Cuisine: Mexican

Mexican Rice

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 Mexican Rice
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Course Side Dish
Cuisine Mexican
Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine Mexican
Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
  2. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.
Recipe Notes

Original Recipe: https://www.allrecipes.com/recipe/27072/mexican-rice-ii/?internalSource=streams&referringId=16082&referringContentType=Recipe%20Hub&clickId=st_recipes_mades

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Nutrition Facts
Mexican Rice
Amount Per Serving
Calories 327 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 2g 10%
Polyunsaturated Fat 6g
Monounsaturated Fat 2g
Sodium 432mg 18%
Potassium 178mg 5%
Total Carbohydrates 51g 17%
Dietary Fiber 1g 4%
Sugars 2g
Protein 5g 10%
Vitamin A 2%
Vitamin C 6%
Calcium 2%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

Beef Tamales

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 Beef Tamales
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Course Main Dish
Cuisine Mexican
Prep Time 1 hour
Cook Time 4 1/2 hour
Servings
tamales
Ingredients
Course Main Dish
Cuisine Mexican
Prep Time 1 hour
Cook Time 4 1/2 hour
Servings
tamales
Ingredients
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Instructions
  1. Season the beef shoulder all over with salt and pepper then brown in a large heavy pot over medium heat. Once browned on all sides, add enough water to cover the roast along with the 1 sliced onion and about 6 cloves of garlic. Cook until the meat is fork tender and comes apart with no resistance, about 2 hours. When done, remove the roast to a platter to cool, reserve the beef broth. Hand shred the meat and set aside.
  2. To prepare the sauce, remove the tops of the dried chilies and shake out most of the seeds. Place the chilies in a large stockpot and cover them with water. Add the cumin, remaining sliced onion and garlic. Boil for 20 minutes until the chiles are very soft. Transfer the chiles to a blender using tongs and add a ladle full of the chile water (it is best to do this in batches.) Puree the chiles until smooth. Pass the pureed chiles through a strainer to remove the remaining seeds and skins. Pour the chili sauce into a large bowl and add salt, stir to incorporate. Taste to check seasonings, add more if necessary. Add the shredded beef to the bowl of chili sauce, and mix thoroughly. Refrigerate until ready to use.
  3. Go through the dried cornhusks, separate them and discard the silk, be careful since the husks are fragile when dry. Soak them in a sink filled with warm water for 30 minutes to soften. In a deep bowl, combine the masa, baking powder, and salt. Pour the broth into the masa a little at a time, working it in with your fingers. In a small bowl, beat the vegetable shortening until fluffy. Add it to the masa and beat until the dough has a spongy texture.
  4. Rinse, drain, and dry the corn husks. Set them out on a sheet pan covered by a damp towel along with the bowls of masa dough and beef in chili sauce. Start with the largest husks because they are easier to roll. Lay the husk flat on a plate or in your hand with the smooth side up and the narrow end facing you. Spread a thin, even layer of masa over the surface of the husk with a tablespoon dipped in water. Do not use too much! Add about a tablespoon of the meat filling in the center of the masa. Fold the narrow end up to the center then fold both sides together to enclose the filling. The sticky masa will form a seal. Pinch the wide top closed.
  5. Stand the tamales up in a large steamer or colander with the pinched end up. Load the steamer into a large pot filled with 2-inches of water. The water should not touch the tamales. Lay a damp cloth over the tamales and cover with lid. Keep the water at a low boil, checking periodically to make sure the water doesn't boil away. Steam the tamales for 2 hours.
  6. The tamales are done when the inside pulls away from the husk. The tamale should be soft, firm and not mushy. To serve, unfold the husk and spoon about a tablespoon of remaining beef filling on top.
Recipe Notes

Original recipe:  https://www.foodnetwork.com/recipes/tyler-florence/beef-tamales-recipe-1910207

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Nutrition Facts
Beef Tamales
Amount Per Serving
Calories 422 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 35mg 12%
Sodium 877mg 37%
Potassium 389mg 11%
Total Carbohydrates 41g 14%
Dietary Fiber 6g 24%
Sugars 1g
Protein 18g 36%
Vitamin A 47%
Vitamin C 1%
Calcium 10%
Iron 29%
* Percent Daily Values are based on a 2000 calorie diet.

Mexican Street Corn Salad (Esquites)

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 Mexican Street Corn Salad (Esquites)
Votes: 1
Rating: 4
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Course Side Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Votes: 1
Rating: 4
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Instructions
  1. Heat oil in a large non-stick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until well charred all over, about 10 minutes total. Transfer to a large bowl.
  2. **If you use canned corn: Add 2 to 3 tbsp. extra virgin olive oil to a sauté pan. Pour in the canned corn. Cook over medium heat until the corn turns a light brown color. It will take about five minutes for the corn to brown.
  3. Don’t stir the corn more than once. It can be tempting to stir but roasted corn should sit in the pan to cook. If you must stir the corn, let it sit for three minutes, stir it once, then let it sit until a light brown.
  4. In a serving bowl, toss corn with mayo, cotija, lime juice, cilantro, and chili powder. Season generously with salt.
  5. Top with more cotija, cilantro, and a sprinkle of chile powder.
Recipe Notes

This is really good!  Be careful with the chili powder, it matures after it sits, so it may not taste like enough to start with, but give it a bit first.

Feta really does work equally well.

If you eat this right away, ti's really good.  But if you let is sit for half hour or more, the chili powder really matures, and is a bit overpowering.  I changed the chili powder from the original recipe from 1 Tbsp to 1/2 Tbsp (1 1/2 tsp), and then I would suggest sprinkling just a bit over top on your plate.  Enjoy!

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Nutrition Facts
Mexican Street Corn Salad (Esquites)
Amount Per Serving
Calories 221 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 4g 20%
Polyunsaturated Fat 9g
Monounsaturated Fat 4g
Cholesterol 11mg 4%
Sodium 579mg 24%
Potassium 47mg 1%
Total Carbohydrates 12g 4%
Dietary Fiber 2g 8%
Sugars 5g
Protein 4g 8%
Vitamin A 10%
Vitamin C 5%
Calcium 6%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.

Corn Tortillas

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 Corn Tortillas
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Cuisine Mexican
Prep Time 1 hour
Cook Time 15 minutes
Servings
tortillas
Ingredients
Cuisine Mexican
Prep Time 1 hour
Cook Time 15 minutes
Servings
tortillas
Ingredients
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Rating: 0
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Instructions
  1. Mix the masa harina and salt in a bowl.
  2. Slowly add hot water and mix until a dough forms and you can shape it into a ball. Start by stirring with a spatula, then knead a few times with your hands.
  3. Form into a ball and let sit for 30-60 minutes.
  4. Divide dough into 8 sections and roll into balls.
  5. Cut a ziploc bag around the edges so that you have two pieces of plastic (or use parchment paper).
  6. Place a dough ball in between two pieces of plastic. Use a plate to flatten the ball into a circle. It may help to place it on the floor and stand on the plate to flatten (or use a rolling pin).
  7. Slowly peel back one of the pieces of plastic, being careful of the edges, then pull off the other side of the plastic.
  8. Drop into a hot non-stick or cast iron pan.
  9. Let cook for one minute, flip and cook a minute more. The tortilla should start to puff up while cooking. If it doesn’t. flip it one more time.
Recipe Notes

Original Recipe:  https://www.theleangreenbean.com/homemade-corn-tortillas-and-tortilla-chips/

For tortilla chips:  cut into 6 pieces with a pizza cutter, spray with olive oil, sprinkle with sea salt, and bake at 400F for ~10 minutes.

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Nutrition Facts
Corn Tortillas
Amount Per Serving
Calories 105 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 121mg 5%
Total Carbohydrates 23g 8%
Dietary Fiber 3g 12%
Protein 3g 6%
Calcium 4%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

Beef Enchiladas

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 Beef Enchiladas
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Course Main Dish
Cuisine Mexican
Prep Time 20 minutes
Cook Time 90 minutes
Servings
enchiladas
Ingredients
Course Main Dish
Cuisine Mexican
Prep Time 20 minutes
Cook Time 90 minutes
Servings
enchiladas
Ingredients
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Instructions
  1. In a medium size mixing bowl, add shredded beef and diced onions, mix well and set aside.
  2. In a medium size sauce pan, add the oil, flour, and chili powder. Turn to medium heat and whisk the ingredients together.
  3. Continue to whisk as the mixture begins to boil for one minute, then whisk in the water, tomato paste, cumin, garlic powder, and cayenne pepper until smooth. Allow the sauce to come up to a simmer. Once it reaches a simmering boil it will begin to thicken slightly after about 20 to 30 minutes.
  4. Add salt to taste and 1/4 teaspoon sugar, mix to combine and then add about 1/4 cup of sauce to the shredded beef mixture and stir to combine. Set aside remaining sauce for enchiladas.
  5. In a small size skillet, add oil to medium-high heat. Gently add one tortilla at a time and fry to a semi soft stage. Dab each tortilla with paper towels to remove excess oil.
  6. As each tortilla is fried and dabbed with paper towels, stack them to keep them soft for rolling.
  7. Preheat oven to 350 degrees F. Grease or spray with a nonstick cooking spray a 9x13 baking dish. Set aside.
  8. Lay (one at a time) fried tortilla on a flat surface, add about 2 tablespoons shredded beef mixture to the middle of the fried tortilla and top with about 1 teaspoon shredded cheese.
  9. Roll the tortilla tightly and place in the baking dish (seam side down). Repeat until all 12 tortillas are filled. (For best results, line the enchiladas into two rows of 6).
  10. Pour the enchilada sauce evenly over the top of the filled tortillas, and then add remaining shredded cheese evenly to the top of the sauce and top with the sliced olives.
  11. Cover baking dish with foil and bake in preheated oven for 35 to 40 minutes, or until bubbly and hot. Serve with sour cream, optional.
Recipe Notes

Original Recipes:  https://www.geniuskitchen.com/recipe/authentic-beef-enchiladas-523462

This was oddly bland.  Tasted a lot like onion, but that was actually about it.  I'm thinking less onion and need to infuse more chili flavor into the meat.  The shredded beef itself turned out pretty good (see Mexican Shredded Beef recipe), but all together it was just lacking.  That being said, it was fairly easy, and I think it's a good place to start, or if you aren't into or can't eat heavily spiced food it's good as is.  I'll be working on this again, I think.  (3.25.19)

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Nutrition Facts
Beef Enchiladas
Amount Per Serving
Calories 745 Calories from Fat 504
% Daily Value*
Total Fat 56g 86%
Saturated Fat 19g 95%
Polyunsaturated Fat 8g
Monounsaturated Fat 14g
Cholesterol 119mg 40%
Sodium 933mg 39%
Potassium 146mg 4%
Total Carbohydrates 28g 9%
Dietary Fiber 4g 16%
Sugars 4g
Protein 34g 68%
Vitamin A 29%
Vitamin C 5%
Calcium 59%
Iron 19%
* Percent Daily Values are based on a 2000 calorie diet.
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Mexican Shredded Beef

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 Mexican Shredded Beef
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Course Main Dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 9 hours
Servings
servings
Ingredients
Course Main Dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 9 hours
Servings
servings
Ingredients
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Instructions
  1. Mix together the chili powder, cumin, paprika, salt, oregano and red chili flakes, set aside.
  2. Add the chopped onion and garlic to the slow cooker with the tomato paste, lime juice, and just 1-2 teaspoons of the spice mixture. Stir everything together until fully mixed.
  3. Sprinkle the rest of the spices all over the chuck roast, patting to help it stick to the meat.
  4. Place the meat on top of the onion mixture and set cook on low for 7-8 hours. Total cooking time will vary for different roasts.
  5. After meat has cooked, use two forks to shred the meat, removing any large pieces of fat or gristle as you find them. (If the meat is still too tough to shred, it needs to be cooked a little longer. Cook for an additional 30-60 minutes and check it again.) Stir to mix well with the sauce. Cover and continue to cook on low for another 30-60 minutes.
  6. Before serving stir well again to mix the meat with the sauce. Taste meat and season with more salt to taste.
  7. Alternate recipe: I actually cooked this in my Foodi! Throw everything in the Foodi/pressure cooker together. My roast was actually 15.5 oz, just over 2" thick. I hear the thickness is the important bit. I cooked it on high pressure for 45 minutes, 10 minute natural release then released it all. Turned out amazing!
Recipe Notes

Original Recipe:  https://www.foxandbriar.com/slow-cooker-mexican-shredded-beef/

This type of meat will get tender buy cooking low and slow. If it seems too tough when you think it is done, try cooking for another 30-60 minutes, then check again. The longer you cook it, the more tender it will get.

Or use a pressure cooker!  Which is what I did, and it was amazing!  Tender and flavorful, and quick!

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Nutrition Facts
Mexican Shredded Beef
Amount Per Serving
Calories 354 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 10g 50%
Trans Fat 0.0004g
Polyunsaturated Fat 1g
Monounsaturated Fat 11g
Cholesterol 92mg 31%
Sodium 295mg 12%
Potassium 482mg 14%
Total Carbohydrates 3g 1%
Dietary Fiber 1g 4%
Sugars 1g
Protein 27g 54%
Vitamin A 8%
Vitamin C 5%
Calcium 4%
Iron 18%
* Percent Daily Values are based on a 2000 calorie diet.

Salsa Roja

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 Salsa Roja
Votes: 0
Rating: 0
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Course Condiment
Cuisine Mexican
Prep Time 10 minutes
Cook Time 5 minutes
Servings
Tbsp
Ingredients
Course Condiment
Cuisine Mexican
Prep Time 10 minutes
Cook Time 5 minutes
Servings
Tbsp
Ingredients
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Rating: 0
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Instructions
  1. Blend the tomato, garlic, and jalapeno in a blender.
  2. Separately, dice the onions and the cilantro.
  3. Add the tomato, garlic, jalapeno mixture to a frying pan with a small amount of olive oil.
  4. Heat over medium high heat until it begins to boil, and then remove from heat.
  5. Put the salsa in a bowl, add the cilantro and onion, and stir well.
  6. Add salt to taste.
Recipe Notes

https://www.mylatinatable.com/salsa-recipe-mexican-salsa-roja/

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Nutrition Facts
Salsa Roja
Amount Per Serving
Calories 6 Calories from Fat 4
% Daily Value*
Total Fat 0.4g 1%
Saturated Fat 0.05g 0%
Polyunsaturated Fat 0.002g
Monounsaturated Fat 0.003g
Sodium 49mg 2%
Potassium 6mg 0%
Total Carbohydrates 0.3g 0%
Dietary Fiber 0.05g 0%
Sugars 0.2g
Protein 0.1g 0%
Vitamin A 3%
Vitamin C 5%
Calcium 0.3%
Iron 0.3%
* Percent Daily Values are based on a 2000 calorie diet.

Chicken Posole

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 Chicken Posole
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Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 7 hours
Servings
servings
Ingredients
Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 7 hours
Servings
servings
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Place all ingredients except hominy and garnishes into the slow cooker. Cook on low for 6 to 8 hours, until the chicken is tender and cooked through.
  2. Take chicken out of slow cooker and shred with two forks. Return to the slow cooker along with the hominy and cook for another 30 minutes.
  3. Serve soup into bowls and garnish with radish, cabbage and cilantro.
Recipe Notes

https://www.delish.com/cooking/recipe-ideas/recipes/a55758/crock-pot-mexican-posole-recipe/

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Nutrition Facts
Chicken Posole
Amount Per Serving
Calories 181 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 54mg 18%
Sodium 1998mg 83%
Potassium 180mg 5%
Total Carbohydrates 21g 7%
Dietary Fiber 6g 24%
Sugars 2g
Protein 18g 36%
Vitamin A 19%
Vitamin C 41%
Calcium 11%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.

Mexican Ricotta Croquetas

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 Mexican Ricotta Croquetas
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Rating: 0
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Course Side Dish
Cuisine Mexican
Servings
servings
Ingredients
Course Side Dish
Cuisine Mexican
Servings
servings
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Make the chipotle-honey salsa: Heat the broiler. In a roasting pan, combine the tomatoes with the garlic and onion, then toss with the oil and season with salt. Broil, turning the vegetables as needed, until lightly blackened all over, about 6 minutes. Remove from oven and let cool. Transfer the vegetables to a food processor along with the honey, vinegar, cilantro, and chiles and adobo sauce and pulse until smooth.
  2. Make the latkes: In a large bowl, combine the all 5 cheese with the matzo meal, butter and eggs and then refrigerate for 30 minutes. Using a 1-inch ice cream scoop, portion out balls of cheese, roll them in your hands to smooth, then coat them in the bread crumbs.
  3. Pour enough oil into a 6-qt. Dutch oven to come 2 inches up the side and heat to 350° on a deep-fry thermometer. Working with 6 balls at a time, add the latkes to the oil and cook until golden brown, 1 to 2 minutes. Drain the latkes on paper towels and serve immediately with the chipotle-honey salsa.
Recipe Notes

https://www.saveur.com/ricotta-croquette-recipe

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Nutrition Facts
Mexican Ricotta Croquetas
Amount Per Serving
Calories 482 Calories from Fat 261
% Daily Value*
Total Fat 29g 45%
Saturated Fat 17g 85%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 99mg 33%
Sodium 884mg 37%
Potassium 82mg 2%
Total Carbohydrates 34g 11%
Dietary Fiber 3g 12%
Sugars 11g
Protein 19g 38%
Vitamin A 23%
Vitamin C 12%
Calcium 39%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.

Pastel de Leches Tres – Three Milk Cake

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 Pastel de Leches Tres - Three Milk Cake
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Course Dessert
Cuisine Mexican
Prep Time 45 minutes
Cook Time 25 minutes
Passive Time 8 hours
Servings
servings
Ingredients
Course Dessert
Cuisine Mexican
Prep Time 45 minutes
Cook Time 25 minutes
Passive Time 8 hours
Servings
servings
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.
  2. Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.
  3. Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.
  4. Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.
  5. Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.;
  6. Topping:
  7. Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.
Recipe Notes

Original recipe:  https://www.cookingchanneltv.com/recipes/alton-brown/tres-leche-cake-1953815

For cake flour:  for each C of cake flour, use 1 C all-purpose minus 2 Tbsp, add 2 Tbsp cornstarch, sift together 5 times.  Yep, 5: ensures it's evenly mixed and well aerated.

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Nutrition Facts
Pastel de Leches Tres - Three Milk Cake
Amount Per Serving
Calories 607 Calories from Fat 279
% Daily Value*
Total Fat 31g 48%
Saturated Fat 19g 95%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 188mg 63%
Sodium 237mg 10%
Potassium 168mg 5%
Total Carbohydrates 74g 25%
Sugars 60g
Protein 10g 20%
Vitamin A 22%
Vitamin C 1%
Calcium 23%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.