Mexican Food Recipes
Ana Said:
What are some great Mexican Food recipes?We Answered:
Chile rellenos are NEVER made from jalapeno peppers, but from either poblano or Anaheim chiles which are milder in flavor.Chiles Rellenos: Chiles rellenos are made of Chile Poblano (Ancho) or Anaheim chiles, with skins removed, dipped in batter, stuffed with cheese or meat and covered with lightly spiced red sauce. Blistering fresh chiles is one of the tricks of the Mexican food Cooking.
Tips for filling Chiles Rellenos
Fillings can be made ahead of time and refrigerated, then brought to room temperature before stuffing chiles.
Fillings should be at room temperature or slightly chilled. If fillings are hot, the juices will flow out and cause the coating to slide off.
Use enough filling to stuff each chile relleno as completely as possible, but not so much that the seam won't hold together.
Chiles Rellenos: Chiles rellenos are made of Chile Poblano (Ancho) or Anaheim chiles, with skins removed, dipped in batter, stuffed with cheese or meat and covered with lightly spiced red sauce. Blistering fresh chiles is one of the tricks of the Mexican food Cooking.
Tips for filling Chiles Rellenos
Fillings can be made ahead of time and refrigerated, then brought to room temperature before stuffing chiles.
Fillings should be at room temperature or slightly chilled. If fillings are hot, the juices will flow out and cause the coating to slide off.
Use enough filling to stuff each chile relleno as completely as possible, but not so much that the seam won't hold together.
Recipe Ingredients:
6 Ancho, Pasilla or Anaheim Chiles - or - 27 oz. can Poblano Peppers or Mild Whole Green Chiles
1/2 pound Monterey Jack cheese, thinly sliced
1/4 cup Flour
6 Raw eggs (separated)
2 cups salsa verde
2 cups Homestyle Mexican Salsa
1 cup Corn oil
Salt
Recipe Instructions:
1. Rinse the chiles.
2. Preheat your oven to broil.
3. Place the chiles in a 9 x 14 baking dish and place on the top shelf of your oven.
4. Watch and listen closely. When the skins start to make popping sounds and to char and turn black in places, take the chiles out and flip them over. Be sure and use a potholder so you don't burn your hands!
5. When both sides are fairly evenly charred, remove them from the oven.
6. Wrap each chile in a moist paper towel or place in a sealed plastic bag to steam.
7. After a few minutes, check them. Once the skin comes off easily, peel each chile.
8. Cut a slit almost the full length of each chile. Make a small "t" across the top, by the stem. Pull out fibers and seeds (this is where the heat is) and replace with a slice of cheese. You can set these aside, for a few minutes or a few hours if you put them in the refrigerator.
9. Whip the egg whites at high speed with an electric mixer, until stiff peaks have formed.
10. Heat the oil in a skillet until a drop of water sizzles when dropped into the pan.
11. Beat the egg yolks with one tablespoon flour and salt. Mix the yolks into egg whites and stir until you have a thick paste.
12. Roll the chiles in 1/4 cup flour and dip each one in the egg batter. Coat evenly. Fry, seam side down on both sides until golden brown. Place on paper towels to drain.
13. Meanwhile, heat the salsa in a medium saucepan (either one or some of each). Place one or two Rellenos on each plate and pour salsa over them. Serve them immediately and brace yourself for major compliments!
This web site offers a video demonstrating how to make them.
Buena suerte!!
Manuel
Rebecca Said:
Can any one give me some good Mexican food recipes?We Answered:
(m)Chicken Enchilada Ingredients
20 Corn Tortillas
4 Pound Chicken
3 Cups Shredded Monterrey Jack Cheese
4 Ounces Sour Cream
1 Cup Buttermilk
3 Cups Chicken Broth (you will make this using the chicken in the first step.)
1 Tablespoon Chili Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Salt
1 teaspoon Ground Cumin Powder
4 Tablespoons Corn Oil
5 Tablespoons Flour
2 Sliced Jalapeno Peppers
1 Chopped Onion
Chicken Enchilada Equipment
Chicken Enchilada Equipment
2 Large Sauce Pans
Frying Pan
Cheese Grater
Spatula, or Tongs
Spoon
Measuring Spoons
Measuring Cups
First Step: The Dreaded Bird
Ok, lets get started! If this is your first time boiling a chicken it looks scary, but don't worry it wont bite (usually.) Most of the gross stuff is already taken care of.
If your chicken is frozen like a brick just fill up your sink with water and drop it in and let it sit there till it acts more like a refrigerated one. If it came in a plastic wrapper just leave it on during this step. This could take a few hours. If it is not frozen then just ignore this comment.
Take the chicken out of the wrapper and put it in an extra large sauce pan. If you cook it in the plastic wrapper it will taste funny. Now cover the chicken with water. Put in 1/2 teaspoon of garlic powder. Put the lid on the sauce pan and let the chicken cook on a burner set on medium low for at least 2 hours. Once this is done see if it is tender. If it isn't then you will need to cook it for about 20 more minutes. Once it is done take the chicken out of the broth and save the broth for your enchilada sauce. If the enchilada sauce does not have chicken broth in it, it will be NO good. This is one of our secrets to great Mexican food. Now place the chicken on a cookie sheet to cool.
Second: De-boning Chicken
Once you have removed the broth from the chicken, and the chicken has cooled, take the skin off. Then take all the meat off of the bones. Just reach down and grab the meat and leave the bones. Now this is the important part: keep the meat and through the bones and cartilage away.
Now take the chicken meat and mix it with:
1/2 teaspoon Salt
1/2 teaspoon Ground Cumin
1 Teaspoon Chili powder
Third Step: Grating Cheese
Grate 3 Cups of Monterrey Jack Cheese.
Fourth Step: Frying Corn Tortillas
Now it is time to fry the tortillas. Just fill a skillet 1/4th inch full of corn oil. Then Place it on a medium high burner and let it heat up. Then take one of the tortillas and carefully place it in the skillet and count 5 real seconds, flip it over, count another 5 real seconds and then remove it from the skillet. You will want to blot the grease off. You will need to fry around 20 of these. This is so that you will have one or two extra.
(If you have never fried any thing before there are some safety rules to hot oil. One: Never leave it unattended. If you do, it could start your house on fire. Two: If you have children make sure it is out of their reach and the handle of the skillet is not hanging off were they could grab it. Three: Use the proper utensils to fry, this never includes your hands. I know My hand is in the picture, but I can tell you from experience hot oil hurts!) I am not trying to scare you, just trying to make this an enjoyable experience.
Fifth Step: Mixing Buttermilk Enchilada Sauce
Stir the following ingredients together in the sauce pan. Make sure this is done over a burner set on medium low:
4 Tablespoons Corn Oil
5 Tablespoons Flour
1 teaspoon Salt
1 teaspoon Ground Cumin Powder
1/2 teaspoon Garlic Powder
1 Tablespoon Chili Powder
Once this is done stir in:
3 Cups of the chicken broth made from first step
Adding Buttermilk
Now is the time to add the 1 Cup Buttermilk. Stir it in well and continue to stir on medium low until the enchilada sauce has thickened to the consistence of thin gravy.
Seventh Step: Dipping Tortillas
Now don't worry we will take you through assembling the first one:
Dip one tortilla in the buttermilk enchilada sauce. Then lay it on a plate. (Assemble these on a different plate from the one you serve them on. This tip will keep the serving plate neat and attractive for a professional looking presentation.)
Eighth Step: Assembling Chicken Enchiladas
Now put 1/4th cup chicken mixture, 1/4th cup cheese, 1 Tablespoon onion and 1/4th cup of enchilada sauce on the dipped tortilla.
Add another dipped tortilla, and another layer of chicken/cheese/onion. Now top it off with a third tortilla.
Ninth Step: Topping Chicken Enchiladas
At this point you should have three tortillas and two layers of filling.
Top the enchilada off with a sprinkle of cheese, onion, chicken, and then 1/2 cup of buttermilk enchilada sauce. Then finish it off by putting a dollop of sour cream and a few slices of Jalapeño pepper.
Tenth Step: Sliding
This is the last step!! Just slide your chicken enchilada onto the serving plate.
Benjamin Said:
In search of a couple Mexican food recipes?We Answered:
ok forget the white people recipes mine is simple easy and mexican.get however many ancho chiles you want. 2 per person is good.
First roast the chiles on a skillet or comal(dont burn them)
peel off the skin. make a sliver on the side of the chile and stuff it with ur fav. cheese.
beat 3-5 eggs until fluffy depending on amount of chiles
coat chiles with flour then the eggs and put on a skillet with some oil. cook until it looks done(before the egg gets brown)
Serve with rice and tortillas.
Very simple salsa:
1 jalapeno
2 tomatoes
2 cups of water
boil the jalapenos and tomatoe until skin peels easily. take them out and take of the stem from pepper.
put tomatoe and pepper in blender with 2 cups of water(not the same water) and salt to taste.
blend until smooth. taste to see if it needs more salt. Put on foods and enjoy.
Nicole Said:
Realy authintic mexican food recipes?We Answered:
Green Chicken EnchiladasBonless skinless chicken - either white or dark whichever you prefer
1 jar Heinz Chicken Gravy
1 can Green Enchilada Sauce
8oz Sour Cream
Corn Tortillas
Boil chicken until done using whatever you want to season (I use chopped onion, fresh
jalapeno, garlic, salt and pepper)
While that is cooking mix together your gravy, sauce and sour cream.
When chicken is done, let cool a little and put in a chopper to chop it up.
You need to soften the tortillas in hot oil. Do not let them get hard. You are just putting
them in there long enough to make them bubble.
Spread some of sauce on tortillas - not too much - then add chicken.
Roll them and place them in a baking dish with seam side down.
After your pan is full, spoon some of remaining sauce mixture on top of each enchilada -
but don't make them soggy.
Sprinkle with cheese and bake at 350 for about 35 minutes.
Keith Said:
Spicy Mexican Food Recipes?We Answered:
I have made these for several years-you can make them as hot as you want. Just increase the serranos or use 3 Habaneros if you like it really hotAuthentic Enchiladas Verdes
Prep Time: 45 Minutes
Cook Time: 35 Minutes
Ready In: 1 Hour 20 Minutes
Yields: 4 servings
INGREDIENTS:
For chicken: For green salsa:
2 serrano peppers 1 pound fresh tomatillos, husks removed
2 bone-in chicken breast halves
2 cups chicken broth
1/4 white onion
2 cloves garlic
2 teaspoons salt
1/4 white onion
2 cloves garlic
1 pinch salt
12 corn tortillas
1/4 cup vegetable oil
1 cup crumbled queso fresco
1/2 white onion, chopped
1 bunch fresh cilantro, chopped
DIRECTIONS:
1. In a saucepan, combine chicken breast with chicken broth, one quarter onion, garlic cloves, and 2 teaspoons salt. Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands.
2. Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green). Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed. Pour salsa in a medium saucepan, and bring to a low boil.
3.Dip tortillas in low-boiling green salsa. Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.
5. Bake at 350 degrees for 30 minutes.