Basic Mexican Recipes?!
I would really like if I can get a nice all mexican dinner recipe....
I dont eat red meat...so anything with chicken, fish n vegetables will do...
Thanks!
Answers: I usually get the mexican spices from the store counter and just marinade the chicken n cook it....
I would really like if I can get a nice all mexican dinner recipe....
I dont eat red meat...so anything with chicken, fish n vegetables will do...
Thanks!
Sopes de Pollo a la Mexicana (Chicken Sopes)
These corn cakes make the perfect party treat. Let your guests top their sopes with a variety of toppings.
Ingredients:
1 lb. boneless, skinless chicken breast meat
1 tablespoon vegetable oil
1 medium onion, chopped
1 large green bell pepper, chopped
1 large clove garlic, finely chopped
1 large tomato, chopped
1 jalape?o, seeded and chopped
2 tablespoons MAGGI Granulated Chicken Flavor Tomato Bouillon
2 cups corn tortilla mix
1 1/3 cups hot water
Vegetable oil for deep frying
1 can (16 oz.) refried beans, warmed
1/2 head iceberg lettuce, finely shredded
1 cup (4 oz.) grated queso fresco
Salsa (optional)
Directions:
PLACE chicken in medium saucepan; cover with water. Bring to a boil. Reduce heat to medium-low; cover. Cook for 30 minutes or until chicken is tender. Set chicken aside to cool. Drain and save cooking liquid.
HEAT 1 tablespoon oil in saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring occasionally, for 3 to 4 minutes or until tender. Shred chicken and return to saucepan. Stir in tomato, 1/4 cup cooking liquid, jalape?o and bouillon. Cover; cook for 10 minutes or until most of liquid is absorbed.
PLACE tortilla mix in large bowl. Stir in water to make a soft, pliable dough, adding more water if necessary. Shape into 16 to 18 (1 1/4-inch) balls, keeping covered. Press each ball into a 3 1/2-inch diameter circle between pieces of plastic wrap.
HEAT large skillet or griddle to medium-high heat. Brush lightly with oil. Cook tortillas for 10 seconds on each side. Immediately pinch edges up to form a rim.
HEAT oil for deep frying to 365° F. Just before serving, fry each sope base for about 30 seconds or until light golden brown. Drain on paper towels. Fill each sope with 1 tablespoon refried beans, 1 rounded tablespoon chicken filling, lettuce, queso fresco and salsa.
Prep Time: 30 min
Cook Time: 1 hrs
Yields: 16 to 18 sopes
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Chicken or Pork Chile Verde
A warm, hearty stew that will leave you full and satisfied. If fresh roasted chiles are not available, you can use canned. Omit the sugar for a low-carb version.
INGREDIENTS:
1 1/2 pounds chicken or pork boneless and diced to cubes
2 cups chicken broth
1 cup green chile sauce
2 cups tomatillos, husks removed and coarsely chopped
2 roasted green chiles, seeded and diced (Anaheim or Poblano work well)
4 cloves of garlic, peeled and diced
1 medium onion, peeled and diced
1/4 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon sugar*
3 tablespoons oil
2 cups drinking water
PREPARATION:
Brown the chicken or pork in a small amount of lard or oil, over high heat.
Place the browned chicken or pork, chile sauce and tomatillos into a crock pot set on low, or a large, covered pot over low heat.
Simmer for 2 hours. Add remaining ingredients and simmer for an additional 2 hours. Check every 30 minutes and add water as necessary. Serve hot.
Prep Time : 15min
Cook Time : 7hr
Course : Entree
Special : Low Carb
Type of Prep : Crock Pot
**if you don't want to use a crock pot, slow-cook in a roaster pan in the oven and will not require as many hours cooking.
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Mexican Camarón Salad
This recipe features cooked shrimp, avocados, green onions, peas, tortillas, refried beans and cheese. Use as a first course or main course meal.
Serves: 4
INGREDIENTS:
1 head lettuce
8 - 12 medium shrimp, cooked and deveined
1 ripe avocado, diced
1 cup green onion, chopped
4 tablespoons Romano cheese
1 cup peas
8 tablespoons vinegar
4 tablespoons olive oil
4 corn tortillas
1 cup refried beans, heated
1 cup cheddar cheese, shredded
INSTRUCTIONS:
Wash and drain lettuce. Tear lettuce and place in a large salad bowl. Add shrimp avocado, onion, Romano cheese and peas. Add vinegar and oil to lettuce mixture and toss. Set aside. Place each tortilla between tow wet paper towels. Heat in microwave on high for 1 minute. Remove and transfer to individual dishes. Layer each tortilla with 1/4 cup cheddar cheese. Top each tortilla with a generous amount of lettuce mixture and serve.
Try allrecipes.com They have hundreds of varied recipes.
4 servings (2 chiles per serving)
Prep: 15 minutes
Cook: 4 minutes per batch
Roast: 5 minutes
Ingredients
8 medium-size anahiem or poblano peppers
8 oz. shredded cheese any type you like
4 eggs, separated
1/4 teaspoon salt
1/8 teaspoon cream of tartar
1/3 cup vegetable oil
1 prepared tomato sauce (cilantro, tomatoe, garlic and onion)
Sour cream, if desired
3 boiled chicken breasts
Directions
1. Place chiles directly onto grate of gas burner over medium-high heat. Blacken chiles, turning frequently, about 5 minutes total. (Or blacken under a broiler.)
2. Transfer chiles to a bowl; cover with plastic wrap. Let rest 5 minutes to soften. Uncover and cool to room temp. Peel skin from chiles, using a paper towel to help strips of skin separate from chile.
3. With small knife, cut a slit down long side of chiles. Remove seeds and membranes, trying not to tear chiles.
4. take chicken breasts and shred the meat to bite sized pieces. combinded cheese and chicken. I like to put in bag and shake. Stuff each chillie with chicken and cheese mixture.
5. Beat whites, salt and cream of tartar to stiff peaks. Fold in yolks.
6. Heat oil in a large skillet over medium-high heat. Dip one chile into some flour and then in egg mixture, then transfer to hot oil. Repeat with two to three more. Cook about 4 minutes, turning on all sides. Repeat with remaining chiles, keeping cooked chiles warm in 200 F oven.
7. In blender pour one can whole or stewed tomatoes. small handful of cilantro garlic, and onion. blend till soupy. Pour into hot pan that you cooked chillies in. Transfer hot chiles back to pan cook in sauce until ready to eat. top with sour cream, if desired.
Note: To save time, use canned whole green chiles instead of prepping your own.
Tapatio Chili is mexican....
if you eat rice here is a very good recipe.
cut chicken into small pieces and brown them in a little oil
next in another pan brown some white rice
in a small bowl put carlic,cumin,pepper and salt(to taste)
combine all this together with a small amount of water, pour this mixture over the chicken and stir, then add the browned rice and add tomato sauce, add enough water to cover. it will be excellant with corn tortillas and avacado. enjoy
My personal favorite - have to cook this at least once a month
Tinga
Ingredients
1 lb boneless, skinless chicken breast - cooked and shredded
1 lb pork loin, cooked and shredded
2 large white onions, finely chopped
5 large tomatoes, 4 cut into 1/4-inch dice
1 large carrot, cut into 1/4-inch dice
1 large potato, cut into 1/4-inch dice
3-5 canned chipotle peppers in adobo sauce (to taste)
1 (8 oz) can corn (optional)
1 tbsp minced garlic
1 tsp salt (more to taste)
2 tbsp olive oil
16 oz sour cream
20 tostada shells
Directions
In a small saucepan, boil diced carrot and potato until tender (about 10 minutes). Quarter one tomato and put in blender; add chipotle peppers, garlic and salt - process until smooth.
In large skillet, saute chopped onion in olive oil until translucent. Add cooked chicken and pork dices to onion. Add cooked carrot and potato dices. Add 4 diced tomatoes and corn (if using). Add chipotle puree. Stior to blend well and continue heating until warmed through.
To serve - spread 1 tbsp sour cream on top of tostada shell. Add 2 tbsp tinga mixtrure evenly over sour cream. Salt to taste.
Enjoy the best meal you've ever tasted.
Nobody has given a fish recipe yet. so here goes.
This is a recipe that a Florida raised Cuban once told me. Ok it's Cuban, but I find that most ppl when they say they like Mexican food, they generalize and are referring to various latin cuisine.
Anyway this one is Simple and very tasty.
Ingredients:
-fish: use any of your favorites, just not breaded and not salmon. I like haddock or sole.
-limes (1 lime= 6-8 pieces of fish...goes a long way)
-pepper (fresh ground makes this even better if you have it)
-salt
-cumin
Preheat oven to 425 F.
While it's heating up, place fish in an oven safe dish, and then add a bit of water in the dish so that it covers the entire bottom of pan but doesn't submerge your fish. This will keep it moist while cooking.
Slice up some of the lime and squeeze about a tbs worth of juice or more on each piece of fish.
Lightly sprinkle cumin on the fish...this stuff is strong don't put too much if you haven't cooked with it before.
sprinkle salt on fish (optional)
Heavy on the pepper!!! all over the fish.
Throw in heated oven for 10 minutes per inch of thickness of fish. Example: fish is 1 inch at thickest point= 10 minutes.
Serve with rice and beans. **To add a great flavor to your rice and beans, once cooked, stir in a bit of lime juice and
about 1/4 cup of chopped celantro. Add cumin too if you'd like. If you want spicy rice, get some habanero sauce from a latin import store.
?Buen provecho!
And there ya go!
I had my parents over for supper last week and my mother asked me how I made it. So others agree that this is good.