Aug 06

A Salsa Starter, and a Deliciously Sensational Stuffed Portabella Mushroom Recipe

Homemade Baked Stuffed Portabello Mushrooms with Spinach and Cheese

Homemade Baked Stuffed Portabello Mushrooms with Spinach and Cheese

Salsa: a lively dance noted for paso doble rhythms and sexually charged movement featuring partners entwined with each other throughout the dance.

There is much similarity between the culinary version and the dance. As with the music, salsa is relatively simple, made more interesting by the interaction of the participants. While the foodstuffs are not sexually charged, some people believe hot food, chilies in particular, are an aphrodisiac. It might be true. Then again, it might not.

Salsas can be cooked or fresh. One of the most popular fresh salsas is very simple, just tomatoes, chilies, onions and some cilantro.

A word on cilantro. In its mature form, cilantro is known as coriander. The seeds impart a nutty flavor to foods. The leaves of the cilantro plant lend it a freshness, a taste of spring nothing else can give. Be careful using the stems though. They can have a soapy taste. A few pieces of stem are fine. But not a lot. Always use more leaves.

Cooked salsa is what people traditionally put up in jars as a way to utilize an over abundance of tomatoes. Fresh cilantro in cooked salsa is a waste, as the flavor dissipates with time.

So, what can you do with cilantro if not using it in salsa? What about stuffed portabella mushrooms?

Deliciously Sensational Stuffed Portabella Mushrooms

What You Need:

  • Four extra large Portabella mushrooms. Remove the stems and reserve
  • a cup of feta cheese
  • a cup of fresh spinach, cleaned
  • 1/2 cup fresh cilantro leaves
  • 2 tablespoons pine nuts
  • sprinkle of ground cardamom

How to Make It:

Place the mushroom caps cup side up on a baking sheet lined with foil.

Chop the stems finely. Place in a bowl with the cheese, spinach, and cilantro. Mix well. Add the cardamom and pack into the mushrooms, mounding as necessary. Press the pine nuts into the top.

Bake at 350° F for about 20 minutes, until a tester passes into the mushroom cap easily.

These can be served as part of the main course, as a meat substitute, or they can be cut into wedges and served as a first course. Either way, they are delicious. You can also use smaller portabella, or “baby Bellas” to make bite sized appetizers.

Cilantro has a place in the cooking of many nations. It is in couscous, paired with fresh mint and raisins. Small bits are sometimes mixed with greens for a fresh salad. No matter where you use it, use it. A little, or a lot, it is all good.

 

Christine Szalay-Kudra is an author, food expert and mom of four boys. She is the owner of the Recipe Publishing Network, a group of sites dedicated to fine food and information for cooks. When not busy with her business you can find her sharing on one of these social networks at her own URL: http://www.recipepublishingnetwork.org/

Article Source: EzineArticles.com

Aug 06

Ropa Vieja Cubana Recipe

Mexican Food History – A Look At A Traditional Mexican Dish

Ropa Vieja Sandwich

Ropa Vieja Sandwich

Who ever thought you could put ragged clothes on the table and people would go crazy over them?

That is what Ropa Vieja means: old clothes, or ragged clothes. It is a toothsome combination of meat (usually beef, but it works equally well with venison or pork) vinegar, spices and tomatoes, sort of an Hispanic version of pulled barbecue.

The Cuban version, as sold in Florida, is spiced primarily with a bay leaf and salt and pepper. No hot peppers, no cilantro. “Cubans do not eat like Mexicans” seems to be their mantra. But this dish has begun making its way onto some Mexican restaurant menus, with some alterations to make it more in keeping with the local tastes and expectations.

To make Ropa Vieja, first you have to find the proper cut of meat. A pork shoulder works, as does a beef brisket. You want a good solid cut of meat that can stand up to long cooking times. All together you should have

Ropa Vieja Cubana

What You Need:

  • 3 pound bone in pork shoulder or 2 pound brisket
  • 2 cups cider vinegar
  • 2 cups water
  • 2 tbsp pickling spice, tied in a piece of cloth (so you don’t have to pick them out later)
  • 2 whole bay leaves
  • If you like a Mexican touch, add two dried red chilies to the spice bag

How to Make It:

Put everything into a large bowl or plastic bag and put in the refrigerator overnight. So far, this could be the beginnings of Ropa Vieja, or Sauerfleisch, the German Sour Beef.

To continue with Ropa Vieja, the next day: put the meat and marinade in a large pot, and simmer, DO NOT BOIL for at least four hours. You can put a cover on the pot, but do not fit it tightly. Let the lid be slightly offset, to prevent boiling. “Meat that’s boiled is meat that’s spoiled’ is a good maxim here. If you allow it to bubble, it will become tough and stringy.

Once the meat is falling apart, remove it from the cooking liquid. Using two forks, shred the meat into strings. This is the ragged clothes.

Serve by putting a pile of “clothes” on the plate, then spooning a little of the liquid on top, with crusty bread, black beans and rice.

To convert this same dish to Sauerfleisch, use the same basic technique, but leave out the extra bay leaf and the chilies. Once the meat is cooked, cut it into chunks rather than shreds.

Break up a POUND OF GINGER SNAPS. This is what makes the gravy for Sauerfleisch. Mix them with water, to make a “mud.” Remove the spice bag from the broth, and increase the heat to medium. Working slowly, add the ginger mud a little at the time until you have a good, thick gravy. Return the cut up meat to the sauce and reduce the heat to low.

Next comes the dumplings. No great secret. Cold instant mashed potatoes prepared according to the package directions, then mixed with an egg and a little flour. Shape it into a ball (if you wet your hands this goes faster) and press a crouton into the center of each one. Once you have about 8 dumplings made, place them carefully on top of the now slowly simmering sauce. Put the lid on and walk away for 18 minutes. No peeking.

Serve by spooning two dumplings onto the plate, next to some meat and gravy.

 

Christine Szalay-Kudra is an author, food expert and mom of four boys. She is the owner of the Recipe Publishing Network, a group of sites dedicated to fine food and information for cooks. When not busy with her business you can find her sharing on one of these social networks at her own URL: http://www.recipepublishingnetwork.org/

Article Source: EzineArticles.com

Aug 06

Simple Salsa – Add a Little Spice to Your Life

Salsa

Salsa

Mexican food traditionally is a little more warm and spicy than that of American cuisine. The dishes that you will find which are your favorites and probably many other people’s as well, are those dishes that bring out the extremes that are Mexican cooking.

Mexican cookery is an extreme that goes quite literally from the heat of the day to the sweet and sultry without missing a beat. The warmth of a hot chili meal or a breakfast of eggs and green chilies can easily be ended with the smoothly elegant dulce la leche or a wonderful custard- flan.

Among the favorites of those who love Mexican foods are the creamy textures that typically follow the hot and spiced meals. Even those meals which are not overly spiced are often served with sauces or relish type dishes that lend them some heat.

What passes for salsa to most Americans is not how salsa is typically eaten. Jarred or canned salsa is not at all common in Mexican cooking, with most salsa prepared fresh with each meal and never canned or jarred. While it may be refrigerated from one meal to the next, those types of salsa that we eat and refer to as the best, cannot hold a candle to the salsa that will accompany your Mexican meal. Made fresh, of garden fresh ingredients, salsa is a celebration in Mexico and with a simple recipe, it can be a main event in your cooking too.

Simple Salsa

To make a very simple and very tasty salsa, all that is necessary really is that the ingredients be fresh. Typically, they are made with chilies or jalapeno peppers, but in many instances, there are other types of pepper that are offered instead in fresh salsa.

What You Need:

  • 2 tomatoes, diced to small bites
  • 1 green bell pepper, diced
  • 5 green onions, finely chopped.
  • 2 tsp green chili peppers
  • dash of salt
  • small bunch of chopped fresh cilantro
  • tsp vinegar

How to Make It:

Permit your tomatoes to be warm so they will chop better and impart more juice to the mixture. Make sure that the tomatoes that you will use for your fresh salsa are well ripened and ready to be cut. Chop all ingredients finely and blend with a seasoning of salt to taste.

Your fresh salsa will keep well in the refrigerator for about 10 days if you cover it. In addition, it will go well with nearly any type of meat, as well as eggs and a multitude of other dishes. When gone, replace it with fresh. Nothing says Mexican food more than the taste of fresh salsa as an accompaniment to your meals.

 

Christine Szalay-Kudra is an author, food expert and mom of four boys. She is the owner of the Recipe Publishing Network, a group of sites dedicated to fine food and information for cooks. When not busy with her business you can find her sharing on one of these social networks at her own URL: http://www.recipepublishingnetwork.org/

Article Source: EzineArticles.com

Aug 06

Traditional Mexican Mole

Pollo con Mole

Pollo con Mole

The term Mole is a generic name for numerous sauces used in traditional Mexican dishes. The term often refers to a specific sauce called mole poblano if used outside of Mexico. Even though Mole is used to describe a number of sauces, the sauces are all quite different. Some sauces mole can be used to describe are red, black, yellow, green, colorado, almendrado and pipian. The origin of mole is not conclusive since three states in Mexico, Puebla, Oaxaca and Tlaxcala, all claim to be the place of origin.

What Is In Mole?

Most ingredients found in this traditional sauce can only be found in Mexican food stores. If you are wanting to try your hand at a traditional mole sauce, some ingredients can also be purchased online.

The base of mole is usually made with a type of chili pepper. Sometimes, one or more types of chili pepper might be used depending upon which mole you are making. Classic moles, mole poblano and mole negro, typically include two or more of the following peppers: acho, pasilla, mulato and chipotle. Other ingredients commonly found in mole include black pepper, cumin, guaje, anise, axiote, cloves, tomatoes, garlic, tomatillos, sesame seeds, hoja santa, dried fruit and many other ingredients. On average, mola poblano has 20 ingredients, mole almendrado has 26 ingredients, and Oaxacan moles can have over 30 ingredients. Chocolate can sometime be found in certain mole and is added towards the end of cooking.

Easy Mexican Pork Mole

This recipe has all of the flavors of traditional mole sauce without all of the ingredients. This recipe is for those that love authentic Mexican food but do not have the time to prepare a traditional sauce or cannot find the ingredients in their area. This dish can be served with a side of Mexican beans and warm tortillas. A side salad also makes a great pairing. This recipe serves 4 people.

If you prefer chicken over pork, a pound of boneless, skinless chicken breasts cut into bite-sized pieces can be used in place of the pork tenderloin. For the health conscious, try using brown rice instead of white rice. It is a lot healthier and has the same great taste of white rice. Any type of barbeque sauce can be used. Try playing around with the type of barbeque sauce you use in order to change the flavor of your mole.

What You Need:

  • ½ cup chopped onion
  • 1 minced clove garlic
  • 1 tablespoon oil
  • 1 pound pork tenderloin cut into bite-sized pieces
  • ½ cup barbeque sauce
  • 1 square finely chopped unsweetened chocolate
  • ½ teaspoon crushed red pepper flakes
  • ½ cup water
  • 2 cups cooked rice

How To Make It:

Add oil to large skillet. Heat until hot and then stir in onion and garlic while keeping the skillet over medium heat. Cook until tender and then increase heat to high.

Add in pork. Cook for five minutes or until pork is golden brown on all sides while stirring occasionally.

Add in water, barbeque sauce, crushed red pepper flakes, and chocolate. Mix well while bringing to a boil and then cover. Reduce heat to medium-low and allow to simmer for ten minutes or until pork is cooking thoroughly while stirring occasionally.

Remove from heat and serve over hot rice.

 

Christine Szalay-Kudra is an author, food expert and mom of four boys. She is the owner of the Recipe Publishing Network, a group of sites dedicated to fine food and information for cooks. When not busy with her business you can find her sharing on one of these social networks at her own URL: http://www.recipepublishingnetwork.org/

Article Source: EzineArticles.com

Aug 06

Two Easy Mexican Enchilada Recipes

Enchiladas

Enchiladas

When it comes to traditional Mexican food, enchiladas are a delicious dish that can be prepared in a short amount of time. Enchiladas traditionally feature a filling wrapped in a flour or corn tortilla. These Mexican delights can be filled with almost anything you have available, including beans, cheese, meat, potatoes, seafood, vegetables or a combination of multiple ingredients. If you prefer, they can be smothered in a red sauce.

Cheesy Beef Enchiladas

This recipe is a great meal beginner cooks can create in a pinch. This recipe is very simple and features ingredients you probably already have in your pantry. With only four ingredients, this is one meal that will wow your guests without breaking the bank. The recipe makes 6 servings.

When serving these enchiladas, top with extra shredded cheese, salsa, sour cream, diced tomatoes, shredded lettuce, and jalapenos. You can use any shredded cheese for this recipe which allows you to get creative with different cheeses. If you prefer corn tortillas over flour, you can use them instead. Ground turkey or diced chicken can be used in place of the beef.

What You Need:

  • 1 pound ground beef
  • 1 16-ounce jar of salsa
  • 1 ½ cups shredded cheese
  • 12 flour tortillas

How To Make It:

Preheat oven to 350 degrees.

In a large skillet, brown meat, drain and return to skillet. Stir in ½ cup of salsa and cheese.

In the bottom of a 13 x 9 baking dish, spread ½ cup of remaining salsa.

Spoon meat mixture into the center of each tortilla and roll up. Place in baking dish seam-side down. Top with remaining salsa and cheese.

Bake 20 minutes or until heated through.

Skillet Chicken Enchiladas

This is a great, one-pot Mexican dish that any cook can prepare. These ingredients are easy to find and inexpensive. The recipe yields 4 servings with 1 ¼ cups each. Ground beef, turkey, or pork can be substituted for chicken breasts. Steak or shrimp can be used instead to give this recipe a heartier taste.

When serving, top with diced tomatoes and avocados for extra flavor. You can also add extra shredded cheese and sour cream. If you are serving avocados and chopping them in advance, lightly toss them with lemon juice to prevent them from browning.

What You Need:

  • 1 tablespoon oil
  • 1 pound boneless, skinless chicken breasts
  • 1 14 ½-ounc can of fat-free, reduced-sodium chicken broth
  • 1/3 cup ranch salad dressing
  • 2 tablespoons flour
  • 6 6-inch flour tortillas
  • 1 cup shredded Colby-Jack cheese
  • ½ cup salsa

How You Make It:

Cut both chicken breasts and flour tortillas into bite-size pieces.

In a deep skillet, heat oil over medium to high heat. Add in chicken and cook 7 minutes or until done while stirring occasionally.

Mix broth, salad dressing, and flour until well blended. Gradually add in broth mixture to skillet with chicken while stirring constantly. Bring to a boil and simmer on medium to low heat for 3 minutes. Stir in the bite-sized tortilla bits.

Sprinkle shredded cheese over the top of chicken mixture and cover. Simmer for 3 to 5 minutes or until cheese melts. Add in salsa to the top and serve.

 

Christine Szalay-Kudra is an author, food expert and mom of four boys. She is the owner of the Recipe Publishing Network, a group of sites dedicated to fine food and information for cooks. When not busy with her business you can find her sharing on one of these social networks at her own URL: http://www.recipepublishingnetwork.org/

Article Source: EzineArticles.com

Aug 06

Easy Mexican Recipe: Chile Rellenos

Chile Rellenos

Chile Rellenos

Chile Rellenos is a traditional Mexican dish that originated in Puebla. The term literally means stuffed chili and is typically made from fresh poblano peppers. In place of a poblano pepper, a Hatch green chili, pasilla, jalapeno chili pepper, Ahaheim, or ancho chili can be used. The dish is usually made by battering a skinless pepper and stuffing it with picadillo meat or cheese. The stuffed pepper is then covered with a red sauce. Picadillo meat can be made of diced pork, nuts, and raisins or seasoned with canella. The pepper is covered with corn masa flour or an egg batter before frying.

During Lent, beef, pork, and poultry are avoided by Catholics on Ash Wednesday, Holy Thursday, Fridays and Good Friday. Because of this, chile rellenos can be made stuffed with tuna, cheese, separated maize grains, other seeds, sliced vegetables or a mixture of all of these.

How To Roast, Peel And Seed Poblano Chiles

In order to prepare chile rellenos, the peppers need to be roasted, peeled, and seeded. In order to roast the peppers, place them on a broiler pan and place in oven. Broil peppers until the skins are charred or covered with black blisters. Be sure to turn them occasionally. Place chilies in resealable plastic bag and seal the bag. Let the chilies stand for 10 minutes. Remove from bag and remove peels. Be extra careful not to break the skins. To remove the seeds, make a vertical cut in each chili and remove the small cluster of seeds attached to the base of the chili.

Chiles Rellenos With Sweet Picadillo

This recipe uses poblano chilies which can usually be found in your grocery store. This recipe serves 6 people with a pepper each. The picadillo features a mixture of ground beef, raisins, and almonds. You can prepare these chile rellenos in advance, if needed, by preparing as directed and refrigerating up to 24 hours. When you get ready to serve, pop them in the oven covered for 20 minutes or until heated all the way through.

This dish can be topped with sour cream, shredded cheese, and pico de galo. Guacamole makes a great side for this delicious meal. Ground chicken, turkey, or pork can be substituted in place of ground beef. Low fat sour cream can be used in place of regular sour cream to cut down on calories and fat.

What You Need:

  • 1 ½ pound lean ground beef
  • 2 tablespoons zesty Italian salad dressing
  • 1 8-ounce can of tomato sauce
  • ½ cup toasted slivered almonds
  • ¼ cup raisins
  • 6 large roasted, peeled, seeded, and deveined poblano chilies
  • ½ cup sour cream

How To Make It:

Preheat oven to 350 degrees. In a large skillet, brown meat and salad dressing while draining if necessary.

Stir in tomato sauce and bring to a boil. Stir in nuts and raisins. Simmer on medium-low heat for 10 minutes or until there is not any liquid remaining. Stir occasionally.

Spoon meat mixture into chilies and place in a shallow baking dish. Cover dish with foil and bake for 10 minutes or until heated through.

Serve topped with sour cream.

 

Christine Szalay-Kudra is an author, food expert and mom of four boys. She is the owner of the Recipe Publishing Network, a group of sites dedicated to fine food and information for cooks. When not busy with her business you can find her sharing on one of these social networks at her own URL: http://www.recipepublishingnetwork.org/

Article Source: EzineArticles.com

Aug 06

How to Make Mexican Fruit Vinegar

Fruit Vinegars

Fruit Vinegars

Vinegar is used in many cuisines but fruit vinegar is especially popular throughout Central and South America. In the warmer Mexican regions, fruit vinegar recipes are often made with pineapple, and this delicious vinegar is used for pickling and cooking.

In the cooler Mexican areas apples are often used instead. Vinegar takes a few weeks to ferment in warm weather or a couple of months to ferment in cooler weather. You can use it in Mexican salad recipes and to make vinaigrette.

Fruit Vinegar Ingredients

Fruit vinegar recipes are usually made with water, fruit and sugar. The water should be purified and you can try different fruit. Pineapple and apple are the most popular fruits for making fruit vinegar. You can use just the fruit peel or add the whole fruit to the recipe.

You can use brown sugar to make fruit vinegar or you can use piloncillo if there is a Mexican store near you. This is an unrefined Mexican brown sugar and the word “piloncillo” refers to the cone shape in which the sugar is made. Other words for piloncillo include panocha and panela. You can get piloncillo oscuro, which is dark piloncillo, and piloncillo blanco, which is lighter. You can get all different sizes of cones, ranging from three quarters of an ounce to nine ounces.

Piloncillo is hard compared to the brown sugar you might be used to. You will have to cut it with a serrated knife. Use it in any recipe which calls for dark brown sugar or in traditional Mexican recipes. Piloncillo is used in champurrado, which is a Mexican hot chocolate. It is also used to sweeten coffee or to make desserts.

Recipe for Pineapple Vinegar

This recipe is incredibly simple and all you need is water, the peel from a ripe pineapple and sugar. Sterilize the container and lid by washing them in hot, soapy water and rinsing them well.

After you strain and store the pineapple vinegar, you might notice a gelatinous mass floating on top or hovering at the bottom. This is normal and harmless. If you make more vinegar, put some of this mass into it because it helps the vinegar develop.

What you will need:

  • 1 lb piloncillo or 3 cups brown sugar
  • 1 gallon purified water
  • Peel from 1 pineapple

How to make it:Put the water, sugar and pineapple peel in a sterilized glass container which has a tight-fitting lid. Stir it well. Leave the container somewhere dark for between four and eight weeks, depending on the temperature.

The vinegar will go murky and brown to begin with but after a while it will clear and you will see a white skin start to form at the base of the container. When this happens it is ready.

Strain the pineapple vinegar though a coffee filter or double-layered cheesecloth, into bottles which have been sterilized and use corks or tight-fitting lids to seal them. Keep the vinegar somewhere dark and cool until you want to use it.

 

Christine Szalay-Kudra is an author, food expert and mom of four boys. She is the owner of the Recipe Publishing Network, a group of sites dedicated to fine food and information for cooks. When not busy with her business you can find her sharing on one of these social networks at her own URL: http://www.recipepublishingnetwork.org/

Article Source: EzineArticles.com

Aug 03

Fish Quesadillas

QuesadillaCheese-filled masa is known as quesadillas but if you prefer to use seafood, you can make quesadillas with that instead. It might not be one of the more authentic Mexican food recipes but it is often fun to try new things.

Maybe you have some fish to use up, in which case this recipe would work well. You can choose from tilapia, cod, halibut, or anything else with white flesh. Since you are going to add plenty of seasoning, it is fine to use thawed fish, and that is a great budget choice. Choose basa, red snapper, or one of the least expensive kinds of filets.

If you want to make a quick and easy quesadilla recipe you can fry cheese in a rolled or folded tortilla until it melts but this recipe shows you how to make your own tortillas as well as the filling, so it is a more traditional Mexican recipe than some of the others you might find online.

Make the filling for these quesadillas up to forty eight hours ahead if you want to. This recipe makes twelve quesadillas and you can serve tomato salsa with them.

Fish Quesadillas

What You Need:

  • 1 lb shredded, poached fish filets
  • 3 de-seeded, chopped tomatoes
  • 2 tablespoons corn oil
  • 2 finely minced garlic cloves
  • 1/2 finely chopped onion
  • 14 oz masa harina or corn masa, prepared following the directions on the package
  • 1/4 teaspoon dried oregano leaves
  • 3 tablespoons chopped green olives
  • Salt and black pepper

How To Make It:

Pat the filets dry after poaching them. Heat the corn oil in a skillet and saute the garlic, onion and tomatoes until the tomato juice has evaporated. Stir in the oregano, olives, fish and some salt and pepper and cook for five more minutes. Let the mixture cool.

Divide the masa into twelve pieces and roll them into balls. Cover them with a damp towel or with plastic wrap. Heat an ungreased griddle or pan. Put a masa ball between two sheets of plastic on a tortilla press and press down to make a tortilla. Take the top sheet of plastic off and turn the tortilla on to the griddle or pan.

Peel the other sheet of plastic off and top it with some of the fish filling mixture. You can also add an epazote leaf at this point, if you want, although that is an optional ingredient.

Fold the dough in half to cover the fish mixture and press the dough edges together. Cook the quesadilla until there are brown spots on the underside. This will take three or four minutes. Flip it over and cook the other side. Repeat these steps with the remaining quesadillas and serve them hot or warm.

You will find that kids love these as much as the adults do. If you already know that you like traditional Mexican recipes and fish dishes, you are sure to enjoy this wonderful meal.

 

Christine Szalay-Kudra is an author, food expert and mom of four boys. She is the owner of the Recipe Publishing Network, a group of sites dedicated to fine food and information for cooks. When not busy with her business you can find her sharing on one of these social networks at her own URL: http://www.recipepublishingnetwork.org/

Article Source: EzineArticles.com

Aug 02

Easy Mexican Chocolate Pudding Recipe

chocolate puddingPudding is a tasty treat that is easy to make and usually only needs few ingredients to be delicious. Mexican pudding is no exception and there are plenty of variations to consider. You can also experiment with a few of your favorite foods and flavorings to create the perfect pudding.

Arroz con leche is a great Mexican rice pudding that offers plenty of texture and flavor thanks to the rice, raisins, cinnamon sticks, and vanilla extract.

You can use medium or short rain rice when making arroz con leche and you will also need evaporated and sweetened condensed milk along with salt, water, and eggs. This type of Mexican pudding can be served either chilled or warmed, as it tastes just as good either way. Be sure to generously sprinkle cinnamon on top before serving the pudding.

The most basic Mexican pudding recipes will need only a couple of ingredients and take little time to prepare. To make a simple Mexican pudding you will need two cups of cooked rice, one cup of sugar, one cup of sweetened condensed milk, two quarts of whole milk, a tablespoon of vanilla extract, and two cinnamon sticks.

Bring the whole milk to a boil then add the cinnamon sticks and the rice. Cover and simmer for about 15 minutes before removing from the heat and adding the other milk and sugar. Stir all the ingredients well and simmer over low heat for about three minutes. Remove from the heat and stir in the vanilla extract just before serving.

A Mexican bread pudding using slightly stale bread or rolls along with sweet ingredients such as cinnamon, sugar, chopped nuts, and fresh fruits as well as shredded asadero and Monterey Jack cheeses can make for a hearty dessert.

Of course chocolate is the perfect ingredient for making a smooth and delicious pudding. Choose your favorite type of chocolate or use the Mexican variety for making authentic tasting desserts.

Easy Mexican Chocolate Pudding Recipe

What You Need

  • 1 tablespoon cocoa powder
  • 2 tablespoons cornstarch
  • 3 tablespoons sugar
  • 1 pinch salt
  • 1/2 cup heavy cream
  • 2 egg yolks
  • 1 cup whole milk
  • 3 ounces Mexican chocolate, chopped
  • 1 teaspoon pure vanilla extract
  • 1 1/2 teaspoons unsalted butter

How to Make It

In a medium sized saucepan, add the cocoa powder, cornstarch, sugar, salt, heavy cream, egg yolks, milk, and the chopped chocolate. Heat the ingredients over medium high heat for about 5 minutes or until the mixture comes to a boil and just starts to thicken. Stir frequently.

Remove the mixture from the heat and strain it over a bowl through a fine mesh strainer then discard the solids. Quickly add in the vanilla extract and unsalted butter and stir until well combined.

Place plastic wrap directly onto to the pudding to keep a skin from forming on top. Add another layer of plastic wrap to the top of the bowl to seal it completely. Chill the Mexican chocolate pudding in the refrigerator for at least 4 hours before serving.

Serves 4.

 

Christine Szalay-Kudra is an author, food expert and mom of four boys. She is the owner of the Recipe Publishing Network, a group of sites dedicated to fine food and information for cooks. When not busy with her business you can find her sharing on one of these social networks at her own URL: http://www.recipepublishingnetwork.org/

Article Source: EzineArticles.com

Jul 26

Easy Mexican Chicken Recipes With Herbs

Chicken Breast with Thyme

Chicken Breast with Thyme

Beginners to the world of Mexican cuisine will enjoy learning some easy Mexican recipes featuring fresh or dried herbs. Chicken is a great ingredient to use for these because it is economical, easy to work with and versatile.

Some recipes call for an entire chicken, usually chopped into pieces, and others will suggest you use thighs or breast. Breasts are good for poaching or slow cooking but they can dry out in the oven unless you watch them closely. Thighs take longer to cook but the meat is richer in flavor and a lot of people prefer thighs.

There are various herbs you can work with. Cilantro is a popular herb because it goes so well with the flavor found in many traditional Mexican foods but mint, parsley, and thyme are also used frequently.

Mint Chicken

One of the simplest Mexican chicken recipes you can make is mint chicken. You will need half a cup of mint leaves to make this. Chop them up and let them soak in a cup of orange juice with a tablespoon of orange zest and quarter of a cup of white sugar added to it.

Cut a whole bird into pieces and wash them with running water. Pat the poultry dry. Salt them and then fry them until they are golden. Drain off the grease.

Boil five tablespoons of vinegar for half a minute, then add the orange juice and mint mixture. Pour this sauce over the bird and cook it until it is tender. Serve this delicious meal hot.

Thyme Chicken

Another simple idea is poultry cooked in its own juice. You will need a whole bird for this one too. Cut the bird into pieces and wash them. Pat them dry and sprinkle salt over them. Saute the poultry in hot oil, then take them out and fry four sliced onions in the same oil.

Put the poultry back in the pot and add a pinch of thyme, four tablespoons of vinegar, and a pinch of salt. Cover the pot and let the bird cook until it is tender, then serve it with cooked vegetables or a green salad.

Parsley Chicken

This tasty meal serves four people and it is great for busy weeknights. You will need four boneless, skinless breasts for this, weighing about five ounces each.

Preheat the oven to 450 degrees F and spray nonstick cooking spray over a shallow baking pan. Lay the breasts in the baking tray and squeeze the juice from one lime over them. You can use a lemon instead of a lime if you prefer.

Sprinkle quarter of a cup of freshly chopped parsley on top, as well as the grated zest from the lime and a pinch of black pepper. Bake the breasts for twenty minutes or until they are 165 degrees F inside and cooked through without any traces of pink inside.

 

Christine Szalay-Kudra is an author, food expert and mom of four boys. She is the owner of the Recipe Publishing Network, a group of sites dedicated to fine food and information for cooks. When not busy with her business you can find her sharing on one of these social networks at her own URL: http://www.recipepublishingnetwork.org/

Article Source: EzineArticles.com