Mexican Food Recipes

« WellTellMe • Forum • Natural Health • Nutrition & Food • Recipes, Menus & Diet Plans • Mexican Food Recipes »

(Read 6711 times) [1] 2 3 4

Mexican Food Recipes
« on: July 01, 2006, 10:01:41 PM » by sunshine4th

Someone suggested that we start a Mexican food recipe thread, so I thought I would start! Grin

We love Mexican food and I would be interested in other recipes. So, here is my recipe for guacamole.

1 small onion-minced
2 cloves of garlic-minced
3 ripe avocados
2-4 tbsp of cilantro (fresh is best)
1 tomato-diced
1-2 jalapeno peppers-minced
salt and pepper to taste

Mix all ingredients together and refrigerate.

So simple and so yummy.

Logged

Re: Mexican Food Recipes
« Reply #1 on: July 01, 2006, 10:29:23 PM » by 4myhoonie

i will add one of our favorites:

Pico de Gallo

several chopped tomatoes (take out seeds and juice or use romas)
1 bunch fresh cilantro (leaves only)
1 large onion chopped
2 or more jalepenos chopped
a squeeze of lemon or lime juice
salt and pepper

chop and mix all items or use a "salsa maker" we eat it on stuff or with chips.

i picked up a salsa maker at goodwill and it worked pretty good. a lot faster than chopping all that by hand! Grin

Logged

"Be kinder than necessary, for everyone you meet is fighting some kind of battle."

Re: Mexican Food Recipes
« Reply #2 on: July 02, 2006, 09:59:38 PM » by ForeverGirl

We LOVE Mexican food!

Posole

1 bag of frozen posole, (or several cans of hominy if you can't buy posole)

3 large chicken breasts cooked and cubed

1 large can of green or red chili enchilada sauce

Diced green chili to taste

Garlic, chili powder, paprika, salt, pepper, and cayenne powder to taste.

Cook all the above in a crockpot in the chicken broth for 5-8 hours.

Serve with shredded cheese and warmed or toasted tortillas.

More later...

Logged

Honey Sunny in complete exasperation:
"JOE!!! You DOUGHNUT COCONUT COCONUT COCONUT!!!"

Re: Mexican Food Recipes
« Reply #3 on: July 02, 2006, 10:19:06 PM » by healthybratt

Hominy

Logged

My favorite herb book!!

Re: Mexican Food Recipes
« Reply #4 on: July 03, 2006, 11:38:53 AM » by ForeverGirl

Posole

Logged

Honey Sunny in complete exasperation:
"JOE!!! You DOUGHNUT COCONUT COCONUT COCONUT!!!"

Re: Mexican Food Recipes
« Reply #5 on: July 03, 2006, 11:41:33 AM » by ForeverGirl

Here's another:

Tostadas

Brown/crisp/bake corn tortillas on a cookie sheet in the oven - (they won't be totally flat anymore!)

Mashed black or pinto beans

Ground beef with taco seasoning

Tomatos, green onions, and cilantro chopped and tossed together with a bit of lime.

Chopped lettuce

Guacamole

Cheese

Sour Cream.

Build the tostadas at the table according to preference and enjoy.

This is fast, easy, and VERY yummy!

Logged

Honey Sunny in complete exasperation:
"JOE!!! You DOUGHNUT COCONUT COCONUT COCONUT!!!"

Re: Mexican Food Recipes
« Reply #6 on: July 03, 2006, 11:45:58 AM » by ForeverGirl

Baked Burritos

(A man favorite...)

Make burritos in flour tortillas:

Wrap beans, cheese, meat (opt), onion (opt) and sour cream in a tortilla.

Lay burritos side by side in a glass cake pan.

Pour enchilada sauce over the burritos, sprinkle generously with cheese, chives or green onions.

Bake until cheese begins to bubble and brown (about 400 degrees)

Serve with lettuce, tomato, cilantro, guacamole, for toppings.

Logged

Honey Sunny in complete exasperation:
"JOE!!! You DOUGHNUT COCONUT COCONUT COCONUT!!!"

Re: Mexican Food Recipes
« Reply #7 on: July 03, 2006, 12:43:03 PM » by Soñadora

Quote from: BeeyoutifulGirl on July 03, 2006, 11:41:33 AM

We do these (sort of) with shredded chicken instead of ground beef, minus beans. (Beans are normally a side for us though anyway.) We spread the sour cream and avocado on the tortilla so the chicken will stay on it better, and put lettuce, tomato, whatever else on top of that. It's great if you have leftover chicken, because then you don't have to do anything but crisp up the tortillas.
I noticed Rebekah said "at the table"-- my brother always called the tostadas on my plate frisbees, because on my way to the table they would inevitably fly from my plate. So definitely do these at the table!! Grin

Logged

You have no idea who I think I am.

Re: Mexican Food Recipes
« Reply #8 on: July 03, 2006, 04:27:05 PM » by dara

I know this is really sad (but I'm not from the south, or from the southwest), so what exactly is pasole? Or hominy? What grain, how is it ground or prepared, what does it cook up like, and 'Bek, what does your recipe look and taste like when you're done baking it?

Logged

"Write your hurts in the sand
and grave your blessings in stone."

Re: Mexican Food Recipes
« Reply #9 on: July 03, 2006, 05:23:27 PM » by ForeverGirl

Posole looks like/is a pale yellow corn - large kernels. It is cooked a long time (usually in chicken broth) until it swells up and sort of "explodes" with the liquid, looking more like popcorn, and a lot like hominy. It isn't hominy though, and tastes better, is less chalky, and more "corn-y" in taste than hominy. Hominy is soaked corn, (usually cheaply and in water).

Posole can be baked with cheese and chili and meat into a yummy casserole, or stewed into the traditional posole soup, which is like Mexican-style classic, chicken soup, but the posole takes the place of noodles.

Here in New Mexico we buy it in the freezer section, in bags labeled "posole". It is very cheap, and very easy to prepare, and being a grain, it's pretty satisfying and good for you.

Does that make sense?

Logged

Honey Sunny in complete exasperation:
"JOE!!! You DOUGHNUT COCONUT COCONUT COCONUT!!!"

Re: Mexican Food Recipes
« Reply #10 on: July 03, 2006, 06:44:20 PM » by dara

Yup, thanks. Couple more questions. Is it field corn? Does it look like regular frozen corn that you would cook along side a meal? (When I imagine it, I picture dried field corn Roll Eyes

) I will look for it in the frozen section. I'll get back to you if I can't find it, and/or have more questions. We love Mexican food, so I really want to try this. I especially want to see cooked corn "pop". Grin

Logged

"Write your hurts in the sand
and grave your blessings in stone."

Re: Mexican Food Recipes
« Reply #11 on: July 03, 2006, 06:57:19 PM » by dara

Black Bean and Corn Salad: (I just call it "Black Bean Salsa")

Combine:
2-3 c. black beans, cooked and drained
1 1/2 c. frozen corn kernels
1 avocado, peeled and diced
1 bell pepper, chipped
2 tomatoes, chopped
6 green onions, thinly sliced
fresh cilantro to taste

Mix and pour over bean mixture:
1/3 c. fresh lime juice
1/3 c. olive oil
1 clove garlic, minced
1 t. salt
1/8 t. cayenne pepper powder

Logged

"Write your hurts in the sand
and grave your blessings in stone."

Re: Mexican Food Recipes
« Reply #12 on: July 06, 2006, 02:12:05 AM » by Monita

I love Mexican food! My Mom is Mexican and taught me how to make a few dishes but I think they are more Tex-Mex. Roll Eyes

My favorite is her rice.

Ingredients are a guesstamation Wink

2c. long grain rice.
3 garlic cloves
fresh ground pepper corns, to taste
a few freshly ground cominos
2tbs. oil
salt
tomato sauce for color .....I like mine pretty lite in color so I only add about a 1/4 can.
*You may add onion and bell pepper too.
(It is best to grind the garlic, pepper and cominos into a paste first but I just put it all in a mini-chopper........don't tell my Mom!)

First you heat oil in the pan and add the rice. Brown the rice a little but be careful not to burn it. Then you add the garlic, salt, pepper and comino paste, stir around a second. Add the veggies if desired. Last, add your water cover the pan and cook as you would any rice.

Variations to this are to make arroz con pollo or arroz con camaron. Chicken and rice or shrimp and rice.
To do this just add the raw meat in bite sized chunks to the rice when you add the veggies. This is such a quick an easy dish to make that everyone seems to love!

Mona

Logged

Re: Mexican Food Recipes
« Reply #13 on: July 06, 2006, 06:25:29 AM » by heatheronthehill

Empanadas are soooo yummy and this is an authentic recipe. Making them takes quite a bit of time and work, so I understand if you are a busy mom and think this is too much. If you have older children who can help with the process, I'd encourage you to try them!

Empanada Dough
This is beautiful dough! It is just lovely to work with! If you are going to make these, I would highly recommend investing in a dough press. They are only a couple of dollars and it makes the job go twice as fast! You can also use your dough press on hand pies, pot-stickers, wontons & other appetizers. ***(I have to double this recipe to come out about even with the empanada filling.)
2 c. flour (plus more for work surface)
3/4 c. fine cornmeal or masa harina
2 tsp. sugar
1/2 tsp. salt
3 tbs. butter
2 large egg yolks

Directions:
Combine the flour, cornmeal, sugar & salt. Add the shortening and mix well. Add the egg yolks and 3/4 c. water and continue to mix well. Turn out onto a lightly floured work surface and knead until smooth. Cover with plastic and let rest 30 min. before using
Makes about 2 dozen empanadas

Empanadas
The perfect appetizer for your mexican dinner or for a snack anytime! These are very authentic and are absolutely delicious served with sour cream! They are very spicy and can be served hot or room temperature. Can also be formed and frozen for up to a month. (Thaw before cooking) I find that this recipe makes enough for 4 dozen empanadas. You can make the full recipe and freeze half of the filling for another time.
1 whole chicken breast (1 pound), skin removed
1 small white onion, halved
1 dried bay leaf
1 poblano chile
2 garlic cloves, crushed
3/4 tsp. ground cumin
1/4 tsp. ground canela or regular cinnamon
4 canned plum tomatoes, coarsely chopped
2 canned chipotle chilies in adobo, coarse chopped
salt & pepper
2 tbs. coarsely shopped fresh cilantro
1 tbs. pepitas (pumpkin seeds), toasted and coarsely chopped
Empanada dough
1/2 c. shredded monterey jack cheese
sugar for sprinkling
serve with sour cream

Directions:
1. Make filling: Place chicken breast, half of the onion & the bay leaf in a medium saucepan. Add enough cold water to cover; bring to a boil over medium-high heat. Reduce heat to medium-low; poach chicken until cooked through, about 15 minutes. Transfer chicken to a plate; reserve 1 c. cooking liquid, and discard the onion & bay leaf. When the chicken is cool enough to handle, shred the meat with a fork & set aside.
2. Roast the poblano chile directly over a gas flame, turning as each side blackens & blisters. (OR, roast on a baking sheet under a broiler) Transfer to a bowl and cover with plastic wrap; let steam about 10 minutes. Using a paper towel, peel off and discard the charred skin. Remove stems, seeds & ribs and discard. Slice into 1/4 in. thick strips; set aside.
3. Finely chop remaining onion half. Heat 2 tsp. oil in a medium saucepan over medium heat. Add chopped onion & garlic; cook, stirring occasionally, until soft and translucent, about 3 minutes. Stir in cumin and canela; cook 1 minute. Add shredded chicken, tomatoes, chipotles, poblano, and reserved cooking liquid. Reduce heat to medium-low; cook stirring occasionally, until the liquid has thickened, about 25 min. Remove from heat. Season with salt & pepper; stir in cilantro and pepitas. Set aside to cool.
4. Make empanadas: Break of a 1 1/2" ball of dough. On a clean work surface, roll out dough into a 1/8" thick round. Place the round on the dough press and spoon 1 tsp. of filling in center. Sprinkle with a bit of cheese. Squeeze shut. (If they are sticking spray with cooking spray.) Pop it out onto a cookie sheet. Repeat with all of the dough and filling.
6. Sprinkle tops with sugar and bake in a 375* oven until crisp and browned - about 15 minutes.

Makes 4 dozen empanadas

Logged

Re: Mexican Food Recipes
« Reply #14 on: July 06, 2006, 08:17:15 AM » by dara

Questions on Pasole:

Quote

Reply #10 on: July 03, 2006, 06:44:20 PM » by dara
Yup, thanks. Couple more questions. Is it field corn? Does it look like regular frozen corn that you would cook along side a meal? (When I imagine it, I picture dried field corn ) I will look for it in the frozen section. I'll get back to you if I can't find it, and/or have more questions. We love Mexican food, so I really want to try this. I especially want to see cooked corn "pop".

bump

Logged

"Write your hurts in the sand
and grave your blessings in stone."

Re: Mexican Food Recipes
« Reply #15 on: July 06, 2006, 08:49:19 AM » by ForeverGirl

Yes, it looks like field corn, but frozen in a bag. Type "posole" in your google search box, and then click the "images" option for pictures of posole. :-)

These recipes look great - can't wait to try them. We (pearl girls and friends) used to make empanadas, but ours were Belizian style, with hot spices, beef, beans and cheese, and deep fried instead of baked. I think I'll try them baked!

Rebekah

Logged

Honey Sunny in complete exasperation:
"JOE!!! You DOUGHNUT COCONUT COCONUT COCONUT!!!"

Re: Mexican Food Recipes
« Reply #16 on: July 06, 2006, 09:36:00 AM » by jaemom

Does anyone have a good chimichanga recipe using shredded beef? I almost always order the chimichangas at our favorite authentic mexican restaraunt, but would love to make them at home. I love the shrimp quesadillas too and have tried them at home....not as good as the ones at the restaraunt......yet. Grin

Logged

Wife to J (10 yrs)
Mom to B (9), G (7), G (2), and B (1)

Re: Mexican Food Recipes
« Reply #17 on: July 06, 2006, 10:19:01 AM » by heatheronthehill

Quote from: BeeyoutifulGirl on July 06, 2006, 08:49:19 AM

These recipes look great - can't wait to try them. We (pearl girls and friends) used to make empanadas, but ours were Belizian style, with hot spices, beef, beans and cheese, and deep fried instead of baked. I think I'll try them baked!

ok, so it's not *entirely* authentic since we bake them... Cheesy

The original recipe actually recommends deep frying, but I've never made them that way, trying to be health conscious and all.

Maybe I'll throw caution and calories to the wind and fry them next time! Cheesy

Logged

Re: Mexican Food Recipes
« Reply #18 on: July 07, 2006, 06:03:14 PM » by floydian

Fajitas in the crock pot

2-3 boneless skinless chicken breasts cut up into thin 2" slices (I used kitchen scissors)
1 bell pepper sliced into thin strips
1 yellow onion also sliced thin
4-5 green chilies chopped
juice of half a lime with a little pulp
1/2 stick of butter
2 cloves garlic chopped
1 teaspoon black pepper
1 package of fajita mix (actually I add my own spices from whatever I have in the cabinet)
you could use whatever your family likes and it would probably be healthier
I use cumin, Mexican oregano, chili powder, garlic powder, onion powder, red pepper,
basil, literally whatever I find in my spices that I think might taste good.

Stir all this up in the crockpot in the morning and at night, it's ready and smells wonderful. You can also do this in a skillet, but I like the way the chicken tastes when it has been absorbing all the flavors all day. If you add the bell pepper in the morning, it does get a little squishy. It doesn't bother us enough to change, but if you like crisper peppers, you can add the bell pepper much later in the day.

Just before serving, add 1-2 teaspoons of Kosher salt to taste and mix in.

Eat on flour tortillas
You can add whatever condiments your family likes best.
Ours are:
Grape tomatoes
Cheddar cheese
Hot sauce
Guacamole
Sour Cream

NO LETTUCE Tongue

« Last Edit: April 03, 2008, 03:27:17 PM by floydian »
Logged

And as He stands in victory,
Sin's curse has lost its grip on me;
For I am His and He is mine—
Bought with the precious blood of Christ.

Re: Mexican Food Recipes
« Reply #19 on: July 07, 2006, 06:55:02 PM » by healthybratt

I'm not sure if this qualifies as Mexican food but we like it and it has Picante Sauce in it, so here goes.

8 oz Picante Sauce (any kind)
8 oz Cream Cheese softened
16 oz shredded cheddar

Blend cream cheese and picante until smooth. Fold or beat in cheddar. Chill for best flavor and serve with corn tortilla chips or crackers. Beware, it's addictive.

Logged

My favorite herb book!!

Re: Mexican Food Recipes
« Reply #20 on: July 07, 2006, 08:37:22 PM » by healthyinOhio

I should know better than put a reply in a "food" topic while fasting, but here is a Mexican side dish that is a little different.

Mexican Black Bean and Corn Salad

1c. Black beans soaked and drained or 2 1/2 cups canned
2cups water with 2 tsp salt for dry beans
4 ears corn, cooked (or 2 cups canned or frozen)
1 red pepper, chopped
1/2 red onion, chopped
1 bunch chives
1/4 c. parsley
1/4 C. cilantro
1/4 c. dill
1/4 tsp. pepper
1/2 tsp. cum
3-5 tbsp. rice vinegar(or substitute other)
3-5 tbsp. olive oil

1. Simmer beans in water for 45-60min. If using canned, go to step 2.

2. Combine other ingredients and stir well. Toss and serve or refridgerate for later.

Logged

Re: Mexican Food Recipes
« Reply #21 on: January 03, 2007, 01:14:44 PM » by makingchanges

I was wanting to make homemade enchilada sauce. I bought the Hatch brand from the Health food store and I "think" it must have MSG in it because it has autolyzed yeast extract. Another MSG thread said that autolyzed yeast extract is MSG. Does anyone know if this is accurate? I never know what to believe.

Anyway, any healthy enchilada recipes out there?

Any healthy chicken enchilada recipes without bought soups. I'm trying to stay away from canned soups and that is soooo hard.

Logged

Re: Mexican Food Recipes
« Reply #22 on: January 03, 2007, 01:20:03 PM » by healthybratt

Quote from: makingchanges on January 03, 2007, 01:14:44 PM

I would love this as well. I love enchilada sauce in the yellow can from the grocery store, but it's full of junk and I think it makes me itch. "ugh". I would love to figure out the right seasonings to duplicate that flavor.

Logged

My favorite herb book!!

Re: Mexican Food Recipes
« Reply #23 on: January 03, 2007, 01:47:53 PM » by Daniel's Cousin

Quote from: healthybratt on July 02, 2006, 10:19:06 PM

Hominy

I wholeheartedly agree.

Logged

And all thy children shall be taught of the LORD; and great shall be the peace of thy children. Isaiah 54:13

Re: Mexican Food Recipes
« Reply #24 on: January 03, 2007, 02:18:57 PM » by 16goingon17

Quote from: healthybratt on January 03, 2007, 01:20:03 PM

Quote from: makingchanges on January 03, 2007, 01:14:44 PM

here is the enchilada sauce recipe
4 oz whole dried New Mexico(milder) or Ancho chiles
1/4 c olive oil
1 med onion, chopped
1 tsp ground cumin
2 c beef or chicken stock
2 cloves garlic, peeled chopped
2 small cans tomato paste
1 tablespoon red wine vinegar
sea salt
clean chiles, remove stem and seeds. Wear gloves!
saute onion in oil. Add cumin and cook, stirring until well mixed
Add stock and chiles, boil and skim surface reduce heat and simmer
whisk in garlic, vinagar and tomato paste
simmer covered for 45 min or so
pass the sauce through a food mill (what's this?) maybe blend it in blender
season with salt

this makes three cups
you can make huge batches and freeze

Logged

Re: Mexican Food Recipes
« Reply #25 on: January 03, 2007, 02:36:43 PM » by 16goingon17

That came from the Nourishing Traditions thread.
http://www.welltellme.com/discuss/index.php/topic,583.0.html

Logged

Re: Mexican Food Recipes
« Reply #26 on: January 03, 2007, 02:47:21 PM » by Kari

Anyone with a tried and true recipe for HUEVOS RANCHEROS? Kari

Logged

Proverbs 23:26 My son, give me thine heart, and let thine eyes observe my ways.

Re: Mexican Food Recipes
« Reply #27 on: January 03, 2007, 03:02:14 PM » by GeorgeousGeorgesAmorsito

Hello! This is not exactly a "Mexican" recipe It is from Honduras and I learned to make it from my husbands Aunt. We LOVE it!!!
TAJADAS...
1ST. STEP (POLLO GUISADO)
1 chicken cut up in pieces (cut thighs in half)
canola oil or grease (only enough to coat all chicken pieces and pan)
salt
pepper
2-3 pks sazon (con culantro y achiote)
Water
Salt and pepper chicken and season with the sazon, fry chicken making sure to get it sort of crispy on all sides but not done in the middle. Then add enough water to just cover the chicken. What you are going to do is stew the chicken. So you need to keep it at a boil ,and as the water evaporates , add more water untill the chicken is done in the middle.Then you can let the last bit of water reduce until you have a good bit of (gravy/ liquor ) in the pan. You will use this to season the whole dish.
PLATANOS FRITOS... (fried plaintans)
3-4 green plaintains (just barely starting to turn yellow)
salt
oil for frying
slice through the skin of plaintains lengthwise ,top to bottom and peel off the peels
slice crossways on a diagnal into 1/2'' pieces season with salt and fry untill crisp on both sides. Drain on paper towels.
ENSALADA.. (salad)
Finely shredded cabbage
seasoned with salt, pepper, lemon juice and a little pickeled jalapeno juice.
Layer ..
salad first ,then put 1-2 pieces of chicken on top, plaintains on top of that ,drizzle with your liquor. Enjoy!!!
They serve these in little plastic "baskets" in Honduras, the women sell this dish and many others to suppliment their income. The pollo guisado is also good over rice with black beans on the side but my husband prefers small red kidneys or pintos.
Sorry I hope I haven't written a book!!!!

Logged

Re: Mexican Food Recipes
« Reply #28 on: January 03, 2007, 03:36:57 PM » by Livelovely

Spanish Soft Tacos
3 boneless skinless chicken breasts cooked and shredded
8 oz sour cream
1 can creamed corn
1 can corn
1 can diced chilies
1/2 cup chopped onion
1 cup raisins
2 tsp chili powder
1/2 tsp cumin

Combine all ingredients and put in a casserole dish and bake for 45 minutes in a 350 degree oven. Top with monterey jack cheese when done and put it into tortillas. Quick, easy, and tasty. Wink

Logged

Mama, is your name Honey or just Mama?

Re: Mexican Food Recipes
« Reply #29 on: January 03, 2007, 04:44:49 PM » by carolinachic

Aw man, I LOVE mexican food!!! Grin

Here's one of my favorite side dish recipes.

Ortega Casserole

3 eggs
1 cup half n half
1/4 cup of flour
1 6 oz can of green chilies
1/2 pound of Monterey Jack and Cheddar cheese(or mexican blend)

Preheat oven to 350 degrees.

Whip eggs and half n half in a bowl.
Next add flour and whip.

Pour half of bowl mixture into bottom of round or square(8x8) baking dish.
Layer with half the can of green chilies.
Then layer half of cheese.
Layer egg, flour,and half n half again.
Then add rest of green chilies.
Finally, top with remaining cheese.

Bake for one hour. SO good!!!

Logged

I love my kids! Austin 9, Avery 8, Haleigh 6, and Genevieve 4!!!

(Read 6711 times) [1] 2 3 4