Posted on 03/15/2006 9:54:16 PM PST by expatguy
Looking for the absolute best authentic Mexican food recipes - anyone care to share?
Close call! ROFL! Thankfully I saw your next post. I "cut and pasted" your recipe to my notebook and changed the recipe to show 2 cans of pintos. :)
Maxon's Green Chile Chowder from "Seasoned With Sun" (Recipes from the Corner of Texas and Old Mexico, a cookbook by The Junior League of El Paso
1/2 fresh jalapeno, seeded and minced
1/4 cup fresh long green chiles, roasted, peeled, seeded and finely chopped (approx. 3 medium, fresh long green chiles)[I use the canned when I can't find them fresh]
1 cup finely chopped onions
2 pounds potatoes, peeled and cut into 1/2 inch cubes
1/2 teaspoon seasoning salt
4 cups chicken stock
1/4 cup butter or margarine
1/4 cup flour
3 cups milk (may use 1 1/2 cups milk and 1 1/2 cups half-n-half)
Cheddar cheese, shredded
Combine first 6 ingredients. Bring to a boil. Reduce heat and simmer 20 minutes. Melt margarine/butter over low heat; add flour to blend. Cook, stirring constantly, for 3 minutes to make a blonde roux. Strain liquid from potato, chile and onion mixture and reserve 3 cups cooking liquid. Mash 1/2 potato, chile and onion mixture. Reserve the other half. Stir reserved cooking liquid into roux. Raise heat, stirring with a wire whisk until thickened. Add milk to thickened liquid and continue to stir until it comes to a simmer. Turn off heat. Add mashed potato, chile and onion mixture. Stir in and blend well. Add reserved cubed potatoes, chile and onions. May serve with shredded cheese on top.
I had this at a restaurant in Alamogordo, New Mexico, while our family was stationed there (Holloman AFB) in late '80s early 90's. I bought the cookbook for this recipe alone, it is so good.
Rotel is a brand name. It's diced tomatoes with chiles and jalepeno. My mom doesn't like spicy dishes so when I make it for her, I use a can of regular tomatoes and a small can of mild green chiles. I've also used a can of tomato sauce instead of the tomatoes when my picky daughter who doesn't like chunks of tomato or chiles was here. It was milder, but just as good.
I was also surprised by the ranch dressing mix when I got the recipe from a friend, but it really makes it taste good. I make this frequently when I have a bunch of company over because it's easy to double the recipe and make a ton of it and it's just so fast and easy to make period. Everyone always wants the recipe!
You ever eat at Margo's? 'Tis my favorite in Alamo.
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Hey, it has been too long ago for a middle-aged mother of 3 to remember yesterday, much less 15 years ago. I do remember it being a new restaurant at the time, so it could have been Margo's. Do they serve the Green Chile Chowder? The name's familiar, but like I said, it has been too long.
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SD
Here are a couple of easy ones!
3 Can Soup
1 can corn
1 can black beans
1 can Rotel tomatoes
Heat and serve.
You can add cooked chicken to this if you want but is delicious just like that. Top with cheese and sour cream if you like. We eat cheese quesadillas with it. This is in my crockpot with some frozen chicken right now. Dinner smells good already!
Here's one that's pretty easy and uses up the last of your own homemade chili.
Souper Enchiladas
Place a couple of tablespoons of leftover (or canned) chili into a flour tortilla and top with lots of cheese. Roll it up and seal with a toothpick. Place this in a casserole dish. Make as many of these as you need or can fit into your dish.
Mix a can of cream of mushroom soup, cream of chicken soup, enchilada sauce and one cup of salsa together. Pour this over the top of your enchiladas. Sprinkle with cheese and bake for about 30 minutes at 350 degrees. Very gooey and delicious.
"Poobears Mango Salsa Baked Pesca"
Oh my gosh! That sounds wonderful! I really need to get to the store and get some food in this house!
You can use a shortening like crisco, but the results are not as good. Make sure the shortening doesn't get too warm, or it can turn into a mushy mess!
It is not "all that trouble" for goodness sakes! People have made tortillas long before they ever had such a thing. But, a press is definitely worth it: tortillas are a pain to roll out!LOL
It is not "all that trouble" for goodness sakes! People have made tortillas long before they ever had such a thing. But, a press is definitely worth it: tortillas are a pain to roll out!LOL
Thanks for replying to me, how rare here on one of my favorite topics! Yes, they ARE a pain to roll out and get thin enough to be right. That's what I meant.
You could also grind your own masa in a stone molcajete and make sure to toast the tortillas on a comal, but I didn't mention that. Just the press!
TAQUITO CASSEROL
Frozen taquitos, (beef or chicken)
Place a layer in bottom of casserole dish
Sprinkle with chopped Green Onions
Generously sprinkle with chopped Black Olives
Generously sprinkle with shredded Mexican Cheese Blend
Pour on half a can Red Enchilada Sauce,
and half a can Green Enchilada Sauce
Repeat this process for a second layer.
Bake in 350-375 degree oven for approximately 40 minutes.
Take out of oven and top with Sour Cream.
Sounds pretty bland. Where are the seasonings? There must be some seasonings?
Green salsa (a jar), and
anything else.
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