Molly Mills - Color and Mexico: Rich and Feathery Mexican Recipes You Would Appreciate Forever

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Color and Mexico Rich and Feathery Mexican Recipes You Would Appreciate Forever BY MOLLY MILLS Copyright 2019 by Molly Mills

License Notes

No part of this book may be copied, replicated, distributed, sold or shared without the express and written consent of the Author. The ideas expressed in the book are for entertainment purposes. The Reader assumes all risk when following any guidelines and the Author accepts no responsibility if damages occur due to actions taken by the Reader.

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Delicious Mexican Recipes

AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA

Recipe 1: Tequila Chicken Wings

Tequila tenderizes these tasty chicken wings cooked on the barbecue. Serve it with some mixed salad, corn, and jacket potatoes. If you can leave the chicken wings in the marinade over night, it will be perfect for the next day. Yield: Cooking Time: 20 minutes List of Ingredients:

• 2 lbs. of Tequila
• 1 Tbsp. of mild red chili powder
• 2 Tbsp. of vegetable oil
• 1 tsp. of sugar
• tsp. of ground allspice
• Pinch of cinnamon
• Pinch of ground cumin
• Pinch of dried oregano

AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA Instructions: Cut the chicken wings into two pieces at the joint. of ground allspice

• Pinch of cinnamon
• Pinch of ground cumin
• Pinch of dried oregano

AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA Instructions: Cut the chicken wings into two pieces at the joint.

Combine the garlic, lime juice, orange juice, and tequila in a large bowl. Add the chili powder, vegetable oil, sugar, and allspice. Add the cinnamon, cumin, and oregano. Mix everything well. Add the chicken wings and make sure the chicken is well coated with the marinade. Leave in the fridge for at least three hours.

Cook the chicken over a hot coal barbecue for about 15 to 20 minutes. Turn the chicken occasionally so that it is well browned all over.

Recipe 2: Pinto Bean Salsa

These beans have a pretty speckled appearance. The smoky flavor of the chipotle chilies and the herby taste of the pasilla chilli will bring a very interesting contrast with the tomatillos. Yield: Cooking Time: 1 hour 20 minutes List of Ingredients:

• cup of pinto beans, soaked overnight in water
• 2 chipotle chilies
• 1 pasilla chilli
• 2 garlic cloves, peeled
• onion, finely chopped
• cup of tomatillos, chopped
• salt

AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA Instructions: Drain the beans and put them in a large saucepan. Cover the beans with water and place the lid.

Bring to a boil, slightly lower the heat, and simmer for 45 minutes. Drain and rinse in cold water and drain again. Set aside. Soak the chipotle and pasilla chilies in hot water for 10 minutes. Drain and keep the soaking water on the side. Remove the stack of the chilies, scrape out the seeds and chop finely.

Mix the chilies with a little of the soaking water to form a smooth paste. Roast the garlic in a large frying pan over a moderate heat for a few minutes. Crush the garlic and add to the beans. Add the onion and the tomatillos and mix well. Add the chilli paste and salt and mix everything well.

Recipe 3: Chicken Flautas

Crisp fried tortillas with chicken and cheese filling are so delicious and are usually served with a classic salsa.

Recipe 3: Chicken Flautas

Crisp fried tortillas with chicken and cheese filling are so delicious and are usually served with a classic salsa.

There are two secrets for the success of this recipe: first, is to make sure the oil is very hot when frying the tortillas and second, soften tortillas either by steaming for 2 to 3 minutes or in a microwave for 30 seconds before they can be rolled. Yield: Cooking Time: 50 minutes List of Ingredients:

• 4 cups of classic tomato salsa
• 3 chicken breasts, skinless, boneless
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1 cup of vegetable oil
• 6 Tbsp. of feta cheese, crumble
• 12 corn tortillas
• Salt and pepper

AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA Instructions: Put the chicken breasts in a large saucepan and add water to cover. Bring to the boiling stage and lower after. Cook and simmer for 15 to 20 minutes. Remove the chicken breasts from the saucepan and let it cool a little.

Shred the chicken into small pieces and set aside. Heat one Tbsp. of vegetable oil in a large frying pan. Add the onion and garlic. Cook at low heat for 5 minutes. Add the chicken and season well.

Remove from the heat and add the feta cheese. Place a spoon full of the chicken mixture in the tortillas. Roll the tortillas tightly around the filling mixture to make a neat cylinder. Secure with a cocktail stick. Fill and roll all the tortillas the same way. Pour the remaining vegetable oil in the large frying pan.

As soon as the oil is very hot, fry all the tortillas for 2 to 3 minutes until golden. Drain on kitchen paper to remove any excess of oil. Serve immediately with the salsa.

Recipe 4: Lamb Stew with Chilli Sauce

The chilies in this stew add depth and richness to the sauce, while the potato slices insure that it is substantial enough to serve on its own. When frying the lamb, dont be tempted to cook too many cubes at one time, as the meat will steam rather than fry. of ground cinnamon

• tsp. of ground cloves
• tsp. of black pepper
• 1 Tbsp. of vegetable oil
• 2 lb. of lean boneless lamb shoulder, cut in cubes
• 4 potatoes, cut into thick slices
• salt

AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA Instructions: Tear the dried chilies into large pieces and place in a bowl. of lean boneless lamb shoulder, cut in cubes

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