SOME MEXICAN RECIPES

  1. Menudo Blanco Sonorense
  2. Mole Poblano Picante
  3. Two Migas
  4. White Cheese Enchiladas w/Green Salsa
  5. Dessert Tostada W/ Fruit, Cajeta, & Hot Fudge
  6. Cajeta for Dessert Tostada
  7. Vanilla Custard for Dessert Tostada
  8. Hot Fudge Sauce for Dessert Tostada
  9. Chimichangas
  10. Huanchinango A La Veracruzana
  11. Fried Enchiladas (Enrollados)

    
    
    -Begin Recipe Export- QBook version 1.00.14 Title: Menudo Blanco Sonorense Keywords: Meats, Mexican Menudo Blanco Sonorense ~~~~~~~~~~~~~~~~~~~~~~~ This recipe and the techniques are from Diana Kennedy's "The Art of Mexican Cooking". If you are at all serious about learning Mexican cuisine and cooking you owe it to yourself to get this book as well as her "The Cuisines of Mexico", "Mexican Regional Cooking" and "The Tortilla Book". This woman is a treasure. Serves 8 to 10 This menudo can be eaten the day after it is made; in fact it keeps well for a few days in the refrigerator. It freezes remarkably well for several weeks. 1 sm (about 2 pounds) beef or calf's foot, split horizontally and cut into 6 pieces 1 sm head of garlic, unpeeled and cut in half horizontally 1 md white onion, roughly sliced 1 ea scant tablespoon sea salt 2 lb tripe 3/4 lb (4 1/2 to 5 cups) dried hominy, cooked and flowered (see directions below) plus cooking water TOPPING x crumbled chile piquin x finely chopped white onion x roughly chopped cilantro x lime quarters Put the calf's foot pieces, garlic, onion, and half the salt in a large pan. Put the tripe on top with the remaining salt, cover the pan, and cook over very low heat so that it simmers for about 3 hours. Strain the meat, reserving the broth, and cut the tripe into small squares--about 1 1/2 inches. Remove the bones from the calf's foot and chop the flesh roughly. Return the meats to the pan with the broth, the flowered hominy, and the hominy cooking water. Taste for salt and continue cooking over very low heat for 1 hour. Serve in deep bowls with flour tortillas, passing around the topping for each to serve al gusto. PREPARING HOMINY The cooking and "flowering" of the corn is not complicated, but it's a little time-consuming until you are practiced in it. You can prepare a large batch up until the final cooking and freeze what you don't use. While the corn is usually cooked with nothing but water, there are some exceptions, where salt, onion, and garlic are added. Eight ounces of dried whole hominy, or large white corn kernels, measures about 1 1/2 cups and when cooked will yield between 3 1/2 and 4 cups, depending on quality. 1/2 pound whole dried hominy, with pedicel (con cabeza) 1 1/2 rounded teaspoons powdered lime (see below) Put the whole hominy into an enamel or stainless-steel pot and add enough cold water to come about 2 inches above the surface of the corn. Set over medium heat. Dilute the powdered lime with about 1/2 cup cold water and add to the pot through a fine strainer, pressing out the lumps with a wooden spoon. The water will become slightly milky. Cook the corn until it comes to a simmer (the skins of the kernels will now be bright yellow) and continue cooking, covered, until the skin can easily be slipped off the kernels-- about 20 minutes. Remove from the heat and set aside to cool off. When the corn is cool enough to handle, drain and put into cold water, rubbing the kernels through your hands until the skins have been cleaned off. Skim off the skins and discard; rinse the corn once more. With the tip of a paring knife or a strong thumbnail, remove the pedicels. When all the corn has been cleaned, add enough fresh water to come about 3 inches above the surface of the corn, cover, and bring to a fast simmer. Continue cooking until the corn is tender and has opened up like a cupped flower--about 1 1/2 to 2 hours, depending on how old the corn is. When cooked, always reserve the cooking water and add it with the corn to the soup. You may use a pressure cooker for this last step. Bring up to pressure, lower the heat, and cook slowly for about 30 minutes. LIME (Cal) This chemically pure lime, calcium oxide, is used in the preparation of dried corn for making tortilla and tamale dough. It is generally sold in rocklike lumps of varying sizes. To use it in this state, break off a piece about as large as a golf ball (once you have some experience you can estimate more accurately) and crush it down as much as possible. Sprinkle well with cold water. It will then start to slake, or burn as the Mexicans say, and it does just that. It starts to crumble with a slight sizzling noise, sending off a vapor. If you put your hand over the bowl you are using, you can feel the heat emanating from it. When the action has subsided, it is now slaked; stir again and pour the milky liquid through a strainer into the pot with the corn and water. Take a taste of the water; it should have a slightly acrid taste or, as the Mexican expression goes, "grab your tongue." If the water is very strong and bitter, add more cold water to dilute the corn water. If it is too weak, pour more water through the strainer containing the lime residue and try again. Since one usually buys lime by the pound at the very least, it can be broken up into smaller pieces and stored in closed jars, but with time it will naturally slake on its own with the natural moisture in the air. It is still usable, although it will have broken down to a powder containing some small lumps. When you add water to it for the nixtamal, it will not burn. Note: When handling lime, be careful not to get any near your eyes and always use a non-corrodible container for diluting it. From: amanda@gate.net -End Recipe Export- Log: Cpt. S.Lefkowitz (S.S. Mein Kind)
    -Begin Recipe Export- QBook version 1.00.14 Title: Mole Poblano Picante Keywords: Poultry, Stew, Mexican, Chocolate Yield: 6 servings 8.00 Mulato chiles 0.13 ts Cinnamon 4.00 Ancho chiles 1.00 ts Sugar 0.50 ts Ground coriander seed x Salt 4.00 Pasilla chiles 0.25 ts Anise 8.00 lb Turkey, in pieces 0.50 c Raisins 4.00 tb Lard x Freshly ground pepper 3.00 Tomatoes, seeded, chopped 4.00 tb Sesame seeds 4.00 Canned chipotle chiles 1.00 lg Onion, chopped 2.00 oz Unsweetened chocolate 2.00 Cloves garlic, chopped 1.00 Tortilla, cut up 1.00 c Blanched almonds 0.13 ts Ground gloves Prepare the mulato, ancho, and pasilla chiles by washing in cold water; removing veins, stems, and seeds; and tearing them roughly into pieces. Place the pieces in a bowl and soak in hot water (about 1 cup to 6 chiles) for about an hour. Blend the chiles with the soaking water in a blender, but do not over blend. The texture should remain coarse. Place the turkey pieces in a flameproof casserole with a lid, and poach, covered, in salted water to barely cover for 1 hour. Drain, reserving the stock. Dry the turkey pieces thoroughly with paper towels. Heat the lard in a skillet, and brown the turkey pieces, a few at a time. Arrange the turkey pieces in the casserole and keep warm. Combine 2 tbs of the sesame seeds, the onion, garlic, tortilla, almonds, cloves, cinnamon, coriander seed, anise, raisins, tomatoes, prepared chiles, and chipotle chiles, and reduce, bit by bit, to a coarse puree in the electric blender. Heat the remaining lard in a skillet, adding, if necessary, a little more lard to bring it up to 3 TBS. Cook the puree, stirring constantly, for about 5 minutes. Add 2 cups of the turkey stock, chocolate, salt and pepper to taste, and the sugar, and cook, over very low heat, until the chocolate has melted. Pour the sauce over the turkey; cover; and cook over the lowest possible heat for 1 hour, stirring occasionally. The sauce should be rather thicker than the consistency of heavy cream. If it seems too thin, thin with turkey stock. Sprinkle with remaining sesame seeds just before serving. NOTE: Chipotle chile and its close relative morita chile have the most exotic flavor of any of the Mexican chiles. They are also exceedingly picante and can really lift your head off. If you do not care for hot food, experiment with the chipotle, for even in a small quantity its flavor will survive. Begin with a half chile, tasting and adding more to your mole with caution until you find the amount that suits your taste. -End Recipe Export- Log: Cpt. S.Lefkowitz (S.S. Mein Kind)
    -Begin Recipe Export- QBook version 1.00.14 Title: Two Migas Keywords: Side Dish, Eggs, Mexican TWO MIGAS ========= Migas (Scrambled Eggs w/Tostada Crumbs) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ [Yields 6 Servings] 1 small Onion, Peeled & 1 tsp Chile Powder Quartered 3 Tbls Oil 3 Anaheim Chiles, 4 Corn Tortillas, Cut Roasted & Peeled Into 1/2" Squares 2 small Tomatoes, Cored & 1 oz Butter Quartered - Cilantro 5 LARGE Eggs - Avocado Slices 1/2 tsp Salt 1/8 tsp Black Pepper Coarsely chop the onion along with the chiles. Cut the tomatoes into chunks. Drain the tomatoes. Set aside. Beat the eggs with the salt, pepper and chile powder. Heat the oil in a large (12") skillet until very hot. Fry the tortilla pieces in batches, stirring and turning until crisp. Drain on paper towels. Drain off all but 1 teaspoon of the oil from the skillet. Add the butter. Saute the onion and chiles until the onion is translucent (about 3 minutes). Add the tomatoes, eggs and fried tostadas (tortilla pieces). Stir and agitate the pan until the eggs are softly scrambled. Serve immediately garnished with cilantro and topped with avocado slices. Spicy Migas ~~~~~~~~~~~ [Yields 4 Servings] 4 Tbls Butter 1 Tomato, Seeded & Diced 1/2 Yellow Onion, Chopped 8 Eggs, Well Beaten 1/2 Green Bell Pepper, 4 Corn Tortillas, Cut in Strips & Fried in Oil Cored, Seeded & Chopped 2 Jalapeno Chiles, Cored, Seeded & Minced 1 Cup Cheddar, Grated 1 Cup Salsa Fresca Melt the butter in a large saute pan. Add the chopped onion and chopped green bell pepper. Cook until the onions are transparent (about 5 minutes). Add the jalapeno chiles, tomato and eggs. Scramble until the eggs begin to set. Stir in the fried tortilla strips. Serve topped with cheese with the salsa alongside. -- Mike Bowers -End Recipe Export- Log: Cpt. S.Lefkowitz (S.S. Mein Kind)
    -Begin Recipe Export- QBook version 1.00.14 Title: White Cheese Enchiladas w/Green Salsa Keywords: Side Dish, Cheese, Mexican, Enchiladas White Cheese Enchiladas w/Green Salsa ===================================== [Yields 8 Enchiladas] 8 Corn Tortillas 1 1/2 Cups Ricotta - Peanut Oil 2 Egg Yolks 2 Tbls Parmesan, Grated 1 oz Butter, Melted 2 oz Parmesan, Grated 2 1/2 Cups Salsa Verde (Green Salsa) 5 oz Mozzarella, Shredded 2 Tbls Mozzarella, Shredded Heat about 1" of peanut oil to 325 degrees in a shallow skillet. Pass the tortillas, one at a time, through the oil to soften them. Press between paper towels to remove excess oil. Preheat the oven to 350 degrees. Combine the second measure of Parmesan with the first measure of Mozzarella, the Ricotta and the egg yolks. Use a food processor or blender to puree until smooth and thoroughly combined. Divide the cheese mixture evenly among the tortillas. Roll each tortilla up tightly. Place, seam side down, in a baking dish just large enough to hold them. Brush with melted butter. Bake, uncovered, until the tops of the tortillas are crisp (about 10 minutes). Cover with salsa. Sprinkle the first measure of Parmesan and the second measure of Mozzarella over. Cover lightly with aluminum foil, making sure the foil DOES NOT TOUCH the tortillas or the sauce. Bake until the sauce is heated and the cheese is melted (10-12 minutes). Serve hot. From: Joel Ehrlich -End Recipe Export- Log: Cpt. S.Lefkowitz (S.S. Mein Kind)
    -Begin Recipe Export- QBook version 1.00.14 Title: Dessert Tostada W/ Fresh Fruit, Cajeta, & Hot Fudge Keywords: Desserts, Tostadas, Fruits, Mexican, AmerChefs DESSERT TOSTADA W/ FRESH FRUIT, CAJETA, & HOT FUDGE =================================================== Recipe By: Mark Haugen of Tejas, Minneapolis, MN Serving Size : 6 Preparation Time :0:30 6 6-inch Flour tortillas 1 pint Strawberries -- cleaned,quartered 1 Mangos -- peel & 1/2-inch dic 1 Papayas -- peel & 1/2-inch dic 1 pint Raspberries -- cleaned 2 Bananas -- halved, sliced 1/2 cup Green grapes -- cut in half 1/2 cup Red grapes -- cut in half 6 sprigs Mint 4 cups Custard -- See Recipe 2 cups Cajeta -- See Recipe 1 cup Fudge sauce -- See Recipe This dessert combines several different dessert recipes into a single delicious dessert. See recipes for "Vanilla Custard," "Cajeta," and "Hot Fudge" in this cookbook to create the full recipe. You will need 2 quarts of vegetable oil to fry the tortillas. STEP ONE: (Create the Tostada Cups) In a one-gallon sauce pot, heat vegetable oil to 350 degrees F. Prick numerous holes in flour tortillas. Place one tortilla at a time inside an 8-ounce ladle. Place another 8-ounce ladle on top of tortilla and slowly lower into vegetable oil. Once tortilla begins to brown, about 10 to 15 seconds, remove from ladle and flip tortilla over. Continue to cook for 5 to 10 more seconds. Repeat this method with the remaining tortillas. Let tortillas drain, upside-down, until ready to assemble. STEP TWO: Prepare the "Vanilla Custard," "Cajeta," and "Hot Fudge Sauce" recipes before assembling the tostada cups. STEP THREE: (Assemble the Tostada Cups) Combine fruit in a bowl and gently mix. Evenly distribute fruit into the six tostada shells. Ladle 3 to 4 ounces of the Vanilla Custard mix over the fruit, filling tostada to 1/4 inch below the rim. Brown top of custard under a broiler or use a propane torch. STEP FOUR: (Finish the Tostada) Ladle 2-3 ounces of cajeta onto each plate. Place tostada in the middle of the plate and drizzle with hot fudge. Garnish each tostada with a mint sprig and serve. Serving Ideas: Serve with cajeta, vanilla custard, and hot fudge sauce. |\/| | |arjorie -End Recipe Export- Log: Cpt. S.Lefkowitz (S.S. Mein Kind)
    -Begin Recipe Export- QBook version 1.00.14 Title: Cajeta for Dessert Tostada Keywords: Desserts, Sauces, Tostadas, Mexican, AmerChefs CAJETA FOR DESSERT TOSTADA ========================== Recipe By: Mark Haugen of Tejas, Minneapolis, MN Serving Size: 6 Preparation Time :1:20 1 1/2 cups Sugar 2 cups Goat milk 2 cups Milk 1 teaspoon Cornstarch 1 dash Baking soda Place half the sugar in a small skillet and heat it over medium heat for about seven minutes, stirring it as it melts. It should be a medium golden color and free of lumps. Remove from the heat. Combine the two milks and pour 1/4 of the milk into a bowl. Add the cornstarch and baking soda to the bowl and set aside. Add the remaining sugar to the remaining milk and place over medium heat. Stir occasionally, bringing it just to the boiling point. Add caramelized sugar all at once, while stirring vigorously. Add reserved milk, cornstarch and baking soda, and stir well. Cook over low heat, stirring occasionally, for 50 to 60 minutes. During the last 15 minutes of cooking, cajeta will begin to thicken. Stir more frequently at this point to prevent sticking. CHEF'S NOTE: Cow's milk may be substituted for the goat' milk, but the flavor will be different. NOTE: This recipe is used in the preparation of another recipe in this cookbook, "Dessert Cajeta," but may be prepared and used separately. Serving Ideas : See the recipe "Dessert Tostada" in this cookbook. |\/| | |arjorie -End Recipe Export- Log: Cpt. S.Lefkowitz (S.S. Mein Kind)
    -Begin Recipe Export- QBook version 1.00.14 Title: Vanilla Custard for Dessert Tostada Keywords: Desserts, Custards, Mexican, AmerChefs VANILLA CUSTARD FOR DESSERT TOSTADA =================================== Recipe By: Mark Haugen of Tejas, Minneapolis, MN Serving Size: 6 Preparation Time :0:40 10 Egg yolks 13 fluid ounces Heavy cream 5 ounces Sugar In a two quart saucepan, bring sugar and cream to a boil. Whisk in egg yolks, turn heat to low, and continue to stir constantly until custard thickens and thoroughly coats a spoon. Strain custard into a stainless steel bowl set inside another bowl filled with ice and stir frequently. This is to ensure rapid cooling of custard so that it does not curdle. Wrap custard and reserve in the refrigerator. NOTE: This recipe is used to prepare the "Dessert Tostada" recipe in this cookbook, but can be prepared on its own. Serving Ideas: See the recipe "Dessert Tostada" in this cookbook. |\/| | |arjorie -End Recipe Export- Log: Cpt. S.Lefkowitz (S.S. Mein Kind)
    -Begin Recipe Export- QBook version 1.00.14 Title: Hot Fudge Sauce for Dessert Tostada Keywords: Desserts, Sauces, Fudge, Tostadas, Mexican, AmerChefs HOT FUDGE SAUCE FOR DESSERT TOSTADA =================================== Recipe By: Mark Haugen of Tejas, Minneapolis, MN Serving Size: 6 Preparation Time :0:15 2 ounces Unsweetened chocolate 1 tablespoon Unsalted butter 1/3 cup Water 1 cup Sugar 2 tablespoons Light corn syrup In a one quart saucepan, melt butter and chocolate. In a separate saucepan, bring water to a boil and add to chocolate. Next, stir in sugar and corn syrup and simmer for 8 minutes. Keep sauce warm until ready to serve. Yields about one cup. NOTE: This recipe is used in the preparation of another recipe in this cookbook, "Dessert Tostada," but can be prepared separately and used to top other desserts. Serving Ideas : See the recipe "Dessert Tostada" in this cookbook. |\/| | |arjorie -End Recipe Export- Log: Cpt. S.Lefkowitz (S.S. Mein Kind)
    -Begin Recipe Export- QBook version 1.00.14 Title: Chimichangas Keywords: Side Dish, Tortillas, Beef, Mexican CHIMICHANGAS ============ (Yields 6 Servings) 6 10-inch flour tortillas Corn oil for deep frying 2 cups beef, ground, cooked 6 tbls longhorn cheese, grated ANY COMBINATION OF THE FOLLOWING FOR GARNISH: sour cream lettuce, shredded avocado slices guacamole and/ or salsa Preheat oven or toaster oven to 400 degrees. If tortillas are not soft, wrap them in aluminum foil and warm in oven to soften, about 5 minutes. Keep warm. Heat cooking oil in the deep fryer to 400 degrees. Fold over the bottom third of each tortilla to make a solid base, as if you were beginning to fold a letter. Spread 1/3 cup of meat filling on the solid base. Roll the base and filling one turn up, so that the fold is in the center and widest part of the tortilla. Now fold in each side of the tortilla and roll again, once or twice, until you have a neat package. Fasten the seam with toothpicks. Make three chimichangas and then deep fry in hot oil until they are golden (about 8 to 10 minutes). Drain well on several layers of paper toweling. While the one batch of chimichangas is frying, prepare the next three. As soon as the chimichangas are drained, sprinkle the tops with cheese and garnish as desired. Cooking time: 8 to 10 minutes. From: Joel Ehrlich -End Recipe Export- Log: Cpt. S.Lefkowitz (S.S. Mein Kind)
    -Begin Recipe Export- QBook version 1.00.14 Title: Huanchinango A La Veracruzana Keywords: Seafood, Snapper, Vegetables, Mexican HUANCHINANGO A LA VERACRUZANA (PAN-SEARED RED SNAPPER) ====================================================== (Makes 1 serving) 1-6 ounces Red Snapper fillets 1/4 teaspoon Kosher salt 1 egg white 1 tablespoon sesame seeds 2 tablespoons olive oil 1/4 section red pepper, julienned (small) 1/4 section yellow pepper, julienned (small) 1 clove garlic, minced 1/4 teaspoon Mexican oregano 1 large shrimp 2 ounces orange juice 1 ounce non-pareil capers 1 ripe strawberry 1/2 ounce tequila (not used in class) PREPARATION: Place saute pan onto cooking surface and turn dial to medium heat. Salt fish on both sides, brush with egg white and dredge in sesame seeds. When pan is hot, add oil and then add fish fillet to brown. Shake pan a little so fish does not stick. Turn over to brown on other side. Lower heat if oil is spattering. When the fish's internal temperature is 140'F, it is done. Remove fish and place in warm oven. Pour off excess oil, add peppers and garlic. Saute until tender. Add shrimp and orange juice, and then add fish and tequila. Heat Thoroughly. Remove fish from pan, place at 6:00pm position on plate and pour sauce over it. Place salad mix at 12:00pm position. Spoon pineapple salsa over salad. Garnish sides of plate with triangular cut of flatbread. Garnish salsa with strawberry. -End Recipe Export- Log: Cpt. S.Lefkowitz (S.S. Mein Kind)
    -Begin Recipe Export- QBook version 1.00.14 Title: Fried Enchiladas (Enrollados) Keywords: Side Dish, Enchiladas, Mexican FRIED ENCHILADAS (ENROLLADOS) ============================= From: Better Homes and Gardens Mexican cook book 1/2 cup chopped onion 1/4 cup water 1 each 15 oz can tomato puree 1-2 pickled serrano or jalapeno peppers, rinsed, seeded, and chopped 1/4 teaspoon salt 1 pound ground pork 1 cup chopped onion 2 medium potatoes, cooked, peeled and chopped 1 1/2 teaspoons salt 4 egg whites( or 8 tablespoons Just white) 4 egg yolks (or 1 cup egg beaters) 1 tablesppoon water 2 tablespoons all purpose flour 1/4 teaspoon salt 2 tablespoons cooking oil 12 each 6 inch tortillas X fat for deep frying X shredded lettuce X shredded cheddar cheese In covered saucepan cook the 1/2 cup onion in the 1/4 cup water about 5 minutes till tender. Stir in 1 1/4 cups of the tomato puree, The chopped peppers and 1/4 teaspoon salt. Heat to boiling; Simmer, covered 10 minutes. Uncover summer 2-3 minutes or till slightly thickened. Set aside. In skillet cook pork and the cup onion till pork is brown and onion is tender. Drain off fat. Stir in remaining 1/2 cup tomato puree, the cooked potatoes and 1 1/2 teaspoon salt. Heat through. set Filling aside. Beat eat whites till stiff peaks form. Beat egg yolks and 1 tablespoon water slightly. Add flour and 1/4 teaspoon salt. Beat about 3 minutes or till thick and lemon coloured. Fold into whites. To assemble enrollados, heat 2 tablespoons oil in skillet. dip each tortilla in the hot oil for 10 seconds or just till limp. Spoon about 1/4 cup filling onto each tortilla. Roll up. Dip filled torillas in egg mixture, being sure ends are covered. cook in deep hot fat (375 degs F.) about 2 minutes per side or till golden brown. Drain on paper toweling. reheat sauce. Arrange enrollados on platter, Pour sauce over. Garnish with letuuce and cheese. Makes 6 servings. ALTERNATE DIRECTIONS: Omit the egg batter and deep-fat fry the filled tortillas. Garnish as above. <> -End Recipe Export- Log: Cpt. S.Lefkowitz (S.S. Mein Kind)