i like spicy food. especcially mexican. recipies?

Question

plz just a homemade recipe do not copy and paste. as spicy as possible too!

Answer 1

I sure hope you're friends with firemen, Got Milk?

Flamin' Tortilla Pie

Ingredients:
1 tsp. olive oil
1 small onion, chopped
4 large garlic cloves, minced.
1 Tbsp. ground cumin
2 tsp. chili powder
1 ¼ pound lean ground beef
1- 15oz. can red kidney beans, rinsed & drained
1- 16oz. can diced peeled tomatoes with juice
½ cup mexican salsa, hot
6 corn tortillas, cut in wedges, divided
1 cup packed Pepper Jack Cheese, grated

Directions:
Place the oven rack in the lower middle position,( second knotch up). Pre-heat to 350 degrees. Heat oil in a large, non-stick skillet over medium-high setting, add onion, garlic & sauté 5 minutes until soft. Add cumin & chili powder & stir (hold your nose). Add ground beef and cook for 6-7 minutes, stirring. Pour into a large strainer until fat drains. Return mixture to skillet; add beans, tomatoes, and salsa. Simmer 5-6 minutes until slightly thickened.

Spread half the beef mixture in a 9” deep-dish pie plate. Arrange half of the tortilla wedges over the beef mixture. Sprinkle ½ the cheese. Repeat layers again.
Bake until cheese melts and pie is heated throughout (about 30minutes). Let cool 5 minutes before serving. It won't matter.

Answer 2

El Monterey Crunchero Spicy Hot Crab Dip:

Serves: 16
Prep Time: 15 mins
Total Time: 30 mins

Ingredients:

2 boxes or 16 Nacho Cheese & Beef El Monterey Cruncheros
1 cup Mayonnaise
2 cups Cheddar & pepper jack cheese shredded
1 1/2 tsp. Chile powder blend
1 tsp. Worcestershire sauce
1/2 tsp. or to taste Tabasco sauce
1/4 tsp. Mustard ground
1/4 tsp. or to taste Cayenne pepper ground
1 lb. Fresh lump Dungeness crab meat, cleaned and picked over twice
Directions:

1. Pre heat oven to 350 F
2. Prepare Cruncheros according to directions on container and keep warm.
3. Combine mayonnaise, half of the cheese, all chile, Worcestershire, Tabasco, Mustard, and Cayenne; mix well.
4. Fold crab meat into mix.
5. Place mix into a round casserole or deep pie dish and finish with remainder of cheese.
6. Bake in oven for 12-15 minutes or until mix turns golden and bubbles on the side.
7. Use Cruncheros to dip or pour sauce over them.

Answer 3

SPICY MEXICAN MEATLOAF

2 lb. extra lean ground beef
1 c. seasoned bread crumbs
1 sm. onion, finely chopped
2 cloves garlic, minced
4 oz. can diced green chilies
8 oz. can tomato sauce
2 egg whites
2 tbsp. Worcestershire sauce
1 tbsp. chili powder
1 tsp. cumin
1/4 tsp. pepper
1/4 tsp. oregano
1/4 tsp. salt
1/8 tsp. cayenne pepper
3/4 c. shredded Cheddar cheese
1/4 c. prepared salsa

In a large bowl combine the ground beef, bread crumbs, onion, garlic, green chilies, tomato sauce, egg whites, Worcestershire sauce, chili powder, cumin, pepper, oregano, salt, cayenne pepper and cheese. Mix together very well.
Form the meat mixture into loaf shape. Place onto a broiler pan treated with a non-stick spray. Bake at 350 degrees for 45-60 minutes, until done. Top with salsa. Allow to stand for 5 minutes before slicing.

By baking the meat loaf on a broiler pan, the fat is allowed to drain off. The meat loaf isn't cooking in its own fat.

Answer 4

Taco Seasoning Mix
Choose any size measure you like but using a teaspoon makes the equivalent of one package of purchased taco seasoning. I make it in larger quantities and just store it in an old spice bottle in the cabinet.

1 measure garlic powder
1 measure paprika
1 measure ground oregano
1 1/2 measures ground cumin
2 measures onion powder
3 measures chili powder


Mexican Rice Casserole w/Meat of Your Choice

Into a 4-cup measure, drain:
1 10 oz can diced tomatoes and green chiles
1 4 oz can green chiles

To that liquid, add water to increase the liquid to 2 cups.

Into a microwave dish place:
2 cups unprepared Minute Rice
1 pkg taco seasoning mix
2 cups chopped, cooked meat (leftover pork chops, hamburger, chicken, etc.)
the drained tomatoes and chiles

Heat the 2 cups of liquid to boiling and pour over the meat/rice mixture, stirring well. Cover with plastic wrap and microwave on high for 8 minutes.

Uncover and top with grated cheddar or colby cheese, heating until melted. Serve with refried beans.

Answer 5

(These are all good. The first one, I have to eat them while sipping a glass of cold milk! Yowza!)


Edna’s Armadillo Eggs

Mix together:
½ lb. Owens Hot Sausage
½ lb. shredded Monterey Jack cheese
1½ cups Bisquick
And enough water to be able to pat these into little pancakes.

Seed a whole pickled jalapeno pepper and place a small piece of monterey jack cheese inside the pepper. Place stuffed jalapeno on top of a little pancake and close pancake to seal, forming into the shape of an egg.

Brush eggs with an egg wash (1 egg beat with 1 Tbsp. water). Bake in a slow oven (about 325ºF) for 25-30 minutes. Serve warm or at room temperature.
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Spicy Ginger Garlic Chicken

4 cloves garlic, minced
1-1/2 tsp grated ginger (I have used powdered)
1/2 tsp salt
1/4-3/4 ground red pepper
1/4 tsp black pepper
1/4 tsp ground cinnamon
1/4 tsp ground cardamom
1 TBSP catsup
1 TBSP red wine vinegar
1 tsp water
8 skinless, boneless chicken breast halves (about 2 pounds)

In a small bowl, combime all ingredients except chicken. Mix well. Brush both sides of each chicken breast and bake uncovered in a 375° oven for 45-50 minutes or until no longer pink. Works well on the grill also.

--BH&G 1992
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Spicy Shrimp Tamales with Roasted Tomatillo Sauce and Goat Cheese

1 pound tomatillos, husked
1 white onion, peeled
4 garlic cloves
2 Anaheim green chiles, stems removed
2 teaspoons cumin
1 teaspoon salt
1/2 cup cilantro
2 cups prepared masa
6 ounces goat cheese, room temperature
1 bag dried cornhusks, cleaned and soaked
2 pounds jumbo shrimp, cleaned
1 teaspoon cumin
1 teaspoon chili powder
1/2 - 1 teaspoon cayenne pepper
1 teaspoon coriander
Salt and pepper, to taste
2 tablespoons olive oil

Place tomatillos, onion, garlic, and green chiles in a roasting pan and bake in a preheated 400 degree F oven for 12 to 15 minutes. Transfer the roasted vegetables to a food processor along with any juices that are at the bottom of the pan. Add the cumin, salt, and cilantro. Pulse the mixture until combined but still chunky. You may add a bit of water or broth if the mixture is too thick. Reserve half the sauce to serve with the tamales.

In a deep bowl, combine the masa and remaining half of the tomatillo sauce. Beat until fully incorporated and the dough is green. Fold in the softened goat cheese.

Set the cornhusks on a sheet pan covered by a damp towel. Lay the husk flat on a plate with the smooth side up and the narrow end facing you. Spread a thin, even layer of the masa mixture over the surface of the husk with a tablespoon that is dipped in water. Fold the narrow end up to the center then fold both sides together to enclose the filling. The sticky masa will form a seal. Pinch the wide top closed.

Stand the tamales up in a large steamer or colander with the pinched end up. Load the steamer into a large pot filled with 2-inches of water. The water should not touch the tamales. Lay a damp cloth over the tamales and cover with lid. Keep the water at a low boil, checking periodically to make sure the water doesn't boil away. Steam the tamales for 2 hours.
Coat the shrimp with cumin, chili powder, cayenne, coriander, salt, and pepper. Heat oil in a saute pan, cook the shrimp for 5 minutes until pink. To serve, unfold the tamales, top with the spicy shrimp and spoon the reserved tomatillo sauce over the top.

–Tyler Florence, Food 911

Answer 6

Here is a link to almost 100 of my Mexican recipes, many of which I took the photos for myself. I have so many, it is hard to think of what you might like.
The Spanish rice is TDF. Best I ever had.
If you like hotter, add more red pepper or jalapenos or if you are crazy like my husband, some of the Dave's Insanity sauce would probably set the house on fire and bring the fire dept.
If you like cocktails, the "perfect margarita" recipe might help things cool down.

Check out the recipes and pics!

Answer 7

Chainsaw,

Anything you make that uses or produces a liquid, add a canned chipotle pepper or two, with a few spoons of the sauce from the can.

I use this in my stew, collard greens and beans.

Answer 8

I prefer both fruits and fresh vegetables better, however they look and taste. You desire a little of both.

Answer 9

In the event that it's a fruit it includes seeds, otherwise it's a vegetable. And vegetables are usually grown in the ground while fruits are grown in trees.

Answer 10

nicely, i can respond to for ingredients from the chili pepper kin. They incorporate chemical factors called capsaicins. those chemical factors burn any tissue they arrive in touch with. it fairly is the sensation of "fairly spiced." One concept is that the plant makes the chemical as a protection mechanism against plant-ingesting animals, like guy!