Mexican Recipes http://www.mexicanrecipes.org Welcome to Mexican Recipes, the Home of Authentic Mexican Food Recipes Featuring Taco and Burrito Recipes, Salsa and Dips and Mexican Rice Recipes. Sun, 19 Feb 2012 00:20:03 +0000 en hourly 1 http://wordpress.org/?v=3.3 Chicken With Rice – Southwest Style Arroz Con Pollo http://www.mexicanrecipes.org/mexican-rice/chicken-with-rice-soutwest-style-arroz-con-pollo http://www.mexicanrecipes.org/mexican-rice/chicken-with-rice-soutwest-style-arroz-con-pollo#comments Sat, 18 Feb 2012 08:05:07 +0000 admin http://www.mexicanrecipes.org/?p=638

Recipe: Chicken With Rice – Soutwest Style Arroz Con Pollo

Summary: Chicken and Rice Served With a Southwest Flair.

Ingredients


  • 4 boneless chicken breast halves (about 1 1/2 pounds total)
  • Salt
  • Ground black pepper
  • 3 tablespoons olive oil
  • l medium onion, chopped
  • 1/4 cup chopped green bell pepper
  • 1 clove garlic, minced
  • l cup uncooked rice
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 2 medium tomatoes, seeded and chopped
  • 1 fresh or canned jalapeno pepper, stemmed, seeded and minced
  • 1 1/2 cups ready-to-serve chicken broth or Chicken Stock
  • 1/2 cup frozen peas, thawed
  • 1/4 cup pimiento-stuffed olives, sliced
  • 2 teaspoons capers, rinsed and drained

Instructions

  1. Sprinkle chicken with salt and black pepper.
  2. Heat oil in 3-quart pan over medium-high heat.
  3. Add chicken; cook 4 minutes on each side or until lightly browned.
  4. Remove chicken and Set aside.
  5. Reduce heat to medium.
  6. Add onion, bell pepper and garlic; cook until vegetables are tender.
  7. Add rice; stir to coat with drippings.
  8. Add cumin, turmeric, tomatoes, jalapeiio pepper and chicken broth.
  9. Bring to a boil.
  10. Place chicken on rice.
  11. Cover; reduce heat and simmer 25 minutes or until rice is tender and all liquid is absorbed.
  12. Sprinkle remaining ingredients over chicken.
  13. Turn off heat.
  14. Let Stand, covered, 10 minutes


Quick notes

Makes 4 servings of Mexican Rice With Chicken

Preparation time: 10 minute(s)

Cooking time: 35 minute(s)

Number of servings (yield): 4

Meal type: supper

Culinary tradition: Mexican

]]> http://www.mexicanrecipes.org/mexican-rice/chicken-with-rice-soutwest-style-arroz-con-pollo/feed 0 Sopapilla Cheesecake Pie http://www.mexicanrecipes.org/mexican-desserts/sopapilla-cheesecake-pie http://www.mexicanrecipes.org/mexican-desserts/sopapilla-cheesecake-pie#comments Fri, 17 Feb 2012 08:19:20 +0000 admin http://www.mexicanrecipes.org/wp/?p=115

Recipe: Sopapilla Cheesecake Pie

Summary: Easy to make, smells great while cooking and tastes wonderful! A great Mexican dessert.

Ingredients


  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 1 teaspoon Mexican vanilla extract
  • 2 (8 ounce) cans refrigerated crescent rolls
  • 3/4 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup butter, room temperature
  • 1/4 cup honey

Instructions

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Prepare a 9×13 inch baking dish with cooking spray.
  3. Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
  4. Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9×13 inch rectangles.
  5. Press one piece into the bottom of a 9×13 inch baking dish.
  6. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough.
  7. Stir together 3/4 cup of sugar, cinnamon, and butter.
  8. Dot the mixture over the top of the cheesecake.
  9. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes.
  10. Remove from the oven and drizzle with honey.
  11. Cool completely in the pan before cutting into 12 squares.


Quick notes

SUBMITTED BY: CandelB PHOTO BY: tabi123 on www.allrecipes.com.

Preparation time: 15 minutes

Cooking time: 30 minutes

Number of servings (yield): 12

Meal type: dessert

Culinary tradition: Mexican

]]> http://www.mexicanrecipes.org/mexican-desserts/sopapilla-cheesecake-pie/feed 0 Simple Mexican Rice http://www.mexicanrecipes.org/mexican-rice/simple-mexican-rice http://www.mexicanrecipes.org/mexican-rice/simple-mexican-rice#comments Thu, 16 Feb 2012 23:26:22 +0000 admin http://www.mexicanrecipes.org/?p=1685

Recipe: Simple Mexican Rice

Summary: Easy Mexican Rice Recipe Side Dish

Ingredients

  • 1 large onion, chopped
  • 4 tablespoons oil (preferably olive)

  • 2 cloves garlic, minced
  • 2 cups long-grained rice
  • 1 1/2 cups peeled and finely chopped tomatoes
  • 4 cups beef consomme’
  • 1 1/2 teaspoons cumin
  • Salt to taste

Instructions

  1. In a large skillet over medium heat cook the onion in the oil until tender but not browned, 3-5 minutes.
  2. Add the garlic and rice and cook another 3-5 minutes, stirring often, until rice is pale yellow.
  3. Add the tomatoes, consomme, cumin, and salt. Bring the mixture to a boil over high heat.
  4. Cover and simmer over very low heat until the liquid is absorbed and the rice is tender, approximately 20 minutes.
  5. Serves 8


Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 6

Culinary tradition: Mexican

]]> http://www.mexicanrecipes.org/mexican-rice/simple-mexican-rice/feed 0 Mexican Taco Dip http://www.mexicanrecipes.org/mexican-dip/mexican-taco-dip http://www.mexicanrecipes.org/mexican-dip/mexican-taco-dip#comments Sat, 04 Feb 2012 08:50:19 +0000 admin http://www.mexicanrecipes.org/wp/?p=310

Recipe: Mexican Taco Dip

Summary: Taco Dip Recipe With Your Choice of Chips, Try Tortilla or Corn Chips with this Delicious Mix!

Ingredients

  • 1 can (16 ounces) refried beans
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup sour cream
  • 2 tablespoons taco seasoning mix
  • 2 garlic cloves, pressed
  • 2 ounces cheddar cheese, grated (l/2 cup)
  • 1/2 cup pitted chopped ripe olives
  • 2 tablespoons fresh cilantro or parsley
  • 1 medium tomato, seeded and chopped
  • 1/2 cup thinly sliced green onions with tops

Instructions

  1. Spread refried beans over bottom of Deep Dish Baker.
  2. ln 2-Quart Bowl combine cream cheese, sour crearn and taco seasoning.
  3. Press garlic into Batter Bowl using Garlic Press; mix well.
  4. Spread over beans. Grate cheese over top.
  5. Bake l5-l8 minutes or until hot.
  6. Chop Olives and cilantro
  7. Sprinkle tomato, onions, olives and cilantro over dip.
  8. Garnish with additional sour cream, if desired.
  9. Serve with your choice of Tortilla Chips.

Cooking time: 15 minute(s)

Number of servings (yield): 12

Culinary tradition: Mexican

]]> http://www.mexicanrecipes.org/mexican-dip/mexican-taco-dip/feed 0 New Mexico Tamales http://www.mexicanrecipes.org/tamales/new-mexico-tamales http://www.mexicanrecipes.org/tamales/new-mexico-tamales#comments Sat, 04 Feb 2012 08:39:05 +0000 admin http://www.mexicanrecipes.org/wp/?p=40

Recipe: New Mexico Tamales

Summary: New Mexico Tamale Recipe, a Family Favorite! 

Ingredients

  • 4 lb Pork shoulder
  • 6 c Water

  • 6 tb To 8 chile powder
  • 1/8 ts Oregano (optional)
  • 1/4 ts Cumin (optional)
  • 2 cl Garlic, chopped fine
  • —-MASA FOR TAMALES—-
  • 5 lb Masa corn meal flour
  • 1 lb Lard
  • Pork broth from above
  • 48 Corn husks(dried
    )

Instructions

  1. Tamales: Boil meat in water until tender.
  2. Remove meat from broth, saving broth for making dough and chile.
  3. Chop meat in 1/4 inch pieces and place in pan.
  4. Disolve chile powder in 1 1/2 cups of the meat broth, add to the meat, add garlic, spices and salt, and cook until almost dry.
  5. Set aside, while preparing dough (masa). Masa for Tamales: Cream lard in a medium size mixing bowl, using a mixer at medium speed.
  6. Add flour and mix. Add enough of the meat broth to make dough spreadable with a table knife.
  7. Assembling the Tamales:
  8. Rinse corn husks and soak in warm water until pliable.
  9. Spread the center portion of each husk with 2 tb of the masa mixture. Top with the chile meat filling.
  10. Varied amounts of either the masa or three filling may be used (some like them thin, some like more of the filling).
  11. Fold the sides of the husks toward the center, the bottom of the husk up the top down.
  12. Tie each tamale top and bottom with a narrow corn husk strip.
  13. Pour 2 inches of water in a large kettle and arrange the tamales on a rack above water level.
  14. Steam tamales for about 40 minutes.


Quick notes

These traditional New Mexico chile con carde tamales are a must try. Absolutley delicious.

Cooking time: 40 minute(s)

Number of servings (yield): 12

Culinary tradition: Mexican

]]> http://www.mexicanrecipes.org/tamales/new-mexico-tamales/feed 0 Authentic Mexican Tamales http://www.mexicanrecipes.org/tamales/authentic-mexican-tamales http://www.mexicanrecipes.org/tamales/authentic-mexican-tamales#comments Wed, 01 Feb 2012 23:28:43 +0000 admin http://www.mexicanrecipes.org/wp/?p=54

Recipe: Authentic Mexican Tamales

Summary: Mexican tamales are packets of corn dough (masa) with a savory or sweet filling and typically wrapped in corn husks or banana leaves.

Ingredients

  • 5 lbs. lean pork or beef, cooked and shredded
  • 6 to 7 lbs. fresh masa
  • 1 1/2 lbs lard
  • 1 tbls. salt
  • 1 1/2 pts. red chili sauce
  • 1 bundle oujas (corn shucks)

Instructions

  1. To make tamales, cook meat by boiling in a large covered pot with enough water to cover completely.
  2. Add salt to taste and slow boil till completely done. Cool meat and save broth.
  3. When meat has cooled, shred and mix in the chili sauce
  4. Corn Shucks:
  5. To prepare the corn shucks ( outer husks), soak them in a sink or large pot of warm water for about 2 hours or until soft. Gently separate without tearing.
  6. Masa:
  7. Make masa by hand or with Mixer.
  8. Mix the masa, lard , salt and enough broth to make a smooth paste.
  9. Beat till a small amount (1 tsp) will float in a cup of cool water.
  10. Spread masa (1/8 to 1/4 inch thick layer, or to preference) on ouja, add a small amount of meat and roll up.
  11. Fold up ends of ouja and place(fold down) on a rack in a pan deep enough to steam.
  12. Add 1 to 2 inches water, cover with a tight fitting lid and steam about 1 1/2 hours. (a cloth can be used under the lid to make a tighter fit)


Quick notes

These tamales are authentic and delicious.

Variations

Many variations of ingredients can be used in making tamales.

You can use a combination of beef and pork, use chicken or even fried beans.

One or two olives may be added to the center or try adding a few raisins.

Cooking time: 1 hour(s) 30 minute(s)

Number of servings (yield): 12

Culinary tradition: Mexican

]]> http://www.mexicanrecipes.org/tamales/authentic-mexican-tamales/feed 0 Green Enchiladas With Chicken http://www.mexicanrecipes.org/enchiladas/green-enchiladas-with-chicken http://www.mexicanrecipes.org/enchiladas/green-enchiladas-with-chicken#comments Wed, 01 Feb 2012 23:24:57 +0000 admin http://www.mexicanrecipes.org/?p=660

Recipe: Green Enchiladas With Chicken

Ingredients

  • 1 pound fresh tomatillos or 2 cans (13 ounces each) tomatillos, drained
  • 1 can (7 ounces) diced green chilies, undrained
  • 2 tablespoons vegetable oil
  • 1 medium onion, finely chopped
  • 1 clove garlic, minced
  • 1 can (14 1/2 ounces) ready-to-serve chicken broth or 1-3/4 cups Chicken Stock
  • Vegetable oil for frying
  • 12 corn tortillas, 6 to 7-inch diameter
  • 3 cups shredded cooked chicken
  • 2 1/2 cups (10 ounces) shredded Monterey Jack cheese

  • 1 cup (1/2 pint) sour cream
  • 4 green onions with tops, thinly sliced
  • Cilantro sprigs for garnish

Instructions

  1. Preheat oven to 350° F.
  2. If using fresh tomatillos, remove husks; wash thoroughly: Place tomatillos in 2-quart pan; add 1/2 inch water.
  3. Bring to a boil.
  4. Cover; reduce heat and simmer 10 minutes or until tender.
  5. Drain.
  6. Place tomatillos and chilies in blender or food processor container fitted with metal blade; process until pureed.
  7. Heat the 2 tablespoons oil in large skillet over medium heat.
  8. Add onion and garlic; cook until onion is tender.
  9. Stir in puree and chicken broth.
  10. Simmer, uncovered, until sauce has reduced to about 2 1/2 cups and is consistency of canned tomato sauce.
  11. Heat 1/2 inch oil in 7 to 8-inch skillet over medium-high heat.
  12. Place l tortilla in hot oil; cook 2 seconds on each side or just until limp.
  13. Drain briefly on paper towels, then dip softened tortilla into tomatillo sauce.
  14. Transfer sauced tortilla to a plate.
  15. Place about 1/4 cup of the chicken and 2 tablespoons of the cheese across center of tortilla; roll to enclose.
  16. Place enchilada, seam side down, in 15 X 10-inch baking pan.
  17. Repeat until all tortillas are filled.
  18. Spoon remaining sauce over enchiladas, making sure all ends are moistened; reserve remaining cheese.
  19. Cover: Bake 20 to 30 minutes or until hot in center: Uncover and top with reserved cheese.
  20. Continue baking, uncovered, 10 minutes or until cheese is melted.
  21. Spoon sour cream down center of enchiladas; sprinkle with green onions.
  22. Garnish with cilantro.

Quick notes

Makes 6 Servings of Green Enchiladas With Chicken.


Preparation time: 10 minute(s)

Cooking time: 50 minute(s)

Number of servings (yield): 6

Meal type: dinner or lunch

Culinary tradition: Mexican

]]> http://www.mexicanrecipes.org/enchiladas/green-enchiladas-with-chicken/feed 0 Beef Enchiladas http://www.mexicanrecipes.org/enchiladas/beef-enchiladas http://www.mexicanrecipes.org/enchiladas/beef-enchiladas#comments Wed, 01 Feb 2012 08:23:04 +0000 admin http://www.mexicanrecipes.org/wp/?p=171

Recipe: Beef Enchiladas

Summary: All of the ingredients are here; baked corn tortillas filled with sauteed beef, onion and chile peppers, tomato sauce, sour cream, green onions, and cheddar cheese.

Ingredients

  • 1 cup chopped onion
  • 1 pound sirloin steak, cut into bite size strips
  • 1 teaspoon minced garlic
  • 2 (7 ounce) cans diced green chile peppers

  • 4 cups tomato sauce, divided
  • 2 teaspoons chili powder
  • 1 (12 ounce) package corn tortillas
  • 1/2 cup fresh salsa
  • 3/4 cup chopped black olives, drained
  • 2 cups shredded Cheddar cheese
  • 1/2 cup sour cream
  • 1/3 cup chopped green onion

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
  2. In a skillet over medium heat, saute onions until almost translucent.
  3. Stir in beef, garlic, and chile peppers, and continue cooking until the meat is no longer pink.
  4. Pour in the tomato sauce and chili powder.
  5. Mix thoroughly and heat through.
  6. Remove from heat.
  7. Spoon a little of the meat mixture into a corn tortilla and add small amounts of salsa, Cheddar cheese and olives.
  8. Fold the tortilla up and place in the prepared casserole dish.
  9. Repeat for the remaining tortillas using up all of the meat mixture.
  10. Reserve 1/2 cup of Cheddar cheese for topping.
  11. Pour the other half of the tomato sauce and sour cream over all of the tortillas.
  12. Top with green onions and 1/2 cup of reserved Cheddar cheese.
  13. Bake 30 minutes in the preheated oven, or until hot and bubbly.


Quick notes

SUBMITTED BY: sal PHOTO BY: umi_says on www.allrecipes.com

Cooking time: 30 minute(s)

Number of servings (yield): 6

Culinary tradition: Mexican

]]> http://www.mexicanrecipes.org/enchiladas/beef-enchiladas/feed 0 Tostadas de Camaron – Shrimp Tostadas http://www.mexicanrecipes.org/tostadas/tostadas-de-camaron-shrimp-tostadas http://www.mexicanrecipes.org/tostadas/tostadas-de-camaron-shrimp-tostadas#comments Sun, 29 Jan 2012 22:11:08 +0000 admin http://www.mexicanrecipes.org/?p=2064

Recipe: Tostadas de Camaron

Summary: Delicious Shrimp Tostadas!

Ingredients

  • 1 tablespoon salad oil or butter
  • 1 onion, finely chopped
  • 1 large tomato, peeled, seeded, and chopped
  • 1 pound shrimp, cooked and chopped
  • Salt
  • Freshly ground pepper
  • 12 small or 24 cocktail tostadas
  • 3 tablespoons freshly grated Parmesan cheese
  • Finely chopped lettuce
  • Oil and Vinegar Dressing
  • Chile Verde or bottled jalapeno sauce

Instructions

  1. Heat the oil or butter in a skillet and saute the onion until transparent.
  2. Add the tomato and cook until thick.
  3. Add the shrimp; then stir in salt and pepper to taste, and remove from the heat.
  4. Cover the tostadas with some of the shrimp mixture, cheese, and a layer of lettuce sprinkled with the dressing; and serve with either Chile Verde or bottled jalapeno sauce.

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 6

Culinary tradition: Mexican

]]> http://www.mexicanrecipes.org/tostadas/tostadas-de-camaron-shrimp-tostadas/feed 0 Navajo Tacos http://www.mexicanrecipes.org/taco-recipes/navajo-tacos http://www.mexicanrecipes.org/taco-recipes/navajo-tacos#comments Sun, 29 Jan 2012 21:18:43 +0000 admin http://www.mexicanrecipes.org/?p=954 Recipe: Navajo Tacos

Summary: The traditional “Navajo taco” is a puffy round of fried bread topped with meat and beans.

Ingredients


    • Chili Beans (recipe follows)
    • 1 pound ground turkey
    • About 2 cups Cherry Tomato Salsa or other salsa of your choice
    • 6 crisp flour taco shells
    • 2/3 cup shredded Cheddar cheese
    • 4 cups finely shredded lettuce
    • Plain nonfat yogurt

Instructions

  1. Prepare Chili Beans.
  2. While beans are simmering, prepare Cherry Tomato Salsa; refrigerate.
  3. To assemble tacos, place one taco shell on each of 6 dinner plates.
  4. Top equally with cheese, Chili Beans, and lettuce.
  5. Spoon 1/4 cup salsa and 1 tablespoon yogurt onto each taco; add more salsa and yogurt to taste.
  6. Sort 1 cup dried Great Northern or pinto beans, discarding any debris; rinse beans well.
  7. Place beans and 4 cups water in a 3 to 4-quart pan; bring to a boil over high heat.
  8. Boil, uncovered, for 10 minutes.
  9. Remove from heat, cover, and let stand for 1 hour.
  10. Drain beans, pour out of pan, and set aside.
  11. Crumble 1 pound ground turkey breast into pan; add 1 large onion, chopped.
  12. Cover tightly and cook over medium heat to draw out juices (15 to 20 minutes); stir occasionally.
  13. Uncover and boil over high heat, stirring often, until liquid has evaporated and browned bits stick to pan.
  14. Add 1/4 cup water and stir to scrape browned bits free.
  15. Boil, stirring often, until liquid has evaporated and browned bits stick to pan.
  16. Add 1/4 cup more water and boil dry again.
  17. Add 3 cups low-sodium chicken broth to pan stir to scrape browned bits free.
  18. Add beans; 1 tablespoon chili powder; 2 cloves garlic, minced or pressed; and 2 teaspoons each ground cumin, dry oregano, and dry basil.
  19. Bring to a boil over high heat; then reduce heat, cover, and simmer until beans are tender to bite (1 1/2 to 2 hours).
  20. Uncover and boil over high heat, stirring often, until reduced to 4 cups (5 to 7 minutes).
  21. Season to taste with salt.
  22. If made ahead, let cool; then cover and refrigerate for up to 3 days.
  23. To reheat, bring to a simmer over medium heat, stirring often.


Quick notes

This lightened-up version of the popular snack uses a flour tortilla as the base; the topping is a lean, spicy mixture of ground turkey and simmered Great Northern beans.

Per serving: 426 calories (19% calories from fat), 36g protein, 51 g carbohydrates, 9 g total fat (4 g saturated fat), 61 mg cholesterol, 354 mg sodium

Preparation time: 10 minute(s)

Cooking time: 3 hour(s) 30 minute(s)

Number of servings (yield): 6

Meal type: dinner

Culinary tradition: Mexican

 

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