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.
23 Hours Ago
I fried up a whole 1 lb. package of diced bacon, added some red diced onion to saute, drained that and will add the following: that baked potato I didn't eat last night (cubed), some scrambled eggs with a little diced jalapeno and just a little granulated garlic. I'll warm up those green chile tortillas, fill them with all that yumminess and top that with picco de gallo.
I'll let you know how they come out and will post the recipe if worthy.
Tuesday at 7:37 AM
Tuesday at 6:37 AM
May 13, 2015
May 8, 2015
May 6, 2015
Today will are fix'en; "BAJA STYLE FISH TACOS"
1 cup all-purpose flour - 1 tsp salt - ½ tsp ground black pepper - 1 cup dark Mexican beer
1/3 cup mayonnaise - 2/3 cup Mexican crema* or sour cream - 1 tsp grated lemon zest - 2 tbsp fresh lemon juice - 1 tbsp water - salt and freshly ground black pepper
Oil, for frying - 1 cup all-purpose flour - 1 tsp salt, plus more for seasoning - 2 lbs skinned halibut cut into 5x½-inch strips - freshly ground black pepper - corn tortillas - 2 cups shredded cabbage - 2 cups tomatillo salsa (store-bought or homemade) for garnish, optional - pickled jalapenos, for garnish, optional
1. For the beer batter: mix the flour, salt and pepper in a medium bowl. Gradually add in the beer while whisking. Set aside and let the batter rest for 15 minutes before using.
2. For cream sauce: add the mayo and crema to a medium bowl. Whisk in the lemon zest, lemon juice and water. Season, to taste, with salt and pepper.
3. For the fish: in a large skillet, over medium heat, add enough oil to reach a depth of 1-inch. Heat the oil until a deep-fry thermometer registers 350oF or when the end of a wooden spoon sizzles when inserted into the oil.
4. On a large plate, combine the flour and salt. Season the fish pieces all over with salt and pepper and coat with the flour. Working in batches, dip the fillets in the beer batter and coat on both sides. Fry in the hot oil until golden brown and cooked through, about 5 minutes. Transfer to paper towels to drain.
5. Make tacos with the tortillas and fish and top each with cream, shredded cabbage, tomatillo salsa and pickled jalapenos, if desired. MAKES 6 TO 8 SERVINGS.
*NOTE—Mexican crema is Mexican’s version of crème fraiche and can easily be substituted with sour cream.
May 5, 2015
She was quite sure she got the recipe from the label of a Pace Salsa jar. That was the principal flavoring, not dry taco flavoring mix was used. There was a mixture of browned ground beef with beans and grated cheese, layered with small whole corn tortillas. The tortillas were not toasted nor prepared in any other way, just right from the package onto the layer. About 3 layers thick in a 9"x13" glass baking dish. Topped with more grated cheese and a bit more thick & chunky salsa.
I cannot for the life of me find this recipe in her giant life-long collection of recipes. Has anyone seen one like this?
Thanks, Dean Jones
May 5, 2015
Cinco de Mayo Enchiladas