Bakedpotatoeswithcornandcremamexicana Recipes

HORCHATA

Horchata image

Horchata is a refreshing summer drink. I learned this recipe a couple years ago from a Mexican coworker, and I was immediately addicted!

Provided by Lindsay W

Categories World Cuisine Recipes Latin American Mexican

Time 3h15m

Yield 8

Number Of Ingredients 6

Ingredients

2 quarts hot water
½ cup white sugar
1 ½ teaspoons ground cinnamon
1 cup long grain rice
1 cup milk
ice cubes, for serving

Steps:

Pour sugar, cinnamon, and rice into hot water; stir until sugar dissolves. Cover, and let stand at room temperature for at least 3 hours, but preferably overnight.
Stir in milk, then puree with a hand blender, or in batches in a standing blender until the rice resembles fine sand. Strain through several layers of cheesecloth, or through a very fine strainer. Serve over ice.

Nutrition Facts : Calories 149.1 calories, Carbohydrate 32.8 g, Cholesterol 2.4 mg, Fat 0.8 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 0.4 g, Sodium 24.5 mg, Sugar 14 g

MEXICAN CAPIROTADA

Mexican Capirotada image

This is a traditional Mexican bread pudding served during Lent. It is commonly made with piloncillo (Mexican brown sugar).

Provided by dromero1013

Categories World Cuisine Recipes Latin American Mexican

Time 1h20m

Yield 24

Number Of Ingredients 11

Ingredients

3 cups water
3 cups brown sugar, divided
2 cinnamon sticks
2 cups butter, softened
2 loaves sliced white bread, toasted
¼ teaspoon ground cinnamon, or to taste
¼ teaspoon ground nutmeg, or to taste
⅛ teaspoon ground cloves, or to taste
2 cups raisins
2 cups peanuts
1 pound shredded sharp Cheddar cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Combine water, 2 cups brown sugar, and cinnamon sticks together in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until sugar is dissolved and liquid has reduced into a syrup, about 15 minutes. Remove cinnamon sticks from syrup using a slotted spoon.
Spread butter onto each toasted bread slice. Make 1 layer of buttered bread in a deep casserole dish or oven-proof stockpot. Sprinkle cinnamon, nutmeg, and cloves over bread layer. Sprinkle 1/4 the raisins, 1/4 the peanuts, 1/4 the remaining brown sugar, and 1/4 the Cheddar cheese over bread layer. Repeat layering with remaining ingredients. Pour cinnamon syrup over entire dish; cover with aluminum foil.
Bake in the preheated oven until cooked through, about 30 minutes. Cool for 20 minutes before serving.

Nutrition Facts : Calories 489.6 calories, Carbohydrate 49.6 g, Cholesterol 60.5 mg, Fat 29 g, Fiber 2.5 g, Protein 11 g, SaturatedFat 14.8 g, Sodium 590.3 mg, Sugar 27 g

MEXICAN BAKED POTATOES

Mexican Baked Potatoes image

When I traveled to Guadalajara, Mexico last year for a business trip, we ate at a steak restaurant that served very similar baked potatoes with the steak, along with charro beans. To my surprise, I found this similar recipe in one of my cookbooks. I was excited to be able to re-create this recipe at home!

Provided by Kim D.

Categories Potato

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

6 large baking potatoes
1 (4 ounce) can chopped green chilies
3 hard-boiled eggs, chopped
1/2 cup butter, softened
1 cup sour cream
shredded longhorn cheese
salt, to taste
pepper, to taste

Steps:

Bake potatoes until done.
Slice open the potatoes lengthwise.
Remove pulp from potatoes and mash.
Reserve potato skins.
Mix mashed potatoes, chilies, chopped eggs, butter, sour cream, salt and pepper.
Fill potato skins with the potato mixture.
Top potatoes with cheese.
Heat potatoes at 400F for 15 minutes.

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