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!

Crockpot Taco soup (from A Year of Slow Cooking)
2 cans of kidney beans

2 cans of pinto beans

2 cans of corn

1 large can of diced tomatoes

1 can tomatoes and chiles

1 packet taco seasoning 1 packet ranch dressing mix

1 lb browned ground turkey or hamburger shredded cheese and sour cream for embelishment (if on free day!)

Directions:

-brown meat if you are going to use it

-drain fat and add to crockpot stoneware insert (the meat. not the fat.)

-sprinkle seasoning packets on top of meat

-drain and rinse the beans and add -add the ENTIRE contents of the corn and tomato cans

cover and cook on low for 8-10 hours or on high for 4-5. I think the longer you cook soup, the better, so if you have the time, opt for cooking on low.

serve with a handful of shredded cheese and a dollop of sour cream.

Make Ahead Burritos
1 onion, chopped

1 red bell pepper, chopped

1.5 cups quinoa, found in rice aisle, and 3 cups water (or 2 cups rice & 4 cups water)

6 servings brown rice

5 cans black beans

2 cans pinto beans

1 can of corn

1 can Rotel

(Optional or use lite or fat-free) 4 cups pepper jack cheese (or if you don’t like much spice, 2 cups pepper jack and 2 cups colby jack)

Approx. 60 tortillas (I prefer the “made in store” normal-size wheat tortillas)

Optional: cilantro & juice of 1-2 limes

On stove, combine quinoa or rice and water. Bring to a boil, cover and simmer until water is absorbed and quinoa turns translucent on the edges–about 10-15 minutes. While that’s cooking, sauté your chopped onion and bell pepper. Drain and rinse all your beans. Drain your corn. Combine everything–beans, cooked quinoa or rice,onion/pepper/corn, Rotel and cheese in a HUGE bowl. Mix. Scoop into tortillas. Fold tortilla up and wrap in plastic wrap. Store wrapped burritos in a freezer bag in your freezer. Depending on how big your tortillas are and how much filling you put in them, it should make between 50 and 60 burritos. Have 60 tortillas on hand just to be safe.

When you are in need of a quick, high-protein vegetarian meal or snack, take one out, unwrap it, cover it with a moistened towel and heat in your microwave for about 2-3 minutes. They are delicious!

Oh yum, Thanksgiving hurry up and be done so I can try some of these recipes.

Wow, looks like some great recipes. :)

I look at this everyday and think the same thing.:D

We just go to La Hacienda here for great Mexican. For the Mexican we make at home, basically just Taco's out of the package at the store.

Mexican food is my favorite!! Good idea to start this post. Can't wait to try some of these recipes.

You can also find some fabulous mexican recipes here: Mexican Food Recipes - Allrecipes.com

I love the fact that they have been tried and rated.

Been working mid shifts and lost track of the threadThanks for all the good recipes. I/we will have to try some of them now that Turkey Day has come and gone.

This is one of my favorites
 

Green Chili Stew

1 lb. stew meat chopped into small pieces
1 onion, chopped
1 clove garlic, chopped
2 cans green chili peppers (mild or fresh)
Jalapeno peppers to taste
2 potatoes chopped into small pieces
Beef broth (homemade is best)
Oil

In a 2 qt. sauce pan brown stew meat, onion and garlic. Add potatoes and saute for a few minutes then cover with broth and add green chili peppers and enough jalapeno peppers to add the desired amount of spiceness (is that a word?). Let stew simmer until the potatoes are smushy and thickens the stew - add more broth as needed to keep the stew "soupy".

I just made Easy Taco Pie tonight.

*Brown beef in a skillet with an onion and green pepper (other peppers can be added for heat :) ) Drain and add Taco seasoning and required water to mixture. Simmer until dry.
*Press 8 croissants on the bottom and sides of 8 in baking dish
*Crumble 3/4 cup of Friots over croissants
*Pour beef mixture over Fritos
*Spread 8 ounces of sour cream over beef mixture~ I really like sour cream so I add a bit more.
*Top with Cheddar Cheese and 1/4 cup crumbled Fritos

Bake at 350 for 20 min. or until croissants are browned around edges and mixture is gooey....enjoy.