2
Onion - 1 (small and finely chopped)
Garlic paste with pinch of salt - 1 tsp
Lime juice - 2 tsp
Green chilli- 1 (chopped)
Coriander leaves - 1 tbsp (chopped)
Salt and fresh pepper to taste

Method:

  • Halve the avocados. Remove the stones, scoop the flesh out with a spoon.
  • Place in a bowl, drizzle in the lime juice and mash till smooth.
  • Add the onion, garlic, chilli, coriander leaves, salt and pepper.
  • Chill for 30 minutes before serving as a dip.
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