Mexican Food Recipes

burrito, tacos, and fajitas?

Easy Chicken Posole — .INGREDIENTS 2 1/2 pounds skinless, boneless chicken breast halves 4 tablespoons vegetable oil, divided 1 onion, chopped 3 cloves garlic, minced 2 1/2 quarts chicken broth 3 cups water 1 teaspoon crumbled dried oregano 2 teaspoons salt 4 tablespoons chili powder, or to taste 3 cups white hominy, rinsed and drained 10 tostada shells ..DIRECTIONS 1.Heat 2 tablespoons canola oil in a deep skillet over medium-high heat. Add chicken breasts, and cook until no longer pink and juices run clear, about 20 minutes. Remove from skillet, drain, and cool. When completely cooled, shred chicken with a fork. 2.Heat remaining 2 tablespoons canola oil in the same skillet over medium-high heat. Cook and stir onion and garlic until soft and transparent, about 5 minutes. Return shredded chicken to the skillet. Stir in the chicken broth, water, oregano, salt, and chili powder. Reduce heat to low, cover, and cook about 90 minutes. Stir in the hominy and cook until tender, about 15 minutes more. Taste to adjust seasonings, adding more salt and chili powder, if desired. Serve in soup bowls with1 tostada shell per serving. Garnish as desired. ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

Lisa’s Favorite Carne Asada Marinade — .INGREDIENTS 3/4 cup orange juice 1/2 cup lemon juice 1/3 cup lime juice 4 cloves garlic, minced 1/2 cup soy sauce 1 teaspoon finely chopped canned chipotle pepper 1 tablespoon chili powder 1 tablespoon ground cumin 1 tablespoon paprika 1 teaspoon dried oregano 1 tablespoon black pepper 1 bunch fresh cilantro, chopped 1/2 cup olive oil 3 pounds flank steak ..DIRECTIONS 1.Combine the orange, lemon, and lime juice in a large glass or ceramic bowl along with the garlic, soy sauce, chipotle pepper, chili power, ground cumin, paprika, dried oregano, black pepper, and cilantro. Slowly whisk in the olive oil until marinade is well combined. Remove one cup of the marinade and place in a small bowl, cover with plastic wrap and refrigerate for use after the meat is cooked. 2.Place the flank steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the steak with the smooth side of a meat mallet to a thickness of 1/4 inch. After pounding, poke steak all over with a fork. Add the meat to the marinade in the large bowl, cover, and allow to marinate in the refrigerator for 24 hours. 3.Preheat an outdoor grill for medium-high heat, and lightly oil the grate. 4.Remove the steak from the marinade and grill to desired doneness, about 5 minutes per side for medium rare. Discard used marinade. Remove meat from heat and slice across the grain. 5.Pour the one cup of reserved, unused marinade over the hot meat and serve immediately. ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ Authentic Enchiladas Verdes — .INGREDIENTS 2 bone-in chicken breast halves 2 cups chicken broth 1/4 white onion 1 clove garlic 2 teaspoons salt 1 pound fresh tomatillos, husks removed 5 serrano peppers 1/4 white onion 1 clove garlic 1 pinch salt 12 corn tortillas 1/4 cup vegetable oil 1 cup crumbled queso fresco 1/2 white onion, chopped 1 bunch fresh cilantro, chopped ..DIRECTIONS 1.In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands. 2.Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green). Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed. Pour salsa in a medium saucepan, and bring to a low boil. 3.Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil. Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again. Place on plates, 3 per person. 4.Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.

Does anyone have a good recipe for these hot sauces? I was at a mexican restaurant not to long ago and i ate carne asada tacos with cilantro and onions and they had some bowls of hot sauce to put on the tacos and i put some of the green kind on my tacos and it was perfect,the sacue wasnt to hott or to mild,it made the tacos much better,it spiced it up a bit and gave it more flavor,if anyone has any great recipes for this please tell i developed an certain taste for this lol,thanks

The simple sauce your talking about with little spice was most likely a Pico De Gallo salsa and recipe as follows

Pico De Gallo salsa:

1 1/2 cups seeded, diced tomatoes
1/4 cup diced red onion
1 tablespoon diced jalapenos
1 tablespoon minced garlic
2 limes, juiced
2 tablespoons chopped fresh cilantro leaves, plus extra for garnish
Salt and pepper

Combine all ingredients in a bowl. Season, to taste, with salt and pepper. Garnish with additional cilantro.

Chili Verde sauce: As mild or as hot as you want it.
Ingredients
1 lb lean boneless pork shoulder, trimmed of fat and cut into 3/4 ", cubes
1(28ounce)can tomatoes with juice
2 medium onions, chopped
1 teaspoon dry oregano
1 1/2 cups celery, thinly sliced
1/2 teaspoon dried sage
2 bay leaves
1 large sweet green pepper, seeded, chopped
2 medium anaheim chilies, seeded and chopped
2 jalapeno peppers, seeded & finely chopped (optional)
Directions
1Put the pork in a skillet with about 1/2 cup of the juice from the tomatoes, cover and simmer for about 1/2 hour. Uncover the pan add the onions, celery, oregano and sage.
2Cook over high heat, stirring, until the liquid has evaporated 8-10 minutes. Add bay leaves and stir in the tomatoes with the liquid.
3Scrap all the brown bits off the bottom of the skillet.
4Lower heat, cover and simmer for a further 30 minutes.
5Stir in the bell peppers and chilies cover and continue to simmer, stir occasionally, until the meat is very tender about 15 minutes. If the sauce is too thin for your liking, uncover and continue to cook until it is as thick as you like it. Spoon chili over rice, noodles or serve with warm corn tortillas.

Red Chili Sauce:
Ingredients
15 large dried chilies(such as Anaheim, New Mexico, California, or pasilla)
4-5 garlic cloves
2 teaspoons ground cumin
1 teaspoon salt
2 teaspoons all-purpose flour
2 teaspoons olive oil or melted shortening
Directions
1Remove stems and seeds from dried chili peppers.
2Place peppers in a single layer on a baking sheet.
3Roast in 350°F oven for 2 to 5 minutes or until you smell a sweet roasted aroma, checking often to avoid burning.
4Remove from oven and soak in enough hot water to cover for about 30 minutes or until cool.
5Put peppers and 2 1/2 cups of the soaking water into a blender (save the remaining soaking water).
6Add garlic, cumin and salt.
7Cover and blend until smooth.
8In a 2-quart sauce pan, stir flour into oil or melted shortening over med heat until browned.
9Carefully stir in blended chili mixture.
10Simmer uncovered for 5 to 10 minutes or until slightly thickened. (If sauce gets too thick, stir in up to 1 cup of the remaining soaking water until you reach the desired thickness) Use this sauce for traditional tamales, recipe #15286.
11Note: When working with chilies, use rubber gloves to protect your skin, and avoid contact with your eyes. Wash hands throughly with soap and water to remove all of the chili oils.

I hope these help with what your looking for. I make huge batches of all 3 alot for my family or my Aunt sends me huge cases from her kitchens.

I want to make chips n’ cheese for dinner tonight (a common Mexican taco shop snack).

Is there any way I can get the cheese to melt on the chips without frying the chips? Can I spray liquid margarine or butter on the chips or should I fry them anyway?

Also, should I fry my own tortilla chips from scratch or fry store-bought chips?

Spread out the chips onto a cookie sheet
Sprinkle the cheese (shredded) on top

Put tray in pre-heated oven at 300 degrees just until the cheese melts

Options:
Add a few teaspoons of sour cream for an extra rich, delicious flavor
Sprinkle some jalepeno’s (sliced in a jar) for extra firey taste

In my opinion, there are great chips in the market these days and you can choose between white or yellow corn chips. Both are excellent.

ground beef
potatoes
can diced tomatoes
garlic
cumin
salt
pepper
jalapenos pepper diced
cube the potatoes to a small dime size. brown ground beef half way the browning of the meat add the cubed potatoes.when meat is brown drain grease.add tomatoes ,jalapenos,garlic,cumin and salt and pepper.to taste.cook on medium heat until potatoes are tender

Not just tacos or fajitas, something different, like a mexican pizza or something along those lines. surprise me!

LOL, I hear so few people use the word dank. Here are some great mexican recipes.

Huevos Rancheros

I N G R E D I E N T S
2 cups chopped tomatoes
1 teaspoon mashed garlic
1 small arbol chile
2 tablespoons olive oil, plus 4 tablespoons
1/2 onion, sliced
Salt
1/2 teaspoon crushed Mexican oregano leaves
6 corn tortillas
6 eggs
Butter, for frying eggs

I N S T R U C T I O N S
Place tomatoes, garlic, and dried red chile in a blender and puree until smooth. Set aside.

Heat 2 tablespoons of oil in a medium saucepan cook onion slices for 1 minute. Strain the pureed sauce into the saucepan with onion. Season with salt and crushed oregano. Cook over medium heat for 3 minutes. Keep mixture at a simmer. Have warm plates ready.

Fry tortillas in remaining 4 tablespoons of oil in a medium skillet. Drain and place 1 on each plate. Fry eggs in butter 1 at a time. Place eggs on each tortilla and cover with the sauce.

Tomatillo Salsa

1 1/2 pounds tomatillos
2 large yellow onions — finely chopped
2 tablespoons garlic — minced
1/4 cup lime juice
4 teaspoons dried oregano
4 serrano peppers (or to taste) chopped, veined and seeded
1 cup cilantro — chopped
Salt and pepper to taste

I N S T R U C T I O N S
Peel the husks of the tomatillos and dice.Mix with onions, garlic, lime juice, oregano, chilies, cilantro, and salt and pepper to taste. Serranos are normallly quite hot so add according to your tolerance level.

Leche Quemada (Burnt Milk Fudge)

Makes:3 dozen bars

I N G R E D I E N T S
5 pounds sugar
4 12-oz cans evaporated milk
1 12-oz can evaporated goat's milk (or substitute evaporated milk)
2 cups light corn syrup
1 tablespoon salt
1 tablespoon Mexican vanilla extract
4 tablespoons butter
1 cup pecans (optional)

I N S T R U C T I O N S
Put sugar, evaporated milk, evaporated goat's milk, corn syrup and salt in a large heavy pot. Attach a candy thermometer to the pot. Cook on medium-low heat for 1 hour, stirring often with a wooden spoon. The temperature should rise slowly but steadily. Increase heat to medium-high and cook, stirring constantly, for 20 minutes. Increase heat to high and cook, again, stirring constantly–make sure to scrape the burned bits off the bottom as they develop–until the the temperature reaches 245 degrees. Immediately remove pot from heat, stir in vanilla and butter and continue to stir mixture occasionally as it cools.

When the candy cools to 180 degrees, stir in pecans (optional) and transfer to a buttered 9 x 12" baking pan. Cool slightly, cutting into bars while still pliable. Cool completely before serving.

Shrimp Diablo
Shrimp in a spicy tomato chile sauce and served over rice. The only important note about this or any shrimp recipe is to not overcook the shrimp or they will become rubbery.

I N G R E D I E N T S
2 jalapeno peppers, seeds removed
2 dried New Mexico or guajillo chiles, soaked for 30 min in warm water, drained, torn into small pieces
3 large tomatoes
1 cup fresh cilantro
5 cloves garlic, peeled
4 tablespoons olive oil
1 onion, chopped
3 lbs. shrimp, peeled and deveined
1/2 cup white wine
salt and pepper to taste
fresh lime, sliced for garnish

I N S T R U C T I O N S
In a food processor combine jalapeno peppers, chile peppers, tomatoes, cilantro and garlic and blend until a thick but not completely smooth.

Heat olive oil in a skillet. Sauté onions until soft. Add the shrimp, sautéing until just pink. Add the tomato and chile mixture, white wine and salt and pepper. Simmer until hot and bubbly.

Serve over rice and garnish with fresh lime slices.

Pork Chili With or Without Beans

I N G R E D I E N T S
2.5 pounds of pork stew meat trimmed of fat
Flour seasoned with salt, pepper for dredging
1 tablespoon olive oil
1 large yellow onion, chopped
2 large garlic cloves, minced
2 large jalapeno chili, minced
3 tablespoon chili powder
1 tablespoon ground cumin
1 bay leaf
1/2 tablespoon dried basil
1/2 tablespoon dried thyme
1/2 tablespoon dried oregano
1-1/2 15ounce cans fat free chicken broth
1- 28 ounce can plum style tomatoes, drained, squeezed, and chopped
1/2 cup dry white wine (optional)
1 – 15 ounce can kidney beans, drained (optional)
1 – 15 ounce can black beans, drained (optional)

I N S T R U C T I O N S
Cut up the pork as needed into approximately 1 to 1-1/2" cubes.
Dredge the pork in the seasoned flour and shake off the excess.
Heat oil in a deep, 12" non-stick pan over medium-high heat.
Working in batches, brown the meat on all sides and transfer it to a plate, set aside.
Once the meat is all browned, add the onion, garlic and jalapeno pepper. Stir and cook until onion softens, approximately 3 -4 minutes. Add the seasonings and bay leaf, stir and cook approximately 1 minute
Add the white wine to deglaze the pan. Stir with a wooden spoon making sure to scrape up all the browned bits off the bottom of the pan.
Return the meat to the pan along with any accumulated juices. Add the tomatoes and stir. Then add the chicken broth. Bring the mixture to a boil, then reduce heat and allow the pork to simmer for an hour, stirring occasionally.
*Note: If you are going to add beans, cook the meat for 45 minutes. Add the drained beans and continue to cook for 15 minutes.

Chicken and Rice Chimichanga

Makes: 8

I N G R E D I E N T S
1/2 cup long grain rice
1 tablespoon vegetable oil
1 onion, chopped
1/2 teaspoon ground cloves
1 teaspoon dried or fresh oregano
7 ounce can chopped tomatoes in juice
2 skinless, boneless chicken breasts
1 1/4 cup Monterey Jack cheese
8 8-10" flour tortillas

1/4 – 1/2 cup oil for frying

I N S T R U C T I O N S
Bring a medium saucepan of salted water to a boil. Add the rice, boil 8 minutes then drain, rinse, and drain again.

Heat the oil in a large saucepan, add the onion, cloves and oregano and fry for about 2-3 minutes. Stir in the rice and tomatoes and simmer over low heat until all the tomato juice has been absorbed. Set mixture aside.

Place chicken breasts in a large saucepan and cover with water and bring to a boil. Reduce heat and simmer for about 10 minutes or until the chicken is cooked through (cut to test). Once cooked remove chicken and place on a plate to cool.

Shred the chicken. I use my fingers but you can use two forks if you prefer. Add the chicken and the cheese to the rice mixture and combine.

Wrap tortillas in aluminum foil and place over a bowl filled with boiling water. You can also wrap the tortillas in plastic wrap and heat them in the microwave for about 1 minute. This softens the tortillas so that they are pliable and fold easily.

Spoon 1/8 of the rice mixture onto the center of the tortilla. Fold in both sides. Fold the bottom up and the top down to form a "parcel". If your tortillas are very fresh you can moisten the edges and press to seal. If not, secure the edge with a toothpick.

Heat oil in a frying pan. Place burritos in the pan (do not crowd) and fry, turning once, until crisp and brown. Place on a plate with paper toweling to absorb excess oil.

Cream of Jalapeno Soup

I N G R E D I E N T S
7 jalapeño peppers, stemmed and seeded
2 Tbsp. Butter
1 cup finely diced sweet yellow onion
4 cloves of minced garlic
1/2 cup diced Haas avocado
2 cups diced fresh or roasted tomatoes
8 cups heavy cream
1 bunch cilantro, stemmed and chopped
sea salt and pepper to taste

I N S T R U C T I O N S
Carefully mince jalapeños and chop onions, then slow cook in butter in a heavy-bottomed pan. Add garlic and stir until onions are translucent. Turn heat off and add avocados, tomatoes, and cream. Turn heat to low and carefully bring to a simmer. Cook at a gentle simmer for 30 minutes. Stir often to keep liquid from scorching. Add generous amounts of salt, cracked black pepper and cilantro. Garnish with edible flower petals and cilantro leaves.

usind ground beef.
i need ideas……………thx everyone……..

looking for a simple but strong mexican marinade for some pork loin for tacos… i can't run out to buy anything, but have a fair amount onhand thinking of just add libbing, but want suggestions.

what i have:
limes
taco seasoning
chili powder
garlic
onions
hot sauce
salsa

just thinking, if i just mix all those things together and throw the meat in there, will it be any good if marinated overnight, then grilled?

Use all of it! Using what you have on hand inspires creativity.

Tonight is mexican dinner at our house, was wanting to try something new and different, any help is appreciated!

I know haha Taco Bell!!!!! there great or go hire a mexican person to cook tonight for you

I am a doing a english project on mexican food and I want to make the chicken soft taco from taco time and I wanted to get the recipe

Ingredients:

*Chicken boneless breasts or your choice.
* 1 teaspoon Cumin
* 3 tablespoons Chili powder
* 2 Garlic cloves or 1 teaspoon garlic powder
* 1 medium Onion
* 2 medium Bell peppers
* 3 tablespoons cooking oil your choice
* 1 Canned whole tomatoes or chopped
* 2 cups chicken broth
* Salt to taste
* 12 hard taco shells, or (12 Soft tortillas)

Instructions for Chicken taco Recipe:
In four quart pan add chicken breasts. Salt, cover with water, bring to boil, loosely cover. Cook over medium low heat for 1 hour, drain, saving broth. Set chicken aside to cool.

When cooled, take and cut in strips 1/4 by 1 inch would be great. In same pot add oil, sauté` onion, bell peppers, sliced then quarter. Cooking over low heat till lightly sautéed. Add chicken cooking 3 or 4 more minutes.

In blender add can tomatoes, chili powder, garlic, cumin, oregano Pour mixture in pan along with 2 cups of broth. Bring to boil, cover and simmer over medium heat about 15 or 20 minutes, salt to taste.

For Soft Chicken Taco recipe: Heat oil in skillet. Cook corn tortillas, one at a time, in hot oil until soft, about 10 to 15 seconds; drain.

Spoon 2 Tablespoons of the chicken taco meat in center of each tortilla.Fold tortilla over meat; or roll up like an enchilada.

Garnish with tomato, lettuce, and cheese. Topped with sour cream and guacamole would be great

burrito, tacos, and fajitas?

Easy Chicken Posole –

.INGREDIENTS
2 1/2 pounds skinless, boneless chicken breast halves
4 tablespoons vegetable oil, divided
1 onion, chopped
3 cloves garlic, minced
2 1/2 quarts chicken broth
3 cups water
1 teaspoon crumbled dried oregano
2 teaspoons salt
4 tablespoons chili powder, or to taste
3 cups white hominy, rinsed and drained
10 tostada shells

..DIRECTIONS
1.Heat 2 tablespoons canola oil in a deep skillet over medium-high heat. Add chicken breasts, and cook until no longer pink and juices run clear, about 20 minutes. Remove from skillet, drain, and cool. When completely cooled, shred chicken with a fork.

2.Heat remaining 2 tablespoons canola oil in the same skillet over medium-high heat. Cook and stir onion and garlic until soft and transparent, about 5 minutes. Return shredded chicken to the skillet. Stir in the chicken broth, water, oregano, salt, and chili powder. Reduce heat to low, cover, and cook about 90 minutes. Stir in the hominy and cook until tender, about 15 minutes more. Taste to adjust seasonings, adding more salt and chili powder, if desired. Serve in soup bowls with1 tostada shell per serving. Garnish as desired.

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Lisa's Favorite Carne Asada Marinade –

.INGREDIENTS
3/4 cup orange juice
1/2 cup lemon juice
1/3 cup lime juice
4 cloves garlic, minced
1/2 cup soy sauce
1 teaspoon finely chopped canned chipotle pepper
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon paprika
1 teaspoon dried oregano
1 tablespoon black pepper
1 bunch fresh cilantro, chopped
1/2 cup olive oil
3 pounds flank steak

..DIRECTIONS
1.Combine the orange, lemon, and lime juice in a large glass or ceramic bowl along with the garlic, soy sauce, chipotle pepper, chili power, ground cumin, paprika, dried oregano, black pepper, and cilantro. Slowly whisk in the olive oil until marinade is well combined. Remove one cup of the marinade and place in a small bowl, cover with plastic wrap and refrigerate for use after the meat is cooked.

2.Place the flank steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the steak with the smooth side of a meat mallet to a thickness of 1/4 inch. After pounding, poke steak all over with a fork. Add the meat to the marinade in the large bowl, cover, and allow to marinate in the refrigerator for 24 hours.

3.Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

4.Remove the steak from the marinade and grill to desired doneness, about 5 minutes per side for medium rare. Discard used marinade. Remove meat from heat and slice across the grain.

5.Pour the one cup of reserved, unused marinade over the hot meat and serve immediately.

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Authentic Enchiladas Verdes –

.INGREDIENTS
2 bone-in chicken breast halves
2 cups chicken broth
1/4 white onion
1 clove garlic
2 teaspoons salt
1 pound fresh tomatillos, husks removed
5 serrano peppers
1/4 white onion
1 clove garlic
1 pinch salt
12 corn tortillas
1/4 cup vegetable oil
1 cup crumbled queso fresco
1/2 white onion, chopped
1 bunch fresh cilantro, chopped

..DIRECTIONS
1.In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands.

2.Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green). Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed. Pour salsa in a medium saucepan, and bring to a low boil.

3.Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil. Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again. Place on plates, 3 per person.

4.Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.