What kind of Mexican food should I make tonight?

Answer 1

Chile Rellenos mmmmm

Answer 2

Spicy Shredded Beef Burritos

Yield: 10-12 servings

Ingredients:

4-1/2 pound bone-in chuck roast
7 ounce can diced green chiles
3 tablespoons chili powder
1 teaspoon oregano
4 cloves garlic, minced
8 ounce can tomatoes
Salt and cayenne pepper to taste

Procedure:

Place chuck roast on a sheet of aluminum foil, approximately 12 inches x 25 inches. Mix together green chilies, chili powder, oregano and minced garlic.

Spread this mixture on the roast and seal the foil all around.

Place in a roaster and bake at 300 degrees F. for 4 to 4-1/2 hours. The roast should be very tender and fall apart. Discard the bone and fat.

Transfer the drippings to a large pan and stir in the canned tomatoes and shredded beef.

Mix well and heat through. Add salt and cayenne pepper to taste.

Serve on flour tortillas topped with your choice of condiments, including tomatoes, cheese, lettuce, sour cream, guacamole, etc.

Answer 3

Here's my mother's fantastic recipe for enchilades:One pack
of corn tortillas.
1 pound ground beef, fried and crumbled up.
1 very large tomato (very firm) chopped up into little squares
1 large can of Las Palmas Enchilada sauce.
2 large red onions, chopped into little squares.
1 pound of extra sharp yellow cheese (grated)
3 small cans (or 1 very large) of chopped black olives
One long shallow glass roasting pan...or metal.
One large frying pan.
Chop up everything except the tortillas and place in some little
plastic containers near the stovetop.
Put the frying pan on a burner and turn it to medium.
Pour out all the enchilada sauce into this and add tortillas,

one at a time until medium soft.
Turn each one over until both sides are soaked up evenly
and lay the first one into the glass dish (one end will be
laying over the end with the other flat in the dish..
Fill this tortilla with a little bit of everything, a little more
cheese than the other ingredients. Then roll it over completely
and start over with the second tortilla, etc. Soon the pan
will be filled. With the left over ingredients, sprinkle evenly
on top, cover with foil and bake in a pre-heated oven at
350 for about 40 minutes. Unbelievably good., and is a
lot less complicated than it sounds here once you get going.
Hints: Make sure the sauce doesn't get too hot as it will
make the tortillas too soft to work with...and make a large
pitcher of Sangria (red wine and fruit juice) to go with.
I'll be over at 7. P.S. Use a metal spatula for transferring
tortillas to dish.





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the burner on med.

Answer 4

Have you tried tostadas? They are delicious and so easy to make!
Buy the packaged ones at a Hispanic food store.
Spread refried beans on them.
Fresh cheese crumbled on top of that. (Queso fresco)
Add some shredded lettuce.
Then some diced tomato.
Avocado slices after the tomato.
Top it of with salsa.
Delicious
I like them vegetarian style but you can add shredded chicken breast between the cheese and the lettuce if you like.

Answer 5

Here's one that I invented about 10 years ago.......I intoduce the:

FAJITADILLA (A combination of fajitas in a quesadilla!!!)

1 pound round or sirloin steak, very thinly sliced across the grain

1 large onion, sliced

1 sweet red bell pepper

1 green bell pepper

1 packet Fajita seasoning (like Schilling or McCormick)

4 cups shredded Mexican Blend Cheese (like Sargento)

4 large (10 to 12 inch diameter, or "burrito size") flour tortillas

Prepare fajitas as directed on the packet of fajita seasoning.....
Spread one cup of cheese on a tortilla, then add 1/4 the fajita mixture on top of the cheese and fold tortilla in half, and place in preheated 12 inch sprayed with vegetable spray (like PAM) and brown Fajitadillas on both sides, till crisp and golden brown...repeat with remaining tortillas.......Serve with Salsa, Guacamole and Sour Cream.........add refried beans and Mexican rice for sides..........Then, dig in!!!! Enjoy!!!

Christopher

Answer 6

Bacon Soft Tacos! Yummy!

Answer 7

Don Joses’s Fajitas

Marinade:
1 clove garlic, minced
2 tbs corn oil
1 tbs lemon or lime juice
1 tbs worcestershire sauce
dash of salt and pepper

4-5 boneless chicken breasts, cut in strips or 1 ½ lbs of shrimp, shelled and de-veined
1 tbs corn oil 1 large onion, sliced
1 green bell pepper, thinly sliced
1 red or yellow bell pepper, thinly sliced
12 small flour tortillas, heated

Combine all ingredients in the marinade together in a plastic container or zip lock bag, mix. Add chicken to coat. Marinade for at least 15 minutes, turning several times. Add oil to large skillet and heat on medium-high. Add chicken and saute until brown. Add onion and bell pepper and saute until cooked but slightly crisp. Serve on tortillas. Garnish with sour cream and shredded Cheddar or Jack cheese.



Chicken with Hot Green Chile Salsa

4 boneless chicken breasts, cut into strips
1 tbs vegetable oil
2 tbs butter
¼ cup bottles green chile salsa
1 cup sour cream
grated parmesan cheese

Combine the oil and the butter in a skillet over medium heat, add the chicken strips, and sauté until lightly brown on all sides. Stir in salsa and sour cream, reduce heat to very low, and simmer until chicken is tender and the sour cream and salsa blend into a thick sauce, about 10 minutes. Sprinkle chicken with parmesan cheese and serve. Makes 2-4 servings.


Mexican Salsa Chicken

1/3 cup flour
1/8 tsp garlic powder
1/8 tsp paprika
1/8 tsp chili powder
4 boneless chicken breasts, pounded flat
3 tbs oil
1 container fresh salsa
4 oz (1 cup) shredded Monterey Jack or Jalapeno Jack cheese

Combine first 4 ingredients in shallow dish or ziplock bag. Coat chicken with mixture. Heat oil large skillet over medium high heat. Cook chicken 3-4 minutes on each side or until lightly brown. Reduce heat and pour half the salsa into skillet and spoon some salsa over chicken, cover, simmer for 5 minutes. Add cheese on top of chicken and salsa. Cover until cheese melts. Makes 4 servings.

These are all recipe's my family and friend's love. I couldn't decide on one, they are all really good.

Answer 8

Enchilada's and Mexican rice.

Answer 9

Steak fajitas

Answer 10

Shrimp empinatas and chillies rellino. or Fish tacos with refrieds and guacamole