Migas De Guerrero - Mexican recipes

Migas De Guerrero

Ingredients:

4 corn tortillas
1 tablespoon extra virgin olive oil
¼ teaspoon salt
1 teaspoon adobo seasoning
8 large eggs
4 ounces cheddar cheese , grated
½ onion
2 tomatoes
1 tablespoon butter
1 jalapeno (optional)

Directions:

Cut tortillas into thin strips. Align tortilla strips in frying pan and drizzle with olive oil. Sprinkle with salt and Penzey's Adobo seasoning (a mixture of onion, garlic, Tellicherry black pepper, Mexican oregano, cumin, and cayenne pepper). Panfry tortilla strips until slightly crispy.

Remove from pan and drain on paper towel. Set aside. Grate cheese (can use Monterey Jack if desired). Wash, peel and small dice onion. Wash, seed, and small dice tomatoes and optional jalapeno.

In a bowl, whisk eggs with a few Tablespoons of cold water. In a clean skillet, heat butter over medium heat. After the butter melts, saute onions, tomatoes, and jalapeno until soft. Pour egg mixture into the skillet, mixing in with the onions, tomatoes, and jalapeno.

Allow eggs to cook half-way. Top with grated cheese and tortilla chips. Continue to scramble. Cover with lid and remove from heat to continue cooking for 2-3 minutes.

Servings: 4

Mexican Lasagna Casserole [28-9-15]

Mexican Lasagna Casserole

Ingredients

1 pound hamburger
1 package taco seasoning
1 large can refried beans
1 box rice a roni spanish rice
6 large flour tortillas
cheddar cheese (grated) about 2 cups or more if you prefer
green chilies (diced) use about 4 fresh roasted or 2 small cans
1 medium onion (diced)
Serve with sour cream and guacamole

Directions

Brown ground beef and drain.  Add taco seasoning and cook according to directions.  Prepare Spanish rice according to directions. (All you have to add is one can of diced tomatoes).  After meat and rice are done, layer 3 flour tortillas in 9X13 casserole dish.  I used a glass pan.  Spread half of the refried beans over the tortillas, add half the chopped green chilies.  Add half the meat then half of the chopped onions.  Spread half of the spanish rice and then half of the grated cheese.  Repeat layers ending with cheese.  Bake for 20 to 25 minutes on 350.  Serve with a dallop of sour cream on top of each individual serving.
 

Mexican Corn Bread [8-9-15]

Mexican Corn Bread

Ingredients:

2 eggs
1/2 teaspoon baking powder
1 cup buttermilk
1/3 cup oil
2 – 4 chopped jalapeno peppers
2 Tablespoons chopped bell peppers
1/2 cup chopped green onions
1-1/2 cups self-rising corn meal
1 cup cream style corn
1 cup grated cheddar cheese

Directions

Mix everything together except cheese. Pour half batter in pan. Sprinkle half cheese and pour rest of batter, then the rest of the cheese. Bake at 450 degrees for 30 minutes.

Mexican Recipes: Pollo En Chile, Hot! Hot! [28-07-15]

Mexican Recipes: Pollo En Chile, Hot! Hot!

Ingredients:

12 tomatillos (small green tomato-like vegetable)
4 Chiles mora
2 cloves of garlic
1/2 onion
2 tbl canola/corn oil
6 chicken thighs

You can find the ingredients for this recipe in any store that sells Mexican foods.

Directions

First you boil your chicken with the garlic cloves and part of  your onion for approx. 13 min. and set aside.

While your chicken is boiling grill your tomatillos and chilies in pan until dark, then blend them together until a sauce forms.

Put your oil into a large sauce pan with the remainder of the onion and brown. Add the sauce until it becomes thick.

Add the chicken and some of its stock about 1/2 a cup then let it boil for about 8 min. until thickened.

Serve with rice and tortillas.