I want to impress my gf.... Any Mexican recipe I can do?

Question

anyone as THE BEST mexican recipe?

I like it really spice, but she doesn't .......

Help me on this one

Answer 1

I am hispanic so I can help you with this one. I will give you a few so you can decide. Personally, I don't like recipes with so many ingrediants that you faint when you look at it. all these recipes are easy,easy .
Arroz con Pollo- chicken and rice.
In a pan put a little oil and let it get hot. Put about a cup of rice in it and brown it a little. Drain the oil and add about 2 cups of boiling water that you got hot in the microwave.
Then add some raw chicken tenders that are cut in cubes.
add just a tad of cumin, salt, pepper,1/4 of onion and green bell pepper.
Let the mixture simmer. You may have to keep adding a little water until the rice is tender and the chicken is cooked. Both will cook together.
Tacos-brown some ground beef with taco seasoning. Chop up some lettuce and tomato. Buy some taco shells and warm them in the oven. Add the ground beef, lettuce, tomato and top with cheese. In a blender you can make some salsa- tomato, jalapeno pepper, and a dash of salt. blend. That will be your spice. Put some salsa on top of the cheese.
Enchiladas- brown ground beef with taco seasoning. In a pan, put a little oil. Place a corn tortilla one at a time in the hot oil. Place in there then immediately turn it over and stack on a plate with a paper towel. When you have about 10 done, add some meat to the edge of the tortilla and roll and place in a baking dish. Buy some wolf brand chilli no beans and mix with a little water. Put the chilli mixture on top of the rolled tortillas. Add shredded cheese and bake in the oven at 350 for about 10 min. or until cheese melts.
make a salad and serve.or you can cook all and serve together or any combination. arroz con pollo with enchiladas is good. enchiladas and the tacos is a plate lunch at restaraunts. good eatings...

Answer 2

If she doesn't like spicy food, you may want to avoid even green chiles. Some people consider them 'spicy', believe it or not.

Here's a quick, easy one I made up after having a citrus pork dish in a mexican restaurant. It cooks in the slow cooker while you're at work or just kicking back with the GF watching a few movies.

1 2# pork tenderloin
5-6 fresh oranges
8-10 fresh limes
1 large onion, sliced
1 tsp. Mexican Oregano
1/2 tsp salt

Cut tenderloin into large chunks and place in crockpot. Cut oranges in half, and juice by hand with fork. Repeat with limes. (Some pulp is desirable in this recipe.) Add sliced onion, oregano and salt. If there is not enough liquid to cover, top off with water. Cook on high 5 hours or until tender. Serve with flour tortillas.

Optional nice touch - extra lime, cut into wedges, to squeeze over individual portions. Do this and you can get away with a box of mexican rice and a can of refried beans as your side dishes, I'll bet. The lime wedges add that extra 'spark' of freshness to the taste.

~Morg~

Answer 3

I love to get a torta from this very authentic mexican restaurant. It's a sandwich, not the typical burrito or enchilada. You have a toasted bun, spread refried beans on the top (almost like mayo or something) then a slice of motzerrela cheese. A slice of grilled ham, then some shredded beef with onions and peppers in it. (not many, just enough for flavor). It's sooooooo good. and she will be impressed that you are making a Mexican dish that many american's have no idea about. yummy!!!! I want one right now.

Answer 4

A Taco Salad is tasty and you can adjust how spicy it is. My recipe duplicates the best taco salad I ever had and that was at an airport restaurant -- Phoenix or Albuquerque, years ago. I can't remember which. I make it with either ground beef or ground turkey, chili powder, ground cumin, iceberg lettuce, cheddar cheese, tomatoes, onion and salsa. Optionally, you can add chopped jalapenos (hot), avocado (calories) and/or cilantro (an acquired taste). This is definitely Tex-Mex and not really true Mexican, but it's delicious. Let me know if you want the whole recipe.

Alternatively, and genuine Sonoran Mexican, cheese enchiladas are tasty but not very spicy. (Corn tortillas, cheddar cheese, chopped onion and a sauce made from oil, garlic, flour, chili powder, water or chicken broth.) Yummy with refried beans and Mexican rice.

Answer 5

Choose from following link

http://www.monstermarketplace.com/searchover.asp?q=mexican+food+recipes

Answer 6

I make these black bean and beef tostadas that are really good.

First I sautee the beef with garlic and onions. I add some ground cumin, some oregano, canned tomatoes or your favorite salsa. (maybe a little crushed red pepper flakes if you like a little kick).

Then I sautee the black beans with some garlic, onions and butter (butter is the key to this) then I cook them for about 15 minutes or so. Then I mash them.

Then you spread the beans on a tostada or tortilla, sprinkle the beef on top. The I normally crumble Cuajada (a fresh hispanic cheese on top)- but you could use feta. Or salsa and sour cream (or crema mexicana if you can find it). Delicioso!

Answer 7

Hey,
If you buy mild green chilli enchilada sauce 2 cans, 1 pkg. cream cheese, soft taco size tortillas , and some chix breast, ( preferably, Kroger frozen chicken breast tenderloins from Fred Meyers), and a small 4 0z can of ortega diced green chiles.
Easy enchilada recipe she will absolutely love you for.
Put frozen chicken breasts into a pot of cold water, turn on med heat until it begins to boil. Turn off heat and let sit for a few minutes. Meanwhile, pour some green chile sauce on the bottom of your baking dish. cut cream cheese into strips or cubes and put in pan on your stove, low heat until creamy stirring often.
cut cooked chicken into cubes or chunks and add to sauce in pan. Add your diced green chiles to this mixture in pan on stove.
Stir all together.
Put mixture in tortillas and roll them up putting them into your baking dish.
Finally , drizzle some more green chili sauce over the top of the enchiladas. Add grated cheddar cheese, cover, bake in oven at 350 degrees for half an hour to melt cheese and warm up ingredients inside the enchiladas. Serve with Sour Cream.
Wa La
Enjoy

Answer 8

Try islamic Food
its very good im arabian so i like some explosives with some ak-47s
for breakfast

for lunch try some American-soldiers steaks with some of bin laden's meat gravy on the side of suicide-bomber side salad

dinner ..... oh my favorite
try some roadside bombs with rpgs and some machine gun blanks (the hotter the better)

Answer 9

Here is one of my favorite recipes. Start with a nice green salad (lettuce, tomato, jicama etc).
Arroz Dulce (sweet rice) (this is for dessert but takes the longest, so feel free to choose another dessert)
(preparation and cooking time: approx. 3 hours; should be made ahead of time)
¾ cup rice
1 tsp. vanilla
2/3 cup sugar
4 cups milk 1 cup heavy cream
¼ tsp. salt (to taste)
Pour the milk into a saucepan and scald it over high heat. Pour all of the rice into a deep baking dish, cover it with the scalded milk, and bake this in a 350 degree oven for about 3 hours, or until the rice is soft. Stir the pudding occasionally to prevent sticking; if it is stickier than you'd like, add more scalded milk. When the 3 hours are almost up, add the vanilla, sugar, cream, and salt. Finish baking. Store in a covered dish in the refrigerator, and serve chilled.

Chicken Mole (main dish)
(preparation and cooking time: approx. 1½ hours)
1 chicken, cut into 8 serving pieces
2 onions, 1 quartered, 1 sliced
1 head garlic, halved
6 sprigs of fresh thyme, oregano and parsley
12 Guajillo chiles
1½ cups tomato puree, toasted
¼ cup sesame seed
1 tablespoon dried oregano
½ teaspoon ground allspice
¼ cup vegetable oil
2 heads garlic, sectioned
1 whole clove
1 cinnamon stick
1 plantain, peeled and chopped (optional)
1 ounce Mexican or sweetened chocolate
Sea salt, to taste
Place the chicken, quartered onion, halved garlic, and herbs (sprigs of fresh thyme, oregano and parsley) in a large stew pot. Cover with water and bring to a boil. Cover and simmer until chicken is tender, about 30 minutes. Remove chicken and strain broth, reserving 2 cups. Meanwhile, toast the chiles briefly in a hot skillet, being careful not to burn, cool, remove stems, shake out seeds, and break into large pieces. Transfer to a small bowl and cover with hot water; reserve. In a blender or food processor, blend tomato puree, sesame seeds, oregano, and allspice, until smooth. Reserve. Heat oil in a skillet and fry the onion slices for about 5 minutes. Add the garlic cloves, clove, and cinnamon stick and continue frying for 2-3 minutes. Remove spices with a slotted spoon, and add sautéed onion and garlic to the blender. Fry the plantain for a few minutes and add to the blender with the toasted chiles and their soaking liquid. Blend until smooth, strain, and return to the stew pot. Add the chocolate and season with salt. Add reserved broth to the sauce and the stewed chicken. Cook for about 20 to 30 minutes uncovered. Serve chicken and sauce over white rice.

Rice
1 1/3 cups long grain rice
1 to 2 tablespoons butter
Salt and pepper to taste
Bring a large pot of water to a boil. Add salt, and then the rice. Stir the rice a bit, then let it boil for 15 minutes or until just cooked. Drain the rice, toss it with butter, season it with salt and pepper to taste, and serve.


Serve this meal with tortillas, and some salsa, sour cream, and chopped white onions for garnish. Enjoy!

Answer 10

If you cook as well as you write, take her out to a Mexican restaurant.