Cast Iron Griddle with Folding Handle (Pre-Seasoned)
Cast Iron Griddle
Cast Iron Griddle with Folding Handle (Pre-Seasoned)
- Cookware that lasts a lifetime
- Cast iron griddle with folding handle
- Pre-seasoned and ready to use
- Use on stove top, open flame, or in the oven
- Holds heat longer. Durable cast iron
Cookware that lasts a lifetime. Cast iron griddle with folding handle. Pre-seasoned and ready to use. Use on stove top, open flame, or in the oven. Cooks evenly. Holds heat longer. Durable cast iron. Food just tastes better. 9.5 inches
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Mexican Recipies
Mexican Recipies
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Home Page > Food and Beverage > Mexican Recipies
Mexican Recipies
Posted: Mar 19, 2010 |Comments: 0
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Mexican Recipies
About the Author
Gabriel Femi Emmanuel rights on recipes around the world and you can download over 25000 recipes from his website @ http://www.foryourrecipes.totalh.com/index.htm
(ArticlesBase SC #2013731)
Article Source: http://www.articlesbase.com/ – Mexican Recipies
Use these great mexican recipies from the comfort of your home and have a feel of the great country from the south of the border
Corn Salsa – mexican recipies
16 ounces Corn; Canned — Drained (1 cn)
4 ounces Green Chilies; Canned — Drain
1 each Jalapeno Chile — *
1/4 cup Green Bell Pepper — Chopped
1/4 cup Green Onions w/tops — Sliced
2 tablespoons White Wine Vinegar
1 tablespoon Vegetable Oil
1/4 teaspoon Salt
* Jalapeno chile should be seeded and finely chopped.
Mix all ingredients. Cover and refrigerate until
chilled, about 1 hour. Makes about 2 1/3 cups Salsa.
Corn Tortillas – Mexican Recipies
2 cups masa harina
1 1/3 cups warm water
Stir masa harina and water together until dough holds together in a ball. Turn onto a working surface that has been dusted with masa harina. Knead quickly into a smooth ball. Divide dough into twelve pieces. Roll one piece into a ball. Place between two sheets of wax paper and flatten slightly. Press tortillas (still in wax paper) in a tortilla press until tortilla measures about 6 inches in diameter. Repeat with remaining pieces of dough, stacking tortillas, still sandwiched in wax paper, under a damp tea towel until ready for use.
When you’re ready to cook the tortillas, preheat a seasoned cast iron griddle over medium-high heat. Remove wax paper from tortilla and heat on griddle, turning frequently until it looks dry and has a golden color, about 1 to 2 minutes. Repeat with remaining tortillas.
Corn-Salsa Pita Sandwiches – Mexican Recipies
— Sandwiches: —
ears of corn
1 1/2 cups shredded red cabbage
green bell pepper — chopped
tomato — chopped
bacon slices — cooked
pitas
1 1/2 cups cheddar cheese — shredded — Salsa: —
1 cup sour cream
3 tablespoons lime juice
2 tablespoons chopped onions
garlic clove — minced
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
* Only fresh corn will make this sandwich taste its very best, but use
well-drained canned corn if necessary.
SALSA: Mix all the salsa ingredients well and chill.
SANDWICHES:
1. Remove husks from corn, remove corn silk and snap off ends of
stalks. Have a pot of salted water boiling rapidly. Drop in corn ears,
cover, and cook for 5-7 minutes.
2. Remove corn from water, drain, and cut corn from cob.
3. Combine finely shredded cabbage, green pepper, tomato and cooked crumbled bacon in a large bowl. Stir in 3/4 cup of the salsa mix, blending well.
4. Cover and chill mixture. When ready to serve, fill pita bread with corn mixture, top with remaining salsa and shredded cheese.
You can download over 25000 recipes from around the world here
Retrieved from “http://www.articlesbase.com/food-and-beverage-articles/mexican-recipies-2013731.html”
(ArticlesBase SC #2013731)
Gabriel Femi Emmanuel -
About the Author:
Gabriel Femi Emmanuel rights on recipes around the world and you can download over 25000 recipes from his website @ http://www.foryourrecipes.totalh.com/index.htm
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Source: http://www.articlesbase.com/food-and-beverage-articles/mexican-recipies-2013731.html
Article Tags:
mexican recipies, corn salsa, corn tortillas
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