Recipes

Spicy Baked Shrimp

Spicy Baked Shrimp

Camarones Picanté al Horno
Serve these spicy oven-baked shrimp with crisp tortilla chips and ice cold beer or margaritas. Pure chili powders are sold in cellophane packages in the Mexican section of many supermarkets and Mexican markets.
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Ingredients

Makes 6 servings

Instructions

  • In a medium bowl, mix together all of the ingredients except the shrimp.
  • Add the shrimp and toss to coat completely.
  • Cover and refrigerate 1 hour or up to 6 hours.
  • Place the oven rack on the top level and preheat the oven to 500°.
  • Oil a baking sheet.
  • Remove shrimp from the refrigerator and place on the baking sheet in a single layer.
  • Bake shrimp until pink and curled, and opaque inside, 4 to 5 minutes.

Notes & Wine Advice

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

Meatballs in Almond Sauce

Meatballs in Almond Sauce

Albondigas en Salsa Almendra
Makes about 36 small meatballsToasted ground almonds are used to thicken and flavor sauces throughout Mexico. This recipe features small ground turkey meatballs blanketed with a traditional pale red almond sauce—a great dish for parties.
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Ingredients

Instructions

  • Prepare the almond sauce, then set it aside while making the meatballs.
  • In a large mixing bowl, mix together the egg, garlic, cumin, oregano, salt, and pepper.
  • Add the bread and the milk, and mix well until the bread is mushy.
  • Add the turkey and mix thoroughly.
  • (Mixture will be a bit sticky.
  • ) Form into small meatballs about 1-inch in diameter.
  • Reserve on a plate.
  • Preheat the oven to 350°.
  • In a large nonstick skillet, heat the oil over medium heat, and brown the meatballs, turning frequently, about 4 to 5 minutes.
  • (Meatballs will not be completely done.
  • ) Transfer to an ovenproof casserole dish.
  • Pour enough of the almond sauce over the meatballs to barely cover.
  • (Save extra sauce for another use.
  • ) Cover the casserole dish and put it in the oven for about 25 minutes, or until the sauce is bubbling and the meatballs are cooked through.

Notes & Wine Advice

Serve with toothpicks.
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Course; Nuts / Turkey
Cuisine; Mexican

Appetizer Meatballs

Appetizer Meatballs

Botana de Albondigas
One year, my husband and I rented a villa in Puerta Vallarta, and our delightful cook made these meatballs to dip into a spicy fresh tomato salsa, to accompany our cocktails. Here, little Mexican meatballs are simmered in broth instead of being fried. They are usually served warm with a fresh red or green salsa on the side for dipping.
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Equipment

  • toothpicks

Ingredients

Makes about 24 meatballs

Instructions

  • In a large bowl, mix all of the ingredients together, except the tomato sauce and broth.
  • With clean hands work the mixture together.
  • Add just enough tomato sauce to hold the mixture together, making it moist but firm.
  • Form into small meatballs 11⁄2-inch in diameter.
  • In a saucepan, bring the broth to a boil.
  • Reduce the heat to medium-low and add the meatballs.
  • Simmer about 25 minutes to completely cook meatballs.
  • Remove the meatballs to a serving dish.
  • Place a bowl of fresh salsa on the side.

Notes & Wine Advice

Serve with toothpicks.
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Course; Appetizer / Beef
Cuisine; Mexican

Stuffed Mushrooms with Ham

Stuffed Mushrooms with Ham

Hongos Rellenos con Jamon
Stuffed mushrooms are just the answer for a make-ahead party appetizer. This recipe is a twist on a snack of cooked mushrooms, onions, and chiles wrapped in corn tortillas that are sold by food vendors in central Mexico. It only takes a few minutes to finish the mushrooms under the hot broiler and they're ready to eat.
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Ingredients

Makes 16 appetizers

  • 16 medium brown cremini mushrooms wiped clean
  • 2 tablespoons olive oil
  • ¼ cup very finely chopped white onion
  • 2 ounces very finely chopped deli-style sliced smoked ham
  • 1 jarred pickled jalapeño en escabeche, seeded, veins removed, and finely chopped
  • ½ cup grated Monterey Jack cheese
  • 2 teaspoons mayonnaise

Instructions

  • Remove the stems from the mushrooms.
  • Finely chop the stems and reserve.
  • Rub the mushroom caps with about 1 tablespoon of the oil.
  • Heat a large nonstick skillet over medium heat and pan-roast the mushrooms, turning once until barely tender, 3 to 4 minutes.
  • Transfer to a baking sheet and set aside.
  • In a small skillet, heat the remaining oil and cook the onion and reserved chopped mushroom stems, stirring, 3 minutes.
  • Transfer to a medium bowl.
  • When cool, add the remaining ingredients and mix well.
  • Put about 1 rounded teaspoon of the ham mixture in each mushroom cap.
  • If made ahead, cover and refrigerate up to overnight.
  • To serve, preheat oven broiler and broil the mushrooms about 4 inches from the heat until hot and bubbly, 2 to 3 minutes.
  • (Watch carefully to prevent burning.
  • ) Serve at once.
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Course; Appetizer / Pork
Cuisine; Mexican

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
  • ⅓ cup olive oil
  • 2 tablespoons cider vinegar
  • ½ teaspoon salt
  • ⅛ 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 ⅓ 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 ⅛ 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 ⅛ 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