Tag: Mexican

Posted on » by Loren » Theme:

Green Pozole with Chicken

Gourmet | February 2003 (epicurious.com)

yield: Makes 6 generous servings

active time: 1 1/2 hr

total time: 2 hr

* 9 cups water
* 1 Turkish or 1/2 California bay leaf
* 1 large white onion, halved lengthwise and thinly sliced
* 6 garlic cloves, chopped
* 2 1/2 teaspoons salt
* 3 lb skinless boneless chicken thighs
* 1/2 cup hulled (green) pumpkin seeds (not roasted; 2 1/4 ounce)
* 1 lb tomatillos, husked
* 2 fresh jalapeño chiles, quartered (including seeds)
* 3/4 cup chopped fresh cilantro
* 1 teaspoon dried epazote or oregano (preferably Mexican), crumbled
* 2 tablespoons vegetable oil
* 2 (15-oz) cans white hominy, rinsed and drained

* Accompaniments: diced radish; cubed avocado tossed with lime juice; shredded romaine; chopped white onion; lime wedges; dried oregano
* Special equipment: an electric coffee/spice grinder (we used an electric mini chopper)

Posted on » by Dana & Nancy » Theme:

Roasted Red Pepper Tomato Soup

From mexicanfoodrecipes.org

Ingredients:
6 chopped cloves garlic
3 tablespoons extra virgin olive oil
3 cups chicken broth
14 oz can artichokes in water, drained and chopped
2 cans garbanzo beans, drained and rinsed (15 oz each)
5 chopped onions
12 oz jar roasted red peppers, drained
28 oz can diced tomatoes
1 cup heavy cream (optional)
½ cup flaked almonds
6 sprigs fresh cilantro, to serve

Preparation:
Heat the oil in a big pot over a moderate heat, and then add the chopped onions.

Stir them to coat them in the olive oil, then cover the pot and cook the onions until they are soft and golden brown, stirring them often.

This will take about 10 minutes.

Add some water to the pan to scrape up any stuck-on bits of onion.

Add the garlic and cook, stirring, for 3 minutes.

Add the tomatoes, red bell peppers, artichokes, garbanzo beans, and chicken broth.

Bring the soup to a boil, then let it simmer partially covered for about 35 minutes.

Puree the soup in batches in a blender or use an immersion blender.

Stir in the heavy cream, if you want to use it, and cook the soup for 3 minutes more.

Season to taste with salt and pepper.

Serve garnished with the almonds and cilantro, or your preferred garnishes.

(Serves 6)

Posted on » by Dana & Nancy » Theme:

Cheese and Shrimp-Stuffed Poblanos

I didn’t use Chihuahua cheese since I waited so long to decide on a recipe and didn’t have time to search for it!

From Cooking Light, January 2010

Chihuahua cheese, a Mexican melting cheese, enriches and slightly thickens this creamy sauce. Substitute shredded cheddar cheese if you can’t find Chihuahua.

Yield: 4 servings

Ingredients:
1 red bell pepper
8 poblano peppers
2 tablespoons olive oil
1 pound peeled and deveined medium shrimp, chopped
1/2 teaspoon salt, divided
5 garlic cloves, minced
1 1/2 tablespoons all-purpose flour
1/4 teaspoon ground red pepper
1/2 cup half-and-half
3/4 cup fat-free milk, divided
3/4 cup (3 ounces) shredded Chihuahua cheese
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice

Preparation:
1. Preheat broiler.

2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place bell pepper halves, skin sides up, and whole poblanos on a foil-lined baking sheet. Broil 10 minutes or until blackened, turning poblanos to blacken all sides. Place peppers in a zip-top plastic bag; seal. Let stand 10 minutes. Peel. Finely chop bell peppers. Cut tops crosswise from poblanos; remove seeds.

3. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle shrimp with 1/4 teaspoon salt. Add shrimp to pan; cook 3 minutes or until done. Remove from pan.

4. Add garlic to pan; sauté 30 seconds, stirring constantly. Sprinkle with flour and ground red pepper; cook 1 minute. Slowly add half-and-half, stirring with a whisk. Stir in 1/2 cup milk; cook 1 minute, stirring constantly. Remove from heat; let stand 2 minutes. Add cheese and 1/4 teaspoon salt, stirring until smooth. Place 1/3 cup cheese mixture in a large bowl; reserve remaining cheese mixture. Add bell pepper, shrimp mixture, cilantro, and juice to 1/3 cup cheese mixture in bowl; toss to coat. Stir 1/4 cup fat-free milk into reserved cheese mixture. Spoon 3 tablespoons cheese sauce onto each of 4 plates. Spoon 6 tablespoons shrimp mixture into each poblano. Place 2 stuffed poblanos and two tops on each plate.