Do you have a favorite.......?

Question

....Mexican recipe?

Like Enchiladas, Quesadillas, etc.
Looking for your homemade recipes.
Thanks.

Answer 1

Enchiladas Verdes

2 cup Salsa Verde (see recipe)
1/4 cup Oil
12 x Corn tortillas
1 1/2 cup Cooked chicken, shredded
1/3 cup Diced onion
1/2 cup Sour cream
3 oz Queso fresco, crumbled
TOMATILLO SALSA (SALSA VERDE):
1 lb Tomatillos, husks removed, rinsed, coarsely chopped
2 x Cloves garlic, roughly chopped
2 tbl Diced onion
Salt

Warm the salsa in a saucepan. Meanwhile, heat the oil in a skillet. One at a time, fry the tortillas for a few seconds to soften. Place on a towel to drain. When done, dip each tortilla in the warm salsa. In the middle, place some chicken, onion, and white onion. Roll up and place in baking dish.
When completely done, cover enchiladas with remaining salsa, then sprinkle on crumbled cheese. Serve hot.
Tomatillo Salsa (Salsa Verde): Place tomatillos in a saucepan and barely cover with water. Bring to a boil, then simmer until soft - about 10 minutes.
Place half of the tomatillos in a blender jar. Add the cilantro, garlic, and onion. Blend until smooth. Add the remaining tomatillos, and pulse a few times, just enough to break up any larger pieces. Return sauce to the pan and cook for another 10 minutes. Season with salt.

Black oilves are a good addition to this recipe.

Answer 2

Chicken Enchiladas. Made this recipe myself.

Pan fry two large chicken breast in a little butter with garlic salt.
Cook them long enough so you can shred the meat.
After shredding the chicken, put it back in the skillet
Add some sour cream and the green enchilada sauce, simmer for about ten minutes.
In the meantime, turn your oven on to 350. Get a baking dish, and flour tortillas.
Grade some cheese (enough to cover your enchiladas)
Roll your chicken into the tortillas
Cover with green sauce, cheese, onions, and some mild chili peppers (Diced,and drained)
Put foil carefully over the top , and bake for 30 minutes.

Even my youngest son will eat this. IF you have kids you know how picky they are! lol.
I love it, it's quick, inexpensive and very good.

Answer 3

"Perfect Salsa" - almost 1 gallon

2 (28 oz.) cans diced tomatoes; drained
2 (28 oz.) cans tomato sauce
2 medium yellow onions; chopped fine
1 green bell pepper; chopped fine
1 red bell pepper; chopped fine
12-15 jalapeno peppers; quartered and chopped with seeds (the seeds make it hot! Serrano peppers make it really hot!)
5 cloves garlic; minced
1 bunch fresh cilantro; chopped fine (just the tops)
Salt to taste

Combine all ingredients in gallon jar. This salsa is best a day or two later, after all flavors have had a chance to blend. Keeps about 3 weeks, but it'll probably be gone by then!

Answer 4

Tacos. My mom made this. It's easy to make and tastes great.

1 1/4 to 1 1/2 pounds ground meat browned and drained
1 medium onion chopped
1 Tablespoon fresh minced garlic
1 small can green chilis chopped
1 15 ounce can tomatoes chopped
salt and pepper to taste
hot sauce to taste

Combine all ingredients and simmer 20-30 minutes.

Top with chopped fresh tomatoes
Shredded lettuce
Shredded cheeses
Sour Cream
Salsa

Answer 5

Yumm, so many great Mexican foods, I can't choose one favorite.

Answer 6

old el paso burrito kit love stuffed burritos

Answer 7

no!