Favorite Mexican Recipes
Velma Said:what is your favorite recipe to make? i have a lot of mexican recipes, and i'm trying to expand my horizons!
We Answered:PROSCIUTTO CHICKEN
4 to 6 boneless chicken breasts
1/4 lb. sliced Prosciutto
Fresh mushrooms, sliced
1 can chicken broth
3 tbsp. butter
3 tbsp. flour
1 tsp. lemon juice
Saute chicken that has been rolled in flour and cook in butter. Add salt and pepper. To pan drippings, add flour and make a thick sauce. Add broth, mushrooms and lemon juice. Arrange cooked chicken in greased pan and arrange sliced Prosciutto on top. Add gravy and cook at 350 degrees for 25 to 30 minutes.
Neil Said:What is your favorite Mexican recipe?
We Answered:Nacho Supper
An easy casserole with Mexican flair.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
1 lb ground beef
1 chopped can green chilies
1 chopped large onion
1 tsp seasoned salt
1/2 tsp ground cumin
2 16 oz can refried beans
1 package taco seasoning
2 shredded cup Monterey Jack cheese
1 shredded cup Cheddar cheese
3/4 cup picante sauce
1. Brown the meat and onion in a large skillet, drain. Add salt and cumin. Set aside.
2. Combine beans, taco seasoning, and Monterey Jack cheese in a medium mixing bowl.
3. Spread bean and cheese mixture in a 9x13 pan.
4. Cover with beans with meat mixture. Follow with green chilies, cheddar cheese and picante. Bake at 400Â° for 20-25 minutes. Serve with nacho chips.
5. Cook's Notes: I use more grated cheddar, picante sauce and chilies - and we like it spicy so we use the hot picante and hot chilies!
Based on individual serving.
Total Fat: 24 g
Carbohydrates: 26 g
Protein: 34 g
Black Bean & Corn Ranch Salad
This salad couldn't be easier or more simple to assemble! It is refreshing and zesty, and is a great addition to a picnic. Prepare it before firing up the grill and it will be nicely chilled for your meal.
Prep Time: 10 minutes
Total Time: 40 minutes (allow 30 minutes of chill time)
1/2 cup Wish-BoneÂ® Ranch-Up!â„¢ Classic, Zesty or Classic Light Dressing
1 can (19 oz.) black beans, rinsed and drained
1 can (11 oz.) whole kernel corn or mexi-corn, drained
1 cup quartered grape or cherry tomatoes
1/2 cup chopped red onion
2 Tbsp. chopped fresh cilantro
Hot pepper sauce (optional)
1. In medium bowl, combine all ingredients; chill.
2. Garnish, if desired, with lime wedges.
Taste Tested Recipe from The Wish-BoneÂ® Kitchens
Mexican-Style Grilled Chicken
Marinating the chicken overnight is the secret to this recipe. The marinade sinks into the meat and the lime helps to tenderize. Using bone-in chicken breasts gives this dish even more flavor.
6 chicken breast halves (with the bone)
1/2 cup fresh lime juice, about 4 to 5 limes
1/3 cup olive oil
4 cloves garlic, minced
1 tablespoon hot paprika
1 teaspoon dried chile powder
2 teaspoons kosher salt
3 tablespoons chopped cilantro, plus additional sprigs for garnish
Place the chicken in a 9-x-13-inch pan.
In a medium bowl, combine the remaining ingredients, except the garnish. Pour over the chicken and marinate for 1 hour or, ideally, overnight in the refrigerator.
Take the chicken out of the refrigerator an hour before cooking. Heat the grill to medium high. Grill chicken about 10 to 12 minutes per side, turning often to avoid burning. Remove and serve on a platter with cilantro sprigs.
To Grill Chicken Indoors:
Preheat the oven to 400 degrees F and place a baking sheet on the middle rack. Heat a grill pan on the stove over high heat. When pan is hot, add the chicken, skin side down, and grill just until grill marks are formed on the chicken, about 3 minutes. Remove and place on the baking sheet in the oven and bake for 18 to 20 minutes until cooked through. This method prevents smoke while imparting the chicken with a grilled flavor.
Tammy Said:What are some of your favourite Mexican food recipes that you could suggest?
We Answered:Well, I'd check out some of Diana Kennedy's books on Mexican cooking. Her stuff is really involved...almost too involved...lol.
My husband is mexican....I cook mainly mexican food, and make everything from scratch..mexican AND american.
The things I have made from d. kennedy's books turn out great, but my husband always says: "We don't make THAT kind of food in Jalisco (where is is from)!" However, my husband LOVES what I make regardless of whether he has ever eaten it before.
I can recommend ensalada de chicharrones (really really simple recipe) from her book, as well as pollo en mole rojo sencillo (but I use pork instead of chicken).
Also, try to get an out of print book by ORTHO, of all publishers, called "Adventures in Mexican cooking". It is VERY authentic, and is full of mexican homestyle cooking, from yucatec food all the way up to the norteno style of cooking. You can probably find it on ebay.
If you like complicated stuff, I'd recommend learning to make chicken tamales in banana leaves. It is pretty much a veracruz style tamal, but you really need to spend a day in the kitchen with someone who knows how to make them. Explaining in writing how to make them would be futile.
Hope you get to try some of those recipes. (diana kennedy's recipes for tamales are a little "overworked", by the way)
Gina Said:Wha is your favorite mexican recipe?
We Answered:TACO SALAD
1 lb. ground beef
1 envelope taco seasoning mix
1 head of lettuce, cut in long lengthwise strips
3-4 sliced scallions
3-4 diced fresh tomatoes
1 cup shredded cheddar cheese
1 cup corn chips
fat free Catalina salad dressing
tortilla bowls (optional)
Brown ground beef in a skillet, drain fat, add taco seasoning mix and prepare as directed on package. Set aside.
In a large salad bowl combine: cut lettuce, sliced scallions, diced tomatoes, shredded cheese, seasoned ground beef, corn chips, and salad dressing.
Toss gently and serve immediately in tortilla bowls.
This taco salad is very easy to make and very good to eat.
Hope this helps..
Ramon Said:What is your favorite mexican dish/recipe?