Archive | Mexican Recipes

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Mexican Vegetarian Posole

Posted on 12 July 2017 by admin  

1/2-1 cup onion, chopped.
2-5 cloves garlic, chopped.
1 1/2 cups mushrooms cut into halves or quarters.
2 sliced carrots
1 cup green beans
2 cups chopped squash
2 cups canned tomatoes or 4 to 7 fresh tomatoes and 1/2 cup water
1 can (29 ounces) hominy
pinch salt
2 teaspoons each (more or less) cumin and oregano
black pepper to taste.
Fresh cilantro to taste (3-6 Tablespoons, shredded)
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Mexican : Judicial Misconduct Beef, Pork, Sausage Chili

Posted on 26 October 2016 by admin  

3 TBS Oil rendered from suet (or bacon drippings)
3 lbs Ground beef, the leanest, chili grind
2 lbs Round steak, extra lean (or flank steak), cubed
1 lb Pork shoulder, extra lean, chili grind or cubed
1 lb Linguica or andouille sausage, chopped fine
3 Purple onions, large, chopped small
3 Walla Walla Sweet Onions, or other sweet onion
6 Garlic cloves, finely minced
2 C Green Chiles, chopped (Ortega or other good brand)
2 Green peppers, chopped small
2 Red peppers, chopped small
2 Celery ribs, minced
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Mexican : Dynamite chili with beans

Posted on 24 August 2016 by admin  

2 C Water
1/2 C dried pinto beans, soaked overnight then drained
1 T oil or bacon drippings
1 onion, sliced
1/2 green bell pepper, cored, seeded and chopped
1 garlic clove, minced
2/3 lb boneless pork, cut into 1/2″ cubes
1/3 lb beef stew meat, cut into 1/2″ cubes
16 oz canned whole tomatoes, drained
2 T chili powder
1 diced green chile, Jalapeno or Serrano
1 tsp dried oregano, preferably Mexican, crumbled
2 tsp cumin
1/3 C dry red wine
salt and fresh ground black pepper to taste
2 T prepared tortilla flour or masa harina, mixed with water
to form a paste (optional)
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Mexican Beef & Nachos

Posted on 15 September 2011 by admin  

ingredients:
1/2 lb. Ground Beef
1/2 cup Cheddar Cheese shredded
1/2 cup Monterey Jack Cheese shredded
1/2 cup Guacamole Dip
1/2 cup Sour Cream
1/2 cup Olives sliced
1/2 cup Jalapeno Peppers diced
1 lb. Mission® Tortilla Rounds Chips
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Rice/Arroz Mexicano

Posted on 24 August 2011 by admin  

1 c. uncooked white rice
4 c. tomato juice
1 tbsp. vegetable oil
4 tbsp. butter or margarine
1/2 tsp. ground cumin
1 tsp. salt
1/2 green bell pepper, cleaned out and chopped
2 garlic cloves, finely chopped
1 1/2 c. chopped onion
2 large tomatoes, chopped, or 1 8-oz. can whole tomatoes, cut up with a spoon
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Mexican Chicken Enchiladas

Posted on 05 August 2011 by admin  

INGREDIENTS
1 lb ground chicken
1-2 cloves garlic, minced
1 tsp salt pepper
1-3 tsp chili powder
1 Tbsp flour
4 oz tomato sauce
8 oz water
2 corn tortillas
2 eggs
vegetable oil
1 cup shredded lettuce
1 large tomato, chopped
1 medium onion, chopped
5 oz cheddar cheese, grated
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Mexican Crisp Tortillas with Chicken

Posted on 25 July 2011 by admin  

1/2 c. vegetable oil
12 7-inch corn tortillas
1 lb. ground chicken
1/2 c. chopped onion
1 10-oz. can green chiles and tomatoes
1/2 tsp. garlic salt
1/2 tsp. oregano
1/2 tsp. ground cumin
1/4 tsp. chili powder
1/4 tsp. basil
1 15-oz. can (about 2 c.) refried beans or 2 c. homemade refried beans
2 c. shredded lettuce
2 tomatoes, chopped or sliced
1 c. grated cheddar cheese taco sauce or salsa cruda

Heat oil in a frying pan. Using tongs, submerge tortillas, one or two at a time, in hot oil and fry until each is crisp.
Drain on a paper towel. Cook chicken and onion in a skillet until chicken is brown.
Drain off excess fat from chicken and onions. Stir in the can of chiles and tomatoes, garlic salt, oregano, cumin, chili powder, and basil. Simmer, uncovered, for 15 minutes.
Heat refried beans. Spread each tortilla with warm beans and then cover beans with 2 heaping tbsp. of chicken mixture. Top with lettuce, tomato, and cheese.
Pour on taco sauce or salsa cruda to taste.

 

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Mexican Pizza

Posted on 22 November 2010 by admin  

when I make home made ‘Chili Con Carney’..there is always left overs…
this chili always has beans, (kidney, chick & white)..
a mix of ground & sirloin chunks..& all the rest of what goes into a ‘good’ chili..with… this left over…

I use it for my base on the pizza..
use a w/w tortilla or make your own w/w crust (I usually do)
add thin slices of ‘chorizzo’ sausage, slices of Jalapeno (as much as YOU like:)..
I slice green olives and lots of grated provolone or Mozza..
you can also slice brown mushrooms and green pepper…
all according to your desire…
bake in a hot oven (425) for 20 to 25 minutes, cool for 5 min…and serve while hot…good & yummy

Recipe shared by: Arlene Kolundzic

 

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Fruit and Cinnamon Quesadilla

Posted on 20 September 2010 by admin  

1 Mission Light or Fat Free Flour Tortilla
2 Tbsp. fat free Cream Cheese
1/3 cup Strawberries thinly sliced
1 Tbsp. Sugar
a dash of Cinnamon

Spread cream cheese over tortilla; top with strawberries and sugar. Sprinkle with a dash of cinnamon; fold in half. Cook in a nonstick skillet coated with cooking spray for 2 minutes on each side.

 

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Mexican Chicken Enchilada

Posted on 25 June 2010 by admin  

1 lb boneless skinless breast of chicken
20 oz of canned enchilada sauce (hot, medium, or mild)
4 cups of grated medium cheddar cheese
small can of roasted diced green chiles
10-12 burrito sized tortillas

cut the chicken into 1″ (roughly) cubes and cook them in a skillet (no grease) until almost completely cooked through (about 8 minutes). in a medium bowl, combine the chiles, half the cheese, and the chicken. next, in a shallow dish, pour some enchilada sauce, and coat one of the tortillas. place about 4-5 tablespoons of the chicken mixture near the edge of the coated tortilla, and roll it up, transferring the
tortilla to a 9×14 or so inch baking pan, greased. repeat this procedure until you run out of mixture. then pour the remaining enchilada sauce over the enchiladas, trying to cover any dry edges. sprinkle the remaining cheese over the top, and bake at 300 f for about 20 minutes, or until the cheese is bubbly. serve with rice and refried beans, and enjoy! serves about 4 or 5.

 

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Spicy Mexican Bean Burger

Posted on 18 June 2010 by Home Chef  

Ingredients:
16 ounce can of red kidney beans, drained and mashed
1/2 cup small onion, coarsley chopped
1/2 green pepper, coarsley chopped
1 carrot, steamed and mashed
1/8 cup picante sauce or salsa (spicy or mild to your taste)
1 cup bread crumbs
1/2 cup flour
1 tsp black pepper (or to taste)
dash of chili powder

Method:
Mix all ingredients together. Add more flour to create a firmer mixture, or more salsa if mixture is too stiff. Form into balls and smash into patties. Bake at 450 degrees for 15 – 20 minutes, until firm, brown and done. Serve on a whole wheat bun with lettuce, tomato and salsa. Accompany with tortilla chips and a large glass of iced tea. These can be grilled or pressed in those new-fangled sandwich presses a lot quicker and tastier than baking.

 

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Mexican Salsa Dip

Posted on 29 May 2010 by admin  

4 ea Tomatoes (chopped/drained)
2 pk Green onions (chopped)
1 cn Black olives (chopped)
1 cn Green chilies (chopped)
1 T Olive oil
1 T Vinegar
1 T Garlic salt

Mix; refrigerate at least 1 hour (better overnight). Serve with tortilla chips.

 

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Mexican Avocado Dip – Guacamole

Posted on 28 May 2010 by admin  

2 large (or 4 small) ripe avocados*
1 small tomato, chopped
1/2 small onion, chopped
1 to 3 jalapeno or serrano chiles, chopped
1 tbsp. lime or lemon juice (fresh-squeezed is best)
3/4 tsp. salt
pepper to taste

Cut avocados in half lengthwise, slicing to and around the center pits. Ask an adult to help you pry out pits with the point of a knife. Scoop the flesh out of the shells with a large spoon. Mash avocados with a fork or potato masher and stir in other ingredients. For a very smooth mixture, combine ingredients in a blender or food processor. Serve with tortilla chips or raw vegetables.

 

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Picante Queso Dip

Posted on 21 May 2010 by admin  

ingredients:
4 Green Onions
1 can (4 oz.) Green Chiles diced and drained
2 medium Tomatoes chopped
Bottled Hot Pepper Sauce to taste
1-1/2 cups Monterey Jack Cheese shredded
1-1/2 cups Cheddar Cheese shredded
1 Tbsp. Butter
2 lb. Mission Tortilla Strips

1. Saute onions in butter. Stir in chiles and tomato. Add hot pepper sauce. Simmer uncovered. Stir in cheeses until melted. Serve with Mission Tortilla Strips.

 

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Mexican Corn Salsa

Posted on 18 May 2010 by admin  

16 oz Corn; Canned, Drained (1 cn)
4 oz Green Chilies; Canned, Drain
1 ea Jalapeno Chile; *
1/4 c Green Bell Pepper; Chopped
1/4 c Green Onions w/tops; Sliced
2 T White Wine Vinegar
1 T Vegetable Oil
1/4 t Salt

Jalapeno chile should be seeded and finely chopped.
Mix all ingredients. Cover and refrigerate until chilled, about 1 hour. Makes about 2 1/3 cups Salsa.

 

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Mexican Beefy Tortilla Casserole

Posted on 17 May 2010 by admin  

INGREDIENTS (Serves 4-6)
1 1/2 lbs ground beef
1 Large onion, chopped
3-4 Cloves garlic, chopped
1 Green bell pepper (capsicum), chopped
1 Tbsp Chili powder
1 tsp Cumin
3-6 sprigs Cilantro
1 cup Chopped olives
1 lb Tomatoes
1 1/4 Cups enchilada sauce
6-8 Corn tortillas
1/2 lb Cheddar cheese, grated
1/2 lb Monterey jack cheese, grated
1 cup Crushed corn chips

PROCEDURE
Brown ground chuck; drain any excess fat. Add (chopped) onion, garlic, and bell pepper; cook until soft. Cut tomatoes into chunks and add to beef mixture (including liquid). Add enchilada sauce, chili powder, cumin, and cilantro. Add salt and pepper to taste. Bring to a boil; reduce heat and simmer uncovered for 20 minutes. Grease a 3-quart casserole. Steam (or fry) tor-tillas. Put approx. 1/3 of the meat mixture in the casserole dish followed by a layer of tortil-las, cheese, and olives. Repeat twice. Sprinkle crushed corn chips around the edges and bake at 350 deg. F for 20 minutes or until heated through. Cut into wedges.

 

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