Group active since Sun, Dec 08, 2013
This is a place where all Mexican recipes from A to Z, can be placed. From Avocado Dips to Salsa to Tacos to Watermelon Agua Fresca.
Wednesday at 8:20 AM
Tuesday at 10:48 AM
Today we are doing; "SOPA de POLLO a la MEXICANA" (Mexican Chicken Soup):
1 4-1/2 to 5-lb stewing chicken, cut up --- 6 cups water --- 1 medium onion, quartered --- 3 stalks celery, cut up --- 1 teaspoon salt --- 1/4 teaspoon pepper --- 1 16-oz can tomatoes,cut up --- 3 medium carrots, thinly sliced --- 1 medium onion, chopped --- 4 teaspoon instant chicken bouillon granules --- 1 small zucchini, thinly sliced ( 4-oz) --- 1 cup frozen peas --- 1 small avocado, seeded, peeled and sliced
In dutch oven, place chicken, water, quarter onion, celery, salt and pepper. Bring to boil. Simmer, covered, for 2 hours or till chicken is tender. Remove chicken from broth. Strain broth, discarding vegetables; return broth to Dutch oven. Add undrained tomatoes, sliced carrots, chopped onion and bouillon granules; simmer; covered for 30 minutes or until the carrots are tender.
Meanwhile, when chicken is cool enough to handle, remove skin and bones from chicken; discard skin and bones. Cube chicken; add to broth along with zucchini and peas. Cover and simmer 10 to 15 minutes longer or till vegetables are tender. Just before serving, garnish with avocado slices. Make 10 servings.
Sunday at 5:56 PM
I am in a process of trying to redeem myself with my father. He loves when I make enchiladas but I haven't made him any for quite some time. So upon there arrival back to Ohio from sunny Florida I plan on having 12 Monday's that will be "Enchilada Night with my Parents". I have the enchiladas all picked out and still working on a few recipes. I will have 3 beef enchiladas, 3 chicken enchiladas, 3 pork enchiladas, 2 vegetarian enchiladas and 1 seafood enchilada. ---- I have a excel spreadsheet I am working out each item that I need. Here are the six sides I have so far and need 6 more. Preferably no more rice dishes but something else. 5 of the recipes are from Just a Pinch and one is just box rice. I'll use it on one of the more complex enchiladas that I am making. --- I would like to have my list completed by the 1st of March. Thanks for all your help and input. xooxox
Zatarain's Yellow Rice --- this is just a box rice but is very tasty
Fiesta Rice Salad
Carmita's Cilantro Lime Rice
Mexicali Spoon Bread
Roasted Corn Mexican Style
Saturday, February 21 at 2:01 PM
Thursday, February 19 at 2:12 PM
Feb 18, 2015
Sunday night, I put a pork shoulder in the crock pot on low. It cooked 11hrs, and man it was tender and juicy! Mon evening I finished the Posole. Check out Wiley P's recipe...YUM!
Spring Hill Ranch's Red or Green Posole . I made the red, and it is DELISH!
If you like posole, you will LOVE this!
Wiley...we're not worthy...
Feb 17, 2015
Today we are going to fix; "POTAJE de GARBANZO" (Garbanzo Bean Soup):
1 lb dry garbanzo beans --- 1 large onion, chopped --- 3 slices bacon, chopped --- 1 bay leaf --- 1 clove garlic, minced --- 1 tablespoon salt --- 1/2 teaspoon black pepper --- 2 hard-cooked eggs, chopped
Soak garbanzo beans in 10 cups water overnight. (Or, bring to boiling; boil 2 minutes. Cover and let stand for 1 hour.) Do not drain. Stir in onion, bacon, bay leaf, garlic, salt, and 1/2 teaspoon of black pepper. Cover and simmer for 3 to 3-1/2 hours or till beans are very tender. Remove bay leaf. Mash beans slightly. Garnish with chopped eggs. Makes 8 to 10 servings.
Feb 16, 2015
El Paso, TX: Kings X Bar on Mesa. Order Tacos Antonia
Las Cruces, NM: La Posta (anything on the menu), Chopies (Chile Rellenos and Enchildas (Christmas Style)
Santa Fe: Marias. Get the red chile blue corn enchiladas...the red chile is to die for!
Albuquerque: Sadies on 4th street. Order anything on the menu, but ask for the fried potatoes to go with it.