Baked Corn & Wheat Cumin Cilantro Chips

April 5th, 2011 § 0 comments § permalink

Makes approximately 3 cups

Ingredients

10-12 whole wheat tortillas, cut into 3 inch triangles
12-15 corn tortillas, cut into 3 inch triangles
1 tablespoon fresh cilantro, chopped
1 tablespoon canola oil
1 teaspoon cumin seeds, toasted
Juice of 1 lime
Salt

Directions

Preheat oven to 350°F. Cut tortillas and place in a large bowl. In a separate small bowl mix the cilantro, oil, cumin seeds, lime juice and salt, mix well and then toss over tortillas. Lay tortillas flat on a baking sheet (lined with parchment) and place in the oven and cook for about 7-10 minutes or until golden brown.

Dulce De Leche Ice Cream with Strawberries & Mexican Chocolate Sauce and Jalapeno Strawberry Sauce

April 23rd, 2011 § 0 comments § permalink

Makes 3 cups ice cream and ¾ cups of each sauce

INGREDIENTS

2 cups whole milk
1 cup heavy cream
1 cup dulce de leche
5 egg yolks
1 teaspoon vanilla extract
1 teaspoon salt
½ cup almonds, toasted and chopped
½ cup fresh strawberries, chopped

DIRECTIONS

In a medium sauce pan bring the milk, yolks, and the cream to a boil and remove from heat. Whisk in the dulce de leche until melted and fully incorporated. Add vanilla, salt and almonds. Mix well and then gently fold in the strawberries. Process in an ice cream maker using instructions.

Mexican Chocolate Sauce

Makes ¾ cup

INGREDIENTS

½ cup (4 ounces) of dark semisweet chocolate, shaved or chopped
¼ cup heavy cream
1 teaspoon cinnamon, freshly grated
1 teaspoon cayenne pepper

DIRECTIONS

In a small sauce pan combine all ingredients and bring to a boil. Reduce heat to simmer and whisk continuously for a few minutes until all chocolate is melted. Drizzle over ice cream.

Jalapeño-Strawberry Sauce

Makes ¾ cup

INGREDIENTS

½ cup fresh strawberries, chopped
1 tablespoon jalapeño, deseeded and chopped super fine
2 tablespoons water
2 tablespoons honey

DIRECTIONS

Place all ingredients in a blender and process until smooth. Serve over ice cream.

Fresh Guacamole

February 23rd, 2011 § 0 comments § permalink

Makes approximately 1½ cups

INGREDIENTS

4 avocados, ripe and soft, but not mushy
¼ cup fresh cilantro leaves, chopped fine
¼ cup tomatoes, chopped fine
¼ cup white onions, chopped fine
1 jalapeño, seeded and chopped fine
1 teaspoon cumin powder
Salt
Juice of 3 limes

DIRECTIONS

In a large mixing bowl mash avocados one by one with a large fork until chunky, but relatively smooth.
Add cilantro, tomatoes, white onions, jalapeño, and cumin. Continue to mash and mix all ingredients and then add a few pinches of salt and mix well. Begin to juice the limes into the guacamole one by one mixing and mashing after each one. Taste the guacamole and adjust seasoning if needed, and more salt, pinch by pinch until desired flavor, which will be approximately 3 teaspoons of salt in total.

Fresh Tomato Salsa

February 23rd, 2011 § 0 comments § permalink

Makes approximately 1½ cups

INGREDIENTS

3 tomatoes, chopped fine
¼ cup white onion, chopped very fine
¼ cup red bell peppers, chopped very fine
¼ cup fresh cilantro leaves, chopped fine
1 jalapeño pepper, seeded and chopped fine
½ teaspoon cumin
Juice of 2 limes
Salt

DIRECTIONS

Mix all ingredients in a medium-sized mixing bowl until well combined. Add salt to taste.

Jalapeño Mango Margaritas

November 12th, 2009 § 0 comments § permalink

Makes 1 large pitcher

INGREDIENTS

3 large ripe mangos, peeled, deseeded and chopped
2 jalapeño peppers, deseeded and chopped
Zest of 2 limes
1/3 cup fresh cilantro leaves, chopped
Juice of 15 limes
1½ cups Cointreau Triple Sec
2 cups tequila blanco
Coarse salt
Limes for garnish and taste

PREPARATION

Puree the mangoes, jalapenos, lime zest, cilantro leaves and lime juice in a blender or with a hand held food processor until very smooth. Refrigerate mango puree until just before serving. When ready to serve, combine the puree with the triple sec and tequila blanco and mix very well. It can also be blended with ice at this stage for a frozen drink. Garnish salt-rimmed glasses with limes. Of course, some folks may prefer a little more tequila!

Mango Agua Fresca

April 23rd, 2011 § 0 comments § permalink

Makes 1 gallon

INGREDIENTS

2 ripe mangoes, peeled, deseeded and pureed
Zest and juice of 2-3 limes
½ cup honey or light brown sugar
1 cup hot water
Gallon of ice cold water

DIRECTIONS

In a gallon pitcher combine the pureed mangoes, the lime juice and zest and the hot water, add the sugar or honey and stir until totally dissolved. Fill pitcher with ice cold water. Garish with a lime wedge!

Shredded Chicken Mole Verde Tostadas

April 23rd, 2011 § 0 comments § permalink

Makes 15 tostadas

INGREDIENTS

2 cups water
1 chicken breast, skinless
2 chicken thighs, skinless
2 chicken legs, skinless
½ large white onion (half reserved), chopped
1 tablespoon black pepper
1 teaspoon ground allspice
1 teaspoon salt
1 cup green pumpkin seeds
2 tablespoons sesame seeds
1 teaspoon cumin seeds
2 whole allspice berries
3 cloves
5 black peppercorns
1 pound tomatillos, cut in quarters
3 fresh serrano chilies, chopped
3 cloves garlic
1 poblano pepper, chopped
1 cup fresh cilantro leaves
2 cups chicken stock, reserved from poaching chicken
15-20 tostada shells (corn tortillas cooked in oil)

DIRECTIONS

In a medium sauce pan over medium high heat, add water, chicken, half the white onion, black pepper and allspice and bring to a boil. Simmer for about 20 minutes. Transfer chicken to a bowl and reserve liquid. After chicken has cooled, shred chicken with a fork removing from the bone and set aside. Preheat oven to broil. On a baking sheet lined with parchment paper, place the pumpkin seeds, sesame seeds, cumin seeds, allspice berries, cloves, peppercorns, tomatillos, serrano chilies, garlic, and poblano peppers, and broil, about 3-4 minutes or until the pumpkin seeds start to char. Remove from oven and place in a blender with the cilantro leaves and chicken stock; blend until smooth. Mix in with chicken and serve with warm tostada shells.

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