Mexican Recipes

By Florence Christian

Mexican cuisine is primarily a fusion of indigenous Mesoamerican cooking with European, especially Spanish, elements added after the Spanish conquest of the Aztec Empirein the 16th century. The basic staples remain native foods such as corn, beans and chili peppers, but the Europeans introduced a large number of other foods, the most important of which were meat from domesticated animals (beef, pork, chicken, goat and sheep), dairy products (especially cheese) and various herbs and lots of spices

• Language: English
• Publisher: Lulu.com
• Release date: Jul 6, 2016
• ISBN: 9781365241437

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Mexican Recipes

Mexican Recipes

(Delicious & Amazing)

By

Florence Christian

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Preface

Mexican cuisine is primarily a fusion of indigenous Mesoamerican cooking with European, especially Spanish, elements added after the Spanish conquest of the Aztec Empirein the 16th century. The basic staples remain native foods such as corn, beans and chili peppers, but the Europeans introduced a large number of other foods, the most important of which were meat from domesticated animals (beef, pork, chicken, goat and sheep), dairy products (especially cheese) and various herbs and lots of spices.

Rice

INGREDIENTS

12 ounces tomatoes, very ripe and cored

1 medium white onion

3 medium jalapenos

2 cups long grain white rice

1/3 cup canola oil

4 minced garlic cloves

2 cups chicken broth

1 tablespoon tomato paste (may omit if using canned tomatoes)

1 1/2 teaspoons salt

1/2 cup fresh cilantro, minced

DIRECTIONS

Adjust rack to middle position and preheat oven to 350.

Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.

Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.

Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. If you omit this step your rice will not be dry and fluffy.

Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. (The recipe is very specific about this but I used a 10 inch dutch oven and it worked out fine.) Drop a few rice grains