Mexican Cooking Tips 6 Of 6

Ingredients

1 dictionary of mexican cookin 1 (this is part 6 of 6)	Advertisements

Preparation
 
TOMATILLO: These fat little vegetables are the size of robust cherry
tomatoes. They grow in papery husks reminiscent of Japanese lanterns
and taste best when they are a brilliant green in color. By the time
they begin to turn yellow, they have lost some of their acid
freshness. This happens when they are lightly cooked too, but then,
although they relinquish their vibrant color, the develop a gentler
flavor and become more luscious. Uncooked, chopped tomatillos are the
basis for chunky green salsas. Select tomatillos with their husks
still drawn tightly around them. Husk and rinse off the sticky
residue before using them.
TOMATO: Roasting tomatoes gives them a faintly mysterious flavor. It
works best with truly ripe red tomatoes.
TO ROAST TOMATOES: To roast and peel tomatoes, set the oven
control to broil. Arrange cored tomatoes with their top surfaces
about 5 inches from the heat. Broil, turning occasionally, until
the skin is blistered and evenly browned, about 5 to 8 minutes.
The skins will be easy to remove. If the tomatoes are roasted on
aluminum foil, the cleanup will be easy and you ll be able to save
any juice they give off as they roast.
TORTILLA: Tortillas are round, flat unleavened breads made from
ground wheat or corn. They are the basis of Mexican cookery.
Tortillas are rolled, folded, used as dippers, fried crisp and
munched fresh. Corn tortillas are cut into wedges and fried for
chips. For the best chips, fry tortillas that are at least one day
old. Flour tortillas, softer than those made from corn, are more
popular in northern Mexico where corn does not flourish; wheat was
brought there by the Spanish. Commercially made tortillas of both
kinds are best stored in the freezer until needed.
To soften tortillas, warm them on a hot ungreased skillet or griddle
for about 30 seconds to 1 minute. They can be warmed in a 250 degree
oven for 15 minutes. Or, wrap several in dampened microwaveable paper
toweling or microwave plastic wrap and microwave on high (100% Power)
for 15 to 20 seconds.
TRIPE: Usually what is meant by tripe is the line of pig and sheep
stomachs. Tripe is the identifying ingredient of traditional MEMUDO,
a hearty soup. Tripe needs to be thoroughly rinsed often, in three or
four changes of cold water, before it can be used.
VENISON: Venison is deer meat. Because it is lean, venison needs
moist heat to keep it tender. See GAME.
WALNUTS: The flavor of this nut is delicious with corn. See NUTS for
toasting and grinding.

 

 
Servings:
1

 

Mexican Corn
In saucepan, bring small amount of water to boil; add corn. Reduce heat to simmer and cook for 5 7 minutes or until tender; drain. In another saucepan, melt butter over medium heat; cook onion and green pepper for 2 3 minutes or until softened. Stir in pimiento, salt, pepper, an (Upload by user)

Mexican Delight
Boil milk, sugar, butter, salt and soda. Add the carmelized sugar to the boiling mixture. Cook to soft ball stage. Cool. Beat, and add vanilla and nuts. From: Alvadore Church of Christ, Cookbook. Submitted by Ellen Ammerman     strongServings:br (Upload by user)

Mexican Deviled Eggs Tofh
Mash the yolks with cheese, mayo, salsa, onions, sour cream and salt. Evenly fill the whites. Serve immediately or chill until ready to serve. Source: Taste of Home. By Patrick & Sarah Gruenwald <[email protected]> on Nov 02, 1996     strong (Upload by user)

Mexican Deviled Eggs
* Jalapeno Chile should be seeded and finely chopped. Cut the eggs lengthwise into halves. Slip out the yolks and mash with a fork. Mix the mashed yolks with the mayonnaise, cumin, capers, mustard, salt and the jalapeno pepper. Fill the egg whites with the egg yolk mixture, heap (Upload by user)

Mexican Eggs
Melt butter in a medium skillet at medium heat. Add mushrooms and green pepper. Cook and stir until lightly browned. Mix with drained tomatoes and bacon. Spread in bottom of 4 individual baking dishes. Carefully break 1 egg into each dish. Sprinkle lightly with salt and pepper. (Upload by user)

Mexican Flan Custard
Traditionally this is made with a layer of caramelized sugar on the bottom of the pan: heat white sugar in a heavy pan until it melts and turns light brown, then quickly and carefully pour it into the baking pan and tilt the pan so it runs all over the bottom. Beat eggs, mi (Upload by user)

Mexican Flank Steak With Mock Tamales
Place beef flank steak in utility dish.Combine lemon juice,olive oil,jalapeno peppers,cilantro,salt and pepper; pour over steak,turning to coat.Cover and refrigerate 6 to 8 hours or overnight.Prepare Linda s Salsa Sauce and Mock tamales.Remove steak from marinade and place on gr (Upload by user)

Mexican Goolash
Add Macaroni to boiling water and cook for 7 minutes. Cook the first 3 ingredients in cast iron skillet until meat is brown and vegetables are tender. Drain off fat. Add tomato juice, macaroni, and spices. Simmer until liquid is almost absorbed. Note: Served with a salad, t (Upload by user)

Mexican Grasshopper
Shake and strain into highball glass     strongServings:1/strong   (Upload by user)

Mexican Greco
Brown ground meat in med high fry pan, drain. Set aside. Fry onion and green pepper in small amount of oil until glossy, add ground meat to above and keep stirring to prevent burning. Remove from heat. Place in large mixing bowl. Boil macaroni until tender, drain and add t (Upload by user)
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Mexican Green Chili Quiche
Coat a large nonstick skillet with cooking spray, and place over medium high heat until hot. Add chicken and onion, and cook until chicken is browned, stirring to crumble. Remove from heat. Add cumin and next 3 ingredients; stir well, and set aside. Coat a 9 inch pieplate with c (Upload by user)
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Mexican Guacomole
Cut the avocados in half, remove the pits, and scrape the pulp into a bowl. With a fork, mash the pulp coarsely while blending in the lime juice. Add the garlic and tomato, season to taste with salt (if desired) and hot pepper seasoning. Serve with chips for dipping. Per Ta (Upload by user)
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Mexican Max
Line a well greased 8" iron skillet or round baking dish with tortillas, leaving 2" extending over the top. Heat butter in saucepan. Saute onion, green pepper and mushrooms until tender. Sprinkle with salt. In mixing bowl, beat eggs with sugar 2 minutes. Beat in flour (Upload by user)
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Mexican Medley
Steam asparagus and cauliflower for approximately 10 minutes. Combine with celery. Set aside. In a blender, place the beans, filberts, and remaining ingredients. Puree until smooth. Pour this sauce over the asparagus mixture. Serve at room temperature. From DEEANNE s re (Upload by user)

Mexican Mince Marguerite Patten
Finely chop the onion. Place the meat and onion in a pan over a very low heat and dry fiy until golden. Ifthe meat is lean add 2 teaspoons oil. Add all the other ingredients (drain the canned beans and sweetcorn well) and simmer for 15 minutes. Serve with rice or pasta and a gre (Upload by user)
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Mexican Mint Marigold Tagetes Lucida
"Mexican mint marigold has a lot to offer. It thrives in the hot, humid South, where many herbs languish; its small, bright flowers blossom in fall when other herbs have played out for the season; its licorice anise flavor is a successful stand in for French tarragon; and i (Upload by user)
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