Anyone know any good Mexican food recipes?

Question

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!!!

Answer 1

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 & 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 & 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 & 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 & 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 & 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 immediately

Answer 2

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.

Answer 3

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 & 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.

Answer 4

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.

Answer 5

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.

Answer 6

don't know how old you are or what city but i would suggest you go to the latin american center, catholic church and approach someone and ask them if they are Mexican. If so, ask them to give you some recipes. Be very polite and respectful and explain you wish to learn to cook authentic foods. Most restaurants/chefs give an americanized version of foods....if you want authentic you must find someone who still cooks the authentic way.....also....the food differs from one region of Mexico to the next....I will say this....if it has any type of non-mexican (american, mozarella, cheddar,colby, jack, etc) cheese, it isn't authentic. Most people use queso fresco or other types of cheese for garnish and color. oh, and tortillas be them flour or corn...are always home made!!!! Good luck.

Answer 7

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.

Answer 8

Grilled chihuahua!! To many mexican stave trying to bbq beans-they fall off the grates into the fire!

Answer 9

I will send you some, my mother in law is mexican and makes some good stuff...

Answer 10

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

Answer 11

Try Faijitas of quesadillas. Two of my favorites.
Hope this helps and you like them as much as i do.