Spanish/Mexican recipes?!
Anyone know any simple Spanish or Mexican recipes!?Www@FoodAQ@Com
Answers:
Don Joses’s Beef, Shrimp, or Chicken Fajitas
Marinade:
1 clove garlic, minced
2 tbs corn oil
1 tbs lemon or lime juice
1 tbs Worcestershire sauce
dash of salt and pepper
4-5 boneless chicken breasts, cut in strips, 2 lbs beef sirloin cut in strips or 1 ? lbs of
shrimp, shelled and de-veined
1 tbs corn oil 1 large onion, sliced
1 green bell pepper, thinly sliced
1 red or yellow bell pepper, thinly sliced
12 small flour tortillas, heated
Combine all ingredients in the marinade together in a plastic container or zip lock bag, mix!. Add chicken to coat!. Marinade for at least 15 minutes, turning several times!. Add oil to large skillet and heat on medium-high!. Add chicken and sauté until brown!. Add onion and bell pepper and sauté until cooked but slightly crisp!. Serve on tortillas!. Garnish with sour cream and shredded Cheddar or Jack cheese!.
Chile Colorado
2 large top sirloin steaks, cut in bite size pieces
2 tsp crushed garlic
2 tbs oil
1 large can of La Victoria Enchilada Sauce
Heat oil in skillet on medium-high heat!. Add garlic and steak!. Cook until steak is brown!. Add enchilada sauce, cover and simmer for 45 minutes!. Uncover for 10-15 minutes to thicken sauce!. Serve with flour tortillas, beans and mexican rice!. Makes 6-8 servings!.
Carmelized Pork Carnitas
1? lbs boneless pork butt or shoulder
2 tbs brown sugar, packed
1 tbs tequila (optional)
1 tbs molasses
? tsp salt
? tsp pepper
? tsp cumin
2 cloves garlic, finely chopped
1/3 cup water
Cut pork in 1 inch cubes!. Place in crock-pot and top with all other ingredients!. Cook on low for 8-10 hours!. Remove with slotted spoon and place on cookie sheet and broil until slightly brown on top!. Serves about 10!. Serve with corn tortillas and pico de gallo or salsa!.
Chile Verde
4 lb pork roast (boneless butt or shoulder), cut in chunks
1 large can Ortega chopped green chiles
1 small can Ortega chopped jalapenos
Place pork roast in crock pot!. Add green chiles and jalapenos, but no water!. Cook on high 8-10 hours!. Serve with flour tortillas, beans and mexican rice!.
Chicken Enchilada Casserole
1 – 1 ? lb boneless chicken, cut into bite size chunks
1 can cream of mushroom soup
1 - 8 oz carton sour cream
1 small can chopped Ortega green chiles
1 sml package flour tortillas, cut or torn in small pieces
8 oz jalapeno or regular jack cheese, grated
Cook chicken in skillet with a little water and ? tsp garlic salt or powder, until no longer pink Remove and reserve!.
In a bowl combine the next four ingredients, plus 6 oz of the cheese, add the chicken!. Mix well and place in greased casserole dish!. Top with remaining cheese and bake at
350 F for 1 hour!.
Serving suggestions: Mexicorn and Mexican rice!.
Mexican Salsa Chicken
1/3 cup flour
1/8 tsp garlic powder
1/8 tsp paprika
1/8 tsp chili powder
4 boneless chicken breasts, pounded flat
3 tbs oil
1 container fresh salsa
4 oz (1 cup) shredded Monterey Jack or Jalapeno Jack cheese
Combine first 4 ingredients in shallow dish or ziplock bag!. Coat chicken with mixture!. Heat oil large skillet over medium high heat!. Cook chicken 3-4 minutes on each side or until lightly brown!. Reduce heat and pour half the salsa into skillet and spoon some salsa over chicken, cover, simmer for 5 minutes!. Add cheese on top of chicken and salsa!. Cover until cheese melts!. Makes 4 servings!.
Lime Chicken Soft Tacos
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Ready In: 50 Minutes
Yields: 10 servings
"A lime chicken filling with vinegar, sugar, green onion, oregano and light seasoning makes these soft tacos citrusy-good!"
INGREDIENTS:
1 1/2 pounds skinless, boneless chicken breast meat - cubed
1/8 cup red wine vinegar
1/2 lime, juiced
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 green onions, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
10 (6 inch) flour tortillas
1 tomato, diced
1/4 cup shredded lettuce
1/4 cup shredded Monterey Jack cheese
1/4 cup salsa
DIRECTIONS:
1!. Saute chicken in a medium saucepan over medium high heat for about 20 minutes!. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano!. Simmer for an extra 10 minutes!.
2!. Heat an iron skillet over medium heat!. Place a tortilla in the pan, warm, and turn over to heat the other side!. Repeat with remaining tortillas!. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa!.
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Marinade:
1 clove garlic, minced
2 tbs corn oil
1 tbs lemon or lime juice
1 tbs Worcestershire sauce
dash of salt and pepper
4-5 boneless chicken breasts, cut in strips, 2 lbs beef sirloin cut in strips or 1 ? lbs of
shrimp, shelled and de-veined
1 tbs corn oil 1 large onion, sliced
1 green bell pepper, thinly sliced
1 red or yellow bell pepper, thinly sliced
12 small flour tortillas, heated
Combine all ingredients in the marinade together in a plastic container or zip lock bag, mix!. Add chicken to coat!. Marinade for at least 15 minutes, turning several times!. Add oil to large skillet and heat on medium-high!. Add chicken and sauté until brown!. Add onion and bell pepper and sauté until cooked but slightly crisp!. Serve on tortillas!. Garnish with sour cream and shredded Cheddar or Jack cheese!.
Chile Colorado
2 large top sirloin steaks, cut in bite size pieces
2 tsp crushed garlic
2 tbs oil
1 large can of La Victoria Enchilada Sauce
Heat oil in skillet on medium-high heat!. Add garlic and steak!. Cook until steak is brown!. Add enchilada sauce, cover and simmer for 45 minutes!. Uncover for 10-15 minutes to thicken sauce!. Serve with flour tortillas, beans and mexican rice!. Makes 6-8 servings!.
Carmelized Pork Carnitas
1? lbs boneless pork butt or shoulder
2 tbs brown sugar, packed
1 tbs tequila (optional)
1 tbs molasses
? tsp salt
? tsp pepper
? tsp cumin
2 cloves garlic, finely chopped
1/3 cup water
Cut pork in 1 inch cubes!. Place in crock-pot and top with all other ingredients!. Cook on low for 8-10 hours!. Remove with slotted spoon and place on cookie sheet and broil until slightly brown on top!. Serves about 10!. Serve with corn tortillas and pico de gallo or salsa!.
Chile Verde
4 lb pork roast (boneless butt or shoulder), cut in chunks
1 large can Ortega chopped green chiles
1 small can Ortega chopped jalapenos
Place pork roast in crock pot!. Add green chiles and jalapenos, but no water!. Cook on high 8-10 hours!. Serve with flour tortillas, beans and mexican rice!.
Chicken Enchilada Casserole
1 – 1 ? lb boneless chicken, cut into bite size chunks
1 can cream of mushroom soup
1 - 8 oz carton sour cream
1 small can chopped Ortega green chiles
1 sml package flour tortillas, cut or torn in small pieces
8 oz jalapeno or regular jack cheese, grated
Cook chicken in skillet with a little water and ? tsp garlic salt or powder, until no longer pink Remove and reserve!.
In a bowl combine the next four ingredients, plus 6 oz of the cheese, add the chicken!. Mix well and place in greased casserole dish!. Top with remaining cheese and bake at
350 F for 1 hour!.
Serving suggestions: Mexicorn and Mexican rice!.
Mexican Salsa Chicken
1/3 cup flour
1/8 tsp garlic powder
1/8 tsp paprika
1/8 tsp chili powder
4 boneless chicken breasts, pounded flat
3 tbs oil
1 container fresh salsa
4 oz (1 cup) shredded Monterey Jack or Jalapeno Jack cheese
Combine first 4 ingredients in shallow dish or ziplock bag!. Coat chicken with mixture!. Heat oil large skillet over medium high heat!. Cook chicken 3-4 minutes on each side or until lightly brown!. Reduce heat and pour half the salsa into skillet and spoon some salsa over chicken, cover, simmer for 5 minutes!. Add cheese on top of chicken and salsa!. Cover until cheese melts!. Makes 4 servings!.
Lime Chicken Soft Tacos
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Ready In: 50 Minutes
Yields: 10 servings
"A lime chicken filling with vinegar, sugar, green onion, oregano and light seasoning makes these soft tacos citrusy-good!"
INGREDIENTS:
1 1/2 pounds skinless, boneless chicken breast meat - cubed
1/8 cup red wine vinegar
1/2 lime, juiced
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 green onions, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
10 (6 inch) flour tortillas
1 tomato, diced
1/4 cup shredded lettuce
1/4 cup shredded Monterey Jack cheese
1/4 cup salsa
DIRECTIONS:
1!. Saute chicken in a medium saucepan over medium high heat for about 20 minutes!. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano!. Simmer for an extra 10 minutes!.
2!. Heat an iron skillet over medium heat!. Place a tortilla in the pan, warm, and turn over to heat the other side!. Repeat with remaining tortillas!. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa!.
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Creamy Chicken Enchiladas!!!
http://shylahsrecipes!.blogspot!.com/2008/!.!.!.Www@FoodAQ@Com
http://shylahsrecipes!.blogspot!.com/2008/!.!.!.Www@FoodAQ@Com