Just Mexican Recipes

Calabaza and Poblano-Cilantro Rice

2012-01-10T09:34:00.000-08:00

A US Military recipe from "The Grill Sergeants" at The Pentagon Channel http://www.pentagonchannel.mil"

Poblano-Cilantro Rice

1 can poblano chilies, seeded and peeled
1 bunch of cilantro
2 cups basmati rice
3 cups of water
KSP (kosher salt and pepper)

1. Remove poblano chilies from can, and slice finely, set aside in strainer over a larger bowl, let drain.
2. Add rice and water to rice cooker, cook according to directions.
3. Add chilies and roughly chopped cilantro to taste and season with KSP.

Calabaza

1 yellow squash; diced
1 zucchini; diced
1 yellow onion, finely chopped
1 tomato, diced
1 corn on cob, fresh, roasted and off of cob
1/2 cup chicken stock
1/2 cup Longhorn cheddar cheese

1. In a skillet, add onion and corn and sauté until onion is opaque; add squash, zucchini and season with KSP, add small amounts of stock to prevent sticking, cover and cook until vegetables are fork tender. Add tomatoes and stir to combine. Top off with cheese!

Huevos a la Mexicana (Mexican Scrambled Eggs)

2009-03-25T20:56:00.001-07:00

Put two tablespoonfuls of butter in a saucepan. Add four tablespoonfuls of finely chopped onion and shake until the onion is soft, but not brown. Then add four Spanish peppers cut in strips, a dash of red pepper and a half pint of tomatoes; the tomatoes should be in rather solid pieces. Add a seasoning of pepper and salt. Let this cook slowly.

When the eggs are ready to serve, put two tablespoonfuls of this sauce at each side of the dish, and send at once to the table.

Emparadas

2008-08-21T06:12:00.000-07:00

Take some beans cooked as in Mexican Beans No. 1 and mash them to a paste. Then roll out some puff paste very thin--about the sixth of an inch--cut this into rounds with a large patty cutter, put a spoonful of the bean purée on the half of each round, wet the edges of the pastry, cover, press the edges together, making a half moon, brush them over with beaten egg and bake in a hot oven, or they may be fried in boiling oil or fat until a delicate brown.

Mexican Beans II

2008-08-20T05:30:00.000-07:00

Soak over night a pint of beans and boil as in Mexican Beans I until soft. Then melt a tablespoonful of butter in a spider; when it bubbles put in a small onion chopped very fine, and fry a delicate brown. Drain the beans and turn them into the spider, add a cup of boiling water and stir until the water becomes thick like cream.

Mexican Beans I

2008-08-19T19:19:00.000-07:00

Put one cup of Bayo or Mexican red beans to soak over night, in the morning drain off the water and put them in a saucepan with plenty of fresh water, let them cook for two hours, drain again, and add to them three fresh tomatoes, skinned and cut small, or a cup of canned tomatoes, and half an onion cut as small as the beans, then cover with boiling water and cook for one hour. Then stir in a very generous tablespoonful of butter, and salt and pepper to taste.

Mexican Recipes: Potato Papa

2008-08-13T10:27:00.000-07:00

Wash, pare and boil one dozen small white potatoes, mash while hot and add to them half a cup of raisins stoned and chopped very fine, twenty large Queen olives stoned and chopped fine, one tablespoonful of parsley finely minced, an even teaspoonful of sugar, and salt and pepper to taste.

Mix all well together, form into an oblong shape, leaving the top rough. Brown a little butter in a spider, put the papa into it, and after a few moments' frying scatter little lumps of butter over the top and set in the oven to brown.

Garnish with parsley and hard-boiled eggs cut in quarters lengthwise.

Spanish Beefsteak

2008-07-19T09:05:00.000-07:00

Cut the steak into pieces the size desired for serving. Place these pieces on a meat board and sprinkle liberally with flour. With a wooden corrugated mallet beat the flour into the steak. Fry the steak in a pan with olive oil. In another frying pan, at the same time, fry three good-sized onions and three green peppers. When the steak is cooked sufficiently put it to one side of the pan and let the oil run to the other side. On the oil pour sufficient water to cover the meat and add the onions and peppers, letting all simmer for a few minutes. Serve on hot platter.

This recipe is from "Bohemian San Francisco", by Clarence E. Edwords, 1914

Refried Beans

2008-07-09T08:05:00.001-07:00

* beans, especially pinto beans or black beans
* home-rendered lard

1. If using dried beans, wash them and examine them for any rocks, then cover with water in a medium pot and simmer until they are very soft. You'll need to cook the beans a long time on very low heat. You may add salt to the water. You may add onion halves or a ham bone, which you can remove at the end. You may wish to soak the beans overnight in the refrigerator before cooking them. Expect the cooking to take at least 3 hours, if not 6 or more.
2. If using canned beans, rinse them. Try to make sure they are not slimy or too salty.
3. Get a large wide pot or tall-sided frying pan.
4. Smash the beans, perhaps with a potato masher.
5. Add home-rendered lard, totaling up to 20% of the total. (25% of the amount prior to adding)
6. Fry the beans, stirring and turning them until they thicken as desired.

This recipe is from Wikibooks. This text is available under the terms of the GNU Free Documentation License (see Copyrights for details).

Pico de Gallo

2008-07-09T07:59:00.000-07:00

2 cups chopped fresh tomato
½ cup chopped white or yellow onion
2 tablespoons chopped cilantro
½ teaspoon salt
2 teaspoons freshly squeezed lime juice
1 teaspoon ground black pepper
1 ½ tablespoons stemmed, seeded, and minced jalapeño or other chiles
1 small clove of garlic, minced
hot sauce, to taste

Dice the vegetables. Combine them, mixing well. Add salt, pepper, chiles, lime juice, and garlic. Add hot sauce if desired. Let stand 30 minutes to allow ingredients to mesh.

This recipe is from Wikibooks. This text is available under the terms of the GNU Free Documentation License (see Copyrights for details).

Huevos Rancheros

2008-07-09T07:56:00.000-07:00

3 tablespoons (around 15ml) vegetable oil
1 medium onion, chopped
chopped chili peppers, to taste
1 pinch chili powder
4 plum tomatoes, chopped
2 corn tortillas
2 eggs

1. To prepare the ranchero sauce, in a skillet, heat 1 tablespoon oil over medium-high heat. Add the onion, peppers, and chili powder, and sauté until softened, about 3 minutes.
2. Add the tomatoes, and reduce to a simmer. Simmer for about 10 minutes, until the sauce begins to thicken up.
3. In another skillet, lightly fry the tortillas in 1 tablespoon of oil. Remove and drain.
4. If necessary, add additional oil to the second skillet, and fry the eggs until they are "sunny-side up". Transfer the eggs to the tortillas, and cover with the ranchero sauce.

This recipe is from Wikibooks. This text is available under the terms of the GNU Free Documentation License (see Copyrights for details).

Mexican Casserole

2008-07-09T07:02:00.000-07:00

1 lb extra lean ground beef
1/2 cup onions, chopped
1 can green chilies and tomatoes
1 cup frozen corn
1 can black beans, drained and rinsed
1 cup fat-free sour cream
1/2 cup low-fat cheddar cheese, shredded
1/4 cup chopped cilantro
Jalapenos to taste
Salsa to taste

1. Brown hamburger and onions in large skillet, drain
2. Mix in chilies and tomatoes, corn and black beans
3. Simmer for 10 minutes, stirring occasionally
4. Mix in sour cream, simmer 5 minutes
5. Top with cheese, cilantro, jalapenos and salsa when serving

This recipe is from the US Air Force

Congressman Pete Session's Mexican Corn Dip

2008-07-09T06:52:00.000-07:00

2 cans Mexican corn, drained
1 Cup sour cream
1 Cup mayonnaise
1 can chopped green chilies, drained
8-10 ounces grated cheddar cheese
2-3 jalapeno peppers, chopped

Mix and chill Serve with chips.

This recipe is from Congressman Pete Session's website

Mexican Beef

2008-07-09T06:50:00.000-07:00

2 Tb. butter
1/2 tsp. salt
1 onion, chopped
1/8 tsp. pepper
1 red pepper
1 tsp. celery salt
1 green pepper
Thin slices roast beef
3/4 c. canned tomatoes

Brown the butter, add the chopped onion, and cook for a few minutes. Then add the chopped peppers, tomatoes, salt, pepper, and celery salt. Cook all together for a few minutes and add the thinly sliced roast beef. When the meat has become thoroughly heated, it is ready to serve.

This recipe is from The Women's Institute Library of Cookery, Vol. 3

Salsa Momma

2008-07-08T19:47:00.000-07:00

12 Roma Tomatoes
4 Jalapenos peppers
Garlic salt to taste
Black pepper to taste
Fresh Cilantro
Freshly squeezed juice from 1/2 lime

Clean and slice the tomatoes and peppers and place them inside your food processer. Add the black pepper, garlic salt, fresh cilantro and lime juice into the processer and chop. You can eat it right then or chill it. Either way, it taste great and your friends and family will love it.

This recipe is from the Library of Congress Website

Chicken Tacos

2008-07-08T19:46:00.001-07:00

1 can Chicken, canned 29 ounce.

PREPARATION: Fill a tea kettle or 2 quart saucepan with water and bring to a boil. Remove excess fat from chicken and place in colander over a large bowl. Spread out with a fork. Pour hot water over meat through colander. Catch water in the bowl under the colander.

1/2 cup Onions, chopped
1 teaspoon chili powder
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon paprika

Mix together and add to chicken. Store over night in plastic container with tight fitting lid. To make tacos, place chicken mixture in a pan and heat slowly to medium heat or heat in a microwave for 2-3 minutes stirring after 1 1/2 minutes to heat evenly.

10 flour tortilla, 7 inch
5 cups lettuce, shredded
5 cups cabbage, shredded
1-1/2 cup of tomatoes, diced
5 oz. cheddar cheese
5 oz. mozzarella cheese

Combine finely shredded cabbage and lettuce. Shred and mix cheeses together. Place 1/4 cup heated chicken mixture in a tortilla and top with 1/4 cup cheese, 1 cup vegetables and 1/4 cup tomatoes. Add salsa as desired.

Mexican Pozole

2008-07-08T19:42:00.000-07:00

2 pounds lean beef, cubed
1 tablespoon olive oil
1 large onion, chopped
1 clove garlic, finely chopped
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup cilantro
1 can (15 ounce) stewed tomatoes
2 ounces tomato paste
1 can (1 lb. 13 ounce) hominy

1. In a large pot, heat oil. Saute beef.
2. Add onion, garlic, salt, pepper, cilantro, and enough water to cover the meat. Cover pot and cook over low heat until meat is tender.
3. Add tomatoes and tomato paste. Continue cooking for about 20 minutes.
4. Add hominy and continue cooking another 15 minutes, stirring occasionally, over low heat. If too thick, add water for desired consistency.

Curtido Salvadoreno

2008-07-08T19:41:00.000-07:00

1 medium head cabbage, chopped
2 small carrots, grated
1 small onion, sliced
1/2 teaspoon dried red pepper (optional)
1/2 teaspoon oregano
1 teaspoon olive oil
1 teaspoon salt
1 teaspoon brown sugar
1/4 cup vinegar
1/2 cup water

1. Blanch the cabbage with boiling water for 1 minute. Discard the water.
2. Place the cabbage in a large bowl and add grated carrots, sliced onion, red pepper, oregano, olive oil, salt,brown sugar, vinegar, and water.
3. Place in the refrigerator for at least 2 hours before serving.

Pupusas Revueltas

2008-07-08T19:39:00.000-07:00

1 pound ground chicken breast
1 tablespoon vegetable oil
1/2 pound low fat mozzarella cheese, grated
1/2 small onion, finely diced
1 clove garlic, minced
1 medium green pepper, seeded and minced
1 small tomato, finely chopped
1/2 teaspoon salt
5 cups instant corn flour (masa harina)
6 cups water

1. In a nonstick skillet over low heat, saut‚ chicken in oil until chicken turns white. Constantly stir the chicken to keep it from sticking.
2. Add onion, garlic, green pepper, and tomato. Cook until chicken mixture is cooked through. Remove skillet from stove and let mixture cool in the refrigerator.
3. While the chicken mixture is cooling, place the flour in a large mixing bowl and stir in enough water to make a stiff tortilla-like dough.
4. When the chicken mixture has cooled, mix in the cheese.
5. Divide the dough into 24 portions. With your hands, roll the dough into balls and flatten each ball into a 1/2-inch thick circle. Put a spoonful of the chicken
mixture in the middle of each circle of dough and bring the edges to the center. Flatten the ball of dough again until it is 1/2-inch thick.
6. In a very hot, iron skillet, cook the pupusas on each side until golden brown.

Fresh Salsa

2008-07-08T19:38:00.002-07:00

6 tomatoes, preferably Roma (or 3 large tomatoes)
1/2 medium onion, finely chopped
1 clove garlic, finely minced
2 Serrano or jalapeno peppers, finely chopped
3 tablespoons cilantro, chopped
juice of 1 lime
1/8 teaspoon oregano, finely crushed
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 avocado, diced (black skin)

Combine all of the ingredients in a glass bowl. Serve immediately or refrigerate and serve within 4 or 5 hours.

Sautèed Nopales, Peppers and Corn

2008-07-06T11:21:00.000-07:00

1 large red bell pepper
1 large green bell pepper
1 large onion
1 Tbsp trans-fat free butter
4 small ears of small summer corn
½ lb fresh, firm edible cactus, deprickered, cut in ¼ to ½-inch dice
finely minced cilantro or parsley

Halve peppers, then remove seeds and stems. Cut into ¼–½ inch squares. Cut onions the same size. Cook both vegetables in butter in a heavy pan over moderate heat until just softened.

Shuck corn, than cut from cob. Add edible cactus and corn to peppers and onion; stir over high heat until vegetables are cooked through, but firm-tender, about 5 minutes. Sprinkle with herbs and serve hot.