Anyone know of any good Mexican food recipes?

Answer 1

Well, none of the above are authentic. Here is a quick, easy and authentic mexican dish. By the way, enchiladas from Mexico are NOTHING like here, they don't have nachos, flour tortillas or any other stuff you get at a TexMex restaurant. God Bless!

Ground beef fideo:
1 7oz package fideo mediano (skinner makes a good one)
1 lb grd. beef
garlic salt
pepper
6 cups water
3 tomato bouillon cubs with chicken flavor (Knorr makes the best)
oil (veg. oil is healthier)

In a medium pot bring 4 cups water and 2 cubes to a boil for 2 min & turn heat off. In a pan season ground beef with garlic salt and pepper and brown. When it is finished drain it, don't rinse. While you are cooking the meat, pour oil tocover the bottom of a large (not huge) pot and turn on heat to 8 or almost on high. Pour in the package of noodles. Brown the noodles and stir them almost constantly. Do NOT walk away from the noodles, they can burn from one second to the next, browning only takes about 2 min. As soon as they are brown, stand back and slowly pour in the 4 cups broth. Reduce heat to 3 or medium low, pour in ground beef and cover. Cook for about 8-10 min until noodles are cooked. While this is cooking, make the other 2 cups broth. After the noodles are cooked, pour in the remaining broth and serve.

This is best eaten with corn or flour tortillas. We are a family of 4 and this feeds us all dinner and a lunch for me and my 2 boys.

Answer 2

MEXICAN STUFFED PEPPERS

4 large green peppers
1 1/2 lbs ground beef
1 packet of taco seasoning
2 cups of Mexican blend (Jack & Cheddar) cheese, shredded
1 package of Spanish flavored rice, prepared
1 medium-sized, ripe tomato, diced
1/2 small jar of mild salsa
1 bag of tortilla chips

Wash and clean out the centers of the green peppers. Put them in a shallow baking dish.
Prepare the ground beef according to the directions on the taco seasoning package. Line the bottom insides of each pepper with shredded cheese. Stir the diced tomato into the prepared Spanish rice.

Layer the insides of each pepper with ground beef, rice/tomato combo, and cheese until the pepper is filled.

Top each pepper with cheese and a dollop of salsa. Add remaining rice/tomato combo and ground beef to the pan (arranging around the peppers).

Sprinkle the remaining cheese over the whole pan. -Add dollops of salsa all arround the pan. Cover with aluminum foil.

Bake at 350 for 30 minutes.

Remove aluminum foil and continue to bake for 15 minutes.

These are quick and not expensive. My familly loves them, you can also use red bell peppers. Those are my choice but they usally cost about 2.00 each.

Answer 3

this is my hubbies recipe...... fer enchilada's that are sooooooooooooooooooooo good
pkg flour tortila
ground meat.... pork beef turkey....... doesn't mater use what u like or a little of all 3... total bout 1 1/2 pounds
2 can enchilada sauce
1 lg pkg mexican 3 cheeses
1 can refried bean
1 med onion chopped
1 bell pepper chopped
brown meats add onion an pepper cook til veggies are soft add bean cook an stir til bleanded... add bout 1/2 can enchalada sauce an bout 1/2 c cheese heat til cheese is melted til that happenin take reast of enchalada sauce an put on plate dish dunk each tortila in sauce then add couple spoons meat mix... roll up but in 13x9 baking pan seam side down.. once all filled pour any sauce left over top of all add cheese....... [same a 1/2 c or so] bake in 350 oven fer bout 25 min add 1/2 c cheese cook 5 min move or til it melts....... enjoy

Answer 4

I like to take a can of Rotell dump it in a crock pot with a pound or 2 of chicken. Mix in fajita mix (follow directions on the package) and stew it for 6 hours on low. Make sure there's enough liquid to cover the chicken. I jazz it up w/ some cilantro, and Mrs Dash spicy. When it's getting about ready I slice up an onion in a skillet w/ a little olive oil. Cook that for about 5-8 minutes, then ad sliced peppers to skillet. I like to mix up red, green, and yellow or orange ones. Get some low carb tortillas, and wrap up meat, peppers, onions, throw on some cheese, black olives and some sauce....... It's easy, healthy, and the chicken comes out great! All tender and juicy. Full of flavor! You can use steak too.

Answer 5

PASTEL AZTECA= aztec cake


* 8 fried corn tortillas ( they should be soft)
*corn grains (could be from can or from cooked cob)
*poblano chiles in slices (to clean them put them directly to the heat on stove and then inside a closed ziploc bag, then take their peel of)
*slices of onion
* cooked shreded chicken
*chopped tomatoes and zuchinnis
*cream (could be sour or a thick one)
*cheese (the kind that melts, like emmental, monterrey jack, gouda even mozzarela)

You'll cook with some oil the vegetables and the chicken adding salt and pepper.
On a large pan/ cake pan you lay 4 tortillas and then add a part of the cooked mixture then add a little bit of cream on and some cheese then you lay the other 4 tortillas and add everything again, on the top you must put cheese and then cover the pan and heat it till cheese melts, or bake it.

Answer 6

Mexican-Style
Chicken Lime Soup

Soups with the flavor of lime, like this one, are popular in the Yucantan. If you already have the chicken stock made (or if you have a can or two on hand) this soup is super quick to prepare.
Serves 4 - 6

This is a great camping recipe, just prepare the tortilla strip garnish before leaving home.

6 cups chicken stock
2 boneless, skinless chicken breasts, cut into thin slices
1 tablespoon olive or corn oil
8-10 cloves garlic, minced
1 small onion,, thinly sliced
2 medium Roma tomatoes, peeled, seeded and diced
1/3 C chopped cilantro
1-4 (depending on how hot you like it) serrano or jalapeno peppers, thinly sliced
1/3 C fresh lime juice
salt and pepper to taste

4 corn tortillas, cut into matchsticks for garnish (or use tortilla chips)

Preheat oven to 350°F. Spread tortilla slivers on a baking sheet and bake for about 6-8 minutes or until lightly browned. Set aside.

Heat oil in a large saucepan. Add onion, garlic and hot peppers and cook for about 5 minutes or until lightly browned. Stir in stock and remaining ingredients, except cilantro and tortilla strips. Simmer soup until chicken is cooked, about 5-7 minutes. Stir in cilantro and adjust seasonings. Ladle soup into bowls and sprinkle with tortilla strips.



Tostaditas De Tingla Poblana -- Shredded Pork with Roasted Tomatoes and Chipotle Peppers

For the Meat:
1 lb. pork shoulder
1 small onion
2 cloves garlic
1 tablespoon salt

For the Sauce:
1/2 tablespoon canola oil
1 small onion thinly sliced
2 cloves garlic finely chopped
1 1/2 lbs. plum tomatoes roasted, peeled and chopped
4 ounces chorizo cooked
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1 teaspoon thyme
1 oz. canned chipotle chiles (or to taste)
salt to taste
24 small tostaditas (small crispy tortillas)
1/2 cup Mexican cream
1 medium ripe avocado dice

Serves 6 as an Appetizer (24 small pieces)

For the Meat:
Cut the meat in 3 by 3 inch pieces. In a medium sauce pan put the meat to boil cover with water, onion, garlic and salt for 1 1/2 hours. or until the meat is nice and tender. Let it cool, and shred.

For the Sauce:
In a medium sauté pan heat the oil, when this is hot add the onion and sauté for about 3 minutes, add the chopped garlic and sauté. Add the tomatoes and cover, let simmer for about 8 minutes then add the chorizo, shedded pork, the chipotle chiles, cloves, cinnamon and thyme. Mix well and let it simmer for 2 more minutes, add salt to taste. Remove from heat.

Assemble the dish:
On small tostaditas put 1 ounce (about 1 tablespoon of meat), garnish with a small amount of cream and small pieces of avocado.

Options: This also makes great tacos using soft tortillas.

Answer 7

Easy Mexican Lasagna:

This simple and delicious one-dish supper calls for almost no preparation (especially if you buy precooked, cut-up chicken).

3 cups chopped cooked chicken breast
1 (15-ounce) can black beans, rinsed and drained
2/3 cup canned diced tomatoes and green chiles
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon pepper
1 (10 3/4-ounce) can fat-free cream of chicken soup
1 (10 3/4-ounce) can fat-free cream of mushroom soup
1 (10-ounce) can enchilada sauce
Vegetable cooking spray
9 (6-inch) corn tortillas
1 cup (4 ounces) low-fat shredded Cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese
Toppings: shredded lettuce, nonfat sour cream, mild chunky salsa

Cook first 6 ingredients in a saucepan over medium heat 10 minutes or until thoroughly heated.

Stir together chicken and mushroom soups and enchilada sauce in a saucepan; cook, stirring often, 10 minutes or until thoroughly heated.

Spoon one-third of sauce into a 13- x 9-inch baking dish coated with cooking spray; top with 3 tortillas. Spoon half of chicken mixture and one-third of sauce over tortillas; sprinkle with half of Cheddar cheese. Top with 3 tortillas; repeat layers once with remaining chicken, sauce, Cheddar cheese, and tortillas, ending with tortillas. Sprinkle with Monterey Jack cheese.

Bake at 350° for 30 to 40 minutes or until lasagna is bubbly. Serve with desired toppings.

*To lower sodium, choose reduced-sodium soups, canned tomato products, and cheeses.

Answer 8

Chicken Enchiladas

1-2 lbs. shredded chicken
3 cans green chile sauce
8-10 torillas

mix chicken with 1 can of sauce. dip tortillas in 1 can of sauce and stuff with chicken mixture. drizzle last can of sauce over enchiladas and sprinkle lots of cheese on top and bake at 350 for 30 minutes.

Answer 9

yes i do, ground up a half pound of hamburger, a half pound of jimmy dean sausage, and brown it good.
then add a tbs of garlic, cilantro, and dried mustard
when meat is half way cooked, add dried ingredients and mix well. then cut up some lettuce and tomatoes, and put in a big bowl..add onion freshly diced to meat and stir good..when meat is done, drain and let sit 20 minutes, put lettuce in a big bowl and add meat and pour sauce over the top and put a dollop of sour cream with Mexican cheese under it and you have a nice meal.

Answer 10

MEXICAN MADE EASY RECIPIES @



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