Fran's Web ~ Mexican Recipes

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Mexico City - Mexico

Fran's Avon

Recipes and Food from around the World: Filipino -Thailand - Malaysian - American - Mexican - Chinese. Easy to Cook Meals.- A Gastronomic Delight

Ingredients:
2 chiles, roasted and peeled - 1 1/3 oz cheese, monterey jack
oil, for frying - 1 eggs, separated - 1 cup flour, all purpose

Tomato Sauce:
1 1/3 pounds (about 2 or 3) tomatoes, peeled
1 medium onion - 3-4 garlic cloves, minced
3 tablespoons olive oil - 1 cup chicken broth - 1 teaspoon salt
chiles - 1/4 teaspoon cinnamon, ground - pn cloves, ground

Directions:
Prepare tomato sauce. Cut a tiny slit in one side of each chile to remove seeds, leaving stems on.
Dry the chiles on paper towels.
Cut cheese into long thin sticks, one for each chile.
Place one stick in each chile, using more if chiles are large.
If chiles are loose and open, wrap around cheese and fasten with wooden a wooden toothpick.
Pour oil 1/4" deep into large heavy pan.
Heat oil to 365 F.
Beat egg whites in a medium bowl until stiff. Beat egg yolks lightly in a small bowl and fold into the beaten egg whites, gently but thoroughly.
Roll chiles in flour, then dip in egg mixture to coat. Fry in hot oil until golden brown, turning with a spatula.
Drain on paper towels.
Serve immediately topped with tomato sauce.
For the preparation of the tomato sauce, ombine tomatoes, onion and garlic in blender or food processor and blend to a puree.
Heat oil in a medium saucepan, add tomato mixture.
Cook 10 minutes, stirring occasionally.
Add broth, salt, chiles, cloves and cinnamon.
Simmer gently 15 minutes.

Ingredients:
3 lb. boneless shoulder chuck roast
salt and pepper - 2 T. bacon drippings or vegetable oil
3 garlic cloves minced - 1/2 C. chopped onion
1 cube. beef stock - 10 10-12 inch tortillas

Dirrections:
Rub the salt and pepper on the roast. Saute in the oil. Add onion and garlic. Add the beef broth. Cover tightly and simmer for about 1 1/2 hours, until roast is very tender. Cool until you can handle the roast. With 2 forks shred the beef into small pieces.
Add the meat to the broth and add another 1/2 C. diced onion. Cook until all liquid is out of the beef. The beef should remain moist but not juicy.
Warm the tortilla enough so that you can roll it. Place 3/4 C. of the mixture in the center of the tortilla. Fold in sides and roll up. Secure with toothpicks.
To serve: Warm 5 inches oil in Dutch oven or other large pan to 375°F. Fry until golden brown, about 4 minutes. Drain.
Top with cheese, sour cream, tomatoes and salsa. Serve immediately.

Ingredients:
1 pound lean ground beef
2 teaspoons chili powder - 2 teaspoons cumin
Pinch of salt - 1 small can refried beans or bean dip
1 10 or 12-ounce bag corn tortilla chips - 1 1/4 pounds Monterey Jack or Mozzarella cheese, grated
1 large onion, chopped - 2 tomatoes, chopped - 1 6-ounce can black olives, chopped

Dirrections:
Brown the ground beef in a medium skillet. Drain. Add the chili powder, cumin and salt. Set aside for a moment.
Spread a thin layer of refried beans or bean dip over the bottom of a platter or shallow, heat-proof bowl to anchor the first layer of chips.
Then spread a layer of chips over the beans, top with a layer of cheese, ground beef, onion, tomato and olives. Repeat until all the ingredients are used. Or, since this recipe usually makes about 4 layers, you can divide all the toppings into 4 portions for even layering.
Microwave on high until heated through, about 10 minutes, or bake at 375° for 20-30 minutes. Serve warm with sour cream and Guacamole Dip, if desired.

Ingredients:
2 tablespoons lemon juice, 2 to 4 garlic cloves finely minced, 1 teaspoon salt, 1/2 teaspoon freshly ground pepper, 1 tablespoon chopped fresh cilantro or 1/2 teaspoon dried cilantro, 1/4 teaspoon dried oregano leaves, crushed 6 chicken breast halves, skinned and boned, cut into strips, 1 dozen flour tortillas, 2 tablespoons vegetable oil, 1 green or red bell pepper, seeded and cut into strips, 1 medium onion, cut in half and sliced into strips

Suggested Condiments: Shredded Monterey Jack or cheddar cheese Shredded lettuce Chopped tomato Chopped green onion Chopped fresh cilantro Lime wedges Guacamole Sour Cream Pico de Gallo (fresh salsa)

Dirrections:
Combine first 7 ingredients in a large self-sealing plastic bag; add chicken and seal, removing as much air as possible. Allow to marinate for several hours in refrigerator. Drain chicken, reserving marinade.

Wrap tortillas in aluminum foil; bake at 350*F (175*C) for about 15 minutes.

Heat oil in a large, heavy skillet. Add chicken; cook 2 to 3 minutes, stirring constantly. Add peppers and onion and saute vegetables for about 2 minutes. Add marinade and continue cooking until vegetables are crisp-tender. Remove from heat.
To serve, spoon a portion of chicken mixture onto a warmed flour tortilla and top with desired condiments. Makes 6 servings.

Using a deli-prepared roasted chicken saves you time and makes this recipe simple to prepare. Serve as a main course or as a party appetizer.

Ingredients:
1 deli-roasted whole chicken, deboned and shredded
8 ounces Monterey Jack or cheddar cheese (or a combination of both), shredded
1/2 cup chopped red onion - 4 green onions, chopped
2 ripe tomatoes, seeded and chopped - 1/2 cup fresh cilantro leaves, packed
1 to 2 fresh jalapeno peppers, seeded, de-ribbed and chopped
Juice of 1 fresh lime - Salt and freshly ground black pepper to taste
8 (10-inch) flour or whole wheat tortillas
Softened butter - Sour cream for accompaniment
Salsa for accompaniment

Directions:
In a bowl combine the deboned and shredded chicken, cheese(s), red onion, green onion, tomatoes, cilantro, jalapeno peppers and fresh lime. Season to taste with salt and pepper.
To assemble and cook a quesadilla, spread or brush the softened butter on one side of two tortillas. Place one tortilla butter-side down in a medium-heated 10-inch or larger skillet. Spread 1/4 of the chicken mixture on top of the tortilla and top with the remaining tortilla, butter-side up. Cook until the bottom tortilla is nice and golden brown, using a pancake turner, carefully turn the quesadilla over and cook until nicely golden brown. Repeat process 3 more times with remaining tortillas and chicken mixture.
To serve, cut each quesadilla into 8 wedges and serve with a dollop of sour cream and salsa on the side.
Makes 4 main course servings or 32 appetizers.

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