Mexican Food Recipes

I’d love to make a nice queso dip, but every recipe I see requires Velveeta cheese which I’d rather not use. Are there certain cheeses to use? Does any one have a recipe they have tried and loved?

You need to go to a Mexican grocer and find a large white circle cheese called "Queso Fresco" (Fresh Cheese). It is also called "Queso de Oaxaca". Shred that up and melt it in the microwave with your other ingredients and it works great. It;s an amaxing cheese that a lot of Hispanics use. I use it for my dips and everyone loves it.

Good Luck!

I need to bring in a Mexican dish for my Spanish class that I cooked myself. What are some recipes to make to share with the class? It has to be something to do with the culture.
It also needs to be something that won’t go bad or taste gross if it isn’t warmed up.

PAY DE QUESO (MEXICAN CHEESECAKE)

4 cups flour
2 eggs
4 teaspoons sugar
2 sticks butter, softened
3/4 cup milk
1 1/2 cups milk
2 tablespoons vanilla
8 oz. cream cheese
1 can sweetened condensed milk

Preheat oven to 325 degrees.

On a clean working surface make a well in the center of 4 cups flour. Break 2 eggs into the middle.

Add sugar, softened butter, milk.

Mix together to make the pie crust. Divide into 2 parts and make 2 crusts. Leave them unbaked.

In a blender add milk, vanilla, cream cheese and 1 can sweetened condensed milk.

Blend thoroughly. Place in pie shells and bake until firm, about 1 hour.

Cool and store in refrigerator.

I made a Mexican lasagna for my son several years ago. I got the recipe off the internet, but cannot find the website, and of course, did not bookmark it. Can anyone help?

It’s Cinco de Mayo, which means it’s time for a fiesta! There’s no reason to skip the party this year — you and your kids can easily celebrate and stay healthy! Need some ideas on how? Treat your family and make my special Mexican Lasagna! With just over 400 calories per serving, you won’t feel bad about getting into the spirit of the season and living it up salsa-style! And be sure to round out the meal with some fruit and festive lime or lemonade!

Ingredients
1 tablespoon Olive oil
1 Large onion, chopped
1 pound Ground turkey
2 cans (15 ounces each) low-sodium chili beans (no flavorings added), pinto beans, or other beans
3-5 tablespoons Chili powder
12 Corn tortillas (6-inch)
1 1/2 cups Shredded, reduced-fat Cheddar cheese
1 can (14 1/2 ounces) diced tomatoes
1 jar (16 ounces) enchilada sauce

Preparation
Preheat the oven to 350°F. Coat a 13×3x9-inch baking dish with olive oil.

In a large nonstick skillet over medium heat, cook the onion in the oil for 3 minutes. Add the turkey. Cook, stirring and breaking up the meat with a spoon, for about 6 minutes, or until the turkey is no longer pink. Add the beans and chili powder. Cook, stirring occasionally, for 4 minutes.

Place 6 tortillas, overlapping, in the bottom of the baking dish. Spoon the turkey mixture evenly over the tortillas. Cover with the remaining 6 tortillas. Sprinkle with the cheese. Spoon on the tomatoes and enchilada sauce. Bake for 1 hour.

Makes: 6 to 8 servings (407 calories per serving)

I made a Mexican lasagna for my son several years ago. I got the recipe off the internet, but cannot find the website, and of course, did not bookmark it. Can anyone help?

It’s Cinco de Mayo, which means it’s time for a fiesta! There’s no reason to skip the party this year — you and your kids can easily celebrate and stay healthy! Need some ideas on how? Treat your family and make my special Mexican Lasagna! With just over 400 calories per serving, you won’t feel bad about getting into the spirit of the season and living it up salsa-style! And be sure to round out the meal with some fruit and festive lime or lemonade!

Ingredients
1 tablespoon Olive oil
1 Large onion, chopped
1 pound Ground turkey
2 cans (15 ounces each) low-sodium chili beans (no flavorings added), pinto beans, or other beans
3-5 tablespoons Chili powder
12 Corn tortillas (6-inch)
1 1/2 cups Shredded, reduced-fat Cheddar cheese
1 can (14 1/2 ounces) diced tomatoes
1 jar (16 ounces) enchilada sauce

Preparation
Preheat the oven to 350°F. Coat a 13×3x9-inch baking dish with olive oil.

In a large nonstick skillet over medium heat, cook the onion in the oil for 3 minutes. Add the turkey. Cook, stirring and breaking up the meat with a spoon, for about 6 minutes, or until the turkey is no longer pink. Add the beans and chili powder. Cook, stirring occasionally, for 4 minutes.

Place 6 tortillas, overlapping, in the bottom of the baking dish. Spoon the turkey mixture evenly over the tortillas. Cover with the remaining 6 tortillas. Sprinkle with the cheese. Spoon on the tomatoes and enchilada sauce. Bake for 1 hour.

Makes: 6 to 8 servings (407 calories per serving)

I made a Mexican lasagna for my son several years ago. I got the recipe off the internet, but cannot find the website, and of course, did not bookmark it. Can anyone help?

It’s Cinco de Mayo, which means it’s time for a fiesta! There’s no reason to skip the party this year — you and your kids can easily celebrate and stay healthy! Need some ideas on how? Treat your family and make my special Mexican Lasagna! With just over 400 calories per serving, you won’t feel bad about getting into the spirit of the season and living it up salsa-style! And be sure to round out the meal with some fruit and festive lime or lemonade!

Ingredients
1 tablespoon Olive oil
1 Large onion, chopped
1 pound Ground turkey
2 cans (15 ounces each) low-sodium chili beans (no flavorings added), pinto beans, or other beans
3-5 tablespoons Chili powder
12 Corn tortillas (6-inch)
1 1/2 cups Shredded, reduced-fat Cheddar cheese
1 can (14 1/2 ounces) diced tomatoes
1 jar (16 ounces) enchilada sauce

Preparation
Preheat the oven to 350°F. Coat a 13×3x9-inch baking dish with olive oil.

In a large nonstick skillet over medium heat, cook the onion in the oil for 3 minutes. Add the turkey. Cook, stirring and breaking up the meat with a spoon, for about 6 minutes, or until the turkey is no longer pink. Add the beans and chili powder. Cook, stirring occasionally, for 4 minutes.

Place 6 tortillas, overlapping, in the bottom of the baking dish. Spoon the turkey mixture evenly over the tortillas. Cover with the remaining 6 tortillas. Sprinkle with the cheese. Spoon on the tomatoes and enchilada sauce. Bake for 1 hour.

Makes: 6 to 8 servings (407 calories per serving)

I made a Mexican lasagna for my son several years ago. I got the recipe off the internet, but cannot find the website, and of course, did not bookmark it. Can anyone help?

It’s Cinco de Mayo, which means it’s time for a fiesta! There’s no reason to skip the party this year — you and your kids can easily celebrate and stay healthy! Need some ideas on how? Treat your family and make my special Mexican Lasagna! With just over 400 calories per serving, you won’t feel bad about getting into the spirit of the season and living it up salsa-style! And be sure to round out the meal with some fruit and festive lime or lemonade!

Ingredients
1 tablespoon Olive oil
1 Large onion, chopped
1 pound Ground turkey
2 cans (15 ounces each) low-sodium chili beans (no flavorings added), pinto beans, or other beans
3-5 tablespoons Chili powder
12 Corn tortillas (6-inch)
1 1/2 cups Shredded, reduced-fat Cheddar cheese
1 can (14 1/2 ounces) diced tomatoes
1 jar (16 ounces) enchilada sauce

Preparation
Preheat the oven to 350°F. Coat a 13×3x9-inch baking dish with olive oil.

In a large nonstick skillet over medium heat, cook the onion in the oil for 3 minutes. Add the turkey. Cook, stirring and breaking up the meat with a spoon, for about 6 minutes, or until the turkey is no longer pink. Add the beans and chili powder. Cook, stirring occasionally, for 4 minutes.

Place 6 tortillas, overlapping, in the bottom of the baking dish. Spoon the turkey mixture evenly over the tortillas. Cover with the remaining 6 tortillas. Sprinkle with the cheese. Spoon on the tomatoes and enchilada sauce. Bake for 1 hour.

Makes: 6 to 8 servings (407 calories per serving)

I got it at the library last year sometime and I remember it had the best recipe for Mexican casserole I’ve ever had. So can someone please copy it and post it? Oh, the book’s full name is Teens Cook: How to Cook What You Want to Eat and it has a picture of a girl bending over with her head in the refrigerator.

I can’t seem to find it on line. If you could give us some more information about the recipe we might be able to find one similar. Or you might have to go back to the library.

Chef David MacLennan walks us through making a delicious Mexican Hot Chocolate with Coconut Foam and Lychee Pearls.

Brought to you from the kitchen at Latitude 41, a fine dining restaurant located in downtown Columbus, Ohio.

Find out more at www.Latitude41Restaurant.com

Duration : 0:5:17

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Technorati Tags: chocolate, coconut, columbus, foam, food, Gastronomy, Hot, howto, kitchen, lychee, MEXICAN, Molecular, ohio, recipe, Restaurant

Fajitas are easily one of the most popular Mexican recipes around. Chef Jason Hill of Chef Tips shows you how to make fajitas with an easy fajita marinade that’s great for either steak or chicken. Enjoy this recipe accompanied with his guacamole recipe video. A steak fajitas recipe is also posted as a separate video. Enjoy!

Steak or Chicken Fajitas

MARINADE:
1 cup water
1 teaspoon oregano
1 teaspoon white pepper
1 teaspoon sea salt
1 teaspoon in
1 teaspoon chili powder
Pinch ground cloves
4 crushed cloves garlic
1/4 cup red wine vinegar
1 orange and 1 lemon, juiced
Small bunch cilantro, chopped
1/2 cup extra virgin olive oil

FAJITAS:
1 pound flap meat or chicken breasts, marinade for about 1 hour
4-6 corn tortillas
1 green bell pepper, cut into long strips
1 red bell pepper, cut into long strips
1 white onion, cut into long strips

MARINADE: Place all ingredients in bowl, saving oil for last. Slowly whisk oil into marinade, whisking the entire time.
Marinate steak or chicken in the refrigerator for about 1 hour. Reserve some of the marinade for cooking in the sauté pan.

FAJITAS:
Preheat grill on high. Place steak on grill. Wrap up corn tortillas in foil and place on top shelf of grill. Turn steak, cooking 5-8 minutes each side.
Slice onions and bell peppers. Remove steak from grill and let it rest a few minutes. Next, cut into strips against the grain.
Preheat a sauté pan over high heat. After 1 minute, add 2 tablespoons vegetable oil. Add peppers and onions. Cook 2 minutes, then add steak slices. Pour in 2 tablespoons reserved marinade and cook over high heat another minute or so. Remove from pan. Place a small mound of fajitas on each corn tortilla and top with fresh guacamole.
Serves 4-6

Duration : 0:1:58

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Technorati Tags: chicken, easy, fajita, fajitas, from, how, make, marinade, MEXICAN, mexico, recipe, recipes, SIMPLE, steak, to

Learn how to fry paprika in pastry for this delicious Mexican chile rellenos recipe with expert cooking tips in this free Mexican cuisine video clip.

Expert: Tünde Mándly
Bio: Manager Tünde Mándly together with the chef Gábor Gödri work at the Iguana Bar & Grill – La Cantina de Budapest, specializing in authentic Tex-Mex cooking.
Filmmaker: Paul Volniansky

Duration : 0:1:39

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Technorati Tags: chile, food, free, how, make, MEXICAN, peppers, recipe, rellenos, to, videos