Please tell a good Mexican dish/recipe?

Answer 1

Chicken Fajitas

1/2 cup vegetable oil
1/2 cup lime juice
1 cup tequila
1/4 cup tomato paste
2 garlic cloves; minced
1 whole jalapeno pepper
1/2 teaspoon salt
1/2 teaspoon chile powder
1/2 teaspoon cumin
1 1/2 lb chicken breasts
10 flour tortillas
3 tablespoon vegetable oil
1 large bell pepper; cut into strips
1 large onion; cut into strips
1 large tomato; cut into chunks
In a glass bowl or baking dish, combine 1/2 cup oil, lime juice, tequila, tomato paste, garlic, jalapeno, salt, chili powder, and cumin. Blend well. Add chicken, cover, and marinate in refrigerator at least 6 hours or overnight.

Wrap tortillas in aluminum foil. Bake 15 minutes while preparing fajitas.

Remove chicken from marinade. In a large, heavy skillet over medium-high heat, heat 3 tablespoons oil. Add chicken and cook, stirring constantly, 5 to 7 minutes or until chicken is done. Add bell pepper and onion and cook 3 minutes more along with tomatoes, just until vegetables are crisp-tender.

Serve with tortillas, guacamole, sour cream, salsa, and grated cheese.

Answer 2

Almendrado An Easy Mexican Dessert Recipe Light & Refreshing

Ingredients:
1 envelope of unflavored gelatin
1/4 cup cold water5 egg whites
1/8 tsp. salt
2/3 cup sugar
1 1/4 tsp. almond extract
zest from one lime
green and red food coloring


Directions:

Add the gelatin to the cold water and stir. Place this mixture in a double boiler and heat until the gelatin dissolves. Remove from heat and let it cool on the counter.

Beat the egg whites until they start to get stiff. Gradually add the sugar and salt one tablespoon at a time while mixing. Then add the cooled gelatine, almond extract and lime zest. Mix until well combined.

You can cool the gelatin in the refrigerator for 5 or 10 minutes but you must make sure it doesn't harden too much or it will be difficult to blend into the egg whites. You just don't want to add hot gelatin to the egg whites. Divide the egg whites into three separate bowls. Tint one bowl green and one red (the red will really be pink when mixed with egg whites). Fold the food coloring in and mix well to distribute the color evenly.

Using a tablespoon, layer the green eggwhites in the bottom of a glass dish. An 8 inch by 8 inch pyrex dish works well. You can also use a mold if you like. Then add the white layer and last the red layer. Spreading the layers with the back of a spoon works well.

Cover the dish with plastic wrap and chill in the refridgerator.

The Custard Sauce
Ingredients:
5 egg yolks
1/2 cup cold half and half
1/2 cup sugar
1/4 tsp. lemon zest
1/2 tsp. vanilla extract
3/4 tsp. almond extract
1 1/2 cups of half and half

Directions:
In a medium sized bowl add the egg yolks, 1/2 cup of half and half, vanilla and almond and whisk until well blended.

Scald the 1 1/2 cups half and half in a double boiler. Slowly add the egg yolk, half and half, and almond mixture to the scalded milk stirring the whole time. Cook until the mixture coats the back of a metal spoon.

Pour immediately into a bowl or glass measuring cup and place in a bowl of ice to cool. Once it's cool enough, cover and place in the refrigerator.

This easy Mexican dessert recipe is ready to serve when chilled for two to three hours.

Here is how you serve it. Slice the egg white mixture and place on a plate and pour or spoon custard sauce over the top. Sprinkle sliced almonds all over.

If you like the toasted almond taste like I do, then pour almonds on a baking sheet in a single layer.

Bake for 3 or 5 minutes at 325 degrees until a nice golden brown. Watch closely or they will burn easily. Toasting the almonds will enhance the flavor of any dish.


Serve this easy Mexican dessert recipe the same day it's made for optimum flavor. It will keep several days in the refrigerator. Serves 8



Enjoy!!!!! :)

Answer 3

Sometimes is hard to cook Mexican food out of Mexico,basically because sometimes it's hard to find the ingredients or some of the vegetables are not ripe,etc.. The basic thing is getting NICE tortillas...corn ones. So I will give you another option different than tacos.

CAMARONES A LA DIABLA
(shrimp devil's style)
2 pounds of big shrimps( clean and no peel)
10 garlic cloves
1 can of chipotles.
olive oil
salt and pepper


In a pan fry the garlic previously chopped till it gets golden, add the shrimps and cover. Stir add just the sauce of the chipotle's can...(add the chillies if you tolerate hot stuff) let it for 2 minutes more.
Have it with white rice and a very cold beer and a glass of tequila.

Answer 4

Mexican Lasagna
SUBMITTED BY: Shannon R.


"A different twist on lasagna! Easy to make!"

Original recipe yield:
12 servings

PREP TIME 30 Min
COOK TIME 1 Hr 30 Min
READY IN 2 Hrs
PHOTO BY: PreacherWife US METRIC

SERVINGS About scaling and conversions

INGREDIENTS
1 pound extra-lean ground beef
1 (16 ounce) can refried beans
2 teaspoons dried oregano
1 teaspoon ground cumin
3/4 teaspoon garlic powder
12 dry lasagna noodles
2 1/2 cups water
2 1/2 cups salsa
2 cups sour cream
3/4 cup chopped green onions
1 (2 ounce) can sliced black olives
1 cup shredded Pepper Jack cheese
DIRECTIONS
In a large skillet, cook the ground beef over medium-high heat until evenly brown. Drain off excess fat. In a large bowl, combine the cooked beef, refried beans, oregano, cumin and garlic powder.
Place four of the uncooked lasagna noodles in the bottom of a 9x13 inch baking dish. Spread half of the beef mixture over the noodles. Top with 4 more uncooked noodles and the remaining half of the beef mixture. Cover with remaining noodles. Combine the water and the salsa in a medium bowl, and pour over all.
Cover tightly with foil. Bake at 350 degrees F (175 degrees C) for 1 1/2 hours, or until noodles are tender.
In a medium bowl, combine the sour cream, green onions and olives. Spoon over casserole, and top with shredded cheese. Return to the oven, and bake for an additional 5 to 10 minutes, or until cheese is melted.


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NUTRITION INFORMATION
Servings Per Recipe: 12

Amount Per Serving

Calories: 559

Total Fat: 19.1g
Cholesterol: 59mg
Sodium: 523mg
Total Carbs: 72.3g
Dietary Fiber: 5.3g
Protein: 25.8g
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DO NOT USE THE BEEF JUST USE MORE BEANS

Answer 5

FRESHLY made tacos, enchiladas or quesadillas!!!

Purchase fresh tomatoes, onions, garlic, sweet black pepper, lettuce, green/red/yellow peppers (Costco has a good bell peppers) and organic tortillas and/or taco shells. Purchase Purdue-brand chicken and Black Angus beef I like to use olive oil for all my cooking. If you can, buy fresh guacamole and sour cream. I also like to us Tabasco-brand hot sauce.

Marinate chicken and/or beef with "Mexican spices" at least a day before for full taste. How much, if any jalapeno pepper you add is up to you. Cook very slowly and if you want, you may add just a "touch" of white or red wine for extra flavor.

Warm the tortillas slowly in the microwave (place a damp paper towel on top) for about 1 minute (depending on the amount you are warming up).

Sautee the onions and other ingredients (salt and pepper to taste) and add the chopped tomatoes at the very end for a quick minute or two. Serve immediately on a very hot plate or iron skillet (be careful). Serve with Mexican-style salad and/or rice with yellow corn and some ice-cold Coronas!!

Answer 6

I get bored with all the usual mexican dishes, most are americanized anyhow. Tacos,enchiladas,burritos,taquitos,tostadas, dont generally show up in mexican or central american fare. Try making "ceviche". Raw fresh tuna marinated in lime juice(acid cooks the tuna). Add some chopped cilantro,red onions,green onions,cucumber,chopped tomatoes, serve with hot corn chips or saltine crackers(thats how i had it in costa rica). Do a search for "ceviche recipes, there are many and varied.

Answer 7

MEXICAN CASSEROLE

-1 16 oz container sour cream
-1 8 oz pkg cream cheese
-2 eggs
-2 cans cream of chicken soup
-1 large onion, chopped
-1 small can olives, chopped
-1 small can chopped green chiles
-1 cup cooked chicken, tuna, or turkey, chopped
-1 8 oz pkg Monterey Jack or Cheddar cheese, shredded

Method:-

1) Mix together sour cream, cream cheese, eggs, cream of chicken soup, chopped onion, olives (optional), green chillies, chicken, tuna or turkey (add more than called for if desired).
Spread mixture evenly in a 9x13 pan glass or earthenware casserole dish.
2) Top with shredded cheese.
3) Cover and bake 1 hour 350 degrees. Can be frozen and cooked later or cooked and reheated.
4) A metal 9x13 pan takes longer to cook than a glass one, so bake it slightly longer if you use a metal pan.
5) Mixture should be set well when removed from oven

ENJOY!!

Answer 8

Pasta with Tofu (Mexican Style)

Ingredients

Penne Pasta - 1 cup (serves 2)
Tofu - 1/2 packet
Chipotle pepper -1 (It is available in U. S grocery store in a small can).
Tomato Paste - 3 tbs
Garlic - 3 cloves.
Olive oil
Parmesan cheese & Parsley for garnishing.
Salt to taste.

Method:

1.Cook pasta as per the direction in the pack.

2.Finely mince the garlic.

3.Heat Olive oil in a kadai & add garlic to it. Now add the coarsely chopped chipotle pepper & Tomato paste. Add 1/2 cup water & Salt to the Pepper & Tomato paste. When it starts to boil add the Tofu which has been sliced into small cubes & cover them with a lid for a few minutes. Make sure that the liquid has not been evaporated.

4.Now add the cooked pasta to it. Sprinkle the parmesan cheese when Pasta is hot & garnish it with chopped Parsley. Pasta can be served with Sourdough bread & salad of your choice to make it a balanced diet.

Answer 9

I love guacamole - and I. too. serve it in a molcajete (mortar and pestle)



Guacamole in a Molcajete

Mexican Food > Mexican Recipes




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Recipe Ingredients:

2 ripe avocados
6 tomatillos (little green tomatoes)
2 cloves of garlic
1 onion
2 tablespoons of cilantro
serrano chili as desired
salt


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Recipe Instructions:

Toast the chilis and tomatillos. Grind up the garlic in a molcajete with the salt and chilis. (A molcajete is a rough-surfaced mortar - usually made of volcanic rock - for grinding up spices and vegetables.) Once well ground, add the tomatillos, avocados and grind a little more. To garnish the guacamole, put sliced onion and chopped cilantro on top. Serve immediately.

Enjoy this delicious guacamole in molcajete Mexican recipe!

http://www.mexgrocer.com/581-guacamole-in-a-molcajete.html

For more recipes,click on "Mexican Recipes"

Answer 10

Im not too good with recipies but I can tell you for sure the following burritto is to die for... flour tortilla, steak, shrimp, sour cream, guacamole, pepper jack cheese, lettuce and tomato....so good!!