Too many people hear the words Mexican food and immediately think of tacos, burritos, enchiladas, salsa, and quesadillas, but there is so much more. From breakfast, lunches, dinners, and soups to desserts, the traditional Mexican foods are delicious. While many dishes are very hot and spicy, a lot of them have little or no hot spices in them and are terrific. Tacos, burritos, and quesadillas are very easy to make; however, many of the recipes can get very elaborate but are well worth the extra effort. The next time you are trying to figure out what to prepare for you next meal, check out some of these recipes and prepare an authentic Mexican dish.
3 tablespoons flour
1 (8 ounce) can tomato sauce
2 tablespoon chili powder
Salt, to taste
3/4 teaspoon garlic powder
12 corn tortillas
1 pound longhorn cheese, coarsely grated
1 large onion, finely chopped
Melt shortening in heavy skillet. Add the ground meat and brown. Sprinkle meat with flour; mix in skillet.
Add tomato sauce and 1 cup water. Mix 1/2 cup water with the chili powder to form a smooth paste; add to the meat mixture. Add salt to taste and garlic powder. Cook over medium heat, uncovered, until it is of gravy consistency. Cover and simmer over very low heat. Add more water if the chili gravy becomes too thick.
Dip tortillas one at a time in the hot chili gravy with a wide metal spatula. The tortillas will become pliable almost immediately, which will make rolling the enchiladas easier. Soaking too long will cause the tortillas to fall apart.
Place a good sprinkling of grated cheese and minced onion and about a tablespoon of the meat mixture to one side of the center of the tortilla. Roll tortilla tightly around the filling and place loose side down in a glass casserole baking dish. For best results place the enchiladas in a row with sides touching.
When all enchiladas have been formed, pour the remaining hot chili gravy over all, and sprinkle generously with grated cheese, and top with chopped onion. Bake at 350 degrees F until the cheese is melted. Serve immediately.
Eggs with potatoes and chorizo make a hearty breakfast.
3 large baking potatoes, peeled
3/4 pound chorizo
3/4 cup finely chopped onion
1 avocado, sliced
Cilantro or parsley sprigs, if desired
Cut potatoes into 1/4-inch thick slices and then into 1/4-inch dice.
Remove chorizo from casing and place in a large skillet. Cook and mash chorizo until lightly browned and fat has melted. Add diced potatoes and onion. Cover and cook over medium heat until potatoes are tender, about 15 minutes. Remove lid. With the back of a large spoon, press 4 indentations in mixture. Break an egg into each indentation. Cover and cook until eggs are set, about 5 minutes.
To serve, garnish with avocado slices and cilantro or parsley sprigs, if desired.
1 medium onion chopped
1 jalapeno pepper, chopped
2 cloves garlic, minced
2 tbsp. Oil
2 pounds stew meat, optional
1 14oz. can tomatoes
1 10 1/2 oz. can beef broth
1 10 1/2 oz. cans water
1 10 3/4 oz. can chicken broth
1 10 3/4 oz. can tomato soup
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. salt
1/2 tsp. lemon-pepper seasoning
2 tsp. Worcestershire sauce
2 tsp. Tabasco sauce
4 tortillas, cut in 1" squares
1/4 cup grated Cheddar cheese
Saute the first 5 ingredients in a large skillet.
Add remaining ingredients, except tortillas and cheese, and simmer for 50 minutes.
Add tortillas and cook 10 minutes.
Pour into mugs and sprinkle with cheese.
With your first sip you will leave your chair, but quickly sit down and continue to sip. HOT but so good!
1 (3 pound) roast
2 firm tomatoes, chopped
3 to 4 scallions, chopped
Salt and pepper
Comino (cumin) Instructions.
Cook the beef in a crockpot for 6 to 8 hours with the seasonings.
Cool and shred beef. Cook tomatoes and scallions and add to beef. Place meat mixture on flour tortillas and roll up. Drop into hot oil until golden brown. Drain.
Top with green chiles, sour cream, guacamole, salsa and shredded cheese. Serve on a bed of shredded lettuce.
This is a great enchilada sauce that can be frozen for later use.
1 cup oil
2 cups flour
1/4 cup chili powder
3 quarts water
3/4 can tomato juice (tall can)
2 teaspoons cinnamon (if desired)
6 cloves garlic or 2 teaspoons garlic powder
3 teaspoons granulated sugar
6 teaspoons salt
1 tablespoon vinegar
Heat oil and remove from stock; let cool. Add chili powder, then flour. Cook a few minutes like gravy.
Add 2 quarts of the water, tomato juice and seasonings, adding cinnamon last. Let boil slowly a few minutes.
Remove from stove. Strain to remove lumps. Use the other quart of water to thin the sauce if needed.
This is a great marinade for steak fajitas.
1/2 teaspoon grated Mexican lime peel
1/2 cup Mexican lime juice
1/4 cup gold tequila or beer
4 cloves garlic, minced
1/2 teaspoon pepper
1/2 teaspoon salt Instructions.
In a glass bowl, stir together all ingredients. Pour marinade over the uncut meat. Refrigerate, covered, for at least 30 minutes or up to 24 hours, stirring occasionally.
When ready to slice and saut? the meat, drain and discard the marinade.
8 medium shrimp, cooked and chopped
1/4 cup Mexican lime juice
1/4 cup chopped cilantro
2 tablespoons butter
2 large flour tortillas
1/2 cup shredded Monterey jack cheese
2 tablespoons mild green chiles, chopped
2 tablespoons chopped scallion
2 tablespoons red chile salsa
2 tablespoons sour cream
2 tablespoons guacamole
1 tablespoon chopped black olives
Marinate shrimp in lime juice and cilantro. Melt butter in a saute pan.
Place one of the tortillas in the pan. Top with half the cheese, shrimp, green chiles, scallion and salsa, then the remaining cheese. Cook for 2 minutes (until underside is golden brown).
Place second tortilla on top and flip the quesadilla over. Cook for an additional 2 to 3 minutes.
Remove.Slice into wedges. Top with sour cream, guacamole and olives.
1tbsp fresh chopped garlic
1 cup chopped red onions
1 cup chopped Poblano peppers (seeded)
1 cup chopped carrots
1/4cup chicken stock
1tbsp black pepper
1/2 bunch cilantro, chopped
1 cup roasted corn
1/2 gallon water
1/2lb butter (2 stick)
3/4 cup flour
5 cups heavy whipping cream
In a large 6 qt kettle, sauté the first 10 ingredients for 5 minutes. Add 1/2 gallon of water and warm to a simmer.
In a small pan, place 1/2lb butter & 3/4 cup flour, wisk together to make a roux. Cook slowly until think and bubbly. Slowly, add roux to simmering mixture. Slowly (using your whisk), add the 5 cups of heavy whipping cream. Simmer another 15 minutes. Yield: 3 quarts
1 cup butter, softened
1/3 cup confectioners' sugar
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 cup ground pecans
1/2 cup German sweet chocolate, grated
3/4 teaspoon ground cinnamon
1 pinch salt
1/2 cup confectioners' sugar
1/4 cup German sweet chocolate, grated
In a large bowl, cream the butter and 1/3 cup confectioner's sugar until light and fluffy. Add the vanilla extract.
In a separate bowl, combine the flour, ground pecans, 1/2 cup ground chocolate, cinnamon and salt; mix well.
Gradually add the dry ingredients to the creamed mixture.
Wrap dough in plastic wrap and chill 1 to 2 hours, or until firm.
Preheat oven to 325 degrees F (180 degrees C).
Shape the dough into 1-inch balls. Place balls 1 inch apart on an ungreased baking sheet. Bake 15 to 18 minutes, or until the cookies are firm to the touch. Cool 1 minute on the baking sheet, then transfer to a wire rack.
For the coating, sift 1/2 cup of the confectioner's sugar and 1/4 cup of the ground cocoa into a shallow bowl. While cookies are still warm, roll them in the coating.