easy delicious mexican receipes,?

Answer 1

One of my absolute favorites. Great tasting, so flavorful. You can make the sauce ahead of time and freeze it. Just reheat when it's time to make the tacos. If you have sauce left over, freeze that and then next time you won't have to make it, just reheat.

Carne Asada Tacos
INGREDIENTS:
1 1/2 pounds boneless beef top sirloin, cut into thin bite-size slices
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
crushed red pepper to taste
1 lime
1 (28 ounce) can tomatillos
2 fresh jalapeno peppers, seeded
4 tablespoons canola oil, divided
1 (10.5 ounce) can beef broth

12 (6 inch) corn tortillas
1/2 large onion, chopped
2 tomatoes, chopped
1 avocado - peeled, pitted and sliced
1 bunch fresh cilantro, chopped
1 lemon

DIRECTIONS:
Place sliced meat into a shallow bowl, and season with salt, black pepper, and crushed red pepper. Squeeze the lime juice over the meat, and turn until evenly coated. Cover, and refrigerate for 30 minutes.
In a blender or food processor, combine tomatillo and jalapeno. Puree for 15 to 20 seconds, or until thick. Heat 1 tablespoon oil in a large skillet over medium high heat. Carefully pour in tomatillo mixture. Cook, stirring frequently, for 5 minutes. Stir in beef broth. Reduce heat, and simmer for 20 to 30 minutes, or until mixture coats a spoon. Transfer mixture to a serving dish.
Heat tablespoon oil in a large skillet over high heat. Stir in 1/3 of the beef, and saute for 1 minute. Transfer to serving dish. Repeat with remaining beef. Meanwhile, heat tortillas in the oven or microwave, according to package instructions.
To serve, place two tortillas on top of each other. Add desired amount of meat, spoon over some tomatillo mixture. Top with onions, tomatoes, avocado and cilantro. Garnish with a wedge of lemon, to be squeezed

Good luck and good eating.

Answer 2

EASY ENCHILADAS

10 or 12 large flour tortillas
1 lb. grated Cheddar cheese
1 lg. onion, diced
sour cream, lettuce, and other desired toppings

Filling:

1 lb. lean ground beef
1 can tomatoes and green chilies
2 cans chili with beans or homemade chili
Brown meat. Add rest and simmer about 1 hr. until thick

Enchilada Sauce:

Sauté 1/4 cup very finely chopped onion in 2 Tbsp oil. Add 1 can enchilada sauce, 1 can tomato paste, 2 - 3 cans water, 1/4 tsp. each oregano and cumin, 1 or 2 Tbsp chili powder, dash of garlic powder. Simmer until filling is done.

Place 1/3 cup filling along with some grated cheese and chopped onion in each tortilla. Roll up. Place with seam down in large greased baking pan. When all are rolled and placed in pan, top with sauce, remaining onions and cheese, and bake in 350 degree oven for 20 minutes.
Serve with a dollop of sour cream, lettuce, tomatoes, etc.

Answer 3

the one ingredient that makes the difference is Ground Cumin Seed.

Now add Garlic, onions, peppers, salt, etc.

to Beef, Chicken, Pork (ground, sliced, diced, etc).

You can go in a variety of directions from there.

use fresh tomatoes, lettuce, avacadoes, olives.

use cheeses that melt well -- cheddar, coby jack, monterey jack

use corn or flour tortillas

wrap stuff in tortillas, lay in pan, top with sauce, bake = enchilada
wrap stuff in tortillas = burritos
melt cheese on tortilla in skillet, add whatever, fold = quesadia
sizzle stuff on cast iron platter, add lime juice, load tortilla = fajita

Answer 4

I know a lot of russians but not mexicans but russians is easy and good too...

Answer 5

Try these sites
www.verybestbaking.com/recipes/category/mexican_recipes.aspx
www.easymexicanrecipes.blogspot.com
mexicanfood.about.com/od/...?terms=authentic+mexican+recipe

Answer 6

SHREDDED PORK TAQUITOS

Great appetizer or snack......use up those leftovers!




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INGREDIENTS:


1 doz. corn tortillas
1 lb. leftover shredded roast beef, roast pork or chicken
1 c. cheese, shredded
1/2 can green chilies
1/4 c. diced onions
1/4 tsp. lemon pepper
1/2 clove garlic

Shred roast beef, pork or chicken with fork. Add remaining ingredients
and mix together. Dip tortillas in warm oil, to soften spread
a large tablespoon of beef mixture in tortilla and roll up.
Secure with toothpick and fry in oil. Can be frozen. Dip in
sour cream and avocado dip.



PORK TENDERLOINS MEXICANA
Buzz Baxter's original recipe and a real crowd pleaser!


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INGREDIENTS: Serves 4
• 2 1 lb. pork tenderloins
FILLING:
• 1/2 lb. chorizo
• 1/2 lb. raw prawns, shelled & deveined
• 1 shallot, minced
• 1 head roasted garlic*
• 1/2 cup minced red bell pepper
• 1/2 cup chopped cilantro
• 1 tsp. ground cumin or chili powder
• 2 chopped Jalapeno peppers, seeds removed
• 1 1/2 tsp. salt
• 1 tsp. ground pepper
PREPARATION:
With a long thin knife, carefully push a hole longitudinally through a loin strip. Be careful not to come out the side. With your fingers gently open the hole to about 2 inches in diameter. Set the loins aside and combine all the other ingredients in a bowl. Now take the filling and stuff the hole in the loins. Be careful to fill completely. The loins should be about 3 inches in diameter when filled. Some filling may come out the sides in places, but that is OK. Push it back in and mold the loin with your hands to make a cylinder about 8 inches long and 3 inches in diameter. PLace the stuffed loins on a rack** in a covered roaster or baking dish and bake in a preheated 325 degree oven for40 minutes. Slice the loins into 1/2 inch thick rounds, garnish with sauce and cilantro sprigs and serve.
*SEE VEGETABLES
**Use a rack to keep loins up, out of the oily drippings.
SAUCE:
INGREDIENTS:
• 6 Italian pear tomatoes, peeled
• 1 cup Mexican salsa, jarred or fresh
• 1/2 cup chopped cilantro
• 1/2 cup olive oil
• 1 shallot, finely diced
• 1 med. onion, diced
• 1 tsp. chili powder
• 1 tsp. salt
• 1 tsp. pepper
• 1/2 cup red wine
DIRECTIONS:
Saute the onions and shallots in the olive oil. add the other ingredients and simmer for about 45 minutes until the sauce is reduced to a thick salsa concistency.



LAYERED TORTILLA LASAGNA
Tex-Mex Lasagna!


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INGREDIENTS:
About 4 tablespoons vegetable oil
3 cups (about 6 ounces) sliced stemmed mushrooms
1 1/2 cups corn kernels, preferably fresh & cut off the cobs (about 2 ears)
8 cups (about 10 ounces) packed, stemmed spinach leaves, well rinsed but not dried
1/2 teaspoon salt
16 tortillas (this is better with store-bought rather than homemade)
5 cups Chipotle Cascabel Salsa or substitute
1 cup heavy (whipping) cream, creme fraiche or plain yogurt
3 cups (12 ounces) shredded Mexican Chihuahua cheese, brick, Monterey Jack or just about nay melting cheese you like
15- or 16-ounce carton ricotta cheese
About 1/3 cup chopped fresh cilantro, for garnish

Heat 1 tablespoon of the oil in a large skillet over medium. When quite hot, add the mushrooms and cook, stirring, until just tender, 3 to 5 minutes. Add the corn and cook for a minute or two longer, then scrape the mixture into a bowl. Return the skillet to the heat without washing it and add the damp spinach. Cook, stirring constantly, until just wilted, 2 to 3 minutes. Scoop into a colander set in the sink and use a spoon to gently press out excess moisture. Let the vegetables cool, then scoop the spinach in with the mushrooms and corn and season with the salt.

Pour a little of the remaining oil into a small skillet to lightly coat the bottom and set over medium heat until hot. One at a time, quick-fry the tortillas for a few seconds per side just to soften them. As the oil is used up, add a little more, let it heat a moment, then continue frying tortillas. Drain the tortillas in a single layer on paper towels, blotting them dry with additional towels. Cut the tortillas in half.

Heat the oven to 350 degrees. Lightly oil a 13 x 9-inch baking dish. In a medium-size bowl, mix the salsa with the cream or yogurt. Spread a thin layer of the salsa mixture over the bottom of the baking dish, then cover with 8 tortilla halves. Evenly top with half of the vegetables, a scant 11/2 cups of the remaining salsa mixture and 1 cup of the shredded cheese. Add another layer of 8 tortilla halves. Spread with the ricotta and another scant 11/2 cups of the salsa mixture. Top that second layer with a third round of 8 tortilla halves, the remaining vegetables, another portion of salsa mixture and 1 cup of the shredded cheese. For the final layer, evenly lay out the remaining tortillas, spread with the remaining salsa mixture (making sure to completely cover the tortillas) and evenly sprinkle on the remaining 1 cup shredded cheese.

Cover lightly with foil and bake for 25 minutes. Uncover and bake for an additional 10 to 15 minutes, until bubbling and lightly browned. Let stand a few minutes before sprinkling with the cilantro and cutting into squares to serve to your guests on warm plates.

Yield: 8 as a main dish, or 12 to 16 as an accompaniment




CAESAR SALAD MEXICANO
A hot and spicy Caesar Salad for those who love variety in life!
MUSIC NOW PLAYING: - Mexican Folk Music


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INGREDIENTS:
1 head Romaine lettuce, cleaned of coarse outer leaves, torn by hand into bite size pieces, and carefully washed and dried
1/2 ripe avocado, peeled, pitted and sliced
1 lime juiced about 2 tablespoons
2 large cloves garlic, peeled and finely chopped
2 tablespoons Dijon mustard
2 tablespoons white wine vinegar
1 fresh jalapeno pepper, seeded, chopped (about 1 tablespoon)
1/4 teaspoon salt
1/2 cup extra virgin olive oil
2 ounce can anchovy fillets, drained and finely chopped
Freshly ground pepper to taste
1/4 cup freshly grated Monterey jack cheese
4 flour tortillas, grilled and sliced


In a wooden bowl combine the sliced avocado and lime juice and mash the avocado with the back of a spoon. Add the garlic, mustard, vinegar, jalapeno and salt and combine the mixture

until creamy. Add half the olive oil and stir to incorporate.

Add the Romaine lettuce leaves and coat them completely. Add the remaining olive oil by pouring in a very patient, slow, steady stream to produce a smooth, creaminess to the salad. Add the anchovies by mixing in evenly the chopped bits. Season with freshly ground black pepper to taste.

Add the jack cheese and the grilled tortilla slices and toss the salad again to coat the greens evenly.

Yield: 4 to 6 salads



DRUNKEN CHICKEN ENCHILADAS
Chicken marinated in Tequila for a South of the border taste sensation!


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INGREDIENTS:
• 2 marinated**, boneless, skinless chicken breasts
**Marinate chicken for one hour in:
•1 0z. Tequila
•1 Tbls. corn oil
•1 tsp. salt
•1 tsp. chili powder
•1 tsp. pepper
•1 tsp. lime or lemon juice
•1 tsp. cayenne [optional]
• 1 large red bell pepper, roasted*
• 2 Poblano chiles, roasted*
• 3 Jalapeno peppers, roasted*
• 1 head of garlic, roasted*
• 12 oz. canned Rosarita® enchilada sauce
• 8 oz. grated Monterey jack cheese
• 4 oz grated cheddar cheese
• 1/2 cup chopped scallions
• 1 doz. large corn tortillas
• 1/2 cup sliced black olives
PREPARATION:
• Barbecue or broil the chicken breasts, let cool and shred or slice into julienne size pieces. Slice roasted peppers into julienne size pieces. Pinch roasted garlic from cloves and set aside.
•Warm the tortillas until they are soft and pliable.
ASSEMBLY:
• One at a time, spread a tortilla with the roasted garlic paste. On one side of the tortilla, place a portion of shredded chicken, roasted peppers, olives, and about a tablespoon of Monterey jack cheese. Gently roll up the tortilla and place in a 12 cup baking dish or non-stick baking pan. Repeat for all 12 tortillas. Pour the enchilada sauce over the enchiladas, and evenly spread the cheddar cheese on top. Bake uncovered in a pre-heated 325 degree for 25 minutes. Remove from oven and sprinkle the chopped scallions on top and serve with Mexican rice, refried beans and a tossed green salad. SERVES 4-6


SOPA DE TORTILLA A LA MEXICANA
(TORTILLA SOUP, MEXICAN STYLE)

South of the border flavor!




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INGREDIENTS:


2 chiles pasillas, washed, seeded, deveined plus 2 long chiles pasillas,
all fried in a little oil
2 chiles anchos, washed, seeded, deveined and fried in a little oil
4 medium tomatoes, peeled
1 white onion, sliced
4 cloves garlic, chopped
2/3 cup olive oil or corn oil
2 sprigs epazote or cilantro
Salt, to taste


In a blender or food processor, blend chiles pasillas and anchos with
tomatoes, onion and garlic. Strain. Heat oil in a stock pot. Pour blended
chile mixture into a pot and fry until it thickens and fat rises to the
surface. Add epazote. Mix in the boiling broth and long chiles pasillas. Salt
to taste and simmer for 25 minutes. To serve, pour soup into a tureen.
Divide tortillas strips among individual bowls. Ladle soup over tortilla
strips. Serve chiles, avocado, cheese and crème fraiche in separate bowls,
allowing diners to season soup to taste.

For the broth:
6 quarts chicken broth or beef broth


For the garnish:
2 cups vegetable oil
24 tortillas, sliced in thin strips and dried for 1 day
8 chiles pasillas, fried in a little oil or lard
2 avocados, finely chopped
2 cups fresh cheese, such as panela or feta, finely crumbled
1 cup crème fraiche, or 1 cup sour cream mixed with 1/4 half-and-half




MEXICAN BOUILLIBASSE (GREEN SOUP)
Seafood drenched in a Poblano pepper based soup!


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INGREDIENTS:
•1 (1 to 1 1/4 pound lobster), split in half or Crab Claws or legs
•6 clams
•6 mussels
•6 large scallops
•6 large shrimp
•12 ounces assorted fish such as: salmon, haddock and bass, cut into 2 inch pieces
•4 cups dry vermouth
•1 cup roasted Poblano pepper puree
•1/2 cup cilantro puree
•2 teaspoons shallots, chopped
•2 teaspoons garlic, chopped
•2 tablespoons butter
•Salt and pepper

PREPARATION:
•To make the Poblano puree, roast some Poblano peppers. When done, place in a plastic bag so the skin steams and separates from the pepper flesh. Peel and puree peppers.

• For Cilantro puree, puree together 1 bunch fresh cilantro with 1/2 cup of good olive oil, add salt and pepper to taste.

• To make the soup, heat a large shallow pot on the stove top. Add vermouth, Poblano and Cilantro purees, shallots, garlic, butter and salt and pepper to taste.

• Layer seafood in pot according to cooking time. On the bottom place the lobster and clams. Lay the scallops and shrimp down next with the fish and mussels on top. Cover pot and cook for 8 to 12 minutes, until the clams open.

Don't be tied down to the seafood you use in the soup. Use what is fresh and what is available.

Serves 4