Tag Archives: Mexican

Tamale Cupcakes

Recipe, ,

 

1 1/2 cups of masa harina
1/2 cup chicken broth
1/3 cup vegetable oil
1/2 tsp. baking powder
1/2 tsp. salt

  • Mix all ingredients by hand until they form a firm dough.
  • Divide into 12 balls and press into the wells of a muffin/cupcake pan.
  • Fill each well with tamale filling.
  • Bake at 350°F for 35 minutes, until the crust is golden brown.
  • Remove from oven and rest 5 minutes before removing from pan.
  • Serve warm, topped with cheese, salsa, etc.

Source: https://www.caciqueinc.com/blog/green-chile-chicken-tamale-cupcakes/

 

Guacamole

Recipe,

3 avocados
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. cumin
1/2 cup onion, finely chopped
1 Roma tomato, chopped
1 tomatillo, chopped
1/2 jalapeno pepper, minced
2 Tbsp. cilantro, finely chopped
1 Tbsp. lime juice

  1. Mash avocados with garlic, salt and cumin.
  2. Fold in remaining ingredients and refrigerate for 30 minutes.

Salsa Verde

Recipe, ,

1 lb. tomatillos (about 10 small, don’t use the large ones which are bitter)
2 Jalapeno peppers (use 1 Jalapeno and 1 Chipotle for smokier salsa, or 1 Serrano and 1 Jalapeno for spicier salsa)
1 Tbsp. lime juice
1/4 white onion, roughly chopped
2 garlic cloves, roughly chopped
1 tsp. salt
1 tsp. dry cilantro
1 cup water

  1. Place tomatillos and peppers in a 4-quart saucepan and cover with water.
  2. Bring to boil, and continue boiling until tomatillos turn army green.
  3. Remove to blender and add remaining ingredients.
  4. Puree until smooth. Pour into medium sauce pan and bring to slow boil.
  5. Omit peppers from blender to make salsa base. Split salsa base into batches and add peppers to each batch to taste and puree separately.

 

 

Taco Beef

Recipe,

1 lb. ground beef
1/4 white onion
1/2 jalapeno pepper (or 1 Poblano pepper and 1/2 tsp. chili powder, or 1 tsp. chili powder)
1/2 tsp. salt
1/2 tsp. cumin
1/4 tsp. paprika

  1. Brown beef, onion and jalapeno, breaking beef into small chunks.
  2. Add spices and mix well.
  3. Remove from pan with slotted spoon to drain grease.

Enchilada Sauce

Recipe,

4 New Mexico chiles, seeded and chopped
½ tsp. cumin
2 Tbsp. canola oil
4 cloves garlic, crushed
½ tsp. oregano
¼ red onion, chopped
½ tsp. salt
2 cups water
4 roma tomatoes, chopped

  • Toast the chiles with the cumin in a dry saucepan.
  • Add oil and spices and saute for 2 minutes.
  • Add water and tomatoes and bring to boiling.
  • Reduce heat and simmer loosely covered for 30 minutes.
  • Remove solids and 1 cup of liquid to blender and puree until smooth.
  • Return to pan and simmer to thicken to desired consistency.

Yield: 2 cups
Source: http://www.examiner.com/article/new-mexican-red-chile-sauce-probably-the-best-red-enchilada-sauce-chile-colorado-the-world