Mexican appetizer | Imamother

ruby slippers

Thu, Sep 10 2015, 6:47 pm

Decided to the whole build your own taco for second day of , but need an appetizer. Not into gazpacho- any ideas?

Amarante

Thu, Sep 10 2015, 7:30 pm

Are you looking for a soup? Guacamole, salsa, bean dip, corn relish with chips or veggies are obvious but might be redundant with tacos.

ruby slippers

Thu, Sep 10 2015, 9:03 pm

I'll take all suggestions- but what you listed is also what I will have as part of the main course options. thanks for trying though.

EsaEinai

Thu, Sep 10 2015, 9:07 pm

How about taquitos- corn tortillas filled with chicken or meat, rolled up and tried. Served with guacamole on top

Some other yummy Mexican inspired foods are corn bread muffins and quinoa corn and bean salad.

tichellady

Thu, Sep 10 2015, 10:30 pm

Tortilla soup.

tichellady

Thu, Sep 10 2015, 10:31 pm

Cut up watermelon, jicama, mango, with lime juice, chili powder and salt

Carmen Luna

Thu, Sep 10 2015, 10:39 pm

you can make guacamole eggrolls (avocado, sundried tomatoes, red onions, hint of jalapeno) with a mango/jalapeno salsa on the side. I usually make it with a peanut curry dipping sauce but thats not mexican

ra_mom

Thu, Sep 10 2015, 10:41 pm

Enchiladas
Chimichangas (fried burritos)
Mexican corn soup with toasted tortillas
Mexican fried dumplings

ruby slippers

Fri, Sep 11 2015, 7:04 am

do you have a recipe for corn soup?

tichellady

Fri, Sep 11 2015, 10:36 am

Do you live near trader joes? They sell good pareve corn soup and black bean soup. Add sautéed onions, peppers and frozen corn and season with lime juice and cumin [quote]

dancingqueen

Fri, Sep 11 2015, 11:00 am

Empanadas. Yum.

mille

Fri, Sep 11 2015, 3:01 pm

I would totally go with ceviche! But I don't know how you feel about fish cooked with acidity Smile

Amarante

Sat, Sep 12 2015, 6:59 pm

What about a corn salad - that's very Tex Mex Southwest

Roasted Corn, Black Bean, and Mango Salad
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Recipe By: Cooking Light
Serving Size: 8

Ingredients:

1 tablespoon vegetable oil
2 cloves, garlic minced
3 cups fresh corn kernels (about 6 ears) I've used TJ frozen roasted corn
2 cups diced peeled ripe mango (about 2 pounds)
1 cup chopped red onion
1 cup chopped red bell pepper
1/3 cup fresh lime juice
3 tablespoons chopped fresh cilantro
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 drained canned chipotle chile in adobo sauce, chopped
2 (15-ounce) cans black beans, rinsed and drained
8 cups gourmet salad greens

Directions:

Heat oil in a large nonstick skillet over medium-high heat. Add
garlic; cook 30 seconds. Stir in corn; cook 8 minutes or until browned,
stirring occasionally. Place corn mixture in a large bowl. Add mango
and remaining ingredients except greens; stir well. Arrange 1 cup
greens on each of 8 plates. Spoon 1 cup corn mixture over greens.

Notes:

Browning corn in a skillet gives it a nutty, caramelized flavor that
contrasts with the tartness of the mango.

Nutritional Information:

Yield: 8 servings

NUTRITION PER SERVING
CALORIES 204 (15% from fat); FAT 3.3g (sat 0.6g, mono 0.8g, poly
1.5g); PROTEIN 9.2g; CARB 39g; FIBER 6.9g; CHOL 0.0mg; IRON 2.8mg;
SODIUM 315mg; CALC 56mg;

Last edited by Amarante on Sat, Sep 12 2015, 7:41 pm; edited 1 time in total

Amarante

Sat, Sep 12 2015, 7:00 pm

Or Veggie Baked Chile Rellenos - Poblano Peppers are not hot.

Roasted-vegetable Chiles Rellenos
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Recipe By: Cooking Light
Serving Size: 4

Ingredients:

4 large poblano chiles (about 1 pound)
2 lbs. tomatoes
2 medium onions, peeled and quartered
6 garlic cloves, unpeeled
1 drained canned chipotle chile in adobo sauce
1 cup water
4 oregano sprigs
1 bay leaf
1/4 teaspoon salt
Dash of pepper
1 1/4 cups frozen or fresh corn kernels (about 2 ears)
1 cup diced chayote (or zucchini)
2/3 cup dry breadcrumbs
1/4 cup thinly sliced green onions
2 tablespoons minced fresh cilantro
1/4 teaspoon salt
Dash of pepper
Fresh whole chives
Cilantro sprigs

Directions:

Preheat oven to 500°.
Remove stem ends of poblano chiles, leaving chiles whole; discard seeds and membranes. Set aside.

Place tomatoes, onions, and garlic on a foil-lined jelly-roll pan. Bake at 500° for 30 minutes (garlic should be lightly browned; remove before 30 minutes, if necessary). Let vegetables cool 10 minutes. Peel tomatoes and garlic; discard skins. Remove cores from tomatoes. Place tomatoes, garlic, onion, and chipotle chile in a food processor, and process until smooth. Strain through a sieve into a large saucepan; discard solids. Add water, oregano, and bay leaf to pan; bring to a boil. Reduce heat, and simmer, uncovered, 40 minutes or until reduced to 2 cups. Remove from heat; discard oregano and bay leaf. Add 1/4 teaspoon salt and dash of pepper to tomato mixture; set sauce aside, and keep warm.

Combine corn and next 6 ingredients (corn through dash of pepper) in a bowl; stir well. Pack 3/4 cup corn mixture into each poblano chile. Place stuffed chiles on foil-lined jelly-roll pan. Bake at 500° for 20 minutes or until chiles are blackened, turning after 10 minutes; peel chiles.

Spoon 1/2 cup tomato sauce onto each of 4 plates, and top with stuffed chiles. Garnish with whole chives and cilantro sprigs, if desired.

Notes:

Chiles rellenos are stuffed with everything from cheese in the north of Mexico to crab or seafood along the Gulf Coast. Though chiles rellenos are usually fried, they are baked in this vegetarian version. Bell peppers can be substituted for the poblano chiles.

Nutritional Information:

Yield: 4 servings

NUTRITION PER SERVING
CALORIES 255(10% from fat); FAT 2.7g(sat 0.5g,mono 0.7g,poly 1.1g); PROTEIN 10g; CHOLESTEROL 0.0mg; CALCIUM 115mg; SODIUM 514mg; FIBER 9.5g; IRON 4.7mg; CARBOHYDRATE 54.7g

Amarante

Sat, Sep 12 2015, 7:01 pm

Fresh Corn and Avocado Salad

Serves 6

This has all of summer’s best produce in every bite. It’s great for lunch or for Shalosh Seudas. Fresh summer corn, fresh basil, and fresh tomatoes, come together in this bright and beautiful side dish.

6 ears corn
2 cups halved cherry tomatoes
1/2 cup thinly sliced red onion
1 large avocado, cut into 1/2-inch cubes
1/3 cup chopped fresh basil leaves
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

In a large pot of boiling water, cook corn until warmed through, 3 to 5 minutes. Rinse with cold water until cool.

Meanwhile, combine tomatoes, onion, avocado, and basil in a large bowl. In a small bowl, combine remaining ingredients to make the vinaigrette, whisking until blended.

Cut corn kernels off cobs and add to salad, then pour in vinaigrette and toss gently to combine.

ruby slippers

Sat, Sep 12 2015, 7:21 pm

These are all awesome thanks so much!

Amarante

Sat, Sep 12 2015, 7:26 pm

eema1 wrote:

These are all awesome thanks so much!

If you make the corn, bean and mango salad, you can make it easier by using well drained frozen mango. I have served as a traditional side without the greens at a buffet where people just serve themselves.