Can someone shoot me a dank recipe for something mexican?

Question

Not just tacos or fajitas, something different, like a mexican pizza or something along those lines. surprise me!

Answer 1

LOL, I hear so few people use the word dank. Here are some great mexican recipes.

Huevos Rancheros

I N G R E D I E N T S
2 cups chopped tomatoes
1 teaspoon mashed garlic
1 small arbol chile
2 tablespoons olive oil, plus 4 tablespoons
1/2 onion, sliced
Salt
1/2 teaspoon crushed Mexican oregano leaves
6 corn tortillas
6 eggs
Butter, for frying eggs

I N S T R U C T I O N S
Place tomatoes, garlic, and dried red chile in a blender and puree until smooth. Set aside.

Heat 2 tablespoons of oil in a medium saucepan cook onion slices for 1 minute. Strain the pureed sauce into the saucepan with onion. Season with salt and crushed oregano. Cook over medium heat for 3 minutes. Keep mixture at a simmer. Have warm plates ready.

Fry tortillas in remaining 4 tablespoons of oil in a medium skillet. Drain and place 1 on each plate. Fry eggs in butter 1 at a time. Place eggs on each tortilla and cover with the sauce.



Tomatillo Salsa

1 1/2 pounds tomatillos
2 large yellow onions -- finely chopped
2 tablespoons garlic -- minced
1/4 cup lime juice
4 teaspoons dried oregano
4 serrano peppers (or to taste) chopped, veined and seeded
1 cup cilantro -- chopped
Salt and pepper to taste

I N S T R U C T I O N S
Peel the husks of the tomatillos and dice.Mix with onions, garlic, lime juice, oregano, chilies, cilantro, and salt and pepper to taste. Serranos are normallly quite hot so add according to your tolerance level.



Leche Quemada (Burnt Milk Fudge)

Makes:3 dozen bars


I N G R E D I E N T S
5 pounds sugar
4 12-oz cans evaporated milk
1 12-oz can evaporated goat's milk (or substitute evaporated milk)
2 cups light corn syrup
1 tablespoon salt
1 tablespoon Mexican vanilla extract
4 tablespoons butter
1 cup pecans (optional)

I N S T R U C T I O N S
Put sugar, evaporated milk, evaporated goat's milk, corn syrup and salt in a large heavy pot. Attach a candy thermometer to the pot. Cook on medium-low heat for 1 hour, stirring often with a wooden spoon. The temperature should rise slowly but steadily. Increase heat to medium-high and cook, stirring constantly, for 20 minutes. Increase heat to high and cook, again, stirring constantly--make sure to scrape the burned bits off the bottom as they develop--until the the temperature reaches 245 degrees. Immediately remove pot from heat, stir in vanilla and butter and continue to stir mixture occasionally as it cools.

When the candy cools to 180 degrees, stir in pecans (optional) and transfer to a buttered 9 x 12" baking pan. Cool slightly, cutting into bars while still pliable. Cool completely before serving.



Shrimp Diablo
Shrimp in a spicy tomato chile sauce and served over rice. The only important note about this or any shrimp recipe is to not overcook the shrimp or they will become rubbery.

I N G R E D I E N T S
2 jalapeno peppers, seeds removed
2 dried New Mexico or guajillo chiles, soaked for 30 min in warm water, drained, torn into small pieces
3 large tomatoes
1 cup fresh cilantro
5 cloves garlic, peeled
4 tablespoons olive oil
1 onion, chopped
3 lbs. shrimp, peeled and deveined
1/2 cup white wine
salt and pepper to taste
fresh lime, sliced for garnish


I N S T R U C T I O N S
In a food processor combine jalapeno peppers, chile peppers, tomatoes, cilantro and garlic and blend until a thick but not completely smooth.

Heat olive oil in a skillet. Sauté onions until soft. Add the shrimp, sautéing until just pink. Add the tomato and chile mixture, white wine and salt and pepper. Simmer until hot and bubbly.

Serve over rice and garnish with fresh lime slices.


Pork Chili With or Without Beans

I N G R E D I E N T S
2.5 pounds of pork stew meat trimmed of fat
Flour seasoned with salt, pepper for dredging
1 tablespoon olive oil
1 large yellow onion, chopped
2 large garlic cloves, minced
2 large jalapeno chili, minced
3 tablespoon chili powder
1 tablespoon ground cumin
1 bay leaf
1/2 tablespoon dried basil
1/2 tablespoon dried thyme
1/2 tablespoon dried oregano
1-1/2 15ounce cans fat free chicken broth
1- 28 ounce can plum style tomatoes, drained, squeezed, and chopped
1/2 cup dry white wine (optional)
1 - 15 ounce can kidney beans, drained (optional)
1 - 15 ounce can black beans, drained (optional)


I N S T R U C T I O N S
Cut up the pork as needed into approximately 1 to 1-1/2" cubes.
Dredge the pork in the seasoned flour and shake off the excess.
Heat oil in a deep, 12" non-stick pan over medium-high heat.
Working in batches, brown the meat on all sides and transfer it to a plate, set aside.
Once the meat is all browned, add the onion, garlic and jalapeno pepper. Stir and cook until onion softens, approximately 3 -4 minutes. Add the seasonings and bay leaf, stir and cook approximately 1 minute
Add the white wine to deglaze the pan. Stir with a wooden spoon making sure to scrape up all the browned bits off the bottom of the pan.
Return the meat to the pan along with any accumulated juices. Add the tomatoes and stir. Then add the chicken broth. Bring the mixture to a boil, then reduce heat and allow the pork to simmer for an hour, stirring occasionally.
*Note: If you are going to add beans, cook the meat for 45 minutes. Add the drained beans and continue to cook for 15 minutes.




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.



Cream of Jalapeno Soup

I N G R E D I E N T S
7 jalapeño peppers, stemmed and seeded
2 Tbsp. Butter
1 cup finely diced sweet yellow onion
4 cloves of minced garlic
1/2 cup diced Haas avocado
2 cups diced fresh or roasted tomatoes
8 cups heavy cream
1 bunch cilantro, stemmed and chopped
sea salt and pepper to taste

I N S T R U C T I O N S
Carefully mince jalapeños and chop onions, then slow cook in butter in a heavy-bottomed pan. Add garlic and stir until onions are translucent. Turn heat off and add avocados, tomatoes, and cream. Turn heat to low and carefully bring to a simmer. Cook at a gentle simmer for 30 minutes. Stir often to keep liquid from scorching. Add generous amounts of salt, cracked black pepper and cilantro. Garnish with edible flower petals and cilantro leaves.

Answer 2

Well I'm not sure if your looking for a full course meal or something small, but i find Guacamole goes with chips and meals, so enjoy!
You'll Need:
1 Whole Jalepeno
1 Onion
6 Avacados (very soft)
3 Tomatoes (hard & fresh)
6 Limes
Salt

you want to dice the whole jalepeno (the smaller you cut the better) Chop about 1/2 of the onion (also dice very small) Dice the 3 Tomatoes. Once everything is cut, you want to get a medium sized bowl, Cut your alvacados in half (well not in half, you hav to cut along the big seed in the middle of the alvacado) then twist the alvacado so it splits in half, scoop the inside of the alvacado into the bowl, do this to all 6 of them, then get a fork and mash up the alvacado, mix in the jalepenos, onions, and tomatoes. Then cut your limes in half and squeeze the juice into the bowl (you dont have to use all of the limes, it depends on how citrusy you want it) mix it up and add salt untill you like the flavor, and your all set! (tip: if your not going to eat the guacamole right away or if you've made it for an event the next day you want to take 2 of those big alvacado seeds and keep them in the bowl with the guacamole. it helps keep the guacamole fresh and it helps it stay green, if you dont your guac will be brown in a few hours!) ENJOY!
P.S.
In the mexican culture when you share recepies it's customary to share what you've made....feel free to mail some guacamole my way ;op

Answer 3

Tamale pie: Take 1 15 oz can of chili with beans, combine with a small can of cream corn and 1 cup of taco sauce. Mix well and place in a 9"X9" oven-proof dish. Take beef tamales out of the jar and place them , unwrapped, on top. Pour the extra sauce over them. place the dish in a pre-heated 350-375 degree oven for 15 minutes. While this is cooking, break and crush about a cup of Tortilla chips. Take the dish out of the oven and stir gently between the tamales, then sprinkle with the crushed chips, sprinkle another cup of taco cheese over the chips and return the dish to the oven for another 10-15 minutes The chili with beans, cream corn and 1 cup of the taco cheese, mixed and cooked for about 15 minutes at the same temperature makes a good dip for tortilla chips.

Answer 4

Mexican Shrimp Cocktail

start with cooked whole shrimp, peeled, deveined with the heads removed.

chop up onion, cucumber, tomato, cilantro and jalapeno peppers (as if you were making pico de gallo) and add chopped avocado

mix in some Clamato juice, lemon, salt, pepper and hot sauce such as Tabasco but Tapatio or Cholula will also do

serve in a tall glass accompanied by saltine crakers or tortilla chips

YUM! this is a great hangover cure but will do anytime IMHO

Answer 5

"Mexican Caviar" - Serves 8 to 10

Combine the following ingredients and chill overnight:
2 (4 1/4 oz.) cans chopped olives
2 (4 oz.) cans chopped green chiles
2 tomatoes; peeled and chopped
3 chopped green onions (scallions)
2 mashed garlic cloves
3 tsp. olive oil
2 tsp. red wine vinegar
1 tsp. pepper
Dash seasoning salt

Serve with Fritos Scoops! Corn Chips.


"Quesadillas" - Makes 2

2 (6 or 8") flour tortillas
1/2 cup (2 oz.) shredded Cheddar or Monterey Jack cheese, or a combination
1 1/2 tbsp. chopped green onion (scallions)
Few drops hot pepper sauce, or 4 tsp. Mexican-style chili salsa, or taco sauce

Place tortillas on countertop. Sprinkle cheese and onion over half of each tortilla; dot with sauce. Fold tortillas in half; place on paper towel, waxed paper or a plate.
Microwave on HIGH 1 minute or until cheese melts.
(NOTE: I like to put jalapeno slices on them, too.)


"Hidden Valley Layered Mexican Dip"

Mix 1 oz. packet Hidden Valley Original Ranch Dip Mix with 1 pint sour cream.
Spread 1 (16 oz.) can refried beans in serving dish; spread sour cream mixture on top of beans. Top with 1 cup shredded Cheddar cheese and 1 (2 1/4 oz.) can sliced olives; drained.
Garnish with chopped tomatoes and green onions (scallions).

Answer 6

Well, I am doing this by memory, but you can also querry pamperedchef.com later on.

Make batch of corn bread and spread out on a pizza plate. Cook till golden brown. Remove from oven, smear refried beans all over the 'crust', add chunky salsa (your heat taste), cooked meat (your choice), sliced jalapenos or green chilis and shreaded Jack/Cheddar cheese. Bake till hot and cheese is melted and a little brown.

Answer 7

HOW ABOUT CHICKEN QUESADILLAS

I just learned to make these. They may not be authentic, but it works for me!

Cook 1 can of chicken with seasonings of your choice. I like using Italian dressing.

In a separate pan with a small amount of oil cook 2 flour tortillas until they are crispy.

Spread the chicken and some shredded Mexican mix cheese on one tortilla. Place the second one on top and cut into 4s.

We like it with salsa and sour cream.

Hope you like.