What's a good Mexican recipe?

Question

I love Mexican food so I'm always looking for new stuff to make. Anyone got any good recipes?

Answer 1

I like to take a flank/skirt steak. Marinate in lime juice, chopped cilantro, finely chopped serrano peppers, some garlic,spices of your choice, and a bit of olive oil..Let sit 3 hours or more in the fridge. Cook on very hot grill 8 min. per side. Let stand 5 min. Slice and serve with tortillas, guacamole. My version of steak fajitas. Especially good with ice cold Tecate beer.

Answer 2

1

Answer 3

A Recipe for "Flan":
In a metal pan, pour 3 cups sugar and turn the heat to high. Cook and stir constantly until sugar is completely liquid and a nice golden color. Turn the pan to coat the sides with this sugar mixture. (U only want to coat the sides about four inches up from the bottom of the pan.) Let cool. (You will hear crackling noises while cooling--don't worry). Heat up another larger pan full of water that the pan with the sugar will fit into. (Like a double-boiler). (You can make your own double boiler with two pans, trust me.) Mix together in a blender: 2 cans evaporated milk, 2 cans sweetened condensed milk, 12 eggs and 1/4 cup or so of vanilla. (You have to cut the recipe in half and do it in two batches for it to fit in the blender). Pour mixture into pan with cooled sugar. Cover pan with foil and a lid. (You want a tight seal) Put pan into the hot water. Bring to a boil, and then reduce heat to simmer, adding small amounts of water to the bottom pan as the water evaporates. Cook for two hours on the stove. Remove from heat. Refrigerate overnight in the same pan you cooked it in. The next day, turn the flan out into a large dish. The sugar that was in the bottom of the pan, will have liquified into a caramel syrup. This is the best, best, best flan recipe I have ever tasted, and it's really easy once you get the hang of it! Good luck!

Answer 4

Ok, this is really simple and not a meal. Its more of a snack:
Taco de Mantequilla (I have no idea if I spelled it right!)

Tortilla
Butter

*Optional*
Salsa
Cheese
Beans

Ok! Take the tortilla and heat it up on the stove right over the flame, but be careful not to burn yourself! Whne it is brown, hot, and flimsy, take it off and put it on a plate. Butter is and roll it up. Taco de Matequilla! *You can add any of these things to make it fuller*

Answer 5

I have found many great Mexican Recipes at this site:
http://recipesofmexico.blogspot.com

They´re pretty yummy!!!

Answer 6

Chicken Enchiladas Suiza

12 corn tortillas
2 cups shredded chicken
6 oz. chopped, roasted and skinned green chiles (fresh is best, but you can use canned in a pinch)
3 cups fresh spinach
1/2 cup chopped onion
1 cup crema or sour cream
4 oz. cotija, crumbled
5 oz. evaporated milk
15 oz green chile sauce
Warm oil to dip tortillas in
PREPARATION:
Heat oven to 350 degrees.
Heat 1 tablespoon oil in a pan over medium heat and cook the onions for about 1 minute. Add the spinach and cook it for about 5 minutes until leaves are wilted. Fold in the chicken and green chiles.
Set aside.
In a saucepan, heat creama, evaporated milk, cotija and chile sauce over low heat until sauce is smooth.

Prepare a 9x13 inch baking dish by coating the bottom with a thin layer of sauce. Dip a tortilla into the warm oil to soften it and place it into the pan. Place about 1/4 cup filling down the center of the the tortilla and sprinkle with a tablespoon of Asadero or Queso Quesadilla cheese. Roll the tortilla up and place seam side down in dish. Repeat until all tortillas are used.

Pour remaining sauce over the top, and sprinkle with the crumbled cotija. Bake dish for 15 minutes to melt the cheese.




Mexican Coconut Shrimp Maki Roll
with Mango, Cucumber, and Spicy Coconut Vinaigrette

Serves 4

Ingredients:

Shrimp Rolls:

8 each large Authentic Mexican Shrimp rolled in flour, egg and coconut flakes
1 mango cut in small strips
1 cucumber skin off, cut in small strips
1 cup sushi rice
4 each nori sheets
4 ounces coconut spicy sauce

Coconut Spicy Sauce:

1 cup mayonnaise
1 tablespoon chili paste
2 ounces coconut milk
1/2 tablespoon soy sauce

Preparation:

For the Sauce:

Simply blend all the ingredients together until you obtain a uniform emulsified sauce.

For the Rolls:

Take the nori sheets and spread the sushi rice evenly, then add the Authentic Mexican Shrimp previously fried, then the mango and the cucumber, carefully roll them tight and cut in 6 pieces.

Serve with the spicy coconut sauce.




Chunky Garden Gazpacho

Serving Size: 5

Ingredients:

1 15 ounce can tomato sauce (1 1/2 cup)
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon honey
1 med. tomato, cut in 1/2" cubes
1 med. green pepper, chopped
1 sm. sweet red pepper, chopped
1 stalk celery, chopped
1 clove garlic, finely minced
1 cucumber, seeded & chopped
1 scallion, chopped
1/2 teaspoon hot pepper sauce
1/2 teaspoon black pepper

Preparation:

GARNISH: Herbed Garlic Croutons, dollop of plain yogurt topped with finely minced fresh chives, finely shredded lettuce, or minced parsley (optional).

In a medium size mixing bowl, combine tomato sauce, olive oil, vinegar and honey. Stir in remaining ingredients.

Top each serving with one of the above listed garnishes. Serve chilled.

VARIATIONS: Add 2 tbsp. chopped fresh mint leaves; omit hot pepper sauce Serve with a substantial salad, and/or a cheese platter.





Pork Loin Mexicana

Makes 4 servings

Ingredients:

Rub:

1 tablespoon ground allspice
1 tablespoon brown sugar
1 tablespoon onion powder
1 1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon dried thyme
one 3 1/2 pound boneless center-cut pork loin, sliced lengthwise end to end through the center, butterfly style

Fruit Salsa:

1 cup fresh orange juice
2 small ripe tomatoes, preferably Roma
1 small ripe banana, chopped
1/2 medium onion, minced
1 fresh jalapeño, minced
2 teaspoons extra-virgin olive oil
1 teaspoon ground dried red chili powder, preferably ancho
2 garlic cloves, minced
dash cider vinegar

Filling:

6 ounces uncooked chorizo
1 egg
1/2 medium onion, minced
3 scallions, sliced

Mexicana Mop:

juice of 2 oranges
1/2 cup cider vinegar
1/2 cup water
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced

Preparation:

The night before you plan to barbecue, combine the rub ingredients in a small bowl. Massage the pork with the rub inside and out. Wrap the meat in a small plastic bag and refrigerate overnight.

Before you begin to barbecue, prepare the salsa by combining all the ingredients in a small bowl. Refrigerate it until needed.

Prepare the smoker for barbecuing bringing the temperature to 200 to 220 degrees F.

Remove the pork from the refrigerator and let it sit at room temperature for 30 minutes. In a small bowl, mix together the filling ingredients. Stuff the loin with the chorizo mixture and tie it with kitchen twine in several places.

Mix together the mop ingredients in a small saucepan and keep the liquid warm over low heat. Warm a heavy skillet over high heat. Add the loin and sear it quickly on all sides. Transfer the pork to the smoker. Cook for 2 1/2 to 2 3/4 hours, basting the loin at 30 to 40 minute intervals in a wood-burning pit, or as appropriate for your style of smoker.

After the initial cooking period, remove the pork from the smoker and wrap it in heavy-duty foil, pouring about 2 tablespoons of the mop and 1 cup of the salsa over the meat. Discard any remaining mop. Seal the edges of the foil well. Return the pork to the smoker for another 1 to 1 1/2 hours, cooking to an internal temperature of 160 degrees F. Allow the pork to sit at room temperature for about 10 minutes before slicing. Serve slices topped with spoonfuls of the salsa. Offer the remaining salsa on the side.



Mexican Mole Pork Chops

Makes 4 servings

Ingredients:

4 pork chops (1 1/2-inches thick, bone-in)
Mango Salsa, for serving (recipe follows)

Dry Rub:

1 tablespoon brown sugar
2 teaspoons onion powder
1 1/2 teaspoons cocoa
1 teaspoon garlic powder
1/4 teaspoon ground Chipotle pepper, depending on heat desired
1/8 teaspoon ground paprika
dash ground cinnamon
dash ground allspice

Preparation:

In small bowl, combine dry rub ingredients, rub onto both sides of pork chops. Set aside for 30 minutes.

Preheat grill 400 to 450 degrees F. When ready to cook, spray light coat of cooking spray on pork chops to keep them from sticking to the grill. Place on hot grill. Cover; cook for 7 minutes per side or until internal temperature reaches 160 degrees F using an instant-read thermometer. Let rest for 5 minutes. Serve with Mango Salsa, if desired.

Mango Salsa

Ingredients:

1 large mango, peeled, pit removed and cubed
juice of one fresh lime
1 tablespoon finely chopped red onion
1 to 2 teaspoons snipped fresh cilantro
1/4 teaspoon salt

Preparation:

Combine ingredients in bowl. Serve with Mexican Mole Pork Chops.