Recipes

Ham and Cheese Appetizer

Ham and Cheese Appetizer

Sincronizadas
For a great treat, try this Mexican version of a grilled ham and cheese sandwich made with small flour tortillas. I had my first sincronizadas in Leon, Mexico, where they were served as a light snack topped with fresh salsa and guacamole. At home, I cut them into wedges for an appetizer.
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Ingredients

Makes 4 servings

Instructions

  • Lay 1 tortilla on a flat surface.
  • Cover with 2 slices ham to within ½ inch of the tortilla edge.
  • Cut ham to fit, as needed.
  • Cover the ham with about one quarter of the cheese.
  • Top with another tortilla to create a sandwich.
  • Place on a tray and repeat with remaining tortillas.
  • Can be done ahead.
  • Heat a medium skillet and brush about 1 teaspoon of oil in the pan.
  • Brown 1 sincronizada turning once with a wide spatula, until the cheese is melted and both sides are golden brown, about 1 minute per side.
  • Transfer to a cutting board.
  • Repeat until all are browned, brushing the pan with oil as needed.
  • Cut into wedges and serve at once.
  • Top the wedges with dollop of salsa or guacamole, if desired.
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Course; Appetizer / Cheese / Pork
Cuisine; Mexican

Shredded Beef Tostadas

Shredded Beef Tostadas

Tostadas de Machaca
Shredded beef is easy to make and turns up all over in Mexican dishes in countless ways. Tossing the beef with salad ingredients and mounding it atop a crisp-fried corn tortillas to make tostadas, is truly a fine treat. You can be flexible with the salad and add whatever suits you, using this recipe as a guide.
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Ingredients

Makes 4 servings

  • 4 Crisp-Fried Whole Tortillas
  • 2 cups Basic Shredded Beef
  • 2 cups finely shredded romaine lettuce
  • 2 medium tomatoes finely chopped
  • ½ medium cucumber peeled and thinly sliced crosswise
  • 6 radishes thinly sliced
  • ¼ cup coarsely chopped fresh cilantro
  • â…“ cup olive oil
  • 2 tablespoons cider vinegar
  • ½ teaspoon salt
  • â…› teaspoon freshly ground pepper or to taste
  • 1 large avocado Hass variety preferred, peeled, pitted, and sliced
  • ½ cup fresh red salsa purchased or homemade
  • ½ cup crumbled queso fresco fresh Mexican cheese

Instructions

  • Prepare the tortillas and the beef.
  • Then, fry the tortillas (tostadas) and put 1 on each of 4 serving plates.
  • In a large salad bowl, put the shredded beef, lettuce, tomatoes, cucumber, radishes, and cilantro.
  • Toss to combine.
  • In a small bowl, whisk together the olive oil, vinegar, salt, and pepper.
  • Pour over the salad and toss to coat.
  • Mound the salad equally on the tortillas.
  • Arrange the sliced avocado equally on top.
  • Add a portion of the salsa and cheese.
  • Serve.
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Course; Beef / Tortilla
Cuisine; Mexican

Basic Shredded Beef

Basic Shredded Beef

Carne de Res Deschebrada
Cooked beef is used in pieces or shredded for enchiladas, tacos, burritos, tostadas, soups, stews, and more.
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Ingredients

Makes about 2 cups shredded meat (about â…“ cup per portion for most recipes calling for shredded meat)

Instructions

  • Cut the beef into 1-inch pieces and put into a large saucepan with the onion, garlic, bay leaf, and salt.
  • Cover with cold water and bring to a boil, uncovered, skimming the surface as needed.
  • Reduce the heat, cover and simmer until the meat is very tender, about 1 hour and 15 minutes.
  • Remove from the heat and cool the meat in the broth until cool enough to handle, about 25 to 30 minutes.
  • When cool, drain the broth into a container to save.
  • Shred the meat with your fingers.
  • Remove and discard any fat or gristle.
  • The broth and meat are ready to use.

Notes & Wine Advice

Store the broth and meat in the refrigerator in separate covered containers for 3 days, or freeze for 3 months.
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Course; Beef
Cuisine; Mexican

Smoked Turkey Tostadas

Smoked Turkey Tostadas

Tostadas de Pavo
Wonderful tostadas can be made with deli-smoked turkey as the focal point of the tostada
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Ingredients

Makes 4 servings

  • 4 Crisp-Fried Whole Tortillas
  • 4 plum tomatoes finely chopped
  • 1 avocado Hass variety preferred, peeled and chopped
  • 2 green onions including the green finely chopped
  • 1 serrano chile finely chopped with seeds
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons fresh lime juice
  • 2 teaspoons olive oil
  • Salt to taste
  • 1 cup finely shredded romaine or iceberg lettuce
  • 6 ounces thinly sliced deli-smoked turkey cut into thin strips
  • ½ cup Mexican crema sour cream, or mayonnaise

Instructions

  • Prepare the fried tortillas.
  • Reserve.
  • In a medium bowl, toss together the tomatoes, avocado, green onions, chile, cilantro, lime juice, and olive oil.
  • Season with salt.
  • Reserve.
  • Put about ¼ cup of lettuce on each tostada.
  • Divide the tomato mixture evenly on top of the lettuce and scatter the turkey on top of each tostada.
  • Top each with a dollop of crema.
  • Serve at once.
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Course; Appetizer / Turkey
Cuisine; Mexican

Crisp-Fried Whole Tortillas

Crisp-Fried Whole Tortillas

Tostadas
Tostadas are usually made with corn tortillas that are fried whole until golden brown and crisp. Flour tortillas can also be fried in the same way. They are used as edible plates for layering salads or entrées.
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Equipment

  • medium skillet

Ingredients

Makes 12 tostadas

Instructions

  • In a medium skillet, heat oil to a depth of about 1 inch until the oil shimmers and a small piece of tortilla sizzles at once.
  • Using tongs, fry the tortillas, 1 at a time, until golden brown on both sides.
  • Drain on paper towels.
  • When the tostadas are cool, store in sealed plastic bags in a cupboard 3 to 4 days.

Notes & Wine Advice

Tostadas are normally eaten at room temperature.
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Course; Tortilla
Cuisine; Mexican

Chicken Tostadas

Chicken Tostadas

Tostadas de Pollo
A tostada is a crisp-fried corn tortilla with a pile of good things on top. The tortillas can be fried 1 day in advance and stored in the cupboard in an airtight container.
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Ingredients

Makes 4 servings

Instructions

  • In a medium skillet, heat about ½ cup of vegetable oil over medium-high heat.
  • When the oil shimmers, fry the tortillas, 1 at a time, turning with tongs, until crisp and lightly browned on both sides, about 1 minute per side.
  • Drain on paper towels.
  • Set aside.
  • In a small bowl, combine the oregano, cumin, ½ teaspoon of the salt, and â…› teaspoon of the pepper.
  • Rub the seasonings all over the chicken breasts.
  • Remove all but 1 tablespoon of the oil from the skillet in which the tortillas were fried.
  • Heat the oil left in the skillet and cook the chicken breasts until golden brown on both sides, 8 to 10 minutes total, depending upon the thickness of the breasts.
  • Remove the chicken to a cutting board and let stand while preparing the salad.
  • In a large mixing bowl, toss together the lettuce, carrot, jicama, cheese, chiles, cilantro, olive oil, and vinegar.
  • Season with the remaining ¼ teaspoon of salt and â…› teaspoon pepper.
  • Toss again.
  • To serve, place 1 tortilla on each of 4 serving plates.
  • Pile the tossed vegetables equally on top, mounding a little in the centers.
  • Slice the chicken breasts into thin strips and arrange on top of each salad.
  • Garnish equally with salsa and sour cream.
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Course; Appetizer / Chicken
Cuisine; Mexican

Yucatán Chicken and Bean Tortilla Snack

Yucatán Chicken and Bean Tortilla Snack

Panuchos
Panuchos are a common Yucatán snack. Small 4-inch corn tortillas, filled with mashed black beans and a slice of hard cooked egg, are fried and topped with shredded chicken or other meat and pickled onions. It might be difficult to slit open machine-made tortillas from the United States. Freshly baked tortillas tend to puff and create a space that is easier to slit, whereas commercial tortillas are more dense and don't separate readily. (If your tortillas won't open easily, lightly fry them, and layer everything else on top instead.)
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Ingredients

Makes 4 servings

Instructions

  • Prepare the chicken and the onions.
  • Then, with a sharp knife, slit a pocket along one side of each tortilla by sliding the knife blade in an arc to create a space of about 2½ inches inside the tortillas.
  • Spread about 1 tablespoon of mashed beans inside the pocket.
  • Add 1 or 2 egg slices.
  • Press closed.
  • Heat the oil over medium heat in a medium nonstick skillet and fry the filled tortillas until barely browned and stiff, 3 to 4 seconds on each side.
  • Drain on paper towels.
  • Transfer two tortillas to each of four plates.
  • Top each panucho with ¼ of the shredded chicken and pickled onions.
  • Serve at once.
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Course; Appetizer / Chicken / Tortilla
Cuisine; Mexican

Shredded Chicken

Shredded Chicken

Pollo Deshebrado
Cooked chicken is shredded for all kinds of snacks, soups, salads, enchiladas, and other dishes. A whole chicken is often poached and shredded, but for a small amount of shredded chicken, this method is quicker and more convenient.
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Ingredients

Makes about 2 cups

Instructions

  • Put the chicken breasts, onion, and garlic in a medium pan.
  • Add the chicken broth.
  • Bring to a boil, uncovered, then reduce the heat to low, cover, and simmer until the meat is tender, about 20 minutes.
  • Cool the chicken in the broth about 15 minutes.
  • Take the chicken out of the broth.
  • Remove the skin and bones and discard, reserving the meat.
  • Using your fingers, tear the meat into thin or coarse shreds.
  • The shredded chicken is ready to use.

Notes & Wine Advice

Strain the broth and store, covered and refrigerated, for another use.
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Course; Chicken
Cuisine; Mexican

Chicken Wings with Tamarind and Chipotle

Chicken Wings with Tamarind and Chipotle

Pollo con Tamarindo y Chipotle
Chicken wings are very popular as a finger food for informal parties or picnics. These are baked in a spicy contemporary tamarind barbecue sauce, similar to one from Santo Coyote Restaurant in Guadalajara.
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Ingredients

Makes 24 appetizers

Instructions

  • Prepare the tamarind paste.
  • Then, measure out ½ cup and put into a blender.
  • Add all of the remaining ingredients, except the chicken wings, to the blender.
  • Purée until smooth.
  • Transfer to a bowl and reserve.
  • Preheat the oven to 350°.
  • Place the chicken wings in a single layer on a baking sheet.
  • Bake, turning once, 30 minutes.
  • Reduce the oven temperature to 325°.
  • Brush the chicken with the marinade and continue baking until dark brown and tender, about 45 minutes more, basting with additional marinade every 15 minutes.

Notes & Wine Advice

Serve hot or at room temperature.
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Course; Appetizer / Chicken
Cuisine; Mexican

Avocado and Cheese Appetizer

Avocado and Cheese Appetizer

Botana de Aguacate y Queso This is a sure-to-please appetizer. If you’re short on time this botana (quick snack) can be made with all store-bought ingredients. It’s best, of course, with freshly made salsa and tortilla chips.
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Ingredients

Makes 4 servings

  • ½ cup Fresh Salsa Mexicana or purchased
  • 2 avocados Hass variety preferred, peeled, and finely chopped or diced
  • 1 cup Oaxaca cheese fresh goat cheese, or other cheese of choice
  • 1 bunch radishes washed and trimmed
  • Toasted Corn Tortilla Chips or purchased chips

Instructions

  • Prepare the salsa and chips, if using homemade.
  • Then, mix the avocado and salsa together in a serving bowl.
  • Cut the cheese into strips.
  • Put the bowl of avocado-salsa mixture in the center of a large serving plate.
  • Surround with sliced cheese.
  • Place the radishes on the plate at random.
  • Put the chips in a basket to dip into the avocado mixture and serve.
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Course; Appetizer / Cheese
Cuisine; Mexican