Best Mexican Vegetables Recipes

MEXICAN-STYLE PICKLED VEGETABLES

Steps:

• Pack onion, fresno and carrots into a 1-qt. heatproof jar or a nonreactive container. Toast peppercorn and allspice berries in a dry large saucepan over medium heat, tossing constantly, until just fragrant, about 2 minutes. Add vinegar, sugar, salt and bring to a boil, stirring to dissolve sugar and salt. Remove from heat and stir in bay leaf, oregano, lemon zest, lemon juice, and garlic. Let cool slightly, then pour brine over onion, fresno and carrots to submerge. Seal jar and chill at least 3 hours before serving. The flavor will mellow as it sits.
• Do Ahead: Vegetables can be pickled 3 weeks ahead. Keep chilled.

MEXICAN RICE WITH VEGETABLES

Steps:

• In a large nonstick frying pan or a dutch oven put the oil and onion.
• Stir-fry over medium heat for 5 minutes.
• Move the onion to the side of the pan and add the garlic.
• Stir-fry the garlic until the edges are just starting to brown, and then incorporate the garlic into the onion.
• Add the minced green chili and the green bell pepper and stir-fry for 3 more minutes.
• Add the rice and stir-fry for 2-3 minutes, until all of the rice grains have gotten covered with the oil and the rice has had a chance to fry a bit.
• Add the tomato, corn and the carrot, cumin and oregano.
• Stir-fry for one more minute.
• Add the chicken broth (or vegetable broth or water).
• Bring the mixture to a good boil, cover, reduce heat to very low and cook for 20 minutes.
• Remove from heat and let the rice rest, covered, for a few minutes.
• Stir in the peas and salt.
• Check for salt and then garnish with cilantro.
• You may eliminate any of the vegetables that you don't like.

MEXICAN QUINOA WITH CREAMY CHICKEN AND VEGETABLES

Steps:

• Bring 2 cups water and quinoa to a boil in a saucepan over medium heat. Simmer until quinoa is tender, 15 to 20 minutes.
• Meanwhile, heat olive oil in a large skillet over medium-high heat. Saute onion until lightly browned, 5 to 7 minutes. Stir in 3 garlic cloves, chili powder, salt, paprika, and red pepper flakes with a wooden spoon. Add chicken; cook and stir for about 5 minutes. Pour in remaining 1/4 cup water. Cover and cook for 15 minutes.
• Stir corn, peas, peppers, and spinach into the skillet. Cover and cook for 5 minutes more. Mix milk and flour together and pour into the skillet; cook and stir for 2 minutes.
• Divide quinoa among 4 serving plates. Scoop chicken and vegetable mixture on top. Whisk lime juice and remaining garlic together in a bowl; drizzle over each serving.

BEEF PUCHERO (A MEXICAN STEW WITH HOMINY & VEGETABLES)

Steps:

• Slow method for Large Groups:.
• In large stockpot,add beef, veal and knuckle bone. (ask butcher to save you one).
• Fill with cold water just to cover, no more.
• Add salt, cumin and chili powder.
• Cover and cook to a boil for 10 minutes.
• Skim the white scum from water.
• Add tomatoes and hominy to stockpot with juices. Add sugar. Stir.
• In old clean pillowcase or cheescloth bag, layer the vegetables in the order given, starting with corn ending with chili peppers.
• Take one lemon half, squeeze the juice out, as much as you can get, place the lemon cut side down.Add the apple slices and squeeze juice from other lemon half.Pul the lemon half in the sack. Close the sack with twist tie or string.
• Simmer on low heat for 3 hours.
• Dump out the vegies on a large platter and cut in serving pieces.
• Serve meat and juice in a large tureen.
• Serve with tortillas, mexican hot chocolate or beer.
• Fast method:.
• Place everything in a pressure cooker except the apple slices. Cook at 15 pounds pressure for 20 minutes. Take off burner and let steam decrease. After pressure is gone, release lid, and spoon out vegetables on platter, serve meat and broth in a tureen.

ROASTED VEGETABLES FOR MEXICAN NITE

Steps:

• Mix all the vegetables together with the oil.
• Then add salt, garlic powder, garlic, cumin and Old El Paso seasoning.
• Bake in the oven for approximately 25 minutes or until vegetables are tender.

MEXICAN RICE AND VEGETABLES

Steps:

• Heat oil in medium skillet.
• Add bell pepper and onion; cook until tender.
• Add rice: cook for 3 minutes.
• Add broth, chiles and tomato; bring to gentle boil.
• Cover; cook for 25 to 30 minutes or until rice is tender and liquid is absorbed.
• Fluff rice.
• Season with salt and pepper.
• Sprinkle with cheese.
• Serve.

MEXICAN VEGETABLES

Steps:

• Chop whole onion.
• Heat nonstick skillet until it is very hot; reduce heat to medium-high, and add oil. Saute onion until it begins to soften.
• Wash, trim and slice zucchini into 1/4-inch-thick rounds. Add to onion after onion has softened, and continue to stir-fry.
• Wash, trim and seed green pepper and jalapeno; chop green pepper and mince jalapeno, and add to vegetables as they cook.
• Wash, trim and coarsely cube tomatoes. When vegetables have softened, stir in the tomatoes and season. Simmer a few minutes longer, and serve over polenta (see below). If there is not enough liquid, add a few tablespoons of water.

MEXICAN RICE AND VEGETABLES

Steps:

• * Preparation Time: 25 minutes Storage Time: Up to 24 hours Baking Time: 50 minutes Spray a deep 1 1/2 -quart casserole with non-stick cooking spray. Cook rice according to package directions, adding an extra 1/4 cup water and dried soup mix.Meanwhile, in a 10-inch skillet over medium heat, saute onion in oil for 3 minutes. Add squash and garlic. Cover and cook for 5 minutes or until crisp-tender, stirring occasionally. Uncover. Stir in rice mixture, stewed tomatoes with juice and chili powder. Transfer to casserole. Cover and refrigerate up to 24 hours.Bell: Uncover rice mixture. Pour vegetable juice cocktail over top. Cover and bake in a preheated 350° oven for 50 minutes or until very hot.To serve, garnish mixture with 1/2 cup sour cream. Sprinkle with green onion and parsley. Pass additional sour cream.

MIXED VEGETABLES, MEXICAN STYLE

Steps:

• 1. In a large saucepan of boiling salted water cook the zucchini, cauliflower, and corn until crisp-tender, about 2 minutes. Drain and transfer to a platter. 2. Heat the oil in a medium skillet over medium heat and cook the onion until limp, about 4 minutes. Add the remaining ingredients, except the cilantro. Cook, stirring, until the tomato is hot and bubbling, about 2 minutes. Spoon over the vegetables. Sprinkle with cilantro. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MEXICAN QUINOA WITH VEGETABLES

Steps:

• Rinse quinoa. Transfer to a saute pan and cook over medium-high heat, stirring constantly, until dried, about 1 minute. Add oil; cook and stir for 2 minutes. Add garlic; cook until grain begins to brown, about 1 minute more. Mix in diced tomatoes, zucchini, broth, water, sun-dried tomatoes, salt, and pepper.
• Bring to a boil, cover, and reduce heat to a simmer. Continue cooking until liquid is absorbed, about 10 minutes more. Add Mexican cheese blend; fluff quinoa with a fork.

ELVIA'S MEXICAN PICKLED VEGETABLES

Steps:

• Refrigerate for up to 1 month (leave the spice bundle in for flavor). The oil will solidify; let come to room temperature before serving. | Equipment: Cheesecloth and kitchen string (or a tea ball)
• About 8 cups
• Place peppercorns, allspice berries, coriander seeds and cloves on an 8-inch-square double layer of cheesecloth. Bring up the sides, making a bundle that encloses the spices, and tie at the top with kitchen string (or put the spices in a stainless-steel tea ball).
• Heat oil in a Dutch oven over medium heat Add sliced onion and garlic cloves and cook, stirring, until soft, about 5 minutes. Add cauliflower, pearl onions, carrots, bell pepper and habanero (or jalapeños). Cook, stirring occasionally, until the vegetables are tender-crisp, 7 to 9 minutes. Stir in vinegar, bay leaves, oregano, salt, cumin seeds and the spice bundle and cook 2 minutes more.
• Let cool for 15 minutes before transferring everything to a large nonreactive bowl (see Tip). Refrigerate, stirring occasionally, until cool, about 2 hours. Serve using a slotted spoon to leave behind excess oil.