Mexican Reciepes

Alan Said:

Any reciepes for some great authenic Mexican salsa?

We Answered:

You should check out this website that I go to every time I need a recipe.

www.recipezaar.com

Diana Said:

Are there ant Salvadorians out there that can give me a really good salvadorian horchata recipe???i?

We Answered:

i am not salvadorian, but i have a recipe from a friend of mine.

1 cup broken rice
enough water to cover it in a pan

Let the rice soak overnite. Then you blend it and add
1 can Carnation Evaporated Milk
1 teaspoon powdered cinnamon
2 cups of water
sugar to taste
You can add peanuts or cantaloupe melon seeds to the rice before putting it in the blender.

you have to throw the water where you soaked it in.

Anita Said:

Where can you find reciepes for non alchoholic mexican drinks online?

We Answered:

http://www.gourmetsleuth.com/mexicandrinâ€¦

i hope that helps

Lawrence Said:

Ceviche and Shrimp/octopus cocktail reciepe??

We Answered:

2 pounds fish (shrimp/octopus)
5 - 10 Fresh serrano or jalapeÃ±o chiles (very hot), diced
1 Red bell pepper, diced
1 Green bell pepper, diced
1 Onion, diced
3 Ripe tomatoes, diced
1 - 2 cloves Garlic, minced
1 bunch Cilantro, with stems removed and diced
1 tsp brown sugar
2 cups Lime juice
1/2 cup Lemon juice
1 Large avocado, diced

Marinade the fish with all the ingredients expt avocado for 3hours in the fridge. Toss a couple of times in between.

Dress with avocado & serve on a salad.

Jane Said:

Reciepes------Food?

We Answered:

These are great, I hope you like them

EMPANADAS

Shell:

2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 tbsp salt
1/3 cup shortening
1/3 cup ice water

Sift together flour, sugar, baking powder and salt.
Cut the shortening into the flour as though you were making a pie crust by working it in with your fingertips until the mixture resembles coarse crumbs.

Sprinkle dough with just enough ice water so that it will just hold together. Knead together briefly and allow to rest, covered about 10 minutes.

Roll dough out on a lightly floured board to circles about 3-4 inches in diameter.

Place a spoonful of empanada filling of your choice on one side of the circle. Moisten the edges of the circle with a small amount of water and fold the dough over the filling to make a half circle. Press the edges together to seal.

Bake at 375 degrees for 15-20 minutes.

Filling:

1 medium sized onion, chopped
3 cloves garlic, minced
4 tablespoons vegetable oil
2 tomatoes, peeled
2 cups cooked beef, chopped
1/2 cup beef stock
1/4 cup raisins
1 tsp vinegar
1/8 tsp ground cloves
1/8 tsp ground cumin
salt and pepper to taste

Saute onions and garlic in hot oil until translucent.
Add meat, sautÃ© 5 more minutes. Stir in tomatoes, stock and remaining ingredients.

Simmer 30 minutes.

BEAN CHALUPA

1 lb. pinto beans
3 lb. pork roast
7 c. water
1/2 c. chopped onion
2 cloves garlic, minced
1 tbsp. salt
2 tbsp. chili powder
1 tbsp. cumin
1 tsp. oregano
1 (4 oz.) can green chilies, chopped
1 (2 oz.) jar pimentos
Corn chips
Cheddar cheese, shredded
Avocado, diced
Green onion, diced
Tomato
Hot sauce

Place beans, roast, water, onion, garlic, seasonings, chilies and pimentos in heavy kettle or Dutch oven. Cover and simmer on top of range about 5 hours or until roast is fork tender.
Remove roast and break up with fork. Return meat to pot. Cook chalupa uncovered about 1/2 hour. Serve over corn chips. Pass condiments for toppings. Serves 10-12.

Mexican Reciepes

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