Mexican Recipes

Ava Sthapit 8B

Contents:
Introduction Breakfast recipe Lunch recipe 1 Lunch recipe 11 Dinner recipe 1 Snacks recipe 1

Breakfast

Quick Breakfast Taco

Instructions:
1. 2 corn tortillas 2. 1 tablespoon salsa 3. 2 tablespoons shredded reduced-fat Cheddar cheese 4. 1/2 cup liquid egg substitute, such as Egg Beaters

Procedures:
1. Top tortillas with salsa and cheese. Heat in the microwave until the cheese is melted, about 30 seconds. 2. Meanwhile coat a small nonstick skillet with cooking spray. Heat over medium heat; add egg substitute and cook, stirring, until the eggs are cooked through, about 90 seconds. Divide the scrambled egg between the tacos.

Nutrition:
Per serving: 153 calories; 2 g fat ( 1 g fat , 0 g mono ); 3 mg cholesterol; 15 g carbohydrates; 0 g added sugars; 17 g protein; 0 g fiber; 453 mg sodium; 207 mg potassium.

Lunch

Quesadillas with Roasted Poblanos & Onions (Rajas)

1. 2. 3. 4. 5. 6. 7. 8. 2 small fresh poblano chiles 1/2 cup loosely packed fresh cilantro 1 Tbs. plus 2 tsp. vegetable oil 1/2 large white onion, thinly sliced lengthwise (about 1-1/2 cups) Kosher salt and freshly ground black pepper Four 8-inch flour tortillas 2 cups grated Monterey Jack cheese (about 8 oz.) 1/2 cup sour cream

Roast the peppers: 1. Turn a gas burner to high and char the poblanos directly over the flame, turning them with tongs as soon as each side becomes fully blackened, about 6 to 8 minutes per pepper. (If you don't have a gas stove, you can char poblanos similarly over a hot grill fire or lay them on a foil-lined baking sheet and char them under a hot broiler, turning them with tongs). 2. Immediately after roasting, put the poblanos in a bowl, cover, and set aside to steam and loosen the skins. When they're cool enough to handle, peel the charred skin off with your hands or a small paring knife. Pull out and discard the stems and seed clusters. Slice the peppers into 1/4-inch-wide strips and put them in a small bowl.

Put a baking sheet in the oven and heat the oven to 150F (or its lowest setting). Make the rajas: 1. Heat 1 Tbs. of the oil in a 10- or 12-inch nonstick skillet over medium-high heat. Add the onion and cook, stirring frequently, until soft and lightly browned, 3 to 5 minutes. Add the poblano strips, season with a generous pinch of salt and a few grinds of pepper, and cook, stirring occasionally, until the peppers are heated through, another 1 to 2 minutes. Transfer to a plate and wipe the skillet clean. Make the quesadillas: 2. Heat 1/2 tsp. of the oil in the skillet over medium-high heat until hot. Add one tortilla and scatter over it a quarter of the cheese, a quarter of the poblano mixture, and a quarter of the cilantro. When the tortilla smells toasty and the bottom is browned in spots, in 1 or 2 minutes, fold it in half, pressing it with a spatula to flatten it. Transfer to the baking sheet in the oven to keep warm. Repeat with the remaining ingredients to make three more quesadillas. Cut each quesadilla into wedges and serve with the sour cream on the side.

Nutrition information (per serving): Size : based on eight servings; Calories (kcal): 240; Fat (g): 16; Fat Calories (kcal): 140; Saturated Fat (g): 8; Protein (g): 10; Monounsaturated Fat (g): 4.5; Carbohydrates (g): 15; Polyunsaturated Fat (g): 2; Sodium (mg): 450; Cholesterol (mg): 35; Fiber (g): 1;

Vegetarian Tortilla Soup

Recipe 1. 3 large dried pasilla (negro), ancho or New Mexico chiles (see Note) 2. 1 15-ounce can diced tomatoes, preferably fire-roasted 3. 2 tablespoons plus 2 teaspoons canola oil or extra-virgin olive oil, divided 4. 1 medium white onion, sliced 1/4 inch thick 5. 3 cloves garlic, peeled 6. 4 cups vegetable broth or no-chicken broth 7. 4 cups water 8. 1 large sprig epazote (optional; see Note) 9. 1 14-ounce package extra-firm tofu 10. 4 cups chopped chard, spinach or kale leaves 11. 1/4-1/2 teaspoon salt 12. 1 ripe large avocado, cut into 1/4-inch cubes 13. 2 cups roughly broken tortilla chips 14. 3/4 cup shredded Mexican melting cheese, such as Chihuahua or asadero, or Monterey Jack or mild Cheddar (optional) 15. 1 large lime, cut into 6 wedges PREPARATION

1. Holding the chiles one at a time with metal tongs, quickly toast them by turning them an inch or two above an open flame for a few seconds until the aroma fills the kitchen. (Alternatively, toast chiles in a dry pan over medium heat, pressing them flat for a few seconds then flipping them over and pressing again.) 2. When cool enough to handle, stem and seed the chiles, break them into pieces and put them in a blender along with tomatoes and their juice. (A food processor will work, though it wont completely puree the chiles.) 3. Heat 2 tablespoons oil in a Dutch oven over medium heat. Add onion and garlic and cook, stirring frequently, until golden, 6 to 9 minutes. Scoop up the onion and garlic with a slotted spoon and transfer to the blender with the tomato mixture. Process until smooth. 4. Return the pot to medium heat. When quite hot, add the puree and stir nearly constantly until thickened to the consistency of tomato paste, about 6 minutes. Add broth, water and epazote (if using). Bring to a boil, then adjust heat to maintain a simmer. 5. Drain tofu, rinse and pat dry; cut into 1/2- to 3/4-inch cubes. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Add the tofu and cook in a single layer, stirring every 2 to 3 minutes, until beginning to brown, 6 to 8 minutes total. Add the tofu to the soup and simmer for 30 minutes. 6. Add chard (or spinach or kale) to the soup and season with salt to taste, depending on the saltiness of the broth. Cook, stirring, until the greens are wilted, about 2 minutes, depending on the type of greens. 7. Ladle the soup into 8 soup bowls. Divide avocado, tortilla chips and cheese (if using) among the bowls. Serve warm, with lime wedges.

TIPS & NOTES Ingredient Notes: Pasilla chiles, sometimes called negro chiles, are medium-hot dried peppers with a flavor that defines tortilla soup in central Mexico. Find them and other dried chiles in the produce section of large supermarkets or online at melissas.com. 1. Epazote, an herb used in Mexican cooking, has a pungent, distinctive flavor unlike any other herb. Look for it fresh at farmers markets or find it dried at Latin markets or online from melissas.com. NUTRITION 1. Per serving: 208 calories; 13 g fat ( 2 g sat , 5 g mono ); 0 mg cholesterol; 18 g carbohydrates; 0 g added sugars; 7 g protein; 5 g fiber; 545 mg sodium; 400 mg potassium.

Nutrition Bonus: Vitamin A (44% daily value), Vitamin C (28% dv), Calcium (16% dv)

Dinner
Sirloin Steaks with Mushroom Sauce and Chive-Garlic Potatoes
Ingredients:

4 (4-ounce) boneless sirloin steaks, trimmed (about 1 inch thick) 2. 3/8 teaspoon black pepper, divided 3. 1/4 teaspoon salt, divided 4. 1 tablespoon olive oil 5. 1 (8-ounce) package sliced cremini mushrooms 6. 1/2 cup dry red wine 7. 1/2 cup water 8. 2 teaspoons all-purpose flour 9. 1 (24-ounce) package refrigerated mashed potatoes 10. 1/3 cup chopped chives 11. 1/2 teaspoon garlic powder
1.

Preparation 1. Sprinkle steaks evenly with 1/4 teaspoon pepper and 1/8 teaspoon salt. Heat oil in a large nonstick skillet over medium-high heat. Reduce heat to medium. Add steaks to pan; cook 2 minutes on each side or until desired degree of doneness. Remove from pan; keep warm. 2. Add mushrooms to pan; cook 5 minutes or until tender and beginning to brown, stirring frequently. Combine wine, 1/2 cup water, flour, 1/8 teaspoon pepper, and 1/8 teaspoon salt; stir well with a whisk. Add wine mixture to pan; bring to a boil. Cook 2 minutes or until thick; stir constantly. Remove from heat. Prepare potatoes according to package directions. Stir in chives and garlic powder. Place 3/4 cup potatoes on each of 4 plates. Top each with 1 steak and about 1/4 cup mushroom sauce.

Snacks

Nachos with fresh salsa

Ingredients
1. 2. 3. 4. 5. 6. 7. 8.

2 spring onions, finely sliced 4 tomatoes (about 650g), seeds removed, finely diced 1 each of red, yellow and green capsicum, seeds removed, finely diced 4 tbs (1/3 cup) roughly chopped flat-leaf parsley, plus extra to sprinkle 1/4 cup (60ml) olive oil Juice of 1 lime 230g packet corn chips 1 cup (150g) grated mozzarella

Instructions: Step 1 To make the fresh salsa, combine the spring onion, tomato, capsicum, parsley, olive oil and lime juice. Season with salt and pepper. Step 2 Preheat a grill to medium. Spread the corn chips over a large ovenproof plate. Spoon over the fresh salsa and sprinkle with the grated mozzarella. Grill the nachos for 1-2 minutes until the mozzarella is golden and bubbling. Sprinkle with the extra chopped parsley and serve.