Check out the photos and instructions for making Salsa Verde from scratch!
Salsa Verde
Showing posts with label Mexican. Show all posts
Showing posts with label Mexican. Show all posts
Sunday, October 12, 2008
Wednesday, August 27, 2008
Quickie Huevos Rancheros
This recipe is great for a quick version of an all-time favorite.
INGREDIENTS:
Tortilla Chips
Salsa
Eggs
Cheese
DIRECTIONS:
Layer tortilla chips on a plate followed by salsa.
Cook eggs (fried or over easy) then place on top of chips.
Cover with salsa and cheese.
Enjoy!!!
INGREDIENTS:
Tortilla Chips
Salsa
Eggs
Cheese
DIRECTIONS:
Layer tortilla chips on a plate followed by salsa.
Cook eggs (fried or over easy) then place on top of chips.
Cover with salsa and cheese.
Enjoy!!!
Friday, June 20, 2008
Grilled Guacamole
Grilling the avocados does not add that much additional flavor, but this technique keeps your guac fresh and green looking for several days...
INGREDIENTS:
4 firm yet ripe avocados, halved, pitted, brushed with oil
3 T. fresh lime juice
1/4 cup red onion, minced
2 T. japaleno, seeded, minced
5 garlic cloves, minced
Salt/pepper to taste
Cayenne pepper can be added as well
DIRECTIONS:
Preheat grill to medium
Grill avocados, cut side down, until marks appear (about 2 min)
Peel and place in bowl then mash with lime juice until creamy (using a fork)
Stir in remaining ingredients and enjoy with chips
INGREDIENTS:
4 firm yet ripe avocados, halved, pitted, brushed with oil
3 T. fresh lime juice
1/4 cup red onion, minced
2 T. japaleno, seeded, minced
5 garlic cloves, minced
Salt/pepper to taste
Cayenne pepper can be added as well
DIRECTIONS:
Preheat grill to medium
Grill avocados, cut side down, until marks appear (about 2 min)
Peel and place in bowl then mash with lime juice until creamy (using a fork)
Stir in remaining ingredients and enjoy with chips
Sunday, March 30, 2008
Carnitas
Taken from Sunset Mexican Cook Book and modified...
Prep time: 10 min
Cook Time: 3.5 - 4.5 hours
INGREDIENTS:
1 bone-in pork shoulder or butt (4 - 5 lbs)
4 cups chicken broth
1 large onion (quartered)
1 TBSP each coriander and cumin seeds
1 TBSP dry Mexican Oregano
3 small cans of Chipotle Chili in Adobo Sauce
2 bay leaves
PREP:
Place pork, broth, onion, coriander, cumin, oregano, chilis and bay leaves in large pan. Add enough water to just cover meat. Cover, bring to boil, reduce heat, simmer until meat pulls apart easily with a fork (3 - 4 hours).
Lift out meat (reserve broth for other uses if desired). Discard fat. Place pork in large roasting pan, uncovered, in 450 F oven until sizzling and browned (about 20 minutes). Pull off chunks of meat and shred with two forks discarding fat. Makes 6 - 8 servings.
ALTERNATE RECIPE:
For an extremely cool and very tasty looking alternative to the above, check out "Crock Pot Carnitas" (thanks Cheryl!) at http://flickr.com/photos/hummingcrow/sets/72157607000185517/
Prep time: 10 min
Cook Time: 3.5 - 4.5 hours
INGREDIENTS:
1 bone-in pork shoulder or butt (4 - 5 lbs)
4 cups chicken broth
1 large onion (quartered)
1 TBSP each coriander and cumin seeds
1 TBSP dry Mexican Oregano
3 small cans of Chipotle Chili in Adobo Sauce
2 bay leaves
PREP:
Place pork, broth, onion, coriander, cumin, oregano, chilis and bay leaves in large pan. Add enough water to just cover meat. Cover, bring to boil, reduce heat, simmer until meat pulls apart easily with a fork (3 - 4 hours).
Lift out meat (reserve broth for other uses if desired). Discard fat. Place pork in large roasting pan, uncovered, in 450 F oven until sizzling and browned (about 20 minutes). Pull off chunks of meat and shred with two forks discarding fat. Makes 6 - 8 servings.
ALTERNATE RECIPE:
For an extremely cool and very tasty looking alternative to the above, check out "Crock Pot Carnitas" (thanks Cheryl!) at http://flickr.com/photos/hummingcrow/sets/72157607000185517/
Mexican Rice
eThis recipe is from the Sunset Mexican Cook Book with some modifications to add some heat!
Prep time: 15 min
Cook time: 35 - 40 min
INGREDIENTS:
4 TBSP olive oil
2 TB butter
2 cups long grain rice
1 large onion (chopped)
6 - 8 cloves garlic (can never have enough garlic!)
1 small can diced green chilis (roasted)
1 or 2 cans tomatoes (chopped with Mexican seasoning)
4 cups chicken broth
1/4 cup cilantro chopped
1 can (small) tomato paste
PREP:
Heat oil and butter in a pan on medium-high heat. Once butter is melted, add rice and cook until lightly browned (about 3 minutes) . Add onion, garlic and chilis and cook, stirring, for 5 more minutes. Add tomatoes and broth. Bring to boil, reduce heat, cover, and simmer until liquid is absorbed and rice tender (25 - 30 min). Remove from heat and stir in cilantro and (if you want more of a red color) tomato paste (just add little bits to get the color you want).
Prep time: 15 min
Cook time: 35 - 40 min
INGREDIENTS:
4 TBSP olive oil
2 TB butter
2 cups long grain rice
1 large onion (chopped)
6 - 8 cloves garlic (can never have enough garlic!)
1 small can diced green chilis (roasted)
1 or 2 cans tomatoes (chopped with Mexican seasoning)
4 cups chicken broth
1/4 cup cilantro chopped
1 can (small) tomato paste
PREP:
Heat oil and butter in a pan on medium-high heat. Once butter is melted, add rice and cook until lightly browned (about 3 minutes) . Add onion, garlic and chilis and cook, stirring, for 5 more minutes. Add tomatoes and broth. Bring to boil, reduce heat, cover, and simmer until liquid is absorbed and rice tender (25 - 30 min). Remove from heat and stir in cilantro and (if you want more of a red color) tomato paste (just add little bits to get the color you want).
Frijoles Refritos (Refried Beans)
This recipe originates from the Sunset Mexican Cook Book with some modifications I made to improve the taste. If you like Mexican food and don't own this book, I highly recommend it.
Prep time: 10 minutes plus 12 hours to soak beans
Cooking time: 2.75 hours (or longer)
INGREDIENTS:
2.5 cups (about 1 lb) of dried pinto beans (wash and sort out debris)
Onion ( 1 medium, dice)
1 package of thick bacon cooked (yes...the whole thing...bacon and drippings and all...these are NOT low-calorie beans)
Chicken broth (4 cups)
Cayenne pepper and cajun spice
PREP:
Rinse beans and place in a large bowl with water to cover (cold water). Soak at room temperature at least 12 hours then drain.
Place beans, onion and spices in a large, heavy pan and add enough chicken broth to cover 1 inch. If there is not enough broth to cover 1 inch, add some water.
Bring to a boil.
Reduce heat, cover, simmer until beans are very tender and mash easily (about 2.5 hours).
Add water as needed.
Drain, reserving 1 cup of the liquid.
In a food processor, mash (or whirl) beans and bacon until coarsely pureed (adding cooking liquid as needed). You may have to do this in batches depending on the size of your processor.
Return mix to pan. Cook, stirring constantly, over medium-high heat until fat is absorbed and beans are very hot (about 10 minutes). Season with salt to taste. Makes 6 - 8 servings.
Leftover beans can be frozen and reheated later.
Prep time: 10 minutes plus 12 hours to soak beans
Cooking time: 2.75 hours (or longer)
INGREDIENTS:
2.5 cups (about 1 lb) of dried pinto beans (wash and sort out debris)
Onion ( 1 medium, dice)
1 package of thick bacon cooked (yes...the whole thing...bacon and drippings and all...these are NOT low-calorie beans)
Chicken broth (4 cups)
Cayenne pepper and cajun spice
PREP:
Rinse beans and place in a large bowl with water to cover (cold water). Soak at room temperature at least 12 hours then drain.
Place beans, onion and spices in a large, heavy pan and add enough chicken broth to cover 1 inch. If there is not enough broth to cover 1 inch, add some water.
Bring to a boil.
Reduce heat, cover, simmer until beans are very tender and mash easily (about 2.5 hours).
Add water as needed.
Drain, reserving 1 cup of the liquid.
In a food processor, mash (or whirl) beans and bacon until coarsely pureed (adding cooking liquid as needed). You may have to do this in batches depending on the size of your processor.
Return mix to pan. Cook, stirring constantly, over medium-high heat until fat is absorbed and beans are very hot (about 10 minutes). Season with salt to taste. Makes 6 - 8 servings.
Leftover beans can be frozen and reheated later.
Saturday, March 22, 2008
PJ's Taco Soup
Named for my sister-in law and it's her recipe...
1 cans of each: black beans, great white, pinto or chili (you can vary
these depending on what you like)
2 cans of tomatoes (I got the ones with mexican spice added)
1 can corn
these depending on what you like)
2 cans of tomatoes (I got the ones with mexican spice added)
1 can corn
1 can creamed corn
1/2 package ranch dressing
1/2 package taco seasoning
1/2 package taco seasoning
1 tsp cumin
1/2 chopped white onion (small dice)
Ground beef or chicken (already cooked)
Simmer ingredients in crock pot all day or simmer on stovetop for approx 2-3 hours
1/2 chopped white onion (small dice)
Ground beef or chicken (already cooked)
Enchilada Sauce
Contributed by my sister-in-law...
INGREDIENTS:
3 TBS flour
2-3 TBS chili powder
1 tsp cocoa powder
1/2 tsp garlic salt
1 tsp herb de provence (this is what I had on hand, but you could use
just oregano or italian seasoning I'm sure)
DIRECTIONS:
Mix dry ingredients together in saucepan.
Add 3 cups water and 3/4 can of tomato paste (I used the Italian kind
since that's what I had in the pantry)
Still together and heat over med to low heat for about 10-15min.
Makes enough for a big enchilada casserole, or if you make a small one
like I did, you can freeze the other half.
INGREDIENTS:
3 TBS flour
2-3 TBS chili powder
1 tsp cocoa powder
1/2 tsp garlic salt
1 tsp herb de provence (this is what I had on hand, but you could use
just oregano or italian seasoning I'm sure)
DIRECTIONS:
Mix dry ingredients together in saucepan.
Add 3 cups water and 3/4 can of tomato paste (I used the Italian kind
since that's what I had in the pantry)
Still together and heat over med to low heat for about 10-15min.
Makes enough for a big enchilada casserole, or if you make a small one
like I did, you can freeze the other half.
Mexican Kitchen-Sink Casserole
INGREDIENTS:
Crushed tortilla chips (to cover bottom of pan)
Shredded cooked chicken or ground beef (about a pound or to taste)
Garbanzo beans (1 can)
Kidney beans (or pinto) (1 can)
Frozen corn (1 bag)
Tomato sauce (8 oz can...get the kind with green chilis and garlic or other Mexican spices)
Diced tomatoes (8 oz can)
Salsa (one cup - as spicy as you like it)
Red onion (1 cup chopped)
Red pepper and yellow pepper (half of each - small dice)
4 garlic cloves minced
Sea salt and fresh ground pepper
2 cups grated Mexican blend cheese
GARNISHES:
Diced ripe tomatoes (seeded)
Sour cream
Chopped cilantro
Chopped green onions
DIRECTIONS:
Oven at 350 F. Grease 13 x 9 baking dish then line with crushed chips
Mix everything but cheese. Spread half the mixture in the bowl then top with half the cheese.
Spread the second half of the mixture then top with remainder of cheese.
Bake for 30 minutes and let stand for 5 before serving.
Crack open a Pacifico or Dos XX or Tecate, grab some chips and salsa, and enjoy!
Crushed tortilla chips (to cover bottom of pan)
Shredded cooked chicken or ground beef (about a pound or to taste)
Garbanzo beans (1 can)
Kidney beans (or pinto) (1 can)
Frozen corn (1 bag)
Tomato sauce (8 oz can...get the kind with green chilis and garlic or other Mexican spices)
Diced tomatoes (8 oz can)
Salsa (one cup - as spicy as you like it)
Red onion (1 cup chopped)
Red pepper and yellow pepper (half of each - small dice)
4 garlic cloves minced
Sea salt and fresh ground pepper
2 cups grated Mexican blend cheese
GARNISHES:
Diced ripe tomatoes (seeded)
Sour cream
Chopped cilantro
Chopped green onions
DIRECTIONS:
Oven at 350 F. Grease 13 x 9 baking dish then line with crushed chips
Mix everything but cheese. Spread half the mixture in the bowl then top with half the cheese.
Spread the second half of the mixture then top with remainder of cheese.
Bake for 30 minutes and let stand for 5 before serving.
Crack open a Pacifico or Dos XX or Tecate, grab some chips and salsa, and enjoy!
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