Posts in : Cuisines Mexican

• 

  Mexican Raviolis

  
  
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  Mexican Raviolis
  

  

  Course

  noodles, pasta

  Cuisine

  Mexican

  Prep Time

  20 minutes

  Cook Time

  16 minutes

  Servings

  servings

  
  Ingredients

  • 2 links chorizo sausage cut into small pieces
  • 1/2 cup part-skim ricotta cheese
  • 1 cup shredded queso asadero (white Mexican cheese)
  • 1/2 cup chopped cilantro
  • 1 clove garlic finely minced
  • 1/2 teaspoon cumin
  • 1 teaspoon salt
  • 1 package round wonton wrappers
  • 1 teaspoon Extra Virgin Olive Oil
  • 1 tablespoon salt

  Course noodles, pasta Cuisine Mexican Prep Time 20 minutes Cook Time 16 minutes Servings servings Ingredients 2 links chorizo sausage cut into small pieces 1/2 cup part-skim ricotta cheese 1 cup shredded queso asadero (white Mexican cheese) 1/2 cup chopped cilantro 1 clove garlic finely minced 1/2 teaspoon cumin 1 teaspoon salt 1 package round wonton wrappers 1 teaspoon Extra Virgin Olive Oil 1 tablespoon salt

  
  Instructions

  1. Add chorizo to a hot skillet set over medium heat; cook, stirring, until cooked through. Set aside to cool.

  2. In a large bowl, stir together ricotta, queso asadero, cilantro, garlic, cumin, and salt.

  3. Place chorizo in a blender or food processor, and pulse until finely ground. Pour combined ingredients into blender, and pulse until well blended.

  4. Place a teaspoonful of filling on a wonton wrapper. Dip a finger in water, and wet the top half edge of the wrapper. Fold in half, and pinch the edges to seal. Set aside, and continue filling and sealing the remaining wrappers.

  5. Add oil and about 1 tablespoon salt to a pot of boiling water. Gently place raviolis into water, and cook until raviolis float to the top, about 6 minutes. Remove to plates with a slotted spoon, and serve topped with marinara sauce.

  
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• 

  Mexican Bean Salad

  
  
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  Mexican Bean Salad

  

  Course

  salad

  Cuisine

  Mexican

  Prep Time

  15 minutes

  Cook Time

  75 minutes

  Servings

  servings

  Ingredients

  • 1 can black beans rinsed and drained
  • 1 can kidney beans drained
  • 1 can cannellini beans drained and rinsed
  • 1 green bell pepper chopped
  • 1 red bell pepper chopped
  • 1 package frozen corn kernels
  • 1 red onion chopped
  • 1/2 cup Extra Virgin Olive Oil
  • 1/2 cup red wine vinegar
  • 2 tablespoons fresh lime juice
  • 1 tablespoon lemon juice
  • 2 tablespoons white sugar
  • 1 tablespoon salt
  • 1 clove crushed garlic
  • 1/4 cup chopped fresh cilantro
  • 1/2 tablespoon ground cumin
  • 1/2 tablespoon ground black pepper
  • 1 dash hot pepper sauce
  • 1/2 tablespoon chili powder

  Course salad Cuisine Mexican Prep Time 15 minutes Cook Time 75 minutes Servings servings Ingredients 1 can black beans rinsed and drained 1 can kidney beans drained 1 can cannellini beans drained and rinsed 1 green bell pepper chopped 1 red bell pepper chopped 1 package frozen corn kernels 1 red onion chopped 1/2 cup Extra Virgin Olive Oil 1/2 cup red wine vinegar 2 tablespoons fresh lime juice 1 tablespoon lemon juice 2 tablespoons white sugar 1 tablespoon salt 1 clove crushed garlic 1/4 cup chopped fresh cilantro 1/2 tablespoon ground cumin 1/2 tablespoon ground black pepper 1 dash hot pepper sauce 1/2 tablespoon chili powder

  Instructions

  1. In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
  2. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
  3. Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

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• 

  Chicken Tortilla Soup

  
  
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  Chicken Tortilla Soup

  

  Course

  soup

  Cuisine

  Mexican

  Servings

  servings

  Ingredients

  • 2 skinless, boneless chicken breasts cut into cubes
  • 1/2 teaspoon Extra Virgin Olive Oil
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon ground cumin
  • 2 cans chicken broth
  • 1 cup frozen corn kernels
  • 1 cup chopped onion
  • 1/2 teaspoon chili powder
  • 1 tablespoon lemon juice
  • 1 cup chunky salsa
  • 8 ounces corn tortilla chips
  • 1/2 cup shredded Monterey Jack cheese (optional)

  Course soup Cuisine Mexican Servings servings Ingredients 2 skinless, boneless chicken breasts cut into cubes 1/2 teaspoon Extra Virgin Olive Oil 1/2 teaspoon minced garlic 1/4 teaspoon ground cumin 2 cans chicken broth 1 cup frozen corn kernels 1 cup chopped onion 1/2 teaspoon chili powder 1 tablespoon lemon juice 1 cup chunky salsa 8 ounces corn tortilla chips 1/2 cup shredded Monterey Jack cheese (optional)

  Instructions

  1. In a large pot over medium heat, cook and stir chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice, and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
  2. Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

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  Avocado, Tomato and Mango Salsa

  
  
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  Avocado, Tomato and Mango Salsa

  

  Course

  entree

  Cuisine

  Mexican

  Prep Time

  15 minutes

  Cook Time

  45 minutes

  Servings

  servings

  Ingredients

  • 1 mango peeled, seeded and diced
  • 1 avocado peeled, pitted, and diced
  • 4 medium tomatoes diced
  • 1 jalapeno pepper seeded and minced
  • 1/2 cup chopped fresh cilantro
  • 3 cloves garlic minced
  • 1 teaspoon salt
  • 2 tablespoons fresh lime juice
  • 1/4 cup chopped red onion
  • 3 tablespoons Extra Virgin Olive Oil

  Course entree Cuisine Mexican Prep Time 15 minutes Cook Time 45 minutes Servings servings Ingredients 1 mango peeled, seeded and diced 1 avocado peeled, pitted, and diced 4 medium tomatoes diced 1 jalapeno pepper seeded and minced 1/2 cup chopped fresh cilantro 3 cloves garlic minced 1 teaspoon salt 2 tablespoons fresh lime juice 1/4 cup chopped red onion 3 tablespoons Extra Virgin Olive Oil

  Instructions

  1. In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.

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• 

  Mexican Caviar

  
  
  • Posted by elimam
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  Mexican Caviar

  

  Course

  appetizer

  Cuisine

  Mexican

  Prep Time

  10 minutes

  Cook Time

  120 minutes

  Servings

  cups

  Ingredients

  • 2 large tomatoes finely chopped
  • 5 green onions chopped
  • 3 tablespoons Extra Virgin Olive Oil
  • 3 1/2 tablespoons tarragon vinegar
  • 1 can chopped green chile peppers
  • 1 can chopped black olives
  • 1 teaspoon garlic salt
  • 1 teaspoon salt
  • any beans and avocado (optional)

  Course appetizer Cuisine Mexican Prep Time 10 minutes Cook Time 120 minutes Servings cups Ingredients 2 large tomatoes finely chopped 5 green onions chopped 3 tablespoons Extra Virgin Olive Oil 3 1/2 tablespoons tarragon vinegar 1 can chopped green chile peppers 1 can chopped black olives 1 teaspoon garlic salt 1 teaspoon salt any beans and avocado (optional)

  Instructions

  1. In a medium bowl, mix together tomatoes, green onions, olive oil, tarragon vinegar, green chile peppers, black olives, garlic salt and salt. Cover and refrigerate 2 hours or overnight before serving.

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  Tomato and Avocado Tartare

  
  
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  Tomato and Avocado Tartare

  

  Course

  前菜

  Cuisine

  Mexican

  Prep Time

  40 minutes

  Servings

  Ingredients

  • 6 tomatoes
  • Pine nut
  • 1 onion
  • parmesan cheese
  • 3 tablespoons Extra Virgin Olive Oil
  • Balsamic Vinegar
  • 1/2 Lemon

  Course 前菜 Cuisine Mexican Prep Time 40 minutes Servings Ingredients 6 tomatoes Pine nut 1 onion parmesan cheese 3 tablespoons Extra Virgin Olive Oil Balsamic Vinegar 1/2 Lemon

  Instructions

  1. Cut 2 avocados into small cubes and mix with lemon juice.
  2. Blanch the tomatoes, peel and cut into small cubes. Cut the onion into small pieces.
  3. Place the diced tomatoes and onion in a colander, sprinkle with salt and let drain for 15 minutes.
  4. Mix the avocado cubes, tomatoes, pine nuts and onion in a bowl. Sprinkle with 3 table spoons olive oil and 1 table spoon Vinegar.
  5. Divide among 4 glasses or ramekins refrigerate.
  6. To serve, unmold on plates, garnish with shavings parmesan

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