Mexican food is one of my favorites. So with this in mind I had my Sister in Law share some of her secret recipes with me, and now I am going to share them with you. Check out these favorites of mine and give them a whirl.
Queso Blanco Dip (White Cheese Dip)
This is the hard-to-find dip that is served in many Mexican restaurants.
1 cup cheese (Monterey jack, Asadero or Chihuahua), finely shredded
4 ounces green chiles
1/4 cup half-and-half
2 tablespoons finely chopped onion
2 teaspoons ground cumin
1/2 teaspoon salt
1 serrano or jalapeno pepper, finely chopped (optional)
1 tablespoon finely chopped fresh cilantro (optional)
Put all ingredients in a double boiler and cook over medium or medium-low heat until melted and well blended, stirring occasionally.
Serve with fresh tostadas or hot flour tortillas.
Shrimp-Stuffed Chimichangas
10 slices bacon
50 large Rocky Point shrimp
1 1/2 cups Monterey jack cheese, shredded
1 cup thick fresh salsa
2 fresh tomatoes, chopped
2 cans green chile strips, diced
6 (12-inch) flour tortillas
Fry bacon until crisp enough to chop. Remove bacon and retain about 2 tablespoons fat in pan. Peel and de-vein shrimp, then chunk. Grill in pan 1 minute.
Stir in cheese, salsa, tomatoes and chiles. Turn to blend, but not long or shrimp will become tough. Divide and pile on tortillas. Fold all sides over and fasten with wooden picks. Slide carefully into hot oil and brown lightly. Drain on paper towels. (Or bake at 400 degrees F for 7 to 10 minutes.)
Mexican Beef Enchiladas
Posted by Olga at recipegoldmine.com 5/3/02 7:21:55 pm
Meat Filling
1 pound ground chuck
1 clove garlic, finely chopped
2 teaspoons salt
1 tablespoon vinegar
1 tablespoon tequila, cognac or water
1 tablespoon chili powder
1 (1 pound) can kidney beans, undrained
Tomato Sauce
3 tablespoons salad oil
1 clove garlic, very finely chopped
1/4 cup chopped onion
2 tablespoons flour
2 (10 1/2 ounce) cans tomato puree
1 tablespoon vinegar
1 beef bouillon cube
1 cup water
2 tablespoons finely chopped canned green chiles
Dash ground cumin
1/2 teaspoon salt
Dash of pepper
Enchiladas
10 corn tortillas
1 cup grated sharp Cheddar cheese or 1 cup cubed
Monterey jack cheese
PREPARE MEAT FILLING: In medium skillet, over low heat, saute chuck with 1 clove garlic, 2 teaspoons salt, 1 tablespoon vinegar, the tequila and chili powder until chuck is browned. Stir in kidney beans.
MAKE TOMATO SAUCE: In hot oil in skillet, saute garlic and onion until golden. Remove from heat. Stir in flour until smooth; stir in tomato puree, vinegar and bouillon cube dissolved in boiling water.
Bring mixture to boiling point, stirring over medium heat.
Add chiles, cumin, salt and pepper; simmer uncovered and stirring occasionally, about 5 minutes.
TO ASSEMBLE ENCHILADAS: Preheat oven to 350 degrees F. Place about 1/3 cup filling in center of each tortilla; roll up. Arrange, seam side down, in a 13 x 9 x 1-inch baking dish. Pour tomato sauce over all; sprinkle with cheese. Bake 25 minutes.
Makes 10 small, 5 large servings.
NOTE: Meat filling and tomato sauce may be made ahead of time and refrigerated. Reheat slightly to serve.
Tacos
1 dozen taco shells
1/2 onion, chopped
1 tablespoon vegetable oil
1 pound ground beef
2 cloves garlic, crushed
1/8 teaspoon cumin
1/4 teaspoon pepper
1/4 teaspoon salt
Lettuce, shredded
Cheddar or longhorn cheese, grated
Tomatoes, chopped
Ripe olives, chopped
Taco sauce
Saute onion and crushed garlic in hot oil. Add ground beef and brown. Stir and simmer over low heat for 15 minutes; drain.
Spoon mixture into heated taco shells and garnish with shredded lettuce, grated cheese, chopped tomatoes and ripe olives. Drizzle taco sauce over the filling.
Empanadas de Pina (Pineapple Turnovers)
1 cup all-purpose flour
1/2 cup butter or margarine
4 ounces cream cheese
1 (8 ounce) jar pineapple preserves, well drained
Mix all ingredients except preserves. Knead into dough, roll out and cut with biscuit cutter. Place slightly less than a teaspoon of preserves in each cut shape. Fold and press edges together. Bake on a cookie sheet at 350 degrees F until light beige, about 12 minutes. After baking, roll in confectioners' sugar.
