Saturday, February 18, 2012

Kid's Kitchen: Mexican

Lesson 5: Mexican 

Chicken and Rice Burritos:

2 ½ cups shredded cooked chicken (Let your parents cook the raw meat for you)
1 package Taco seasoning
2 Tb oil
1 cup rice, uncooked
1 cup tomato sauce or salsa                                
¼ cup chopped green onions
6 flour tortilla shells
Monterrey Jack or Cheddar cheese, grated

*Now, you can use this variation for tacos, enchiladas etc. 

*For tacos: serve the meat, rice, beans, tomatoes, cheese, lettuce, sauces separate and have people make their own tacos. 

*For enchiladas: roll meat, rice, cheese into soften Corn tortillas (to warm heat in microwave for a few minutes) cover with enchilada sauce and bake in oven at 375 degrees for about 15 minutes or until sauce soaks into corn shells and it is bubbly.

In saucepan, combine chicken and seasoning. Add ½ cup water and more if needed. Let the water evaporate. In pot, cook rice with 1 cup water and 1 cup of tomato sauce or salsa. Bring to soft boil on med-high heat, then cover and simmer on low for about 20 minutes or until all the water is absorbed in rice. 

In bowl, combine chicken, rice and green onions. Mix. 

Spoon mixture on tortilla shell. Fold and roll and place in pan. Repeat with the rest of tortilla shells. 

Spread salsa and cheese in the center of burritos and cook them at 375 degrees for 10-15 minutes or until tortilla are golden brown. Serve with sour cream, guacamole, salsa and shredded lettuce. Enjoy!

Salsa’s And Dips:
*Mix. Combine. Chill.
Serve with Chips.

Gazpacho Dip:   

4-5 green onions, sliced
1 (4oz) can black olives, chopped
1 (4oz) can green chilies, diced
1 (8oz) can tomato sauce
4 large tomatoes, chopped
4 Tb olive oil
3 Tb white wine vinegar
½ tsp garlic salt


2 large avocados, peeled, pitted and smashed
¼ cup salsa
2 Tb lime juice
1 tsp onion powder
½ tsp garlic salt
Salt and pepper to taste

Classic Salsa:

4 med-large tomatoes, chopped
1 small onion or 5 green onions, chopped
1 jalapeno pepper, finely chopped (let your parents help with that)
¼ cup fresh cilantro, chopped
1 garlic clove, minced
2 Tb lime juice
Salt and pepper and ground cumin to taste

Fruit Salsa:

Your choice of 1 ½ cups pineapple, mango, peaches, strawberries, diced and ½ cup of another. (For example, 1 ½ cup pineapple and ½ cup mango).
1 jalapeno, chopped
½ red bell pepper, chopped
½ red onion, chopped
1 Tb sugar, dash salt
2 Tb lime juice
½ handful cilantro, chopped
Add 2 tomatoes, chopped and ½ cucumber, chopped

Empanadas with Banana & Chocolate:  

8 sheets phyllo pastry, cut into half lengthwise (you can find it in the refrigerator section at the grocery store)
Melted butter or vegetable oil, for brushing
2 ripe bananas
1-2 tsp sugar
1 tsp lemon juice
6-7 oz plain chocolate, broken into small pieces
Powder sugar and cinnamon for dusting

1.    Lay a long rectangular sheet of phyllo on the counter and brush with butter or oil. *only use a little at a time, because the dough can dry out and crack quickly. 

2.    Peel and dice the bananas and place in blow. Add sugar and lemon juice and stir to combine. Stir in the chocolate.

3.    Place 2 teaspoons of banana and chocolate mixture in one corner of pastry, then fold over into a triangle shape to close the filling in. continue to fold into a triangle shape until filling is completely wrapped in.

4.    Dust with powdered sugar and cinnamon. Place on baking sheet and continue process with rest of phyllo and filling.

5.    Bake in preheated oven at 375 degrees when all empanadas are made. Cook for about 15 minutes or until pastries are golden. Remove from oven and serve warm. *Be careful, filling might be hot!

No comments:

Related Posts Plugin for WordPress, Blogger...