1 / 14

Mexican appetizer and entrée recipe ingredients

Mexican appetizer and entrée recipe ingredients. Jessica Morales . APPETIZERS. NACHOS. 
1 pound ground beef 
1 (1.25 ounce) package taco seasoning mix 
3/4 cup water 
1 (18 ounce) package restaurant- style tortilla chips

aldon
Download Presentation

Mexican appetizer and entrée recipe ingredients

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript


  1. Mexican appetizer and entrée recipe ingredients Jessica Morales

  2. APPETIZERS

  3. NACHOS • 
1 pound ground beef • 
1 (1.25 ounce) package taco seasoning mix • 
3/4 cup water • 
1 (18 ounce) package restaurant-style tortilla chips • 
1 cup shreddedsharp Cheddar cheese, or more to taste • 
1 (15.5 ounce) canrefriedbeans • 
1 cup salsa • 
1 cup sour cream, or more to taste • 
1 (10 ounce) can pitted black olives, drained and chopped • 
4 green onions, diced • 
1 (4 ounce) can sliced jalapeno peppers, drained

  4. Empanadas • 1 tablespoon extra-virgin olive oil • 1/2 pound ground beef steak • 1/4 pound fresh chorizo sausage, casing removed • 3/4 cup finely chopped onion • 2 cloves finely chopped garlic • 1/4 teaspoon ground cumin • 1/2 teaspoon salt • 1/2 teaspoon freshly ground black pepper • 1 package store-bought pie crust or your favorite pie crust recipe • 1 egg

  5. Salsa • 6 Roma tomatoes, chopped • 4 garlic cloves, minced • 2 seeded and minced jalapenos, plus 2 roasted, skinned and chopped jalapenos • 1 red bell pepper, fine dice • 1/2 red onion, fine chopped • 2 dry anchochiles, seeded, cut into short strips and snipped into pieces • 1 tablespoon olive oil • 1 lime, juiced • Chili powder, salt, and pepper, to taste • Fresh scallions, cilantro or parsley, to taste

  6. Carne asada fries • 1 bunch cilantro (no stems) chopped • 3 large cloves of garlic, minced • 1 tablespoon cumin • 1 teaspoon each Kosher salt and freshly ground pepper • 1/3 cup olive oil • Zest & juice of one lime • One flank steak – about 1.5 pounds • 1-28 ounce bag frozen French fries • About 2 cups shredded colby/jack cheese • Guacamole, and sour cream for garnish

  7. ENTREES

  8. TACOS • 2 anchochiles • 2 guajillochiles • 1 cup/250 ml chopped fresh pineapple • 2 tablespoons/30 ml honey • 1 tablespoon/15 ml smoked paprika • 1 tablespoon/15 ml vinegar • 1 teaspoon/5 ml salt • 1 chipotle chile in adobo sauce • 1 tablespoon/15 ml adobo sauce • 5 cloves garlic, peeled • A few sprigs fresh oregano • One 4-pound pork butt roast • 1 large onion, sliced

  9. Cheese enchiladas • 2 teaspoons vegetable oil • 1 1/2 cups finely chopped red onion • Salt • 12 ounces mushrooms, quartered • 3 cups tomatillo salsa, store-bought or home-made • 6 ounces shredded Monterey Jack cheese • 12 (6-inch) corn tortillas

  10. Chile relleno • 6 poblanochile peppers • 5 plum tomatoes, cored and coarsely chopped • 1/2 small white onion, chopped • 1 clove garlic, chopped • 1 tablespoon extra-virgin olive oil • Kosher salt and freshly ground pepper • 1 1/2 cups shredded monterey jack cheese • 1 tablespoon dried oregano, preferably Mexican • 3 large egg whites plus 1 egg yolk, at room temperature • Vegetable oil, for frying • All-purpose flour, for dredging

  11. Pork tamales • 2 1/2 pounds boneless pork shoulder, cut into 3-inch pieces • Kosher salt • 1 onion, quartered • 4 sprigs fresh thyme or 2 teaspoons dried thyme • 2 teaspoons dried oregano (preferably Mexican) • 2 bay leaves • 12 black peppercorns • 24 dried corn husks • 2 teaspoons ground cumin • 1/3 cup plus 1/2 teaspoon chili powder • 1 clove garlic, minced • 2 teaspoons all-purpose flour • 2 teaspoons sugar • 1 tablespoon vegetable oil • 4 cups masaharina (instant corn flour) • 1 1/3 cups lard

  12. Drinks

  13. Drink requests

  14. Nutritional information • caloriecount.about.com/tag/food/mexicanfood • Cooking tips can be found on : • http://www.foodnetwork.com

More Related