Authentic Mexican Recipes - Albondigas Soup - Orange Pico de Gallo

Authentic Mexican Recipes - Albondigas Soup - Orange Pico de Gallo You will love the authentic taste of these great Mexican recipes.		Home Asparagus Asparagus2 Bread Bread 2 Cookies Cookies 2 Cookies 3 Chili Demi-glaze French Grilled Asparagus Ground Beef Halloween Irish Labor Day Low Carb Mahi mahi Marinade Meat Loaf Meat Loaf 2 Mexican Mex 2 Mex 3 Mex 4 Mex 5 Mex 6 Mex 7 Misc. Minestrone Mixed drink Mojito Mojito 2 Pork Chops Pork Loin Pumkin Pie Pumkin 2 Pumkin 3 Ribs Ribs 2 Roast Beef Salmon Shrimp Sloppy Joe Soup-Salad Spanish Steak Recipe Tex Mex Recipes Tex Mex 2 Vegetable Stock 4th of July Links

	Free Authentic Mexican Recipes - The Real Taste of Mexico Authentic Mexican recipe for Guadalajara Soup Sopa de Guadalajara 3-1/2 to 4 pound boneless pork shoulder 1 tablespoon salad oil 1 cup finely chopped onion 2 cloves garlic, minced or pressed 2 teaspoons chili powder 1 teaspoon each oregano leaves and cumin seed 7 cups water 2 cans (14 oz. each) regular-strength beef broth 1 cup dried pinto or small red beans 4 cups thinly sliced carrots 2 jars (about 4 oz. each) baby corn on the cob, drained Salt and pepper Condiments for this authentic Mexican recipe. Trim excess fat from meat and cut meat into 1 to 1-1/2-inch cubes. In a 5-quart kettle, heat oil over medium-high heat; add meat and brown well on all sides. Push to sides of pan, add onion and garlic and sauté until limp. Stir n chili powder, oregano, cumin water, broth, and beans. Cover and simmer for about 1-1/2 hours or until meat and beans are tender to bite. Skim fat from broth. Heat broth to boiling; reduce heat, add carrots, cover, and simmer until carrots are fork tender (about 30 minutes). Stir in corn and add salt and pepper to taste. Pour into a soup tureen or serving bowl and serve with condiments. Makes 6 to 8 main-dish servings. Meatball Soup Sopa de Albondigas 1-1/2 pounds lean ground beef 1/4 cup all-purpose four, un-sifted eggs 1 large can (47 oz.) regular-strength chicken broth 3 cans (10-1/2 oz. each) condensed consommé 1 teaspoon oregano leaves 2 medium-size onions, chopped 1 large, dry, whole ancho or pasilla chile, seeded and crumbled, or 1 small, dry, whole hot red chile, seeded 6 carrots, very thinly sliced 1/4 cup rice 1/4 to 1/3 cup chopped fresh cilantro 3/4 pound spinach 2 to 3 limes, cut in wedges Combine beef, flour, eggs, and 1/2 cup of the broth. In an 8-quart kettle bring remaining broth, consommé, oregano, onions, and Chile to boil; reduce heat to low. Quickly shape meat mixture into balls about 1-1/2 inches in diameter; as shaped, drop into stock. Simmer meatballs, uncovered, for 5 minutes, then spoon off any fat and foam from surface. Add carrots, rice, and coriander. Simmer, uncovered, for20 minutes or until carrots and rice are tender to bite. Meanwhile, discard spinach stems; wash leaves well, then cut crosswise into thin shreds. Add spinach to stock and cook, uncovered, 5 minutes longer. Ladle into wide soup plates or bowls. Pass lime to squeeze over all. Makes 6 to 8 main-dish servings. Orange Pico de Gallo Pico de Gallo Naranjas 2 quarts crisp bite-size pieces romaine 1 medium-size orange, peeled and thinly sliced 1/2 cucumber, thinly sliced 1/2 mild red onion, thinly sliced 1/2 green bell pepper, seeded and diced 1/2 to 1 cup peeled and chopped raw jicama or sliced water chestnuts 1/2 cup salad oil or olive oil 1/2 cup wine vinegar 1/2 teaspoon salt Small romaine leaves (optional) Place lettuce in a salad bowl. Decoratively arrange orange, cucumber, onion, green pepper, and jicama over top. Blend oil with wine vinegar and salt. Pour dressing over salad and mix lightly to serve. Garnish rim of salad with tips of inner romaine leaves, if you like \makes 8 servings.