Mexican Foods

The street foods of Mexico that serve as the snacks we've all grown to love are known as Antojitos. Most Antojitos begin with the centuries-old ingredients of water and corn used to form a rustic Dough. This dough known as Masa. Masa is the basis of the quick flat bread the tortilla, the tortilla serves as both a plate, and spoon in Mexico so it's the perfect food to serve during those casual get togethers . You'll find Masa Harina readily available in your local grocery store, and is highly recommended that you pick up a bag to create homemade tortillas when serving Mexican foods.








Melted cheese with mushrooms and poblano chilies

Ingredients:

1 poblano chili, roasted, peeled and cut into strips

2 tablespoons unsalted butter

3 ounces Crimini mushrooms, sliced

2 cups grated cheddar or Monterrey Jack cheese

salt and pepper to taste

Steps:

1. sauté the chili strips in 1 tablespoon of unsalted butter, season with salt and pepper and set aside.

2. Sauté the mushrooms in the remaining unsalted butter until they begin to lose their juices. Season with salt and pepper and set aside.

3. Lightly grease two small flame proof soufflé cups. In one, place half the cheese and half the chili strips.

4. In the second dish, place the remaining cheese and half the mushrooms.

5. Cover the soufflé dishes with aluminum foil and set over low heat until the cheese begins to melt, about three minutes. Uncover and cook another two minutes or until the cheese is completely melted.

6. Add the remaining mushrooms and chili strips to their respective soufflé dishes.

7. Serve hot with flour tortillas, and fresh salsa so the cheese can be used in preparing individual tacos.



Mexican Salsa

This fresh salsa is used to make the classic condiment that complements the foods served in every Mexican restaurant. Please note that the ingredients should be chopped by hand, and not puréed.

Ingredients:

3 tomatoes, chopped

1/2 cup onion, chopped

3 jalapeño peppers, seeds and stems removed, minced

1/2 cup cilantro, chopped

2 tsp. lime juice

salt and black pepper to taste

1/4 teaspoon Santa Catalina Guacamole Seasoning

Steps:

1. Combine the tomatoes, onion, chilies, cilantro, salt and lime juice in a small non-reactive dish. Stir well and adjust the seasonings to taste with Santa Catalina Guacamole Seasoning. Allowed to rest one hour in the refrigerator prior to service to allow the flavors to blend.

Tortillas made with Masa Harina

While fresh Masa is certainly available throughout the Southwest, many will find the only Masa available at the local supermarket will be a dried version known as Masa Harina. Masa Harina, a unique kind of flour, must be used when making tortillas. Please do not attempt to substitute corn flour, or cornmeal in this recipe.

Ingredients:

2 cups of Masa Harina

1 1/2 cups lukewarm water (approximately)

Steps:

1. Place the Masa Harina in a large bowl and add the lukewarm water, mixing with your hands to incorporate the flour and form a ball. Cover with a cloth and let stand for 5 to 10 minutes.

2. Heat a Comal, or cast iron skillet (ungreased). Need to go for 2 to 3 minutes, then form into a ball approximately 1 1/4 inch in diameter.

3. Cover your tortilla press with a sheet of plastic wrap and place a ball of dough in the center. Place another sheet of plastic wrap on top, lower the lid of the press and push down on the handle. The tortilla form should be porn a half to 5 inches in diameter.

4. Open tortilla press and remove the top sheet of plastic wrap from the tortilla. With the tortilla using the bottom sheet and turn it over onto your hand.

5. Peel off the bottom sheet of plastic wrap and place the tortilla on the hot Comal or skillet.

6. As soon as the edges of the tortilla start to dry out, approximately 30 seconds, turn it over.

7. The second side for approximately 20 seconds and turn the tortilla again. After cooking for about 20 seconds longer, remove the tortilla from the heat. Transfer to a cloth, or tortilla warmer so that the tortilla may remain covered.

Piña Colada Biscotti

Ingredients


4 1/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup butter, softened

1 1/2 cups white sugar

3 eggs

2 tablespoons rum

2 tablespoons pineapple juice

1 1/2 teaspoons coconut extract

1 cup shelled pistachio nuts

1/2 cup chopped dried pineapple

1/2 cup sweetened flaked coconut

Directions

1. In a large bowl, cream together the butter and 1 1/3 cups of sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the rum, pineapple juice and coconut extract until well blended. Combine the flour, baking powder and salt; stir into the batter. Stir in the pistachio nuts, pineapple and coconut until evenly distributed. Cover and refrigerate for about 10 minutes.

2. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.

3. Divide the dough into four equal parts. Form each piece of dough into a 12 inch long log shape on a lightly floured surface. Place two logs onto each cookie sheet, and pat down until they are about 3 inches wide. There should be at least 2 inches of space between each log.

4. Bake for 30 minutes in the preheated oven, until firm but not crisp. Remove from the oven, and allow to cool for at least 10 minutes.

5. Place the biscotti bars on a cutting board, and use a serrated knife to cut into 3/4 inch wide diagonal slices. Return the slices to the baking sheets cut side down. Return to the oven. Bake for 8 minutes, then turn the cookies over, and bake for an additional 8 minutes, or until lightly toasted. Cool completely, then store in an airtight container.

Mango Nut Bread

Ingredients:


2 cups all purpose flour, sifted

2 teaspoons baking soda

1/2 teaspoon ground cloves

1 teaspoon allspice

½ teaspoon salt

1½ cups sugar

3 eggs

½ cup vegetable oil

½ cup melted butter

2 cups mango, chopped fine

½ cup chopped macadamia nuts

Steps:

1. Preheat oven to 350 degrees.

2. Grease and flour two loaf pans.

3. Combine all dry ingredients together, reserve.

4. Beat eggs in a large mixing bowl, or stand mixer.

5. Add oil and butter to the eggs and beat for approximately 2 minutes more.

6. Add dry ingredients and mangoes to the egg mixture .

7. Fold in the macadamia nuts.

8. Bake 45-55 minutes, or until a toothpick inserted in the middle come out clean.

Haupia (Coconut Pudding)

Haupia is a coconut pudding that is a staple dessert served at every Hawaiian luau.


Ingredients:

2 cups coconut milk

1 cup whole milk

6 tablespoons sugar

5 tablespoons cornstarch

1/4 tsp vanilla extract (optional)

Steps:

Pour one cup of coconut milk into a saucepan. Combine sugar and cornstarch stirring into coconut milk. (Add vanilla if desired) Heat over low stirring consistently until thickened.

Add remainder of coconut milk and whole milk and continue to heat until thickened. Pour into 8 inch square baking dish and chill until firm.

Note* You can adjust sugar, adding or subtracting, to fit your personal preference

Huli-Huli Chicken(Hawaiian Style Roasted Chicken)

Serves 4


Ingredients:

1 Whole Chicken, Cut 8 Way

1/2 Cup Shoyu (Japanese Soy Sauce)

1/2 Cup Pineapple Chunks, Pureed

1/4 cup dark brown sugar

1/4 Cup Ketchup

1/8 Cup Rice Wine Vinegar

3 Tablespoons Ginger, finely grated

2-3 Cloves Garlic, Minced

1/2 teaspoon Worcestershire Sauce

Steps:

1. Cut chicken into 8 pieces, and place pieces in a large non reactive container.

2. In a medium bowl, combine soy sauce, pineapple, brown sugar, ketchup, rice wine vinegar, ginger, garlic and Worcestershire sauce. Pour half of the mixture into the large non reactive bowl with the chicken. Set aside remaining marinade for basting chicken during cooking. Refrigerate chicken for 30 minutes.

3. Prepare the smoker, or grill. When the temperature reaches 250°F, add a handful of soaked mesquite chips to your coals to get a good amount of smoke going.

4. Remove chicken from the marinade, discarding marinade that has come into contact with the raw chicken.

5. Place the chicken on the grill, bone-side down, and baste the chicken with your reserved marinade. Turn and baste the chicken every 10-15 minutes until internal temperature reaches 180°F, between 2 and 3 hours. Pull the chicken off the grill, and allow it to rest under foil for at least 15 minutes before serving.

Pollo con Piña a la Antigua( Cuban style Chicken with Pineapple)

Ingredients:


1 lime

1 4-pound chicken (cut into 8 pieces)

Kosher Salt for seasoning

fresh ground black pepper for seasoning

1/4 cup olive oil

1 medium onion, diced

1 Clove Garlic, Minced

2 ripe tomatoes, peeled and chopped

1 jalapeno pepper, seeded and diced

1/4 teaspoon dried oregano

1 bay leaf

1 cup chicken stock

2 cups fresh pineapple, chopped

4 tablespoons rum

Steps:

1. Place cut chicken into a non-reactive dish, add grated lime rind and squeeze the juice from the lime on the chicken.

2. Rub the juice and rind into the chicken, then season the chicken with salt and pepper.

3. Let marinate for thirty minutes.

4. Heat the olive oil in a frying pan and brown the chicken pieces on all sides.

5. Transfer the chicken to a heavy stock pot.

6. In the remaining oil still in the frying pan, sauté the onion and garlic until softened, but not browned.

7. Add tomatoes, hot pepper, oregano, and bay leaf.

8. Cook for about five minutes, stirring occasionally to prevent sticking and blend the flavors.

9. Pour the mixture over the chicken and add enough chicken stock to just cover the chicken pieces.

10. Partially cover the pot and cook over low heat until the chicken is tender. About forty-five minutes.

11. While the chicken is cooking, put the cut pineapple and juice in a small sauce pan and cook over medium heat until it is reduced by half.

12. Add the rum and continue to cook for two more minutes.

Rogan Josh

Ingredients:


1 Pound Lamb, Cubed (Chicken, or Pork can be substituted)

2 Medium Onions, Sliced

1 teaspoon Garam Masala

1 Green Anaheim chili, Sliced

1 Green Bell Pepper, Sliced

3 Tomatoes, Skinned and chopped

1 Cup fresh Curd, or plain yogurt

1 pinch of Saffron, Crushed, and soaked in lukewarm water

1 teaspoon Kosher Salt

1/4 Cup Cashews

41/4 Cup Ghee, or Clarified Butter

1 Ginger Root, (Approximately 1" peeled)

1 Tablespoon Ground Coriander

1 Tablespoon Turmeric

6 Dried Red Chilies

1 Tablespoon Cumin Seed, Ground

6 Cloves Garlic, Peeled

1 bunch Cilantro, Garnish



Steps:

1. Grind ginger, coriander, turmeric, red chilies, cumin , garlic with 1 teaspoon of kosher salt to form a thick paste.

2. Now heat ghee.

3. Fry onions, green chilies, tomatoes until golden brown and ghee begins to separate.

4. Add masala paste and simmer for 3 minutes.

5. Add meat, 2 cups of water, and simmer.

6. Add curd( Yogurt) soaked Saffron, and Garam Masala.

7. Cook, covered, until meat is tender.

8. Add Cashews.

9. Allow to simmer for few minutes, until sauce is thick.

10. Serve hot garnished with chopped cilantro leaves.