Comments on: I love making Mexican food!!! But need something new….?

By: World wanderer

World wanderer — Tue, 09 Feb 2010 22:09:59 +0000

What about corn fritters? Mash a banana, add a chopped chilli, an egg, a spoonful of flour and a can of sweetcorn. Drop a spoonful or so at a time into hot deep fat and serve up as a side dish.
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By: googoogirl

googoogirl — Tue, 09 Feb 2010 21:23:59 +0000

Since you are in Spain , why don't you make foods of the region. Paella
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By: Kimberly

Kimberly — Tue, 09 Feb 2010 20:50:59 +0000

********CHICKEN ENCHILADA VERDE
4 boneless skinless chicken breasts
1 can of chicken broth (seasoned)
2 c. water
1 15 oz can of el Paso green chile sauce
1 8 oz can of el Paso green chile sauce
1 small can of diced green chiles (drained)
1 small can of salsa verde (green)
2 c. shredded monterey jack cheese
1 c. shredded pepper jack cheese
1 c.shredded american cheese
1 c. diced yellow onions
salt and white pepper to taste
1 pkg of flour or wheat tortillas
sour cream
black olives
You’ll need 1 glass baking dish to hold 6 enchiladas. Preheat oven 350 degrees.
Trim off any excess fat or skin off of chicken breasts. Wash thoroughly and place chicken in a deep pan with chicken broth and water. Add salt and pepper. Bring to a boil then down to a simmer. Cover with lid and let cook till chicken is easy to shred with fork.
Discard broth. Shred chicken with fork and set aside. Combine all cheeses and onion in a small bowl.
Open small can of green chile sauce and pour on bottom of glass baking dish. Fill each tortilla with shredded chicken, diced green chiles, cheeses, onion, and top with 1 tblsp of green chile sauce. Reserve half the cheese and onion combination.
Roll tortillas and place in baking dish seam side down. Take remaining green chile sauce and thoroughly pour over all. Top with remaining cheeses, onion. and the salsa Veda, and black olives. Bake in 350 degree oven for 20-25 min or until heated through and cheese has melted. Let stand 5 minutes. Top with sour cream or your favorite hot sauce.
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By: Lakely

Lakely — Tue, 09 Feb 2010 20:15:59 +0000

Use a cooking search engine. Enter the ingredients you can get your hands on and it will give you the recipe.

Two GREAT links in the Leap Over Web Clutter section of this website. There is also a link to little cookbooks. You are bound to find one of those that will be loaded with the kind of recipes you are looking for.
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http://newfreebooks.com

By: sdsrfbum69

sdsrfbum69 — Tue, 09 Feb 2010 19:42:59 +0000

Here is a great recipe for Carne Asada Steaks.

2 pounds Flap/Skirt Steak
6 Tbsp Olive oil
1 Tbsp White Vinegar
1 lemon sliced
4 garlic cloves minced
1 onion chopped
1 tsp Crushed red peppers (more if you like it hot)
1 packet Taco Seasonings Mix
1/4 cup water

Mix all ingredients in resealable 1 gallon plastic bag. Marinate overnight.

Hope you like.
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By: louisesept1970

louisesept1970 — Tue, 09 Feb 2010 19:00:59 +0000

Mexican Flag Salad

Ingredients:
6 cup water
1 juice of 1/2 lime
16 oz whole green beans
2 cup jicama, cut into julienne
2 red pepper, julienne
1 herbed vinaigrette (below)
1 tsp chili powder
1 lettuce leaves
6 ripe olives, chopped

ED VINAIGRETTE

1/2 cup olive oil
1 tsp wine vinegar
1 juice of 1/2 lemon
1 juice of 1/2 lime
1 clove garlic, minced
1/2 tsp dry mustard
1/4 tsp dried oregano leaves
1/4 tsp dried basil leaves
1 tsp snipped parsley
1/4 tsp ground sage
1/4 tsp salt
1/8 tsp freshly ground pepper

Instructions:
Heat water and lime juice to boiling. Place beans in wire strainer;
lower into boiling water. Cover and cook 5 minutes. Immediately
rinse under running cold water; drain. Place beans, jicama and red
peppers in individual bowls. Mix Herbed Vinaigrette and chili powder.
Pour 1/4 cup of the vinaigrette mixture over each vegetable. Cover
and refrigerate at least 1 hour. Arrange beans, jicama and red
peppers on lettuce leaves in Mexican flag design. Place olives in
center of rectangle formed by jicama. About the Mexican flag: The
national colors of Mexico are green, white and red. The green
symbolizes the lofty hopes of the new Republic; the white stands for
the purity of its endeavors and the red for the valor displayed in
pursuit of these noble goals. The Mexican Flag Salad represents these
colors with green, white and red vegetables and the chopped ripe
olives simulate the black eagle on the flag.
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By: x- Emz -x

x- Emz -x — Tue, 09 Feb 2010 18:11:59 +0000

have u tried a chilli con carne with thyme and corriander its really nice with a splash of black pepper. lol
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ME im a chef

By: Snoot

Snoot — Tue, 09 Feb 2010 18:06:59 +0000

Yum, yum. I love teriyaki chicken wings. Easy marinade sauce is 1 cup water, soysauce, and sugar. Then sprinkle red flaked chili pepper, ginger, and garlic. Throw in wings and marinate 1-2 days. Barbecue or bake at 350" with marinate. Adjustments: More salty add more soy sauce, not hot enough add more chili, not sweet enough add sugar, not enough marinade, make more. Oven chicken: Don't let bottom burn, too much marinade chicken not crispy. It's not that complicated. I'm just adding some details for a fail safe recipe. You can do ribs or beef. Takes 3 days to marinate. Good luck! I love enchiladas, too.
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By: Sam

Sam — Tue, 09 Feb 2010 17:40:59 +0000

Try Thai food. It's heaven in your mouth...
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By: evisha

evisha — Tue, 09 Feb 2010 17:16:59 +0000

well, it really depends on what kind of ingredients you can find where you live, but if you already make all that, go for chiles enogada, mole, tamales, sopes, pozole, guacamole, charro style beans, empanadas, ceviche, etc. there are A LOT of things to cook, and you can find many good recipes online, but of course, the best ones are in spanish hehe

i have a couple links in english that i´ve sent some friends, maybe some of them will be helpful to you:
http://allrecipes.com/Recipes/World-Cuisine/Latin-America/Mexico/Main.aspx
http://mexicanfood.about.com/
http://www.sallys-place.com/food/cuisines/mexico.htm
http://www.mexconnect.com/mex_/recipes/foodindex.html

i hope you find something you like

.
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