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Mexico Cuisines (Recipes)

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Mexico Cuisines (Recipes)

A Space for your favorite Mexican Food Recipes. Add them in the comment box.

Members: 34
Latest Activity: Feb 24, 2014

Discussion Forum

Tostilocos-New Recipe

Started by George Puckett Jan 21, 2012.

Mexican Must-Haves (Finds for the Pantry

Started by Carol Billups Nov 29, 2009.

recipe for Chili Verde 1 Reply

Started by Gloria Brandt. Last reply by Carol Billups Nov 6, 2009.

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Comment by George Puckett on January 21, 2012 at 7:53am

Tostilocos also reminded me of another "slice-open-the-bag-of-chips" treat, the Frito Pie, where a bag of Fritos is opened and chili and cheese piled on top of the the chips. It's popular in Texas, which is not surprising since Texans claim both Fritos and chili as their own.

There are lots of versions of Tostilocos, some ingredients that get added to the chips include chopped cabbage, diced tomatoes, peanuts, jicama, tamarind, lime juice, bacon, grated dry Mexican cheese. But really, the sky is the limit. I think a DIY version would be fantastic to serve at a Super Bowl party! Here's my basic recipe, but feel free to experiment and create your own.

Tostilocos

1 small package tortilla chips (about 2 ounces), preferably salsa verde
3 Tablespoons cucumber, peeled and diced
3 Tablespoon chopped tomatoes
2 Tablespoons jicama, peeled and diced
2 Tablespoon roasted peanuts
1/2 small lime
Hot sauce to taste, preferably Mexican

Slice the bag of chips open, lengthwise. Open the bag of chips and top with the cucumber, jicama, tomatoes, and peanuts. Squeeze the lime and hot sauce over the toppings and serve.



Read More http://www.epicurious.com/articlesguides/blogs/editor/2012/01/tosti...

Comment by BOBBY COX on June 5, 2010 at 11:49pm
Mexican cheeses are just out of this world.... President Porfirio Diaz allowed Mennonites to immigrate just because they made great cheese.
Check these mouth watering morsels out.

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Comment by Carolyn Pauline on June 5, 2010 at 11:18pm
Thanks Carol. We have lots of Latino markets in our area and will check them out.
Comment by Carol Billups on June 5, 2010 at 9:19am
I would imagine you could do that, or check in a latino market or in the latin food section. Hint: it probably is packaged in a cellophane envelope, not a normal spice jar. Hope this helps!
Comment by Carolyn Pauline on June 5, 2010 at 12:20am
I"ve never seen oregano powder here at home. Do I have to buy it in Mexico, or could I just grind oregano? The recipe looks good and I want to try it asap.
Comment by George Puckett on March 4, 2010 at 2:52pm
The Best Homemade Enchilada Sauce
Posted: 04 Mar 2010 05:01 AM PST

Enchilada sauce is very easy to make, and once you've tasted it you'll never want the canned store-bought stuff again. It's perfect not just for enchiladas, but also for nachos, tamales, dribbled over tacos, burritos, huevos con chorizo or as a base for chile con carne-- you get the picture. I like to use it as a base for a delicious red sopa de albondigas, too. Really, its uses are endless. This may be the most versatile Mexican dish you ever make.

This is a basic recipe I've been using for years. You can customize it to your family's tastes, of course, but I think it's pretty much perfect as is. Of course, I might be biased.

HOMEMADE ENCHILADA SAUCE
Makes about 3 Cups

Ingredients:
4 Tbsp vegetable oil
6 Tbsp flour
4 Tbsp chili powder
1 1/2 tsp. ground cumin
2 tsp. garlic powder
1/2 tsp. Mexican oregano powder
3/4 tsp. salt
1 pinch ground cinnamon (really, just a tiny amount)
1/2 tsp. sugar
3 Cups chicken broth (can use water, in a pinch)

Directions:

Pour the vegetable oil into a saucepan over medium heat and whisk in all the dry ingredients. Cook for about 1 (one) minute, whisking the whole time, until everything is thoroughly mixed. Be careful not to let it burn.

Now add the 3 cups of chicken broth, whisking steadily the whole time so no lumps form. Cook over medium heat until the sauce has thickened to the consistency of a thin gravy, stirring constantly. This takes just a few minutes. Remove from heat, and it's ready to go!

Once in a while I'll add about 1/2 tsp. of cocoa powder to give it a bit of a mole flavor. Don't overdo it-- a little bit goes a long way.

Buen provecho!

If you have a favorite recipe for a Mexican or Mexican-inspired dish, I'd love to add it to our recipe box! email lahuerita2@gmail.com (and put "recipe" in the subject box so I'll know what it's about)
Awaken your inner beach bum... Thank you for supporting Rocky Point Tides!
Comment by Carol Billups on January 28, 2010 at 7:06pm
That would be so fabulous! yes, please. my direct email is carolbillups@hotmail.com. TIA!
Comment by Barbara Anderson on January 28, 2010 at 4:24pm
I have an article printed several years ago in Sunset magazine that lists most of the cheeses by name, description of them and uses. If I can get my scanner to work will try to send it, but if you give me an address I can send a copy to you. I find it very useful and it helps me to substitute Mexican cheeses for American ones!!
Comment by George Puckett on January 28, 2010 at 1:32pm
I Stole this Recipe - I'll Fix it for Breakfast Tomorrow
A Mexican Corn Cakes Breakfast
Posted: 28 Jan 2010 12:00 AM PST


So there I was with a yearning for Huevos Motulenos for breakfast, but I had no tortillas, no ham, no plantains and no peas. What to do? I scanned my pantry for ingredients and placed the following on my counter: Frozen corn kernels, chorizo, yellow cornmeal, flour, eggs, salsa ranchera, canejo cheese (an aged version of queso fresco) and assorted fresh veggies. "Yeah," I thought, "I can make something with that."

Sometimes you just have to be a bit nimble in the kitchen, ready to substitute this for that when you've come up short on ingredients for any given recipe. So I decided that instead of tortillas I'd make some Mexican-flavored corn cakes; I could live without fried plantains entirely; instead of ham I'd cook some chorizo; instead of peas, well, there was corn. And then I decided to put the chorizo IN the corn cakes to see how that would work out.

I'm here to report it worked out just fine! So without further ado I present an improvised breakfast or brunch recipe that actually didn't suck. Not exactly huevos motulenos, but DH thinks I can forego motulenos in the future and just stick to this new recipe, please. What to call it? I dunno. I just call it a Mexican Corn Cakes Breakfast. You can call it whatever you like!

A MEXICAN CORN CAKES BREAKFAST
Yield: About ten 4-inch cakes

Ingredients:
About 1/2 Cup Mexican chorizo
1/2 Cup unbleached all-purpose flour
1/2 Cup yellow cornmeal
2 whole eggs
1 egg yolk
1/2 Cup milk
4 Tbsp olive or canola oil, divided
8 oz. frozen corn kernels, thawed
2 thinly sliced scallions, including some of the green tops
1 small red bell pepper, diced very small
1 jalapeno chile, minced (optional)
3 Tbsp. minced cilantro (optional)
1/2 tsp ground cumin
1/2 tsp black pepper
1/2 tsp salt

Directions:

In a large skillet, cook chorizo over medium-high heat, stirring frequently until crumbly and thoroughly cooked. Remove from heat, drain chorizo, then stir in the corn; set aside to cool.

In a medium bowl, combine flour, cornmeal, cumin, salt and pepper. Set aside.

In a large mixing bowl, whisk eggs and yolk together with milk and 2 Tbsp oil until well mixed. Add the onions, bell pepper, jalapeno pepper, and cilantro; stir well. Stir in sausage-corn mixture. Fold in cornmeal mix until all ingredients are thoroughly combined.

Heat a heavy skillet to medium high heat with a little bit of vegetable oil. (Skillet is ready when small drops of water sizzle and disappear almost immediately.) Spoon about two tablespoons of batter into the pan and smooth out a little to form a round patty about 4 inches in diameter.

Cook 2-1/2 to 3 minutes on first side (till edges begin to brown); turn and cook 2 minutes more, or until golden brown on both sides. Remove from heat and keep warm until all cakes are cooked. Add a little more oil to pan when necessary for cooking each batch.

Place 3 or 4 cakes on each plate and top with a couple of eggs, prepared however you like them best. I like mine sunny side up or over easy, but I bet poached or even scrambled would also be good. Top the eggs with Salsa Ranchera (or your favorite salsa) and crumble some good cheese over the top. Serve hot.

You could also serve these corn cakes as a side for grilled meats, topped with a dollop of sour cream or crema Mexicana. And I dropped a couple of leftover cakes into the toaster later in the day, then slathered them with butter and that was pretty good, too!

Buen Provecho!

If you have a favorite recipe for a Mexican or Mexican-inspired dish, I'd love to add it to our recipe box! email lahuerita2@gmail.com (and put "recipe" in the subject box so I'll know what it's about)
Awaken your inner beach bum... Thank you for supporting Rocky Point Tides!
Comment by Carol Billups on January 25, 2010 at 6:46pm
I've always been intimidated by the Mexican cheeses and cremas.. no one seems to want to explain. Anyway, on the road to making Indian food yesterday my co=chef and I hit a roadblock and instead of what was planned we improvised a caprise salad with tomatoes, cheese, basil, olive oil and pepper. The cheese we used was the very affordable Queso Corazon Fresco, I have only one word: YUM.
 

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