Mexican Food Ideas/Recipes?

Question

I love Mexican food, and I was wondering if anyone had any good recipes that they would like to share, so I can get some new ideas.

Answer 1

CHILLIES RELLENO

Answer 2

well u can google it but
to make Mexican rice u put oil in a pan wash the amount of rice u want then pour it in the oven with out the water stir it around til it gets golden brown don't let it burn then drain out the oil and put in some water and 2 cans of tomato sauce enough To fill most of the pan put in like 2 little squares of that KNORR stuff it says CHICKEN FLAVORED BOUILLON then cover it w/ watever u cover ur pans w/ then let it cook for like 1/2 hour until the water is gone but in between stir it a little not to much or it won't come out good then after a while taste it and it should be good oh don't forget the salt maybe the size of a quarter in ur palm and that's good put it in when you put in all the water and the tomato sauce and that seasoning stuff and there u have it rice

Answer 3

JUST CURIOUS- What the F___ is with the thumbs down for recipe sharing?? Not everyone will have the same taste, but sheesh- if they take the time to type out ideas- don't give them the thumb. Grow up.


Easy Enchiladas! Coming soon......

Ok-

-Package corn tortillas
-shredded jack and cheddar cheese
-La Victora (or some brand) canned enchilada sauce
-meat of your choice (cooked chicken breast, shredded beef- put roast in crock pot for about 5-6 hours with a bunch of salsa- great in these!)
-sliced black olives
-chopped green onions

In a 9X13 or similar type baking pan, pour enough enchilada sauce to coat well. Warm the corn tortillas in the microwave, just so they are a little more flexible to work with. Take corn tortilla, put in cheeses and meat if desired. Roll and places side by side in pan. When pan is full, cover tops of enchiladas generously with sauce. Add more cheese to top and then sprinkle around olives. Bake at 375 for about 30-40 minutes, until sauce and cheese are bubbly. Remove from oven and sprinkle green onions on top.

So easy, and is great with rice and beans.

Spanish rice can be as easy as just dumping salsa in your rice (my sis does this) or you can take your regular rice, and cook in a skillet with oil. Add chopped onions and garlic and bell pepper. Also for some kick, add a chopped jalepeno. when the rice starts to brown, add a can of chopped tomatoes (or you can chop fresh ones) and then add the required amount of water to cook the rice and leave on the heat until the rice absorbs the water- keep an eye on it, if up too high, your rice will burn.

I don't have a lot of exact measurements- these recipes are the kind that you add what looks good. Can't mess up. Enjoy!!

Answer 4

Take a can of crushed tomatoes, in a blender mix 1/4 of can and add garlic, cilantro, little onion, Tabasco sauce and Chile pepper.

That's your hot sauce.
Cut up some corn tortillas and fry them.

Chips and hot sauce.

Now take some chicken breast lightly brown and then add water. Cook until very well done and will break apart in strings when stirred. Add a little hot sauce.
Heat some re-fried beans.
Take a flour tortilla and heat 15 sec in micro wave.
place some bean in middle of flour tortilla, a large scoop of cooked chicken and grated cheddar cheese.
Roll up in a burrito.
Take some red enchilada sauce from a can and pour over the burrito and grate some cheese over the top. Heat about a minute in micro wave.

This chicken also make great tacos and enchiladas.

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Answer 5

Quick and easy Tamale Pie - family favorite - Preheat oven to 350. Brown and season ground beef as for tacos, with 1 diced onion. Add 1 can refried beans, 1 can Mexicorn (corn w/ diced bell peppers), sm. can sliced black olives, and 1 can rotel tomatoes. Heat until the beans are blended, stirring occas. Grease 9 x 13 casserole dish. Place a layer of meat mixture, then top with grated pepper jack cheese and/or cheddar, and another layer of meat mix, and so on. Now for the topping - just buy a mix for making cornbread (Jiffy, Shawnee, etc.), and mix it like you would for cornbread. Pour on top, and put in the oven and bake until the cornbread is done. Top with sour cream and salsa and enjoy!

Answer 6

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Answer 7

Chile Verde
This is a recipe we found on the internet and doctored to our taste.

2 lb lean pork, cubed to desired size
10 green tomatillos
2 T diced jalapenos
Sliver of habenero, or as much as desired & tolerated…
1 small chopped onion
½ bunch chopped cilantro
4 T minced garlic
1/2t. lime juice
¼ t. cumin
Salt & Pepper

Place all ingredients except pork in blender & puree.

In small pot, brown cubed pork wit 3 T. oil. Make sure to brown all sides evenly (takes about 10 minutes)

Remove excess oil from meat.

Stir in pureed ingredients and let simmer 20-25 minutes.* Cooking time depends on size of pork cubes and how much meat cooked during browning.

*This is where I’d put browned meat and puree in Crock Pot to cook all day, 10-12 hours on Low. Meat will fall apart and be so yummy.

Answer 8

dude ! er I mean dudette !!!!
7-layer dip !!!!!!!!!!.............Yummy !!
Start with glass casserole dish....Then layer........
Refried beans, mex rice, (press into the beans), guacamole (with crushed garlic + lime juice), diced tomatoes, sour cream, black olives, grated cheeses, and onions. ...
Lots of tortilla chips !!!!!!!!!!!!! Yum !

Answer 9

the ultimate site for mexican receipes is www.allrecipes.com check it out... yummy

Answer 10

Chile and Cheese Flauta
These crispy tortillas are stuffed with green chiles, cheese and corn for a wonderful array of texture and flavor.
INGREDIENTS:
16 small flour tortillas
1/2 cup canned green chiles (or roasted, peeled and seeded green chiles coarsely chopped)
1 cup jack cheese
1 cup sweet corn, frozen and thawed or canned
1/2 cup green chile sauce
1 teaspoon sugar
PREPARATION:
Mix chiles, cheese, chile sauce, corn and sugar in a medium bowl. Place about 2 tablespoons of filling down center of a tortilla and roll it up tightly. Secure with a toothpick and place seam side down on a plate. Roll up all of the flautas and fry 3 or 4 at a time in 350 degree hot oil until golden brown and crispy. Drain on paper towels and serve immediately.


Carne Asada Tacos
A simple taco sold on the streets in Mexico by vendors.
INGREDIENTS:
2 cups uncooked carne asada, finely diced ( flank or skirt steak)
16 corn tortillas
1/2 cup onion, diced
1/2 cup cilantro leaves, chopped
8 squares of foil
2-3 tablespoons of oil
salt to taste
PREPARATION:
Heat oil in a medium pan over high heat. Cook the beef until the edges become browned and crispy. Add salt to taste. Place two tortillas on top of eachother and top with hot beef, onions and cilantro. Fold the two tortillas in half and wrap tightly in foil. Let it sit for 5 minutes to warm the tortillas.


Pibil Pollo

In Quintana Roo, in Mexico's Yucutan region, this chicken dish is quite popular. Bitter orange can be replaced with equal parts lemon juice and fresh squeezed orange juice.
INGREDIENTS:
1 large or 2 small banana leaves
8 pieces of chicken
2 tablespoons of red chile paste
juice of 4 bitter oranges
4 tomatoes, sliced
1 onion, peeled and sliced
1 sprig of epazote
1/2 teaspoon salt
3 cloves of garlic
1/2 cup butter
PREPARATION:
Mix the red chile paste, garlic, salt and orange juice until well combined. Let chicken marinate in this mixture for a minimum of 2 hours. Pierce chicken with a fork to help moisten meat.
Pre-heat oven to 350 degrees.

Place chicken on banana leaf and top with tomatoes, onions and epazote.

Dot pieces of butter on top. Wrap up banana leaf over chicken and turn over so the weight of the chicken keeps the leaf closed. Or tie it up with oven-safe string.
Place wrapped chicken on the top rack of oven over a large oven-safe bowl filled half way with water. Steam for 60-90 minutes depending on size of chicken pieces.

Remove chicken from leaf and serve with fresh tomato, onion and chile.


Refried beans
A great side for just about any Mexican main dish. You can also use them in a burrito or on top of your nachos.
INGREDIENTS:
2 cups uncooked pinto beans
2 sprigs epazote (if available)
1/2 cup bacon drippings or lard
1/2 teaspoon garlic powder
1 serrano chile, seeded and halved (optional)
salt to taste
PREPARATION:
Rinse beans and check for debris. Place beans in a large pot and fill with water (approximately 7 cups.) Add epazote. Bring beans to a boil, then reduce to a slow simmer for 2 hours. If water level gets low, replace with more boiling hot water. When beans are extremely soft, prepare a large skillet by heating drippings or lard over medium heat. Cook the serrano chiles until browned. Using a slotted spoon, add in about 1/2 cup of beans and mash with back of spoon or mashing utensil. If the mixture seems thick, add about a tablespoon of the cooking liquid from the beans.

Continue to add beans and mash them together, adding liquid as necessary. Remove chiles and discard. Add garlic powder and salt to taste.


Buen Provecho!!!!!!!!

Answer 11

Go to All recipes.com