This recipe may sound "weird" if you've never had this before, but it is really very good. My husband has loved this since he was very young. Try this-it is so delicious, very similar to Mexican Barbacoa.
2 1/2 - 3 pounds beef tongue
10 cups water
1 teaspoon salt
1 teaspoon garlic powder
1 bay leaf
Egg Batter:
3 eggs, separated
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon black pepper
Boil tongue in water with garlic, salt, and bay leaf until tender (about 2 to 2 1/2 hours). Remove outer skin, and slice 1/4 inch thick.
Make batter by beating egg whites until stiff. Add beaten egg yolks and fold in flour, salt, and pepper.
Dip tongue in batter, fry in hot oil (1/2 inch deep in heavy skillet) until golden brown, turning twice. Drain on absorbent paper and serve with "Red Tomato Sauce"(recipe will be added very soon-bookmark this page and checkback later).
Other Mexican recipes to browse:
Arroz (Spanish Rice)
Capirotada (Mexican Bread Pudding)
Flour Tortillas
Traditional Menudo
Shrimp patties ( Albondigas de Camaron)
Copyright 2007-2017 LMS
Monday, January 22, 2007
Shrimp patties ( Albondigas de Camaron)
Here's a great recipe for Albondigas de Camaron- shrimp patties. This is very easy to make and is a delicious favorite here at home.
Albondigas de camaron
3 Eggs, separated
2 Tablespoons flour
2 Tablespoons powdered shrimp
1/2 Teaspoon salt
1/4 Teaspoon black pepper
oil for frying
Beat the egg white until stiff; fold in egg yolks. Slowly fold in the flour, shrimp, salt, and pepper. Drop by tablespoonful into hot oil (1/2 inch deep in heavy skillet) Turn twice. Cook until golden brown. Drain on paper towels.
Other Mexican recipes to browse:
Arroz (Spanish Rice)
Capirotada (Mexican Bread Pudding)
Flour Tortillas
Traditional Menudo
Copyright 2007-2017 LMS
Albondigas de camaron
3 Eggs, separated
2 Tablespoons flour
2 Tablespoons powdered shrimp
1/2 Teaspoon salt
1/4 Teaspoon black pepper
oil for frying
Beat the egg white until stiff; fold in egg yolks. Slowly fold in the flour, shrimp, salt, and pepper. Drop by tablespoonful into hot oil (1/2 inch deep in heavy skillet) Turn twice. Cook until golden brown. Drain on paper towels.
Other Mexican recipes to browse:
Arroz (Spanish Rice)
Capirotada (Mexican Bread Pudding)
Flour Tortillas
Traditional Menudo
Copyright 2007-2017 LMS
Friday, January 5, 2007
Capirotada (Mexican Bread Pudding)
Anyone familiar with Capirotada will tell you that there are many variations of this delicious Mexican dessert. This recipe goes back forty years, and this one is the base of the many different ways it can be modified. Some variations include adding cheese, onions, tomato, pecans, nuts, piloncillo, or bananas. Those who have never eaten Capirotada may think that this dessert is indeed strange, but this is a wonderful Mexican delicacy that millions around the world enjoy. Please feel free to comment or add suggestions!
You will need:
12 slices of bread
3/4 cup of raisins
1 apple, cored, peeled, and sliced
2 tablespoons of coconut
1/4 cup of chopped pecans
margarine (to butter bottom of pan and dot capirotada)
2 cups of grated cheddar cheese
*Cinnamon Syrup (recipe follows Capirotada directions)
Toast bread and cut each slice into 4 squares. Butter the bottom of a 9x13 pan. Cover the bottom of the pan with half of the toasted bread and then top with the raisins,apple slices,coconut,pecans and dot with margarine. Pour half of the cinnamon syrup (see below) over the mixture and sprinkle with the entire amount of grated cheese. Spread the remaining bread over this and then pour the remaining syrup on top. Dot again with margarine. Press down with the back of a spoon or fork so the bread soaks up the cinnamon syrup. Cover with foil and bake for 30 minutes at 350 degrees. Remove from oven, uncover and bake for another 15 minutes.
Cinnamon Syrup
Mix and bring to a boil the following ingredients:
2 1/2 cups sugar
3 1/2 cups water
2 teaspoons of cinnamon
1/2 teaspoon of nutmeg
Boil 3 minutes or until sugar dissolves.
You will need:
12 slices of bread
3/4 cup of raisins
1 apple, cored, peeled, and sliced
2 tablespoons of coconut
1/4 cup of chopped pecans
margarine (to butter bottom of pan and dot capirotada)
2 cups of grated cheddar cheese
*Cinnamon Syrup (recipe follows Capirotada directions)
Toast bread and cut each slice into 4 squares. Butter the bottom of a 9x13 pan. Cover the bottom of the pan with half of the toasted bread and then top with the raisins,apple slices,coconut,pecans and dot with margarine. Pour half of the cinnamon syrup (see below) over the mixture and sprinkle with the entire amount of grated cheese. Spread the remaining bread over this and then pour the remaining syrup on top. Dot again with margarine. Press down with the back of a spoon or fork so the bread soaks up the cinnamon syrup. Cover with foil and bake for 30 minutes at 350 degrees. Remove from oven, uncover and bake for another 15 minutes.
Cinnamon Syrup
Mix and bring to a boil the following ingredients:
2 1/2 cups sugar
3 1/2 cups water
2 teaspoons of cinnamon
1/2 teaspoon of nutmeg
Boil 3 minutes or until sugar dissolves.
Other Mexican recipes to browse:
Arroz (Spanish Rice)
Flour Tortillas
Traditional Menudo
Copyright 2007-2017 LMS
Arroz (Spanish Rice)
Have you been looking for that perfect recipe for Spanish rice? Look no further! This recipe for Spanish rice is delicious as well as an authentic Mexican recipe that has been handed down for over four generations. Makes a wonderful side dish, is easy to make, and will please the entire family!
1 cup rice (do not use minute rice)
1 tablespoon oil
1/2 small onion, chopped
3 cloves of garlic (mashed) or 1 teaspoon of garlic powder
1 teaspoon cumin powder
1 tablespoon chopped bell pepper
3/4 cup canned tomato (mashed) with juice
1 teaspoon salt
1 bouillon cube (chicken flavored)
3 1/2 cups hot water, or you can use half water & half chicken broth
Brown rice over low flame in heavy iron skillet until golden brown, stirring constantly. Add onion, cook until onion wilts, a minute or two. Add remaining ingredients, bring to a boil, cover, lower heat and cook until dry.
IMPORTANT NOTE:
DO NOT STIR! This will make the rice mushy.
Other Mexican recipes to browse:Flour Tortillas
Arroz (Spanish Rice)
1 cup rice (do not use minute rice)
1 tablespoon oil
1/2 small onion, chopped
3 cloves of garlic (mashed) or 1 teaspoon of garlic powder
1 teaspoon cumin powder
1 tablespoon chopped bell pepper
3/4 cup canned tomato (mashed) with juice
1 teaspoon salt
1 bouillon cube (chicken flavored)
3 1/2 cups hot water, or you can use half water & half chicken broth
Brown rice over low flame in heavy iron skillet until golden brown, stirring constantly. Add onion, cook until onion wilts, a minute or two. Add remaining ingredients, bring to a boil, cover, lower heat and cook until dry.
IMPORTANT NOTE:
DO NOT STIR! This will make the rice mushy.
Other Mexican recipes to browse:Flour Tortillas
Menudo
Copyright 2007-2017 LMS
Homemade Traditional Menudo
This is a delicious and authentic Mexican recipe for homemade Menudo. There are many variations floating out in cyberspace, but this is as real as it gets. This one has been passed down for over four generations. Be sure to try this at your next family gathering!
You will need:
5 lbs of Tripe
3 quarts of water
1 tablespoon garlic powder
2 teaspoons of cumin powder
1 teaspoon of oregano
2 teaspoons of salt
(these ingredients are needed also, but added later in the cooking stage)
8 dried red chili pods
2 lbs. beef knuckles
1 15 ounce can of hominy
3 tablespoons of flour, browned
the salt and garlic powder listed below are for cooking the beef knuckles.
1 teaspoon salt
1 teaspoon garlic powder
Wash tripe and remove as much fat as possible. Cut into small 1 1/2" squares. Combine the tripe with only the next five(5) ingredients(water,garlic powder,cumin powder,oregano, and salt). Boil this until tender, about 4-5 hours. Add water as necessary.
In the meantime-
1. Remove the seeds from the chili pods, wash, and then boil them in 2 1/2 cups of water until they are very soft (about 10 minutes). Remove as much of the peeling as possible. Place pods and liquid in a blender/food processor and blend until smooth.
2. In another pot, place the beef knuckles in 2 quarts of water and 1 teaspoon each of the salt and garlic powder. Cook these until tender. Dispose of the broth.
3. Brown the flour in a heavy skillet over low heat, stirring constantly(You do not need to use oil or grease to brown the flour). Cool flour, and blend with 1 cup of water. Set aside.
You can do steps 1, 2, and 3 while the menudo is cooking.
When the menudo is tender, add the chili pods, beef knuckles, hominy, and the flour mixture. You can add more water to the menudo if necessary. Boil for 30 minutes more.
IMPORTANT NOTES:
For the best authentic menudo, serve steaming hot and be sure to have plenty of
chopped onion and lemon slices for those who want to add it to their menudo. Don't forget the hot buttered corn tortillas!
Sometimes spices will lose their flavor during a long cooking time, so you may add more garlic, cumin, and oregano during the last 30 minutes of cooking.
Please be aware that menudo does have a strong odor when cooking, due mainly to the tripe.
One shortcut for the tripe is to buy the cleaned, diced tripe.
great shortcut is to buy diced tripe
Traditional Menudo
You will need:
5 lbs of Tripe
3 quarts of water
1 tablespoon garlic powder
2 teaspoons of cumin powder
1 teaspoon of oregano
2 teaspoons of salt
(these ingredients are needed also, but added later in the cooking stage)
8 dried red chili pods
2 lbs. beef knuckles
1 15 ounce can of hominy
3 tablespoons of flour, browned
the salt and garlic powder listed below are for cooking the beef knuckles.
1 teaspoon salt
1 teaspoon garlic powder
Wash tripe and remove as much fat as possible. Cut into small 1 1/2" squares. Combine the tripe with only the next five(5) ingredients(water,garlic powder,cumin powder,oregano, and salt). Boil this until tender, about 4-5 hours. Add water as necessary.
In the meantime-
1. Remove the seeds from the chili pods, wash, and then boil them in 2 1/2 cups of water until they are very soft (about 10 minutes). Remove as much of the peeling as possible. Place pods and liquid in a blender/food processor and blend until smooth.
2. In another pot, place the beef knuckles in 2 quarts of water and 1 teaspoon each of the salt and garlic powder. Cook these until tender. Dispose of the broth.
3. Brown the flour in a heavy skillet over low heat, stirring constantly(You do not need to use oil or grease to brown the flour). Cool flour, and blend with 1 cup of water. Set aside.
You can do steps 1, 2, and 3 while the menudo is cooking.
When the menudo is tender, add the chili pods, beef knuckles, hominy, and the flour mixture. You can add more water to the menudo if necessary. Boil for 30 minutes more.
IMPORTANT NOTES:
For the best authentic menudo, serve steaming hot and be sure to have plenty of
chopped onion and lemon slices for those who want to add it to their menudo. Don't forget the hot buttered corn tortillas!
Sometimes spices will lose their flavor during a long cooking time, so you may add more garlic, cumin, and oregano during the last 30 minutes of cooking.
Please be aware that menudo does have a strong odor when cooking, due mainly to the tripe.
One shortcut for the tripe is to buy the cleaned, diced tripe.
great shortcut is to buy diced tripe
Other Mexican recipes to browse:
Flour Tortillas
Arroz (Spanish Rice)
Copyright 2007-2017 LMS
Thursday, January 4, 2007
Authentic Mexican Homemade Flour Tortillas
Have you ever wondered where on earth you could find REAL Mexican recipes? Not just a watered down version of them! These recipes have been passed down in our family and used for at least 50 years. I've just started on this blog, so please be patient with me as I transfer the recipes to online format. I've had many requests for authentic Mexican dishes as well as desserts. I hear so many stories of displaced Texans (yes-I'm a Texan!) craving Mexican food, such as Tamales, Carne Guisada, Picadillo, homemade tortillas and so much more.
Okay, let's start with some simple Mexican foods and work our way on up!
First you'll need-
2 cups of flour
2 teaspoons of baking powder
1 teaspoon of salt
2 1/2 tablespoons of shortening (like Crisco)
2/3 cup PLUS 2 teaspoons warm water
Combine the flour, baking powder, and salt. Cut in the shortening, and mix with hands until crumbly. Add the water so that the dough becomes pliable, but not too soft and/or sticky(If it's still too sticky, just add a little more flour). Knead for 5 minutes on a floured board.
Make about 10 balls of dough with this, and then roll each one out thin; about 6-7" circles. Cook on hot griddle as follows:
-- Cook on one side, ONLY until the tortilla begins to bubble (about 20 seconds or so). Then turn quickly.
-- Cook on the second side until the tortilla is brown and bubbly (about 20 seconds or so). Turn over a second time.
--Cook on the first side for about another 20 seconds.
IMPORTANT NOTES:
Do not turn them more than twice, because they will become dry and crispy!
If the griddle is not hot enough(but not too hot!), they won't cook properly. After you have made a few you will be able to judge the heat needed-if it's too low, they'll take forever to cook, if it's too high, they'll burn almost instantly! Also, don't expect them to be round the first few times you make them :) practice makes perfect!
Any questions or comments are greatly appreciated!
Okay, let's start with some simple Mexican foods and work our way on up!
Homemade Flour Tortillas
First you'll need-
2 cups of flour
2 teaspoons of baking powder
1 teaspoon of salt
2 1/2 tablespoons of shortening (like Crisco)
2/3 cup PLUS 2 teaspoons warm water
Combine the flour, baking powder, and salt. Cut in the shortening, and mix with hands until crumbly. Add the water so that the dough becomes pliable, but not too soft and/or sticky(If it's still too sticky, just add a little more flour). Knead for 5 minutes on a floured board.
Make about 10 balls of dough with this, and then roll each one out thin; about 6-7" circles. Cook on hot griddle as follows:
-- Cook on one side, ONLY until the tortilla begins to bubble (about 20 seconds or so). Then turn quickly.
-- Cook on the second side until the tortilla is brown and bubbly (about 20 seconds or so). Turn over a second time.
--Cook on the first side for about another 20 seconds.
IMPORTANT NOTES:
Do not turn them more than twice, because they will become dry and crispy!
If the griddle is not hot enough(but not too hot!), they won't cook properly. After you have made a few you will be able to judge the heat needed-if it's too low, they'll take forever to cook, if it's too high, they'll burn almost instantly! Also, don't expect them to be round the first few times you make them :) practice makes perfect!
Any questions or comments are greatly appreciated!
Other Mexican recipes to browse:
Arroz (Spanish Rice)
Traditional Menudo
Copyright 2007-2017 LMS
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