Mexican Food Recipes

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Re: Mexican Food Recipes
« Reply #30 on: January 03, 2007, 06:24:04 PM » by 4myhoonie

i've been making my rather boring recipe for guacamole too long, Grin

so went looking for a new one and found this. this recipe is sooooo awesome! i got it from recipezaar:

http://www.recipezaar.com/2708

2 servings 4 hours

1 large avocado, scooped out of shell and mashed
2 tablespoons sour cream
1 tablespoon salsa
1 garlic clove, pressed
1 tablespoon sweet onions, finely diced
1 teaspoon cilantro or parsley (note, some people find it vile)
1 tablespoon tomatoes, finely diced
2 teaspoons black olives, minced
1 teaspoon fresh lemon juice or lime juice or balsamic vinegar
salt, use less if you'll refrigerate (you shouldn't need much)

Cut the avocado in half, scoop out the flesh with a spoon, mash 3/4 of it well and chop the remaining 1/4 coarsely (I do this with the spoon, in the avocado shell, before scooping the last bit out). Mix it into the mashed portion.
Mix all ingredients together.
Serve immediately, or cover with plastic wrap, pressing wrap firmly to surface of guacamole (or it will turn color) and refrigerate up to 4 hours before serving.

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Re: Mexican Food Recipes
« Reply #31 on: January 03, 2007, 06:38:25 PM » by makingchanges

Thanks for the enchilada sauce recipe. What are New Mexico chilies? It is so interesting. This internet is showing us another world out there.

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Re: Mexican Food Recipes
« Reply #32 on: January 03, 2007, 08:40:50 PM » by healthybratt

Quote from: makingchanges on January 03, 2007, 06:38:25 PM

Thanks for the enchilada sauce recipe. What are New Mexico chilies? It is so interesting. This internet is showing us another world out there.

If you make this before I do, let me know if it tastes like enchilada sauce. Grin

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Re: Mexican Food Recipes
« Reply #33 on: January 03, 2007, 09:58:05 PM » by 16goingon17

Quote from: makingchanges on January 03, 2007, 06:38:25 PM

What are New Mexico chilies?

I don't know; never seen one. Mybabyjadon originally posted the recipe on WTM. She would probably know.

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Re: Mexican Food Recipes
« Reply #34 on: January 03, 2007, 10:12:12 PM » by prairiechild

Beef Tacos

Cook a roast. I cut mine in chunks to increase the surface area to theoretically cut down on cooking time. I put it in the crock pot with lots of salt and pepper and some Goya seasoning I get in little packets at the Mexican store. You don't have to have the Goya seasoning. I also take and onion and cut it in skinny wedges and throw it on top. Add water to almost cover the roast. If you are pressed for time, bring the water to a boil before you add it. I cook it on high. If you put it in the crock pot early enough on a Sunday morning it will be ready when you get home from church.

Heat a large skillet, put oil in it and saute diced onion, green pepper and a few slices of jalapenos if you like it spicy. Shred your roast, throw it in the pan, add broth if you have any, or some water. Add about two tablespoons or so of ketchup. Add more salt and pepper. Bring it to a simmer with the lid off until the liquid is basically gone.

While that is simmering, take a ripe avocado, mash it and add an equal part of salsa. Stir together. Then chop a white onion (yellow is too strong) and chop some cilantro and put the onion and cilantro together in a small dish.

Heat white corn tortillas in a skillet over medium heat. Do them one at a time and heat on both sides just until they start to brown. Make a big stack of them and put them inside a tea towel to keep warm.

Take your tortilla, put some of the roast mixture on it, some of the salsa stuff and sprinkle on the onion and cilantro. This meal really is to die for. It's great with limeade and some Latino music.

This is a common meal in Honduras and Mexico and yes, my DH taught me how to make it. The first time I had this meal it was made with goat meat. No kidding. Grin

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Re: Mexican Food Recipes
« Reply #35 on: January 04, 2007, 08:22:36 AM » by mexmarr

Quote from: prairiechild on January 03, 2007, 10:12:12 PM

Beef Tacos

This is a common meal in Honduras and Mexico and yes, my DH taught me how to make it. The first time I had this meal it was made with goat meat. No kidding. Grin

If you really want it to be authentic (at least for Mexico, I don't know about Honduras) you need some small limes. The Mexican ones look like keylimes. Squeeze some juice onto each taco just before you eat. Absolutely delicious!

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Re: Mexican Food Recipes
« Reply #36 on: January 04, 2007, 10:23:28 AM » by linemansgirl

Quote from: makingchanges on January 03, 2007, 06:38:25 PM

Thanks for the enchilada sauce recipe. What are New Mexico chilies? It is so interesting. This internet is showing us another world out there.
[/quote

I found the New Mexico chilies in a bulk bin in the produce section of my Wal-Mart. I have been meaning to make this for a while now, but haven't gotten around to it. My dd's b-day was yesterday & she wants enchiladas for her party tonight. I will try the recipe today & let you all know what we think!

« Last Edit: January 04, 2007, 10:27:52 AM by linemansgirl »
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Re: Mexican Food Recipes
« Reply #37 on: January 04, 2007, 10:31:27 AM » by Kati*did

Quote from: 16goingon17 on January 03, 2007, 09:58:05 PM

Quote from: makingchanges on January 03, 2007, 06:38:25 PM

What are New Mexico chilies?

I don't know; never seen one. Mybabyjadon originally posted the recipe on WTM. She would probably know.

New Mexico Chile is the chile that's grown in southern NM. Most commonly known as "Hatch Chile" because so much of it comes from Hatch, NM. In NM, we have an option of "green" or "red" chile on our food at any Mexican restaurant. They are the same chile at different stages. The green chile is when the peppers are fresh. After a while, the green chiles start to dry and then they turn dark red -- and there's our red chile. It has great flavor and if you can get hold of fresh Hatch green chiles where you live, they are WONDERFUL roasted and used in various recipes. Anyway, here's more info if you want more:

http://www.zianet.com/focus/chile.htm

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Re: Mexican Food Recipes
« Reply #38 on: January 04, 2007, 10:33:28 AM » by lynn

Here is a recipe for awesome guacamole
2 large avocado's mashed
1 clove garlic minced
1 tsp. kosher salt
juice from 1/2 a lime
cilantro finely chopped (? 2Tbsp.)

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Re: Mexican Food Recipes
« Reply #39 on: January 04, 2007, 10:56:01 AM » by healthybratt

Quote from: Kati*did on January 04, 2007, 10:31:27 AM

http://www.zianet.com/focus/chile.htm

The picture of the green chili looks exactly like an Anaheim pepper. Are they the same thing? These taste like bell peppers (sweet) with a slight kick. I make stuffed peppers out of these all the time. The skin is slightly tougher than most peppers we eat.

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Re: Mexican Food Recipes
« Reply #40 on: January 04, 2007, 12:50:29 PM » by Kati*did

Quote from: healthybratt on January 04, 2007, 10:56:01 AM

Quote from: Kati*did on January 04, 2007, 10:31:27 AM

http://www.zianet.com/focus/chile.htm

Hmm...I just looked that up. I would have said they're hotter than anaheims, but this site (which rates chiles heat levels) puts them as equals. I think that must be average, but I know that they sell different heat levels of NM chiles. I have some hot ones.

http://homecooking.about.com/library/weekly/blhotchiles.htm

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Re: Mexican Food Recipes
« Reply #41 on: January 04, 2007, 02:47:40 PM » by chopchop

Quote from: jaemom on July 06, 2006, 09:36:00 AM

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

Here is our favorite chimichanga recipe. Dh LOVES these!!!!!
I really need to make them again!!!!

Chimichangas
2 lbs. beef stew meat
(I just use the cheapest available, sometimes cut it in big hunks before cooking)
1 1/2 cups water
2 cloves garlic, minced
2 Tbl. chili powder
1 Tbl vinegar
2 tsp. dried oregano
1 tsp. salt
1/4 tsp. black pepper

12 10" flour tortillas
(we use more tortillas & stretch the meat to make a lot more than 12)
Fat for frying
2 cups shredded lettuce
2 cups Guacamole

In a medium saucepan combine the meat, water, garlic and spices. Bring to boiling. Cover and reduce heat and simmer for 2 or more hours until meat is very tender. Uncover, boil rapidly about 15 min until water has almost completely evaporated. Watch closely and stir near the end of cooking time so meat doesn't stick. Remove from heat. Using 2 fork shred the meat finely.
Warm the tortillas. (oven, stove top, however you normally do it.) Spoon 3-4 Tbl. meat onto each tortilla, near one edge. Fold edge nearest filling up and over filling just till mixture is covered. Fold in two sides envelope fashion, then roll up tightly. Fasten with a toothpick if needed.
In heavy skillet, fry filled tortillas in 1/2" of hot fat about 1 min on each side or until golden brown. Drain on paper toweling. Keep warm in a 300 degree oven while frying remaining chimichangas. Garnish with lettuce and guacomole, or whatever you wish.

IMO, it always smells a little strange while cooking, but it is certainly worth it! Cheesy

« Last Edit: January 04, 2007, 02:49:50 PM by chopchop »
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Re: Mexican Food Recipes
« Reply #42 on: January 04, 2007, 03:04:53 PM » by healthybratt

Quote from: Kati*did on January 04, 2007, 12:50:29 PM

I found this..

Quote

In New Mexico the pepper grown most widely is the long, curved, green pepper ranging from three to eight inches long that is often called Sandia, Anaheim, or even cayenne among other names. Today these are a few of the more popular New Mexico chilis being grown: Espanola, Sandia, Nu Mex, NuMex, R Naky, Nu Mex Joe Parker, Rio Grande 21 and of course my new favorite the Big Jim, or New Mexico 6, Nu Mex 6, or simply the 6...

from 100% NM Chili

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Re: Mexican Food Recipes
« Reply #43 on: January 04, 2007, 03:17:47 PM » by ALittleMore

I don't know if anyone has said anything about cookbooks yet, I haven't read the thread all the way thru, however this cook book is one of the most wonderful cookbooks I have ever used: http://www.amazon.com/Mexico-Beautiful-Cookbook-Susanna-Palazuelos/dp/0067575862/sr=1-2/qid=1167941460/ref=pd_bbs_sr_2/002-6275448-2634435?ie=UTF8&s=books

It's called Mexico: The Beautiful Cookbook.

The Beautiful Cookbook collection is wonderful. The recipes are easy to understand, every
recipe has a complete picture, and what you make actually looks like what's in the picture. Plus all the recipes are delicious!

The Mexico cookbook is complete with an index on all the different peppers, spices, meats etc., and they also offer suggestions for substitutes for various items.

The Beautiful Cookbooks tend to go on sale at the book stores for 9.99 each. We have six or seven from the collection, and they're all wonderful.

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Re: Mexican Food Recipes
« Reply #44 on: January 04, 2007, 04:32:35 PM » by Kati*did

Quote from: healthybratt on January 04, 2007, 03:04:53 PM

Quote from: Kati*did on January 04, 2007, 12:50:29 PM

I found this..

Quote

from 100% NM Chili

I learn so many things I should have known (after 25 + years in NM)!

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Re: Mexican Food Recipes
« Reply #45 on: January 05, 2007, 01:49:15 PM » by makingchanges

Rebekah,

Have you ever used dried Posole? I bought dired posole at Central Market yesterday. I was wondering if you knew anything.

Plus do you know what New Mexico chilies are? Are they a certain type? How hot? Comparison to other kidsn of chilies.

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Re: Mexican Food Recipes
« Reply #46 on: January 05, 2007, 04:24:49 PM » by makingchanges

Kati*did,

Thanks for your research. I had to search for the thread and I glanced at it. I thought no one had posted about the peppers. Thanks for the comparison. We do not like hot food so I may use less peppers. I will make less.

Do you know anything about dried Posole? I wanted to try it.

Linesmangirl,
Did you fix the enchilada recipe? Did you use all the peppers? Was it hot?

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Re: Mexican Food Recipes
« Reply #47 on: January 05, 2007, 04:41:52 PM » by Kati*did

Quote from: makingchanges on January 05, 2007, 04:24:49 PM

Hi, Makinghcanges! All the time I lived in NM, we used frozen posole. I love posole -- it's one of my favorite dishes in the world!! The frozen posole is "half processed" which means it's not like canned (cooked and ready), nor is it dry. It needs more cooking than canned. Dry posole you need to soak for some hours or overnight, then bring it to a boil, reduce heat to a simmer, and leave it till the posole kind of "pops" (the skin pops) -- which takes about an hour. I use NM chile powder to season mine -- but my dh can't take hot stuff, so I use a really mild powder. It turns out really great. I think that if you don't like hot things, it's better to use more of a really mild chile powder (for flavor) than to use less of something that's pretty hot.

HTH!!!

Oh yeah...just so you know: Dried hominy will cook up to a volume of 3 times, so 1.5 lbs dry would equal about 2-3 quarts canned. I think. Pretty sure.

« Last Edit: January 05, 2007, 05:03:54 PM by Kati*did »
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Re: Mexican Food Recipes
« Reply #48 on: January 05, 2007, 06:15:09 PM » by KristenA

I admit.... I haven't read this whole thread. Just wanted so share what I did for MEXICAN NIGHT (my hubby's favorite):
I used to use Boxed Mexican Flavored Rice stuff.... you know what I'm talking about. It had Soy and all kinds of things in it. Roll Eyes

So, I haven't made mexican rice in a while, and hubby requested it.

SO, I used Wild Rice. I added the Mexican beef seasoning to the rice (before it started cooking).

My husband said it was the best Mexican Rice he ever had. I didn't have the heart to tell him it was also the healthiest Mexican rice I had ever made. Wink

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Re: Mexican Food Recipes
« Reply #49 on: January 05, 2007, 06:59:26 PM » by linemansgirl

Quote from: linemansgirl on January 04, 2007, 10:23:28 AM

Quote from: makingchanges on January 03, 2007, 06:38:25 PM

Thanks for the enchilada sauce recipe. What are New Mexico chilies? It is so interesting. This internet is showing us another world out there.
[/quote

I ended up not trying the enchilada sauce recipe. When I bought the chiles I didn't realize that I needed 4 oz. of dried chiles!!! Shocked

That's a lot of dried chilies!!! I hope to try it very soon though. I will let you know when I do.

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Re: Mexican Food Recipes
« Reply #50 on: January 05, 2007, 07:24:23 PM » by BigMamaH

Here is a recipe for our Favorite Enchiladas w/ salsa. It is a bit of prep work but not much mess to clean up! A bonus is that the enchiladas and salsa have at least 1/2 of the same ingredients so I just chop what I need for both and put in separate big bowls. Here goes:

ENCHILADAS
1-2 C chicken (chopped or shredded) opt.
1 can black beans
1-2 yams-peeled,cubed and boiled tender
1 can corn
1 purple onion-finely chopped
4-6 cloves garlic-chopped coarsely
1 jalapeno-seeded &chopped
1 lime juiced-add to mix
1-2 Tbsp cumin
salt to taste
1/2 C enchilada sauce
Just put it all in a big bowl as you get it prepared and mix it up really good.

THE SALSA
2 tomatoes-cubed
1/2 purple onion, chopped small
3-5 cloves garlic, minced
1 lime juiced
1 jalapeno seeded and chopped small
salt to taste
1 red bell pepper chopped smallish
1/2 can black beans
1/2 can corn
2 or 3 avacados
Same here, just cut it all up and put it in a bowl and mix well.

We prefer flour tortillas and a green ench sauce, but use corn tortillas and a red sauceif that's what you like. I use an ice cream scoop to put enchilada mix in the tortillas, fill generously and roll and put into pan, keep going until you run out of mix. I usually end up with a 9X13 and then a small pan extra, great for giving away. Pour enchilada sauce of your choice over the tops, top with cheese, cover with foil and then into the oven. 350 degrees for about 30 minutes. I just serve with the salsa and sour cream on the side. People top as the like it! As you can see this recipe is not exact or scientific add other stuff you love, leave out what you don't like. Enjoy . . .

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Re: Mexican Food Recipes
« Reply #51 on: January 06, 2007, 04:42:03 AM » by mom24boys

Someone asked for Huevos Rancheros
Here is what my Mexican landlady taught me (she also taught me refried beans and a mild enchilada/wet burrito sauce!):

Heat some leftover refried beans.
Heat some leftover Mexican rice.

Lightly fry corn tortillas in lard/oil/shortening. (you want these to still be soft but hot - and you want 2 per serving). Set aside and keep warm.

There are 2 ways she was taught to cook the eggs:
1. Heat your favorite salsa to a brisk simmer/slow boil in a frying pan.
Make a bit of a depression for each egg (usually 2 per serving).
Crack eggs into depressions, reduce heat, cover and cook to desired doneness.

2. Heat small amount of oil in frying pan. Crack in desired quantity of eggs.
As edges set, spoon favorite salsa around on the whites but not the yolks.
Cover pan, reduce heat and cook to desired doneness.

Personally, we just fry the eggs the way we like them and plate up the meal (directions following). We have El Pato tomato sauce on the table and each person pours on as much as they want.

To plate the meal:
Place 2 hot corn tortillas on plate, overlapping but covering as much of the plate as possible.
Place eggs (with some of the salsa if you cooked it that way), beans and rice on the tortillas in a sort of triangle pattern. Pass more salsa, hot pepper sauce or El Pato tomato sauce.

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Re: Mexican Food Recipes
« Reply #52 on: January 06, 2007, 05:05:09 AM » by mom24boys

Wet burrito/ special sauce/ mild enchilada sauce

saute one large, finely diced onion in 6 T. bacon grease (or your favorite fat, but it won't taste as good). When onions are beginning to become translucent, add 2-3 minced cloves of garlic and saute briefly. Add 6 T. flour and cook to make a roue. Remove from heat and mix in 6 T. tomato paste. Stir in 6 cups chicken stock or equivalent. Return to heat and cook, stirring, until it begins to thicken (kinda like thin gravy). Add more chicken stock if it is too thick.
Now season with salt, pepper, about 1/4 t. oregano (or even less), 3/4 to 1 t. ground cumin. Simmer a few minutes and taste. You can add chili powder for more of a red sauce or green chilies for a greener flavor if not the color. However, most people find this to be delicious and a delightful change from the usual enchilada sauces.

The lady who gave me the recipe used to have a restaurant and she used this sauce on chimichangas, special "wet" burritos (favorite burrito served covered in sauce), Chili Rellenos, chicken enchiladas and as the base for something she called "Hot Bowl" - tortilla chips, shredded pork, onions, tomatoes, cilantro, chilies and sliced cabage layered in a bowl with the sauce ladled over all and topped with a bit of cheese [kinda like tortilla soup].

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Re: Mexican Food Recipes
« Reply #53 on: January 06, 2007, 08:52:36 AM » by burlsgirl

OH, OH, OH!! I have THE best chicken enchilada recipe!! At least we think so, and every time we serve it for guests, they ooh & aah. Anyway, here goes:

About 12 Corn Tortillas, softened (we do ours in a little oil)

Take about 2 c. Cooked, shredded chicken breast and mix it with a finally chopped onion and a handful of shredded cheese (we use colby/jack mixed).

Fill tortillas with chicken/cheese/onion mixture and roll up. Place seam side down in casserole dish.

To make sauce:
Melt stick butter (can use just 1/2) in sauce pan then add enough flour to make thick roux. Slowly add in one can (14.5 oz) chicken broth and stir till thick. Take off heat and add in at least one cup of sour cream and some chopped jalepenos. If you use the jalepenos in a jar, it's really yummy to pour some of the juice in the sauce.

Pour sauce over filled tortillas and bake for about 25 minutes. Sprinkle tops with cheese and bake another few minutes.

These are best served with homemade salsa plopped right on top, with a salad on the side.

This recipe came from a Mexican family who are friends of a friend.
Hope you enjoy!
Emily

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Re: Mexican Food Recipes
« Reply #54 on: January 06, 2007, 09:22:58 AM » by burlsgirl

Here's another good one:

Slow Cooked Enchiladas

Brown 1 lb. ground beef with chopped onions and green pepper. Mix that with 1 can black beans, 1 can red beans, 1 can rotel tomatoes, 1/3 c. water, 1 tsp. chili powder, 1/2 tsp. cumin. We add a little corn for color, as well. (also, if you don't "do" canned beans, any leftover beans will do).

In crock pot, layer beef/bean mixture, a flour tortilla, big dollop sour cream, big spoonful salsa, and shredded cheese. Should be able to get about 5-6 layers.

Cook in crock pot 4 to 5 hours. So yummy!

I've altered this recipe since I first got it to include homeade beans and homemade tortillas. I find that using leftover beans & frozen corn makes the prep time go lots faster than opening all those cans anyway! ;)Also, the original recipe called for bigger tortillas than mine that I make, so I end up tearing some into pieces to fill in the gaps. Does that make sense??

Anyway, this is a great, easy recipe. Hope you enjoy!
Emily

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Re: Mexican Food Recipes
« Reply #55 on: January 06, 2007, 09:31:13 AM » by burlsgirl

Ok, here's my favorite salsa recipe, then I'm going to stop hijacking this thread!!
Warning: I'm putting no measurements on here because I just do it till it tastes like I want it to. I just start out with a big can of tomatoes and go with it! Also, this makes a really fine (as in texture) salsa. If you like yours chunkier, you'll have to chop it by hand or something other than the blender. Ok, here we go:

Tomatoes (lg. can or qt. jar)
Garlic (I used minced from a jar)
1 small onion
jalepeno peppers
lime juice (lemon if you don't have lime; just a squeeze)
cumin to taste
chili powder to taste
salt to taste
fresh cilantro (this really gives the salsa its great flavor, just start with small amounts and go up; I use a good palm full).

Just throw all this into a blender an pureee briefly. I got this from a friend of mine who served it at her home the first time we ever ate there. It's really and truly the best salsa I've ever eaten. Not to mention it's done in less than 5 minutes!!

I hope you enjoy!!
Emily

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Re: Mexican Food Recipes
« Reply #56 on: January 06, 2007, 11:25:29 AM » by makingchanges

I think we need a Mexican tasting party. These recipes all sound so good.

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Re: Mexican Food Recipes
« Reply #57 on: January 06, 2007, 06:40:24 PM » by makingchanges

Rebekah, I saw you were online and I was hoping you would see this. How do you use dried Posole. Do you know? I couldn't find frozen and I only found dried,

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Re: Mexican Food Recipes
« Reply #58 on: January 08, 2007, 09:27:59 AM » by jammy

I couldn't find any in the freezer. Where else could you look for posole?

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Re: Mexican Food Recipes
« Reply #59 on: January 08, 2007, 10:59:44 AM » by Kati*did

Quote from: makingchanges on January 06, 2007, 06:40:24 PM

Rebekah, I saw you were online and I was hoping you would see this. How do you use dried Posole. Do you know? I couldn't find frozen and I only found dried,

I'm not Beka, but I do have some posole info! Wink

Hope it helps.

Quote

Dry posole you need to soak for some hours or overnight, then bring it to a boil, reduce heat to a simmer, and leave it till the posole kind of "pops" (the skin pops) -- which takes about an hour. I use NM chile powder to season mine -- but my dh can't take hot stuff, so I use a really mild powder. It turns out really great. I think that if you don't like hot things, it's better to use more of a really mild chile powder (for flavor) than to use less of something that's pretty hot.

Oh yeah...just so you know: Dried hominy will cook up to a volume of 3 times, so 1.5 lbs dry would equal about 2-3 quarts canned. I think. Pretty sure.

Hey, Jammy -- If you don't have frozen posole, you might have to use the canned stuff, which is generally in the Mexican food section of a store. Now that I moved away from NM, I used canned hominy -- it's just as good. You just don't have to cook it, which is why my family calls my posole "cheater posole". Grin

« Last Edit: January 08, 2007, 11:01:40 AM by Kati*did »
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