Does anyone have any good Mexican Recipes?!


Question: Well...the possibilities are endless!

Breakfast: Huevos con chorizo (eggs with chorizo sausage)
You can buy the chorizo in almost any grocery store. They're sold mild or hot. I like the hot chorizo.

So, you take the chorizo out of its plastic wrapper and place in a pan (low-medium heat or it will sizzle all over you and the stove and it's messy). I don't add any oil because the chorizo already has fat wich as it cooks, you'll be able to see the oil in the pan.

With a spatula, break up the chorizo. The longer it cooks, the better it will break down into tiny pieces. It resembles cooked ground beef.

While the chorizo cooks you can crack a few eggs and mix them. When you notice the chorizo is nice and brown, you can add the eggs. Keep mixing the eggs with the chorizo until the eggs are completely scrambed. Taste the huevos con chorizo to see if they need salt, but you usually don't have to add too much salt since the chorizo's already salty.

**If you like veggies, you can chop onions, jalape?o peppers and tomatoes and add to the chorizo (while it's cooking)**

You can serve wtih warm corn tortillas or warm flour tortillas (I like corn tortillas!)

If you'd like recipes for a different type of meal (lunch, dinner, appetizer) let me know and I'll add more delicious and easy to make recipes!!

?Buen provecho!


Answers: Well...the possibilities are endless!

Breakfast: Huevos con chorizo (eggs with chorizo sausage)
You can buy the chorizo in almost any grocery store. They're sold mild or hot. I like the hot chorizo.

So, you take the chorizo out of its plastic wrapper and place in a pan (low-medium heat or it will sizzle all over you and the stove and it's messy). I don't add any oil because the chorizo already has fat wich as it cooks, you'll be able to see the oil in the pan.

With a spatula, break up the chorizo. The longer it cooks, the better it will break down into tiny pieces. It resembles cooked ground beef.

While the chorizo cooks you can crack a few eggs and mix them. When you notice the chorizo is nice and brown, you can add the eggs. Keep mixing the eggs with the chorizo until the eggs are completely scrambed. Taste the huevos con chorizo to see if they need salt, but you usually don't have to add too much salt since the chorizo's already salty.

**If you like veggies, you can chop onions, jalape?o peppers and tomatoes and add to the chorizo (while it's cooking)**

You can serve wtih warm corn tortillas or warm flour tortillas (I like corn tortillas!)

If you'd like recipes for a different type of meal (lunch, dinner, appetizer) let me know and I'll add more delicious and easy to make recipes!!

?Buen provecho!

For most all of these you will need to buy a bag of tortillas in the refrigerator section of the supermarket.

Fajitas:
Grill chicken or steak
saute sliced onions and green peppers
grill tortillas (put some pam in a pan, and flip them over)
fill tortilla with meat, onions, peppers, add some shredded cheese and sour cream if you like and roll up

Quesidillas:
Take 2 tortillas, grill one, flip and add shredded cheese,(you may add diced tomatoes and peppers if you want) add 2nd tortilla on top, then flip over -when done cut into 4 triangle pieces


Bean Burrito:
Grill tortillas, heat up a can of refried beans with fresh chopped onion, garlic and green pepper, add beans to tortilla and roll up

Mexican Spaghetti:
Make pasta as usual, and instead of canned sauce use salsa and heat up in a pot, top over pasta (healthier!)

Chili:
you need
1.5-2 pounds of ground turkey chicken or beef
one onion
one green pepper
one can black beans
one large can crushed/stewed tomatoes
chili powder
cumin
one small hot pepper
3 cloves of garlic
salt
pepper
one small box of frozen corn

brown meat in pan. chop up onion and peppers and garlic, add all ingredients to a crock pot, cook on slow for about 7-8 hours.

Tacos:
Buy store bought hard taco shells
brown ground beef with salt, pepper, cumin (a lot of cumin), a little bit of chili powder, chopped onions and garlic. Fill taco with beef and add shredded lettuce and shredded cheese.

Taco Soup


Brown 1 pd ground beef
one to two medium onions

Mix together
1 can stew tomatoes
2 cans pinto beans
1 can white beans
1 can rotel
1 small jar taco sauce
1 can corn
1 package taco season mix

Let all heat together

Serve with shredded cheese
Sour cream
Frito chips
Optional hot sauce

Super Nachos.

* Steak meat
* Torilla chips
* Sour cream
* Guacamole
* Cheese
* Tomato chunks
* Jalapenos

Enjoy.

Fresh Salsa:

1/2 red bell pepper chopped
1/2 green bell pepper chopped
1/2 orange bell pepper chopped
1/2 yellow bell pepper chopped
5 vine ripe tomatoes seeded and chopped
1/2 c. chopped vidalia onion
3 cloves minced garlic
1 lime juiced
1 lemon juiced
1/2 jalapeno finely chopped
1 1/2 Tbls. fresh chopped cilantro
Salt and pepper to taste

Mix all ingredients together and refrigerate at least an hour before serving.

I usually serve this with fajitas, either chicken or steak. I take the left over halves of the peppers plus one red and green pepper, cut them into strips. Then I cut a whole vidalia or purple onion into circles. I saute them over medium to high heat in olive oil with salt and pepper until they have some coloring and not overdone. I usually use Lawry's or McCormicks fajita seasoning for the meat. I also serve fresh grated monterey jack and cheddar, sour cream, and sometimes guacamole.

I also make chicken tacos with the McCormick chicken taco seasoning. I fry the white corn tortillas you can get at any grocery store that are soft in a taco shape. I do this by putting them in hot veggie oil and holding a large metal spoon against each side until they keep their shape on their own. Fry them until they're are golden brown. (They're like the hard tacos you get in good mexican restaurants)

Here is one of my favorites. I like to add 1/2 cup of sliced green olives to mine, but black olives work well too. Sour Cream Chicken Enchiladas. Ingredients:
2 cups chopped cooked chicken
1 (10 3/4 ounce) can cream of chicken soup
1 (4 1/2 ounce) can chopped green chilies
2 cups shredded cheddar cheese
8 12-inch flour tortillas
1/2 cup sour cream
Heat oven to 350°F.
Spray 13x9 baking dish with cooking spray.
In medium bowl, mix soup, sour cream and green chiles, chicken and 1 cup of the cheese.
Place 1/4 cup mixture in center of each tortilla and roll, placing them in baking dish seam side down.
Spoon remaining mixture onto top of the tortillas and cover pan with foil.
Bake 30 to 35 minutes.
Remove from oven and top with the reserved cup of cheese.
Bake 5 minutes longer, or until cheese is melted.





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