Mexican food recipes?

[Jeninindy]

We are in the mood for a mexican meal tonight, but don't want to go out to the restaurant and spend a fortune for the 5 of us.

Anyone have any great mexican recipes to share?

TIA.......

 

[babytrees]

Mexican is a favorite around here and we don't go out often for it.

What kind of recipe are you looking for? Casserole, tacos, enchiladas?
Hard or easy?

 

[loveWDWalways]

Are we allowed to post links here? If we can, I could direct you to a wonderful resource for all kinds of ethnic foods!

Do any of you on the DIS have any favorite vegetarian Mexican recipes you could share? Maybe something like a casserole or a more substantial meal item would be nice. Thanks!

 

[Jeninindy]

Mexican is a favorite around here and we don't go out often for it.

What kind of recipe are you looking for? Casserole, tacos, enchiladas?
Hard or easy?

Hmmmmm, some kind of beefy enchiladas with a nice sauce would be nice. What type of casseroles?

Can be hard or easy......

 

[nutterbutter2010]

Mexican Lasagna

2 tablespoons extra-virgin olive oil
2 pounds ground pork
1 tablespoon ground cumin
1 tablespoon ground coriander
Salt and freshly ground black pepper
1 (15-ounce) can hominy
1 large red onion, chopped
4 cloves garlic, grated or chopped
2 jalapeno or serrano peppers, chopped
12 large tomatillos (14 to 16 if small), peeled and coarsely chopped
A handful cilantro or parsley leaves
3 avocados
2 limes
2 tablespoons honey
1 package large flour tortillas
1 pound pepper Jack cheese, shredded
Sour cream, to pass at table

Place rack in oven in middle of oven and heat broiler or place oven on 400 degrees F.

Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a skillet over medium-high heat. Add pork and crumble up as it browns. While pork browns, season the meat with cumin, coriander and salt and pepper. Once browned evenly, stir in hominy and reduce heat to simmer.

While meat cooks heat 1 tablespoon olive oil in a sauce pot, add onions, garlic and peppers, season with salt and pepper and saute until softened 5 to 6 minutes. Place tomatillos and cilantro or parsley in food processor and process until almost smooth. Pour into onion and garlic mixture and simmer to mellow, 5 to 6 minutes more. Replace the processor bowl. Pit and scoop the avocado flesh into the processor, add the lime zest and juice. Add the honey, puree until smooth and season with a little salt. Stir the avocado mixture into the green sauce and remove from heat.

Char all of the tortillas over an open flame or in dry hot skillet.

In a baking dish layer sauce, tortilla, meat, cheese, tortilla, sauce, meat, cheese, etc. End with a layer of tortilla, sauce and finally cheese. Place baking dish in the oven and bake for 4 to 5 minutes until bubbly and cheese is brown. Pass sour cream at the table.

 

[minkydog]

You know what? Old El Paso makes a great Chicken Soft Taco dinner that I turn into fajitas. The kit comes with seasoning, soft tortillas and taco sauce. I don't use the taco sauce. I think the whole meal takes about 20 min.

Here's what I do:
Old El Paso Chicken Soft Taco kit
onion, sliced
green pepper,sliced
jalopeno, chopped (opt.)
2 cups cubed chicken
oil
fresh salsa

*Wrap the tortillas in foil and warm them in the oven about 10 min.
*Saute the onion & peppers in a little oil until the onion is transluscent. Set aside.
*Saute 2 cups of cubed chicken, then add teh seasoning(I thinkyou cook it for about 10 more min.)
*add teh onions & peppers to the chicken and put in a little salsa.
*You can add some already prepared guacamole or sour cream, or fresh tomatoes.


I serve this with rice and Bush's Seasoned black beans.

 

[minkydog]

Are we allowed to post links here? If we can, I could direct you to a wonderful resource for all kinds of ethnic foods!

Do any of you on the DIS have any favorite vegetarian Mexican recipes you could share? Maybe something like a casserole or a more substantial meal item would be nice. Thanks!

My daughter is vegetarian so I always have beans & cheese available. Sometimes she makes herself a quesadilla. Other times it's soft taco or burrito. I try to keep flour tortillas in teh house all the time. You can use a tortilla any way you'd use bread.

One of her favorite meals is a variation on the Chicken Soft Tacos I posted above. It's just onions, peppers, mushrooms, zuchini sauteed. with some Mexican seasoning. She likes it with refried beans or pintos and fresh salsa. Wraps it all up in a warm tortilla.

 

[loveWDWalways]

My daughter is vegetarian so I always have beans & cheese available. Sometimes she makes herself a quesadilla. Other times it's soft taco or burrito. I try to keep flour tortillas in teh house all the time. You can use a tortilla any way you'd use bread.

One of her favorite meals is a variation on the Chicken Soft Tacos I posted above. It's just onions, peppers, mushrooms, zuchini sauteed. with some Mexican seasoning. She likes it with refried beans or pintos and fresh salsa. Wraps it all up in a warm tortilla.

Thanks for the idea, minkydog. I'm looking forward to making that soon. I can almost taste and smell it now!

We also like to keep beans and tortillas stocked up for Mexican food but also because the beans especially are an important part of my culture's cooking too.

 

[ElizK]

Here's an easy chicken enchilada recipe for you:

Put 3-4 large boneless/skinless chicken breasts in the crockpot (frozen is fine), pour about a cup or so of tomatilla sauce over it, cook for about 3-4 hours. Shred when cooked completely. Add about a cup of sour cream. Turn off the crock pot.

In a pan on the stove, heat a can of refried beans.

Fill small tortillas with beans, the chicken mixture, and cheese. Roll, place in casserole dish. top with remaining chicken/sauce mixture and cheese. Bake until cheese is bubbly.


Or, for a quicker, easier meal, have chicken burritos. Do everything as above, except skip the baking part. That's what we usually do. YUM.

 

[Jeninindy]

Stomach growling now.......decisions decisions.

 

[babytrees]

I don't normally do beef enchiladas in our house but my guess it would be similar to my cheese enchiladas.

brown hamburger and use taco seasoning as directed on package (I have found that my family like the taco seasoning better than any of the other mexican seasonings)

put a 1/4 to 1/2 cup of the beef mixture in a tortilla, roll up and put in a casserole dish....repeat until full. Cover with your choice of enchilada sauce (we prefer the green) and bake at 325 for 20-25 minutes than put cheese and onions on it and put back in to the oven until cheese is melted.

I also do a chicken casserole:

Take leftover rot. chicken and warm in skillet with taco seasoning and water to the seasoning you want.

Put a layer of enchilada sauce on the bottom of the dish
a layer of tortillas (torn to fit the dish....mine takes 1 and 1/2 flour tortillas per layer
layer of chicken
layer of cheese
the next layer is anything you want to put in....I've done corn, olives, onions (and combinations of all)

repeat layers until almost full (my dish holds two rotations) and than end with a layer of tortillas, sauce and cheese on top.

Bake until fully heated.

Guacamole:

avocado
Miss Janes Crazy Salt
Salsa
lime juice

mix together...and my kids call it heaven

Refried Beans:

when you heat up the beans add a little salsa, taco seasoning and cheese....it smooths out the beans. We have also added a can of pinto beans to change it up.

 

[hrh_disney_queen]

I don't really have a recipe for this, so my measurements are approximate:

2 cups of chopped rotisserie chicken
1 4 oz can green chiles
4 oz cream cheese
1 can of red or green enchilada sauce
8-12 reg. size flour tortillas
1 (or more) cup shredded cheese-mexican blend, cheddar, jack, whatever you have

cook chicken, chiles (not drained), and cream cheese in a frying pan on med/low until heated through and the cream cheese is creamy. Add more CC if you want for more creaminess. put about 1/4 cup of mixture into each flour tortilla and roll. Put into a baking dish seam side down. Repeat until all mixture is used. Pour enchilada sauce evenly over them, then sprinkle cheese over all. Bake at 350 until cheese melts and all is bubbly-about 1/2 hour.

I got this recipe (even though I don't actually follow one any more) off the label for Old El Paso Enchilada sauce, so if you find that you can have more precise directions.

 

[Mermaid02]

I make a mexican lasagna... no real recipe.... I just kinda wing it....


I cook up 1# ground beef or turkey
add a packet of chili seasoning
can of black beans
can of diced tomatoes (we like the ones with chiles)

I use large round tortillas... I put one in a pie plate and spread fat free refried beans on it.... then some meat mixture...... then some cheese.... repeat. I bake it in the oven- really just to heat it through and melt the cheese.... a few minutes before it's done I put some mexican cheese on top.

Cut it like a pie. My family LOVES it and it's really easy. You can serve it with chopped tomatoes and shredded lettuce and a dollop of sour cream or salsa!

 

[a1tinkfans]

Cheese (and chicken) Enchilada's

You can grate some Cheddar and Monterray Jack w/jalapeno (if you like a Kick)
and placing some inside a flour tortilla. Add some diced up onion and shredded Chicken if you like. Then take a pkg of Taco Seasoning Mix and add water to it......Take your rolled up tortillas and place in a glass dish seam side down, and put "sauce" over top with a drop more cheese. Bake in oven 350 for maybe 30 minutes (I use foil) and you'll see it is done when all melty and flat(is that even a word?)

I garnish with sour cream and salsa and it is always a HUGE hit.....so simple I feel GUILTY that they think I worked at it
And we LOVE guacamole
Fresh avocado, some cilantro, onion diced, diced tomato, finely chopped garlic, blk pepper and then lime juice......
OH, this is ALL giving me a RUMBLY TUMMY!

 

[a1tinkfans]

I make a mexican lasagna... no real recipe.... I just kinda wing it....


I cook up 1# ground beef or turkey
add a packet of chili seasoning
can of black beans
can of diced tomatoes (we like the ones with chiles)

I use large round tortillas... I put one in a pie plate and spread fat free refried beans on it.... then some meat mixture...... then some cheese.... repeat. I bake it in the oven- really just to heat it through and melt the cheese.... a few minutes before it's done I put some mexican cheese on top.

Cut it like a pie. My family LOVES it and it's really easy. You can serve it with chopped tomatoes and shredded lettuce and a dollop of sour cream or salsa!

TOTALLY gonna try this!! YUM!

 

[lovetoscrap]

Are we allowed to post links here? If we can, I could direct you to a wonderful resource for all kinds of ethnic foods!

!

As long as you aren't advertising your own site you are welcome to post the link--so please do!

Hmmmmm, some kind of beefy enchiladas with a nice sauce would be nice. What type of casseroles?

Can be hard or easy......

We are in the mood for Mexican also. I do it pretty quick and easy. We brown ground beef with Taco Seasoning (Mc. Cormick). Then I have corn tortillas. I put them in hot oil for a few seconds to make them pliable. Drain on Paper towels then fill with the beef and Montary Jack cheese (and maybe some cheddar), roll and put in a dish. I cover them with Old El Paso Enchilada sauce and some cheese and cook until hot and bubbly.

Serve with sour cream and guacamole and lettuce and tomato if you want. Also you can do a side of refried beans or black beans. I may put beans in the enchiladas if anyone wants also.


I would love to have a recipe for the kind of rice you get at a Mexican Restaurant. I have tried several of the kinds you buy at the store (I love convenience foods!) but they are all awful.

 

[AustinTink]

If you're looking for AUTHENTIC tex-mex, this cheese enchilada recipe can't be beat! It's from a restaurant in Rcihmond, Texas called Larry's. They are the best. Enjoy!


Ingredients
Chili Gravy

* 1/4 cup vegetable oil
* 1/4 cup flour
* 1/4 teaspoon black pepper
* 1 teaspoon salt
* 1 1/2 teaspoons garlic powder
* 2 teaspoons ground cumin
* 1/2 teaspoon dried oregano
* 2 tablespoons chili powder
* 2 cups chicken broth
* 1/2 cup water (optional)

Enchiladas

* 1/2 cup vegetable oil
* 8 corn tortillas
* 2 cups chili gravy (recipe follows)
* 1 cup chopped onion (optional)
* 2 cups shredded American cheese
* 1 cup shredded mild cheddar cheese (optional)

Directions

1. Chili Gravy:
Heat the vegetable oil in a skillet over medium heat. Add the flour and stir continuously for 3 to 4 minutes until it makes a light brown roux. Add all the dry ingredients and continue to cook for 1 minute, stirring continuously to blend well. Add chicken broth gradually, mixing and stirring until the sauce thickens. Let sauce simmer on low for 15 minutes, adding water to adjust thickness.
2. Enchiladas:
Heat the oil in a small skillet over medium heat for 3 minutes. Using tongs, place a tortilla in the hot oil for 30 seconds or until lightly browned and soft. Place on paper towel to cool. Place the cooled tortilla on a plate. Ladle 1 cup of the chili gravy onto a 2 quart square oven proof pan. Place 1/4 cup of American cheese and 1 tablespoon chopped onion (optional) in the center of the tortilla and roll the tortilla around the filling. Repeat with the other tortillas. Cover the enchiladas with 1 cup gravy. Sprinkle with 1 cup of shredded mild cheddar cheese (optional). Bake at 450 degrees for 10 minutes or until sauce bubbles and the cheese is melted. Serve immediately with mexican rice and refried beans.

 

[AustinTink]

I would love to have a recipe for the kind of rice you get at a Mexican Restaurant. I have tried several of the kinds you buy at the store (I love convenience foods!) but they are all awful.

I grew up in a border town and we know Mexican rice. Here's my recipe, it's easy and authentic.

Heat enough vegetable oil to lightly coat the bottom of a pan. Add 2 cups long grain rice and "fry" until medium brown and nutty smelling. Then add 4 cups of chicken broth (one box), about 1 teaspoon of cumin, 2 cloves of finely minced garlic, and half a small can of tomato sauce. Bring to a boil and continue boiling for a few minutes to release the starches. Cover and simmer on lowest setting until fluffy.

Enjoy!

 

[lovetoscrap]

I grew up in a border town and we know Mexican rice. Here's my recipe, it's easy and authentic.

Heat enough vegetable oil to lightly coat the bottom of a pan. Add 2 cups long grain rice and "fry" until medium brown and nutty smelling. Then add 4 cups of chicken broth (one box), about 1 teaspoon of cumin, 2 cloves of finely minced garlic, and half a small can of tomato sauce. Bring to a boil and continue boiling for a few minutes to release the starches. Cover and simmer on lowest setting until fluffy.

Enjoy!

Thanks so much! That sounds great, and so does the chili gravy! We may have to have Enchiladas 2x this week!

 

[disykat]

Okay, AustinTink, I'm ready to cook now! Those recipes look great (as do a lot of others on this thread!) Since you've pretty much given us the whole meal, how do you make your beans?