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

Bobdoescooking
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.



 

GOOD MORNING

Bobdoescooking
By Bobby Webb - 19 Hours Ago

Lets welcome our new member ... WELCOME GINGER PORTERFIELD ... WELCOME to the group. Hope you enjoy and make yourself feel at home.

SAUCES WITHOUT A BLENDER: Imagine a women kneeling over a stone slab grinding the ingredients to make SALSA de CHILI ROJO (red chili sauce) with a stone. That's how sauces were made years ago, and that's how they're made today in some Mexican homes. But in modern Mexican, the electric blender has made this process a lot less grinding. Even if you don't have a blender, there are other ways to simplify the preparation of Mexican food.

Most of the sauces are based on avocados, tomatoes or tomatillos, chilies, onions, and garlic. Instead of blending these ingredients till smooth, you can first chop them finely, then beat them together with an electric mixer or by hand. Many people prefer the chunkier sauce this method produces, but if you want a smoother consistency, force the mixture through a sieve or food mill. You'll still save plenty of time.

GOOD MORNING

Bobdoescooking
By Bobby Webb - Friday at 7:01 AM

How is everyone this morning? I hope everyone enjoyed the discussion on and making your on Tortillas?

Lets welcome our new member ... WELCOME MARY SHOPE ... WELCOME to the group. Hope you enjoy and brows all the recipes. Chat with the members. Make yourself feel at home! Bobby

GLIMPSE OF MEXICO

Bobdoescooking
By Bobby Webb - Thursday at 9:36 AM

Bursting with color and excitement, Mexican food, like the country itself, reflects a history of many influences. There's the corn, chilies, tomatoes, beans, and squash of the Aztec and Maya Indians; the olives, rice, wine, beef, and pork of the conquering Spanish; and refined cooking techniques from the brief French rule. Combined with modern transportation that defies geographical barriers, all have contributed to the evolution of Mexican food. Such exciting food it is! Discover the heartiness of peasant fare and the refinements of haute cuisine. Experience the starting bite of the chilies as well as subtleties apparent only to the aficionado. You'll agree that Mexican food is as rewarding as any in the world!!!!


MORNING

Bobdoescooking
By Bobby Webb - Thursday at 8:08 AM

How is everyone thing morning? Lets welcome our 2 new members ... WELCOME BETTY BELTRAN and MIZZ V 2 YOU ... WELCOME to the group. Hope you enjoy and make yourselves feel at home. Bobby

TORTILLAS

Bobdoescooking
By Bobby Webb - Wednesday at 7:41 AM

There is a couple of ways to press out your dough balls; you could purchases a Tortilla Press, or, press each dough ball flat between pieces of wax paper or plastic wrap!!!

CORN TORTILLAS:

2 cups Masa Harina tortilla flour --- 1 cup of water --- Combine tortilla flour with water; mix with hands till dough is moist but holds its shape (add more water if needed). let stand 15 minutes. divide dough into 12 balls. Dampen dough slightly with water. Using a tortilla press or flat baking dish, press a ball of dough between sheets of waxed paper to a 6-inch round. Carefully peel off top sheet of paper. Place tortilla, paper side up, on hot ungreased griddle or skillet. Gently peel off remaining sheet of paper. Cook about 30 seconds, or till edges begin to dry. Turn; cook till surface appears puffy. Repeat with remaining dough. Makes 12 tortillas.

FLOUR TORTILLAS:

2 cups all-purpose flour --- 1 teaspoon salt --- 1 teaspoon baking powder --- 1 tablespoon lard or shortening --- 1/2 to 3/4 cup warm water (110 degrees); --- In mixing bowl stir together flour, salt, and baking powder. Cut in lard till mixture resembles cornmeal. Add 1/2 cup warm water and mix till dough can be gathered into a ball (if needed, add more water, 1 tablespoon at a time). Let dough rest 15 minutes. Divide dough into 12 portions; shape into balls. On a lightly floured surface, roll each ball to a 7-inch round. Trim uneven edges to make round tortillas. Cook in ungreased skillet over medium heat about 1-1/2 minutes per side or till lightly browned. Makes 12 tortillas.

HOW TO MAKE TACO SHELL:

In heavy skillet heat 1/4 inch cooking oil. Fry each tortilla 10 seconds or till limp. With tongs fold tortilla in half and continue frying, holding edges apart. Cook 1-1/4 to 1-1/2 minutes longer or till crisp, turning once. Drain on paper towels.

HOW TO SOFTEN TORTILLAS FOR FILLING:

In a small skillet heat 2 tablespoons cooking oil, on medium-hot heat. Holding tortilla with tongs, dip each tortilla in the hot oil 10 seconds or just till limp. Drain on paper towels. Repair with remaining tortillas, adding more oil as needed.

View photo