Hepburn
06-26-2007, 10:56 AM
(http://www.otwa.com/community/showthread.php?t=49225)
3EMARKETEERS Jan-06-07 07:57 PM
Does anyone have any good easy Mexican Food recipes
Hello Everyone, I am looking for any simple easy to make Mexican food recipes. My kids want to make a surprise Mexican food dinner for my sister (their aunt) for her birthday. She moved from Southern California to be with us in Georgia. I think she is finally over the culture shock, but, she still really misses eating good Mexican food. Unfortunately, she does not consider Taco Bell to be good Mexican food.:D If yall have any tasty recipes that aren't to hard to make I'd love to hear about them. Thanks so much in advance. Angela
maison rustique Jan-06-07 08:04 PM
:welcome: to Tasty Tidbits!! :wave:
Our member, Nancam, posted a great, easy recipe somewhere else recently. I'm going to go beat her until she gets in here and posts it for you. :D
And if she doesn't, I'll copy it and post it for you. :tongue:
larruone Jan-06-07 08:13 PM
I don't know if these will qualify as "easy".... but they do qualify as good! ;)
CHICKEN ENCHILADAS
6 cups cooked chicken
Corn tortillas (not flour; the taste is very different)
6 oz chopped green chilis (1 can)
1/2 cup chopped onion
8 oz cream cheese
1 can sliced black olives
2 t chili powder
2 t cumin
3 cloves garlic, chopped fine
2 cans enchilada sauce (red or green or mixed)
1/2 cup salsa
Optional: Sliced japalenos
Wrap about 10 tortillas in foil and warm in 200 degree oven. Just a couple minutes to make them flexible.
Saute onion & garlic in olive oil until transparent.
Add spices, olives, chilies and cream cheese (japalenos if desired).
Heat on low heat until cheese is melted.
Add chicken and salsa, stir till warmed.
Spread 1/4 cup enchilada sauce on bottom of large casserole dish.
Fill tortillas with mixture and roll up. The tortilla may split or start to
fall apart... use it anyway! :)
Place filled tortillas seam side down in casserole dish.
Cover with shredded cheese, olives, salsa and japalenos if desired.
Bake, covered, at 350 degrees until hot, about 20 minutes.
This recipe is very forgiving if you like to customize. I have made it
with red sauces and with green. You can add japalenos, hot sauce,
cayenne pepper or other tongue scorchers if you like it hotter.
Cheese selection is open too... colby, mexican mixtures.. all are good.
Truly Tasty Refried Beans
Great alone or in burritos, tacos, enchiladas...
1 large can of Refried Beans
or 2 small cans
1 tablespoon Bacon grease (optional but highly recommended)
2 cloves garlic, finely chopped
1/4 cup onion, finely chopped
2 tsp garlic powder
1 teaspoon (tsp) seasoning salt
1 tsp cumin
1 tsp chili powder
3 tsp Pinto Bean flavoring if you can find it
if not, increase Season Salt to 1.5 teaspoons
Lightly sautee the garlic and onion in the bacon grease.
Add the beans and spices, mix well.
To Cook:
The secret to getting flavor in the beans is to cook
them down... remove most of the liquid.
This is best done in a no stick pan. Otherwise, be sure to stir quite often to prevent burning and sticking.
Heat over medium heat until nicely boiling. Let boil, stirring OFTEN, until most of the liquid has boiled away. This will take about 20 minutes. When the beans stop pouring off the spoon, and start clinging, they are close to done. From here on, it is a matter of preference; the longer you cook, the thicker they will be.
Taste and adjust seasonings as desired.
Garnish with your preference.. Guacamole, onions, sour cream, hot sauce, cheese...
sagemoon-cottage Jan-07-07 01:00 AM
Larry...the beans sound wickedly delicious...
oh my...I certainly remember when refried beans had more flavor in them than they do now. I know that no fat and vegetrian refried beans are better for our hearts and etc., but sometimes you just have to be "bad." I will be making some beans your way...:tasty:
Angela, I have lots and lots of fast, quick and easy "Mexican" recipes but the biggest key is to find out what flavor it is that your sister is looking for. I say this because Southern California Mexican food is not the same as Ark-Mex (my roots), Tex-Mex (my, my, my how tasty), "Sante Fe Style", real family recipe Mexican, and then of course the "Mexican food with the Caribbean influence." Some of the styles use a lot of chili powder and cumin...some use almost no chili powder or cumin but use a lot of cilantro. Some Mexican dishes are almost sweet (and I am talking main dishes) while others are fiery. Others have the taste of mesquite infusing every bite
So, if you have a clue as to what the "flavor" is that she is looking for that will help a lot. One thing I do know about Southern California Mexican cuisine is that the "Baja Fish Taco" is a favorite with many. Sounds weird until you try it and then it is addictive.
I do understand her issues about Taco Bell but gosh in a pinch...their bean burritos with your own sauce and a guacamole salad can really help you through a day without carnitas or whatever your Mexican "soul" food is.
Good luck, but make sure you find out what the taste is that she is looking for in Mexican food. That will help you all to make the meal.
Cheers,
Ardee-ann :wave:
nancam Jan-07-07 07:06 AM
Yum! I'm going to try that bean recipe too!
Killer Chile Verde Casserole
Bake: 350 - 20 min. 8" square or 13x9" pan if you make more
Ingredients:
1 lb Pork roast, boiled with celery and onions until tender (or crock-pot it)
1 Small onion - chopped
15 oz Can green enchilada sauce
1 Small can sliced olives
½ tsp Salt
¼ tsp Garlic powder
1/8 tsp Pepper
6 Corn tortillas
1 cup Small curd cottage cheese
1 Egg
10 slices Jack cheese
1/3 cup Shredded cheddar cheese
Directions:
1. Combine onion, enchilada sauce, olives, salt, garlic powder and pepper in a large kettle and simmer 20 minutes. Add meat/vegs after 10 minutes.
2. Saute corn tortillas in oil until soft. Drain and cut in half.
3. Beat cottage cheese and eggs together in a bowl.
4. Layer ingredients in the baking pan as follows: half tortillas, half jack cheese, half cottage cheese, half meat sauce. Repeat. Top with cheddar cheese and bake 20 minutes until bubbly on all sides. Serve with warm tortillas and frijoles.
I always use a 2-3 lb roast and double everything up then freeze half the chile verde for later. Sometimes I add bell peppers to the stewing part. Leftovers are excellent for burritos.
maison rustique Jan-07-07 07:19 AM
Thanks, Nannerbutt!! :tasty:
sagemoon-cottage Jan-07-07 10:43 PM
Dear Deb...
Quote:
Originally Posted by maison rustique (Post 447488)
Thanks, Nannerbutt!! :tasty:
:roflmao: :roflmao: :roflmao:
I don't know Nancam well enough to call her "Nannerbutt" but I am very glad you twisted her arm to post this recipe. Oh my, my, my!!!
Thank you both!!! This will be on the menu at SMC in the next few weeks along with Meya's New Year's Pork Tenderloin recipe. I almost never get to eat pork anymore so these will both be wonderful treats.
YUM!!! :chilipep:
Ardee-ann who enjoys good food! :wave:
3EMARKETEERS Jan-07-07 10:56 PM
Thanks everyone for the recipes. We will definitly try some of them. Sagemoon, She likes real authentic style Mexican food and she likes it hot. She use to cross the border into Mexico (TJ) quite frequently to get the "real thing"
She also loves those Fish Tacos you were talking about.
Thanks again everyone and keep the recipes coming, I have until Next Saturday to come up with a menu for us to prepare.
3EMARKETEERS Jan-08-07 11:23 AM
I just asked my sister about the flavors she likes and she said she likes them all--lol. So any Mexican recipes that you've tried and find to be tasty, I would love to hear about them.
Angela
boomer981 Jan-08-07 12:32 PM
I make a tortilla stack casserole:
1 can refried beans
1 can enchilada sauce (I use hot) (edited to add, I use red sauce, b/c the green just looks yucky)
1 small can chilis
1 pkg shredded cheese
1 lb ground chicken or turkey
1 pkg small tortilla shells
Brown chicken/turkey and drain. Stir in beans, chilis and half a can of enchilada sauce.
In a large baking pan, layer two tortilla shells, side by side. Spoon on the bean mixture. Add cheese. Add another layer of tortillas and repeat the process. I usually do 3 tortillas high, and add beans and cheese on top. Pour the rest of the enchilada sauce over.
Cover and bake at 300 until cheese melts. Serve with rice and chips.
Yum! Now I'm hungry....
Meya Jan-08-07 02:01 PM
This is a much altered recipe for "Skinny Enchiladas"
Read through first...recipe serves 4.
You'll need:
2 boneless chicken breasts, cooked and shredded (this is 1 whole breast or 2 of the frozen breast pieces)
1 bag of the frozen "onion/green pepper/red pepper" blend
1 10 ounce can of Enchilada Sauce
Kraft shredded Mexican style cheese, about 1 tablespoon per enchilada each
4 corn or flour tortillas
Heat over to 350 degrees. in medium bowl, combine the thawed frozen mixed veggies (let them thaw and drain in a colendar) and 1/4 cup of the Enchilada Sauce, and the shredded chicken pieces. Mix well.
Spoon 1/3 cup mixture into one tortilla, sprinkle with 1 tablespoon of the Mexican cheese. Roll them up, lay seam side down in a 8x8" baking dish. Pour remaining Enchilada sauce over the top, and cover with foil.
Bake at 350 for 20 minutes. Remove foil, sprinkle with remaining cheese and bake 5 minutes until cheese is melted. Serve with sour cream.
We love these. you could use fresh onions and peppers depending on the seaon. I buy the frozen because it is easier.
maison rustique Jan-11-07 07:45 AM
As luck would have it, there is a feature in this morning's OC Register about Baja's beloved fish tacos with several recipes. (Recipes start around page 4.) http://www.ocregister.com/ocregister/life/food/abox/article_1540539.php
Enjoy!!
OK, I guess I've lost my attaching PDF ability again. :rolleyes: Hopefully this link will work.
larruone Jan-11-07 08:09 AM
A nice smooth salsa, with just a little heat:
(Of course, heat is adjustable!)
Cilantro Garlic Salsa
1 can crushed tomatoes
5 cloves garlic, minced
1/2 onion, chopped
1/4 cup fresh cilantro, chopped
3 tbsp japaleno slices, chopped
1 tbsp red pepper flakes
1 tsp seasoning salt
2 tsp cumin
1 tbsp chili powder
1/4 cup vinegar
2 tbsp lime juice
Mix well, let sit 1/2 hour, taste & adjust
seasonings.
I have to admit that a Fish Taco sounds really really scary! :eek:
Although, as I increase my piscatory consumption activities, I might
be convinced to sample one...
OK, after reading the article, I think I am gonna try some of the grilled fish tacos.
Wonder if salmon would be good?
nancam Jan-14-07 05:53 PM
larruone I made your "Truly Tasty Refried Beans" for dinner Thursday, and they were awesome! Rolled them into burritos with cheese and a little bit of salsa. the kids couldn't get enough. They were WAY better than just plain frijoles out of the can. I didn't have any bacon grease so I put in a big dab of margarine instead. Also could not find the Pinto Bean Flavoring, but I did find some McCormick Mexican Seasoning which had a picture of beans on the front and seemed to work fine :)
The next day, I warmed up the leftovers (I'd made a double recipe) and spread them on hard corn tortillas for tostadas topped with lettuce, cheese and diced tomatoes. Another big hit :)
So just wanted to say thanks for the recipe - it's a keeper!
larruone Jan-14-07 07:13 PM
:)
:tasty:
:)
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3EMARKETEERS Jan-06-07 07:57 PM
Does anyone have any good easy Mexican Food recipes
Hello Everyone, I am looking for any simple easy to make Mexican food recipes. My kids want to make a surprise Mexican food dinner for my sister (their aunt) for her birthday. She moved from Southern California to be with us in Georgia. I think she is finally over the culture shock, but, she still really misses eating good Mexican food. Unfortunately, she does not consider Taco Bell to be good Mexican food.:D If yall have any tasty recipes that aren't to hard to make I'd love to hear about them. Thanks so much in advance. Angela
maison rustique Jan-06-07 08:04 PM
:welcome: to Tasty Tidbits!! :wave:
Our member, Nancam, posted a great, easy recipe somewhere else recently. I'm going to go beat her until she gets in here and posts it for you. :D
And if she doesn't, I'll copy it and post it for you. :tongue:
larruone Jan-06-07 08:13 PM
I don't know if these will qualify as "easy".... but they do qualify as good! ;)
CHICKEN ENCHILADAS
6 cups cooked chicken
Corn tortillas (not flour; the taste is very different)
6 oz chopped green chilis (1 can)
1/2 cup chopped onion
8 oz cream cheese
1 can sliced black olives
2 t chili powder
2 t cumin
3 cloves garlic, chopped fine
2 cans enchilada sauce (red or green or mixed)
1/2 cup salsa
Optional: Sliced japalenos
Wrap about 10 tortillas in foil and warm in 200 degree oven. Just a couple minutes to make them flexible.
Saute onion & garlic in olive oil until transparent.
Add spices, olives, chilies and cream cheese (japalenos if desired).
Heat on low heat until cheese is melted.
Add chicken and salsa, stir till warmed.
Spread 1/4 cup enchilada sauce on bottom of large casserole dish.
Fill tortillas with mixture and roll up. The tortilla may split or start to
fall apart... use it anyway! :)
Place filled tortillas seam side down in casserole dish.
Cover with shredded cheese, olives, salsa and japalenos if desired.
Bake, covered, at 350 degrees until hot, about 20 minutes.
This recipe is very forgiving if you like to customize. I have made it
with red sauces and with green. You can add japalenos, hot sauce,
cayenne pepper or other tongue scorchers if you like it hotter.
Cheese selection is open too... colby, mexican mixtures.. all are good.
Truly Tasty Refried Beans
Great alone or in burritos, tacos, enchiladas...
1 large can of Refried Beans
or 2 small cans
1 tablespoon Bacon grease (optional but highly recommended)
2 cloves garlic, finely chopped
1/4 cup onion, finely chopped
2 tsp garlic powder
1 teaspoon (tsp) seasoning salt
1 tsp cumin
1 tsp chili powder
3 tsp Pinto Bean flavoring if you can find it
if not, increase Season Salt to 1.5 teaspoons
Lightly sautee the garlic and onion in the bacon grease.
Add the beans and spices, mix well.
To Cook:
The secret to getting flavor in the beans is to cook
them down... remove most of the liquid.
This is best done in a no stick pan. Otherwise, be sure to stir quite often to prevent burning and sticking.
Heat over medium heat until nicely boiling. Let boil, stirring OFTEN, until most of the liquid has boiled away. This will take about 20 minutes. When the beans stop pouring off the spoon, and start clinging, they are close to done. From here on, it is a matter of preference; the longer you cook, the thicker they will be.
Taste and adjust seasonings as desired.
Garnish with your preference.. Guacamole, onions, sour cream, hot sauce, cheese...
sagemoon-cottage Jan-07-07 01:00 AM
Larry...the beans sound wickedly delicious...
oh my...I certainly remember when refried beans had more flavor in them than they do now. I know that no fat and vegetrian refried beans are better for our hearts and etc., but sometimes you just have to be "bad." I will be making some beans your way...:tasty:
Angela, I have lots and lots of fast, quick and easy "Mexican" recipes but the biggest key is to find out what flavor it is that your sister is looking for. I say this because Southern California Mexican food is not the same as Ark-Mex (my roots), Tex-Mex (my, my, my how tasty), "Sante Fe Style", real family recipe Mexican, and then of course the "Mexican food with the Caribbean influence." Some of the styles use a lot of chili powder and cumin...some use almost no chili powder or cumin but use a lot of cilantro. Some Mexican dishes are almost sweet (and I am talking main dishes) while others are fiery. Others have the taste of mesquite infusing every bite
So, if you have a clue as to what the "flavor" is that she is looking for that will help a lot. One thing I do know about Southern California Mexican cuisine is that the "Baja Fish Taco" is a favorite with many. Sounds weird until you try it and then it is addictive.
I do understand her issues about Taco Bell but gosh in a pinch...their bean burritos with your own sauce and a guacamole salad can really help you through a day without carnitas or whatever your Mexican "soul" food is.
Good luck, but make sure you find out what the taste is that she is looking for in Mexican food. That will help you all to make the meal.
Cheers,
Ardee-ann :wave:
nancam Jan-07-07 07:06 AM
Yum! I'm going to try that bean recipe too!
Killer Chile Verde Casserole
Bake: 350 - 20 min. 8" square or 13x9" pan if you make more
Ingredients:
1 lb Pork roast, boiled with celery and onions until tender (or crock-pot it)
1 Small onion - chopped
15 oz Can green enchilada sauce
1 Small can sliced olives
½ tsp Salt
¼ tsp Garlic powder
1/8 tsp Pepper
6 Corn tortillas
1 cup Small curd cottage cheese
1 Egg
10 slices Jack cheese
1/3 cup Shredded cheddar cheese
Directions:
1. Combine onion, enchilada sauce, olives, salt, garlic powder and pepper in a large kettle and simmer 20 minutes. Add meat/vegs after 10 minutes.
2. Saute corn tortillas in oil until soft. Drain and cut in half.
3. Beat cottage cheese and eggs together in a bowl.
4. Layer ingredients in the baking pan as follows: half tortillas, half jack cheese, half cottage cheese, half meat sauce. Repeat. Top with cheddar cheese and bake 20 minutes until bubbly on all sides. Serve with warm tortillas and frijoles.
I always use a 2-3 lb roast and double everything up then freeze half the chile verde for later. Sometimes I add bell peppers to the stewing part. Leftovers are excellent for burritos.
maison rustique Jan-07-07 07:19 AM
Thanks, Nannerbutt!! :tasty:
sagemoon-cottage Jan-07-07 10:43 PM
Dear Deb...
Quote:
Originally Posted by maison rustique (Post 447488)
Thanks, Nannerbutt!! :tasty:
:roflmao: :roflmao: :roflmao:
I don't know Nancam well enough to call her "Nannerbutt" but I am very glad you twisted her arm to post this recipe. Oh my, my, my!!!
Thank you both!!! This will be on the menu at SMC in the next few weeks along with Meya's New Year's Pork Tenderloin recipe. I almost never get to eat pork anymore so these will both be wonderful treats.
YUM!!! :chilipep:
Ardee-ann who enjoys good food! :wave:
3EMARKETEERS Jan-07-07 10:56 PM
Thanks everyone for the recipes. We will definitly try some of them. Sagemoon, She likes real authentic style Mexican food and she likes it hot. She use to cross the border into Mexico (TJ) quite frequently to get the "real thing"
She also loves those Fish Tacos you were talking about.
Thanks again everyone and keep the recipes coming, I have until Next Saturday to come up with a menu for us to prepare.
3EMARKETEERS Jan-08-07 11:23 AM
I just asked my sister about the flavors she likes and she said she likes them all--lol. So any Mexican recipes that you've tried and find to be tasty, I would love to hear about them.
Angela
boomer981 Jan-08-07 12:32 PM
I make a tortilla stack casserole:
1 can refried beans
1 can enchilada sauce (I use hot) (edited to add, I use red sauce, b/c the green just looks yucky)
1 small can chilis
1 pkg shredded cheese
1 lb ground chicken or turkey
1 pkg small tortilla shells
Brown chicken/turkey and drain. Stir in beans, chilis and half a can of enchilada sauce.
In a large baking pan, layer two tortilla shells, side by side. Spoon on the bean mixture. Add cheese. Add another layer of tortillas and repeat the process. I usually do 3 tortillas high, and add beans and cheese on top. Pour the rest of the enchilada sauce over.
Cover and bake at 300 until cheese melts. Serve with rice and chips.
Yum! Now I'm hungry....
Meya Jan-08-07 02:01 PM
This is a much altered recipe for "Skinny Enchiladas"
Read through first...recipe serves 4.
You'll need:
2 boneless chicken breasts, cooked and shredded (this is 1 whole breast or 2 of the frozen breast pieces)
1 bag of the frozen "onion/green pepper/red pepper" blend
1 10 ounce can of Enchilada Sauce
Kraft shredded Mexican style cheese, about 1 tablespoon per enchilada each
4 corn or flour tortillas
Heat over to 350 degrees. in medium bowl, combine the thawed frozen mixed veggies (let them thaw and drain in a colendar) and 1/4 cup of the Enchilada Sauce, and the shredded chicken pieces. Mix well.
Spoon 1/3 cup mixture into one tortilla, sprinkle with 1 tablespoon of the Mexican cheese. Roll them up, lay seam side down in a 8x8" baking dish. Pour remaining Enchilada sauce over the top, and cover with foil.
Bake at 350 for 20 minutes. Remove foil, sprinkle with remaining cheese and bake 5 minutes until cheese is melted. Serve with sour cream.
We love these. you could use fresh onions and peppers depending on the seaon. I buy the frozen because it is easier.
maison rustique Jan-11-07 07:45 AM
As luck would have it, there is a feature in this morning's OC Register about Baja's beloved fish tacos with several recipes. (Recipes start around page 4.) http://www.ocregister.com/ocregister/life/food/abox/article_1540539.php
Enjoy!!
OK, I guess I've lost my attaching PDF ability again. :rolleyes: Hopefully this link will work.
larruone Jan-11-07 08:09 AM
A nice smooth salsa, with just a little heat:
(Of course, heat is adjustable!)
Cilantro Garlic Salsa
1 can crushed tomatoes
5 cloves garlic, minced
1/2 onion, chopped
1/4 cup fresh cilantro, chopped
3 tbsp japaleno slices, chopped
1 tbsp red pepper flakes
1 tsp seasoning salt
2 tsp cumin
1 tbsp chili powder
1/4 cup vinegar
2 tbsp lime juice
Mix well, let sit 1/2 hour, taste & adjust
seasonings.
I have to admit that a Fish Taco sounds really really scary! :eek:
Although, as I increase my piscatory consumption activities, I might
be convinced to sample one...
OK, after reading the article, I think I am gonna try some of the grilled fish tacos.
Wonder if salmon would be good?
nancam Jan-14-07 05:53 PM
larruone I made your "Truly Tasty Refried Beans" for dinner Thursday, and they were awesome! Rolled them into burritos with cheese and a little bit of salsa. the kids couldn't get enough. They were WAY better than just plain frijoles out of the can. I didn't have any bacon grease so I put in a big dab of margarine instead. Also could not find the Pinto Bean Flavoring, but I did find some McCormick Mexican Seasoning which had a picture of beans on the front and seemed to work fine :)
The next day, I warmed up the leftovers (I'd made a double recipe) and spread them on hard corn tortillas for tostadas topped with lettuce, cheese and diced tomatoes. Another big hit :)
So just wanted to say thanks for the recipe - it's a keeper!
larruone Jan-14-07 07:13 PM
:)
:tasty:
:)
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