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Full Episode Fridays: Mexican Fiesta - 4 Mexican Restaurant Recipes to Make at Home
Jan 3, 2020
Today Paula's brushing up on her Spanish and heading south of the border with a Mexican Fiesta!
Spicy Chicken Empanadas - https://www.pauladeen.com/recipe/chicken-empanadas/
Tay's Hot and Spicy Salsa - https://www.pauladeen.com/recipe/tays-hot-and-spicy-salsa/
Churros - https://www.pauladeen.com/recipe/churros/
Margarita - https://www.pauladeen.com/recipe/perfect-margarita/
Enjoy!
For more recipes visit https://www.pauladeen.com
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0:00
Ola y'all. I'm Paula Dean and I've been
0:04
brushing up on my Spanish cuz today the
0:08
lady is going to be going south of the
0:10
border with a Mexican fiesta. I'm going
0:13
to kick this party off today with my
0:16
spicy chicken empanadas.
0:18
And then I want to share with y'all
0:20
another festive recipe. Taste hot and
0:24
spicy salsa. And this one is sure to
0:27
blow the doors off this little shindig.
0:30
And for a sweet ending Mexican style
0:34
churros. So y'all go find your sombrero
0:38
because today we're going to spice
0:42
things Yeah.
1:12
[Music]
1:14
Hey y'all. I was just outside checking
1:16
out the weather. It's pouring down rain
1:18
here and it's it's kind of nippy. So, I
1:21
thought, you know, I really need to fix
1:23
something for my family that will kind
1:25
of heat up their belly. And there's no
1:28
better way than to do that with a
1:30
Mexican fiesta meal. And I was going
1:32
through my files and I found a recipe
1:34
from the cutest little girl. Look at
1:37
here, y'all. Her name is Taylor. So,
1:39
what y'all say? Let's move on into the
1:41
kitchen and make Taylor's hot and spicy
1:43
salsa and a few of my own favorite
1:45
Mexican recipes, too. Let's move on to
1:48
the kitchen. Come on. So, let's get
1:51
started, y'all. I'm My appetite is
1:54
really, really growing here. So, the
1:56
first dish let's start with is the
1:58
chicken empanadas. I love these. I just
2:01
love them. And uh you know why? Because
2:05
it has dough, it has cream cheese, and
2:07
it has chicken, and it has cheese. All
2:10
of my favorite foods. So, we're going to
2:12
start with three cups of chicken. And to
2:15
that, we're going to add 1 8 oz package
2:18
of cheddar and jack cheese. We're going
2:20
to add a four of a teaspoon of diced red
2:23
bell pepper. We're going to add one
2:26
jalapeno
2:27
that's been diced. And I've seeded this
2:30
one so it won't be quite as hot as it
2:33
would be if we had left those seeds in.
2:35
And to this I'm going to add a
2:36
tablespoon of cumin.
2:41
And that's going to give it a a nice
2:43
spicy flavor. I'm going to add a little
2:46
salt,
2:47
a little fresh ground pepper. And now
2:50
I'm going to add a 4 oz block of cream
2:54
cheese.
2:56
And we're just going to mix these
2:57
together. We want our mixture to be nice
2:59
and stiff. We don't want it runny
3:03
because we're going to put these in the
3:05
pastry and we're going to bake them and
3:07
we don't want all the all the insides
3:09
running out. So, this is going to be
3:11
nice and stiff.
3:19
And I think the best way to do this is
3:21
maybe just kind of get in with your
3:22
hands and the heat from your hands will
3:26
soften your cheese and your cream
3:28
cheese.
3:32
So that worked nicely. You can see the
3:34
warmth from my hands softened that cream
3:37
cheese and the cheese. And that made it
3:39
real, real easy to mix up.
3:44
All right, now we're fixing to use
3:46
another one of my favorite ingredients.
3:47
You know, out of all the convenience
3:49
foods, this is definitely up there at
3:52
the top as far as I'm concerned. And I
3:56
am using a refrigerated pie crust dough.
4:01
And these work just wonderful for fried
4:03
pies, for regular pies. Now, I'm going
4:06
to take a biscuit cutter. And you can
4:09
see that I'm using a rather large
4:11
biscuit cutter because by the time we
4:13
fold our empanadas in half, they're
4:15
going to get a lot smaller. So, we're
4:17
just going to come in and cut our dough
4:19
out
4:24
in circles just like that.
4:32
Okay. So, we're just going to come in
4:34
here now and take a little filling. And
4:36
we're not gonna be able to put much.
4:38
Even though I'm very tempted to overfill
4:41
it. I'm gonna try not to do that. And
4:43
I'm gonna get just a little bit of
4:45
water.
4:50
And I'm just going to run around the
4:51
edge of that so that that water will
4:54
dampen my crust and make it adhere to
4:57
each other. And um we're going to just
5:02
dip our fork back into our flour. We're
5:05
just going to make sure that we've got
5:06
it sealed very, very well.
5:09
And I'm going to just give our
5:13
cookie sheet just a light spray because
5:16
when I go to remove these, I don't want
5:17
them to stick. So, you can see what an
5:21
easy easy process this is. And you can
5:24
do this part up earlier in the day and
5:26
then have them all ready to pop into
5:29
your oven.
5:31
But the beauty about this particular
5:33
dish is you can use whatever leftover
5:37
meat you have. If you have some pot
5:39
roasts that you've uh got from the night
5:41
before, it'd be fabulous in these.
5:44
Really kind of whatever you've got left
5:45
in your refrigerator. All right, a
5:48
little bit more. And you can see, you
5:50
know, how quick and easy this just moves
5:53
right along.
5:55
This is one of those great dishes that
5:57
the children can get in and
6:01
and help you with. There's no way that
6:03
they can hurt themselves because there's
6:05
nothing dangerous at all to the dish.
6:08
There's no cooking involved after you
6:10
get your chicken together. So, now it's
6:13
time for us to
6:15
beat up an egg and brush it over our pie
6:19
crust. Now, if you go to your
6:21
refrigerator to grab an egg and you're
6:24
out, don't worry about it. You can use
6:27
melted butter
6:29
or you can use heavy cream or milk if
6:32
you have it, whichever you have.
6:36
But this does make it so pretty and
6:39
shiny
6:42
and just makes it just a little bit more
6:44
appetizing looking. So, we're going to
6:47
put these in a 400°ree preheated oven,
6:50
and we're going to bake them for about
6:52
15 minutes.
7:00
And now, when we come back, we're going
7:02
to be making little Taylor's recipe. And
7:05
I'm going to tell you what Taylor's
7:08
secret ingredient is soon as we come
7:11
back.
7:14
[Music]
7:20
Well, hey, welcome back. So, now it's
7:23
time for the recipe, y'all, that I've
7:24
been waiting on, and that's Taylor's hot
7:26
and spicy salsa. And I tell you what, to
7:29
be 11 years old, Taylor's got a really
7:33
hot, tasty tongue. Because in her
7:36
recipe, she's really putting the heat to
7:39
it. She's using two whole
7:43
jalapeno peppers. And guess what, y'all?
7:45
She's not seeding them. I mean, she's
7:48
putting the whole thing in there. So,
7:50
I'm going to do just like Taylor said,
7:54
and I'm going to throw them in along
7:56
with one clove of garlic. And this, you
7:59
can see this is a really, really big
8:02
clove of garlic. Now, I just smashed it
8:04
a little bit. And I'm going to just
8:06
break it up a little bit. And I'm going
8:08
to throw in a little bit of banana
8:10
pepper. It's got a lot of flavor to it.
8:13
So, we're just going to dump those in.
8:15
And we're going to add one teaspoon of
8:18
house seasoning, her secret ingredient,
8:21
and the juice of one lime.
8:24
Now, Taylor says
8:26
to mix all this in the food processor
8:29
and then stir in her tomatoes. Well, the
8:32
tomatoes are just a bit bit chunky. So,
8:35
I think what I'm going to do is blend
8:39
all these together and then I'm going to
8:41
put the tomatoes in just at the end and
8:44
pulse them to just chop them up a little
8:47
bit better than what they are.
8:50
Okay.
8:53
So, here we go.
9:00
All right. I'm going to take the spatula
9:03
and oops and just push everything down.
9:07
Oo, Taylor.
9:12
Taylor,
9:15
great time of day, kid.
9:19
Okay, that's hot, y'all.
9:23
All right, now I'm going to take our
9:25
tomatoes.
9:26
And like I said, these have been drained
9:28
and they've got a little juice left in
9:30
them, but that's all right. I'm just
9:32
going to let that little bit of juice
9:34
stay there.
9:37
All right.
9:42
So, in go our tomatoes.
9:45
And then we're going to throw in a
9:48
little cilantro.
9:54
I'm just going to kind of rough chop it.
9:57
And then the
10:00
food processor will do the rest.
10:15
Okay, that looks delicious. Taylor,
10:19
I hope I hadn't
10:22
messed up your recipe in any way by
10:25
changing it just a little bit.
10:28
You know, if you if you like your
10:30
tomatoes really really chunky, you can
10:33
do it just like Taylor says,
10:36
you know, and just stir those in. But,
10:39
you know, I kind of like them a little
10:41
bit finer. I think they're going to be
10:42
easier to to eat along with our chips.
10:46
Going to pour this salsa into the bowl
10:51
in the center. I can't hardly wait to
10:53
taste this, Taylor. But I have to tell
10:56
you, you've got me scared to death with
10:58
those seeds. Normally, when I eat these
11:02
salsa dips, I I scoop in there and I get
11:05
a whole bunch. But, um, you got my
11:08
attention on this one. So, I'm just
11:10
going to kind of rub it through because,
11:11
you know, I don't know if I trust you
11:13
yet, Taylor.
11:21
Holy camole, Taylor.
11:27
Oh,
11:29
you're more of a woman than I am.
11:34
Damn, that's hot.
11:38
Taylor,
11:40
y'all, I think we need to stop right
11:42
this second and talk a little bit about
11:44
this recipe. Taylor, now I don't see how
11:46
you eat anything that hot. I really
11:49
don't. So, you those of you at home, you
11:53
might want to take the seeds out of that
11:55
jalapeno and you might want to throw in
11:58
another can of tomatoes cuz this is some
12:00
of the hottest stuff I have ever tasted.
12:03
Taylor, I'm g I'm gonna give you a
12:05
spanking when I see you, girl.
12:09
Michael's going to love it though. He He
12:11
really will. Great time of day.
12:18
I hope these empanadas are not as hot as
12:21
your salsa, Taylor.
12:28
I feel a little bit cooler. They're
12:31
good. I got to go find Michael because
12:34
I'm fixing to blow his head off Taylor
12:36
with that stuff. So, while my tongue's
12:39
cooling down, I'm going to eat the
12:41
empanada. And when we come back, I'm
12:43
going to make the sweetest thing that
12:45
I've ever tasted that came out of
12:47
Mexico.
12:50
[Music]
13:01
Okay, welcome back y'all. It's time for
13:04
me to move on to uh Michael's favorite
13:07
part of the meal, which is the sweets.
13:09
And you know, when we go into Mexican
13:11
restaurants, it seems like that we fill
13:13
up so on on uh all the food that we
13:16
never order desserts. So, I don't think
13:19
of desserts as being a big part of of um
13:22
Mexican menus. But the next thing I'm
13:25
going to make is churros. They're
13:27
they're much like a a hot donut or a
13:30
beignet. Now I've melted a half a stick
13:32
of butter and I'm going to pour in a cup
13:35
of water. And we're going to bring this
13:37
to a boil. I'm going to add 2 teaspoon
13:40
of sugar.
13:47
All right, our ingredients have come to
13:49
a boil. Now, I've got this on high right
13:52
now, but I'm going to turn it down to
13:53
kind of a medium moderate heat. And I'm
13:56
just going to dump in that allpurpose
13:59
flour. And I'm going to add the zest of
14:02
one orange.
14:04
And I'm going to continue to cook this
14:07
and mix it until it kind of comes away
14:09
from the pan and forms a ball.
14:14
And you can see it's following the spoon
14:16
around.
14:19
And I've got everything mixed up. All
14:21
the flour has disappeared. So now I'm
14:24
going to transfer it to our bowl. And
14:26
that's going to help cool it off.
14:30
You can see how stiff that is. All
14:33
right. Now, to help it cool down a
14:36
little bit faster, I'm going to just
14:38
give it
14:41
a little mix with an electric mixer. And
14:44
like I said, that's just going to move
14:46
that batter around and cool it off. And
14:49
after it cools off a second, I've got
14:52
four eggs. And I'm going to add those
14:54
eggs one at a time to our batter.
15:00
So, one at a time, I'm going to drop in
15:02
the eggs.
15:33
[Applause]
15:41
So, I kept beating until I have a smooth
15:44
batter for us. And now I'm going to move
15:46
it over into our piping bag. And this is
15:50
barely warm now from all that beating.
15:55
And that orange zest smells so nice in
15:59
there.
16:02
All right, now we're going to move down
16:03
to the deep fryer. Now, the recipe calls
16:06
uh for a temperature of 350°. And we're
16:10
going to come down here and we're going
16:11
to drop these into 4 in pieces in the
16:14
hot oil.
16:21
I think these are going to be delicious.
16:22
I don't think we can go wrong with fried
16:25
dough at all.
16:27
Right now, the first two are starting to
16:30
brown a little bit for us. So, I'm
16:32
making sure that I keep them turned so
16:35
they don't brown too too bad on on one
16:38
side. All right, we're going to take
16:40
these up and let them drain for a second
16:43
on a paper towel.
16:45
And since I forgot my nutmeg,
16:48
I'm just going to come down here. You
16:51
know, no harm, no foul. I'm just going
16:54
to add it in the last step. All right.
16:58
And I've got plenty of nutmeg in it, but
17:00
put this in your batter because it'll be
17:03
even more intense. And I'm going to take
17:05
a half a cup of sugar,
17:08
one teaspoon of cinnamon, and that was
17:10
probably a four a teaspoon of fresh
17:12
grated nutmeg. And I'm just going to mix
17:15
that all together real good. And then
17:18
we're going to take our cherros and
17:20
we're going to toss them in that sugar
17:22
while they're still warm.
17:25
You know, once you use fresh nutmeg, you
17:28
never want to go back to that ground
17:32
nutmeg in the can.
17:36
You can see how quick and simple and
17:38
easy that was. All right. So, don't
17:40
these look wonderful.
17:44
And you can see why a cup of coffee or a
17:48
glass of a mug of hot chocolate would
17:51
just be wonderful to eat along with
17:53
these.
18:02
They're not too sweet. The sweetest part
18:04
is the sugar that we rolled them in, but
18:06
the actual
18:09
cake is is like just right. It's just
18:12
strong with with the orange zest.
18:17
M. And when we come back, I'm going to
18:20
show you how to mix up something that's
18:21
going to wash all this flavor down good.
18:24
Margaritas four different ways.
18:29
[Music]
18:35
Y'all know I've told you a hundred times
18:36
I'm not much of a drinker, but
18:39
margaritas I really like the taste of
18:41
and they can get me going. In case
18:43
you're not able to make a frozen
18:45
margarita, I'm going to show you how to
18:47
mix up a quick margarita on the rocks.
18:50
Now, here I've got a strawberry
18:52
margarita. I've got a regular lime
18:53
margarita. And I've got a peach
18:56
margarita. Now, we're going to start by
18:58
adding ice
19:00
in our shaker.
19:04
And I'm going to add not quite a cup
19:10
of strawberry mix.
19:14
I'm going to add a couple of shots of
19:15
tequila. And you'll want to use a good
19:19
tequila.
19:21
No rot guts on this drink.
19:24
And a little splash of triple sack. Now,
19:28
the important part about this drink is
19:30
your shake action. You want to make sure
19:33
you shake it until you almost have ice
19:36
crystals in it.
19:39
All right. So, I'm shaking it up real
19:42
real good.
19:45
Okay.
19:49
I had shaken it so much it was like had
19:51
a vacuum seal to it. All right. I'm
19:53
going to take our glass and I'm going to
19:55
run a lime around the rim to moisten it
19:59
so that that salt will stick to it. Now,
20:02
if you want to stay away from salt
20:04
because it will dry you out, you can use
20:06
sugar in the place of that.
20:09
[Applause]
20:09
[Music]
20:12
And right into our glass
20:15
it goes. And we have the perfect
20:17
strawberry margarita on the rocks.
20:21
Delicious.
20:24
Oh, what a feast, y'all. Some of my
20:28
family's favorites. We've got that
20:30
precious little Taylor's hot and spicy
20:32
salsa. And for a little bite of
20:34
something sweet, we've got churros
20:36
that's very, very much like a donut. And
20:40
to finish off this wonderful Mexican
20:42
fiesta, we've got chicken empanadas. So,
20:45
if you're craving something hot and
20:46
spicy to serve your family, try some of
20:48
these recipes cuz I think you're going
20:50
to love them. So until next time,
20:53
America, I send you love and best dishes
20:56
from my Mexican fiesta to yours.
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