Mexican Recipes - Recipes of Mexico

Soup Recipe - Mexican Meat Ball Soup

1 TB cooking oil
1 small red onion, chopped
2 jalapeño peppers, seeds and ribs removed, chopped
1 zucchini (about 1/2 lb.), cut into 1/2″ dice
2-1/4 tsp. dried oregano, OR 2 TB fresh oregano, chopped
1/2 tsp. ground cumin
1 quart (4 cups) low sodium chicken broth or homemade stock
2 cups water
1 can (15 oz.) diced tomatoes, drained
1-3/4 tsp. salt
3/4 tsp. ground black pepper
1/2 lb. lean ground beef
2 cloves garlic, minced
2-1/2 TB dry bread crumbs
1 egg, beaten
1 cup fresh, canned or frozen corn kernels
1 TB lime juice

In a large pot, heat the oil over moderately low heat. Add the onion and half the jalapeños and
sauté, stirring occasionally, until the onion is translucent, about 5 minutes. Add the zucchini,
1-1/2 teaspoons of the dried oregano, if using, and 1/4 teaspoon of the cumin and sauté, stirring, until the zucchini starts to soften, about 3 minutes.

Add the broth, water, tomatoes, 1-1/4 teaspoons of the salt, and 1/2 teaspoon of the black pepper; bring to a simmer. Simmer for 15 minutes.

In a medium bowl, combine the ground beef, garlic, the remaining jalapeño, 1/4 teaspoon cumin, 3/4 teaspoon dried oregano or 1 tablespoon of the fresh oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, the bread crumbs, and the egg.

Shape the mixture into 24 meat balls, about 1 inch in diameter.

Add the meat balls and corn to the soup and simmer until the meatballs are just done, about 5 minutes.

Stir in the lime juice and the remaining 1 tablespoon fresh oregano, if using.

Serves: 4.

Rice Recipe - Mexican Rice

2 cups white long grain rice
1/4 cup tomato puree
1/4 cup yellow onions
4 large garlic cloves, minced
3 1/2 cups chicken stock
1/4 cup red peppers
1/4 cup green peppers
1/4 cup butter
1 teaspoon cumin
1 teaspoon salt
1/2 cup chopped cilantro

Preheat skillet to 350 degrees F. Add oil, yellow onions and rice.
Saute 3 minutes until onions begin to turn translucent, add garlic
and sautee another minute. Add tomato puree, green and red peppers,
cumin. Stir until blended. Add chicken stock. Stir and level rice
out. Close lid, reduce temperature and let simmer for 15 minutes.
shut rice off, and leave to sit for 10 minutes.
Fluff rice. Add Cilantro, toss and serve.

Pork Recipe - Mexican Baked Pork

2 T. oil
1 large yellow onion, chopped
1 clove garlic, finely minced
1 cup tomato sauce
1 t. ground cumin
1 t. salt
1/4 t. pepper
1/2 t. dried oregano
1/4 to 1/2 t. dried crushed red pepper
1/2 t. chili powder
Dash cayenne
2 lbs. boneless lean loin of pork, excess fat removed

In small pan, heat oil. Sauté onion and garlic until golden brown. Add
tomato sauce, cumin, salt, pepper, oregano, red pepper, chili powder and
cayenne pepper. Simmer gently 10 minutes. Place pork in baking dish and pour
sauce over it. Cover pan tightly with foil and bake in preheat 350 oven for
1 hour. Cut pork in thin slices land spoon sauce over meat. Serves 4 to 5

Frijoles Charros - Mexican Style Cowboy Beans

1 pound pink, pinto or any other dry bean, cleaned and washed
2 teaspoon salt or to taste
10 cups hot water
3 quart stock pot

1.) Place the beans and salt in a pot. Place pot on the stove and add the
hot water—enough to cover 2 times the volume of the beans.
2.) Cook beans (uncovered) over medium-high heat for 1 hour approximately.

Flavorings

10 slices smoked bacon, chopped
½ pound pork butt, cut into ½-inch cubes
1 medium white or yellow onion, chopped
5 large garlic cloves, chopped
1 jalapeno chile, grilled and chopped
2 medium ripe tomatoes, grilled, cored and chopped
20 sprigs cilantro, chopped finely
1 ½ cups dark Mexican beer
The half cooked beans
4 quart stock pot

1.) In the pot fry the bacon and pork butt over medium-high heat in the
bacons own fat until just before the bacon becomes crispy, about 7
minutes.
2.) Add onion, garlic and jalapeno and saute about 3 to 4 minutes stirring
occasionally. Add chopped tomato and cilantro and continue to simmer for
about 3 to 5 minutes. Then add beer and saute a minute or so. Add beans and
continue simmering until beans are tender.

Mexican Deviled Eggs

8 hard-cooked eggs
1/2 cup shredded Cheddar cheese
1/4 cup mayonnaise
1/4 cup salsa
2 tablespoons sliced green onions
1 tablespoon sour cream
Salt, to taste

Slice eggs in half lengthwise; remove yolks and set whites aside.

In a small bowl, mash yolks with cheese, mayonnaise,
salsa, onions, sour cream and salt. Stuff into egg
whites. Refrigerate.

Makes 16 servings.

Mexican Coffee

Sugar and spice make this chocolate-flavored coffee so nice!

12 cups water
1/2 cup packed brown sugar
4 tablespoons ground cinnamon
4 whole cloves
1 cup regular-grind coffee (dry)
1/2 cup chocolate-flavor syrup
1 teaspoon vanilla
Whipped cream, if desired

1. Heat water, brown sugar, cinnamon and cloves to boiling in Dutch oven,
stirring to dissolve sugar. Stir in coffee; reduce heat to medium-low. Cover
and simmer 5 minutes.
2. Stir in chocolate syrup and vanilla; remove from heat. Let stand 5 minutes
for coffee grounds to settle. Strain coffee into coffee server or individual
cups; discard grounds mixture. Serve with whipped cream.

Bananas a la Mexican

Ingredients
1/4 cup packed brown sugar
3 tablespoons coffee-flavored liqueur, spiced rum, rum, or apple juice
3 tablespoons butter, cut up
3 firm ripe bananas, bias-sliced 1/2-inch thick
1/2 teaspoon ground cinnamon
2 cups vanilla frozen yogurt or ice cream or 1/2 of a 10-3/4-ounce
package frozen pound cake, thawed and cut into 4 slices
Pressurized whipped dessert topping (optional)
Pecan pieces or slivered almonds, toasted (optional)

Directions
Sprinkle the bottom of a 1-quart casserole with brown sugar. Pour
liqueur, rum, or juice over sugar. Top with butter. Add banana slices
and sprinkle with cinnamon. Bake, covered, in a 400 degree F oven about
15 minutes or until juices around edges of casserole just begin to
bubble. Stir gently. Spoon banana mixture over frozen yogurt, ice cream,
or pound cake. Top with whipped topping and nuts, if you like. Makes 4
servings.

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