The Frugal Chef » Mexican Meals Recipes & Videos

Shrimp Reciepes – Chipotle Shrimp Tacos

Mary Ann — Wed, 21 Dec 2011 22:21:33 +0000

Shrimp tacos are so fresh and easy to make. They are great for these days that the weather is starting to get warm. The beauty of tacos is that you really do not need a whole lot of ingredients to make a wonderful meal. Here is what you are going to need for this:

FOR THE SAUCE:
¼ cup cream
¼ cup mayonnaise
1 TBS lime juice
1 tsp. chipotle powder
1 TBS chopped cilantro

FOR THE SHRIMP:
1 pound shrimp – peeled, de-veined and halved
4 garlic cloves – minced
1 chipotle pepper in adobo – chopped
½ a large lime – juiced
½ cup chopped cilantro

FOR THE CABBAGE SALAD:
2 cups sliced green cabbage
2 tomatoes – peeled and diced
½ cup chopped cilantro
1 large lime – juiced
Salt

Corn tortillas

• Whisk all the sauce ingredients in a bowl. Season with salt. Set aside.
• Heat 2 TBS of vegetable oil in a skillet. Add the garlic and chipotle. Cook for 2 minutes. Add the shrimp. Mix well. Cook for 4 to 5 minutes – until shrimp turns pink. Add the cilantro. Mix well. Set aside.
• Place all the cabbage salad ingredients in a bowl. Mix well.
• Heat your tortillas. Place two tortillas on a plate. Smear some sauce on the bottom.
• Top with shrimp and cabbage salad.
• Serve with a wedge of lime. Enjoy!

Print the Chipotle Shrimp Tacos Recipe Here

Mexican Recipe with Chicken – Chicken Mole

Mary Ann — Tue, 13 Dec 2011 20:04:28 +0000

This recipe was made with our homemade mole. However, you can go ahead and make this with store ought if you want. Here is what you need to do for 4 people:

3 cups mole sauce
2 cups shredded chicken or 8 cooked chicken thighs or legs
3 TBS sesame seeds

Place the chicken and the sauce in a pan. Bring it to a simmer and cook for about 20 minutes. While the chicken is cooking, dry toast the sesame seeds for about 6 minutes.

Sprinkle the seeds over the cooked chicken and serve with white rice. Enjoy!

Print the Chicken Mole Recipe Here

Recipe for Mole Sauce

Mary Ann — Tue, 13 Dec 2011 15:14:46 +0000

This sauce is absolutely wonderful. The amazing combination of spices, nuts and chilies makes this a deep and bold sauce. It takes a lot of work but it is well worth it! Here is what you need to do for this:

Makes 6 cups

6 ancho chili pods
6 guajillo chili pods
6 arbol chili pods
½ cup raisins
8 garlic cloves
1 medium white onion – peeled and quartered
3 medium plum tomato
3 to 4 medium tomatillo
1 inch piece cinnamon stick
1/8th tsp. anise seeds
1/8th tsp. coriander seeds
1 TBS sesame seeds
4 cloves
1 tsp. dried oregano
½ tsp. dried thyme
1 TBS vegetable shortening or lard
½ cup raw almonds
½ cup walnuts
¼ cup raw peanuts
1 corn tortilla
½ cup soaking liquid
2 cups chicken stock
5.5 oz. Mexican drinking chocolate (1 round tablet) or 2 oz. bittersweet chocolate

Remove the seeds and stem from the dry chili pods. Place them in a dry skillet and toast them until starting to blister. Place in a bowl. Add the raisins to the skillet and cook for a few minutes until puffed. Add to the chilies. Cover with boiling water and weigh down with a plate. Allow soaking for about 30 minutes.

While the pods are soaking, add the garlic and onion to the skillet. Cook until charred on all sides. Set aside. When garlic is cool enough, peel it. Add the tomatoes to the skillet. Repeat the process.

Add the sesame seeds, anise, coriander and cinnamon to the pan. Toast for a couple of minutes – until fragrant – stirring constantly. Place in a mortar or coffee-grinder with the cloves and turn into a powder.

Add shortening to the skillet and melt. Add the nuts and brown. Set aside. Add the tortilla to the shortening and brown well.
Place the hydrated chilies and raisins in a blender with ½ a cup of soaking liquid. Blend well. Transfer to a sieve and strain into a bowl. Rinse the blender and add all of the other ingredients – except the chocolate – and blend. Pass through a sieve into the same bowl where the chilies are. Mix sauce well.

Place the sauce in a large pot – it will spatter so be careful – and bring to a simmer. Simmer for 20 minutes. Add the chocolate and stir until melted. Simmer for another 15 to 20 minutes. Season with salt and pepper.

You can keep this sauce for up to 6 months in the freezer.

Print the Mole Sauce Recipe Here

Recipes for Tamales – Beef Tamales

Mary Ann — Sat, 05 Nov 2011 16:07:36 +0000

In my opinion, when a tamal is moist and has the proper amount of filling you have succeeded! Making tamales in not super hard but it is labor intensive. So you do need to plan ahead. You could prepare the beef and chilies a day ahead of time if you wanted too. Here is what you are going to need for this delicious and wonderful meal:

Makes 16 to 20 tamales

1- 2.5 to 3 pound flank steak or beef round roast
2 TBS ground cumin + 1 tsp. for the chilies
1 small white onion – cut into eighths + ½ for the chilies
1 chili pepper – halved (optional)
8 garlic cloves – smashed + 4 halved ones for the chilies
2 thyme sprigs
4 California dry chilies
2 ancho dry chilies
2 pasilla dry chilies
1½ a cup of soaking liquid
16 to 20 dry corn husks
4 cups masa harina for tamales
4 cups beef broth – hopefully the left over from the beef – luke warm
1 TBS baking powder
1 cup vegetable shortening
Boiling water
Salt & Pepper
2 TBS Canola oil

Rinse and pat dry the beef you are using. Season it with 1 TBS. salt, black pepper and 2 TBS ground cumin. Heat a large braising pan with the canola oil and brown the beef evenly on both sides. Set aside.

Discard all excess rendered fat. Add a little bit of water to the pan and scrape the brown bits from the bottom. Return the beef to the pot. Add the onion, garlic, chili pepper if using and thyme sprigs. Cover with water, bring to a boil, and reduce heat and cover. Braise meat for 2 to 3 hours, until soft enough to shred. Once cooked, remove meat from pan and allow cooling. Shred the beef by hand, discarding any fat. Strain the broth and save it. You will need 4 cups for the masa harina. If you do not have enough add water to complete the 4 cups.

Heat a large skillet. Add the chili pepper and dry roast until a bit charred and blistered on both sides. Place chilies in a bowl and cover with boiling water. Weigh the chilies down with a small plate. Soak for 30 minutes. Once soaked, remove the stems and seeds and place in a blender. Add the half white onion, remaining garlic cloves, 1 tsp. ground cumin, 2 tsp. salt and 1 ½ cups soaking liquid. Blend into a paste and taste for salt. Add more if necessary. Add the chili paste to the beef and mix well.

Carefully separate the corn husks and soak then in warm water in a clean sink for about 30 minutes. Once soaked, remove from sink and carefully pat dry. Place the husks in a baking sheet and cover with a damp kitchen towel.

Place 4 cups of masa harina in a bowl. Add the baking powder and 2 tsp. salt. Mix well. Place the shortening into a small bowl and whip until creamy. Using your fingertips, add the beef broth to the masa and mix well. Once you have incorporated it all, add the shortening and finish mixing.

Place a husk in front of you with the rough side down and the shorter end towards you. Spoon in a thin layer of masa harina – wetting the spoon as necessary to work. Spoon in some beef in the middle. Fold the short end onto the masa and start rolling the husk away from you until you have a nice tight roll. Press the ends. The dough will seal the husks. Do not worry if your filling seeps a little. It will steam into the masa harina and be absolutely delicious.

Stand the rolled tamales in a steaming basket. Cover them with a damp cotton towel. Cover the pot and steam for 1 ½ to 2 hours. Make sure you check the water levels in your steamer about every 30 minutes. Carefully remove the dish rag and one of the tamales. Let it cool a bit and check for doneness. If they are not fully cooked steam for a little longer.

Serve your tamales with your salsa of choice and enjoy. These will freeze beautifully so go ahead and make a bunch. Enjoy!

Note: You will find Mexican chilies, husks and the masa harina in the Hispanic aisle of your grocery store.

1 tamal – CALORIES 385.77; FAT 22.73 grs (sat 7.22; mono 7.21; poly 5.75); PROTEIN 22.56 grs ; FIBER 3.39 grs; CARBS 24.52 grs; CHOLESTEROL 48.98 mg; IRON 4.05 mg; SODIUM 881.85 mg; CALCIUM 90.57 mg

Print the Beef Tamales Recipe Here

Cheese Enchiladas Recipes

Mary Ann — Mon, 03 Oct 2011 18:11:49 +0000

These enchiladas are really quite easy to put together once you have the sauce. I made the sauce from scratch but you can use store bought if you would prefer. If you have the time, I encourage you to so ahead and make you own sauce. Here is what you are going to need for these:

Red enchilada sauce
12 corn tortillas
Oil
4 cups shredded cheese – preferably 4 Mexican blend
Chopped scallions

Preheat oven to 350 degrees.

Heat a skillet with about 2 inches of oil. Heat oil well. When oil is hot, add tortillas, one by one for a few seconds to soften. Place the tortillas on a paper towel lined plate and drain excess oil.

Line the bottom of and oven proof 9×13 pan with enchilada sauce. Pour some enchilada sauce in a bowl.

Place the softened and drained tortillas, one by one, into the sauce you have set aside. Coat tortilla well. Add shredded cheese to the middle of tortilla and roll. Place the enchilada into the baking dish. Do this with all 12 tortillas,

Pour the remaining enchilada sauce on to the rolled tortillas. Cover with remaining cheese.

Place casserole in oven and bake for about 20 minutes. Remove from oven when sauce is bubbly and cheese has melted. Top with chopped scallions and serve. Enjoy!

Print the Cheese Enchiladas Recipe Here

Print the Red Enchilada Sauce Recipe Here

Other Mexican Recipes:
Carnitas
Refried Black Beans
Red Enchilada Sauce
Chicken Tortilla Soup
Beef Fajitas
Chicken Fajitas
Chile Verde
Marinated Carne Asada
Mexican Rice
Turkey Chipotle Tortilla Soup
Arroz con Leche
Chicken Enchiladas w/ Salsa Verde
Flan
Red Beans & Rice

Recipes for Flank Steak – Steak Tostadas

Mary Ann — Fri, 26 Aug 2011 18:11:33 +0000

Tostadas are always a fun meal. Simply place all the ingredients on the table and let everyone assemble their own. I like to smear mine with beans, add meat and then all the toppings. However you decide to make yours, you will be pleased with the final result. Here is what you need for these:

8 store bought tostadas or 8 deep fried corn tortillas
11/2 pounds flank steak
1/2 tablespoon chili powder
1/2 teaspoon cumin
1/2 teaspoon coriander
1 teaspoon salt
1 teaspoon ground black pepper
1 medium tomato, diced
1/2 cup finely sliced iceberg lettuce
1- 12 oz. can refried beans, heated
1 avocado, diced (if you dice them in advance cover them with a little lime juice or leave the seeds in with the avocado to prevent it from turning brown)
1/2 cup Mexican blend shredded cheese (or cheddar or Monterrey)
Sour cream
Finely chopped cilantro for garnish
Lime wedges for garnish
Salsa – optional

Rinse and pat dry the meat. Mix the chili powder, cumin, coriander, salt and pepper in a bowl. Rub the meat on all sides.

Heat a large skillet until hot. Add some oil. Place the beef in the pan and cook until a brown crust forms at the bottom – about 4 minutes. Flip the meat and cook for another 4 to 5 minutes for medium rare beef. Go ahead and cook it longer if you like your meat to be well done. Remove from heat and cut into strips, against the grain.

Place the lettuce, tomatoes, acovados, sour cream, beans, cheese, salsa and beef into separate bowls. Serve everyone 2 tostadas and let them assemble their own. Enjoy!

Print the Steak Tostadas Recipe Here

Recipe for Fish Taco – Grilled Fish Tacos

Mary Ann — Fri, 19 Aug 2011 12:53:02 +0000

Grilled fish tacos are healthy, delicious and not hard to make. You can use any mild white fish for this recipe. You can also cook these in a skillet if you prefer. Here is what you are going to need for this wonderful, fresh meal:

32 corn tortillas
8 Tilapia fillets
3 large limes
1 cup plain yogurt or sour cream
¾ cup mayonnaise
½ tsp. garlic powder
1 tsp. ground cumin
½ cup +1 TBS chopped cilantro
2 cups shredded cabbage
4 ripe tomatoes
Salt & Oil
Optional – Spicy Tomato Chipotle Salsa

MARINATE THE FISH:
Place the fish in a glass or ceramic bowl. Grate about ½ a lime of zest on to the fish. Squeeze 2 limes on it, salt and drizzle with some oil to prevent fish from sticking to grill. Coat all fillets with the marinade. Cover and refrigerate for about 30 minutes.

MAKE THE SAUCE:
Place yogurt, mayonnaise, garlic powder, cumin and cilantro in a bowl. Add 1 TBS lime juice. Season with salt to taste. Mix well and set aside.

MAKE THE SLAW:
Mix the cabbage, tomatoes and cilantro in a bowl. Squeeze the remaining lime. Salt to taste. Mix and set aside.
Heat the grill on high. Once it is hot, reduce the heat to medium. Soak a paper towel wad in olive oil and clean your grill grid so the fish will not stick. Place the fish on the grill. Cook for about 6 to 7 minutes and flip. Cook for an extra 6 to 7 minutes. The cooking time will depend on the thickness of your fish.
Once you flip the fish, place the tortillas on the side of your grill and heat them. Place 2 tortillas on a plate. Smear with yogurt sauce. Add fish and salsa if desired. Top with slaw. Enjoy!

Print the Grilled Fish Tacos Recipe Here

Print the Spicy Tomato Chipotle Salsa Recipe Here

Chips & Spicy Tomato Chipotle Salsa

Mary Ann — Thu, 18 Aug 2011 19:00:37 +0000

Of all the salsa I make, I believe this is my favorite one. I love its simplicity yet the complexity of its flavors. The vegetables are dry roasted in a pan and then processed with some smoky chipotle peppers. Chipotle peppers are smoked jalapeño peppers that are canned in a tomato based sauce. You can also find these in dried form but you would have to rehydrate them before using them. Chipotles in adobo will keep for a long time in your refrigerator and you can use them for salsas, stews, marinades and chilies. I always have this salsa in my fridge and we eat it with everything from chips to scrambled eggs.

Makes about 3 cups of salsa
6 large ripe tomatoes – preferably Roma
½ of a large white onion – peeled and quartered
4 garlic cloves – peeled
2 to 3 chipotle peppers in adobo– depending on the size and how spicy you like your food
1 tsp. ground cumin
Salt to taste
¼ cup chopped cilantro leaves

Place the tomatoes, onion and garlic cloves in a large skillet over a hot burner. Roast the vegetables, turning them occasionally, until you have visible charred spots on all of them. Do not exaggerate as this will burn your vegetables and you will have a bitter salsa.
Place your roasted vegetables in a food processor. Add the chipotle peppers. Process until smooth.
Return the salsa to the skillet. Add the cumin and season with salt. Simmer for about 20 minutes. Add the chopped cilantro and remove from heat. Cool down completely and refrigerate.
Serve with chips and enjoy!

Print the Spicy Tomato Chipotle Salsa Recipe Here

Recipes for Tacos – Carne Asada Tacos

Mary Ann — Sat, 13 Aug 2011 12:15:53 +0000

Tacos are another great way to stretch meats. You use such a little amount of meat in a taco yet they are so satisfying. These soft tacos are pretty authentic served with chopped onion, cilantro and salsa. The meat is marinated overnight and can be cooked on a grill or a skillet. I like marinating meats. I think the marinade not only makes them tenderer, it adds a lot to their flavor. However, a lot of people prefer to make these simply by seasoning the beef with salt and pepper. If you can grill these you will get optimum flavor. You really need thinly sliced beef for this so ask your butcher to cut it for you if you do not have sharp knives at home.

Notice that the nutritional labeling includes 4 tacos. Eat 2 – be super satisfied – and you are eating only 234 calories. Not bad at all!

Serves four

1 pound of thin flank steaks
¼ cup lime juice
¼ cup olive oil
1 large jalapeño
¼ bunch cilantro
4 large garlic cloves
2 TBS white vinegar
1 tsp. ground cumin
1 tsp. salt
1 tsp. black pepper
32 small corn tortillas
1 cup finely chopped white onion
1 cup chopped cilantro
Salsa of choice – I use my spicy tomato chipotle salsa in these

Rinse and pat dry the meat. Place it in a non-reactive container and add all of the ingredients. Use your
hands to coat the entire pieces well. Cover and refrigerate for at least 2 hours.

Remove the meat from the marinade and grill or cook in a large, hot skillet with a little bit of oil. This meat is so thin it will cook very quickly. Remove it from the heat and place it on a cutting board. Cut the meat into small pieces.

Heat your tortillas either by wrapping 16 of them in foil – you will have two packets – and placing in an oven; or by heating them directly on the open flame of a gas grill. If you opt for this, use some tongs to constantly turn them. Heat them for about 30 seconds.

Place 2 tortillas on top of each other on a plate and add some cut up beef. Top with salsa, onions and cilantro. Serve 4 tacos per plate. Enjoy!

Suggested sides – Mexican Rice

4 tacos w/o salsa- CALORIES 469.26; FAT 12.38 grs (sat 1.0; mono 8.6; poly 3.8); PROTEIN 31.63 grs ; FIBER 4.89 grs; CARBS 56.48 grs; CHOLESTEROL 52.88 mg; IRON 5.42 mg; SODIUM 671.77 mg; CALCIUM 121.28 mg

Print the Carne Asada Tacos Recipe Here

Recipes for Fish Tacos – Basa Beer Battered Fish Tacos

Mary Ann — Sat, 02 Jul 2011 18:11:40 +0000

I learned to love fish tacos when we moved to Southern California. Until then I had always had carne asada ones. The healthier way to make these is to grill the fish instead of deep frying it. You can make it either way. In this recipe I battered the fish and then fried it. The tacos were delicious!

This is what you are going to need for these wonderful tacos:
16 corn tortillas
8 white fish fillets – I used Basa – but you can use tilapia, cat fish or halibut
1 cup flour
1 cup Mexican beer
1 cup yogurt
1 cup mayonnaise
1 tablespoon minced shallots
2 limes
1 teaspoon garlic powder
1 teaspoon cumin
2 tablespoons chopped cilantro
Vegetable oil
2 cups shredded green or red cabbage
1 large tomato chopped
Salt

Rinse and pat dry the fish. Cut each fillet into 4 strips. Place in a bowl and squeeze 1 of the limes, covering completely with juice. Set it aside for 15 minutes.

In a bowl mix the flour and beer. Whisk well and season with salt. Set aside for 15 minutes.

In another bowl mix together the yogurt, mayonnaise, the juice of the other lime, cumin, garlic and cilantro. Whisk until blended well and season with salt to taste.

Fill a large skillet with oil and heat until the oil is very hot. Place the fish, one slice at a time, into the batter. Let the excess batter drip and place the fish in a single layer (work in batches). Fry the fish until evenly browned, turning once. Remove onto paper towels and drain off the excess oil.

Place a tortilla on top of another one. Smear with yogurt sauce. Place two pieces of fried batter in the middle. Top with cabbage and tomatoes. Serve.

Print the Beer Battered Fish Tacos Recipe Here