Mexican food lovers

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15 Comments

Comment by Ashly Netzahuatl on August 8, 2009 at 10:28am

Looking for great, authentic, home-made mole paste, pickled chiles and vegetables, chorizos, and/or mexican candies? Then I have what you are looking for. Contact me for details.

Ashly
La Gringa Poblana

Comment by Gloria Chadwick on January 19, 2009 at 10:47am

Hi, Ben. Just joined GCC and found your group. I feel right at home here. :)

Comment by Linda on January 16, 2009 at 2:55pm

This is a very versatile recipe. You can make it as spicy hot or mild as you like. You can add chicken if you want. If you want to use chicken, make it easy on yourself and buy an already cooked roaster. Shred that up and add to the mixture. This is nice with some refried beans, spicy rice and pico de gallo on the side. It is also another good Super Bowl recipe for a crowd. We have used this at Mexican themed parties. To make this go further if you are serving other food, cut the enchiladas in thirds and serve in smaller portions.

BEAN AND CHEESE ENCHILADAS
15 oz can red kidney beans, drained, rinsed
1 tsp chili powder
1/4 tsp each cumin and salt
2 1/2 cups shredded pepper Jack cheese
10 oz can hot enchilada sauce
10 oz can mild enchilada sauce (I have also used 2 jars of mild and hot picante sauce instead of enchilada sauce)
8 flour tortillas
Heat oven to 375 degrees.
Mix beans, chili powder, cumin and salt in bowl.
Slightly mash beans, stir to combine.
Add 1 1/2 cups cheese.
Mix 2 cans enchilada sauce in bowl. Stir 1 cup into bean mixture.
Spread 1/4 cup sauce mixture in baking dish. Brush one side of tortilla with sauce. Spoon 1/4 cup bean mixture in center on sauced side, roll up, place seam side down in dish. Repeat with remaining tortillas and bean mixture.
Pour remaining enchilada sauce over top to cover.
Top with remaining cheese. Bake 15 min. Garnish with chopped cilantro.
SERVE WITH SOUR CREAM OR SALSA. Makes 8 enchiladas.

Comment by Bill Gibson on January 15, 2009 at 6:42pm

You can also make traditional "Quesadillas" from fresh masa by pinching off enough masa to make a 2 inch ball. Using a tortilla press with 2 very thin pieces of plastic (very light thin plastic bags work well) one on the bottom of the press and one over the 2 inch masa ball. Squeeze down on the press until the masa is about 1/8 inch thick. Carefully peel the plastic from the pressed masa and place on a floured board. Fill with strips of chile and strips of cheese and a leaf or 2 of "Epazote" and deep fry. Drain on paper towels and serve with guacamole and green salsa jalapena.

Muy Tradicional

Bill Gibson

Comment by Tina on January 15, 2009 at 6:21pm

Thanks bill ! If you want some of mine you can visit me at www.marriedtoamexican.com click on the cook with me page.
Tina

Comment by Bill Gibson on January 15, 2009 at 6:16pm

here's another one for you Tina:

Taquitos with Chile and Cheese
¾ pound Oaxacan or Monterey Jack cheese
4 fresh Anaheim Chiles, roasted, peeled, seeded, and cut into rajas
8 or more corn tortillas roasted on a comal, grill, or cast iron frying pan, lightly moistened with water (while warm) and stacked in a moistened towel.
1 cup of cooking oil for frying

Place cooking oil in a heated frying pan and set heat to medium. While the cooking oil is heating, place 3 chile strips and 3 cheese strips across lower half of a warm pliable tortilla and roll tightly and secure with a toothpick. Follow this procedure with each tortilla.
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Place 3 to 4 taquitos in hot oil and fry until golden. Drain on paper towels and keep warm.

Serve topped with Guacamole, finely shredded lettuce, finely sliced radishes, Crema Mexicana (or sour cream) and Jalapeños en Escabeche on the side.

Buen Provecho!

Bill Gibson
aficionado de la cocina mexicana

Comment by Bill Gibson on January 15, 2009 at 6:07pm

Here's one for you Tina:

Chile Chipotle Salsa
The rustic character of the chile chipotle shines in this salsa. It is quick, easy, and very easy to make. Take all the ingredients to your party and assemble this in minutes. This salsa always gets good reviews

2 29 ounce cans diced tomatoes or whole tomatoes, chopped
2 bunches greens onions (some of green parts), chopped
3 cloves garlic, finely chopped
3 canned chile chipotle, finely chopped
salt to taste

Place diced canned tomatoes with liquid in a bowl. Add chopped green onions, garlic, and chiles chipotles. Mix well and add salt to taste. Set aside and allow flavors to blend for ½ hour.

Bill Gibson
aficionado de la cocina mexicana

Comment by Bill Gibson on January 15, 2009 at 6:01pm

Hi Tina,
Is there a special dish or technique you would like a recipe for?

Bill Gibson

Comment by Tina on January 15, 2009 at 5:36pm

Hey guys!
I just joined the group. Fill me in on all your best mexican cooking secrets and I will give you mine.
Tina

Comment by Colleen Dick on September 21, 2008 at 6:27pm

Nothing like good Mexican food. :)

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