Cuisines Archives: Mexican

Mexican

Pico de Gallo

Pico de Gallo
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In Mexican cuisine, pico de gallo, also called salsa fresca or salsa cruda, is made from chopped tomato, onion, cilantro, fresh serranos, salt, and lime juice.
Servings Prep Time
10 Servings 10 Minutes
Servings Prep Time
10 Servings 10 Minutes
Pico de Gallo
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In Mexican cuisine, pico de gallo, also called salsa fresca or salsa cruda, is made from chopped tomato, onion, cilantro, fresh serranos, salt, and lime juice.
Servings Prep Time
10 Servings 10 Minutes
Servings Prep Time
10 Servings 10 Minutes
Ingredients
Servings: Servings
Units:
Instructions
  1. Dice up equal quantities of onion and tomato. Roughly chop the cilantro.
  2. Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump the four ingredients into a bowl.
  3. Slice the lime in half and squeeze the juice from half a lime the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.
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Chili Relleno Casserole

Chili Relleno Casserole
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Servings Prep Time
8 Servings 30 Minutes
Cook Time
45 Minutes
Servings Prep Time
8 Servings 30 Minutes
Cook Time
45 Minutes
Chili Relleno Casserole
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Servings Prep Time
8 Servings 30 Minutes
Cook Time
45 Minutes
Servings Prep Time
8 Servings 30 Minutes
Cook Time
45 Minutes
Ingredients
Servings: Servings
Units:
Instructions
  1. Lightly grease 9x13-inch glass baking dish. Beat first 5 ingredients in medium bowl to blend. Arrange chilies from 1 can in prepared dish, covering bottom completely. Sprinkle with 1/3 of each cheese. Repeat layering twice. Pour egg mixture over cheese. Let stand 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)
  2. Preheat oven to 350°F. Bake until casserole is slightly puffed in center and golden brown on edges, about 45 minutes. Cool 20 minutes and serve.
Recipe Notes
Recipe says 8 servings, but we got 12 out of each 9” x 13” pan. Also we used a lot less cheese than the recipe calls for.

 

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Mexican Rice

Mexican Rice
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Works in a spot or a rice cooker too
Servings
20
Cook Time
20 minute
Servings
20
Cook Time
20 minute
Mexican Rice
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Works in a spot or a rice cooker too
Servings
20
Cook Time
20 minute
Servings
20
Cook Time
20 minute
Ingredients
Servings:
Units:
Instructions
  1. Fry the onions with rice til brown add the garlic and fry 30 seconds longer add the water, tomato paste and diced bell cover and reduce to a low boil for 20 minutes
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Crispy Pressure Cooker Pork Carnitas

Crispy Mexican Style Pressure Cooker Pork Carnitas
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These Pressure Cooker Pork Carnitas are Crispy. Mexican Style Pulled Pork is crispy, yet deliciously moist and full of deep and complex flavors.
Servings Prep Time
10 Servings 30 Minutes
Cook Time
40 Minutes
Servings Prep Time
10 Servings 30 Minutes
Cook Time
40 Minutes
Crispy Mexican Style Pressure Cooker Pork Carnitas
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These Pressure Cooker Pork Carnitas are Crispy. Mexican Style Pulled Pork is crispy, yet deliciously moist and full of deep and complex flavors.
Servings Prep Time
10 Servings 30 Minutes
Cook Time
40 Minutes
Servings Prep Time
10 Servings 30 Minutes
Cook Time
40 Minutes
Ingredients
Servings: Servings
Units:
Instructions
  1. Remove skin from Pork Shoulder. Cut Pork into 8-10 1/2 pound pieces and place into bowl. Add Rub ingredients and massage into pork.
  2. Select Sauté/Browning on your Pressure Cooker and allow to fully heat. Add about 3 inches of raw pork fat and Sauté for three minutes to render fat. Add the juice of one Orange and deglaze cooking pot. Turn off Pressure Cooker.
  3. Place seasoned Pork Chunks in cooking pot. Add chopped Onions, Garlic, Cinnamon Sticks and Bay Leaves. Squeeze in the juice of three Oranges and one Lime, Beer and toss the top of the pot with the orange skin.
  4. Lock on Lid and close Pressure Valve. Cook at High Pressure for 40 minutes. Allow a 20 minute (or full) Natural Pressure Release. (or 55 minutes with a quick release)
  5. Remove Meat from cooking pot and place into a Strainer to drain liquid. Place drained Pork into a Bowl. With 2 forks, shred the Pork well. Select Sauté/Browning and adjust to Low heat. Simmer for 10 minutes to reduce liquid. Pour liquid into a large Measuring Cup and skim off fat.
  6. Heat Cast Iron Pan on Medium High for 10 minutes. Add Olive Oil and add some Shredded Pork to the Skillet. Wait one minute and add in 1/2 cup of the Hot Carnitas Liquid. Fry on one side, until Liquid has evaporated. Place Carnitas onto serving platter. Repeat until done. Drizzle over a little of the Carnitas Liquid. Squeeze a lime and sprinkle over Chopped Cilantro.
Recipe Notes

This recipe is for a 6 qt Instapot which has a lower temperature than a conventional pressure cooker, so adjust the recipe as required.  In a 15 quart pressure cooker like the one I bought for the club, the pressure is about the same, so keep the same cook time.  The recipe can be tripled in our pressure cooker.  We have successfully used a 18 pound package of pork shoulder for the recipe.

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Salsa Roja Mexicana

Salsa Roja Mexicana
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Rating: 5
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This is my sister-in-law's red salsa recipe. She uses it to make her wonderful chicken enchiladas, but it's excellent for other uses as well. She is from Mexico City, and her Mexican cooking is always outstanding
Servings Prep Time
4 Cups 10 Minutes
Cook Time
15 Minutes
Servings Prep Time
4 Cups 10 Minutes
Cook Time
15 Minutes
Salsa Roja Mexicana
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Rating: 5
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This is my sister-in-law's red salsa recipe. She uses it to make her wonderful chicken enchiladas, but it's excellent for other uses as well. She is from Mexico City, and her Mexican cooking is always outstanding
Servings Prep Time
4 Cups 10 Minutes
Cook Time
15 Minutes
Servings Prep Time
4 Cups 10 Minutes
Cook Time
15 Minutes
Ingredients
Servings: Cups
Units:
Instructions
  1. Place the whole tomatoes in a saucepan with the peppers; cover with water and bring to a boil. Simmer gently until the tomatoes are fairly soft but not falling apart - about 5 minutes. Drain, but reserve 1/3 cup of the cooking liquid. Mix the bouillon into the 1/3 cup reserved cooking liquid and pour into the jar of a blender. Add garlic; blend until the garlic is finely dispersed throughout the liquid. Add the tomatoes and peppers to the blender jar, and blend for a few seconds. Do not over blend. It should have a rough texture. Heat the olive oil in the bottom of a sauce pan. Add the chopped onion and saute a couple of minutes. Add the sauce from the blender. Cook on high heat, stirring from time to time scraping the bottom of the pan until the sauce is reduced - about 6 - 8 minutes. Taste, and add salt if necessary.
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Salsa Verde de Tomatillo

Tomatillo Salsa Verde
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This authentic Mexican salsa verde has a fabulous flavor. Use it on chicken enchiladas or as a condiment for any dish that needs a little extra zip!
Servings Prep Time
8 Servings 10 Minutes
Cook Time
15 Minutes
Servings Prep Time
8 Servings 10 Minutes
Cook Time
15 Minutes
Tomatillo Salsa Verde
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This authentic Mexican salsa verde has a fabulous flavor. Use it on chicken enchiladas or as a condiment for any dish that needs a little extra zip!
Servings Prep Time
8 Servings 10 Minutes
Cook Time
15 Minutes
Servings Prep Time
8 Servings 10 Minutes
Cook Time
15 Minutes
Ingredients
Servings: Servings
Units:
Instructions
  1. Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
  2. Using a blender, carefully puree the tomatillos and water in batches until smooth.
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Huevos Albanil

Huevos Albanil - Bricklayer Eggs
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The authentic Mexican egg dish of Huevos Albañil (Bricklayer Eggs) features scrambled eggs that are bathed in tomato sauce or salsa tomatillo (green tomatoes) and are served on slightly crisp corn tortillas with cheese, and cilantro. Served with black beans and rice.
Servings
2 servings
Servings
2 servings
Huevos Albanil - Bricklayer Eggs
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The authentic Mexican egg dish of Huevos Albañil (Bricklayer Eggs) features scrambled eggs that are bathed in tomato sauce or salsa tomatillo (green tomatoes) and are served on slightly crisp corn tortillas with cheese, and cilantro. Served with black beans and rice.
Servings
2 servings
Servings
2 servings
Ingredients
Servings: servings
Units:
Instructions
  1. Beat the eggs slightly. In a frying pan heat oil and add the eggs. Season with salt, to taste. Mix and cooked, remove from the heat. Reserve. Roast the tomatoes, onion, garlic and on the comal and liquefy. Sauté the sauce in a frying pan with a little olive oil and season with salt, to taste. Cook two minutes. Add the eggs. Cook two more minutes. Serve with refried beans, tortillas and cheese collapsed flask.
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Huevos Ahogados

Huevos Ahogados - Drowned Eggs
Votes: 1
Rating: 5
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They are called "drowned eggs" because they are prepared with plenty of broth (caldillo) and / or sauce. The first time I heard someone say huevos ahogados I was just a little girl in my great grandmother’s house, trying to figure out why they were talking about eggs that had drowned. Being the nosey kid I was, I asked what they meant. My great grandmother was from Hidalgo. and was whipping up a batch of spicy tomato salsa to poach eggs. I watched as the salsa boiled in the pan as she carefully broke eggs into the hot mixture. She then explained to me those were the eggs drowning in the salsa. I’ve loved this dish from the first time she served me some…. till now. Make this simple dish for your family.
Servings Prep Time
2 Servings 1.4 Hours
Servings Prep Time
2 Servings 1.4 Hours
Huevos Ahogados - Drowned Eggs
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Rating: 5
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They are called "drowned eggs" because they are prepared with plenty of broth (caldillo) and / or sauce. The first time I heard someone say huevos ahogados I was just a little girl in my great grandmother’s house, trying to figure out why they were talking about eggs that had drowned. Being the nosey kid I was, I asked what they meant. My great grandmother was from Hidalgo. and was whipping up a batch of spicy tomato salsa to poach eggs. I watched as the salsa boiled in the pan as she carefully broke eggs into the hot mixture. She then explained to me those were the eggs drowning in the salsa. I’ve loved this dish from the first time she served me some…. till now. Make this simple dish for your family.
Servings Prep Time
2 Servings 1.4 Hours
Servings Prep Time
2 Servings 1.4 Hours
Ingredients
Servings: Servings
Units:
Instructions
  1. Boil the tomatoes, onion, and garlic then peel the tomatoes. Liquify the tomatoes, onion, garlic, and 1/2 of the broth in a blender. Heat a saucepan over medium heat the vegetable oil and fry the sauce. Cook for 5 minutes and add the rest of the broth. Add cilantro and season. When it starts to boil, lower the flame. Taste and adjust with salt if needed. Bread the eggs inside the broth, you must add one by one to prevent them from sticking. Cook for 10 minutes with the pot covered. The eggs can be cooked soft or hard. Remove the cilantro and adjust the seasoning as you like.
Recipe Notes

We like to make this non-spicy so all the family can enjoy it so feel free to reduce amounts of spicy ingredients.  Serve with refried beans, rice. and tortillas or tortilla chips.

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Jackfruit Vegetarian Pork Style Tacos al Pastor

Jackfruit Vegetarian Pork Style Tacos al Pastor
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This was our first ever jackfruit recipe, and it was unbelievable. We simmered the whole jackfruit pieces in the sauce and then grilled it to give it that blackened feel. We tossed it back in the pot and shredded it, what an amazing fruit!! You can find jackfruit in your local Asian market or online.
Servings Prep Time
8 Tacos 1 Hour
Servings Prep Time
8 Tacos 1 Hour
Jackfruit Vegetarian Pork Style Tacos al Pastor
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This was our first ever jackfruit recipe, and it was unbelievable. We simmered the whole jackfruit pieces in the sauce and then grilled it to give it that blackened feel. We tossed it back in the pot and shredded it, what an amazing fruit!! You can find jackfruit in your local Asian market or online.
Servings Prep Time
8 Tacos 1 Hour
Servings Prep Time
8 Tacos 1 Hour
Ingredients
Servings: Tacos
Units:
Instructions
  1. Blend all ingredients except jackfruit, pineapple, cilantro, onion, and citrus juices in a blender until smooth.
  2. Bring sauce to a simmer in a large Dutch oven or sauté pan.
  3. Add jackfruit, and simmer for about 20 minutes. The sauce will reduce and darken in color. You may otherwise remove the jackfruit after 10 minutes and grill it with pineapple slices over a medium flame until charred, about 5 minutes per side (keep reducing the sauce).
  4. Mash or shred the jackfruit and toss in the sauce with the citrus juices. Salt and pepper to taste.
  5. Serve on warm tortillas with onion, pineapple, and cilantro.
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Jicama Mandarin Orange Salad

Jicama Mandarin Orange Salad
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Refreshing Jicama Salad. Easy to make and this cools the palate if you are eating spicy food like our Camarones Diabla.
Servings Prep Time
50 Servings 25 Minutes
Servings Prep Time
50 Servings 25 Minutes
Jicama Mandarin Orange Salad
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Refreshing Jicama Salad. Easy to make and this cools the palate if you are eating spicy food like our Camarones Diabla.
Servings Prep Time
50 Servings 25 Minutes
Servings Prep Time
50 Servings 25 Minutes
Ingredients
  • 5 Large Jicama Peeled and cut in to "french fry" sized sticks
  • 8 Medium Cucumbers halved lengthwise, then sliced like 1/2 moons
  • 1 #10 Can Mandarine Oranges Reserve the liquid for drinks or another use
Servings: Servings
Units:
Instructions
  1. You don't need much more work than to stir in the orange and toss. Nothing else is needed.
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