Spicy Mexican/Latin recipes and cookbooks (Full Version)

All Forums >> [Casual Banter] >> Off the Grid



Message

kalikshama -> Spicy Mexican/Latin recipes and cookbooks (1/2/2013 11:47:25 AM)

There's a new man in my life who grows hot peppers. My specialty cuisine these days is Thai, which he's not crazy about. He does like Mexican food, so I am looking for more recipes like this and cookbook recommendations.

Last night I made this, which I kicked up several notches by replacing the salsa with dried anchos and negros as well as canned chipotles. I toasted the dried peppers, then cut them and soaked them in the chicken broth (which I doubled), then pureed it and dumped it over the rest.

http://allrecipes.com/recipe/slow-cooker-latin-chicken/detail.aspx

Slow Cooker Latin Chicken

[image]http://images.media-allrecipes.com/userphotos/250x250/00/79/26/792649.jpg[/image]

Submitted By: UpstateNY Cooker
Photo By: tolgaek
Prep Time: 25 Minutes
Cook Time: 4 Hours 10 Minutes
Ready In: 4 Hours 35 Minutes
Servings: 6


"Spicy cumin, chicken, salsa, black beans, and sweet potatoes combine into a flavorful stew. The thigh meat has unbelievable flavor and tenderness."

Ingredients:

1 tablespoon olive oil
3 pounds skinless chicken thighs
salt and ground black pepper to taste
1/4 cup loosely packed cilantro leaves
2 large sweet potatoes, cut into chunks
1 red bell pepper, cut into strips
2 (15.5 ounce) cans black beans, rinsed
and drained 1/2 cup chicken broth
1/4 cup loosely packed cilantro leaves
1 cup hot salsa
2 teaspoons ground cumin
1/2 teaspoon ground allspice
3 large cloves garlic, chopped
lime wedges, for garnish

Directions:

1. Heat the olive oil in a large skillet; season the chicken thighs with salt and pepper. Sprinkle 1/4 cup cilantro over the chicken thighs; brown the chicken in the frying pan, 3 to 5 minutes each side.

2. Arrange the chicken in the bottom of a slow cooker. Place the sweet potatoes, red bell pepper, and black beans on top of the chicken. Mix together the chicken broth, 1/4 cup cilantro leaves, salsa, cumin, allspice, and garlic together in a bowl; pour into the slow cooker. Set slow cooker to LOW and cook for 4 hours. Garnish with lime wedges to serve.



kalikshama -> RE: Spicy Mexican/Latin recipes and cookbooks (1/2/2013 11:49:50 AM)

I also like Scott's Posole Rojo recipe, which I made not long after he posted this last year:

Scott's Posole Rojo

About 2 lbs. Mexican chorizo, fried and drained.
About 2 lbs. shredded chicken
About 6 cups white hominy, drained (or more, whatever...(
About 2 cups diced onion (pan-roasted are good)
4 or 5 cloves garlic, minced (prefer roasted, myself)
2 or 3 chiles anchos
2 or 3 chiles pasillas
(optional: a few chipotles, or a couple tbs of the sauce from canned chipotles en adobo)
2 or 3 tbs oregano
(optional: about 1/2 cup chopped cilantro)
about a tsp allspice
(optional: cumin (fresh ground from seed is best)
(optional: a bit of canela (true cinnamon)
3-4 ripe tomatoes, roasted, seeded, and cut in strips (or diced, whatever...)
enough beef broth to cover plus a couple cups more (I use Better than Bouillion beef base)

While it's simmering, cut some stale (or dry) corn tortillas into strips about 2" x 1/2", or whatever. Deep-fry them until crunchy and golden (I use white corn torts). Squeeze some lime juice into the soup if you want. Salt and pepper to taste.

Place tortilla strips in the bottom of a large bowl. Pour the soup. Garnish or top with diced avocaso, diced tomato, diced onion, chopped cilantro, radish slices, lime zest, a lime quarter... squeeze a bit more lime into it if you want. The avocado is a must for me.

This is a good cold weather soup/stew. Groove away!
Toast, deseed and destem the chiles, and pulse in a food processor (you want them kind of coarsely ground).

Simmer all the goodies until you like the consistency of the onions/hominy, or it's all melded together.



punisher440 -> RE: Spicy Mexican/Latin recipes and cookbooks (1/2/2013 12:26:41 PM)

Here is one I like...while not totally Mexican,it is tasty and different.
Indian Frybread Tacos
bread ingredients
1 cup unbleached flour
1 teaspoon powdered milk
1/4 teaspoon salt
1 teaspoon baking powder
1/2 cup of water

taco meat ingredients
1 pound hamburger
1 cup diced onions
1 package taco seasoning
add as many peppers to taste as you like
lettuce,tomato,shredded cheese,salsa,sour cream,whatever you prefer for your toppings

bread instructions: sift and mix all dry ingredients in a bowl.Then add water all at once,stirring with a fork until it turns into one big clump.Flour your hands. Using your hands, begin to mix the dough, trying to get all the flour into the mixture to form a ball.NOTE: You want to mix this well, but you do NOT want to knead it. Kneading it will make for a heavy Fry Bread when cooked. The inside of the dough ball should still be sticky after it is formed, while the outside will be well floured.Cut the dough into four (4) pieces. Using your floured hands, shape, stretch, pat, and form a disk of about 5 to 7 inches in diameter.[making sure it is formed into a slight bowl shape]Use a large dutch oven or something similar and heat about 1 inch or 2 of vegetable oil to 350°F (If you don't have a thermometer you can tell if the oil is ready for each batch when a un-popped popcorn kernel is dropped in and pops immediately!).
Take the formed dough and gently place it into the oil with the bowl facing facing up, being careful not to splatter the hot oil. Press down on the dough as it fries so the top is completely covered in the hot oil. Fry until brown, and then flip to fry the other side. Each side will take about 3 to 4 minutes.[the bread can be refridgerated and reheated at 350 for a little over 10 minutes for leftovers..rarely a problem]

For the taco meat:brown the hamburger,taco seasoning[and the amount of water it calls for if it does],onions and peppers together until the meat is ready.Spoon onto the bread and add toppings.


If you are too lazy to make the bread yourself ,you can use frozen dinner rolls.Just place the rolls on a lightly greased sheet and heat them until they are half risen.Then take them,flatten them out into bowl like shapes and fry as above.



kalikshama -> RE: Spicy Mexican/Latin recipes and cookbooks (1/2/2013 12:40:14 PM)

Sounds yummy, thanks!



needlesandpins -> RE: Spicy Mexican/Latin recipes and cookbooks (1/2/2013 12:57:46 PM)

i don't have a recipe, but i shall be watching the thread for ideas!

needles



poise -> RE: Spicy Mexican/Latin recipes and cookbooks (1/2/2013 5:22:35 PM)

This classic puerto rican dish is a favorite here, and while it
is usually prepared as a fried dish, we much prefer it baked.

Baked Piononos

Ingredients
A muffin tin
PAM spray
Three VERY RIPE plantains (with lots of black spots)
1 lb 93% or more lean ground beef
1 pound chorizo mexican sausage (careful not to get Spanish chorizo, which is
more like a salami texture)
1 cup egg beaters
salt, pepper, garlic powder, adobo, paprika
1 large spoon of sofrito (Goya sells in this most groceries but recipe is at the bottom)

Directions
First, preheat oven to 350.
Then, place the ground beef in a 10 inch skillet, season and brown.
Do not wait for your meat to be brown before you season... this is a critical part of the cooking.
Mix in your spoonful of sofrito, and sprinkle adobo evenly over the top.
Also add about ½ tsp of salt, pepper and garlic powder and paprika.

While the meat is browning, peel and thinly slice the plantain in half length wise.(like you were
making a banana split.) Take each of those slices and repeat the process. Now you should have
4 slices of each plantain. That should give you 12 slices total.
Place one slice around the sides of each muffin hole, like you are lining the sides with plantain ring.
If your plantain breaks, no worries, just lay the pieces up against the walls of the muffin tin.

Fill the hole about 2/3 with the browned meat.
drizzle about a tablespoon of egg beaters over each pionono
Top with shredded cheddar or a blend of your favorite cheeses.

Bake for 20-25 minutes. Cool for five. Run your knife around the edges and scoop
your pionono out with a fork. Makes 6 servings of 2 piononos each.

Sofrito
1 large yellow onion 1-inch chop
1 large red bell pepper 1-inch chop
4 medium plum tomatoes (about 1 pound), cored, 1-inch chop
6 – 10 garlic cloves, peeled
1-3 pickled habanero peppers, stemmed and seeded
1 large bunch of cilantro, thickest part of stems removed
A pinch of salt
Put all ingredients in bowl of food processor. Run until pesto consistency is achieved.
Sofrito will keep fresh for just under two weeks in the refrigerator.





DomKen -> RE: Spicy Mexican/Latin recipes and cookbooks (1/2/2013 8:10:50 PM)

When I want a fancy mexican dish I grab one of these off the shelf
http://www.amazon.com/Rick-Bayless/e/B000APZF46/ref=sr_tc_2_0?qid=1357186189&sr=1-2-ent



poise -> RE: Spicy Mexican/Latin recipes and cookbooks (1/2/2013 8:33:28 PM)

I loved him in Top Chef Masters.



kalikshama -> RE: Spicy Mexican/Latin recipes and cookbooks (1/3/2013 10:45:15 AM)

My Mexican coworker is back from vacation and recommended these cookbooks:

Truly Mexican: Essential Recipes and Techniques for Authentic Mexican Cooking

1,000 Mexican Recipes [NOOK Book]

And she thinks my Spanish is good enough for this one [8|]:

Nueva gran cocina mexicana



kalikshama -> RE: Spicy Mexican/Latin recipes and cookbooks (1/3/2013 10:51:49 AM)

Baked Piononos look yummy!

quote:

1 large spoon of sofrito


Poise - how big are your spoons? I have a rice pudding recipe that calls for a large spoonful of sugar and meant a ladleful, aka 1 cup.

I wonder if we have plantains in the supermarkets up here...I'm sure the Caribbean market does and will have to go there for the Mexican chorizo anyway.



poise -> RE: Spicy Mexican/Latin recipes and cookbooks (1/3/2013 11:02:50 AM)

quote:

ORIGINAL: kalikshama
Poise - how big are your spoons?

You aren't the first to ask. [image]http://users.igl.net/lovely1/0383.gif[/image]
A big spoon to me is a tablespoon, which is the same as 3 teaspoons...but bigger. [:D]
You can find the mexican chorizo in Walmart, usually in the refrigerated
section that they keep the cream cheese spreads in.
And both Walmart and Albertsons have been known to carry plantains.



AthenaSurrenders -> RE: Spicy Mexican/Latin recipes and cookbooks (1/3/2013 11:30:03 AM)


quote:

ORIGINAL: poise

Baked Piononos




I have never heard of these before but they sound amazing! I might be picking some plantains up tomorrow since reading this.

Question - what exactly are egg beaters? Can I just substitute eggs or is there other stuff mixed in?



poise -> RE: Spicy Mexican/Latin recipes and cookbooks (1/3/2013 11:36:00 AM)


quote:

ORIGINAL: AthenaSurrenders
Question - what exactly are egg beaters? Can I just substitute eggs or is there other stuff mixed in?


The recipe would probably work just as well with a beaten whole egg, but Egg Beaters are eggs without the yolk.
http://www.eggbeaters.com/



servantforuse -> RE: Spicy Mexican/Latin recipes and cookbooks (1/3/2013 11:42:40 AM)

If there are Mexican markets or grocery stores near you I would start there..Corizo with salsa is great with eggs and tortillas for breakfast..



Page: [1]

Valid CSS!




Collarchat.com © 2025
Terms of Service Privacy Policy Spam Policy
2.734375E-02