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Category Archives: Mexican

Simple Mexican Rice

12 Friday Jun 2020

Posted by amaracooking in Mexican, side dishes

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Mexican Dishes, One pot dishes, Rice Recipes, side dishes

This Mexican Rice is a simple side dish for any Mexican Dinner. It’s perfect for taco night too.

Preparation Time: 5 minutes

Cook Time : 25 minutes

Serves : 3-4

Ingredients:

Onion : 1 medium chopped

Tomato sauce : 1/2 cup

Long grain rice : 1 cup

Garlic salt : 1 teaspoon

Ground Cumin : 1 teaspoon

Salt to taste

Chicken broth : 2 cups

Oil : 3 tablespoons

Instructions:

Heat oil in a saucepan, add rice and fry till the rice is golden brown. Add salt, garlic salt, cumin. Stir to combine.

Add onions and cook till they are translucent. Add tomato sauce, chicken broth, stir and bring it to a boil.

Reduce heat, close lid and cook for another 15-20 minutes until the rice is completely cooked.

Turn off the stove and let it rest for 5 minutes. Fluff up with a fork before serving.

 

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Chicken Empanadas

01 Monday Jun 2020

Posted by amaracooking in Chicken, Mexican

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Chicken Recipes, Mexican Dishes

Empanadas are little pockets filled with cheese and minced chicken. These can be baked or fried. I made these Empanadas with homemade dough but store bought pie crust works well too.

I used a Kajjikayalu – Andhra Sweet press to make these empanadas. If you don’t have the Kajjikaya press, just fold it in half and press it with a fork on the edges.

Serve them with some Homemade Sour Cream.

Preparation Time : 15 minutes

Resting Time : 1 hour

Makes : 15 Empanadas

Ingredients:

For the Dough:

All purpose flour : 3 cups

Salt : 1 teaspoon

Baking powder : 1 teaspoon

Cold butter : 1 stick/ 1/2 cup cut into cubes

Water : 3/4 cup

Egg : 1 large

For Filling:

Extra virgin olive oil : 1 tablespoon

Onion : 1 large chopped

Garlic : 4 cloves minced

Minced chicken : 500 grams

Tomato paste : 1 tablespoon

Dried Oregano : 1 teaspoon

Ground Cumin : 1 teaspoon

Paprika : 1/2 teaspoon

Ground black pepper : 1 teaspoon

Salt to taste

Tomatoes : 1/2 cup chopped

Shredded Cheddar cheese : 1 1/2 cups

Instructions:

In a medium bowl, add all ingredients listed under for dough, mix well and knead until the dough is elastic. It takes about 7 minutes.

Place the dough in a greased bowl and cover it with cling wrap and let it rest for 1 hour.

Heat oil in a pan, add onion and saute until they turn translucent. Add minced garlic and cook for 1 minute.

Add minced chicken, break the meat up and cook for 5-7 minutes until the meat is no longer pink.

Add tomato paste, dried oregano, cumin, paprika, black pepper, salt, mix well to combine and cook for 5 minutes.  Add tomatoes and cook for another 3 minutes. Turn off the stove and let it cool a little.

Take the dough, make 15 equal size balls and press into discs on a lightly floured surface.

Take the disk, place it on Kajjikaya press, put a teaspoon of cheese, a tablespoon of meat mixture, wet around to close with water. Close it and remove from the press. Keep them aisde.

Heat oil for deep frying and place 3-4 empanadas at a time and fry till they turn golden brown.

Serve hot with some sour cream.

 

 

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Veg Empanadas

01 Monday Jun 2020

Posted by amaracooking in Mexican

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Mexican Dishes

Traditionally empanadas are little pockets filled with cheese and minced meat. These empanadas are made with onion, peppers and mushrooms. Empanadas can be baked or fried, I fried them. I made these Empanadas with homemade dough but store bought pie crust works well too.

I used a Kajjikayalu – Andhra Sweet press to make these empanadas. If you don’t have the Kajjikaya press, just fold it in half and press it with a fork on the edges.

Serve them with some Homemade Sour Cream.

Preparation Time : 15 minutes

Resting Time : 1 hour

Makes : 15 Empanadas

Ingredients:

For the Dough:

All purpose flour : 3 cups

Salt : 1 teaspoon

Baking powder : 1 teaspoon

Cold butter : 1 stick/ 1/2 cup cut into cubes

Water : 3/4 cup

Egg : 1 large

For Filling:

Extra virgin olive oil : 1 tablespoon

Onion : 1 large chopped

Garlic : 4 cloves minced

Red, yellow and green peppers : 2 cups chopped

Mushrooms : 1 1/2 cups chopped

Tomato paste : 2 tablespoons

Dried Oregano : 1 teaspoon

Ground Cumin : 1 teaspoon

Paprika : 1/2 teaspoon

Ground black pepper : 1 teaspoon

Salt to taste

Tomatoes : 1/2 cup chopped

Shredded Cheddar cheese : 1 1/2 cups

Instructions:

In a medium bowl, add all ingredients listed under for dough, mix well and knead until the dough is elastic. It takes about 7 minutes.

Place the dough in a greased bowl and cover it with cling wrap and let it rest for 1 hour.

Heat oil in a pan, add onion and saute until they turn translucent. Add minced garlic and cook for 1 minute.

Add peppers, mushrooms and saute for 3-4 minutes.

Add tomato paste, dried oregano, cumin, paprika, black pepper, salt, mix well to combine and cook for 5 minutes.  Add tomatoes and cook for another 3 minutes. Turn off the stove and let it cool a little.

Take the dough, make 15 equal size balls and press into discs on a lightly floured surface.

Take the disk, place it on Kajjikaya press, put a teaspoon of cheese, a tablespoon of meat mixture, wet around to close with water. Close it and remove from the press. Keep them aisde.

Heat oil for deep frying and place 3-4 empanadas at a time and fry till they turn golden brown.

Serve hot with some sour cream.

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Mango Salsa

24 Sunday May 2020

Posted by amaracooking in 30 minutes or under, Mango, Mexican, side dishes

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30 minutes or less, Mexican Dishes, side dishes

Mango Salsa is a refreshing side dish that has a burst of sweet, spicy and sour flavours. It’s serves as a perfect side dish with any Mexican meal or seafood dishes.

Jalapeno is normally used in this dish but I used green chilli as I couldn’t find jalapeno’s.

Preparation Time: 10 minutes

Serves : 2-4

Ingredients:

Ripe Mango : 1 cut into small pieces

Cilantro/coriander leaves: 2 teaspoons chopped

Onion : 1 small chopped finely

Jalapeno : 1 chopped finely

Lemon juice : 1 teaspoon

Instructions:

In a bowl, add ingredients and mix to combine.

This salsa can be refrigerated for a day. Fresh salsa tastes the best.

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Mexican style Chicken Pasta

09 Saturday May 2020

Posted by amaracooking in Mexican, Uncategorized

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Chicken Recipes, pasta

This Pasta is as the name says is made with Mexican spices. It’s a pretty simple dish that’s perfect for weeknights.

Preparation Time : 10 minutes

Cook Time : 30 minutes

Serves : 4

Ingredients:

Spaghetti : 340 grams

Extra virgin olive oil : 1 tablespoon

Boneless Chicken : 450 grams diced

Salt and pepper to taste

Onion : 1 large sliced

Red bell pepper : 1 sliced

Green bell pepper : 1 sliced

Red chilli powder : 1 tablespoon

Dried Oregano : 2 teaspoons

Ground Cumin : 1 tablespoon

Tomato sauce : 1 1/2 cups

Chicken broth : 3/4 cup

Fresh cream : 1/2 cup

Cheddar cheese : 1 cup shredded

Instructions :

Boil the pasta in a large pot according to the package instructions. The pasta should be al dente. Drain the pasta, add some oil and keep aside.

Meanwhile, In a large pan, heat oil and add chicken, salt, pepper and cook for 10 minutes until the chicken is light brown.

Add onion, peppers and cook for 6-7 minutes, add tomato sauce, spices, chicken broth, fresh cream and cook for 3-4 minutes.

Add cheddar cheese, cooked pasta and toss well. Cook for 2 minutes.

Turn off the stove and serve immediately.

 

 

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