Ingredients Archives: corn oil

Mexican Rice

Mexican Rice
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Works in a spot or a rice cooker too
Servings
20
Cook Time
20 minute
Servings
20
Cook Time
20 minute
Mexican Rice
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
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
Share this Recipe
Continue Reading

Huevos Albanil

Huevos Albanil - Bricklayer Eggs
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
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
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
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.
Share this Recipe
Continue Reading

Corn, Spinach and Feta Quesadillas

Corn Spinach and Feta Quesadillas
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
These were a big hit at our latest Friday Nite Snacks event. They are a Greek twist with Mexican influence. They don't need salsa, so please try it without it first. Larger quantities of Feta and Mexican cheeses are optional. However, we found it best to be generous with the Feta cheese.
Servings Prep Time
8 Quesadillas 10 minutes
Cook Time
15 minutes
Servings Prep Time
8 Quesadillas 10 minutes
Cook Time
15 minutes
Corn Spinach and Feta Quesadillas
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
These were a big hit at our latest Friday Nite Snacks event. They are a Greek twist with Mexican influence. They don't need salsa, so please try it without it first. Larger quantities of Feta and Mexican cheeses are optional. However, we found it best to be generous with the Feta cheese.
Servings Prep Time
8 Quesadillas 10 minutes
Cook Time
15 minutes
Servings Prep Time
8 Quesadillas 10 minutes
Cook Time
15 minutes
Ingredients
Servings: Quesadillas
Units:
Instructions
  1. Saute onions until translucent, about 5 minutes. Add a pinch of salt or two. Then add corn from the frozen bag and use about double for the amount of onion you use. Cook for 5 minutes. Add the same volume of chopped spinach plus. When its cooked add some crumbled feta. The more Feta you add, the more salty and flavorful it will get. Put some on a flour tortilla which is on a Comal or pan to cook the quesadilla. Add Mexican cheeses and fold over. Wait a couple of minutes and flip. Serve by itself or with chopped cilantro and your favorite salsa.
Recipe Notes

We experimented with this recipe a lot.  Frozen spinach does not work well nor does regular frozen corn. To retain the Feta flavor, add it at the end along with Mexican cheeses like sharp cheddar and queso fresco.

Share this Recipe
Continue Reading

Salsa a la Diabla (Hot)

Salsa a la Diabla
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
This sauce is one of the favorites in the Mexico City. Its deep red color makes it very striking, besides being very tasty; It is required to accompany a sauce tacos al pastor This is the one that is always next to taquero Slicing meat to make tacos.; It is a secret recipe, which Mexicans seek not to share. All fans of tacos know that the success of a taco is in the sauce. Chili de Arbol sauce is made by many companies produce commercially under the name "taquera sauce" but its not the same as home made.
Servings Prep Time
8 servings 30 minutes
Cook Time
10 minutes
Servings Prep Time
8 servings 30 minutes
Cook Time
10 minutes
Salsa a la Diabla
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
This sauce is one of the favorites in the Mexico City. Its deep red color makes it very striking, besides being very tasty; It is required to accompany a sauce tacos al pastor This is the one that is always next to taquero Slicing meat to make tacos.; It is a secret recipe, which Mexicans seek not to share. All fans of tacos know that the success of a taco is in the sauce. Chili de Arbol sauce is made by many companies produce commercially under the name "taquera sauce" but its not the same as home made.
Servings Prep Time
8 servings 30 minutes
Cook Time
10 minutes
Servings Prep Time
8 servings 30 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. soak guajillo chiles in water for 10 minutes to hydrate, then remove stem and seeds. Place in blender with garlic and onions.
  2. Fry chiles de Arbol until they are dark brown and almost burned. Remove from heat and drain most but not all the oil. (The oil can be used as a seasoning by itself)
  3. Add fried chiles to blender and blend until smooth.
Recipe Notes

Blend and taste before you add to many chile's de arbol.

Share this Recipe
Continue Reading

Pastor – al la Gringa

Pastor a la Gringa
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings Prep Time
16 tacos/quesadillas 1 hour
Cook Time Passive Time
1 hour 12 hours
Servings Prep Time
16 tacos/quesadillas 1 hour
Cook Time Passive Time
1 hour 12 hours
Pastor a la Gringa
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings Prep Time
16 tacos/quesadillas 1 hour
Cook Time Passive Time
1 hour 12 hours
Servings Prep Time
16 tacos/quesadillas 1 hour
Cook Time Passive Time
1 hour 12 hours
Ingredients
Servings: tacos/quesadillas
Units:
Instructions
  1. Deseed all the chiles and remove stems. Boil in water for 15 minutes. Place all the ingredients in a blender except 1/2 of the onion(s), the extra pineapple, the cilantro, tortillas and the meat. Liquify for 2 minutes. Strain out the pulp from the marinade. Marinate the meat slices refrigerate for 12 hours or overnight. Be sure to cover all the meat with the marinade. Using a large cast iron pan, fry the meat but do not burn it. If using thin steaks brown each one being careful not to leave any burned chile in the pan, remove each slice when it is browned and set aside. Chop up all meat into small pieces. Clean the pan again to remove excess burned stuff and grease. Saute the other half of the onions (it should be coated with the adobo) and then add the chopped meat and heat again. Prepare the tacos with corn or flour (gringa style) tortillas. Add a small slice of additional chopped pineapple if desired. For quesadillas, add Mexican cheeses and pan toast to a golden brown. Serve with Salsa a la Diabla, chopped cilantro, fresh lime and a chopped pineapple.
Share this Recipe
Continue Reading

Chile and Corn (Rajas) Quesadillas

Chile and Corn (Rajas) Quesadillas
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Rajas, a traditional saute of chile peppers and onions, is a staple in Mexican cuisine. With the addition of cheeses, corn, this makes an easy and delicious quesadilla filling. You can also add chicken or beef to it. Note: If you don't mind a "drippy" filling, or you can't wait 🙂 these can be eaten right away. However, if you want the filling to solidify a little, wait 5 minutes before cutting.
Servings Prep Time
6 People 10 minutes
Cook Time Passive Time
35 minutes 10 minutes
Servings Prep Time
6 People 10 minutes
Cook Time Passive Time
35 minutes 10 minutes
Chile and Corn (Rajas) Quesadillas
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Rajas, a traditional saute of chile peppers and onions, is a staple in Mexican cuisine. With the addition of cheeses, corn, this makes an easy and delicious quesadilla filling. You can also add chicken or beef to it. Note: If you don't mind a "drippy" filling, or you can't wait 🙂 these can be eaten right away. However, if you want the filling to solidify a little, wait 5 minutes before cutting.
Servings Prep Time
6 People 10 minutes
Cook Time Passive Time
35 minutes 10 minutes
Servings Prep Time
6 People 10 minutes
Cook Time Passive Time
35 minutes 10 minutes
Ingredients
Servings: People
Units:
Instructions
  1. Char the chiles directly over the gas flame on the stove or under the broiler until blackened on all sides. Enclose in a plastic bag and let steam for about 10 minutes. Add the oil to a heavy large skillet over medium heat. When the oil is hot, add the onion and saute until translucent, about 5 minutes. Add the corn and cook for an additional 3 minutes. Set aside. . Peel and seed the chiles. Cut the chiles into 1/4 to 1/2-inch strips (rajas) and add the strips to the onion and corn mixture and saute until the corn is tender, about 5 minutes. . Add the Mexican crema and cook until bubbling, about for 8 minutes. Add the cheese and stir until melted and smooth. Taste and season the rajas with salt cilantro and oregano as desired, to taste.
  2. Take a Flour or corn tortilla and place on a clean griddle. Note test a tortilla on the griddle to see if while cooking to see if it is clean. You can also use a large cast iron pan for this. Put a little oil on the griddle or pan and place the tortilla on it. Spoon in some of the rajas mixture and fold in half. Flip the tortilla over and cook until brown on both sides. . The flour quesadilla can be sliced with a pizza cutter depending on the serving size.
Recipe Notes

The poblano chile is a fresh chile that ranges from mild to hot. It is a deep, dark green or dark red color and is large and wide with shiny skin. Ripened on the plant and dried it is known as "chile ancho" or "pasilla." They can also be found at most supermarkets or Latin specialty markets. Just keep your eye out, as some stores sell them fresh under the name "pasilla."

Although this is a vegetarian dish, you can also add CostCo rotisserie chicken breast or beef carnitas to the quesadillas.  Alternately serve it with a simple chicken or beef-filled tacos.

A great filling for tacos or topping for grilled arrachera. You can use virtually any chile but a mild poblano adds the perfect amount of spice to any dish.

Share this Recipe
Continue Reading

Fried Tortilla Chips

Fried Tortilla Chips
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Anyone who has snacked on freshly made tortilla chips can attest to their addictiveness and vast superiority to mass-market offerings. If you aren’t lucky enough to have high-quality tortilla chips available in your area, don’t fret because you can make your own with this recipe. It’s a bit of work, but you’ll earn plenty of friends. And it goes without saying that these are a natural pairing for guac and salsa.
Servings Prep Time
6 servings 1 minute
Cook Time
4 minutes
Servings Prep Time
6 servings 1 minute
Cook Time
4 minutes
Fried Tortilla Chips
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Anyone who has snacked on freshly made tortilla chips can attest to their addictiveness and vast superiority to mass-market offerings. If you aren’t lucky enough to have high-quality tortilla chips available in your area, don’t fret because you can make your own with this recipe. It’s a bit of work, but you’ll earn plenty of friends. And it goes without saying that these are a natural pairing for guac and salsa.
Servings Prep Time
6 servings 1 minute
Cook Time
4 minutes
Servings Prep Time
6 servings 1 minute
Cook Time
4 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Arrange corn tortillas in a stack and cut into 4 equal wedges. Pour corn oil in a deep 2 or 3-quart pan and set on medium-high to high heat. When oil is hot enough to make a piece of tortilla sizzle, add tortilla pieces, a handful at a time, and stir to separate. Cook until crisp (1 to 1-1/2 minutes); lift from oil with slotted spoon and drain on slotted oven broiler pan, season immediately while hot, then transfer to a bowl lined with paper towels. Cook in batches and try not to overcrowd the chips.
Share this Recipe
Continue Reading