Easy mexican recipes?!
Easy mexican recipes?
I need some easy mexican recipes. HELP!
Answers:
Go on the Food Network.
quesadillas
2 corn tortillas, fill with mexican blend of cheese, and cook in a med hot skillet with a little oil. You can add onions and peppers, or mushrooms if you like. when crisp, take out and cut into triangles with a pizza cutter. Serve with salsa and sour cream
Mexican chicken pizza
1 1/2 cups all-purpose flour
1 tablespoon sugar
1 1/4 teaspoons active dry yeast
1/4 teaspoon coarse salt (kosher or sea salt)
3/4 cup warm water
1 tablespoon olive oil
1/3 cup yellow cornmeal
Additional cornmeal
2 cups Mexican cheese blend (8 oz)
1 1/2 cups shredded cooked chicken
1 can (14.5 oz) Muir Glen? organic fire roasted diced tomatoes or plain diced tomatoes, drained
1/2 medium yellow bell pepper, chopped (1/2 cup)
1/4 cup sliced green onions (4 medium)
1/4 cup chopped fresh cilantro
Heat oven to 450°F.
In medium bowl, stir together 3/4 cup of the flour, the sugar, yeast and salt. Stir in warm water and oil. Beat with electric mixer on low speed 30 seconds. Beat on high speed 1 minute. Stir in 1/3 cup cornmeal and remaining 3/4 cup flour to make a soft dough. On lightly floured surface, knead dough until smooth and elastic, about 5 minutes. Cover and let rest 10 minutes.
Spray large cookie sheet with cooking spray; sprinkle with additional cornmeal. Press dough into 14x10-inch rectangle on cookie sheet; prick with fork. Bake 8 to 10 minutes or until edges just begin to turn brown. Sprinkle with 1 cup of the cheese blend. Top with chicken, tomatoes and bell pepper. Sprinkle with remaining 1 cup cheese. Bake 6 to 8 minutes longer or until cheese is melted and edges are golden brown. Sprinkle with green onions and cilantro.
Time-Saver: You can choose to cook your own chicken, or purchase a rotisserie chicken and shred the meat for this pizza.
MEXICAN HAMBURGERS (CHULETAS)
Salsa Fria:
1 10 oz can diced tomatoes with green chiles
1 tablespoon olive oil
1 tablespoon wine vinegar
Chuletas:
2 cups Saltines, finely crushed
3 tablespoons fresh parsley, chopped
1 cup Vidalia onions, chopped
1/2 tsp garlic powder (not salt)
1 lb ground chuck (beef)
1 egg
1 tsp salt
1 tsp chili powder
1 cup oil (for frying)
Garnish:
Rings of red onion, slices of avocado, sour cream and sprigs of cilantro
Combine all Salsa Fria ingredients. Refrigerate for at least one hour.
On a sheet of wax paper, evenly spread cracker crumbs. Combine parsley, onions, ground meat, garlic powder, egg, chili powder and salt in a small bowl. Form 4 patties and coat each pattie with the cracker crumbs evenly. Cover and refrigerate for at least 1 hour (but no more than 3 hours) to thoroughly chill.
Heat oil until it is hot enough to brown a 1 inch cube of bread in a little over 1 minute. (Don't get oil too hot or center of patties won't cook through). Fry patties in oil well browned on outside and cooked through. Drain on paper towels.
Serve on a bed of iceberg lettuce with a few rings of red onion, topped with Salsa Fria and with a dollop of sour cream with a sprig of cilantro to the side and a slice of avocado.
ENCHILIDAS BEEF & BEAN WITH MEXICAN
RICE
1 lb. ground beef
1 med. onion, diced
1 lg. can refried beans or pinto beans, soaked & cooked
1 pkg. corn tortillas (12)
1 pkg. taco seasoning
1 (12 oz.) pkg. cheddar cheese
1 (8 oz.) can tomato sauce or paste
2 c. water
1 clove garlic, minced (powder, optional)
1/4 c. onion, diced (powder optional)
dash of salt
2 to 4 tbsp. chili pepper (chili powder optional)
cornstarch, enough to thicken slightly
1 c. long grain rice
2 tbsp. butter
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. cumin
dash of salt
1/2 to 1 c. tomato sauce
2 c. water
Sauté 1 pound of hamburger until brown, then drain well. add 1/2 to 1 package of taco seasoning and 1/4 cup water; simmer 15 minutes. While simmering, dice 1 medium onion, heat 1 large can refried beans. Cook 12 corn tortillas in oil, just until soft. dab excess oil with paper towel. Place 2 to 3 tablespoons hamburger on the edge of each tortilla. add 2 tablespoons or so beans on top of hamburger. Sprinkle with onions and Cheddar cheese. Fold over 1 edge and roll up. place in oblong cake pan.
Sauce:
Place 2 cups water in small saucepan. Add 2 to 3 tablespoons red chili pepper or chili powder; bring to a boil. Add 1 clove garlic minced or a sprinkling of garlic powder and 1/4 cup chopped onion or a pinch of onion powder and a dash of salt.
Simmer 10 minutes. Stir in 1 (8 ounce) can tomato sauce or paste to desired thickness. Pour over enchiladas.
Sprinkle remaining cheese and onions over top.
Bake at 350°F degrees for 15 minutes or cheese is melted. makes 12 enchiladas.
Mexican Rice:
2 tbsp. butter
1 c. long grain rice
1 to 1 1/2 tsp. onion powder
1 to 1 1/2 tsp. garlic powder
1 to 1 1/2 tsp. cumin
2 c. water
1/2 to 1 c. tomato sauce
Melt butter in skillet. Add long grain rice, onion powder, garlic powder and cumin; sauté over medium heat just until brown. Add 2 cups water and tomato sauce; bring to a boil. Cover and simmer over low heat for about 20 minutes.
Soft Shell Burritos
Flour tortillas
1 pound lean ground beef
1 pkg. taco seasoning
1 can refried beans
water
Cook meat until pink is gone. Drain. Add taco seasoning packet and 3/4 cup water. Add refried beans. Stir and simmer until blended. Add more water if necessary.
Heat tortillas 15 seconds in micro. Spread with meat.
Add your choice of the following:
chopped onions
shredded lettuce
chopped tomatoes
sour cream
shredded cheese
jalapeno slices
taco sauce
Wrap & eat.
You can use either ground beef, ground turkey or chicken for the following:
1. Burritos: Dice a white onion. Sautee it in a skillet with oil. Add ground meat, sprinkle with garlic powder, chili powder, black pepper, a dash or two of Tabasco or other Hot Sauce, and Salt-Free Spicy Seasoning from McCormick's. Brown the meat, drain the oil.
Cut up half a head of lettuce. Shred it. Get some packaged shredded Mexican blend cheese or Pepperjack cheese. Dice 1-2 tomatoes.
Warm tortillas in a microwave. Take out. Add the meat, lettuce, tomatoes, and cheese in the center of the burrito. Roll one side over, and then insert the end flap into the center, and roll the other side over.
Add sour cream (optional).
2. Chili. Get 2 cans of light red kidney beans, as these are lower in sodium than chili beans and have a good taste. Get about 1-2lbs. of diced beef, preferably beef for stew, or dice up a steak yourself. 2 tomatoes. 1 yellow onion. Salsa, either Mild, Medium, or Hot, depending on your preference. Jalapeno or Habanero peppers, or red pepper flakes. Garlic or garlic powder. Black pepper. McCormic's Salt-Free Spicy Seasoning. Chili powder. Mexican blend cheese or Pepperjack cheese (shredded). Light Sour Cream (optional).
Place the beans in the saucepan. Warm on medium. While the beans are simmering, brown the steak in vegetable oil or light margarine. Add the onions, garlic powder, black pepper, spicy seasoning, and chili powder.
When the beef is done, drain it. Add the beef to the beans, stirring. Add the Salsa as you stir, and then add the tomatoes. Add a dash of sugar if the chili is too spicy or just to make it a bit more flavorful. Also, you might want to sprinkle a bit of cinnamon..that's right, cinnamon. Also, if you like Jalapenos or Habanero peppers or the red pepper flakes, you will want to add these after the tomatoes. Simmer this mixture on low with a lid for about 15-20 minutes, stirring occasionally. Turn off the heat and let is sit for about 10 minutes to let the chili thicken and cool down. Sprinkle with cheese and add a dollop of light sour cream (optional).
3. Chicken quesadilla. 1 lb. of skinless chicken breast, diced. Garlic powder, black pepper, 1 white onion, chili powder, Mexican blend cheese or Pepperjack cheese.
Dice and sautee the onion.
Grill the chicken breast in margarine. Add black pepper, chili powder, and garlic powder.
When done, set chicken aside.
Brush a tortilla with butter on both sides.
Place in skillet.
Flip once.
Add bits of the diced chicken and sprinkle in the cheese.
Fold the tortilla once, creating a "half-moon".
Flip over again, then remove.
Slice the tortilla, now a quesadilla, into sections.
Provide Salsa and/or sour cream for dipping the quesadilla.