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Contents - Mexican Recipes
Contents - Mexican Recipes
GUACAMOLE....................................................................................................................................................1
ENCHILADAS CHATAS DE NUEVO..........................................................................................................2
TOTOPOS...........................................................................................................................................................3
CAULIFLOWER SALAD.................................................................................................................................4
CHILLIES RELLENOS DE QUESO.................................................................................................................5
BARBECUED CHICKEN WITH PINEAPPLE.............................................................................................6
GRILLED SPICY PRAWNS..............................................................................................................................7
CHARGRILLED CHICKED WITH MOLE VERDE.......................................................................................8
MEXCIAN RICE................................................................................................................................................9
WHOLEMEAL FLOUR TORTILLA..............................................................................................................10
HUACHINANGO ALA VERACHUZANA..................................................................................................11
QUESADILLAS – CHEESE TURNOVERS...................................................................................................12
TORTILLAS DE HARINA..............................................................................................................................13
CHEESE ENCHILADAS.................................................................................................................................14
ENCHILADAS SAUCE...................................................................................................................................15
BASIC BEANS.................................................................................................................................................16
REFRIED BEANS............................................................................................................................................17
BURRITOS.......................................................................................................................................................18
TACOS..............................................................................................................................................................19
TORTILLA FLUTES........................................................................................................................................20
SOPAIPILLAS..................................................................................................................................................21
BOLILLOS........................................................................................................................................................22
0
STANDARD RECIPE CARD
RECIPE NAME:
GUACAMOLE
PROCEDURE
1. Put the avocado flesh into a mixing bowl and mash with a fork or a potato masher.
2. Add the tomato, lemon juice and rind.
3. Sprinkle over the chilli and olive oil, if using and season to taste.
4. Garnish with black olives.
5. Serve with corn chips or whole-wheat pita bread.
1
STANDARD RECIPE CARD
RECIPE NAME:
ENCHILADAS CHATAS DE NUEVO
PROCEDURE
1. Cover beans with water and let stand overnight. Drain beans and rinse well.
2. Place soaked beans 1/8 of the onion and 1 garlic clove in a 2 quart saucepan.
3. Add fresh hot water to cover it. Bring to boil. Cover with lid ajar and simmer for 2 hours.
4. Add 1/2 teaspoons of salt and simmer for 2 hours longer until beans are tender but not mushy.
5. Mince the garlic, then heat 2 tablespoon of oil in a large skillet and add the beef.
6. Cook until no longer pink, stir to crumble, add chopped onion and minced garlic.
7. Add 1-cup of the enchilada sauce, the oregano and cumin.
8. Add drained beans and simmer for 5 minutes. Taste and add salt.
9. Divide cheese into four-1/2 portions. One for each enchilada.
10. Prepare each enchilada in a 9-inch pie plate and heat 1/2 cup of oil. Use tongs to lower tortilla into
oil.
11. Quickly turn it to other side, for 3 second. Drain over and place it on plate and add cheese.
12. Soften another tortilla in hot oil, drain and place on top of cheese, another 1/3-cup meat mixture and a
little cheese.
13. Soften a third tortilla and drain and place on stack. Bake enchilada for 10 - 15 minutes.
14. On top each stack with 4 avocado slices of a wheel. Place a mound of sour cream in the center.
15. Arrange shredded lettuce around each enchilada.
16. Garnished with olive and tomato wedges.
2
STANDARD RECIPE CARD
RECIPE NAME:
TOTOPOS
PROCEDURE
3
STANDARD RECIPE CARD
RECIPE NAME:
CAULIFLOWER SALAD
PROCEDURE
4
STANDARD RECIPE CARD
RECIPE NAME:
CHILLIES RELLENOS DE QUESO
PROCEDURE
1. Roast and peel the peppers and chillies. This is best done over a gas flame or under grill.
2. The skin should be charred and blister but the peppers should not be burnt.
3. The skin will peel off easily if the peppers are popped into a plastic bag immediately after toasting
and allowed to cool.
4. Carefully cut a slit in each pepper and remove the seeds.
5. Form the cheese into a similarly shape to the pepper and slip carefully into the pepper.
6. To make the batter whisk the egg white until it holds stiff peaks, then fold in the yolks.
7. Dust each stuffed pepper with flour and then dip into the egg mixture.
8. Immediately cook in about 1 cm of oil in hot fry pan, turning so each side is golden brown.
9. Serve while still hot with the following sauce.
10. To make the sauce, puree the tomatoes, onion and garlic in a blender.
11. Simmer this mixture over a gentle heat until thick and rich.
12. Strain through a sieve to remove the seeds, season well and reheat.
5
STANDARD RECIPE CARD
RECIPE NAME:
BARBECUED CHICKEN WITH PINEAPPLE
PROCEDURE
1. Cut pineapple into 8 long sections and remove core, but do not skin.
2. Brush with honey and let stand for 1 hour.
3. Mix tomato puree, pineapple juice and remaining ingredients and coat liberally onto chicken.
4. Place in oven or under grill, turning and brushing with more sauce
5. Cook pineapple under grill for 10 - 15 minutes. Serve together and garnish.
6
STANDARD RECIPE CARD
RECIPE NAME:
GRILLED SPICY PRAWNS
PROCEDURE
1. Peel the tail of the prawns, and cut open along the back to remove the vein.
2. Combine the oil, chilli, tomato, garlic, lime juice and parsley in a blender.
3. Toss prawns in this mixture and leave for an hour or two.
4. Heat a grill pan and toss the prawns for 2-3 minutes until cooked on each side. Serve at once.
7
STANDARD RECIPE CARD
RECIPE NAME:
CHARGRILLED CHICKED WITH MOLE VERDE
PROCEDURE
1. Marinate the chicken pieces in a marinade of the coriander, oil, limejuice and pepper and salt, for at
least 1 hour.
2. Grill very slowly over a char-griller or barbecue. Serve with the following mole.
3. Put the pumpkinseeds in a hot, thick fry pan and toast until they jump about and brown slightly.
4. Place them when cool in a food processor of coffee grinder and chop finely.
5. Melt the lard of heat the oil in a heavy pan and add the pumpkin seeds, black pepper, allspice and
cloves and stir over the heat until a light golden colour.
6. Add chopped garlic and chopped chillies and cook about 1 minutes longer.
7. In a blender or food processor, puree the silverbeet, coriander, parsley and tomatoes with a little of
the chicken stock.
8. Add this to the spice mixture with the remaining chicken stock.
9. Cook gently, stirring often for about 20 minutes.
10. Season well and serve with the grilled chicken.
8
STANDARD RECIPE CARD
RECIPE NAME:
MEXCIAN RICE
PROCEDURE
9
STANDARD RECIPE CARD
RECIPE NAME:
WHOLEMEAL FLOUR TORTILLA
PROCEDURE
10
STANDARD RECIPE CARD
RECIPE NAME:
HUACHINANGO ALA VERACHUZANA
PROCEDURE
1. Heat the oil in a large saucepan and add onion and garlic. Cook until tender but not browned.
2. Add tomatoes, olives, capers, bay leaves, peppercorn and salt to taste.
3. Bring to boil, reduce heat.
4. Simmer gently covered 10 minutes.
5. Place whole fish in a large skillet and sprinkle with salt.
6. Pour the sauce over the fish and bring to boil.
7. Cover and place in the oven. Reduce heat and bake 25-30 minutes.
8. Test for cooking, and gently lift onto serving container.
9. Reconstitute sauce and pour over on serving. Add chopped parsley
11
STANDARD RECIPE CARD
RECIPE NAME:
QUESADILLAS – CHEESE TURNOVERS
PROCEDURE :
12
STANDARD RECIPE CARD
RECIPE NAME:
TORTILLAS DE HARINA
PROCEDURE :
1. Mix the flour and salt into a bowl, rub in the oil, until evenly divided,
2. Add enough water to make a smooth dough,
3. Divide into 12 even pieces and make into balls,
4. Coat with some more oil, place into a covered bowl and let stand for 12 minutes,
5. Pre-heat an ungreased skillet and flatten each ball into a round thin patty of 8 inch diameter,
6. Place into the hot skillet and cook until it bubbles and the underside is slightly speckled brown,
7. Turn over and press out the bubbles,
8. Remove when both sides are speckled and keep warm in a towel.
13
STANDARD RECIPE CARD
RECIPE NAME:
CHEESE ENCHILADAS
PROCEDURE :
1. Heat the sauce in a pan and reserve about 1/3 for the topping,
2. Heat the oil in a skillet and place one tortilla at a time into the hot oil,
3. Heat for a couple of seconds until soft and then dip into the sauce,
4. Remove and place onto a board,
5. Fill with refried beans, grated cheese or Mexican rice and roll up,
6. Place into a baking tray and top with the remaining sauce,
7. Top with cheese and bake in an oven of 350 oF for 10 – 15 minutes until fully hot,
8. Serve garnished with green onions, sour cream and tomato salsa
14
STANDARD RECIPE CARD
RECIPE NAME:
ENCHILADAS SAUCE
PROCEDURE :
1. Wash the chillies, and blanch in boiling water, remove seeds and stems,
2. Puree the chillies in 50 mils of the cooking liquid and set aside,
3. Heat the oil in a pan and cook with garlic until the oil is fragrant, remove garlic clove and discard,
4. Stir in the flour and mix to smooth, add the chilli mixture and remaining ingredients,
5. Simmer until the sauce thickens and season according to taste,
15
STANDARD RECIPE CARD
RECIPE NAME:
BASIC BEANS
PROCEDURE :
16
STANDARD RECIPE CARD
RECIPE NAME:
REFRIED BEANS
PROCEDURE :
17
STANDARD RECIPE CARD
RECIPE NAME:
BURRITOS
PROCEDURE :
18
STANDARD RECIPE CARD
RECIPE NAME:
TA C O S
PROCEDURE :
1. Have crisp fresh corn tortillas folded into a taco shape, shallow fry to the desired shape if using flat
tortillas,
2. Fill with sliced lettuce, sliced tomato, refried beans and top with cheese,
3. Melt slightly if desired and serve with sour cream, tomato salsa and guacamole.
19
STANDARD RECIPE CARD
RECIPE NAME:
TORTILLA FLUTES
PROCEDURE :
20
STANDARD RECIPE CARD
RECIPE NAME:
SOPAIPILLAS
PROCEDURE :
21
STANDARD RECIPE CARD
RECIPE NAME:
BOLILLOS
PROCEDURE :
1. Pour boiling water into a bowl with the oil and the sugar and salt,
2. Stir until all is dissolved, then cool,
3. Stir yeast into the warm water with the remaining sugar and let stand to start fermenting,
4. Stir in enough flour to make a stiff dough,
5. Knead until elastic and smooth, about 10 minutes,
6. Place into a greased bowl and let stand for 1 hour or until doubled in bulk,
7. Punch the dough down and knead for a few times,
8. Divide into 10 pieces and roll into balls, then into a slight cylinder shape,
9. Pinch the ends and place onto baking sheets,
10. Let rise until doubled in bulk – about 35 minutes,
11. Place in an oven (190oC) and cook for about 20 minutes,
12. If desired can brush with salted water before baking,
13. Remove when brown and crusty.
22
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