Best 2 Mexican Rabbit Rarebit Recipes

Mexican Rabbit Rarebit is a delectable cuisine that combines the robust flavors of Mexican cuisine with the creamy comfort of traditional rarebit. The dish has a rich history, dating back to the early 1900s, and has become a beloved dish in many regions of the world. This article delves into the origins of Mexican Rabbit Rarebit, exploring its cultural significance and the various iterations it has gone through over the years. We will also provide a step-by-step recipe to create this delightful dish in the comfort of your own kitchen, allowing you to enjoy the unique blend of flavors and textures that Mexican Rabbit Rarebit has to offer.

Check out the recipes below so you can choose the best recipe for yourself!

MEXICAN " RABBIT" RAREBIT

Mexican

Even Rednecks can appreciate other cultures. This recipe came from my Gourmet Foods class at good ole Western KY U. One of the other "country folk" in the class said (and I quote),"I'd rather have my rabbit fried with gravy and biscuit." The teacher never heard him. I still haven't figured out if he was trying to be funny or he was being serious. Anyway, this could be served with chips if the bread has turned into a penicillin lab. And the best part is, everything you need is probably in your pantry or fridge. All times are estimates, as I never watch the clock.

Provided by Redneck Epicurean

Categories Sauces

Time 30m

Yield 1 batch

Number Of Ingredients 8

Ingredients

1/2 tablespoon butter
2 cups shredded cheddar cheese
1 egg
1 1/2 cups mexicorn
1/2 teaspoon salt
1/2 cup rotel tomatoes with jalapeno peppers (see note below)
1/2 cup breadcrumbs
6 slices buttered toast (or bag of chips)

Steps:

NOTE: If you really can't handle the heat of Rotel, just use plain ole tomatoes. You might also toss in a bit of onion or substitute mild salsa for the tomatoes. It's all up to you depending on your heat tolerance. Also, if you're serving this at a party, keep it hot in a fondue pot!
Melt the butter in the top of a double boiler over direct heat (if you are using raw onion) and sauté until transparent. If not, skip this step.
Place the double boiler over hot water; melt the butter and add the cheese; stir constantly until cheese is melted.
Mix beaten egg, salt, and corn and stir into the cheese. Add the tomatoes and crumbs.
Allow the mixture to heat through and serve with toast or chips.

Nutrition Facts : Calories 2221.2, Fat 105.1, SaturatedFat 57.4, Cholesterol 588.4, Sodium 5935.9, Carbohydrate 225.2, Fiber 8, Sugar 9.2, Protein 101.9

FRIJOLE RABBIT (MEXICAN RAREBIT)

Frijole Rabbit (Mexican Rarebit) image

Make and share this Frijole Rabbit (Mexican Rarebit) recipe from Food.com.

Provided by Member 610488

Categories Lunch/Snacks

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 tablespoons butter
1 1/2 tablespoons onions, chopped
2 tablespoons bell peppers (green or red)
1 1/2 teaspoons chili powder
1 (10 ounce) can kidney beans, drained
1 1/2 tablespoons catsup
1/2 teaspoon Worcestershire sauce
2 cups cheddar cheese, grated
1 cup monterey jack pepper cheese, grated

Steps:

Cook onion and pepper lightly in butter with chili powder.
Add kidney beans and seasonings and stir in the cheese until melted.
Serve this beany Bunny peppery hot on tortillas, tortilla chips or crackers.

Nutrition Facts : Calories 294.8, Fat 21.5, SaturatedFat 13.4, Cholesterol 63.9, Sodium 557.8, Carbohydrate 9.2, Fiber 2.9, Sugar 2.3, Protein 16.7

Tips:

To make the rabbit meat more tender, marinate it in a mixture of milk, herbs, and spices for several hours or overnight.
Use a heavy-bottomed pot or Dutch oven to cook the rabbit. This will help to prevent the meat from sticking and burning.
Brown the rabbit meat in batches to avoid overcrowding the pot. This will help to ensure that the meat cooks evenly.
Add enough liquid to the pot to cover the rabbit meat. This will help to keep the meat moist and prevent it from drying out.
Simmer the rabbit meat for at least 1 hour, or until the meat is fall-off-the-bone tender.
Once the rabbit meat is cooked, remove it from the pot and set it aside. Strain the cooking liquid and reserve it.
To make the rarebit sauce, melt the butter in a saucepan over medium heat. Add the flour and whisk to combine. Cook for 1-2 minutes, or until the mixture is golden brown.
Gradually whisk the reserved cooking liquid into the roux until a smooth sauce forms. Bring the sauce to a simmer and cook for 5-10 minutes, or until it has thickened.
Add the cheese to the sauce and stir until melted. Season the sauce with salt and pepper to taste.
Pour the rarebit sauce over the cooked rabbit meat and serve immediately.

Conclusion:

Rabbit rarebit is a delicious and hearty dish that is perfect for a cold winter night. The rabbit meat is braised until fall-off-the-bone tender, and the rarebit sauce is rich and flavorful. Serve rabbit rarebit with mashed potatoes, roasted vegetables, or a side salad for a complete meal.