Botana Recipes

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BOTANA



Botana image

This botana recipe is as simple as can be, can be made in advance, and can be batched up to feed a crowd. It's just humble, satisfying party fare.

Provided by lastnightsdinner

Categories     Appetizer

Yield Serves 4-6

Number Of Ingredients 14

1/2 red onion, very thinly sliced
Kosher or sea salt
Juice of half a lime
1.5-2 cups refried pinto or black beans (you can use good quality prepared beans, or make your own as indicated below)
1 cup shredded Monterey Jack cheese
1/2 cup pimiento-stuffed Spanish olives, halved if large
1-2 small ripe tomatoes, cored and sliced into half-moons
1 ripe Haas avocado, peeled, halved and sliced thin
To serve: corn tortilla chips, sour cream, salsa, pickled green chiles
1/4 cup plus 2 tablespoons rendered leaf lard, pork/bacon drippings, or vegetable oil
2 cups cooked pinto or black beans, with their liquid
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano or marjoram
1 cup crumbled cooked Mexican chorizo, well-drained (optional)

Steps:

  • Preheat oven to 450.
  • Separate the onion slices and place them in a small bowl. Sprinkle with salt, add the lime juice, and toss. Let sit for five minutes, then squeeze out the excess liquid and set the onions aside.
  • Spread the refried beans out on an oven/broiler-safe tray or platter. Scatter the cheese over the top then add the olives and onions. Place in the oven and bake until the beans and cheese are bubbling, then turn the oven to broil and cook just until the cheese and onions have browned.
  • Remove from the oven, arrange the tomatoes and avocado slices on top, place tortilla chips around the perimeter, and serve with additional chips, sour cream, your favorite salsa, and pickled green chiles on the side.
  • Warm the ¼ cup of fat in a skillet over medium heat until shimmering, and add half of the beans. Carefully add half of the bean cooking liquid, then mash the beans well. Add the remaining beans and liquid a little at a time, mashing after each addition. Stir in the cumin and oregano or marjoram. Cook until the liquid has evaporated and the beans are creamy, adding the remaining fat a tablespoon at a time if they look too dry. Stir in the chorizo at the end, if using, and cook until warmed through.

MEXICAN BOTANA PLATTER



Mexican Botana Platter image

I found this amazing casserole on allrecipes submitted by rhonda35. WOW. Tweaked it a tad--don't believe in processed cheese.

Provided by MarraMamba

Categories     One Dish Meal

Time 50m

Yield 10 serving(s)

Number Of Ingredients 16

2 lbs skirt steaks
2 lbs boneless chicken thighs
2 teaspoons fajita seasoning mix
2 1/2 teaspoons garlic powder, divided
2 cups refried beans
salt
lemon pepper
4 avocados, peeled, pitted, and mashed
1 cup corn oil
24 corn tortillas
1 medium green bell pepper, chopped
1 medium onion, chopped
1/3 bunch cilantro, chopped
1 lb low-fat cheddar cheese
2 large tomatoes, chopped
4 pickled jalapeno peppers, sliced (optional)

Steps:

  • Preheat oven to 350°F (175°C).
  • Rub beef and chicken with fajita seasoning and 2 teaspoons garlic powder. Cut beef and chicken into 1-inch strips, and set aside.
  • In a saucepan, warm refried beans over medium-low heat.
  • Stir salt, lemon pepper, and 1/2 teaspoon garlic powder into mashed avocados. Set aside.
  • Heat corn oil in a deep skillet over medium-high heat. Cut tortillas in quarters. Place into the skillet as many tortilla pieces as will fit without overlapping, and fry until crisp; repeat this process until all the tortilla pieces have been fried. Remove crisp tortillas to paper towels. Discard oil, and wipe out skillet.
  • Return skillet to medium heat, and stir in beef, chicken, bell pepper, and onion. Cook, stirring occasionally, about 7 minutes; then stir in cilantro.
  • Layer the tortilla pieces along the bottom of a large baking dish. Spread refried beans evenly over tortilla pieces. Sprinkle cheese over beans, then spread meat mixture evenly on top.
  • Bake in preheated oven until cheese and beans are bubbly, about 20 minutes. Remove from oven, and drop sour cream and guacamole by tablespoonfuls in various places across the top. Sprinkle tomatoes and jalapeños on top.

BOTANAS



Botanas image

This is a recipe I invented based on a dish we would get at my favorite Mexican restaurant growing up - it is similar to nachos.

Provided by Atherine

Categories     Chicken

Time 15m

Yield 1 dish, 4-6 serving(s)

Number Of Ingredients 10

1 (8 ounce) bag tortilla chips
1 lb ground beef or 1 lb shredded chicken
1 (16 ounce) can refried beans
1 (8 ounce) bag mexican cheese
green olives
black olives
avocado
tomatoes
onion
jalapeno

Steps:

  • Preheat oven to 400 degrees.
  • Cook beef on medium-high heat until browned (or boil/bake chicken and shred it up).
  • Cook refried beans as directed on can.
  • Layer a non-greased casserole dish with tortilla chips. Spread with refried beans until covered, then sprinkle beef/chicken on top.
  • Layer with generous amounts of cheese, and sprinkle with toppings.
  • Bake for 10 minutes or until cheese is completely melted.

Nutrition Facts : Calories 840.8, Fat 48.8, SaturatedFat 19.4, Cholesterol 145.7, Sodium 1295.8, Carbohydrate 57.6, Fiber 9, Sugar 3.5, Protein 43.9

SHRIMP BOTANA



Shrimp Botana image

Make and share this Shrimp Botana recipe from Food.com.

Provided by RayleneHernandezRey

Categories     < 15 Mins

Time 15m

Yield 2 serving(s)

Number Of Ingredients 12

12 large pre cooked cleaned & devained shrimp
1 jalapeno
1 bunch green onion
2 roma tomatoes
2 cucumbers
1/2 bunch cilantro
1 lime
2 teaspoons tapatio hot sauce
1 red bell pepper
1 teaspoon salt
1 teaspoon garlic salt
2 teaspoons tajin mexican fruit seasoning

Steps:

  • Wash & soak your large shrimp for about 5 minutes in cold water.
  • Dice your tomatoes, cucumbers into bite size pieces add to bowl.
  • Dice your green onion into small pieces, you will want to use the hole onion except for the stem.
  • Dice & devain you jalapeno, & bell pepper you don't want the seeds.
  • Rough chop your cilantro.
  • Add all ingredients together including spices, hot sauce, & your lime juiced.
  • Let chill for at least 1 hour before eating serve with crackers & or chips.

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