10495 champurrado mexican beverage Recipes

mexican blend cheese, cream cheese, eggs, cream, parmesan cheese, diced green chilies, chili powder, lean ground beef, chopped onion, taco seasoning

mexican cornbread mix, chopped green chilies, ground sage, ranch style salad dressing mix, sour cream, mayonnaise, pinto beans, drained, green bell pepper, chopped, whole kernel corn, drained, tomatoes, large, chopped, bacon, cooked & crumbled, packaged shredded cheddar cheese, sliced green onion, lettuce leaf, tomato , wedges (optional)

mexican-style rice and pasta mix, butter, water, diced tomatoes with onions, undrained, cubed cooked chicken, jalapeno pepper, seeded and chopped

water, cinnamon stick, star anise (optional), milk, mexican chocolate (such as chocolate ibarra), pinole (coarse ground maize flour), crushed piloncillo (mexican brown sugar cone), or more to taste

water, divided, cinnamon sticks, masa harina flour, brown sugar , packed or 2 (6 oz) piloncillo cones, unsweetened baking chocolate, vanilla

masa harina flour, water, mixed with, milk, salt, disks mexican chocolate (nestle s abuelita and the mexican ibarra brands are commonly found in spanish bodegas)

mexican cornbread mix, hamburger meat, creamed corn, onion, grated colby-monterey jack cheese, oil

mexican-style corn, drained, mayonnaise, sour cream, green onion, chopped, chopped fresh cilantro, cheddar cheese, shredded, fresh lime juice, ground cumin, cayenne pepper (or to taste), salt

mexican-style stewed tomatoes, undrained, turkey meatballs, thawed, black beans, rinsed and drained, chicken broth with roasted garlic, frozen corn, thawed

mexican corn, drained, monterey jack cheese, shredded, grated parmesan cheese, mayonnaise, jalapeno slices, chopped, tortilla chips or frito scoops

mexican veggie toss, chopped fresh cilantro, chopped green onions, red wine vinegar, salt, chopped garlic, cumin, tortilla chips

mexican cornbread mix, egg, buttermilk, carton sour cream, mayonnaise, ranch dressing mix, green bell pepper chopped, red bell pepper chopped, tomatoes chopped, green onions chopped, canned pinto beans rinsed and drained well, canned whole kernel corn drained well, bacon cooked crisp and crumbled, grated sharp cheddar cheese

mexican frittata, dozen large eggs, grated gruyere cheese, extra virgin olive ooil, butter, andouille sausage , cut into 1/2 inch pieces (or other smoky-spicy sausage), onion, thinly sliced, button mushrooms, stems trimmed off and sliced, green chiles, drained, baby spinach leaves, washed, salsa cruda (below ), sour cream, salsa cruda, roma tomatoes , quartered lengthwise and seeded, red bell pepper, cored, seeded and quartered, fresh cilantro leaves, garlic, chopped, ground cumin, cayenne, evoo, salt

mexican rice, onion, grain rice, lard or chicken fat, chicken broth, tomato juice, diced tomatoes, chopped parsley, minced garlic, ground cumin, salt, white pepper, saute onion and rice in lard until browned, 6 to 10 minutes, stirring constantly. turn into baking dish., in large saucepan , combine broth, tomato juice, tomatoes, parsley, garlic, cumin and salt and pepper. bring to boil. add broth to rice. cover and bake at 350 degrees f for 20 to 30 minutes or until rice is fluffy. use fork to fluff rice. serve.

mexican rice (we tested with vigo), shredded monterey jack cheese, divided, sliced green onions, sour cream, salt, ground red pepper, smoked or sweet paprika

mexican rice (we tested with vigo), shredded monterey jack cheese, divided, sliced green onions, sour cream, salt, ground red pepper, smoked or sweet paprika

mexican chocolate, broken into pieces, whipping cream, light brown sugar, salt, butter

water, masa harina, mexican chocolate or bittersweet chocolate, chopped, cinnamon stick, brown sugar