Tex Mex Mayonnaise Food
TEX-MEX TURKEY BURGERS WITH AVOCADO MAYONNAISE
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine the turkey, garlic, paprika, 3/4 teaspoon salt and a few grinds of pepper in a medium bowl; mix with your hands until just combined. Form into four 1/2-inch-thick patties; set aside.
- Combine 1/2 avocado, the mayonnaise, lime juice and 1/4 teaspoon salt in a medium bowl; mash until smooth. Thinly slice the remaining 1/2 avocado and season with salt and pepper. Set aside for topping.
- Heat the vegetable oil in a large nonstick skillet over medium-high heat (or preheat a grill to medium high and oil the grates). Add the burgers and cook until browned, 3 to 4 minutes per side. Top each burger with a slice of cheese; cover and cook until the cheese melts, about 30 seconds.
- Meanwhile, split and toast the buns; spread the avocado mayonnaise on the cut sides. Serve the burgers on the buns with lettuce, the sliced avocado and tortilla chips.
TEX-MEX MOLE
Lots of Tex-Mex restaurants use bottled mole pastes from Mexico such as Doña Maria brand. Tricks of the trade include reconstituting the paste with chicken broth instead of water and boosting the flavor with peanut butter. Here's a simple homemade mole that tastes even better than the bottled paste.
Provided by Robb Walsh
Categories Sauce Blender Chocolate Garlic Onion Tomato Cinco de Mayo Simmer
Number Of Ingredients 13
Steps:
- Heat the olive oil in a medium saucepan over medium heat. Add the garlic and onion and sauté until the onion is soft, about 5 minutes. Add the tomatoes, chiles, chocolate, sesame seeds, peanut butter, sugar, crackers, and chicken broth. Simmer for 5 minutes.
- Transfer the mixture to a blender and puree until smooth. Salt to taste. If the mole has any grittiness, return it to the blender and puree again. Serve warm or cover and store in refrigerator for up to a week.
TEX-MEX MAYONNAISE
Stir up this spicy spread, season with salt and pepper, and use on your favorite sandwich or burger.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1/2 cup
Number Of Ingredients 4
Steps:
- Combine all ingredients and stir together.
Nutrition Facts : Calories 53 g, Fat 5 g
TEX-MEX MAYONNAISE
Make and share this Tex-Mex Mayonnaise recipe from Food.com.
Provided by Debber
Categories Spreads
Time 12m
Yield 2 cups, 16 serving(s)
Number Of Ingredients 11
Steps:
- Beat egg yolks on medium speed until slightly thickened.
- Add lemon juice, mustard, salt; beat one minute.
- Increase speed to medium-high, add 1/2 cup oil ONE TEASPOON AT A TIME (this is very important--or the mayonnaise will "break" ie., separate).
- SLOWLY pour in remaining oils in a steady stream, beating until incorporated (about 10 minutes).
- Fold in water, lemon juice, salt & chopped chile.
- Serve at room temp; refrigerate leftovers for up to a week.
- REPAIR TRICK: If the mayo does "break" salvage the mixture by whisking a single (not married!) egg yolk in another bowl, then beat mayo into it a little at a time.
Nutrition Facts : Calories 251.5, Fat 28, SaturatedFat 2.4, Cholesterol 35.4, Sodium 294.2, Carbohydrate 0.5, Fiber 0.1, Sugar 0.2, Protein 0.5
TEX-MEX MAYONNAISE
Make and share this Tex-Mex Mayonnaise recipe from Food.com.
Provided by ratherbeswimmin
Categories Tex Mex
Time 15m
Yield 1 1/4 cup
Number Of Ingredients 11
Steps:
- Combine all ingredients in a bowl.
- Cover and chill at least 3 hours.
- Use on sandwiches, burgers or to dip veggies.
Nutrition Facts : Calories 77.2, Fat 2.2, SaturatedFat 0.8, Cholesterol 3.4, Sodium 459.9, Carbohydrate 15.4, Fiber 3.1, Sugar 6.8, Protein 2.7
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