Mexican Food Recipes

idk my mom is mexican and nothing that she makes seems healthy to me… O_o sad but true.
References :

HERE are some GBA
Tacos-Mexican Style
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Ground Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Lb. lean ground beef
1 Doz. corn tortillas
oil
salt and pepper
shredded lettuce
grated cheese
tomato
refried beans
onion
olives
sour cream
avocado
taco sauce

Divide uncooked ground beef into twelve equal portions
with a table knife. Spread a portion on 1/2-inch less than
half of each tortilla. Keeping 1/2-inch from the center of the
tortilla makes it much easier to fold them. Do not fold yet!
Add salt and pepper or a little seasoned salt. Heat 1/2-inch
oil in a ten-inch skillet until water drops flipped in oil pop
vigorously. Slip one tortilla into skillet, meat side up and
towards outside of skillet. Slip another tortilla into the
other side of the skillet. The parts of the tortillas without
ground beef on them will be overlapping. Gently press these
parts of the tortillas into the hot oil until they become soft.
Now, using metal salad tongs, fold this half of the
tortilla over the half with the meat on it. Fry 2 to 3 minutes
on each side for “soft” tacos, longer if you prefer them
crispier but don’t overcook. Stack one taco on top of the
other when done. Grasp them both with the tongs near the fold.
Turn them upside down to drain and gently shake oil back into
skillet. Once you catch on, you can slip two more tacos into
skillet at this time to reduce spatter.
Place tacos on plenty of paper towels. Keep oil very
hot and watch your fingers as they can get fried quite easily.
Fill tacos with shredded lettuce, grated cheese, tomato,
refried beans, onion, olives, sour cream, avocado, taco sauce
and etc.
If you prefer much less “grease”, you can fix these by
spreading uncooked ground beef on the entire face of the
tortilla and putting it meat side down into moderate skillet
with no oil. As soon as about half the fat cooks out of the
meat, turn it so the tortilla side is down. When tortilla
softens, fold and continue cooking. Or, leave it unfolded for
a tostado.

Mexican Fiesta Dinner

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups/Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tbsp Oil
1 Lg Onion — Chopped
1 Lg Green Pepper — Chopped
3 Cloves Garlic — Minced
1 Poblano Chili — Chopped
(Or Serrano Or Jalapeno Peppers)
1 Tsp Cumin Seed
1 Tsp Hot Chili Powder
1 Tsp Crushed Red Pepper (Optional)
1/2 C Cilantro — Chopped
2 C Tomatoes, Canned — Chopped
2 C Black Beans, Canned — Drained
2 C Pinto Beans, Canned — Drained
2 C Corn, Canned — Drained
1/2 C Black Olives — Drained And Sliced
1/2 C Water, if needed

In a large skillet, saute onions and green pepper in oil until soft. Add
the garlic, chili, and cumin seed. Saute until garlic is softened. Add
the rest of the ingredients and bring to a boil. Reduce heat, cover and
simmer for 2 hours over low heat adding water if needed. Serve over
rice.

I don’ know if you want more if so E-mail me GBA
References :

These are dips I make which are much healthier than shop bought ones and can be as spicy as you like (or not!) Serve with nachos, chicken onion peppers and tortillas for fajitas or as a dip for potato wedges or the like.

salsa: chop up the following small….tomatoes, garlic, jalapenos, onion mix then add a squirt of lemon or lime juice and some black pepper to taste.

guacamole: mash up avocadoes, chop tomato small, red chilli diced, crushed garlic…mix together and add add a squirt of lemon or lime juice and some black pepper to taste. (I’d use 1 medium tomato to 3 avocadoes)

chilli cheese dip: (not so healthy though) low fat mayo, crushed garlic, chopped red chilli and finely grated cheese.
References :

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Anaheim Fish Tacos

1 teaspoon vegetable oil
1 Anaheim chile pepper, chopped
1 leek, chopped
2 cloves garlic, crushed
salt and pepper to taste
1 cup chicken broth
2 large tomatoes, diced
1/2 teaspoon ground cumin
1 1/2 pounds halibut fillets
1 lime
12 corn tortillas

Heat the oil in a large skillet over medium heat, and saute the chile, leek, and garlic until tender and lightly browned. Season with salt and pepper.
Mix the chicken broth and tomatoes into the skillet, and season with cumin. Bring to a boil. Reduce heat to low. Place the halibut into the mixture. Sprinkle with lime juice. Cook 15 to 20 minutes until the halibut is easily flaked with a fork. Wrap in warmed corn tortillas to serve.

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Salsa Tuna Salad

1/2 cup plain nonfat yogurt
1/4 cup salsa
1/4 teaspoon pepper
2 (6 ounce) cans tuna, drained and flaked
1 cup frozen corn, thawed
1 cup chopped green pepper
Lettuce Leaves

In a bowl, combine yogurt, salsa and pepper; mix well. Add tuna, corn and green pepper; toss to coat. Serve in a lettuce-lined bowl if desired.

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Mexican Jicama Snack

1 large jicama
2 lime, juiced
1 tablespoon crushed red pepper

Peel jicama and cut into French fry-sized sticks. Combine with lime juice and cayenne pepper in a medium bowl and toss to coat. Serve as finger food.

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Mexican Ceviche

5 large lemons, juiced
1 pound jumbo shrimp, peeled and deveined
1/4 cup chopped fresh cilantro, or to taste
tomato and clam juice cocktail
2 white onions, finely chopped
1 cucumber, peeled and finely chopped
1 large tomatoes, seeded and chopped
3 fresh jalapeno peppers, seeded and minced
1 bunch radishes, finely diced
2 cloves fresh garlic, minced
tortilla chips

Place shrimp in a bowl (You may either coarsely chop the shrimp, or leave them whole, depending on your preference.) Add lemon, covering shrimp completely. Cover, and refrigerate for 30 minutes, or until opaque and slightly firm.
Add tomatoes, onions, cucumber, radishes, and garlic; toss to combine. Gradually add cilantro and jalapenos to desired taste (jalapeno will grow stronger while marinating). Stir in tomato and clam juices to desired consistency. Cover, and refrigerate for 1 hour. Serve chilled with tortilla chips.

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