Super Mexican Recipes

Fast, Easy, Fun Mexican Recipes

Breakfast

Chilaquiles–Using old tortillas for another day

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Ever make more tortillas than you use and have a handful that you just don’t want to throw away? This is your recipe to reuse a dry old tortilla and make something succulent out of it. Use old dry tortillas that would have been tossed. The trick is to cut them after your meal when you know they would just be tossed anyway. That way, they are still pliable. Even if you don’t do this trick, you can still crack them up and use them that way. No harm, no foul, it’s all food! Now, to pronounce the word… Chee-la-KEY-Lays. But because we like to play with words here, the kids call them Chill-la-KILL-lays. Ugh, you slay me, kiddo. Moving on. Speaking of which, I have two hands in these photos, meaning I had a photographer helping me, likely Lydia, my oldest. She knew what I was doing and was rather saddened by the idea that she was going to have to eat this sometime. Buahahaha! Cut into one inch strips.  More or less. (More on one side, less on the top.) Cut across the slices. This looks good. Each piece is bite sized and will be fried. My mouth…
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Molletes–toasted bread with sugar and cinnamon

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We did this for a change of pace for this morning’s breakfast. It’s a fast, simple meal, and we have here an older loaf of bread, cinnamon, and butter. As I searched for the correct spelling, I found that there is another kind of mollete that uses sweet beans and cheese, melted in the oven. It was in fact, at the top of the search. It sounds really good and I may have to do that one, too. Ingredients for Sweet Cinnamon Molletes (pronounced Moy-et-es) Cinnamon Sugar Butter Bread loaf–any kind will do really. This is one that was left over, and I was too tired of eggs and bacon. (Did I just say that? Who in their right mind gets tired of bacon?) Slices are about an inch thick. The butter came straight from the fridge so it cut stiff. Obviously warmer temps change the smear-factor. I like warm butter better. Now on to breakfast. I don’t hold to the thinking that butter is bad for you. I use it liberally. Don’t talk to me about Parkay. Butter is better. Waaaaay better. And raw grass fed butter, locally purchased, is even better. Yes, there is a difference. But I…
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Huevos con Chorizo

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I love breakfast foods. Eggs are simple to cook and adding variety is as easy as adding leftover potatoes, cheese and sausage. This morning, we are enjoying eggs with Mexican sausage called chorizo. Pronounced (Cho-ree-so) It has a mix of spices, including clove, which gives it such an interesting flavor, so different from sage sausage. The above shot is taken at Supermercado Mexico on Division, and you can see the variety. We also make it in house. This is beef chorizo, most varieties are pork. It is also spicy. My kids don’t like too much spice, but mixed with eggs and cream, it isn’t as spicy as you might think. This particular kind comes two tubes to a pack. I use 3/4 of a tube for my family of five. Cook thoroughly, stirring the chorizo up while cooking to avoid burning. These are our lovely eggs that my chickens lay. (Yes, be jealous. The shells are harder than store bought and the yolk is more yellow.) This is what I add to 3/4 pack of chorizo. We eat between 8-10 eggs. When the chorizo is done cooking, add your eggs. There are two ways to do it, if you take…
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Arroz con leche

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A tasty breakfast treat or late night snack. Jasmine rice has a sweet, nutty flavor to it, but take your pick long grain, short, what matters is that you are serving your family in love.  I have used long grain for this one. Ingredients: Water Cinnamon stick Rice Sugar/sweetener Milk Raisins (you can also use craisins, they taste wonderful!) So here’s how you get it done. Start with a little over the amount of water you will need for cooking rice. Add 2 cinnamon sticks. This is a sure fire way to get the flavor throughout your rice. It isn’t powder sprinkled on, it penetrates your senses. By the way, cinnamon is really healthy for your heart and blood pressure. It also stabiles blood sugar. While the water is prepped, measure out your rice. I always make a bit more than I think I’m going to need, because we always seem to want seconds. If it isn’t finished for breakfast, someone will eat it for snack. It’s good cold, too. Measure and then rinse your rice. Once, I found a small stone. It’s good sense to check through your rice while rinsing. I’ve run into my first blogging problem. I don’t…
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Quesadillas

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Another Vegetarian, Lenten recipe! Simple, fast. Basic. Just like the post. When you are ready to eat, five minutes ago!! Ingredients: Wheat or corn tortillas Cheese (mine is mozzarella) Avocado Salt For breakfast, you can add slices of avocado, but you can really add anything, beans, eggs, chorizo (oh, yes!) Prepare your cheese ahead of time so that the tortilla won’t over brown. Heat pan to medium temp, especially for wheat tortillas. They will toast very rapidly and get crunchy. The point is to make the tortilla malleable, not toasted. Corn tortillas have a bit more leniency in cooking– they take a bit longer to hit the tostada stage. Fold over, let sit to melt, flip to the other side for evenness in cooking. Grated for a more even melt and every bit of tortilla will have cheese. I grated my cheese in my Kitchen Aid attachment grater, but you can just slice and put in the warmed tortilla. Place the cheese in the tortilla and fold over right away. This tortilla was waiting for it’s cheese just a bit too long. It’s still very good, but I don’t like crunchy quesadillas! Ripe avocados are easy to peel. These are…
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Plantains with Butter & Honey

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Plantains (click this link for an example) are a larger banana. They are usually green when they arrive in the grocery, and some people eat them that way. This recipe needs matured, yellowed or browned looking plantains, so you can buy the ugliest plantains in the bunch and have a great meal. It’s not what’s on the outside, it’s the inside that counts. I’ve come back to add these ready to roast plantains. This is how they looked in Supermercado Mexico when I bought them a couple hours ago. These are ready to pop in the oven today or over the next couple days. The one here is just to the point that, well, it’s still good for eating, but I probably should have baked it a couple days ago. It’s still good, though, so we’re okay!! That’s a baking stone under the plantain. I use it almost daily for bread. Plantains sizes make cooking times vary. They also don’t cook evenly. The ends will be drier than the center, but you can eat it all. Bake at 350 until your kitchen starts to smell good. My guesstimate is 20 minutes. It will start to bubble and split open. I helped this…
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