menu makanan meksiko

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MACHO NACHOS Ingredients: 1 can refried beans 1 large bag white corn tortilla chips 1 medium onion, chopped 1 cup shredded pepper jack 1 jalapeno, sliced crosswise, plus extra for garnish 1 can chili, or your favorite chili recipe 1 cup shredded Cheddar 1 cup sour cream 1 cup green onion, chopped 1 tomato, diced

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Page 1: Menu Makanan Meksiko

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MACHO NACHOS

Ingredients:

1 can refried beans

1 large bag white corn tortilla chips

1 medium onion, chopped

1 cup shredded pepper jack

1 jalapeno, sliced crosswise, plus extra for garnish

1 can chili, or your favorite chili recipe

1 cup shredded Cheddar

1 cup sour cream

1 cup green onion, chopped

1 tomato, diced

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Gold Medal Sizzling Fajitas

Ingredients :

1/4 cup vegetable oil, divided

3 tablespoons lemon juice

1 garlic clove, minced

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder

Dash hot sauce

Salt

Freshly ground black pepper

1 1/2 pounds meat (boneless, skinless chicken breast, skirt steak or peeled and deveined shrimp)

1 medium onion, halved and sliced lengthwise

1 green bell pepper, sliced

1 red bell pepper, sliced

8 (8-inch) flour tortillas

1 lime, juiced, for topping

Sour cream, for topping

Salsa, for topping

Guacamole, for topping

Cheddar cheese, shredded, for topping

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Mexican Rice Casserole

Ingredients :

2 tablespoons canola oil

3 cloves garlic, minced

1/2 to 1 whole large onion, chopped

4 cups long grain rice

Two 14.5-ounce cans whole tomatoes

One 10-ounce can diced tomatoes and green chiles, such as Rotel

1 teaspoon cumin (or more to taste)

1 teaspoon kosher salt

1 teaspoon ground black pepper

1/2 teaspoon cayenne pepper

1/4 teaspoon turmeric

6 to 8 cups low-sodium chicken broth (more if needed)

1 1/2 cups grated Cheddar

Fresh cilantro, chopped, for serving

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Chicken Quesadillas

Ingredients

Original recipe makes 20 servings 

1 pound skinless, boneless chicken breast, diced

1 (1.27 ounce) packet fajita seasoning

1 tablespoon vegetable oil

2 green bell peppers, chopped

2 red bell peppers, chopped

1 onion, chopped

10 (10 inch) flour tortillas

1 (8 ounce) package shredded Cheddar cheese

1 tablespoon bacon bits

1 (8 ounce) package shredded Monterey Jack cheese

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Yukon Gold Potatoes: Jacques Pepin Style

Ingredients :

3 pounds baby Yukon gold potatoes

Salt

Freshly ground black pepper

3 cups chicken stock

3 tablespoons butter

2 to 3 tablespoons freshly chopped parsley leaves

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Yukon Gold Potato Soup with Chive Oil, Beet Reduction and Sweet Garlic Confit Croutons

Ingredients :

Potatoes:

Kosher salt

3 Yukon gold potatoes, peeled and medium diced

5 tablespoons unsalted butter, divided

1 tablespoon canola oil

1 large white onion, peeled and medium diced

3 shallots, peeled and medium diced

3 carrots, peeled and medium diced

2 quarts vegetable stockFreshly ground black pepper

1 cup half-and-half, or more as needed

1/2 cup heavy cream, or more as needed

Freshly ground white pepper

Garlic Confit Croutons:

1/2 cup canola oil

1 head garlic, cloves peeled

1 loaf country French bread, sliced

Kosher salt and freshly ground black pepper

Chive Oil, recipe followsBeat Reduction, recipe follows

4 chives, finely chopped, for garnish

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Baby Ramp and New Potato Soup with Mini Truffle Grilled Cheese Sandwiches

Ingredients :1/2 stick unsalted butter

1 pound fresh ramps, cleaned and cut into 2-inch pieces

Salt

Freshly ground black pepper

1 bay leaf

3 tablespoons chopped garlic

10 cups chicken stock

2 1/2 pounds new potatoes, quartered

1/4 cup heavy cream

8 slices of Brioche bread (about 1/4-inch thick)Small bottle of White Truffle Oil

4 slices of Chicory Farms Desoto Cheese (about 1/4-inch thick)

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Salsa de Hongos y Jalapeños {Mushroom, Jalapeño and Cilantro Salsa}

Ingredients :

  1 lb. mushrooms, stemmed & finely chopped

  1 small red onion, finely chopped

  2 jalapeños, stemmed & finely chopped

  Handful cilantro, chopped

  ¾ cup freshly squeezed lime juice

  1Tbs. olive oil  Salt

  Black pepper

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Shrimp Tacos

Serves 4 

Ingredients 

2 lbs jumbo shrimp, tail on (I used flash frozen)

1/2 cup Goya Sazon Liquida, or make your own (recipe to follow)

1 tsp Cumin

1 tsp Garlic Powder

1/2 tsp Hill Country Chili Powder (or the chili powder of your choice)

1/2 tsp Kosher salt

For Taco Garnish 

Chopped Lettuce

Diced Tomato

Diced Red Pepper (grill in a foil packet, if desired)

Chopped Red or Sweet Vidalia Onion (grill in a foil packet, if desired)

Sour Cream or Crema Fresca

Fresh Cilantro

8-10 Flour tortillas 

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Peach Clafouti

Ingredients

  2-3 small yellow clingstone peaches, washed and sliced (no need to peel)

  4 large eggs

  1 cup milk (I used 2%)

  1 teaspoon Mexican vanilla extract or Madagascar vanilla extract

  1/2 cup granulated sugar

  1/3 cup all-purpose flour

  1/2 teaspoon pumpkin pie spice

  pinch of kosher salt

  powdered sugar for garnish (optional)

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Coconut Almond Macaroons

with Chocolate Ganache and Almonds

Ingredients

For the Macaroons 

14 ounces sweetened shredded coconut

1/4 cup sweetened condensed milk

Pinch of salt (I use kosher or fine sea salt)

1 teaspoon almond extract

4 large egg whites at room temperature

1/2 cup granulated sugar

For the Ganache 

10-12 ounces semisweet or bittersweet chocolate

1 cup heavy cream for melting chocolate

Sliced almonds for topping cookies

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Arroz con Frijoles Borracho

Borracho Beans 

 for four  

1 lb. dried pinto beans, or 2-3 14 oz cans

2 cloves garlic, chopped

2 large tomatoes, chopped

1 large onion, chopped

1 jalapeno, deseeded and chopped

4-6 strips of bacon, chopped

1 bottle of light beer – I used Bud Light because it’s what I had on hand. You might prefer Corona or

Tecate.

2 cups chicken-tomato stock (Goya makes a good powdered bouillon option)

1 bunch cilantro, halved and chopped

Goya Adobo spice, salt, pepper to taste 

Arroz con pollo y tomate 

 for four  

4 cups of instant rice

4 cups of chicken-tomato broth using Goya or similar bouillon

1 celery stalk

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Chicken & chorizo jambalaya

Ingredients

  1 tbsp olive oil

  2 chicken breasts, chopped

  1 onion, diced

  1 red pepper, thinly sliced

  2 garlic cloves, crushed

  75g chorizo, sliced

  1 tbsp Cajun seasoning  250g long grain rice

  400g can plum tomatoes

  350ml chicken stock

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 Nachomama’s Salsa 

Ingredients

1 bunch of fresh cilantro

4 jalapenos, or 2 Serrano peppers

10-12 cloves of fresh garlic

2 14 oz cans of petite diced tomatoes

1 14 oz can of tomato sauce

Salt (kosher, table, doesn’t matter) 

Freshly ground black pepper

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Sopa de mariscos

Ingredients:

  Large pinch of saffron threads

  1.5L (6 cups) fish stock

  2 tbs olive oil

  1 brown onion, halved, thinly sliced

  3 garlic cloves, finely chopped

  1 long fresh red chilli, seeded, finely chopped

  1 tsp smoked paprika

  125ml (1/2 cup) white wine

  650g ripe truss tomatoes, peeled, coarsely chopped

  400g skinless firm white fish fillets, cut into 3cm pieces

  250g peeled green prawns, tails intact, deveined

  1 (about 180g) cleaned squid tube, cut into 2cm pieces

  1 tbs lemon juice

  Chopped fresh continental parsley, to serve

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MEXICAN WEDDING COOKIES { 

GALLETAS DE BODA MEXICANA }

Makes about 30

INGREDIENTS  

2 cups all purpose flour

1/8 teaspoon salt

1/2 cup cold unsalted butter, cut into chunks

1/2 cup vegetable shortening

1/2 cup pecans, grounded or finely chopped

3/4 cup confectioners sugar, plus more to dust

1 egg

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