10121 mexican pollo pipian Recipes

mexican recipe stewed tomatoes, undrained, white onion, diced, grain white rice (uncooked) - (i used basmati), canola oil, chicken broth, tomato sauce, garlic powder, salt

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

olive oil, boneless chicken breasts, cut in strips, sweet onion , cut in half lengthwise and sliced, fresh mushrooms , sliced fairly thick, paprika (or more if desired), chicken base, heavy cream (mexican cream works best), sour cream

chicken wings (cut into sections), tender mexican squash (can substitute 4 yellow squash and 4 zucchini), cooking oil, salt, black pepper, garlic powder, cumin, tomato, diced, whole kernel corn (drained ), flour, water

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

boneless skinless chicken breasts , cut into strips (or bite sized pieces), fresh sweet onion, sliced (yellow or red onion, your preference), vegetable oil, boiling water, beef bouillon granules, chicken bouillon granules, tomato paste, minced roasted garlic, dried ancho chile powder, cumin, cocoa powder, cider vinegar, dry sherry, butter, tabasco sauce or your favorite hot sauce, to taste, mexican crema (mexican table cream ), salt & freshly ground black pepper, to taste, crumbled cotija cheese, for garnish (also known as queso anejado, can substitute feta if necessary), chopped scallions, for garnish, ripe avocado, pitted, peeled, and cut into slices, for garnish

dried ancho chiles (about 4), boneless skinless chicken thighs, onion, salt, fresh ground pepper, toasted sesame seeds, peppercorns, cinnamon stick, dried mexican oregano, dried thyme, onion, quartered, tomato, peeled,halved, extra virgin olive oil, sugar, salt, bittersweet chocolate

chicken, carrot, onion, garlic clove, flat leaf parsley, bay leaves (1, if they are the large variety), fresh thyme, ancho chilies, pasilla chiles, corn or 1 tbsp vegetable oil, white bread , mexican bolillo or 3 slices french bread, peanuts, pecan halves, whole allspice, cinnamon stick, about 1 in long, salt (to taste)

cubed chicken breasts, sized yellow onion (sliced thinly or diced ), garlic cloves (crushed ), extra virgin olive oil, ear of corn (shave the kernels off), mexican squash (chopped , can substitute zucchini), bell pepper (chopped ), stalks celery (sliced ), carrots (sliced ), red potatoes (diced ), chayote (chopped ), head cabbage (chopped ), fresh parsley, chicken stock (we use herbox no sodium chicken base to make the stock), black pepper