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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 Recipes46) CALIBACITAS 4 each Zucchini or yellow squash 1 each Sliced 1 each Large onion -- chopped 3 tablespoons Oil 1/4 teaspoon Garlic salt or 2 each Cloves garlic minced 4 ounces Can chopped green chili 16 ounces Can whole kernel corn 1 cup Grated cheddar cheese Saute' squash and onion in oil until barely tender. Add garlic salt (or fresh garlic), chilies, corn and cheese; mix well. Put in buttered 1-quart casserole and bake at 400 for 20 minutes. 47) CALIFORNIA CHILLED SALSA 2 cups tomatoes -- peeled, chopped 1 celery stalk 1 onion -- diced 1 green pepper -- diced 1 1/2 teaspoons salt 1 tablespoon cider vinegar 1 tablespoon sugar 1 green chili peppers -- chopped * Also delicious made with red sweet peppers or a combination of red and green for nice color. Combine all ingredients; if finer texture is desired may be put through food grinder using fine blade. Cover tightly and chill overnight. Serving Ideas : Serve cold as a relish with meat. 48) CARNE ASADA 1 1/2 pounds Top Round Steak Or Boneless Chuck Steak, -----MARINADE----- 1/4 cup Red Wine Vinegar 2 tablespoons Oil 1 teaspoon Sage Leaves 1 teaspoon Summer Savory 1/2 teaspoon Salt 1/2 teaspoon Dry Mustard 1/2 teaspoon Paprika -----BASTING SAUCE----- 2 tablespoons Steak Sauce 12 Flour Tortillas -- 5 to 8 Inches In Diameter 2 medium Onions -- Sliced Paper Thin Or Chopped 4 ounces Whole Green Chilies -- Cut Into Strips Softened Butter Or Margarine Salsa Guacamole Place steak in plastic bag or non-metal baking dish. In small bowl, combine marinade ingredients. Pour over steak, turning to coat. Seal bag or cover dish; marinate at least 6 hours or overnight in refrigerator, turning once or twice. When ready to barbecue, drain meat, reserving marinade by placing in small saucepan. Add steak sauce to marinade; blend well. Heat on grill. Place steak 4 to 6 inches from medium-hot coals. Cook 30 to 40 minutes, turning once, or until desired doneness, brushing occasionally with marinade. Meanwhile, heat foil-wrapped tortillas on grill until thoroughly heated and steaming, wrap in cloth napkin or towel to keep warm. To serve, cut steak across grain into thin slices. Spoon any remaining marinade over slices. Arrange steak, warmed tortillas, onions, chilies, butter, salsa and guacamole on a large platter. Spread butter on tortilla; top with meat and any combination of vegetables or sauce. Roll up to eat. Note: Be sure to heat basting sauce thoroughly to ensure safety for use as a sauce at the table. 49) CARNE GUISADA 3 pounds round steak, trimmed -- cubed 2 tbsps vegetable oil 1 tbsp flour 2 tbsps chopped 2 tbsps chopped green pepper 2 tbsps chopped tomato 1 to 2 cloves garlic -- minced 10 ounce can tomatoes and green chiles -- undrained 8 ounce can tomato sauce 1/4 cup water 1 1 1/2 tsps ground cumin Salt and pepper -- to taste Cook steak in oil in a heavy skillet over medium-high heat, stirring constantly, until browned. Sprinkle with flour and stir well. Add onion and remaining ingredients. Bring to a boil over medium hear; reduce heat and simmer, uncovered, 40 minutes or until meat is tender and sauce is thick. Serve in flour tortillas or over hot cooked rice. 50) CHALUPA 1 pound Pinto beans 3 pounds Pork roast 7 cups Water 1/2 cup Onion -- chopped 2 Garlic cloves -- minced 1 tablespoon Salt 2 tablespoons Chili powder 1 tablespoon Cumin 1 teaspoon Oregano 4 ounces Green chili peppers -- chopped (one can) Put all ingredients in a dutch oven, an electric crockery cooker, or a heavy kettle. Cover and simmer about 5 hours, or until the roast falls apart and the beans are done. Uncover and cook about 1/2 hour, until the desired thickness is achieved. 51) CHEESY CHILANDA CASSEROLE 1 pound Ground Beef 1 each Med. Bell Pepper -- chopped 1 each Clove Garlic -- minced 16 ounces Pinto Beans -- drained 15 ounces Tomato Sauce 1 cup Picante Sauce -- med. hot 1 teaspoon Ground Cumin 1/2 teaspoon Salt 12 each Corn Tortillas 2 cups Shredded Cheese Lettuce -- shredded Sour Cream Fresh Tomato -- chopped * Cheese may be Monterey Jack or Cheddar Brown meat with pepper, onion and garlic; drain. Add beans, tomato sauce, picante sauce, cumin and salt. Simmer 15 minutes. Spoon small amount of meat mixture in 13x9 baking dish. Top with 6 tortillas. Top with half the remaining meat mixture; sprinkle with cheese, repeat (except for cheese). Cover tightly with aluminum foil. Bake at 350" for 20 minutes. Remove foil and top with remaining cheese. Bake uncovered for 5 minutes. Top with lettuce, tomato, sour cream and additional picante sauce. 52) CHICKEN ALEJANDRO 1/2 cup Onions -- thinnly sliced 1 Garlic clove -- minced 1 tablespoon Margarine or butter 1 cup Medium salsa 1/2 teaspoon Sugar 1/4 teaspoon Cinnamon 1/8 teaspoon Cloves -- ground 1/2 Bay leaf 4 Chicken breast halves -- boneless 2 teaspoons Cornstarch 8 ounces Tomato sauce 1 small Orange; peeled -- sections Rice In a large skillet, over medium heat, cook onion and garlic in margarine until tender. Stir in salsa, sugar, cinnamon, cloves, and bay leaf; add chicken. Cover and simmer for 30 minutes. Remove chicken to heated platter; keep warm. In a small bowl, dissolve cornstarch in tomato sauce; stir into skillet. Cook, stirring constantly until the mix thickens and begins to boil. Add orange sections; heat through. Discard bay leaf. Serve chicken over rice with the sauce over all. Entire Contents Copyright 2007 www.great-recipe.net |
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