I need to know a spanish recipe by tonight!?

Question

It's for my house guess from mexico and if they like it i will get promoted! My oven doesn't work so i need a very simple recipe like one a 10 year old could follow!

solf/hard shell tacos will be perfect!!!!!!! thank-you very very much!

Answer 1

Tacos and Tostados
Ingredients
Serves 6

q 3 dozen, corn tortillas or you may buy pre-cooked taco shells.
q 2 pounds of longhorn cheese
q 3 pounds ground beef
q 2 cups vegetable oil
q 1 medium onion, chopped
q 2 large tomatoes, diced
q ½ head of iceberg lettuce, shredded
q Taco, salsa, or picante sauce.

Brown ground beef and season to taste or
You may substitute shredded beef or even
Diced or cubed chicken or pork for the ground beef.
(You may use a taco season mix if wanted).

Grate cheese, Chop onion, lettuce and tomatoes.

If you are using the corn tortillas -
Fry tortillas in hot oil, until soft but pliable for soft tacos, or you may fry until hard and Golden brown. You will need to use a tortilla shaper if you do this.
Drain on paper towel on a plate. Place tortillas on serving plate and fill with meat, cheese, onion, tomato, lettuce and then taco sauce.
If you are using the taco shells, just fill and eat!
For Tostados, fry a flat tortilla to a crunchy, light golden brown. Then spread meat, cheese, tomatoes, onion, lettuce and taco sauce over the entire tortilla.
Serve with beans and Spanish rice.
Hint: to serve a lot of people - fill the taco shells only 1/3 with the meat and cheese and place in a large cake pan and heat in the oven for 5 minutes, and keep them warm by covering with foil until served.
Serve and let the guests fill in the rest!

Burrito
Ingredients
Serves 8

q 1 ½ dozen flour tortillas (burrito size)
q 3 pounds ground or shredded beef cooked, drained and seasoned (you may season with taco or burrito seasoning mix.)
q 1 pound of longhorn cheese
q 1 medium onion
q 2 cups chopped lettuce
q 2 cups diced tomato
q 1 cup diced green chili
q 1 cup picante sauce

Heat the tortillas on a griddle (or in the microwave for a few seconds.)
Place on plate and fill with meat, cheese, onion, lettuce, tomato, green chili, and salsa. Only fill about 1/3 full or you will not be able to roll it.

Roll it by starting on one side of the tortilla, folding over one time on top of the meat mixture and then fold both ends in and continue rolling until done.
It will take some practice but you will eventually be able to roll it easily.

You may fry your burrito in hot oil until
Golden brown and drain on paper towel,
But leave out the lettuce.
These also freeze well to save for a rainy
Day!

Serve with beans and Spanish rice.



Arroz Valenciana
(Spanish-Style Rice)

2 lb sweet rice
1 vial powdered yellow food colouring
2 chicken legs and 2 chicken thighs
1 lb chicken livers
1/4 lb pork pieces
3 small Chinese sausages (1 pkg)
1/4 cup vegetable oil
1 onion, sliced
2 cloves garlic, minced
Salt and pepper
2 cups green peas
1 cup raisins
6 hard-cooked eggs, sliced

Rinse rice in large bowl; drain and transfer to large saucepan. Add
just enough water to cover. Add food colouring and mix well. Cover and
bring to boil over high heat. Reduce heat to low and simmer, covered,
for about 20 minutes or until tender. Fluff with wooden spoon.

Meanwhile, cut chicken into chunks, removing skin. Cut chicken liver
and pork into chunks. Slice sausage thinly. In large saucepan, heat
oil over medium-high heat; sauté onion and garlic until softened and
starting to brown. Add chicken, chicken liver, pork and sausages;
season with salt and pepper to taste. Cook, stirring often, until
chicken is no longer pink inside and just a hint of pink remains in pork.

Stir chicken and pork mixture into rice; mix well to combine. Stir in
peas and raisins; heat through. Serve on platter garnished with slices
of hard-cooked egg.



GOOD LUCK!

Answer 2

Okay, I have to step in here.....some of the answers were pretty bad.

I am assuming you need a mexican recipe?
My husband is from Mexico and LOVES this.

Buy a rotisserie chicken at the store. Chop the skin, and cook in a skillet over med. high heat. Tear the chicken meat into bitesize pieces. Add oil to the skillet with the toasted skin, then add all the chicken and saute over high heat until some of the chicken pieces turn a little golden in places.

Throw in about 1/4 cup canned sliced jalapenos of a latino brand, such as la costena or herdez. Add a little of the canning liquid in the can of jalapenos, and about 1/2 cup water. Lower the heat, and let simmer until there is just a small amount of liquid in the pan. Serve this with hot CORN tortillas:

HOW TO PREPARE STORE BOUGHT CORN TORTILLAS:
If you have a gas stove, put the flame medium, and lay the tortilla right on the burner over the flame, cook 10 seconds, then flip it over (I use tongs) and cook another 5-10 seconds. It should still be very soft, but have a few little dark brown specks from the flame.

If you have an electric burner, you should probably cover the burner with aluminum foil or use a cast iron skillet. Heat the burner on high, and cook for several seconds on each side until the tortilla has some dark spots.

In both cases, stack the tortillas as you cook them in aluminum foil so they stay hot. This is very typical in Mexican homes.

If you have any mexican brand sour cream (crema poblana is the best), serve that on the tacos.

You serve the meat on the plate, and each person can fill their tortilla with the chicken, or can tear the tortilla and use a piece of it to grab the chicken and eat it a little at a time.

Now....if you really wanted something from Espana, I would recommend a nice cold gazpacho soup made in the blender, followed by a steak and roasted potatoes and a green salad.
Their style is nothing like mexican food. FAR from it.

Answer 3

Easy Spanish Rice!
Ingredients
1 cup uncooked long-grain rice
2 tablespoons cooking oil
1 14-ounce can chicken broth
1/4 cup tomato sauce
1/4 cup water
Fresh cilantro sprigs (optional)
Directions
1. In a medium saucepan, brown the rice in cooking oil about 3 to 5 minutes or till light brown.
2. Stir in the chicken broth, tomato sauce, and water.
3. Bring the mixture to boiling; reduce heat. Cover and simmer for 18 to 20 minutes or until rice is done. Serve warm. Garnish with fresh cilantro sprigs, if you like. Makes 4 servings.

Answer 4

Curry Powder Blend Recipe courtesy Alton Brown, 2003 Show: Good Eats Episode: Spice Capades 2 tablespoons whole cumin seeds, toasted 2 tablespoons whole cardamom seeds, toasted 2 tablespoons whole coriander seeds, toasted 1/4 cup ground turmeric 1 tablespoon dry mustard 1 teaspoon cayenne Place all ingredients in a container with an airtight lid. Shake to combine. Store in a cool dry place for up to 6 months. When ready to use, grind and add to dishes according to taste. Yellow Curry Powder Recipe adapted from Introduction to Indian Cooking, by Julie Sahni: Ten Speed Press, 1998. Show: Emeril Live Episode: Indian Curries 3 tablespoons coriander seeds 2 teaspoons cumin seeds 1 teaspoons fenugreek seeds 1 teaspoon fennel seeds 1 teaspoon yellow mustard seeds 2 teaspoons white peppercorns 6 whole cloves 2 tablespoons turmeric 2 teaspoons ground red pepper Place all of the ingredients, except for the turmeric and ground red pepper in a saute pan, over medium heat. Cook until dark toasted, about 12 minutes. Remove and cool. Place the toasted ingredients in a spice grinder and process to powder consistency. Add the turmeric and red pepper. Mix well.

Answer 5

PAELLA

1/2 pound chicken tenders, cut into quarters
1/2 pound jumbo shrimp, peeled and deveined
1/2 pound jumbo sea scallops, fresh
1/2 pound fresh fish, cut into 1-inch chunks
4 teaspoons Creole seasoning
2 tablespoons extra-virgin olive oil
1 cup chicken stock
2 ounces chorizo, diced
6 fresh mussels
4 tablespoons green peas
4 cups yellow rice, cooked
Fresh cilantro sprigs, for garnish
Season the chicken and seafood with Creole seasoning in separate small bowls and toss to evenly coat. Place the olive oil in a saute pan and heat the oil until hot. Add the chicken and cook it for 30 seconds. Add the fish, scallops, and shrimp and saute the seafood and chicken until partially cooked. Add the chicken stock, chorizo, and the mussels and cook them until the chicken is cooked through, approximately 2 to 3 minutes. Add the green peas and cooked hot yellow rice and stir the ingredients to evenly mix. Continue to cook and stir the paella until all the chicken stock is absorbed into the rice. Place it on a serving platter and garnish paella with fresh cilantro sprigs.

Answer 6

CAPE CORAL CAROL CRAB CAKES

1 6 oz can crabmeat
1 sleeve saltines
1/2 cup minced celery
1/2 cup chopped green or red peppers
1/2 cup onions
1/2 cup medium salsa
1 egg


Dip:

mayonnaise
sour cream
horseradish
Tabasco sauce


Chop peppers and onions, then mince celery. Drain crabmeat.

In a plastic bag or between sheets of wax paper, use a rolling pin or the back of a spoon to crush Saltines until fine (or process briefly in food processor or blender).

Mix all ingredients and shaped into patties. Fry in frying pan using butter spray to coat pan.

Variation: Add 1/2 cup melted butter and shape into patties and press mixture into scallop or clam shells. Bake at 375°F until crisp on the top.

Serve with a side ramekin of mayonnaise, sour cream and horseradish with a hint of Tabasco sauce

Answer 7

Lemony Spanish Pepper Chicken:

8 (6-ounce) chicken thighs, skinned
1 1/2 teaspoons dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
Cooking spray
1 1/2 cups red bell pepper strips
1 1/2 cups green bell pepper strips
1 tablespoon grated lemon rind
1/4 cup fresh lemon juice
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons ketchup

Sprinkle the chicken with oregano, salt, black pepper, and paprika. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken, and saute 3 minutes or until lightly browned. Turn chicken over; top with bell peppers, rind, and juice. Cover, reduce heat, and simmer for 30 minutes or until chicken is done. Remove chicken from pan. Combine broth and ketchup in a small bowl. Stir ketchup mixture into pan; bring to a boil. Serve pepper mixture with chicken.

Yield: 4 servings (serving size: 2 chicken thighs and 1/2 cup pepper mixture)

Answer 8

how about some easy spanish rice...its really good too! good luck
1 cup uncooked rice
1 medium onion, chopped (I like onions so I used a large one)
2 tablespoons vegetable oil (I used olive oil)
2 1/2 cups water
1 (8 ounce) can tomato sauce
1 small green bell pepper, chopped
1 1/2 teaspoons salt
3/4 teaspoon chili powder
1/8 teaspoon garlic powder

In a large skillet, heat the oil over medium heat.
Add rice and onion and cook (about 5-10 minutes) stirring occasionally, until rice is golden brown and onion is tender.
Stir in remaining ingredients and bring to a boil.
Reduce heat, cover and
simmer for about 30 min. stir occasionally until rice is tender.

Answer 9

Apricot-Maple Glazed Pork Chops
One of the most flavorful pork chops you'll ever eat. Apricot nectar and maple syrup complement the sauce. Pair with steamed white rice and green beans.
Estimated Times
Preparation Time 5 mins.
Cooking Time 20 mins.







2 tablespoons butter
4 (1 pound total) 1/2-inch-thick pork chops
1/4 cup diced shallots
1/2 cup apricot nectar
1/4 cup sherry wine or dry white wine
1/4 cup maple syrup
1/2 teaspoon MAGGI Instant Chicken Flavor Bouillon
4 dried apricot halves, thinly sliced (optional)
1 tablespoon finely chopped parsley (optional)





MELT butter in large skillet over medium-high heat. Add pork; cook, turning once, until no longer pink in center. Transfer to serving plate; keep warm.

ADD shallots to skillet; cook, stirring frequently, until tender. Stir in nectar, sherry, maple syrup and bouillon. Bring to a boil; cook, stirring frequently, until sauce has thickened. Remove from heat; pour sauce over pork. Sprinkle with apricots and parsley.

Serving Size: 4

Answer 10

A Spanish neighbour has this recipe for you. A Vegetarian tacos is easy to make and very simple also is very tasty.
Ingredients.
three bean mix
fresh tomato or can peeled tomato
egg plant capsicum, onion, red chilli, leek, garlic and of course condiments to your taste, (very important).
If you choose my friends recipe I know you will be promoted. Good Luck!!!!!!!!!!!!

Answer 11

Purchase some Rice A Roni Spanish Rice mix and make it according to the box directions. Add diced green chilis and chorizo.