tex mex recipes

8/11/2019 Tex Mex Recipes

1/13

Perfect GuacamoleIngredients

2 ripe avocados1/2 red onion, minced (about 1/2 cup)

1-2 serrano chiles, stems and seedsremoved, minced

2 tablespoons cilantro leaves, fnelychopped

1 tablespoon o resh lime or lemon juice

1/2 teaspoon coarse salt

dash o reshly grated blac! pepper

1/2 ripe tomato, seeds and pulp removed, chopped

"arnish #ith red radishes or jicama$ %erve #ith tortilla chips$

&ethod1$ 'ut avocados in hal $ emove seed$ %coop out avacado rom the peel,

put in a mi ing bo#l$ (%ee *o# to 'ut and +eel an vocado $)

2$ sing a or!, mash the avocado$ dd the chopped onion, cilantro,lime or lemon, salt and pepper and mash some more$ 'hili peppersvary individually in their hotness$ %o, start #ith a hal o one chilipepper and add to the guacamole to your desired degree o hotness$e care ul handling the peppers. #ash your hands thoroughly a terhandling and do not touch your eyes or the area near your eyes #ithyour hands or several hours$

eep the tomatoes separate until ready to serve$

emember that much o this is done to taste because o thevariability in the resh ingredients$ %tart #ith this recipe and adjust toyour taste$

0$ 'over #ith plastic #rap directly on the sur ace o the guacamole toprevent o idation rom the air reaching it$ e rigerate until ready$

$ ust be ore serving, add the chopped tomato to the guacamole andmi $

3ariations

4or a very 5uic! guacamole just ta!e a 1/ cup o salsa and mi it in #ithyour mashed avocados$ 6ou don7t need to have tomatoes in yourguacamole$

8o e tend a limited supply o avocados, add either sour cream or cottage

cheese to your guacamole dip$ +urists may be horrifed, but so #hat9 It
http://simplyrecipes.com/recipes/how_to_cut_and_peel_an_avocado/http://simplyrecipes.com/recipes/perfect_guacamole/http://simplyrecipes.com/recipes/how_to_cut_and_peel_an_avocado/


2/13

tastes great$ In act, guacamole #ith a little cottage cheese added to it ismy avorite$

6ield: %erves 2- $

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3/13

How to Cut and Peel an Avocado&ethod

1$ "rip the avocadogently on one side #ithone hand$ ;ith a large,sharp !ni e in the otherhand, cut the avocadolength#ise around theseed$


4/13

;ith the edge o the!ni e, t#ist the pit out o the avocado and discard$

0a t this point, you caneither scoop out theavocado >esh #ith aspoon ( or ma!ingguacamole ), or slice theavocado into segments$

8o ma!e it more easy toscoop out the avocado>esh, ta!e a small dinner!ni e and gently ma!ecuts in the avocado >eshin a cross-hatch pattern,care ul not to brea!through the avocadopeel$ 8hen use a spoon toeasily scoop out theavocado pieces$ I youare ma!ing guacamole,don7t #orry about slightlydiscoloured or bro#nishsections$ %coop them up#ith the rest o theavocado to mash$

0b$ 8o ma!e avocadoslices, use a !ni e to slicethe inside o the avocado

halves into sections$?on7t #orry i you cutright through the peel$

$ se your fngers toseparate the avocadosegments rom the peel$
http://simplyrecipes.com/recipes/perfect_guacamole/http://simplyrecipes.com/recipes/perfect_guacamole/


5/13


6/13

Mom's Chicken EnchiladasIngredients1 small onion, chopped (about acup)

3egetable oil - grapeseed or olive

2 small cloves garlic, minced

1 1 $@-ounce can tomatoes,pre erably fre-roasted i you canget it

2 8bsp red chili po#der

1 teaspoon sugar1/2 cup to a cup o #ater

12 corn tortillas

"rapeseed oil, peanut oil or canola oil - a high smo!e point vegetable oil

2-0 cups o coo!ed chic!en, shredded or chopped

%alt

2 cups grated cheese (about 1/0 lb)

Method1$ +reheat the oven to 0@AB4$

2$ +repare the sauce$ 'oat a large s!illet #ith oil and sautC the onions onmedium heat until translucent, a e# minutes$ dd the garlic or a minutemore$ ;hile the onions are coo!ing, purCe the canned tomatoes in ablender$ dd the tomatoes to the onions and garlic$ ring to a lo# simmer$%tart adding the chili po#der, one teaspoon at a time, tasting a ter eachaddition, until you get to the desired level o heat and chili >avor$ 4or usthat7s around 2 8ablespoons$ ut it depends on your taste and ho# strongthe chili po#der is that you are using$ Dote that the tortillas and chic!en

#ill absorb some o the heat, so allo# or that and let it be a little bitspicier than #hat you #ant in the fnished dish$ dd a teaspoon o sugar i necessary to cut do#n on the acid rom the tomatoes$ 6ou #ant more o the taste o the chili and less o the tomatoes or this sauce$ s the saucesimmers, dilute it #ith #ater to !eep it rom getting too thic! as itsimmers$ emove rom heat$

lternatively, use a prepared canned enchilada sauce, #hich can beper ectly fne$

0$ &i in 1/ cup o the sauce #ith the coo!ed chic!en, and a 1/ cup o the cheese$ %prin!le #ith a little salt$ %et aside$
http://simplyrecipes.com/recipes/moms_chicken_enchiladas/


7/13

$ +repare the tortillas$ 8here are 2 basic #ays to prepare the tortillas - thetraditional #ay o dipping them in the sauce and heating themindividually, and my mom7s #ay #hen she is trying to cut do#n on the at$

4irst the traditional #ay$ *eat a small light s!illet on med-high heat$ dd ateaspoon o oil (high smo!e point oil as indicated above, #e usegrapeseed oil) to coat the pan$ ?ip a tortilla in the sauce to coat thetortilla #ith sauce on both sides$ +lace the tortilla in the s!illet and heator a e# seconds, until the tortilla begin to sho# some air bubbles$ se ametal spatula to >ip to the other side or a e# more seconds$ %et aside ona plate$ epeat #ith remaining tortillas$ +roceed to the step @$

4or my mom7s lo#- at method o heating up the tortillas, she places asmall amount o oil in the s!illet to coat the pan$ dd a tortilla, >ip it to itsother side$ 8hen add another tortilla on top o the frst to soa! up some o the e cess oil$ 4lip them both together and add yet another tortilla$ eepadding them #herever there seems to be some e cess oil$ 8he idea is toheat the tortillas and so ten them #ith the minimum amount o oil$ s thetortillas become so t and heated, remove them to a paper to#el to soa!up even more e cess oil$ I you fnd you need more oil in the pan, add it$;ith this method, you do Davor in used in the tortillas$ Itis a matter o pre erence$ I pre er the frst method, e cess oil or not,because it has a much richer and spicier >avor$ ut as my mom says,E nything goes$ 8his is just a guideline. do #hat you #ant$E

Dote that because #e made this batch the lo#- at #ay, the ollo#ingphotos sho# tortillas not coated in chili sauce, but the method is the sameor i you did$


8/13

@$ ssemble the enchiladas$ se an F 12 inch pyre ba!ing dish$ +lace acouple spoon uls o the chic!en mi ture in the center o a tortilla and roll itup$ +lace in the ba!ing dish and repeat until all doGen o your tortillas areneatly placed in ro#s in the casserole dish$ 'over the tortillas rolls #iththe remaining sauce$

%prin!le #ith the remaining grated cheese$ Dote that I recall o ten eatingthese chic!en enchiladas #ith very little cheese on them$ Instead #e hadprobably 2/0 cup o chopped resh onion that had been soa!ed in vinegarsprin!led over the top$ (&y mom, bless her soul, has no recollection o thechic!en enchiladas #ithout the sprin!led cheese$ ut she7s in her HAs andsometimes doesn7t remember these things$


9/13

Pickled Eggs

Ingredients

Beet pickled eggs with cardamom and anise

1 beet, peeled and roughly chopped into 1 to 2-inch sized pieces, cooked* 1 cup beet juice*

1 cup cider vinegar

1/ onion, sliced 1/! cup granulated sugar

! cardamom pods

1 star anise

" hard cooked eggs**, peeled

*Simmer the chopped beets in a cup of water, covered, until tender, 30-40 minutes, or usedcanned beets. se the beet !uice from the cooking water, or the !uice from canned beets.

"urried pickled eggs

1 cup cider vinegar !/ cup #ater

1/ onion, sliced

!/ cup #hite granulated sugar

! cardamom pods 1 teaspoon mustard seeds $yello# or bro#n%
http://simplyrecipes.com/recipes/pickled_eggs/


10/13

1 &bsp yello# curry po#der


#alapeno pickled eggs !/ cup cider vinegar !/ cup #ater

1/2 cup plus 1 &bsp #hite granulated sugar

" cloves

2 jalapeno peppers, sliced in hal' length#ise, seeds removed and discarded

1 teaspoon cumin seeds

1 bay lea'

1/2 teaspoon dry oregano

1/ onion, sliced

1 garlic clove, peeled


$arragon pickled eggs

!/ cup cider vinegar !/ cup #ater

1/ onion, sliced

2 sprigs 'resh tarragon

1 teaspoon mustard seeds

1/2 cup plus 1 &bsp #hite granulated sugar

1 teaspoon herbs de provence


**Boil or steam the eggs until hard cooked. $o steam the eggs, place in a steamer rack overboiling water, cover and steam for %0 minutes. &emove from heat and rinse with cold water.$o boil the eggs, cover with % inches of cold water in a saucepan, bring to a boil, cover,remove from heat, and let sit for '% minutes, then rinse with cold water. (ard boiling worksbest with eggs at least a week old, otherwise the) ma) be difficult to peel. Steaming works

great with fresh eggs.

Method


11/13

1 (eel the eggs and place in the bottom o' a clean glass jar, )uart sized.

2 n a medium saucepan, add the vinegar, #ater $or beet juice i' using%, the onion $and jalapeno i' using%, sugar, and spices. +ring to a boil and cook, uncovered, until the sugar hasdissolved and the onions are translucent, about minutes. emove 'rom heat and let cool a

'e# minutes.

(our the vinegar onion mi ture over the eggs in the jar, covering the eggs completely. 'you are making the beet pickled eggs, place some or all o' the cooked beets in #ith the eggsin the jar $this #ill help to bring color to the eggs, and you #ill have pickled beets as #ell.%ecure close the jar0s cover. e'rigerate up to a month.

&he pickled eggs #ill be ready to eat a'ter a 'e# days. &he longer the eggs sit in the pickling juice, the more the pickling juice #ill penetrate the eggs.

!ield" akes si pickled eggs.


12/13

Chori#o $ausage Prep Time: 20 mins Total Time: 20 mins

Yield: 2 pounds

About This Recipe

"Chorizo is a chile-garlic flavored sausage much loved in Mexico and the American Southwest, utmost of the commerciall!-availa le inds are made with eef !products #such as salivar! glands$ thatdon%t appeal to man! fol s& 'ere%s a great recipe that uses ground por , instead& (t is a fresh sausage,so coo it thoroughl!& (t%s highl! flavored, so a little goes a long wa!& (t is convenient if it is wrappedand frozen in small pac ages& Chorizo can e used in man! wa!s) *or rea fast, saute it and add toscram led eggs& *r! up some chorizo and add some eans and spices, or grits or potatoes& Add itcoo ed to !our urrito or taco fillings& (t also is good to add coo ed to a red chile sauce, stew, or an!other dishes !ou%d li e to have a nice Mexican flavor&"

Ingredients 2 l s ground por + large dried ew Mexico chiles #Chile Colorin$ or + large mild red chilies # a out +& -inches$

. small dried chile de ar ol #Chile deAr ol$ or . small chilies, according to how hot spic! !ouwant !our chorizo

/ . cup oiling water

1 cloves garlic, minced

2 ta lespoons dr! oregano leaves

2 teaspoons ground cumin

/ teaspoon fresh ground lac pepper

/ teaspoon dar rown sugar

. ta lespoons cider vinegar

2 ta lespoons te uila

+ / 2 teaspoons salt

Directions/& 3rea the colorin chiles into + pieces, and put them and the deAr ol peppers in a owl&

2& 4our the oiling water over them and let them sit until the!%re re-h!drated and soft&

+& 4lace the re-h!drated chiles together with the li uid into a food processor and add the garlic,oregano, cumin, lac pepper, sugar, vinegar, te uila, and salt, and process until the mixtureis smooth&

.& 4lace ground por and the li uid mixture into a sturd! electric mixer #such as a 5itchenAid$and mix well&

& 6hen secured in a sealed container, this chorizo eeps well in the refrigerator for a couple ofwee s& ( usuall! let it sit in the fridge for a couple of da!s to let the flavors meld, then divide it


13/13

into smaller portions of + to . ounces #that%s a out two servings$ and freeze it& (f !ou havecasings, !ou can also stuff it into those and smo e it - ver! tast!)

http7 www&food&com /02 88

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