This range of Mexican meat recipes encompasses stews, casseroles and soups along with classics such as enchiladas, tortillas, burritos, tamales and more!
Chilaquiles (Tortilla Casserole)
Yield: 4 servings Cooking Time: 20-25 minutes Temperature: Medium-High, Medium, Low
Shortening 1 recipe Basic Red Chile Sauce* 6 Corn Tortillas* 1/2 pound Monterey Jack 1/4 cup shortening cheese, cubed 1/2 cup chopped onion 3/4 cup sliced Mexican chorizos
1. Heat 1/2 inch of shortening in a heavy pan at medium-high heat. 2. Quickly dip each tortilla into the shortening to soften. Drain on absorbent towels. Set aside. 3. Heat 1/4 cup shortening in a medium-sized skillet. Add onion to the shortening and sauté at medium heat. Drain. 4. Add chile sauce, cheese, chorizos, and tortillas to sautéed onion. Cook mixture at low heat until cheese is melted and tortillas are tender.
Menudo (Tripe Stew)
Yield: 2-3 servings Cooking Time:Appproximately Temperature: Medium, Low 1 1/2 hours
2 pounds tripe 2 tablespoons chopped onions Water 2 tablespoons flour 2 tablespoons shortening 1/8 teaspoon garlic salt 2 eggs, separated
1. Place tripe in a large saucepan and cover it with water. Simmer at low heat until tripe is tender. 2. Drain tripe and reserve liquid. Remove and discard fatty portions of tripe and cut tripe into 1-inch pieces. Set aside. 3. Sauté onion in shortening in a medium-sized saucepan at medium heat. Set aside. 4. Beat egg whites until stiff in a small mixing bowl. Add egg yolks and continue to beat until mixture is lemon colored. Add flour and salt and mix well. 5. Fold cooked tripe into egg mixture. Add tripe mixture to saucepan containing sautéed onions. Cook at medium heat until eggs are set. 6. Add reserved liqued from tripe and garlic salt to egg mixture and simmer at low heat for 5-10 minutes.
Enchiladas Verdes de Jocoque
(Green Chile, Sour Cream Enchiladas)
Yield: 3 servings Heating time: Approximately Temperature: Medium-high 15 minutes Medium, 350°F
3 cups chicken broth 9 Corn Tortillas** 3 tablespoons flour 2 cups grated sharp cheddar 1 cup cooked chicken cheese 1 cup chopped green chile* 1 medium onion, chopped 1/2 teaspoon garlic salt 2 cups sour cream Shortening
1. Combine 1 cup of broth with the flour in a medium-sized saucepan. Add the remaining broth and cook on medium heat until thickened. 2. Stir the chicken, chile, and garlic salt into broth and set aside. 3. Heat 1/2 inch of shortening in a heavy pan at medium-high heat. 4. Quickly dip each tortilla into the shortening to soften. Drain on absorbent towels. 5. Combine 1 cup cheese, onion, and sour cream in a medium-sized mixing bowl. 6. Assemble the enchiladas by placing 1/4 cup of sauce on each dinner plate, followed by a tortilla, 1/4 cup of sauce, and 1/3 cup of sour cream mixture. Top with remaining sauce and cheese. 7. Place in a 350°F oven for 15 minutes, or until cheese melts. NOTE: Traditionally, enchiladas are topped with a fried or poached egg before serving.
* Varied amounts may be used.
Chimichangas de Pollo
(Chicken-filled, Fried Tortillas)
Yield: 8 servings
Total Cooking Time: Temperature: Medium-High, Approximately 1 hour Medium, Low 45 minutes.
1 3 1/2 pound whole chicken 1/4 teaspoon crushed leaf 6 cups water oregano 1 medium onion, studded with 1/4 teaspoon crushed leaf basil 2 whole cloves 1/8 teaspoon cinnamon 2 stalks celery 8 Four Tortillas, warmed** 2 large whole garlic cloves, Shortening peeled 2 cups sour cream (optional) 1 bay leaf 1 cup Guacamole***(optional) 2 tablespoons shortening 2 cups grated cheddar cheese 1 large onion, thinly sliced (optional) 1 garlic clove, minced Shredded lettuce (optional) 1 large tomato, cored and diced Tomato sedges (optional) 1 jalapeño chile* 1 teaspoon salt 1/8 teaspoon black pepper
1. Place the chicken, water, onion, celery, 2 garlic cloves, and bay leaf in a medium-sized stewing pot. Cook chicken at medium heat for approximately 1 1/2 hours, or until the chicken is tender. Allow chicken to cool, remove meat from bones, and chop. (Broth from chicken may be reserved for future use).
2. Place shortening, sliced onion, and 1 minced garlic clove in a medium-sized skillet and sauté mixture at medium heat until onion is tender. Add the chopped chicken, tomato, jalapeño chile, and remaining seasonings and simmer at low heat for 10-15 minutes.
3. Place approximately 1/2 cup of chicken mixture horizontally across the bottom half of each tortilla. Do not extend the mixture beyond 1 1/2 inches at the sides and bottom. Fold the sides in over the filling and roll the tortilla jelly-roll style. Secure each roll with a toothpick.
4. Heat 2-inches of shortening in a heavy pan at medium-high heat.
5. Fry each rolled tortilla in hot shortening until crisp and lightly browned. Drain on absorbent towels.
6. Assemble the chimichangas by placing each rolled tortilla on a plate and garnish with 1/4 cup of sour cream, 2 tablespoons of guacamole, 1/3 cup of cheddar cheese, lettuce, and tomato wedges.
* Varied amounts may be used. Chopped green chile may be substituted. ** Thin, commercial flour tortillas are easier to roll. Tortillas must be warmed in order to roll them without tearing..
Burritos de Frijol (Pinto-bean-filled Tortillas)
Yield: 6 burritos
Heating Time: Approximate Temperature: Medium, 350°F
- 1 teaspoon shortening
- 2 cups grated sharp cheddar
- 2 cups cooked, mashed, pinto cheese beans*
- 2-4 cups Red or Green Chile
- 1/4 teaspoon garlic powder
- 6 Flour Tortillas**
- Shredded lettuce (optional)
- 2 green onions, finely chopped
1. Place shortening in a medium-sized skillet. Add beans and seasonings and heat at medium heat.
2. Place 1/3 cup of bean mixture on bottom third of each tortilla. Top with onions and 1/4 cup cheese and fold tortilla into thirds. Place burritos in a greased 1 1/2 quart casserole dish.
3. Pour red or green chile sauce over burritos and garnish with remaining cheese.
4. Place in a 350°F oven for 15 minutes, or until the cheese melts. Garnish with lettuce.
* For beef burritos, 1 pound cooked ground beef or pork may be substituted.
Chicharrones** may also be used. **
See recipes for Flour Tortillas,
Chiles Rellenos (Stuffed Green Chiles)
Yield: 6 servings Frying Time: Approximately Temperature: Medium-High 5-10 minutes Freezes well (May be frozen after frying).
Shortening Batter for Stuffed Green 12 large, peeled, whole green Chile (see below) chiles with stems Red or Green Chile Sauce* 1 pound sharp cheddar cheese, cut into strips
1. Heat 4 inches of shortening in a heavy pan on medium-high heat.
2. Slit chiles open crosswise below stems.
3. Insert strips of cheese into chiles.
5. Serve with red or green chile sauce.
Batido para Chile Rellenos (Batter for Stuffed Green Chiles)
Yield: Enough for 12 chiles
1 cup flour 3/4 cup cornmeal 1 teaspoon baking powder 1 cup milk, approximately, 1/2 teaspoon salt more may be added for smooth 2 eggs, slightly beaten batter
1. Combine flour, baking powder, salt, and cornmeal in a medium-sized bowl.
2. Blend milk with eggs and add to dry ingredients. Mix well.
3. Proceed with step 4 of Chiles Rellenos recipe.
Chiles Rellenos Norte Mexicanos
(Northern Mexico-style Stuffed Green Chiles)
Yield: 4 servings Cooking Time: 20 minutes
1/2 pound lean ground beef 1/4 teaspoon cumin 1/4 cup finely chopped onion 1 cup chopped green chile* 2 tablespoons flour 4 eggs 1 1/2 cups beef bouillon 4 whole green chiles, stems 3/4 teaspoon salt removed 1/4 teaspoon garlic powder 1/4 pound sharp cheddar cheese 1/4 teaspoon oregano.
1. Fry ground beef and onion in a medium-sized skillet at medium heat unti beef is browned. Drain.
2. Stir in flour and add bouillon and seasonings. Stir and cook until sauce begins to thicken. Add chopped green chile and simmer at low heat for 15 minutes.
3. Prepare eggs as for scrambled eggs.
4. To assemble each relleno, place one-fourth of scrambled egg mixture on each plate. Top with 1 whole chile split in half, prepared sauce, and cheese.
NOTE: Before serving, may be placed in a 350°F oven until the cheese is melted.
* Varied amounts may be used.
Tamales (Chile, Meat, Cornmeal-filled Corn Husks)
Yield: 5-6 dozen Steaming Time: 45 minutes Freezes Well
Corn Husks Masa* Water Chile con Carne para Tamales*
* Recipes below.
1. Rinse corn husks and soak in warm water until pliable.
2. Spread the center portion of each husk with 2 tablespoons of masa mixture. Top with 1 tablespoon* of chile-meat filling.
3. Fold the sides of the husk toward the center, the bottom of the husk up, and the top down. Tie each tamale with a corn husk strip.
4. Pour 2 inches of water into a large steamer. Arrange tamales on a rack in steamer above the water level.
5. Steam tamales for 45 minutes (Longer at high altitudes. May also be steamed in a pressure cooker for 20 minutes at 15 pounds pressure.)
* Varied amounts may be used.
Masa (Cornmeal Mixture)
Yield: Filling for 5-6 dozen tamales
6 cups masa harina* 2 cups lard 3 1/2 cups warm water, 2 teaspoons salt approximately
1. Combine the Masa Harina and water in a large mixing bowl to make masa. Set aside.
2. Cream the lard and salt in a medium-sized mixing bowl using a mixer at medium speed.
3. Add the creamed lard to the masa and mix well.
* Six cups commercially prepared masa may be substituted and the water omitted. Masa Harina is available in the cereal section of most grocery stores.
Chile Con Carne Para Tamales
Yield: Approximately 6 cups Cooking Time: Approximately Temperature: Medium 45 minutes
- 1 1/2 pounds beef or pork,
- 2 cups meat broth stewed and shredded
- 1/2 teaspoon salt
- 2 tablespoons lard
- 1/8 teaspoon oregano
- 1 tablespoon flour
- 1/4 teaspoon comino
- 1/2 cup Red Chile Powder*
- 1/2 teaspoon garlic salt
1. Combine meat and lard in a large skillet and fry meat at medium heat until browned.
2. Add the flour to meat and cook for 1 minute, stirring constantly.
3. Add the chile powder, broth, and seasonings to the meat. Cook at medium heat for approximately 30 minutes, stirring constantly until the mixture has thickened.
Varied amounts may be used.
Cacerola de Tamales (Chile, Meat, Cornmeal Casserole)
Yield: 12 servings Baking Time: 20 minutes Temperature: Medium, 35o°F Freezes Well
1 pound ground beef 1 teaspoon salt 1/4 pound ground pork 1/8 teaspoon pepper 1/2 cup chopped onion 1 3/4 cups grated sharp 1 clove garlic, minced cheddar cheese 2 cups canned tomatoes 1 cup plus 2 tablespoons 1/2 cup chopped ripe olives cornmeal 2 tablespoons chopped green 3 cups water chile*
1. Fry ground beef and pork in a medium-sized skillet at medium heat until beef is browned.
2. Add onion and garlic to meat mixture and cook until onion is tender. Drain.
3. Add tomatoes, olives, green chile, salt, and pepper to mixture and cook for approximately 20 minutes. (Water may be added to the mixture if a thinner consistency is desired.)
4. Add 1/4 cup of cheese and 2 tablespoons of cornmeal to mixture, cook for 2-3 minutes, and set mixture aside.
5. Place remaining cornmeal and water in a medium-sized saucepan. Cook cornmeal mixture, stirring occasionally, until cornmeal is thick.
6. Spread half of cornmeal mixture in bottom of a greased 9×13 inch baking pan. Place meat mixture over top of cornmeal and spread remaining half of cornmeal over top of filling. Top with remaining cheese. 7. Bake in a 350°F oven for 20 minutes.
* Varied amounts may be used.
Tacos (Filled, Fried Tortillas)
Cooking Time: Approximately 45 minutes Temperature: Medium-High, Medium
12 Corn Tortillas* 2 tomatoes, chopped Shortening 3 cups grated sharp cheddar 1 pound ground beef cheese 3/4 teaspoon garlic salt 2 cups shredded lettuce 1 medium onion, chopped Red or Green Chile Salsa*
1. Heat 2 inches of shortening in a heavy skillet on medium-high heat.
2. Holding a tortilla slightly open with tongs, immerse in the hot shortening and fry the bottom portion until crisp to form a shell.
2. Fry each side of the shell until crisp. Drain on absorbent towels.
3. Fry bef in a medium-sized skillet at medium heat until browned. Drain. Season with garlic salt.
4. Layer the meat and remaining ingredients in the taco shells.
Serve with red or green chile salsa. Commercially prepared taco shells may be substituted for tortillas.
Chalupas (Filled Tortilla Boats)
Yield: 12 chalupas Heating Time: Approximately Temperature: Medium-High 10 minutes 35o°F
Shortening 2 cups grated sharp cheddar 12 Corn Tortillas* cheese Salt 1 1/2 cups shredded lettuce 3 cups Frijoles Refritos * 2 tomatoes, chopped 2 cups Red or Green Salsa* 1 1/2 cups Guacamole
1. Heat 4 inches of shortening in a heavy pan at medium-high heat.
2. Fry each tortilla in hot shortening, submerging it with a round, wooden roller, ladle, or similar object. (Tortilla will form into a cup shape.)Drain on absorbent towels and sprinkle lightly with salt.
3. Fill chalupa with 1/4 cup of beans, 2 tablespoons of salsa, and 2 tablespoons of cheese.
4. Place chalupas on a baking sheet and heat in a 375°F oven for approximately 10 minutes, or until cheese melts.
5. Garnish chalupas with lettuce, tomato, and guacamole before serving.
Prepared taco sauces may be substituted for red or green salsa.
Chile Con Carne (Chile with Meat)
Yield: 3-4 servings Cooking Time: Approximately Temperature: Medium, Low 30 minutes Freezes Well
1/2 cup chopped onion 1/2 teaspoon garlic salt 1 pound ground beef 1/2 teaspoon salt 2 cups tomato sauce* 1/4 cup Red Chile Powder** 2 cups pinto beans 2 cups water, approximately
1. Fry onion and beef in a medium-sized skillet at medium heat until beef is browned. Drain.
2. Add remaining ingredients and simmer at low heat for approximately 30 minutes.
* Varied amounts may be used. Various amounts may be used.
Tostadas Compuestas (Chile, Meat-filled Tortilla Boats)
Yield: 3-6 servings Total Frying Time: Temperatue: Medium-High Approximately 5-10 minutes
Shortening 2 cups shredded lettuce 6 Corn Tortillas* 2 tomatoes, chopped 3 cups Chile Con Carne* 1 1/2 cups grated sharp 1/2 cup chopped green onions cheddar cheese
1. Heat 4 inches of shortening in a heavy pan on medium-high heat.
2. Fry tortillas in hot shortening until crisp, holding down in the center with round wooden roller. ladle, or similar ogbject. (Tortilla will form into a cup shape.)
2. Drain on absorbent towels.
3. Fill each tostada with chile con carne and top with onions, lettuce, tomatoes, and cheese.
Yield: 1 1/2 cups Freezes Well Temperature: Medium
1 pound pork steak, cubed 1/4 teaspoon garlic salt 1/2 teaspoon salt
1. Fry pork in a heavy skillet at medium heat until crisp. Drain on absorbent towels.
2. Season cracklings with salt and garlic salt.
Chicken with Pineapple Salsa
Yield: 6 servings
6 Broiler-fryer chicken breast halved, skinned and boned 3/4 c Fresh pineapple,diced 1/2 c Green onion,sliced 2 tb Cilantro,chopped 1 4 oz can diced green chillies, drained 2 ts Ginger root,minced 3/8 ts salt, 1 tb Lemon juice 1 c Roma tomato,seeded 2 tb Butter
Make pineapple salsa by mixing together in small bowl, cilantro, ginger root, 1/8 tsp salt, tomato, pineapple, onion, chilies and lemon juice. aside. In fry pan, place butter and melt over medium heat. Add chicken and sprinkle with remaining 1/4 tsp salt. Saute, turning, about 6 minutes or until light brown on all sides.
Cover and reduce heat to medium low. Cook about 5 minutes or until fork can be inserted in chicken with ease.
Arrange chicken on serving platter and spoon pineapple salsa over chicken. Garnish with sprigs of cilantro.
Mole Negro Oaxaqueno
Yield: 10 servings
2 lg Chickens (about 3 1/2 lbs each, cut into serving pieces, or 1 7-pound turkey 3 Whole allspice 6 Fresh thyme sprigs, leaves -only, or 1/4 tsp dried 2 tb Oaxacan or 1 Tbsp Mexican oregano 2 sm Heads of garlic, scored around the middle 3/4 c Melted lard or safflower oil 2 sm White onions, roughly sliced 1/4 c Sesame seed 6 Fresh mint sprigs 1/4 c Shelled peanuts Sea salt to taste 10 Unskinned almonds 1/4 c raisins The sauce 1/4 lb Chilhuacles negros or guajillos 1 sm Onion, thickly sliced 1 Ripe plantain, skinned and cut into thick slices 2 oz Chilies pasillas (Mexican, not Oaxacan 2 Crisp-fried corn tortillas 2 oz Chilies mulatos 3 Thick slices dried French bread or roll 1/2 lb (about 1 large) tomatoes, broiled 2 oz Tablet Mexican drinking chocolate 1 c Water 3 Whole cloves Sea salt to taste Oaxacan Black Mole Serves 10 to 12
Put the chicken into a saucepan with the garlic, onions, and mint. Add water to cover and salt to taste. Bring to a simmer, cover the pan, and continue simmering until the chicken is just tender – about 35 minutes. Strain, reserving the broth.
Remove stems from the dried chilies, if any, slit them open, and remove seeds and veins, reserving the seeds. Toast the chilies for about 50 seconds on each side; if you’re using guajillos, toast them longer, until they are almost charred – about 2 minutes. Rinse the chilies in cold water, cover with hot water, and leave to soak for about 30 minutes. Put the reserved chile seeds into an ungreased frying pan and toast over fairly high heat, shaking them around from time to time so that they brown evenly. Then raise the heat and char until black. Cover with cold water and set aside to soak for about 5 minutes. Strain and put into a blender jar.
Add the broiled tomatoes, unpeeled, to the blender jar along with the water, cloves, allspice, thyme, marjoram, and oregano.
Heat some of the lard in a small frying pan and fry the sesame seed until a deep golden color – a few seconds. Strain, putting the fat back into the pan and the seeds into the blender jar, and blend as smooth as possible.
Fry the rest of the ingredients, except the chilies and chocolate, one by one, strain, and put into the blender jar, blending after each addition and adding water or broth as necessary to release the blades.
heat 1/4 cup of the lard in the heavy pan in which you are going to cook the mole, add the blended mixture, and fry over medium heat, stirring and scraping the bottom of the pan from time to time, for about 15 minutes.
Meanwhile, put a few of the chilies and about 2 cups of the water in which they were soaking into the blender jar and blend until smooth. When you have blended all the chilies, add them to the fried ingredients together with the chocolate and cook for 5 minutes longer. Add about 4 cups of the chicken broth and continue cooking for 35 minutes. (Skim the fat that forms on the top if you are going to make tamales or mole. It is added to color and flavor the masa.) Add more broth if necessary – the mole should just coat the back of a wooden spoon – along with the chicken and salt to taste; cook for 10 minutes longer.
Chicken with Chocolate Sauce (Chicken Mole)
Yield: 6 servings
Serving pieces of chicken for 6 people 4 tb Olive oil 1/4 c Raisins 2 Cloves garlic, minced 1/2 ts Cumin 1/4 ts Nutmeg 1/4 ts Ground cloves 1 Onion, chopped 1/4 ts Cinnamon 1 Green pepper, chopped 1/2 ts Salt 3 Slices canned pimento, chopped 1/4 ts Pepper 1 ts Sugar 2 Large tomatoes, peeled, seeded and chopped Grated rind of 1 orange 2 Squares bitter chocolate, chopped 2 tb Chili powder (or to taste) 2 1/2 c Chicken broth 1/4 c Light rum 1/4 c Slivered almonds
In casserole, heat oil and cook garlic for a few moments to flavour oil; add chicken and brown. Remove chicken. In remaining fat, cook onion, green pepper, pimento, and tomato over gentle heat for 10 minutes. To onion mixture, add chili powder, blending well. Add broth, almonds, raisins, seasonings, and rind; simmer, covered, 30 minutes longer. Add chocolate, stirring until melted. Replace chicken, spooning sauce over. Bake, covered, at 350 degrees for 1 hour, or until chicken is tender. Warm rum, ignite it, and pour over contents of casserole; allow to stand for a few minutes.
Pork Tenderloin with Cilantro-Lime Pesto
Yield: 6 servings
1 tb Garlic; minced 2 tb Lime juice 2 tb Ginger; minced 2 tb Olive oil 1/4 c Green onions; minced 1 1/2 lb Pork tenderloin 1 tb Cilantro; minced 1/2 c Hot pepper cheese; grated 1 ts Jalapeno; minced 1/4 c Pine nuts; toasted 1/2 ts Freshly ground pepper
For the pesto: Combine first seven ingredients in a food processor or blender and puree. Slowly add olive oil until the mixture thickens. Assembly: Cut tenderloin in half lengthwise and lay out flat. Spread half of pesto mixture over tenderloin and sprinkle grated cheese and pine nuts over the pesto. Reform tenderloin and tie to secure. Spread remaining pesto over tenderloin and refrigerate several hours or overnight. Place tenderloin on a rack and bake in preheated 400F oven until firm, 30 to 40 minutes. It should reach an internal temperature of 155F. Remove from oven. Cover and allow to rest for 10 minutes, reserving all juices. Slice and serve with reserved juices.
Mexican Chiles In Walnut Sauce
Yield: 8 servings
8 ea Pablano Chiles; * 1 T Capers 1 lb Ground Beef 3/4 t Cinnamon; Ground 1/4 c Onion; Chopped, 1 small 1/2 t Salt 2 c Tomatoes; Chopped, 2 medium 1/4 t Cumin Seed 1 ea Apple; ** 1/4 t Oregano; Ground 1 ea Banana; Peeled & Sliced 1/8 t Pepper; Freshly Ground 1 ea Jalapeno Chile; *** 4 ea Eggs; Large, Separated 1 ea Clove Garlic; Finely Chopped 1 x Flour; Unbleached 1 c Raisins 1 x Vegetable Oil 1/3 c Almonds; Slivered 1 x Pomegranate Seeds Or Raisins 2 T Green Olives; Chopped 1 x Fresh Cilantro; Snipped
1 c Walnuts; Ground 1/2 c Chicken Broth 1 c Dairy Sour Cream
* Chiles should be roasted and peeled Use an all purpose cooking apple that is unpeeled and sliced. Chile should be seeded and finely chopped. Cut a lengthwise slit down one side of each poblano chile. Carefully remove the seeds and membranes and set aside. Cook and stir ground beef and onion in a 10-inch skillet until beef is brown and drain. Stir in remaining ingredients except the eggs, flour, oil, Walnut Sauce, Pomegranate seeds and cilantro. Cover and simmer for 15 minutes. Fill chiles with beef mixture. Cover and refrigerate for an hour. Beat egg whites in a large bowl until stiff. Beat egg yolks and fold them into the egg whites. Coat filled chiles with flour; dip into the egg mixture. Heat 1/4-inch of oil in an 8-inch skillet until hot. Cook chiles, one at a time, in the oil, turning once, until puffy and golden, about 2 minutes on each side; drain. Place on cookie sheet and keep warm in a 200 degree F oven. Prepare Walnut Sauce and spoon over the chiles. Sprinkle with pomgranate seeds and cilantro. Serve hot.
Halibut With Cilantro Pesto
Yield: 6 servings
1 x Cilantro Pesto; 2 tb Margarine Or Butter; Melted 6 ea Halibut Steaks; * 2 tb Lemon Juice * Fish steaks should be cut about 1-inch thick and weigh about 5 oz each.
Prepare Cilantro Pesto and set aside. Heat oven to 450 degrees F. Place the fish steaks in an ungreased rectangular baking dish 13 X 9 X 2-inches. Mix margarine and lemon juice. Pour the mixture over the fish. Bake, uncovered, until the fish flakes easily with a fork, about 20 to 25 minutes. Serve with Cilantro Pesto.
Huachinango En Tostado (Tostadas with Red Snappers)
Yield: 6 servings
1 lb Red Snapper 1 ts Marjoram 1 sm Onion, chopped fine 1/2 ts Pepper 1 ts Salt 10 Olives, chopped 3 Tomatoes, peeled, chopped 1 Clove garlic -and drained 12 Tortillas 1 ts Laurel 1 tb Vinegar 1 ts Thyme 1/4 c Fat 3 Sprigs parsley, chopped fine 2 tb Olive oil Shredded lettuce
Cook fish in one cup water with the salt, laurel, thyme, marjoram, pepper, garlic and vinegar fifteen minutes or until fish can be flaked with a fork. Drain and shred. Fry in the olive oil for five minutes onion, tomatoes and parsley and then add the shredded fish and the olives. Fry tortillas in fat until lightly toasted. Spread on each a spoonful of the fish, a layer of shredded lettuce and sprinkle with the hot fat in which the tortillas were fried. Source: “Good Food From Mexico” by Ruth Watt Mulvey and Luisa Maria Alvarez
Red Snapper Veracruz Style
Yield: 6 servings
2 lb Fish Fillets; * 1/2 c Pimento Stuffed Olives; ** 12 ea New Potatoes; Small, 1 lb 1/4 c Water 1/3 c Flour; Unbleached 1 tb Lime Juice 1 ts Salt 1 ea Pickled Jalapeno Pepper; *** 1/8 ts Pepper 1/2 ts Sugar 1/4 c Olive Or Vegetable Oil 1/8 ts Cinnamon; Ground 1 ea Onion; Large, Sliced 1/8 ts Cloves; Ground 1 ea Clove Garlic; Minced 1 ea Bay Leaf 15 oz Tomato Puree; 1 cn 1 x Toast; Buttered * Use large Red Snapper or other fish fillets cut into 6 serving pieces in this recipe. ** The pimento-stuffed olives should be sliced. *** Use a small pickled Jalapeno Pepper that has been rinsed, seeded and cut into strips.
Thaw the fish fillets if frozen. In a covered pan, cook the potatoes in enough boiling salted water to cover for about 15 minutes or until nearly tender; drain. When cool enough to handle, peel and set aside.
Combine flour, salt and pepper. Coat fish fillets on both sides with the seasoned flour mixture. In a large skillet, cook fish fillets in hot oil for about 5 minutes per side or until done. Remove fillets from the skillet and set aside. Drain off the remaining oil, reserving 1 Tbls.
In the same skillet, cook the onion and garlic in the reserved oil until tender but not brown. Add the tomato puree, olives, water, lime juice, jalapeno pepper (if used), sugar, cinnamon, cloves and the bay leaf mixing well.
Add the potatoes, bring to boiling then reduce the heat and simmer, uncovered, for about 5 minutes. Add the fish fillets and cook about 5 minutes or until fish fillets are heated through. Remove the bay leaf.
Arrange the fish fillets and potatoes on a serving platter, spoon the sauce over all. garnish platter with triangles of buttered toast if desired.
Shrimp With Pumpkin Seed Sauce
Yield: 4 servings
1 lb Shrimp; * 1 1/2 ts Coriander Seed; Ground 1/2 c Onion; Finely Chopped, 1 Md 1 ts Salt 1 ea Clove Garlic; Minced 1/2 ts Instant Chicken Bouillon 2 tb Vegetable Oil 1/2 ts Sugar 2 tb Flour; Unbleached 1/2 c Pumpkin Seeds, Toasted, *** 8 oz Tomatoes; Cut Up, 1 cn 2 tb Lime Juice 1 ea Pickled Jalapeno Pepper; ** 1 x Rice; Hot, Cooked * Shrimp can be fresh or frozen. Shell and devein if needed. ** Pickled Jalapeno Pepper should be rinsed, seeded, and finely chopped. *** Pumpkin seeds should be the toasted, salted seeds and should be coarsely chopped.
Thaw shrimp if frozen. In a large skillet, cook the onion and garlic in oil until tender but not brown; stir in the flour. Add the UNDRAINED tomatoes, chopped jalapeno pepper, coriander, salt, bouillon granules, and sugar. Cook and stir until thickened and bubbly. Stir in the shrimp. Cover and simmer for about 10 minutes or until the shrimp are done, stirring frequently. Stir in the pumpkin seeds and lime juice, heat through. Serve over hot cooked rice.
Mexican Sweet Corn & Halibut Tamales
Yield: 2 servings
2 lg Fresh ears of corn, husks -trimmed -intact 1 lb One inch thick halibut 1/2 ts (scant) salt -fillets 2 tb Finely chopped red bell 1 tb Yellow cornmeal -pepper 1 ts Sugar 1/2 c Packed fresh cilantro,
Preheat oven to 375 degrees. Lightly oil baking sheet. Carefuly remove husks from corn, reserving 4 largest ones. Lay corn ears on work surface and cut off kernels. Process corn kernels in food processor until coarsely chopped (do not puree). Add cilantro, cornmeal, sugar and salt and process just to combine. Season with pepper.
Using slotted spoon, transfer corn mixture to small bowl. Mix in finely chopped red bell pepper. Arrange 2 corn husks on prepared baking sheet. Spread 1/4 of corn mixture (roughly matching size of halibut fillets) over each husk on sheet. Season halibut on both sides with salt and pepper. Place over corn mixture. Top each with another 1/4 of corn mixture.
Place remaining husks over to cover tightly. Cover both tamales with foil. Bake until halibut is just cooked through, approximately 20 minutes. 360 calories per serving, 8 g fat, 620 mg sodium, 64 mg cholesterol.
Huachinango a la Veracruzana
Yield: 4 servings
1 Snapper, 3 lb 1 Bay leaf 1 ts Salt 1/4 ts Oregano 2 tb Lime juice 12 Olive, green; halved 2 lb Tomato 2 tb Capers 1/4 c Olive oil 2 Jalape¤os en escabeche 1 Onion; finely sliced 1/2 ts Salt 2 Garlic clove 3 tb Olive oil
Slice the onions finely. Peel and slice the garlic. Cut the jalape¤os into strips. Set them all aside. Clean the fish, leaving the head and tail on. Prick the fish on both sides with a coarse-tined fork, rub in the salt and lime juice, and set aside in the dish to season for about two hours. Skin, seed, and chop the tomatoes roughly. Set them aside. Heat the oil and fry the onion and garlic, without browning, until they are soft. Add the tomatoes, with the bay leaf, oregano, olives, capers, jalape¤os, and salt to the pan and cook the sauce over a brisk flame until it is well seasoned and some of the juice has evaporated–about ten minutes. Pour the sauce over the fish. Sprinkle the olive oil over the sauce and bake the fish for about twenty minutes, uncovered, on one side. Turn the fish over and continue baking it until it is just tender–about 30 minutes. Baste the fish frequently with the sauce during the cooking time.
Mexican Fish In Adobo Sauce
Yield: 6 servings
2 ea Ancho Chiles; Dried, OR 1 ea Clove Garlic; Minced 1/2 ts Red Peppers; Crushed 1 ts Salt 2 lb Fish Fillets; * 1/2 ts Oregano; Dried, Crushed 1/4 c Vegetable Oil 1/4 ts Cumin; Ground 8 oz Tomatoes; 1 cn 1/4 ts Cinnamon; Ground 1 c Orange Juice 1 ds Cloves; Ground 1 c Onion; Cut Up, 2 Md.
1 x Lettuce; Shredded, Half Head 1 x Radish Roses 1 ea Orange; Thinly Sliced, 1 lg * Use fresh or frozen Haddock or other fish fillets in this recipe.
Cut ancho chiles open, discard stems and seeds. Cut the chiles into small pieces with a pair of scissors or a sharp knife. Place in a small bowl and cover with boiling water; set aside for 45 to 60 minutes to soak. Drain. Meanwhile, thaw fish if frozen. Lightly brown the fish fillets on both sides in hot oil.
Arrange fish in a 13 X 9 X 2-inch baking dish. Season with a little salt. In a blender container, combine drained ancho chiles (or crushed red peppers) with the UNDRAINED tomatoes, orange juice, onions, garlic, salt, oregano, cumin, cinnamon, and cloves. Cover and blend until smooth.
In the skillet used for cooking the fish, simmer the tomato mixture for about 20 minutes, or until thickened, stirring occasionally. Pour over the fish in the baking dish. Bake, uncovered, in a preheated 350 degree F. oven for 30 minutes. Transfer the fish fillets to a serving platter. Top with lettuce, garnish with orange slices and radish roses.
Fish In Cilantro Sauce
Yield: 6 servings
2 lb Fish Fillets; * 1/2 ea Pickled Jalapeno Pepper; ** 1 ea Onion; Sliced, 1 small 1/2 ts Salt 1 ea Clove Garlic; Small, Minced 1 ds Pepper 1 tb Vegetable Oil 1 x Salt 1/4 c Almonds; Toasted, Ground 1/2 c Cilantro; Snipped 2 tb Lime Juice * Use large Red Snapper or other fish fillets cut into 6 serving pieces. ** Pickled Jalapeno pepper should be rinsed, seeded and chopped. There should be about 1 1/2 tsp.
Thaw the fish fillets if frozen. Cook onion and garlic in hot oil until tender but not brown. Add the almonds, lime juice, jalapeno pepper, the 1/2 t salt, and pepper. Heat through. In a well greased 13 X 9 X 2-inch baking dish, arrange the fish fillets and sprinkle lightly with salt. top with the onion mixture. Sprinkle evenly with the cilantro, (or with parsley). Bake, covered, in a preheated 350 degree F. oven for about 40 minutes, or until the fish flakes easily when tested with a fork.
Fish In Orange Juice
Yield: 6 servings
2 lb Frozen Fish Steaks; * 1 ts Salt 1/2 c Onion; Finely Chopped 1/8 ts Pepper 2 ea Cloves Garlic; Minced 1/2 c Orange Juice 2 tb Vegetable Oil 1 tb Lemon Juice 2 tb Fresh Cilantro; Snipped 1 ea Egg; Large, Hard Cooked, ** * Use Halibut or other fish steaks. ** Cut the hard cooked egg into wedges after peeling.
Thaw the frozen fish steaks. Arrange the fish in a 12 X 7 1/2 X 2-inch baking dish. In a small skillet cook the onion and the garlic until the onion is tender but not brown. Stir in the cilantro, salt and pepper. Spread the mixture over the fish. Combine the orange juice and lemon juice and pour evenly over the fish. Bake, uncovered, in a 400 degree oven for about 20 to 25 minutes, or until the fish flakes easily with a fork. Arrange egg wedges on top of the fish steaks; sprinkle with paprika and garnish with orange slices, if desired.
Rollitos De Jaiba – Crab Rolls
Yield: 24 servings
6 1/2 oz Crabmeat 1/2 ts Salt 1 Beaten Egg 1 ts Chili Powder 1/2 c Tomato Juice 2 ts Prepared Mustarrd 1 c Bread Crumbs 1 ts Chopped Parsley
Flake crab meat and remove any bones. Add egg, tomato juice, bread crumbs, and seasonings; chill in refrigerator 2 to 3 hours. Form mixture into finger-sized pieces. Arrange on broiler rack over pan and broil 6 inches from source of heat, 5 minutes to each side. Serve with toothpicks. Makes about 2 dozen.