Category: Mexican Recipes

Mexican recipes

February 26, 2016 Accompaniments, Garnishes, Mexican Recipes, Pickling Recipes, Vegan Recipes, Vegetable, Vegetarian Recipes

How to Pickle Jalapeño Peppers – Homemade Pickled Jalapeño Peppers Quick & Easy

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How to Pickle Jalapeño Peppers - Homemade Pickled Jalapeño Peppers Quick & Easy
Author: 
Recipe type: Pickles / Preserves
Cuisine: Mexican
 
Pickled jalapeños are a great way to preserve your crop. Apart from the preserving aspect, pickled jalapeños have an amazing flavor that only pickling reveals.
Ingredients
  • 200g Jalapeño Peppers
  • 200ml White wine vinegar
  • 30g White sugar
Instructions
  1. Snip off the stems from the jalapeños. Use a sharp paring knife to slice lengthways down the side of the chilies.
  2. Pack the chillies tightly into a suitable clean glass jar.pack the as tightly as possible.
  3. Add the sugar and wine vinegar to a small saucepan and bring this to a boil. Remove this from the heat and put it aside.
  4. Place the jar of chillies in a saucepan of hot water. This will acclimatize the glass to receiving the boiling hot vinegar syrup. If you skip this step, the jar may crack.
  5. Pour the syrup into the jar until the chillies are covered. Carefully put the lid on the jar, then allow this to cool in the hot water.
  6. Once cooled, place the pickled jalapeños in your refrigerator for at least a month before opening.

 

February 18, 2016 Accompaniments, Marinades and Rubs, Mexican Recipes, Sauce Recipes

Homemade Tequila & Lime Mustard – Mexican Mustard!!!???

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Homemade Tequila & Lime Mustard - Mexican Mustard!!!???
Author: 
Recipe type: Condiments & Sauces
Cuisine: Mexican
Prep time: 
Total time: 
 
Tequila and lime mustard gives a whole new twist to one of life's most popular condiments.
Ingredients
  • 60g Hot English mustard powder
  • 20g Whole yellow mustard seeds
  • 30ml Tequila
  • 50ml Lime Juice
  • 1.25ml Salt
  • 1.25ml Sugar
  • White wine vinegar to thin (quantity will vary from batch to batch)
Instructions
  1. Combine the yellow mustard powder and seeds, and measure out the salt, fresh lime juice and tequila.
  2. Place all of these in a tall jug and use your stick blender to grind the ingredients to a paste. As you do this the mustard will absorb more and more of the liquid.
  3. Add a little white wine vinegar every time it gets too thick. Continue blending until the paste is quite smooth.
  4. Transfer the mustard to a clean jar and refrigerate overnight.
  5. The following day the mustard will be far thicker after autolysing overnight. To thin the mustard, add more white wine vinegar bit by bit, stirring it in thoroughly as you go. When you reach your desired consistency, return the mustard to the refrigerator.
  6. The mustard will keep indefinitely in your refrigerator. For an interesting twist, try adding a little finely chopped pickled jalapeno.

 

February 11, 2015 Barbecue, Main Courses, Mexican Recipes, Pork, Spanish Recipes

Grilled Pork Loin Chops Diabolo. Spicy Grilled Pork Loin Chops with Perfect Crackling & Amazing Flavor.

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Grilled Pork Loin Chops Diabolo. Spicy Grilled Pork Loin Chops with Perfect Crackling & Amazing Flavor.
Author: 
Recipe type: Pork / Grilled
Cuisine: Mexican / Spanish
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
These grilled Pork loin chops with crispy golden crackling are full of spicy flavor. The Diabolo spice is straight from the hotter part of heaven!!!
Ingredients
  • 2 Pork loin chops
  • ½ Tsp Ground coriander
  • 1 Tsp Crushed red chilli flakes
  • ½ Tsp Oregano
  • ½ Tsp Mustard powder
  • ½ Tsp Garlic powder
  • ½ Tsp Hot smoked paprika
Instructions
  1. Stand the pork chops up on their skin and press 2 skewers through the chops just above the fatty strip. If the chops are cut on the thinner side, you may need a third skewer towards the top as well.
  2. Flip the chops over, spread the skin with butter and season the skin liberally with salt and pepper.
  3. Heat your pan over medium high heat add a little butter and stand the chops in the pan skin side down.
  4. Fry the skin for 8 to 10 minutes until it is well crisped and golden, and the fat has started to render.
  5. Remove the chops from the pan and remove the skewers. Combine the cracked black pepper, ground coriander, red chilli flakes, oregano, mustard, garlic powder and hot smoked paptika.
  6. Season the chops with salt and sprinkle the spice mix liberally onto both sides of the chops. Press the spices into the surface of the meat.
  7. Wipe out your pan, reheat it over medium high and add 30g of butter.
  8. Fry the chops for 3 minutes per side until crispy and well colored. Remove the chops from the heat and serve immediately with the accompaniments of your choice.

 

January 7, 2015 Accompaniments, Cheese, Mexican Recipes, Sauce Recipes, Seafood, Vegan Recipes, Vegetarian Recipes

Queso Blanco Sauce / Dip – Perfect Mexican Tartare Sauce – No Mayonnaise!!!

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Queso Blanco Sauce / Dip - Perfect Mexican Tartare Sauce - No Mayonnaise!!!
Author: 
Recipe type: Cheese
Cuisine: Mexican
Prep time: 
Total time: 
Serves: 4-8
 
Queso Blanco is an infinitely flexible ingredient. In this episode we make an alternative to the overplayed tartare sauce - queso blanco sauce makes a perfect dip for seafood, with a mild flavor that does not overpower the food it is served with.
Ingredients
  • 200g Queso Blanco cheese
  • 200ml Cultured Buttermilk
  • 2 Pickled Jalepenos
  • Salt to taste
  • Dried red chilli flakes to garnish
Instructions
  1. Dice the queso blanco into small pieces, chop the pickled jalepeno chillies, and measure out the cultured buttermilk. You will also want a teaspoon of red chilli flakes to garnish.
  2. Place all of the ingredient except the chilli flakes into a jug. Using a stick blender, zap this until smooth and creamy.
  3. Season the creamy sauce with salt to taste. Decant the dip to serving bowls, garnish each with a pinch of chilli flakes and serve immediately.

 

Breakfast, Cheese, Mexican Recipes, Starters, Vegan Recipes, Vegetable, Vegetarian Recipes

Butter-Fried Queso Blanco. Slices of Queso Blanco Fried until Golden, Topped with Heavenly Sauce.

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Butter-Fried Queso Blanco. Slices of Queso Blanco Fried until Golden, Topped with Heavenly Sauce.
Author: 
Recipe type: Cheese
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
In our previous episode we made fresh queso blanco or Mexican white cheese. Today we're going fry slices of this cheese in butter until golden, then top it with rich combination of cocktail tomatoes, garlic, sliced pickled gherkin, capers and a unique instant ricotta.
Ingredients
  • 2 x 20mm / ¾ inch Slices of Queso Blanco cheese
  • 40g Butter
  • 8 Cherry / cocktail tomatoes
  • 1 Tbs Chopped garlic
  • 1 Pickled Gherkin, sliced
  • 2 Tbs Pickled capers
  • 90ml Fresh cream
  • Salt to taste
  • Dried red chilli flakes to garnish
Instructions
  1. Cut 2 slices of queso blanco from the center of the round of cheese. Cut them 20mm or ¾ inch thick.
  2. Measure out the garlic, butter, red chilli flakes, cream and capers.
  3. Slice the tomatoes in half length-ways, and slice the gherkins.
  4. Heat your pan over medium high heat, add the butter.
  5. Add the cheese to the pan and wipe it around in the butter to coat all over.
  6. Fry the cheese on the flat sides for 2 to 3 minutes until golden.
  7. Turn the cheese over and fry for a further 2 to 3 minutes until golden.
  8. By this stage, the cheese will have softened, so use a spatula to remove it from the pan to avoid damaging it.
  9. Add the tomatoes to the pan and stir these around in the butter for 60 seconds.
  10. Add the garlic and stir this for further 15 seconds until fragrant.
  11. Add the capers and sliced gherkin and stir this briefly to heat it through.
  12. Pour in the cream. Almost immediately, you will see the cream react with the acid in the tomatoes, capers and gherkin.
  13. This reaction in combination with heat causes the cream to convert to full cream ricotta cheese instantly.
  14. Stir this briefly and remove the pan from the heat.
  15. Transfer the fried cheese to platters, top each with half of the sauce.
  16. Garnish the plates with a scattering of red chilli flakes and serve immediately.

 

January 6, 2015 Cheese, Mexican Recipes, Vegan Recipes, Vegetarian Recipes

Queso Blanco – How to Make Mexican White Cheese. Fresh Mexican Same-Day Cheese.

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Queso Blanco - How to Make Mexican White Cheese. Fresh Mexican Same-Day Cheese.
Author: 
Recipe type: Cheese
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
 
Queso Blanco is a fresh Mexican white cheese. The term fresh refers to the cheese not being aged. It can be eaten the same day it is made. The outstanding feature of Queso Blanco is that it does not melt when cooked, making it the ideal protein to add to soups, stews, stir-fries and even grills.
Ingredients
  • 1 Gallon / 3.75lt Full cream cows or goats milk
  • 60ml Cider vinegar (plus a little extra on the side)
  • Salt to taste (non-iodated)
Instructions
  1. Pour the milk into a large pot over medium low heat. Over a period of 20 to 30 minutes bring the milk up to a temperature of 83c or 180f stirring regularly.
  2. Once at this temperature, hold the temperature here for 10 minutes by toggling the heat on and off as required.
  3. Pour in the cider vinegar and stir continuously while the curds form. If the whey is not clear after a minute or so, add a little more vinegar, stirring continuously while you do this, until the whey is clear.
  4. Remove the pot from the heat and pour the curds into a muslin lined colander in your sink. Allow the curds to drain briefly, then fold the edges of the muslin over the cheese.
  5. Place and upturned side plate on top the cheese and weigh this down with about 5lb of weight.
  6. Let the cheese press and drain for 3 hours.
  7. Unwrap the cheese and trim the rough edge from the cheese. The trimmings can be used in any dish, so don't discard them.
  8. You will see that the cheese has a medium firm feel, and is remarkably similar in texture and taste to haloumi cheese.
  9. If you're not using the cheese immediately, salt both sides of the cheese and refrigerate wrapped in cling-wrap.
  10. In our next episode we will use this queso blanco to make an amazing butter-fried Queso Blanco cheese dish.
  11. Makes 600-800g of cheese

 

December 10, 2014 Barbecue, Beef, Marinades and Rubs, Mexican Recipes, Steak

Carne’ Asada – Mexican Marinated Beef Grilled to Perfection by Whats4Chow

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Carne' Asada - Mexican Marinated Beef Grilled to Perfection by Whats4Chow
Author: 
Recipe type: Beef / Barbecue
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Carne'Asada is a popular Mexican marinated beef dish, thinly sliced very thinly as a filling for tortillas, or served on its own with refried beans on the side.
Ingredients
  • 1kg Skirt, flank or rump tail steak
For the Marinade
  • 4 Cloves garlic, minced
  • 1 Jalapeno chilli, seeded and minced
  • 1 Tsp ground cumin
  • 1 Generous handful fresh coriander, roughly chopped
  • Salt and pepper to taste
  • Juice of 2 limes
  • 2 Tbs White wine vinegar
  • ½ Tsp Sugar
  • ½ Cup Oil
Instructions
  1. Place the beef in a roasting pan or a large shallow tray.
  2. In a jug, combine the minced garlic, jalapeno chilli, ground cumin, fresh coriander, salt and pepper, lime juice, white wine vinegar, sugar and oil.
  3. Mix this until the oil has emulsified, then spoon the marinade evenly over the steak.
  4. Allow this to marinate in your refrigerator for 4 to 6 hours.
  5. Heat your a ribbed skillet on your barbecue or range over medium high heat.
  6. Place the meat with the fat side down and cook it for 8 minutes.
  7. Turn the steak over and cook it for a further 8 minutes. This timing will give you a medium rare result, so you can adjust the times according to your personal preference.
  8. Remove the steak from the skillet and allow it to rest for 5 minutes before slicing into very thin slices and serving.

 

December 2, 2014 Accompaniments, Mexican Recipes, Snack Food, Spice Mixes, Vegan Recipes, Vegetable, Vegetarian Recipes

Mexican Corn Medallions. Mexican-Style Spicy Corn Medallions. Classic Street Food.

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Mexican Corn Medallions. Mexican-Style Spicy Corn Medallions. Classic Street Food.
Author: 
Recipe type: Mexican Street Food
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4-8
 
You can make this as hot or mild as you like. This spicy Mexican corn is absolutely delicious.
Ingredients
  • 4 Cobs corn
  • 80g Butter
  • 1 Tsp Ground cumin
  • 1 Tsp Ground coriander
  • 1 Tsp Garlic powder
  • 1 Tsp Cayenne pepper
Instructions
  1. Remove the husk and beard from the corn and using a sharp cleaver, cut the corn into medallions of 20mm or 34 inch thick.
  2. Place the corn on a large platter. Melt and heat the butter until very hot, then stir in the ground cumin, coriander, garlic powder and cayenne pepper.
  3. Brush the hot butter over the corn, season to taste with salt and cracked black pepper, and allow this to stand for at least an hour.
  4. Barbecue the corn on a ribbed skillet at medium hot heat for 15 minutes, turning halfway through.
  5. Remove the medallions from the heat and serve immediately.

 

November 18, 2014 Beef, Main Courses, Mexican Recipes, Thanksgiving

Mexican Meatloaf Stuffed with Cheddar and Topped with Chipotle Glaze. How to Make Single Portion Meatloaf Recipe

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Mexican Meatloaf Stuffed with Cheddar and Topped with Chipotle Glaze. How to Make Single Portion Meatloaf Recipe
Author: 
Recipe type: Beef
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Mexiacn Meatloaf Recipe - stuffed with mature cheddar, topped with chipotle glaze. Meatloaf is an all-time favorite, however it can be a bit boring doing the same thing time and again. This meatloaf is spiced up, stuffed with mature cheddar and glazed with a chipotle glaze. The loaves are made in single portions, making serving and portion control much easier.
Ingredients
  • 450g / 1 pound Ground lean beef
  • ½ Cup Chopped onion
  • ⅓ Cup Finely crushed tortilla chips (plain or chilli flavor)
  • 1 Large egg, lightly beaten
  • 2 Tbs Ketchup / Tomato sauce
  • 2 Tsp Cayenne pepper
  • 1 Tsp Ground cumin
  • ¼ Tsp Salt
  • ½ Cup Shredded mature cheddar or Monterey Jack
For the Glaze
  • ½ Tsp Ground chipotle (can substitute smoked paprika)
  • 4 Tbs Ketchup / Tomato sauce
Instructions
  1. Place the beef mince, chopped onion, finely crushed tortilla chips, ketchup, chilli powder, ground cumin, lightly beaten egg, salt and freshly ground black pepper in a mixing bowl and massage this until totally combined.
  2. Using an oil soaked cloth, wipe out the mini loaf pans. Fill the pans with equal amounts of the beef mixture.
  3. Using your fingers, make a deep furrow down the center of each lot of beef. Fill the furrow with the mature cheddar and press the beef back until the cheese is almost covered.
  4. Mix the second lot of ketchup with the chipotle powder and spread this over the loaves.
  5. Place the loaves in a roasting pan and bake them at 200c or 400f for 30 minutes.
  6. Remove the meatloaves from the oven, run a toothpick around the edges and turn them out onto platters to serve.

 

September 16, 2014 Chicken Recipes, Main Courses, Mexican Recipes, Poutry, Sauce Recipes

Mexican Chicken with Chocolate Sauce. Succulent Chicken Breasts with a Rich Cocoa Sauce.

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Mexican Chicken with Chocolate Sauce. Succulent Chicken Breasts with a Rich Cocoa Sauce.
Author: 
Recipe type: Chicken / Poultry
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
In Mexican cuisine cocoa is used as a spice. This succulent Mexican Chicken with Chocolate Sauce recipe is a perfect example of this. The recipe is quick and easy and certainly worth a try.
Ingredients
  • ½ Cup all purpose flour
  • ¼ Tsp Ground cinnamon
  • 4 Chicken breasts, deboned, skin off
  • 30g Butter
  • 4 Baby onions, cut into wedges
  • 2 Tsp Cocoa powder
  • 2 Tsp Brown sugar
  • 2 Tsp Tomato paste
  • ¼ Cup red wine
  • 1 Cup chicken stock
  • 1 Tbs Sour cream
  • ⅓ Cup Raisins
Instructions
  1. Combine the flour with the cinnamon. Remove a teaspoon of this and put it aside.
  2. Chop the baby onions into wedges, measure out the tomato paste and the cocoa and brown sugar.
  3. In a jug, combine the red wine with the chicken stock.
  4. In a small bowl, combine the sour cream with the teaspoon of reserved cinnamon flour, and measure out the raisins.
  5. Heat your pan over medium high heat, add the butter. Drench the chicken breasts in bowl of cinnamon seasoned flour and fry them for 4 minutes per side until crisp and golden.
  6. Remove the chicken breasts from the pan and place them in a baking dish.
  7. Add the onions, tomato paste, cocoa and sugar to the pan. Fry these briefly, then pour in half of the wine stock mixture. Stir this until everything is well combined then add pour in the rest.
  8. Add the raisins, stir them in, then add the sour cream mixture.
  9. Continue to boil, stirring continuously until the cream has dissolved completely, and sauce has thickened slightly.... about 2 minutes.
  10. Remove the pan from the heat and spoon the sauce over the chicken.
  11. Bake the chicken in a preheated oven at 180c or 350f for 15 minutes.
  12. Remove the chicken from the oven, transfer it to serving platters and serve immediately.

 

September 2, 2014 Baking, Bread, Dessert, Mexican Recipes, Snack Food

Mexican Shortbread with Cinnamon & Toasted Almonds. Quick & Easy Delicious Mexican Shortbread Recipe

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Mexican Shortbread with Cinnamon & Toasted Almonds. Quick & Easy Delicious Mexican Shortbread Recipe
Author: 
Recipe type: Baking / Cookies / Biscuits
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
 
This delicious Mexican shortbread with cinnamon and toasted almonds is quick and easy to make - literally 20 minutes from start to completion.
Ingredients
  • ½ Cup Plain flour
  • 1 Cup Self raising flour
  • ½ Cup Toasted almonds
  • ¼ Cup Brown sugar
  • 150g Butter, softened and cubed
  • 1 Egg
  • ¼ Cup Caster sugar mixed with 1 Tsp ground cinnamon
Instructions
  1. Place the all purpose flour, self raising flour, brown sugar, toasted almonds, softened butter and egg in your food processor.
  2. Using the pulse action, process this until a dough comes together. This shouldn't take longer than a minute.
  3. Rub a little oil on your baking sheet, place a sheet of baking paper on top of this, then oil the baking paper. This protects the sheet against the cinnamon sugar later in the recipe.
  4. Using a tablespoon measure, take a level tablespoon of the dough and roll this into a ball. Center the ball the palm of your hand, then flatten this slightly between both palms. Place this on the baking sheet and continue until all 24 shortbreads are formed.
  5. Sprinkle the cinnamon sugar over the biscuits then bake for 10 minutes in a preheated oven at 180c or 350f.
  6. Remove the shortbreads from the oven and transfer them to a wire rack to cool before serving.

 

August 20, 2014 Baking, Bread, Dessert, Mexican Recipes, Snack Food

Buñuelos – Mexican Donuts. How to Make Traditional Buñuelos (Mexican Donuts) at Home.

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Buñuelos - Mexican Donuts. How to Make Traditional Buñuelos (Mexican Donuts) at Home.
Author: 
Recipe type: Dessert
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Buñuelos are Mexicos version of donuts. Lightly flavored with anise, then sprinkled with cinnamon sugar, these treats are beautifully tender on the inside and slightly crisp on the outside. Buñuelos are quick and easy to make, and certainly worth a try.
Ingredients
For the dough
  • 225g Plain flour (cake flour)
  • 2.5ml Salt
  • 5ml Baking powder
  • 30ml Caster sugar
  • 1 Large egg
  • 120ml Milk
  • 50g Butter, melted
For the Frosting
  • 70g Cater sugar
  • 10ml Ground cinnamon
Instructions
  1. Place the flour, salt, baking powder, caster sugar and ground anise in a large mixing bowl.
  2. In a jug, whisk the egg into the milk.
  3. Melt the butter in your microwave.
  4. Stir the dry ingredients together in the bowl, then gradually add the milk egg mixture, stirring go combine after each addition.
  5. Pour in the melted butter and mix this until everything comes together as a dough.
  6. Turn this out onto a lightly floured work surface and knead it for 10 minutes, sprinkling extra four whenever it becomes too sticky.
  7. Divide the dough in half, then divide each half into 6 pieces.
  8. Roll each piece into a ball, flatten it slightly, then using a the back of a chopstick or the handle of a wooden spoon, press a hole through the center of the ball. Stretch the hole until it is about 1cm in diameter, or just less than half an inch.
  9. Repeat this until all of the rings are completed.
  10. Half fill your pan with oil and heat this to 190c or 375f.
  11. Carefully drop the rings into the oil, 6 in a batch, and fry these for about 2 minutes per side and the bunuelos are golden brown. Remove and drain on kitchen paper.
  12. Repeat with second batch.
  13. To coat the bunuelos, place the cinnamon and caster sugar in a plastic container, drop in a couple of the rings, place the lid on the container, then shake it gently to coat all over.
  14. Serve immediately with lime or lemon wedges and steaming coffee.

 

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