Free Mexican Recipes » chicken broth

Mexican Red Enchilada Sauce Ricipe

admin — Sun, 04 Dec 2011 22:18:43 +0000

Mexican Red Enchilada Sauce Ricipe

Ingredients:

1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoons mild chili powder
1 tablespoon cumin
1 (8 ounce) can tomato sauce
4 tablespoons flour
4 cups chicken broth
1 tablespoon olive oil

Preparation:

Mix spices and flour in olive oil in saucepan over medium heat until fragrant and starting to brown. Slowly add chicken broth and tomato sauce and cook and stir until thickened. Use as red sauce over any beef, game, cheese or poultry enchiladas. A good mild sauce than can be easily”warmed” up by adding jalapenos, chipotles or other spices.

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Mexican Chile Verde Con Cerdo (Green Chili With Pork) Recipe

admin — Fri, 02 Dec 2011 12:47:25 +0000

Mexican Chile Verde Con Cerdo (Green Chili With Pork) Recipe

Ingredients:

2 tablespoons ground cumin (or to taste)
2 tablespoons cooking oil or 2 tablespoons lard or 2 tablespoons bacon grease
1 large chopped onion (not traditional) (optional)
1 head minced garlic (taste great, but also helps prevent heart burn)
6 tablespoons flour
1 (15 ounce) can tomatoes, drained
3 large tomatillos, husks removed and coarsely chopped (optional)
2 -3 lbs pork roast (pre-diced pork works well for a faster preparation. Just brown with onions)
2 cups diced green chilies (I use Big Jims, roasted, peeled and frozen by the bushel every fall)
2 -4 teaspoons jalapenos (optional)
5 cups water (broth is not traditional, but I like the flavor better) or 5 cups chicken broth (broth is not traditional, but I like the flavor better)
2 tablespoons ground chili powder (or to taste) (optional)
1 teaspoon salt

Preparation:

Simmer roast in a large pan until meat is tender and removes from the bone easily. (You can also use diced pork, or pork cube steaks (cut to bite size pieces), browned in the pot with the onion and garlic before adding the rest of the ingredients). Cool meat enough to handle. Cube cooked pork into bite size pieces. Process 1/2 of the green chilies until smooth. In the same large pan, melt the lard or bacon grease (or heat oil). Add onions and garlic; sauté until tender but not brown. Stir flour into the onion, garlic and fat until flour absorbs the oil or fat. Add broth or water. Cook and stir until mixture comes to boil and is slightly thickened. Add cubed meat, drained tomatoes, chopped tomatillos, all of the green chilies and jalapeños if desired (taste first). Add the spices a little at a time until you get the taste you like, bringing to a simmer before each addition. Simmer for at least 1 hour (longer if you can afford the time), stirring occasionally to prevent it from sticking to the bottom of the pan. If you want more of a stew type chili, add cubed potatoes 20 minutes before serving; serve with warm tortillas. Serve over burritos and garnish with cheese, lettuce, tomatoes and sour cream. Leave pork out for a vegetarian green chili sauce

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Mexican Ham and Bean Soup Recipe

admin — Tue, 03 Mar 2009 19:50:57 +0000

Mexican Ham and Bean Soup Recipe

Ingredients:

1 1/2 cups cubed smoked ham steaks
1 lb pinto beans
2 (14 1/2 ounce) cans diced tomatoes
8 cups fat free chicken broth
5 garlic cloves, minced
2 cups chopped onions
2 cups water
1/2 cup shredded Mexican blend cheese or Monterey Jack cheese
2 chipotle chiles in adobo, diced
1 tablespoon chili powder
2 teaspoons dried oregano
2 teaspoons ground cumin
1/2 cup chopped cilantro
3 bay leaves
1/2 teaspoon liquid smoke (optional)

Preparation:

Sort and wash the pinto beans and place them in large heavy pot, covering them with water (about 2 inches above the beans). Bring to a boil and cook for about 2 minutes. Remove from the heat, cover and let stand for about 1 hour. Drain. Combine the beans, chicken broth, water, ham steaks, garlic, onions, cumin, oregano, chili powder and bay leaves in the large heavy pan and bring to a boil. Partially cover and reduce the heat to medium-low. Simmer for about 1 1/2 to 2 hours (or until the beans are tender). Stir in the diced tomatoes, chilies and liquid smoke (if using). Simmer for about 1 hour. Discard the bay leaves and serve by ladling the soup into bowls and topping with 1 tablespoon cilantro and 1 tablespoon cheese.