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Old 02-10-2006, 02:42 PM   #1
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Question Mexican dishes

any one have a recipe they would like to share with me,this is my favorite ethinic food.... I thank you in advance!

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Old 02-10-2006, 03:19 PM   #2
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Here's a ridiculously simple but delicious recipe for Pork Puebla Style:

2 lbs. pork, cut in cubes as for stew
3 large tomatoes, peeled and coarsely chopped
6 Anaheim chiles, canned or fresh and/or 2 large bell peppers, coarsely chopped
1 onion, coarsely chopped
3 garlic cloves, minced

Place the meat cubes in a pan with a little water and cover. Cook slowly until meat is tender, water disappears and pork is brown and beginning to fry in its own fat. Add the other ingredients, stir and simmer, loosely covered, until tender and well seasoned - at least 2 hours or so.

I wait until this point to add salt or other seasonings - and usually don't need to add anything. It cooks down to a fairly thick stew and is even better the next day, though we rarely have any left over.

Serve with refried beans and tortillas.
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Old 02-10-2006, 03:29 PM   #3
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Nachos 'n Gravy

1 can of chili w/no beans
1 can of condensed tomato soup
1 can enchilada sauce
Shredded cheese

Mix together and heat thru. Take one large heated plate and sprinkle with nachos. Pour over heated gravy and sprinkle with alot of shredded cheeses. Place under broiler until cheese is melted. Serve hot from the oven.

*NOTE: You can add chopped jalapeno's, sour cream, chopped tomatoes, chopped onions, minced cilantro(or parsley), or any other topping of your choice, this is good no matter what you add! ; )
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Old 02-10-2006, 06:44 PM   #4
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We eat Tex-Mex three times a week

...and tonight is one of them. My wife loves taco salad, and I make a good one. Here is what I do.
Brown lean ground beef, or sirloin with 1c. chopped onions, salt, pepper. Add about 3/4 c. water, 2-3 cloves minced garlic, 1 tsp. sugar, 2 Tbs good chili powder, 1 tsp. cumin, 1/2 tsp. oregano. You may want to add a can of rinsed pinto beans. I add a little wine, and cook till about dry. You need to buy some taco boats, somtimes they are hard to find. If not, use tortilla chips. For the fixins', we like white rice. If Texmati is available in your area, it is outstanding. We use chicken broth instead of water to cook the rice. We bake the taco boats till crisp and fill them with a little rice, taco meat, grated cheddar or jack cheese, and black olives, shredded lettuce, diced tomatos and cilantro. Top it with a few splashes of Italian dressing. I have sour cream, home made avacado salad as garnish, and, of course the main course, jalapeno peppers, and your favorite salsa. Hope you like it like we do.
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Old 02-10-2006, 06:52 PM   #5
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Hi Kim,
most people like the red enchilada sauce, me I love the green..Don't know how you feel about it, but, I'll give you a green sauce recipe I use with chicken enchiladas..

Heat 1/3c. veggie oil in a 3-4 qt. pan over med heat. Add 2 med sized onions,chopped; cook sitrring til soft. maybe 5 min.
Stir in 1 large can diced green chiles (7 oz.) 2-cans (13 oz. ea.) tomatillos, drained/ 1-c. chicken stock or broth, 3-4 Tab. fresh lime juice,2-tea. dry mexican oregano and 1 tea. ground cumin. Bring to boil;reduce heat and simmer, uncovered, stirring occasionally, for 25 min. Whirl in blender or F/P til smooth Season to taste with salt..I dip my warmed corn tortillas in this, fill with seasoned cooked chicken, shredded jack cheese, and diced onions, roll, top with green sauce, put on some shredded jsack cheese, top with a dollop of sour cream and sprinkle on some chopped cilantro. and a sprinkle of cilantro..

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Old 02-10-2006, 07:08 PM   #6
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Kim,
What do you want? Tamales, enchiladas, Mexican rice, charro beans, chicken in mole sauce, tacos, chimichangas, pozole, etc? The list is endless. I'd be glad to share my heritage with you.
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Old 02-11-2006, 08:02 AM   #7
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Dina, have you ever heard of a tamale.....

Quote:
Originally Posted by Dina
Kim,
What do you want? Tamales, enchiladas, Mexican rice, charro beans, chicken in mole sauce, tacos, chimichangas, pozole, etc? The list is endless. I'd be glad to share my heritage with you.
...that was filled with chicken, potatoes and carrots? While my wife was having her hair done, a lady came to the beauty shop selling these unusual tamales. But, my wife changed stylists and we never got another tamale. It reminded me of a chicken pot pie in a tamale. I'll never forget how good it was. Here's hoping you know.
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Old 02-11-2006, 08:19 AM   #8
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Phil,
That would be a Salvadorian tamale. It is often called a "tamale Veracruzano". My husband's family are notorious for them! They are really not very hard to make; mother-in-law and I whipped them up quickly one Christmas. It's made with a chicken stock corn dough, filled with chicken with red sauce, olives or capers, potatoes, and sometimes carrots. They are wrapped in banana plant leaves. The leaf disperses a distinct flavor to the dough. It's so delicious! I will PM you with the recipe.
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Old 02-11-2006, 09:58 AM   #9
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Bingo! I can't believe it...

Quote:
Originally Posted by Dina
Phil,
That would be a Salvadorian tamale. It is often called a "tamale Veracruzano". My husband's family are notorious for them! They are really not very hard to make; mother-in-law and I whipped them up quickly one Christmas. It's made with a chicken stock corn dough, filled with chicken with red sauce, olives or capers, potatoes, and sometimes carrots. They are wrapped in banana plant leaves. The leaf disperses a distinct flavor to the dough. It's so delicious! I will PM you with the recipe.
...when I'd tell folks about those they thought I made it up. I really don't remember the banana leaves, but am looking forward for the recipe. A million thanks.
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Old 02-11-2006, 11:42 AM   #10
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Here are a couple of super easy tried and true starter recipes for you:

Mexican Deviled Eggs

8 hard boiled eggs
1/2 c. shredded cheddar cheese
1/4 c. mayonnaise (light is fine)
1/4 c. salsa (make it a good, fresh one!!!)
2 Tbsp. sliced green onions
1 Tbsp. sour cream (again, light is fine)
Salt to taste
Black olive slices and/or avocado cubes

Slice eggs in half, like you would for regular deviled eggs and empty out the yolks into a bowl. Mash. To the yolks, add remaining ingredients. Put mixture into a ziploc baggie and cut one lower corner out. Pipe mix into the egg white halves. Top each with an olive slice and/or an avocado cube. Serve immediately or chill till ready to serve.

Cold Weather Mexican Soup

Boil water (about 2/3 full in stockpot)
then add:
enough chicken bouillon cubes for a good broth.
4 russet potatoes, each skinned & cut into large cubes.
1 large pkg Louis Rich chicken pieces, cutting any that are too big.

When potatoes are cooked, add:
3 cans diced tomatoes
1 jar Trader Joe's Habenero & Lime Salsa (if you don't have Trader Joe's, any GOOD medium-spicy salsa will do)
4 stalks cut-up celery
1 small pkg. frozen sweet corn
1 can (undrained) pinto beans
1 can red kidney beans.

Boil till flavor mixes well.
Top each individual bowl with a large serving of shredded cheddar, and put a few thick tortilla chips on top.

It's also delish when you float a few slices of avocado on top!

When I read your question, Phil, I thought you may have been asking about empanadas. Dina, you ought to post your recipe so we all can taste it :)
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