Mexican Food Recipes

Does any one have a recipe for a mexican/taco salad that uses kidney beans, western dressing and doritos? I know this sounds pretty simple, but I'm the type of person who prefers something to go on. : )

Also, do you have to cook canned kidney beans before serving them? This is for a cold salad to bring to a pot luck type of event.

Thanks so very much!!
ps: There are supposed to be 30-50 people attending.

I use Catalina Dressing but you can use what you like, and you don't cook or heat the beans before adding them. This recipe is for 40 people.

5 pounds lean ground beef
5 (1.25 ounce) packages taco seasoning mix
5 heads iceberg lettuce, shredded
5 bunches green onions, chopped
5 (15 ounce) cans kidney beans, drained
5 large tomatoes, chopped
2 pounds shredded Cheddar cheese
5 (16 ounce) packages Tortilla chips
5 (16 ounce) bottles Catalina salad dressing

Prepare the ground beef as directed by taco seasoning package and set aside.
In a large bowl, combine the beef mixture, lettuce, green onion, kidney beans, tomatoes, and cheese. Mix well.
Before serving, add the tortilla chips and enough dressing to coat. Mix well and serve immediately.

When cooking tripe to make tripe tacos, is there another way to do it than how I am? I rinse it off gently, boil it for 45 mins to an hour, and then pan fry it. But it tastes different than when I buy it at a taqueria. It is very tender and not chewy at all. I think the last time I tried it had the texture of rubber!

Should I boil it longer or shorter? bake it in the oven instead of boiling? What am I missing here? How do they make it at the taqueria? I tried asking but my Spanish is not up to par…

are you chopping it into small pieces before you boil it? If not, you should try that. And boil it a little longer if you need to. It should be tender before you fry it. Sometimes, I slow cook it in the crock pot too.

I like the kind that Wendy's has (Ancho Chipolte Ranch).

I'll give you a few suggestions to put in a blender

1)Lime or Vinegar,Olive Oil,Chopped Cilantro, salt,pepper,chilli powder & Chipotle Powder.
2)Mayo,lime,chilli powder,cilantro,chipotle powder, roasted red pepper or ancho chiles,salt & pepper
3)Spicy brown mustard,chilli powder,lime,vinegar,honey,salt & pepper

You can make a combination out of all the suggestions I gave you, I've made all of these & I like them all, they're preety yummy!!!! enjoy

A quick and easy recipe for fish tacos…

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I'm looking for the most authentic Mexican tacos recipe.. the real deal… like ones from Guadalajara outside the bullring…mmmmm

One of my fav too. Unfortunately i dont think you can ever match anything to real mexican foods…..
Heres how i do mine

1 lb Lean steak mince
red onion
1 teaspoon garlic salt
1 teaspoon ground cumin
1/2 teaspoon paprika
6 tablespoons of water
Add mince and onion and brown, then add all spices, and water
Simmer for min 30 mins (I like my mince soft so i do for an hour and top up with a little more water if necessary)
Add fresh celantro (coriander if unavailable)
10 minutes before mince is done, grate cheese, slice lettuce thinly, chop tomatoes fine
Heat tacos in oven for couple of minutes

Scoop mince into taco, top with lettuce, tomatoe and cheese and finish with a huge dollop of sour cream/garlic dip and salsa.

Mmmmmmm
i know what i am having for dinner tomorrow.
Enjoy Amigo!

Get the recipe: http://www.ciachef.edu/admissions/news/news_story_univ.asp?iNewsID=779
CIA chef Joe DiPerri shows us how to make Baja-Style Fish Tacos with Southwestern Slaw, Chipotle Pico de Gallo and Mexican Crema.

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I have lost a recipe for a mexican dish that layered crescent rolls on the bottom, a layer of refried beans, then a layer of taco style hamburger with green chiles. I can't remember what else was in this or how many layers this had. I seem to recall a layer of cresent rolls on the very top though. Does anyone know this recipe?

This probably isn't the one your looking for, but it's good.
TACO PIE

1 lb. ground beef
1 can frefried beans
1/2 c. chopped onion
8 oz. can tomato sauce
2 1/4 oz. can sliced ripe olives, drained
1/2 (or more) pkg. taco sauce seasoning mix
8 oz. can Pillsbury refrigerated quick crescent dinner rolls
2 tbsp. cornmeal
1 c. dairy sour cream
4 oz. (1 c.) 100% natural Kraft shredded sharp cheddar cheese
Shredded lettuce
Diced tomatoes
Avocado slices

Heat oven to 375 degrees. In large skillet, brown ground beef and onion; drain. Stir in tomato sauce, olives and taco seasoning mix. Set aside. Separate dough into 8 triangles. Place triangles in ungreased 10 inch pie pan or 9 inch square pan. Press over bottom and up sides to form crust. Sprinkle cornmeal over crust. Bake at 375 degrees for 5 minutes (crust will puff when removed from oven). Remove from oven. Spread sour cream over meat. Sprinkle with cheese. Bake at 375 degrees for 14 to 19 minutes or until crust is golden brown. Serve topped with lettuce, tomato and avocado. Makes 6 servings.

The folks at La cook a rack a ltd in New York supplied us with some awesome taco racks so we made a number of tacos, in the first scene we do the typical Mexican Style Taco and on the DVD we do a Gyro tack, a curried chicken and pineapple salsa taco plus a whole lot more.

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I DO speak Spanish.

If you speak spanish I have tons of recipies of mexican food.

Method :

* Tacos al Pastor is perhaps the best taco you could ever try. The problem is that good tacos are hard to find the United States since the recipe is such a secret. In Mexico city there are taquerias dedicated mostly or even exclusively to tacos al Pastor. Tacos al Pastor are made from pork meat that has been marinated in a secret recipe and then cooked in a rotisserie with pineapple on top. The tacos should be very small (almost like 2 bites size) and garnished with cilantro (coriander), chopped onion and the pineapple.
* Add your favorite hot sauce.
* The fact is that everyone seems to have a different list of ingredients for the marinade and nobody wants to share it. It is after all their business to keep their recipe different and better from others as well as secret.
* Below is the recipe I started with, if you experiment with it and improve on it, please tell me about it. Other ingredients mentioned are achiote and red vinegar.
* This recipe serves 4.
10 chilies Pasilla
10 chilies Guajillo
1/2 garlic bulb
1/4 litter White Vinegar
1/4 tsp. Cumin
5 cloves
salt
pineapple (fresh or canned)
* 2 lbs thin pork meat
1 onion
Fresh cilantro (coriander)
* 1 Beer
2 Limes
Pre-cooking:
Cut the pork meat in thin steaks or slices if necessary. Normally each steak would rest on top of each other while marinating and cooking. The following is the recipe for the marinade, this is a lot so you won't have to make it very often.
* Take the seeds out of the chilies, cut them in little pieces and mash them together with the garlic, cloves, and cumin, avoid touching the chilies and vinegar with your bare hands if possible. wear gloves. The vinegar and chilies can "cook" your hands, trust me. A food processor would help here. Boil the ingredients from the above step in the vinegar until it makes some sort of a heavy paste. Making sure that it won't burn, so mix it often.
* Once fully cooked drink the beer while you let the marinade cool down. Apply the paste to the meat putting one steak on top of the other. At a real taqueria they would form a top that eventually goes into the rotisserie. Since we do not have the rotisserie you simply pile the meat together and store in the fridge for at least 6 hours or overnight.
* Cooking:
In a taqueria they would roast the "top" of meat with pineapple on top of it so that the juice gives the meat some of its flavor. The meat would be rotated constantly as the cook cuts very small slices of meat and pineapple to be served in a taco. Chop the cilantro and onion. Without a rotisserie, our only choice is to cut the pork in small bits so that it can be eaten easily in a taco. Use a frying pan and cook the meat with small pieces of pineapple making sure the pork is fully cooked and just about to burn in some cases (well roasted). Cut the limes in quarters. Serve the tacos with chopped cilantro, onion, and the limes.
* Tips:
I definitely need some this time. Or perhaps you'd like to send me a rotisserie. Squeeze a lit bit of lime juice in the taco before you eat it and add habanero salsa. If you only have large tortillas, cut them using a small plate of the size you want and a knife. For microwave, add 17 seconds per tortilla and heat them between paper napkins.
* Batista

The taste of Baja sure beats the taste of humility.

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