MEXICAN HOT CHOCOLATE
Steps:
- For stovetop: In a large pot over medium heat, whisk together milk, cinnamon, vanilla extract, and nutmeg. Add chocolate chips. Stir until chocolate is melted. Cover and turn heat to low for 5 minutes.
- For slow cooker: In a 4-quart slow cooker, whisk together milk, cinnamon, vanilla extract, and nutmeg. Add chocolate chips. Cover and cook on LOW setting for 2 to 3 hours, stirring every 15 to 20 minutes.
- Serve with a dusting of cocoa powder.
MEXICAN HOT POT
Make and share this Mexican Hot Pot recipe from Food.com.
Provided by Beeks
Categories Meat
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Brown meat in hot oil in a dutch oven.
- Add onions and saute until tender.
- Add remaining ingredients and simmer uncovered for 11/2 hours.
MEXICAN HOT CHOCOLATE FONDUE
Mexican hot chocolate is usually made from a hockey puck looking disk of bitter chocolate that already has the sugar in it. Usually it is blended with hot water or milk and seasoned with cinnamon and coffee flavors. Canela, the Spanish word for cinnamon, also known as Ceylon cinnamon, is a true cinnamon that is used frequently in Mexican cooking. A native of Ceylon (Sri Lanka), it is also a primary ingredient in Indian, African and Asian foods as well. Its floral, complex taste sets it apart from cassia, the bark that most often substitutes for true cinnamon. The thin and fragile bark of canela makes it highly perishable, so it is best to use and grind it only as needed. Naturally, it is good for myriad sweet dishes like cakes, cookies, pies and ice cream, and is the penultimate accompaniment for anything chocolate.
Provided by Food Network
Categories dessert
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Equipment: Fondue pot; fondue forks or wooden or metal skewers
- In a bowl, whisk together the sugar and cornstarch to blend. Slowly whisk in the cream; then the milk, coffee, cinnamon, and vanilla. Pour the mixture into a stainless steel saucepan and gently bring it to a boil. Cook, whisking, until thickened, about 4 minutes.
- Remove the pan from the heat and whisk in the chocolate and butter until melted. Using a fine-meshed sieve over a large bowl, strain the chocolate mixture and discard the solids. Pour into a warmed fondue pot and serve with assorted dippers and fondue forks.
MEXICAN HOT CHOCOLATE
Be sure to add a frothy finish to this Mexican hot chocolate, which is warming and spiced with cinnamon, vanilla and chilli
Provided by Vuyelo Ndlovu
Categories Drink
Time 9m
Number Of Ingredients 6
Steps:
- Pour the milk into a medium saucepan, add the cinnamon sticks and stir frequently over a medium heat (don't let it boil) until the milk is fragrant, about 5 mins.
- Remove and discard the cinnamon sticks, then add the cocoa, vanilla, chilli powder and sugar. Remove from the heat and whisk until the mixture is smooth and frothy - this will only take a couple of minutes. Divide between two mugs and garnish with fresh cinnamon sticks.
Nutrition Facts : Calories 276 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.5 milligram of sodium
MEXICAN BEAN HOTPOT
A hearty Mexican vegetable dish made with red kidney beans. To vary the dish, vary the beans. And to make it vegetarian, omit the bacon or replace it with vegetarian sausage. I have posted this recipe, adapted from an International Masters '1001 recipes for Pan or Wok' for the 2005 Zaar World Tour.
Provided by bluemoon downunder
Categories Peppers
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Peel and crush the garlic; peel and slice the onion and carrot; deseed and dice the red capsicum; coarsely chop the bacon by cutting with kitchen scissors.
- Heat the oil in a large, deep pan, preferably non-stick; add the onion and bacon and sauté for 5 minutes; add the carrot, garlic and red capsicum and sauté for a further 5 minutes.
- Add the kidney beans and the can juices to the pan, stir in the tomatoes, cumin and chilli sauce, and season to taste with salt and black pepper; and bring the mixture to the boil.
- Reduce the heat and simmer for about 40 minutes, or until the liquid has thickened; garnish with chopped fresh coriander and serve hot. if the liquid starts to thicken too quickly, reduce the heat slightly and stir in a little boiling water or a little wine (at room temperature).
MEXICAN SUPPER POT
Help your kids learn to cook, with this simple one pot tasty meal - serve with tortilla chips for a hands-on meal
Provided by Good Food team
Categories Lunch, Main course, Supper
Time 45m
Yield Easily halved
Number Of Ingredients 8
Steps:
- Heat the oil in a medium saucepan until hot, tip in the onion and let it sizzle and turn golden (4-5 minutes) as you stir occasionally. Add the mince and cook until it's no longer pink, stirring to break it up and scraping the bottom of the pan so it doesn't stick. If it does, add a splash of oil.
- Tip the tomatoes into the mince, then fill the can with water and pour this in. Add the tomato purée, give it all a good stir and let it come to the boil. Simmer, covered, for 25 minutes to cook the mince through.
- Stir in the rice from both packets and let it heat through gently, then stir in the parsley. Serve with tortilla chips.
Nutrition Facts : Calories 489 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 1.1 milligram of sodium
MEXICAN HOTDISH
This is a Midwestern version of Mexican lasagna. It's easy to prepare and even easier to tailor to your taste. Alter this by using different types of Doritos®, chiles, and by adding additional seasoning to spice it up. Serve with pico de gallo and sour cream.
Provided by Cornpop
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat a large nonstick skillet over medium-high heat. Add ground beef and onion to the hot skillet; cook and stir until beef is browned and crumbly and onions are translucent, 5 to 7 minutes. Drain and discard grease. Add condensed soup, enchilada sauce, chiles, and cumin until combined. Remove from the heat.
- Place crushed chips in the bottom of an 8-inch square baking pan. Pour beef mixture onto the chips and top with shredded Cheddar cheese. Cover with aluminum foil.
- Bake in the preheated oven until filling is bubbly and cheese is melted, about 20 minutes.
Nutrition Facts : Calories 982.6 calories, Carbohydrate 62.3 g, Cholesterol 129 mg, Fat 65.6 g, Fiber 4 g, Protein 41 g, SaturatedFat 24.5 g, Sodium 1867.3 mg, Sugar 6.2 g
MEXICAN HOT CHOCOLATE
This delicious, not-too-sweet Mexican hot chocolate is richly flavored with cocoa and delicately seasoned with spices. The whole-stick cinnamon stirrers come in handy, as the old-fashioned chocolate mixture settles if not stirred before drinking. The blend of cinnamon and chocolate flavors is wonderful! -Kathy Young, Weatherford, Texas
Provided by Taste of Home
Time 10m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, mix cocoa and sugar; stir in water. Bring to a boil. Reduce heat; cook 2 minutes, stirring constantly. , Add cinnamon and cloves; stir in milk. Simmer 5 minutes (do not boil). Whisk in vanilla. Pour hot chocolate into mugs; top with whipped cream. Use cinnamon sticks for stirrers.
Nutrition Facts : Calories 156 calories, Fat 7g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 92mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 1g fiber), Protein 7g protein.
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21 BEST MEXICAN INSTANT POT RECIPES - INSANELY GOOD …
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5/5 (1)Published 2021-07-22Category Recipe Roundup
- Instant Pot Mexican Casserole. This recipe is a lot like chili, but it’s technically a casserole due to the rice in the mix. The best part is, you can brown the meat and cook the rice right in the same pot, and it takes less than an hour to cook!
- Instant Pot Taco Meat. How many times have you come home from work only to realize you forgot to take the meat out of the freezer? Want to save this recipe?
- Instant Pot Mexican Rice. When I tell you that this rice is foolproof, I’m not kidding. Between the veggies, sauce, and bouillon cubes, it’s packed with flavor!
- Instant Pot Carnitas. Typically, carnitas need a solid few hours of your time to marinate and slow cook before broiling to crisp up the edges. You still need to marinate and broil with this recipe, but the cook is a fraction of the standard time.
- Homemade Instant Pot Salsa. My favorite thing about making salsa is that I get to control exactly how spicy it is. Unfortunately, I often find the store-bought kind either way too mild or way too hot.
- Charro Beans. Beans make such a great side dish for vegetarians and meat-eaters alike. Not only are they filling and tasty, but they’re also loaded with protein and budget-friendly.
- Instant Pot Tortilla Soup. When it comes to soup, you can’t go wrong with a big batch of chicken tortilla. I like that you can cook the chicken right in the mix, guaranteeing it’s super juicy and bursting with great flavor.
- Instant Pot Posole – Pork Stew. The last time I was at the store, they had pork butt on sale. I bought way too many and had to freeze at least three cuts of meat.
- Instant Pot Chicken Enchiladas. Obviously, you can’t make chicken enchiladas in an Instant Pot alone. You’ll still need to wrap the meat up in tortillas and bake in the oven with lots of sauce and cheese.
- Instant Pot Chicken Fajitas. The chicken in the recipe above would work wonders in a batch of fajitas. That said, I much prefer mine with peppers and onions.
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