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    You are in: Home / Cookbooks / Om Nom Nommer's Mexico/SW/Tex-Mex Cookbook
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    118 recipes in

    Om Nom Nommer's Mexico/SW/Tex-Mex Cookbook

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    An amazing combination of ingredients for a tex-mex grilled cheese sandwich. From closetcooking.com.

    Recipe #484341

    4 Reviews |  By AlainaF

    This recipe for Champurrado uses canela (cinnamon), Mexican chocolate, masa dough, milk and honey.

    Recipe #484158

    2 Reviews |  By AlainaF

    This version is from Casa Cocina, Las Vegas, Nevada.

    Recipe #484152

    1 Reviews |  By AlainaF

    Jane Milton's Recipe includes, milk, coconut milk, shredded dry coconut, white pepper and cilantro.

    Recipe #484151

    This is a simple cabbage salad that goes well with any summer meal. I typically serve this with pollo asado tacos (see my recipe for Pollo Asado), and it goes especially well with fish tacos. Sometimes, I use it ON my fish tacos! You can adjust the cilantro to your taste, I know I have many friends that say they don't eat it, but love this salad when I cut back on the cilantro a little bit. Also, adjust the amount of lime juice to your taste, as limes vary greatly in their acidity. To make this extra colorful, you can add 1/2 cup of shredded carrot or 1/4 cup of finely diced red bell pepper. Buen provecho!

    Recipe #484025

    1 Reviews |  By CJAY

    Similar in name to the Spanish and Mexican wine drink but contains no alcohol.

    Recipe #483848

    1 Reviews |  By CJAY

    Texas grown pecans and brown sugar meringue form the frosting as this cake bakes.

    Recipe #483847

    4 Reviews |  By CJAY

    From simplyrecipes.com. Posted for ZWT 8-Mexico.

    Recipe #483792

    3 Reviews |  By CJAY

    From simplyrecipes.com. Posted for ZWT 8- Mexico.

    Recipe #483791

    Queso Blanco - white cheese dip for nachos, served in Tex Mex restaurants. I imagine you could use yellow American cheese for regular queso dip - from penniesonaplatter.com

    Recipe #483145

    On a recent trip to the U.S., my brothers introduced me to a drink concoction called a Chamango. I was hooked after the first drink and had at least four during my week's stay. A chamango is kind of like a hawaiian ice made with mangos, tamarind candy, and chamoy (see my Recipe #483116). Chunks of mango are layered with mango ice and chamoy, then topped with small chunks of tamarind candy. OMG - so incredibly good!!! NOTE: Just tried this with a bit of raspberry coulis that I had left in the fridge and YUM! It was a wonderful substitution for the Chamoy. I'll bet you could use any number of combinations of fruit ice and fruit pulp for the layers. Strawberry with banana ice sounds like the next try!

    Recipe #483119

    PREP TIME INCLUDES 30 minutes of hydration time. On a recent trip back to the U.S., my brothers introduced me to a yummy drink concoction called a Chamango. I was instantly hooked, but alas I knew that once back in Costa Rica it would become just a distant memory. I am so happy to say that I was wrong! Just happened to find a bag of Ancho chiles in the kitchen cupboard when I got home. I had purchased them on a trip Walmart in San Jose, not knowing what I would do with them. But since dried chiles are a rarity here, I snatched them up anyways. It must have been fate!!! Anyways, I scoured the web to find a recipe for Chamoy, the principal ingredient in the Chamango. Courtesy of Rick Bayless... found on a food blog "This Mama Cooks". Buen provecho...

    Recipe #483116

    1 Reviews |  By Mikekey

    A Mexican variation on sauteed mushrooms and peppers. Can be used for a burrito filling.

    Recipe #482770

    1 Reviews |  By Mikekey

    A crunchy, chunky salsa. Uses unsalted green pumpkin seeds. Serve with tortilla chips.

    Recipe #482594

    4 Reviews |  By CJAY

    Super easy Tex-Mex breakfast for two.

    Recipe #482120

    1 Reviews |  By CJAY

    This corn bread is so moist and flavorful. It reheats beautifully in the microwave.

    Recipe #482117

    The Mexicans call these bunuelos, and they're perfect for an after-siesta (or anytime) nibble. These should look like puffy fried dough balls.

    Recipe #482038

    Just dreamed up this tropical concoction while cleaning my fridge. As in most of the Caribbean and the equatorial tropics, an overabundance of mangoes and mandarina limes was the greatest factor. Mandarina's are a funky-looking lime that grows in Costa Rica. They taste like a very, very sour mandarin orange. I'm sure you could use regular green limes or key limes. UPDATE: just tried this with a little bit of dark rum and boy, does it taste good!!!

    Recipe #480495

    Salsa fresca is a generic term for any salsa that isn't cooked. There's no right or wrong way to do it - everyone does their own thing. This recipe is my take on what my mom used to make, but I think it's exceptional. (Pat on back, LOL!) Measurements are loose, but the key is the olive oil and mexican oregano. Prep time includes 15 minutes of standing time.

    Recipe #480397

    Once you make this recipe, you'll never go back to using a box mix again. It is so easy and foolproof, and will be completely authentic. This is the recipe I grew up with, but of course we never measured. Just threw in this and that. This would taste best with homemade chicken stock, but the directions use canned, as that's what most people have. You can replace the canned tomatoes with Rotel diced tomatoes. Use about a half cup including the liquid, it will give it a spicy kick! The directions may seem long, but it's actually quite simple. Buen provecho!

    Recipe #480389

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