Mexican cooking videos and Recipes
South Indian Plus Mexican Vege Burrito
VEGETABLE BURRITOS
2 tbsp. oil
1 lg. onion, chopped
2 lg. carrots, thinly sliced
1 clove garlic, minced
2 1/2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. dry oregano
4 med. zucchini, diced
1 green bell pepper, chopped
1 c. fresh corn kernels
1 lg. can kidney beans, drained
12 corn tortillas
Heat oil over medium-high heat. Add onions, carrots, garlic, chili powder, cumin, oregano. Cook, stirring, until onion is soft. Stir in zucchini, bell pepper, corn, and kidney beans and cook until zucchini is tender-crisp.Divide tortillas into 2 stacks, wrap in foil, and heat for 12 minutes at 350 degrees. Lap ends of tortilla over filling and fold sides to center.
GARNISHES:
Sour cream
Guacamole
Shredded Jack cheese
Shredded lettuce
Chopped tomatoes
YouTube - South Indian Plus Mexican Vege Burrito!
Made of rice, pickles, beans, cheese and vegetables in South Indian plus Mexican style!!!
Mexican shrimp enchiladas and scallops with corn recipe
SHRIMP ENCHILADAS
1 lb. med. shrimp
1 pkg. tortillas & oil
1 lb. cheddar cheese, grated
1 lb. Monterey Jack cheese, grated
1 can cream of shrimp soup
1 can green chilies, chopped
1 onion, chopped fine
2 tbsp. butter
4 oz. sour cream
1 can beer
Water for boiling shrimp
Salt
Pepper
1. Peel shrimp. Heat water and can of beer to boiling. Place shrimp in boiling water for 2 1/2 minutes only. Drain and refrigerate.2. Saute onion in butter. In bowl, mix soup, onion, sour cream, green chilies, salt and pepper.
3. Heat oil. Dip tortillas in oil until soft and set aside.
4. Roll enchiladas. In each tortilla, place 5 or 6 shrimp, cheese, spoonful of shrimp mixture. Roll and place in large pan. Do not place enchiladas too close together.
5. Save some shrimp mixture and thin slightly. Spoon over each enchilada. Top with grated cheese. Garnish with a shrimp on each one.
6. Bake at 350 degrees until cheese melts and is bubbly. Makes 7 enchiladas.
Mexican shrimp enchiladas and scallops with corn recipe
YouTube - Mexican shrimp enchiladas and scallops with corn recipe
Red Tomato Fire Roasted Salsa
Red Tomato Fire Roasted Salsa
SALSA GUACAMOLE
Salsa:
1 can (14.5 oz) Muir Glen® organic fire roasted or plain diced tomatoes, well drained
1/4 cup chopped onion
2 tablespoons chopped fresh cilantro
1/4 teaspoon coarse salt (kosher or sea salt)
1 clove garlic, finely chopped
1 small fresh jalapeño chile, seeded, finely chopped
Guacamole:
3 ripe large avocados (about 1 1/2 lb) pitted, peeled
2 tablespoons fresh lime juice
1/2 teaspoon coarse salt (kosher or sea salt)
1/2 teaspoon red pepper sauce
1 clove garlic, finely chopped
In medium bowl, stir together salsa ingredients.In another medium bowl, place avocados; coarsely mash. Stir in remaining guacamole ingredients. Spoon guacamole into shallow serving bowl; top with salsa.
Serve with tortilla chips as desired.
Makes 12 servings (1/4 cup each).
Tip: Look for avocados that are firm, but yield to gentle pressure. If they are not quite ripe, place avocados in a paper bag, and let ripen at room temperature.
YouTube - Red Tomato Fire Roasted Salsa By Bhagyashri
How to Make a Healthy Mexican Meal
How to make hot Mexican sauce
How to make hot Mexican sauce
MEXICAN HOT SAUCE
1 clove garlic, minced
1/2 tsp. salt
4 ripe tomatoes, chopped fine
Small onion, minced
1 green chili pepper, chopped (jalapeno)
1 1/2 tbsp. vinegar
1 tbsp. sugar
1 tbsp. olive oil or bacon grease
Mash garlic with salt in bowl. Peel and mince tomatoes. Add minced onion, chopped chili pepper. Mix well by hand or use blender. Allow to set 1 day, if possible. Store in refrigerator. Yield: about 2 cups.
Basic Green Sauce
Ingredients:
1 Cup Onions; Chopped, 2 Med.
1/2 Cup Vegetable Oil
10 Ounce Fresh Spinach; Chopped
1/2 Pound Tomatillos; Coarsely Chopped
4 Ounce Green Chile's; Chopped, 1 can
2 Cloves Garlic; Crushed
1 Teaspoon Oregano Leaves; Dried
1 Cup Chicken Broth
2 Cup Dairy Sour Cream
Directions:
Cook and stir onions in oil in a 3−quart saucepan until tender. Stir in remaining ingredients except broth and sour cream. Cover and cook over medium heat for 5 minutes, stirring occasionally. Place mixture in food processor work bowl fitted with steel blade or in a blender container; cover and process until smooth, about 1 minute. Return mixture to saucepan; stir in broth. Heat to boiling; reduce heat. Simmer uncovered for 10 minutes.
Stir in sour cream. Cover and refrigerate any remaining sauce. Makes about 4 cups of sauce.
YouTube - Hot Sauce
Ground turkey with a Taco Seasoning twist
Ground turkey with a Taco Seasoning twist
Ground Turkey Taco Salad Ingredients
Things You’ll Need:
1 pound Ground turkey
1 medium Avocado
1 package Dry taco seasoning mix
1 can (12 oz) Refried Beans
1 medium Lettuce
1/2 cup Sour cream
2 cups Cheddar grated
1 small can Jalapeno peppers
1 can Black beans or red kidney beans-- OPTIONAL --
2 large Tomato diced
3 Scallion chopped
1 medium White onion Salsa
1 bag Tortilla shells
1 small can Corn
Instructions for Ground Turkey Taco Salad
In a medium-sized skillet, brown the ground turkey with the taco seasoning mix over medium-high heat, stirring to break up the meat: drain and cool. Heat beans in a saucepan on low to medium-low heat.
Now, this is a hot and cold salad. While the natural American tendency is to put the hot food (beans/ground turkey) on top of a bed of lettuce, it works much better to sequence it as follows:
1) Place a small "pancake size" dollop of refried beans on plate
2) Add ground turkey
3) Sprinkle with cheese
4) Heat in microwave for 1 minute on medium high or high power
5) Add chopped lettuce, tomatoes, black beans, jalapenos, cheese... sour cream... salsa and any optional items you want.
Top with crushed tortilla chips, also optional.
YouTube - Ground turkey with a twist
stuffed poblano peppers wrapped in bacon
Stuffed Poblano Peppers wrapped in Bacon
1/2 stick of butter
24 ounces sliced mushrooms, any type will do
1 large yellow onion - chopped
Salt and pepper to taste
1 tsp thyme
8 oz. cheddar cheese, shredded or cubed
1 stalk broccoli, finely chopped
4 Large Poblano peppers
12oz - 16oz bacon, thin sliced works best
Melt the butter. Sauté the mushrooms, onions, thyme, salt, and pepper until the mushrooms begin to turn slightly golden brown (takes a while). The key is to sauté the mushrooms as much as possible. Add the broccoli and sauté for another five (5) minutes. Allow to cool. Add the cheese.
Cut the stem off the top of the pepper by cutting a circle on the top of the pepper. Keep the stem. Remove the seeds from the stem and inside of pepper.
Stuff / press firmly the mixture into the pepper. Replace the stem. Wrap the peppers with bacon (about 3 strips per pepper). You can use toothpicks to keep the bacon in place or just wrap the bacon strips around each other.
Pre-heat the oven to 425 oF. This recipe works best if you can cook the stuffed peppers a) standing at about 45 degree angle so the cheese stays in the pepper. and b) on a rack so that the bacon fat drips into the bottom of the pan. Place the peppers in a pan and cook until the bacon is done. For the last 10 minutes, you can increase the temperature of the oven to broil to crisp up the bacon. Cooking time depends upon the thickness of the bacon, typically about 1/2 hour.
Serves four (4)
YouTube - The Poblano Bombers Movie
How To Make Nachos Supreme
How To Make Nachos Supreme
Ingredients:
1 lb lean ground beef 1 medium onion, finely chopped 1-2 tablespoon fresh minced garlic 1 jalapeno pepper, seeded and finely chopped(or to taste) 1 small green bell pepper, seeded and chopped 2-3 tablespoons chili powder(or to taste) 1 1/2 cups refried beans(can use more) 1(16ounce)jar salsa(mild or spicy) 1 1/2 cups grated cheddar cheese, divided seasoning salt black pepper tortilla chips(use any amount desired)
TOPPINGS
1 cup sour cream(can use more)
3-4 green onions, chopped(can use more)
2 large firm plum tomatoes, finely chopped sliced black olives
Directions
1 In a large skillet cook the ground beef with onions, garlic, jalapeno peppers, green bell pepper and chili powder; cook stirring until meat is no longer pink; drain all fat well, continue to cook until the meat is well browned (the beef must be well browned!).
2 Add in refried beans, salsa; cook stirring until heated through.
3 Add in 3/4 cup grated cheddar cheese; stir until melted.
4 Place the tortilla chips on a large serving platter.
5 Top with ground beef mixture, then sprinkle the top of the HOT ground beef mixture with about 1-1/2 cups (or to taste) grated cheddar cheese.
6 Top with sour cream, green onions, chopped tomatoes and sliced black olives.
7 Serve hot or warm.
YouTube - How To Make Nachos Supreme
Learn about Mexican tacos "al pastor"
Mexican tacos "al pastor"
Tacos al Pastor is perhaps the best taco you could ever try. The problem is that good tacos are hard to find the United States since the recipe is such a secret.
In Mexico city there are taquerias dedicated mostly or even exclusively to tacos al Pastor. Tacos al Pastor are made from pork meat that has been marinated in a secret recipe and then cooked in a rotisserie with pineapple on top. The tacos should be very small (almost like 2 bites size) and garnished with cilantro (coriander), chopped onion and the pineapple. Add your favorite hot sauce.
This recipe serves 4.
Ingredients:
- 10 chiles Pasilla
- 10 chiles Guajillo
- 1/2 garlic bulb
- 1/4 litter White Vinegar
- 1/4 tsp. Cumin
- 5 cloves
- salt
- pineapple (fresh or canned)
- 2 lbs thin pork meat
- 1 onion
- Fresh cilantro (coriander)
- 1 Beer
- 2 Limes
Pre-cooking:
- Cut the pork meat in thin stakes or slices if necessary. Normally each stake would rest on top of each other while marinating and cooking. The following is the recipe for the marinade, this is a lot so you won't have to make it very often.
- Take the seeds out of the chiles, cut them in little pieces and mash them together with the garlic, cloves, and cumin, avoid touching the chiles and vinegar with your bare hands if possible. The vinegar and chiles can "cook" your hands, trust me. A food processor would help here.
- Boil the ingredients from the above step in the vinegar until it makes some sort of a heavy paste. Making sure that it won't burn, so mix it often.
- Once fully cooked drink the beer while you let the marinade cool down.
Apply the paste to the meat putting one steak on top of the other. At a real taqueria they would form a top that eventually goes into the rotisserie. Since we do not have the rotisserie you simply pile the meat together and store in the fridge for at least 6 hours or overnight. - Cooking:
- In a taqueria they would roast the "top" of meat with pineapple on top of it so that the juice gives the meat some of its flavor. The meat would be rotated constantly as the cook cuts very small slices of meat and pineapple to be served in a taco.
- Chop the cilantro and onion.
- Without a rotisserie, our only choice is to cut the pork in small bits so that it can be eaten easily in a taco.
- Use a frying pan and cook the meat with small pieces of pineapple making sure the pork is fully cooked and just about to burn in some cases (well roasted).
- Cut the limes in quarters.
- Serve the tacos with chopped cilantro, onion, and the limes.
Tips:
- I definitely need some (tips) this time. Or perhaps you'd like to send me a rotisserie.
- Squeeze a lit bit of lime juice in the taco before you eat it and add habanero salsa.
- If you only have large tortillas, cut them using a small plate of the size you want and a knife.
- For microwave, add 15 seconds per tortilla and heat them between paper napkins.
Now for a totally different, radical recipe we have this, Courtesy of Jayson Mcpeak:
My name is Jayson Mcpeak, I am a certified chef (c.c.) through the ACF. I would like to share with you my recipe for Tacos Al Pastor.
- 5 lb boneless pork shoulder
- 1 lbs chorizo sausage (remove from packaging into a mixing bowl, must come to room temp)
- 1 medium size whole pineapple skin removed (canned may be used, fresh is preffered)
- 1/4 cup dry menudo seasoning found in most ethnic stores
- 3 tsp kosher salt
- 1 lime juiced
You will need a spit or some type of rotating cooking device for a more authintic recipe. If using an upright spit: Thinly slice the boneless pork shoulder roughly 1/4 inch thick, lightly brush on lime juice to the meat, starting with the largest slice on the bottom while working your way up, mix the dry ingredients togeter in a shallow pan, lightly dust the bottom piece first, then spear the slice onto the spit. Now generously hand smear the chorizo to the top of the slice, besure to reserve enough to finish the job. Repeat all steps until done. Now top the fully loaded spit with the pineapple, begin cooking. Besure to collect all drippings and rebaste using these very flavorfull tidbits. Depending on your heat source cooking time may vary. However you may slice the outer portions as soon as they reach a proper temp of 165* For a horizontal spit: follow all prep methods above, except for the meat layout and pineapple setup. Starting with the smallest slice getting bigger in the middle and smaller at the end. Make sure to use a foil drip catch under the meat. Crushed pineapple may be used here alternating between slices, use lightly.
YouTube - Mexican tacos "al pastor"
Gazpacho and Guacamole Recipes
Gazpacho and Guacamole Recipes
Guacamole
Ingredients:
6 California avocados, peeled & pitted
1−1/2 White onions, chopped
1/2 Cup Cilantro, chopped
Juice of 2 Limes, or to taste
1 Small Zucchini, pureed
6 Tablespoons Olive oil
6 Chiles serranos, finely chopped
Salt to taste
2 Large Tomatoes, chopped
1 Green onion, finely chopped
2 Chiles serranos, finely chopped
1/2 Cup Cilantro leaves
Totopos (crispy fried tortilla wedges)
Directions:
Put avocados in a glass bowl, mash them with a fork. Add onion, cilantro, lime juice, zucchini, oil, chiles, and salt. Mix the ingredients thoroughly to form a puree.
Put the avocado pits in the guacamole to prevent darkening. To serve, spoon the guacamole into a flat bowl, and decorate with tomato on one side, chiles, and cilantro leaves in the center. On the other side, place the totopos.
YouTube - Gazpacho and Guacamole
Corn Tortillas, Lime Tortilla Recipe
How to make Corn Tortillas, Lime Tortilla
Corn Tortillas
Ingredients:
1−1/2 Cup Masa harina *
2 Teaspoon Salt
2 Teaspoon Vegetable shortening
1 1/4 Cup Water
* Masa harina − A flour made from dried corn, which is combined with liquid and used to make corn tortillas and tamales. Masa harina is available in many grocery stores and may be stored in an airtight containers or in a freezer.
In a medium bowl, stir together the masa harina and salt. In a small saucepan over high heat, bring the shortening and water to a boil and stir until melted. Pour this liquid into the masa harina and blend well with a fork or pastry blender. Knead on a lightly floured board until smooth, about 5 minutes.
Divide the dough into 12 pieces and roll each into a ball about 1 inch in diameter. Roll out the dough between pieces of parchment or waxed paper until the dough is paper thin and about 6 inches in diameter.
Heat a large cast iron or other heavy skillet over high heat until very hot.
Remove a circle of dough from the paper and place it in the hot skillet.
Cook until brown on one side, about 30 seconds, turn and brown the other side. Keep warm in a cloth towel. Repeat until all the tortillas are made.
TORTILLA CHIPS
Cut tortilla into 8 wedges; set aside. Pour oil into a heavy saucepan or skillet to a depth of 1 inch Over medium high heat, heat to a temperature of 375 degrees F, or until a tortilla chips browns in 60 seconds.
Drop the tortilla wedges into the hot oil in batches and cook for 1 to 2 minutes, or until they turn golden. Drain on paper towels. Let cool and store in airtight containers.
YouTube - Good Eats Season 10 Ep1 (1/2)
YouTube - Good Eats Season 10 Ep1 (2/2)
Healthy Chicken Taco Recipe
Obama's Vegetarian Chili Recipe
How to make Obama's Vegetarian Chili
YouTube - Obama's Vegetarian Chili
Blackened Chicken Caesar Burrito Recipe
How to make Blackened Chicken Caesar Burrito
YouTube - California Tortilla in WTTG Fox 5
