Tag Archives: mexican food

Biftec Mexicano (Mexican Steak)

4 servings

You will need
2 lb. Top round tea (about ½ inch thick)
Mixture A:
1 teaspoon salt
1 teaspoon chile powder
1 teaspoon black pepper
½ cup flour

¼ cup lard
4 tomatoes, chopped
2 onions, chopped
1 green pepper, chopped
3 jalapeño chiles (optional)
3 tablespoons chopped pimentos
1 teaspoon chile powder
Salt and pepper
½ cup red wine
¼ cup sherry
1 cup cooked beans
10 ripe olives, sliced (as a garnish)

Combine Mixture A. Dredge steak in flour mixture. Beat steak with a wooden handle or mallet. Heat lard and brown steak rapidly. Remove steak. Sauté onions and peppers. Add 1 teaspoon chile powder, tomatoes, pimentos and red wine. Simmer vegetables 10 minutes. Marinate browned steak in sherry 10 minutes. Place steak in baking dish. Add beans to cooked vegetable sauce. Spoon mixture over steak. Cover and bake at 350°F. for one hour. Garnish with olives slices or strips.


© Shufunotomo Co., Ltd., Japan 1975

Plátanos al Horno (Baked Bananas)

4 servings

You will need
4 large, ripe bananas
1 cup orange juice
4 tablespoons butter
½ cup brown sugar
2 teaspoons cinnamon
Optional: cream or whipped cream as a topping.

Peel and halve the bananas. Arrange them in a shallow buttered baking dish. Pour orange juice over the bananas. Dot with butter. Sprinkle with sugar and cinnamon. Bake at 350°F. for 30 minutes, basting occasionally with juice. Serve warm or cold. Fresh or whipped cream may be used as a topping.


© Shufunotomo Co., Ltd., Japan 1975

Huachinango a la Veracruzana (Red Snapper a la Vera Cruz)

4 servings

You will need
4 red snapper fillets
1 large onion, thinly sliced
2 cups tomato purée
¼ cup capers
½ cup green olives stuffed with pimento
2 yellow chiles in vinegar (optional)
3 tablespoons oil
salt and pepper
lemon and parsley as garnish

Sauté onion in hot oil until transparent. Add tomato purée, salt and pepper. Simmer 10 minutes. Add fish, capers, olives and chiles. Simmer over low heat 15 minutes or until fish is done and the sauce is thick. Garnish with lemon and parsley.


© Shufunotomo Co., Ltd., Japan 1975

Chiles Rellenos de Carne, de Frijol (Meat and Bean Stuffed Peppers)

Meat Stuffed Peppers

4 servings

You will need
4 to 6 poblano chiles or green peppers, halved and seeded (Poblano chiles must first be roasted and peeled)
¼ lb. chopped or ground beef
½ onion, finely chopped
⅓ cup lard or vegetable oil
¾ cup cooked rice
¼ cup chopped nuts
¼ cup raisins
4 to 6 slices mild cheese
2 cups tomato sauce (thin)
salt and pepper to taste

Parboil the chiles and rinse in cold water. Heat lard and sauté meat and onion. Add rice, nuts, raisins and ¼ cup tomato sauce. Season with salt and pepper. Simmer about 10 minutes or until slightly thick. Stuff peppers with filling and top each with a slice of cheese. Arrange in a deep baking dish and pour the remaining sauce over top. Bake at 350° F. for 30 minutes.

Bean Stuffed Peppers

You will need
4 to 6 poblano chiles or green peppers, halved and seeded
4 to 6 slices mild cheese
3 cups cooked, mashed beans (See Recipe No. 7)
⅓ cup lard or oil
1 cup cream, thick
1 cup tomato purée
1 tablespoon minced onion
1 tablespoon minced parsley
salt
freshly ground pepper

Parboil chiles and rinse with cold water. Heat oil and sauté onion. Add tomato purée and mashed beans. Season with salt, pepper and parsley. Stir frequently until mixture is thick. Fill each pepper and top with cheese and cream. Bake in a greased dish at 350° F. for 20 to 30 minutes.


Shufunotomo Co., Ltd., Japan 1975

Mexicali Chicken

2 1/2- to 3-pound broiler-fryer chicken, cut up
2 tablespoons salad oil
1 bottle (7 ounces) spicy sauce for tacos*
1/2 cup water
1 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon instant minced garlic
1/4 cup instant minced onion
2 cups shredded Cheddar cheese (about 8 ounces)

Wash chicken and pat dry. Heat oil in large skillet. Cook chicken in oil over medium heat about 15 minutes or until brown. Drain off fat.

Mix sauce for tacos, water, salt, oregano, instant garlic and instant onion. Pour over chicken. Reduce heat; cover and simmer 30 minutes or until chicken is tender.

Place chicken in ungreased baking pan, 9x9x2 inches, or in ovenproof serving dish. Cool. Sprinkle with cheese; cover and refrigerate about 8 hours.

Heat oven to 400°. Bake uncovered 40 minutes, removing cover last 20 minutes. 4 or 5 servings.
*If spicy sauce for tacos is not available, omit water and mix 1 can (8 ounces) tomato sauce, 1 teaspoon chili powder, 5 drops red pepper sauce and 2 tablespoons vinegar or lemon juice.

Marinating overnight allows the flavors to permeate. A convenient do-ahead.


©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Tamale Pie

tamale_pie

2 8-ounce tamales, sliced in 1/4 inch thick slices
2 tablespoons chopped green chilies
Small can chopped ripe olives
1 cup whole kernel corn, canned
1/2 cup chopped onions
3 cups chili con carne, with beans
1/2 pound sharp Cheddar cheese, shredded

Preheat oven to 350°. Place a layer of tamale slices in the bottom of a 2-quart casserole. Add in layers the chiles, olives, corn, onions, chile con carne with beans and the cheese. Top with a layer of the sliced tamales. Bake 30 to 40 minutes.

Serves 4 to 5
Preparation time: 1 HR
Approximate colories per serving: 520

Suggested Menu

Tamale Pie
Green Salad with Avocado Dressing
Whipped Gelatin Parfait


From the Kitchens of Dorothy Taylor
@copy; 1973 Curtin Publications, Inc. New York, NY Printed in U.S.A.