I'm making a homemade Mexican dish for my husbands parents tomorrow night?

Question

What would be the easiest,best tasting dish? *If you can please leave recipe*. Thanks a bunch!!

AND YES MY INLAWS ARE MEXICAN!

Answer 1

Sour Cream Chicken Enchiladas

Ingredients

(6 servings)

12 Corn tortillas
4 c Green chile sauce
3 c Minced, cooked chicken
1 lb Jack cheese, grated
1/4 c Minced onion, (optional)
16 oz Sour cream
Salt to taste

GREEN CHILE SAUCE:
1/4 c Olive oil
1 Clove garlic, minced
1/2 c Minced onion (optional)
1 tb Flour
1 c Water
1 c Chopped green chiles
Salt to taste


Instructions

To Prepare Green Chile Sauce: Saute garlic and onion in oil in a heavy saucepan. Blend in flour with a wooden spoon. Add water and green chile and mix well. Add salt. Bring to a boil and simmer, stirring frequently for 5 minutes.
Heat tortillas on a hot griddle and keep warm under a towel or heat in oil, drain on paper towels and keep warm. Mix one cup chile sauce with the chicken. Put 1/4 cup of the mixture on each tortilla and roll it up. Place in a baking dish, cover enchiladas with grated cheese and add onion if desired. Pour remaining sauce over enchiladas and bake at 350 Deg F for about 20 minutes. Smother with sour cream and return to oven for 10 minutes or until all is hot. Serve immediately.

Answer 2

Mexican-Style Grilled Chicken

Marinating the chicken overnight is the secret to this recipe. The marinade sinks into the meat and the lime helps to tenderize. Using bone-in chicken breasts gives this dish even more flavor.

Serving: 6

INGREDIENTS:
6 chicken breast halves (with the bone)
1/2 cup fresh lime juice, about 4 to 5 limes
1/3 cup olive oil
4 cloves garlic, minced
1 tablespoon hot paprika
1 teaspoon dried chile powder
2 teaspoons kosher salt
3 tablespoons chopped cilantro, plus additional sprigs for garnish


DIRECTIONS:
Place the chicken in a 9-x-13-inch pan.

In a medium bowl, combine the remaining ingredients, except the garnish. Pour over the chicken and marinate for 1 hour or, ideally, overnight in the refrigerator.

Take the chicken out of the refrigerator an hour before cooking. Heat the grill to medium high. Grill chicken about 10 to 12 minutes per side, turning often to avoid burning. Remove and serve on a platter with cilantro sprigs.

To Grill Chicken Indoors:
Preheat the oven to 400 degrees F and place a baking sheet on the middle rack. Heat a grill pan on the stove over high heat. When pan is hot, add the chicken, skin side down, and grill just until grill marks are formed on the chicken, about 3 minutes. Remove and place on the baking sheet in the oven and bake for 18 to 20 minutes until cooked through. This method prevents smoke while imparting the chicken with a grilled flavor.

Answer 3

Your in laws will not be impressed by easy, Americanized Mexican recipes. They will be thrilled that you took the time to study a bit of their country's real roots and chose to prepare something authentic, not what gringos get at Taco Bell.

Ethnic CuisineAuthentic Mexican: Regional Cooking from the Heart of Mexico ... The Food and Life of Oaxaca: Traditional Recipes from Mexico's Heart by Zarela Martinez ...
www.sallys-place.com/food/ethnic_cusine/mexico.htm

Authentic Family Recipes From Mexicoa collection of truly authentic Mexican recipes. ... About>Food & Drink>Mexican Cuisine> Main Dishes> Authentic Family Recipes. About.com · Mexican Cuisine ...
mexicanfood.about.com/od/authenticfamilyrecipes/Authentic_Family_Recipes_From_Mexico.htm - 21k - Cached - Similar pages

Mexican Recipes - Latin American - All RecipesLooking for Mexican recipes? Allrecipes has more than 1540 trusted Mexican ... It calls for an authentic, muy bueno Mexican feast. But what is "real"; ...
allrecipes.com/Recipes/World-Cuisine/Latin-America/Mexico/Main.aspx - 59k - Mar 18, 2007 - Cached - Similar pages

Authentic Mexican Food Recipes - Traditional Mexican Food Recipes ...Authentic Mexican Food Recipes - Learn about Mexican food history and learn traditional Mexican food recipes online at AZCentral.
www.azcentral.com/home/food/mexico/mexicoindex.html

Answer 4

Well there are alot of options!

Make pinto beans..and no you dont have to soak them.

Buy a bag of pinto beans, and rinse them well. In a large pot saute some onions and minced jalapenos in vegetable oil for about 7 minutes. Add beans and cover with water. Bring to a boil and then turn to simmer. Add some garlic powder, onion powder and crushed red pepper. Stir alot, and add more water as needed thru cooking process. Keep uncovered and cook for about 2 hours. Add some salt and pepper at the end.

Serve with:

TACOS

Make some tacos with ground beef and a taco seasoning packet. Have tomatos, onions, sour cream, shredded cheese, cilantro and salsa on the table for toppings. Have hard and soft shells available.

You could also buy Zaterains Mexican Rice in a box. It is actually really good.

They are going to be impressed that you wanted to cook for them. So whatever you do, feel really good about your self. Your doing a lovely thing.

Answer 5

I love to cook and here is a dish that is dramatic in flavor but really easy to prepare. Sauce can be made a day ahead just reheat the sauce before serving.

Chicken Breast with Mole Sauce

3 cups chopped onion
3 tablespoons vegetable oil
1/2 teaspoon coriander seeds
1/2 teaspoon of aniseed
3 tablespoons a good chili powder
2 teaspoons of sugar
3/4 teaspoon of cinnamon
1/8 teaspoon ground cloves
2 tablespoons "unsweetened cocoa powder
2 tablespoons creamy peanut butter
2 to 3 cups chicken broth
a one pound can whole tomatoes, drain and then chop
2 tablespoons rasins
3 garlic cloves, minced and mashed to a paste with 3/4 teaspoon of salt

4 boneless split chicken breasts
1 tablespoon vegetable oil
1 large clove of garlic chopped
salt and pepper to taste

Rice
water
Make rice as directed. Use long grain rice. Don't cheat and use the instant stuff!
Parsley for garnish

In a large heavy skillet saute the onion in the oil over moderately high heat. stirring, until it is golden brown. In a mortar with a pestel crush the coiander seeds and aniseed stir them into the onion mixture with the chili powder, the sugar, the cinnamon, and the cloves, and cook the mixture over moderate heat. stirring, for 1 minute. Stir in the cocoa powder, the peanut butter, 2 cups of the broth, the tomatoes, the raisins, the garlic paste, and salt to taste. Simmer the sauce, uncovered, stirring occasionally, for 20 minutes.

Saute, four boneless split chicken breasts with vegatable oil and one clove of chopped garlic, salt and pepper to taste. When done you could cut into bite size pieces and add to sauce when you are ready to serve. Or place each chicken breast over a bed of rice and top generously with sauce.
Serve with warm tortillia's
A nice green salad with tomato, avocado and red onion would be nice and I usually serve chocolate mousse for desert

Answer 6

My wife is on a diet and she made this healthy Mexican chicken dish last week. It is actually very easy to make and the presentation is excellent. I believe this recipe will feed 4, but I would double it up (you'll want seconds). I would also pair it with a nice bottle of Spanish Rioja (henry of pellingham). The link for the recipe is below. I hope you enjoy.

Answer 7

are you making home made mexican because your inlaws are of mexican descent? just a question?

reason I ask....i tried making greek food for my greek in laws and while they appreciated my effort ( a good one!) they seemed to have preferred my making something that they didn't already always have. SO, I was better off making something I normally would've made! BUT if this is not the case, a "build a better taco salad" is always fun...taking premade tortillas and oven roasting them over a strainer to created a shell, then making a salad bar out of mexican treats and include all the fixin's....end the entire meal with sopa pillas, and you are good to go!

Answer 8

My hubby won't consume something with vegetables in it the two! the only veggie he eats is corn. each and every each and every now and then it annoys me because of the fact i'm very constrained as to what i will make for dinner without having to make 2 dinners each and every evening. All issues seen, it is not too huge of a deal to me. If my husband threw a greater healthful like that and informed me that the dinner I merely cooked "smelled humorous" and acted like a baby... i may be furious

Answer 9

Chorizo and Shrimp Quesadillas with Smoky Guacamole
2 ripe Haas avocados
1 lime, juiced
A couple pinches salt
1/4 cup sour cream, 3 rounded tablespoonfuls
2 chipotle peppers in adobo, available in cans on specialty food aisle in Mexican section
1/2 pound chorizo sausage, sliced thin on an angle
1 tablespoon extra virgin olive oil, plus some for drizzling
1 clove garlic, cracked away from skin and crushed
12 large shrimp, peeled and deveined, tails removed, ask for easy-peels at fish counter
Salt and freshly ground black pepper
4 (12- inch) flour tortillas
1/2 pound, 2 cups, shredded pepper Jack cheese

Cut avocados all the way around with a sharp knife. Scoop out the pit, then spoon avocado flesh away from skin into a food processor. Add the juice of 1 lime, a couple of pinches salt, sour cream and chipotles in adobo. Pulse guacamole until smooth. Transfer to a serving bowl.
Heat a 12-inch nonstick skillet over medium high heat. Brown chorizo 2 to 3 minutes, then remove from pan. Add oil, garlic, then shrimp. Season shrimp with salt and pepper and cook shrimp until pink, 2 or 3 minutes. Transfer shrimp to a cutting board and coarsely chop.

Add a drizzle of oil to the pan and a large tortilla. Cook tortilla 30 seconds, then turn. Cover 1/2 of the tortilla with a couple of handfuls of cheese. Arrange a layer of chorizo and shrimp over the cheese and fold tortilla over. Press down gently with a spatula and cook tortilla a minute or so on each side to melt cheese and crisp. Remove quesadilla to large cutting board and repeat with remaining ingredients. Cut each quesadilla into 5 wedges and transfer to plates with your spatula. Top wedges of quesadillas with liberal amounts of smoky guacamole.

Answer 10

Taco salad. Buy bowl shapes taco shells. In a big bowl, for everyone to serve themselves, make a ensalada grande to fill the shells.

Ground beef, canned pink or red beans, onions, lettuce, avocado, grated cheese, and tomato with salsa on the side.