Recipezaar: Mexican,Holiday/Event recipes

Velveeta Dirty Dip

Sat, 08 Nov 2008 16:25:24 -0500

This is always a big hit at parties, carry-ins, and football viewings. As a nacho lover I played around with the basic Velveeta salsa recipe and created a yummy variation. You can make this dip as spicy or mild as you prefer by interchanging the ingredients with mild or spicy options. -- posted by JMo12387

Spicy Chicken Quesadillas - My Goof Turned Good

Tue, 11 Nov 2008 14:41:23 -0500

Simple, spicy and quick! Let me explain the title: I had bought ingredients for 2 different recipes and was making the quesadillas. As I dumped the second can of tomatoes with chiles into the mix, I realized they were for the other recipe! Ooops! Well, guess what? It turned out pretty good! :) As most of my recipes, don't make this if your family doesn't care for spicy food. -- posted by Valina

Horchata

Tue, 11 Nov 2008 22:21:27 -0500

We had this at our local Mexican restaurant but the waitress called it rice water. This recipe is from Simply Delicioso with Ingrid Hoffmann -- posted by Charlotte J

Karina's Famous Mexican Mole

Tue, 11 Nov 2008 22:56:00 -0500

traditional mole poblano recipe with a little twist * Some of the ingredients may be as unavailable to you, as they are to me; since I currently reside in Peru. You can easily find them over the internet. I use mexicoetal.com or any of the other mexican food sites around. Usually eaten with onions soaked in lemon juice as ganish, over flour or corn tortillas. *some like is sweeter and will add more sugar or chocolate. It's really a fun dish to play with because you can add more of, or remove whatever you think your in the mood for that day. *the mole I paste i use is "Doña Maria" and the chocolate I use is "la abuelita" -- posted by Karikarinosa

Cuatro-Peppered Goat Cheese Log

Fri, 14 Nov 2008 19:23:05 -0500

Easy, quick, and out of the ordinary. One of "Hotter Than Hell"'s yumny appetizers that can be made up to three days before serving. Hotchacha! -- posted by Julie B's Hive

Quick Chicken-And-Cheese Tamales

Mon, 17 Nov 2008 01:26:25 -0500

Inspiring Idea To make his tamales, Guillermo Pernot of Cuba Libre in Philadelphia mashes masa dough and a slow-braised pork filling together in a saucepan instead of assembling the tamales one by one. He also steams the tamales in aluminum foil instead of the traditional corn husks Quick Take Grace Parisi mixes store-bought rotisserie chicken and cheddar cheese into a quick dough, then she wraps the tamales in plastic before steaming them. F&W Magazine, July 2008 edition. From "Chef Tips For Speedy Dishes, Delicious Summer Recipes on the Cheap. Pairing of the day: July 2008" -- posted by Manami

Southwestern Cornbread Dressing

Wed, 19 Nov 2008 14:36:33 -0500

I created this recipe several years ago because I was unable to find a cornbread dressing everyone liked. It is very simple and satisfies the cornbread lovers, as well as the southwestern taste buds. I make this entire dish in a stainless steel casserole from start to finish. I also use Hatch, New Mexico green chili which I keep in my freezer. Use fresh or canned, but ENJOY! -- posted by Chef Granny Carrie

Roadhouse Steaks With Ancho Chile Rub

Thu, 20 Nov 2008 19:33:37 -0500

Source: Cooking Light -- posted by Mom2Rose

Colby-Pepper Jack Cheese Dip

Wed, 03 Dec 2008 22:58:28 -0500

I love cheese dip and tortilla chips! This one is another hit! -- posted by KathyP53

Panile

Wed, 03 Dec 2008 22:59:03 -0500

This is also an ancient Mexican recipe, delicious enchiladas dressed with a sauce made of peanuts and Pasilla peppers. Excelent side dish for Carne Asada (grilled beef or chicken). -- posted by Salvador Vilchis

Mexican Fudge

Fri, 05 Dec 2008 18:31:31 -0500

This is not spicy but certainly has a kick. -- posted by Tiny_Toodles

Matagorda Fire

Tue, 16 Dec 2008 18:57:35 -0500

This is a great recipe that will feed a horde. I got the recipe from a friend who taught at a high school I used to work at. He is also a published author -- Ron Rozelle. This recipe works well in a crockpot. Serve in the crockpot with baskets full of corn chips. -- posted by Linda N

Apple, Green Onion, and Jalapeño Salsa

Thu, 25 Dec 2008 01:00:32 -0500

This sweet and mild salsa goes exceptionally well with the Cumin-Scented Beet Latkes recipe I posted on this site. Both are from Bon Appétit Magazine (December 2004). -- posted by blucoat

Latin Potato Salad

Mon, 29 Dec 2008 22:22:53 -0500

This salad is to die for...its spices are a welcome change to traditional potato salad. -- posted by anidifrancofan

Mexican Chocolate

Mon, 29 Dec 2008 23:22:51 -0500

I have not tried this recipe. I got this recipe from Holidays Of The World Cookbook For Students. This is listed under Mexico. I plan to use Splenda in place of sugar. -- posted by internetnut

Chocolate Mayan Bundt Cake

Tue, 30 Dec 2008 01:39:21 -0500

A yummy chocolate bundt cake with a Mayan twist! Adapted from Nestles. -- posted by Sharon123

Cedar Door Original Mexican Martini

Tue, 30 Dec 2008 01:48:50 -0500

Award winning recipe for the ultimate Mexican Martini. It's taken four Cedar Door locations, thirty-three years and over a million mexican martinis to perfect the sweet and tangy taste of this drink! -- posted by Chef #1101713

Corn Casserole

Fri, 02 Jan 2009 23:47:51 -0500

Mexican style corn. Big hit at Thanksgiving. -- posted by Yesi09

Cuernitos De Mermelada

Tue, 06 Jan 2009 01:24:38 -0500

Cookie recipe adapted from "Food From My Heart" by Zarela Martinez. These cookies remind me of little bites of really tender piecrust with a nice jammy filling. Cook time includes dough chilling time. -- posted by Muffin Goddess

Quesadillas With Guacamole

Tue, 06 Jan 2009 01:31:50 -0500

From the Australian Women's Weekly's 'Smart Mince'. -- posted by bluemoon downunder

Orange Mango Margarita

Tue, 06 Jan 2009 18:55:25 -0500

I made this up to use some things hanging out in my fridge. It's strong but fresh and fruity. Easily multiplied for more than one serving. -- posted by flower7

Margarita Tacos

Wed, 07 Jan 2009 20:07:27 -0500

Great light desert. From Southern Living Magazine many years ago. Everytime I make these they receive rave reviews. -- posted by Vicki in CT

Cream Tacos

Sun, 11 Jan 2009 21:39:54 -0500

This is a great recipe for dinner or to take to a Pot-Luck. -- posted by Angel #8

Cuban Style Pork Roast (Crock Pot)

Tue, 13 Jan 2009 02:05:36 -0500

I adapted a few other recipes, which called for marinating a roast overnight in mojo... and this turned out fantastic (If I do say so myself) We used this to make tacos with corn tortillas, along with home made salsa verde, queso fresco, lettuce and pico de gallo. (a Mexican style dish, but the flavors go very well together) I am also posting my recipe for an authentic salsa verde, given to my step-son by one of his co-workers. -- posted by CHRISSYG

Authentic Salsa Verde (Served Hot)

Tue, 13 Jan 2009 02:09:39 -0500

The recipe was given to us by a co-worker of our son. I could just sit and eat the sauce it's so good! It makes a very thick sauce, but you can thin it to your liking. it's not as hot as you think it is (considering the base is jalapeno) -- posted by CHRISSYG

Guacamole

Tue, 13 Jan 2009 20:51:49 -0500

For Cinco DeMayo! -- posted by KathyP53

Huevos Rancheros

Wed, 14 Jan 2009 21:49:31 -0500

Serve these for lunch, as a snack or as an appetiser. From the Australian Women's Weekly's 'little pies & cakes'. -- posted by bluemoon downunder

Cauliflower Gratin With Queso Cotija

Tue, 20 Jan 2009 23:33:41 -0500

I made this for our Tex Mex day after Thanksgiving menu. It would make a great side to any Mexican dinner and I won't wait until next Thanksgiving to make this one again. It received many compliments. You can assemble this gratin (through step 2) a day ahead; cover and chill. From Sunset Magazine. -- posted by cookiedog

Carne Asada Tortas

Tue, 27 Jan 2009 12:37:05 -0500

From the book, Barbeques, Parties and Potlucks. Submitted by Karen Rogers Riedel. Preparation time does not include marinating time. From the recipe: "Try grilled boneless chicken breasts, adjust grilling time as necessary. The carne asada is also great in burritos, quesadillas or just served on its own." -- posted by Recipe Junkie

Bizaar Spice- Meat or Poultry Mexican Spice Rub

Thu, 29 Jan 2009 18:00:51 -0500

One of the easiest ways to increase the flavor of meat while cutting back on fat, is to utilize rubs, herbs and spices on the surface of the meat. This Mexican themed rub is fantastic on chicken, pork or beef. -- posted by BiZaar Spice

Mexican Coffee Pudding With Kahlua Whipped Cream

Fri, 06 Feb 2009 01:08:32 -0500

Bon Appetit February 2009 -- posted by Mom2Rose

A Cheesy Creamy Spinach Quesadilla

Mon, 09 Feb 2009 00:12:23 -0500

Ah Mexico! Such wonderful flavors come from there. Here is a quesadilla with goat's cheese, cottage cheese and mozzarella cheese, enhanced with spinach, tomato and cilantro, and of course, some jalapeno pepper! -- posted by Sharon123

Blood Orange and Mango Sorbet

Mon, 09 Feb 2009 00:28:26 -0500

From cookbook author, Joanne Weir. -- posted by KathyP53

Frijol Sopa (Mexican Bean Soup)

Thu, 19 Feb 2009 15:49:45 -0500

This is a fast, delicious soup that couldn't be easier to make. My family has enjoyed this for years. -- posted by JackieOhNo!

Not so Irish, Green Tortilla Appetizers

Sun, 22 Feb 2009 15:34:11 -0500

Perfect for St. Patrick's day. Easier if you make ahead to provide time for them to firm up before slicing. -- posted by Vicki in CT

Mexican Pulled Beef

Mon, 02 Mar 2009 01:39:32 -0500

This is a versatile and easy dish that can be served over rice, with taco shells or tortilla chips for a family or potluck dinner. You can use a crockpot and even start with a frozen roast. For a special occasion, serve with all the garnishes that accompany tacos, such as diced green or white onions, guacamole, pico de gallo, salsa and sour cream, You can spice this up by using a can of tomatoes and green chilis or add 2 tablespoons of diced green chilis. You can use chili, kidney or red beans. -- posted by Mamaya

Coconut Tres Leches Cake

Thu, 05 Mar 2009 16:25:03 -0500

My other half and I were holding a pozole party for our friends and as making something as authentically Mexican as pozole is his domain, he asked me to make dessert. I got hung up deciding between whether to make a coconut pound cake or a tres leches cake. In the end, I combined the two ideas and came out with a coconut tres leches laced with dark rum. This cake *is* as good as it sounds. It's very rich with just the right amount of coconut that even our guests who didn't like coconut loved this cake. -- posted by Tzitzimitl

Mexican Red Sauce

Fri, 06 Mar 2009 17:25:41 -0500

While trying to help my dear friend Mommy Diva find some New Mexico style red chile sauce, I came across this recipe. I just have to try it! According to Diana Kennedy[http://en.wikipedia.org/wiki/Diana_Kennedy], Pasilla chilies are a long and skinny variety of chile, while Ancho chilies (dried poblanos) are shorter and wider. However, in certain parts of Mexico, the Ancho chile is called Pasilla, and because of immigration, is commonly known as Pasilla in many parts of the US. See blog here with step by step pictures! http://www.elise.com/recipes/archives/005178mexican_red_chili_sauce.php Prep and cooking time are concurrent Note when working with chilies, either wear protective gloves or wash your hands very thoroughly with soap and warm water after handling the chilies. Do not touch or rub your eyes if you have been handling chili peppers. -- posted by mama's kitchen

Kellibou Guacamole

Wed, 11 Mar 2009 13:17:47 -0400

. -- posted by kellibou

Border Town Refried Beans or Bean Dip

Mon, 16 Mar 2009 15:46:54 -0400

This recipe makes a great dip or side dish. If making this for a dip, I highly recommend using the beer rather than chicken broth as it adds a nice, subtle flavor. Serves 4 as a side dish, many more as a dip. -- posted by swissms

Zippy Cheese Spread

Mon, 16 Mar 2009 20:02:46 -0400

This spread goes great with bagel chips, crisp bread sticks or crackers. -- posted by Lainey6605

Mexican Bean Burgers W/ Lime Yogurt & Salsa

Sat, 21 Mar 2009 02:31:19 -0400

I am trying to push full forced with my diet to finally reach my 100lbs lost target. So, I am collecting every low fat recipe that looks good to me and this is the latest one. I found it in the April 2009 of BBC good food magazine. The recipe says that the uncooked burgers can be frozen so they would be good to make ahead and have when I need something quick but also healthy. -- posted by Sarah_Jayne

Spicy Pumpkin Flan (Healthy Alternative to Pie)

Wed, 25 Mar 2009 02:07:41 -0400

I've made this recipe very spicy and flavourful to my tastes. Tinker around with adjustments to the spices to your liking, though I recommend leaving equal if not more ginger than cinnamon and then lessening cloves and allspice to your taste (reduce allspice before you reduce cloves for a better balance). Also, you can lighly spray cooking oil into the cake pan before you add the caramel (perhaps more on the sides than the bottom, because caramel will make it slippery on bottom). This will help you as you are trying to separate flan from pan with a spatula when cooked. -- posted by GoldsmithLissa

Mile-High Quesadillas

Mon, 06 Apr 2009 21:02:13 -0400

Stack them up high! A Rachael Ray recipe that is sure to please! -- posted by Sharon123

Crispy Baked Black Bean Burritos

Sun, 12 Apr 2009 00:40:51 -0400

Kids love these! Make extras because the burritos can be frozen prior to baking. Just defrost them and then bake according to the directions. -- posted by 2hot2handle

Em's Easy, Moist Cornbread

Tue, 14 Apr 2009 01:44:06 -0400

This takes no more than 5 minutes to mix together, and is ready to eat in no time! Very versatile also! -- posted by For Goodness Bake!

Red Chile Chicken Posole

Thu, 16 Apr 2009 02:09:48 -0400

This is a favorite in New Mexico at Christmastime, or any day you want a spicy, satisfying stew. I experimented and created my own recipe over the years, but the addition of ancho chile is a Bobby Flay inspiration. -- posted by Spice Boy

Mandi's White Chicken Chili

Thu, 23 Apr 2009 01:14:54 -0400

This chili recipe by Mandi Forester won Rachael Ray's March Menu Mania, a bracket-style contest in conjunction with USA Today for the best game-friendly party- food recipe. Posting for safe keeping. -- posted by stacylu

3 Step Chile Relleno Casserole

Thu, 23 Apr 2009 16:11:45 -0400

A great recipe from pantry ingredients-- taste like a real chile relleno without the frying or work. -- posted by marna

Fajita Spiced Oven Potatoes

Sat, 25 Apr 2009 15:32:35 -0400

This is my latest attempt at creating a tasty but fairly low fat 'fry'. I was aiming to have them be Mexican inspired which is why I went for the lime instead of lemon in the mix. -- posted by Sarah_Jayne

Shrimp, Mango and Avocado Salad W/ Passion Fruit Vinaigrette

Wed, 29 Apr 2009 14:55:14 -0400

I have been on a big fruit and salad kick over the past couple days. I think am an trying to counteract that rainy London weather with eating things that remind me of places like the Caribbean or Mexico. This is what I threw together for lunch today and it ended up being pretty tasty. I used a lettuce that in the UK is called 'little gem lettuce' but romaine would work well too. -- posted by Sarah_Jayne

Holy Guacamole!

Fri, 01 May 2009 03:14:10 -0400

This a total crowd pleaser. When I made this the first time, I made it with only one avacado(thats all I had) and my dad ate the whole thing. It was so good my mom drove all the way to the grocery store just to get more avacados! Amazingly Simple, Healthy, And Totally Delish! Diabetic Friendly, Egg-Free, Lactose-Free, Vegan, and Kosher! -- posted by Abeer1994

Puntas De Filete a La Nortena

Mon, 04 May 2009 20:14:06 -0400

Translation: Beef Fillet, Northern Style. This authentic, regional Mexican dish is made fiery with the use of green serrano chiles. Make sure you have a nice cold Mexican beer standing by! -- posted by JackieOhNo!

South of the Border Chili Croutons

Tue, 05 May 2009 16:52:50 -0400

Croutons perfect to dress up a salad, use for stuffing, eat for a snack, sprinkle over soups, even potatoes! If you like a little heat, add some red pepper flakes! -- posted by Sharon123

Kinda Sorta Tex Mex Burger

Tue, 05 May 2009 17:17:30 -0400

I threw these together tonight when getting in the mood for ZWT5. When I think 'Texas' I often think of good BBQ and beef. When I think of Mexico I tend to think of a bit of heat and fresh tomatoes and avocado. So, I threw them together to make one yummy burger. So, it may not be real tex mex but it comes out of the ideas of Texas and Mexico that float around in my,admittedly odd, brain. -- posted by Sarah_Jayne

Homemade Baked Tortilla Chips

Wed, 06 May 2009 11:38:14 -0400

I saw this recipe and thought it could come in handy for the upcoming ZWT5. It gives me an idea of how to use up those odd tortillas I tend to have left over after buying a pack. -- posted by Sarah_Jayne

Guacamole from Heck

Wed, 06 May 2009 11:41:17 -0400

Perfected in 2009. -- posted by Chef #1260203

Mexican Hot Chocolate Ice Cream

Wed, 06 May 2009 13:32:05 -0400

I am adding this for ZWT5. It sounds great with all the flavours of Mexican hot chocolate but in ice cream form. Cooking time is the freezing time. Don't let that scare you too much! -- posted by Sarah_Jayne

Chocolate Dessert Quesadillas

Wed, 06 May 2009 13:51:55 -0400

These sound really good! I have added them for ZWT5. -- posted by Sarah_Jayne

Pan De Muerto (Mexican Bread of the Dead)

Fri, 08 May 2009 01:29:11 -0400

This recipe is from "The Rustic Table" by Constance Snow. This is my favorite Pan de Muerto recipe because of the nice orangey flavor. -- posted by Queen Dana

Southwest Taco Dip

Fri, 08 May 2009 01:46:35 -0400

This is an all-time party favorite. You can adjust it to be as mild or spicy as you would like. So far I have not had a guest not enjoy the dip during our gatherings! -- posted by LatinSunshine

Creamy Chicken Enchiladas

Fri, 08 May 2009 02:04:15 -0400

I got this from a friend a long time ago, and I love it. It's easy to put together, and freezes great for later. Hope you like it too! -- posted by CharlieGal

Hibiscus Punch

Fri, 08 May 2009 02:06:12 -0400

The hibiscus flowers may be found in bags, in the mexican section at your grocery store. For a 'spiked' punch, just add vodka, to taste...Posted for ZWT 5. -- posted by alligirl

Nachos De Chili's Grill Copycat

Fri, 08 May 2009 11:43:53 -0400

Nachos cooked on tostados with beans, chili and cheese. Great for the game with cold beer. This is really good with leftover fajita meat, shredded chicken, cripy bacon, bbq brisket, pulled pork or taco meat. Another twist is subsitute chopped chipotles in adobo sauce instead of sliced jalepenos. You can always cut the tostados after pulling from oven and let guest apply thier own toppings. -- posted by sctdvdltl

Chicken or Beef Chimichangas (Tex-Mex)

Sat, 09 May 2009 12:21:58 -0400

These are from the delicious TexMex cuisine that are like fried burritos. Posted for ZWT. -- posted by Pneuma

Ranchero Salsa

Sat, 09 May 2009 12:22:50 -0400

Serve this salsa alongside chips, or on your favorite Mexican dish! Posted for ZWT 5. -- posted by alligirl

The Best Shrimp Ceviche!

Mon, 11 May 2009 17:37:04 -0400

This recipe is the result of many trials of different recipes and techniques. For me this is the perfect shrimp ceviche. I use a precooked shrimp that is about twice the size of a cocktail shrimp. This size of shrimp can be somewhat difficult to find, I purchase mine at Costco in 2lb bags in the frozen section. -- posted by Chef #633934

Mexican Pasta Salad

Wed, 20 May 2009 01:50:26 -0400

My daughter prepared this Mexican-style pasta salad for our Labor Day weekend barbecue. It is so good. I hope you all enjoy it as much as my family did. -- posted by Happy Hippie

Chili Colorado

Wed, 20 May 2009 14:36:59 -0400

This very authentic version of Chili Colorado was submitted by CoffeeHeaven on Allrecipes.com. My family and I are huge Mexican Food fans and I'm always on the lookout for the most authentic recipes I can find. This chili has no tomatoes or beans. If you decide to add beans, do it after the chili is finished. -- posted by Happy Hippie

Fit for a Queen Avocado Salsa!

Thu, 21 May 2009 02:18:25 -0400

Yes, even royalty loves salsa! This is a lovely dish put together by the Epicurean Queens. We each ordained a royal ingredient to make this an epicurean delight! Each member of our team represents an ingredient in the recipe: Scarlett - peppers because she can be firey or sweet__ Sharon123 - avocados because she grew up in South Florida where they grow and she loves them!__ BakinBaby - salt and pepper because it's the color of her hair(sometimes!) cookiedog - lemon juice becauses she's tart!__ LifeisGood - corn because she can be corny__ Paula - cumin because she's from the southwest-Texas__ jellyko - Mexican oregano becausse she loves Mexican food__ Sarah in New York -parsley/cilantro because it's green and she's Irish!__ CaliforniaJan - tomatoes because after loosing almost 60 pounds in the last 8 months I'm one HOT tomato!! __ CarolAT - garlic cloves because I like to "kick it up a notch". -- posted by Sharon123

Melon Mojito Slush

Thu, 28 May 2009 23:21:01 -0400

What a fun party recipe. . .you serve the slush out of the watermelon!!! Sounds fabulous. . .from Dierberg's. -- posted by JanuaryBride

Chilies En Nogada for Mexican Independence Day

Mon, 01 Jun 2009 00:26:12 -0400

Entered for safe-keeping. From about.com. Green chile, white walnut sauce and red pomegranate- the colors of the Mexican flag. This dish is a Mexican Independence day favorite, a seasonal specialty of the Mexican State of Puebla in the Central Region. -- posted by KateL

Chili-Corn Custard Squares

Sat, 06 Jun 2009 01:34:02 -0400

Great appetizer bites with a little kick! -- posted by KathyP53

Frozen Margarita Pie

Mon, 08 Jun 2009 02:29:48 -0400

Margarita flavored frozen pie compliments a Mexican style meal. -- posted by Brooke the Cook in WI

Yucatan-Style Shrimp/ Plantain Crisp/Guava Cream/Annatto Oil

Tue, 09 Jun 2009 10:30:03 -0400

Grilled shrimp which have been marinated in a Yucatan-Style marinade are served on plantain chips with a dollop of Guava Cream and a drizzle of Annatto Oil for a very elegant appetizer. Cooling time in the refrigerator = 30 minutes. McCormick Gourmet web site -- posted by Manami

Berry Sangria

Sun, 14 Jun 2009 19:55:00 -0400

Blackberries, lime and cranberry juice - throw in a little triple sec and brandy and you've got yourself a tart sangria. If you like your drinks sweeter, add a bit of sugar or splenda before mulling in the fridge. -- posted by Brooke the Cook in WI

Gramdma Ruth's Hot Tamales

Tue, 23 Jun 2009 11:32:32 -0400

Once thought to have been taken to the grave with her, my father stumbled upon her recipe long after my grandmothers passing. The Best Hot Tamales in the world as far as i'm concerned! I love the things! You must try them for yourself ! -- posted by Chef Teer

Desert Rose (Cocktail)

Wed, 24 Jun 2009 11:38:34 -0400

I found this on the Women and Wine website. It is Maria Hunt's signature cocktail that she created for Cinco de Mayo celebrations. You can use any sort of sparkling wine you wish, such as French champagne, Spanish cava or Italian asti spumante. And for a lovely pink cocktail, use pink champagne and add a splash of your favorite rose water. It's just a delicious as written below though. -- posted by NorthwestGal

The Best Salsa Ever

Wed, 24 Jun 2009 11:42:13 -0400

I like a thin and spicy salsa for my tortilla chips, eggs, tacos and more. This is a very simple version of something you might find at a salsa bar in a Mexican restaurant. If you like it chunky you might consider diced tomatoes and less water. Not bad for something you can make with a $1 can of tomatoes and some ingredients in the spice rack. For a milder version you can skip the habanero sauce and use your favorite hot sauce. -- posted by NorCal Will

Smoky Guacamole

Sat, 04 Jul 2009 14:22:41 -0400

A smoky dip made with chipotle in adobo sauce. Use as a spread or for a dip. -- posted by ~Rita~

Chipotle Meatballs - El Naranjo Restaurant, Oaxaca, Mexico

Sun, 12 Jul 2009 09:40:06 -0400

These meatballs are flavored with chipotle chiles and capers. At the restaurant they are served over rice. They could also be served as appetizers. Published in Bon Appetit, May 2003. I leave out the capers when I make the meatballs. -- posted by swissms

Shellie's Chunky Homemade Guacamole

Sun, 19 Jul 2009 13:15:25 -0400

This is a recipe for guacamole that I created after discovering that I actually like guacamole after 42 years! Since then, I have been making it at least once a week without fail. I am addicted! I love my recipe because I like my guacamole with some texture, spicy, and with some cilantro and lime flavors. It doesn't take long at all and I don't measure out my ingredients, so you will just have to make yours to suit your own taste. The number of avacadoes is tricky...the sizes of them vary greatly and it also depends on how much you want to make. You can add more jalapeno to make it spicier, or leave some out to make it milder. Enjoy! -- posted by Chef #1307787

Taco Seasoning Mix

Sun, 09 Aug 2009 21:39:42 -0400

Found this online. I used a little more water (1 cup) and simmered for 12 minutes, uncovered. We can't have tomato based fillings anymore, due to my DD's tomato allergy, so this works well. -- posted by WI Cheesehead

Pico De Gallo from the Garden for a Crowd

Wed, 12 Aug 2009 10:22:04 -0400

This is bright, fresh and right out of the garden! If you like it thicker add tomato sauce or paste. I usually mix 4 ounces of tomato sauce with 4 tablespoons of tomato paste to get a thicker salsa for hubby, but use as much or as little as you like. Serve with tortilla chips. Hope you try this for your next party! -- posted by Secret Agent

Hard Rock Guac(Guacamole)

Tue, 08 Sep 2009 11:37:12 -0400

This recipe comes from Beany Macgregor, who was the chef of the Hard Rock Cafe on 57th street in New York city. He appeared on the Regis and Kathy Lee show. Now Beany is the execuive chef of Hard Rock Cafe Intenational. Listed below is some ideas for using leftover guacamole! Adapted from Cooking with Regis and Kathy Lee cookbook. -- posted by Sharon123

Margarita Cupcakes

Fri, 11 Sep 2009 10:49:38 -0400

These lively tasting cupcakes are full of the flavor of the Southwest's favorite drink -- except no alcohol! This is a large recipe and comes from the people at Wilton. Unfrosted cupcakes freeze well. -- posted by Lorraine of AZ

Green Chile Pork Tamale Filling

Mon, 21 Sep 2009 13:15:40 -0400

I wanted green chile pork tamales and couldn't find a recipe, so I made up my own. This filling is mild and delicious! (Time does not include making it into tamales.) -- posted by Julesong

Baked Mexican Casserole

Wed, 23 Sep 2009 14:50:52 -0400

Great appetizer for football games or get togethers. -- posted by Chef #1389184

Empanadas De Pollo (Chicken Empanadas)

Tue, 29 Sep 2009 11:44:19 -0400

These are delicious. Not very healthy but so tasty you won't mind indulging. The filling I use for these is #378725 . -- posted by Tiny_Toodles

Fely's Almond Chicken

Fri, 02 Oct 2009 16:40:05 -0400

A recipe I got years ago from a Mexican friend, Fely good stuff.. -- posted by CunSwim

Grilled Shrimp With Kahlua-Chipotle Chile Glaze

Mon, 05 Oct 2009 16:42:33 -0400

Recipe by Bon Appetit Chef de Cuisine - Jonathan Lindenauer. We have yet to try these out but they are on my list!!! Bon Appetit magazine, "Fiesta of the Senses" November 2009 edition. Am posting it here for safekeeping. :) Chef Jonathan says "the spices used in the glaze for the shrimp are a signature of Mexican cuisine. The heat they bring and the sweetness of the dish are offset by this bubbly Kahlua cocktail - 2 oz Kahlua Coffe Liqueur in a highball glass and club soda as needed.- a wonderful drink for a holiday toast!" ;) -- posted by Manami

Speedy Chicken Empanadas

Mon, 05 Oct 2009 16:46:36 -0400

This recipe I borrowed from Paula deen and tweaked it to make my own. My whole family, even the picky 3 year old loves it! -- posted by GingerlyJ

Flautas De Pollo With Avocado Cream

Fri, 09 Oct 2009 02:31:03 -0400

This is my favorite Mexican dish. I have been searching for a recipe for years but all fell short. Then one Saturday morning i saw this on cooking for real with Sunny Anderson. It's just pure heaven It got it's name because of it's long thin shape. Flauta is Spanish for Flute -- posted by GingerlyJ

K-Jon Black Bean Chipotle-Lime Chili

Sun, 11 Oct 2009 03:22:49 -0400

A very unique tasting chili of smoke and citrus. Peerfect heat to wow the crowd! -- posted by K-Jon Chef

Easy Pico De Gallo

Mon, 26 Oct 2009 18:14:35 -0400

This is how I make my pico de gallo. It's easy to make, and easy to add to! For a little punch, mince a Jalapeno or Serrano pepper and stir it in! -- posted by Ted and Sarah

Classic Chili Poblano Rellenos

Tue, 27 Oct 2009 02:11:21 -0400

I love chili rellenos and with poblano chilies, they are super good! I hope you enjoy this classic recipe, using poblano chilies! This chile pepper is often mislabeled 'Pasilla', which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers. They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor. -- posted by Sharon123

Coconut Tres Leches Hot Chocolate

Thu, 29 Oct 2009 17:05:24 -0400

Rich tasting and so delish! Adapted from Better Homes & Gardens magazine. This was entered in the Hot Drinks catagory by Aubrey Shaner from Orem, Ut., and won $400! -- posted by Sharon123

Nacatamales (Banana Leaf Wrapped Central American Tamales)

Sun, 01 Nov 2009 10:21:29 -0500

These tamales are very different from the regular mexican tamales. The masa is different as is the filling and the wrapping. Nacatamales are usually only made for special occasions or christmas as they are very time consuming and labor intensive but the end product is well worth it. Learning how to make these is a huge milestone in my culture. They can be made vegeterian if you subsitute the chicken broth for veggie broth, the lard for veggie shortening, omit the meat and add sliced zucchini/spinach/sauted poblano peppers with onions or anything else you wish. The masa is the most difficult part. It requires alot of water/broth and constant mixing so that is does not burn (almost like making a roux). It might take a couple of tries before you can get the consitency of the masa right. Too much lard, the masa is too greasy. Too much water it becomes very sticky (like cookie dough). Too little water, the masa will be very dry. Once you can make the masa right, you can make these with your eyes closed. -- posted by Chef Sarita in Austin Texas

Pink Rita (Pink Grapefruit Margarita)

Fri, 06 Nov 2009 15:45:55 -0500

Recently discovered Pink Grapefruit Schnapps! Wow! This stuff is so good! -- posted by mama's kitchen

Creamy Pomegranate Chicken

Wed, 18 Nov 2009 17:03:46 -0500

absolutely delicious and so very quick to make! A dear friend gave me this recipe and my hubby and I both love it!! Gracias Elvira!! -- posted by Mrs. Sunshine