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Hometown Focus Recipes – Hometown Focus

 

I know, I know – Cinco de Mayo was on May 5, so I’m a day late with these recipes. But as far as I’m concerned, Mexican food is good every day.

My favorite dishes to order when I’m in a Mexican restaurant are chili rellenos and tamales. Neither is easy to make at home, especially the tamales, especially when ingredients are hard to come by. I’ve made the chili relleno casserole before. It’s good, but not as good as a real relleno in a restaurant.

So happy Cinco de Mayo and happy Mother’s Day! I wouldn’t mind going to a Mexican restaurant to celebrate Mother’s Day – I’ll have to wait and see what the day brings.

Parker’s Famous Margaritas

Recipe by: squawk93 www.allrecipes.com

• 5 fluid oz. tequila
• 3 fluid oz. fresh lime juice
• 1 fluid oz. sweetened lime juice
• 3 fluid oz. triple sec (orange flavour)
liqueur)
• Ice cubes
• 1 lime, cut into wedges
• Rim salt

Measure the tequila, lime juice, sweetened lime juice and triple sec in a cocktail shaker and add a generous scoop of ice. Cover and shake until shaker is frosty, about 30 seconds. Rub a lime wedge over the rim of a margarita glass and dip in salt. Fill each glass with ice. Strain equal amounts of the cocktail into the glasses to serve. Garnish with a lemon wedge. (Yield: 4 servings/12 fluid ounces)

Chili Rellenos Casserole

Recipe by: CLARISSA2 www.allrecipes.com

• 2 (7 oz.) cans whole green chili
bell pepper, drained
• 8 oz. Monterey Jack cheese,
shredded
• 8 oz. longhorn or cheddar cheese,
shredded

• 2 large eggs, or more to taste
• 1 (5 oz.) can of evaporated milk
• 2 tablespoons. all purpose flower
• 1/2 c. milk (optional)
• 1 can of enchilada sauce

Preheat the oven to 350 degrees. Spray a 9×13-inch (some reviews suggested using an 8×8-inch) baking dish with cooking spray. Even layer 1 can chili peppers on the bottom of the baking dish. Sprinkle with half of the Jack and cheddar cheese and top with the remaining chiles.

In a bowl, mix the eggs, evaporated milk and flour. If it’s too thick, feel free to add 1/2 cup regular milk. Pour over the top of the peppers. Bake in the preheated oven for 25 minutes. Remove from the oven, pour the enchilada sauce over it evenly and bake for a further 15 minutes.

Sprinkle with remaining Jack and cheddar cheese, grill for a few minutes and serve. (Yield: 6 servings)

Chicken Enchiladas I

Recipe by: Allrecipes Member www.allrecipes.com

• 4 skinless, boneless chicken breasts
halves
• 1 onion, chopped
• 1/2 pint sour cream
• 1 c. grated cheddar cheese
• 1 tbsp. dried parsley
• 1/2 tsp. dried oregano
• 1/2 tsp. ground black pepper
• 1/2 tsp. salt (optional)
• 1 can of tomato sauce
• 1/2 c. water
• 1 tbsp. Chili powder
• 1/3 c. chopped green pepper
• 1 garlic clove, finely chopped
• 8 (10-inch) flour tortillas
• 1 (12 oz.) jar of taco sauce
• 3/4 c. grated cheddar cheese

Preheat the oven to 350 degrees. In a medium non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cut the chicken into cubes and return to the pan. Add the onion, sour cream, 1 cup cheddar cheese, parsley, oregano, and ground black pepper. Heat until the cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper, and garlic.

Roll equal amounts of the mixture into the tortillas. Arrange in a 9×13-inch baking dish. Top with taco sauce and 3/4 cup cheddar cheese. Bake uncovered in the preheated oven for 20 minutes. Refrigerate 10 minutes before serving. (Yield: 8 servings)

Enchiladas with black beans and rice (vegetarian)

Recipe by: Diane Manzella www.allrecipes.com

• 1 tbsp. olive oil
• 1 green bell pepper, finely chopped
• 1 onion, chopped
• 3 cloves garlic, finely chopped
• 1 (15 oz.) can black beans, rinsed and
drained
• 1 (14 1/2 oz.) can tomatoes diced and
green peppers
• 1/4 c. spicy sauce
• 1 tbsp. Chili powder
• 1 teaspoon. ground cumin
• 1/4 tsp. red pepper flakes
• 2 c. cooked brown rice
• 8 (6-inch) flour tortillas, warmed
• 1 c. salsa
• 1 c. grated cheddar cheese
• 3 tbsp. chopped fresh coriander leaves
• 1/4 c. grated cheddar cheese

Preheat the oven to 350 degrees. Lightly grease a 9×13-inch baking dish. Heat oil in a large skillet over medium heat; cook and stir green bell pepper, onion, and garlic until tender, about 7 minutes. Stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. Reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. Fold in rice and 1 cup cheddar cheese; cook until heated through, about 5 minutes.

Spoon a rounded 1/2 cup of bean mixture into the center of each tortilla. Fold the sides over the filling and roll up. Place the enchiladas seam side down in a baking dish; spoon salsa over each tortilla. Cover the baking dish with aluminum foil.

Bake in the preheated oven for 25 minutes. Uncover and sprinkle with cilantro and 1/4 cup cheddar cheese. Bake until cheese is melted, 2 to 3 minutes. (Yield: 8 servings)

Frozen Margarita Pie

Recipe by: Sandra Faust www.allrecipes.com

• 1 c. crushed pretzels
• 1/4 c. White sugar
• 1/3 c. margarine, melted

filling

• 1 (14 oz.) can sweetened condensed
milk
• 1/3 c. frozen limeade concentrate,
thawed
• 2 tablespoons. tequila
• 1 tbsp. orange liqueur
• 3 drops of green food coloring, or as
needed (optional)
• 1 c. full whipped cream
• 1 lime, sliced ​​(optional)

Preheat the oven to 375 degrees. Mix pretzels and sugar together in a bowl; stir in margarine until evenly incorporated. Spoon the mixture into a 9-inch pie plate; press into the bottom and sides of the plate to form a firm, even crust. Bake the crust in the preheated oven until the edges are lightly browned, about 5 minutes. Let cool on a rack.

Combine sweetened condensed milk, lime concentrate, tequila, orange liqueur, and green food coloring in a large bowl.

Whip the cream in a glass or metal bowl until soft peaks form. Lift your beater or beat straight up: the whipped cream will form soft mounds instead of a sharp peak. Fold the whipped cream into the sweetened condensed milk mixture. Spoon filling into cooled crust.

Cover the pie with plastic wrap and freeze until firm, about 4 hours. Let stand 10 minutes before serving; garnish with lemon wedges. (Yield: 8 servings)