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Cooking For Fun

Mexican Main Dishes


 


Chili Beans
Shared by Mary (Vaughndell2@juno.com)

1 qt. uncooked brown or chili beans
1 lb hamburger
1 large onion
2 large cloves garlic, minced
1 tsp  chili powder
1 T. curry powder
1 qt. cooked tomatoes
1 piece suet (size of medium apple)
1 T. salt

Cook beans until about half done. Cut suet into small pieces and put into a skillet and melt.
Add hamburger and fry until medium brown. Add onion and brown along with hamburger.
Add tomatoes, chili powder, curry powder and the minced garlic to this mixture. Cook all together for a few minutes, then add to the beans and cook slowly for 2 hours. Add salt  when beans are almost done. More meat or tomatoes may be used if desired. Slow, long cooking improves the flavor.

Beef Ole
Shared by Mary (Vaughndell2@juno.com)

2 to 2 1/2 lbs. beef round steak, cut 1-inch thick
2 T. lard or drippings
2 medium onions,  chopped
2 8-oz. cans tomato sauce
1 1 1/4-oz. pkg. taco seasonings
1/4 tsp.. hot sauce (optional)
3/4 cup grated cheddar cheese
1/4 cup crushed tortilla chips
1 avocado, peeled and cut in 8 wedges
1 medium tomato, cut in 8 wedges
6 pitted olives, sliced
8 round slices lettuce, cut 1/4-inch thick

Slice beef crosswise in thin strips approximately 1/4-inch thick. Then cut in pieces 2 inches long. Brown beef strips in melted lard or drippings. Pour off drippings. Add onions, tomato sauce, taco seasoning and hot sauce. Stir over low heat to blend. Turn into a 9-inch round baking dish 2 inches deep. Cover and bake in 350 degree oven for 25 minutes. Remove from oven. Sprinkle crushed tortilla chips and grated cheese on top. Arrange avocado and tomato wedges alternately in wheel fashion to top. Place olives in center. Return to oven and continue baking uncovered 10 minutes or until vegetables are heated through. Serve on round slices of lettuce. Serves 8 .

Pasta with Tequila, Avocado & Shrimp

8 large tomatoes, cored and seeded
2 teaspoons coarse salt
1/2 teaspoon freshly ground black pepper
1 pound fettuccine
1 pound medium shrimp, peeled and deveined
1 teaspoon crushed red pepper flakes
8 tablespoons (1 stick) unsalted butter, cold
1/2 cup tequila
1 avocado, seed removed, peeled and diced
1 bunch cilantro, chopped

Puree tomatoes in a blender until smooth, adding a tablespoon or 2 of water if dry. Reserve. Fill a large stockpot with water and bring to a rolling boil. Add salt and pasta and cook until al dente, about 8 minutes. Drain in a colander. Melt 4 tablespoons of butter in a large skillet over high heat. Saute shrimp with salt, pepper and red pepper flakes until pink orange, about 1 minute per side. Add tequila and flambe. With a slotted spoon, transfer shrimp to a platter, leaving butter in pan. Add reserved tomato puree, bring to a boil and cook until reduced by about one third. Adjust seasonings to taste. Break apart remaining butter into small pieces and stir into sauce along with shrimp. Once smooth, remove from heat, and ladle over bowls of warm fettuccine. Garnish with avocado and chopped cilantro. Serve immediately.

Yield: 4 servings

Miki
Courtesy of J.Rokitka

1 pound dry spinach fettuccine (or 2 pounds fresh)
1/2 cup chopped fresh cilantro (2 tablespoons reserved for garnish/finish)
2 tablespoons minced fresh garlic
2 tablespoons minced jalapeno pepper (seeds and veins may be eliminated if milder flavor is desired)
3 tablespoons unsalted butter (reserve tablespoon per sauté)
1/2 cup chicken stock (preferably homemade)
2 tablespoons gold tequila
2 tablespoons freshly squeezed lime juice
3 tablespoons soy sauce
1 1/4 pounds chicken breast, diced 3/4 inch
1/4 medium red onion, thinly sliced
1/2 medium red bell pepper, thinly sliced
1/2 medium yellow bell pepper, thinly sliced
1/2 medium green bell pepper, thinly sliced
1 1/2 cups heavy cream

Preparation Instructions:

1. Prepare rapidly boiling, salted water to cook pasta; cook until al dente, 8 to 10 minutes for dry pasta,approximately 3 minutes for fresh. Pasta may be cooked slightly ahead of time, rinsed and oiled and then "flashed"(reheated) in boiling water or cooked to coincide with the finishing of the sauce/topping.
2. Cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons butter over medium heat for 4 to 5 minutes. Add stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste like consistency; set aside.
3. Pour soy sauce over diced chicken; set aside for 5 minutes. Meanwhile cook onion and peppers, stirring occasionally, with remaining butter over medium heat.When the vegetables have wilted (become limp), add chicken and soy sauce; toss and add reservedtequila/lime paste and cream.
4. Bring the sauce to a boil; boil gently until chicken iscooked through and sauce is thick (about 3 minutes).When sauce is done, toss with well-drained spinach fettuccine and reserved cilantro.
5. Serve family style or transfer to serving dishes, evenly distributing chicken and vegetables.

Chimichangas de Sonora

1 can refried beans (now available without fat in some good stores)
1/3 pound Monterrey Jack
(optional: 1 can whole green chile)
12 flour tortillas

Open the can of beans. Cut the Jack cheese into sticks 1/2" thick and 2 1/2" to 3" long Open the can of green chile and drain them. Place a flour tortilla on a cutting board. Spread the tortilla with the mashed beans. Place a stick of cheese fairly near one edge, top with 1/2 green chile. Fold a tortilla edge over the cheese, fold in the opposing edges and roll up.You should have a thick log. The frijoles (beans) make glue to hold the tortilla together. Place the finished log on a baking sheet with the final edge down. Continue with the remaining tortillas. Place in freezer. When hard, transfer to a heavy plastic bag. To finish. Use a heavy skillet and pour 1/2" canola oil in. Heat over medium heat. Place 1 to four chimichangas in the skillet. Fry until golden brown, turn, continue cooking and turning until the chimichanga is brown on all sides.

One chimichanga makes a portion and should be served with tart cole slaw topped with a vinaigrette. Serve fresh fruit for dessert.

Menudo (Mexican Tripe)
Courtesy of Mike Mazzarese

A large saucepan
1 calf's foot (about 1 to 1 1/2 pounds)
2 pounds honeycomb tripe
1 large onion
3 cloves garlic, peeled
6 peppercorns
2 teaspoons salt, or to taste
4 quarts of water
A comal or griddle
3 large chiles anchos
A spice grinder
A large chile poblano, peeled or 2 canned, peeled green chiles
The calf's foot
1/2 cup canned hominy (1 pound) drained
Salt as necessary
1 scant teaspoon oregano

Have the butcher cut the calf's foot into four pieces. Cut the tripe into small squares. Put them into the pan with the rest of the ingredients. Cover with water and bring to a boil. Lower the flame and simmer uncovered for about 2 hours, or until the tripe and foot are just tender but not too soft. Meanwhile, toast the chilies well. Slit them open and remove the seeds and veins from the chile poblano, cut it into strips, and add to the meat while it is cooking. Remove the pieces of calf's foot from the pen, and when they are cool enough to handle, strip off the fleshy parts. Chop them roughly and return them to the pan. Add hominy and continue cooking the menudo slowly, still uncovered, for another 2 hours. Add salt as necessary. Sprinkle with oregano and serve. This amount is sufficient for 7 or 8 people. It should be served in large, deep bowls with hot tortillas and small dishes of chopped chile serranos, finely chopped onion and wedges of lime for each person to help himself, along with Salsa de Tomate Verde Cruda to be eaten with tortillas.

 
 



 
 

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