| Nov 19, 2007 @ 4:05 AM |
Mexican Food
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sunsamza
Posts: 84
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Ok.....I started a string for Vintage Recipes. Not a HOT topic....lol
We got on to the subject of MEXICAN FOOD. Now, we are talking 
Here is a great recipe from Mexico - it's cheap...it's easy.....esta bueno`
"CHILAQUILES" (chee-lah-KEE-lehs)
Sometimes called a poor man's dish because it was created for using up leftovers.
corn tortillas (1 package)
cheese (Monterey jack is fine) they use all kinds in Mexico.... Manchego, Cotija
tomato sauce (med can)
onions (chop small)
corn (fresh/canned or frozen)
chili of your choice jalapeno or Serrano
cilantro (mince)
oil
any leftovers .....chicken, veggies, meat
leave tortillas out to get dry (when they get tough n dry the oil does not absorb)
cut in triangles
roast your chili over a burner
gas is the best but it works fine on electric
just blacken the chili a bit on each side (not totally black)
p.s. make sure to turn fan on or you will discover lungs u never had if you inhale a good whiff
put some oil in a pan ....make oil very hot
toss in the cut tortillas .....fry some until a bit crispy
add onion, chili, fresh corn (canned or frozen)
keep stirring
throw in any leftovers
add some fresh tomatoes
fresh cilantro
now add your can of tomato sauce and stir until tortillas are coated with the sauce ....u can add as little or as much as you want
turn off stove
sprinkle (grated) cheese over the top and put the lid on to melt
It great served with a dollop of sour cream on the top and some chives.....
Serve with refried beans n salad......or with eggs for breakfast.
Damn, I am hungry!!!
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| Nov 19, 2007 @ 4:32 AM |
Mexican Food |
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sunsamza
Posts: 84
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CREAM OF JALAPENO SOUP
6 or 7 jalapeno peppers, stemmed and seeded (you can roast them 1st)
2 tbsp. butter
1 yellow onion (diced)
2 to 4 cloves garlic (minced)
1/2 cup diced haas avocado
2 cups diced fresh tomatoes
8 cups heavy cream
1 bunch cilantro, stemmed and chopped
sea salt and pepper to taste
mince jalapenos and chop onions
slowly cook in the butter
add the garlic and stir until onions are translucent
it's best to turn off the heat or take off stove then add the avocados, tomatoes, and cream
cook really slow and carefully for about 30 mins
add salt, pepper and cilantro
garnish with a couple leaves of cilantro` or a half a Jalapeno
YUM!!!
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| Nov 19, 2007 @ 6:10 AM |
Mexican Food
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bevrice
Posts: 11,141
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These have been in my family for years. My aunt, when her husbad was in the army lived in Ysleta, Tx, right by the border. She got these recipes there.
Enchiladas
Fry corn tortillas in cooking oil until softened, or you can use the canned enchilada sauce.
Grate cheddar cheese, and chop onions.
In Texas, we use Wolf Brand Chili, you can make your own, or find a good one that has lots of chunky beef in it.
Lay the tortillas out, put plenty of grated cheese, chopped onions and chili in the middle of the tortilla. Roll the tortilla up, repeat. When you have finished filling all the tortillas, Put cheese, onions and chili on top of all of them. Bake in a 350 oven until onions are done.
[Edited on 11/19/2007 6:24 AM]
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| Nov 19, 2007 @ 6:13 AM |
Mexican Food |
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bevrice
Posts: 11,141
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Chicken enchiladas, the easy way
Boil chicken breast, two, three, more, depending on how meaty you want them.
Saute an onion in three tbls butter or marg. Add a can of cream of mushroom or chicken soup, fill the soup can half with milk, pour it in, add one pound of velvetta cheese, jalepeno peppers to taste. Stir until cheese melts, pour over tortilla chips.
Serve with extra tortilla chips on the side.
[Edited on 11/19/2007 6:22 AM]
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| Nov 19, 2007 @ 6:17 AM |
Mexican Food
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bevrice
Posts: 11,141
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And, my kids favorite TACOS
Brown one pound of hamburger meat,
Add one chopped onion
One can of diced tomatoes
Slather in a lot of Louisianna hot sauce
Salt to taste
Take your corn tortillas fry them in a pan until they are soft or crispy, your choice.
Salad
Lettuce
Tomatoes
Radishes, the secret of good tacos.
We don't eat these with cheese nor sour cream, it is not necessary.
[Edited on 11/19/2007 7:13 AM]
[Edited on 11/19/2007 7:14 AM]
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| Nov 19, 2007 @ 6:20 AM |
Mexican Food |
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bevrice
Posts: 11,141
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Guacamole
Mash ripe avocado, add garlic salt, a touch of lemon juice, and a tad of vegetable oil.
Now, I like chopped onions in mine, and diced tomatoes are good, too.
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| Nov 19, 2007 @ 9:16 AM |
Mexican Food
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capobeachguy
Posts: 4,737
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I grew up in southern California where we had 17 avacado trees in our yard. This is a recipe that I learned as a child. I originally used a molcajete but have since graduated to a food processor!!! 
Gringomole (Guacamole by a Gringo)
6 avacados
2 medium serrano chiles
1 bunch cilantro
1 medium white onion
Juice of 1 lime
½ teaspoon salt
2 medium tomatos
2 garlic cloves
Finely chop the onion in a food processor or blender. Set aside half of the chopped onions. Add the chiles, garlic, salt, and the juice of the lime to the processor. Puree the ingredients to a smooth liquid.
Finely dice the tomatos and set aside.
Slice the avacados in half, remove the seeds, remove the avacodos from their skins with a large spoon. Mash the avacados in a large bowl with a fork. Fold in the liquid from the food processor, stir in the remaining diced onions, and finally fold in the diced tomatos.
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| Nov 19, 2007 @ 9:51 AM |
Mexican Food |
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sunsamza
Posts: 84
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Now, we cooking!
Those sound good those easy chicken enchildas....Bevrice
You off the diet yet? lololol
Capo....we have the exact same recipe for Guac
I love my molcajete. They are great for making up a small batches of salsa.
They also look really nice on the table filled with the Guacamole or salsa`.
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| Nov 19, 2007 @ 9:57 AM |
Mexican Food
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bevrice
Posts: 11,141
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Try it without the cilantro, it is much better. My daughter here had some friends come here who were supposedly expert guacamole makers. I made the quacamole, and told them, that if, after they tasted it, they wanted cilantro, they could add it in. I had used like eight avocadoes in it, it was gone in thirty minutes, none added the cilantro and all wanted the recipe. Really, try it. You might be surprised.
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| Nov 19, 2007 @ 9:59 AM |
Mexican Food |
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bevrice
Posts: 11,141
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Lol, no, I will go off for Thanksgiving day. I have to go to the store and get groceries today will do most of the cooking.
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| Nov 19, 2007 @ 10:06 AM |
Mexican Food
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capobeachguy
Posts: 4,737
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Cilantro is interesting: people tend to either love it or hate it, and Mexicans love it. I have had guacamole in many restaurants in the United States sometimes without cilantro--it's just not the same for me. I have NEVER found tortillas in the United States that compare to those in Mexico and I don't know why. They are being made by Mexicans and using ingredients from Mexican specialty stores--but not with the same result. It's one of life's mysteries!!!
This past weekend, I used 120 avacados..... 
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| Nov 19, 2007 @ 10:10 AM |
Mexican Food |
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bevrice
Posts: 11,141
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Wow, in Texas in restaurants, they make their own corn tortillas. They are easy to make, just get you some masa and a good recipe. When I was a girl scout leader, lol, yes I was, we had a woman come and show the girls how to make corn tortillas and flour ones, too.
Texans don't use cilantro in their guacamole, I don't hate it, it just takes away from the guacamole to me.
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| Nov 19, 2007 @ 11:16 AM |
Mexican Food
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sunsamza
Posts: 84
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I love cilantro!
It is almost like liver though (hehe) people either love it or hate it.
I personally would be lost without it when I cook Mexican food.
But, I understand Bevrice it's strong 
120 avocados.....Capo ....wow!
Did u have a big fiesta` or feed the Mexican army?
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| Nov 19, 2007 @ 11:20 AM |
Mexican Food |
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bevrice
Posts: 11,141
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lol, no 8 avocadoes, did I put 120? Oh my.  You weren't talking to me, I just realized that. YES, wow, 120??
I posted a salad with avocados that is really good on another forum.
Take avocadoes, grapefruit slices that have been skinned, a bed of lettuce.
Alternate the avocados and grapefruit slices in a circle on the bed of lettuce. Pour Russian, or catalina dressing over it. mmm.
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| Nov 19, 2007 @ 11:39 AM |
Mexican Food
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sunsamza
Posts: 84
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When I meet you one day Bevrice (when I am in Texas) we are
going to sit down and eat Mamasita`
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| Nov 19, 2007 @ 11:42 AM |
Mexican Food |
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bevrice
Posts: 11,141
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We sure will, I would love that. In the meantime, do try the easy chicken enchiladas if you don't try any of the other recipes, they are absolutely delicious and so easy to make.
Once you make them for anyone, they ask for them all the time. My daughter made them for a boat club dinner, they ask her to bring them all the time now. You really will like them.
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| Nov 19, 2007 @ 11:58 AM |
Mexican Food
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capobeachguy
Posts: 4,737
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Yes, 120 avacados. After all, the birria that they prepared came from one of their large steers on the rancho. All the other ingredients were picked fresh in the morning and to me, ingredient freshness is the key to great guacamole!! 
As for the tortillas, yes they are made in the restaurants in California too....but they are just not the same. I found the ones around Dallas (I used to make a bi-weekly trip to the area) were lacking, too.
Down here in Mexico, there are shops that do nothing else than prepare tortillas and usually they specialize in one type or the other. I love the both, depending on the use.
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| Nov 19, 2007 @ 1:11 PM |
Mexican Food |
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sunsamza
Posts: 84
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When my twins were little I would sent them off to the Tortilleria to pick up a kilo.
At most the shops they would have a bowl of course salt. The girls would sprinkle
some salt on them (they would be hot) and roll a few up like flutes and walk home. They would have a contest who could make the tightest ones...
They were always corn tortillas.
I had my 1st purple tortillas when I was living up in the mtns in this little pueblo where we had no electricity.
I often wondered how they were going to be. The lady was my neighbor she allowed her pigs and chickens in her house just like kids.
But, they were delicious....
Dreaming of Mejico 
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| Nov 19, 2007 @ 1:25 PM |
Mexican Food
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sunsamza
Posts: 84
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Bevrice....I for sure will try those chicken enchilidas` thanks!
I am still thinking about those 120 avocados....Capo
Damn...lots of seeds.
I bet it was muy muy muy bueno`
Ahhhh, did I tell you I love Margaritas`
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| Nov 19, 2007 @ 1:42 PM |
Mexican Food |
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capobeachguy
Posts: 4,737
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We're back down to drinking "normal" margaritas now after a summer of enjoying mango margaritas. Before I die, I intend to make a sapote margarita...from my own sapote trees!!
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