Tequila hamma hamma oysters

Ingredients

24 freshly shucked hamma hamma oysters
1/3 cup finely diced seedless cucumbers
2 tbsp finely diced red bell pepper
2 tbsp finely diced poblano chile
1/2 tbsp finely chopped serrano chile
2 tbsp fresh lime juice
1 tbsp fresh chopped cilantro
black pepper
sea salt
frozen jose cuervo traditional tequila

How to prepare

Combine the cucumber, peppers, chilies, lime juice, cilantro and black pepper to taste. Cover and refrigerate one hour. Arrange the oysters on a platter with crushed ice. Spoon about 1/2 tbsp of the relish over each oyster. Just before serving sprinkle each with a pinch of salt and a drizzle of tequila.

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Spicy carrots

Ingredients

4-5 lg carrots chopped
1 1/2 cup seasoned rice vinegar
1/2 cup olive oil
2+ cloves garlic, sliced
1/8 cup parsley
1 tbsp sugar
1/4 cup chopped cilantro
1/2 cup onion sliced into 1/2 rings
1/4+ cup jalapenos w/ juice sliced lengthwise

How to prepare

Bring all ingredients to a boil except carrots . Pour mixture over carrots and let sit at least 2 hrs. Enjoy! These keep for a very long time, at least 2-3 weeks, put in airtight container. Refrigerate before eating.

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Mexican style short ribs

Ingredients

4 lb beef short ribs
10 1/2 oz beef stock
1 1/4 oz taco seasoning mix
1/4 cup green pepper, chopped

How to prepare

In large skillet brown ribs, pour off excess fat. Mix beef stock with dry taco mix, add green pepper. In crockpot, pour sauce over ribs. Cover and cook on low for 6 – 8 hours. Yield: 6 servings

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“The Works” Mexican Burger

Ingredients

2 tablespoons vegetable oil
2 onions, sliced
1/2 teaspoon ground cumin
1 large avocado
2 teaspoons lime juice
Salt and pepper
1 (15 oz/470 g) can refried beans
6 1/2 oz (200 g) packet corn chips
1/2 head romaine (cos) lettuce, shredded
1 cup (8 fl oz/250 ml) prepared chunky-style salsa
1/3 cup (3 fl oz/90 ml) sour cream
Fresh coriander (cilantro) sprigs
1/3 cup (3 fl oz/90 ml) chili sauce

Burgers:
1 1/2 lb (750 g) ground (minced) chicken
1 tablespoon chopped fresh coriander
1 tablespoon ground cumin
1 teaspoon salt
1/4 teaspoon chili powder
2 cloves garlic, crushed
6 green spring onions, chopped
2 1/2 cups (5 oz/155 g) stale bread crumbs
1 egg, lightly beaten
2 tablespoons vegetable oil

How to prepare

Heat the oil in frying pan, add the onions and cook, stirring, until the onions are soft. Add the cumin and cook, stirring, until fragrant.

Mash the avocado with lime juice and salt and pepper to taste – keep tightly covered.

Heat the refried beans in a saucepan or microwave on high (100%) for about 3 minutes.

BURGERS:

Combine chicken, coriander, cumin, salt, chili powder, garlic, green (spring) onions, 1 1/2 cups of the breadcrumbs and the egg in a bowl and mix well. Shape the mixture into 4 large flat patties, about 1 inch (2.5 cm) thick. Press the remaining cup of breadcrumbs onto the patties and refrigerate for 1 hour.

Heat the oil in a large shallow frying pan and cook the burger patties over a medium-low heat until they are well browned and cooked through (about 5 minutes on each side).

Arrange the corn chips around the edge of the plates, pile the lettuce in the center. Top with a burger, then some of the beans, onions, salsa, avocado, sour cream and coriander (cilantro); drizzle with the sauce.

This recipe can be prepared a day ahead – reheat and assemble just before serving. The uncooked patties are suitable for freezing.

Stale breadcrumbs are made from 1-2 day-old bread – do not substitute dried packaged breadcrumbs. Stale breadcrumbs can be made in large quantities in the food processor and frozen in 1 cup bags for convenience.

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Jicama salsa

Ingredients

1 lb jicama, peeled and diced
2 carrots, peeled and diced
1 red bell pepper, seeded and diced
1 medium onion, chopped
1 jalapeno, seeded and finely diced
2 cloves garlic, finely chopped
6 roma tomatoes, chopped

1/2 cup rice vinegar
2 tbsp canola oil
dash freshly ground black pepper
1/2 tsp crushed red pepper flakes
1 tsp dried oregano
1/2 tsp salt, optional
3 tbsp chopped fresh cilantro

How to prepare

Place jicama, carrots, red pepper, onion, chiles, garlic and tomatoes in a large glass bowl. In a small bowl, mix remaining ingredients except cilantro. Pour over vegetables and toss lightly. Marinate several hours. Toss with cilantro and serve. Makes 12 cups.

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Tomatillo salsa

Ingredients

1 lb fresh green tomatillo
3 tbsp finely chopped sweet red onion
1 serrano chile, finely chopped
1 bunch fresh cilantro, roughly chopped
juice of 1 lime
sugar to taste (optional)
1-2 tbsp extra virgin olive oil (optional)

How to prepare

Husk the tomatillos and wash them under very hot water. Cool under cold running water, and puree in food processor or blender. Add the onions, serrano chile, cilantro, and lime juice. Add a touch of sugar if the tomatillos are too sour add a little olive oil if you wish.

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Pollo al sale – chicken cooked in salt

Ingredients

3 lb chicken
1 clove garlic, unpeeled
1 sprig fresh rosemary
2 lb coarse grained salt

How to prepare

Preheat the oven to 300 degrees. Place the garlic and rosemary in the cavity of the chicken. Use a terra cotta casserole. Make a 1″ layer of the salt in the bottom of the casserole. Place the chicken on the layer of salt. Pour the remaining salt over the chicken so that it is completely covered. Place the lid on the casserole. Place the casserole in the oven. Bake for 10 minutes. Increase the oven temperature to 400 degrees. Bake for 1 1/2 hours. Remove the casserole from the oven. Uncover. Let rest for several minutes. Use a wooden mallet to crack the solid white crust of salt. Remove the salt crust. Transfer the chicken to a serving dish. The chicken should be golden and the skin should be crisp. Brush off any loose salt. Serve immediately. Yields 4 servings

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Posole

Ingredients

2 med onions, coarsely chopped
3 tbsp olive oil
1 med zucchini, diced
4 cloves garlic, minced
1 tbsp chili powder
2 tsp ground cumin
1 tbsp fresh squeezed lime juice
2 cans (15 1/2 oz each) yellow hominy, drained
1/2 tsp salt
1/2 tsp ground black pepper
1 cup shredded monterey jack and cheddar cheeses
1/4 cup fresh cilantro leaves, chopped

How to prepare

Cook onions in a heavy lg skillet over med high heat 5 minutes or until onions begin to soften. Stirring frequently, add zucchini, garlic, chili powder, and cumin; cook about 5 minutes or until onions begin to brown. Reduce heat to med low. Add hominy, lime juice, salt, and pepper; stir until well blended. Continue cooking until hominy is heated through. Remove from heat. Stir in cheese and chopped cilantro. Garnish with cilantro leaves and serve warm. Serves 12 note: you can add chopped chicken or chorizo if you want to add meat.

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Albondigas soup

Ingredients

6 tomatoes
2 qts beef broth
1/2 bell pepper, finely sliced
1 medium-sized onion, finely chopped
1 tsp chile powder
1/2 lb ground beef
1/2 lb ground pork

1 egg
1 tsp oregano
3 sprg fresh mint
1/2 onion, chopped
1/3 cup raw long-grain white rice

How to prepare

For the broth: blanch, peel and seed tomatoes. Chop 3 of the seeded tomatoes and set aside. Crush the remaining tomatoes, add the peels, and simmer in the beef broth over a low flame. After 30 minutes, strain the tomato pulp and peels out of the broth. Add the bell pepper, onion, chile powder, and chopped tomatoes. For the meat balls: grind meat twice, or process until very fine. Whisk egg with herbs and onion then mix well into the meat. Soak rice in hot water for 15 minutes, then drain and add to the meat and herb mixture. Shape into little balls smaller than a walnut, and drop into the boiling broth. Cover tightly and cook for 30 minutes. Note: if you load the broth with tiny meat balls, you won’t need an entree. Serves 6-8.

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