Anyone Know Any Good Mexican Dishes?!

Chiles Rellenos (Stuffed Peppers): Roast Chile poblanos until all the skin in black (I always try and find the flattest ones) After you have roasted them put them in a bowl and cover with a dish towel. Meanwhile start browning some ground beef seasoned with a dash on cumin, salt and pepper. Add diced onion and tomato, that will be your filling. Once peppers are cool enough to handle...start peeling the black skin off. Once they are nice and peeled make a slit close to the stem of the pepper (just big enough to pour in the filling). As you are making the stuffed peppers line them up on a baking sheet. Top them off with whatever mexican blend of cheese you like. If you can find Queso Oaxaca that'll will be awesome. Place prepared peppers in the oven broil on high until cheese melts. Sides would be mexican rice and beans. Enjoy!!!

I'm a MexiCAN not a MexiCANT lol

Mijo's Slow Cooker Shredded Beef

5 pounds chuck roast
3 cloves garlic, crushed
1 tablespoon paprika
1 tablespoon celery salt
1 tablespoon garlic powder
1 tablespoon dried parsley
1/2 tablespoon ground black pepper
1/2 tablespoon chili powder
1/2 tablespoon cayenne pepper
1/2 teaspoon seasoned salt
1/2 teaspoon mustard powder
1/2 teaspoon dried tarragon
4 fluid ounces beer
1 1/2 tablespoons Worcestershire sauce
4 tablespoons hot pepper sauce
2 teaspoons liquid smoke flavoring
1 large onion, chopped
1 green bell pepper, chopped
2 jalapeno chile peppers, chopped
Directions
Using a sharp knife, poke several 1 inch deep holes in the roast. Insert the garlic slivers into the holes.
In a small bowl, combine the paprika, celery salt, garlic powder, parsley, ground black pepper, chili powder, cayenne pepper and seasoned salt. Mix together well and rub over the meat.
In a separate small bowl, combine the beer OR cola, Worcestershire sauce, hot pepper sauce and liquid smoke and mix well. Place the roast in a slow cooker and pour this mixture over the meat.
Add the onion, green bell pepper and jalapeno chile peppers to the slow cooker.
Cook on low setting for 10 hours, or more, if desired.

Paddy's kitchen

Jiminy! Crickets are tasty
Quesadillas with crunch a Mex. fave


Personally I would go with the Carne Asada

http://www.nydailynews.com/ny_local/quee…

I love cooking Mexican, it is easy and delicious!

http://thegardenchronicle.blogspot.com/

http://allrecipes.com/Recipe/Mexican-Las…

allrecipes.com

Here are some of my favorites:

Enchiladas
Chili Verde
Chili Colorado
Carnitas
Pozole