Frederick Said:I'm making a homemade Mexican dish for my husbands parents tomorrow night?
We Answered:Sour Cream Chicken Enchiladas
12 Corn tortillas
4 c Green chile sauce
3 c Minced, cooked chicken
1 lb Jack cheese, grated
1/4 c Minced onion, (optional)
16 oz Sour cream
Salt to taste
GREEN CHILE SAUCE:
1/4 c Olive oil
1 Clove garlic, minced
1/2 c Minced onion (optional)
1 tb Flour
1 c Water
1 c Chopped green chiles
Salt to taste
To Prepare Green Chile Sauce: Saute garlic and onion in oil in a heavy saucepan. Blend in flour with a wooden spoon. Add water and green chile and mix well. Add salt. Bring to a boil and simmer, stirring frequently for 5 minutes.
Heat tortillas on a hot griddle and keep warm under a towel or heat in oil, drain on paper towels and keep warm. Mix one cup chile sauce with the chicken. Put 1/4 cup of the mixture on each tortilla and roll it up. Place in a baking dish, cover enchiladas with grated cheese and add onion if desired. Pour remaining sauce over enchiladas and bake at 350 Deg F for about 20 minutes. Smother with sour cream and return to oven for 10 minutes or until all is hot. Serve immediately.
Ian Said:How do you make homemade mexican tamales???
We Answered:It is not that difficult, but takes time and patience. It is best to make with a friend(s). Remember it is an all day affair.
Real Homemade Tamales
Time: 3 Hours Ready In: 3 Hours 35 Minutes
Yields: 16 servings
"I had been looking for a Tamale recipe for years. One day I went to the international market and stood in the Mexican aisle till a woman with a full cart came by. I just asked her if she knew how to make Tamales. This is her recipe with a few additions from me. This is great served with refried beans and a salad."
1 1/4 pounds pork loin
1 large onion, halved
1 clove garlic
4 dried California chile pods
2 cups water
1 1/2 teaspoons salt
2 cups masa harina
1 (10.5 ounce) can beef broth
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup lard
1 (8 ounce) package dried corn
1 cup sour cream
1. Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.
2. Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce.
3. Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.
4. Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
5. Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.
Go here for some great hints to assist you in your tamale making venture. Have fun!
Fernando Said:What are traditional homemade mexican gifts?
We Answered:Cochinitos, Mexican gingerbread cut into pig shapes, the cookies are soft and delicious, of course you can make the cookies in any shape you want
Piglet Cookies (Mexico)
A soft, spicy gingerbread cookie commonly found in Mexican bakeries and supermarkets throughout the Southwest. These are also known as "Cochinitos."
Makes about 2 1/2 dozen
3 cups all-purpose flour
1 tablespoon ground ginger
1 1/2 teaspoons cinnamon
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/4 teaspoon white pepper
1/2 cup butter
1/2 cup brown sugar
1/2 cup sour cream
1/4 cup honey
1/4 cup molasses
1 teaspoon vanilla extract
1 egg white
1 tablespoon water
Preheat oven to 350 degrees F. Grease a cookie sheet/
Sift together the flour, ginger, cinnamon, baking soda, salt, cloves and pepper into a bowl.
Cream together butter and sugar. Add the sour cream, egg, honey, molasses and vanilla extract. Stir in the dry ingredients. The dough should be fairly moist. Cover the dough, and refrigerate for 1 to 2 hours.
Roll the dough out and cut with a pig-shape cookie cutter. After putting cookies on prepared cookie sheet, brush with glaze made by mixing egg white with water. Bake for 10 to 12 minutes.
Marion Said:are homemade mexican chicken tamales good for you?
We Answered:Homemade tamales! I'm jealous. :-)
Homemade probably implies less preservatives, if that's a concern.
But, if the cook made them in a traditional manner, it's probably made with lard.
I think the homemade one's also taste a lot better too.
Health benefits: If they make you happy, that's a big benefit to your mind and body.
Happiness = less stress = lower stress related hormones in body.
Kenneth Said:How can I make homemade Mexican & Cajun seasonings?
We Answered:MEXICAN TACO SEASON MIX
Mix together: 1 tbsp. cornstarch 3 tbsp. salt 4 tbsp. chili powder 3 tsp. cumin 1 1/2 tsp. oregano 3 tsp. dried minced garlic 3 tsp. hot crushed red peppers 2 tsp. beef bouillon
MEXICAN SEASONING MIX
1/4 c. chili powder
2 tbsp. ground cumin, coriander, dry oregano leaves & basil leaves
1 tbsp. each dry thyme leaves & garlic powder
3/4 tsp. cayenne
Stir together chili powder, cumin, coriander, oregano, basil, thyme, garlic powder and cayenne. Store airtight up to 6 months.
Stir into refried beans for a quick dip; heat it with beans (with or without meat) for quick chili, stir into tomato soup, scrambled eggs or rice pilaf; mix it with oil and vinegar to sprinkle on salad greens; or pat into beef steaks before grilling
2 tbsp. chili powder
1 tbsp. paprika
1 tbsp. cumin
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. black pepper
1/2 tsp. celery salt
1/2 tsp. salt
As with anything, tastes vary. So test, then improvise, adding red pepper flakes, a little sugar, more or less cumin, etc.
2 tbsp. salt
1 tbsp. ground red pepper
1 tsp. ground white pepper
1 tsp. ground black pepper
1 tsp. garlic powder
Combine. Use to season meats, fish, vegetables, soups. I eliminate salt and it is still excellent. This is fabulous on BBQ'd fish. Mix oil, lemon juice and brush on fish before placing on grill. Season with cajun seasoning. Cook until done
1 c. salt
6 tbsp. black pepper
6 tbsp. red pepper
2 tbsp. garlic powder
2 tbsp. chili powder
2 tbsp. sweet basil
2 tbsp. thyme
2 tbsp. monosodium glutamate (optional)
Blend all the above in the blended to mix, or shake well in a large jar. Use as you would salt. Store in an airtight jar. Great on eggs, meats, etc.
3 tbsp. salt
3 tbsp. paprika
1 1/2 tbsp. cayenne pepper
1 tbsp. black pepper
1 tbsp. garlic powder
1 tbsp. onion powder
1 1/2 tbsp. ground thyme
Mix and store in airtight container. May be stored in freezer for keeping fresh. Great for sprinkling on meats - chicken, beef, pork. Spicy without being too hot
Lillie Said:How much fat, calories and carbs are in a traditional homemade mexican tamale?
We Answered:Total Fat 7g
Saturated Fat 2.5g
Total Carbohydrate 13g
Dietary Fiber 3g