Huarache A La Mexicana Recipes

MEXICAN HUARACHES

Steps:

• Heat 1 tsp olive oil in medium non stick pan over medium heat. Place tortillas in pan and brown for a minute or two on each side. Remove and set aside.
• Heat second tsp oil in same skillet and saute chorizo and potatoes until lightly browned, about 5 minutes Season with s & p. Remove and set aside.
• Spread 1/4 of the refried beans on one side of each tortilla. Then spoon 1/4 of the chorizo/potato mix on top each. Sprinkle 1/4 of the cheese on top each and top with lettuce.
• Drizzle sour cream over everything and sprinkle with a little paprika.

CHILIQUILES A LA MEXICANA DE SALSA MORAS

Steps:

• Put 1/2 cup of oil into a skillet and fry tortillas until they are very crispy, set aside. Drain some of the oil and add the peppers, tomato and onions and saute for 10 seconds. To this mixture add 2 eggs and scramble together, sprinkle Cheddar cheese on top and cover to melt. Garnish with cilantro, salt to taste. This dish can be complimented with beans a la charra and fried potatoes. Can be served for breakfast or brunch.

PUNTAS DE RES A LA MEXICANA

Steps:

• Working against the grain, slice the beef into thin strips about 1/2 inch thick and 1 inch long.
• In a molcajete or mortar and pestle, crush the cumin, peppercorns, garlic and 1 teaspoon salt to form a coarse paste. (Alternatively, make the paste by finely mincing the garlic into a paste and mixing in ground spices until well incorporated. Reduce the spice amount in the recipe to half if using ground.)
• Rub the paste all over the beef using your hands. Cook right away, or transfer to a bowl, cover and refrigerate until ready to cook, up to overnight.
• Heat the oil in a large skillet over medium heat until hot and shimmering. Add the onion and cook until softened and fragrant, about 5 minutes. Add the beef and cook until lightly browned and fully cooked, 8 to 10 minutes. Season with 1 teaspoon salt.
• Add the tomatoes, chiles and bell peppers. Cook, stirring often, until the vegetables have softened, the tomatoes have released their juices and the sauce coats the back of a spoon, 20 to 25 minutes. Taste and season with salt, about 1 teaspoon.
• Serve in shallow bowls with a side of refried beans and piping hot tortillas.

WATERMELON MEXICANA

Steps:

• Segment the orange and grapefruit reserving the un-segmented part of each fruit. Cut jicama, chayote, and cucumber in finger-sized julienne. Place the segmented oranges and the grapefruit in a bowl with the other cut veggies Add watermelon, banana, lime juice and squeeze the un-segmented part over the cut veggies and citrus. Toss in the chili and cilantro.
• Season with salt, to taste, and serve each piece on a toothpick.

ARROZ A LA MEXICANA

Steps:

• Heat a large skillet over high heat. Add the dry, unwashed rice, tossing or stirring constantly, until toasted and very brown and nutty, about 8 to 12 minutes. Transfer to a heatproof bowl.
• Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the schmaltz, garlic, carrots, onions and 5 teaspoons salt and cook, stirring occasionally, until the vegetables are tender and just beginning to brown, 6 to 8 minutes. Add the tomato paste and cook, stirring and scraping the bottom of the skillet, until fragrant and brick red colored, about 1 minute. Add the stock and bring to a boil. Stir in the rice, top with the peas and chile, reduce the heat to low, cover and cook undisturbed for 20 minutes. Check to see if all the liquid has been absorbed; if not, continue to cook and check again after 10 more minutes. Once the liquid has been absorbed, remove from the heat and let sit, covered, for 10 minutes before serving.