Mexican Food Recipes

I’m Mexican but don’t know how do cook any Mexican dishes except for enchildas. I would like to know how to make everything you can possible think of… I’m not even good at making spanish rice. so any help would be appericate. I have asked my grandmother for help but she doesn’t give me much help. SHe just says a little of this and a little of that. I need exactly how many cups or tablespoons. Can you help me???

Here is my mother’s recipe for chimichangas:

1/4 cup bacon grease
2 cup chopped or shredded cooked chicken
1 medium onion, diced
2 cloves garlic, minced
2 medium tomatoes, chopped
2 cans (4 oz.) chopped green chilies
1 large peeled, boiled potato, diced
1 tsp. salt
1 1/2 tsp. oregano
1 to 2 tsp. chili powder
2 tbsp. minced, fresh cilantro
12 large flour tortillas, warmed
Vegetable oil
Shredded cheddar
Sour cream
Guacamole
Salsa
Shredded lettuce, chopped tomatoes, sliced black olives

In a skillet, melt the bacon grease over medium heat. Saute meat, onion, garlic, tomatoes, chilies and potatoes; until onion softens. Add salt, oregano, chili powder and cilantro; simmer for 2 to 3 minutes.

Place 1/2 cup meat filling on each tortilla. Fold envelope style (like a burrito). Fry, seam side down, in 1/2 inch of hot oil, until crispy and brown. Turn and brown other side.

After that, you should drain briefly on paper towels.

Place them on plates and top with shredded cheese, sour cream, guacamole and salsa. You can put shredded lettuce around the chimichangas and top the lettuce with chopped tomatoes and sliced black olives if you want.

This makes a lot, about 12 chimichangas.

You can also substitute cooked beef or pork for chicken, you know whatever you like. But this is how my mother makes it and she is from Durango, Mexico.

Good luck!

What are some EASY, FAST and LOW budget mexican food ideas???..
Dips, appitizers, entrees, anything……….please help!

Ground beef, taco seasoning, onions, garlic. Saute all in a pan until ground beef is no longer pink. You can put this on anything like tostadas, nachos, put the meat in with velveeta cheese and a can of diced tomatoes and chiles and you have a cheap cheese dip. Get corn tortillas and cheese and a can of enchilada gravy. Fill the tortillas with shredded chicken or ground beef. Cover with enchilada gravy and cheese. Throw them in the oven at 425 degrees for about 15 minutes. Quick and easy enchiladas.

I want to make a good dessert for a Cinco de Mayo party.
Please give the recipe or the link to the recipe.

Mexican Chocolate Cake
Did you know that the combination of chocolate and cinnamon is a classic Mexican dessert flavor?

4 (1 oz.) squares unsweetened chocolate
1/2 cup butter
1 cup hot water
2 cups flour
2 cups sugar
1 tsp. cinnamon
pinch of salt
1/3 cup buttermilk
1-1/4 tsp. soda
2 eggs, beaten
1 tsp. vanilla
2 (1 oz.) squares unsweetened chocolate
1/4 cup butter
8 Tbsp. milk
4 cups powdered sugar
1/4 tsp. cinnamon
2 tsp. vanilla

Preheat oven to 350 degrees. In a large saucepan, melt the chocolate and butter in the hot water and bring to a boil. Remove from heat and add flour, sugar, cinnamon, and salt. Mix well with a wire whisk or eggbeater.

Then stir in buttermilk, soda, eggs and vanilla and beat until smooth. Pour into 13×9" pan and bake at 350 degrees for 25-30 minutes, until the top springs back when touched with a fingertip. Make the frosting while the cake is in the oven.
While the cake is baking, make the frosting. In a heavy saucepan, melt 2 squares chocolate and 1/4 cup butter together. Add powdered sugar, milk,, 1/4 tsp. cinnamon, and 2 tsp. vanilla and beat well. You may need to add more milk or powdered sugar to reach the desired consistency: the frosting should be pourable.

When the cake comes out of the oven, let cool for 15 minutes, then pour the frosting over. Spread if necessary, and let the cake cool. 16 servings

Or any good ideas..THANKS!!!!!

pre cook elbow,small shell,or bowtie pasta cool and toss w/olive oil to prevent sticking .
in a large deep skillet
brown 1/2 lb each -ground beef,and pork,mexican pork chorizo/longanisa either is ok ,
add 1-med onion chopped
3-cloves garlic chopped
1-tsp cummin powder
salt and pepper
drain excess fat ,but leave moist
add 1-can 20/oz red enchillada sauce bring to boil stirring often,add water if too thick.add pasta/or serve as base,
add shredded cheeses -monterey jack,pepper jack,longhorn chedder,even motzarella ! whatever you like/or/have around !

i make my taco dip all the time for parties.
1lb ground beef,chuck, sirloin, or round
1 brick velveeta cheese
1 can chili(no beans)
1 8oz jar taco sauce(i use mild ortega)

brown the ground beed, stir in the chili and the taco sauce. heat to bubbling, then put in cubed velveeta and stir til the cheese is melted and mixed in good.
pour into bowls and serve with tortilla chips

they are not mexican. what would be an easy dish to make?

Nachos!!!

Guacamole is one of the most popular avocado recipes. It’s one of the most beloved Mexican recipes in California and around the globe. Chef Jason Hill of Chef Tips shares this easy guacamole recipe explains how to make the best guacamole dip ever. Feel free to add a couple cloves of crushed garlic to make it really authentic! You’ll find this is the best recipe for guacamole on YouTube!

Guacamole
3 ripe avocados, peeled
1 ripe roma tomato, chopped
Small bunch cilantro leaves, chopped
4 green onions, chopped
1 tablespoon sliced jalapenos
1 fresh lime, juice only
2 cloves garlic, minced (optional)

In a bowl, mix together avocado pulp and the rest of the ingredients. Mash well with a fork and season with salt and pepper to taste.

You can add a teaspoon of jalapeno brine to add a little tang.

Add to a serving dish. Keep the seed in the guacamole to prevent it from turning brown.

Duration : 0:2:35

Read more…

Technorati Tags: appetizer, avocado, avocados, best, Bowl, dip, do, easy, for, Guacamole, how, make, MEXICAN, recipe, recipes, SIMPLE, Super, to, you

It’s my mothers birthday But i have no money so my sister and i want to make her dinner, she loves Italian and Mexican food. Any suggestions? Nothing to hard but good?
BALH A. Your a fucking idiot. Feed your mother raw sh-it.

Enchiladas

Brown/drain 1lb ground beef. Add 1 Tbls each cumino, chili powder, garlic powder, onion powder, achiote powder, and a dash of salt. Add 1 can of hot dog chili and mix ’til warm. Roll into warmed corn tortillas…20 count…you can warm them in the microwave for 30 sec’s to 1 minute to soften before filling w/ meat. Lay in 9 x 13 baking pan and cover with 1 large can of enchilada sauce, 8 oz of shredded cheddar or cubed Velveeta, and bake for 15 minutes at preheated 350 degrees. Serve with diced onions, black olives, sour cream and salsa, and sliced canned jalapenos for extra heat.

i need to make mexican or a hispanic dessert for my spanish class, what is something easy to make, and really goood!

Churros

"These Mexican fritters are very common at fairs. In my border hometown, the line at this stand is always overwhelming. People wait hours in line just to get a taste of these churros. I have run across several recipes but this is the best one by far."

* 1 cup water
* 2 1/2 tablespoons white sugar
* 1/2 teaspoon salt
* 2 tablespoons vegetable oil
* 1 cup all-purpose flour
* 2 quarts oil for frying
* 1/2 cup white sugar, or to taste
* 1 teaspoon ground cinnamon

In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball. Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels. Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.

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Platanutres (Fried Plantains Chips)

6-7 green plantains
cinnamon sugar
oil for frying

Peel and finely slice the plantains, deep frying until golden and crispy.

Remove from skillet and drain while the plantain is hot. Sprinkle with cinnamon sugar to taste.

Note: Can be served accompanied by ketchup or another favorite dip.

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Flan

1 3/4 cups whipping cream
1 cup milk (do not use low-fat or nonfat)
Pinch of salt
1/2 vanilla bean, split lengthwise

1 cup sugar
1/3 cup water

3 large eggs
2 large yolks
7 tablespoons sugar

Position rack in center of oven and preheat to 350°F. Combine cream, milk and salt in heavy medium saucepan. Scrape seeds from vanilla bean into cream mixture; add bean. Bring to simmer over medium heat. Remove from heat and let steep 30 minutes.

Meanwhile, combine 1 cup sugar and 1/3 cup water in another heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat to high and cook without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Quickly pour caramel into six 3/4-cup ramekins or custard cups. Using oven mitts as aid, immediately tilt each ramekin to coat sides. Set ramekins into 13×9x2-inch baking pan.

Whisk eggs, egg yolks and 7 tablespoons sugar in medium bowl just until blended. Gradually and gently whisk cream mixture into egg mixture without creating lots of foam. Pour custard through small sieve into prepared ramekins, dividing evenly (mixture will fill ramekins). Pour enough hot water into baking pan to come halfway up sides of ramekins.

Bake until centers of flans are gently set, about 40 minutes. Transfer flans to rack and cool. Chill until cold, about 2 hours. Cover and chill overnight. (Can be made 2 days ahead.)

To serve, run small sharp knife around flan to loosen. Turn over onto plate. Shake gently to release flan. Carefully lift off ramekin allowing caramel syrup to run over flan. Repeat with remaining flans and serve.

One that is made w/ either corn tortillas or flour tortillas?

Here's the one our family loves:

Mexican Lasagna

Preheat oven to 350 degrees F.

1 pound ground beef
1 can (4 oz.) green chilies
1/2 cup chopped onion
6 flour tortillas, 8" halved
1 envelope taco seasoning
1 can (14.5 oz.) diced tomatoes with chilies
1 can (8 oz.) tomato sauce
2 cups shredded cheddar cheese
1 can (15 oz.) chili beans

Brown meat and onion in large skillet. Drain. Stir in seasoning mix, tomatoes, tomato sauce, beans, and chilies. Layer half tortillas on bottom of greased 12" x 8" baking dish. Spread half of meat mixture on tortillas and sprinkle with half of cheese. Repeat layers. Bake for 30 minutes. Let stand 10 minutes before serving. Makes 6-8 servings.