Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.I need a DELICIOUS Mexican dish!?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(I need a DELICIOUS Mexican dish!?),it will help you,my kids.
I am ready for some more advanced recipes, as I have the basics down:
- Tacos (***I do need a good al pastor recipe though).
- Rice and beans.
- Salsa fresca, guac, tomatillo salsa.
- Flan, horchata.
Anyone have any really delicious Mexican recipes for me? I want something out of the ordinary. Nothing is too complicated and thanks for the ideas!
Answer:
Here's a recipe for "Mole Poblano" that calls for little more to be added to the store-bought paste than chicken, cocoa, peanut butter, and chicken stock. I recommend using the "Dona Maria" brand of mole paste. It's not very spicy and seems to be the standard. I also recommend boneless, skinless thighs. Dark meat works better for this dish. Rice as a side dish is mandatory.
This is my own recipe (off the top of my head):
Boil at least 8 chicken thighs and set aside.
*Brown a jar of Dona Maria mole in a tablespoon of frying oil (peanut if you have it)
*When it has turned black, throw in 2 “empty Dona Maria jars” of chicken broth and stir with a whisk.
*Stir in ? cup of peanut butter and 3 tablespoons of powdered cocoa.
*Add more broth and stir until it is the consistency of runny spaghetti sauce
*Let simmer (stirring occasionally) until it has thickened to the consistency of thin pancake batter.
*Taste and adjust peanut butter, cocoa, sugar, or salt quantities as you see fit.
* Pour over chicken or (my favorite method) string the chicken and mix the sauce in, serving with sandwich bread.
*Serve with Spanish rice.
The gold standard for Mexican food is homemade tamales, IMHO. They are a pain in the tuckus to make, but really good.
Pork tenderloin is pounded until thin, marinated with a dry rub, then fried quickly in this delicious variation of a traditional Mexican dish.
Jalisco-Style Pork Tenderloin (Carne Adobado)
I N G R E D I E N T S
1 pork tenderloin ( 3/4 to 1 pound)
1 1/2 teaspoons Hungarian paprika
1 1/2 teaspoons Chili powder (pure)
1 tablespoon red wine vinegar
2 teaspoons minced garlic
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt
2 teaspoons olive oil
Lime wedges
I N S T R U C T I O N S
Rinse pork. Trim and discard any fat. Place the pork between sheets of plastic wrap and pound with a flat meat mallet until the meat is about 1/4 inch thick. The "steaks" should now be an even thickness.
Mix all other ingredients except the oil and lime in a medium bowl. Uncover the meat and rub the seasoning evenly over both sides of the meat. Cover the meat again with the plastic and place in the refrigerator for approximately one hour (or more).
Add the oil to a 10 or 12-inch frying pan (just enough to coat the bottom of the pan when you swirl it around) and place over high heat. When the pan is hot, add the meat and cook about 2 minutes on each side. Continue to turn and cook until the pork is no longer pink in the center, about 8 minutes total.
Cut the pork into serving sized pieces and add salt and fresh lime juice to taste.
Servings: 3 - 4 main course servings
My favorite accompaniments are (click for recipes).
Salsa Cruda
Guacamole
Corn Tortillas
Cut up a couple of slices of the pork steak and lay them on a tortilla. Top with guacamole and salsa. Delicious!
would you be so sweet and email me your horchata recipe. Here's a really good and easy shrimp cocktail recipe and an unusual plantain soup:
Coctel de Camarones, estilo Acapulco
Makes 4 cups, serving 4 to 6
1 pound cooked shrimp
1/2 cup fresh lime juice
3/4 cup ketchup
1 to 2 tablespoons hot sauce (Tabasco Chipotle Pepper Sauce is delicious here)
1 teaspoon Worcestershire sauce
1/2 small white onion, finely diced
1/2 cup (loosely packed) chopped cilantro, plus a few springs for garnish
1 ripe avocado
1. Place the shrimp in a large bowl and add the lime juice. Measure in the ketchup, hot sauce, Worcestershire, onion and cilantro. Mix well.
2. Cut the avocado in half, running a knife around the pit from stem to blossom end and back again. Twist the two sides apart and scoop out the pit. Scoop each half out onto your cutting board, cut gently into small cubes, then scoop the avocado on top of the shrimp mixture. Carefully fold in the avocado, then divide the mixture between 4 to 6 serving dishes (martini glasses make a dressy presentation). Garnish with sprigs of cilantro and prepare for a taste of beach-side dining.
Plantain Soup (serves 4)
2 tablespoons butter
1 1/2 tablespoon chopped leek
1 large barely ripe plantain, about 8 oz or 2 bananas, peeled, and sliced
5 cups chicken stock
Salt and pepper to taste
Melt the butter in a pot over medium heat and saute the leek until translucent.
Put the plantain slices in the pot and saute gently on both sides without browning, turning occasionally for about 10 minutes or until cooked. Place the leek, plantains, and 2 cups of stock in a blender and puree until smooth.
Return the mixture to the pot, add the remaining stock, and season to taste. Bring to a boil and cook for 5 minutes. If the soup is too thick, you may need to thin it with more stock.
Serve sprinkled with black pepper; if desired.
Try some Diana Kennedy recipes, she is the most knowledgeable person who is not Mexican, about Mexican food and cooking procedures. Better yet, get one of her books, they are awesome.
The last link is for restaurants but the recipes are very good.
Have fun.
For me I really like Carne Asada with a Pico de Gallo (my style), with corn tortillas and a fresh Lemonade.
Pico de Gallo:
4 tomatoes (diced)
1/2 diced onion
1 bunch of cilantro (choped)
2 jalape?os (sliced)
2 ripe avocados (diced)
salt
pepper
olive oil
vinegar
In a bowl you put the tomatoes, onion, cilantro,jalape?o,and the avocados, then you start season the salad with salt, pepper and it depends how much you like the olive oil add like 3 or 4 tablespoons and the same with vinegar.
Enjoy
This chicken dish is prepared like chicken parmesan but uses different ingredients to create Mexican flavor. Once you try this version, you may not go back to regular chicken parmesan again.
INGREDIENTS:
4 to 6 boneless, skinless chicken breasts*
1 egg, beaten
1/2 cup cornmeal
1/4 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon chile powder
2 cups chile sauce
1/4 lb jack cheese or panela sliced thin
1/4 cup cotija crumbled
1 teaspoon oil
PREPARATION:
Mix the cornmeal, salt, cumin and chile powder together. Heat the oil in a large pan over medium heat. Dip each piece of chicken in the cornmeal, then in the egg, and back in the cornmeal. Brown the chicken on both sides which takes about 5 minutes.
Delicious Mexican Layer Dip!:
35 min 30 min prep
4-16 servings
16 ounces sour cream
16 ounces cream cheese
1 1/4 ounces taco seasoning
16 ounces refried beans
cheddar cheese (Shredded)
lettuce (Shredded)
salsa (you can decide how much you want)
tomatoes (optional)
onions (optional)
jalapenos (optional)
1. Combine cream cheese, sour cream, and taco seasoning.
2. Spread this layer over the bottom of your dish.
3. Warm your refried beans so that they will spread easily, then spread over cream cheese.
4. Pour desired amount of salsa over the beans.
5. Sprinkle the lettuce over the salsa.
6. Sprinkle the cheese over the lettuce.
7. Top with your favorite toppings :)
8. ENJOY IT -- & ESPECIALLY FORGET ABOUT THE NUTRITION FACTS!
This may be more Latin ,but Fried Plantains..
Taco salad...simple and delicious...enjoy!! :)
ingredients: Browned ground beef with taco seasoning, lettuce, tomatoes, black olives, avocado, catalina dressing and tortilla chips.
mix everything, except for the chips. add them on the side of the dish after serving.
Carnitas Rancheras
Fired pork chunks in a green tomatillo sauce
This is one of the easiest:
Chicken Enchiladas
Cooking oil
12 corn tortillas
2 cups cooked chopped chicken
8 oz. diced green chili peppers
1/3 cup chopped red or green onion
1 cup salsa
8 oz. sour cream
2 cups shredded Monterrey Jack cheese
Heat 2 tbsp. cooking oil in a medium skillet. Holding a tortilla with tongs, dip each in hot oil 5 to 10 seconds or until limp. Drain on paper towels. Repeat with remaining tortillas – add more oil as necessary. Combine chicken, green chili peppers, onion and salsa. Spoon about 1/4 cup of the chicken mixture into each tortilla – roll up. Place tortilla rolls, seam side down in a baking dish. Bake at 350 degrees, covered for 20-25 minutes. Uncover, spread sour cream on top and sprinkle with cheese. Bake until cheese melts.
I would love to give you my recipes for carne al pastor, but it is a secret. I'll let you know when my restaurant opens.
guamole spainsh rice refried beans
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.I need a DELICIOUS Mexican dish!?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(I need a DELICIOUS Mexican dish!?),it will help you,my kids.
I am ready for some more advanced recipes, as I have the basics down:
- Tacos (***I do need a good al pastor recipe though).
- Rice and beans.
- Salsa fresca, guac, tomatillo salsa.
- Flan, horchata.
Anyone have any really delicious Mexican recipes for me? I want something out of the ordinary. Nothing is too complicated and thanks for the ideas!
Answer:
Here's a recipe for "Mole Poblano" that calls for little more to be added to the store-bought paste than chicken, cocoa, peanut butter, and chicken stock. I recommend using the "Dona Maria" brand of mole paste. It's not very spicy and seems to be the standard. I also recommend boneless, skinless thighs. Dark meat works better for this dish. Rice as a side dish is mandatory.
This is my own recipe (off the top of my head):
Boil at least 8 chicken thighs and set aside.
*Brown a jar of Dona Maria mole in a tablespoon of frying oil (peanut if you have it)
*When it has turned black, throw in 2 “empty Dona Maria jars” of chicken broth and stir with a whisk.
*Stir in ? cup of peanut butter and 3 tablespoons of powdered cocoa.
*Add more broth and stir until it is the consistency of runny spaghetti sauce
*Let simmer (stirring occasionally) until it has thickened to the consistency of thin pancake batter.
*Taste and adjust peanut butter, cocoa, sugar, or salt quantities as you see fit.
* Pour over chicken or (my favorite method) string the chicken and mix the sauce in, serving with sandwich bread.
*Serve with Spanish rice.
The gold standard for Mexican food is homemade tamales, IMHO. They are a pain in the tuckus to make, but really good.
Pork tenderloin is pounded until thin, marinated with a dry rub, then fried quickly in this delicious variation of a traditional Mexican dish.
Jalisco-Style Pork Tenderloin (Carne Adobado)
I N G R E D I E N T S
1 pork tenderloin ( 3/4 to 1 pound)
1 1/2 teaspoons Hungarian paprika
1 1/2 teaspoons Chili powder (pure)
1 tablespoon red wine vinegar
2 teaspoons minced garlic
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt
2 teaspoons olive oil
Lime wedges
I N S T R U C T I O N S
Rinse pork. Trim and discard any fat. Place the pork between sheets of plastic wrap and pound with a flat meat mallet until the meat is about 1/4 inch thick. The "steaks" should now be an even thickness.
Mix all other ingredients except the oil and lime in a medium bowl. Uncover the meat and rub the seasoning evenly over both sides of the meat. Cover the meat again with the plastic and place in the refrigerator for approximately one hour (or more).
Add the oil to a 10 or 12-inch frying pan (just enough to coat the bottom of the pan when you swirl it around) and place over high heat. When the pan is hot, add the meat and cook about 2 minutes on each side. Continue to turn and cook until the pork is no longer pink in the center, about 8 minutes total.
Cut the pork into serving sized pieces and add salt and fresh lime juice to taste.
Servings: 3 - 4 main course servings
My favorite accompaniments are (click for recipes).
Salsa Cruda
Guacamole
Corn Tortillas
Cut up a couple of slices of the pork steak and lay them on a tortilla. Top with guacamole and salsa. Delicious!
would you be so sweet and email me your horchata recipe. Here's a really good and easy shrimp cocktail recipe and an unusual plantain soup:
Coctel de Camarones, estilo Acapulco
Makes 4 cups, serving 4 to 6
1 pound cooked shrimp
1/2 cup fresh lime juice
3/4 cup ketchup
1 to 2 tablespoons hot sauce (Tabasco Chipotle Pepper Sauce is delicious here)
1 teaspoon Worcestershire sauce
1/2 small white onion, finely diced
1/2 cup (loosely packed) chopped cilantro, plus a few springs for garnish
1 ripe avocado
1. Place the shrimp in a large bowl and add the lime juice. Measure in the ketchup, hot sauce, Worcestershire, onion and cilantro. Mix well.
2. Cut the avocado in half, running a knife around the pit from stem to blossom end and back again. Twist the two sides apart and scoop out the pit. Scoop each half out onto your cutting board, cut gently into small cubes, then scoop the avocado on top of the shrimp mixture. Carefully fold in the avocado, then divide the mixture between 4 to 6 serving dishes (martini glasses make a dressy presentation). Garnish with sprigs of cilantro and prepare for a taste of beach-side dining.
Plantain Soup (serves 4)
2 tablespoons butter
1 1/2 tablespoon chopped leek
1 large barely ripe plantain, about 8 oz or 2 bananas, peeled, and sliced
5 cups chicken stock
Salt and pepper to taste
Melt the butter in a pot over medium heat and saute the leek until translucent.
Put the plantain slices in the pot and saute gently on both sides without browning, turning occasionally for about 10 minutes or until cooked. Place the leek, plantains, and 2 cups of stock in a blender and puree until smooth.
Return the mixture to the pot, add the remaining stock, and season to taste. Bring to a boil and cook for 5 minutes. If the soup is too thick, you may need to thin it with more stock.
Serve sprinkled with black pepper; if desired.
Try some Diana Kennedy recipes, she is the most knowledgeable person who is not Mexican, about Mexican food and cooking procedures. Better yet, get one of her books, they are awesome.
The last link is for restaurants but the recipes are very good.
Have fun.
For me I really like Carne Asada with a Pico de Gallo (my style), with corn tortillas and a fresh Lemonade.
Pico de Gallo:
4 tomatoes (diced)
1/2 diced onion
1 bunch of cilantro (choped)
2 jalape?os (sliced)
2 ripe avocados (diced)
salt
pepper
olive oil
vinegar
In a bowl you put the tomatoes, onion, cilantro,jalape?o,and the avocados, then you start season the salad with salt, pepper and it depends how much you like the olive oil add like 3 or 4 tablespoons and the same with vinegar.
Enjoy
This chicken dish is prepared like chicken parmesan but uses different ingredients to create Mexican flavor. Once you try this version, you may not go back to regular chicken parmesan again.
INGREDIENTS:
4 to 6 boneless, skinless chicken breasts*
1 egg, beaten
1/2 cup cornmeal
1/4 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon chile powder
2 cups chile sauce
1/4 lb jack cheese or panela sliced thin
1/4 cup cotija crumbled
1 teaspoon oil
PREPARATION:
Mix the cornmeal, salt, cumin and chile powder together. Heat the oil in a large pan over medium heat. Dip each piece of chicken in the cornmeal, then in the egg, and back in the cornmeal. Brown the chicken on both sides which takes about 5 minutes.
Delicious Mexican Layer Dip!:
35 min 30 min prep
4-16 servings
16 ounces sour cream
16 ounces cream cheese
1 1/4 ounces taco seasoning
16 ounces refried beans
cheddar cheese (Shredded)
lettuce (Shredded)
salsa (you can decide how much you want)
tomatoes (optional)
onions (optional)
jalapenos (optional)
1. Combine cream cheese, sour cream, and taco seasoning.
2. Spread this layer over the bottom of your dish.
3. Warm your refried beans so that they will spread easily, then spread over cream cheese.
4. Pour desired amount of salsa over the beans.
5. Sprinkle the lettuce over the salsa.
6. Sprinkle the cheese over the lettuce.
7. Top with your favorite toppings :)
8. ENJOY IT -- & ESPECIALLY FORGET ABOUT THE NUTRITION FACTS!
This may be more Latin ,but Fried Plantains..
Taco salad...simple and delicious...enjoy!! :)
ingredients: Browned ground beef with taco seasoning, lettuce, tomatoes, black olives, avocado, catalina dressing and tortilla chips.
mix everything, except for the chips. add them on the side of the dish after serving.
Carnitas Rancheras
Fired pork chunks in a green tomatillo sauce
This is one of the easiest:
Chicken Enchiladas
Cooking oil
12 corn tortillas
2 cups cooked chopped chicken
8 oz. diced green chili peppers
1/3 cup chopped red or green onion
1 cup salsa
8 oz. sour cream
2 cups shredded Monterrey Jack cheese
Heat 2 tbsp. cooking oil in a medium skillet. Holding a tortilla with tongs, dip each in hot oil 5 to 10 seconds or until limp. Drain on paper towels. Repeat with remaining tortillas – add more oil as necessary. Combine chicken, green chili peppers, onion and salsa. Spoon about 1/4 cup of the chicken mixture into each tortilla – roll up. Place tortilla rolls, seam side down in a baking dish. Bake at 350 degrees, covered for 20-25 minutes. Uncover, spread sour cream on top and sprinkle with cheese. Bake until cheese melts.
I would love to give you my recipes for carne al pastor, but it is a secret. I'll let you know when my restaurant opens.
guamole spainsh rice refried beans
correctness,It's Non-profit and only for informational purposes.
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