carol-whidbey-is
Well-known member
Does anyone have a good mex dish. I am looking for something different to try.
ISO: ISO Mexican Food
- Thread starter carol-whidbey-is
- Start date
In Search Of:
I posted this site a bit ago. It's jammed with them but you're on your own as far
as trying them.
Everyone here seems to love the Creamy Chicken enchiladas.... posted by Cathy Z
I've made them with leftover turkey. H just loves them.
CREAMY CHICKEN ENCHILADAS (serves 5-6)
3 garlic cloves, chopped, 1 large onion, chopped
2 T butter
2 C shredded cooked chicken
2 C picante sauce (PACE Medium)
3 oz cream cheese
1 T ground cumin
2 T chopped fresh cilantro
1/2 C sliced black olives
1 small green pepper, chopped
2 C shredded Cheddar and Monterey Jack cheese
10-12 corn tortillas
vegetable oil
chopped green onion for garnish
Cook onion and garlic in butter until translucent. Stir in chicken, 1 C of the picante sauce, cream cheese, green pepper, and cumin. Heat through, then add cilantro and olives. Add 1 C of the mixed cheeses, then set aside.
Soften the tortillas in the oil. Heat about 1/4” of oil in a 10” sauté pan at medium-high. Put each tortilla in the oil for 3-4 seconds on each side, then drain on paper towels.
Spoon some of the mixture in each tortilla, roll up and place in a 10x14" baking pan. Pour over the rest of the picante sauce, sprinkle the remaining cheeses on top, and bake about 15-20 minutes at 350̊. Sprinkle with the green onion.
http://www.visitmexico.com/wb/Visitmexico/Visi_Gastronomia_Virtual?utm_source=saveur&utm_medium=NewsLetter&utm_campaign=saveurnlhttp://www.visitmexico.com/wb/Visitmexico/Visi_Gastronomia_Virtual?utm_source=saveur&utm_medium=NewsLetter&utm_campaign=saveurn
as trying them.
Everyone here seems to love the Creamy Chicken enchiladas.... posted by Cathy Z
I've made them with leftover turkey. H just loves them.
CREAMY CHICKEN ENCHILADAS (serves 5-6)
3 garlic cloves, chopped, 1 large onion, chopped
2 T butter
2 C shredded cooked chicken
2 C picante sauce (PACE Medium)
3 oz cream cheese
1 T ground cumin
2 T chopped fresh cilantro
1/2 C sliced black olives
1 small green pepper, chopped
2 C shredded Cheddar and Monterey Jack cheese
10-12 corn tortillas
vegetable oil
chopped green onion for garnish
Cook onion and garlic in butter until translucent. Stir in chicken, 1 C of the picante sauce, cream cheese, green pepper, and cumin. Heat through, then add cilantro and olives. Add 1 C of the mixed cheeses, then set aside.
Soften the tortillas in the oil. Heat about 1/4” of oil in a 10” sauté pan at medium-high. Put each tortilla in the oil for 3-4 seconds on each side, then drain on paper towels.
Spoon some of the mixture in each tortilla, roll up and place in a 10x14" baking pan. Pour over the rest of the picante sauce, sprinkle the remaining cheeses on top, and bake about 15-20 minutes at 350̊. Sprinkle with the green onion.
http://www.visitmexico.com/wb/Visitmexico/Visi_Gastronomia_Virtual?utm_source=saveur&utm_medium=NewsLetter&utm_campaign=saveurnlhttp://www.visitmexico.com/wb/Visitmexico/Visi_Gastronomia_Virtual?utm_source=saveur&utm_medium=NewsLetter&utm_campaign=saveurn
michael-in-phoenix
Well-known member
Chicken Sandwich Chingadera and Mexican Rice is always welcome at ...
...our house.
These sandwiches are not authentic Mexican, and neither is the rice, for that matter, but they are goooooood.
Chicken Sandwich Chingadera
4 boneless, skinless chicken breasts
1 cup bottled teriyaki marinade
1/4 cup mayonnaise
1/4 tsp. cayenne pepper (to taste)
1/4 tsp. curry powder
1/2 tsp. chile powder (pure chile, not the stuff with other spices added)
pinch of salt
4 whole-wheat hamburger buns (get the good ones!)
4 lettuce leaves
4 whole green chiles, drained, but not rinsed (two cans), spread open flat
4 slices American cheese (sometimes I use pepper-jack)
1. Marinate the chicken for 1/2 hour in teriyaki marinade.
2. Prepare sauce in a small bowl by mixing mayonnaise with spices, through salt.
3. Pre-heat barbeque grill to medium heat.
4. Grill the chicken until done; approximately five to eight minutes per side. Watch carefully so they don't burn from the sugar in the marinade.
5. Toast the buns.
6. Spread one tablespoon of sauce on each bun face, top and bottom.
7. Starting on the bottom bun, place the items on the bun in this order: lettuce leaf, green chile, chicken breast, cheese, bun top.
Notes: We make these sandwiches about once a month. They are deceptively good, the finished product tasting much better than you would expect.
This recipe is based on Todd Wilbur's clone of the Carl's Jr. Santa Fe Chicken Sandwich.
ARROZ A LA MEXICANA (MEXICAN RICE)
Mexican Rice (Arroz a la Mexicana) is adapted from the Sunset Mexican Cookbook, circa 1989, and is one of my absolute favorite Mexican Rice recipes. IMHO, it smokes most of the obligatory stuff you get slopped on the side of your plate at restaurants!
4 Tbsp salad oil
2 Tbsp butter
2 cups long grain rice (uncooked)
1 large yellow or white onion, chopped
3 large cloves garlic, minced
1 small (4oz.) can diced green chiles
1 diced jalapeno pepper (fresh or pickled) OPTIONAL, but good!
1 15 oz. can diced tomatoes
2 tbsp. tomato paste
4 cups regular strength chicken broth
salt, to taste
1/4 cup firmly packed fresh cilantro leaves, chopped
Heat oil and butter in a 12-inch skillet with high sides (at least 3 to 4 inches) over medium high heat. When butter is melted, add rice (dry) and cook, stirring, until lightly browned (3 to 5 minutes).
Add onion, garlic, green chiles and jalapeno (if using); continue to cook, stirring often, for 3 to 5 more minutes. Meanwhile, stir tomato paste into reserved tomato juices and chicken broth. Add tomatoes and broth to rice.
Bring to a boil; reduce heat to very low, cover, and simmer on low until liquid is absorbed and rice is tender (30 to 40 min.) and fluffs easily with a spoon. Check seasonings and add salt, if needed. Remove from heat and stir in cilantro.
Makes 6 generous servings.
Enjoy!
Michael
...our house.
These sandwiches are not authentic Mexican, and neither is the rice, for that matter, but they are goooooood.
Chicken Sandwich Chingadera
4 boneless, skinless chicken breasts
1 cup bottled teriyaki marinade
1/4 cup mayonnaise
1/4 tsp. cayenne pepper (to taste)
1/4 tsp. curry powder
1/2 tsp. chile powder (pure chile, not the stuff with other spices added)
pinch of salt
4 whole-wheat hamburger buns (get the good ones!)
4 lettuce leaves
4 whole green chiles, drained, but not rinsed (two cans), spread open flat
4 slices American cheese (sometimes I use pepper-jack)
1. Marinate the chicken for 1/2 hour in teriyaki marinade.
2. Prepare sauce in a small bowl by mixing mayonnaise with spices, through salt.
3. Pre-heat barbeque grill to medium heat.
4. Grill the chicken until done; approximately five to eight minutes per side. Watch carefully so they don't burn from the sugar in the marinade.
5. Toast the buns.
6. Spread one tablespoon of sauce on each bun face, top and bottom.
7. Starting on the bottom bun, place the items on the bun in this order: lettuce leaf, green chile, chicken breast, cheese, bun top.
Notes: We make these sandwiches about once a month. They are deceptively good, the finished product tasting much better than you would expect.
This recipe is based on Todd Wilbur's clone of the Carl's Jr. Santa Fe Chicken Sandwich.
ARROZ A LA MEXICANA (MEXICAN RICE)
Mexican Rice (Arroz a la Mexicana) is adapted from the Sunset Mexican Cookbook, circa 1989, and is one of my absolute favorite Mexican Rice recipes. IMHO, it smokes most of the obligatory stuff you get slopped on the side of your plate at restaurants!
4 Tbsp salad oil
2 Tbsp butter
2 cups long grain rice (uncooked)
1 large yellow or white onion, chopped
3 large cloves garlic, minced
1 small (4oz.) can diced green chiles
1 diced jalapeno pepper (fresh or pickled) OPTIONAL, but good!
1 15 oz. can diced tomatoes
2 tbsp. tomato paste
4 cups regular strength chicken broth
salt, to taste
1/4 cup firmly packed fresh cilantro leaves, chopped
Heat oil and butter in a 12-inch skillet with high sides (at least 3 to 4 inches) over medium high heat. When butter is melted, add rice (dry) and cook, stirring, until lightly browned (3 to 5 minutes).
Add onion, garlic, green chiles and jalapeno (if using); continue to cook, stirring often, for 3 to 5 more minutes. Meanwhile, stir tomato paste into reserved tomato juices and chicken broth. Add tomatoes and broth to rice.
Bring to a boil; reduce heat to very low, cover, and simmer on low until liquid is absorbed and rice is tender (30 to 40 min.) and fluffs easily with a spoon. Check seasonings and add salt, if needed. Remove from heat and stir in cilantro.
Makes 6 generous servings.
Enjoy!
Michael
sandi-in-hawaii
Well-known member
carol, have you ever made Sandra's Chile Verde? It's my very favorite Mexican dish...
Love this dish, made it many times. I've subbed chicken thighs for the pork, and cooked it for a shorter time - just as yummy!
http://www.finerkitchens.com/swap/forum15/11_Chile_Verde_posted_by_Sandra_in_London
Love this dish, made it many times. I've subbed chicken thighs for the pork, and cooked it for a shorter time - just as yummy!
http://www.finerkitchens.com/swap/forum15/11_Chile_Verde_posted_by_Sandra_in_London
michael-in-phoenix
Well-known member
I mean that in only the most benign of ways. My friends who grew up...
...in Southern California with me always ask me to make "those chicken sandwich chingaderas", so I guess it just crept into the name.
Michael
...in Southern California with me always ask me to make "those chicken sandwich chingaderas", so I guess it just crept into the name.
Michael
carol-whidbey-is
Well-known member
No I haven't looks good will try thank you
carol-whidbey-is
Well-known member
Any meat veg is
fine. Looking for more main dishes. But starters are also good. Different well something other then taco's and burrito's
fine. Looking for more main dishes. But starters are also good. Different well something other then taco's and burrito's
michael-in-phoenix
Well-known member
I'll "third" it. It is good alone, over rice, as a burrito filling and, my personal favorite,...
...is to slather it over a cheese omelet for breakfast. That, and eating it straight out of the pot, before it ever hits a plate.
Michael
...is to slather it over a cheese omelet for breakfast. That, and eating it straight out of the pot, before it ever hits a plate.
Michael
michael-in-phoenix
Well-known member
Oh no. No way. When they want to insult me they use words like...
...Hah!
You didn't really expect me to write those here, did you???
Michael
...Hah!
You didn't really expect me to write those here, did you???
Michael
Try the two recipes above and see how you go...
As for straters a ceviche is always good:
cut up pieces of very fresh raw fish and scallops, then marinate in lime juice, salt, sliced red and green chiles and a bit pf cracked pepper for about 8-10 hours
then make a quick salsa by dicing tomatoes, chiles, onions and cilantro, add a bit of lime juice, salt and pepper and mix it into the drained fish and scallops - sprinkle with a bit more coriander and serve individually
As for straters a ceviche is always good:
cut up pieces of very fresh raw fish and scallops, then marinate in lime juice, salt, sliced red and green chiles and a bit pf cracked pepper for about 8-10 hours
then make a quick salsa by dicing tomatoes, chiles, onions and cilantro, add a bit of lime juice, salt and pepper and mix it into the drained fish and scallops - sprinkle with a bit more coriander and serve individually