Mexican Food Recipes

hello
i’m half mexican and i boil my chicken, than let it cool, i than tear all the meat off the bone, put it in a pan, and season it as if it were taco meat, with garlic powder, chili powder, cumin powder, onion powder and salt and pepper, dont be afraid of seasoning it at all!! pour it on!! (not the salt) i also add a little water, like 1/2 cup and boil it, it should shred by itself. you basically now have chicken tacos. ( i eat white meat only, so i use breast). but with chicken tacos, legs are fine. 4 breasts makes quite a helping!!! hope this helps!!

I believe it is a soup, perhaps a stew, I just know that the chicen was stewed and it had whole chunks of corn on the cob. Maybe some stewed tomatoes, onions and of course cumin, but I do not remember what else! Recipe needed now! I am making it as I type!

Caldo de Pollo?

2 tablespoons canola oil
1 medium onion, chopped
1 medium rib celery, chopped
2 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon ground cumin
6 cups chicken broth, low-sodium canned
1/4 cup canned green chiles
1 (15 1/2-ounce) can posole, drained or frozen corn kernels
4 canned whole peeled tomatoes, roughly chopped
1 teaspoon dried oregano
1 cup cooked skinless shredded chicken breast (about 4 ounces)
1/4 cup chopped fresh cilantro leaves
Juice of 1 lime
Kosher salt and freshly ground black pepper

Heat the oil in a medium saucepan over medium heat. Add the onion, celery, garlic, chili powder, and cumin, and cook until the onion softens, about 5 minutes. Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. Add the green chiles, posole, tomatoes, and oregano and cook for another 5 minutes.
Pull the saucepan from the heat and stir in the chicken, cilantro leaves, and lime juice. Season, to taste, with salt and pepper. Serve hot.

Mexican’s also have a side of Spanish rice and lemon/lime wedges to go with it. Add Spanich rice into your soup and squeeze some lemon or lime juice for some extra zing.

Italian Light Fettuccini Alfredo and Chicken Parmiggiana
2 pieces Breast of Chicken (breaded to your taste)

8 oz. Fettuccini

1/4 C. Butter

8 oz. Fat Free Sour Cream

4 oz. Parmesan Cheese

1 t. Chopped Basil

1 t. Garlic

1/2 t. Salt

1/4 t. Pepper

2 oz. Shredded Mozzarella Cheese

Fettucini:
Heat frying pan with cube of non-fat butter

Add one clove of garlic and pinch of basil. Stir for one minute.

Add sour cream, parmesan cheese, salt, pepper and stir.

Add cooked fettucini noodles, mix for 30 seconds.

Chicken:
Bake chicken in 400° F. –five minutes each side with butter until golden brown.

Melt cheese on top of chicken.

What do you cook at home all the time because it is soooo good?
1. name
2. ingredients
3. number of servings
4. Cost

Burrito Pie

This is a lot like a lasagna, only Mexican-style! Serve like a pie and garnish with sour cream, salsa, lettuce and tomato. Make sure you like spicy foods before trying this one. It’s hot!

PREP TIME 30 Min
COOK TIME 30 Min
READY IN 1 Hr

INGREDIENTS
2 pounds ground beef
1 onion, chopped
2 teaspoons minced garlic
1 (2 ounce) can black olives, sliced
1 (4 ounce) can diced green chili peppers
1 (10 ounce) can diced tomatoes with green chile peppers
1 (16 ounce) jar taco sauce
2 (16 ounce) cans refried beans
12 (8 inch) flour tortillas
9 ounces shredded Colby cheese

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.
Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.
Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly

$2.42 per serving for 6-8

The main supermarkets have finished selling hp mexican chili. I have called hp and they refused to sell me the sauce or let me know where i can get it from. Life just isn’t the same for my chicken sandwiches. I need help.

An excellent homemade sweet chili sauce recipe that is packed full of Asian style flavors and it won’t blow your head off with heat. Sweet Chili Sauce Recipe Makes 3-4 cups.

Ingredients:

5 large red chilies
10 garlic cloves
4 thumbs of fresh ginger
8 lime leaves
3 lemon grass stems
1 cup fresh cilantro leaves
1 1/2 cup sugar
3.5 fluid oz cider vinegar
1.5 fluid oz Asia fish sauce
1.5 fluid oz Tamari
4 tablespoons water
Method:

De-stem the chilies, peel the ginger and garlic.
Place the chilies, garlic, ginger, lime leaves, lemon grass stems and cilantro in a food processor and blend to a coarse paste.
Heat the sugar with the water in a saucepan until the sugar dissolves. Then turn up the heat and boil the syrup until it turns to caramel, this should be around 5 minutes. Stir in the paste mixture and bring back to the boil.
Now add the cider vinegar, fish sauce and tamari and bring to the boil again and simmer for 2 minutes. Pour into sterilized jars and allow to cool before enjoying.
Sweet Chili Sauce Tip: you can use basil & mint leaves instead of lime leaves.

Honey Chili Chicken Recipe

Honey Chili Chicken Recipe Grizzlybear / All my dishes
1 year, 1 month ago
My friends and family love this chicken……;-)
Prep:25m Cook:15m Servings:46

Grizzlybear

* chicken

Does this look good? Yeah! / Nope
Login to see if our Recipe Robot thinks you’ll like this dish. [?]
When you take your taste test as well as rate, tag, and post recipes (among other things), you help our "Recipe Robot" (aka Food Prediction Algorithm) get smarter. Over time it will start to understand your eating preferences and make predictions on whether or not you will like something.
Recent Gawkers

rswans14

zeeskiet

bingdash
Ingredients

* 1 fryer chicken (3-4 lbs.)
* 1/2 cup all purpose flour
* 1/2 tsp. salt
* 4-5 cups vegetable oil for frying
* 1/3 cup water
* 1/3 cup lemon
* 2 tsp. cornstarch
* 4 tsp. Chinese chili sauce
* 2 tsp. soy sauce
* 1 1/2 tsp. fresh ginger, minced
* 3 Tbs. honey
* 6 green onions, sliced lengthwise thin

Directions

1. Rinse chicken and cut into small serving size pieces. In a large bowl combine flour and salt. Add chicken pieces and toss. Make sure you coat each piece well.
2. Heat oil in a large skillet over high heat. Add chicken, one piece at a time, (only cook a few pieces at a time.) Cook until golden, about 5 minutes. Drain on paper towels. Repeat with all chicken pieces.
3. Remove all but 1 Tbs. oil from skillet. Combine water, lemon juice, cornstarch, chili sauce and soy sauce in a small bowl. Mix well.
4. Add ginger to skillet. Fry for 1 minute. Add honey. Cook and stir for 1 minute. Stir in cornstarch-chili mixture. Cook and stir until sauce boils, about 1 minute. Stir in chicken pieces. Cook and stir until heated thoroughly, about 3 minutes. Stir in onions. Cook and stir for about 1 minute more. Serve.

Looked on the net but couldn’t find one that wasn’t adapted for simplicity/convenience. Maybe I didn’t look hard enough?

CHICKEN MOLE
INGREDIENTS: *1 cut-up chicken *4 cloves garlic, minced *1 tbsp. salt *1 tsp. pepper
ELABORATION:Put chicken in large pot and cover with water. Add garlic, salt and pepper. Boil until chicken is done, about 45 minutes. Remove chicken and reserve 1 cup broth for gravy.

MOLE GRAVY: *1/2 c. oil *1/2 c. flour *1/4 c. chili powder *1 c. chicken broth *2 chicken bouillon cubes *1 tbsp. peanut butter
*2 tsp. salt
ELABORATION: Put oil in large skillet on medium heat. Add flour a little at a time and brown, about 1 minute. Remove from stove and stir in chili powder. Dissolve bouillon cubes in broth. Put skillet back on stove and stir in broth. Add peanut butter and salt and mix with hand mixer. Bring to boil, lower heat and simmer 30 minutes, stirring often. Add chicken for 10 or 15 minutes.
FROM: http://www.cooks.com/rec/doc/0,1639,154191226192,00.html

CHICKEN MOLE II:
INGREDIENTS: *2 tablespoons of lard or 3 oil *2 semi heaping tablespoons of peanut butter * 1 med onion * 2 16 oz can of diced tomatoes ( 1 can in blender for just a few seconds)
* 1 tablespoon or ¼ Mexican sweet chocolate (sweet usually has cinnamon ) * 2 pkg. Chili seasoning mix * 1 boiled chicken
* 4 cups of chicken broth * salt to taste (careful) your chili mix has salt! * No Mexican chocolate, you can use semi sweet and add 3/4teaspoon of cinnamon.
ELABORATION: Preheat oven to 350 degrees: 1 chicken cut up, or 5 or 6 chicken breast in 8 quart sauce pan add 1-1/2 to 2 quarts of water 1 teaspoon of salt.
Bring to a boil, turn fire down to low, cover, simmer about one hour. Strain liquid from chicken, set both aside to cool.
In same pot, heat oil and sauté onion till tender, add tomatoes, chocolate, peanut butter, chili mix. Stirring constantly add broth mix in well, let simmer 5 or 10 minutes. Remove bones (optional) And add chicken back into pot, bake 45 min. to 1 hour. Serve with rice and beans, flour or corn tortillas.
If you like a stronger mole sauce use 1 can of tomatoes.
FROM:

http://www.mex-recipes.com/chicken-mole-recipe.html

CHICKEN MOLE III.
INGREDIENTS: *4 Tbsp oil *1 Tbsp sunflower kernels *1/4 cup sesame seeds *1/2 tsp cumin seeds *1/2 tsp aniseeds *1 cup blanched slivered almonds *1/2 cup raisins *1/2 tsp dried oregano *1/2 tsp cinnamon

*1/4 tsp ground cloves *1/2 tsp ground coriander *1/3 cup chili powder *1 cup canned Italian tomatoes, drained, seeded, and chopped *2 medium onions, chopped *3 cloves garlic, minced
*1 tsp salt *Freshly ground pepper *1 tortilla, torn into small pieces *3 cups chicken stock *2 ounces unsweetened baking chocolate, grated *4 whole chicken breasts, split *4 chicken thighs *4 chicken drumsticks *Garnish: chopped fresh coriander

ELABORATION:
In a small skillet, heat 1 Tbsp of the oil over moderate heat and in it cook the sunflower kernels, sesame seeds, cumin seeds, aniseeds, and almonds, stirring constantly until the sesame seeds and almonds are golden, 2 or 3 minutes. Purée the mixture in a food processor.
Add to the processor the raisins, oregano, cinnamon, cloves, coriander, chili powder, tomatoes, onions, garlic, salt, pepper, the tortilla, and 1/2 cup of the stock and purée until smooth.
Transfer the purée to a saucepan. Stir in the remaining 2-1/2 cups stock, bring the sauce to a simmer, and add the chocolate. Cook the sauce at a gentle simmer, stirring occasionally, to melt the chocolate.
While the sauce is simmering, rinse the chicken quickly in cold water and dry with paper towels. In a large casserole, heat the remaining 3 Tbsp oil over moderately high heat and in it sauté the chicken in batches until each piece is golden brown on all sides. Set the pieces aside on a plate as done.
Put the chicken and any accumulated juices in a flameproof casserole, placing the dark meat on the bottom. Pour the sauce over the chicken. Simmer, covered, until the chicken is tender, about 30 minutes.
Place the chicken on a warm serving platter. Pour the sauce over the chicken, garnish with the chopped fresh coriander, and serve.
Yield: Serves 8 to 10
FROM: http://www.ochef.com/r1.htm

ENJOY ANY OF THEM, GOOD NIGHT,BYE.

does anyone know how to make this?

It sounds good.

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_23755,00.html

Ins this one you have the choice of adding baked tortilas:

http://www.foodreference.com/html/mex-cps-31207.html

www.healthypotato.com

http://mexican.betterrecipes.com/mexicanchickenrecipes.html

The chicken is marinated briefly in lemon/lime juice and salt solution. A shaker of ground cumin, coriander and pepper is at the ready at the grill

I see the Mexican guys at my work often sharing a container of a shredded chicken mixture that they spoon into tortillas. It always smells so good. Any good recipes out there?

3 to 4 chicken breast halves,
with bone and skin (about 3 pounds)
1/2 onion, thinly sliced
3 cloves garlic, peeled and minced
1/2 teaspoon dried marjoram
1/2 teaspoon dried oregano, preferably Mexican
2 bay leaves
Pinch of dried thyme
1/2 teaspoon salt
1 (14.5-ounce) can low sodium chicken broth

Arrange the chicken breast halves snugly in a large, deep saucepan or pot. Sprinkle on the onion, garlic, marjoram, oregano, bay leaves, thyme and salt. Add the can of chicken broth and enough water to just cover the chicken.

Bring the liquid to a boil on high heat. Partially cover and reduce the heat to low, so the liquid just simmers. (Make sure the liquid does not boil again.) Cook for 7 minutes, then cover the pot completely and remove from the heat. Let the chicken cool in the broth for 30 minutes to 1 hour.

At this point, the chicken and broth may be refrigerated until ready to use. Once cold, the fat will solidify on top and can be easily discarded. The chicken and broth will keep 2 to 3 days.

Or, you may use the chicken immediately. Remove it from the broth and shred into small pieces, discarding the bone and skin. Reserve the broth for moistening the chicken shreds or for another use. (Discard the bay leaves.)