Mexican Food Recipes

I’m looking for a BASIC salsa recipe, using only a few ingredients as I don’t have much for ingredients currently. Any ingredients I have, I only have small amounts of it (mostly looking for a recipe to make enough salsa for a small-medium size thing of salsa).

Title: “Basic Salsa with Any Kind of Dry Chiles”
Categories: Mexican, Sauces,
Yield: 4 servings

6 lg Chiles dry (morita or mulato
Or guajillo or any kind) if
The chiles are littles like
Jalapeños or serranos, use
15 chiles.
1/2 md Onion
1/4 c Vinegar
1 sm Clove of garlic
Salt
Vegetable oil

The kind of chiles that you use determine the final flavor, you can
experiment with different kinds or mixing the different kinds of
chiles. But this is the basic recipe for prepare salsas with dry
chiles.

Wash the chiles in water and discard the seeds and threads of chiles.
Let stand in water at least 2 or 3 hours or all the night, if you do not
have time let the chiles in warm water at least 30 min. Then ground
with the other ingredients and in a sauce pan put a little amount of
vegetable oil when it will be warm add the salsa and cook 30 min or
more, the flavor of vineagar have to disapear, add water if need. When
it is cook you can use for “Chilaquiles”, “Enchiladas”, and eggs.
xxxxxxxxxxxxxxxxxxxxxxxxx
Title: Basic Green “Mexican Salsa”
Categories: Mexican, Sauces,
Yield: 4 servings

8 Green Tomatillos
1/2 lg Onion
Fresh Green chiles serranos
The quantity as you want
1 sm Clove of garlic
Salt and pepper
10 Leaves of Cilantro (optional

Peel the green tomatillos if they still have the dry skin. In a
boiling water cook the tomatillos and chiles serranos for 1 or 2 min.
Ground all the ingredients. You can use this fresh salsa for tacos or
quesadillas or if you want you can cook it: In a sauce pan add a
little amount of vegetable oil and when it will be warm add the
“salsa”, cook 20 min or more. Now you can prepare “chilaquiles” or
eggs.
xxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
Title: Basic Red “Mexican Salsa”
Categories: Mexican, Sauces,
Yield: 4 servings

5 Red tomatoes fresh
1/2 lg Onion
Fresh green chiles serranos
The quantity you want
1 sm Clove of garlic
Salt and pepper

In a boiling water cook one or two minutes the red tomatoes and
chiles, peel the tomatoes skin, then ground with other ingredients.
You can eat fresh for use with tacos or quesadillas.
or cook: In a sauce pan add a little amount of vegetable oil, when
will be warm, add the salsa and cook 10 min aprox., now you can
prepare chilaquiles or eggs.
xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx

no chinese,foreign, oriental or any of that stuff plz. mexican is fine though!

This is spicy AND healthy, and takes NO effort but does take about 25 minutes in the oven. What I do is mix a BUNCH of the spice mix and keep it in a jar, then simply toss the sweet potatoes in, pop in the oven, relax for 25 minutes and they’re done.

Roasted Sweet Potatoes.

2 (8-ounce) peeled sweet potatoes
1 teaspoon olive oil
1/2 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon ground cloves
1/8 teaspoon pepper

Preheat oven to 425°.
Cut sweet potatoes in half lengthwise; cut each half lengthwise into 6 wedges. Combine sweet potatoes and remaining ingredients in a bowl; toss gently to coat. Place wedges on a baking sheet (do not overlap); bake at 425° for 25 minutes or until very tender.

I have a recipe for a "mexican" corn that uses white shoepeg corn, cream cheese, jalapenos and garlic. I know you mix all of this and put it in a casserole dish BUT how long and at what temp do I bake this for?
also if you have any other "add-in" suggestions – i’m open to hearing them!
(just spices though)

When in doubt – cook at 350* to be on the safe side. I’d cook it for 25 minutes then check for doneness. If it needs to be cooked longer, then do another 5 and go from there.

Why do most of the Tex Mex restaurants in the U.S have a sign outside that says "Authentic Mexican Food" and when you look at the menu, there is nothing authentic: "Fajitas" Cheese Enchiladas" Crispy tortilla tacos" Guacamole that looks like an avocado cream with plain taste" Salsa with no flavor" Chimichanga etc…?
Why can’t they just put "Authentic Tex Mex restaurant"? There is a huge difference between one and another. I eat whatever there is, i have never left a restaurant because of that issue, but I never go back.

Do you think there is a reason why these restaurants do that? Or they don’t know the diference between ons and another?
Shoulder Fap: Iv’e been to more big chain unhygienic restaurants such as McDonalds, Churches, KFC, Whataburguer, and of course Chinese restaurants than mexican restaurants.
YOU WANT TO SEE SOMETHING?http://www.youtube.com/watch?v=su0U37w2tws
Don’t tell me this is a mexican restaurant.

To me, such signs are usually more of a warning label than anything else. It tells me that even if the restaurant knows the difference between Tex-Mex and Mexican, it caters to a clientele that doesn’t know. And if the target customer doesn’t know good Tex-Mex or Mexican food, then the restaurant isn’t under any pressure to make food that tastes any good. A tourist who comes to Texas wants to try "authentic Mexican food.". A restaurant that has such a label catches the tourist’s eye, and they eat there.

I agree, it would be better if they just called themselves what they are. I have nothing against Tex-Mex, but it is indeed different than "authentic Mexican."

A lot of my favorite Mexican restaurants back home (in Texas) served both types of cuisine. Not a single one of them ever had such a sign, though. When your food speaks for itself, you don’t have to advertise like that.

Im going out for dinner at a mexican restuant for my best friends birthday, i have been to the place before and had the salad and hated it and i rarely eat mexican food, whats the healthiest pick?

Chicken Fajitas can be good for you because of the variety of foods contained in them…but you can always ask for a to-go box and split the meal up before you even start eating it, so you’re not tempted to eat the entire thing. Everything in moderation is fine to eat…just watch out for those tortilla chips that come before the meal–those things can catch up to you pretty quickly!

I would like a thin salsa recipe, that isn’t too spicy maybe between mild and medium.

This is a great salsa recipe. The addition of cooking it really adds a lot of flavor and it is a thin salsa recipe. DELICIOUS!!!

Caribbean Habanero Pineapple Salsa

4 cups tomatoes, seeded and roughly chopped
1 cup fresh habanero peppers, destemmed (maybe only use 1/2 since you don’t want it too spicy. make sure you remove all sees and the white stuff inside)
1 cup onion, roughly chopped
1 (8 oz) can tomato sauce
2 tbsp jerk seasoning paste
1/2 c crushed pineapple

In blender, combine tomatoes, habaneros, onion, tomato sauce, and jerk seasoning paste. Process until chunky yet well blended. Pour into a medium sized saucepan and simmer over low heat for 35-45 minutes, stirring frequently. Stir in crushed pineapple and simmer for another 4-5 minutes. This can be placed in canning jars and refrigerated.

**********************************

I need some recipies for a mexican cheese fondue any ideas or website I can go to to find fondue recipies

Spicy Mexican fondue
1 (15-1/2 ounces) can refried beans
1/2 pound (2 cups) grated cheddar cheese
2 Tbsp butter
2 Tbsp minced scallion
1 clove garlic, minced
1/2 tsp Worcestershire sauce
1 cayenne pepper, seeded and chopped
1 Anaheim or poblano chile pepper, seeded and chopped
3/4 cup beer at room temperature
PREPARATION:
Combine refried beans, cheddar cheese, butter, scallion, garlic, Worcestershire sauce, cayenne pepper, and chile pepper in a heavy saucepan. Heat, stirring, until mixture is heated thoroughly, 10 to 15 minutes. Add beer gradually, while stirring. Transfer to a fondue pot.

Accompany with tortilla chips or fresh vegetables for dipping.

Yield: 4 servings

i’m looking for a recipe for a mexican egg dish i had at someone’s house with enchalada’s. i believe it was called chile ray-ah-no (that’s how we pronounced it. idk if that’s really want it is called) it was with lots of eggs and cheese. and then she put small bits of chiles into them but i like it without chiles. and then u bake it and when it’s done put salsa on the top. it basically tasted like cheesy eggs, but was in a casserole pan so they were cut into pieces like a cake. it was VERY good. and i would like to make it tonight for my family. as a sidedish to enchiladas. so does anyone know what this dish is called and what the recipe is?! please give instructions if u know. thanks!!!!

CHILE RELLENO QUICHE

1 prebaked 9” pie shell
1 cup shredded Pepper-Jack cheese
1 can (4 ounces) diced green chilies
4 eggs
1/2 cup milk
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon ground black pepper

Preheat oven to 375 degrees. Place pie shell on a baking sheet. Sprinkle cheese evenly over bottom of pie shell. Spoon green chilies over cheese in an even layer. Whisk together eggs, cream, cumin, salt and pepper. Pour over cheese and chilies in pie shell (you may want to do this after placing baking sheet on oven rack).

Bake for about 40 minutes or until center is set and top is beginning to brown. Allow to sit for 10 minutes before slicing.
————
Here’s a Chile Rellano Casserole you might like:

http://www.elise.com/recipes/archives/007227chile_relleno_casserole.php

Enjoy!

Im need to make a video of me cooking authentic Mexican food, and I was thinking about quesadillas. Are they authentic?

thanks.

YES!!! The thing that people don’t realize is that quesadillas are simply a tortilla with cheese! Anything else added(except for peppers or a little meat) makes them tex-mex.

it seems to help when I have a cold or the like. But in general what are the health benefits of eating hot and or spicy foods? Like mexican food and using hot sauce, jalapenos, etc. I can see how it can give someone heartburn too. So what are the pros and cons of eating it.?

Spicy food is good only if you keep bad oils out of it..