Mexican Food Recipes

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

(Read 6739 times) 1 2 [3] 4

Re: Mexican Food Recipes
« Reply #60 on: January 08, 2007, 02:03:37 PM » by makingchanges

Thanks Kati*did,

I plan on cooking it soon. Do you think it would work in Taco Soup? Any ideas to how?
I thought I'd boil it and then add other ingredients. What do you think?

Logged

Re: Mexican Food Recipes
« Reply #61 on: January 09, 2007, 02:35:21 PM » by jammy

Oh thank you! I'll check there the next time I go Grin

Jenn

Logged

Jenn

Re: Mexican Food Recipes
« Reply #62 on: January 12, 2007, 04:34:02 PM » by Livelovely

Green and red enchiladas
1 lb of tomatillos, husked and chopped or 18 oz can rinsed, drained and chopped
1 1/2 cups of chopped onion
1/4 cup fresh cilantro
1 can of siced green chili peppers, drained
1/4 tsp ground cumin
1/4 tsp pepper
1 cup chopped tomato
3 cups Cooked and shredded chicken
2/3 cup tomato juice
12 corn tortillas (homeade is real yummy)
monterrey jack cheese to top

In a food processor or blender combine tomatillos, 1 cup of onion the cilantro, chili peppers, cumin and pepper. Blend until pureed, set aside.
In a skillet cook remaining onion and tomato, stir in chicken and 1 cup of tomoatillo mixture till heated through.
I make mine like a pie instead of rolling individual enchiladas. Dip each tortilla in the tomato juice and spread mix on top. When finished top with remaining tomatillo mixture. Bake in 350* oven for 30 minutes and sprinke with cheese; bake another five to melt cheese. MMMMMMM tasty!!

Logged

Mama, is your name Honey or just Mama?

Re: Mexican Food Recipes
« Reply #63 on: January 12, 2007, 05:48:03 PM » by ladyhen

cheater posole is good, too! (and it's all I can find here in SE Ohio) We had some last night thrown in with chopped onion and celery sauteed in a little olive oil, then added some green chilis and some leftover beans and heated it through. Served in a bowl with cheese melting on top. Yummy! It made a nice side dish with the beef burritos in whole wheat tortillas.

Logged

Looking for that blessed hope, and the glorious appearing of the great God and our Saviour Jesus Christ; Titus 2:13

Re: Mexican Food Recipes
« Reply #64 on: January 21, 2007, 03:39:19 PM » by jammy

I FINALLY found a can of hominy, also said Pozole on it, at a local store here in MA. I can't wait to try it now....... Cheesy

Logged

Jenn

Re: Mexican Food Recipes
« Reply #65 on: September 11, 2007, 03:15:50 PM » by makingchanges

I was in Whole Foods yesterday and bought some fresh NM Hatched chiles. What do I do with them? How do you use them? If I buy green chilies in a can in the store, are these peppers what is in the can? You can tell that I know Nothing! Please fill me in on what I can do with them. Also how I could put them up for the future. Could I can them?

Logged

Re: Mexican Food Recipes
« Reply #66 on: September 11, 2007, 04:17:28 PM » by smithzonian

mmmmmm... I love hatch chili's with my eggs. I slice them into rings, sautee with onion and then add my eggs.
They also are great with sliced potatoes fried in butter--kind of a southwestern/country fried potato.

They're also great in chili.

Here's a yummy looking recipe as well.

Green Chili Stew
2 pounds chuck roast
1 1/2 T. cooking oil
4 medium potatoes, diced
12 large Anaheims or Poblanos, roasted, peeled and cut into pieces
1 t. garlic salt
1 t. salt
6-7 cups water
Cut the meat into 1/2 inch cubes and brown in oil in deep pan. Add potatoes and onions and brown further. Drain off excess fat. Add peppers, garlic salt, salt and water, bring to a boil, and simmer for 30 minutes. Serve with favorite noodles, rice or homemade bread. Serves 6

The asian in me likes the thought of using them in stir fry as well. Like a pepper steak.

Have fun experimenting!

Logged

Wife to Patrick
Mother to Karina, Keenan, Kyra, Kainos, and Kemuel
My blog www.xanga.com/smithzonian
www.xanga.com/prayforKemuel

I HAVE A BREATHTAKING VIEW OF HIS GRACE

Re: Mexican Food Recipes
« Reply #67 on: September 11, 2007, 05:57:48 PM » by IMPersuadd

As a former New Mexican transplant and married to a diehard, NM born chile's lover I know what to do with Hatch green chile's. :-) We currently live in Oregon and have to eithe rmake a "chile run" or have family send us boxes of them each year. :-)

Anyways, 1st off you need to roast them - pronto before they go bad. The easiest way we have found is to use our propane bbq. Crank it up on high and place the chile's on the rack, turning them so they don't burn - you want them to blister (the skin to puff a bit and it can get slightly brown) but not burnt through to the flesh. When you take them off the grill place them in something to steam for a few minutes while you roast another batch.

After that you have a few options. 1-Wash and peel right away to use in a recipe. 2-Wash, peel and chop to freeze for future recipes. We freeze ours in ice cube trays and then pop them into freezer bags to then have available when cooking. 3-Tray freeze whole and unwashed, etc.; place in large freezer bags and then wash, peel, etc. when using in future. The good thing about this method is you have whole ones for chile' rellenos and recipes calling for whole chile's.

hth
Lori

Logged

I aM PERSUADeD

Romans 8:38-39
II Timothy 1:12

Re: Mexican Food Recipes
« Reply #68 on: September 11, 2007, 10:04:19 PM » by makingchanges

Thanks for how to prepare them. I'll do that tomorrow. I like the idea of the ice cube tray. Now what kind of recipes do you use them in? I was going to make a chicken fiesta soup tomorrow. Would I use it in it? Can anyone tell me if the NM chiles are the same thing as the canned green chiles?

Logged

Re: Mexican Food Recipes
« Reply #69 on: September 12, 2007, 12:32:28 AM » by IMPersuadd

Quote from: makingchanges on September 11, 2007, 10:04:19 PM

Hi Again,
They are basically the same as the canned green chile's - but so much better. :-) There is something special about NM Hatch green chile - especially roasted. I just got back from NM last week and was enjoying the smell of roasting chile all around town. And eating at all the old restaurants I could fit into my schedule. :-) NEW Mexican cooking is different than mexican and it is hard to explain or quantify.

Yes, you could use your chile in your soup. My husband thinks green chile belongs in just about everything. :-) We use it almost like other folks use onion and bell peppers. :-) Personally what I like to find is a nice flavor from the chile without too much heat. That will take some experimenting.

Did that chile you got say whether or not it was mild or hot? And even if it said mild, unless you are used to it, go easy until you get a feel for how it works in cooking. Another thing - it sometimes gets "hotter" as it ages in the freezer. After you roast it, clean and eat one chile to see just how hot it is. A simple way to do that unless you really like to just eat raw chile is to saute it in a little butter and garlic for a couple of minutes and then eat.

Sorry I don't have any recipes - I do most of my cooking by sight and taste and just "wing it" - so it is very hard to write things out for others. Personal recommendation is to just start experimenting. :-)

Lori

Logged

I aM PERSUADeD

Romans 8:38-39
II Timothy 1:12

Re: Mexican Food Recipes
« Reply #70 on: September 30, 2007, 09:39:23 AM » by healthybratt

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

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.

http://www.welltellme.com/discuss/index.php/topic,12404.new.html#new

Logged

My favorite herb book!!

Re: Mexican Food Recipes
« Reply #71 on: September 30, 2007, 01:34:40 PM » by BJ_BOBBI_JO

We used to have a seasonal camp site ( one where you leave your campsite there all summer long) beside a Mexican man. He taught me to make Mexican food while cooking it over an outdoor fire. And it can not be just any wood but has to be hickory wood only for the cooking because of the flavoring of the smoke that provides.That is the way his mother has always cooked their meals and still does even now as an old woman living in America. It was wonderful. He came to our campsite and showed me how to cook this and that on the hickory wood fire.

He also said that what makes for a good flavored bean dip is to never use canned beans, always use the beans in the bag. Also he said to use 1/2 to an entire can of beer in the water the beans are cooking in over the hickory wood fire. The alcohol part cooks out of it so dont worry it is ok for ppl to eat. It adds a great flavor.

It was all just wonderful. Better then any Mexican restaurant I have ever been to. So This is what he said to do:

-cook the beans in water with beer in it.

-make the salsa and all the food fresh even the chips.

-cook it all over an outdoor fire using only hickory wood.

He said that is the authentic Mexican cooking he was raised with. He, with good intention, said we Americans only know Mexican food via the Mexican resturants which say they are authentic but really are not. Now that I have had his authentic Mexican cooking I believe him.

Logged

Re: Mexican Food Recipes
« Reply #72 on: September 30, 2007, 04:01:54 PM » by sarahmontgomery

Anyone have a good recipe for Mexican or Spanish rice? My DH is on a Mexican food kick. LOVES IT!! And the recipes I have tried just doesn't taste like the restaurant we like to eat at occasionally.

Logged

Home, home on the range, where the deer and the cantaloupe play..... according to my 4 year old

Re: Mexican Food Recipes
« Reply #73 on: September 30, 2007, 06:39:52 PM » by prairiechild

Arroz con Pollo

1.     1 or 2 bone in chicken breasts
2.     1 bay leaf
3.     3 cups chicken broth
4.     1 onion, diced
5.     2 cloves garlic, minced
6.     3 tomatoes, diced
7.     ½ bunch of cilantro, chopped
8.     1 jalapeno pepper, halved.( remove after cooking if you prefer)
9.     ½ green pepper, diced
10.     2 rounded tsp. curry powder
11.     1 Tblsp. Chicken bouillon
12.     1 rounded tsp. salt
13.     ¼ tsp. black pepper
14.     2 Tblsp. olive oil
15.     1 ½ cups rice
16.     1 cup frozen peas
17.     1 can corn, drained
18.     Cooked shrimp (optional)

Cook chicken breast in water with bay leaf and throw in some onions. When finished, remove 3 cups chicken broth and place in a large heavy-bottomed pot. Add ingredients 4-13 and bring to a simmer. Meanwhile heat the olive oil in a skillet and add the rice. Brown the rice until some of the grains are light brown. Don’t skip this step. When browned, add rice to pot of vegetables. Bring to a boil and reduce heat to lowest setting. Cook for 30 minutes with lid on. Turn off heat and let set for 15 minutes. Cook the corn and peas together until peas are bright green. Remove chicken from bones. Add corn, peas and chicken to the rice and stir well. Throw in a little cilantro. If you plan to add shrimp, heat and add now. To increase quantity, use 4 cups broth and 2 cups rice. This is a traditional recipe from Honduras and is often served on birthdays. Serve with a salad that has a vinegar and oil type dressing.

Logged

Re: Mexican Food Recipes
« Reply #74 on: September 30, 2007, 11:35:36 PM » by leslieincali

Mexican Rice
2 cups chicken broth
1 cup white rice
1/2 chopped onion
1 clove minced garlic
1/2 t salt
1t cumin
1 8oz can tomato sauce
3 T oil

Heat oil to med/high heat. Add rice, onion and garlic(on top). Stir fry until onion is transparant and rice starts to brown and crack(watch constantly).Add remaining ingredients. Bring to a rolling boil. Reduce to a simmer. Cover and simmer for 25 minutes. Do not peak.

Logged

Re: Mexican Food Recipes
« Reply #75 on: November 29, 2007, 10:19:39 PM » by born-an-okie

I didn't see a thread like this out there, though I know there are some about specific recipes, like egg rolls. I am not exactly an adventurous eater or cook, but I do like to try foods from other places and cultures. I have a couple of recipes that are regulars in our house that come from the time I was a missionary in Spain several years ago. I also love mexican style food. I'm hoping people will submit favorite recipes from around the world, and even different regions in the USA. I don't have time tonight to type out my recipes (adapted though they are from the real thing) for paella and tortilla de patata, but I'll be adding them soon. As a first time tamale cook last Christmas, I did find this site helpful and the recipe turned out great.

http://www.sonofthesouth.net/tamales/Tamale_Recipe.htm

I look forward to lots of yummy recipes!!!

Logged

Re: Mexican Food Recipes
« Reply #76 on: November 29, 2007, 11:52:44 PM » by makingchanges

That is a great tamale site. It didn't look too hard. Did you enjoy the tamales? Were they hard?

Logged

Re: Mexican Food Recipes
« Reply #77 on: November 30, 2007, 02:01:15 PM » by born-an-okie

The tamales were great, all of our kids even liked them. I will be making some changes to the process this time around. A mud knife from the the hardware store will be much faster to use to spread the dough onto the corn husks (you can buy special tools for this, but they are basically a wide flat stiff knife). I just used a table knife last time, and it took forever!!! Also, now I have a pressure cooker which will make the steam cooking process of the tamales go much faster. Tamales are not hard, just time intensive. I hope this time it will go much faster. Last time my husband also came down with the flu and was very, very sick just as we were starting, so our family tamale activity was not nearly so much fun.

Sorry HB for not posting in the right place, perhaps what I wanted was too broad a topic. I really didn't want recipes from just one culture, but favorite recipes from all over the world. I'll have to look for some other thread to post my spanish recipes on as they do not fit with mexican food in any way. Sorry!

Logged

Re: Mexican Food Recipes
« Reply #78 on: December 17, 2007, 01:56:35 PM » by still*learning

Made this for hubby's birthday yesterday. This is a top favorite of his and had not made it for awhile.

Mexican Lasagna or Burrito Pie

2 pounds ground beef
1 onion, chopped
2 teaspoons minced garlic
1 (4 ounce) can diced green chili peppers
1 (10 ounce) can diced tomatoes with green chile peppers
1 (16 ounce) jar enchilada sauce
equivalent to 32 ounces of refried beans ( I made my own or you can use canned)
12 (8 inch) flour tortillas
9 ounces shredded Colby cheese

Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in green chile peppers, tomatoes with green chile peppers, enchilada sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.
Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by refried beans, more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.
Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.

I use more cheese than called for - we like cheese here! Also hubby is not a heat guy so I do not use the additional green chili peppers.

This is the refried bean recipe that I used for this and we absolutely loved them! I got this from www.tammysrecipes.com.

Homemade Refried Beans 1 1/4 cups dried pinto beans, soaked overnight in enough water to cover
7 1/2 cups water
2 onions, peeled and cut in half
10 cloves garlic, peeled
2 Tablespoons butter
2 onions, finely chopped
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
small bunch of fresh cilantro, chopped
3 garlic cloves, minced
salt
2 ounces feta cheese (we used a four blend mexican cheese)
fresh cilantro, for garnish
Instructions:
1. Drain pinto beans, and rinse and drain again. Heat water in large pot until boiling. Add soaked beans, two halved onions, and ten whole garlic cloves. Return to boiling and simmer, uncovered, for about 90 minutes, or until beans are very soft and water is almost all absorbed.
2. Melt butter in large skillet or stock pot. Add the two chopped onions, the cumin, ground coriander, and chili powder. Cook until onions are soft and translucent, about 15-20 minutes, adding water if needed to prevent scorching.
3. Stir in fresh cilantro, and the three remaining garlic cloves. Start adding beans, a spoonful at a time, frying for a couple minutes and mashing with a fork or potato masher as you add them. Continue until all beans have been added.
4. Lower heat and simmer, stirring occasionally, until beans have thickened to consistency desired, about 30-40 minutes. Season with salt and ladle into serving dishes, topping with feta cheese and fresh cilantro for garnish.*

These were awesome! I soaked my beans overnight with whey added in and they sprouted. I also did not use chili powder as hubby does not like the heat.

We topped the mexican lasagna with sour cream, lettuce, tomato and black olives - yummmmm!

Logged

Re: Mexican Food Recipes
« Reply #79 on: December 17, 2007, 07:03:54 PM » by mom24boys

Quote from: IMPersuadd on September 11, 2007, 05:57:48 PM

As a former New Mexican transplant and married to a diehard, NM born chile's lover I know what to do with Hatch green chile's. :-) We currently live in Oregon ..... The good thing about this method is you have whole ones for chile' rellenos and recipes calling for whole chile's.

hth
Lori

Logged

Re: Mexican Food Recipes
« Reply #80 on: December 17, 2007, 09:57:30 PM » by IMPersuadd

Quote from: mom24boys on December 17, 2007, 07:03:54 PM

Hi there Lori,

We are Southern Cali transplants and really miss good chili rellenos. Do you make your own? What is your recipe?? Please???

The chili rellenos we have found up here are like an omlet with a chili and cheese inside... not quite right. Burrito Boy is the only place with proper rellenos. I think I just need to make them.

[/quote]

Hi there,

Sorry - I am not going to be much help. The basic jist of making them is stuff whole green chile's and then roll/coat with egg and flour and fry. I have seen/eaten them stuffed with just cheese (monterey jack) or with a meat (shredded chicken) mixture. Both ways taste good and it is a matter of preference.

Lori

Logged

I aM PERSUADeD

Romans 8:38-39
II Timothy 1:12

Re: Mexican Food Recipes
« Reply #81 on: December 17, 2007, 10:42:58 PM » by ladyhen

Quote from: IMPersuadd on December 17, 2007, 09:57:30 PM

Quote from: mom24boys on December 17, 2007, 07:03:54 PM

Hi there,

Sorry - I am not going to be much help. The basic jist of making them is stuff whole green chile's and then roll/coat with egg and flour and fry. I have seen/eaten them stuffed with just cheese (monterey jack) or with a meat (shredded chicken) mixture. Both ways taste good and it is a matter of preference.

Lori
[/quote]

I have become sort of a lazy gourmet these days. I love chile rellenos, but don't like all the prep work and the frying. I make a casserole that our family loves. Not quite the same as our favorite restaurant's rellenos, but better than nothing.

I layer chopped green chiles and grated cheese mixed with flour in a casserole dish, starting with the chiles and alternating about 3 times. Then I mix about equal parts of beaten eggs and milk and pour this over the cheese and chiles. Bake at 350* for about 45 min. or an hour, until the center is firm. Let stand for 10 minutes and serve with your choice of condiments.

Logged

Looking for that blessed hope, and the glorious appearing of the great God and our Saviour Jesus Christ; Titus 2:13

Re: Mexican Food Recipes
« Reply #82 on: December 17, 2007, 11:10:54 PM » by chiquis

my goodness!! How come I didn't see this thread before, I LOVE Mexican (not spanish) food, of course, I am from Mexico, city Roll Eyes

you will need
-4-6 chiles poblanos
1 lb tomatoes (for salsa)
1/4 onion
2 cloves of garlic
pinch of salt
1 cup mexican ALPURA cream, if not, any sour cream will do
1/2 lb queso panela, being in california you will probably will find it in any mexican store, if you don't have any mozzarela cheese will do

you can stuff your chiles, with alomost anything you have on hand, it could be tuna,previously cooked shredded chicken, cooked ground beef, or even a slice of cheese.

cooking instructions

1. wash really good your chilies, pat dry, and fry them in a skillet, wothout oil, until the outer skin turns black, set aside and put inside a ziplock bag for about 10 min.

2. take out chilies and peel off black skin, in one side make a gentle cut and take the seeds out. Now your chiles are ready to be stuffed. Wink

and line them up in a greased baking pan.

3. blend tomatoes, onion,garlic and salt, and pour over chilies, spoon some cream and cheese over them and bake at 375 for 20-30 min.

ENJOY Kiss

Logged

There is no higher calling in life than raising the CHILDREN God has trusted in your care.

Re: Mexican Food Recipes
« Reply #83 on: January 03, 2008, 03:36:01 PM » by Eviesmom

Anybody know how to make the white cheese dip they serve at Mexican Restaurants?

Thanks,

Logged

Re: Mexican Food Recipes
« Reply #84 on: January 13, 2008, 10:15:05 AM » by healthybratt

Quote from: Eviesmom on January 03, 2008, 03:36:01 PM

Anybody know how to make the white cheese dip they serve at Mexican Restaurants?

Thanks,

I don't know the recipe, but the base is White American Cheese. Grin

Logged

My favorite herb book!!

Re: Mexican Food Recipes
« Reply #85 on: February 15, 2008, 09:24:55 PM » by burlsgirl

Ok, I'm moving our chimichanga conversation over here!! So, how does one go about keeping the stuffing in??

Oh, and HB, are you proud of me?? I'm actually having a conversation in the right place for a change Cheesy

Logged

Re: Mexican Food Recipes
« Reply #86 on: February 15, 2008, 09:29:56 PM » by mamaofangels

Quote from: burlsgirl on February 15, 2008, 09:24:55 PM

Okay This would be easier with pictures but here I go.
You have your tortilla flat and filling in the middle. Key is to not over fill. wet the edges of tortilla with water. (also helps if tortillas are warm or at least room temp)
Then fold one side over filling then fold ends up and fold onto other side.
The wet edges help it stay together. Place seam side down on cookie sheet to freeze. Clear as mud huh.
Jen

Logged

~ I don't believe in Miricles I DEPEND on them!

Click here to see my Intro.
Click here for my 7xsunday Intro.

Re: Mexican Food Recipes
« Reply #87 on: February 15, 2008, 09:35:46 PM » by healthybratt

Quote from: mamaofangels on February 15, 2008, 09:29:56 PM

Quote from: burlsgirl on February 15, 2008, 09:24:55 PM

like an envelope? this is how we do egg rolls except it's a square and you fold corners. Grin

Logged

My favorite herb book!!

Re: Mexican Food Recipes
« Reply #88 on: February 15, 2008, 09:37:13 PM » by burlsgirl

And you could fry these straight out of the freezer, right? Could you fry them unfrozen, as in just made? It seems like it would all open up & fall apart?

Clueless, I know!
Em

Logged

Re: Mexican Food Recipes
« Reply #89 on: February 15, 2008, 09:40:15 PM » by mamaofangels

just like hb said! I think you could fry them out of the freezer but I think the trick would be getting the inside warm without burning the outside.
I would fry them fresh or thawed out. They shouldn't take very long. If needed to keep together stick a toothpick through them. That should help hold them together I would think. Honestly I've never fried them to make chimi's. These are just my thoughts.
Hope that helps
Jen

Logged

~ I don't believe in Miricles I DEPEND on them!

Click here to see my Intro.
Click here for my 7xsunday Intro.

(Read 6739 times) 1 2 [3] 4