Mexican Chocolate Frozen Bananas

TOTAL TIME: 40 min

 

Prep: 10 min

 

Inactive Prep: 25 min

 

Cook: 5 min

 

YIELD:12 bananas

 

Ingredients

9 ounces semisweet chocolate, finely chopped

1 tablespoon ground cinnamon

1 tablespoon vegetable oil

6 medium bananas, peeled and halved crosswise

2 cups toasted flaked coconut

Special Equipment: 12 craft or wooden pop sticks

 

Directions

Combine chocolate, cinnamon, and oil in a medium heatproof bowl and set over a pot of simmering water. Stir until mixture is evenly melted and smooth, about 5 minutes. Set aside to slightly cool and thicken, about 3 minutes.Meanwhile, line a baking sheet with aluminum foil, parchment paper, or a silicone baking mat and insert sticks lengthwise into the center of each banana. Place toasted coconut in a shallow plate.When chocolate is ready, tilt the bowl, and, working one at a time, dip the bananas evenly into the chocolate mixture. Tilt and turn to coat the banana evenly. Tilt banana so excess chocolate can drip back into the bowl.When chocolate is just set, roll banana in the toasted coconut and transfer to the prepared baking sheet. Repeat to coat all the bananas. Place bananas in freezer to set up, at least 20 minutes.

Mexican Broiled Black Sea Bass with Enchilada Sauce, Rice and Refried Beans

TOTAL TIME:2 hr 50 min

 

Prep: 20 min

 

Cook:2 hr 30 min

YIELD:4 servings

 

LEVEL:Intermediate

Ingredients

• 4 (6-ounce) black sea bass fillets, skinned
• Salt and pepper
• 1 cup Enchilada Sauce, recipe follows
• Refried Beans, recipe follows

FOR THE MEXICAN RICE:

• 2 tablespoons olive oil
• 1/2 cup chopped white onions
• 1/4 cup chopped green bell peppers
• 2 teaspoons minced garlic
• 2 cups long-grain rice
• 1 large tomato, peeled, seeded and chopped
• 3 cups chicken stock, or water
• 3/4 teaspoon salt
• 1/2 teaspoon saffron
• 1 teaspoon chopped fresh oregano leaves
• 1 teaspoon chopped fresh cilantro leaves
• 1/4 cup chopped green onion tops, green part only

REFRIED BEANS:

• 1/2 pound, about 1 1/4 cups dried pinto beans, rinsed and picked over
• 1 bay leaf
• 1 yellow onion, halved, 1/2 cut in 2 pieces and the other 1/2 chopped
• 2 garlic cloves, peeled and smashed plus 1 teaspoon minced
• 2 teaspoons salt
• 3 tablespoons bacon drippings, or olive oil
• 1/4 teaspoon ground cumin
• 1/4 teaspoon dried oregano
• 1 tablespoon extra-virgin olive oil
• Grated cheddar or Monterey Jack cheese, for serving
• Chopped tomatoes, for serving
• Sour cream, for serving
• 1/2 pound dried chile huajillo
• 1/2 pound dried chile pasilla
• 2 dried chile cascabel
• 1 or 2 dried chile de arbol
• 2 gallons water
• 1 disk Mexican chocolate, cut into 4 pieces
• 1 tablespoon salt
• 4 garlic cloves
• 1 small onion, cut into quarters
• 1/2 cup vegetable oil
• 1-ounce vinegar

Directions

Set the oven to 450 degrees F and position the rack in the center position.

Season the fish on both sides with the salt and pepper. Place on an aluminum foil lined sheet pan and pour 1/4 cup of the Enchilada Sauce over each of the fillets. Place in the oven and cook until the sauce is well browned and the fish is cooked through, about, 8 minutes, rotating the pan midway to ensure even cooking. Serve with Refried Beans and Mexican Rice on the side.

Recipe courtesy Francisco Mojica

In a medium saucepan, combine the beans, bay leaf, 2 onion quarters, smashed garlic, and enough water to cover by 2 inches, and bring to a boil. Reduce the heat so that the water boils gently and cook for 10 minutes. Cover, remove from the heat, and allow the beans to sit for 1 hour.

After 1 hour, return the beans to a low boil and cook, stirring occasionally, until they begin to soften, about 45 minutes. Add the salt and continue to cook until the beans are very tender, about 15 to 30 minutes longer. Drain the beans in a colander set over a bowl in the sink and reserve the cooking liquid. Discard the bay leaf, onion quarters and garlic.

In a medium 10-inch skillet, heat the bacon drippings or olive oil over medium-high heat. Add the chopped onion and cook until soft, stirring occasionally, about 4 minutes. Add the minced garlic, cumin and oregano and cook for 1 minute. Add the beans and 1 cup of the reserved cooking liquid and, using a potato masher, mash the beans until chunky-smooth. Add 3/4 cup more of the reserved cooking liquid and cook, stirring, until the beans are very thick and flavorful, about 10 minutes. Be careful of splatters. If the beans become too thick, simply add more of the reserved liquid cooking liquid. When the beans have reached the desired consistency, stir in the extra-virgin olive oil and serve immediately with cheese, tomatoes and sour cream.

Yield: about 3 cups

At night before you go to bed, put all dried chiles in the 2 gallons of water. Keep submerged with a plate.

The next day, very carefully remove stump and seeds, which can be thrown away. As you do so, put them in a blender. Save 3 or 4 cups of water used to soak the chiles.

Put the rest of the ingredients in the blender and blend very well. You will need to add water as you go because it is quite thick. Using pulse method might be required. You don't want the sauce to be too thin though or too blended; you want to see the chile skin (which can also be thrown away). Put in colander and slowly filter out skins and whatever didn't blend smoothly, two cups at a time.

In a medium, heavy saucepan, heat the olive oil over medium-high heat. Add the onions and bell peppers, and cook, stirring, until soft, about 3 minutes. Add the garlic and cook for 30 seconds. Add the rice and cook, stirring, for 1 minute. Add the tomatoes and cook, stirring, for 1 minute. Add the stock, salt and saffron, and stir well. Bring to a boil, lower the heat to low, cover and cook undisturbed until all the liquid is absorbed, about 20 minutes.

Remove from the heat and let sit, covered, for 10 minutes. Uncover, fluff the rice with a fork, and add the oregano, cilantro and green onion. Stir to incorporate.

Yield: 6 cups

Mexican Chocolate Milkshake

TOTAL TIME: 5 min

 

Prep: 5 min

 

 

YIELD:Two 16-ounce milkshakes or four 8-ounce milkshakes

 

LEVEL:Easy

ingredients

• 1 pound 6 ounces premium Mexican chocolate ice cream (about 3 1/2 cups packed), or regular chocolate ice cream with a pinch each ground cinnamon and ground chiles
• 2/3 cup whole milk
• 3 tablespoons chocolate syrup

• Heavy cream, whipped, optional
• Ancho chile powder, for garnish, optional

Directions

Combine the ice cream, milk and chocolate syrup in a blender and blend until smooth, 10 to 15 seconds. Serve immediately, topped with a dollop of whipped cream, if using, and a pinch of chile powder, if desired.

Mexican Chorizo Strata

TOTAL TIME:9 hr 25 min

 

Prep: 20 min

 

Inactive Prep:8 hr

 

Cook:1 hr 5 min

 

YIELD:4 to 6 servings

 

LEVEL:Easy

Ingredients

• EVOO or vegetable oil
• 1 pound fresh Mexican chorizo or other spicy bulk sausage
• 7 to 8 slices (1-inch thick) good-quality stale white or egg-ased bread, cut into large cubes
• 3 roasted green New Mexico chile peppers or 2 poblano or Anaheim peppers, peeled, seeded and chopped, or two 4-ounce cans chopped green chilies, well drained
• 2 cups whole milk
• 1 stick (8 tablespoons) butter, melted and cooled
• 1 tablespoon hot sauce
• 6 large organic eggs

• Kosher salt and freshly ground pepper
• 2 1/2 cups shredded sharp Cheddar
• 1 cup sour cream
• 1 ripe avocado, pitted and peeled
• Juice of 1 lime
• Diced ripe heirloom tomato, for serving
• Fresh cilantro leaves, torn, for serving

Directions

Cook's Note: To roast the chile peppers, broil, turning occasionally with tongs and leaving the oven door ajar to allow steam to escape, until the skins are blackened all over. Transfer to a bowl, cover and let cool. Peel, seed and chop.

Heat a drizzle of EVOO in a skillet. Add the chorizo and cook, crumbling with a wooden spoon, until browned. Drain off the fat.

Arrange the bread in a casserole dish. Top with the chorizo and then the roasted chiles.

Whisk together the milk, butter, hot sauce and eggs in a bowl and sprinkle with salt and pepper; pour over the chiles. Top with the cheese. Cover and refrigerate at least overnight and up to 2 days.

To serve, bring the strata to room temperature and preheat the oven to 325 degrees F. Bake the strata for 1 hour.

Meanwhile, whizz together the sour cream, avocado and lime juice in a food processor and season with salt and pepper.

Top the strata with tomatoes, cilantro and dollops of the avocado sour cream.

Mexican Guacamole

"You can make this avocado salad smooth or chunky depending on your tastes."







What to Drink? Sauvignon Blanc, Electric Screwdriver or Beer

Prep Time:10 Min

Ready In:10 Min

Original Recipe Yield 4 servings

Ingredients

3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)

Directions

1. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

Mexican Fruit Salsa and Cinnamon Chips

"Easy to make, tasty fruit salsa and cinnamon tortilla chips. Great as an appetizer or a snack. Great for anytime!"






What to Drink? Beer

Prep Time:15 Min

Cook Time:10 Min

Ready In:45 Min

Original Recipe Yield 10 servings

Ingredients
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor

10 (10 inch) flour tortillas
butter flavored cooking spray
2 tablespoons cinnamon sugar

Directions

1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

2. Preheat oven to 350 degrees F (175 degrees C).

3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.

4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Mexican Slow Cooker Chicken Taco Soup

"You can call this soup or chili, but either way it is wonderful! This recipe is also very adaptable to your personal taste. I recommend using Bill Echols Taco Seasoning from this website. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if you like. I hope you enjoy!"



What to Drink? Sauvignon Blanc, Beer or Margaritas

Prep Time:15 Min

Cook Time:7 Hrs

Ready In:7 Hrs 15 Min

Original Recipe Yield 8 Servings

Ingredients

1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)

Directions

1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.

2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.