Mexican Dishes
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Mexican Dishes
Table of contents:
8 Chile ancho peppers
2- Garlic cloves (depending on size if large use 2, small use 3) garlic cloves
1 1/2 Teaspoon salt
1 Bouillon cube
2 cups water
Soak Chile ancho peppers in warm water until pliable. Remove seeds & stem. Place Chile ancho peppers in blender with garlic, salt, bouillon cube & water. Blend till smooth, If sauce is to thick add a little bit of water until you get the right consistency. Chile ancho peppers are different in size so you have to judge the amount of water to add by the consistency of your enchilada sauce. So start with the 2 cups of water first & go from there. You don’t want your sauce to be to thin or to thick look for an in between consistency)
* For a more spicy enchilada sauce, refrigerate your sauce for a day or two.3- 4 cups Enchilada sauce
1 1/2 pound of cheese (mild cheddar is recommended)
1 cup onion (optional)
12 flour tortillas
1 1/2 cup Vegetable Oil
Heat 2 Tablespoons of oil in skillet on a low-med temperature. Set tortilla in skillet for a few seconds on each side flipping only once. Set a plate aside with about 1/2 cup enchilada sauce on the plate, when your tortilla is heated set on a paper towel to drain then put your tortilla on your plate with your enchilada sauce coating both sides with your sauce ( a thin or thick of a layer you prefer) lay tortilla flat to add approximately 2-3 Tablespoon of cheese ( more if you like more cheese) add a pinch of onions (optional). Set your tortillas on a greased pan , I always add about 2 Tablespoon of sauce in pan after I greased my pan. When you have completed all your tortillas, top with remaining cheese (also optional) Heat oven to 375. Cover enchiladas with greased aluminum foil (greased so that your cheese or tortillas don’t stick). Heat for 8-10 min. Serve immediatly. Yum Yum this is a messy process but well worth the mess.3 - 4 cups Enchilada sauce
1 1/2 pound of cheese (mild cheddar is recommended)
1 cup onion (optional)
1/2 pound beef
12 flour tortillas
1 1/2 cup Vegetable Oil
In skillet cook ground beef until done, drain, I always rinse my meat with cool water after cooking to get excess fat off of the meat (plus it is better for you). Set meat in a strainer and break up large pieces ( you want meat as fine as you can get it). Set aside.Heat 2 Tablespoons of oil in skillet on a low-med temperature. Set tortilla in skillet for a few seconds on each side flipping only once. Set a plate aside with about 1/2 cup enchilada sauce on the plate, when your tortilla is heated set on a paper towel to drain then put your tortilla on your plate with your enchilada sauce coating both sides with your sauce ( a thin or thick of a layer you prefer) lay tortilla flat to add approximately 2 Tablespoon of meat & 2-3 Tablespoons of cheese ( more if you like more cheese) add a pinch of onions (optional). Set your tortillas on a greased pan, I always add about 2 Tablespoon of sauce in pan after I greased my pan. When you have completed all your tortillas, top with remaining cheese (also optional) Heat oven to 375. Cover enchiladas with greased aluminum foil (greased so that your cheese or tortillas don’t stick). Heat for 8-10 min. Serve immediatly.
1/2 cup enchilada sauce
1sm onion (chopped)
2 jalepenos (2 is spicy 3 is hot 4-5 if you love it HOT HOT HOT!)
2 cloves garlic (chopped)
1 teaspoon salt
1 teaspoon pepper
1 can whole or diced tomatoes
1 1/2 pound of pork (pork chops, pork roast either you just need the meat :)
2 Tablespoons of Vegetable OilCut up pork into bite size pieces, disgard bone if any. Cook pork in skillet with 2 tablespoons of oil. When brown on both sides add your enchilada sauce & your tomatoes (chop tomates if you use whole can tomatos). Let simmer on very low temperature. Cut stems off of jalepenos, cook peppers either in oven (turning when they start getting black) or cook jalepenos on stove top on a flat pan (mochaheta in Spanish)
also you can grill your jalepenos (up to you grilles peppers are the best though). Add remaining ingredients cook on a med-low temp for 15 minutes stirring occasionally.1/2 pound dry pinto beans
6 cups water
2 teaspoons of salt
1 black or white pepper1 1/2 cloves garlic (chopped)
Rinse beans well. In Sauce pan combine the beans & water, cook at a medium temperature. Add remaining ingreidients. Stir beans occasionally adding enough water to keep your beans covered. ( You will have to keep adding water throughout the cooking process until your beans are done). Cook until your dry bean is soft & tasty. Usually about 4-5 hours.
Angel hair or Vermicelli
2 teaspoons salt
1 teaspoon black or white pepper
2 teaspooon cilantro
1 can diced or whole tomatoes (16oz can)
2 Garlic cloves
6 cups cool water
1/4 cup onion (optional)
1 teaspoon Garlic Salt
2 boulion cubesIn skillet add oil, break up angel hair or vermicelli into 1-2 inch pieces add to skillet. Brown on all sides stirring often. I cook mine at a low to med temperature (keep a good eye on your angel hair or vemicelli or it will burn). When Sopa’s are browned then add your tomatoes (if you used whole tomates be sure to chop them up into pieces) & water. Add your remaining ingreidients. Cook at a low temperature for 20-25 minutes uncovered. If your temperature is to high your sopa’s will turn out soft.
Vegetable Oil
1 1/2 cup rice
1 can diced or whole tomates
1 teaspoon cilantro
1/4 cup onion (optional)
2 tespoon salt
2 teaspoon black or white pepper
1 teaspoon garlic salt
1 garlic clove
2 cups waterIn skillet add oil & rice. Brown on all sides stirring often. I cook mine at a low to med temperature (keep a good eye on your rice or it will burn). When your rice is browned then add your tomatoes & water (if you used whole tomates be sure to chop them up into pieces). Add your remaining ingreidients. Bring to a boil, then cover and simmer until rice is done. (Your rice will have a fluffy texture) Calose Rice is recommended for better results. Usually 15-20 minutes.
Not done still working on recipies geezz they take forever! :)
