19.11.17

Cafe Central Trés Leches Cake - Mexican recipes

 
Cafe Central Trés Leches Cake

Ingredients

Cake:


9 eggs, at room temperature
1 1/2 C. sugar
12 T. butter, softened
2 1/2 C. all-purpose flour
1 1/2 t. baking powder
1 C. milk
1 t. vanilla
1 t. cream of tartar

Three Milks:

2 C. heavy cream
1 (5 oz.) can evaporated milk, at room temperature
1 (14 oz.) can sweetened condensed milk, at room temperature

Directions

Preheat oven to 325 degrees. Separate egg yolks and whites, keeping whites at room temperature. In bowl of an electric mixer, cream sugar and butter together until pale yellow and fluffy. Add egg yolks and beat until fluffy again, 2-3 minutes on medium-high speed. In separate bowl combine flour and baking powder. In third bowl mix milk and vanilla. Alternately add flour mixture and milk mixture to butter mixture (a fourth at a time) until all are combined. Beat until smooth after each addition.

Beat egg whites with cream of tartar until soft peaks form and, using a large spatula, gently but thoroughly fold into flour-and-butter mixture. Grease bottom of a 9-by-13-inch metal baking pan. Pour in batter and bake approximately 40 minutes, until golden brown. Allow to cool.

Make three-milk mixture by stirring the milks together thoroughly; do not beat. Slice or peel off the thin top crust of cake. Pour milk mixture evenly over top of cake (if necessary, poke holes in cake with a fork to facilitate soaking; you will probably need only 3/4 of the mixture). Refrigerate. Serve slices in a bowl with additional milk mixture.

Serves 12.

31.10.17

Mexican recipes: Smothered Burritos [31-10-17]


Smothered Burritos.

Flour Tortillas

4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon shortening
1 to 1 1/2 cups warm water

Chile Verde

3 cups diced, roasted and peeled Anaheim peppers (see below)
or 1 (28 ounce) can whole green chiles, chopped
2 cups water
2 pounds diced lean pork or diced lean or ground beef
1 tablespoon shortening
1 tablespoon all-purpose flour
1/4 teaspoon garlic salt
1/4 teaspoon black pepper

Directions

Heat flour tortilla on grill about 10 seconds; turn and heat another 10 seconds until hot. Add about 3/4 cup refried beans; roll. Place on serving plate. Top with Chili Verde and generous amounts of cheeses, using as desired.
Zap in the microwave until cheese is melted.

Flour Tortillas: Mix flour, baking soda, salt and shortening with hands until thoroughly combined. Add enough warm water to make a manageable dough (easy to roll). Pinch off pieces of dough about the size of a biscuit. Roll into a circle about 1/8-inch thick. Put on heated 300 degree F grill for about 6 seconds; turn and cook another 8 seconds. Repeat with remaining dough.

Makes 24 flour tortillas.

Tortillas may be frozen. Stack between sheets of waxed paper.

Chili Verde: Roast Anaheim peppers in a 350 degree F oven for about 15 minutes; turn and roast an additional 15 minutes. Remove from oven; cool. (The peppers may be frozen at this point.)
To peel roasted Anaheim chiles, steam a few minutes; cool as needed, then peel and dice. Add 2 cups water; set aside.
In a large skillet, cook pork (or beef) in melted shortening until browned and completely cooked. Add flour, garlic salt and pepper, blending well. Add Anaheim pepper mixture; bring to a boil. Reduce temperature and simmer 10 minutes. 

21.10.17

Green Chilie Chicken - Mexican recipes


Green Chilie Chicken

Ingredients

8 chicken breasts (boneless and skinned)
5 large potatoes (peeled and sliced in 1 inch pieces)
1 large onion (peeled and sliced in rings)
2 can mushrooms (drained)
2 cans diced green chilies (or 6 fresh roasted ones)
2 can cream of mushroom soup

Directions

In skillet, lightly brown Chicken breasts in a little oil. Drain on paper towels.

In crockpot, add 4 chicken breasts, half of onion rings, half of mushrooms, half of potatoes, 1 can of soup and half of green chilies.. Repeat layers, saving the other half of green chilies for the last hour of cooking time. Cook on high for 4 hours, then add rest of green chilies and cook for one more hour.

This recipe may be cut in half. I made this much because I wanted left overs.

The cream of mushroom soup makes a wonderful gravy, and the green chilies add just the right amount of spice you want for flavor, plus the chicken comes out so tender!


17.10.17

Low-Fat Chile Colorado con Carne


Low-Fat Chile Colorado con Carne

Ingredients

2 pounds sirloin , cut in bite size cubes
1 teaspoon vegetable oil
2 cups beef broth
6 dried chili peppers, break off stems and shake out seeds
2 garlic cloves, minced
1 medium onion, chopped
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon Mexican oregano, (1 1/2 tsp. if not Mexican)
1/2 teaspoon ground cumin
1 1/2 tablespoons flour

Directions

Prepare chile puree. Place chiles in large nonreactive bowl. Add boiling water to cover and try to ensure that chiles stay submerged. Let stand 30-40 min to soften. Remove chiles to blender. Taste soaking water; if it's bitter discard it and use plain water for the rest, else use a mixture of soaking water and plain water. If you don't want to taste it, it's safer to toss it and use plain water. Add 1 to 1 1/2 c broth to chiles and blend until very smooth, 1 to 2 min. Pour mixture through strainer, pressing pulp with spoon or rubber spatula to get all the puree out. Set aside.  Heat 1 tsp. oil in heavy non-stick skillet.

Add meat and cook until browned. Add to broth, cover and simmer 1 hour. Add chile puree to meat and stir in. Mash salt and garlic together to make a paste. Saute chopped onion in broth until tender. Mix in salt/garlic paste and 1 1/2 T flour. Stir 1 minute to get raw taste out of the flour and add mixture to simmering beef.
Add cumin, pepper and oregano. Cover and simmer 2 hours.

Makes 8 servings.

Calories......200.....Fat.....9 g......Carbs.....4 g.....
Sodium.....548 mg.....Fiber.....1 g.

13.10.17

Jalapeno Pie - Mexican recipes [13-10-17]


Jalapeño Pie

Ingredients


1 can green chilies, chopped
3-5 seedless jalapenos, chopped
1/2 lb. Monterey Jack cheese, grated
1/2 lb. cheddar cheese, grated
6 eggs, beaten

Directions

Butter a 9-inch baking pan. Spread chilies and peppers in bottom of dish. Spread cheeses over pepper. Add dash of garlic powder to beaten eggs and pour over cheeses. Bake at 350 degrees for 30 minutes. Cut into small squares.


11.10.17

Tostadas de Nopales - Mexican recipes:


Mexican recipes: Tostadas de Nopales

Ingredients


1 tablespoon olive oil
1 garlic clove, finely chopped
3 tablespoons white onion, finely chopped
1 can (16 oz ) refried black beans
1 package (4.5 oz) tostadas (12 tostadas)
1 jar (15 oz) Nopales strips in brine, drained
2 Roma tomatoes diced, (1 cup)
1/2 cup red onion, finely chopped
1 large ripe avocado, cut into 24 slices
3/4 cup crumbled Cotija cheese
1/4 cup finely chopped fresh cilantro
Salsa, if desired
Mexican style cream, if desired

Instructions

Heat oil in skillet over medium-high heat. Stir in onions; cook about 2 to 3 minutes or until soft. Stir in refried beans. Cook for 2 to 3minutes until hot, stirring occasionally. Let cool for 5 to 10 minutes, to keep tostadas from getting too soft.

To assemble tostadas: Spread 2 tablespoons refried bean mixture on each shell; top with 2 tablespoons nopales, 1 rounded tablespoon tomatoes, 1 scant tablespoon red onion, 2 slices avocado, and 1 tablespoon queso cotija.

Sprinkle with cilantro.

Times
Total: 30 Min
Preparation: 15 Min

Servings: 12 tostadas

22.8.17

Salsa Ranchera - Mexican recipes

 
Salsa Ranchera - Mexican recipes
 
Ingredients


6 tomatoes
4 cups water
5 chiles serranos, cut into thin strips
1/2 onion, quartered and thinly sliced
1/4 cup vegetable oil
1/4 teaspoon garlic powder (or equivalent fresh garlic)
1/2 teaspoon salt
1/8 teaspoon pepper

Directions

Put tomatoes into a large saucepan, add water, and bring to a boil. Cook until the skins start to split, 10 to 12 minutes. Remove tomatoes with a slotted spoon and place into a bowl.

Peel the tomatoes and return to the cooking water. Using a potato masher thoroughly mash the tomatoes, blending them with the water. Add the chiles onion and oil. Bring to a simmer over low heat. Simmer for 20 minutes, or until slightly thickened. Season with garlic powder (or equivalent fresh, salt and pepper. Serve hot.

Can be used for Huevos Rancheros, Chiles Rellenos or serve with tortilla chips.
 

21.8.17

TOSTADA CASSEROLE - Mexican recipes

 
TOSTADA CASSEROLE

Ingredients


1 lb Ground beef
1 Onion,small,grated
1 cn Tomato sauce(8oz)
1/4 c Water
2 ts Chili powder
1 cn Green chilies(8oz)
1/4 lb Monterey Jack cheese
1 pk Taco shells(4oz)

Directions


Coarsely break taco shells. In 2-quart bowl, mix ground beef and onion; cover bowl with waxed paper. Cook at high (100%) 4-5 minutes, stirring and breaking up meat into small pieces every 2 minutes. Tilt bowl; skim and discard excess fat. Stir in tomato sauce, water, and chili powder. Cover and cook at high 4 minutes or until meat mixture thickens, stirring after 2 minutes. Stir in undrained green chilies and shredded cheese.
In shallow 1 1/2-quart casserole, place 3/4 of the coarsely broken tacos. Top with meat mixture; cover with casserole lid or large plate. Cook at medium-high (70%) 12 to 14 minutes until meat mixture is hot. Let stand, still covered, 5 minutes. Sprinkle with remaining tacos.

Yield: 4 servings