Fresh Mexican Recipes
Christopher Said:
Mexican Recipes for Happy New Year Lady??We Answered:
I think what you're looking for is in this free ebook. It's a compilation of 490 award winning recipes and a free easy download.Juanita Said:
Rubio's fresh Mexican Grill?We Answered:
Did you try www.kopykat.com or www.top-secret-recipes.blogspot.com?Dawn Said:
Anyone have the recipe for Baja Fresh Mexican Grill chicken ---especically the one they use in quesadilla?We Answered:
The chicken is marinated briefly in lemon/lime juice and salt solution. A shaker of ground cumin, coriander and pepper is at the ready at the grillGina Said:
Mexican Corn Chowder? (professionals only & no links to recipe websites)?We Answered:
Mexican Corn Chowder With Roasted PeppersYield: 1
Ingredients
5 lg ears fresh corn
3 tb butter
1 md brown onion; chopped
3 cloves garlic; minced
2 fresh poblano chillies or
-serrano; (2 to 3)
1 ; chillies
1/2 c cold water
2 tb corn flour
4 c rich chicken or vegetable
-stock
2 c milk or cream
1 salt and freshly ground
-pepper to t; aste
100 g mexican 'queso fresco' or
-crumbled; feta
1/2 c flat leaf parsley; chopped
1/2 c coriander; chopped
Instructions
Using a very sharp knife, cut all the corn from the ears and puree all but
1
cup of the corn. Set aside the corn kernels and leave the pureed corn in
the
processor.
Heat half the butter in a large saucepan and add the onion, cooking over a
medium heat until the onions have softened, about 5 minutes. Add the garlic
and chillies and continue cooking for a further minute then add the onion
mixture to the pureed corn in the processor. Process this mixture together
with water and cornflour until relatively smooth.
Heat the remaining butter in the same saucepan and add the pureed mixture,
cooking for five minutes, or until the corn mixture is quite thick. Add the
stock and stir while the mixture heats. Simmer over a low heat for 20
minutes
or until the soup is quite thick and smooth. Add the cream or milk and half
the parsley and coriander and continue to simmer gently, seasoning to taste
with salt and freshly ground pepper. Add the reserved corn kernels and stir
to
distribute.
Serve the soup garnished with remaining parsley, coriander and crumbled
feta.
Hector Said:
Mexican Chicken Corn Chowder?We Answered:
* 1 Tbsp butter or olive oil* 1/2 large sweet onion, peeled and chopped into large dice
* 4 cups chicken broth (see Note)
* 2 red potatoes, peeled and cut into 1-inch pieces
* 1/2 tsp oregano
* 1/2 tsp poultry seasoning
* 1/2 tsp chili powder
* Salt and freshly ground pepper to taste
* 3 cups fresh or frozen corn kernels
* 1 (4 ounces) can chopped mild green chiles, drained
* 1 large raw chicken breast cut into 1-inch bites
* 1 cup heavy cream or half-and-half
* 2 cups Mexican 4-cheese blend shredded cheese
* 1 roasted red pepper, cut into 1-inch strips (jarred is fine)
* 1 Tbsp chopped fresh cilantro
* Hot sauce to taste
* Shredded cheese and additional chopped cilantro for garnish
* Bread bowls for serving
In a large Dutch oven, saute the sweet onions in butter or olive oil until they begin to turn translucent and fragrant. Add the chicken broth, potatoes, oregano, poultry seasoning, chili powder, salt, and freshly ground pepper to taste. Bring to a low boil and simmer about ten minutes, until potatoes are just barely tender. Add the corn and simmer until corn is heated through.
Remove about 1-1/2 cups of the chowder and puree in a blender or food processor. Return puree to the chowder and add green chiles and chicken. Simmer about 5 minutes to cook chicken. Add cream and shredded cheese. Stir until incorporated and cheese has melted. Gently stir in red pepper, cilantro, and hot sauce to taste.
Serve in bread bowls with additional shredded cheese and cilantro for garnish.
Yield: about 6 servings
Note: You may used canned chicken broth, if you wish. You'll need 2 (14-ounce) cans, then add water to make 4 cups.