Mexican Food

Discussion in 'BOC Member Cookbook' started by Whistler, Oct 13, 2005.

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  1. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Susan Woodson(Sheena)

    Mexican Lasagna

    1 pound hamburger meat
    2 cans ranch style beans
    1 jar enchillda sauce (I use salsa, it's better)
    1 package shredded cheese
    1 container cottage cheese
    2 eggs
    1 bag tortilla chips

    Brown hamburger meat and drain. Mix salsa and beans in
    with the meat.

    In a bowl, mix the cottage cheese, shredded cheese,
    and eggs together.

    In a large bowl for microwaving, or a caserole dish
    for oven( I personally bake mine in the oven!), layer chips, meat mixture, cheese mixture,
    chips, meat mixture, cheese mixture,.....

    Heat until cheese is melted in the middle. The cheese
    on the top will bubble.
     
  2. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)

    This is almost a meal in itself, and perfect for cold weather, but good anytime!

    bag of large tortilla chips
    2 pounds of hamburger meat
    1 large onion
    1/4 cup cooking oil
    1 clove garlic..minced
    1 apple chopped fine
    2 teaspoons salt
    1/2 teaspoon ground cumin
    1 teaspoon sugar
    1/2 teaspoon cinnamon
    4 teaspoons chile powder
    1 pkg grated cheddar
    jalapeno slices, canned
    1 jar Pace Picante Sauce

    Cook onions with oil in big skillet. Add ground beef and cook until very well done. Add garlic, apple, salt, cumin, sugar, cinnamon, and chile powder. Add small amount of water if too dry, cook on high heat for 10 minutes or until well blended.

    Arrange tortilla chips on a large cookie sheet. Put a spoonfull of meat mixture on each one, then slices of jalapeno peppers, a spoonful of Pace Picante, and top with a big pinch of grated cheese. Place in very hot oven, 450 degrees, until cheese is thoroughly melted. Remove from oven and serve immediately!

    As with most Tex-Mex foods....substitutions and varying amounts of ingredients are welcome! Keep fishing!
     

  3. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Mike Clements(Cat_chaser)

    1 pack frozen taquitos (usally 40 to 50 per box)
    3 cans wolf chili W/beans
    1 large onion
    2 bags shredded mexican cheese

    get a large deep baking pan and line the bottom with taquitos
    spread wolf chili over top till you can't see them anymore
    cover chili with all the cheese
    fine chop onion and put on top of cheese
    put in preheated oven @ 350 degrees and bake for about 15-20 min
    serve with any fixins ya like

    hope ya'll enjoy

    Cat Chaser
     
  4. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)

    Excellent for dipping torillas, putting on tacos, tamales or enchiladas.

    12 whole dried ancho chiles
    3 cups hot water
    small can tomato sauce
    1/4 cup salad oil
    1 1/2 teaspoons salt
    1 clove garlic...minced
    teaspoon oregano
    1/4 teaspoon ground cumin

    Remove seeds and stems from chiles and cover with hot water. Let stand for one hour. Put chiles in a blender with a little water and puree until smooth. Add remaining ingredients and heat in a sauce pan for 10 minutes, stirring occasionally. Makes about 3 1/2 cups.
     
  5. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)

    Very good with tortilla chips as an appetizer.

    2 ripe avacados
    2 tablespoons lemon juice
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    2 teaspoons cilantro...finely minced
    one small can California green chiles
    1 tablespoon salad dressing

    Cut avacado in half, remove seeds, and scoop out pulp with a spoon. Mash pulp coarsely with a fork while blending in lemon juice. Add salt, pepper, cilantro. Chop the chiles very fine and add them along with the salad dressing. Mix well. Serve immediately.
     
  6. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)

    An excellent enchilada sauce.

    1 medium onion.....minced
    2 tablespoons cooking oil
    3 1/2 cups tomato sauce
    2 cloves garlic...minced
    4 tablespoons chile powder
    1/2 teaspoon ground cumin
    1/4 teaspoon oregano
    1 teaspoon salt

    Saute onion in oil until transparent. Add tomato sauce and garlic. Gradually stir in chile powder. Add cumin, oregano, and salt. Cover and simmer for 30 minutes, stirring frequently. Makes about 3 cups.
     
  7. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)

    This is good for Tacos, Enchiladas, and Tostadas.

    1 pound lean ground beef
    2 tablespoons cooking oil
    1 large onion...chopped medium
    1/2 cup Red Chile Sauce or Chile-Tomato sauce

    Cook onions in oil until transparent, add hamburger and cook very well done. Add Red Chile Sauce or Chile-Tomato sauce and cook for 10 minutes. (if you dont want to make the Red Chile Sauce or Chile-Tomato sauce, you can substitute Pace Picante or any other Mexican hot sauce. As always...additions, subtractions and substitutions are allowed and encouraged! Just keep fishing!
     
  8. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)

    I'm putting some soups in the Mexican sections due to their "south of the border" flavor.

    A hearty soup that is a meal in itself.

    2 tablespoons cooking oil
    pkg of chicken breasts, cut in chunks
    1 onion chopped
    2 garlic cloves minced
    1 teaspoon ground cumin
    1 teaspoon salt
    1 teaspoon chili powder
    1/2 teaspoon crushed red pepper
    1 can black beans
    1 can corn
    1 can chicken broth
    1 can rotel tomatoes
    tortillas cut in strips
    cilantro finely chopped

    Cook chicken in oil for 6 or 8 minutes
    Stir in onion, garlic, cumin, salt, chili powder, and red pepper. Cook 3 minutes or so. Stir in corn, black beans, broth and tomatoes. Bring to boil Reduce heat and simmer for 15 minutes.
    Bake tortilla strips until crisp. Serve soup in bowls laced with cilantro and topped with tortilla strips. Keep fishing!
     
  9. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)

    This soup was a finalist in the 2002 Ortega Fiesta Contest. Good taste and very eye appealing.

    2 tablespoons cornstarch
    1/4 cup water
    32 ounces of chicken broth
    2 cups cooked chicken breast chopped
    1 can black beans
    1 can diced tomatoes
    1 can rotel tomatoes
    8 ounce bottle of taco sauce any brand
    1 cup chopped bell pepper
    1 can diced green chiles
    cilantro finely chopped
    shredded cheddar cheese
    red and blue tortilla chips

    Combine starch in water. Stir together chicken, chicken broth, beans, tomatoes, corn, taco sauce, pepper, chiles and starch mixture in a large saucepan. Bring to a boil, stirring occasionally. Serve in bowls with a pinch of cilantro and shredded cheese. Garnish around bowl with red and blue tortillas. Keep fishing!
     
  10. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)



    Tortilla soup is one of my favorites, and this one turns a meal into a banquet!

    1 tablespoon cooking oil
    1 onion chopped
    2 cloves garlic chopped fine
    8 cups chicken broth
    1 can diced tomatoes
    1 can diced green chiles
    1/2 cup lime juice (fresh is best)
    1/2 teaspoon salt
    2 cups COOKED shredded chicken breast meat
    Toasted tortilla strips

    heat oil in large pan or pot and cook onion and galic until tender. Add broth , tomatoes, chiles, lime juice and salt. Bring to a boil. Reduce heat and cook for 10 minutes. Add chicken and cook for 5 minutes more. Serve in bowls with tortilla chips and garnish with slices of avacado and chopped cilantro. You will want more. Keep fishing!
     
  11. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)


    This soup was named for the state of Sonora. You will like it.

    2 tablespoons butter
    1 teaspoon chili powder
    2 cups diced bell pepper
    1 can whole corn with green and red peppers
    1 dry whole hot red pepper
    6 cups chicken broth
    1 teaspoon salt
    whipped cream

    Melt butter in a saucepand and stir in chili powder and green pepper. Cook over moderate heat for 5 min. Add corn, red pepper and broth and bring to a boil. Let simmer 5 minutes and add salt. Serve in bowls and top with whip cream. Delicioso! Keep fishing!
     
  12. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)


    Buying Tamales at the store or specialty shop is good, but there is something about making your own tamales...the fragrance in the house for one thing. Here is an easy recipe that will have you saying...'Ole!

    Corn husks, soaked in water

    Filling...

    1 big can chili no beans
    1 onion
    1 bell pepper
    2 tablespoons corn oil
    2 tablespoons Masa in a little water

    Cook onion and pepper in oil until tender..Add chili and and cook to boiling. Add masa mixed with water and cook until thick...set aside.

    Masa dough..

    2 cups masa flour
    2 teaspoons salt
    3/4 cup solid Crisco
    hot water to make a smooth dough

    In mixing bowl whip the Crisco, masa, salt and enough hot water at high speed until a smooth dough is made. It should look like fluffy whipped cream.

    Procedure...

    Spread about 2 tablespoons of dough on a corn husk. Add about 1 tablespoon of filling. Roll up and fold the ends. Place in big pot with wire strainer in bottow. Continue with tamales until pot is full. Add water to strainer level and steam for one hour or longer. DO NOT LET POT RUN DRY!! Remove from pot and serve. Caution!! You will tend to overeat, so take a Pepcid AC before the meal! Keep fishing!
     
  13. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)


    This is a very tasty soup with lots of flavor!

    1 onion chopped
    1 garlic cloves minced
    2 tablespoons corn oil
    2 cans Great Northern Beans
    2 cans chicken broth
    1 can corn
    1 can Rotel tomatoes
    1/2 teaspoon ground Cumin
    1 tablespoon chili powder
    2 cooked chicken breasts chopped
    1/2 cup cilantro chopped very fine

    Cook onion and garlic in oil until onion is transparent. Add all other ingredients EXCEPT the cilantro. Heat until boiling and shut off the heat. Serve in bowls and garnish with the chopped cilantro. Makes a great appetizer for Mexican food in small bowl, or as a meal served in a large bowl with cornbread and iced tea. Keep fishing!
     
  14. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)


    There are many cornbread recipes. This is a real winner that goes well with soup or a main meal.

    1 cup yellow cornmeal
    1 cup all purpose flour
    1 tblespoon baking powder heaping
    3 tablespoons sugar
    1 teaspoon salt
    4 jalapeno peppers seeded and chopped
    1 red bell pepper seeded and chopped
    1 1/2 teaspoon EACH ground coriander and cumin
    1/3 cup Crisco
    1 large egg
    1 cup milk

    Mix cornmeal, flour, baking powder, sugar, salt, coriander, and cumin. Cut in shortening until mixture is crumbly and well mixed. Add egg, milk, peppers, and mix thoroughly. Bake in iron pan or similar pan at 400 degrees until done, about 25-30 minutes. Goes well with Mexican Bean Soup. Pass the Rolaids!!! Keep fishing!
     
  15. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)


    This recipe is in the latest Texas Highways magazine and is excellent!

    2 tablespoons corn oil
    1/2 cup chopped onion
    2 cloves garlic minced
    1 lb ground beef 90% lean
    2 teaspoon chili powder
    1 teaspoon oregano
    1/2 teaspoon ground cumin
    1 teaspoon salt
    3/4 cup water
    8 taco shells
    1 cup refried beans heated
    1 cup grated cheddar
    1 cup guacamole
    2 cups shredded lettuce
    1 cup finely chopped tomato
    salsa

    Heat oil in skillet, add onion and cook until transparent, add garlic and cook another minute. Add beef and cook until done stirring and breaking meat into small pieces. Add chili powder, oregano, cumin and salt. Cook 1 minute more. Add water and simmer over low heat for 15 minutes, stirring occasionally.
    To make tacos....spread beans... then guacamole and sprinkle cheese. Spoon filling into shell. Top with lettuce, tomato, and cheese. Serve with salsa.
    If you dont like this one...I will give you your money back!!! Keep fishing!
     
  16. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)


    This is a fresh, tasty accompaniment to any Mexican dish. Easy to make.

    2 large tomatoes
    6 serrano chiles seeded and finely chopped
    1/2 cup white onion finely chopped
    1/2 cup cilantro finely chopped

    Combine all ingredients and chill in a covered bowl. Enjoy. Keep fishing!
     
  17. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)


    A little more labor in this excellent taco...but worth it! The filling resembles a chili-flavored beef stew.

    2 tablespoons corn oil
    2 pound lean stew meat, cut into 3/4 inch chunks
    1 onion chopped
    2 cloves garlic minced
    1/2 green pepper chopped
    1 tomato chopped
    1 tablespoon chili powder
    1/2 teaspoon ground cumin
    2 Tablespoon tomato puree
    2 teaspoons salt
    1 teaspoon black pepper
    2 tablespoons corn oil (again!)
    2 tablespoons flour
    10 flour tortillas warmed

    Brown meat in oil in large skillet. Add onion, garlic and green pepper. Cook until vegetables begin to soften about 4 minutes. Add tomato, chili powder, and cumin and cook another minute or so. Stir in tomato puree, salt, pepper and enough water to cover. Simmer covered until meat is tender, about 2 hours, adding water as necessary. In another pan make a roux of the oil and flour. Put oil in pan and heat. Gradually add flour and stir constantly with a fork until a golden brown and nutty aroma. Remove from heat and set aside. Add roux in small amounts to filling, which will begin to thicken. Keep simmering the filling and adding roux until it is thick and binds together..about 3 minutes or so.
    Divide mixture among the flour tortillas and serve with chili beans, pico de galo and iced tea. Keep fishing!
     
  18. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)


    2 cups milk
    2 teaspoons cocoa heaping
    3 tablespoons sugar heaping
    1/2 teaspoon cinnamon
    pinch of salt

    Combine all ingredients in a sauce pan over medium heat, stirring constantly. Use wire whip and agitate greatly while heating. Do not boil. When very hot, remove from heat, beat vigorously with wire whip, pour into mugs and enjoy! Keep fishing!
     
  19. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)


    This is a great break from the traditional breakfast!

    Fry 2 corn tortillas briefly in corn oil. Spread each tortilla with hot re-fried beans, then top with a slice of fried ham. Cook and egg to your taste and place on the ham. Cover all with a generous amount of medium salsa. Serve with a hot cup of coffee, preferably just before a fishing trip! Keep fishing!
     
  20. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)


    This is a delicious scrambled egg dish with flavors of corn and pepper!

    7 eggs
    1 can cream style corn
    1 pound bacon cooked and crumbled
    2 tablespoons chopped onion
    2 tablespoons chopped jalapeno pepper
    1/4 cup butter

    Beat eggs. Add corn, bacon, onion and pepper. Melt butter in large pan and cook eggs until done, salting and peppering just before serving. Serve with hot, buttered tortillas, honey and Mexican hot chocolate. Keep fishing!
     
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