Mexican Food Recipes

I never cook, and always eat out at someplace or other. I have enough money to spend to eat out almost anywhere every day, so thats not an issue.

Just wanted to know what would be a good diet in these terms? Some places include Subway, Mexican Food, Chinese Food, Pizza / Pasta, Wawa, Thai Food, Japanese Food, Italian. What would be the most healthy combination of foods to eat?

anything with plenty of fiber and protein and only good fats.
egs:
salad
soup
sandwich w/whole GRAIN bread- wheat is just white died brown
cut out mexican- weight gain is to be expected there
chinese- too much MSG- if u must, steamed veggies w/any type of fish or chicken and BROWN rice
japanse is good- avoid too much rice and ask for low sodium soy sauce
italian- almost all carbs, u will gain weight there too, although it is better than mexican (of course u can ask for no pasta and extra veggies- i recommend this everywhere u go- veggies should take up HALF your plate)
good luck hun!

I am looking for a great salsa recipe.. I like the kind that are more saucy. rather than just chopped vegetables.. please post any you have..

1 large can of tomato sauce
1 or 2 jalapeno’s no stems
a little garlic salt
a little onion salt
1/2 cup water
put in blender mix
taste and if bland add a little more seasoning
if to spicy add more water
You can add anything after this since this is a base
you can add
onions
celantro
serono pepper (hot)
hobinaro pepper( hot)
sugar ( helps ease the spicyness or if to salty)
this is a great base to play with and try other things you might like.
hope this helps!

I need 3 easy to make recipes from spain not mexican food for amulticulturall fair i have at my school this week. It would really help is there a food that is still good when its not hot.

Gazpacho

soak about 2 cups of day old bread in 1/2 cup water until most of the water is absorbed.

Chop 5 ripe tomatoes, 1 cucumber, 1 red bell pepper, 1 green bell pepper, 1 onion and 2 cloves of garlic. Working in batches if necessary, combine the chopped ingredients in the food processor, adding ice water to create a creamy consistency. Add the bread and a little red wine vinegar and continue processing until smooth.

Strain the gazpacho into a bowl and refrigerate for two hours or more. Before serving, fry a few more cubes of day old bread in a pan with olive oil and garnish the top of each bowl of soup with the warm croutons and wisps of Iberico ham.

Spanish Rice Recipe

1-2 c. rice
fresh garlic
1/4 bell pepper
1/4 onion
butter
salt and pepper
1 can of chicken broth
1 8-oz can of tomato sauce

Brown rice in skillet with butter, garlic, pepper and onion.
Once rice is golden brown, add chicken broth and tomato sauce.
Cover and cook on medium heat until done. You may need to add
water or broth during cooking….

Cheese-filled Loaf

1 medium-sized loaf of bread

7 oz Majorero de Fuerteventura cheese or other goat cheese

1.5 oz shelled walnuts

Choose a round loaf with a high top. Cut a slice off the top horizontally to serve as a lid. Empty out the center of the loaf using a sharp knife to make enough room for the slice of cheese (without the rind). Place a few walnuts on top of the cheese inside the bread, and cover with the bread lid. Bake at 390 degrees F for 15 minutes or until the cheese is melting. Serve immediately.

Note: Majorero de Fuerteventura cheese is native to the Canary Islands. If unavailable, substitute other goat cheeses such as "Drunken Goat" and Garrotxa.

Selected by María Jesús Gil de Antuñano
Recipe courtesy of Spain GourmeTour magazine.

OMG! Panic has sunk in! I have to cook dinner tomorrow night for my boyfriend. I haven’t got a clue let alone a good idea. Do I look like a doe in the headlights? I feel like one!

OK – so what is your best casserole recipe? Can I have it??? Oh, and he does not like any Mexican food. What’s up with that?!?!?

thanks!

ok…checking…
Quick Chicken Divan….serve over rice with some nice white wine!

INGREDIENTS
2 (10 ounce) packages frozen chopped broccoli
2 cooked boneless chicken breast halves, chopped
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup mayonnaise
1 teaspoon lemon juice
1 1/2 cups shredded Cheddar cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place broccoli in the bottom of a 9×13 inch baking dish. Top with the chicken.
In a small bowl, blend the cream of chicken soup, cream of mushroom soup, mayonnaise, and lemon juice. Pour the mixture over the chicken. Top with Cheddar cheese.
Bake 35 to 40 minutes in the preheated oven, until bubbly and lightly browned.

very easy! looks great on a plate!

I’m going out with my friends tonight for Cinco de Mayo. I want to enjoy myself but still be careful with what I eat. I doubt that there are many HEALTHY Mexican food options, but what are the healthier ones? Let’s try to skip on some calories when we can!

Of course I should keep away from anything too cheesy or anything fried. What would you recommend to order? I think that even if I got chciken fajitas, which are grilled, the calories would still be high! \

Any suggestions?!

I would say get the grilled chicken fajitas, but ditch the tortillas. Have the chicken with grilled onions and peppers. Could be good! = )

Does anyone know a good salsa recipe? I will be making it in spanish class.
- It can’t have fruit (except tomatoes)
- no corn
- it can only have very little tomato paste
- no parsley

GREAT SALSA,,,,,,,,,,,,,,,,,ENJOY!!! :–)

2 large tomato, seeded (don’t have to) and diced
1/2 small sweet onion, finely chopped (like Texas sweet or red)
1-3 jalapeno, finely chopped
2 tablespoons cilantro, chopped
1 clove garlic, finely chopped
2 tablespoons lime juice, fresh squeezed
1 teaspoon olive oil
3/4 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon black pepper

Combine all the ingredients and chill for 2 hours before serving with chips.

The Cilantro is very important to this dish.

Any home recipies out there for Enchilada sauce?

I perfer a Heart Attack on a plate….
my enchiladas should be dripping with grease and melted cheese….like you get at the hole-in-the-wall mexican places.

My wife has tried Tomato sauce & also tried pre-mixed Enchilada sauce in a can.

The tomato is too bland…….and the pre-made sauce is too salty and make the tortillas too soggy. There’s gotta be a home recipe out there……

Help!!!

I use equal parts cream of onion soup, heavy cream, velveta, and sharp cheddar cheese. Simmer until smooth. Add chili powder and cayenne pepper to taste (mild to hot). Also try flash frying your tortillas in hot oil for a few seconds to keep them from absorbing other liquids. (This also helps with the heart attack on a plate theme.)

I’m in a slump of cooking the same foods within a 2 week time period. I prefer making what I can homemade. Here are the usuals: Fried, grilled or baked (in cream of mush soup) pork chops, HOMEMADE spaghetti (the sauce) with store-bought but fresh refrigerated noodles (so much better and only take 2 min to boil!) Hamburger gravy over mashed potatoes, chicken stir-fry, beef barley soup, homemade chicken noodle, homemade chicken fettucine alfredo, I also have to cook alot of traditional mexican foods since my b/f is hispanic… I don’t need any taco recipes! lol. I love Greek food-gyros-stuffed grape leaves, hummus and pita & tabouli. I love seafood(scallops, shrimp, cod, halibut, salmon, tilapia) but I don’t cook too much fish
I’m hoping I can get some yummy recipes-not so much casseroles please!! More like homemade things(ie: chicken fried steak, beef tri tips…etc)
I’m on a budget so nothing too fancy or with 100 diff ingredients.

Try these, they’re really good –>

CHICKEN TORTELLINI SOUP

9 oz. package frozen cut broccoli, thawed
6 cups water
3 cans condensed chicken broth
1 (10 3/4 oz) can cream of chicken soup
2 cups (about 4 breasts) boneless, skinless, split chicken breasts cubed and soaked in 1/2 cup dry vermouth (may substitute cooking sherry, white cooking wine or water if preferred)
1 cup chopped onion
1 cup grated carrots
2 cloves garlic, minced
1/2 teaspoon basil leaves
1/2 teaspoon oregano leaves
12 oz. package cheese tortellini (fresh or frozen)
grated parmesan cheese (optional)

In a large saucepan or soup pot, combine water, chicken broth, cream of chicken soup, soaked chicken, onions, carrots, basil and oregano.

Bring to a boil; add tortellini. Simmer uncovered for 30 minutes.

Add broccoli. Simmer an additional 15 minutes or until broccoli is tender.

Serve garnished with grated parmesan cheese if desired.

Enjoy this easy one dish dinner any day of the week!

Makes 10 1-1/2 cup servings.

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CHICKEN CHILAQUILES

6 tortillas
1/3 chicken, cooked
2 hard boiled eggs, chopped
1 cup chicken broth
4-5 fresh chives, minced
2 radishes, minced
1 onion, minced
1 stem coriander
1 green chili pepper, chopped
2 green tomatoes
about 1/4 cup oil
1 pkg cream cheese
oil for deep frying

Heat oil to 365°F.

Cut tortillas into wedge shapes (or quarters). Fry in hot oil until lightly golden. Drain on paper towels and set aside covered with a cloth so they won’t dry out and will stay warm.

Meanwhile, in a skillet, cook tomatoes and mash with coriander, chili pepper and onion. Add a few tablespoons of oil and fry until very hot. Reduce heat; add chicken broth.

Pour 1 tablespoon oil into a baking pan and line with 3 tortillas. Spread a layer of cream cheese, add a layer of chicken, then half of the sauce. Cover with the remaining tortillas, then repeat with a layer of cream cheese, chicken and sauce. Remove from oven and sprinkle with chopped boiled eggs before serving.

Bake at 325°F for 30 minutes.

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ITALIAN WEDDING SOUP

1/2 lb. meat loaf mix (ground beef and pork)
2 tsp. dried parsley
1/4 c. grated Parmesan cheese
1/4 tsp. salt
1/8 tsp. pepper
1 clove garlic, crushed
1/4 tsp. oregano
1/4 tsp. basil
1/4 c. milk

Combine the ingredients above. Form small 1/2 inch balls. Drop into boiling salted water. Simmer for 10 minutes, remove with a straining spoon, place on paper towels to drain briefly, then refrigerate.

1 stewing chicken
1 onion, quartered
4 cloves garlic, minced
1 bay leaf
1 carrot, thickly sliced
2 stalks celery, with leaves, cut up
1/3 teaspoon oregano
4 peppercorns
2 tsp. salt
6 qts. water

Simmer chicken with the reamining ingredients in the 6 quarts of water about 2 1/2 hours or until tender. Remove skin and bones, cut up and refrigerate. Strain broth and return to pot.

Add 1 head escarole, torn into bite sized pieces, black pepper, and red pepper flakes, to taste. Simmer 20 minutes.

Meanwhile, break spaghetti into 4 inch long pieces and cook according to package directions; drain.

Add 1 1/2 cups prepared chicken and meatballs to broth. Simmer 10 minutes more.

Variations: White cannelloni beans may be added; ham or proscuitto may be substituted for chicken.

This freezes well and can be doubled if you have a pot large enough.

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GARLIC LEMON CHICKEN BREAST

2 tablespoons grated lemon rind (fresh)
4-5 cloves garlic, crushed
2 tablespoons soy sauce
1/2 cup fresh lemon juice
2 teaspoons Hungarian paprika
4 boneless, skinless chicken breasts
olive oil
salt, pepper, garlic powder (for sprinkling)
4 sprigs Italian parsley
4 onion slices (sliced in thick rings)
heavy duty aluminum foil

Cut 4 rectangles of heavy duty aluminum foil, each about the size of 1/2 a standard cookie sheet.

Combine first 5 ingredients (this can optionally be done in a blender).

Spray (or brush) the 4 large rectangles of aluminum foil with olive oil. Place chicken in center; brush with lemon/garlic mixture, then sprinkle with salt, pepper, and lightly dust with garlic powder.

Place a slice of onion and a sprig of parsley over each. Fold up aluminum into a loose, square packet and crimp edges tightly to seal well. Place in a shallow baking dish or on the grill.

Bake at 350°F for about 50-60 minutes (this depends on the size of each chicken piece).

4 Servings.

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OVEN BAKED CORN BEEF DINNER

1 (5 lb.) corned beef
6-8 med. new potatoes, peeled
12-16 sm. carrots, peeled
1 lb. cabbage, cut in sm. wedges
Parsley sprigs, garnish
Horseradish, mustard and mayonnaise (blended together)
Shallots
Bay leaf

1. Place corned beef in large flat baking pan or covered roaster. Add water to depth of 1/4 inch.

2. Cover with lid or foil and place in a preheated 300 degree oven for 3 1/2 – 4 hours.

3. When corned beef is done, pour liquid into deep kettle. Add about 3 cups water. Bring to a boil. Keep corned beef warm in oven while preparing vegetables.

4. Add potatoes and boil with shallots, bay leaf and carrots for 1/2 hour.

5. About 10 minutes before serving, add cabbage wedges and cook until tender.

6. Slice corned beef across the grain and serve on platter surrounded by cabbage wedges. Serve with horseradish sauce.

7. In a separate bowl, serve potatoes and carrots garnished with parsley sprigs.

Serves 6-8.

I used to make my own flour tortillas when money was tight, and cooked some pinto beans and made refried beans with them and add a little cheese , you can make a burrito Hueveos rancheros are also pretty low cost and spanish rice

i have to go eat out tomorrow at a mexican food restaurant for breakfast with friends..what are the healthiest options?

Huevos Rancheros or a Breakfast Burrito.
No cheese, chips, or chorizo.