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Great-Recipe.Net | Free Mexican Food Recipes
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Mexican Food Recipes
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Free Mexican Food Recipes28.) ENCHILADAS-1 1-1/2 lbs. ground beef 1 pkg. tortillas 2 cans enchilada sauce 1/4 cup onion 1/4 cup green pepper 1/2 lb. cheddar cheese, grated oil 1 cup sour cream 1 cup black olives Preheat oven to 350 degrees. Fry tortillas in oil until air pockets form (10 seconds, heat oil to almost smoking). Brown meat with half of the onion. Add 1/2 cup sauce to mixture. Coat tortillas with sauce. Place mixture in center of tortilla, add some cheese and some of the green pepper and roll. Place in baking dish and bake for 20 minutes. Garnish with sour cream, lack olives and remaining cheese. 29.) ENCHILADAS-2 1 pkg. cheddar cheese, grated 1-1/2 to 2 lb. hamburger 1 pkg. enchilada sauce mix, dry 2 pkgs. soft-shell tortillas Brown the hamburger. Add a dash of salt, pepper and chili powder. Prepare the package of enchilada sauce mix on the stove according to the directions on the package. Drain the hamburger. Set aside. Deep fry the tortillas in HOT oil, dipping one at a time for only a couple seconds each. Pile the deep-fried tortillas onto paper towels to remove excess oil. Add small amount of enchilada sauce to hamburger, and small amount of sauce in bottom of a 9x11 glass cake pan. Set sauce aside. Spoon 1 heaping tbsp. of hamburger mix onto flat, hot tortilla; add grated cheese. Roll tortilla with hamburger and cheese inside and put rolled tortilla into cake pan. Line rolled tortillas close together to fill the cake pan. Pour remaining sauce over top of rolled enchiladas, submerging them. Sprinkle remaining grated cheese on top. Bake, covered, at 300 degrees for 10 minutes. Serve immediately. 30.) CREAM CHEESE AND MUSHROOM ENCHILADAS 1/2 cup chopped onion 1 clove garlic, minced 1 tbsp. cooking oil 28 oz. can tomatoes 1 tbsp. honey 1 tbsp. chili powder 1/2 tsp. ground cumin 1/2 tsp. ground coriander 16 oz. fresh mushrooms, sliced 2 tbsp. margarine 8 oz. pkg. cream cheese, cut up 1 cup sour cream 3/4 cup sliced green onions 8 - 7 inch flour tortillas 2 cups shredded pepper cheese dash ground red pepper Cook onion and garlic in oil until tender. Stir in tomatoes (cut up), honey, 1 tsp. chili powder, cumin, coriander, and red pepper. Bring to a boil, reduce heat, and simmer uncovered about 30 minutes or until thick, stirring occasionally. In a saucepan cook mushrooms and remaining chili powder (2 tsp.) in margarine on medium high 4 to 5 minutes until mushrooms are tender and liquid evaporates. Reduce heat. Stir in cream cheese until melted. Add 1/4 cup sour cream and the chopped green onion. Spoon 1/3 cup mushroom mixture in center of each tortilla. Sprinkle with pepper cheese and rollup. Place seamside down in a greased 12x7x2 inch baking dish. Spoon tomato mixture over tortillas. Cover and bake in a 350 degree oven for 30 minutes or until heated through. Top with shredded pepper cheese and return to oven until cheese melts. Serve on a bed of lettuce and tomatoes, with sour cream, if desired. Serves 4 - 5 . 31.) GREEN ENCHILADA SUPREME CASSEROLE 1-1/2 lbs. hamburger 1/2 cup chopped onion 1 can cream of mushroom soup 1 can cream of chicken soup 3/4 to 1 cup sliced black olives 1 soup can of milk 1 - 4 oz. can green chilies 8 oz. cheddar cheese, shredded 1 - 16 oz. bag of Tostados Brown hamburger with chopped onion. Mix soups, milk and green chilies. Add to hamburger and let simmer for 20 minutes. In a 9x13 pan, spread a thin layer of hamburger sauce, then a layer of Tostado chips, and then a layer of shredded cheese. Repeat layers. On top of last layer of hamburger sauce, spread black olives and then top with cheese. Bake in a 350 degree oven for 30 minutes. If preferred, garnish with sour cream. 32.) SOPAIPILLAS MEXICAN FRIED COOKIE 4 cups flour 2 tsp. baking powder 2 tsp. salt 2 tsp. shortening 1-1/4 cups water Sift together dry ingredients. Add shortening and water and knead until smooth. Put into plastic bag and let stand for 2 hours. Roll very thin and cut into small triangles. Fry in deep fat heated to 375 degrees until golden brown. Turn once. Drain on paper towels and serve with honey or sprinkle with cinnamon sugar. Makes 12 servings. 33.) APPLE FIZZ Beverages that go well with Mexican food are: Beer (Mexican or otherwise), margaritas, hot chocolate, or apple fizz. If you choose hot chocolate, stir with a cinnamon stick. To make Apple Fizz: mix equal portions of cold apple juice and ginger ale in a pitcher, or pour half apple juice and half ginger ale over ice cubes in each glass. 34) ACAPULCO CHICKEN (EN ESCABECHE) 2 cups Unsalted chicken broth -- defatted 1 tablespoon Olive oil 2 teaspoons Ground cumin 2 tablespoons Pickling spice 1/2 Red bell pepper -- sliced 1 pound Boneless chicken breast -- halves 1/2 Yellow bell pepper -- sliced 2 tablespoons Minced jalapeno chili with -- seeds 1 Onion, halved -- thinly sliced 1/3 cup Rice wine vinegar 1/4 cup Fresh cilantro leaves 3 large Garlic cloves -- minced baked (no oil) tortilla chips Boil broth and pickling spice in heavy large saucepan ten minutes. Strain and return liquid to saucepan. Add chicken, onion, vinegar, garlic, oil and cumin to pan. Simmer over very low heat until chicken is just cooked through, about ten minutes. Transfer chicken and onions to shallow dish. Top with bell peppers and minced chilli. Boil cooking liquid until reduced to 2/3 c, about ten minutes. Pour liquid over chicken and let cool 30 minutes. Add cilantro to chicken mixture. Cover and refrigerate until well chilled, turning chicken occasionally, about 4 hours (can be prepared one day ahead). Slice chicken and transfer to plates. Top with marinated vegetables and some of the juices. Pass tortilla chips to use as "pushers." . Makes 6 servings 35) ALMOND RED SAUCE 1/2 cup Slivered Almonds -- Toasted 1 cup Onion -- Finely Chopped 1 each Clove Garlic -- Crushed 2 tablespoons Vegetable Oil 8 ounces Tomato Sauce -- 1 cn 2 teaspoons Paprika 1 teaspoon Red Chiles -- Ground 1/4 teaspoon Red Pepper -- Ground Place almonds in food processor work bowl fitted with steel blade or in blender container; cover and process until finely ground. Cook onion and garlic in oil over medium heat, stirring frequently, until onion is tender. Stir in remaining ingredients except almonds. Heat to boiling; reduce heat. Simmer 1 minute stirring constantly; stir in almonds. Serve hot. Makes about 1 3/4 cups of sauce. 36) ANTICUCHOS 1 large Sirloin Steak 2 large Garlic Cloves 4 To 6 Medium Jalapeno Peppers 1 cup Red Wine Vinegar 1 1/2 cups Water 2 teaspoons Salt 1/2 teaspoon Pepper 1 teaspoon Oregano 1 teaspoon Cumin 1 teaspoon Ground Red Chile In a blender or food processor, grind the jalapenos and peeled garlic to a pulp. Add all the other ingredients, except the meat, and blend well. Cut the meat into 1-inch cubes and place in a large bowl, and cover with the marinade. Marinate overnight or all day. Place the meat on skewers and cook on the grill over mesquite wood, basting frequently with the sauce. Serve with warm flour tortillas and plenty of Mexican beer with lime slices. 37) AVOCADO AND RAISON DIP 2 each Avocados -- Peeled & Chopped 1/2 cup Raisins 1/2 cup Vegetable Oil 1/4 cup Lime Juice 1 teaspoon Sugar 1 teaspoon Salt 1/4 teaspoon Freshly Ground Pepper Place all ingredients in blender container. Cover and blend on high speed until smooth, about 45 seconds. Serve with raw vegetables, assorted crackers or fried tortillas. Makes 1 2/3 cups of dip. 38) BASIC GREEN SAUCE 1 cup Onions; Chopped -- 2 Med. 1/2 cup Vegetable Oil 10 ounces Fresh Spinach -- Chopped 1/2 pound Tomatillos -- Coarsely Chopped 4 ounces Green Chiles; Chopped -- 1 cn 2 each Cloves Garlic -- Crushed 1 tablespoon Oregano Leaves -- Dried 1 cup Chicken Broth 2 cups Dairy Sour Cream Cook and stir onions in oil in a 3-quart saucepan until tender. Stir in remaining ingredients except broth and sour cream. Cover and cook over medium heat for 5 minutes, stirring occasionally. Place mixture in food processor work bowl fitted with steel blade or in a blender container; cover and process until smooth, about 1 minute. Return mixture to saucepan; stir in broth. Heat to boiling; reduce heat. Simmer uncovered for 10 minutes. Stir in sour cream. Cover and refrigerate any remaining sauce. Makes about 4 cups of sauce. Entire Contents Copyright 2007 www.great-recipe.net |
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