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 Entertainment | Restaurants & Dining | October 2005 
Mexican Food is Undeniably a Popular Cuisine
 Mary Dearen - Midland Reporter Telegram
The popularity of Mexican food cannot be denied.
There are actually three types of Mexican food. Tex-Mex, New Mexican and traditional. The kind of Mexican food that we enjoy here is Tex-Mex, which combines tastes of Texas with those of Mexico. Tex-Mex cuisine is characterized by its heavy use of meat (especially beef), beans and spices. Nachos, crispy tacos, crispy chalupas, chili con queso, chili con carne, chili gravy and fajitas are all Tex-Mex inventions.
Go to any Mexican food restaurant in Texas and you can expect tortilla chips and hot sauce or salsa to be served before your meal. New Mexican food can be found in New Mexico and relies heavily on green chiles.
The traditional is a style of food that originated in Mexico. Mexican recipes are known for intense and varied flavors and spices and a wide array of colors.
The chile pepper is one of the traditional ingredients responsible for much of the vibrant color associated with these dishes. When eating spicy Mexican foods, remember that dairy products such as sour cream, milk, cheese and ice cream will help put out the fire in your mouth.
The popularity of Mexican food is evident in the number of recipes that were submitted. Valerie Brewer shared her taco cheesecake that she often takes to family gatherings and serves as an appetizer. It's best if prepared a day in advance( add the toppings right before serving.) Another popular appetizer recipe she sent in was for jalapeno poppers that she also takes to family dinners and lets everyone help stuff the jalapenos. Once out of the oven, they do not last very long, she said.
Jimmy Hicks e-mailed his recipe for ortilla soup, which can be found in his family's reunion cookbook. It makes a large amount of flavorful soup and would be great for upcoming cold winter evenings.
Rita Purcell e-mailed her recipe for chilies rellenos de queso. This recipe uses Anaheim peppers, which are medium hot peppers. You may have seen dried, red Anaheim peppers used to make decorative wall hangings or ristras.
Frances Stephenson of Abilene shared her recipe for chalupas. Not only does she include the meat recipe, but also the recipes for guacamole and chili con queso used as toppings on the chalupas.
Judy Daily's rice casserole is a great side dish. I have had this before and it is excellent. The rice is cheesy and not very spicy, which is nice if your other dishes are highly spiced.
Pat (Purifoy) Erwin's recipe for fast enchiladas, corn tortillas, ground beef and a creamy enchilada sauce combine to make a quick dish.
Liz Henry e-mailed a recipe for beef and salsa burritos that she found in the July 1977 edition of Southern Living magazine. She said this is one of her favorites and it makes eight burritos.
June McBrayer's Mexican cheese rolls would be great to give to friends on a plate for Christmas. Black bean salad, submitted by Brenda Wallace, combines a colorful assortment of vegetables to make a tasty side dish that also could be used as a dip.
Siri Langston's recipe for Churrascos' cheese flan comes from one of her favorite cookbooks, "Gulf Coast Cooking." I have tasted this recipe and I am not exaggerating when I say it is the best flan I have ever had. The creamy texture is enhanced by the caramel flavor, making it the perfect ending to any Mexican meal.
Taco Cheesecake
Submitted by Valerie Brewer
3 teaspoons cornmeal
3 packages (8 ounce each), cream cheese, softened
1 envelope taco seasoning
1/2 cup sour cream
1/2 cup salsa
2 eggs, lightly beaten
1 cup (4 ounces) shredded Pepper Jack cheese
1 can (4 ounces) chopped green chilies, drained
1/2 cup chopped ripe olives
Topping:
1 cup (8 ounces) sour cream
1/4 cup sliced ripe olives
1/4 cup sliced green onions
1/4 cup sliced cherry tomatoes
1 jalapeno pepper, sliced width-wise (to make small circles)
Crackers or chips
Sprinkle bottom of greased 9-inch springform pan with cornmeal; set aside. In mixing bowl, beat cream cheese until smooth. Add the taco seasoning, sour cream and salsa. Stir in the eggs, pepper Jack cheese and chilies. Fold in olives. Pour over cornmeal. Place pan on a baking sheet.
Bake at 350 degrees for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; Cool for 1 hour. (Top of cheesecake may crack, it's OK.) Refrigerate overnight.
Remove sides of pan. Spread sour cream over top and sides of cheesecake. Arrange olive slices around on top on outside edge. Sprinkle green onion sliced around in center of that. Now, place sliced little tomatoes just inside olives and looks nice to arrange overlapping on olives all around. Spread some around area in middle of that. Placing jalapeno slices in center in small round grouping. Serve with crackers.
Yield: 18 to 20 servings.
Jalapeno Poppers
Submitted by Valerie Brewer
22 jalapenos sliced and seeded
2 to 3 8-ounce cream cheese
A little chili powder to color cream cheese
Bacon, slicing each piece into fourths
Mix cream cheese with chili powder. Use spatula and fill peppers with cheese mix. Place bacon slice around this with a toothpick inserted at an angle to hold and use as a handle on appetizer trays. Place on aluminum foil covered cookie sheets and bake in a 425-degree oven for 45 minutes.
Tortilla Soup
Submitted by Jimmy Hicks
3 pounds chicken pieces
4 quarts water
1 teaspoon celery seeds
1 teaspoon whole black peppercorns
2 garlic cloves peeled
1 1-pound can whole peeled tomatoes, undrained
1 onion, cut into 1-inch pieces
3 sprigs fresh cilantro
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground white pepper
1 garlic clove, minced
1 10-ounce package frozen corn
4 green onions, coarsely chopped
Salt to taste
1 cup cooked rice
2 teaspoon minced fresh parsley
Corn tortillas cut into 1/4-inch strips
Fresh grated cheddar cheese
Combine chicken and water in stock pot. Add celery seeds, peppercorns and garlic (tied in cheese cloth square). Cover and bring to boil, reduce heat and simmer until chicken is tender, about 45 minutes. Remove chicken from broth and let cool.
Strain broth and return to pot, add next 8 ingredients, cook and simmer 30 minutes, add corn and green onion and simmer 10 more minutes, season with salt to taste.
Meanwhile, skin and bone chicken; dice meat into 1-inch pieces, add to broth with rice and parsley and heat through, making sure chicken is cooked.
Ladle into warm bowls, add small amount of cut tortillas and cheese.
Chilies Rellenos de Queso
Submitted by Rita Purcell
6 Anaheim peppers
1/2 cup cheese - Monterrey Jack or cheddar jack
1/2 cup cooked ground beef using taco seasoning
Egg coating:
2 eggs, separated
1/4 teaspoon cream of tartar
1/2 cup flour
Oil for frying
Steam chilies 2 to 3 minutes until slightly softened. Slit chilies along one side. Remove seeds and veins, leaving stems on. Combine meat and cheese and stuff peppers with the mixture.
To make egg coating: Add cream of tartar to egg whites and beat until egg whites "stand" in soft peaks. Slightly beat egg yolks with a fork. Add 2 tablespoons of flour to egg yolks then mix. Add 1/4 of the beaten egg whites to the egg yolk mixture, stir. Fold egg yolk mixture into the egg whites folding gently until combined.
Note: The amounts for the egg coating are for smaller chilies that might be grown in a garden. You may need to double the amounts if using larger store bought chilies.
Pour oil into heavy skillet until 1/4 inch depth is attained. Heat oil to 365 degrees. Using remaining flour, dust stuffed chilies. Dip chilies in the egg mixture, coating thoroughly. Fry immediately in the hot oil until golden brown, turning over once. Drain on paper towels. Serve immediately with salsa of your choice.
Chalupas
Submitted by Frances Stephenson of Abilene
5 pounds ground beef (at least half of it lean)
4 teaspoons ground cumin
1 teaspoon whole cumin seed
8 tablespoons chili powder
2 teaspoons oregano leaves
16 large cloves garlic, peeled and chopped
2 teaspoons salt
3/4 teaspoon ground black pepper
1 cup water
Tostado shells
For salad:
1 large head iceberg lettuce
6 Roma tomatoes
1 large onion
For queso:
1 can Original Ro-Tel Tomatoes and Green Chilies
1 pound Velveeta Cheese
For guacamole:
10 avocados
Juice of 3 to 4 fresh limes
Garlic salt
Break up meat with a spoon in a large baking pan with a lid. Add remaining ingredients. Bake uncovered in 350-degree oven for 20 minutes. Stir several times to keep meat broken up to resemble browned meat. Cover with lid and continue baking 35 minutes. Stir occasionally to cook meat evenly. If planning to use meat later, cook only 20 minutes with lid on; cool and refrigerate. Later, bake meat 15 to 20 minutes to finish cooking; stirring occasionally.
To make salad: Wash lettuce, shred and chop; wash tomatoes and chop. Peel and dice onion. Put each ingredient in a separate bowl for serving. Set aside
To make chile con queso: Mix ingredients in the top of a double boiler over hot water until all is blended. Set aside.
To make guacamole: Peel, chop and slightly mash avocados. Mix in juice as needed; season with garlic salt. Put one avocado pit in guacamole to keep it from turning dark until serving time. Cover and set aside.
To serve chalupas: Use purchased tostada shells that have been baked in the oven. When heated, lay one tostada on a dinner plate. Put one large serving spoonful of meat over tostada; put one handful of lettuce over meat, one spoonful of tomatoes over lettuce and top with onions. Spoon guacamole on top and serve.
You may want to have additional toppings of chopped jalapenos and salsa. For a complete meal, serve with tortilla chips and chili con queso and pinto beans.
Rice Casserole
Submitted by Judy Daily
3 cups cooked rice
1 cup sour cream
1/2 teaspoon salt
1/2 pound Monterrey Jack cheese, grated
1 (4 ounce) can chopped green chilies
Parmesan cheese
Combine rice, sour cream, salt, and Monterrey Jack cheese. Mix well. Place in a buttered casserole and sprinkle top with Parmesan cheese. Bake at 350 degrees for 30 minutes or until warm. Can be made ahead of time and refrigerated, but takes longer to heat.
Fast Enchiladas
Submitted by Pat (Purifoy) Erwin
12 corn tortillas
2 pounds lean ground meat
Salt and pepper to taste
2 teaspoons chili powder
1/2 onion, chopped
1 can cream of mushroom soup
1 can mild enchilada sauce
1/4 onion chopped
1 pound grated cheese such as Colby Jack or Monterrey Jack
Oil for frying
For topping:
1 beaten egg
1 teaspoon Worcestershire sauce
1 teaspoon powdered mustard
In a large skillet, cook ground meat until brown. Add chopped onion and chili powder. Cook until onion is soft. Add cream soup and enchilada sauce. Let simmer on low while you prepare the tortillas.
Heat some cooking oil in a deep pan. When it is hot, dip each tortilla in the hot oil, flip in the oil, and then remove. tack on paper towels. Put each tortilla in a flat casserole dish. Add a little of the chopped onion, a little of the cheese, then a large tablespoon of the meat mixture. Roll each tortilla and place at the end of the casserole dish. Continue to repeat the process until all tortillas are filled and rolled. Pour left over meat mixture over the top of all the tortillas, and then add the topping.
To maketopping, add all ingredients to the remaining grated cheese. Spread over the top of the casserole. Bake in a 350 oven for about 25 to 30 minutes.
Serves 4-6.
Beef and Salsa Burritos
Submitted by Liz Henry
1 1/4 pounds ground beef
1 1/2 tablespoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (10 ounces.) frozen chopped spinach, thawed, well drained
1 1/4 cups prepared chunky salsa
1 cup shredded Cheddar cheese
8 medium flour tortillas, warmed
In large nonstick skillet, brown ground beef over medium heat 10 to 12 minutes or until no longer pink, stirring occasionally. Pour off drippings. Season beef with chili powder, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir in spinach and salsa; heat through. Remove from heat: stir in cheese.
Spoon 1/2 cup beef mixture in center of each tortilla. Fold bottom edge up over filling: fold sides to center, overlapping edges. Makes 8 burritos.
Mexican Cheese Roll
Submitted by June McBrayer
1 pound Cheddar cheese grated
8 ounces cream cheese
1 small can chopped green chilies
1 small onion-chopped (optional)
1/2 teaspoon seasoned salt
2 sticks oleo
2 tablespoons Worcestershire sauce
2 cups finely chopped pecans
Let ingredients soften at room temperature. Mix all ingredients thoroughly except save pecans for rolling. Shape into a ball or rolls the size of crackers and roll in chopped pecans. Let chill in refrigerator for several hours or overnight.
Serve with crackers.
Black Bean Salad
Submitted by Brenda Wallace
1/2 red onion chopped
2 cans black beans, drained and rinsed
1 of each color, red, yellow, orange and green bell peppers, chopped in small pieces
2 to 3 large limes, squeezed
2 to 3 garlic buds, chopped
1 jalapeno, seeded and chopped
2 tablespoons cumin
1 tablespoon ground black pepper
Kosher salt to taste
Mix all ingredients together and let chill a few hours before serving.
Churrascos' Cheese Flan
Submitted by Siri Langston
6 large eggs
5 egg yolks
2 14-ounce cans sweetened condensed milk
2 cans whole milk (use empty condensed milk cans)
4 tablespoons vanilla extract
10 ounces cream cheese
2 cups sugar
1/4 cup water
whipped cream
Lemon and lime slices, or berries
Mix eggs, egg yolks, condensed milk and whole milk, vanilla extract, and cream cheese in a blender or mixer. Blend until the cream cheese has been thoroughly incorporated. Push mixture through a sieve and set aside.
In a heavy saucepan, melt sugar and heat until golden brown. Add water a little at a time and stir to combine. (This should be done with extreme caution. The sugar will boil up as water is introduced, so be very careful that it does not splatter on your hands.)
Pour a little of the caramel into individual ovenproof flan molds. Divide the flan mixture evenly among flan molds and set the containers in a pan of water. Water should come up about halfway on the molds. Preheat oven to 300 degrees and bake, uncovered, for 1 hour.
Remove from oven and cool at room temperature about 1 hour. Run a knife around edges of each dish to loosen. Refrigerate until chilled. Turn each mold out on a serving plate, along with the syrup that has collected at the bottom. Garnish with whipped cream, lemon and lime slices, or berries. |
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