Chuletas (Mexican Cocktail Meatballs)

Written by mexican recipe on January 3rd, 2012 in Meats, Mexican Recipes.

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Chuletas (Mexican Cocktail Meatballs)

Ingredients

4 pounds ground beef
4 cups parsley sprigs, minced
6 yellow onion, minced
4 large egg, slightly beaten
2 tablespoons salt
1 cup Parmesan cheese, Freshly grated
1 teaspoon tabasco sauce
2 teaspoons black pepper
6 cups dry bread crumbs
olive oil

Directions

Mix all ingredients except crumbs. Form into 30 small balls. Roll balls into bread crumbs. Chill well. Saute in olive oil three to four minutes. Transfer to a chafing dish. Serve with your favorite salsa.

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Margarita

Written by mexican recipe on November 7th, 2011 in Drinks.

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Margarita

Ingredients

Ice
2 ounces silver tequila
1 ounce freshly squeezed lime juice
1 ounce orange-flavored liqueur, such as Triple Sec
1 slice lime

Directions

Fill a cocktail shaker with ice.

Pour in the tequila, lime juice and orange-flavored liqueur and shake well.

Pour over ice in a margarita glass and garnish with the lime slice.

Serving: 1

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Chipotle Shrimp Tacos

Written by mexican recipe on September 29th, 2011 in Tacos.

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Chipotle Shrimp Tacos

Ingredients

1 (12 ounce) package bacon, cut into small pieces
1/2 onion, diced
2 pounds large cooked shrimp – peeled, deveined, and cut in half
3 chipotle peppers in adobo sauce, minced
12 corn tortillas
1 cup chopped fresh cilantro
1 lime, juiced
salt to taste (optional)

Directions

In a large, deep skillet fry the bacon over medium-high heat until evenly brown. Drain the bacon fat. Add the onions to the pan with the bacon and cook 5 minutes or until the onions are translucent. Stir in the shrimp and chipotle chiles; cook 4 minutes or until heated through.
Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds. Turn and heat for another 5 to 10 seconds. Fill the heated tortillas with shrimp mixture. Sprinkle with cilantro, lime juice, and salt.

Nutritional Information

Amount Per Serving Calories: 377 | Total Fat: 11.1g | Cholesterol: 316mg

Thoughts

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Sopa de Albondiguitas (Meatball Soup)

Written by mexican recipe on September 6th, 2011 in Mexican Recipes, Soups.

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Sopa de Albondiguitas (Meatball Soup)

Ingredients:

5 – 6 ounces of ground beef.
1/2 head of cabbage, finely chopped
1 scallion, finely chopped
2 turnips, coarsely grated
2 carrots, coarsely grated
4 cups of chicken broth
1 egg
1/2 sliced onion
1 tablespoon oil
salt and pepper

Directions

In a pot, lightly saute the vegetables in oil for about  10 minutes,stirring them occasionally.  Add the broth and boil. Lower the heat.

Mix the egg, meat, salt and pepper together and form it into  little balls. Add to the liquid and simmer for 30 minutes.
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CHICKEN ENCHILADA CASSEROLE

Written by mexican recipe on August 20th, 2011 in Casseroles.

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CHICKEN ENCHILADA CASSEROLE

Ingredients:

6 chicken breasts
2 cup sliced fresh mushrooms
1 1/4 cup chopped onion (1 medium)
1/2 cup chopped bell pepper
2 tablespoons minced jalapeno pepper
1 (4 oz) can chopped green chiles
1/4 cup milk
3 tablespoons all-purpose flour
1 1/2 cups water
3/4 teaspoons chili powder
1/2 teaspoons salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
8 corn tortillas
1 cup shredded cheddar cheese
1/2 cup tomato-chopped-unpealed
1/4 cup sour cream

Instructions

Cook chicken and dice, set aside. Saute mushrooms, onion, bell pepper, & minced jalapeno pepper until tender. Remove skillet from heat; stir in chicken and green chiles. Set aside. Combine milk and flour in a small saucepan. Gradually stir in water; place on medium heat-cook & stir until thick & bubbly. Stir in chili powder, salt, cumin, & pepper. Add to chicken mixture and set aside. Wrap tortillas in damp paper towels & then in foil & bake at 350 degrees for 10 min. Arrange half of the tortillas in a 12x8x2 dish. Top with half of chicken mixture. Repeat with est of tortillas and chicken mixture. Cover and bake at 350 degrees for 25 min. Uncover and sprinkle with cheese; let stand 10 min. Top serving with tomato and sour cream. Garnish with additional jalapeno pepper slices.

Yield: 6 Servings

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Spicy Mexican Torte

Written by mexican recipe on August 3rd, 2011 in Mexican Recipes.

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Spicy Mexican Torte

Ingredients

1 pound chorizo sausage, casings removed and crumbled
1 cup chopped onion
2 cloves garlic, finely chopped
1 (4 ounce) can chopped green chile peppers, drained
8 (10 inch) flour tortillas
2 cups shredded Pepper Jack cheese, divided
1 (16 ounce) can refried beans, divided
1 (7 ounce) jar roasted red peppers, drained

Directions

In a large skillet or frying pan, cook chorizo, onion and garlic over medium heat. Cook, stirring occasionally, until sausage is done. Drain off grease, stir in chilies and set aside.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 10 inch pie plate.
Place 2 tortillas in pie plate. Spread half of the sausage mixture over tortillas. Sprinkle with half of the cheese. Place 2 tortillas on top of cheese. Spread with beans. Place 2 tortillas on beans and place peppers on tortillas. Place 2 tortillas on top of peppers. Spread with remaining sausage mixture. Sprinkle with remaining cheese.
Cover and bake in preheated oven for 40 minutes. Uncover and bake 15 minutes more, or until cheese is melted and center is hot. Cool 10 minutes before cutting.

Nutritional Information

Amount Per Serving  Calories: 682 | Total Fat: 38.7g | Cholesterol: 90mg

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GRILLED CORN WITH PARMESAN

Written by mexican recipe on July 8th, 2011 in Corn, Grilling, Vegetables.

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GRILLED CORN WITH PARMESAN

Ingredients:

1/2 cup mayonnaise
5 ears corn, husks and silk removed
1 cup shredded Parmesan
1 Ts cayenne pepper
1 Ts Salt
1 Ts salt
1 Ts fresh lime juice

Directions:

Heat grill to medium high. Combine all ingredients and rub evenly onto each ear of corn. Wrap each in foil and seal. Frill 15 minutes, turning frequently.

Yield: 4 Servings

Category: Vegetables, Corn, Grilling
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