I love making Mexican food!!! But need something new....?

Question

I alway make fajitas, natchos, enchiladas, tacos and want to make something new!!!
Does anyone have and really tasty NEW recipies please!!!!

I am living in Spain at the moment and ingredients are hard to get!!!
lol

Answer 1

Marranitos (Mexican Pig-Shaped Cookies)
1 1/4 cups packed brown sugar
1/4 cup shortening
1 egg
1/4 cup milk
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 cup unsulfured molasses
6 cups all-purpose flour
1 egg, beaten
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
In a large bowl, cream together brown sugar and shortening until smooth. Mix in 1 egg, milk, and vanilla until smooth. Stir in the baking soda, cinnamon, and molasses. Mix in flour until the dough is stiff enough to roll out.
Roll dough out on a lightly floured surface to 1/4 inch thickness. Cut into cookies using a pig shaped cookie cutter. Place cookies 2 inches apart on the prepared baking sheets. Brush the remaining beaten egg over the tops of the cookies.
Bake for 15 to 17 minutes in the preheated oven, or until the centers of the cookies appear dry and edges are lightly browned.

Annie's Fruit Salsa and Cinnamon Chips
INGREDIENTS
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor

10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar
In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit and spice mixture.

Mexican Queso Fundido (Fondue)
I N G R E D I E N T S
1 cup white wine
1/2 pound mozzarella cheese, grated
1/2 pound Monterey Jack, grated
1/2 pound goat cheese crumbled
2 poblano peppers, roasted, peeled, seeded and finely chopped
1/4 pound Spanish chorizo, grilled and finely diced
6 cloves roasted garlic, smashed to a paste
Salt and freshly ground pepper
I N S T R U C T I O N S
Bring the wine to a simmer in a double boiler. Add the mozzarella and Jack cheese and stir until melted. Add the remaining ingredients and cook for 5 minutes. Place in a fondue pot and serve with flour tortillas and blue corn chips

Beans, Chipilin and Pork with Chirmol Salsa
Serves: 5

I N G R E D I E N T S
3/4 lb pork meat
1 garlic clove
1 bunch chipilin
1 onion
1 jalapeño chile
3/4 lb tomatoes
3/4 lb cooked black beans
Salt
Oil


I N S T R U C T I O N S
Place the pork, garlic and salt in water enough to cover and cook until done and no longer pink inside.

Once the meat is cooked, chop onion, jalapeños and tomatoes and fry them with Chipilin leaves.

Add cooked beans (add salt if necessary). Once Chipilin leaves are cooked, serve with meat.

Mixiote de Pollo

6 ancho chiles
8 guajillo chiles
4 pasilla chiles
2 teaspoon coarse salt, plus more to soak the chiles
1/8 teaspoon dried thyme
1/8 teaspoon dried marjoram
1/8 teaspoon comino (cumin) seeds
1/2 teaspoon Mexican oregano, dried
1 bay leaf
8 whole cloves
4 cloves garlic
2 teaspoon coarse salt (Kosher works well)
1 tablespoon white vinegar
3 chicken drumsticks
3 chicken thighs
3 fresh or dried avocado leaves
fresh spinach for serving

**Typically this recipe would be served with fresh tortillas but we suggest serving with or on a bed of freshly steamed spinach.

Toast chiles in a dry, hot comal or cast iron skillet over medium-high heat until pliable, about 3 to 5 minutes; turn often to prevent burning. Remove seeds and veins from chiles and discard. Soak each type of chile separately in hot, salted water to cover for about 20 minutes. Drain, and reserve liquid.

Grind marjoram, cumin seeds, oregano, bay leaf, thyme, and cloves in a molcajete or spice grinder.

In batches, combine drained chiles, ground herbs, garlic, salt, vinegar, and 1/2 cup chile soaking liquid in blender. Transfer to a large bowl. Add chicken, and marinate for at least 1 hour, preferably overnight.
Cut three 16-by-16-inch parchment-paper squares. Place a drumstick, thigh, and an avocado leaf in the center of each square. Bring the four corners together, and tie with string. Place in a steamer, and steam over simmering water for 1 hour. This is a good use for your tamale steamer. If you don't have one, a simple bamboo steamer works well, or you can try one of Ms. Howard's methods:

Place a colander lined with a clean kitchen towel in a large pot filled half way with simmering water. To create a good seal place two kitchen towels around the rim of the pot and sit the lid firmly in place.
To serve, remove string, and open parchment paper, folding under slightly. The presentation in the parchment is quite lovely so you may want to just server your greens on the side or you can remove the contents and serve over a bed of steamed spinach.

Pozole
i n g r e d i e n t s
2 pounds (5 1/2 cups) dried white "cacahuazintle" corn
2 1/2 tablespoons "cal" slaked lime

d i r e c t i o n s

Clean the corn
Place the corn in a colander and rinse under cold water.
Prepare the lime mixture
Add 2 quarts of water to a large (at least 4 quart) noncorrosive pan. Place the pan over high heat and add the lime (cal) and stir until it is dissolved.
Boil the corn
Add the corn into the lime water, stirring gently. Use a slotted spoon and remove any kernels that float to the top of the water. Allow the water to boil then reduce the heat and simmer for 12 to 15 minutes. Remove the pan from the heat and allow the corn to soak for about an hour.
**Note: Read your recipe before you discard the water your corn is boiled in as it may be used in the recipe.

Wash the corn
This step is very important. If you don't rinse and clean the corn properly your dough will be yellow and taste like lime.
Pour the corn into a colander and place it under cold running water. Use both your hands and rub the corn between your hands to loosen any hulls still attached to the corn.
Continue until the corn is all white (except the tips). Drain the corn well. This cleaned, prepared corn is what is called "Nixtamal" or "Nixtamalado".
Pictured above you can see the little brown "heads" (pedicels) left on the corn. If you want the kernels to open (flower) then you need to "de-head" the kernels. De-heading simply means to pick off those little germ heads. This rather time-consuming step is optional and does not affect the flavor of the pozole, just the appearance. If you don't have a strong thumbnail to flick off the heads then you can use a small, sharp paring knife for the task.

The corn is now ready to proceed with your favorite pozole recipe.

Huevos con Chorizo
I N G R E D I E N T S
1/2 lb chorizo sausage, casing removed
4-6 green onions (spring onions), green and white parts, chopped
1-2 cloves garlic, finely chopped
8 eggs
2 tablespoons water
Salt and freshly ground pepper to taste
1/2 cup grated Monterey Jack cheese, or Queso Blanco
1/4 cup chopped cilantro (optional) or chopped Italian parsley
Sour cream or Mexican Crema for garnish
I N S T R U C T I O N S
Saute chorizo in a heavy skillet over moderate heat, breaking it up with a wooden spoon, until browned, about 5 minutes. Add the green onions and garlic and cook for about 2 minutes.

Whisk together the eggs, water, salt, and pepper and add to the skillet. Cook, stirring frequently, until light and fluffy, 3 to 4 minutes.

Add the cheese and cilantro and stir until the cheese is melted, about 1 minute.

If using Mexican Crema or sour cream, top each serving with a small dollop.

Mexican Fish Stew (Quick)
I N G R E D I E N T S
1 (14.5 ounces) diced tomatoes, drained
3/4 cup frozen corn kernels
1/2 teaspoon ground cumin (or whole, toasted cumin seeds, ground)
1/4 cup fresh cilantro, chopped, plus leaves for garnish
1 pound red new potatoes, scrubbed and sliced thin
1lb cod or other firm white fish
1 chipotle chile in adobo sauce, chopped fine (you can use more or less chipotle to your taste) OR 1 tablespoon ancho paste
4 tablespoons Mexican Crema or Greek Yogurt (optional)


I N S T R U C T I O N S
Combine tomatoes, corn, cumin, chopped chipotles or ancho paste and the chopped cilantro in a medium sized bowl. Set aside.

Use a 2-quart microwave-safe dish with a lid and combine the potatoes, shallots, and oil and season with salt and pepper. Spread the potatoes in an even layer to promote even cooking.

Cover then microwave on high for 6 minutes.

Place the fish in a single layer around the edge of the dish atop the potatoes. Season with salt and pepper. Spoon the tomato mixture in the center. Microwave on high until the fish is cooked through and potatoes are tender -- about 9 to 10 minutes.

Remove from microwave and mix carefully to combine but don't break up the fish. Garnish with cilantro and a dollop of Mexican Crema OR Greek Yogurt.

Mexican Crab Cakes
I N G R E D I E N T S
1-1/2 pounds picked over crabmeat
2 large eggs
1 cup sour cream
2 poblano chiles, stemmed, seeded, and finely diced
1 yellow bell pepper, stemmed, seeded, and finely diced
1 rib celery, finely diced
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup fresh bread crumbs
2 tablespoons unsalted butter
2 tablespoons vegetable oil

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I N S T R U C T I O N S
In a large mixing bowl, beat the eggs lightly. Add the sour cream, diced poblano and yellow peppers, celery, salt, and pepper. Toss together until well mixed. Add the crab, shredding it into approximately 3/4 inch chunks, and the bread crumbs. Mix together gently but thoroughly.

Divide the mixture into 12 cakes, shaping them into patties about 3/4 inch thick and 3 inches in diameter. Refrigerate them on a large plate, loosely covered, for 1 hour.

Preheat the oven to 300 degrees F. In a large heavy skillet, heat 1 tablespoon of the butter and 1 tablespoon of the oil over medium high heat. Saute 6 crab cakes at a time, for about 3 minutes on each side, being very careful when you turn them so that they do not fall apart. They should be golden brown on each side. Place the cooked crab cakes on a baking sheet in the oven to keep warm while you add the remaining butter and oil to the pan and saute the other six crab cakes in the same way.

Queso Fresco Mashed Potatoes With Caramelized Onions
Serves: 8

I N G R E D I E N T S
3 tablespoons butter
1 large red onion, thinly sliced
2 1/2 pounds Yukon Gold or new potatoes
1 teaspoon salt
1 to 1 1/2 cups milk
8 ounces Queso Fresco, crumbled, divided use
Salt, to taste
Freshly ground black pepper, to taste

I N S T R U C T I O N S
For the Caramelized Onions, melt the butter in a medium skillet over medium heat. Add the onion and saute, separating it into rings, until it begins to turn light brown. Reduce the heat and continue to cook, stirring occasionally, until the excess liquid evaporates and the onions begin to turn dark brown and caramelize. Set aside.

In the meanwhile, wash the potatoes. Place them in a large saucepan. Add enough water to cover the potatoes by 1 inch. Sprinkle with 1 teaspoon of salt and place pan over high heat and bring to a boil. Reduce the heat and simmer the potatoes for 20 to 30 minutes, or until tender when pierced with the tip of a knife. Preheat the oven to 350F. When the potatoes are cooked, pour them into a colander to drain. When cool enough to handle, peel and discard the skins. Return the potatoes to the pan and place them in the oven uncovered, to dry out, for 5 minutes. Butter an ovenproof casserole dish.

Heat the milk to a simmer in a small saucepan. Remove the potatoes from the oven and place in a large mixing bowl. Whip the potatoes with an electric mixer until smooth. Alternatively, pass them through a potato ricer or a food mill fitted with the fine disk. Add the milk and continue whipping the potatoes with the mixer or by hand. Gradually add 6 ounces of the Queso Fresco to the potatoes, while continuing to whip them. Taste and season with additional salt and pepper if necessary.

Pour the potatoes into the casserole dish. Sprinkle the remaining 2 ounces of Queso Fresco over the potatoes. Cover with the caramelized onions. (The potatoes may be set aside at this point and later reheated for 45 minutes.) If continuing with the recipe, place the casserole directly in the oven and heat for 20 to 30 minutes, until the cheese melts and browns.

Serve hot from the casserole dish.

Answer 2

Here is a great recipe for Carne Asada Steaks.

2 pounds Flap/Skirt Steak
6 Tbsp Olive oil
1 Tbsp White Vinegar
1 lemon sliced
4 garlic cloves minced
1 onion chopped
1 tsp Crushed red peppers (more if you like it hot)
1 packet Taco Seasonings Mix
1/4 cup water

Mix all ingredients in resealable 1 gallon plastic bag. Marinate overnight.

Hope you like.

Answer 3

Mexican Flag Salad

Ingredients:
6 cup water
1 juice of 1/2 lime
16 oz whole green beans
2 cup jicama, cut into julienne
2 red pepper, julienne
1 herbed vinaigrette (below)
1 tsp chili powder
1 lettuce leaves
6 ripe olives, chopped

ED VINAIGRETTE

1/2 cup olive oil
1 tsp wine vinegar
1 juice of 1/2 lemon
1 juice of 1/2 lime
1 clove garlic, minced
1/2 tsp dry mustard
1/4 tsp dried oregano leaves
1/4 tsp dried basil leaves
1 tsp snipped parsley
1/4 tsp ground sage
1/4 tsp salt
1/8 tsp freshly ground pepper


Instructions:
Heat water and lime juice to boiling. Place beans in wire strainer;
lower into boiling water. Cover and cook 5 minutes. Immediately
rinse under running cold water; drain. Place beans, jicama and red
peppers in individual bowls. Mix Herbed Vinaigrette and chili powder.
Pour 1/4 cup of the vinaigrette mixture over each vegetable. Cover
and refrigerate at least 1 hour. Arrange beans, jicama and red
peppers on lettuce leaves in Mexican flag design. Place olives in
center of rectangle formed by jicama. About the Mexican flag: The
national colors of Mexico are green, white and red. The green
symbolizes the lofty hopes of the new Republic; the white stands for
the purity of its endeavors and the red for the valor displayed in
pursuit of these noble goals. The Mexican Flag Salad represents these
colors with green, white and red vegetables and the chopped ripe
olives simulate the black eagle on the flag.

Answer 4

Use a cooking search engine. Enter the ingredients you can get your hands on and it will give you the recipe.

Two GREAT links in the Leap Over Web Clutter section of this website. There is also a link to little cookbooks. You are bound to find one of those that will be loaded with the kind of recipes you are looking for.

Answer 5

Yum, yum. I love teriyaki chicken wings. Easy marinade sauce is 1 cup water, soysauce, and sugar. Then sprinkle red flaked chili pepper, ginger, and garlic. Throw in wings and marinate 1-2 days. Barbecue or bake at 350" with marinate. Adjustments: More salty add more soy sauce, not hot enough add more chili, not sweet enough add sugar, not enough marinade, make more. Oven chicken: Don't let bottom burn, too much marinade chicken not crispy. It's not that complicated. I'm just adding some details for a fail safe recipe. You can do ribs or beef. Takes 3 days to marinate. Good luck! I love enchiladas, too.

Answer 6

What about corn fritters? Mash a banana, add a chopped chilli, an egg, a spoonful of flour and a can of sweetcorn. Drop a spoonful or so at a time into hot deep fat and serve up as a side dish.

Answer 7

well, it really depends on what kind of ingredients you can find where you live, but if you already make all that, go for chiles enogada, mole, tamales, sopes, pozole, guacamole, charro style beans, empanadas, ceviche, etc. there are A LOT of things to cook, and you can find many good recipes online, but of course, the best ones are in spanish hehe

i have a couple links in english that i´ve sent some friends, maybe some of them will be helpful to you:
http://allrecipes.com/Recipes/World-Cuisine/Latin-America/Mexico/Main.aspx
http://mexicanfood.about.com/
http://www.sallys-place.com/food/cuisines/mexico.htm
http://www.mexconnect.com/mex_/recipes/foodindex.html

i hope you find something you like ;)


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Answer 8

********CHICKEN ENCHILADA VERDE
4 boneless skinless chicken breasts
1 can of chicken broth (seasoned)
2 c. water
1 15 oz can of el Paso green chile sauce
1 8 oz can of el Paso green chile sauce
1 small can of diced green chiles (drained)
1 small can of salsa verde (green)
2 c. shredded monterey jack cheese
1 c. shredded pepper jack cheese
1 c.shredded american cheese
1 c. diced yellow onions
salt and white pepper to taste
1 pkg of flour or wheat tortillas
sour cream
black olives
You'll need 1 glass baking dish to hold 6 enchiladas. Preheat oven 350 degrees.
Trim off any excess fat or skin off of chicken breasts. Wash thoroughly and place chicken in a deep pan with chicken broth and water. Add salt and pepper. Bring to a boil then down to a simmer. Cover with lid and let cook till chicken is easy to shred with fork.
Discard broth. Shred chicken with fork and set aside. Combine all cheeses and onion in a small bowl.
Open small can of green chile sauce and pour on bottom of glass baking dish. Fill each tortilla with shredded chicken, diced green chiles, cheeses, onion, and top with 1 tblsp of green chile sauce. Reserve half the cheese and onion combination.
Roll tortillas and place in baking dish seam side down. Take remaining green chile sauce and thoroughly pour over all. Top with remaining cheeses, onion. and the salsa Veda, and black olives. Bake in 350 degree oven for 20-25 min or until heated through and cheese has melted. Let stand 5 minutes. Top with sour cream or your favorite hot sauce.

Answer 9

Since you are in Spain , why don't you make foods of the region. Paella

Answer 10

have u tried a chilli con carne with thyme and corriander its really nice with a splash of black pepper. lol

Answer 11

Chili con carne is one of my favourite dishes.