Mexican Tongue

 

The word Mexican doesn't make this splatter stained recipe any better. Geg.

"Simmer fresh tongue 4 hours. "

Audible groaning as I repel a gag.

"Skin and lave in  liquor until cold."

I just lost my seat. 

"Bake, basting often, until sauce thickens. "

Sauce:

"One cup vinegar, 1 cup sugar, 1 cup stoned raisins, 1 lemon cut into thin slices, two dozen whole cloves."

That's it. Period. End of sentence. 

Holy Moly.

Mexican Stew

 

Wouldn't this be called chili?  

Ingredients

 1 pound hamburger

1 can tomatoes

2 cans kidney beans

2 green peppers chopped

2 teaspoons salt

2 bay leaves

2 onions chopped

4 cups boiling water

4 teaspoons chili paste

Process

 Combine all ingredients, simmer until thick, roughly 2 hours.

Mexican Souffle

 

* photo by Recipe Girl * 

 

 "Scald 1 cup black coffee and stir into 3 Tablespoons butter creamed with 3 Tablespoons cornstarch and 2 Tablespoons grated chocolate. Remove from fire and stir it slowly into yolks of 3 eggs beaten well with 1/3 cup butter. Fold in whites, beaten stiff and back in dish set in hot water for 25 minutes."

 

Is it the chocolate that makes it Mexican? Is this a mole? I'm confused.

Mexican Meat Pie

This is quick and simple and loved by the kids!
 HAPPY Pi DAY!!

Ingredients
1 Pie shell
1 egg
1 lb ground beef or turkey
7 oz. whole kernel corn
1.2 cup soda crackers
1/2 cup chili sauce
2 Tablespoons pepper flakes or fresh green pepper
1 Tablespoon onion
1.2 teaspoon oregano
for cheese mixture topping.
1 egg beaten
2 Tablespoon milk
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire
1 cup shredded cheddar cheese
dash of cayenne pepper

Process

1. Preheat oven to 425 degrees.
2. Mix all ingredients together in a bowl.
3. Transfer into pie shell and press into dish and put in preheated oven.
4. While pie is baking, prepare cheese mixture for the topping.
5. Bake in oven for 20 to 25 minutes.
6. Top with cheese mixture and bake another 5 minutes. Feel free to garnish with a few olives too.

Grilled Mexican Street Corn

This recipe is ripped straight out of a Hannaford Express this summer. This corn recipe is hands down one of my all time favorites.

Mexican Wedding Cakes

I can not recognize the handwriting on this recipe card so I can not tell you who it came from!

Ingredients
1 cup butter
2 cups sifted flour
confectioners sugar (a bunch you will need it)
1/2 teaspoon salt
1 and 1/2 cup nuts: Brazil, Pecans, or filberts
1 teaspoon almond extract
OR
2 teaspoons vanilla

Directions
One to five days ahead:

1. In a small bowl, using a mixer at medium speed, beat butter with 1/2 cup confectioners sugar. Beat until creamy. 
2. In turn, beat in salt, extract, flour and nuts and mix until well blended. 
3. Refrigerate dough until easy to handle. 

When ready to prepare cookies:

1. Preheat oven to 350 degrees. 
2. Shape dough into 1" balls. 
3. Place dough balls on cookie sheet and push to flatten. 
4. Bake for 10 to 15 minutes until golden brown. 
5. Remove from over, sprinkle with confectioners sugar. Cool.

Mexican Meat Pie

This is quick and simple and loved by the kids!
Ingredients
1 Pie shell
1 egg
1 lb ground beef or turkey
7 oz. whole kernel corn
1.2 cup soda crackers
1/2 cup chili sauce
2 Tablespoons pepper flakes or fresh green pepper
1 Tablespoon onion
1.2 teaspoon oregano
for cheese mixture topping.
1 egg beaten
2 Tablespoon milk
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire
1 cup shredded cheddar cheese
dash of cayenne pepper

Process

1. Preheat oven to 425 degrees.
   
2. Mix all ingredients together in a bowl.
   
3. Transfer into pie shell and press into dish and put in preheated oven.
   
4. While pie is baking, prepare cheese mixture for the topping.
   
5. Bake in oven for 20 to 25 minutes.
   
6. Top with cheese mixture and bake another 5 minutes. Feel free to garnish with a few olives too.

Enchilada Casserole

Texas Enchilada Casserole

Ingredients
2 pounds ground meat
salt & pepper to taste
1 large onion
1 fresh jalapeno (seeded),
1 can each: cream of chicken soup, cream of mushroom soup, enchilada sauce
1 pound Colby-jack cheese
12 corn tortillas- quartered

Process

1. Preheat oven 350.
   
2. Brown the meat.
   
3. Add onion, salt and pepper and cook for a bit.
   
4. Add jalapeno, soups, and sauce
   
5. In a casserole dish, layer tortillas, then meat mixture, then cheese.
   
6. Repeat.
7. Bake in oven until the cheese begins to bubble.
   

Crockpot Mexican Chicken

Crockpot Mexican Chicken

This is one of my all time favorite crock pot recipes. Ingredients can be modified to make it low fat. Serves a family of five with lots of leftovers.

Crock Pot Mexican chicken (aka sour cream and salsa chicken)

4 - 6 boneless skinless chicken breasts (I cut them into chunks)
1 pkg taco seasoning
1 cup salsa
8 oz. sour cream
1 cup shredded cheddar cheese

Spray Crockpot, add chicken and sprinkle with taco seasoning. Mix salsa and sour cream together and then pour on top of chicken. Sprinkle with cheese. Cook on low for 6 -8 hours, or high for 4 hours. You can serve this with tortillas to wrap it in (incorrectly assumed I had them tonight - bummer!) or on top of rice. Can sprinkle with chopped scallions or cheese as well.

Yum yum enjoy!