any recipes for any different mexican foods?

Question

i love mexican food but im sick of the same stuff over and over again so i was wondering if anybody had any unusual mexican recipes? HELP ME PLEASE!!!

Answer 1

I will give you about four recipes. I hope you enjoy them.

Angry Red Lentil Tortilla Soup

Recipe Summary
Difficulty: Medium
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 2 servings

2 (6-inch) flour tortillas
4 tablespoons olive oil
1/4 cup minced onion
1/4 cup minced carrot
1 clove minced garlic
1/2 habanero pepper, minced
1/2 cup red lentils
2 cups water
Kosher salt and freshly ground black pepper
2 tablespoons dry chives, for garnish
6 tablespoons grated Manchego cheese, for garnish
2 lime wedges, for garnish

Campsite Instructions:
Leave tortillas out a few days at room temperature, or on the trail, to allow them to dry out and become crispy.

Place cooking vessel on camp stove over medium to medium-high heat. Add olive oil. Add onion, carrot, garlic, and habanero, cook until onions are caramelized. Add red lentils and toast for about 30 seconds.

Add the water and cover the pot with a lid or camp plate. (I never bring a lid for a camp stove, a plate works great and then it's nice and hot to put your food on and saves weight.)

Simmer the soup until lentils are tender, about 15 minutes, stirring occasionally to keep the lentils from sticking.

Mash the soup with a fork or wooden spoon against the sides of the pot, breaking up some of the lentils to thicken the soup. Season with salt and pepper.

Rip up the tortillas and place in the bottom of 2 serving bowls or cups. Ladle soup over the tortillas and garnish with chives, cheese and lime wedges.

Cacao Nibs Rub on Tri Tip or Skirt Steak

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Inactive Prep Time: 12 hours
Cook Time: 40 minutes
Yield: 4 servings

2 tablespoons Scharffen Berger Cacao Nibs
2 teaspoons dried red pepper flakes
1 teaspoon ground cumin
1/2 teaspoon ground mustard
1/2 teaspoon chili powder
1/2 teaspoon ground allspice
2 tablespoons brown sugar, packed
2 tablespoons kosher salt
1 (2 1/2-pound) tri tip roast


To make the rub: Combine all ingredients except the roast, in the bowl of a food processor, spice grinder, or mortar and pestle. Grind until the nibs break into particles the size of large grains of sand. Use immediately or store in a tightly covered jar for up to 1 month.
Rinse and pat the roast dry with paper towels. Generously cover the meat with the rub and wrap in foil or plastic wrap. The roast can marinate overnight in the refrigerator.

Remove the roast from the refrigerator and bring to room temperature. In the meantime, fire up the grill. Prepare the grill for indirect cooking, with the coals to either side. Place the meat on the grill, fat side up, not directly over the coals. The internal grill temperature should be between 275 and 300 degrees F. Grill the meat for 40 minutes. Check the internal temperature with an instant-read thermometer. For medium rare meat, remove from the grill when the thermometer registers 125 degrees F. Let the roast sit, loosely covered with foil, for several minutes before slicing.

Chicken and Mixed Vegetable Quesadillas with Artichokes, Mushrooms, and Roasted Red Peppers

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 6 minutes
Yield: 4 servings

Cooking spray
2 cooked chicken breast halves
8 (6 to 8-inch) flour tortillas
1/2 cup chopped red onions
1/2 cup sliced mushrooms
1/2 cup sliced roasted red peppers (from water-packed jar)
1/2 cup sliced artichokes (from water-packed can or jar)
1/4 cup shredded Monterey jack or pepper jack cheese, for each quesadilla


Coat a large skillet or griddle with cooking spray. Set pan over medium heat to preheat.
Using a fork, pull chicken meat from bone in shreds.
Arrange tortillas on a flat surface. Top 1 side of each tortilla with an equal amount of chicken, mushrooms, red peppers, and artichokes. Top vegetables with shredded cheese. Fold over tortillas, making a half moon. Place quesadillas in (or on) prepared pan and cook 3 minutes per side, until golden brown and cheese melts.

Yucatan Marinated Chicken Skewers with Peanut-Red Chile Mole Sauce

Recipe Summary
Difficulty: Easy
Prep Time: 25 minutes
Inactive Prep Time: 5 hours
Cook Time: 2 hours 40 minutes
Yield: 8 appetizer servings

2 cups freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
2 tablespoons ancho chili powder
2 cloves garlic, coarsely chopped
8 chicken thighs, skinless and boneless, cut into 1-inch cubes
Kosher salt
Bibb lettuce leaves, for serving
Peanut-Red Chile Mole Sauce, recipe follows
Cilantro leaves, for garnish
Mint leaves, for garnish
Special equipment: Wooden skewers, soaked in water for 1 hour


Whisk together the orange juice, lime juice, chile powder, and garlic in a non-reactive large baking dish. Add chicken cubes and turn to coat. Cover the chicken and refrigerate for 4 to 6 hours or overnight.
Prepare a charcoal or wood fire and let it burn down to embers, or preheat the broiler.

Thread each piece of chicken onto a skewer. Season with salt and grill for about 3 minutes on each side, or until cooked through completely. Place each skewer in a Bibb lettuce leaf, drizzle with Peanut-Red Chile Mole Sauce, and garnish with cilantro and mint.


Peanut-Red Chile Mole Sauce:
2 tablespoons peanut oil
1 medium Spanish onion, coarsely chopped
4 cloves garlic, coarsely chopped
1 mango, peeled, pitted and coarsely chopped
1/2 cup unsalted peanuts
2 tablespoons sesame seeds
2 teaspoons ground ginger
2 teaspoons ground allspice
1 teaspoon ground cloves
2 cinnamon sticks
2 mulato chiles, stems removed
3 New Mexican red chiles, stems removed
8 cups homemade chicken stock
Salt and freshly ground pepper
2 blue corn tortillas, coarsely chopped

Heat oil in a large saucepan over medium-high heat. Add the onions and garlic and cook until soft. Add the mango, peanuts, sesame seeds, ginger, allspice, and cloves and cook for 10 minutes, stirring often. Add the cinnamon, chiles, and stock, and season with salt and pepper; cook for 1 hour. Add the tortillas and cook for another hour.
Remove cinnamon sticks and carefully ladle the hot mixture, in batches, into a blender* and blend until smooth. Strain the sauce through a fine mesh strainer into a clean saucepan and cook until slightly thickened.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Yield: approximately 9 cups

Answer 2

Poblanos and Cheese

INGREDIENTS:
4 fresh poblano chile peppers
2 cups oil for frying, or as needed
8 ounces queso asadero
1/2 cup all-purpose flour for coating

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DIRECTIONS:
Rinse the poblano peppers, and remove the stem and core. Remove any remaining seeds. Heat a heavy skillet over high heat. Place peppers in the skillet, and cook until blistered and blackened. Turn frequently to blacken all of the skin. You want to make sure that no part of the pepper remains crispy. Place the peppers into a paper bag, fold the top closed, and let the peppers steam for a few minutes to loosen the skin.
Heat about 1/2 inch of oil in a large heavy skillet over medium-high heat.
Rinse the peppers under cold running water to remove as much of the black skin as possible. Don't get prissy about it; you can eat the skins, even if they're black - most people like some of the black skin. Next, WASH your hands well with soap and water, or you'll be sorry later when you touch your eyes or mouth.
Insert a nice thick piece of cheese into each pepper, and secure the opening with a toothpick. Coat the peppers in flour. Gently place the peppers into the hot oil, and reduce the heat to medium. Fry for 3 to 5 minutes per side. Don't try to turn them over until the bottom has a firm crust on it. Try to avoid letting the cheese run out. When both sides are slightly browned and the coating is firm, remove from the pan, and drain on paper towels.

Variations:

In addition to the cheese, crisp bacon slices and/or 1/2 cup of well browned chopped onion. They're delicious without either, though. Try them plain first.

If you're in a hurry, you don't even have to flour and fry them; just put in the cheese and return them to a pan with a bit of oil in it, and cook them till you know the cheese is melting. That's good, too. The coated ones are simply better. If you wanted to get more elaborate you could dip the peppers in beaten egg and then the flour, for a puffier, more substantial crust. Not necessary, though.

Answer 3

EMPANADAS

Shell:

2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 tbsp salt
1/3 cup shortening
1/3 cup ice water

Sift together flour, sugar, baking powder and salt.
Cut the shortening into the flour as though you were making a pie crust by working it in with your fingertips until the mixture resembles coarse crumbs.

Sprinkle dough with just enough ice water so that it will just hold together. Knead together briefly and allow to rest, covered about 10 minutes.

Roll dough out on a lightly floured board to circles about 3-4 inches in diameter.

Place a spoonful of empanada filling of your choice on one side of the circle. Moisten the edges of the circle with a small amount of water and fold the dough over the filling to make a half circle. Press the edges together to seal.

Bake at 375 degrees for 15-20 minutes.


Filling:

1 medium sized onion, chopped
3 cloves garlic, minced
4 tablespoons vegetable oil
2 tomatoes, peeled
2 cups cooked beef, chopped
1/2 cup beef stock
1/4 cup raisins
1 tsp vinegar
1/8 tsp ground cloves
1/8 tsp ground cumin
salt and pepper to taste

Saute onions and garlic in hot oil until translucent.
Add meat, sauté 5 more minutes. Stir in tomatoes, stock and remaining ingredients.

Simmer 30 minutes.

Answer 4

Ingredients

1/4 cup cilantro or parsley, chopped
1/4 cup sliced pickled jalapeño peppers, chopped
4 ribeye steaks, about 8 oz each
toothpicks
1 Tbsp. canola oil
1/2 tsp. ground cumin



Instructions

Prepare grill or broiler. Combine cilantro and jalapeños in a bowl. Cut a pocket in the side of each steak, without cutting all the way through. Stuff pockets with cilantro mixture and secure closed with toothpicks. Combine remaining ingredients and pepper to taste in a bowl and rub over outside of steaks. Grill or broil about 5 inches from heat source 4-5 minutes per side, or longer for more well done meat. Remove toothpicks before serving.

Ingredients

1 lb. sweet potatoeses
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 tsp. cumin
1/2 tsp. ground ancho chili pepper
2 Tbsps. olive oil



Instructions

Bring salted water to boil in a medium pot. Peel a 1-pound sweet potato (or 2 smaller potatoes totaling 1 pound). Slice diagonally into 1/4-1/2 inch thick slices. Add sweet potatoes to boiling water and cook for 7 minutes.

*Ground ancho chili pepper is available from online spice companies (like Penzey’s) or in Mexican grocery stores. It is milder and smokier than cayenne and has a more complex flavor. Cayenne doesn’t make a good substitute, but if you can’t find ground ancho chili pepper, you can create a different flavor profile by using ¼ teaspoon cayenne mixed with ½ teaspoon paprika.

Serves 2

Answer 5

Mexican Pot Roast ============== Ingredients: 6 lb Beef Roast; * 8 ea Cloves Garlic 4 ea Slices Bacon, Cut In Half/optional 2 t Salt 1/2 t Pepper 1/2 c Mustard; Prepared 1/4 c Vegetable Oil 1/2 c Carrot; Chopped 1/2 c Celery; Chopped 1/2 c Mushrooms; Sliced 2 T Fresh Cilantro; Snipped 1 t Nutmeg; Ground 1 t Thyme; Ground 2 ea Jalapeno Chiles; ** 2 ea Bay Leaves 1/2 c Onion; Chopped, 1 Medium 12 oz Beer; 1 Btl Or Can, Any Kind * Beef roast should be a arm, blade, or cross-rib roast. ** Jalapeno chiles should be seeded and finely chopped. --------------------------------------... Serves 12 Method: Make a 1 1/2-inch deep cut across the beef roast. Wrap each clove of garlic in 1 piece of bacon and insert in the cut. Sprinkle beef with salt and pepper and spread the prepared mustard on. Cover and refrigerate at least 4 hours. Cook beef in oil in a 4-quart Dutch oven over medium heat until brown. Stir in remaining ingredients. Heat to boiling and then reduce the heat. Cover and simmer until beef is tender, about 2 1/2 hours. Remove beef to warm plater. Remove bay leaves from the broth. Skim fat from the broth. Place 2 cups of the broth and vegetables in a blender container; cover and process on medium speed until smooth. Serve with the beef. ==============================

Answer 6

I'm not sure if it's mexican or puertoriccan, but it's spanish I guess. Get the cheese flavored Goya Empanada Discs(they are in the frozen section of the grocery store). Then you brown ground beef and add taco seasoning to it. Set it aside. Make mashed potatoes or just buy the already made ones, I do. Pull apart and roll out the empanada discs a little, you can just stretch out if you want to. Then put a scoop each of mashed potatoes, ground beef mixture, and cheddar or mexican blend cheese in center of disc. fold over and pinch the edges shut( like a pierogie). In a frying pan have veggie or canola oil ready at proper temp. to fry chicken (I guess), Put folded and sealed discs into the hot oil and cook for a few seconds on each side. they will turn golden and puff with bubbles when done. Literally under a minute each one. When they are cooked on both sides, lay them on a paper towel to collect excess grease, and serve with rice,you can dip in salsa or sour cream if you want. We make differet varieties by taking away the potatoes and using chicken or steak and different types of cheeses or seasonings. Quick, easy and very cheap to make!

Answer 7

This is one of my favorites. I make it often. If you have sauce left over you can freeze it for next time.

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 over taco before eating.

Good luck and good eating.

Answer 8

Anything with mole' is wonderful. Do an internet search for Chicken Mole'. You'll be pleasantly surprised.

Answer 9

Try Culinary Chef at http://www.culinarychef.com for recipes.