I have to make Spanish food help!?

Question

I have to make a mexican food for my Spanish class what is a good recipe? Drinks & desserts also.

Answer 1

Salsa Chips

You will need:
White Corn Tortillas
Corn Oil
Salt
Knife
Cutting Board
Tongs
Skillet

remove the corn tortillas from their bag and then cut the stack of them into fourths.

Just fill a skillet 1/4 of an inch full of corn oil. Then place it on a medium high burner to heat up. Then take a few of the tortillas pieces and carefully place them in the hot skillet and let them fry until golden brown on one side then flip them over to cook on the other side, wait until they are golden brown on the other side and then remove them from the skillet and place them on top of two paper towels.
Once you remove your tortillas from the oil and have placed them on the paper towels immediately salt them before the oil drips off. This will make the salt stick.

Answer 2

guacamole 3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

Answer 3

PAELLA (serves 6)

1/3 cup of Olive Oil
1 Small Onion, minced
2-3 cloves of garlic, crushed
3-5 tbsps minced fresh parsley
1 generous pinch of saffron
2 tbsps of chicken bullion
3 skinless Chicken Breasts, cut in large chunks
2 green peppers, sliced
1 red pepper, sliced
1 tsp of yellow food coloring (optional -- saffron is very expensive, a pinch
of it is all you need for taste but a richer color is desired)
8 oz tomatoe sauce
1 tsp sugar
4 cups of rice
7 cups of water
salt
1/2 lb - 1 lb shrimp, leave shell on
1 lb scallops

Saute onion, parsley, and garlic in olive oil until the onion begins to become transparent. Add saffron, chicken bullion, chicken, peppers and saute until chicken has become white. Add tomatoe sauce, sugar, food coloring. Stir. Add rice & water and bring to boil. Salt to taste. Boil 5 minutes, stirring occasionally. Add shrimp & scallops, boil an additional 5 minutes, stirring occasionally. Simmer 10 minutes covered, stirring occasionally. If the rice appears to be getting too dry during the last 10 minutes, add more water. If the rice is too wet at the end of the 10 minutes, uncover and evaporate unwanted liquid.
ENJOY!
off the internet

Answer 4

Brown some chicken boneless well and pour in enchilada sauce
whiz up the chicken and add back to sauce
smear this stuff on tortillas with cheese (shrimp paste/garlic/chile powder optional)
roll up and place on greased baking dish
pour more enchillada sauce all over
sprinkle with mexican cheeze
and bake @400 for 20 minutes

Answer 5

MEXICAN CORNBREAD

1 1/2 c. self-rising meal
1 c. buttermilk
1/2 c. chopped onion
1 c. cream style corn
Pinch of salt
2 eggs
1/4 c. grated cheddar cheese
1/2 c. chopped green pepper
1/2 c. oil
1 pkg. (6.5 oz.) Mexican cornbread mix

Mix ingredients and bake for 20 minutes at 425 degrees.


MEXICAN DESSERT

1 1/2 c. brown sugar, packed
1 tsp. cinnamon
1 1/2 c. water
5 c. French bread cubes
1 1/2 c. raisins
1 1/2 c. peanuts
1 c. diced sharp cheddar cheese

Combine sugar, cinnamon and water. Boil gently until sugars dissolved. Pour hot syrup over bread cubes and toss lightly. Add raisins, peanuts and cheese. Toss until blended. Spoon into 2 1/2 quart greased casserole. Bake at 375 degrees for 15 minutes. Serve warm with whipped cream, if desired.


MEXICAN CHOCOLATE DRINK

1 1/2 oz. unsweetened chocolate
1/4 c. sugar
1-2 tbsp. instant coffee
1/2 tsp. ground cinnamon
Dash of salt
3/4 c. water
2 c. milk
Whipped cream
Cinnamon sticks for garnish & stirring (optional)

Heat chocolate, sugar, coffee, cinnamon, salt and water in 1 1/2 quart saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Heat to boiling; reduce heat. Simmer uncovered, stirring constantly 4 minutes.
Stir in milk, heat through. Just before serving, beat with hand beater until foamy. Top with whipped cream. Place cinnamon stick in cup for garnish (and yummy smell).

Answer 6

You said you needed Mexican food for your Spanish class. I have a cookbook on Basque Cooking which is Spanish cooking. I'm sure there are similarities between Mexican and Spanish cooking but I'll give you some true Spanish recipes for your class.

DESSERT (Traditional Spanish Basque Cake - Tradizio Espanola Euskalduna Pastela)

7 eggs, separated and room temperature
1 1/3 c sugar
1 1/3 c cake flour
2 T lemon juice
3 T grated lemon peel

Separate eggs. Beat egg yolks, lemon juice and lemon peel with a wire whisk. Beat egg whites with mixer until they hold their shape. Add sugar, 1 tablespoon at a time until it is incorporated. Fold egg whites into yolk mixture and then fold in the flour. Pour into an ungreased angel food cake pan and bake in preheated 325º oven for 30 to 35 minutes. This may be served with buttercream icing, whipped cream, or by just sifting powdered sugar over it.

Breast of Chicken with Pimientos (Ollon Petchuk Pimientokin) - a lady in Goizueta, Spain uses this recipe often.

2 full chicken breasts, split in half
1 c soup stock
1 (2 oz) jar sliced pimientos, drained
1 (2 1/2oz) can chopped mushrooms, drained
2 T olive oil
2 T butter
flour for dusting
salt and pepper to taste

Dust chicken with flour. Heat oil and butter in a heavy skillet and place dusted pieces in it. Shake pan constantly so that the flour crusts but does not color. Cook for about 10 minutes and then add pimientos, mushrooms, salt and pepper. Cover and poach for 15 to 20 minutes, depending on the thickness of the meat. Remove from heat and allow to stand for 10 more minutes. (This procedure makes the breasts puff up, so the meat is both tender and moist.) Remove chicken, pimientos and mushrooms from the pan and keep warm. Make a gravy of pan drippings and soup stock and pour over breasts. Serves 4.

My Basque cooking book says that the Spanish food is generally not hot like we think of Mexican food as being. And in my Mexican cookbooks, only the Tex-Mex books have super-spicy foods. In the interior of Mexico, you don't get the really spicy-hot foods. It's more of an American thing.

My Mexican cookbook that talks about authentic recipes from south of the border says that Mexican food is basically Indian food (American Indian). The influence of the Spanish and other Europeans on Indian food has resulted in a vibrant cuisine that is at once primitive and sophisticated, simple and complex, ancient and alive.

DRINK - This is from my Mexican cookbook - no drinks in the Spanish one.

CHOCOLATE EN LECHE (chocolate in milk)

6 oz Mexican chocolate*
4 cups milk

Put the chocolate and milk into a pot, preferably made of earthenware, and heat to a boil, stirring occasionally to mix in the melting chocolate. Remove from the heat, then return and allow to come to a boil again. Beat with a molinillo or whisk until frothy, or put into a blender and blend a few seconds at high speed. Serve in earthenware mugs.

* Mexican chocolate is a mixture of chocolate, sugar, cinnamon and ground almonds and is sold packaged in tablets sectioned into triangles.

Here's a dessert recipe I received from a class where a Mexican woman taught the class as her assignment in her English as a Second Language class. She makes this recipe in her home:

FLAN

1 can sweetened condensed milk
1 can evaporated milk
1 egg - slightly beaten
nutmeg or cinnamon

Mix together the milks and egg until the egg is mixed in. Pour into a casserole dish and sprinkle with either nutmeg or cinnamon. Bake in a 375º oven for 40 minutes. Remove from oven and cool. (Normally you cook custard in a water bath - meaning you put the casserole dish in a larger bowl and put warm water in the larger bowl around the casserole dish - in the oven. In this recipe you don't.)

Answer 7

Make huevos con choriso it means eggs and sausage. You can get it at your local Getty mart. Chop the sausage and put into microwave and make regular eggs and put the sausage into the eggs. You need totillas to put it in i should no im spanish!!!!!!

Answer 8

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