Mexicanpoachedguavas Recipes

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MEXICAN POACHED GUAVAS

Make and share this Mexican Poached Guavas recipe from Food.com.

Provided by Diana Adcock

Categories     Dessert

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7



Mexican Poached Guavas image

Steps:

  • Peel guavas, cut in half, scoop out the seedy center and leave the shells.
  • Set aside.
  • In a large saucepan combine the sugar, cinnamon, cloves, zest, juice and 2 1/2 cups water.
  • Simmer and stir.
  • cover and simmer 20 minutes.
  • Uncover, strain, return syrup to pan and bring to temp over medium heat.
  • Add the fruit.
  • Poach to tender but firm.
  • Around 8 minutes.
  • Remove fruit and boil the syrup to reduced to 1 cup.
  • Remove, stir in vanilla and pour over fruit-cool and serve.

3 lbs ripe guavas
1 1/3 cups sugar
1 cinnamon stick (4 inches long)
8 cloves
2 strips lime zest (green only-2 inches long by 1 inch wide)
2 teaspoons fresh lime juice
1/4 teaspoon vanilla (if using Mexican Vanilla-1/2 t. for "regular")

MEXICAN HUARACHES

A popular Mexican dish using corn tortillas with chorizo/potato toppings. The chorizo is a spice sauasage so no additonal spice except for paprika is added. However certainly feel free to add your favorites. From Tampa Tribune.

Provided by Pebbles

Categories     Meat

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10



Mexican Huaraches image

Steps:

  • Heat 1 tsp olive oil in medium non stick pan over medium heat. Place tortillas in pan and brown for a minute or two on each side. Remove and set aside.
  • Heat second tsp oil in same skillet and saute chorizo and potatoes until lightly browned, about 5 minutes Season with s & p. Remove and set aside.
  • Spread 1/4 of the refried beans on one side of each tortilla. Then spoon 1/4 of the chorizo/potato mix on top each. Sprinkle 1/4 of the cheese on top each and top with lettuce.
  • Drizzle sour cream over everything and sprinkle with a little paprika.

4 (6 inch) corn tortillas
2 teaspoons olive oil, divided
1 lb mexican chorizo sausage, casings removed and crumbled
2 medium white potatoes, parboiled and cut into 1/4 inch dice
salt and pepper
1 cup canned refried black beans
1 cup Cotija cheese (feta cheese can be substituted)
1/2 cup shredded iceberg lettuce
1/2 cup sour cream (to garnish)
1 teaspoon smoked paprika

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