Crema De Frijol (Bean Soup)

Written by mexican recipe on June 14th, 2011 in Soups.

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Crema De Frijol (Bean Soup)

Ingredients

1 onion, sliced
Your favorite chile-to taste
2 cloves garlic, chopped
1/4 cup oil
3/4 pound dried pinto beans, cooked
2 cups liquid from cooking beans
2 cups chicken broth
1 tomato, roasted and peeled
1 avocado leaf, optional
1/2 teaspoon oregano
1/2 teaspoon ground cumin
Salt, pepper
1 cup whipping cream
Grated cheese

Directions

Cook onion and garlic in oil in Dutch oven until tender. Add beans, cooking liquid, chicken broth, drained chiles, tomato, avocado leaf, oregano, cumin and season to taste with salt and pepper. Bring just to boil and remove from heat.

Pure� in blender or food processor, strain and return to low heat. Blend cream smoothly with bean mixture. Heat thoroughly but do not boil. Remove from heat and, serve at once.
I always serve with chopped cilantro and cheese sprinkled on top. Also great with fried hominy mixed in at the last moment.

NRG – Energy  Tablets

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Chicken Tortilla Soup

Written by mexican recipe on April 30th, 2011 in Soups.

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Chicken Tortilla Soup

Ingredients

12 roma tomatoes, whole
3 teaspoons oregano ( Mexican if you have it)
10 garlic cloves
5 bay leaves
2 teaspoons cumin seeds ( can substitute ground)
2 teaspoons marjoram
1 teaspoon thyme
6 large peppercorns
3 teaspoons peppercorns, small
1 tablespoon oil
1/4 cup onions
4 tablespoons chicken bouillon granules
8 pieces chicken
8 corn tortillas, cut into thin strips
2 avocados
4 cups mozzarella cheese, shredded

Directions

Boil tomatoes 10 minutes. Place tomatoes and next 8 ingredients in blender and blend for 4 minutes. Saute onion in oil and add blender contents by pouring through a mesh strainer. Add one quart of water to strainer and swirl. Put leftover ingredients from strainer in 1/2 cup of water, blend well and strain into pot. Add one more quart of water. Add chicken bouillon and chicken pieces and boil until chicken is cooked. Fry tortilla strips in oil until crispy. Heat 8-10 oz. of stock for each serving. Place one piece of chicken in stock to heat and then debone. Fill bowl with a handful of chips, 3-4 avocado slices, meat of one piece of chicken, cover with mozzarella cheese. Pour boiling broth over ingredients in bowl and serve.

Servings: 8

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Tres Leche Cake

Written by mexican recipe on March 20th, 2011 in Desserts.

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Tres Leche Cake

Cake:

1 1/2 cups cake flour
1 teaspoon baking powder
1 cup
1/2 cup butter, softened
5 large eggs
1/2 teaspoon vanilla extract
1/3 cups of milk

Tres Leche Topping:

1 cup sweetened condensed milk
1 cup evaporated milk
1 cup milk
1 tablespoon light rum

Frosting:

1 cup whipping cream
1/2 teaspoon vanilla
1 teaspoon sugar

Directions

Preheat oven to 350F. Sift together cake flour and baking powder. In a large mixing bowl, cream sugar and butter with an electric mixer until well blended. Add eggs and vanilla extract, beating until foamy. With a rubber spatula, gently fold in the flour mixture in increments, alternating with milk, until the batter is smooth and you have incorporated all of the milk and flour. Pour cake batter into a lightly greased cake pan or baking dish, 7 x 11 x 2 inches, and bake for 30 minutes, or until toothpick inserted in center comes out clean and top springs back when pressed. Allow cake to cool in pan on wire rack for 20 minutes, then invert onto serving platter. Pierce cake with a fork in many places, and allow it to cool completely.

In a medium mixing bowl, whisk together condensed milk, evaporated milk, milk and rum until well blended. Pour syrup evenly over cake a little at a time, until it is saturated (you may not need the entire amount). Refrigerate, covered in plastic wrap, for at least 3 hours.

In a large mixing bowl with an electric mixer, beat whipping cream until it begins to thicken. Add sugar and vanilla extract, and continue beating just until stiff peaks form. Using a spatula, spread the cream over the top and sides of the cake. Cut in squares to serve. Keep any leftovers refrigerated
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Chicken Tacos

Written by mexican recipe on February 26th, 2011 in Tacos.

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Chicken Tacos

Ingredients

1 pound skinless, boneless chicken breast halves, cut into bite size pieces
1 cup lemonade
2 tablespoons olive oil
1 tablespoon lime juice
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 bay leaf

1 (12 ounce) package corn tortillas
1 head lettuce, shredded
2 large tomatoes, chopped
1 (8 ounce) package shredded sharp Cheddar cheese
1 (8 ounce) jar salsa
1 (8 ounce) container sour cream

Directions

In a large skillet over medium heat, combine chicken, lemonade, olive oil, lime juice, and Worcestershire sauce. Season with garlic powder, onion powder, and bay leaf. Simmer until chicken is no longer pink, and juices run clear, 15 to 20 minutes. Meanwhile, warm the tortillas in the oven or microwave until soft. When chicken is fully cooked, transfer to serving bowl. Place lettuce, tomatoes, cheese, salsa, and sour cream in serving dishes. Each person can create their own wrap, using their preferred ingredients.
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Frijoles a la Charra

Written by mexican recipe on January 31st, 2011 in Mexican Recipes.

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Frijoles a la Charra

Ingredients

1 pound dry pinto beans
5 cloves garlic, chopped
1 teaspoon salt
1/2 pound bacon, diced
1 onion, chopped
2 fresh tomatoes, diced
1 (3.5 ounce) can sliced jalapeno peppers
1 (12 fluid ounce) can beer
1/3 cup chopped fresh cilantro

Directions

Place pinto beans in a slow cooker, and completely cover with water. Mix in garlic and salt. Cover, and cook 1 hour on High. Cook the bacon in a skillet over medium high heat until evenly brown, but still tender. Drain about half the fat. Place onion in the skillet, and cook until tender. Mix in tomatoes and jalapenos, and cook until heated through. Transfer to the slow cooker, stirring into the beans. Cover slow cooker, and continue cooking 4 hours on Low. Mix in the beer and cilantro about 30 minutes before the end of the cook time.

Servings: 8

Nutritional Information open nutritional information

Amount Per Serving  Calories: 353 | Total Fat: 13.8g | Cholesterol: 19mg

Klipfiti: Humor and  Irony

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Mexican Strata – Cornish Hens with Tomatoes

Written by mexican recipe on January 5th, 2011 in Mexican Recipes.

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Mexican Strata – Cornish Hens with Tomatoes

Ingredients

16 slices white bread, trimmed and lightly buttered
4 large ripe tomatoes, peeled and sliced
1 medium onion, sliced and separated into rings
1 (4-ounce) can chopped green chili peppers
12 ounces cheddar cheese, grated
7 eggs
3-1/2 cups milk
1 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder

Directions

Place eight slices bread in bottom of buttered, three-quart rectangular casserole. Arrange tomato slices, onion rings, and chili peppers over bread. Sprinkle two-thirds cheese over all. Top with remaining slices of buttered bread. Beat eggs, milk, and seasonings; pour over bread. Liquid should come to top of casserole. If more liquid is needed, add mixture of one egg and one-half cup milk. Sprinkle remaining cheese over top. Cover with foil and chill overnight. Remove from refrigerator one hour before baking. Bake in preheated 350 degree oven for one to one-and-one-half hours, or until knife inserted in center comes out clean. Allow to stand five minutes before serving.

Servings: 8 -10

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CHICKEN ENCHILADA CASSEROLE

Written by mexican recipe on November 11th, 2010 in Casseroles, Enchiladas, Main Dishes, Mexican Recipes.

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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

Directions:

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

Categories: Casseroles, Mexican, Main Dishes

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