1547 con mexicano Recipes

rice, water, olive oil, tomato paste, sofrito sauce, green pigeon peas, undrained, sazon goya con culantro y achiote (to taste), oregano, cilantro, salt (to taste)

light rum, kummel, orange juice, angostura bitters, crushed ice

eggs, tomato, diced, onion, chopped, green bell pepper, chopped, jalapeno pepper, seeded and diced, butter, corn tortillas , cut into strips, shredded cheddar cheese

sauce, olive oil, onion, chopped, portobello mushroom cap, cut into bite-size pieces, enchilada sauce (such as el pato salsa de chile fresco ), water, grits, water, coarse yellow cornmeal, milk, shredded sharp cheddar cheese, bacon salt, black pepper

kahlua, brandy, chocolate syrup, ground cinnamon, hot coffee, sweetened whipped cream

semi-sweet chocolate or 3 oz chocolate chips, cinnamon, sugar, almond extract, milk

plain yogurt, drained (greek yogurt is best if you can find it), lime juice, jalapenos (seeded if you wish) or 1/2 serrano pepper, finely minced (seeded if you wish), fresh mexican oregano or 1/2 tsp dried mexican oregano, salt, cumin powder, fresh cilantro, minced (not dried ), fresh mint leaves, minced (not dried ), cucumber , cut in half lengthwise, seeded and diced small (read *note), cayenne, garlic cloves, peeled and finely minced, olive oil, cumin, fresh cilantro

chopped mild onions, butter, fine noodles, rich beef bouillon or 2 cups consomme (or make it vegetarian and use veg. stock), salt and pepper, chopped parsley

elbow macaroni, milk, cornstarch, shredded cheddar cheese (about 1 cup), shredded monterey jack pepper cheese (about 1 cup), mexican chorizo sausage (el mexicano brand), minced red onion, flour, lime juice, breadcrumbs, butter

center-cut thin pork chops (bone in ), salt, pepper, light olive oil, divided, white onion, chopped, garlic cloves, crushed and chopped, chipotle chiles in adobo , and, adobo sauce , out of a 7 . 5 oz can (i like el mexicano brand), dried oregano (or mexican oregano), cumin

mexican chocolate, roughly chopped, divided, egg yolk, salt, unsalted butter, at room temperature, all-purpose flour (4 1/2 oz), all-purpose flour (8 oz), baking powder, cream cheese, at room temperature (low fat works ), unsalted butter, at room temperature, sugar, eggs, at room temperature, powdered sugar (for garnish )

fresh parsley leaves, coarsely chopped, fresh cilantro leaves, coarsely chopped, white onion, chopped, water, green chili pepper, chopped coarsely (mild or spicy ), lime juice or 1 tbsp lemon juice, garlic cloves, peeled and chopped, olive oil, rice, vegetable broth or 2 cups chicken broth, salt , to taste

guacamole con tostadas, recipe from chef jeff martinez , el chile cafe y cantina, austin, ripe haas avocados, fresh tomato, chopped red onion, chopped cilantro, lime for spritzing

light kidney beans, drained and rinsed (can use low-sodium ), salsa (mild or medium), chili powder, cumin, salt , to taste (optional), shredded cheddar cheese (can use lows-fat ), sour cream (can use fat-free), chives or 2 tbsp green onions

sour cream, extra virgin olive oil, milk, ground cinnamon, lemon juice or 1 tsp lime juice, fresh cilantro, fresh parsley, rice wine vinegar (i used roasted garlic flavored), salt, black pepper

plain flour, yellow cornmeal, sugar, baking powder, salt, eggs, milk, cooking oil

mexican queso cacique or el mexicano or any other queso blanco (light white cheese), cut into small chunks, garlic, minced, juice of 4 limes , or cup lime juice, drops of a mexican hot sauce , or other hot pepper sauce

ice cubes , or as needed, silver tequila (100% agave), sangrita (mexican-style bloody mary mix with orange and lime), citrus-flavored soda (such as squirt), lime, juiced, mexican-style chili powder with lime (such as tajin fruit seasoning)