Mexican Food Recipes

I need 3 recipe’s for Mexican food and also 3 Mexican dessert recipe. I really need to do this before Tuesday because that is my deadline.
P.S: the recipe cant have beef in it.
P.P.S: can the units be in grams not in cups

thank-you so much I am so desperate for these recipes I cant find any good ones on the internet.
thank-you very much

Guacamole – YUM!

3 avocados – peeled, pitted, and mashed
1 lime, juiced
6 g salt
80 g diced onion
9 g chopped fresh cilantro
2 roma (plum) tomatoes, diced
3 g minced garlic
1 pinch ground cayenne pepper (optional)

In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately. Serves 4…
///\\\

Mexican Bean Salad

1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10 ounce) package frozen corn kernels / 284 g frozen corn kernels
1 red onion, chopped
1/2 cup olive oil / 120 ml olive oil
1/2 cup red wine vinegar / 120 ml red wine vinegar
2 tablespoons fresh lime juice / 30 ml fresh lime juice
1 tablespoon lemon juice / 15 ml lemon juice
2 tablespoons white sugar / 25 g white sugar
1 tablespoon salt / 29 g salt
1 clove crushed garlic
1/4 cup chopped fresh cilantro / 10 g chopped fresh cilantro
1/2 tablespoon ground cumin
1/2 tablespoon ground black pepper
1 dash hot pepper sauce
1/2 teaspoon chili powder

In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold. Serves 8…
///\\\

Chicken Enchiladas – YUM!

15 g butter
50 g chopped green onions
1 g garlic powder
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can condensed cream of mushroom soup
115 g sour cream
210 g cubed cooked chicken breast meat
115 g shredded Cheddar cheese, divided
6 (12 inch) flour tortillas
60 ml milk

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly. Serves 6…
///\\\

Apple Enchilada Dessert

595 g apple pie filling
6 (8 inch) flour tortillas
2 g ground cinnamon
75 g margarine
100 g white sugar
110 g packed brown sugar
120 ml water

Preheat oven to 350 degrees F (175 degrees C).
Spoon fruit evenly onto all tortillas, sprinkle with cinnamon. Roll up tortillas and place seam side down on lightly greased 8×8 baking pan.
Bring margarine, sugars and water to a boil in a medium sauce pan. Reduce heat and simmer, stirring constantly for 3 minutes.
Pour sauce evenly over tortillas; sprinkle with extra cinnamon on top if desired. Bake in preheated oven for 20 minutes.
Makes 6 large tortillas; may be cut in half to serve 12.
///\\\

I’ve had Mexican Vanilla in homemade ice cream, and it has the most delightful flavor! Just wondering if anyone can recommend other things to use it in where the taste comes out marvelously distinct(?)
Thank you.

i have two recipes that are really delicious:

Mexican Vanilla Muffins

3/4 cup unsalted butter
Scrapings of 1 vanilla bean (or 2 teaspoons vanilla paste)
1 1/2 cups sugar
2 large eggs
4 teaspoons pure vanilla extract
3 cups cake flour *
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
For the Vanilla Syrup (Optional)

1/2 cup water
1/2 cup sugar
2 tablespoons corn syrup (see note below for comments)
1 tablespoon pure vanilla extract
* stir the cake flour before scooping and measuring

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and generously spray a 24-cup mini muffin pan with nonstick cooking spray (or use paper liners) or 14-16 regular muffins cups. Place on the prepared baking sheet.

In a mixer, cream the butter and sugar until well blended. If using vanilla bean, cream the scrapings of the bean in with butter. (Slice the vanilla bean in half lengthwise and use a small knife to scrape out the insides.)

Blend in eggs and vanilla. Fold in dry ingredients and gradually add milk. Scrape down the bowl often to make sure all is evenly incorporated. If you didn’t use a vanilla bean, fold in the vanilla paste at this point.

Spoon batter into preparing muffin cups, filling each ¾ full. Bake until lightly golden brown, 17-20 minutes for little muffins, 20-24 minutes for larger ones, or until muffins spring back when lightly pressed with fingertips.

Meanwhile, for the Vanilla Syrup, gently boil sugar, corn syrup and water for 5 minutes. Cool to almost room temperature and stir in vanilla. Brush each muffin with vanilla syrup twice and let stand. (I just drizzled the syrup on top with a spoon and give it a few minutes to absorb into the muffins).

Note: Instead of cake flour you can use 2 3/4 cups all-purpose flour and 1 tablespoon cornstarch.

Mexican Flan
Makes: 12

1 cup sugar
6 egg yolks (room temperature)
2 whole eggs (room temperature)
24 ounces evaporated milk
3/4 cup sugar
2 teaspoons Mexican vanilla extract

Preheat oven to 350 degrees F.

Place the 1 cup sugar in a heavy-bottomed saucepan and caramelize over medium heat At first, swirl the pan over the heat, but do not stir (this will cause it to clump). After about 8 minutes, when the sugar has begun to liquefy, stir with a heavy spoon. When the caramel turns light brown, quickly (and carefully burns are painful) pour into a 2-quart, high-sided metal flan mold. Tip pan so caramel coats the bottom and up sides of mold. Work fast; caramel hardens quickly.

Using a whisk, beat together the egg yolks, eggs, evaporated milk, sugar and vanilla. Mixture should be well-blended but not frothy. Pour into the caramelized mold. Cover with the flan mold lid and secure with clips. (this prevents the top from overcooking). Place the mold in a larger pan (such as a roasting pan) and pour in about 1 1/2 inches of hot water.

Place on the bottom rack of the preheated oven and bake for approximately 65 minutes. After 55 minutes, open the oven door and test the flan by inserting the thinnest knife you own into the middle of the flan. Do not go all the way to the bottom. If large curds cling to the knife the flan is not yet done. Give it about 10 minutes longer. If just a film of custard clings to the knife, the flan is done. When you jiggle the mold, the custard should shimmer in the middle but look cooked around the edge.

Remove from oven and cool mold on a rack. The flan will continue to cook for about an hour after being removed from the oven. During this time it will set up. Refrigerate at least 2 hours before unmolding.

Run a thin, sharp knife around the edge of the flan. Move the pan from side to side to see if the flan is slipping and free from the edges of the pan. Place a flat serving platter with a raised rim on top of the mold. Holding the platter and mold together tightly, flip them over. The flan should slip easily onto the platter, along with most of the caramel sauce. Use a spoon to remove more caramel and spoon it around the custard. The bottom of the pan will have a hard layer of caramel still on it.

Cut flan into wedges spooning caramel sauce over each slice.

I am having a mexican themed night at my house friday.. Friends are already bringing enchiladas, spanish rice, tortilla chips with salsa and cheese dip, and margarita mix!! What should I supply.. I was thinking about a bean recipe, or even a trifle for dessert.. Any help please!!

I make an easy bean dip that is easy and is a hit everytime!

2 cans of refried beans
2- 8 ounce packages of cream cheese
a bag of shredded cheddar cheese

spread the cream cheese in a baking dish
then spread the beans on top of that and sprinkle the bag of cheese on top. Microwave or bake or put into crock pot which I do prefer as it will stay warm the whole time. I have also a few times, spread salsa between the cream cheese and the refried beans and added sliced black olives before putting on the cheddar. Also, you can use more or less of any of the ingredients. What I listed is just a base.

I have to make a mexican food for my Spanish class what is a good recipe? Drinks & desserts also.

Salsa Chips

You will need:
White Corn Tortillas
Corn Oil
Salt
Knife
Cutting Board
Tongs
Skillet

remove the corn tortillas from their bag and then cut the stack of them into fourths.

Just fill a skillet 1/4 of an inch full of corn oil. Then place it on a medium high burner to heat up. Then take a few of the tortillas pieces and carefully place them in the hot skillet and let them fry until golden brown on one side then flip them over to cook on the other side, wait until they are golden brown on the other side and then remove them from the skillet and place them on top of two paper towels.
Once you remove your tortillas from the oil and have placed them on the paper towels immediately salt them before the oil drips off. This will make the salt stick.

What would a good spanish/mexican side dish be, and what would a good dessert be also? I am using the enchliada recipe from Cooks Illustrated.

Of course beans and rice.

Stuffed peppers.

Elote. (mexican corn on the cob)

Sweet Corn Tomalito.

Chips and Queso.

Chips and pico de gallo.

DESSERTS —

Flan.

Tres Leches.

Mexican Mango Salsa.

Capirotoda. (mexican bread pudding)

Biscochitos. (cookies)

Churros.

Fruit Empanadas.

I want to make a dessert, mexican flan, but I’ve just notice that I’m out of condensed milk
If somebody know what to do please Help me!!

i have made it it is important u use what it calls for invite me over i love flan

For school we have to bring in a dish thats traditional from our heritage. I am planning to bring a Spanish (SPAIN Spanish not Mexican) dessert. Any ideas?

Here are a few for you:
Bizcocho de yogur (Lemon Sponge)

This sponge made with yoghurt is extremely easy-to-make, uses simple ingrediants and is very adaptable.

The mixture can be made into one large sponge or several small cakes.

These can be fancily decorated with piped cream – or just given a dusting of icing sugar and a soft fruit/almond/sprig of mint placed in the center.

Don´t like lemon yoghurt? Swap for plain or chocolate – and replace a tablespoon of flour with cocoa.

Use empty yoghurt container as measure.

Ingrediants
- 1 measure lemon yoghurt
- 3 measures self-raising flour
- 2 measures sugar
- 1 measure sunflower oil (olive gives too strong flavor)
- 2 eggs

Method
1. Mix sugar, eggs, oil and yoghurt in electric blender.
2. Fold in flour.
3. Pour into greased and floured sponge tin.
4. Bake in moderate oven (180 C) for about 30 minutes.

Flan (Caramel Custard)
Popular all over Spain.

Adapt this simple flan recipe by replacing some milk with freshly squeezed orange/tangerine juice.

Make it into something special by decorating with piped cream and orange slices.

Ingredients for the custard:
- 600 ml milk
- 4 eggs
- 4 tablespoons sugar

For caramelized sugar:
- 100 gr sugar
- 150 ml water

Method
1. Make caramel: dissolve sugar in water over low heat.
2. When sugar dissolved, increase heat.
3. Boil mixture without stirring until syrup is golden brown.
4. Pour into one large or four individual moulds.
5. Prepare custard: mix milk, eggs and sugar in electric blender. 6. Strain through sieve into mould/s.
7. Bake baño maria style – in tin half full of hot water.
8. Bake at 175 C (moderate) until set.
(About 15 mins small moulds, 45 mins large ones.)
9. Leave to cool, turn out and decorate if wished.

Pinchos de frutas (Fruit Brochettes)

If you get carried away with colorful, reasonably-priced fruit at local markets – as I do – and buy too much, this is a wonderful way to use it up.

Use fruit which is in season.
The chocolate and cream is optional – to be used either on top of or under brochettes.

Ingrediants
- 2 bananas
- 2 apples
- 2 pears
- 2 oranges
- Slice melon
- Little (brown) sugar

Optional:
- 200 gr dark chocolate
- 1 glass single cream

Method
1. Peel fruit and cut into large chunks.
2. Arrange on 4 brochette spears.
3. Sprinkle with sugar.
4. Brown under hot grill.
5. Serve.
6. Optional: melt chocolate in microwave, stir in cream.
7. Serve brochettes on bed of chocolate or covered iwith chocolate

Turrón casero
Turrón is a sweet traditionally eaten in Spain at Christmas and there are many types.

Here is a a straightforward recipe for making it at home.

Ingredients
- 200 gr almonds – roasted, peeled, chopped
- 200 gr walnuts – peeled, chopped
- 200 gr peanuts – peeled
- 400 gr honey
- 300 gr mixed dried/candied fruits – chopped

Method
1. Place nuts and fruit in electric mixer and mix well.
2. Stir in honey.
3. Place transparent paper in tin, overlapping at edges.
4. Press mixture well into tin with spoon.
5. Cover top with overlapping transparent paper.
6. Place weight or something heavy on top.
7. Leave for 24-48 hours.
8. Cut into small pieces and serve.

Churros
Not strictly Spanish dessert recipes but well-known all over Spain.
Enjoy them as they are or dipped into hot, creamy chocolate. Mmmm!

Ingredients
- 1 cup plain white flour
- 1 cup water
- Pinch salt
- Deep oil for frying
- Little sugar

Method
1. Boil water with salt in pan.
2. Tip in flour – all at once.
3. Mix quckly with wooden spoon.
4. Remove from heat when thick and not sticking to pan.
5. Leave to cool.
6. Place in icing bag with thick nozzle.
7. Pipe long length into hot, deep oil.
8. Fry until golden brown.
9. Remove and cut into churro-sized lengths.
10.Sprinkle with sugar.

It can’t be a mexican recipe, this is for my spanish class. i need an easy one i can prepare and it can’ t take too long to make. PlEASE i need it as soon as possible.

I am making a main dish (no dessert or apitizer)

Why dont you try, SPANISH rice

It can’t be a mexican recipe, this is for my spanish class. i need an easy one i can prepare and it can’ t take too long to make. PlEASE i need it as soon as possible.

I am making a main dish (no dessert or apitizer)

Why dont you try, SPANISH rice

It can’t be a mexican recipe, this is for my spanish class. i need an easy one i can prepare and it can’ t take too long to make. PlEASE i need it as soon as possible.

I am making a main dish (no dessert or apitizer)

Why dont you try, SPANISH rice