Mexican

[braided-rug]

I thought we could all share our Mexican ideas here and also on violet's thread in Fireside Chat.

I went through a bit of a fad.

My Sloppy Joe recipe (hadn't heard of these before this it was last August) is adapted from:

www.cooksrecipes.com/sandwich/sloppy_jose_recipe.html

I have posted it somewhere before, I have Australianised it!

Sloppy Jose

600-800g minced steak
2 medium onions, chopped
200g taco sauce (I have written hot sauce maybe I meant temp.) medium
8 hamburger buns
mozzella and tasty cheese
shredded lettuce
mayonaise
Tinned beetr o o t

Cook beef and onion and a large frypan until beef is browned, drain. Stir in taco sauce, bring to a boil. Reduce heat to low; cook, stirring occasionally, for 2 to 3 minutes. Serve on buns with toppings. Makes 8 servings.

[braided-rug]

My husband and I have also adapted this recipe:

Spicy Black Bean and Sausage Chili
Dairy-Free

Serves 4–6
1 TB canola oil
1 large onion, chopped
1 medium green bell pepper, seeded and diced
1 bottle (16 oz) Frontera Chipotle Salsa or Tangy Two Chile Salsa
12 oz all-natural, fully-cooked chicken sausage, thinly sliced
3 cups (cooked) black beans, drained
one 28-oz can fire-roasted diced tomatoes, undrained
Garnishes: Crumbled tortilla chips, chopped fresh cilantro, chopped green onions, sour cream, or shredded Monterey Jack or Chihuahua cheese
Heat the oil in a large deep pan over medium. Add the onion and cook until light brown, about 7 minutes. Stir in green pepper and cook 1 minute. Stir in the Frontera Salsa, sausage, beans and tomatoes. Simmer over medium-low heat, stirring often, for about 30 minutes.

Serve in warm bowls topped with garnishes of your choice.

— Rick Bayless, Chef of Frontera Grill/Topolobampo

Nutrition Info
Per Serving (340g-wt.): 220 calories (60 from fat), 7g total fat, 3g saturated fat, 8g dietary fiber, 16g protein, 27g carbohydrate, 30mg cholesterol, 920mg sodium


www.wholefoodsmarket.com/recipes/soup-stew/chili_sausage.html

It hasn't been integrated very well. Our added or replacement ingredients are:

2 cans tomatoes
1/4 teaspoon chilli powder or bit less
1 clove garlic
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/2 teaspoon oregano
1/2 teaspoon coriander or cilantro
1 cup water
2 chicken stock cubes or buillion cubes.
Rookwurst sausage.

[braided-rug]

Another adapted recipe:

Mexican Spoon Bread


A creamy cornbread-like side dish enriched with evaporated milk and flavored with vegetable bouillon. Black beans, cheddar cheese and jalapeños make this fancy enough to serve on special occasions. Great with grilled pork chops, a fresh green salad and cold Nestea.

Estimated Times
Preparation Time 10 mins.
Cooking Time 40 mins.

2 1/2 cups water
1 cup ALBERS Yellow Corn Meal
3 MAGGI Vegetarian Vegetable Flavor Bouillon Cubes
1 can (15-oz.) black beans, rinsed and drained
1 1/2 cups shredded cheddar cheese
1 cup CARNATION Evaporated Milk
4 eggs, beaten
2 tablespoons or more ORTEGA Diced Jalapeños
2 tablespoons butter or margarine

PREHEAT oven to 400° F. Grease 13 x 9-inch baking dish.

COOK water, corn meal and bouillon in large saucepan, stirring frequently, until mixture comes to a boil and bouillon is dissolved. Boil, stirring constantly, for 1 minute. Remove from heat.

ADD beans, cheese, evaporated milk, eggs, jalapeños and butter; stir until blended. Pour into prepared dish.

BAKE for 25 to 30 minutes or until knife inserted in center comes out clean. Top with salsa, sour cream, olives and cilantro before serving, if desired.

Toppings: ORTEGA Thick & Chunky Salsa, sour cream, sliced ripe olives, chopped cilantro.

Serving Size: 6

From: www.meals.com/Recipes/RecipeDetails.aspx?RecipeID=27809

Our adaptation is:

1 teaspoon salt
2 cups polenta
4 cups water
4 teaspoons vegetable stock powder
1 chicken stock cube

5 eggs (beaten)
2 cups milk
4 tabs margarine
cook 60 mins.

I love it.

[braided-rug]

Spinach and Mushroom Enchiladas

Spinach and mushrooms are a classic combination in any dish. Here they're baked into savory enchiladas and smothered with a smooth tomato sauce.

Estimated Times
Preparation Time 17 mins.
Cooking Time 20 mins.

1 tablespoon vegetable oil
1 cup chopped peeled carrot
1/2 cup chopped onion
1 clove garlic, finely chopped
3 cups chopped fresh spinach, or 10-oz. frozen spinach, thawed and well drained
2 cups sliced fresh mushrooms
2 cans (10-oz.) ORTEGA Enchilada Sauce, divided
1/4 cup vegetable oil
12 (6-in.) corn tortillas
1 1/2 cups crumbled cotija or shredded Monterey Jack cheese, divided

PREHEAT oven to 350°F.

HEAT 1 tablespoon vegetable oil in large skillet over medium-high heat. Add carrot, onion and garlic; cook, stirring frequently, for 3 to 4 minutes or until carrot is crisp-tender. Add spinach and mushrooms; cook for 2 to 3 minutes or until spinach is cooked through and mushrooms are soft. Stir in 1/2 cup enchilada sauce. Pour remaining enchilada sauce in small skillet; heat until warm.

HEAT 1/4 cup vegetable oil in separate small skillet over medium-high heat for 2 to 3 minutes. Pass tortillas, using tongs, through oil to soften; add more oil as needed. Place on paper towels to soak. Pass tortillas through enchilada sauce in skillet.

PLACE 1/4 cup vegetable mixture and 1 tablespoon cheese down center of each tortilla; roll up. Place seam-side down in 12x8-inch baking dish. Top with remaining enchilada sauce; sprinkle with remaining cheese. Bake for 10 to 12 minutes or until heated through and cheese is melted.

From: www.meals.com/Recipes/RecipeDetails.aspx?RecipeID=28463

Adaptations: 250g frozen spinach
mozzerella.

Use jelly roll tin and warm tortillas in microwave for 15 secs.

[braided-rug]

Beef and Salsa Biscuit Bake


Warm buttermilk biscuits smothered in tangy salsa and gooey cheese make this casserole one your family won't soon forget. For a complete meal just add your favorite prepared salad and serve with cold glasses of Nestea with a splash of limeade.

Estimated Times
Preparation Time 10 mins.
Cooking Time 30 mins.

2 packages (12-oz.) refrigerated buttermilk biscuits
1 jar (16-oz.) ORTEGA Salsa - Homestyle Recipe (Mild)
1 pound ground beef, fully cooked, drained and crumbled
1 can (4-oz.) ORTEGA Diced Green Chiles
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1/2 cup sliced ripe olives, drained
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese

PREHEAT oven to 350°F. Grease 13x9-inch baking dish.

DIVIDE biscuits into quarters; place into prepared baking dish.

COMBINE salsa, beef, chiles, peppers, onions and olives in medium bowl. Pour over biscuits.

BAKE for 20 minutes. Sprinkle with Cheddar Cheese and Monterey Jack Cheese; bake for an additional 10 minutes or until cheese is melted.

From: www.meals.com/Recipes/RecipeDetails.aspx?RecipeID=28521

Adaptations: Enchilada simmer sauce tomato and capsicum 375g (mild). Bake at 180oC. Use green olives. Use capsicum. 500g minced steak. Use scone mix.

[braided-rug]

I use the biscuit recipe from hillbillyhousewife.

www.hillbillyhousewife.com/homemadebiscuits.htm

[lynn]

LOL, Br, you're gonna turn into a southerner yet, using Hillbilly Housewife's recipes. LOL....

I'll be back to post some of our favs later....we all LOVE anything mexican.

That spoonbread recipe is similar to the one we use. Yum.

[braided-rug]

I have already forgotten what I was going to say, maybe I need broadband after all lol.

What do you serve your spoonbread with Lynn?

I think T. L. Tedrow's books haven't helped with the hillbillies. I am a great fan of Beverly Hillbillies though!! I read on a forum yesterday, not this one, they hadn't heard of a southern dish, and I thought they hadn't watched the right TV shows lol.

OK I have gone silly.

[braided-rug]

The biscuits I matched with this recipe:

Quick Sausage Gravy

Yield: 6 Servings

1 lb Pork sausage
2 tb Flour
1 3/4 c Milk
6 Biscuits; warmed & halved

Brown sausage; drain. Sprinkle with flour; stir to blend. Pour in milk slowly,stirring constantly. Bring to a boil; cook 1 minute. Continue to cook until thickened. Serve over biscuits.

From: hugs.org/Quick_Sausage_Gravy.shtml

Now my sausage mince could have been completely wrong, but I guess I won't know.

[lynn]

That sausage gravy recipe is pretty much what I do. I add a chopped onion to the sausage as it browns.

With our spoonbread, we like crockpot pinto beans garnished with a bit of cheese, salsa and sour cream.

Very hardy, especially enjoyable in the winter.

Here's a beverage recipe that was served at a Sunday School mexican lunch that we love:

Mexican Pina Colada

1 large can of pineapple juice
1 small bottle of coconut flavoring
2 liter bottle of 7 - Up (can use diet)

Blend all and serve over ice. Lip smackin' good.

[lynn]

The following is a recipe I had saved in my files from a previous board. This lady's grandmother in law owned several restaurants and had passed several mexican recipes down thru the family. I haven't tried this, but I'd like to when the weather cools down.


Carnitas:

Buy country style pork ribs or even butt ribs I think they are called. They vary from $1.76 to $1.98 a pound here at our Wal-Mart. They are long strips of pork, usually with some good fat on them. We take them, put them in a cake pan (never use a cookie sheet as they get nice and juicy!), put on taco seasoning or Cajun seasoning if you prefer. I rub it on all over the meat. Then I cover the meat with aluminum foil tightly. I put it in the oven at 225 degrees. If I am cooking more than 4 strips of meat or less I put it in at 11:30 am and let it cook until about 4 or 4:15 pm. I then pull it out of the oven, separate the fat (I keep fat to season beans while I cook them in the crock pot – it gives good flavor but is sometimes difficult to get back out of the beans at the end of the cooking process) and then shred the meat. It should be falling apart if it is done enough. I just use a fork to gentle separate the meat and then put under the broiler for a few minutes, turning every two minutes or so. It makes the meat crispy but still moist. We then heat up tortillas over the fire, cut up avocados, make pico (chopped onions, tomato, and green pepper -or jalapeno for the ones who like hot – we do mild and hot. Mix the tomato, green pepper and onions together) and serve it up. Oh, don’t forget the sour cream. You just put on the meat with the stuff you want. Some of my children add cheese instead of sour cream. I love salt so I add a little bit of salt to my burritos. Then just fold the bottom and sides to eat. Of course, you know this since you have a understanding of Latin foods.

My refried beans are easy. Throw some beans in a crock pot first thing in the morning, fill with water to about a inch of the top. Cook on high all day long. At dinnertime I put the beans in my cast iron skillet, turn on high. They start to boil quickly since they are already hot. I add salt and some of the juice from the carnita meat. If I make beans and don’t have carnita juice then I just use water. Cook on medium and mash continuously. It will take on a thick stew like appearance. I turn it down on low and mash occasionally until the other food is completely done. That is it! Top beans with cheese if you prefer.

[braided-rug]

I have an avocado rib recipe I saved from a magazine. I will dig it out.

I love the sound of that drink. Delish.

I still have those pintos that I am too scared to use. I order them especially. Would love to try them the way you use them.

Thanks for the hints about sausage and gravy.

[braided-rug]

Lynn thanks so much for your refried beans recipe.

I tried one once, but we didn't use that recipe again after awhile. We do something for nachos, but not really sure it is technically refried beans.

Now the big news!! ;D

I was given a OAMC book in a swap and it arrived today. Nothing was on the menu for tomorrow, sooo I now have a cup of pinto beans soaking. I will get to taste them tomorrow!

I am using some chicken mince or ground chicken for a dish with the pintos instead of chicken cubed.