Mexican food recipes
 

Did not want to hijack the orig thread about Taco Bell.

Let's try a new tack, anyone have good mexican food recipes. Just warn us, Hot or Mild:D.

Oh good idea, I love recipes but I don't have any good Mexican recipes.

I have some yummie mexican food recipes. Want anything specific?

Next time you make tacos make chicken tacos. Just cut boneless chicken breasts into tiny pieces and cook in oil with taco seasoning. I make burritos with this also. Everyone loves them and they are healthier than beef. A good cheese dip is 1/2 container velvetta and one can rotel. Just microwave untill melted and smooth

A really good queso recipe.

Ingredients:
Fresh Jalapeno peppers
Diced onions (1/2 to 3/4)
Diced tomatos (1)
Velveeta cheese

Get about 5 fresh jalapeno peppers from produce. Char them on the outside using an open flame. Great if you have a gas stove. If not, can use an outdoor grill. Once they are chared on the outside, cool and peel the chared outside layer off and dice.

Once all ingredients are diced, saute all of the veggies in a little bit of butter until you can see through the onions and transfer to a sauce pan.

Add the velveeta and maybe a little bit of milk if its too thick and let simmer until all of the cheese is melted. Can also simmer all ingredients on low in a crock pot. If you want spicier, add more jalapeno peppers. I use about 5 for 1/2 large brick of velveeta.

I make what we call Tijuana tacos (so named because we had them off of a road side stand while we were down there).

1 pound ground beef
1 potato peeled and shredded
1 small onion chopped.

Start browning the beef and onion. When almost done, yet not yet brown, add the potato and continue cooking over med high heat until potatoes are cooked thorougly. Depending on how you like your tacos sesasoned- you can add what ever you like (I use Adobo Seasoning). Set meat and potato mix aside. Put 1 inch of oil in a fry pan and heat until med-hot. Fry 10 corn tortillas 1 at a time until crisp, but still bendable. Remove from oil, fold in half and drain over a rack or paper towel.

Fill cooked tortillas with meat mix. top with shredded cheese and salsa.

Yummie, my momma makes that. She also adds chopped green chile peppers with the potatos and simmers.

Chile Colorado

4-5 pounds stew beef
2 large onions, quartered
3 cloves of garlic

In a dutch oven, cover meat, onion and garlic with just enough water to cover meat. Simmer until stew beef is very tender. Remove meat from pan and set aside.
Strain onions and garlic from cooking water and set aside in a blender.

To the blender add 1-28 ounce can Las Palmas Chile Colorado sauce. Add 1 small can of tomato sauce, 1 tsp Cumin, 1 tsp black pepper and 1 hand full Knor Suiza (found in the mexican food aisles). Blend until onion and garlic are pulverized.

Add mix to sauce pan and cook over med-low heat until sauce turns from orange/red to a deeper red/brown. Add meat to mixture and simmer for at least 30 minutes, allowing meat to shred as it simmers.

Serve in a bowl with a side of tortillas. Yummy. It's even better as left overs.

I use this mix as my filling for tamales.

Yummy- the peppers sound like a good addition. I'll have to try it next time. I've also used ground turkey to cut down on the fat, still tastes great.

For the burrito meat recipes, try adding in some chopped red bell pepper and about 3 tbsp of yellow bell pepper, along with the diced potatos. Thats yummie too.

This is making me hungry!:D You guys have some good recipes.

Tomatillo Sauce


1lb tomatillos, husked and washed
2-3 serrano chiles
2 cloves garlic water
pepper
Put the husked tomatillos (whole) on a rimmed baking sheet and broil in the oven until browned on all sides (turn intermittently). After they are browned well they should be softer. Take them out of the oven and let cool about 10 minutes or so. Then pour the tomatillos and all the juice that ran out of them, into a blender or food processor. Add the serrano chiles and garlic and blend well. Add pepper to taste.
Check the thickness of the sauce at this point. If it's thicker than regular enchilada sauce from a can, add some water and whirl it around to your desired consistency.

what do you use this with? sounds yummie

White Queso Cheese Dip (Like at Applebees)

White Mexican Dipping Cheese (in the refrigerated International Foods Section)
1-2 Diced Fresh Tomatoes (I use the smaller, plump oval shaped ones) OR 1 can Rotel drained
1 Diced Jalapeno Pepper (or omit if using Rotel)
Celantro to taste
Chopped Onion To Taste (Or omit if using Rotel)

Melt cheese in microwave with a little milk 30-40 seconds at a time, stir, repeat until smooth
Add fresh indredients or Rotel. Warm another 30-40 seconds, serve warm
This recipe really is better with fresh ingredients, but Rotel will work....YUMMY!!!


Pork Burritos (This is a new recipe I just got, and it has become my family's new favorite)
1 Small Sirloin Pork Roast
Cumin Spice
1 Can/Jar Salsa (I use ROTEL)
1 Can Beans (I use Pinto or Black Beans)
Depending on the size of pork roast, it is ok to add 2 cans salsa and beans. Just have to use your own judgement.

Sprinkle cumin over pork roast, sear all sides on skillet until browned, and place in crock pot. Add, salsa, and beans. Cook on low heat for a minimum of 8 hours or up to 12 hours is fine. After about 6-8 hours, begin to break up the meat to desired bite size pieces, and blend all ingredients together.

Scoop desired amount into tortilla, top with cheese and serve. YUMMY!!!

NOTE:: Spray Pam inside crock pot for easier clean up, and this recipe can be altered to your desired tastes. Add onion, spices, specific beans, etc. It is very flexible, but it makes awesome burritos!