Spicy Mexican Food Recipes?!
i was wondering if anyone could give me some very spicy mexican recipes
such as spicy Enchiladas or Tortillas?
thankyou :)
Answers: hey people :)
i was wondering if anyone could give me some very spicy mexican recipes
such as spicy Enchiladas or Tortillas?
thankyou :)
I have made these for several years-you can make them as hot as you want. Just increase the serranos or use 3 Habaneros if you like it really hot
Authentic Enchiladas Verdes
Prep Time: 45 Minutes
Cook Time: 35 Minutes
Ready In: 1 Hour 20 Minutes
Yields: 4 servings
INGREDIENTS:
For chicken: For green salsa:
2 serrano peppers 1 pound fresh tomatillos, husks removed
2 bone-in chicken breast halves
2 cups chicken broth
1/4 white onion
2 cloves garlic
2 teaspoons salt
1/4 white onion
2 cloves garlic
1 pinch salt
12 corn tortillas
1/4 cup vegetable oil
1 cup crumbled queso fresco
1/2 white onion, chopped
1 bunch fresh cilantro, chopped
DIRECTIONS:
1. In a saucepan, combine chicken breast with chicken broth, one quarter onion, garlic cloves, and 2 teaspoons salt. Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands.
2. Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green). Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed. Pour salsa in a medium saucepan, and bring to a low boil.
3.Dip tortillas in low-boiling green salsa. Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.
5. Bake at 350 degrees for 30 minutes.
Easy burritos
1 pound hamburger, cooked, drained
Add 1 can refried beans
1 can green chilis
1/4 cup pickled jalapenos
salt and pepper to taste
1 tsp jarred minced garlic (optional)
Heat together until hot.
Heat 2 tortillas with 1/4 cup shredded cheese in microwave 30 seconds. Add burrito mixture, fold and enjoy.
If you want it really hot, substitute (or add) 1 chopped habenero for the jalapeno.
SPICY CHICKEN ENCHILADAS
1 (4.5 ounce) package dry rice and chicken sauce mix with broccoli
1 tablespoon vegetable oil
1 pound ground chicken
3 tablespoons chopped onion
1 tablespoon minced garlic
1 fresh jalapeno pepper, chopped
1 (10 ounce) can diced tomatoes with green chile peppers, drained
1 (14.5 ounce) can enchilada sauce
1 1/4 cups shredded mild Cheddar cheese
6 (10 inch) flour tortillas
Prepare the rice and chicken sauce mix with broccoli according to package directions. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
Heat the oil in a large skillet over medium heat. Place chicken in the skillet. Mix onion, garlic, and jalapeno into the skillet. Cook and stir until chicken is evenly brown. Mix in the prepared rice mix, diced tomatoes with green chile peppers, 2/3 enchilada sauce, and 3/4 cup Cheddar cheese. Spoon mixture evenly into the tortillas. Wrap tortillas around the mixture to form enchiladas, and arrange in the prepared baking dish. Cover with remaining enchilada sauce, and top with remaining cheese.
Bake 15 minutes in the preheated oven, or until cheese and sauce are melted and bubbly.
MEXICAN HOTDISH (SPICY)
10 flour tortillas
2 lbs. hamburger, browned
1 can cream of mushroom soup
1 can enchilada sauce
1 c. milk
8 oz. Colby cheese
8 oz. Monterey Jack cheese
Mix cream of mushroom soup, enchilada sauce, and milk in bowl. Layer tortillas, hamburger, mixture and cheeses until all is gone. Bake at 350 degrees for 1 1/2 hour.
SPICY MEXICAN BEAN CASSEROLE
1 (8 oz.) carton sour cream
1 c. cream style cottage cheese
2 c. shredded Monterey Jack cheese (8 oz.)
1/4 c. green onions, sliced
2 tbsp. chopped green chilies
1/4 tsp. salt
1/4 c. chopped onion
2 tbsp. chopped green pepper
1 clove garlic, minced
1 tbsp. vegetable oil
1 (16 oz.) can whole tomatoes, undrained and coarsely chopped
2 (16 oz.) cans red kidney beans, drained
1 (8 oz.) can tomato sauce
1 1/2 tsp. chili powder
1 (2 1/4 oz.) can sliced ripe olives, drained
2 c. crushed corn chips, divided
1 c. grated sharp cheddar cheese (4 oz.)
Combine first 6 ingredients, mixing well; set aside. Saute 1/4 cup chopped onion, green pepper, and garlic in hot oil in a large saucepan until tender. Stir in tomatoes, beans, tomato sauce, and chili powder; bring to a boil. Reduce heat and simmer 5 minutes. Stir in olives.
Sprinkle 1/2 cup corn chips in a lightly greased 2 1/2 quart casserole. Layer with half each of sour cream mixture and bean mixture. Sprinkle with 3/4 cup corn chips; layer with remaining sour cream mixture and bean mixture. Bake uncovered at 350 degrees for 30 minutes. Sprinkle with remaining 3/4 cup corn chips and cheddar cheese; bake an additional 5 minutes.
how about pepper empanadas ?
Mole chicken enchiladas
1/2 jar mole (found in Mexican section)
chicken broth
cut up chicken
flour tortillas
white cheese (I get mine from Mexican specialty shops)
oil
Blend 1 or 2 Tbl's mole to broth stir until blended. If it's too thin add more mole, if too thick, add more broth. While that's getting hot, take tortillas and heat each side in hot oil. I flip them when the tortilla begins to puff. I then place on several paper towels to get rid of excess oil and cool off. Place in center of hand, add chicken and roll. Place into 9x13 pan until pan full of rolled enchilidas. Cover with Mole sauce and then white cheese. Bake on 350 until bubbly.