Category: Mexican

Shrimp Ceviche

INGREDIENTS
2 lbs shrimp, shelled and deveined
2 tomatoes
1/2 onion, diced
1 can (4 oz) diced jalapeño
1 bunch cilantro, chopped
1/4 cup lime juice
1/2 tsp salt
1/4 tsp pepper, freshly ground
2 avocados, diced
1 tbsp olive oil


DIRECTIONS
Place shrimp in rapidly boiling water for about 45 seconds and then immediately submerge in cool water to stop the cooking.  Combine all ingredients except avocado and olive oil in a ziplock bag and refrigerate for 3 hours.  Add avocados and olive oil and stir just before serving.

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Spanish Rice with Chicken & Peppers

1 tbsp vegetable oil
11⁄4 cups long-grain rice, uncooked
11⁄3 cups onion, chopped
1⁄2 cup green bell pepper, cut into 1” squares
1⁄2 cup red bell pepper, cut into 1” squares
1⁄2 tsp dried whole oregano
1⁄2 tsp ground cumin
1 large clove garlic, minced
11⁄2 cups low salt chicken broth
1⁄4 tsp salt
1 can (71⁄2-oz) whole tomatoes, undrained and chopped
1⁄2 lb chicken, cut into 1⁄2 “ cubes

Heat oil in a large saucepan over medium heat. Add rice; sauté 9 minutes or until golden. Add onion and next 5 ingredients; sauté 3 minutes or until crisp-tender. Add chicken broth and next two ingredients; bring to a boil. Add chicken; bring to a boil. Cover, reduce heat and simmer 15 minutes or until liquid is absorbed.

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Flour Tortillas

4 cups flour
1⁄2 cup shortening
11⁄2 tsp salt
11⁄4 cup warm water

In bowl, mix flour and salt. Cut shortening into flour and add small amounts of water while mixing. Form into a dough, kneading thoroughly. Dough should be smooth and elastic. Form 18 balls of dough. Sprinkle balls with flour to keep from sticking. Keep covered while rolling out the tortillas.

Heat large ungreased frying pan. Press dough into a circle, then roll out with rolling pin to 12- inch tortillas. Place in pan. Cook first side until bubbles form then flip. Turn only once. Place hot tortillas in an airtight container.

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Chicken Tacos

7 boneless chicken breasts
1⁄3 cup salsa
1 tsp cumin
1 bunch green onions (bottom half only)
1 can (141⁄2 oz) Mexican stewed tomatoes

Mix all ingredients and cook over medium heat for 15 minutes. Turn chicken only once. Remove chicken; shred and return to mixture. Simmer until chicken is fully cooked and juices are absorbed. Serve in flour tortillas with all the taco trimmings.

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Chicken Enchiladas

4 cup butter
1⁄4 cup flour
1 can chicken broth
3⁄4 cup water
1 pkg (8-oz) sour cream
4 canned jalapeno peppers
12 corn tortillas
vegetable oil
3⁄4 cup chicken, chopped and cooked
2 cups jack cheese, grated
3⁄4 cup onion, chopped

In sauce pan, combine butter and flour; cook for 1 minute. Slowly add chicken broth, water, sour cream and jalapenos. In bowl, mix cooked chicken, jack cheese and onion. Heat oil. Quickly cook 1 tortilla in hot oil (do not let the tortilla become crispy). Pat off excess oil with paper towel. Fill with chicken mixture, roll and place in glass baking dish. Repeat until all tortillas are filled. Cover rolled tortillas with sauce mixture. Bake at 425º for 20 minutes.

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Chicken Enchiladas

2 chicken breasts, cooked and cubed
1 can cream of celery soup
1 pkg cream cheese
1 cup cheese, grated
1 can green chili enchilada sauce
1 pkg tortillas

Mix chicken, soup, cream cheese and cheese. Fill each tortilla with +/- 3 tbsp of the mixture plus 1 tbsp enchilada sauce. Cover enchiladas with remaining enchilada sauce. Bake at 350º for 30 minutes. Top with additional grated cheese during last 5 minutes of bake time.

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Al Pastor-style Pork

3 dried chiles Pasilla, seeds discarded
5 dried chiles Guajillo, seeds discarded
2 pork tenderloin
4 cloves garlic
1/2 lg yellow onion
6 oz pineapple juice
1 tbsp salsa chipotle (Picante Bufalo)
1/4 tsp oregano
1/4 tsp cumin
1/8 tsp cayenne
1 tsp cinnamon
1 tbsp white wine vinegar
vegetable oil for grilling
salt to taste

In a mixing bowl, place seeded Pasilla and Guajillo chilies and cover with water for 30 minutes to soften. Trim silver skin from tenderloins. Cut each tenderloin in half and then each half into two strips. Drain water from softened chilies. Add garlic, onion, pineapple juice, chipotle, oregano, cumin, cayenne, cinnamon, and vinegar; purée with stick blender. Pour marinade into a ziplock bag and add pork pieces. Marinate overnight. Remove pork from bag and sprinkle with vegetable oil and salt. Grill on a very hot grill for about 7-8 minutes per side. Use in tacos or burritos.

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