Mexican Food Recipes

TACOS!!!!!!!!!!!IM HUNGRY
References :

GUACAMOLE

Avocado
Lemon (THIS IS A MEXICAN MUST!)
Salt
Tomato
Onion
Green Chile

Smash the avocados and add some lemon juice (1-2 lemons), add salt -it must be salty- then and chopped tomatoes, onions and chili, to your taste.
Eat with warm tortillas, making some sort of burritos; with nachos or tostadas =)
Real easy, real Mexican
References :

Mexican Verde Azzor
2 Tablespoon Olive oil
1 Cup White rice
1/4 Cup Onions, chopped
2 Pablano chillies, roasted, peeled, deseeded & chopped
6 Green onions, thinly sliced
1 Garlic clove, minced
1/4 Teaspoon Salt
1/4 Teaspoon Cumin
1 3/4 Cup Vegetable broth
1/3 Cup Cilantro, coarsely chopped
Preheat oven to 375F. Heat oil in a wok over medium heat until hot. Add rice
& cook, stirring, for 2 minutes or until rice turns opaque. Add the onions,
cook and stir for 1 minute. Stir in green onions, garlic, salt & cumin; cook
& stir for 20 seconds. Stir in broth & bring to a boil over high heat. Lower
the heat & simmer, covered, for 15 minutes or until the rice is almost
tender.
Remove skillet from heat & transfer to greased 1 1/2 qt. baking dish. Bake
uncovered for 15 minutes or until the rice is tender. Garnish with cilantro
& serve hot

MEXICAN Carne Asada
1 20 Ounce top sirloin steak
2 Tablespoon Vegetable oil
1/2 Teaspoon Dried leaf oregano, crushed
1/2 Teaspoon Salt
1/4 Teaspoon Coarsely ground pepper
1/4 Cup Orange juice
1 Tablespoon Lime juice
2 Teaspoon Cider vinegar
2 Orange slices, 1/2" thick
Place steak in a shallow glass baking dish. Rub with oil on each side.
Sprinkle with oregano, salt and pepper. Sprinkle orange juice, lime juice,
and vinegar over the steak. Cover and refrigerate overnight for best flavor
or several hours, turning occasionally. To cook, bring meat to room
temperature. Prepare and preheat charcoal grill (or gas grill). Drain meat,
reserving marinade. Place steak on grill. Top with orange slices.
Occasionally spoon reserved marinade over steaks as they cook. Grill 3−4
minutes on each side, or until medium− rare. Cook longer if desired. Remove
orange slices to turn steak. Replace orange slices on top of steak.

MEXICAN Burritos
1 pound lean ground beef
1 small onion, chopped
1 clove garlic, crushed
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (10 ounce) frozen chopped spinach, thawed and drained
1−1/2 cups Monterey Jack cheese
4 large flour tortillas, warmed
lime slices, optional
jalapeno pepper slices, optional
1 cup salsa, chunky
In a large nonstick skillet, brown the ground beef, onion and garlic over
medium heat for 8 to 10 minutes, or until the beef is no longer pink,
stirring occasionally. Pour off the drippings and stir in the chili powder,
cumin, salt and pepper. Stir in the spinach and heat through. Remove from
the heat and stir in the cheese. Spoon equal amounts of the mixture onto the
warmed tortillas; fold each bottom edge over the filling, then fold each
side into the center, overlapping the edges. Garnish with lime and jalapeno
slices, if desired, and serve with the salsa.

MEXICAN FAJITAS
Marinade:
3 c. Sprite
1/4 c. Soy Sauce
1/3 c. Lemon Juice
½ t. Garlic Powder
1 t. Schilling Fajita Seasoning
Trim fat from beef steak or chicken breasts and tenderize with meat mallet. Blend marinate ingredients. Place meat in marinate in an air tight container and refrigerate overnight. Meat may be cooked on a grill or sauteed in a frying pan with strips of bell peppers and onions.
Serve as a main dish or as tacos in corn or flour tortillas.

more Mexican recipes at http://indorecipe.com
References :
http://www.indorecipe.com/recipe.php?recipeid=3463

http://www.indorecipe.com/recipe.php?recipeid=2529

http://www.indorecipe.com/recipe.php?recipeid=3542

http://www.indorecipe.com/recipe.php?recipeid=3538

Barbacoa. Just fill a slow cooker with beef meat, cheap cuts, there has to be some fat (not much) and some bones. One Tablespoon of kosher salt or regular salt and 1/2 cup water. Cook it overnight and next morning you´d have your tacos de barbacoa for breakfast. Heat wheat flour or/and corn tortillas on a pan, fill it with some barbacoa and garnish the tacos with avocado, chopped cilantro, lime juice and salt. Add green, red, borracha or black salsa.
*Barbacoa is made with beef in the north of Mexico and in the Center and South sheep is used.

Salsa Borracha
6 pasilla chiles
1 cup beer or pulque (a fermented corn beverage)
Juice of 1 orange
1 c love garlic
1/4 medium onion, finely chopped
10 whole green olives
1/2 cup crumbled wh ite cheese (queso fresco)

Place a heavy duty skillet over a medium flame. Toast the pasill a chiles in the skillet until the skin blisters. Open the chiles and remove the stems, veins, and s eeds. Soak the chiles in the beer for 30 minutes. Place the beer and chiles in a blender or food pr ocessor along with the peeled garlic clove and the orange juice. Puree until smooth. Stir in the chopped onion and add salt to taste. Before serving place the olives and the crumbled cheese into the salsa for garnish.

Salsa Negra
10 chiles mulatos
5 cloves of garlic
1 tablespoon of dark sugar or piloncillo
1 teaspoon of salt
corn oil
Fry chiles until they inflate, remove and soak them in water for 15 min. Meanwhile, fry cloves of garlic until golden brown. Open the chiles with your fingers and remove the seeds and stem. Puree in a blender all ingredients with some water, it should be a very fine mixture. Fry again this mixture until thick.

Salsa Verde
Boil green tomatillos with chile serranos until they get soft and turn dark green. Puree in a blender with salt and fresh cilantro.
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