Mexican Food Recipes

Shut up dumb bunny! lol

that was uncalled for.
Lighten up a bit, it's just P&S

found this in a magazine a while back. now they're a staple in my house! the more adobe sauce you add the spicier it will be, so add as much or as little as you want.

Firecracker Enchiladas

3 tablespoons vegetable oil
1 large onion, finely chopped
3 tablespoons flour
One 29-ounce can tomato sauce
1 tablespoon chili powder
2 1/2 teaspoons ground cumin
1 1/2 teaspoons salt
One 2-pound rotisserie chicken, meat shredded
1 pound muenster cheese, grated
3 chipotle chiles in adobo sauce, seeded and finely chopped
Twelve 6-inch corn tortillas

In a medium saucepan, heat the oil over medium-high heat. Add two-thirds of the onion and cook until softened, about 5 minutes. Stir in the flour and cook for 2 minutes. Whisk in 1 1/2 cups water and the tomato sauce, chili powder, cumin and salt; bring to a boil. Simmer for 5 minutes; set aside.

Preheat the broiler. In a large bowl, mix the chicken, two-thirds of the cheese and the chiles.

Spread 1 cup of the enchilada sauce in a large casserole dish. Dip 1 tortilla in the remaining sauce to coat both sides and transfer to a plate. Fill with chicken mixture, roll up and transfer to the casserole dish, seam side down. Repeat with the remaining tortillas and filling. Top with the remaining onion, sauce and cheese; broil until golden, 5 to 7 minutes. Turn off the broiler and leave the enchiladas in the oven until heated through, about 5 minutes.

Not sure if teacher wants it prepared before, or if they have to prepare at school yet.
Someone already got nachos chosen !

tacos in a bag-
get the individual bags of Doritos the brown some ground beef with taco seasoning get some shredded cheese and lettuce and chopped tomatoes and let the kids go at it its always a fav at potlucks at work also

When I was in Oaxaca this summer, my host mom taught me how to make these fried banana things. You mashed up plantains in a big pot(I think with some other ingredients) and then took hunks of the plantain mush and shaped it around a piece of Oaxacan cheese. Then they were deep fried and served with a creme sauce. Sounds gross, I know, but I loved them, and I have no idea what they are called or where I can get the recipe!

It sounds wonderful. I lived in Oaxaca for 7 months. What your describing probably has hundreds of subtle variations. Enclosed is a recipe for a plantain cheese dish from the LA Times.

I need a quick, simple and yummy recipe for mexican food with chicken. I have refried beans, spanish rice, chicken, tortillas, cheese….help!!!!

Chicken Enchiladas

INGREDIENTS:
1 tablespoon plus 1/4 cup oil
2 (4 ounce) cans chopped green chile peppers
1 large clove garlic, crushed and minced
1 large can (28 ounces) tomatoes, drained, reserve juice
2 cups chopped onions (2 large onions)
2 teaspoons salt
1/2 teaspoon oregano
3 cups cooked shredded chicken
2 cups sour cream
2 cups shredded Cheddar cheese
15 corn tortillas

PREPARATION:
In a skillet over medium-high heat, heat 1 tablespoon oil. Add the chile peppers and garlic; sauté until garlic is soft but not browned. Break up tomatoes and add to chile peppers along with the chopped onions, 1 tsp salt, oregano and 1/2 cup of the reserved tomato liquid. Simmer uncovered until thick, about 30 minutes.

If it thickens too quickly, add a little more of the tomato liquid or a little water, if necessary. Remove tomato sauce from heat and set aside.
In a bowl, combine chicken, sour cream, and shredded cheese. Heat 1/3 cup oil in a skillet over medium-high heat until hot. Using tongs, dip tortillas in hot oil for a few seconds, just until they become limp. Drain the tortillas well on paper towels. Fill tortillas with chicken mixture. Roll up and arrange side by side, seam-side down, in a 9×13x2-inch baking dish.

Pour tomato sauce over enchiladas and bake at 350° until heated through, about 20 minutes. This casserole can be frozen then reheated in the oven until hot.
Serves 6.

We eat at mexican restraunts alot and always get this white sauce served with chips does anyone know how to make it belive it contains ranch dressing please help!

1 cup butter
3 cups shredded Monterey Jack cheese
1 cup sour cream
2 (4 ounce) cans diced green chilies, drained

Melt butter in a saucepan over medium heat. Reduce heat to medium-low, and stir in shredded cheese until melted. Mix in sour cream and green chilies, and cook, stirring occasionally just until heated through. Do not allow to boil.

Or:
MEXICAN WHITE SAUCE

2 cups creamy salad dressing, e.g. Miracle Whip
3/4 cup milk
1/2 tablespoon crushed red pepper flakes
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried oregano

Measure salad dressing into a medium bowl. Gradually stir in the milk. Season with red pepper flakes, cumin, salt, garlic powder, and oregano, and mix well.

Cover and refrigerate for at least 2 hours to allow the flavors to blend. If you taste it right away, all you will taste is salad dressing.

You could try either one and see which one tastes more like what you get in the restaurant.

check out followig

http://www.monstermarketplace.com/searchover.asp?q=mexican+food+recipes

Then name of it is Enchiladas oaxaquenas. Oaxaca is a state in mexico, (I assume these come from there hence the name). They are enchiladas with mole sauce on top. But I was looking for a recipe for it. Thanks for your help.

Not everything in Oaxaca means mole. At least the recipe I know does not call for it.

Enchiladas oaxaqueñas
Preparation time 30 minutes
Cooking time 20 minutes
Portions 18

Ingredients

18 tortillas
100 g of roasted ancho chilies
5 sprigs of oregano
3 roasted skinned tomatoes
5 cloves of garlic
4 grains of pepper
3 sliced oniones
3 sticks of cinnamon
2 cloves
1 liter of chicken stock or boullion
1 handful of finely chopped parsley
1 pinch of sugar
grated cheese
Lard or shortening
Salt

Preparation

1 De-vein the chilies and set them to soak in warm water, then grind them in a blender with the water used to soak them. Set aside.

2 Grind the tomatoes, strain them and set them aside.

3 Grind the garlic, the oregano, the clove, the pepper and a stick of cinnamon, with a small amount of water.

4 In a small saucepan fry the ground spices in three spoonfuls of lard or shortening. Add the tomatoes and the chilies or peppers. Add some salt and a little more lard or shortening. Little by little add the chicken stock and allow it to boil. Taste to check if it is well seasoned, and add a pinch of sugar.

5 Soft fry the tortillas in lard in a pan, drain them on paper towels and dip them into the tomato and spices mixture. Fold into quarters and arrange them on a serving plate.

6 Carefully cover them with the remaining tomato and spice mixture, sprinkle with the grated cheese and adorn with the onions and the parsley.

Mexican Food &nbsp&nbsp Salsas &nbsp&nbsp Red Salsas &nbsp&nbsp La Victoria Salsas Brand Name: La Victoria La Victoria Salsa Suprema – Salsas – Medium – 24oz Salsa Suprema is a Mexican original, made with Sante Fe chilies, tomatoes and spices. This superb, all-purpose salsa is the same recipe used

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What’s the recipe?

It’s a kind of Mexican food with Philadelphia cream cheese
Black olives
Jalapeños
Taco mix? (I don’t know but its like a seasoning)
It’s rapped in a tortia (sp?) type thing and then cut vertically and you dip
It in salsa

Hey there, sounds like you're new to the kitchen……..Welcome!!! The Taco Mix that you're wondering about is in the packaged gravy section in the grocery store….McCormickShilling, Lawry's, French's and the like make dry packaged taco seasoning, mainly to be sprinkled over browned ground beef/turkey to make tacos, burritos, etc………. You take the cream cheese in the tubs (they label it whipped) and mix the taco seasoning well into the cream cheese, and let it sit for about a half hour to develop the flavors, then spread the mixture on the tortillas, within a half inch of the edges, scatter the olives and jalapenos over it, and roll the entire thing up and place seam side down on a plate, then continue until you've run out of cheese mixture….cut them with a sharp knife at an angle and serve with salsa for dipping…Enjoy!!! And experiment with different flavors of whipped cream cheese, like the garden vegetable or the garlic and herb……….you'll be pleasantly surprised….You can also do the same thing with imported cream cheeses, you'll find in the cheese section of your market, Alouette and Rondele, and Boursin………just don't use the taco seasoning in those, they're already very assertively flavored……….Have a great one!!!

Christopher