MEXICAN BAKED FISH
Make this Mexican baked fish as hot or mild as you like. Serve with rice, black beans, warm tortillas and margaritas for a festive meal!
Provided by CHRISTYJ
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease one 8x12 inch baking dish.
- Rinse fish fillets under cold water, and pat dry with paper towels. Lay fillets side by side in the prepared baking dish. Pour the salsa over the top, and sprinkle evenly with the shredded cheese. Top with the crushed corn chips.
- Bake, uncovered, in the preheated oven for 15 minutes, or until fish is opaque and flakes with a fork. Serve topped with sliced avocado and sour cream.
Nutrition Facts : Calories 310.6 calories, Carbohydrate 11.3 g, Cholesterol 69.3 mg, Fat 17.6 g, Fiber 3.4 g, Protein 27.6 g, SaturatedFat 7.2 g, Sodium 529.2 mg, Sugar 1.8 g
OAXACA OLD-FASHIONED
Some rye or bourbon, sugar, Angostura bitters and a twist: The old-fashioned cocktail is a dependable formula. Here, tequila and mescal take whiskey's place in a south-of-the-border spin on the traditional recipe. Invented in 2007 at Death & Co. in the East Village, by the tequila specialist Philip Ward, this drink quickly started appearing on menus across the country.
Provided by Robert Simonson
Time 2m
Yield One drink
Number Of Ingredients 5
Steps:
- Combine liquids in a cocktail shaker with a generous handful of ice. Stir until well chilled. Strain into a rocks glass filled with ice.
- Hold a lighted match over drink in one hand and orange peel in other hand, with orange side facing flame and about an inch away. Carefully and quickly squeeze orange peel until oils spark. Put out match and drop peel into cocktail.
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 5 grams
OAXACAN GRILLED FISH - MEXICO
Your fish fillets should be 1/2 pound each. Red snapper is recommended, but you can use another firm fish. Make recipe#235168 for this recipe.
Provided by Mme M
Categories Mexican
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Rub the fish fillets on both sides with the garlic; season with salt and pepper.
- Put the mayonnaise in a bowl, stir in the chipotles and their adobo sauce, the garlic, pepper, vinegar and salt.
- Rub the fish fillets with the chipotle sauce.
- Grill the fish over charcoal or fry in a saucepan with olive oil.
- Serve with pineapple salad recipe#235168.
Nutrition Facts : Calories 348.8, Fat 14.7, SaturatedFat 2.2, Cholesterol 109.2, Sodium 419.8, Carbohydrate 10.8, Fiber 0.1, Sugar 2.6, Protein 41.7
COLORADITO (RED OAXACAN MOLE)
Provided by Emeril Lagasse
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- Put the chicken into a pan with the onion, garlic, and herbs; cover with water and add salt to taste. Bring to a simmer and continue simmering until the chicken is just tender, about 20 to 25 minutes.
- Remove the stems, if any, from the chiles, slit them open, and remove veins and seeds.
- Toast the chiles on a hot comale for a few seconds on each side, pressing them down until the inside flesh turns an opaque, tobacco color. Rinse the chiles in cold water, cover with hot water, and set aside to soak for about 15 minutes.
- Put the tomatoes into a blender jar and blend briefly. Heat 1 tablespoon of the lard and fry the sesame seeds for a few seconds until a deep golden brown. Transfer with a slotted spoon, draining them as much as possible, to the blender jar; add the oregano, cloves and allspice and blend until smooth, adding a little more of the water in which the chiles were soaking if necessary.
- Add more lard to the pan and heat; add the onion and garlic and fry until translucent.
- Add the cinnamon pieces and fry until the onions and garlic are lightly browned.
- Transfer with a slotted spoon to the blender jar. Add the plantain and bread to the pan and fry over low heat until a deep golden color; transfer to the blender jar. Adding more chile water if necessary, blend until you have a smooth puree. Gradually add the soaked chiles with more water as necessary and blend until smooth. When all the chiles have been blended, dip a spoon into the bottom of the blender jar and take out a sample of the sauce to see if the rather tough chile skins have been blended sufficiently. If not, add a little more water, stir well, and then blend for a few seconds more.
- Heat the remaining lard in a heavy pan or saute pan, add the blended sauce and chocolate, and cook over medium heat, stirring and scraping the bottom of the pan to prevent sticking, for about 15 minutes. Add 2 cups of the chicken broth and the chicken pieces, taste for salt, and cook for 15 minutes more. The sauce should be fairly thick and lightly cover the back of a wooden spoon.
- Serve with white rice and tortillas.
OAXACAN MARINATED GRILLED FLANK STEAK
From the Tucson restaurant A Cukinary Affair. Chef: Tim Vogl. He recommends serving this with Cuban black beans, grilled sweet Vidalia onions, grilled green Anaheim chiles and warmed fresh tortillas.
Provided by Mme M
Categories High Protein
Time P2DT10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a medium saucepan, boil 4 cups of water. Place anchos into boiling water and cover, turn off heat. Let stand and steep for 15 minutes or until chiles are soft. Strain the chiles and reserve the chile water.
- Into a blender, add the ancho chiles, serranos, garlic, cilantro, oregano, cumin, cinnamon, black pepper, soy sauce, olive oil and lime juice. Blend on medium speed until a paste forms. If this mixture is too thick, add some of the reserved chile water.
- Put the flank steak and the ancho marinade into a large bowl. Thoroughly coat the beef on all sides, mixing with your hands if necessary. Cover bowl with plastic wrap and tin foil. Let beef marinate in your refrigerator for 2 to 5 days. (The longer you let it marinate, the stronger the flavors will be.).
- Grill and cook the flank steak to your liking over a charcoal or mesquite fire.
- When done, slice the meat thinly, cutting across the grain of the meat. Place meat on serving platter. Garnish with sprigs of fresh cilantro.
Nutrition Facts : Calories 874.4, Fat 46.5, SaturatedFat 14.1, Cholesterol 139.5, Sodium 2223.4, Carbohydrate 34.9, Fiber 13.5, Sugar 1.3, Protein 83.1
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