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Articles filed under Mexican

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  • Cowboy Beans May 2, 2011 8:01 AM

  • Chorizo and Potato Stew May 2, 2011 8:01 AM

  • Guacamole Apr 5, 2011 12:37 PM

  • Southeast Asian-Mexican Fusion Chili Jan 11, 2011 11:03 AM
    2 teaspoons chili powder 1 teaspoon curry powder 1 teaspoon ground coriander ½ teaspoon cumin ½ teaspoon chipotle powder ¼ teaspoon onion powder ¼ teaspoon salt ½ teaspoon grated lemon peel 1 pound ground beef 2 cloves garlic 1 tablespoon olive oil 1 large red pepper, finely chopped 1 cup beef broth ½ jalapeno, or to taste, finely chopped ¾ cup coconut milk 1 can (14.5 ounces) lentils 1 can (14.5 ounces) fire-roasted tomatoes Pinch saffron In a small bowl, combine chili powder, curry powder, coriander, cumin, chipotle powder, onion powder, salt and lemon peel; set aside. Heat olive oil and garlic together in 3-quart pot. Add ground beef, cooking and crumbling until about halfway browned. Add red pepper, jalapeno and seasoning blend. Continue cooking until beef is browned. Add beef broth, roasted tomatoes, coconut milk and drained lentils. Add pinch of saffron. Bring to a boil then reduce heat and simmer, covered, about 30 minutes. Serve as is, or over jasmine rice. Serves four to six.

  • Recipe: Stacked Cauliflower Enchilada with Green Chile Sauce Jan 4, 2011 11:24 AM
    Serves four to six.

  • Turkey Taquitos Dec 28, 2010 10:44 AM
    1 pound lean, ground turkey 1 teaspoon olive oil 1 small onion, diced 1 teaspoon paprika 1 teaspoon chili powder 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon oregano 1 teaspoon onion powder Red pepper flakes, just a dash or to taste Sea salt and freshly cracked pepper, to taste 10 corn tortillas Cheddar cheese, shredded Heat oven to 425 degrees. Coat a baking sheet with nonstick spray. In a large skillet, heat olive oil. Brown turkey, crumbling as it cooks. Add onion, paprika, cumin, garlic, oregano, onion and red pepper flakes; cook 4 to 5 minutes or until turkey is no longer pink and mixture is well combined. Wrap tortillas in damp paper towels and warm in microwave to soften, about 15-20 seconds. To assemble: Mound a little cheese in the middle of each tortilla and top with ground turkey mixture. Roll up and place, seam side down, on a baking sheet. Spritz each taquito with cooking spray. Bake 5 to 6 minutes, turn over and cook 5 to 6 minutes more or until crispy and golden brown. Serves five. Patricia Pulaski

  • Mom's Meatballs Dec 28, 2010 10:57 AM
    1 pound ground beef ½ cup cooked white rice ½ cup bread crumbs Salt and pepper 2 eggs 2 cloves garlic, minced, divided 8 medium Roma tomatoes 1 small onion, diced 1½ cups water 2 teaspoons olive oil In a large bowl, mix the ground beef, rice, bread crumbs, white rice, ½ teaspoon salt, ¼ teaspoon pepper and half the minced garlic minced. Work in the eggs until well combined and then roll meatballs to desired size. In another bowl, blend the tomatoes with onion and the rest of the minced garlic. Add 1½ cups of water to help blend. In a deep pan add olive oil. Add the tomato mix to the oil and bring to a boil. Once boiling, lower to a medium heat and add the meatballs. Cook for about 30 minutes until meatballs are puffy and soft. Add salt and pepper to your liking. Serve with Mexican rice or beans. Serves four. Chef Margarita Challenger, Guanajuanto, Glencoe

  • Chiles Enogadas Nov 16, 2010 11:44 AM
    12 large green chiles, for stuffing 1 tablespoon butter or vegetable oil 1½ pounds ground veal 3 garlic cloves ½ onion, diced 1 tablespoon toasted pine nuts ½ peach, coarsely chopped ¼ plantain peeled and coarsely chopped 1 apple, peeled, cored and coarsely chopped 3 tablespoons raisins, softened in warm water 3 tablespoons unsalted almonds, chopped ¼ teaspoon cinnamon Pinch of nutmeg ¼ teaspoon cumin Salt and pepper 5 eggs, separated 1½ cups crema or sour cream ½ cup evaporated milk 1 teaspoon sherry wine ½ cup finely chopped walnuts 1 pomegranate, seeds separated 2 tablespoon of chopped parsley Roast the chiles and remove the skin and seeds. Heat the oil or lard over medium heat in a large pan. Add in the veal and brown until nearly done. Add in the garlic, onion, peach, plantain, apple, raisins, almonds, cinnamon, nutmeg, cumin, pinch of salt and pepper and cook for about 5 minutes season with salt and pepper to taste. Stuffed the chiles with equal portion of the stuffing making sure the chile can close. In a medium bowl, beat the egg whites to stiff peaks with a mixer or a whisk. Fold in the egg yolks and a pinch of salt. Dip each stuffed chile in the egg mixture and fry until golden brown. In another bowl, blend or mix the crema, walnuts, sherry wine and evaporated milk. Pour over the freshly cooked chiles and sprinkle with pomegranate seeds and chopped parsley. Serves 12. Chef Jose Luna, Salsa 17, Arlington Heights

  • Pasilla Chile and Pork Soup Jan 31, 2011 6:27 PM
    2 fresh pasilla or poblano chiles 1 medium white onion 4 large garlic cloves 2 cups canned crushed tomatoes 4 cups chicken broth 2 tablespoons roasted ground almonds 1 tablespoon extra-virgin olive oil ½ pound pork belly or fatty part of pork shoulder, diced 1 Mexican-style chorizo sausage (about 5 ounces), casing removed and meat crumbled 1 zucchini, peeled and diced small 1 teaspoon dried oregano 1 teaspoon ground cumin ⅛ teaspoon ground cloves 1 teaspoon salt or more to taste ½ teaspoon freshly ground black pepper or more to taste ½ cup sour cream or Mexican crema 1 tablespoon freshly squeezed lime juice Crumbled Monterey Jack cheese or Mexican queso panela Cilantro leaves for garnish Heat the oven to 425 degrees. Place the chiles, onion, and garlic on a baking tray; roast until the garlic is soft, 20 minutes, and the chiles are blistered black and the onion is soft and golden, about 35 minutes. Remove from the oven, peel off the blistered skin of the chile, and place them all in a blender with the crushed tomatoes, 1 cup of chicken broth, and the almonds and blend until smooth. In a pot or flame-proof casserole, heat the olive oil over medium heat, then cook the pork, turning occasionally, until brown and crispy, about 10 minutes. Remove the pork from the pot with a slotted spoon and set aside. Discard all but 1 tablespoon of the fat. Reduce the heat to low, add the sausage, and cook, stirring occasionally, until it turns color, about 3 minutes. Add the zucchini and cook, stirring, for 5 minutes. Return the pork to the pot with the oregano, cumin, and cloves and cook, stirring, for 5 minutes more. Add the remaining chicken broth and the vegetable puree from the blender, season with the salt and pepper, and stir. Add the sour cream and lime juice and bring to a boil over medium-high heat, stirring or whisking to blend the sour cream. Reduce the heat to medium-low and cook for 10 minutes. Serve the soup garnished with crumbled cheese and cilantro leaves. Serves six. Cook's note: Pasilla chiles are very dark green; if you don't have them then you can use Anaheim (New Mexico) chile. "The Best Soups in the World" by Clifford A. Wright (2010 Wiley)

  • Beef and Potato Salad with Smoky Chipotle Aug 4, 2010 12:01 AM
    12 ounces stewing beef, cut into 1 inch cubes 2 cloves garlic, chopped Kosher salt, to taste 3 medium boiling potatoes, peeled and cut into 1/2-inch pieces 3 tablespoons cider vinegar 2-3 canned chipotle chilies in adobo, stemmed, seeded and thinly sliced 1 small red onion, cut into 1/4-inch dice 3 tablespoons olive oil 1 medium avocado, peeled, pitted and cut into 1/4-inch dice In a medium saucepan over high, bring 1 quart of water to a boil. Add the beef, garlic and 1 teaspoon of salt. Bring to a boil, then reduce heat to medium-low. Skim off any foam that rises during the first few minutes of simmering. Partially cover and simmer until the meat is tender enough to fall apart. With a slotted spoon, remove the meat to a plate to cool, reserving the liquid in the pan. Add the potatoes to the pan, if necessary adding additional water to ensure the potatoes are covered. Simmer over medium heat until tender, about 15 minutes. With a slotted spoon, scoop the potatoes into a medium bowl and sprinkle with the vinegar. Break up the meat and stir it into the potatoes, along with the chipotles, onion and olive oil. Allow it to cool completely. Season with salt. Cover and refrigerate until about 1 hour before serving. Just before serving, stir in the avocado. Serves eight. @Recipe nutrition:Nutrition values per serving: 209 calories, 13 g fat (3 g saturated), 14 g carbohydrate, 3 g fiber, 11 g protein, 27 mg cholesterol, 130 mg sodium. "Fiesta at Rick's" by Rick Bayless (2010 Norton $35)

  • Crispy Flank Steak Shreds with Crispy Onion and Red Chile Salsa Aug 4, 2010 12:01 AM
    4 garlic cloves, peeled and roughly chopped 1 teaspoon dried oregano, preferably Mexican 2 bay leaves Salt 1 pound flank steak Peanut oil for frying (about 7 cups for a 4-quart saucepan) ⅓ cup flour 1 white onion, 1/4-inch slices 2 dozen corn tortillas, warmed Red Chile Roasted Tomato Salsa 1 large (12-ounce) red-ripe tomato 2 garlic cloves, unpeeled 8 (about 2 ounces) dried guajillo chilies, stemmed and seeded 1 canned chipotle chilies in adobo, seeds scraped out Salt Guacamole 2 ripe avocados, pitted and flesh scooped from skins About ½ cup (loosely packed) chopped cilantro (thick bottom stems cut off), plus a little extra for garnish 2 limes, each cut into 8 wedges, plus 1 tablespoon fresh lime juice In a large (4-quart) saucepan, measure 6 cups water. Add the garlic, oregano, bay and 2 teaspoons salt, set over high heat and bring to a boil. Add the flank steak, and, when the liquid returns to a simmer, reduce the temperature to between medium and medium-low (to maintain a very gentle simmer). Skim any grayish foam that rises during the first few minutes of simmering, then cover and cook until the meat is tender, about 1½ hours. If there is time, let the meat cool in the broth. For the salsa: Place the tomato and garlic on a rimmed baking sheet and roast 4 inches below a very hot broiler until soft and blotchy black, 5 or 6 minutes per side. Cool, then pull off the peel from both the tomato and garlic. In an ungreased skillet or on a griddle heated over medium, toast the guajillos, pressing them flat with a metal spatula until they are aromatic and have lightened in color underneath - about 10 seconds per side. (If the heat is right, you'll hear a slight crackle when you press down the chilies, but you shouldn't see more than the slightest wisp of smoke.) Collect in a small bowl, cover the chilies with hot water and let rehydrate, stirring occasionally, for about 30 minutes. Drain and discard the water. Roughly chop the tomato. Scoop into a blender jar along with all its juices, the garlic, drained guajillos and chipotle. Blend until smooth. (If your blender won't fully purée the skins, press the salsa through a medium-mesh strainer to get rid of any bits of skin.) Stir in enough water to give the sauce an easily spoonable consistency, usually about 3/4 cup. Taste and season with salt, usually about 1 teaspoon. Scrape into a serving bowl and the salsa is ready. For the guacamole. In a medium bowl, coarsely mash the avocado with cilantro and lime juice. Taste and season with salt, usually about 1/2 teaspoon. To cook the meat and onions: Shred the meat into long, thin strands (this takes a while, but within reason, go for the thinnest possible - nothing larger than a strand of angel hair pasta). Heat the oil to 375 degrees (a thermometer is pretty essential to keep the heat consistent and avoid greasy onions). Measure the flour into a large bowl. Add the onions, and toss to coat. In batches, shake off excess flour from handfuls of onions then carefully sprinkle them around the pot of oil. Stir gently until the onions are deep golden, about 30 seconds. Remove with a skimmer or slotted spoon to drain on paper towels. Sprinkle with salt. Let the oil return to 375 degrees, then quickly drop the meat shreds into the oil one by one, making sure they don't clump together. Stir until completely crispy, about 30 seconds. Remove with a skimmer or slotted spoon to drain on paper towels. Sprinkle with salt. For a family-style service, spread the crispy onions onto a serving platter, creating a bed onto which you can carefully pile the crispy beef. Sprinkle the whole thing with a little chopped cilantro. Scoop the salsa, guacamole and lime wedges into individual serving bowls to pass together with the onions and beef. Serves eight. Cook's note: You might want to show your guests how to create what I consider the perfect mochomos taco: a warm tortilla daubed with guacamole, drizzled with salsa, piled with crispy onions and beef, dribbled with a squeeze of lime. "Fiesta at Rick's" by Rick Bayless (2010 Norton)

  • Yucatecan Ceviche with Shrimp, Squid and Habanero Aug 4, 2010 12:01 AM
    1½ cups fresh orange juice 1½ cups fresh lime juice 1 fresh habanero chile, stemmed 1½ tablespoons sugar Salt 12 ounces cleaned squid (including the tentacles if you're so inclined) 2 oranges 12 ounces small to medium cooked shrimp 2 small "pickle" or Persian (baby) cucumbers (7 ounces total), cut into matchsticks 1 small (about 12 ounces) jicama, peeled and cut into matchsticks 1 small red onion, thinly sliced About 1/3 cup (loosely packed) chopped fresh cilantro (thick bottom stems cut off) In a large bowl, combine the orange and lime juices. Cut the chile in half; scrape out and discard the seeds (you may want to wear disposable gloves - the chile is extremely spicy). Add the chile to the juice, along with the sugar and 1 teaspoon salt. Stir to dissolve the sugar and salt, then cover and refrigerate for 30 minutes. (That'll give you medium-spicy juice; you may want to let the mixture steep less or more time to achieve your perfect level of spiciness.) Remove the chile and discard. Meanwhile, half fill a large (4-quart) saucepan with water, heavily salt it and bring to a boil. Add the squid. When the water comes to a simmer, reduce the heat to keep it gently bubbling away. Cook until the squid is fully tender, about 30 minutes, then remove from the heat and let cool to lukewarm in the broth. Remove the squid and slice into 1/4-inch rings (cut the tentacles in half). Cut the stem and blossom ends off the oranges, then stand the oranges on a cutting board. Working close to the flesh, cut away the rind and all the white pith. With a sharp, thin knife, cut the orange segments from between the white membranes that divide them. Add the orange segments to the spicy juice, along with the squid, shrimp, cucumber, jicama and red onion. Cover, pressing all the solids snugly into the juice, and refrigerate for a half-hour or so, to blend all the flavors. Taste and season with salt if needed, then stir in the cilantro and spoon your ceviche into decorative glasses for all your guests to enjoy. Serves 12. "Fiesta at Rick's" by Rick Bayless (2010 Norton)

  • Polla a la Isabel Mar 24, 2010 12:01 AM
    Vegetable oil 1 whole chicken, cut into four quarters or 4, 8-ounce boneless chicken breasts Salt and pepper 1 pound sliced mushrooms ¼ cup flour 3 ounces cold water ¾ cup cola Picked jalapenos In a sauce pan at medium flame, add just enough oil to cover the bottom. As soon the oil is hot, add the chicken; season with salt and pepper to taste. Brown chicken for 20 minuntes. Add the mushrooms and cook for another 10 minuntes. Add water if necessary to keep the chicken moist. When the chicken is cooked to 160 degrees add the soda and let it cook for another 5 minutes. In the meantime, in a small bowl mix the cold water with the flour and then add it to the pan. Stir it for about 1 minute or until the consistency of the sauce is medium thick. Serve with pickled jalapenos and white rice. Serves four. Chef Jose Oliver, Fonda Isabel, Lombard

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