i need a good recipe for mexican food any suggestions?
Posted by: admin / Category: Mexican Food Recipe
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.
May 29th, 2009 at 8:48 pm
quesadillas?
References :
May 29th, 2009 at 9:20 pm
no
References :
May 29th, 2009 at 9:44 pm
barbecue
References :
May 29th, 2009 at 10:09 pm
carne asada…lol
References :
May 29th, 2009 at 10:50 pm
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.
References :
May 29th, 2009 at 11:31 pm
what kind of mexincan food!!
References :
May 30th, 2009 at 12:10 am
Down below I found a website that has some of my favorite Mexican recipes that taste AWESOME! I hope you enjoy them.
References :
http://allrecipes.com/Recipes/World-Cuisine/Latin-America/Mexico/Main.aspx
May 30th, 2009 at 12:15 am
its not really mexican i dunno but its delicious
you take chicken pieces
cover them with salsa, sour cream, and tortilla chips and cheese and then you put them in the oven to cook. theres really no measurements.
but make sure you put tin foil on the pan before putting it in the oven because the salsa juice will leak.
References :
May 30th, 2009 at 12:59 am
rice menudo tacos burritos enchiladas quesadilla tamales tortillas???
All great!!!
References :
I come from a mexican family
May 30th, 2009 at 1:48 am
ENCHILIDAS BEEF & BEAN WITH MEXICAN
RICE
1 lb. ground beef
1 med. onion, diced
1 lg. can refried beans or pinto beans, soaked & cooked
1 pkg. corn tortillas (12)
1 pkg. taco seasoning
1 (12 oz.) pkg. cheddar cheese
1 (8 oz.) can tomato sauce or paste
2 c. water
1 clove garlic, minced (powder, optional)
1/4 c. onion, diced (powder optional)
dash of salt
2 to 4 tbsp. chili pepper (chili powder optional)
cornstarch, enough to thicken slightly
1 c. long grain rice
2 tbsp. butter
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. cumin
dash of salt
1/2 to 1 c. tomato sauce
2 c. water
Sauté 1 pound of hamburger until brown, then drain well. add 1/2 to 1 package of taco seasoning and 1/4 cup water; simmer 15 minutes. While simmering, dice 1 medium onion, heat 1 large can refried beans. Cook 12 corn tortillas in oil, just until soft. dab excess oil with paper towel. Place 2 to 3 tablespoons hamburger on the edge of each tortilla. add 2 tablespoons or so beans on top of hamburger. Sprinkle with onions and Cheddar cheese. Fold over 1 edge and roll up. place in oblong cake pan.
Sauce:
Place 2 cups water in small saucepan. Add 2 to 3 tablespoons red chili pepper or chili powder; bring to a boil. Add 1 clove garlic minced or a sprinkling of garlic powder and 1/4 cup chopped onion or a pinch of onion powder and a dash of salt.
Simmer 10 minutes. Stir in 1 (8 ounce) can tomato sauce or paste to desired thickness. Pour over enchiladas.
Sprinkle remaining cheese and onions over top.
Bake at 350°F degrees for 15 minutes or cheese is melted. makes 12 enchiladas.
Mexican Rice:
2 tbsp. butter
1 c. long grain rice
1 to 1 1/2 tsp. onion powder
1 to 1 1/2 tsp. garlic powder
1 to 1 1/2 tsp. cumin
2 c. water
1/2 to 1 c. tomato sauce
Melt butter in skillet. Add long grain rice, onion powder, garlic powder and cumin; sauté over medium heat just until brown. Add 2 cups water and tomato sauce; bring to a boil. Cover and simmer over low heat for about 20 minutes.
************ENCHILADA SQUARES
1 lb. ground beef
1/4 c. chopped onion
4 eggs
1 (8 oz.) can tomato sauce
1 (5 1/3 oz.) can evaporated milk (2/3 c.)
1 (1 1/2 oz.) env. enchilada sauce mix
1/3 c. sliced pitted ripe olives
2 c. corn chips
1 c. shredded cheddar cheese (4 oz.)
In skillet, cook beef and onion until meat is brown and onions are tender. Drain off fat. Spread meat mixture in a 10"x6"x2" baking dish. Beat together eggs, tomato sauce, evaporated milk and enchilada sauce mix; pour over meat. Sprinkle with olives; top with chips. Bake, uncovered at 350 degrees until set in center, 20 to 25 minutes. Sprinkle with cheese. Bake until cheese melts, 3 to 5 minutes. Makes 6 servings.
References :
May 30th, 2009 at 2:19 am
Burritos
-soft tortito
-refried beans
-chedder cheese ( shredded)
-black olives
-onions
-etc.
-close it up put a tooth pick in it
-dump enchallada sauce on it
-a little more chedder chesse (shredded)
-cover it with foil
-bake at 375 for about 20 minutes or until hot
References :
May 30th, 2009 at 2:59 am
fajitas.
taquitos.
beans and rice.
quesadillas.
queso and chips.
sopapillas.
flautas.
tamales.
References :
May 30th, 2009 at 3:32 am
tamales there the best and if u like greasy food u have to try choreso and eggs its amasing trust me im mexican
References :
im mexican and fat