Easy Mexican Recipes

Mexican Posole Stew

2009-07-11T13:12:00.001-05:00

Ingredients:

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

Directions:

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.
Remove excess grease and set aside. Reserve liquid.
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.
Mix meat, posole, rind, and shanks or pigs' feet. Add oregano, garlic, onion, and chile pods. Let simmer for about 1/2 hour.

Mexican Wedding Cookies Recipe

2009-06-25T09:02:00.002-05:00

Ingredients:

1 cup unsalted butter, at room temperature
1/2 cup confectioners’ sugar, plus more for coating baked cookies
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour, plus more for dusting hands
1 cup pecans, chopped into very small pieces

Directions:

Preheat the oven to 275 degrees F. Line cookie sheets with parchment paper.

Using an electric mixer, cream the butter and sugar at low speed until it is smooth. Beat in the vanilla. At low speed gradually add the flour. Mix in the pecans with a spatula. With floured hands, take out about 1 tablespoon of dough and shape into a ball. Continue to dust hands with flour as you make more cookies. Place onto prepared cookie sheets. Bake for 40 minutes. When cool enough to handle but still warm, roll in additional confectioners' sugar. Cool on wire racks.

Mexican Tortilla Soup Recipe

2009-06-13T08:57:00.003-05:00

Ingredients:

1/2 pound ground beef
2 teaspoons chopped onions
6 2/3 cups chicken broth
1 (28 ounce) can crushed tomatoes
1 1/2 teaspoons ground cumin
1/2 clove garlic, minced
1/4 teaspoon cayenne pepper
1/4 teaspoon chili powder
salt and pepper to taste
3 tablespoons cornstarch
1 cup cold water
2 (15 ounce) cans creamed corn
1 1/2 cups shredded American cheese
5 (6 inch) corn tortillas, cut into 1/2 inch strips

Directions:

In a large skillet over medium high heat, combine the ground beef and onions and saute for 5 minutes, or until beef is browned. Drain excess fat and set meat aside.
In a large pot over high heat, combine the broth, tomatoes, cumin and garlic. Add the cayenne pepper, chili powder and salt and pepper to taste. Bring to a boil and reduce heat to medium low.
In a small bowl, combine the cornstarch with the water, stirring well until the cornstarch is dissolved. Add slowly to the soup, stirring constantly, to thicken.
Add the reserved meat, corn and cheese to the soup and stir well. Finally, add the tortilla strips and allow to heat through.

Guacamole Recipe

2009-06-04T06:42:00.003-05:00

Ingredients:

2 large ripe avocados
1 small red onion, finely chopped
2 tbsp (30 mL) lime juice
1 medium tomato, seeded and finely chopped
1 fresh jalapeno pepper, seeded and finely chopped
1 tsp (5 mL) ground cumin
1/4 cup (50 mL) chopped cilantro
1/2 tsp (2 mL) salt

Instructions:

Cut the avocados in half, remove the pit, and peel them. If they are ripe, the peel should come off easily. Dice the avocado flesh, and dump into a bowl.
Add all the remaining ingredients, and toss to combine without mashing. The ingredients should remain separate, and the salsa chunky.
Serve with tortilla chips for dipping, or as an accompaniment to tacos or burritos.

Servings: Makes about 2 cups

Chicken Enchiladas Recipe

2009-05-26T10:21:00.003-05:00

Ingredients:

10 Ounces Cooked Chicken -- shredded

2 cups Scallions -- finely chopped

2 1/2 Cups Enchilada sauce -- see recipe

6 Inch prepared corn -- tortillas

1 1/2 Ounces Part-skim mozzarella cheese -- grated

Preheat oven to 400º F, unless you have a microwave. In a bowl, combine the
chicken, half
the scallions, and 1/2 cup of the enchilada sauce. Soften the corn tortillas, two
at a time, by
steaming them for 10 seconds, or cook in a microwave for 10 second on high.
Spoon 1 cup
of the enchilada sauce on the bottom of a 9x11-inch pan. Fill each tortilla with
about 1/4 cup
of the chicken mixture. Roll each tortilla and place seam side down on the
sauce in the pan.
Top with the remaining cup of enchilada sauce, sprinkle with the cheese and
the remaining
scallions. Bake for 10 minutes or microwave on high for 5 minutes.

YIELD: Serves 8

151 cals, 15gm protein, 3.4gm total fat, 16gm carbo, 3.3mg chol, 3.3gm fiber,
65mg sodium,
95mg calcium Exchanges: 1 1/2 meat, 2/3 starch, 1/2 vegetable

Weight Watchers Recipes

Mexican Pasta Salad Recipe

2009-05-21T18:03:00.002-05:00

Ingredients

12 ounces pasta, rotini (tri-colored)
2 cups cheese, mexican-style, grated (cheddar jack)
1 cup green bell pepper, diced
15 ounces black beans, drained
15 ounces corn, whole kernal (drained)
15 ounces kidney beans, drained
1/2 cup cilantro, finely chopped
12 ounces salsa, medium heat

Directions

Cook pasta according to package directions.
Drain pasta and cool under running water.
Drain all cans of beans and corn.
Combine all ingredients in a large bowl and mix well.
Cover and refrigerate for 2 hours before serving.

SERVES 10 -12

Mexican Pizza Recipe

2009-05-18T19:01:00.002-05:00

Ingredients

* 1 pound lean ground beef
* 1 medium onion, chopped
* 1 tsp. dried oregano leaves
* 1 tsp. salt
* 4 large (10") flour tortillas
* 1 medium tomato,seeded and chopped
* 1 cup shredded mozzarella cheese
* 1 Tbsp. thinly sliced, fresh basil leaves(optional)
* 1/2 cup grated Parmesan cheese (optional)

Lightly brush tortillas with oil. Bake tortillas on 2 large baking sheets in 400°F oven for 3 minutes.

Brown ground beef and onion in skillet over medium heat 8-10 minutes or until beef is no longer pink. Set colander over bowl and spoon beef into colander. Let drain for 5 minutes, then stir oregano and salt into beef.

Spoon beef mixture evenly over top of each tortilla; top with equal amounts of tomato. Sprinkle with basil and cheeses.

Return to oven and bake 12-14 minutes or until tortillas are lightly browned.

Mexican Rice Recipe

2009-05-16T08:21:00.002-05:00

Ingredients:

2 tablespoons butter
2 tablespoons yellow onions, chopped
1 cup rice, white, long grain
1/2 cup tomato juice
1 cup water
2 chicken bouillon cubes
3 dashes bottled hot pepper sauce
2 teaspoons chili powder
1 pinch black pepper
1 Roma tomato, chopped
2 tablespoons red bell peppers, chopped
2 tablespoons green bell peppers, chopped

Preparation

In a sauce pan that has a tight fitting cover, melt the butter and sauté the onions until soft. Add the rice and stir to coat the rice with butter, then add the tomato juice, water, bouillon cubes, pepper sauce, chili powder, and black pepper.

Stir to dissolve the bouillon cubes and bring to a boil. Once the liquid reaches a boil, reduce heat to its lowest setting, cover, and go away for 25 minutes. Do not stir, do not look under the lid, do not worry !!

Once your timer goes off, remove the pan from the heat, lift the lid off quickly and throw in the tomatoes, and chopped peppers and put the lid back on quickly. Do not stir.

Allow the rice to steam in the pan for 20 more minutes.

Chili Rellenos Recipe

2009-05-14T06:23:00.000-05:00

* 12 poblano chilies
* 1/3 cup canola oil
* 2 pounds thinly sliced flank steak (Try delli thin)
* 1 cup chopped yellow or green onion
* 1 garlic clove, chopped
* 2 cups fresh-diced tomatoes
* 1-teaspoon salt
* 1/2-teaspoon cumin
* 1 teaspoon ground black pepper

Chili Rellenos Recipe Batter:
* 8 eggs, separated
* 2 cups flour
* 3 cups cooking oil

Directions:
Roast the poblanos. Be sure to turn them often. They should be slightly charred when done. Place in a heavy plastic bag and set aside to steam for 10 to 20 minutes.

Peel the skin. Carefully make a lengthwise slit in each of the peppers and remove the seeds. Rinse and drain well. In a large skillet, heat oil and add meat.

Brown. Add chopped onion, and garlic stirring for one minute. Add tomatoes, salt, cumin and black pepper andcook for 10 to 15 minutes. Stir constantly until meat stuffing is dry. Set aside to cool.

Stuff the peppers with the filling and secure with a toothpick. In a bowl, beat egg whites until stiff and foamy. Add egg yolks to egg whites and blend.

In a separate bowl add flour for dusting peppers and set aside. In a deep skillet, heat the oil. Batter and flour dust peppers and drop into hot oil. Fry to a golden brown on both sides. Soak up excess grease with paper towels.

Beef Empanadas Recipe

2009-04-30T06:14:00.001-05:00

Filling for Beef Empanadas Recipe

* 4 onions chopped
* 1/2 cup oil
* 1 tbsp paprika
* 1 lb ground beef
* salt, oregano, pepper
* 1 bouillon cube
* 3 eggs

Directions:
Fry onion in hot oil until cooked, lower the heat and add paprika and ground beef, when cooked add the rest of the spices, and the bouillon dissolved in 1/2 cup of water.Let it simmer for 5 to 10 minutes on low heat. When cool use to stuff the empanadas.

Ingredients for the Dough:

* 5 cups flour
* 2 tsp baking powder
* 1 tsp salt
* 1/4 lb lard
* 1 cup milk

Dough preparation:

Sift flour, baking powder and salt together, add melted lard and hot milk, mix little, mixing well, but not kneading. Let stand for 20 minutes and then roll it.

Cut in circles approximately 6" diameter, and put in each of them one tbsp stuffing, one olive, 2 or 3 raisins, one slice of hard boiled egg, moisten the edges and fold shaping them as triangles or rectangles, brush with egg white or milk, puncture in 2 or 3 spots.Place on a baking sheet and bake for 40 minutes at 375 F.

Mexican Cornbread Recipe

2009-04-27T16:00:00.001-05:00

* 1 packages 8.5 ounces corn muffin mix
* 1 eggs, lightly beaten
* 1/2 cup milk
* 1 can (11 ounces) Mexican-style corn, drained

Filling
* 1 can (15 ounces) chili without beans
* 1/2 cup green onions with tops, thinly sliced
* 1/2 cup pitted ripe olives, drained and chopped
* 1 cup (4 ounces) shredded Cheddar cheese
* 1 cup (4 ounces) shredded Monterey Jack cheese
* Sour cream (optional)

Preheat oven to 350°F Using 12 by 12 cake pan spray lightly with vegetable oil. In 2-Qt. mixing bowl, combine corn muffin mix, eggs, milk, and corn; mix until well blended.

Bake 20 minutes. Remove to Nonstick Cooling Rack. Cool corn bread in Pan 10 minutes; turn out onto serving plates. In 1 Qt. saucepan, heat chili over medium heat until hot.

Slice onions, chop olives in food chopper. top with cheese, green onions, and olives. Garnish with sour cream, if desired.

Chicken Flautas Recipe

2009-04-26T11:26:00.002-05:00

Ingredients:

*Chicken boneless breasts or your choice.
* 1 teaspoon Cumin
* 3 tablespoons Chili powder
* 2 Garlic cloves or 1 teaspoon garlic powder
* 1 medium Onion
* 2 medium Bell peppers
* 3 tablespoons Cooking oil your choice
* 1 Canned whole tomatoes or chopped
* 2 cups chicken broth
* Salt to taste
* 12 to 24 Soft tortillas

Instructions:

In four quart pan add chicken breasts. Salt, cover with water, bring to boil, loosely cover. Cook over medium low heat for 1 hour, drain saving broth. Set chicken aside to cool.

When cooled, chop in small pieces. In same pot add oil, sauté` onion and bell peppers, diced. Cooking overlow heat till lightly sautéed. Add chicken cooking 3 or 4 more minutes.

In blender add can tomato's, chili powder, garlic, cumin, oregano. Pour mixture in pan along with 2 cups of broth. Bring to boil, cover and simmer over medium heat about 15 or 20 minutes, salt to taste.

Mexican Bean Dip Recipe

2009-04-25T07:02:00.001-05:00

* 1 8 oz. pkg Philly Cream Cheese, softened
* 1 cup sour cream
* 1 can refried beans
* 1 tablespoon garlic, finely minced
* 1 tablespoon cilantro, chopped
* 2 tablespoon Lipton's onion soup mix
* 2 tablespoons chili powder
* 2 1/2 cups grated cheddar or Monterey Jack cheese
* 2 tablespoons chili powder
* pinch of salt
* 1 tablespoon Tabasco (green pepper sauce)

To begin with, marinate the garlic in the hot pepper sauce (or Tabasco if you couldn’t get hold of hot pepper sauce) for about 10 mins.

In another bowl, mix together the sour cream, cream cheese, beans, cilantro, onion soup mix and chili powder.

Taste it and if necessary, add a pinch of salt. When you think it tastes good, stir in the garlic and hot pepper sauce you mixed together earlier. Garnish with cheese.

Taco Soup Recipe

2009-04-24T12:57:00.000-05:00

Ingredients:

* 1 pound lean ground beef
* 1 large onion, chopped
* 3 cans (16 oz) mexican style chili beans, undrained
* 1 can (16 oz) whole kernel corn
* 1 can (16 oz) chopped tomatoes, undrained
* 1 can (15 oz) tomato sauce
* 2 cups water
* 1 can (14 1/2 oz) chopped green chiles
* 1 package taco seasoning
* 1 package dry ranch style salad dressing mix (optional)

Directions:

Cook ground beef and onion in large soup pot over medium high heat until meat is browned. Be sure to stir until it is crumbly. Drain well. Next, stir in remaining ingredients and bring to a boil and simmer uncovered for 15 minutes.

Mexican Pork Recipe

2009-04-24T07:15:00.000-05:00

INGREDIENTS:

* 2 tablespoons vegetable oil
* 2 pounds boneless pork shoulder
* 1 large onion, coarsely chopped
* 3 cloves garlic, chopped
* 2 (12 ounce) cans tomatillos, drained and chopped
* 1 (7 ounce) can diced green chile peppers
* 2 fresh jalapeno peppers, sliced
* 1/2 cup fresh chopped cilantro
* 1 teaspoon dried oregano
* salt and pepper to taste
* 1 quart water
* 1 cup shredded Monterey Jack cheese
* 1/4 cup sour cream
* 4 sprigs fresh cilantro, for garnish

DIRECTIONS:

Heat the oil in a large skillet over medium heat, and brown the pork on all sides. Reserving the juices in the skillet, transfer the pork to a crock pot.

In the skillet with the pork juices over medium heat, saute the onion and garlic about 1 minute. Transfer to the crock pot, along with juices from the skillet. Mix the tomatillos, green chile peppers, jalapeno peppers, and cilantro into the slow cooker.

Season with oregano, salt, and pepper. Pour in 1 quart water, or enough to cover all ingredients. Cover, and cook on High for 6 to 7 hours.

Shred the cooked pork with a fork. Spoon the slow cooker mixture into bowls, and top with Monterey Jack cheese, sour cream, and fresh cilantro sprigs to serve.

Chipotle Salsa Recipe

2009-04-23T17:49:00.001-05:00

Ingredients:
* 1 tomato
* 5 tomatillos
* chipotle chili as desired
* 1 onion, finely diced
* 1 clove of garlic
* 1 teaspoon of vinegar
* 1 teaspoon oil
* salt to taste

Directions:
Boil the tomatillos and the chilis in a cup of water for 15 minutes.

Liquify the chilis, the tomatoe, the tomatillos, the garlic and add the vinegar. Strain.

Fry the onion; add the above mixture and cook 10 minutes more, stirring constantly. Add salt and serve with warm tortillas.

May be served with queso añejo sprinkled on top (Romano cheese or dry or aged ricotta maybe substituted).

Tortilla Soup Recipe

2009-04-23T10:39:00.001-05:00

Ingredients:

* 3 tablespoons Olive Oil
* 2 corn tortillas cut into 1/4" strips
* 1 1/2 tablespoons minced fresh garlic
* 2 tablespoons minced white onion
* 1 1/2 teaspoon minced jalapeño pepper
* 1 pound white corn kernels
* 2 ripe red Tomatoes chopped
* 1/3 cup tomato paste
* 2 1/2 teaspoons ground Cumin
* 1 tablespoon salt
* 1/8 teaspoons ground White or black Pepper
* 1/2 teaspoons chili powder
* 2 avocados cut and diced
* 1 1/2 cups water
* 1 quart chicken stock
* corn tortilla chips
* 2 cups shredded cheddar cheese
* 1/2 cup chopped fresh cilantro

Over medium-high heat, fry tortilla squares in olive oil until they begin to crisp and turn a golden yellow.

Add garlic, onion and jalapeño pepper cook 1 to 2 minutes, until onion becomes translucent.

Add half the corn along with all other ingredients (except garnishes), reserving other half of corn to be added at the end.

Bring the soup to a low, even boil. Boil for 5 minutes. Remove soup from heat. Useing a blender process in batches the consistency of a course puree.

Chicken Taquitos Recipe

2009-04-23T05:44:00.000-05:00

Ingredients
*Chicken boneless breasts or your choice.
* 1 teaspoon Cumin
* 3 tablespoons Chili powder
* 2 Garlic cloves or 1 teaspoon garlic powder
* 1 medium Onion
* 2 medium Bell peppers
* 3 tablespoons Cooking oil your choice
* 1 Canned whole tomatoes or chopped
* 2 cups chicken broth
* Salt to taste
* 12 to 24 Soft tortillas

Instructions:
In four quart pan add chicken breasts. Salt cover with water, bring to boil, loosely cover. Cook over medium low heat for 1 hour, drain saving broth. Set chicken aside to cool.

When cooled, chop in small pieces. In same pot add oil, sauté` onion and bell peppers, diced. Cooking overlow heat till lightly sautéed. Add chicken cooking 3 or 4 more minutes.

In blender add can tomato's, chili powder, garlic, cumin, oregano Pour mixture in pan along with 2 cups of broth. Bring to boil, cover and simmer over medium heat about 15 or 20 minutes, salt to taste.

Heat oil in skillet. Cook corn tortillas, one at a time, in hot oil until soft, about 5 to 10 seconds; drain.

Strain liquid, then spoon 1 tablespoons of the chicken meat in center of each tortilla Roll the tortilla around the chicken filling into flute shape. Use a toothpicks to hold the tortilla in shape.

Fry chicken taquitos approximately 2-3 minutes or until tortilla holds its shape. Remove the toothpicks and serve 2-3 taquitos on a plate.
Serving Salsa, sour cream and guacamole on the side.

Taco Dip Recipe

2009-04-22T20:11:00.001-05:00

Ingredients

* ½ pound ground beef
* ½ cup water
* 1 envelope taco seasoning
* 1 8 ounce package cream cheese, softened
* 2 medium tomatoes, chopped
* 1 small onion, chopped
* 1 cups shredded lettuce
* ½ cup taco sauce
* 2 cups shredded cheddar cheese
* Tortilla chips

Taco Sauce
* 1 can (8 ounces) unseasoned tomato sauce
* 1 teaspoon ground cumin
* ¼ teaspoon garlic powder
* 2 teaspoons dried minced onion
* ½ teaspoon dried oregano
* ½ teaspoon Worcestershire sauce
* Cayenne pepper or hot sauce to taste
* Salt and pepper to taste

Directions:

Fry ground beef over medium heat until no longer pink, drain fat. Next, add taco seasoning and water and simmer for 10 to 15 minutes, keep warm.

In a medium bowl, beat the cream cheese and sour cream until smooth. Spread on a serving platter or large pizza pan. Layer with meat mixture, lettuce, tomatoes and onions. Drizzle on taco sauce and sprinkle cheese on top. Serve immediately with tortilla chips.

Beef Burrito Recipe

2009-04-22T17:36:00.001-05:00

Ingredients:

* 2 lbs ground beef
* 1 teaspoon Salt
* 2 tablespoons Chili powder
* 2 tablespoons Paprika
* 1 teaspoon Cumin
* 1 teaspoon Garlic powder or 2 cloves
* 1/2 diced Bell pepper
* 1/2 diced medium Onion
* Flour Tortillas

Instructions:

In 2 quart sauce pan add ground beef, salt, chili powder, garlic, cumin, paprika. Enough water to cover meat. Bring to a boil. Simmer over medium low heat about an hour.

Then add 1/2 medium chopped onion, 1/2 medium chopped bell pepper continue cooking 20 or 30 more minutes.

Heat flour tortilla on hot griddle are macro-wave 1 or 2-appormately 10 seconds 10 or 12-one minute.

Spoon about 2 or 3 tablespoons of beef evenly down center of each tortilla; sprinkle evenly with cheese. Roll up tortilla.

Serve with sour cream and salsa, if desired. Optional: Top each serving with lettuce, tomato, and avocado.

Easy Enchiladas Recipe

2009-04-22T14:22:00.000-05:00

Recipe Ingredients:

10 Flour Tortillas
1 Tbsp. Butter
1/2 cup Scallions or Green Onions chopped
1/2 cup Green Bell Peppers chopped
1 1/2 cups Water
16 oz. can Refried Beans
1 3/4 cup plain or jalapeño Monterey Jack Cheese shredded
2 Tomatoes chopped
1 cup Mission® Salsa
1 1/2 cups shredded Chicken cooked
1 pkg. Spanish Style Rice and Sauce
Vegetable Cooking Spray

Recipe Instructions:

1. In a 1 1/2 quart microwave-safe baking dish, microwave butter, green onions and bell peppers, uncovered on high (full power) for 2 minutes. Stir in water and packaged rice; continue to microwave for 10 more minutes
2. Stir in beans, 1 cup of cheese, tomatoes and chicken. Spread approximately 3/4 cup of filling on each tortilla and roll up.
3. Spray a 9 x 13 inch microwave-safe baking dish with cooking spray and arrange enchiladas seamside down. Top with salsa and remaining cheese. Cover with plastic wrap and microwave on high for 8 minutes, turning dish every 2 minutes.
4. Let stand 5 minutes before removing plastic wrap. Rolled enchiladas may be covered with plastic wrap and refrigerated for up to 6 hours. Top with salsa and cheese just before heating.