know of any really really good mexican or spanish dishes?

Answer 1

Mexican Red Rice

2 cups Rice
4 cups Boiling Water -- 4 cups exactly
3/4 cup Red tomato pure
1/2 cup Carrots in little cubes
1/2 cup Peas
Salt and Pepper
Vegetable oil

Early in the morning put the rice in hot water for to wash it and let stand 2 or 3 hours more or less. Then retire the water and let it dry, it can take another hour or try to dry it with a kitchen fabric.

Fry the rice in a big amount of vegetable oil (you will retire all of it do not worried about fat) when the rice sounds like sand and looks hard, take away all of the vegetable oil, you can use a sauce spoon.

When the rice is without oil, add the red tomato puree and let it season 5 minutes, stir and stir, then add 4 cups of boiling water, salt and pepper and the vegetables, cover and let cook in the most little flame you can get until is done without water, it can take 30 minutes or more. Serve.



Sopa De Lima

2 limas (Green-Yello lime) -- only the juice
2 limas for adorn -- cut in slices
8 tortillas de maiz -- cut in large pieces
1 chicken breast
4 cups chicken broth -- (authentic)
1 teaspoon chicken broth dried
4 jitomates (red tomatoes)
1 onion
green chiles serranos -- optional
1 avocado -- for to adorn
vegetable oil
salt and pepper

Fry the tortilla slices in vegetable oil. Let stand in absorbent paper. Put the onion chopped (very little) in a sarten with oil, when onion will be transparent put the tomato ground let 20 minutes and add the chicken broth, chicken broth dried, salt and pepper.

Cochinita Pibil

2 pounds Pork (variety of pieces)
5 Garlic cloves
1 Orange (acid)
1 cup Vinegar
1 3/4 ounces "Condimento de Achiote"*
----- Side Dish 1:"Xnipec"
1 medium Onion
4 medium Tomatoes (red)
1 Chile Habanero -- optional
1/2 cup Cilantro chopped -- optional
1 Garlic clove
1 teaspoon Oregano
----- Side Dish 2:
3 medium Red onions (or white)
1 cup Vinegar
Salt and Peper

Mix the garlic, salt, and achiote condimento. Add orange juice and vineagar. Use this mixture to cover the pork Cook in oven cover at 400 degrees until done. Add water if needed.

Side Dish 1 Xnipec: Cut the tomatoes into cubes, chop onions, and mix with cilantro, chile habanero and garlic. Serve as a side dish.

Side Dish 2: Chop the onion and mix with vineagar, pepper and salt. Prepare tacos and top with onion/vinegar mixture.

* The "Achiote condimento" do not have sustitution, you can find it in Mexican stores, is one of the most popular mexican condiment.



Potatoes with Chipotle and Rosemary



Ingredients:

• 15 small (1-2”) red new potatoes

• 1/8 tsp chipotle powder

• 1 rosemary sprig

• 6 peppercorns

• 1 tsp epazote
-------------------

• 1/4 tsp chipotle powder

• dash salt

• 1/4 tsp rosemary — chopped


Preparation:

Boil first ingredients 10 minutes, or until potatoes are knife-tender. Drain, discarding the peppercorns and rosemary sprig.

Cut potatoes in half while warm. In large mixing bowl, add potatoes to spices and mix until coated.

Grill or heat on griddle until slightly dried and not-quite-blackened


Spanish Lasagne
6 Pieces Lasagne, uncooked
2 tsp Vegetable oil
2 Red bell peppers, diced
3 Garlic cloves, minced
28 oz Canned crushed tomatoes
1/2 tsp Salt
10 oz Frozen peas, thawed
1 pinch Saffron
Grated zest of 2 oranges*
3 cup Grated mozzarella cheese
-(part-skim), divided


Cook lasagne according to package directions; drain.

Preheat oven to 350 degrees F. Warm the oil in a large, non-stick
skillet over medium heat. Add peppers and garlic. Saute until peppers
are very soft. Add tomatoes, saffron, orange zest and salt. Remove
from heat and set aside 1 cup of tomato mixture.

Spread a little of the tomato mixture in the bottom of a 9 x 13 x
2-inch baking dish. Cover with four pieces of lasagne (three
lengthwise, one widthwise) and then continue by adding cheese, peas,
tomatoes and lasagne. Top with reserved tomatoes and cheese. Bake
uncovered until browned on top and bubbly, about 40 minutes.

*The "zest" of an orange is the outermost part of the peel. Do NOT
use the white part of the peel (the "pith").

Serves 8 to 10



GAZPACHO

Serves 4

Ingredients:

For the soup:
1 kg ripe tomatoes, skinned and chopped
1 medium green bell pepper, de-seeded and chopped
1 small cucumber, peeled and chopped
1 hard boiled egg, shelled and chopped (optional) 1 small onion, chopped
1 clove garlic, chopped
1 tbsp olive oil
Dash vinegar,salt
To Accompany:
1 small tomato, ½ cucumber, peeled, ½ red or green bell pepper, ½ small onion

Preparation:

Liquidise all the soup vegetables in a blender until smooth, add oil, vinegar and pinch of salt and whizz quickly. If very thick, add some cold water, then chill well before serving.

To garnish, finely chop all the remaining Ingredients, and serve in individual bowls with the gazpacho.


CHICKPEA SOUP WITH GARLIC AND MINT

Serves 4

Ingredients:

850g tinned chickpeas
2-4 cloves of garlic, chopped
7 tbsp olive oil
juice of ½ lemon
¼ tsp hot pimenton (paprika) or cayenne pepper
4 tbsp fresh mint and
parsley, chopped
salt and ground black pepper


Preparation:

Drain the chickpeas, reserving the liquid. Use the liquid and added water to make up 900 ml (1½ pints). Put the chickpeas, liquid, oil, garlic and lemon juice in a blender and whiz until smooth. Now pour the soup into a pan, add the salt, pepper and pimenton or cayenne, and stir in most of the chopped herbs.

Heat the soup to very hot for a few minutes, remove from the heat, check seasoning and stir in the remaining herbs.


CREAMED ALMOND SOUP

Serves 4

Ingredients:
50g plain flour
50g butter
1ltr chicken stock
350ml full fat milk
150g almonds, shelled and ground
150ml thin cream
1 egg yolk
salt and pepper


Preparation:

Make a white sauce by gently blending the flour in the melted butter in a large pot and gradually stirring in the stock and milk. Heat, stirring constantly, until nearly boiling, then turn down the heat to simmer very gently for 10-15 minutes. Stir in the ground almonds and heat through for 3-4 minutes.

Before serving, beat the egg yolk and cream together, stir into the soup, and heat through. Season to taste.


RED ONION SOUP

Serves 6

Ingredients:
1 large Spanish red onion, chopped
1 kg Spanish red onions, quartered and finely sliced
800g tinned tomatoes
4 tbsp Spanish olive oil
5 cloves of garlic, crushed
1 bouquet garni bag (or make one with a bayleaf, some sprigs of thyme and a piece of orange peel)
300 ml (½ pint) Spanish red wine
1 ltr (2 pints) vegetable stock
Salt and freshly ground black pepper


Preparation:

In a big heavy-based pot, fry the chopped onion gently for 10-15 minutes, until light golden. Stir in the sliced onion well and cook on a low heat for about 20minutes until the onions are soft.

Meanwhile, strain the tomatoes (removing the seeds, if desired). Chop the tomatoes. Keep 250 ml (½ pint) of the juice.

Now stir the garlic into the onions and let this cook for 2-3 minutes. Now add the bouquet garni, tomatoes and juice. Mix in the red wine and bring to the boil. Keep the soup bubbling until about half of liquid has evapourated.

Now pour in the vegetable stock, half cover and allow to simmer gently for about half an hour. Now remove the bouquet garni and check seasoning.

Crispy croutons and a drizzle of good quality olive oil are a perfect accompanyment to this soup.


POTATO SOUP WITH SAFFRON AND MUSSELS

Serves 6

Ingredients:
1 kg fresh mussels, scrubbed and de-bearded
150 ml dry white wine
3 tbsp Spanish olive oil
1 medium onion, finely chopped
500 g potatoes, peeled and cubed
2 bay leaves
½ tsp saffron threads, crushed
1 ltr good quality fish stock
Salt and freshly ground black pepper
Some fresh parsley, chopped, to garnish (optional)


Preparation:

Before starting, check that all the mussels are closed, or tap them a few times, to close them. Throw out any that remain open! ! Now, put the mussels and wine in a shallow pot. Cover and put on a high heat until the liquid begins to bubble. Take them out one at a time, as they open, so that they don´t overcook, placing them in a strainer over a bowl, in order to keep the liquid. Discard any that remain closed.

Meanwhile, heat the oil gently in a medium pot, stirring in the onion and potato cubes and cook on a gentle heat for about 5 minutes. Now strain the mussel liquid through a very fine strainer and add to the potato and onion. Add the bay leaves and stock and bring the soup to boiling. Now turn down the heat, until the soup is simmering gently, stir in the saffron and cook gently for 15-20 minutes. Now, you can remove some or all of the mussels from their shells, or remove one side from most of the mussels (this decision is yours!).

When the potatoes are well cooked, discard the bay leaves and whiz the soup in a blender until velvety smooth. Now stir in the mussels, re-heat if necessary, and check the seasoning. Garnish with the parsley.

Serve very hot.


FISH SOUP



Ingredients:

1 lb of fish(rock fish, shrimp, cod, etc.)
1lb of mussels
2 sheets of puff pastry
4 tomatos
4 garlic cloves
1 onion
1 egg
1 cup of white wine
30 gr. of toasted almonds
2 slices of french bread
parsley
3-4 strands of saffron
salt
white pepper
Spanish extra virgen olive oil

Preparation:

In a deep cacerole saute slowly the sliced onion in some olive oil; when it starts changing colour, add 2 peeled garlic cloves and a sprig of parsley both chopped, add the tomatoes, peeled and chunked; poach for five minutes in enough water to cover Ingredients, mix in the fish and add fresh water to cover it all. Crush the saffron, 2 garlic cloves, the almonds, fried slices of bread and the parsley in a morter. Stir the crushed mix into the broth, season and cover, let slow boil for 20 minutes. Steam the mussels and extract the meat from shell draining all their juice through a thin mesh strainer. Add this mussel juice into the broth a few minutes before serving and stir.

Strain the fish and break it apart into small chunks and strain the broth through a china cap. Portion the fish, shrimp and mussels in to 4 individual cooking bowls and fill each with their respective broth. Unfold the puff pastry and cut out 4 circles a little bit bigger than the bowl lip, wet the bowls edge and the puff pastry circles edges with water, and put the circles of pastry over the soup pressing firmly to assure good adhesion to the bowls. Paint the pastry shells with the beaten egg and oven at 375 ºF untill the pastry is golden brown, remove and serve.


EASTER SOUP


Ingredients:
1/4 kg tinned chickpeas
1/4 kg dry white beans
1/4 kg peas
1 sprig fresh fennel
1 whole garlic bulb
1 tomato, quartered
1 onion, quartered
300 gr. dried salted cod
1 sweet dried red pepper
2 potatoes, peeled and cut into small cubes
5-6 strands saffron
1 bay leaf
4-5 tbsps Spanish extra virgin oil and salt

Preparation:

De-salt the cod by soaking in water overnight (change the water 3 or 4 times). Also soak the beans in plenty water.

Heat the oil in a large pan and add the drained beans, garlic bulb, onion, tomato bay leaf and dried pepper. Stir and cook for a few minutes. Cover with water and cook gently until all the Ingredients are tender. Now add the drained chickpeas and the sprig of fennel.

While this is cooking, drain the cod and cut into cubes.

Before the chickpeas are soft, add the potatoes, crumbled saffron, the peas and cubed cod, and finish cooking gently for 10-15 minutes.


CHICKEN and SEAFOOD PAELLA

Ingredients:
400gr of rice
4 prawns
4 langoustines
1/2 lb mussels, cleaned
2 small squid, sliced
1/2 lb chicken chunks
4 tomatoes, skinned and chopped
1 onion, chopped
3 cloves of garlic, chopped 1/8 oz peas
1 green pimento, chopped
1 small jar of pimentos in oil
Parsley
2 tbsp olive oil
3 strands of saffron/person Chicken or fish stock
Lemon wedges to garnish

Preparation:

Use 1 part rice to 2 parts stock. In a large pan, sautee the chicken until golden (10 minutes) and set aside. In the same oil, sautee the prawns and langoustines for 1 minute and set aside with the meat. Add the garlic and onion and fry until golden, then stir in the tomatoes and pimenton. Let the mixture slow cook for 10 minutes and then add the rice, stirring in well. Season and add boiling stock.

Make a paste with the saffron, garlic and parsley and stir this into the rice mix in the pan. Add the green pimentos, peas, seafood and chicken. Give this a good stir. Bring the rice to boil and then simmer gently for 15 - 20 minutes. To finish off, decorate the pan with the mussels and the pimentos in oil and place in the oven for 5 minutes.

Once you turn off the oven let the pan rest for 5 minutes and decorate with the lemon wedges and serve.



SEAFOOD PAELLA

Ingredients for 4 people:
400gr of rice
4 prawns or langoustines
4 shrimps
8 mussels
2 tbsps of olive oil
1/2 tsp of sweet pimenton
12 strands of Saffron
2 tomatoes, sliced
2 cloves of garlic, thinly sliced
1,1/4 quarts of fish stock.

Preparation:

Stir fry the seafood gently until golden. Remove from the pan and start frying the garlic until browning and through in the sliced tomatoes saffron.

Then add the rice and slow boil for 20 minutes. The last thing is add and decorate with the seafood a few minutes before the dish is finished and the seafood will poach in the broth


VEGETABLE PAELLA

Ingredients:
1 red pimento, chopped
1 green pimento, chopped
2 eggplants, cubed
Green beans
2 garlic cloves, chopped
1 artichoke, sliced
Navi beans mushrooms, sliced
Peas
Rice
Olive oil
Salt
Saffron
Water or vegetable stock

Preparation:

Stir fry the vegetables lightly. When they are done, add the rice, 1/2 cup of rice per portion, then add the stock. Use half the normal amount of broth because the vegetables do release alot of water. Let this simmer for 15 minutes. Check the seasoning and let rest a few minutes before serving.


RICE WITH CLAMS (or mussels)

Ingredients:
8 cups water
4 cups rice
1 cup Spanish extra virgin olive oil
500 gr. clams, well washed
Fresh parsley, chopped
2 tbsps chopped onion
3 strands saffron
Salt

Preparation:

Steam open the clams, drain, reserving the water and set aside In a heavy based pot, saute the onion until golden. Add the clams, rice, parsley and crumble in the saffron. Cook, stirring well, for a few minutes.

Now add the reserved water from the clams (boiling), and little salt, and cook on a very gentle heat until the rice is tender, and the liquid has been absorbed.


RICE WITH GARLIC

Serves 4

Ingredients:
8 cups fresh chicken stock, boiling
4 cups rice
8-10 garlic cloves, chopped
1 onion, chopped
40 gr. fresh young broad beans, cooked
4 artichokes, cooked
2 red bell peppers, chopped
3 strands saffron
1 cup Spanish extra virgin olive oil
Salt

Preparation:

In a round shallow ovenproof dish (typically made of heavy pottery), heat the oil and saute the onion and garlic for a few minutes, stir in the rice, the stock, beans, artichokes, peppers, salt and crumbled saffron.

Mix this thoroughly.

Put the dish in a medium hot oven and cook until the rice is dry and cooked.

This meal would be served straight from the dish in which it was cooked.


MOORS AND CHRISTIANS (Moros y Cristianos)

This is a typical and popular dish served in the Levante region of Spain, where the Moors and Christians festivals are celebrated every year.

Ingredients:
400 gr. dried black beans
250 gr. white rice
Fresh parsley
2 tbsps Spanish extra virgin oil
2 cloves garlic, finely chopped
1-2 bay leaves
1 small onion, finely chopped water salt
Hard boiled eggs (optional)

Preparation:

Soak the beans overnight in plenty water. The next day, drain the beans and put them in a large pot with plenty water, a tbsp of oil and the bay leaves. Cook according to the instructions until they are tender. Drain, reserving the liquid. Remove the bay leaves.

In the same pot, heat the 2 tbsps oil and saute the onion and garlic for a minute or two, then mix in the beans and make a stew by pouring over some of the reserved water and allow to cook slowly. Meanwhile, boil the rice. When this is cooked, make mounds of rice (by using a small cup as a mould), and turn out onto a warm serving dish, pour the bean stew around the mounds.

Decorate with the boiled eggs, if desired.


BANDA RICE

Ingredients for 6 people:

600 gr. of rice
2 garlic cloves, chopped
6 dried pimentos
4 lbs of fish for stock
24 strands of saffron
2 quarts of water
2 lbs of tomatoes, chopped
Salt
Olive oil

Preparation:

Stock: sautee the garlic, tomatoes, dried pimentos and saffron. Bring the water to the boil in a large pot and when boiling, add the garlic mix and the fish and allow to poach for 15 minutes, then strain and separate.

Rice: sautee the rice in the same pan as all the other Ingredients and the rest of the olive oil, in a paella, first saute the rice in the olive oil then add the strained broth. Cook rapidly for 10 minutes, taste for seasoning and let simmer. It is recommended to serve this dish with ali-oli sauce accompaniment.


FILLET STEAK WITH MUSHROOMS

Serves 4

Ingredients:
4 x 150g fillets of beef
50g serrano ham, diced
4 slices of thinly sliced white bread
1 chicken liver, cut into small pieces
1 truffle, sliced or cut into small pieces
1 small glass of dry sherry
1 tbsp tomato purée
1/4kg mushrooms, washed and thinly sliced
Olive oil
Butter
Salt and black pepper

Preparation:

In a frying pan, sauté the sliced mushrooms in some oil and butter, adding a pinch of salt and some black pepper. Keep aside. In the same pan, fry the bread on both sides, until golden, place onto serving dishes and keep hot. In the same pan, fry the fillets of beef, seasoning if desired, and place on top of the slices of bread. In the oil that is left over, toss the pieces of ham, truffle and liver. Stir well and add the tomato purée and sherry, leaving to heat through for one minute.

To serve, pour the sauce over the fillets and dish the mushrooms on the side.

Serve very hot.


PORK CHOPS WITH ORANGE SAUCE

Serves 4

Ingredients:
4 x large pork chops
1 orange, gr.ated and squeezed
1 small glass of thin cream
1 meat stock cube
Ground black pepper
The marinade:
1 glass dry white wine
1 orange, grated and squeezed
1 sprig of fresh thyme
1 small onion, finely chopped
Salt and ground black pepper

Preparation:

Mix the wine, orange zest and juice with the chopped onion and thyme. Baste the pork chops and place in a shallow dish, covered and refrigerated for at least 12 hours, turning from time to time. Drain and either grill or barbecue the chops. Place on hot serving dishes and keep hot. Meanwhile, strain the marinade into a small pan, add the stock cube and heat gently for 5-10 minutes. Take off the heat and stir in the cream, season as desired and pour over the chops.

Serve immediately.


MADRID-STYLE TRIPE WITH CHICKPEAS

Serves 6-8
This dish tastes best when it is prepared the day before it is to be served.


Ingredients:1kg parboiled tripe
4 onions, chopped
6 cloves garlic, finely chopped
8 tbsps Spanish olive oil
2 tbsps Spanish pimentón (or paprika)
250 gr. chorizo, sliced 2 Spanish morcilla (blood sausage), about 150 gr., whole
4 wineglasses dry white Spanish wine
8 medium tomatoes, skinned and chopped
3 tsps fresh thyme
2 bayleaves
8 cloves
20 peppercorns pinch ground nutmeg
2 fresh chillis, chopped
350 gr. cooked garbanzos (chickpeas), drained
5-6 tbsps fresh parsley, chopped
salt


Preparation:
Soak the tripe for about 5-10 minutes, rinse thoroughly and drain well. Cut it into 5cm (2") squares.
In a large, heavy based pot, heat the oil and sauté the onions and garlic until lightly golden. Stir in the pimentón, tripe, chorizo, and pour over the wine. Bring to the boil and stir in the tomatoes, thyme, chilli, bayleaves, cloves, peppercorns, nutmeg and a pinch of salt. Now add the morcillas and cook over a very low heat until the tripe is tender, which could be between 1 and 2 hours, but taste after one hour. Once the tripe is ready, discard the bayleaves, stir in the garbanzos (chickpeas) and heat through for about 5-10 minutes.
Before serving, sprinkle over the chopped parsley.

ROAST LAMB

Serves 6
For this recipe, you will need tender young lamb (either a leg, or half lamb, depending on size). If you choose a leg of lamb, make sure that it is round and plump and not long.


Ingredients:1½-2 kg lamb
2 cloves of garlic, peeled
40g lard/dripping/oil
1 tsp white vinegar
hot water for the sauce
salt and freshly ground black pepper


Preparation:
About an hour before you are going to roast the lamb, rub the skin well all over with the garlic. Then rub over the lard or oil, sprinkle with salt and leave to rest.
Preheat the oven to high. Place the lamb in a roasting tin and pop it into the oven to bake on high for about 15 minutes. Now, reduce the heat to medium, and let the lamb roast for a further 45 minutes (for 1½ kg) or 60 minutes (for 2 kg), basting from time to time with the juices. 15 minutes before the lamb is ready, brush over the vinegar. Switch off the oven and let the lamb rest for 5 to 10 minutes.
Now, transfer the lamb onto a big plate and carve into slices, reserving all the juices to add to the sauce, and keep warm. Meanwhile put the roasting tin onto the stove to heat up, add a little hot water, and scraping the bottom and sides of the tin mix the juices well. Serve this separately in a sauce bowl.
This meal can be served with roast or mashed potatoes, white beans or frijoles.

MEATBALLS WITH SPINACH

Serves 4


Ingredients:400g lean beef, minced
400g lean pork, minced
8 mushrooms, sliced
100g spinach, cooked and chopped
2 eggs, beaten
fresh bread crumbs, soaked in milk milk
flour
fresh parsley, chopped
Spanish extra virgin olive oil
For the sauce:
2 onions, chopped
2 spring onions, chopped
4 cloves garlic, roughly chopped
2 ripe tomatoes, roughly chopped
Spanish extra virgin olive oil
Small glass beef stock
Salt and freshly ground black pepper


Preparation:
In a bowl, mix together the two meats, spinach, egg, bread crumbs and salt. Roll about a tablespoon amount of meat to form a ball, toss in the flour. Do this to form all the meatballs then fry gently until browned.
To make the sauce: saute the vegetables in a pot with the oil, adding the stock if they become dry, and salt and pepper. Cook gently from 15 minutes, Now blend in a food processor and return to the pot, carefully adding the meatballs. Stir in the mushroom slices and parsely and cook gently for a further 15 minutes

CHICKEN WITH GARLIC AND LEMON

Serves 4


Ingredients:1.5kg chicken, cut into bite-size portions
100ml olive oil
10-15 cloves of garlic, peeled and whole
6 strands of saffron (optional)
50g plain flour
100ml dry sherry
The marinade:
7-10 cloves of garlic, crushed juice of 1-2 lemons
mixed fresh or dried herbs
ground pepper


Preparation:
Place the chicken pieces in a shallow dish. Mix all the marinade Ingredients and cover the chicken. Leave, covered overnight in the fridge. Lift the chicken pieces from the dish, keeping the marinade, and toss in the flour. In a large pot, heat the oil and fry the chicken for 6-8 minutes, until golden. Add the whole garlic cloves and fry gently until lightly golden, add the sherry and raise the heat until the marinade begins to boil. Reduce the heat, cover and simmer until the chicken is tender (35-45 minutes) and the sauce has thickened.
Place the chicken and garlic on serving dishes and drizzle over the flavoured oil.

RABBIT IN COURGETTE AND TOMATO SAUCE

Serves 4


Ingredients:1 x 800 gr. rabbit, jointed into bite-sized pieces
2 medium onions, sliced
8 medium tomatoes, skinned and chopped
1 medium courgette, finely sliced
1 small red bell pepper, de-seeded and finely chopped
4 tbsp olive oil
salt and pepper


Preparation:
In a large frying pan, heat the oil until hot and brown the rabbit pieces. Once fried, transfer to a casserole and keep aside. In the same pan, sautée the onion. When this begins to turn golden, stir in the chopped bell pepper and courgette. Once this has fried for about 5 minutes, add the chopped tomato and cook for a futher 5 minutes. Now pour this tomato mixture over the rabbit pieces, seasoning as desired, cover and cook slowly until ready. Serve very hot.

RABBIT STEW WITH RED BELL PEPPERS

Serves 5-6


Ingredients:2 x 1.25kg rabbits, jointed and cut into 6 pieces
100ml olive oil
250g onions, chopped
5-8 cloves of garlic, chopped
750g fresh tomatoes, skinned and chopped
750g red bell peppers, seeded and diced
75g serrano ham, diced
75g chorizo sausage, diced
2 tbsp fresh parsley or thyme, chopped
1 tsp sweet pimenton (paprika)
salt and pepper


Preparation:
In a large pot heat half the oil. Add the onions and sauté for about 15-20 minutes then stir in the tomatoes and a pinch of salt. Cover and simmer gently. Take another pot to heat the rest of the oil and fry the rabbit pieces until golden brown (about 10-15 minutes). Add the pimenton, chopped garlic, serrano, chorizo, and stir well. Empty this into the pot with tomato mixture and mix well.
In the empty pot add the diced bell peppers and cook on a medium heat until soft and then tip them into the pot with the tomato mixture. Stir in the herbs and check the seasoning, cover and simmer gently for 35-45 minutes.

TOLEDO-STYLE PARTRIDGE IN CHOCOLATE

Ingredients for 4:
2-4 partridges, cleaned and split in half
freshly ground black pepper
salt
3 tbsps Spanish virgin olive oil
1 medium onion, chopped
4 cloves garlic, finely chopped
1 tbsp plain four
1tbsp white wine vinegar
250ml (8 fl oz) chicken stock
1 wineglass dry white wine
3 bay leaves
3 whole cloves
2 tbsp bitter dark chocolate, grated


Preparation:
Sprinkle salt and pepper over the partridges. Heat the oil in a deep, flameproof casserole, add the birds and fry for about 5 minutes until golden brown on all sides. Add the onion and garlic and cook for a further 4-5 minutes, until softened.
Now make a roux, by stirring in the flour, then add the stock, wine, vinegar, bay leaves and cloves. Slowly bring to the boil, stirring constantly, and season with a little salt and pepper.
Cover the casserole and leave to cook very gently for about 30-40 minutes, until the birds are tender. Stir in the grated chocolate, cover and cook for a further 15 minutes.
Remove the birds to a heated serving dish and strain the sauce over them.

CATALAN-STYLE PARTRIDGE

Serves 4


Ingredients:4 partridges, whole and cleaned
4 cups Spanish virgin olive oil
25 very small, peeled onions
10 cloves garlic, peeled and whole
4 slices of bread from the previous day
sweet red paprika
fresh parsley
4 soup spoons vinegar
a ladle of stock (or in cubes)
powdered white pepper
salt


Preparation:
Prepare the partridges by sprinkling salt and pepper inside and out.
Heat the oil gently in a pan and fry the garlic, removing them when they are golden and keep them aside. Then, add the partridges, braising and adding the red paprika, the vinegar and the stock and put the lid on the pan, to leave to cook over a slow heat. Now add the onions to the pan (they should be whole).
Fry the slices of bread in virgin olive oil mash them in the mortar with the reserved garlic and a few sprigs of parsley, adding this to the pan.
Once the partridges are cooked, serve them in a dish with the onions and the sauce.

PARTRIDGE IN WHITE WINE SAUCE (The partridges should have been caught, at least 48 hours beforehand)

Ingredients for 4:
4 partridges
1 glass of dry white wine
2 soup spoons of flour
1 bay leaf
4 cloves of garlic, peeled and whole
ground nutmeg
8 grains of black pepper
3 soup spoons of Spanish olive oil
1 onion, peeled and chopped
salt
water


Preparation:
Clean the partridges well and salt them inside and out. Then, toss them in the flour and place them in an earthenware pot. Now, add the onion, a pinch of nutmeg, the garlic, the bay leaf, grains of pepper, white wine, a glass of water and a glass of oil.
Cover the pot, placing it on a low heat so that the birds cook slowly, turning them from time to time. When they are tender, remove them and strain the sauce which we will pour over them just before serving.

CHICKEN AND AVOCADO SALAD

Serves 4


Ingredients:450g cooked chicken, cubed
8 anchovy fillets, soaked in milk, rinsed and dried
1 small red Spanish onion, finely chopped
2 tbsp chopped fresh tarragon
2 tbsp chopped fresh chives
4 tbsp chopped fresh parsley
280ml fresh mayonnaise
140ml natural yogurt
2 tbsp tarragon vinegar
pinch of hot pimenton (paprika)
pinch of sugar
1 large leafed lettuce, shredded
1 ripe avocado, cubed


Preparation:
Mix all the Ingredients (except the chicken, avocado and lettuce) in a food blender. Whizz until smooth. (This dressing is best left in the fridge for an hour or so, for the flavours to blend).
When ready to serve, arrange the shredded lettuce on plates, top with the cubed chicken and avocado and spoon over the dressing.

POSSINS WITH ALMONDS ANS PINE NUTS

Serves 4


Ingredients:4 small poussins
salt and freshly ground black pepper
olive oil to brush
4 small lemon wedges
4 bay leaves
2tbsp olive oil
1 medium onion, thinly sliced
3 cloves of garlic, crushed
450g tomatoes, skinned, de-seeded and roughly chopped 140ml red wine 2 tbsp sun-dried tomato puree
1 green chilli, de-seeded and thinly sliced 1 medium red bell pepper, in thin strips
1 small green bell pepper, in thin strips
3 tbsp blanched almonds, chopped 1 tbsp pine nuts
12 pitted black olives
2 tbsp sultanas or raisins


Preparation:
Preheat the oven to 190ºC/375oF/Gas 5. Rub the poussins with salt and pepper (inside and out). Brush the skins with the olive oil, and stuff a lemon wedge and bay leaf inside each one. Roast these for about 45 minutes, until tender.
Meanwhile, heat the olive oil in a large frying pan, and sautee the onion and garlic until translucent. Add the tomatoes and fry lightly for a further 2 minutes. All all the remaining Ingredients and simmer for 20-25 minutes, until the sauce has thickened and the tomatoes are soft.
Place the poussins on a serving dish and spoon over the sauce. Serve with remaining sauce in a jug.

ROLLED CHICKEN AND JAMON SERRANO

Serves 4


Ingredients:4 large chicken breasts, skinned and flattened
100g butter, soft
2 cloves of garlic, crushed
1 tbsp fresh or 1 tsp dried oregano
16 slices of jamon serrano (prosciutto ham)
salt and freshly ground black pepper


Preparation:
Preheat the gr.ill to medium hot. Flatten each chicken breast between 2 pieces of damp gr.easeproof paper.
Mix together the butter, garlic, oregano, salt and pepper. Divide just more than half of this mixture, spreading some over each flattened chicken breast. Lay 4 slices of jamon serrano on top. Roll up each escalope, making sure the sides are tucked in, and secure with a cocktail stick. Spread the remaining butter over the outside of the rolls.
Cook the rolls under the medium hot gr.ill for about 15-20 minutes, turning occasionally. To serve, slice each roll into 1.25cm rounds.
Nb: If preferred, you can lightly sautee the chicken rolls in a frying pan, instead of gr.illing.

"FLAMENQUILLOS" (ROLLED PORK FILLETS)

Serves 4


Ingredients:8 pork fillets, about 2cm (1 inch) thick
1 large glass of milk
8 thin slices of serrano ham (dried ham)
100g lard or butter
4 tinned red pimentos, cut in half lengh-wise
1 hard boiled egg, sliced
1 beaten egg
dried bread crumbs
olive oil for frying


Preparation:
Start by slicing the fillets nearly all theway through the centre, opening them like a book, and leaving them to soak in the milk for 2 hours. Drain them well, season with salt and pepper (remembering that ham already is salty).
Now fill the fillets by placing in each first a slice of serrano ham, then a slice of pimento, a knob of lard or butter and a ring of hard boiled egg. Roll up the fillets, securing them with a cocktail stick or thread.
Have the beaten egg ready in a shallow dish to dip the fillets into, and then roll them in the breadcrumbs in a separate dish. In a large frying pan, heat the oil and fry the fillet rolls until golden brown.
A bowl of hot tomato sauce goes well with this dish.

GAMMON STEAKS IN SHERRY

Serves 4


Ingredients:4 thick gammon steaks (ham steaks)
1 small onion, peeled and finely sliced
1 wine glass of dry sherry
3 tbsp olive oil
1 level tbsp white flour
1 beef stock cube, dissolved in a glass of boiling water
a knob of butter
salt and ground white pepper


Preparation:
Heat the oil in a frying pan, and sauté the onion until light golden. Now stir in the flour with a wooden spoon, mix this in well, and carefully, stir in the beef stock and sherry a little at a time. Stir constantly, and cook for about 10 minutes. Strain if necessary. Now, meanwhile the gammon steaks are heating in a separate frying pan, stir butter into the gr.avy. Place the steaks on a serving place, and pour the hot gr.avy on top.
You can sprinkle some chopped fresh parsley over the dish, if desired.


HAKE IN green SAUCE

Serves 4


Ingredients:4 hake steaks (about 200g each)
4-5 cloves garlic, finely chopped
1 glass fish stock
some flour
a sprig parsley, well chopped
virgin olive oil, salt and freshly ground black pepper
2 hard boiled eggs
1 small tin asparagus


Preparation:
Gently heat the oil in a shallow heatproof dish. Once hot, toss in the garlic and cook until just turning golden. Meanwhile, wash and dry the fish, coat with the flour and add to the dish. Brown slightly then pour over the stock, parsley, salt and pepper, simmering until the sauce thickens and the fish is just tender.
To serve, remove dish from heat and garnish with the hard boiled eggs, quartered, and some asapargus tips.


SALTED COD WITH PIMIENTOS

Serves 4


Ingredients:1kg dry salted cod
1/2kg tinned red pimientos
2 cloves garlic
parsley
a little flour
virgin olive oil


Preparation:
Soak the cod in cold water to de-salt. Rinse, dry and toss in the flour. Heat the oil in a shallow heatproof dish and when hot fry the cod, skin side down, gently for a few minutes. Meanwhile, mash the garlic and parsley in a small bowl, add the juice from the tin of pimientos plus a little tap water and pour over the cod.
In a separate pan, lightly fry the pimientos with a little salt and add to the dish of cod. Leave to cook gently on low heat until the fish is cooked.

OVEN BAKED SEA BASS

Serves 3-4


Ingredients:1 whole 1kg sea bass, cleaned
2 lemons
1 small glass white wine
3 ripe tomatoes, skinned and sieved
2 cloves garlic, finely chopped
Sprig parsley, finely chopped
2 tbsp bread crumbs
1 onion, finely chopped
1 crispy lettuce, finely shredded
Extra virgin olive oil and salt


Preparation:
Preheat oven to medium high.
Spread the onion over the bottom of a shallow ovenproof dish and lay the fish on top. Drizzle over some oil and lemon juice. Add the strained tomatoes, wine and sprinkle over the bread crumbs which have been mixed with the parsley and garlic.
Drizzle over a little more oil and place in the oven. Cook for 25-30 minutes, basting occasionally with the juices from the fish.
When the fish is cooked, transfer to a hot serving dish and cover with the sauce. To garnish, surround with lettuce and some slices of lemon.

TUNA TAPA

Ingredients:
1 tuna steak, not too thick (with skin and bone)
4-5 cloves garlic, whole and peeled
1 small onion, finely chopped
Extra virgin olive oil
Vinegar and salt


Preparation:
Wash the tuna steak well, drain and sprinkle with salt. Heat a little oil in a frying pan and toss in the garlic until just beginning to brown. Now add the tuna and fry 2-3 minutes each side. It must be golden but not dry. Take the frying pan off the heat.
Remove the tuna to a shallow dish. Add a good splash of vinegar to the remaining oil and garlic in the pan and pour over the tuna. Cover and keep refrigerated until the next day.
Just before serving, remove the skin and bone and break up the tuna into bite size pieces. Put into a clean serving dish, add the chopped onion and pour over the juices that were left in the dish.

gr.ILLED SALMON (or TUNA) STEAKS

Serves 4


Ingredients:4 x 250g thick salmon or tuna steaks, washed and dried, skin removed
3 cloves garlic, crushed
2 tbsp fresh chopped parsley
1 bay leaf, broken into pieces
1 tbsp white wine vinegar
1 tbsp dry white wine
2 tbsp olive oil
1 tsp fresh chopped oregano
salt and ground black pepper


Preparation:
Place the fish steaks in a shallow dish. In a bowl, mix all the other Ingredients thoroughly and baste both sides of the fish. Refrigerate, covered for 2-4 hours. Remove from the marinade and either gr.ill or barbecue 3-4 minutes each side, depending on the thickness of the fish.

FRIED SQUID

This can be served as a tapa, or Serves 4 as a starter


Ingredients:450g fresh squid, cleaned and cut into rings
5-6 tbsp plain white flour
2 medium eggs, lightly beaten
olive oil for frying
1 lemon, cut into wedges
salt


Preparation:
Rinse and dry the squid well. Put the flour into a wide-bottomed bowl and toss the squid rings in it, until lightly coated. Then dip the pieces into the beaten egg. If shallow frying, heat about ½ inch of the oil in a heavy based frying pan, and when hot, drop in the squid, a few rings at a time for 2 minutes, until golden brown.
Drain the rings well, place on a serving dish, sprinkle with some salt, and garnish with the lemon wedges.
This dish is well accompanied by either mayonnaise or ali-oli sauce.

BAKED COD

Serves 4


Ingredients:4 cod fillets
50g butter
1 small green bell pepper, seeded and chopped
2-3 cloves of garlic, crushed
1 small red onion, finely chopped
2 firm tomatoes, skinned and chopped
150ml dry white wine
juice of 1 lemon
2-3 bay leaves
salt and black pepper aluminium foil for packing


Preparation:
Preheat the oven to 190oC/375oF (gas mark 5). Butter the squares of foil and place a fish fillet in the centre of each. Top each fish with a serving of mixed chopped vegetables, a small piece of bay leaf, 2 tablespoons of wine and a little lemon juice. Season and make up loose parcels, making sure to fold in the edges.
Place parcels on a baking sheet and bake for 20-30 minutes, depending on the thickness of the fish.

FISH SOUP

Ingredients:
1 lb of fish(rock fish, shrimp, cod, etc.)
1lb of mussels
2 sheets of puff pastry
4 tomatos
4 garlic cloves
1 onion
1 egg
1 cup of white wine
30 gr. of toasted almonds
2 slices of french bread,parsley
3-4 strands of SAFFRON
salt
white pepper
olive oil


Preparation:
In a deep cacerole saute slowly the shreded onion in some olive oil; when it starts changing colour,add 2 peeled garlic cloves and a sprig of parsley both chopped, add the tomatoes, pealed and chunked; poach for five minutes in enough water to cover Ingredients, incorporate the fish and add fresh water to cover it all. Crush in a morter the SAFFRON, 2 cloves of garlic, the almonds, the slices of bread prefried in olive oil and a sprig of parsley. Incorporate the crushed mix into the broth season and cover, let slow boil for 20 minutes. Steam the mussels and extract the meat from shell draining all their juice through a thin mesh strainer. Add this mussel juice into the broth a few minutes before serving and stirr.
Strain the fish and break it apart into small chunks and strain the broth through a china cap. Portion the fish, shrimp and mussels in to 4 individual cooking bowls and fill each with their respective broth. Unfold the puff pastrie and cut out 4 circles a little bit bigger than the bowl lip, wet the bowls edge and the puff pastrie circles edges with water, and put the circles of puff pastrie over the soup pressing firmly to assure good adhesion to the bowls. Paint the puff pastrie shells with the beaten egg and oven at 375 ºF untill the puff pastrie is golden brown, remove and serve.

GARLIC SHRIMPS (Prawns)

Serves 2-4


Ingredients:500g fresh shrimps (prawns) unshelled
125ml good quality olive oil
4 cloves of garlic, crushed
3 tbsp dry sherry
1 tsp mild pimenton (paprika)
3 strands of saffron (optional)
juice of ½ a lemon
course salt


Preparation:
Make sure the prawns are dry. In a shallow pan, heat the oil gently, add the garlic and sauté for one minute. Stir in the pimenton (paprika) and saffron. Add the prawns and stir well, allow to cook for 2-3 minutes. Before serving, mix in the lemon juice and sherry, and gr.ind over some course salt.

Answer 2

I like to make chicken and beef fajitas with mexican rice, tortillas and pico de gallo.
Mexican Rice:
1 cup rice
2 cups water
1 clove garlic
2 tomatoes
1 union
1/2 cube of Buillion (chicken flavor)

Heat 2 quart stovetop on med high-high, add half tablespoon of olive oil, 1 cup rice, and pinch of salt. Cut unions into slices, and add a few into the pot. Keep it on high, stirring it real good, and fry it. While that's going, add in blender 1/2 chopped union, 1 & 1/2 chopped tomatoes, 1 clove chopped garlic, 1/2 cub of bullion, and 2 cups water. Blend well, until it's liquidized. Then set it aside and wait for the rice to turn brown. When it turns brown, (not burned) pour the contents of blender mix into the pan, bring to boil. Turn down to medium heat and cover. Simmer about 20 minutes, without lifting the top. Tastes really good!

Answer 3

Baja Quesadillas

• Vegetable cooking spray• 1 medium zucchini, cut lengthwise in half, sliced• 1 cup sliced onion• 1 teaspoon minced garlic• 1 small jalapeño chili, minced• 1 teaspoon ground cumin• 1 can (15 ounces) Black beans or 1 1/2 cups cooked dry-packaged Black beans, rinsed, drained• 1 can (15 ounces) Pinto beans or 1 1/2 cups cooked dry-packaged Pinto beans, rinsed, drained• 1 cup chopped tomato• 1/2 cup...
Category Appetizer

Taco Dip
• 1 can refried beans with chilis • 1 cup mayonaise • 1 cup sour cream • 1 pkg. taco seasoning • 2 cups of shredded Mexican cheese • 1/2 cup each of chopped scallions, green pepper and tomatoes
Category Dips

Tex-Mex Scrambled Eggs
• 6 corn tortillas, each 6 inches in diameter• 3 tablespoons vegetable oil• 1/2 cup chopped green onions• 6 eggs, beaten• 1 cup cubed Mexican-style cheese product (with jalapenos)• 1 medium tomato, chopped
Category Breakfast and Brunch....

Here is my source for the best recipies on the planet ENjoy~

Answer 4

Taco Bell

Stuffed Chihuahua

Answer 5

I eat Mexican food alllll the time, and these are some really yummy recipes I love :)

SHREDDED BEEF ENCHILADAS
2 lb. boneless beef chuck
1/4 c. water
3 tbsp. red wine vinegar
1 1/2 c. regular strength beef broth
2 tbsp. chili powder
1 1/2 tsp. ground cumin
Salad oil
1 sm. onion, chopped
2 (7 oz.) cans green chiles
1 tbsp. all-purpose flour
2 c. sour cream
3 c. (12 oz.) shredded Jack cheese
Salt
12 corn tortillas (6-7" diameter)
Trim and discard most of the fat from the beef. Then place the beef in a 5-6 quart pan with water. Cover and cook over a medium heat for 30 minutes. (Watch carefully - don't let it burn and add water if necessary.) Uncover and cook, turning as needed, until liquid evaporates and meat is well browned.
In a bowl combine vinegar, broth, chili powder and 1 teaspoon of the cumin. Pour over the meat. Continue cooking, covered, over a medium heat until the meat is very tender and pulls apart easily (about 2 hours). Let the meat cool, then shred and mix with the pan juices.

Meanwhile, in an 8-10 inch frying pan, combine 2 tablespoons oil, onion, chiles and the remaining 1/2 teaspoon cumin. Cook over medium heat, stirring occasionally, until onion is soft (about 10 minutes). Stir in the flour, then blend in 1 cup of the sour cream and stir until simmering. Remove from heat and blend in 1 cup of the cheese. Season to taste with salt. Set aside.

In a wide frying pan, heat 1/2 inch of oil over medium heat. When oil is hot, add 1 tortilla at a time and cook, turning once, just until limp (about 10 seconds, total). Drain on paper towels.

While tortillas are warm, spoon about 1/3 cup sour cream sauce and 1/4 cup shredded beef down center of each, roll to enclose. Set enchiladas seam side down in a 10 x 15 inch baking pan. At this point, you may cover and refrigerate until next day.

Bake, uncovered, in a 375 degree oven until hot in the center (about 15 minutes, 25 minutes if refrigerated). Sprinkle remaining 2 cups cheese on top. Return to oven until cheese is melted (about 5 more minutes).

Use a wide spatula to transfer enchiladas to plates. Pass remaining 1 cup sour cream to spoon on individual servings.

Chile Rellenos

6 Ancho, Pasilla or Anaheim Chiles - or - 27 oz. can Mild Whole Green Chiles
1/2 pound Monterey Jack cheese, thinly sliced
1/4 cup Flour
6 Raw eggs (separated)
1/2 cup Flour
2 cups salsa verde
2 cups Homestyle Mexican Salsa
1 cup Corn oil

1. Rinse the chiles.
2. Preheat your oven to broil.
3. Place the chiles in a 9 x 14 baking dish and place on the top shelf of your oven.
4. Watch and listen closely. When the skins start to make popping sounds and to char and turn black in places, take the chiles out and flip them over. Be sure and use a potholder so you don't burn your hands!
5. When both sides are fairly evenly charred, remove them from the oven.
6. Wrap each chile in a moist paper towel or place in a sealed plastic bag to steam.
7. After a few minutes, check them. Once the skin comes off easily, peel each chile.
8. Cut a slit almost the full length of each chile. Make a small "t" across the top, by the stem. Pull out fibers and seeds (this is where the heat is) and replace with a slice of cheese. You can set these aside, for a few minutes or a few hours if you put them in the refrigerator.
9. Whip the egg whites at high speed with an electric mixer, until stiff peaks have formed.
10. Heat the oil in a skillet until a drop of water sizzles when dropped into the pan.
11. Beat the egg yolks with one tablespoon flour and salt. Mix the yolks into egg whites and stir until you have a thick paste.
12. Roll the chiles in 1/4 cup flour and dip each one in the egg batter. Coat evenly. Fry, seam side down on both sides until golden brown. Place on paper towels to drain.
13. Meanwhile, heat the salsa in a medium saucepan (either one or some of each). Place one or two Rellenos on each plate and pour salsa over them.

Crispy Fish Tacos

Peanut oil, for frying
2 cups panko bread crumbs*
3 eggs
Kosher salt and freshly ground black pepper
2 pounds halibut, snapper, or other firm flesh white fish
8 corn tortillas
1/2 head napa cabbage, shredded
Pink Chili Mayo, recipe follows
Lime wedges, for garnish
*Available in the Asian section of your market.
To fry the fish: Fill a large heavy bottomed pot about 1/3 full of peanut oil. Heat to 375 degrees F. While the oil is heating, put the breadcrumbs into a shallow dish. Break the eggs into another shallow dish, season with salt and pepper, and beat them with 2 tablespoons of water. Cut the fish into 1-inch wide strips. Dip them into the egg, then coat them well with the breadcrumbs. Set aside and let them rest for 10 minutes. Cook the fish a few pieces at a time until golden brown and cooked through, about 3 to 5 minutes. Drain on paper towels.
To make the tacos: Heat a dry cast iron skillet over medium heat. Warm a corn tortilla in the pan until it softens, about 30 seconds. Place a fish strip on it, top with some of the shredded cabbage, and a big dollop of Pink Chili Mayo. Squeeze on some lime juice, roll up, and eat!

Pink Chili Mayo:
1 1/2 cups mayonnaise
1 1/2 cups sour cream
2 canned chipotle peppers in adobo sauce
Juice 1/2 lime
Kosher salt and freshly ground black pepper
Put the mayonnaise, sour cream, peppers, and lime juice in a blender and process to a puree. Refrigerate the mayo for 1/2 hour to let the flavors to blend; taste and adjust seasoning with salt and pepper.

Answer 6

my goodness, do you need anymore after that?

Answer 7

why yes I do, hundreds in fact, Okay?

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