Mexican Food Recipes

Find great Mexican Recipes @ 123easyaspie.com.

Q: mexican recipes?
im going to girl scout camp and we’re going to have a mexican night and im looking for mexican recipes for snack/dinnner/dessert that are easy to prepare!!!!!

~~~thank you so much!!!~~~

A: EASY MEXICAN DIP

1 can of refried beans
1 pack of taco seasoning
1 16 oz. of sour cream
1 cup of mayonnaise
1 bag of mexican shredded cheese
1 bag of tortilla chips
1 pie pan

First mix taco seasoning, sour cream, and mayonniase together. Then layer beans, your mixture, and cheese. Serve with chips.

CHEESY MEXICAN CHICKEN
Serves 4

4 skinless, boneless chicken breasts or thighs
1 16 oz jar chunky salsa
4 slices Swiss cheese
4 slices tomato
1 tbs. butter

Brown chicken in butter using a skillet. Once browned cover chicken with salsa. Cover and simmer until chicken is done. When done,top chicken with a slice of cheese (or 2) and a slice of tomato. Replace cover remove from heat and let the cheese melt and tomato warm, about 10 minutes. White rice is very good with this.

SEVEN LAYER MEXICAN DIP

1 sm. can refried beans
1 can Fritos bean dip
1 container Dean’s guacamole dip
1 c. sour cream
1/2 c. mayonnaise
1 pkg. taco seasoning
shredded Jack and cheddar cheese
1 can sliced black olives
3 sm. chopped tomatoes
2 bunches chopped green onion

Mix refried beans and Fritos bean dip; spread in bottom of small rectangular baking dish. Next, spread guacamole dip. Mix sour cream, mayonnaise, and taco seasoning; spread. Sprinkle cheese or cheeses to cover the third layer. Sprinkle olives, tomatoes, and green onion in that order.

MEXICAN TAMALE PIE

1 lb. ground beef
1 pkg. taco seasoning
2 cans tomato sauce
1 (15 oz.) can whole kernel corn
1 pkg. Mexican cornbread mix

Brown ground beef. Drain fat. Add taco seasoning, 2 cans tomato sauce, and corn. Bring to boil, then simmer 2-4 minutes. Prepare Mexican cornbread mix as directed. Spread meat mixture in 9 x 12 inch dish. Pour cornbread mixture over top. Bake at 350 degrees until cornbread is done.

hope these help. good luck and enjoy.

Q: Mexican Recipes?
Does anyone have any really good mexican recipes? I have to cook for Spanish Class, it’s a project grade. Any advice? Thanx!

A: EASY MEXICAN RICE

1 tablespoon of vegetable oil
1 cup of long grain rice
2 1/2 cups cold water
2 tsp. salt
2 tsp. garlic salt or 1 tsp. garlic powder
3/4 cup of tomato sauce

In a skillet heat oil over medium heat. Add rice and cook until lightly browned. Add water and remaining ingredients, bring to a boil.
Cover and simmer until rice is tender.
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MEXICAN CASSEROLE

1 lb. ground beef
1 onion, diced
1 tbsp. butter, seasoned with garlic salt
1 can Mexican style corn
1 can tomato paste
Hot sauce to taste
1 green pepper, diced
Flat tortillas
1 c. shredded Cheddar cheese
1 sm. can mushrooms

Melt butter. Add onion and saute. Add meat and peppers. Brown; drain off fat. Add tomato paste, hot sauce, mushrooms, Mexican style corn. Simmer for 15 minutes. Layer in casserole dish; meat mixture, tortillas, cheese. Bake t 350 for 10 to 15 minutes until cheese is melted.
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MEXICAN CHICKEN ROLLS

2 whole chicken breasts, split, skinned and boned
1 (4 oz.) can whole green chili peppers
4 tsp. chopped pitted black olives
1/2 c. shredded Monterey Jack cheese
1 egg, slightly beaten
1 c. crushed tortilla chips
1/4 c. vegetable oil
1 (1.5 oz.) env. enchilada sauce mix
1/2 c. water
1 (16 oz.) can Mexican style stewed tomatoes
1/2 c. shredded Cheddar cheese

Pound chicken breasts to flatten. On each bread, put 1 chili pepper, 1 teaspoon olives and 2 tablespoons Jack cheese. Roll up the breasts tightly and secure with toothpicks. Dip each roll into the egg, then into chips to coat.
Heat oil in skillet and brown chicken rolls lightly. Place rolls in a shallow casserole dish. Prepare enchilada sauce according to package directions, using only 1/2 cup water and Mexican-style tomatoes.

Pour sauce over chicken rolls. Bake, covered, at 350 degrees for 35-40 minutes. Sprinkle top of chicken with Cheddar cheese and bake, uncovered, an additional 5 minutes or until cheese is bubbly. Makes 4 main-dish servings.
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MEXICAN LASAGNA

1 lb. ground beef
1/2 c. chopped onions
1 (15 oz.) can Mexican style beans (refried beans)
1 (8 oz.) can tomato sauce
1 (4 oz.) can chopped green chilies
1 pkg. taco seasoning
6 flour tortillas (8 inch each), halved
2 c. shredded Cheddar cheese

1. Heat oven to 350 degrees. 2. Brown ground beef and onions, drain fat. 3. Stir in Mexican style beans, taco seasoning, green chilies, and tomato sauce. 4. Layer half the tortillas on bottom of 11 x 7 inch baking dish, spread half meat mixture over and sprinkle with half of the cheese. 5. Repeat layers. 6. Bake 30 minutes.
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MEXICAN MEAT BALLS

2 c. crumbled corn bread
1 pkg. enchilada mix
1 1/2 lb. ground beef
1 pkg. Mexican mix cheese, shredded

Mix enchilada mix by package instructions. Mix corn bread, ground beef and 1/2 cup sauce together. Roll into meat balls. Place on cookie sheet. Bake in 350 degree oven until done, about 15 minutes. Place meat balls in casserole. Pour remaining sauce over meat balls. Sprinkle 1 package of Mexican mix cheese over meat balls. Bake at 350 degrees until cheese melts.
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MEXICAN PIZZA

2 flour tortillas, med. to lg. size
Refried beans
Salsa
Tomato
Cheddar, mozzarella, Monterey or Mexican cheese
Black olives
Onions
Green pepper, optional
Mild peppers, optional

Take 2 flour tortillas and cook in the microwave 1-2 minutes until semi crisp, or use the broiler to get the same effect. Next warm up the refried beans and put enough on to cover 1 tortilla, lay the other one on top. Next put salsa on the top layer. Add vegetables. Add cheese. Top with any Mexican seasonings, optional. Next put in oven on broiler until cheese melts. 1-2 servings.
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MEXICAN POTATOES

3 lg. potatoes
1 c. shredded Colby Jack cheese
1/2 c. Mexican salsa
1/2 c. lettuce
1 lb. ground beef
1 pkg. taco mix
1/4 c. sour cream

Cook potatoes in microwave for 15 minutes; let cool. Peel the skin off and cut in half. Dig out some of the potato in the shape of a boat. Brown ground beef; add taco mix, 3/4 cup water, and 1/4 cup Mexican salsa. Deep fry the potatoes that are shaped like a boat until golden brown. Add meat mixture; cover with cheese. Add lettuce, sour cream, and salsa to liking.
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MAKE YOUR OWN MEXICAN TACOS

3 lb. ground beef
3 tbsp. chili powder
1 tsp. cumin
2 doz. taco shells (2-3 per guest)
3 lg. tomatoes, sliced & diced
3 onions, diced
1 head lettuce, shredded
3 lb. sharp Cheddar cheese, grated
1 can black olives, sliced (optional)
1 bottle taco sauce (Old El Paso is best)

Taco Shells – buy the kind that’s already folded over in a “U” shape.
1. In the morning, or a couple of hours before the party, you must spend time, slicing, dicing and grating the ingredients. (If a guest arrives too early, ask him to help grate cheese.)

2. Preparation of the table for serving: Get a large sectionalized platter, or use several small bowls, and a serving spoon for each. (I use a long wooden bowl from the Philippines with five sections in it.) In each small bowl (or section of platter) place 1 of the following foods: Cut up tomatoes, diced onions, shredded lettuce, grated cheese and sliced black olives.

3. Half an hour before party: In a large skillet, saute ground beef, with about 3 tablespoons chili powder and 1 teaspoon cumin. Drain off excess fat. Meat should be cooked shredded. Place the cooked meat in one of the larger bowls on the table, with a serving spoon.

4. Warm taco shells slightly before serving. Place taco shells on a tray.

5. At the Party: Each guest should take a taco shell and fill with a spoonful of each of the following (in any order) : Meat, cheese, tomato, lettuce, onion, olive and taco sauce. And you have made a taco! Tacos can be served with enchiladas or other Mexican dish.

**You can go to the link below for more Recipes.**

Q: Mexican recipes…?
Anyone have fairly authentic tasting mexican recipes?
Tamales, chili relinos, enchiladas so on…

A: I grew up on nothing but Mexican food and this website is one of the most authentic I have found so far, with alot of recipes. Have fun..Ole’

http://www.melsmex.com/recipe_index.htm

Q: Does anyone have any good Mexican recipes for a shredded chicken dish?
I see the Mexican guys at my work often sharing a container of a shredded chicken mixture that they spoon into tortillas. It always smells so good. Any good recipes out there?

A: 3 to 4 chicken breast halves,
with bone and skin (about 3 pounds)
1/2 onion, thinly sliced
3 cloves garlic, peeled and minced
1/2 teaspoon dried marjoram
1/2 teaspoon dried oregano, preferably Mexican
2 bay leaves
Pinch of dried thyme
1/2 teaspoon salt
1 (14.5-ounce) can low sodium chicken broth

Arrange the chicken breast halves snugly in a large, deep saucepan or pot. Sprinkle on the onion, garlic, marjoram, oregano, bay leaves, thyme and salt. Add the can of chicken broth and enough water to just cover the chicken.

Bring the liquid to a boil on high heat. Partially cover and reduce the heat to low, so the liquid just simmers. (Make sure the liquid does not boil again.) Cook for 7 minutes, then cover the pot completely and remove from the heat. Let the chicken cool in the broth for 30 minutes to 1 hour.

At this point, the chicken and broth may be refrigerated until ready to use. Once cold, the fat will solidify on top and can be easily discarded. The chicken and broth will keep 2 to 3 days.

Or, you may use the chicken immediately. Remove it from the broth and shred into small pieces, discarding the bone and skin. Reserve the broth for moistening the chicken shreds or for another use. (Discard the bay leaves.)

Q: Does anyone have any really good mexican food recipes?
I am living with a guy and his 3 kids, I cook but not really a mexican chef if you know what I mean? Please help me with any good mexican recipes.
The kids are 7,10,11,13 and of course the biggest kid is 33. They have mexican heritage and are use to eating this type of food, I just need help learning how to cook it.
Thank you all for your answers and the websites… I REALLY appreciate the help.

A: how old are the kids, my kids dont like spicy or saucy.
enchiladas are always a hit, soft fry corn tortillas, cook and shred your favorite meat, grate cheese for inside and on top, canned sauce is the easiest, mix 1/2 the can into your meat and poor the rest on top. roll em up, bake em at 425 till all the cheese is melted, and youre done.
I make some in an extra dish without sauce, for my picky kids.

Q: Does anyone have any mexican recipes?
I would like some really good mexican recipes to cook for my family, It would be greatly appreciated.

A: Chicken Quesadillas

Marinate your chicken breasts in fahita sauce. (I use World Harbor brand…I think that’s the name-clear bottle, blue lid-Delicious!) Bake in the oven on 400 degrees until done (about 20 minutes). In the meantime, open 1-2 cans of diced green chilies (depending on your taste.) Cut the chicken into bite-sized pieces. If you have a quesadilla maker, heat that, otherwise you can use the microwave. Put a soft tortilla shell first, then layer the chicken, cheese, green chilies and bacon bits or crumbled bacon. Place another tortilla shell on top and heat until the cheese is melted. Serve with sour cream.

Yum!!!

Q: What are some easy Mexican recipes that I can bring to school?
I am looking for quick and easy recipes, but not just chips and salsa. I want something authentic but relatively easy and quick to make. It doesn’t have to be hot but will be at school for four hours before I have the class that its for. There is a microwave, but maybe a cold dish might be easier. Also, if there is a good drink…? And you know any Mexican decorations… (This is for Cinco de Mayo.)
Thanks

A: why dont you make an authentic tres leches cake??

For the Batter:
3/4 cup butter
1 3/4 cups sugar
8 egg yolks
2 1/2 cups flour, sifted
2 1/2 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
1 cup milk
6 egg whites

For the Milks:
2 cups evaporated milk Carnation (Leche Clavel)
1 1/2 cups sweetened condensed milk
3 1/2 cups table cream
6 egg yolks

For the Meringue:
6 egg whites
2 cups sugar
1 3/4 cups light corn syrup or honey
2 limes, juice
Recipe Instructions:

Preheat oven to 350 degrees. Grease and flour a 12 by 8 inch cake pan.

Prepare the batter:
Cream butter. Gradually mix in sugar, and continue beating until mixture is light and creamy. Add egg yolks. Slowly mix in flour, baking powder, and salt. Add vanilla extract, and slowly mix in milk until batter is thick. In another bowl, beat egg whites until stiff. Fold into batter. Pour batter into cake pan. Bake for 40 minutes or until edges are golden brown. Remove from oven and cool on rack.

Prepare the Milks:
Blend evaporated and condensed milks and table cream with egg yolks in a blender or food processor. Bring half this mixture to a boil in a saucepan, stirring constantly. Remove from heat and stir in remaining mixture. Pour over cake.

Prepare the Meringue:
In a double boiler, mix egg whites and sugar. Beat until stiff. Slowly add corn syrup or honey, and continue beating until stiff peaks form. Add lime juice and continue beating until shiny. Remove from heat. Invert cake on a deep dish or platter.Spread meringue over cake and decorate with strawberries. Serve at room temperature. (Biscocho de Tres Leches) (Three Milks cake)

wow….just saw the other answer. ceviche is awesome but PLEASE dont make it for school lol

Q: What are some authentic Spanish/Mexican recipes that are easy to make?
I’m not the best cook ever and could easily burn anything including myself. So basically I’m looking for a Spanish or Mexican recipe that is easy to make for an upcoming event.
Thanks in advance!

A: hamburger and tacos shells

Q: Does anyone have any good authentic mexican recipes?
well I have a boyfriend that is mexican and he is really pickie about his food it has to be mexican, and i dont know any recipes lol. So if anyone has some good ones that would be great.

A: SHREDDED BEEF (CARNE de RES DESHEBRADA)

This is the traditional Mexican filling for tacos. It is wonderful for making burritos, chimichangas, taquitos, and in carne seca.

1/4 cup vegetable oil
1 (2 1/2 to 3 pound) beef brisket (smaller thinner
end, trimmed of all fat)
1 ancho or New Mexico dried chile,
stemmed and seeded
3 to 4 slices onion
1 bay leaf
1/2 teaspoon Mexican oregano

Preheat oven to 300 degrees F. Heat a Dutch oven over medium-high heat. Add oil and brown the beef on all sides. Pour off as much oil as possible. Just barely cover the meat with water. Bring to a boil. Skim off any scum that rises to the surface. Add remaining ingredients. Cover the pot and place it in the oven until the meat is tender, about 2 to 2 1/2 hours.

Remove the meat, reserving broth for other uses. When the meat is cool enough to handle, shred it. Hold a fork in each hand, and shred the beef with the forks.

CHIPOTLE AND GREEN CHILE WITH PORK
Makes 4-6 servings

4 tablespoons butter
2 pounds pork tenderloin, cut into 1/2-inch pieces
1/4 teaspoon salt
1/2 teaspoon cracked black pepper
2 cups yellow onions, diced
1/4 cup jalapeno chile, minced
1 cup dried New Mexico green chiles, seeded,
remove stem, and minced
1/4 cup minced garlic
1/4 cup roasted Chipotle chiles, peeled and minced
1 cup grated Pepper jack cheese
8 flour tortillas (6-inch)

In a stockpot, melt two tablespoons butter and heat. When the butter is hot, add pork, onions, jalapeno, New Mexico dried chiles, garlic, salt, and pepper. Cover and cook 1 1/2 hours or until pork is tender.

Add the Chipotle chiles and simmer for 45 minutes to 1 hour. Grill the tortillas and brush with butter.

Serve with grated Pepper jack cheese on top. You want to spoon the chili onto your tortilla and roll up and eat.

YUCATAN ROAST PORK (COCHINITA PIBIL)
Yields 8 servings

2 tablespoons annatto seed
18 whole black peppercorns
4 large cloves garlic, quartered
1/2 cup orange juice
2 teaspoons ground cumin
1 teaspoon salt
3/4 teaspoon dried oregano leaves
1 (4 pound) pork shoulder roast
Sweet Pickled Onions
16 (8-inch) flour tortillas, warmed

Cover annatto seed with boiling water. Cover and let stand at least 12 hours; drain.

Place annatto seed, peppercorns, garlic, orange juice, cumin, salt and oregano in blender container. Cover and blend by pulsing, scraping sides occasionally, until annatto seeds are chopped, about 1 minute. Make several deep cuts in pork roast. Place pork in shallow non-reactive dish. Pour marinade over pork; rub into cuts. Cover and refrigerate at least 12 hours.

Prepare Sweet Pickled Onions. Place pork and marinade in Dutch oven. Cover and bake at 325 degrees F, turning pork and spooning marinade over pork occasionally, until very tender, about 3 hours. Remove pork; let stand 30 minutes.

Remove bones and fat from pork; pull pork into shreds. Skim fat from marinade. Return pork to marinade. Heat to boiling; reduce heat. Cover and simmer until pork is hot, about 10 minutes. Spoon about 1/3 cup of the pork mixture onto each warm tortilla; top with Sweet Pickled Onions. Fold in sides of tortillas. Serve with Baked Plantains, if desired. .

Sweet Pickled Onions
2 large onions, sliced
1/4 cup vinegar
1 tablespoon granulated sugar

Cover onions with water in skillet. Heat to boiling; reduce heat. Cover and simmer 5 minutes; drain. Mix onions, vinegar and sugar. Cover and refrigerate at least 6 hours.

CARNE ASADA (BROILED MEAT)

2 pounds whole tenderloin, with all fat removed*
4 to 5 cloves garlic, peeled
1 teaspoon whole black peppercorns
1/2 teaspoon cumin
1/4 cup olive oil
2 tablespoons fresh lime juice
Salt, to taste

Slice tenderloin lengthwise, with the grain, into 1/8-inch thick slices. Place garlic, pepper, cumin, olive oil and lime juice in a molcajete and grind the mixture until the garlic is pured and the spices are pulverized. Toss the oil mixture with the sliced meat and marinate in the refrigerator for at least 3 hours or overnight.

Broil the meat very close to a very hot fire to the desired degree of doneness. Add salt to taste and serve with refried beans and/or rice, rajas, guacamole, salsa and hot tortillas.

* Or use round steak pounded to about a 1/8-inch thickness. Cut the steak into four pieces.

MEXICAN RICE
Servings: 6

1 large onion
2 cups long grain rice
2 ounces lard or chicken fat
2 cups chicken broth
1 cup tomato juice
1 cup diced tomatoes
1 tablespoon chopped parsley
1 teaspoon minced garlic
1 dash ground cumin
1 teaspoon salt
1 dash white pepper

Saute onion and rice in lard until browned, 6 to 10 minutes, stirring
constantly. Turn into baking dish.

In large saucepan, combine broth, tomato juice, tomatoes, parsley,
garlic, cumin and salt and pepper. Bring to boil. Add broth to rice.
Cover and bake at 350 degrees F for 20 to 30 minutes or until rice is
fluffy. Use fork to fluff rice. Serve.

ARROZ A La MEXICANA (MEXICAN RICE)
Serving Size : 4

1 cup uncooked rice
1 tablespoon vegetable oil
1/2 cup chopped onion
1 clove garlic — minced
1 3/4 cups beef broth
1 teaspoon ground cumin
1 tablespoon tomato paste
1/2 cup frozen green peas — thawed
1/2 cup cooked carrots — diced

Cook rice in hot oil in 2- to 3-quart saucepan over medium heat, stirring constantly, about 2 minutes. Stir in onion and garlic; cook, stirring, about 1 minute. Add broth and cumin. Heat to boiling; stir once or twice. Lower heat to simmer; cover with tight-fitting lid. Cook 15 minutes or until rice is tender and liquid is absorbed.

Combine tomato paste and 1 tablespoon water. Stir tomato mixture, peas, and carrots into rice; fluff with fork.

MEXICAN CHICKEN STEW
Serves 4 (1 1/2 cups)

3 cups coarsely chopped cabbage
2 cups thinly sliced carrots
1/4 cup chopped onion
13/4 cups (one 14 1/2-ounce can) stewed tomatoes, coarsely chopped and
drained
1 tablespoon pourable Splenda or Sugar Twin
1 teaspoon chili seasoning
16 ounces skinned and boned uncooked chicken breast, cut into 24 pieces

Spray a slow cooker container with olive oil-flavored cooking spray In
prepared container, combine cabbage, carrots, onion, stewed tomatoes,
Splenda, and chili seasoning. Stir in chicken pieces. Cover and cook on LOW
for 6 to 8 hours. Mix well before serving.

hope these help. good luck and enjoy.

Q: Does anyone have any good authentic mexican recipes for breakfast?
My bf’s birthday is next Friday and I am thinking of making breakfast for him to start out the day. He is Mexican so I want to make something for him to remind him of his childhood. He is from Puebla if that makes a difference.
Please provide a mexican family recipe if you have one?

Thanks so much!

A: huevos rancheros is super good…my husband is mexican and i wanted to make something for him and that’s what i came across…i love making them..now since i made them that’s what i want for breakfast all the time now…here is the video recipe i used when i made it for the first time……..you should give it a try..it’s super yummy….http://video.about.com/mexicanfood/Huevos-Rancheros.htm

Q: Any good authentic mexican recipes?
I love mexican food…probably cause i’m like 1/4 mexican (actually less then that…but still! lol).

My mom makes amazing enchiladas and this one dish thats kind of like enchiladas but we want to open our horizons to other good mexican food.

anyone have any good recipes?

A: chile verde con carne

Q: Does anyone have any good vegetarian Mexican recipes?
My family and I love Mexican Food but we are so overweight. We are trying to become Vegetarians and was wondering if anyone here has any good Vegetarian Mexican Recipes?

A: Enjoy the wholesome goodness of my world famous hot carrots:

6 wholesome carrots, peeled and sliced
1 (16 ounce) jar sliced jalapeno peppers, with liquid
2 onions, thinly sliced
1 cup vinegar

DIRECTIONS
Place the wholesome carrots in a saucepan with enough water to cover and cook over medium heat until nearly boiling, 7 to 10 minutes. Immediately drain the wholesome carrots and set aside to cool.
Divide the cooled wholesome carrots into two 1-quart glass jars. Alternate layers of onion and jalapeno peppers atop the wholesome carrots until the jars are full.
Mix the liquid from the jalapeno peppers and the vinegar in a saucepan; bring the mixture to a rolling boil. Remove from heat and pour the liquid into the jars until full. Seal the jars with lids. Place the jars in the refrigerator until cold, at least 8 hours.

Q: Does anyone have any good Mexican recipes?
For my cultural diversity class we are have a potluck and we are suppost to bring in mexican food.. Does any one have any good ideas for recipes?

A: I would say bring in tamales but, if this is something you have to make yourself then, it would be too ambitious and time consuming.

I could give you recipes but, for this purpose I am going to direct you to the link below. It has the history of the food as well as authentic recipes.

Q: Does anybody have any good mexican recipes?
I want to cook some mexican food for my boyfriend. (Hes mexican) & I dont know how lol. Does anyone have any good recipes they are willing to share with me? And does anyone know how to make tamales? Ive been wanting to make them for awhile now. Thank you

A: There are other Mexican recipes at the site below.

Beef Enchilada Recipe

This Beef Enchilada Recipe is a little work, but once you have tasted it, you will never want to have a short-cut enchilada again! Often, Beef Enchilada recipes simply require one to pop ground beef into a tortilla and roll it up and that’s it. Whilst this makes a quick snack, it is so different from the authentic experience. Don’t be put off by the list of ingredients – the recipe is not as daunting as it looks!

This is an ideal meal for informal entertaining or for a relaxed family meal. Served with guacamole, chopped tomatoes and nachos, this makes a delicious, fun meal.

It is mandatory that you FRY the tortillas first. Whilst this seems onerous, it only takes a few seconds per tortilla, so the process is complete very quickly.

Most Beef Enchilada recipes stipulate that you cook the ground beef on top of the hob. I prefer to brown it on the hob and then bake it slowly for about an hour. This produces an intense flavor and soft meat. It is well worth the effort.

Most components of this meal can be made in advance: the ground beef, the fried tortillas and the Enchilada Sauce. So, putting the dish together at the last minute is very quick.

# A little effort
# Preparation time:
# Cooking time: baking of ground beef – 1 hour
# Cooking time at end: 15 – 20 minutes
# Serves 6 – 8 people

Ingredients:

# 750g ground beef
# 3 – 4 tablespoons for shallow frying
# 2 medium onions, finely diced
# 2 teaspoons cumin
# 2 teaspoons dried oregano
# 2 teaspoons paprika
# ¼ – ½ teaspoons chili powder
# 2 cups beef stock
# 3 tablespoons fresh cilantro (coriander)
# 12 – 16 tortillas (working on 2 per person, but if your tortillas are large, you may reduce the number)
# 7 oz / 200g strong cheese, grated – cheddar is good

Enchilada Sauce

# 1 medium onion, diced
# 1 clove garlic
# 1 tablespoon flour
# 2 cups chicken stock (can be made up with a stock cube)
# 1 teaspoon ground cumin
# 1 teaspoon chili powder
# 1 teaspoon ground paprika
# 1 teaspoon fresh oregano

It is worth using a casserole dish that can be used on the hob as well. It will need a lid. Alternatively, brown the onions and meat in a pan and then transfer to a lidded casserole dish. You will also need a pan for frying the tortillas.

Method:

1. Brown the ground beef in 3 – 4 batches in the oil. If you attempt to brown all the meat in one go, you will land up with a gray mass. Set aside.
2. Brown the onions. Allow them to caramelize slightly. Add the cumin, oregano, paprika and chili. Add the meat back to the pan. Add the stock.
3. Place a lid on the casserole pan and bake for about an hour. Scrape down the sides of the casserole dish a few times and check that the meat is not getting to dry. Stir in the cilantro when the meat is ready.
4. For the Enchilada Sauce: fry the onion in the oil until it is soft and golden. Add the flour and stir until it is well absorbed. Add the cumin, chili powder, paprika and oregano. Slowly add the stock, stirring all the time. Cook the sauce for about 20 minutes. This is a thin sauce and should resemble a gravy when it is ready.

To assemble the enchiladas:

5. Fry the tortillas for a few seconds on each side. Drain on absorbent paper.
6. Now, work with one tortilla at a time. Using tongs, dip the first tortilla in the Enchilada Sauce. Place the tortilla on a board or plate.
7. Place about ¼ cup ground meat in the tortilla. Sprinkle 1 – 2 tablespoons of cheese over the meat. Roll the tortilla up and place in a baking dish, fold side down. Repeat the process until you have enough servings for each person. You may have to use a second baking dish.
8. Spoon the Enchilada Sauce over the tortillas. Top with the rest of the cheese. Bake at 350° F / 180° C for about 15 – 20 minutes, until the cheese has melted and browned slightly.

Serve with :

# guacamole
# finely diced fresh tomato
# sour cream
# nachos

Q: Does anyone know of any good easy to make mexican recipes….?
I need a mexican recipe, besides tacos or burittos i can already make those or nachos and salsa, Thnks.

A: Try these:

Mexican Stuffed Chicken:

* 2 cups crushed corn flakes
* 1 tablespoon chili powder
* 1 (1.27 ounce) packet dry fajita seasoning
* 1/4 cup chopped red bell pepper
* 1/4 cup chopped yellow bell pepper
* 1/4 cup chopped orange bell pepper
* 1/3 cup chopped fresh mushrooms
* 1/2 medium red onion, diced
* 4 skinless, boneless chicken breast halves – pounded thin
* 1 cup shredded Cheddar cheese, divided
* 1/4 cup salsa
* toothpicks

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
2. In a shallow bowl, mix the corn flakes, chili powder, and fajita seasoning. In a separate bowl, mix the red bell pepper, yellow bell pepper, orange bell pepper, mushrooms, and onion.
3. Dredge the chicken in the corn flakes mixture to evenly coat. Sprinkle one side of each breast with 2 tablespoons Cheddar cheese, and layer with 1/4 the vegetable mixture. Top with equal amounts salsa. Carefully roll the breast halves over the filling. Seal seams with toothpicks, then dredge again in the corn flakes mixture.
4. Arrange the rolled chicken breasts in the prepared baking dish. Bake 30 minutes in the preheated oven. Top with remaining cheese, and continue baking 10 minutes, or until chicken juices run clear and cheese is melted.
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Mexican posole soup

* 2 pounds boneless pork loin, cubed
* 8 ounces fried pork skins
* 2 pig’s feet
* 1 tablespoon salt
* 2 (15 ounce) cans white hominy, drained
* 1 teaspoon dried oregano
* 2 cloves garlic, crushed
* 2 tablespoons chopped onion
* 4 dried hot red chile pepper pods, seeded and diced

1. Place meat, pork rinds, and pork shanks in a large kettle and add about 5 quarts of water or enough to cover meat. Add approximately 1 tablespoon salt and bring to a boil. Cook over medium heat for about 1 1/2 hours.
2. Remove excess grease and set aside. Reserve liquid.
3. Wash the posole very carefully until the water is clear so as to remove lime from kernels. Put in large kettle and cover with water. Boil until posole has popped.
4. Mix meat, posole, rind, and shanks or pigs’ feet. Add oregano, garlic, onion, and chile pods. Let simmer for about 1/2 hour.

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