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
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Monday, January 22, 2007
Friday, January 5, 2007
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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