Mexican Side Dishes
Nov. 23rd, 2017 01:05 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
charisstomaFrom the People of Mexico and their Food by Ann L. Burckhardt Capstone Press c.1996
Mexican Skillet Pasta
servings 4
8 oz vermicelli or spaghettini pasta, broken into 2 inch pieces
3 T oil
½ c onion, chopped
3 cloves garlic, chopped
2 c chicken broth
1 c canned tomatoes
½ t leaf oregano
Garnish: sour cream and grated cheese
Heat oil in heavy skillet. Add pasta, onion, and garlic. Cook and stir until onion is limp,
Add broth, tomatoes, and oregano.
Bring mixture to a boil. Cover and lower heat, cooking about 15 minutes until pasta is tender and broth is soaked up.
Top with sour cream and grated cheese, Serve from the skillet.
Options:
Use other types of pasta shapes.
Added chopped grilled chiles for spicier dish.
Add browned chunks of spicy sausage with the broth
Mexican Rice
¼ c shortening, oil or butter
2 c white rice
1 large onionm chopped
1 t chopped bottled garlic
4 oz can chopped green chilies
1/3 c tomato paste
4 c chicken broth
Melt shortening in large pan. Add rice and saute until ric is golden orange. Add onion, garlic, and chilies. Cook and stir for 5 minutes.
Stir in tomato paste and broth. Bring to boil. Lower heat and cover pan. Cook slowly for 20 – 30 minutes. Check rice after 20 minutes to see if done.
Rice can be made ahead. Put rice in baking dish and cover with shredded cheese. Keep warm in 300 degree building.
No-fry Tortilla Chips
6 corn tortillas
chili powder
salt
Preheat oven to 400 degrees. Cut each tortilla into 6 wedges.
Arrange on cookie sheet. Shake on light coating of chili powder and salt.
Bake 10 to 12 minutes until crisp. Serve warm with salsa or sour cream dip.
Flavorful Fried Potatoes
servings 4
1 small onion, sliced
1 red or green pepper, diced
3 large potatoes, peeled and coarsely chopped
2 T oil
salt and pepper
Garnish: cilantro
Heat oil. Put in half the potatoes. Sprinkle lightly with salt and pepper. Repeat with rest of potatoes.
Cover skillet and cook 10 minutes. Stir, loosening any chunks that stick to pan.
Cover and cook another 5 minutes until potatoes are almost tender.
Stir in onion and peppers. Cover and cook several minutes until pepper is tender.
Sprinkle with a handful of chopped cilantro leaves.
Mexican Skillet Pasta
servings 4
8 oz vermicelli or spaghettini pasta, broken into 2 inch pieces
3 T oil
½ c onion, chopped
3 cloves garlic, chopped
2 c chicken broth
1 c canned tomatoes
½ t leaf oregano
Garnish: sour cream and grated cheese
Heat oil in heavy skillet. Add pasta, onion, and garlic. Cook and stir until onion is limp,
Add broth, tomatoes, and oregano.
Bring mixture to a boil. Cover and lower heat, cooking about 15 minutes until pasta is tender and broth is soaked up.
Top with sour cream and grated cheese, Serve from the skillet.
Options:
Use other types of pasta shapes.
Added chopped grilled chiles for spicier dish.
Add browned chunks of spicy sausage with the broth
Mexican Rice
¼ c shortening, oil or butter
2 c white rice
1 large onionm chopped
1 t chopped bottled garlic
4 oz can chopped green chilies
1/3 c tomato paste
4 c chicken broth
Melt shortening in large pan. Add rice and saute until ric is golden orange. Add onion, garlic, and chilies. Cook and stir for 5 minutes.
Stir in tomato paste and broth. Bring to boil. Lower heat and cover pan. Cook slowly for 20 – 30 minutes. Check rice after 20 minutes to see if done.
Rice can be made ahead. Put rice in baking dish and cover with shredded cheese. Keep warm in 300 degree building.
No-fry Tortilla Chips
6 corn tortillas
chili powder
salt
Preheat oven to 400 degrees. Cut each tortilla into 6 wedges.
Arrange on cookie sheet. Shake on light coating of chili powder and salt.
Bake 10 to 12 minutes until crisp. Serve warm with salsa or sour cream dip.
Flavorful Fried Potatoes
servings 4
1 small onion, sliced
1 red or green pepper, diced
3 large potatoes, peeled and coarsely chopped
2 T oil
salt and pepper
Garnish: cilantro
Heat oil. Put in half the potatoes. Sprinkle lightly with salt and pepper. Repeat with rest of potatoes.
Cover skillet and cook 10 minutes. Stir, loosening any chunks that stick to pan.
Cover and cook another 5 minutes until potatoes are almost tender.
Stir in onion and peppers. Cover and cook several minutes until pepper is tender.
Sprinkle with a handful of chopped cilantro leaves.
