Nachos

TRADITIONAL MEXICAN RECIPE: NACHOS
Another great traditional Mexican recipe to try...Nachos....awesome !

TRADITIONAL MEXICAN RECIPE INGREDIENTS

• About 40 crisp wedge-shaped tortilla chips
• 1 1/2 cups Monterey jack cheese, shredded
• Pickled jalapeos, chopped

TRADITIONAL MEXICAN RECIPE INSTRUCTIONS
Spread tortilla chips all over the bottom of an ovenproof serving platter. Scatter the cheese over the chips and place under a broiler until the cheese bubbles and begins to brown. Scatter
jalapeos over the nachos according to taste. Serve immediately with lime wedges, salsa, sour cream and guacamole on the side.

Nachos Grande
Use the basic recipe, substituting sharp Cheddar cheese for the Monterey jack, but first put a bit of refried beans on each tortilla chip. When ready to serve, garnish with shredded lettuce, diced tomatoes, guacamole, crema or sour cream and salsa.

Nachos with Steak
Pound a thin round steak flat. Rub with olive oil and a mashed garlic clove. Pepper heavily and grill until done. Salt to taste and cut into 1/2-inch cubes. Use the basic Nachos recipe, substituting Cheddar cheese for the Monterey jack. After you have nachos topped with the cheese, scatter the warm steak cubes over the top, then the jalapeos.
Great taste of traditional Mexican recipes... a must try one !

sangre-de-cristo-salsa

Traditional Mexican Recipe : Balls of Fire

Traditional Mexican Recipe : Balls of Fire

TRADITIONAL MEXICAN RECIPES INGREDIENTS

• 1 1/2 pounds Jimmy Dean Sausage
• 2 cups biscuit mix
• 1 pound jalapeno cheese, grated

TRADITIONAL MEXICAN RECIPE INSTRUCTIONS
First of all mix all ingredients thoroughly. Roll into walnut-size balls. And then place on cookie sheet and bake at 350 degrees F for 10 minutes. Turn over and bake an additional 10 minutes. Nice Mexican appetizer !
Mexican shredded-beef-chimichangas.

Guacamole

TRADITIONAL MEXICAN RECIPE: Guacamole
....a traditional Mexican appetizer....a must try !

TRADITIONAL MEXICAN RECIPE INGREDIENTS

• 15 ripe medium California avocados, seeded and peeled
• 1 large onion, chopped
• 3 garlic cloves, crushed
• 2 tomatoes, diced
• 1 pound Monterey jack cheese, grated
• 5 green chiles, diced
• 1 cup fresh cilantro, finely chopped
• 1/2 cup fresh lime juice
• 1 tablespoon Lawry's seasoned salt

TRADITIONAL MEXICAN RECIPE INSTRUCTIONS
In a large mixing bowl, coarsely mash avocados, leaving some chunks. Add remaining ingredients and mix to blend. NOTE: To store Guacamole, place a piece of plastic wrap directly on
the surface of the Guacamole and refrigerate. And the traditional Mexican Guacamole are ready to serve.....great taste ! Enjoy this !
sangre-de-cristo-salsa

Traditional Mexican Recipe : Crab Nachos

Traditional Mexican Recipe : Crab Nachos

TRADITIONAL MEXICAN RECIPE INGREDIENTS:

• 6 ounces cream cheese (at room temperature)
• 4 ounces Monterey jack cheese, grated
• 1/4 cup sour cream
• 1 pickled jalape?o, minced, plus
• 1 to 2 tablespoons pickling liquid from jar
• 1 garlic clove, minced
• 1/4 teaspoon cumin seeds, toasted and ground
• 8 ounces crabmeat, fresh or frozen
• 1/2 cup sliced artichoke hearts (optional)
• 3 dozen tortilla chips
• 1 pickled jalape?o, sliced thin Minced scallion tops (for garnish)

TRADITIONAL MEXICAN RECIPE INSTRUCTIONS :
Preheat oven to 400 degrees F.In a bowl, mix together cheeses, sour cream, jalapeo, pickling
liquid, garlic and cumin until well blended. Fold in the crabmeat and artichokes, if desired. Spread each chip with a layer of the topping mixture. Place the chips on a heatproof baking dish or platter. Sprinkle the sliced jalape?o over everything. Bake for about 5 minutes, until the cheese is melted and a little bubbly. Scatter scallion tops over the nachos and serve immediately.
And the Crab Nachos are ready to serve....amazing !
sangre-de-cristo-salsa.

Traditional Mexican Recipe Queso Blanco

Traditional Mexican Recipe: Queso Blanco

Try this basic traditional Mexican recipe. A white dipping sauce served with chips or hot
flour tortillas for dipping...hmmm..great !

TRADITIONAL MEXICAN RECIPE INGREDIENTS :

• 1 cup cheese (Monterey jack, Asadero or Chihuahua), shredded fine
• 4 ounces green chiles
• 1/4 cup half-and-half
• 2 tablespoons onion, chopped fine
• 2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1 Serrano pepper, chopped fine (optional)
• 1 tablespoon fresh cilantro, chopped fine (optional)

TRADITIONAL MEXICAN RECIPE INSTRUCTIONS
Put all ingredients in a double boiler and heat on medium. Cook until melted and well blended, stirring occasionally.Serve with fresh tostadas or hot flour tortillas. Then this traditional mexican Queso Blanco is ready to serve....nice and tasty ! Enjoy !
sangre-de-cristo-salsa.

Traditional Mexican Recipe: Delicious Tomato Salsa

Traditional Mexican Recipe : Delicious Tomato Salsa


Traditional Mexican Recipe INGREDIENTS

• 3 tomatoes, chopped
• 1/2 cup onion, diced finely
• 5 serrano chilies, chopped finely
• 1/2 cup fresh cilantro, chopped
• 1 tsp salt
• 2 tsp lime juice

Traditional Mexican Recipe INSTRUCTIONS
Take a medium bowl, put all the ingredients in it, and stir well. Refrigerate for an hour before serving.

Taqueria Carne Asada Tacos

Mexican Recipe: Taqueria Carne Asada Tacos

Traditional Mexican Recipe INGREDIENTS

• 3 pounds steak, flank
• 1/2 cup olive oil
• 1/2 cup soy sauce
• 1/3 cup white vinegar
• 4 cloves garlic, minced
• 2 limes, juiced
• 1 tsp white pepper, ground
• 1 tsp black pepper, ground
• 1 tsp garlic powder
• 1 tsp chili powder
• 1 tsp dried oregano
• 1 tsp cumin powder
• 1 tsp paprika
• 1 tsp salt
• 1 onion, chopped
• 1/2 cup fresh cilantro, chopped
• 1 lime, juiced
• 2 large sized tomatoes, chopped
• 2 jalapeno peppers, chopped
• 1 onion, quartered
• 4 cloves garlic, peeled
• 4 New Mexico chile pods, dried
• 1 pinch salt and pepper
• 1 (32 ounce) packet corn tortillas
• 2 cups cotija cheese, grated (optional)
• 2 limes, sliced into wedges

Traditional Mexican Recipe INSTRUCTIONS
Take a large sized glass baking dish and put the steak in it. Then, put the soy sauce, vinegar, garlic cloves, olive oil, and the juice of two limes in a medium sized bowl, and whisk together. Next, season with the salt, white pepper, black pepper, chili powder, garlic powder, paprika and cumin powder. Mix all of these well and pour over the steak, turning it so that both sides are coated. Then cover it with a plastic wrap and let it marinate for 1-8 hours.

Then take a small bowl and mix together one chopped onion, the juice of one lime, and cilantro, and keep this aside to be used as a relish for the tacos.
Take a skillet and heat it over medium to high heat, and toast the chili pods in it for a few minutes. Then put them in a bowl of water and let them soak for about half an hour.

Next, pre-heat the oven to 230 degrees C (450 degrees F). Put the tomatoes, jalapeños, one onion, and 4 cloves of garlic on a baking sheet and roast these in the oven until toasted, about 20 minutes. Put these roasted vegetables and the soaked chili pods in a food processor or blender, with the pepper and salt, and puree until it is smooth.

In a large skillet placed over medium to high heat, heat the vegetable oil. Cut the marinated steak into strips or cubes, put them in the oil, and cook until most of the liquid evaporates and the meat is tender.In a skillet, warm the tortillas for a minute or so, until they are pliable. You can warm tortillas in a microwave oven too. Arrange 2 to 3 tortillas on a plate, and put a generous helping of beef on them, and top them with some of the onion relish and a big spoon of pureed salsa. Sprinkle as much cheese as you like and garnish with the wedges of lime, and serve.