Mexican Cuisine

Collection of recipes, articles, and ingredient descriptions related to Mexican cuisine.

Ingredient & Amounts

• Rum, vanilla 1 1/2 oz.
• Triple Sec 1 1/2 oz.
• Orange Juice

Glass to Use - Highball glass

Mixing Instructions
Shake ingredients in a cocktail shaker with ice.
Strain into glass over ice

INGREDIENTS

• 4 skinless, boneless chicken breasts
• 4 cans chicken broth
• 2 cups chunky salsa
• 2 cups frozen corn
• 2 cups chopped onion
• 1 cup shredded Monterey Jack cheese
• 1 teaspoon olive oil
• 1 teaspoon minced garlic
• 1/2 teaspoon ground cumin
• 1 teaspoon chili powder
• 2 tablespoons lemon juice
• 1 pound corn tortilla chips

DIRECTIONS
Saute the chicken in olive oil for 5 minutes. Add the garlic and cumin and mix. Add chicken broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for 25 minutes. Break up tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

Serves 8

Howling Dingo

Ingredient & Amounts
Amaretto 2 oz.
Rum, overproof/151 proof 1 shot
Dr. Pepper 12 oz.

Glass to Use - Mason Jar

Mixing Instructions
Add ice to jar, then amaretto, then add rum. Then fill the rest of the Mason-jar up with Dr.Pepper, stir slowly.

Bloody Mary

Ingredient & Amounts
Vodka 1 1/2 oz.
Lemon Juice 1 dash
Tomato Juice 3 oz.
Lime 1 wedge
Tabasco Sauce 2-3 drops
Worcestershire Sauce 1/2 tsp.

Glass to Use - Old Fashioned glass

Mixing Instructions
Shake ingredients in a cocktail shaker with ice. Strain into a rocks glass over ice cubes. Garnish with a wedge of lime, and salt and pepper if desired.

Vanilla Coke #2

Ingredient & Amounts
Rum, vanilla 1 1/2 oz.
Cola (Coca-Cola) Fill with

Glass to Use - Highball glass

Mixing Instructions
Build over ice in a highball glass.

Buttery Crown

Ingredient & Amounts
Crown Royal 1/2 shot
Schnapps, butterscotch 1/2 shot

Glass to Use - Shot glass

Mixing Instructions
Pour Crown Royal into shot glass first, then layer schnapps on top.

Holy Water

Ingredient & Amounts

• Curacao, blue 1 oz.
• Sour Raspberry Pucker 1 oz.
• Sprite 3 oz.

Glass to Use - Highball glass

Mixing Instructions
Mix it all together with ice.

Buttery Nipple

Ingredient & AmountsBailey's Irish Cream 1 part

Schnapps, butterscotch 1 part

Glass to Use - Shot glass

Mixing Instructions
Layer Irish cream on top of the schnapps in a shot glass.

"Real Mexican food is quite unlike the dishes found in most Mexican and Tex-Mex restaurants in other countries. In tourist areas you’ll find restaurants with familiar names and ‘gringo’ menus, though the offerings will often be over-priced and not of a high standard."

INGREDIENTS:

• 1 1/4 pounds skinless, boneless chicken breast halves
• 3 cans chicken broth
• 1 cup diced tomatoes
• 2 tablespoons taco seasoning mix
• 1 tablespoon vegetable oil
• 1/2 cup chopped onions
• 1/2 cup chopped celery
• 2 teaspoons ground cumin
• 1/4 teaspoon ground black pepper
• 1 cup water
• 1 tablespoon chopped fresh cilantro
• 1 cup shredded Cheddar cheese
• 1 cup crushed tortilla chips
• 1 avocado - peeled, pitted and diced

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Lay chicken breasts onto a baking sheet and sprinkle with 1 tablespoon taco seasoning mix. Bake for 30 to 35 minutes, cool and shred or cut into strips. While the chicken is cooking, heat oil in a stockpot and cook the onions and celery until soft. Stir in the water and chicken broth. Season with cumin, black pepper and remaining taco seasoning mix. Simmer for 30 minutes for the flavors to mingle. Add the tomatoes, cilantro and chicken, simmer for 5 more minutes. Serve hot topped with avocado, shredded cheese and crushed tortilla chips.

ZACATECAN ENCHILADAS

Ingredients:

• 18 tortilllas
• 1/4 kg of pork back
• 6 chilis poblanos (poblano peppers)
• 1 cup of queso fresco (farmer's cheese may be substituted), broken up
• 1 cup of sour cream
• 1 head of lettuce

Directions:
Cook the meat, let cool a little, pick off any remaining hairs, and then fry lightly. Toast, peel, hollow out and grind up the chilis. Mix with the sour cream and add half of the queso fresco. Bring the mixture to a boil and then remove from heat (but do not let it get cold). Fry the tortillas lightly, soak them in the sauce, fill them with the pork and close them. Place the enchiladas on a plate and pour the remaining salsa on top. Garnish with lettuce and cheese. Serve hot.

Ingredients

• 2 cups long-grain rice
• 3 cups chicken stock
• ½ cup pureed tomato
• 1 small chopped onion
• 1 garlic clove
• 2 small chopped carrots
• ½ cup peas
• 2 small chopped chillies oil

In a pot heat oil and fry chopped garlic and onions. Fry rice until gold and sauté. Pour excess of oil. Add tomato puree and cook for 2-3 minutes. Pour the chicken stock and when it boils add chopped vegetables, stir once. Turn heat to a low point and cover 15 minutes.
Check that the rice is floppy and dry.

Chicharrón flæskesvær in green sauce
Chicharrón is the skin of the pork deep fried in oil. It becomes crunchy and it is also eaten as snack. In Denmark the chicharrón is called "flæskesvær".

Ingredients

• 2 spoons oil
• 1 large chopped onion
• ½ l chicken broth (chicken bullion)
• 2 cans of green sauce
• 250 g Chicharrón (flæskesvær)

In a pan, fry oil and add chopped onion, sauté and cover for 5 minutes.
Add the flæskesvær and and green sauce with chicken broth. Be careful that it does not become too watery. Cover and cook at low heat for 15 minutes. Serve with rice and enjoy.

Ingredients

• 3 cups peeled and cubed potatoes
• 1 chorizo

Instructions:
Cook the potatoes in boiling water with salt, once they are tender, drain and place in a bowl and mash with a fork. Place the mixture in the middle of the tortilla and fold it in half, serve it with guacamole or sauce.

• Green Enchiladas
• Red Enchiladas
• Enchiladas of Mole Poblano

There are three different types of enchiladas but the method is the same for all three. First of all choose your preference, you can buy a cup of Mexican Green Sauce (salsa verde), red sauce or mole Poblano for making enchiladas.

Ingredients

• 1 whole chicken breast, boiled and finely shredded
• 12 corn tortillas
• cooking oil
• ½ cup of sour cream
• ½ cup of crumbled feta cheese
• ½ cup of sesame seeds (for enchiladas with mole Poblano)
• salad onion cut in onion rings

Directions

Heat in separate saucepans your sauce of choice and the shredded chicken. Heat oil to boiling point in a frying pan and dip one tortilla at a time for two seconds each side. Dip the tortilla in the sauce and fill with chicken, roll it up and place on a serving dish. Pour the remaining sauce over the tortillas once they are filled and rolled up. Sprinkle onion rings and the feta cheese over the tortillas, cover with sour cream and heat in an oven until it melts and becomes golden. For the Mole Poblano recipe decorate with sesame seeds.

Simple recipe for Quesadillas with cheese

Place manchego cheese or another cheese that melts in the middle of the tortilla, fold it in half. In a frying pan, heat half a cup of oil and fry the Quesadilla 2 or 3 minutes on each side, until it is brown and serve it with guacamole, green or red sauce. It can be done also without oil. You can fill quesadillas with beans or combine them with cheese.