"EVERYTHING MEXICAN" (PLEASE, Mexican foods and drinks ONLY)

Hosted by Bobby Webb
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.



By Bobby Webb
21 Hours Ago
Lets welcome our new member -- WELCOME KAREN JOHNSON --- WELCOME to the group. Enjoy the many recipes, and make yourself feel at home.

Today, we will fix "CEVICHE" (Marinated Raw Fish):

1 lb fresh or frozen haddock fillets or other fish fillets --- 1 cup fresh lime or lemon juice --- 1 small onion --- 2 to 3 pickled Serrano peppers, rinsed, seeded, and cut in strips --- 1/4 cup olive oil or cooking oil --- 3/4 teaspoon salt --- 1/4 teaspoon dried oregano, crushed --- 1/8 teaspoon black pepper --- 2 medium tomatoes

Thaw frozen fish. Cut fish fillets into 1/2-inch cubes. In a nonmetal bowl, cover cubed fish with lime or lemon juice. Cover and refrigerate 4 hours or overnight or till fish is opaque, turning occasionally. thinly slice the onion; separate into rings. Add to fish with pickled peppers, olive oil or cooking oil, salt, oregano, and black pepper. Toss gently to combine well; chill. Peel, seed, and chop tomatoes; toss with chilled fish mixture. Sprinkle with snipped cilantro or parsley, if desired. Makes 10 to 12 appetizer serving.

ABOUT THIS RECIPE: Also known as "SEVICHE", this delicate dish gets its characteristic flavor and texture from the lime or lemon juice that "cooks" the fish.


By Bobby Webb
Wednesday at 12:37 PM
Hope everyone is fine today!!!

Lets welcome our 2 new members --- WELCOME MARIE WARD and CLARISSA FITZGERALD --- WELCOME to the group. Hope you will enjoy yourselves, and make yourselves feel at home. Brows thru the many Mexican recipes and chat with the most wonderful members. Bobby

Today, we are going to fix "CACAHUATES ENDIABLADOS" (Deviled Peanuts):

1 lb raw peanuts, shelled (3-1/4 cups) --- 1 tablespoon cooking oil --- 2 teaspoon chili powder --- 1 teaspoon salt --- 1/4 teaspoon cayenne pepper

In a mixing bowl, combine all ingredients and mix well. Spread in a 13x9x2-inch baking pan. Bake in 350 degree oven for 30 minutes or until peanuts are lightly browned, shaking pan occasionally. Makes about 3 cups.


By Marie Ward
Tuesday at 8:55 PM
This is a group that is right up my alley! Hubby's birthday is next month and I want to have a mexican dinner for family. Can't wait to look through the recipes and add some of my own.


By Bobby Webb
Tuesday at 11:28 AM
How is everyone this Tuesday?

No new members.

Today we are going to fix another appetizer. "CHALUPAS" (Appetizer Tarts);

2 cups Masa Harrina (tortilla flour) --- 1 teaspoon salt --- 1 cup water --- beaten egg --- 1/4 cup shortening or lard, melted --- fat for frying --- RELLENO de POLLO or RELLENO de CHORIZO (see below) --- 1/2 cup sour cream --- 1/2 cup sliced pitted ripe olives

In bowl, combine tortilla flour and salt. Stir in 1 cup water and egg. Add shortening; mix well. Work dough with hands till it is moist but holds its shape. Chill. Divide into 32 parts (keep covered to prevent dough from drying out). On well floured surface, roll each part to a 5x3-inch oval or a 4-inch round. Pinch edge with fingers to form a ridge. In saucepan or deep skillet heat 1/2 inch fat to 375 degrees. Place chalupa in hot fat with ridge down. Cook 30 seconds; turn and cook 30 seconds more or until crisp. Drain on paper towels. Fill each with Relleno de Pollo or Relleno de Chorizo; top with sour cream and sliced ripe olives. Makes 32.

"RELLENO de POLLO" (Chicken Filling):

1 medium tomato, peeled and chop --- 1 4-oz can chili peppers, drain and chop --- 1 cup chopped cooked chicken --- 1 teaspoon vinegar --- 1 teaspoon salt

Stir together all ingredients. chill mixture till ready to use. Makes about 1- 3/4 cups.

"RELLENO de CHORIZO" (Chorizo Filling):

1 lb of chorizo or Italian sausage, casting removed --- 1 medium tomato, peeled, seeded and chopped --- 1/4 cup grated Parmesan cheese

In a skillet over medium high heat, cook sausage until done. drain off fat. Stir in tomato along with Parmesan cheese; heat through. Makes about 2-3/4 cups.


By Bobby Webb
Monday at 12:11 PM
How is everyone this Monday afternoon?

Lets welcome our new member --- WELCOME - GLENDA KERWOOD --- WELCOME to the group. Enjoy and make yourself feel at home.

Today, we are going to make a quick snack. We will be making, "QUESADILLAS" (Cheese Turnovers)

6-oz Monterey Jack cheese --- 1 4-oz can green chili peppers, drained and chopped --- 3/4 cup Frijoles Refritos or refried beans --- 12 6-inch tortillas --- 2 tablespoon cooking oil

Cut cheese into twelve 3x1x1/4-inch strips. Spread 1 tablespoon of beans and chili peppers to taste on each tortilla. Top each with a piece of cheese. Fold tortillas in half; secure each with a tooth pick. In large skillet, heat oil over medium-high heat; cook quesadillas, a few at a time, for about 2 minutes per side or until lightly browned and cheese is melted. Makes 12.