Mexican Recipe
Shane Said:
Does anyone have a recipe for mexican tortilla cups?We Answered:
yeessss! but i wouldn't reccommend making it because you might get swine flu!Bobbie Said:
Looking for an authentic Mexican recipe using corn tortillas?We Answered:
Simple Mexican rice:one cup of white rice
two cups of chicken stock (made with Knorr)
tblspn of corn or canola oil
half a can (small) of Hunt's tomato sauce
Oil goes in the pot, put cup of rice in the pot, stir and allow rice to brown a bit (make sure to stir or it will burn), pour in half the can of tomato sauce (fry it for a about 30 seconds), add chicken stock (usually I add 2 cups of water, bring to a boil and then add a tblspn of Knorr powdered bouillon), bring to a boil, cover with a tight lid, simmer for 20 minutes (don't take top off until 20 minutes are up). Enjoy!
Using corn tortillas:
http://www.foodnetwork.com/recipes/green…
Valerie Said:
Mexican recipe?We Answered:
Mexican FiestaCrock Pot Mexican Fiesta
12 to 15 oz bag white corn tortilla chips
1 pound lean ground beef
1 can ranch style beans
3 cups cheddar cheese, grated
1 can cream of mushroom soup
1 can cream of chicken soup
1 can mild rotel tomatoes and chilies
2 teaspoons chili powder
1/2 cup onion, chopped
Spray crock pot with non-stick spray and cover the bottom with
slightly crushed chips. Combine soups, rotel, chili powder, and
onion in a separated bowl and blend well with a whisk. Brown ground
beef in a skillet and add ranch style beans to it and mix together.
(Do not drain the beans). Layer half of the beef mixture over the
chips, then half of the soup mixture over the beef, ending with
half the cheese over the beef. Repeat these layers once more
beginning with chips and ending with cheese. Cook on high for three
hours.
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Crockpot Chicken Fajitas
2 pounds individually quick-frozen chicken breast tenderloin fillets
1 1.4-ounce package fajita seasonings
2 1/2 cups (1/2 package) frozen-pepper stir-fry
Juice of 1 lime (approximately 1 1/2 tablespoons)
1/2 cup reduced-sodium chicken broth
12 fajita-sized flour tortillas
1 cup reduced-fat shredded cheddar or Monterrey Jack cheese
Fat-free sour cream, for garnish
Shredded lettuce, for garnish
Diced tomato, for garnish
Place frozen chicken tenderloin fillets in crock pot. Sprinkle fajita seasonings over top. Add pepper stir-fry, lime juice and chicken broth. Cover and cook on low for 6 to 8 hours.
Spoon some of the chicken mixture onto a tortilla, sprinkle with some of the cheese and garnish as desired with the sour cream shredded lettuce and diced tomato.
Makes 6 servings.
Barbara Said:
mexican recipe?We Answered:
okay, you can make some pozole, enchiladas, or chilaquiles.Pozole is like a beef stew with hominy.:::: First you cook the stew meat in a pot 3/4 full of water. 1/4 of it should evaporate. (add a garlic clove and some onion.) After the meat is tender and falls apart add the hominy and the water in the can(you can buy the can, lol)...... Let it boil. Add some oregano. and laurel. And your finish. Serve with tortilla chips, cayenne pepper powder, cilantro, diced onions and avacado (all of these are optionals, but they taste great in any combination). Yummy.
Enchiladas are easy... Buy some chicken or beef, shreded mozarella or cheddar cheese, corn toritillas, and oil. ------- Step 0: make the salsa
Step 1: buy raw chicken or meat and boil it and shred it. or buy cooked chicken and meat and shred it.
Step 2: Get a heavy sauce pan and put some oil in it and heat it up on mid-high.
Step 3: Get the tortillas ready by:::Lazy way: put the tortillas in the microwave and let them get soft and flexible. or Normal way: dip the tortilla in the hot oil for a couple of seconds and take them out.
Step 4: put the shredded chicken or beef in the soft tortillas and roll them up. Put it in a one of those square pans where you make cake and layer the little enchiladas.
Step 5: pour your salsa on the enchiladas.
Step 6: Put half of the cheese your got and spread it on the enchiladas.
Step 7: put the pan into the oven so the cheese can melt.
Step 8: take them out. Serve them with beans and rice. Top off the enchiladas with more cheese and cream.
Step 9: enjoy!!!
***Salsa ingridients are:::: red tomatoes for red salsa or green tomatoes for green salsa, onions, cilantro, jalapeno or cerrano chiles, garlic, and Maggi powder "chicken flavor bouillon"~~~~ homemade salsa taste way better than canned ^ just add them up in a blender add water and a bit of salt and grind them up. You can cook the salsa in a sauce pan if you like buy putting some oil on a sauce pat, heat it up, add the salsa, and let it boil, and you done. ******
Chilaquiles are easy too and are usaully served in the morning for breakfast with some eggs: Get some corn tortillas and cut them up into triangles (or rip them to pieces: my way, lol). *Fry the tortillas until they are tosty, but not burned. * add the salsa (not to much and not too little) * Cook it a little so that it is not too soupy. And serve with shredded cheese and cream.
*word of advice: ask his mom for some tips on how to cook it~ so there won't be an error,lol*
OK, I hope you like them. There are some other dishes out there that are very good and easy: Like Quesadillas, but i'm pretty sure you know how to make those.
I hope you like them... forgive me for not giving quantities, but i usually make these by taste and without measuring.
Happy Cooking!!!!
Connie Said:
What was the mexican acne recipe that was on wizards of waverly place?We Answered:
Well all i know is that she used a banana leaf. I don't know what she outs inside of it though. But you can always put like turmeric on you face a wash it off with milk for a few days and you skin will come out clear. My Aunt had a lot of acne and pimples she used it and it cleaned up her face fast.Tracey Said:
What is a really good authentic mexican recipe??We Answered:
Tamale Filling:2 lbs. lean, boneless beef or chicken
3 Tbs. vegetable oil
1/4 cup flour
1 1/2 cups water
2 tsp. beef base
1 (7-ounce) can green chilies, chopped
4 large cloves garlic, finely minced
1 1/2 tsp. salt
1/2 tsp. dried oregano
2 to 3 Tbs. ground red chili pepper
1 Tbs. ground chili powder
1 Tbs. ground cumin
1/4 cup tomato sauce
Tamale Dough:
3 dozen corn husks
1 1/2 cups lard
1 1/2 tsp. salt
4 1/2 cups masa harina (corn flour)
2 2/3 cup warm water
In a large saucepan, cook meat in water until tender. Cool slightly and shred.
In large skillet heat oil until hot and add beef or chicken and cook until brown. Add the remaining ingredients in the order given. Cover and simmer for 45 minutes, stirring occasionally.
Tamale Dough:
Soak corn husks in hot water for 30 minutes to make pliable.
In a large mixing bowl, beat the lard and salt until fluffy.
Dissolve masa harina in warm water and add to lard mixture, beating well until all the ingredients are combined.
How to assemble Tamales:
Spread a thin coating of tamale dough over the broadest part of the husk, allowing for turning down.
Spread 1 tablespoon of filling down center of the dough. Fold the sides of the husk firmly together. Turn up one or both ends of the husk.
If turning up both ends, tear some of the husks lengthwise in narrow strips and use for tying each tamale across the top flap.
To cook Tamales:
Cook tamales in a conventional steamer or blancher. Fill the bottom of the steamer up to the level indicated and bring to a boil. when the steamer is dry you will need to add more water.
Line the steamer with corn husks, covering the bottom and sides. Stack the tamales upright.
Place the tamales firmly but not too tightly, because the husks swell as the dough cooks. Cover the tamales with more husks and the top of the steamer with a thick cloth to absorb the moisture. Cover with a tight fitting lid.
Steam for about 2 1/2 hours. To test the tamales for doneness, remove one from center of the steamer. The dough should peel away easily from the husks and be completely smooth. The dough should also appear spongy and well cooked throughout.
these are delicious! for visual aids google/yahoo search "mexican tamales" I learned how to make these for my central american hubby, and impressed the mother in law.