I am looking for good Mexican food recipes. If you have any or any other recipes for latin cooking please send it my way. Gracias!!!Anyone know any good Mexican food recipes?
From Appetizers:
COCTEL DE CAMARRON CAMPECHANO (SHRIMP COCKTAIL)
I first tasted this cocktail in Ciudad del Carmen, where shrimp boats arrive daily laden with fresh shrimp!
Serves 1
Ingredients:
1/3 pound medium shrimp -- cooked and peeled
1/2 cup catsup
1 each lime or lemon -- juiced
1 tablespoon cilantro -- chopped
1 clove garlic -- diced
1 slice sweet onions -- diced fine
1 each hot chili peppers -- diced fine
salt
Mix together all ingredients. Chill ½ hour and serve.
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From Huevos (Eggs)
HUEVOS EN RABO DE MESTIZA (EGGS DRESSED INDIAN MAIDEN STYLE)
Serves 4
Ingredients:
8 hard-boiled eggs – peeled, sliced
½ pound queso fresco or feta cheese
2 tablespoons olive oil
½ cup crème fraiche
4 poblano chiles – roasted, peeled, cut in strips
2 cups milk
1 cup tomato puree
1 medium onion, finely diced
salt
pepper
Preparation:
Heat a large skillet, add the olive oil along with the peppers and onion. Stir one minute and add the tomato puree. Simmer 15 minutes. Add salt and pepper, milk, crème, and cheese and simmer until reduced, about 20 minutes. Add the eggs just to heat. Serve immediately.
NOTES: Serve with toast
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From Ensaladas (Salads)
ENSALADA DE NOPALES (CACTUS SALAD)
Serves 6
Ingredients:
8 ounces nopales (cactus lpaddles) -- * see note
1 avocado, ripe -- peeled and cubed
2 tablespoons white wine vinegar
3 tablespoons dry cheese (romano, anejo) -- grated
1 teaspoon oregano -- dried
2 small sweet onions
1 large tomato -- sliced
3 tablespoons olive oil
½ cup cilantro -- minced
salt
pepper
Place cactus and one onion in 2 cups water and bring to a boil for 7 minutes. Strain and cool. squeeze out excess water and place in a salad bowl. Slice the other onion thinly. Add all other ingredients and toss.
NOTES: Clean cactus leaves and cut off thorns. Cut into cubes. You can also use cactus from a jar.
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From Soups
SOPA AZTECA (AZTEC SOUP)
Serves 10
Ingredients:
2 Tablespoons olive oil
3 medium onions -- diced
8 cloves garlic -- crushed
4 pounds tomatoes -- diced
1 red bell pepper -- slivered
1 cup zucchini -- diced
1 cup vegetable oil
20 corn tortillas -- fried
3 medium potatoes -- peeled, diced
1 pound fresh spinach -- chopped
2 ripe avocadoes -- diced
1 pound Monterey jack cheese -- shredded
2 Tablespoons dried oregano
2 Tablespoons dried basil
2 teaspoons black pepper
10 cups chicken broth -- heated
1 cup celery -- sliced
3 bay leaves -- crushed
6 small hot peppers -- diced
shredded chicken (optional)
1 can tomato paste, small
In a heavy skillet, sauté the onion and garlic in the olive oil until golden and translucent. Add tomatoes and spices, and sauté` ten minutes. Cool the mixture and blend in a blender. Heat chicken broth in a large pot. Add the tomato mixture, tomato paste, along with celery, bell pepper, zucchini, and carrot. Simmer ten minutes.
Meanwhile, cut the tortillas into strips and fry in the vegetable oil until crispy. Drain on paper towels. In the same oil, fry the potatoes about 5 minutes. Add to soup mixture. Add spinach to soup, along with shredded chicken. Turn off heat. Serve by placing 3-4 strips tortilla in the bottom of each bowl. Pour the hot soup over. Top with avocado, cheese, and peppers.
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From Rice %26amp; Pasta
ARROZ BLANCO (MEXICAN WHITE RICE)
Serves 6
Ingredients:
2 cups rice - - raw, unwashed
¼ cup olive oil
2 cloves garlic -- crushed
5 cups chicken broth
Heat the oil on medium high in a large skillet or 4-5 quart pot. Add the garlic and sauté about 1 minute. Add the rice and sauté, stirring frequently until the rice is golden brown. Add the liquid and stir. When it comes to a boil, lower to a simmer, stir once more, and cover. Cook until all water is absorbed.
The above is the basic recipe, but there are many variations:
-Substitute ½ cup tomato juice or pureed tomato for part of the liquid. The result would be Mexican Rice or Arroz Mexicano.
-Substitute part of the liquid with black bean soup broth.
-Add ½ cup frozen peas and carrots.
-Add ½ cup sliced mushroom and green onion.
-Use beef instead of chicken broth.
-Add ½ cup cooked chick peas.
-Substitute part of the rice with some vermicelli.
-Add a pinch of saffron.
-The possibilities are endless if you use your imagination. Don't forget to stick to the basic proportion of rice to liquid.
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From Beans
FRIJOLES CHARROS (CHARRO BEANS)
Ingredients:
1 pound pinto beans – rinsed, picked over
1 large sprig fresh epazote or 1 tablespoon dried
cold water
boiling water
salt
1 large onion - diced
1 jalapeno pepper – diced
2 garlic cloves, diced
4 tablespoons olive oil
Preparation:
Place the beans and epazote in a stockpot. Fill with enough cold water to cover the beans plus 2” more. Bring to a boil, lower heat cover, and simmer for a half hour. Begin adding boiling water to maintain a 2” reserve of liquid at the top. Cook until beans are tender but not mushy. This will take several hours. Season with salt.
Sauté the onions ,garlic, and pepper in a very large skillet until translucent. Carefully add the beans one cup at a time, mixing thoroughly. Simmer an additional ten minutes.
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From Beef
PUNTOS DE FILETE MEXICANA (MEXICAN TENDERLOIN TIPS)
Serves 4
Ingredients:
2 garlic cloves -- crushed
2 large tomatoes -- diced
1/4 cup corn oil
2 1/2 pounds beef filet tips -- cubed, 1 1/2'; thick
1 large onion -- sliced
1 cup water
2 small hot chili peppers
salt
pepper
Heat oil in a large skillet. Sear the filet. Add the onion and garlic and sauté until the onion is golden brown. Meanwhile, in a blender or food processor, blend the tomato, water, and peppers. Add to the pan. Salt and pepper to taste. Bring to a boil, lower heat and simmer 3 minutes.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Serve with rice %26amp; beans
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from Salsas
GUACAMOLE
Serves 4
Ingredients:
1 clove garlic
1 small hot pepper
2 avocados
1/3 cup cilantro -- minced
1 small white onion -- diced
juice of 1/2 lime
coarse salt %26amp; pepper
Preparation:
On a griddle, toast 1 clove garlic and 1 small hot green pepper. Remove the garlic from the skin, and place it and the pepper, stem removed, in a molcajete with the salt. Mash them up. Add 2 avocados, peeled %26amp; seed removed, one at a time and mash them also. In a small bowl, place the above, along with 1/3 cup minced cilantro, 1 small diced white onion, and salt %26amp; pepper to taste. Add lime joice. Stick the seeds back in to prevent discoloration. Very basic and wonderful.
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From Drinks
CHOCOLATL (CHOCOLATE MILK)
Serves 2
Ingredients:
3 cups whole milk
4 ounces Ibarra Mexican chocolate
1 teaspoon sugar (optional)
Preparation:
Blend one cup milk with the chocolate and sugar. Heat in a medium saucepan until hot, but not boiling. Remove from heat and beat with a wire whisk until frothy. Serve immediatelyAnyone know any good Mexican food recipes?
Chicken Enchiladas
I've never written this down before but here goes:
1 lb chicken, white or dark or both
cut into strips and saute in 4 minced garlic cloves and olive oil
season with salt and pepper
while chicken is cooking, mix together:
8 oz. shredded Monterrey jack
8 oz. cream cheese
1/2 c. onion, chopped fine
1/2 c. fresh cilantro, minced
1/4 c. jalapenos chopped
1/4 c. black olives, sliced
salt %26amp; pepper
add chicken to mixture when cooled
prep a 9x13 pan with non-stick spray
2 to 3 cans enchilada sauce
1 doz. Small flour tortillas
Pour 1 can enchilada sauce into flat pan; use 2 if needed.
Dip both sides of flour tortillas in enchilada sauce, then fill with a few tablespoons of chicken filling. Roll firmly and place in baking pan, seam side down. (This part is messy but worth it.) Repeat till pan is full. Pour 1 can of enchilada sauce over all. Top with grated cheddar cheese and sliced jalapenos.
Bake 45 min. @ 350 degrees
Freezes well.
This is one of the best.. trust me..
Recipe for Spanish Paella (4-6 people)
Traditional and easy Paella recipe. There are many Spanish rice dishes. This is the most famous of them.
Ingredients (4-6 people):
600 grams rice (short grain)
Half a chicken in pieces
2 artichokes
2 medium-sized red peppers
2 mature tomatoes
Black pepper
Garlic
Parsley
A strand of saffron
Olive oil (one glass, about 1/4 litre)
1/2 lemon
A sprig eacho of rosemary and thyme
Salt
Steps:
1: Fry the chicken in some olive oil. Put the browned chicken pieces into a pan with 8 glasses of water, and bring to the boil. Leave simmering for half an hour.
2. Cut the artichokes and red pepper and fry them.
3: Fry the tomato and garlic in olive oil in the large paellera (special paella pan), then add the rice, stir for a minute and then add the chicken, chicken stock (there should be 6 glasses), artichokes, red peppers, the juice of half a lemon, black pepper, parsley, thyme, rosemary, the saffrón strands (grind them first. If you haven't got a grinder, use Colorante which you'll find in the spice and herbs racks in supermarkets) and salt.
4: Once all the ingredients are in the paella pan, turn the heat up to maximum and boil for about 10 minutes. Then lower the heat and leave to simmer for another 10 minutes. After 20 minutes, the liquid should have evaporated. Turn off the heat, and leave to stand for five minutes. If possible cover while it is standing (many Spaniards use paper to cover the pan).
Use quality ingredients:
Olive oil: Ciao recommends Aceite Carbonell. This page may also help you to decide: Aceitedeoliva.com.
Rice: Our favourite brand is SOS. Another excellent rice available in Spain is Arroz de Calasparra (if you get hold of a packet, the paella will need a little more cooking time). Don't forget to use short-grained rice - the kind used to make rice pudding.
Saffron: Azafrán de Carmencita.
Here's a good spice mix for any meat or bean dish. You can use it just like a packet of purchased taco seasoning.
Taco Seasoning
1 tbsp chili powder (I use Gebhardts)
1 tsp garlic powder
1 tsp ground oregano
1 tsp paprika
2 tsp cumin powder
2 tsp onion powder
I use it in this recipe, too.
Mexican Casserole
1 lb ground beef
1 packet taco seasoning
1 10 oz can tomatoes with green chiles (Ro-tel)
1 4 oz can chopped green chiles
2 cups quick cooking rice (Minute Rice), uncooked
water, salt, pepper, onion powder, garlic powder
8 oz cheddar cheese, shredded
chopped onions for garnish
Strain the Ro-tel tomatoes and extra chiles into a 4-cup glass measure. Add enough water to make 2 cups of liquid. Brown the ground beef, seasoning to taste with salt, pepper, onion powder and garlic powder. Drain beef and place in a shallow, microwavable dish. Add the taco seasoning, strained tomatoes, chiles and rice to the beef, mixing well. Heat the reserved liquid to boiling. Pour the boiling liquid over the meat mixture. Cover with plastic wrap and microwave on high for 8 minutes. Garnish with shredded cheese and onions. Serve with refried beans.
I will send you some, my mother in law is mexican and makes some good stuff...
I only know a few and they are very easy to fix;
1. Enchiladas
2. Tacos
Enchiladas:
serves 2 people
Ingredients:
-6 corn tortillas
-2 cups corn oil (or your preference)
-1 can of enchilada sauce (if you prefer chili pods let me know)
-2 cups of grated Muenster cheese (or monterrey jack, we use cojack)
-2cups ground beef
-Seasoning salt/garlic powder/onion powder/lemon juice
Instructions:
-Heat a skillet over medium heat for about 5 minutes.
-Open ground beef package and break up the meat while putting it in preheated skillet (80/20 works best).
-Sprinkle Seasoning salt (lawry's or McCormick's Spicy Season-All), garlic powder, onion powder, and about 1/2 cup lemon juice (can be fresh or from bottle)
-Brown meat while mashing it to make finer pieces
-When meat is ready, tip pan and put meat to the top of skillet to let fat drain.
-In another pan heat up the 2 cups of oil over medium heat.
-In another pan heat up the enchilada sauce over
medium heat
-Bring the heat down to low for the sauce.
-Take a corn tortilla place it in hot oil, flip it once and take it out and place on a double piece of bounty(paper towel).
-Take that hot tortilla off the bounty and place in the sauce just enough to get the sauce on it.
-In a square baking pan (8x8 or bigger depending on how many people are going to eat) spray pam.
-In that square baking pan put the hot/sauced tortilla and put a tablespoon of ground beef and a pinch (generous pinch) of grated cheese, roll closed, repeat for the rest
-When you have put all your enchiladas in the square baking pan, sprinkle a generous amount of grated cheese on top of all the enchiladas, place pan in an oven at 300 degrees until cheese melts, about 15 minutes.
-If you decide to make this fast and you put the enchilada on a serving plate that is microwave safe, put it in the microwave for about 3 minutes.
Tacos:
serves 2 people
6 corn tortillas
2 cups oil
ground beef (80/20)
Seasoning salt
garlic powder
onion powder
lemon juice
Lettuce
tomato
avocado (if desired)
grated cheese(whichever you prefer)
Salsa (can be pace medium, that's what I have with it, it's not that hot)
-Brown ground beef in a preheated over medium heat pan, after having sprinkled seasoning salt, garlic powder, onion powder, and lemon juice to taste. Mashing it against pan to make the size of meat smaller and edible
-Tip pan so that you drain the fat.
-Turn off heat
-Take the 2 cups oil and put in a pan over medium heat, preheat for 5 minutes.
-Take a corn tortilla and place it in the middle of the hot oil with a spatula and wooden spoon
- Place 1 tablespoon of meat in the center of that tortilla and bring one flap of the tortilla towards the other to close it, control the tortilla with the spoon and spatula.
-Brown until desired
-Take tacos as you make them and blot them with bounty
-Garnish with lettuce,tomato,cheese, avocado,and salsa
Enjoy!
I was going to add gorditas, and picadillo but I'm hungry, I will find your question later and add it, ok? mzz
Mexican Hot Dish-
1lb hamburger
2cups cooked rice
1 small can tomato paste
10oz can cream of chicken soup
10oz cam of mushroom soup
1pkg. powder taco mix-extra hot
1/2 c hot peppers or to taste
1 med onion
3/4 tsp Accent monosodium glutamate
Mix all together and sprinkle with corn chips and shreeded Kraft Mexican cheese, bake at 350 untill cheese melts.
Try Faijitas of quesadillas. Two of my favorites.
Hope this helps and you like them as much as i do.
Fideo:
In a large skillet melt 2 tablespoons of butter and cook fideo noodles until they are golden/slightly browned. Add in some water (until it is covering the top of the noodles) and simmer until noodles are tender. Add in some chicken flavoring (about 1/4 tspoon) and add in 1 small can of tomato sauce.
DRINK
Aguas Frescas
These cool drinks are made with water, fruit and a sweetener (typically sugar) and are commonly served in Mexico by street vendors in barrel shaped clear jars called a vitrolero
You will also find them in many Mexican takeout restaurants. Aguas frescas are the drink of choice in most Mexican cantinas.
I N G R E D I E N T S
Fresh fruit such as pineapple, honeydew melon, cantaloupe, strawberries
Granulated white sugar
Water
I N S T R U C T I O N S
To make just take any ripe fruit (common flavors include pineapple, cantaloupe, honeydew, watermelon, strawberry and papaya) blend till smooth, add water to thin to a light consistency and sweeten to taste with sugar. Depending on the fruit you may need to strain the mixture to remove any seeds or small bits, the drinks should be the consistency of water (thus the name).
APPETIZER
Salsa de Chile Pasilla de Michoacan (Michoacan Pasilla Sauce)
This sauce comes from the northern part of Michoacan. It is traditionally served over boiled rice and topped with crumbled cotija cheese, with corundas or uchepos and creme. Recipe by Diana Kennedy.
I N G R E D I E N T S
3 chiles pasilla
2 tablespoons safflower oil
2 small fresh tomatillos, husks removed, rinsed
1/4 cup water
2 garlic cloves
1/4 small white onion, finely chopped
1/4 teaspoon sea salt (or to taste)
I N S T R U C T I O N S
Remove stalks if any from the dried chiles and discard. Wipe the chiles with a damp cloth to remove any dust. Heat the oil in a frying pan and gently fry the chiles, without burning, turning them around from time to time until they are firm to the touch, about 5 minutes.
Remove the chiles with a slotted spoon and drain on paper toweling. In the same oil, fry the tomate verde and garlic until lightly browned and soft inside, about 5 minutes. Put the water into a blender jar add the tomate verde, peeled garlic, and crumbled, fried chiles with their seeds and veins. Blend for a few seconds to a textured puree. Heat the same oil in the pan, add the onion and fry gently until translucent, without browning--about 1 minute. Add the blended ingredients and salt and fry, stirring form time to time and scraping the bottom of the pan, until the sauce has reduced and thickened a little and is well seasons--about 5 minutes.
MAIN DISH
Jalisco-Style Pork Tenderloin (Carne Adobado)
adapted from Sunset Magazine, April 2001 Pork tenderloin is pounded until thin, marinated with a dry rub, then fried quickly in this delicious variation of a traditional Mexican dish.
I N G R E D I E N T S
1 pork tenderloin ( 3/4 to 1 pound)
1 1/2 teaspoons Hungarian paprika
1 1/2 teaspoons Chili powder (pure)
1 tablespoon red wine vinegar
2 teaspoons minced garlic
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt
2 teaspoons olive oil
Lime wedges
I N S T R U C T I O N S
Rinse pork. Trim and discard any fat. Place the pork between sheets of plastic wrap and pound with a flat meat mallet until the meat is about 1/4 inch thick. The ';steaks'; should now be an even thickness.
Mix all other ingredients except the oil and lime in a medium bowl. Uncover the meat and rub the seasoning evenly over both sides of the meat. Cover the meat again with the plastic and place in the refrigerator for approximately one hour (or more).
Add the oil to a 10 or 12-inch frying pan (just enough to coat the bottom of the pan when you swirl it around) and place over high heat. When the pan is hot, add the meat and cook about 2 minutes on each side. Continue to turn and cook until the pork is no longer pink in the center, about 8 minutes total.
Cut the pork into serving sized pieces and add salt and fresh lime juice to taste.
Servings: 3 - 4 main course servings
DESSERT
Mexican Sopaipillas
This is a delicious puff pastry dessert that is sometimes served drizzled with honey or served as an accompaniment with soups. It is
I N G R E D I E N T S
2 cups all-purpose flour|
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons solid vegetable shortening
3/4 cup warm water
oil for deep frying
Toppings:
Honey, cinnamon, crema or creme fraiche.
1 cup warm water
Makes: 12- 6 inch tortillas
I N S T R U C T I O N S
Sift the dry ingredients into a bowl. Use your fingers and rub in the shortening until the mixture is the size of fine bread crumbs. Gradually add just enough water until the dough begins to form. Wrap the dough in plastic wrap and allow it to rest for one hour.
Work with half of the dough at a time and roll out into a square keeping it as even and thin as possible. If you have not made pastry before this may take some practice. Just have fun with it! Cut the dough into 3'; squares. Complete with the 2nd piece of dough.
Heat oil for deep frying to 375 degrees. Add a few pastry squares at a time and use tongs to push the pastry into the oil. Cook until golden brown on both sides, turning once. Remove them from the oil and place on a plate with paper toweling and allow to drain.
To serve, place on a plate and drizzle with honey and sprinkle with cinnamon. Serve creme fraiche or heavy cream on the side.
Grilled chihuahua!! To many mexican stave trying to bbq beans-they fall off the grates into the fire!
