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OK Anyone have any good "Cinco De Mayo" Recipes?
04 May 2012 | US Navy Vet

Posted on 05/04/2012 9:57:25 AM PDT by US Navy Vet

Pose 'em here!


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KEYWORDS: chat; cincodemayo; food; vanity; yumm
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YUMMM!
1 posted on 05/04/2012 9:57:29 AM PDT by US Navy Vet
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To: US Navy Vet

I mean POST ‘em here! oops!


2 posted on 05/04/2012 9:59:03 AM PDT by US Navy Vet (Go Packers! Go Rockies! Go Boston Bruins! See, I'm "Diverse"!)
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To: US Navy Vet

Try the Obama family recipe for Chihuahua Chimichanga’s.


3 posted on 05/04/2012 10:00:37 AM PDT by proudpapa
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To: US Navy Vet

Try the Obama family recipe for Chihuahua Chimichanga’s.


4 posted on 05/04/2012 10:00:55 AM PDT by proudpapa
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To: US Navy Vet
1 ounce tequila
Dash of Triple Sec
Juice of 1/2 lime

5 posted on 05/04/2012 10:02:09 AM PDT by evets (beer)
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To: US Navy Vet

You put the lime in the tequila, drink ‘em both together. Put the lime in the tequila, then you’ll feel better...


6 posted on 05/04/2012 10:02:37 AM PDT by andy58-in-nh (America does not need to be organized: it needs to be liberated.)
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To: US Navy Vet

brass, lead, steel, charcoal, sulfur and saltpeter in the proper proportions.


7 posted on 05/04/2012 10:05:18 AM PDT by Truth29
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To: US Navy Vet
http://www.recipe.com/recipes/mexico/popular/

check here

8 posted on 05/04/2012 10:05:50 AM PDT by ol' hoghead (He is not here; for he is risen.)
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To: US Navy Vet

A spoon of mayonnaise in a glass of water.
Sinko ‘de’ Mayo


9 posted on 05/04/2012 10:06:56 AM PDT by mnehring
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To: andy58-in-nh

I just pull the cork out of the bourbon jug. Prep time: 0. Mixing/blending time: 0. Baking/cooking time: 0.


10 posted on 05/04/2012 10:06:56 AM PDT by txhurl (Thank you, Andrew Breitbart. In your untimely passing, you have exposed these people one last time.)
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To: US Navy Vet

Sonoran hot dog recipe - like a chili dog on steroids
•Get a beef hot dog and wrap it like a mummy with bacon. Mesquite bacon is good.
•Fry it on a griddle until the bacon gets crisp. Some people like to fry the bacon a little first and then wrap it around the hot dog and then fry them both in the bacon grease.
•Take a hot dog bun or bolillo roll that has been slit to make a pocket in the middle. If you want you can toast them a little or, in the case of the bolillo roll, steam it for a minute to make it soft. Work with what you have on hand or what you feel like.
•Put mayo, mustard and ketchup on the bun and insert the bacon-wrapped dog. If you want to squirt the mayo on top, like they do at the stands, mix it with a little lemon juice or water to thin it out. Put it into a squeeze bottle or sandwich bag with a corner cut off and squeeze it on top when you are done, along with the mustard and ketchup.
•Add warm pinto beans, cheese (shredded Mexican cotijo cheese, cheddar, whatever), chopped tomatoes, chopped onions, sliced or blended jalapenos or some type of jalapeno/green chili salsa.
•“Just stick whatever you want on there, and whatever amount, to make it taste good.” (You hear this talking to many Mexican cooks)

Roast a chili pepper to go on the side and have some cold coke ready (even better if in a glass bottle) for the complete experience.


11 posted on 05/04/2012 10:08:10 AM PDT by SandRat (Duty - Honor - Country! What else needs said?)
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To: All

A little over 100 years ago, the Emporer of Mexico, on a trip to England, found something he had never tasted before...He thought it so delicious that he felt his people should try it...
He ordered 50,000 cases of this sent to Mexico...
After returning home, he anxiously awaited it’s arrival....He was then notified that the shipment was lost. It was shipped on the Titanic....

he felt so bad, he declared a National Holiday for the people of Mexico..

That is how “Sinko da Mayo” came to be.......


12 posted on 05/04/2012 10:08:27 AM PDT by Boonie
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To: US Navy Vet
I don't have any recipes, but I did just learn I could get my favorite condiment for the occasion in a new convenient size -


13 posted on 05/04/2012 10:11:08 AM PDT by Abathar (Proudly posting without reading the article carefully since 2004)
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To: SandRat

And have a restroom close by!


14 posted on 05/04/2012 10:12:36 AM PDT by surrey
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To: US Navy Vet

What specialty do the Mexicans fix when they celebrate the 4th of July?


15 posted on 05/04/2012 10:13:58 AM PDT by tbpiper
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To: US Navy Vet

Albondigas (meatball) Soup, a delicious Mexican classic

1 white onion, chopped
2 bunches green onions, chopped

Saute in olive oil in a large pot.

1-7 oz can chopped green chilies, mild to hot
1 large can broken tomatoes, fire roasted are good
1 tsp fresh chopped garlic
1 tsp salt
1 tsp cumin
1 quart water

Add to pot and bring to boil. Then mix:

1 pound lean hamburger
2 eggs
1/4 cup flour
1 tsp salt
1/2 tsp pepper and garlic powder

Mix together, then form into one-inch
balls, added one at a time to boiling
soup.

Turn heat to low and simmer, covered.
Cook 45 minutes, then adjust seasonings.

A little fresh chopped cilantro on each serving.
(Mexican cooks tend to really overdo with the
cilantro.) Some steamed flour tortillas on the
side and you have a serious meal.


16 posted on 05/04/2012 10:15:27 AM PDT by yefragetuwrabrumuy
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To: US Navy Vet

Get a whole chicken, bag of pigs feet, half dozen gallons of tequila and a Bush Pinata.

17 posted on 05/04/2012 10:15:51 AM PDT by dragnet2 (Diversion and evasion are tools of deceit)
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To: US Navy Vet
Yup. Here's a good one.

Mix half a pound of fresh dog poop with half a quart of chocolate ice cream. Chill well and serve cold. Then pretend it is a real recipe and something good... just like we pretend Stinko de Mayo is a real holiday and something good!

18 posted on 05/04/2012 10:16:02 AM PDT by Gritty ("Diversity" is where nations go to die - Mark Steyn)
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To: US Navy Vet
Andy's Kick-ass Guacamole

2 ripe avocados (coarse skin - the good ones)
1 ripe medium tomato
2-3 cloves garlic
1/2 tsp cumin
1/2 tsp ground oregano
1/2 tsp basil (or 1 tsp chopped fresh cilantro)
2 tbsp fresh squeezed lime juice
(Optional: dash or two of your favorite hot sauce)

Dice the tomato and then crush and finely chop the garlic cloves. Add all ingredients except for the avocados into a medium-sized bowl. (Optional: drink a shot of José Cuervo and proceed to next step.)

Cut avocados in half (the long way) and remove pits. Gently peel or scoop out the yummy green stuff inside and mash into the other ingredients with a fork, blending until well-mixed but slightly chunky. Serve with tortilla chips and enjoy!

19 posted on 05/04/2012 10:16:54 AM PDT by andy58-in-nh (America does not need to be organized: it needs to be liberated.)
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To: US Navy Vet

I think it’s called “Tourista”.


20 posted on 05/04/2012 10:18:37 AM PDT by Gay State Conservative (Unlike Mrs Obama,I've Been Proud Of This Country My *Entire* Life!)
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To: tbpiper
What specialty do the Mexicans fix when they celebrate the 4th of July?

Most people only pay them to mow the lawn.

21 posted on 05/04/2012 10:22:26 AM PDT by andy58-in-nh (America does not need to be organized: it needs to be liberated.)
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To: US Navy Vet

bttt


22 posted on 05/04/2012 10:27:31 AM PDT by deweyfrank
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To: US Navy Vet
I'll wait until Siete de Junio and eat a plate of French fries (hold the mayo).
23 posted on 05/04/2012 10:27:33 AM PDT by KarlInOhio (You only have three billion heartbeats in a lifetime.How many does the government claim as its own?)
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To: null and void

Read post 6! snicker snicker


24 posted on 05/04/2012 10:28:02 AM PDT by Shimmer1 (it's not what I do but the way I do it, it's not what I say but the way I say it. (Mae West))
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To: US Navy Vet
Slow cook pork carnitas http://www.rickbayless.com/recipe/view?recipeID=216 Follow recipe on can for salsa topping
25 posted on 05/04/2012 10:29:32 AM PDT by wolfcreek (‘closed eye’ mentality is the reason for our current reality)
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To: US Navy Vet

So why are you celebrating the 1862 victory of Mexican troops over French forces? Why do you care about their history/celebrations? It would have been much better, IMO, to have celebrated the establishment of the Republic of Texas on March 2nd (Texas Independence Day).


26 posted on 05/04/2012 10:30:08 AM PDT by nanetteclaret (Unreconstructed Catholic Texan)
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To: US Navy Vet

Cheese, and Bean and Cheese Enchiladas

12 corn tortillas
1 can salsa verde (green enchilada sauce)
1 can red enchilada sauce
2 cups shredded Longhorn cheddar cheese

filling:

3 cups cottage cheese
1 cup shredded Longhorn cheddar cheese
1-1/2 cups chopped green onion
1/4 to 1/2 tsp oregano
refried beans (optional)

Pour the can of salsa verde in an 8x16 baking pan.
Fry the tortilla shells, then fill with filling and
roll, before putting the enchiladas side by side on
top of the salsa verde. The rolled enchiladas should
completely fill the pan.

Pour and spread the can of red enchilada sauce over
the enchiladas, then sprinkle with the 2 cups of
Longhorn. Put any extra filling in the gaps.

Bake in a 375F oven for 20 minutes until bubbling,
or if chilled, 30 minutes, covered for the first 15
minutes.

Garnish the enchiladas with chopped lettuce,
diced tomato, and chopped green onion. Sprinkle a
little cider vinegar and salt over the vegetables.


27 posted on 05/04/2012 10:30:35 AM PDT by yefragetuwrabrumuy
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To: yefragetuwrabrumuy

bookmark for later


28 posted on 05/04/2012 10:31:33 AM PDT by Shimmer1 (it's not what I do but the way I do it, it's not what I say but the way I say it. (Mae West))
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To: US Navy Vet
Illegals love Escamoles, which is the larvae of ants from a plant in Mexico. In some forms of Mexican cuisine, escamoles are considered a delicacy.

Mexicans love these insects which have a consistency of cottage cheese.

Dig deep into the nest of larvae to get the bloated juicy ones. If you feel as though your going to throw up while chewing, resist that feeling and drink some El Bloate Si Gagu.

29 posted on 05/04/2012 10:31:54 AM PDT by dragnet2 (Diversion and evasion are tools of deceit)
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To: US Navy Vet

Someone’s fixing me a Mexican feast but I will share my semi-famous margarita recipe:

3 parts tequila
2 parts Cointreau
1 part fresh lime juice

The tequila is important. Use only good quality 100% blue agave tequila. I use Sauza Hornitos Reposado. Some prefer white tequila but we like the reposado. Cointreau means Cointreau, not Triple Sec, not Grand Marnier, not some Mexican liquer that’s “just as good”. It’s expensive but it makes a difference. Ideally the limes should be mexican or Key limes but the Persian ones are fine. Ok, now to how.

Fill a cocktail shaker half full with good ice. Fill the rest of the way with margarita mix made from the above. Shake vigorously for 30 seconds. The shaking is important. You need the water from the melting ice to make the drink properly. This is also why the ice has to be good. Strain into margarita glasses with a couple of cubes of ice in the bottom. If you want to rim the glasses with salt, wipe the rims with a cut lime wedge and then dip them in a shallow bowl with coarse sea salt before you start shaking. Sometimes I want the salt, sometimes I don’t.

Now, enjoy one of the best margaritas you’ve ever had. They are very good and very potent so be careful.

Last note. Notice no blender was involved and keep it that way. A real margarita is not frozen.


30 posted on 05/04/2012 10:32:06 AM PDT by MtBaldy (If Obama is the answer, it must have been a really stupid question)
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To: US Navy Vet

No but, it does remind me to go get some menudo...

Yum-e


31 posted on 05/04/2012 10:32:06 AM PDT by Vendome (Don't take life so seriously, you won't live through it anyway)
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To: surrey

...and that is how you celebrate “Stinko de Mayo.” LOL


32 posted on 05/04/2012 10:34:16 AM PDT by SandRat (Duty - Honor - Country! What else needs said?)
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To: tbpiper
What specialty do the Mexicans fix when they celebrate the 4th of July?


33 posted on 05/04/2012 10:37:35 AM PDT by USS Alaska (Nuke the terrorist savages, start today.)
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To: US Navy Vet

Carne Asada (AKA Tex-Mex Fajitas)

Ingredients

1. 24-oz skirt steak
2. Fajita seasoning
3. 12-oz can of beer (Natural Light works...it’s unfit for direct consumption)
4. Italian salad dressing.
5. Flour tortillas

Directions

Mix beer, one packet of fajita seasoning, Italian salad dressing and beer into a large bowl and mix thoroughly. Submerge the skirt steak in it in a 13x9 pan for 24 hours.

Cut the steak once in half, then form “boats” from aluminum foil, shaping the sides upward. Place the steaks into the boats, put them on a hot grill and again submerge them in the marinating sauce. Then brown them on both sides (should take about 7-10 minutes each side). Once the meat is brown, remove it from the boats and place directly on the grill and cover for another 7-8 minutes, then flip it and repeat.

After the meat is cooked, slice against the grain into strips, then roll ‘em into the tortillas with guacamole, rice, beans, etc. Then grab a REAL beer and enjoy!!


34 posted on 05/04/2012 10:38:06 AM PDT by ScottinVA (Buying Drain-O requires photo I.D... so should voting!)
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To: US Navy Vet
1. Salt
2. Tequila
3. Lemon
4. Repeat
35 posted on 05/04/2012 10:38:13 AM PDT by Lou L (The Senate without a filibuster is just a 100-member version of the House.)
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To: US Navy Vet
MY ENCHILADA’S

Ingredients:

(sauce)
1 can Gebhardt’s enchilada sauce
1/3rd can Wolf’s brand chili (no beans)
¼ tsp each garlic powder, chili powder, cumin & salt (all to taste)
¼ cup flour

Combine all ingredients except flour in a medium saucepan over low heat and simmer for about 5 minutes.
Whisk in flour and simmer another 10 minutes whisking frequently, until lumps are gone. Set aside.

Additional ingredients for enchiladas:

12 corn tortillas
1 medium onion, diced small
shredded cheddar cheese
Crisco

To soften the tortillas, heat Crisco over medium heat in a skillet.
Put one tortilla in at a time,wait until it *just* starts to puff up, flip it, then when it *just* starts to puff up, remove and place on paper towels.

While the torts cool, grate the cheese and dice the onion.
Roll a small amount of cheese (about 2 TBSP or so) and a few onion pieces into each tortilla and place seam side down in a cake pan.
Line up in the pan side by side. Pour sauce over enchy’s and bake at 350 for 25 minutes,
topping with cheese at about the 20 minute mark and maybe even more onions.

36 posted on 05/04/2012 10:39:48 AM PDT by red-dawg
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To: tbpiper

The ones around here cook brisket, potato salad, macaroni salad, chips and salsa, and usually have hot dogs and hamburgers too.


37 posted on 05/04/2012 10:39:57 AM PDT by tiki
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To: US Navy Vet

Take one turnip. Poke it with a needle until it picks up a rifle, then poke it one more time and you’re done.


38 posted on 05/04/2012 10:42:42 AM PDT by tacticalogic ("Oh, bother!" said Pooh, as he chambered his last round.)
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To: US Navy Vet

39 posted on 05/04/2012 10:43:37 AM PDT by Snickering Hound
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To: US Navy Vet

Simple tacos

Slice and halve a white onion, then saute it and
a tsp of chopped garlic in a large skillet. Saute
until onions are partially caramelized with some
brown edges.

Remove the sauteed onion and garlic and put in bowl,
then brown 1 pound hamburger. Drain as needed to
remove tallow. When browned, add onions and garlic
along with one large bottle of mild Pace Salsa and
a cup of water.

Simmer on medium-low until somewhat dry, then add more
water and simmer some more, until still moist enough
for tacos. This is important to bring out the flavors.

Fry white corn tortillas in hot vegetable oil in small
skillet. Large bubbles should form in their skin in the
process. Turn while cooking once with tongs, then remove
from skillet and drain on paper towel on plate.

Add desired amount of filling, then top with a combination
of shredded Longhorn cheddar, blanched, skinned and chopped
tomato, shredded lettuce, and some people like a daub of
sour cream or a bit of bottled taco or hot sauce.


40 posted on 05/04/2012 10:45:35 AM PDT by yefragetuwrabrumuy
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To: nanetteclaret

“So why are you celebrating the 1862 victory of Mexican troops over French forces?”

Indeed, that is nothing to brag about. Who hasn’t beat the French?


41 posted on 05/04/2012 10:48:51 AM PDT by TexasRepublic (Socialism is the gospel of envy and the religion of thieves)
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To: tiki
The ones around here...

They don't count if 'here' is the US. So what do the Mexicans in Mexico fix when they celebrate the 4th of July?

42 posted on 05/04/2012 10:53:00 AM PDT by tbpiper
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To: US Navy Vet

Prawns with Rough Cut Guacamole on Blue Corn Chips

Prawn preparation:

25 large prawns – peeled, cleaned and de-veined
2 garlic cloves finely chopped
2 TBS Olive Oil
1 TBS Salt
1 tsp Cumin powder
1 tsp white pepper

Toss the prawns with the other ingredients and let set for 30 minutes in refrigerator. Saute prawns on medium heat until lightly browned. Remove from pan and cool.

Guacamole preparation:

2 Avocados roughly chopped
2 TBS chopped white onion
1 whole tomato chopped (I used 3 Roma tomatoes)
2 TBS chopped cilantro (I used only one TBS)
1 TBS Lemon juice (I used the juice of one medium lemon)
½ tsp Garlic salt
¼ tsp Cayenne pepper
¼ tsp salt
¼ tsp white pepper

Combine all ingredients until mixture is slightly smooth.

Assembly:

One large blue corn chip topped with 1 TBS guacamole. Place cooked prawn in the guacamole and garnish with chopped cilantro.


43 posted on 05/04/2012 10:53:38 AM PDT by noexcuses
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To: US Navy Vet

pinto beans

cook ‘em

then fry ‘em

then RE-fry ‘em


44 posted on 05/04/2012 10:59:28 AM PDT by Delta 21 (Oh Crap !! Did I say that out loud ??!??)
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To: Boonie

I’ve always called it “Stinko de mayo”.


45 posted on 05/04/2012 11:06:01 AM PDT by Publius
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To: US Navy Vet

Take one white van, fill with 32 illegals, have an ICE SUV in hot pursuit driving through six lanes at high speed weaving haphazardly on bald tires...then wait for impact.


46 posted on 05/04/2012 11:11:07 AM PDT by Doulos1 (Bitter Clinger Forever!)
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To: US Navy Vet

Here’s some quick and easy ones.

1) Monterey chicken

2 dozen chicken drumettes and wings.
Red enchilada sauce

Coat each drumette or wing with the sauce then
bake in a 375F oven for 45 minutes, or BBQ.

2) “Good Night” Salad (Enselada de Noche Buena)

1 can pineapple chunks in juice
1 medium jicama, peeled and chunked
2 oranges, peeled and sectioned
1 large banana, sliced

1/2 head lettuce shredded
1/4 pomegranate seeds
Lime juice

Mix together fruit and chill for 1 hour.
Drain fruit and put in serving bowl lined with lettuce.
Sprinkle pomegranate seeds on top, along with a drizzle
of lime juice.

3) Cheese crisp, always a crowd pleaser

Broil a large flour tortilla with shredded Longhorn
cheddar until cheese is melted and a little browning
on the exposed tortilla. Cut like pizza. Serve with
a bowl of salsa to spoon on.

4) Pico de Gallo (uncooked salsa)

Blanch, skin and chop tomatoes, regular or Roma
Chopped green onions
Chopped white or red onion
Can of chopped green chilis
Can of chopped jalapenos
1 tbsp extra virgin olive oil
1 tsp chopped garlic
pinch cumin
3 sprigs cilantro, chopped
Cider vinegar
Salt and Pepper to taste

This is a great garnish, or can be eaten on tortilla
chips, and is very different in character from salsa.


47 posted on 05/04/2012 11:25:18 AM PDT by yefragetuwrabrumuy
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To: yefragetuwrabrumuy
I used to make Enchiladas for our family reunion. I'm make 3 - 9x13 pans in varying degrees of HOT. I finally realized that instead of rolling each enchilada individually, I could just do a layering thing, so now I make an Enchilada Casserole using the same ingredients, just doing them a layer at a time. I start with a little sauce on the bottom of the pan, lay tortillas to cover the pan, a layer of meat sauce (meat with onions, peppers and enchilada sauce), then a layer of cheese, and start over again with the tortillas. I finish it all with a layer of shredded cheese and pop in the oven for a half-hour or so. Cut it like lasagna, and enjoy! Yummy, and not as much work as the enchiladas used to be.

I have a Corn and Black Bean version I make when our vegetarian son is home, or if I just don't feel like thawing out any ground beef. ;o)

48 posted on 05/04/2012 11:31:37 AM PDT by SuziQ
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To: US Navy Vet
Here's my Mexican (Spanish) Rice recipe.

I don't add onions or corn or tomatoes or peppers, but you can add chopped scallions if you like instead of the onion powder:

Ingredients:

One cup of enriched medium grain white rice (Must be medium)
One cup canned chicken broth, chilled (Progresso® in the paper container is good)
1-1/4 cup water
Two Tbsp butter
One Tbsp vegetable oil
Knorr® Tomato Chicken granulated boullion powder (a must)
1 tsp Onion powder (optional)
1 tsp granulated Garlic powder (optional)
1/2 tsp powdered Cumin (required)
One Tbsp Chili powder
Dash of powdered black pepper (just a dash!)
One Tbsp or a healthy squirt of Tomato sauce or even Enchilada sauce (Optional, but 'El Pato'® brand is nice; Hunt's is OK)

Directions:

In large saucepan over medium-low heat, heat vegetable oil and rice until the rice is slightly brown, stirring continually.

When rice is browned, increase heat to high then slowly pour in chilled chicken broth to cause the browned rice to crack open. Add butter, chili powder, Cumin, then mix in enough Knorr Tomato/Chicken powder -- approximately 1 Tbsp -- until the mixture turns bright orange in color while stirring. Add the remaining 1-1/4 cup of water.

Bring mixture to a boil, then cover and simmer on LOW for 20-25 minutes until rice mixture has soaked up the liquid. Remove covered saucepan from heat and set aside, still covered, for another 15 mins. Fluff with fork and serve.

This will basically produce taqueria-style Mexican rice commonly found at taco shops all over Southern California.

49 posted on 05/04/2012 11:34:31 AM PDT by The KG9 Kid (Semper Fi)
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To: US Navy Vet
Cinco this ...

50 posted on 05/04/2012 11:38:24 AM PDT by oh8eleven (RVN '67-'68)
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