Tex Mex Recipes - Crunchy Almond Shrimps

Tex Mex recipes including Crunchy Almond Shrimps, Mexican Pork Chop Bake, Pollo Con Crema, and Mexican Fried Rice

Tex Mex Recipes

New Mexican Pork Chop Bake

2 tablespoons butter or bacon drippings
1 large onion, sliced into rings
4 to 6 large lean pork chops
3 parched green chilies, peeled and chopped, or 4 ounces canned green chilies
1 cup uncooked rice
3 cups water
4 cups stewed tomatoes
1 teaspoon ground Mexican oregano
1/2 teaspoon ground comino
1 garlic clove, crushed
1 teaspoon salt

Melt butter or drippings in a large deep skillet or casserole, Sauté onion rings until they become translucent. Push aside in the pan.

Quickly brown the pork chops in the same pan and remove to a plate. Add the green chiles to the onion and mix, then top each pork chop with some of the mixture.

Add the rice to the pan; cover with the water and stewed tomatoes. Stir in the seasonings and top with the pork chops. Cover. Baste twice while they bake.

Bake in a 350 F oven for 1 hour.

Pollo Con Crema

Chicken in Cream Sauce

1 frying chicken, 2-1/2 pounds, cut up
salt
1 garlic clove, minced
1 medium-size onion, coarsely chopped
1 large onion, finely chopped
1/4 pound butter
1 tablespoon flour
2 cups light cream
pepper
ounces canned pimientos, chopped

Cook frying chicken in 2 cups water, lightly salted. Add the garlic and medium-size onion. Cook until the chicken is tender. Reserve the broth for cooking rice.

Sauté the chopped large onion in butter. When onion is translucent, stir in the flour. Then add the cream, salt and pepper to taste and pimientos. Combine well. Sauce can be refrigerated at this point for serving later.

De-bone the chicken (or leave on bones if preferred) and place the meat in the sauce. Simmer for 10 minutes. Serve over plain or wild rice.

Crunchy Almond Shrimps

1 pound jumbo shrimps
2 eggs
1/4 cup light cream
1/2 cup flour
1 garlic clove, crushed
1 cup crushed blanched almonds
cooking oil
fresh lime wedges

Shell and de-vein shrimps and split them butterfly fashion. Prepare a batter by beating the eggs, cream, flour and garlic together. Place almonds on a late.

Dip each shrimp into the batter and then roll in the almonds to coat evenly. Set shrimps in a single layer on a large sheet of was paper.

Heat oil in a deep frying pan to about 375 F.

Roll each shrimp again in the nuts and place in the hot oil. Fry until golden.

Drain on absorbent paper toweling

Serve hot with wedges of lime. Alongside serve steamed rice topped with scallions and a fresh fruit salad.

Mexican Fried Rice

2 cups chicken stock
1 teaspoon salt
3/4 cup uncooked long-grain rice.
3 tablespoons cooking oil
6 ounces Spanish-style tomato sauce or Bloody Mary mix
2 tablespoons hopped fresh green pepper
1 tablespoon minced onion.

Bring the stock to a boil in a medium-size saucepan with a cover.

Add the salt and the rice, cover, and cook over medium heat for 15 minutes, or until done but not mushy.

Pour the oil into a heavy 10-inch frying pan and heat until hot. Add the rice and stir-fry for 10 minutes.

Add the rest of the ingredients and stir until well mixed. Cover and continue cooking for 10 minutes more,, stirring occasionally.