I need a simple mexican dish for a simple mexican party?!
I need a simple mexican dish for a simple mexican party?
i only have one in mind which is chicken buritto with garlic sauce -- i need something else to come with it --
Answers:
Hmmm, maybe a 7 layer taco dip, then tostitos to eat it with... that sounds so good right now... here:
http://allrecipes.com/recipe/seven-layer...
How about a 7 layer taco dip? Chips and salsa? Mexican wedding cookies?? ;-)
chips and pico de gallo. (not sure on spelling) but YUMMMMMMMMMY
How about Green Chili and Tomato Salad -- spicy, but not overpowering.
6 medium or large tomatoes
2 large green chiles, such as Anaheim or Hatch
1 yellow bell pepper
1 cucumber
1/2 small onion, diced
1/4 cup oil
2 tablespoons lemon juice
1 tablespoon oregano
pinch of salt
1/4 teaspoon pepper
2 tablespoons vinegar
1 tablespoon chopped cilantro leaves
1/4 teaspoon additional salt
PREPARATION:
Remove the stem area of the tomato. Then cut the tomatoes into quarters, then into eighths. Use a spoon or your fingers to remove the seeds. Set the pieces on a paper towel to drain.
Peel the cucumber and slice into 1/4 inch thick rounds.
Lay them on top of paper towels and sprinkle with 1/4 teaspoon of salt.
Cut the top off of each chile off. Cut it in half lengthwise, and remove seeds and veins. Finely dice the flesh into small pieces.
In a separate bowl, whisk together the oil, vinegar, lemon juice, cilantro, oregano, salt and pepper.
Place tomatoes, onions, cucumbers and chiles into a salad bowl and drizzle dressing on top. Toss to coat.
How about refried black beans
This would go great with Chicken Burritos:
Cheesy Black Beans & Rice
6 servings 55 min 10 min prep
1 lb ground beef
1/4 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 onion, chopped
2 tablespoons Cheese Whiz
1 (15 ounce) can Rotel Tomatoes
1 (15 ounce) can black beans (drained)
1 cup rice
Brown ground beef. drain.
Add chopped onion, cumin, salt, pepper, garlic powder, rotel, black beans, and cheese whiz.
Stir until combined. simmer on low for 30 minute.
While simmering boil water for rice. Cook rice until tender.
When finished top rice with beef and bean mixture.
spanish rice.
Get some at your local grocery store, it's in with the rice a roni and zaterana's. Add some freash tomatoes and Avacado and you're good to go!
This stuff is delicious- or schould I say delicioso!!!
It is called Fideo
It is basically Mexican Spaghetti
AND IT'S INCREDIBLY EASY
Here's how you make it.
INGREDIENTS
* 2 tablespoons vegetable oil
* 4 skinless, boneless chicken breast halves
* 1 (12 ounce) package spaghetti noodles, broken in half
* 5 roma (plum) tomatoes, chopped
* 1 large onion, chopped
* 1/2 tablespoon ground cumin
* 2 1/2 teaspoons chili powder
* salt and pepper to taste
* 1 1/2 cups water
* 1 cup shredded Cheddar cheese
DIRECTIONS
1. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Cook chicken breasts in the oil until nicely browned on the outside. Remove from the skillet and set aside.
2. Add remaining oil to the skillet, and add the broken spaghetti. Cook, stirring constantly until spaghetti is browned. Drain off any excess oil, and add tomatoes and onion. Dice the chicken breasts, and return them to the skillet. Season with cumin, chili powder, salt and pepper. Pour in water, cover, and simmer over medium-low heat until pasta is tender, and water has been absorbed, about 10 minutes. Check towards the end, and add more water if necessary.
3. Spoon the chicken mixture into bowls to serve, and garnish with shredded cheese.
Well, I know one that is pretty easy. I'm from San Antonio,Tx and one I used to make is simple beef or chicken quesadilla. Take two large tortillas(10") are good. You can use canned ckicken if you don't have a lot of time to cook fresh and same goes for the beef. Use canned roast beef (it reaaly is good).
Lay out the tortillas spread some refried beans on one side then lay out your beef or chicken on top. Add a layer of shredded cheese cover with second tortilla and you can either fry it in a skillet or bake it in the oven for about ten to fifteen minutes(untill the cheese is melted and the rest is hot-don't burn the tortillas). Side dish sour cream, salsa,guacamole' and you're good to go. Cuts in to about four to six slices depending on what you want. Also have a good salsa recipe if interested.
rice bean gualmole
Yes the seven layer taco dip is delicious here is the recipe
INGREDIENTS
1 (1 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 large tomato, chopped
1 green bell pepper, chopped
1 bunch chopped green onions
1 small head iceberg lettuce, shredded
1 (6 ounce) can sliced black olives, drained
2 cups shredded Cheddar cheese
DIRECTIONS
In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.
Hope you like this if you choose to make it!!!
this is so simple.
Buy a bag of frozen burritos of your choice
a can of enchilada sauce
block of Cheddar cheese
can sliced olives
green onion
can of re-fried or black beans
place the burritos in a baking pan pour sauce on top with cheese and olives cover with foil and bake 20 minutes maybe 30.
Cook the bean by micro or stove top add the green onions on top.
The most time you spend will be at the market, not the kitchen. Cleanup is easy too!
Hope it helps!
you can even get the Spanish rice that is ready to go...just pop in in the micro for 90 seconds.
try chicken or beff fajito tacos and chips and queso
how about calavasas.
Posole
2 tablespoons olive oil
1 pound pork shoulder, cut into 1 inch pieces
2 cups chopped onions
2 pound fresh hominy
2 tablespoons minced garlic
Pinch of crushed red peppers
Pinch of cumin
3 quarts pork stock
1/4 cup chopped fresh cilantro
Salt and pepper
In a large saucepan, heat the olive oil. Season the pork with Essence. When the oil is hot, sear the meat for about 2 minutes. Add the onions and continue cooking for 2 minutes. Stir in the hominy, tomatoes, and garlic. Season the mixture with crushed red pepper and cumin. Stir in the stock and bring up to boil. Season the liquid with salt and pepper. Reduce the stock to a simmer and cook for about 30 minutes, or until the stew thickens. Stir in the cilantro.
PS Posole is the best hangover cure ever.
chicken and rice
served with beans, green salad, salsa and tortillas
Try the following
Mexican papaya salad
1 tsp cumin seeds
1 tsp olive oil
skin and trimmings from salmon fillet, diced
1 tbsp sesame seeds
? tsp dried oregano
1 papaya, peeled and julienned on a mandolin
? red pepper, julienned
2 spring onions, julienned
2 limes, juice only
? tsp sesame oil
2 tbsp fresh coriander, chopped
salt and freshly ground black pepper, to taste
Method
1. Heat a small frying pan, and lightly toast the cumin seeds over a gentle heat, for 1-2 minutes.
2. Remove from the pan and grind to a powder using a pestle and mortar.
3. Add the oil and the salmon trimmings and skin to the pan, and fry until crisp. Remove from the pan and set aside.
4. Place the sesame seeds into the pan, and lightly toast for 1-2 minutes, or until golden. Set aside.
5. Place the dried oregano, julienned papaya, red pepper and spring onions into a bowl.
6. Add the lime juice, the sesame oil, chopped coriander and season to taste.
7. Toss well to combine all the flavours.
8. Place onto a serving plate, and top with the toasted and ground cumin seeds, sesame seeds and crispy salmon skin, to serve.
Or Mexican cheese quesadillas
225g/8oz cheddar, coarsley grated
3-4 green chillies, seeded and finely chopped
4 tomatoes, skinned, seeded and diced
6 spring onions, trimmed and sliced
50g/2oz pine nuts, toasted
4tbsp chopped fresh coriander
12 x 20cm/8in soft flour tortillas
Method
1. Mix the cheddar with the chillies, diced tomatoes, spring onions, pine nuts and coriander.
2. Spoon some of the mixture in a line along one side of each tortilla and carefully roll them up.
3. Lay 3 rolls, side by side, in the centre of 4 large squares of extra thick foil. Bring the sides together over the top and fold and pinch the edges together to make well-sealed parcels.
4. Rest the packets to the side of a medium-hot barbecue and cook for 10 minutes, turning frequently, until they have heated through and the cheese has melted. Unwrap and eat straight away.
Or Mexican tamales
corn on the cob, outer leaves only (you can use banana leaves if not available)
For the tomales
100g/3?oz self-raising flour
1 tsp baking powder
75g/2?oz tinned crabmeat
2 spring onions, green part only
1 small red chilli, de-seeded and sliced
For the salsa
1 small red chilli, de-seeded and chopped
1 tbsp coriander, chopped
1 clove garlic, sliced
2 spring onions, white part only
2 tbsp olive oil
1 tbsp white wine vinegar
1 tbsp honey
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Place the tamales ingredients in a food processor and blend until combined.
3. Spoon into the outer leaves of a corn of the cob, wrap leaves around, place on a baking tray and bake in the oven for 6-8 minutes.
4. Place all ingredients for the salsa in a food processor and blend until combined.
5. Serve with tamales and a wedge of lime.
Or Mexican sweet potato blinis
For the sour cream:
150ml/? pt double cream
? lemon, juice only
For the blinis:
1 sweet potato, peeled and finely chopped
100ml/3?fl oz double cream
1 large egg, yolk
110g/4oz plain flour
salt and freshly ground black pepper
vegetable oil, for frying
For the salsa:
2 tsp olive oil
? onion, peeled and finely chopped
2 tomatoes, diced
1 tsp white wine vinegar
1 tbsp chopped fresh coriander
55g/2oz mature cheddar, grated for serving
Method
1. In a small bowl, mix the cream and lemon juice.
2. Set aside for 10 minutes to sour.
3. Half fill a medium saucepan with water and bring to the boil.
4. Boil the potato for 10-12 minutes.
5. Heat the oil for the salsa in a small frying pan and sauté the onion for 2-3 minutes.
6. Remove with a slotted spoon and drain on kitchen paper.
7. Mix all the salsa ingredients and set aside.
8. Drain and dry the potato.
9. Blend the cooked potato and remaining blini ingredients, except the oil in a food processor.
10. Grease a medium frying pan with a little oil and place over a high heat.
11. Drop 3-4 heaped tbs of the potato mixture in the pan, at one time, ensuring they have space for spreading on cooking.
12. Fry for 2-3 minutes on each side or until set and golden.
13. Serve each blini topped with 1 tsp salsa, 1 drop of sour cream and a sprinkling of grated cheese
Picadillo Tacos
1lb Ground Beef
1 Onion diced
1 Green Bellpepper diced
1 Knorr Tomato Cube
Pinch of Cumin
Salt and Pepper to taste
Brown Beef, Drain
Add beef and all other ingredients into pan and add enough water to simmer, not too much.
Simmer until water evaporates.
Fill Flour tortillas with mixture and serve.
Pidepiper7 is right on track. Quesadillas make a bit grander statement than mere chips and dip, which I'm sure you've considered already. I would also recommend plain cheese quesadillas and, if you have time, shrimp quesadillas, which are a real hit here in Houston. With the shrimp quesadillas, you can use either saute'ed garlic shrimp or broiled shrimp, whichever is easier for you. To saute the shrimp, use small cocktail shrimp. In a frying pan, melt 2 TBSP of butter, with garlic to taste, light salt, and lemon pepper. Then throw in your shrimp and saute them until they are tender when you pull them apart, not rubbery (shrimp won't flake like most fish). Once you let them cool, chop them up and use them in the quesadillas. This is my fave way of making the shrimp quesadillas.
Be sure to have a variety of dips.