Mexican Food Place

Meat lovers you will love this!

2010-03-10T20:22:00.001-08:00

Tampiqueña steak

Makes: 6 portions

Ingredients:

4lb. of fillet
Salt and Pepper

Enchiladas Verdes:

1lb. of green tomatos roasted

½ roasted onion
2 serranos chili peppers roasted

2 garlic cloves roasted
Broth of chicken
Salt to ripen
Oil, the necessary
12 corn tortillas

Cracks of Chile Poblano:
6 poblanos peppers, roasted, bare and julienned
1 onion, filleted and skipped
Salt to the taste

½ cup of cream
Pepper

Guacamole:

Red onion
Olive oil
½ lemon,
Salt to the taste
1 serrano pepper pricked
2 tomatoes chopped fine
1/3 of cup of leaves of coriander
3 mature, but firm avocados
Pepper to the taste

Red Rice:

Oil to taste
1 ½ cups of rice
3 ½ water cups
1 rice seasoning powder bag

Fried beans:

3 cups of crushed beans
Oil to the taste
2 spoonfuls of pig butter
3 corn tortilla chips to decorate

Procedure:

Clean the fillet and reserves the ends. Cut pieces of about 4 fingers of wide and carefully opens the fillet with the knife as if you were unrolling it, avoiding that is broken. Add salt and pepper. Cut one onion by half, dip it in oil and lubricate the grill. Put tampiqueña steak to roast and when finished put it in a plate.

For the enchiladas, blend all the ingredients. In a frying pan with oil, pass the corn tortillas, fold them in the plate of tampiqueña and add the sauce.

Prepare the cracks and put it in a frying pan with oil previously escalfado, onion, salt, cream, pepper and mixes well until the cream melts. Sírvelo in the plate of tampiqueña.

For guacamole, put in a bowl the pricked onion, the olive oil, the lemon juice, the salt, mountain Chile mincemeat, the tomato in cuadritos, the leaves of coriander, the avocado, the pepper and mix it well. Serve it in the plate of tampiqueña.

Prepare the rice and keep it warm.

Now, prepare the bean until they are chinitos and add a little oil and butter animal. Mix it and leave it a few minutes to untimed fire. Add it to the plate of tampiqueña.

NOTE: While the meat to the plate or the frying pan roasts, you do the enchiladas ones and begins to emplatar.

2009-08-25T00:41:00.000-07:00

Summer is almost over. Try this before it ends.

Carnitas.

Makes: 4 servings .
Ingredients:
2 tablespoons of lard
2 tablespoons canola
1 piece of pork loin
2 tablespoons of coarse salt
1 bay leaf
1 can of evaporated milk
1 sour orange, juice
3 fat peppers
12 tortillas
3 tablespoons chopped onion
3 tablespoons chopped cilantro
green salsa
Procedure: in a copper pot or a pot of mud, heat the butter and oil over medium heat, adds meat, bay leaf, salt and seals. Once the meat is golden, added the peppers, evaporated milk, mix and cook for a couple of minutes, add orange juice and low fire. CAP and cook for 30 minutes or until meat is very soft. Serve in small pieces on tortillas, chopped cilantro, chopped onion and a good green sauce.

Perfect Recipe For This 4th Of July. Mexican Food To The Rescue

2009-06-29T20:50:00.000-07:00

Hello. It's me once again. Surely all of you have redy that grill for this weekend. Perhaps but you are wondering what you are going to put on that grill to make the perfect BBQ. Well, I'm going to share with you one of my favorite recipes: Carne Asada, but in a peculiar style that surely will enchant you if you love Mexican Food. Next you will find everything it takes to delight your friends and family this 4th of July.

CARNE ASADA PERFECTA. RIB-EYE STEAK

INGREDIENTS:
-8 teeth of garlic
-3 chili chipotle peppers in marinate
-¼ cup of lemon juice
-2 spoonfuls of oregano
-Salt of sea
-2 lb of rib-eye seatk, ¾ in thickness
-Canola oil
-Cambric omion hoes
-Pico de gallo (frehs salsa)
-Guacamole

DIRECTIONS:

Place a frying pan to fry on average heat. When it is well hot, place the garlic teeth on the surface, warm it up and cook approximately 8 minutes, until they are gilded and smooth. Retire of the heat, let it cool down to the tact and retire the skin.

In a small bowl, using a possesor, crush garlic with chili peppers and make a sauce. Add lemon juice, oregano and 1 teaspoon of salt of sea.

Cover fillets by both sides with the chipotle mixture. Let rest at least 45 minutes to room temperature, turning around once.

Set the grill, using coal of mezquite. Leave coals burn until they are covered by a white ash. Leave coals piled up of the spit in center; do not extend them. Varnish the grill of the spit with oil. Place fillets in the grill directly on coals and roast, turning around at least once, until both sides are red or medium red term in their interior and gilded by, of 5 to 7 minutes altogether.

Put them on a preheated tray, slightly cover them with foil and let rest briefly before serving. Serve fillets on large individual plates and accompany with the grilled green onions and lots of Pico de Gallo and Guacamole. If you prefer, have a side of beans with it.

I hope that you enjoy this easy recipe and as always I will be publishing more tips and mexican food recipes shortly. If you have any questions do not doubt in contacting to me. Thanks again and enjoy your weekend.

Mexican Food-Brief Culinary History

2009-06-26T21:24:00.000-07:00

Brief Culinary History of Mexican Food

Before sharing with you another delicious recipe of the Mexican Food, I wanted to inspect a brief troop of history and culinary tradition of Mexico.

Mexico has one of the diverse and most fascinating culinary traditions of the world. The base of the feeding of his first inhabitants were the corn and beans. Also they appeared like complementary ingredients the tomato, Chile, the pumpkin, among others, all these, products of pre-Hispanic Mexico.

To their arrival, the Spaniards brought with them foods like the rice, wheat and also spices of the distant east, giving rise thus to an extraordinary fusion that was evolving with time in different regions and cultures from the Mexican territory, mixing itself as well with original ingredients of each region. So that when we took into account all these details, we managed to understand so that Mexico has developed to so exquisite inheritance and culinary tradition.

This culinary wealth has conquered until the more demanding tables of practically the entire world.

So after this brief review, I invite you to return more often, because I will constantly be adding the recipes that will conquer you. And please, do not doubt in also sharing your comments and your own recipes with me and with all those that visit this site.

Thanks and come back soon.

We love mexican food

2009-06-08T22:52:00.000-07:00

Eat what you want. Get thin Faster.
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Would you like to have a champion's breakfast? Well let me share with you a very simple yet tasty recipe.

This what I call Mighty Breakfast Burrito. Fry onions, mushrooms, bacon and potatoes. Then scramble two eggs and add your choice of cheese. Add salt and pepper if you need some. You can add fresh avocado and pico de gallo (not to mention jalapeño peppers). Roll it up on a flour burrito tortilla.

If you have a grill make sure to press it 'till lightly brown. I recommend a side of Mexican cream instead of sour cream. Have some extra pico de gallo on the side. Trust me, you will love it.

Please feel free to share your comments and recipes.

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