I’m doing a project in Spanish class, and I have to make some sort of mexican dish. But i also have to bring a recipe to show that’s its ACTUALLY a authentic mexican. None of that crappy Toco Bell shit….Even if it is yummy… 
So if you guys could please send me a link of some easy to prepare, yummy, dishes, that would be great!
tEo
Enchiladas are pretty easy.
Ingredients:
- 1 dozen corn tortillas
- 1 20-ounce can of enchilada sauce
- 3 to 4 cups of cooked chicken (the meat from a roasted 2 pound chicken, like you get at the grocery store)
- 1 medium brown onion
- 4 cups of shredded cheddar cheese (or that Mexican blend of four cheeses)
1 – Preheat the oven to 350 degrees.
2 – Heat the sauce on low heat in a large skillet
3 – Set 1 cup of cheese aside. You’ll use this as a topping later.
4 – Mince the chicken and onion, and combine together in a large bowl with the remaining cheese.
5 – For each enchilada, place a tortilla into the sauce so that both sides get covered with a thin layer of sauce. Lay it on a plate, add a couple tablespoons of the meat/cheese mixture in the middle and roll it up. Set this in a 9 x 13 pan (glass or ceramic is preferred). Repeat for each enchilada until the pan is full (you may have to turn a couple sideways to get them to fit right).
6 – Pour the remaining sauce over the enchiladas. Sprinkle the remaining cheese on top.
7 – Bake uncovered for 30 minutes. If the cheese starts to brown, cover with foil and bake for the remaining time.
8 – Remove the pan from the oven and let it cool for about 15 minutes. Remove them with a spatula to serve them.
March 8th, 2010 at 4:10 am
Dulce de Leche – place an unopened can of sweetened condensed milk in a large pot and cover completely with water. Bring to a boil, then reduce the heat and simmer for 2 hours. Add water as needed to be sure the can is completely covered with water.
Cool completely after cooking, then open the can. Que delicioso!
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March 8th, 2010 at 5:00 am
You can find some good Mexican recipes here.
http://cookbookgiveaway.com/blog/mexican-recipes/
References :
March 8th, 2010 at 5:08 am
this is my own version of what i call
steak ranchero….( adjust accordingly to how many ppl you have this is for 2 ppl)
1 pound aranchara (skirt steak) cut up
1 small onion sliced
2 jalapenos sliced ( more if you like it HOT)
1 can diced seasoned tomatoes.
2 16oz jar of your favorite hot salsa or ranchero sauce
16 oz of shredded cheddar cheese
1 package of tortilla shells corn or flour ( your choice) — (more if needed)
ok now to get started….
in frying pan throw in your cut up meat, onions,jalapenos,tomatoes cook on medium heat for about 10 minutes stirring often.
then add 1 jar of your sauce…let simmer on lower heat about 10 minutes—sprinkle half the cheese over everything in pan….let set till melted…( keeping heat low)
side dishes: rice and re-fried beans…
beans open cans and heat…nice an easy..lol
rice –1 cup instant cook as directed…drain an rinse ( it gets rid of the sticky starchiness) add little butter and re-heat the rice if needed till warm…
To Serve:
warm tortillas up ( eat rolled up or however )
put spoonful or two of rice on plate…top the rice with meat mixture and put spoonful of beans on side.
add more sauce and cheese if desired…
Enjoy!
OR…..
you can just dish up the beans an rice and put the meat mixture on the tortillas and eat that way.
hopes this sounds good…
References :
March 8th, 2010 at 5:13 am
Enchiladas are pretty easy.
Ingredients:
- 1 dozen corn tortillas
- 1 20-ounce can of enchilada sauce
- 3 to 4 cups of cooked chicken (the meat from a roasted 2 pound chicken, like you get at the grocery store)
- 1 medium brown onion
- 4 cups of shredded cheddar cheese (or that Mexican blend of four cheeses)
1 – Preheat the oven to 350 degrees.
2 – Heat the sauce on low heat in a large skillet
3 – Set 1 cup of cheese aside. You’ll use this as a topping later.
4 – Mince the chicken and onion, and combine together in a large bowl with the remaining cheese.
5 – For each enchilada, place a tortilla into the sauce so that both sides get covered with a thin layer of sauce. Lay it on a plate, add a couple tablespoons of the meat/cheese mixture in the middle and roll it up. Set this in a 9 x 13 pan (glass or ceramic is preferred). Repeat for each enchilada until the pan is full (you may have to turn a couple sideways to get them to fit right).
6 – Pour the remaining sauce over the enchiladas. Sprinkle the remaining cheese on top.
7 – Bake uncovered for 30 minutes. If the cheese starts to brown, cover with foil and bake for the remaining time.
8 – Remove the pan from the oven and let it cool for about 15 minutes. Remove them with a spatula to serve them.
References :