Easy Mexican Recipes | Mexican food recipes

Easy Mexican appetizer recipe

2006-08-11T20:34:00.000-07:00

This is a very easy Mexican appetizer recipe for Mashed Bean Dip.

ingredients:

1 tablespoon Chili powder
2 tablespoon Bacon drippings
3/4 cup Jack or Cheddar,grated
1/4 teaspoon Cilantro, minced
2 cup Drained,cooked pinto beans
1/2 teaspoon Salt
1 Clove garlic, crushed
2 Green onions, minced

mash the beans then add all the other ingredients except the fat and mix them well, in the chafing dish, heat the fat. Add the mixture and add well until the cheese is melted. Served warm, yields 2 servings

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Mexican Cooking utensils

2006-04-22T18:17:00.000-07:00

Cazuelas Mexican Pottery Dishes
These large clay dishes are ideal for simmering mole and other sauces because the clay heats very evenly eliminating burnt spots. Cazuelas are shallow, usually 5-7 inches deep and rounded like a bowl. They often have handles for easier handling over open fire. The outsides are sometimes painted with bright beautiful colors. The inside is glazed and the clay imparts a wonderful flavor to the dish.

Barro or Olla Mexican Pottery Pots
Barro literally means "mud" but generally means "clay," and olla means "pot." Ollas are large, deep clay pots perfect for simmering beans, stews and soups. The clay heats evenly and is perfect for all-day cooking over a direct flame. The clay can be fragile and sensitive to quick temperature changes. Cooking in the clay pots imparts an earthy flavor to the dish.

Comal Griddle
A large round griddle usually made of clay, aluminum or cast iron but the more modern ones usually have a non-stick finish. They are used to warm tortillas, and roast chiles and vegetables. They can range in size from a large dinner plate to 2 feet in diameter.

Metate y Mano Hand Grinder
A large tool usually made of stone or lava rock. It consists of a large stone surface, slightly concave, sitting on 3 short legs. It is usually about the size of a large, rectangular platter. There is a large cylinder of stone that is rolled on the surface to grind or mix the items placed on it. Sometimes the legs are longer, allowing the user to sit in front of it.

Molcajete y Tejolote Mortar and Pestle
A small wood, stone or clay bowl with an elongated cylinder of the same material that is rounded on each end. A small amount of spices or food is placed in the bowl and the end of the cylinder is used to smash the item against the sides of the bowl in a circular motion to pulverize it.

Molinillo Wooden Whisk or Stirrer
A cylinder of wood that is spun between the hands in a cup of hot chocolate to produce a foam on the top. They can be simple or highly decorated.

Tortillero Tortilla Press
Originally made from wood, they are also made of cast iron. It consists of two large round plates or blocks of wood that you place a ball of masa and press together to form a tortilla. You may run across aluminum versions but they tend to break.

Dessert: Biscochitos

2006-04-10T18:14:00.000-07:00

Yield: 72
Ingredients:

6 cup flour
1/4 tsp salt
3 tsp baking powder
2 cup lard or shortening
1 1/2 cup sugar plus
1/4 cup sugar
2 tsp anise seeds
2 x eggs
1/4 cup brandy
1 tbl cinnamon

Method:
Sift together flour, salt and baking powder and set aside. Cream lard and 1 1/2 cups sugar by beating in bowl until light and fluffy. Add anise seeds and beat in eggs, 1 at a time. Beat in brandy. Add flour mixture and beat until dough pulls cleanly away from sides of work bowl, about 1 minute. Chill 1 hour. Combine remaining 1/4 cup sugar and cinnamon and set aside.

Remove from refrigerator at least 30 minutes before rolling out. Roll out 1/4 to 1/2 inch thick on lightly floured board and cut in desired shapes (fleurs-de-lis are traditional). Transfer to ungreased baking sheet, dust with cinnamon sugar and bake at 350 degrees until lightly browned, about 10 minutes.

This recipe yields 6 dozen cookies.

Dessert: Baked Apple Zapata

2006-04-03T20:12:00.000-07:00

Ingredients :

2/3 lb Flour tortilla dough
As Needed Flour
3 x Granny Smith apples, Peeled and sliced
2 tbl Lemon juice
1/2 cup Brown sugar
1/2 tsp Cloves
1/2 tsp Ground cinnamon
1/2 cup Walnuts, chopped
2 tbl Cornstarch dissolved
3 tbl Water

Method :
Use your favorite recipe for flour tortillas, or make dough from the recipe on the Tortilla mix package. Divide the dough into 4, 2-inch balls. Roll each into a 6-inch tortilla. Dust with flour, cover with plastic wrap and set aside. In a saucepan, place apples with enough water to cover. Add lemon juice. Cook over high heat until boiling 5 minutes. Add sugar, cloves, cinnamon, and walnuts; continue cooking over low heat until slightly thickened. Combine cornstarch and water and add to mixture, stirring until thick. Remove from heat. Lay out tortillas; dust off excess flour. Spoon on 2 tablespoons of the apple mixture down the middle of each tortilla. Fold one side of the tortilla over the mixture; then fold the remaining side over. Fold in the ends and seal by moisting the tortillas with a little water. Bake in a preheated, 400 degree F oven until lightly browned. Remove and sprinkle with cinnamon and sugar. Serve with whipped cream (at Cafe Noche, it is served with Tequila Sabayon sauce made with tequila, egg yolks, and sugar.)

Bolillos (Mexican Rolls)

2006-03-22T18:11:00.000-08:00

12 Servings

Ingredients :

SPONGE
3 tbl Sugar
2 1/2 cup Warm water (108F to 110F)
1 tbl Active dry yeast
1 1/2 cup Unbleached flour
1/4 cup Gluten flour

DOUGH
Starter sponge (above)
1 tbl Salt
1 tbl Very soft butter
1/2 tsp Cinnamon
3 1/2 cup Unbleached flour
1/2 cup Gluten flour (see note)
1/2 cup Warm water mixed with 2 teaspoons salt

Method :
The starter sponge:
Whisk together all ingredients until well blended. Cover with plastic wrap or a damp towel, set in a warm place and let rise, undisturbed, for 1 hour.
The dough:
Combine the sponge, salt, butter, cinnamon, 3 cups of the unbleached flour and the gluten flour.
Using the flat paddle attachment of a heavy duty mixer, beat the dough for at least 4 minutes.
Turn out dough onto a board and knead in the remaining 1/2 cup flour.
(If you do not have a heavy duty mixer, knead the dough by hand for at least 10 minutes, incorporating the 1/2 cup flour.)
The dough tends to be sticky, so have patience. However, the finished dough should be on the softer-stickier side rather than being perfectly smooth.
During the beating and kneading process, the dough should develop long, stretchystrands a sign that the gluten has been well developed. This is necessary to finished rolls.
Place the dough in a greased bowl, turn to coat with grease, then cover with plastic wrap, set in a warm place and let rise for 1 hour, or until doubled in bulk.
To shape:
Punch down the dough.and turn out onto a floured board. Pinch off 12 equal-size pieces of dough.
With floured hands, roll each piece into an oblong, turning rough edges under with your fingers.
To achieve the pointed tips, gently pull the ends of each oblong, giving a slight twist as you pull. If the bolillos have sort of a rough surface, all the better. They will look authentic.
Place the bolillos on heavy baking sheets that have been greased or lined with parchment. Make a each roll.
Cover with a kitchen towel and let rise for 30 minutes, or until almost doubled.
Preheat the oven to 400F. Pour the salted water into a spray bottle.
Bake bolillos for 10 minutes, misting with the salt water at least 3 or 4 times. This will produce a crusty exterior.
Reduce oven temperature to 375F and bake for 20 minutes longer, or until rolls are golden brown.
Makes 12 bolillos.
Note: Gluten flour may be found in natural food stores.

Dessert: Banana Cake

2006-03-03T16:15:00.000-08:00

Ingredients:

2 1/2 cup cake flour (not self-rising) sifted
1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
8 tbl unsalted butter room temperature
2 tbl shortening
1 1/2 cup superfine sugar
2 lrg eggs lightly beaten
1 cup pureed ripe bananas
1 tsp vanilla extract
1/4 cup buttermilk
4 1/2 tbl confectioners' sugar to taste
3 cup sour cream

----------------- CHOCOLATE GLAZE AND CURLS ----------------
13 oz semisweet chocolate finely chopped

----------------- BANANA FILLING ----------------
3 tbl unsalted butter
1/4 cup light brown sugar
2 1/2 lb peeled ripe bananas cut 3/4" slices
1/4 cup bourbon

----------------- CREAM CHEESE FROSTING ----------------
12 oz cream cheese room temperatureerature
6 tbl unsalted butter room temperatureerature
3 cup confectioners' sugar

Method:
Heat oven to 350 degrees. Arrange two racks in the center of oven. Line the bottom of two 8- by 2-inch buttered cake pans. Dust the bottom and sides with flour, tap out any excess.

Sift together the flour, baking powder, baking soda, and salt; reserve. Cream butter and shortening on medium-low until very soft, 1 minute. Gradually add sugar until mixture is fluffy, about 3 minutes; scrape down sides twice. Gradually drizzle in eggs on lowest speed, beating after each addition until batter is no longer slick, 3 to 5 minutes; scrape down bowl three times. Add bananas and vanilla to buttermilk. On low speed, slowly add flour mixture, to egg mixture, alternating with buttermilk mixture, a little of each at a time, starting and ending with flour; scrape down sides twice.

Divide batter evenly between pans. Bake 35 to 40 minutes, rotating pans after 25 to 30 minutes for even browning, until a cake tester inserted into center of each comes out clean. Transfer pans to wire racks to cool, about 15 minutes. Remove cakes from pans; return to cool completely on racks, tops up. (Makes two 8 inch layers)

Meanwhile, sift the confectioners' sugar over the sour cream in a medium mixing bowl. Gently fold together with a rubber spatula. Transfer to the refrigerator to chill, and reserve to use for filling.

To assemble cake, remove parchment paper from bottoms of cakes. Split each layer in half horizontally with a serrated knife. Set aside the prettiest dome for the final layer. Place another domed layer, dome-side down, on the serving platter. Spread chocolate glaze on the three remaining layers. Set aside to let the chocolate dry slightly.

Arrange one-third of sauteed banana filling over the chocolate covered cake layer. Fill in between bananas with sweetened sour cream. Repeat filling and spreading process with the remaining two layers, topping with the reserved domed layer. Let cake chill and set one hour before frosting. Frost with cream cheese frosting; top with chocolate curls.

CHOCOLATE GLAZE AND CURLS: Place chocolate in double boiler set over, but not touching, simmering water. Stir with rubber spatula until melted, about 3 minutes. Pour 1/4 cup melted chocolate into a clean 11- by 17-inch flat baking sheet. Repeat with second sheet. Use an offset spatula to spread chocolate as evenly as possible on each sheet. Transfer the baking sheets to the refrigerator to chill, about 20 minutes.

Transfer baking sheets to a flat surface. Use a bench scraper to firmly scrape along bottom of sheet in direction away from your body. Hold bench scraper at a slight angle to sheet; push to form curls. If chocolate is too cold, it will splinter. Let sheet sit 2 to 4 minutes at room temperatureerature. Scraps of chocolate may be melted and used again. Refrigerate best curls for cake. Use remaining 3/4 cup melted chocolate to spread on three banana cake layers. (Makes enough for one cake)

BANANA FILLING: Melt 1 1/2 tablespoons butter in a large skillet over medium high heat. Add 2 tablespoons sugar; stir until the sugar melts, 1 to 2 minutes. Add half the banana slices; let sit, shaking pan occasionally, until bananas are lightly golden on bottom, 1 1/2 to 2 minutes. Turn bananas over; cook 1 minute more. Remove from heat; add 2 tablespoons bourbon. Cook 30 seconds to cook off alcohol. Transfer to single layer on plate to cool. Repeat with remaining ingredients. Cool before filling Banana Cake. (Makes 4 1/2 cups)

CREAM CHEESE FROSTING: Beat the cream cheese in an electric mixer fitted with a paddle attachment on medium low speed until smooth, about 1 minute. Add the butter, and cream for 2 minutes, until smooth. Add the confectioners' sugar on low speed, and mix until completely combined. Beat on medium speed until smooth and fluffy, about 1 minute. Transfer to an airtight container, and place in the refrigerator until mixture is chilled and firm, 3 to 4 hours, or overnight. (Makes 3 cups)

Makes 1 eight-inch cake.

Tomato Cucumber Salsa

2006-01-11T18:10:00.000-08:00

Ingredients :

1/2 sm Onion, chopped
2 lrg Ripe tomatoes, cored,chopped
1 x Fresh or jarred Jalapeno
Pepper,stemmed and seeded
1 tbl Olive oil
1 med Cucumber,peeled,seeded and
Finely diced
1 tbl Dill, finely chopped
Salt and pepper to taste

Method :
In a food processor or blender or with a knife,finely chop the onion,tomatoes,and Jalapeno pepper. Transfer to abowl and mix in the olive oil,cucumber and dill. Season with salt and pepper.

Frosted Apple Spice Cake

2005-12-25T17:38:00.000-08:00

Ingredients:

3 cups sifted flour
3/4 teaspoon salt
1 1/2 teaspoon baking soda
1 1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon freshly-grated nutmeg
1 1/2 cups coarsely-chopped walnuts
1 1/2 cups currants
3/4 cup unsalted butter
1 1/2 cups dark brown sugar
2 large eggs
1 1/2 cup applesauce

BOILED CARAMEL ICING (prepared from the following)
1 1/2 cups dark brown sugar
1 cup heavy cream
3 tablespoon unsalted butter
1 teaspoon pure vanilla extract

Heat oven to 350 F . Butter a 3-quart Bundt pan very well. Sift dry ingredients. Combine walnuts and currents in a medium bowl. Add about 2 tablespoons flour mixture to nut mixture and toss to coat; set aside.

Cream butter in bowl of an electric standing mixer, using the paddle attachment. Add dark brown sugar and beat on medium speed until light and fluffy, about 5 minutes. Beat in eggs, one at time. Add applesauce and mix to combine. Slowly add dry ingredients, mixing until just combined. Fold in the nuts and currents.

Transfer to prepared pan; shake to level batter. Bake for 55 to 60 minutes. Let cool in pan 5 minutes. Remove from pan and transfer to a cooling rack to cool completely. Frost with boiled caramel icing.

BOILED CARAMEL ICING: In a medium saucepan, combine sugar and heavy cream. Cover and cook over medium-high heat for 3 minutes. Remove cover and continue to cook until a candy thermometer registers 240 F (soft-ball stage), about 8 to 10 minutes. Remove from heat and add butter and vanilla, stirring to combine. Let cool 5 minutes. Beat frosting with a hand-held mixer on high speed until thick and creamy, about 3 to 4 minutes. Take care not to overbeat or the icing will begin to crystallize.

Yeilds about 2 1/2 cups

Serves 8 to 10.

Mexican Appetizer: Fajita Chicken Wings

2005-12-22T18:55:00.000-08:00

Ingredients :

12 x chicken wings
MARINADE (prepared as follows)
1/4 cup lime juice
2 tablespoonful oil
3 tablespoonful cilantro chopped
1 clove garlic minced
1 teaspoonful cumin
1/2 teaspoonful salt
1/2 teaspoonful oregano
1/4 teaspoonful red pepper flakes crushed

Cut each chicken wing in half; place in large resealable plastic bag. Add all marinade ingredients; seal bag. Turn bag to coat wings. Refrigerate at least 4 hours or up to 24 hours, turning bag occasionally. Heat oven to 375 F. Drain chicken wings, reserving marinade. Place chicken on broiler pan. Bake at 375 F. for 45 to 60 minutes or until chicken is no longer pink, brushing occasionally with reserved marinade. Discard any remaining of the marinade.

Yeilds : 24 Servings

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Christina Sanchez

Is it time to start?

2005-12-22T17:04:00.000-08:00

Hi Mexican Food Lovers,
i've decided to set up this blog to be a companion for all of you people who want to cook mexican food recipes but think it's pretty hard, well i have some good news for you; It is NOT hard at all, here I'm gonna post diffrent types of recipes for different famous mexican food, starting from appetizers to deserts.
concerning HOW TO do the recipes, i'm gonna issue a report soon about mexican cooking styles, equipment,...........

for now, i m just completing setting this blog up, see you soon everyone

Christina Sanchez