What is your best mexican food recepy?

Answer 1

Chicken and Rice Chimichanga


Makes: 8

I N G R E D I E N T S
1/2 cup long grain rice
1 tablespoon vegetable oil
1 onion, chopped
1/2 teaspoon ground cloves
1 teaspoon dried or fresh oregano
7 ounce can chopped tomatoes in juice
2 skinless, boneless chicken breasts
1 1/4 cup Monterey Jack cheese
8 8-10" flour tortillas

1/4 - 1/2 cup oil for frying

I N S T R U C T I O N S
Bring a medium saucepan of salted water to a boil. Add the rice, boil 8 minutes then drain, rinse, and drain again.

Heat the oil in a large saucepan, add the onion, cloves and oregano and fry for about 2-3 minutes. Stir in the rice and tomatoes and simmer over low heat until all the tomato juice has been absorbed. Set mixture aside.

Place chicken breasts in a large saucepan and cover with water and bring to a boil. Reduce heat and simmer for about 10 minutes or until the chicken is cooked through (cut to test). Once cooked remove chicken and place on a plate to cool.

Shred the chicken. I use my fingers but you can use two forks if you prefer. Add the chicken and the cheese to the rice mixture and combine.

Wrap tortillas in aluminum foil and place over a bowl filled with boiling water. You can also wrap the tortillas in plastic wrap and heat them in the microwave for about 1 minute. This softens the tortillas so that they are pliable and fold easily.

Spoon 1/8 of the rice mixture onto the center of the tortilla. Fold in both sides. Fold the bottom up and the top down to form a "parcel". If your tortillas are very fresh you can moisten the edges and press to seal. If not, secure the edge with a toothpick.

Heat oil in a frying pan. Place burritos in the pan (do not crowd) and fry, turning once, until crisp and brown. Place on a plate with paper toweling to absorb excess oil.

Answer 2

Light Sour Cream Chicken Enchiladas

1 (8oz) container light sour cream
1 (8oz) container nonfat plain yogurt
1 (10-3/4oz) can cream of chicken soup with 1/3 less salt
1 (4oz) can diced green chilies
12 (6-7 inch) white corn or flour tortillas
1 Cup (4oz) shredded reduced-fat Cheddar cheese
1-1/2 Cups chopped cooked chicken
1/4 Cup sliced green onions

Directions

Heat oven to 350F degrees. Spray a 13x9-inch (3 Qt) baking dish with nonstick cooking spray. In med. bowl, combine sour cream, yogurt, soup and chilies; mix well. Spoon bout 3 Tbsp sour cream mixture down center of each tortilla. Reserve 1/4 cup Cheddar cheese; sprinkle each tortilla with remaining cheese, chicken and onions. Roll tortillas and place in spray-coated dish, seam side down. Spoon remaining sour cream mixture over tortillas. Cover with foil and bake for 25 to 30 minutes, or until hot and bubbly. Remove foil; sprinkle with reserved 1/4 cup cheese.

Return to oven & bake, uncovered, an additional 5 minutes or until
cheese is melted. Garnish with shredded lettuce and chopped tomatoes, if desired.

Calories: 358
Sodium: 590 mg
Cholesterol: 63 mg
Fat: 9 g
Carbohydrates: 35 g
Exchanges: 3 Lean Meat, 2 Bread/Starch, 1/2 Milk, 1 Fat


My family ADORES this

Answer 3

Mexican Fudge:
1 jar green chili salsa
1 lb Monterey Jack cheese, grated
4 eggs.
Beat eggs, mix in salsa.
Put grated cheese in greased 8" square baking pan. Pour egg mix over. Bake at 350F for about an hour, remove when knife comes out clean.
Cut into squares, serve with tortilla chips or warmed torillas.

Answer 4

Mexican lasagne.

Season ground beef or chicken (approximately # lbs) with salt and pepper. Remove grease. Use packet of taco seaoning acoording to the amount of meat that is used.
Mix meat sauce with a thick and chunky salsa (drain as much liquid as possible). Set aside.
Pour any type of taco sauce ( I use Ortega Thick & Smooth)to cover bottom of 9x13 pan. Use large tortillas to cover the sauce.
Add meat mixture to cover tortillas add a layer of cheese (preferably Mexican) you can also use cheddar.
Add a lighter layer of taco sauce. Then repeat with layers of tortillas, meat sauce, cheese, and taco sauce to the top of pan.
Bake at 350 degrees for 20 min.

Answer 5

Chicken Soft Tacos.

Answer 6

CARNERO EN ADOBE - TANGY BRAISED LAMB SHANKS Recipe
Mexican Lamb

Ingredients:
2 Ancho chilies
1 c Boiling water
2 tb Vegetable oil
4 Lamb shanks
2 med White onions, halved
1/3 c Raisins
2 tb Piloncillo, Mexican hard sauce
4 cloves Garlic, minced
3/8 ts Oregano
1/2 ts Cumin
28 oz Tomato, whole peeled
3/4 c Beef stock
4 Bay leaves
1 tb Cider vinegar
Romaine lettuce, shredded
Black olives, pitted

Directions:
1. Place chilies in small bowl with boiling water, let stand 1 hour

2. Heat lard or oil in Dutch oven over med. heat until hot. Add 2 lamb shanks. Cook turning often, until brown on all sides about 20 minutes. Remove to plate. Repeat.

3. Place chilies and 1/3 cup of the soaking liquid in a blender and process until smooth. Discard remaining soaking liquid.

4. Remove and discard all but 2 TBS oil from Dutch oven. Add onions and saute' over medium heat about 4 mins. or until soft. Reduce heat to med-low and stir in raisins, sugar, garlic, oregano and cumin. Add chili puree and cook, stirring constantly for 2 minutes.

5. Add tomatoes, stock and bay leaves to pan. Heat to boiling. Add lamb shanks and simmer over low heat, covered, turning occasionally until lamb is very, very tender--about 2 to 2 1/2 hours.

6. Remove lamb to serving platter and keep warm. Skim and discard fat from cooking sauce. Stir in vinegar. Heat sauce to boiling over med.-high heat and cook uncovered, stirring frequently until sauce is thickened--about 10 minutes. Spoon sauce over lamb. Serve, garnished with lettuce and olives (Maybe even some quartered tomatoes). Accompany with Refried Beans garnished as desired with shredded cheese and diced white onions. I recommend with shanks that you clean them as well as possible of as much fat as possible plus that white membrane. Don't remove all the membrane, however, as something has to hold them together.

Answer 7

I make a pretty kick a** pot of chili and an awesome bowl of chili con queso.