Guacamole   Soup-1   Soup-2   Rice   Omelet   Rice Pudding

Guacamole

Source: http://www.tastycooking.com/mexico.html

2 Avocados
2 Tomatoes
1 medium Onion
1 clove Garlic
1 T chopped Cilantro (fresh coriander leaf)
1 t White Wine or Cider Vinegar
1 t Sugar
Salt
Pepper to taste

Peel and chop all ingredients, place in a food processor or blender and whiz. The sugar balances the vinegar, which helps to preserve and maintain a good colour. Leave covered in the fridge at least 4 hours for the flavors to mature. Excellent with un-flavored tortilla chips.

 

Tortilla Soup

Source: http://www.tastycooking.com/mexico.html

1 small Yellow Onion, chopped
1 small Green Bell Pepper, chopped
2 stalks Celery, chopped
2 cloves Garlic, minced
2 lbs course Ground Chicken
1 can (10 oz) Rotel Tomatoes with chilies
1 can (4 oz) diced Green Chilies
1 T Worcestershire sauce
2 t Chili Powder
1 t ground Cumin
1 t Celery Salt
½ t cracked Black Pepper
1 T Menudo Spice mix
juice 2 Limes
2 T Chicken Stock Base
2 quarts bottled Water
2 c grated Swiss Cheese
½ cup fresh Cilantro Leaves
Lime wedges for garnish
1 large bag Tortilla strips (unsalted)

In 2 Tbsp Olive Oil, sauté the onion, pepper, celery, and garlic. Empty into a Stock Pot. In same frying pan sauté the chicken. Add to the pot. Add ingredients 6 thru 16. Mix, cover and simmer a minimum of 20 minutes, stirring several times. To serve put a large handful of tortilla strips into each bowl. Add soup; top with the grated cheese. Garnish with the fresh Cilantro, Cold Tecate and Lime wedges.

 

Sopa de Fideos con Acelgas (Mexican Noodle Soup with Chard)

Source: http://www.mexconnect.com/mex_/recipes/puebla/kgcomidasopafideos.html

Serves 6
1 qt Chicken Stock
2 Roma Tomatoes, roasted and peeled
½ white Onion, peeled and chopped
2 cloves Garlic, peeled
2 T Corn oil
1 200-gram package Mexican fideos or 8 ounces Angel Hair Pasta
1 bunch Swiss Chard, washed, ribs removed, cut into strips
Salt to taste

Heat the chicken stock to a simmer. Meanwhile, puree the tomato, onion and garlic in a blender with just enough of the stock to allow the blades to move. Heat the corn oil in a large saucepan; add the noodles and sauté them, stirring constantly to prevent scorching, until they are just golden in color. Add the tomato mixture and stir to coat the noodles. Add the hot stock and continue cooking until the noodles are nearly done. Add the chard and continue cooking until the chard is wilted. Add salt to taste. Serve immediately.

Arroz Verde (Green Rice)

Source: http://www.mexconnect.com/mex_/recipes/puebla/kgarrozverde.html

Visually intriguing, tasty and a bit different from the usual Mexican red rice, this side dish is perfect with chicken or pork. It is guaranteed to jazz up even the simplest grilled meat or vegetable meal. Avocado slices are a nice garnish for this dish.

Serves 6
1 cup Rice
2 T Vegetable oil
3 small or 2 large Poblano Chiles, roasted, seeded and peeled
2-3 sprigs fresh Parsley
2-3 sprigs fresh Epazote
1/2 medium Onion, chopped
2 large cloves Garlic, peeled and chopped
2 ½ c Chicken or vegetable broth
½ c fresh or thawed frozen Peas (optional)
Salt to taste

Soak the rice in hot water to cover for fifteen minutes, then rinse in a strainer under running water until the water runs clear. Drain and let dry. Heat the oil and sauté the rice, stirring to prevent sticking or burning, until golden. Puree the chiles, onion, garlic and herbs in a blender with 1/2 cup of the broth. Add the purée, and when it has been absorbed add the remaining two cups of broth. Cover and simmer until all the liquid has been absorbed. Remove from heat, and add the peas if using them. Stir to fluff, taste for salt, and serve immediately.

 

Easy Chiles Rellenos (Cheese-Stuffed Green Chile Omelets)

Source: http://www.mexconnect.com/mex_/recipes/list/brmrellenoseng.html

1 large Egg, separated
1/8 tsp. Cream of Tartar
pinch Salt
1 t Flour
1 T Water
½ T Butter
1 Whole Green Chile (canned, roasted, peeled, seeded Anaheim chiles aka ortega chiles)
1 Monterey Jack Cheese, cut to the size of an index finger
½ C Enchilada Sauce, canned
¼ C finely shredded Monterey Jack and Colby Cheeses (sold packaged as Mexican-style cheese)

Separate egg(s). Add salt and cream of tartar to egg white(s) -- beat with electric mixer until soft peaks form. Add flour and water to egg yolk(s) -- mix until smoothly blended. Fold egg yolk mixture into beaten egg white(s). Melt butter in 7" sauté pan, coating bottom and sides. Heat pan over medium-high heat until butter begins to brown. Add egg mixture to heated sauté pan, forming an even layer. Reduce heat to medium and continue cooking until edges of omelet begin to brown. If desired, lift edge of omelet gently with a spoon to see if bottom of omelet is golden brown. DO NOT be concerned that the top of the omelet is not set. Slide a spoon around edges of sauté pan to loosen omelet. Stuff the chile with the sliver of cheese and place stuffed chile on center of omelet. Fold one edge of the omelet over the stuffed chile using a spatula and roll the chile inside the omelet in the manner of a flattened crepe. Lift or slide omelet onto a microwave-safe plate. Spoon enchilada sauce over omelet and sprinkle evenly with shredded cheese. Microwave on HIGH until cheese topping is completely melted (about three minutes). Serve immediately.

Note: If desired, the stuffed omelets may be prepared in advance and refrigerated. When doing this, "set" the omelet(s) minus sauce and cheese topping by microwaving on HIGH for one minute, then refrigerate. Cover chile(s) relleno(s) with enchilada sauce and shredded cheese when ready to reheat and serve.

Mexican Rice Pudding (Arroz con Leche)

Source: http://www.mexconnect.com/mex_/recipes/list/anarozlecheng.html

Serves 8
2 C Rice
1 C Sugar
1 C Sweetened Condensed Milk
2 qts whole Milk
2" stick Cinnamon
1 T Vanilla

In a medium saucepan place the cinnamon stick, add the milk and bring to a boil. Add the rice, lower the flame and simmer covered 15 minutes. Add the sugar and condensed milk and simmer for three more minutes, then add the Vanilla and remove from the heat. Serve warm in custard dishes. If you like, add some raisins.