How to make albondigas

How To Make Albondigas/ Mexican meatball soup

Albondigas Soup Recipe

• Prep time: 15 minutes
• Cook time: 50 minutes
• Yield: Serves 6-8

If fresh mint is not available, you can use a couple teaspoons of dried mint from herbal mint tea. You can also vary the vegetables depending on what you have on hand. Spring peas in their pods instead of shucked peas, for example. Or you could add some chopped fresh zucchini or corn. My mother often puts a couple extra tablespoons of chopped fresh mint directly into the soup. Feel free to substitute ground turkey for the ground beef, we do it often.

Ingredients

• 2 Tbsp olive oil
• 1 large onion, chopped
• 1 large garlic clove, minced
• 3 quarts of chicken stock or beef stock OR water OR a mixture of both (we usually use half stock half water as the meatballs will create their own stock)*
• 1/2 cup of tomato sauce

• 1/2 lb of string beans, strings and ends removed, cut into 1 inch pieces
• 2 large carrots, peeled and sliced

• 1/3 cup of raw white rice
• 1 pound ground beef
• 1/4 cup of chopped fresh mint leaves
• 1/4 cup of chopped parsley
• 1 raw egg
• 1 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• A dash of cayenne (optional)

• 1 1/2 cup of frozen or fresh peas
• 1 teaspoon of dried oregano, crumbled, or 1 Tbsp fresh chopped oregano
• Salt and pepper
• 1/2 cup chopped fresh cilantro

Method

1 Heat oil in large heavy-bottomed pot (5-qt) over medium heat. Add onion and cook until tender, about 5 minutes. Add the garlic and cook a minute more. Add broth mixture and tomato sauce. Bring to boil and reduce heat to simmer. Add carrots and string beans.

2 Prepare the meatballs. Mix rice into meat, adding mint leaves and parsley, salt and pepper. Mix in raw egg. Form mixture into 1-inch meatballs.

3 Add the meatballs to the simmering soup, one at a time. Cover and let simmer for 1/2 hour. Add the peas towards the end of the 1/2 hour. Add a few pinches of oregano and sprinkle with salt and pepper, and a dash of cayenne, to taste.

Garnish with chopped fresh cilantro.



Carne de Puerco con chile verde/ Pork in green chilli

Ingredients

1 lg Onion; chopped

3 lb Boneless pork roast

Pepper

3/4 c Water

16 oz Green chiles; chopped     red chiles de arbol and 2tomatoes

5 Garlic; crushed

48 oz Tomatillos; drained &

Salt

                        

Preparation

optional -- your favorite fresh green chiles, chopped or sliced. Cilantro if you like it. Slice up the pork and trim away most of the fat. Dice both the lean meat and the fat into 1/2-inch cubes; set the diced fat aside. In a heavy pot over a hot flame, cook the lean pork with the water, stirring until the water is gone and the meat begins to brown. Add onion & garlic, and stir constantly until the onion becomes transparent. Reduce heat to a simmer and add tomatillos & canned chilis (be *sure* to drain the tomatillos before crushing; the water they are packed in is too salty). Cover the pot and simmer slowly for about an hour, stirring occasionally to prevent sticking. Meanwhile, render the diced pork fat into cracklings by sauteeing in a skillet over medium heat until the pieces are brown and crispy. Drain and salt the cracklings and set aside; save the lard for any other dish where you want some high-quality cholesterol stuff. After an hour the chile verde should be pretty juicy but not watery. Add a little water if its too dry. Add salt & pepper to taste, and if you want it hotter, add your fresh chiles now. Cover and simmer again for at least half an hour. The longer the better. To serve, sprinkle with chopped cilantro (if used) and the cracklings. Serve with Spanish rice, tortillas, black beans, and ice-cold beer. Serves 6 or 8. Follow the same steps to make the pork with red chili, just boil 2 tomatoes and five chilies de arbol and then put them in the grinder. Grind them until it is all liquid then add the sauce to the pork meat. Finish off your plate with a side of red rice and re-fried beans.

Carne de Puerco en chile rojo

Carne de Puerco en chile verde

How To Cook Mexican Red Rice

Ingredients

• 
  
  1 tablespoon vegetable oil
• 
  
  1 cup long grain white rice
• 
  
  1/3 cup finely chopped white onion
• 
  
  1 clove garlic, minced
• 
  
  2 1/4 cups chicken broth
• 
  
  3 tablespoons tomato paste
• 
  
  1 1/4 teaspoon kosher salt
• 
  
  1 serrano chile
• 
  
  1 fresh cilantro sprig
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Directions

In a large heavy saucepan, heat the vegetable oil on medium-high heat. Add the rice, onions and garlic. Saute until the rice has an opaque color and is fragrant, about 2 minutes. Add the chicken broth, tomato paste and salt. Mix well to incorporate evenly. Then add in the chile and cilantro sprig. Cover, reduce the heat to low, and simmer until rice is ready, about 30 minutes. Fluff with a fork and serve immediately. You can also add a can of vegetables to your rice before it comes to a boil.


Red Rice with vegetables

Red Mexican Rice

How To Make Shrimp Cocktail

Ingredients

1 h 45 m4 servings  410 cals

• 1/3 cup Spanish onion, chopped
• 1/4 cup freshly squeezed lime juice
• 1 pound chilled cooked medium shrimp - peeled, deveined, and tails removed
• 2 roma (plum) tomatoes, chopped
• 1 cucumber, finely chopped
• 1 stalk celery, finely chopped
• 1 jalapeno pepper, seeded and finely chopped

• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 1 1/2 cups chilled tomato and clam juice cocktail (such as Clamato®)
• 1 cup chilled ketchup (such as Heinz®)
• 1 bunch fresh cilantro - stems discarded and leaves chopped
• 2 tablespoons hot pepper sauce (such as Valentina or Tapatio)
• 2 avocados - peeled, pitted, and chopped
• 
  

Directions

• Prep
  45 m
• Ready In
  1 h 45 m

1. Mix onion with lime juice in a small bowl and allow to stand for 10 minutes. Meanwhile, toss shrimp, roma tomatoes, cucumber, celery, jalapeno, salt, and black pepper in a bowl until thoroughly combined.
2. Whisk tomato and clam juice cocktail, ketchup, cilantro, and hot pepper sauce in a separate bowl; stir dressing into shrimp mixture. Gently fold in avocados. Cover and chill thoroughly, at least 1 hour.
3. 

How To Make Chicken Taquitos

Delicious Chicken Taquitos

Ingredients

• Vegetable oil for frying
• 2 cups cooked chicken, shredded
• 1 tablespoon of butter
• 1/2 cup grated onion
• 1/2 cup tomato puree
• 1 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 1/4 teaspoon dried oregano
• 1 teaspoon tomato paste
• 1/4 cup chopped fresh cilantro
• Salt and pepper
• 12 soft corn tortillas
• 1/3 cup cream cheese
• 1 avocado, pitted and sliced (tossed with lime juice and salt)
• 1 cup queso fresco, crumbled

Add any choice of salsa on top of the taquitos, and you can even add avocado or a delicious guacamole dip, sour cream, chopped lettuce and tomato slices.

Cooking Directions

1. eat the butter in a saucepan add the onion and cook for about 5 minutes. Add the tomato puree, garlic powder, cumin, chili powder, tomato paste, cilantro and oregano. Stir and cook for two minutes more.
2. Add the shredded chicken. Season with salt and pepper, cook for about 3 to 5 minutes.
3. eat the tortillas on a nonstick skillet or oven, then wrap them in aluminum foil to keep them warm.
4. o assemble: spread one tortilla with cream cheese, then top with about 2 tablespoons of the chicken mixture, roll and secure with a toothpick. Process with the remaining tortillas.
5. Heat the vegetable oil in a large skillet and when oil is hot, place about three to four flautas into the oil, and cook for about 1 minute on each side.
6. Drain the flautas on paper towels. Remove the toothpicks and serve warm with avocado slices, queso fresco and salsa

How To Make Chiles Rellenos

Chiles Rellenos

Traditional Chile Relleno

Serves: 2

• 4 green New Mexican Chiles, roasted, peeled, with stems left on
• 1/4 pound cheddar cheese or Monterey Jack, cut in sticks
• 3 eggs, separated
• 1 tablespoon water
• 3 tablespoons flour
• 1/4 teaspoon salt
• flour for dredging
• vegetable oil for frying

Directions: Make a slit in the side of each chile, and stuff the chiles with the cheese sticks. Dredge the chiles with the flour. Beat the egg whites until they form stiff peaks. Beat the yolks with the water, flour, and salt until thick and creamy. Fold the yolks into the whites. Dip the chiles in the mixture and fry in 2 to 3 inches of oil until they are a golden brown.

Serving suggestions: Serve with shredded lettuce and guacamole, Spanish rice or Mexican rice, and re-fried beans.

Delicious Chile Relleno

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