Mexican

Ancho Chile Brownies

March 12, 2013

Ancho Chile Brownies

Most brownies have roughly the same ingredients: chocolate, butter, sugar, eggs and flour.  By adding the ancho chile I added a unique flavor that you get at the end of eating the brownie.  It really is good.  Give it a try and see what you think.

INGREDIENTS

1/4 Cup Butter

1 Cup Sugar

3 Squares Unsweetened Chocolate

1 Beaten Egg

1/2 Cup Flour

3 Teaspoons Ancho Chile Powder

Preheat your oven to 350º F.  Grease and flour an 8 inch square baking pan.  Place the butter and chocolate in the top of a double boiler.  Over simmering water melt the butter and the chocolate. Stir in the sugar until incorporated and then remove from the heat and cool.  When the chocolate mixture is cool whisk in the egg until it is just incorporated.  Mix in the flour and the ancho chile powder.  Make sure not to overmix.  Place in the oven and bake for 20 minutes.  The middle should look a bit soft.  Remove from the oven and cool in the pan.  Cut into squares and serve.  Makes approximately 2 dozen.

 

 

Mexican Shrimp Sauté

March 4, 2013

Mexican Shrimp Sauté

This Mexican seafood dish is so easy to make and is low calorie as well. 

INGREDIENTS

2 Teaspoons Olive Oil

2 Cups Cooked Shrimp

8 Halved Cherry Tomatoes

1/2 Cup Pimientos (Cut Into Strips)

1 Tablespoon Parsley Flakes

1/2 Teaspoon Onion Salt

1/8 Teaspoon Kosher Salt

1/4 Teaspoon Freshly Ground Pepper

1/4 Teaspoon Garlic Powder

1 Tablespoon Lemon Juice

1 Large Ripe Avocado (Cut Into Thick Strips)

Heat the olive oil, over a medium heat, in a large sauté pan.  Add the shrimp and cook for a few minutes until fully heated.  Add the tomatoes and pimientos.  Sprinkle in all of the spices.  Add the lemon juice.  Give a good stir.  Add the sliced avocado last and cover with a lid.  Remove from the heat and let stand for 5 minutes.  Remove the lid and give one last stir.  Transfer to a serving platter and serve immediately.  Serves 4

Chili Powder

March 3, 2013

Chili Powder

Commercial chili powder can be used for making sauces for tacos or enchiladas, salsas and dishes like chili con carne.  When using store-bought powder look at the labels to see what spices are included.  You can also make your own chili powder.  Here is a perfect version.

INGREDIENTS

6 Ounces Dried Chiles (Mild, Hot or a Combination)

2 Tablespoons Ground Cumin

2 Teaspoons Ground Paprika

4 Teaspoons Salt

2 Teaspoons Garlic Salt

2 Teaspoons Oregano

2 Teaspoons Onion Salt

2 Teaspoons Fresh Dried Cilantro

Cut off the stems of the dried chiles with a knife.  Blend all of the ingredients with the chiles in a food processor or a blender until powdery.  Makes 2/3 cup of zesty chili powder.  Store in an air-tight glass jar. 

Huevos Rancheros

March 2, 2013

Huevos Rancheros

Mexican food is often imitated but nothing compares to authentic Mexican dishes.  Here is a great Mexican weekend breakfast favorite.

INGREDIENTS

8 Tablespoons Vegetable Oil

8 Mini Corn Tortillas

Salsa

1/2 Cup Shredded Cheese

8 Eggs

In a large skillet heat the oil and soften the corn tortillas on both sides by dipping them in hot oil.  Drain and set aside in a warmer.  Fry the eggs sunny side up and then place the eggs over the corn tortillas.  Top with salsa and garnish with cheese.  Serves 4

 

Salsa

4 to 5 Stewed Tomatoes

2 Tablespoons Diced Onion

1 Teaspoon Vegetable Oil

1/2 Teaspoon Kosher Salt

1/4 Teaspoon Garlic Powder

4 Ounces Diced Green Chiles

Chop the tomatoes and combine with the onions.  Heat in a saucepan with the oil and salt. Cook over a medium heat until well blended.  Mix in the chiles and cover to simmer.  Serve hot over your Huevos Rancheros.

Chorizo

March 1, 2013

Chorizo

Did you know that you can make your own chorizo?  Well I’ve got news for you!  It’s easy to make and the payoff is big.  Chorizo is simply Mexican sausage.  It can be prepared and stored uncooked or cooked until you are ready to use it.  Uncooked chorizo can be kept in the freezer until you are ready to use it.  Tacos with chorizo filling are super tasty!

INGREDIENTS

1 Pound Ground Beef

1/2 Pound Ground Pork

2 Cloves Minced Garlic

1/2 Diced Onion

3 Tablespoons Vinegar

2 1/2 Tablespoons Chili Powder

1/2 Teaspoon Paprika

1 Teaspoon Ground Cumin

1/4 Teaspoon Freshly Ground Black Pepper

1/4 Teaspoon Ground Cloves

1 Teaspoon Kosher Salt

1 Teaspoon Oregano

2 Finely Crushed Chilitepins

In a large size bowl combine the ground beef and ground pork.  Mix in the minced garlic, ground cloves and onions.  In a small bowl combine the vinegar, chili powder, paprika, cumin, pepper, kosher salt, oregano and crushed chilitepins.  Mix well and add to the meat mixture.  Blend thoroughly.  Form into a roll and place into an airtight ziplock bag.  Place into the fridge until ready to use.  To use simply cook the desired amount of the chorizo over a medium heat until the chorizo turns a rich brown color and the meat is fully cooked.  Drain and use.  Makes approximately 2 pounds of chorizo. 

 

Chilitepins are tiny hot peppers which give the chorizo its zestiness.  Use only two.  They go a long way.  When working with chilitepins make sure to wash your hands thoroughly and avoid touching your eyes. 

Mexican Wedding Cookies

February 28, 2013

Mexican Wedding Cookies

These cookies are so scrumptious that you won’t be able to stop eating them.  The secret to the great taste is to use a high quality butter and pure vanilla extract.  Make sure to stay away from imitation vanilla as it is made from glycoside that is found in the sapwood of certain conifers or from coal extracts.

INGREDIENTS

1 Cup Softened Butter

1 Teaspoon Vanilla Extract

1/2 Cup Powdered Sugar

2 Cups Unbleached Flour

1/4 Teaspoon Kosher Salt

1 Cup Finely Chopped Pecans

Additional Powdered Sugar For Rolling

Preheat your oven to 350º F.  In a large bowl cream together the butter and vanilla.  Add the powdered sugar and combine well.  Mix the flour and kosher salt together and then add to the butter mixture.  Sprinkle in the chopped pecans and blend well.  Form into 24 balls and very lightly flatten.  Place onto parchment paper lined baking sheets.  Place in the oven and bake for 25 minutes until the cookies are lightly browned.  Remove from the oven and cool for 5 minutes before rolling in additional powdered sugar. Place onto a pretty cookie plate and serve.  Makes 2 dozen

 

Chiles Rellenos

February 27, 2013

Chiles Rellenos

Chiles Rellenos are traditional Mexican food that is eaten all year long, but is especially popular during the Lenten season. In Mexico the classic dark green poblanos are the perfect stuffing chili.  Try this non-meat dish out and enjoy a traditional Mexican experience. 

 

INGREDIENTS

8 Poblano Chiles

8 Strips Monterey Jack Cheese

Flour for Dusting Chiles

6 Eggs Separated

1/2 Teaspoon Kosher Salt

1 Tablespoon Milk

Vegetable Oil For Frying Chiles

 

Preheat your oven to 350º F.  Roast the chiles in the oven for 10 minutes.  You will want the skin to be easily removed.  You can also roast over a burner if you like.  Take the roasted chiles and place in a wet paper towel or kitchen towel.  Leave there for a few minutes.  It is easier to remove the skin this way.  Remove the skins, then rinse the in cold water.  Dry with a paper towel.  Make a small slit at the base of the stem and carefully remove the seeds.  Leave the stem intact.  Insert a strip of cheese in the chiles and try not to tear the chiles.  Dust the chiles in flour evenly and leave place onto a plate.  In a separate bowl, slightly beat the egg yolk with the milk.  Add the egg yolks to the egg whites and gently stir to combine.  Heat the vegetable oil in a large heavy fry pan.  Dip the floured chiles in the egg batter and fry until golden brown.  Remove from the oil and drain lightly.  Serve immediately with sauce.  Serves 8

 

Chile Relleno Sauce

INGREDIENTS

3 Tablespoon Vegetable Oil

3 Tablespoons Unbleached Flour

2 Cups Water

6 Tablespoons Chili Powder

1/4 Teaspoon Garlic Salt

1/2 Teaspoon Kosher Salt

1/8 Teaspoon Ground Cumin

1/2 Cup Tomato Paste

In a medium size saucepan, heat the oil over a medium heat and add the flour.  Brown the flour for 2 minutes.  In a measuring cup dissolve the chili powder in the water.  Add the chili powder water to the browned flour.  Add the garlic salt, kosher salt, ground cumin and tomato paste.  Cook to a boil and then reduce the heat to a simmer.  Cook for 10 minutes or until thickened.  Remove from the heat and pour over the chile rellenos and serve immediately. 

 

Ground Beef Tacos

February 26, 2013

Ground Beef Tacos

This recipe is perfect for kids because it has no chile, but if you want it hotter then add a pinch of ground red chile powder for a bit of heat and some extra flavor.  This taco can be served in either a soft corn tortilla or a hard corn tortilla that has been fried. 

 

INGREDIENTS

1 Tablespoon Olive Oil

1 1/2 Pounds Ground Beef

3 Minced Garlic Cloves

1/3 Cup Chopped White Onion

1 Cup Kidney Beans

1/8 Teaspoon Ground Cumin

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Ground Black Pepper

1 Teaspoon Red Chile Powder (Optional)

Corn Tortillas or Taco Shells

3/4 Cup Shredded Cheddar Cheese (Optional)

1/2 Cup Diced Roma Tomatoes

Sour Cream (Optional)

In a large size heavy skillet heat the olive oil over a medium heat.  Add the ground beef and cook for 5 minutes.  As the meat cooks, use a spoon to break the ground beef into smaller pieces.  Add the garlic and cook for 1 minute.  Add the onions and cook for 4 minutes.  Stir constantly to prevent burning.  Add the cumin, kosher salt, pepper and chile powder (if you are using it).  Cook for another 3 minutes until the ground beef is completely done.  Remove from the heat.  Warm up the kidney beans separately in a small saucepan over a medium heat for 5 minutes. Remove from the heat and drain. To make each taco place some of the drained kidney beans and some of the ground beef mixture inside each corn tortilla or taco shell.  Top with cheddar cheese, lettuce and tomato.  Top with a bit of sour cream if you want.  Makes 6 to 8 tacos. 

Chicken Chili Tacos

February 6, 2013

Chicken Chili Tacos

Who says that you have to sacrifice your New Year’s diet to enjoy a hearty Mexican meal? This is a great recipe for the weekend, weeknights or if you’re feeding a crowd.

INGREDIENTS

2 Pounds Ground Chicken

1 Large Chopped Onion

1 Seeded & Minced Jalapeno

3 Teaspoons Ground Cumin

8 Ounces Tomato Sauce

14 Ounces Diced Tomatoes with Green Chiles

5 Cups Cooked Kidney Beans

2 Cups Chicken Broth

1 Teaspoon Ground Cayenne Pepper

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

12 Medium Size Tortillas

1 Cup Low-Fat Sour Cream

2 Cups Shredded Sharp Cheddar Cheese

2 Cups Guacamole

 

In a large soup pot sauté the ground chicken over a medium high heat until no longer pink.Drain off any fat. Add the chopped onions and minced jalapeno.Cook for 5 minutes until softened.Stir in the ground cumin, tomato sauce, diced tomatoes, beans and chicken broth.Mix well.Season with the salt, pepper and cayenne.Continue to cook over a medium high heat for 45 minutes.Stir often.Ladle into a large bowl.Spoon into the tortilla and top with sour cream, guacamole and shredded cheddar cheese.Serve 6

Naughty Naughty Nacho Bake

February 3, 2013

Naughty Naughty Nacho Bake

My Naughty Naughty Nacho Bake is easy and will be a big game day hit as well as a good weeknight meal. 

INGREDIENTS

1 Pound Ground Sirloin

14 1/2 Ounces Undrained Diced Tomatoes

1/4 Cup Water

1 Tablespoon Chili Powder

1/2 Teaspoon Ground Cumin

1/2 Teaspoon Kosher Salt

3/4 Cup Sour Cream

7 Cups Tortilla Chips

1 1/2 Cups Shredded Cheddar Cheese

1/2 Cup Sliced Olives

1 Sliced Scallion

 

Preheat your oven to 350º F.  In a large skillet brown the ground sirloin over a medium heat.  I like to use sirloin because it is a bit leaner.  Remove the meat and drain the fat off and then return to the skillet.  Add the tomatoes, water, chili powder, cumin and kosher salt.  Cook for 15 minutes over a medium-low heat and stir occasionally.  Stir in 1/4 cup of the sour cream. Remove from the heat. In a large glass baking dish (13×9 inches) place half of the tortilla chips.  Layer with half of the meat mixture, shredded cheese and olives.  Repeat until you have used up all of the ingredients ending with the cheese and olives.  Bake for25 minutes.  Remove from the oven and top with the scallions and remaining sour cream.  Serve warm.  Serves 4

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