Mexican Dessert Recipes

Mexican dessert recipes are very easy to master if given the right information. Mexican recipes are known for its uniqueness and taste. I ll however share no stories but step by step information about Mexican recipes that are good for dessert.
ANTICUCHOS

• 1      large         Sirloin Steak
• 2      large         Garlic Cloves
• To 6 Medium Jalapeno Peppers
• 1      cup           Red Wine Vinegar
• 1 1/2  cups          Water
• 2      teaspoons     Salt
• 1/2  teaspoon      Pepper
• 1      teaspoon      Oregano
• 1      teaspoon      Cumin
• 1      teaspoon      Ground Red Chile

In a blender or food processor, grind the jalapenos and peeled garlic to a pulp.  Add all the other ingredients, except the meat, and blend well. Cut the meat into 1-inch cubes and place in a large bowl, and cover with the marinade.  Marinate overnight or all day. Place the meat on skewers and cook on the grill over mesquite wood, basting frequently with the sauce. Serve with warm flour tortillas and plenty of Mexican beer with lime slices.
Apricot Basting Sauce

• 1/2  cup           Apricot Jam
• 1/4  cup           Apricots; Dried -- Fine Chop
• 1/4  cup           Dry White Wine
• 1      tablespoon    Honey
• 1      teaspoon      Worcestershire Sauce

Heat all ingredients over low head, stirring occasionally, until jam is
melted. Makes about 1 cup of sauce.
Arroz con Pollo

• 1/2  cup           Olive oil
• 1/4  cup           Tomato sauce
• 1      each          Frying chicken cut up
• 1/8  teaspoon      Saffron (powdered)
• 1      each          Small onion chopped
• 2 1/2  cups          Chicken broth
• 1      each          Clove garlic minced
• 1      cup           Uncooked rice
  • • • • Salt and pepper to taste

Heat oil,  brown chicken on both sides.  Add onion and garlic, fry a few minutes, then add tomato sauce, saffron dissolved in chicken broth, salt and pepper.
Cover and cook for 20 minutes.  Add rice, stir well, cover again and
simmer for 30 minutes longer,  or until all liquid has been absorbed and chicken is tender.
You can download over 25000 recipes from around the world here
Arroz Verde (Green Rice)
4                    Poblano chilies -- or 4 green
;peppers -- each 4 inches in
-- diameter
4      cups          Chicken stock -- fresh or can
1      cup           Parsley, fresh -- coarsely
-- chopped
1/2  cup           Onion -- coarsely chopped
1/4  teaspoon      Garlic -- finely chopped
1      teaspoon      Salt
1/8  teaspoon      Black pepper -- freshly ground
1/4  cup           Olive oil
2      cups          Long grain rice -- raw
Roast the chilies or peppers, remove their skins, stems, seeds and thick white membranes and discard.
Chop the chilies into chunks. Combine 1 cup of the chunks and 1/2 cup of stock in the jar of a blender and blend at high speed for 15 seconds.  Then gradually add the remaining chilies and the parsley, onions, garlic, salt and pepper, blending until the mixture is reduced to a smooth puree. (To make the sauce by hand, puree the chilies, parsley, onions and garlic, a cup or so at a time, in a food mill set over a bowl. Discard any pulp left in the mill. Stir in 1/2 cup of stock and the salt and pepper.) Pour the oil into a 2 to 3 quart casserole and set it over moderate heat. When the oil is hot but not smoking, add the rice and stir constantly for 2 to 3 minutes until the grains are coated with oil. Do not let them brown. Now add the pureed chili mixture and simmer, stirring occasionally, for 5 minutes.
Meanwhile, bring the remaining 3 1/2 cups of stock to a boil in a small
saucepan and pour it over the rice. Return to a boil, cover the casserole and reduce the heat to its lowest point. Simmer undisturbed for 18 to 20 minutes, or until the rice is tender and has absorbed all the liquid.  Before serving, fluff the rice with a fork. If the rice must wait, remove the cover and drape the pan loosely with a towel. Place in a preheated 250 degree (F) oven to keep warm.

Source: articlesbase

---

The New Busy is not the too busy. Combine all your e-mail accounts with Hotmail. Get busy.