I need some Great Mexican food Recipes?

Answer 1

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.




Beef Tenderloin Mexicana Creamy Cilantro Sauce
Categories: main dish, mexican
Yield: 4 servings

1 green chilies; chopped
1/2 c whipping cream
1/2 c sour cream
1 tb cilantro (fresh); chopped

Place chilies in blender and puree until smooth. Combine with whipping

cream in small saucepan over medium-low heat and bring to a gentle
boil.
Whisk in sour cream and cilantro. Cook until just heated through.



CHICKEN MOLE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Poultry Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tb Oil
2 1/2 lb Chicken pieces
2 tb Minced garlic
3/4 c Diced onion
2 c Chicken broth
1 c Peeled seeded tomatoes
- (canned)
2 tb Epazote or oregano
1/4 lb Assorted Mexican chiles
-such as pasilla, guajillo
- and mulata
- stems and seeds removed
1/2 ts Ground cloves
1 tb Cocoa powder
1/2 ts Cinnamon
1/4 c Shelled almonds

HEAT THE OIL in a large, lidded skillet and brown the chicken pieces on all
sides. Add all other ingredients, bring to a boil, cover, reduce heat to
low and simmer until chicken is done, about 30 minutes. Remove the chicken
to a platter and set aside. Place the cooking liquid in a blender or food
processor and blend until as smooth as possible. Return the sauce to the
skillet, replace the chicken and cook everything together another 10
minutes. Serve with tortillas, rice, beans and tamales.



CARNE ASADO (MEXICAN STYLE BEEF TIPS & GRAVY)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Mexican Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Beef stew meat
4 Cloves garlic, chopped
1 Onion, grated
1 t Cumin, ground
1 t Black pepper, ground
2 cn Tomato sauce (or 1 large)
Granule style beef bouillon
Flour

Sort through stew meat trimming excess fat, gristle.
Cut into 1" pcs. if necessary. In med. size, heavy
bottom pot, place enough bacon drippings or melted
lard to cover bottom. Place stew meat, garlic and
onion in pot and saute untill meat is lightly browned.
Add water to cover and two or three tbs. beef
bouillon, cumin, pepper and tomato sauce. Cover.
Simmer on low heat until meat is tender. Toward end
of cooking time (abt. 1 hr.) add flour to thicken and
continue simmering , stirring from time to time, der
additional 10 min. Remove from heat and serve with
spanish rice (Sopa de Arroz) and refried beans. Salsa
cruda, Pico de Gallo are good garnishes. Coarsely
chopped lettuce and tomatoes and shredded cheddar
cheese. Serve with warm flour tortillas, or make soft
tacos.

Answer 2

There are health food stores all over the United States where you can get healthy, non-fattening foods but not everyone can afford to pay more for better quality ingredients. In Mexico, healthy food choices are widely available. The Mexican health food market makes over millions annually. The consumers make up 5 percent of Mexico's population. Their age range is from 20 to 50 years old. They usually live in metropolitan areas and can afford to buy these types of healthier foods. If they cannot afford it, they still are not getting all the fats and calories that we find in American foods, especially fast foods. Authentic Mexican foods still carry many vegetables and ingredients that are good for your body, and the way the food is cooked is healthier.

Answer 3

For a mexican type drink you may make Tequilla and squirt. Salt the glass and upload a wedge of lime. chicken Tacos Boil chicken then shred. upload chopped eco-friendly onion, salt and pepper to flavor. upload vegitable oil to frying pan (adequate to fill the bottom- you may want to operate more effective as you bypass). position meat in a corn tortilla fold in 1/2. protecting the information of the tortilla dip and carry the folded section interior the oil untill the tortilla has hardened interior the shape slightly (might want to take decrease than a million min). Then tip over and fry both fringe of tortilla. position on a paper towel to empty any undesirable grease. right such as your well-liked vegetables. an staggering non-fairly spiced sauce is a tomatoe/oregano sauce. Boil roma tomatoes about 4 of them. once boiled upload to blender with about a million/2 to at least a million cup of the boiled water, a dice of chicken bullion, some salt and a group of dried oregano leaves. mix and flavor upload more effective oregano as mandatory. The sauce should be very runny. save in refrigerator to relax down and drizzle over your chicken tacos! amazing! Guacamole- 3 Avacadoes a million Roma Tomatoe a million/2 purple onion a million/2 Cilantro bunch a million Jalapeno a million Lemon Salt/ Pepper/ Cumin Scoop avacado out of shell and combine it till its mashed. upload all chopped vegetables to it. mix. upload lemon/ Salt/ Pepper and Cumin all to flavor. Immitation Crab Ceviche a million Bunch of Cilantro 3 Roma Tomatoe 2 Jalapeno a million total purple onion or (1/2 purple onion and a group of eco-friendly onion) a million Cucumber 2 Avacados 4 Lemons a million Packet of Immitation crab (no want to cook dinner it) decrease all vegetables in a huge blending bowl shred the immitation crab in with vegetables. upload a lot of lemon. Salt and pepper to flavor. Serve chilly on a tostada shell! Can upload some tapatio or different chile sauce for more effective spice. desire to procure some large ideas! appreciate in case you're trying any of my recipes!

Answer 4

Chicken Enchiladas Banderas

Ingredients:

4 chicken breasts
2 cups canned tomatoes, mashed
1/2 cup onion, chopped
1 teaspoon salt
1 teaspoon garlic powder
corn tortillas
oil
Salsa Colorado (recipe below)
Salsa Verde (recipe below)
sour cream

Salsa Colorado:

24 mild red chilies, dried
4 tablespoons oil
10 garlic cloves, minced
salt to taste
6 tablespoons flour

Salsa Verde:

4 pounds tomatillos, peeled
1/2 cup onion, finely chopped
1/4 cup oil
1 teaspoon salt
1 teaspoon garlic, chopped

Preparation:

In large pot, boil chicken in water to cover until tender, reserve 2 cups broth. Bone and dice chicken. Add chicken, tomatoes, onion, salt and garlic to reserved broth, boil for 10 minutes or until reduced enough for enchilada filling. Strain.

Heat a bit of oil in a small skillet, press each tortillas into the hot oil a few seconds to soften them and make them more pliable to roll. Stuff with chicken filling.

Roll filled tortillas and place in baking dish. Cover one-third of the enchiladas (long ways) with Salsa Verde, the center third with the sour cream, and the final third with Salsa Colorado. The result should resemble the Mexican flag. Bake at 375 degrees until thoroughly heated, for about 25 minutes.

Salsa Colorado:

Wash chilies, stem and seed. Cook in boiling water to cover well for 10 minutes or until soft. Remove and drain. Reserve liquid. Place chilies in blender with reserved water, and whirl until you achieve a pasty consistency.

Heat oil in large skillet. Add garlic and flour and cook, stirring until flour browns. Add chili paste slowly to mix well with flour until a smooth paste is achieved. When all the chili paste is added, bring to a boil, stirring constantly. Cook until it thickens, 3 to 4 minutes. Thin with water to a thick, saucy consistency.

Salsa Verde:

Boil tomatillos in small amount of water until tender, blend in food processor. In skillet, sauté onions in oil. Add puréed tomatillos, salt and garlic.

Answer 5

Mini Frittatas Recipe
6 ounces frozen chopped spinach, thawed and drained
1 cup ricotta cheese
2 tablespoons sour cream
1/2 cup grated Parmesan cheese
1/2 cup shredded Cheddar cheese
4 eggs
1/4 cup milk
1/4 teaspoon hot pepper sauce
1 teaspoon ground cumin
1/4 teaspoon ground black pepper
1/2 teaspoon lemon pepper
2 tablespoons dried parsley
3 tablespoons salsa
Preheat oven to oven to 375 degrees F (190 degrees C). Lightly grease one 12-cup muffin tin.
In a medium bowl, combine spinach, ricotta cheese, sour cream, Parmesan cheese, and Cheddar cheese.
In a small mixing bowl, beat eggs, milk, hot sauce, cumin, black pepper, parsley, and lemon pepper. Stir egg mixture into spinach mixture.
Spoon mixture into the prepared muffin tin. Bake in preheated oven for 20 to 25 minutes. Let stand for 5 minutes. Remove from muffin cups. Serve warm. Yield: 4 servings

Answer 6

Go to About.com
They offer free cooking courses and send you alot of great recipes.

Answer 7

Go too taco bell