Anyone know any good Mexican food recipes?

I am looking for good Mexican food recipes. If you have any or any other recipes for latin cooking please send it my way. Gracias!!!

Chicken Enchiladas

I've never written this down before but here goes:

1 lb chicken, white or dark or both

cut into strips and saute in 4 minced garlic cloves and olive oil

season with salt and pepper

while chicken is cooking, mix together:

8 oz. shredded Monterrey jack

8 oz. cream cheese

1/2 c. onion, chopped fine

1/2 c. fresh cilantro, minced

1/4 c. jalapenos chopped

1/4 c. black olives, sliced

salt & pepper

add chicken to mixture when cooled

prep a 9x13 pan with non-stick spray

2 to 3 cans enchilada sauce

1 doz. Small flour tortillas

Pour 1 can enchilada sauce into flat pan; use 2 if needed.

Dip both sides of flour tortillas in enchilada sauce, then fill with a few tablespoons of chicken filling. Roll firmly and place in baking pan, seam side down. (This part is messy but worth it.) Repeat till pan is full. Pour 1 can of enchilada sauce over all. Top with grated cheddar cheese and sliced jalapenos.

Bake 45 min. @ 350 degrees

Freezes well.

This is one of the best.. trust me..

Recipe for Spanish Paella (4-6 people)

Traditional and easy Paella recipe. There are many Spanish rice dishes. This is the most famous of them.

Ingredients (4-6 people):

600 grams rice (short grain)

Half a chicken in pieces

2 artichokes

2 medium-sized red peppers

2 mature tomatoes

Black pepper

Garlic

Parsley

A strand of saffron

Olive oil (one glass, about 1/4 litre)

1/2 lemon

A sprig eacho of rosemary and thyme

Salt

Steps:

1: Fry the chicken in some olive oil. Put the browned chicken pieces into a pan with 8 glasses of water, and bring to the boil. Leave simmering for half an hour.

2. Cut the artichokes and red pepper and fry them.

3: Fry the tomato and garlic in olive oil in the large paellera (special paella pan), then add the rice, stir for a minute and then add the chicken, chicken stock (there should be 6 glasses), artichokes, red peppers, the juice of half a lemon, black pepper, parsley, thyme, rosemary, the saffrón strands (grind them first. If you haven't got a grinder, use Colorante which you'll find in the spice and herbs racks in supermarkets) and salt.

4: Once all the ingredients are in the paella pan, turn the heat up to maximum and boil for about 10 minutes. Then lower the heat and leave to simmer for another 10 minutes. After 20 minutes, the liquid should have evaporated. Turn off the heat, and leave to stand for five minutes. If possible cover while it is standing (many Spaniards use paper to cover the pan).

Use quality ingredients:

Olive oil: Ciao recommends Aceite Carbonell. This page may also help you to decide: Aceitedeoliva.com.

Rice: Our favourite brand is SOS. Another excellent rice available in Spain is Arroz de Calasparra (if you get hold of a packet, the paella will need a little more cooking time). Don't forget to use short-grained rice - the kind used to make rice pudding.

Saffron: Azafrán de Carmencita.

Here's a good spice mix for any meat or bean dish. You can use it just like a packet of purchased taco seasoning.

Taco Seasoning

1 tbsp chili powder (I use Gebhardts)

1 tsp garlic powder

1 tsp ground oregano

1 tsp paprika

2 tsp cumin powder

2 tsp onion powder

I use it in this recipe, too.

Mexican Casserole

1 lb ground beef

1 packet taco seasoning

1 10 oz can tomatoes with green chiles (Ro-tel)

1 4 oz can chopped green chiles

2 cups quick cooking rice (Minute Rice), uncooked

water, salt, pepper, onion powder, garlic powder

8 oz cheddar cheese, shredded

chopped onions for garnish

Strain the Ro-tel tomatoes and extra chiles into a 4-cup glass measure. Add enough water to make 2 cups of liquid. Brown the ground beef, seasoning to taste with salt, pepper, onion powder and garlic powder. Drain beef and place in a shallow, microwavable dish. Add the taco seasoning, strained tomatoes, chiles and rice to the beef, mixing well. Heat the reserved liquid to boiling. Pour the boiling liquid over the meat mixture. Cover with plastic wrap and microwave on high for 8 minutes. Garnish with shredded cheese and onions. Serve with refried beans.

I will send you some, my mother in law is mexican and makes some good stuff...

I only know a few and they are very easy to fix;

1. Enchiladas

2. Tacos

Enchiladas:

serves 2 people

Ingredients:

-6 corn tortillas

-2 cups corn oil (or your preference)

-1 can of enchilada sauce (if you prefer chili pods let me know)

-2 cups of grated Muenster cheese (or monterrey jack, we use cojack)

-2cups ground beef

-Seasoning salt/garlic powder/onion powder/lemon juice

Instructions:

-Heat a skillet over medium heat for about 5 minutes.

-Open ground beef package and break up the meat while putting it in preheated skillet (80/20 works best).

-Sprinkle Seasoning salt (lawry's or McCormick's Spicy Season-All), garlic powder, onion powder, and about 1/2 cup lemon juice (can be fresh or from bottle)

-Brown meat while mashing it to make finer pieces

-When meat is ready, tip pan and put meat to the top of skillet to let fat drain.

-In another pan heat up the 2 cups of oil over medium heat.

-In another pan heat up the enchilada sauce over

medium heat

-Bring the heat down to low for the sauce.

-Take a corn tortilla place it in hot oil, flip it once and take it out and place on a double piece of bounty(paper towel).

-Take that hot tortilla off the bounty and place in the sauce just enough to get the sauce on it.

-In a square baking pan (8x8 or bigger depending on how many people are going to eat) spray pam.

-In that square baking pan put the hot/sauced tortilla and put a tablespoon of ground beef and a pinch (generous pinch) of grated cheese, roll closed, repeat for the rest

-When you have put all your enchiladas in the square baking pan, sprinkle a generous amount of grated cheese on top of all the enchiladas, place pan in an oven at 300 degrees until cheese melts, about 15 minutes.

-If you decide to make this fast and you put the enchilada on a serving plate that is microwave safe, put it in the microwave for about 3 minutes.

Tacos:

serves 2 people

6 corn tortillas

2 cups oil

ground beef (80/20)

Seasoning salt

garlic powder

onion powder

lemon juice

Lettuce

tomato

avocado (if desired)

grated cheese(whichever you prefer)

Salsa (can be pace medium, that's what I have with it, it's not that hot)

-Brown ground beef in a preheated over medium heat pan, after having sprinkled seasoning salt, garlic powder, onion powder, and lemon juice to taste. Mashing it against pan to make the size of meat smaller and edible

-Tip pan so that you drain the fat.

-Turn off heat

-Take the 2 cups oil and put in a pan over medium heat, preheat for 5 minutes.

-Take a corn tortilla and place it in the middle of the hot oil with a spatula and wooden spoon

- Place 1 tablespoon of meat in the center of that tortilla and bring one flap of the tortilla towards the other to close it, control the tortilla with the spoon and spatula.

-Brown until desired

-Take tacos as you make them and blot them with bounty

-Garnish with lettuce,tomato,cheese, avocado,and salsa

Enjoy!

I was going to add gorditas, and picadillo but I'm hungry, I will find your question later and add it, ok? mzz

Mexican Hot Dish-

1lb hamburger

2cups cooked rice

1 small can tomato paste

10oz can cream of chicken soup

10oz cam of mushroom soup

1pkg. powder taco mix-extra hot

1/2 c hot peppers or to taste

1 med onion

3/4 tsp Accent monosodium glutamate

Mix all together and sprinkle with corn chips and shreeded Kraft Mexican cheese, bake at 350 untill cheese melts.

Try Faijitas of quesadillas. Two of my favorites.

Hope this helps and you like them as much as i do.

Fideo:

In a large skillet melt 2 tablespoons of butter and cook fideo noodles until they are golden/slightly browned. Add in some water (until it is covering the top of the noodles) and simmer until noodles are tender. Add in some chicken flavoring (about 1/4 tspoon) and add in 1 small can of tomato sauce.

DRINK

Aguas Frescas

These cool drinks are made with water, fruit and a sweetener (typically sugar) and are commonly served in Mexico by street vendors in barrel shaped clear jars called a vitrolero

You will also find them in many Mexican takeout restaurants. Aguas frescas are the drink of choice in most Mexican cantinas.

I N G R E D I E N T S

Fresh fruit such as pineapple, honeydew melon, cantaloupe, strawberries

Granulated white sugar

Water

I N S T R U C T I O N S

To make just take any ripe fruit (common flavors include pineapple, cantaloupe, honeydew, watermelon, strawberry and papaya) blend till smooth, add water to thin to a light consistency and sweeten to taste with sugar. Depending on the fruit you may need to strain the mixture to remove any seeds or small bits, the drinks should be the consistency of water (thus the name).

APPETIZER

Salsa de Chile Pasilla de Michoacan (Michoacan Pasilla Sauce)

This sauce comes from the northern part of Michoacan. It is traditionally served over boiled rice and topped with crumbled cotija cheese, with corundas or uchepos and creme. Recipe by Diana Kennedy.

I N G R E D I E N T S

3 chiles pasilla

2 tablespoons safflower oil

2 small fresh tomatillos, husks removed, rinsed

1/4 cup water

2 garlic cloves

1/4 small white onion, finely chopped

1/4 teaspoon sea salt (or to taste)

I N S T R U C T I O N S

Remove stalks if any from the dried chiles and discard. Wipe the chiles with a damp cloth to remove any dust. Heat the oil in a frying pan and gently fry the chiles, without burning, turning them around from time to time until they are firm to the touch, about 5 minutes.

Remove the chiles with a slotted spoon and drain on paper toweling. In the same oil, fry the tomate verde and garlic until lightly browned and soft inside, about 5 minutes. Put the water into a blender jar add the tomate verde, peeled garlic, and crumbled, fried chiles with their seeds and veins. Blend for a few seconds to a textured puree. Heat the same oil in the pan, add the onion and fry gently until translucent, without browning--about 1 minute. Add the blended ingredients and salt and fry, stirring form time to time and scraping the bottom of the pan, until the sauce has reduced and thickened a little and is well seasons--about 5 minutes.

MAIN DISH

Jalisco-Style Pork Tenderloin (Carne Adobado)

adapted from Sunset Magazine, April 2001 Pork tenderloin is pounded until thin, marinated with a dry rub, then fried quickly in this delicious variation of a traditional Mexican dish.

I N G R E D I E N T S

1 pork tenderloin ( 3/4 to 1 pound)

1 1/2 teaspoons Hungarian paprika

1 1/2 teaspoons Chili powder (pure)

1 tablespoon red wine vinegar

2 teaspoons minced garlic

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

1/2 teaspoon salt

2 teaspoons olive oil

Lime wedges

I N S T R U C T I O N S

Rinse pork. Trim and discard any fat. Place the pork between sheets of plastic wrap and pound with a flat meat mallet until the meat is about 1/4 inch thick. The "steaks" should now be an even thickness.

Mix all other ingredients except the oil and lime in a medium bowl. Uncover the meat and rub the seasoning evenly over both sides of the meat. Cover the meat again with the plastic and place in the refrigerator for approximately one hour (or more).

Add the oil to a 10 or 12-inch frying pan (just enough to coat the bottom of the pan when you swirl it around) and place over high heat. When the pan is hot, add the meat and cook about 2 minutes on each side. Continue to turn and cook until the pork is no longer pink in the center, about 8 minutes total.

Cut the pork into serving sized pieces and add salt and fresh lime juice to taste.

Servings: 3 - 4 main course servings

DESSERT

Mexican Sopaipillas

This is a delicious puff pastry dessert that is sometimes served drizzled with honey or served as an accompaniment with soups. It is

I N G R E D I E N T S

2 cups all-purpose flour|

1 teaspoon baking powder

1 teaspoon salt

2 tablespoons solid vegetable shortening

3/4 cup warm water

oil for deep frying

Toppings:

Honey, cinnamon, crema or creme fraiche.

1 cup warm water

Makes: 12- 6 inch tortillas

I N S T R U C T I O N S

Sift the dry ingredients into a bowl. Use your fingers and rub in the shortening until the mixture is the size of fine bread crumbs. Gradually add just enough water until the dough begins to form. Wrap the dough in plastic wrap and allow it to rest for one hour.

Work with half of the dough at a time and roll out into a square keeping it as even and thin as possible. If you have not made pastry before this may take some practice. Just have fun with it! Cut the dough into 3" squares. Complete with the 2nd piece of dough.

Heat oil for deep frying to 375 degrees. Add a few pastry squares at a time and use tongs to push the pastry into the oil. Cook until golden brown on both sides, turning once. Remove them from the oil and place on a plate with paper toweling and allow to drain.

To serve, place on a plate and drizzle with honey and sprinkle with cinnamon. Serve creme fraiche or heavy cream on the side.

Grilled chihuahua!! To many mexican stave trying to bbq beans-they fall off the grates into the fire!