Mexican Recipes

Audrey Said:

What are some easy Mexican recipes that I can bring to school?

We Answered:

why dont you make an authentic tres leches cake??

For the Batter:
3/4 cup butter
1 3/4 cups sugar
8 egg yolks
2 1/2 cups flour, sifted
2 1/2 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
1 cup milk
6 egg whites

For the Milks:
2 cups evaporated milk Carnation (Leche Clavel)
1 1/2 cups sweetened condensed milk
3 1/2 cups table cream
6 egg yolks

For the Meringue:
6 egg whites
2 cups sugar
1 3/4 cups light corn syrup or honey
2 limes, juice
Recipe Instructions:

Preheat oven to 350 degrees. Grease and flour a 12 by 8 inch cake pan.

Prepare the batter:
Cream butter. Gradually mix in sugar, and continue beating until mixture is light and creamy. Add egg yolks. Slowly mix in flour, baking powder, and salt. Add vanilla extract, and slowly mix in milk until batter is thick. In another bowl, beat egg whites until stiff. Fold into batter. Pour batter into cake pan. Bake for 40 minutes or until edges are golden brown. Remove from oven and cool on rack.

Prepare the Milks:
Blend evaporated and condensed milks and table cream with egg yolks in a blender or food processor. Bring half this mixture to a boil in a saucepan, stirring constantly. Remove from heat and stir in remaining mixture. Pour over cake.

Prepare the Meringue:
In a double boiler, mix egg whites and sugar. Beat until stiff. Slowly add corn syrup or honey, and continue beating until stiff peaks form. Add lime juice and continue beating until shiny. Remove from heat. Invert cake on a deep dish or platter.Spread meringue over cake and decorate with strawberries. Serve at room temperature. (Biscocho de Tres Leches) (Three Milks cake)

wow....just saw the other answer. ceviche is awesome but PLEASE dont make it for school lol

Jane Said:

mexican recipes?

We Answered:

EASY MEXICAN DIP

1 can of refried beans
1 pack of taco seasoning
1 16 oz. of sour cream
1 cup of mayonnaise
1 bag of mexican shredded cheese
1 bag of tortilla chips
1 pie pan

First mix taco seasoning, sour cream, and mayonniase together. Then layer beans, your mixture, and cheese. Serve with chips.

CHEESY MEXICAN CHICKEN
Serves 4

4 skinless, boneless chicken breasts or thighs
1 16 oz jar chunky salsa
4 slices Swiss cheese
4 slices tomato
1 tbs. butter

Brown chicken in butter using a skillet. Once browned cover chicken with salsa. Cover and simmer until chicken is done. When done,top chicken with a slice of cheese (or 2) and a slice of tomato. Replace cover remove from heat and let the cheese melt and tomato warm, about 10 minutes. White rice is very good with this.

SEVEN LAYER MEXICAN DIP

1 sm. can refried beans
1 can Fritos bean dip
1 container Dean's guacamole dip
1 c. sour cream
1/2 c. mayonnaise
1 pkg. taco seasoning
shredded Jack and cheddar cheese
1 can sliced black olives
3 sm. chopped tomatoes
2 bunches chopped green onion

Mix refried beans and Fritos bean dip; spread in bottom of small rectangular baking dish. Next, spread guacamole dip. Mix sour cream, mayonnaise, and taco seasoning; spread. Sprinkle cheese or cheeses to cover the third layer. Sprinkle olives, tomatoes, and green onion in that order.

MEXICAN TAMALE PIE

1 lb. ground beef
1 pkg. taco seasoning
2 cans tomato sauce
1 (15 oz.) can whole kernel corn
1 pkg. Mexican cornbread mix

Brown ground beef. Drain fat. Add taco seasoning, 2 cans tomato sauce, and corn. Bring to boil, then simmer 2-4 minutes. Prepare Mexican cornbread mix as directed. Spread meat mixture in 9 x 12 inch dish. Pour cornbread mixture over top. Bake at 350 degrees until cornbread is done.

hope these help. good luck and enjoy.

Travis Said:

Does anyone have any good Mexican recipes for a shredded chicken dish?

We Answered:

3 to 4 chicken breast halves,
with bone and skin (about 3 pounds)
1/2 onion, thinly sliced
3 cloves garlic, peeled and minced
1/2 teaspoon dried marjoram
1/2 teaspoon dried oregano, preferably Mexican
2 bay leaves
Pinch of dried thyme
1/2 teaspoon salt
1 (14.5-ounce) can low sodium chicken broth

Arrange the chicken breast halves snugly in a large, deep saucepan or pot. Sprinkle on the onion, garlic, marjoram, oregano, bay leaves, thyme and salt. Add the can of chicken broth and enough water to just cover the chicken.

Bring the liquid to a boil on high heat. Partially cover and reduce the heat to low, so the liquid just simmers. (Make sure the liquid does not boil again.) Cook for 7 minutes, then cover the pot completely and remove from the heat. Let the chicken cool in the broth for 30 minutes to 1 hour.

At this point, the chicken and broth may be refrigerated until ready to use. Once cold, the fat will solidify on top and can be easily discarded. The chicken and broth will keep 2 to 3 days.

Or, you may use the chicken immediately. Remove it from the broth and shred into small pieces, discarding the bone and skin. Reserve the broth for moistening the chicken shreds or for another use. (Discard the bay leaves.)

Dennis Said:

Mexican Recipes?

We Answered:

EASY MEXICAN RICE

1 tablespoon of vegetable oil
1 cup of long grain rice
2 1/2 cups cold water
2 tsp. salt
2 tsp. garlic salt or 1 tsp. garlic powder
3/4 cup of tomato sauce

In a skillet heat oil over medium heat. Add rice and cook until lightly browned. Add water and remaining ingredients, bring to a boil.
Cover and simmer until rice is tender.
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MEXICAN CASSEROLE

1 lb. ground beef
1 onion, diced
1 tbsp. butter, seasoned with garlic salt
1 can Mexican style corn
1 can tomato paste
Hot sauce to taste
1 green pepper, diced
Flat tortillas
1 c. shredded Cheddar cheese
1 sm. can mushrooms

Melt butter. Add onion and saute. Add meat and peppers. Brown; drain off fat. Add tomato paste, hot sauce, mushrooms, Mexican style corn. Simmer for 15 minutes. Layer in casserole dish; meat mixture, tortillas, cheese. Bake t 350 for 10 to 15 minutes until cheese is melted.
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MEXICAN CHICKEN ROLLS

2 whole chicken breasts, split, skinned and boned
1 (4 oz.) can whole green chili peppers
4 tsp. chopped pitted black olives
1/2 c. shredded Monterey Jack cheese
1 egg, slightly beaten
1 c. crushed tortilla chips
1/4 c. vegetable oil
1 (1.5 oz.) env. enchilada sauce mix
1/2 c. water
1 (16 oz.) can Mexican style stewed tomatoes
1/2 c. shredded Cheddar cheese

Pound chicken breasts to flatten. On each bread, put 1 chili pepper, 1 teaspoon olives and 2 tablespoons Jack cheese. Roll up the breasts tightly and secure with toothpicks. Dip each roll into the egg, then into chips to coat.
Heat oil in skillet and brown chicken rolls lightly. Place rolls in a shallow casserole dish. Prepare enchilada sauce according to package directions, using only 1/2 cup water and Mexican-style tomatoes.

Pour sauce over chicken rolls. Bake, covered, at 350 degrees for 35-40 minutes. Sprinkle top of chicken with Cheddar cheese and bake, uncovered, an additional 5 minutes or until cheese is bubbly. Makes 4 main-dish servings.
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MEXICAN LASAGNA

1 lb. ground beef
1/2 c. chopped onions
1 (15 oz.) can Mexican style beans (refried beans)
1 (8 oz.) can tomato sauce
1 (4 oz.) can chopped green chilies
1 pkg. taco seasoning
6 flour tortillas (8 inch each), halved
2 c. shredded Cheddar cheese

1. Heat oven to 350 degrees. 2. Brown ground beef and onions, drain fat. 3. Stir in Mexican style beans, taco seasoning, green chilies, and tomato sauce. 4. Layer half the tortillas on bottom of 11 x 7 inch baking dish, spread half meat mixture over and sprinkle with half of the cheese. 5. Repeat layers. 6. Bake 30 minutes.
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MEXICAN MEAT BALLS

2 c. crumbled corn bread
1 pkg. enchilada mix
1 1/2 lb. ground beef
1 pkg. Mexican mix cheese, shredded

Mix enchilada mix by package instructions. Mix corn bread, ground beef and 1/2 cup sauce together. Roll into meat balls. Place on cookie sheet. Bake in 350 degree oven until done, about 15 minutes. Place meat balls in casserole. Pour remaining sauce over meat balls. Sprinkle 1 package of Mexican mix cheese over meat balls. Bake at 350 degrees until cheese melts.
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MEXICAN PIZZA

2 flour tortillas, med. to lg. size
Refried beans
Salsa
Tomato
Cheddar, mozzarella, Monterey or Mexican cheese
Black olives
Onions
Green pepper, optional
Mild peppers, optional

Take 2 flour tortillas and cook in the microwave 1-2 minutes until semi crisp, or use the broiler to get the same effect. Next warm up the refried beans and put enough on to cover 1 tortilla, lay the other one on top. Next put salsa on the top layer. Add vegetables. Add cheese. Top with any Mexican seasonings, optional. Next put in oven on broiler until cheese melts. 1-2 servings.
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MEXICAN POTATOES

3 lg. potatoes
1 c. shredded Colby Jack cheese
1/2 c. Mexican salsa
1/2 c. lettuce
1 lb. ground beef
1 pkg. taco mix
1/4 c. sour cream

Cook potatoes in microwave for 15 minutes; let cool. Peel the skin off and cut in half. Dig out some of the potato in the shape of a boat. Brown ground beef; add taco mix, 3/4 cup water, and 1/4 cup Mexican salsa. Deep fry the potatoes that are shaped like a boat until golden brown. Add meat mixture; cover with cheese. Add lettuce, sour cream, and salsa to liking.
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MAKE YOUR OWN MEXICAN TACOS

3 lb. ground beef
3 tbsp. chili powder
1 tsp. cumin
2 doz. taco shells (2-3 per guest)
3 lg. tomatoes, sliced & diced
3 onions, diced
1 head lettuce, shredded
3 lb. sharp Cheddar cheese, grated
1 can black olives, sliced (optional)
1 bottle taco sauce (Old El Paso is best)

Taco Shells - buy the kind that's already folded over in a "U" shape.
1. In the morning, or a couple of hours before the party, you must spend time, slicing, dicing and grating the ingredients. (If a guest arrives too early, ask him to help grate cheese.)

2. Preparation of the table for serving: Get a large sectionalized platter, or use several small bowls, and a serving spoon for each. (I use a long wooden bowl from the Philippines with five sections in it.) In each small bowl (or section of platter) place 1 of the following foods: Cut up tomatoes, diced onions, shredded lettuce, grated cheese and sliced black olives.

3. Half an hour before party: In a large skillet, saute ground beef, with about 3 tablespoons chili powder and 1 teaspoon cumin. Drain off excess fat. Meat should be cooked shredded. Place the cooked meat in one of the larger bowls on the table, with a serving spoon.

4. Warm taco shells slightly before serving. Place taco shells on a tray.

5. At the Party: Each guest should take a taco shell and fill with a spoonful of each of the following (in any order) : Meat, cheese, tomato, lettuce, onion, olive and taco sauce. And you have made a taco! Tacos can be served with enchiladas or other Mexican dish.

**You can go to the link below for more Recipes.**

Derek Said:

Does anyone have any really good mexican food recipes?

We Answered:

how old are the kids, my kids dont like spicy or saucy.
enchiladas are always a hit, soft fry corn tortillas, cook and shred your favorite meat, grate cheese for inside and on top, canned sauce is the easiest, mix 1/2 the can into your meat and poor the rest on top. roll em up, bake em at 425 till all the cheese is melted, and youre done.
I make some in an extra dish without sauce, for my picky kids.

Guy Said:

Does anyone have any mexican recipes?

We Answered:

Chicken Quesadillas

Marinate your chicken breasts in fahita sauce. (I use World Harbor brand...I think that's the name-clear bottle, blue lid-Delicious!) Bake in the oven on 400 degrees until done (about 20 minutes). In the meantime, open 1-2 cans of diced green chilies (depending on your taste.) Cut the chicken into bite-sized pieces. If you have a quesadilla maker, heat that, otherwise you can use the microwave. Put a soft tortilla shell first, then layer the chicken, cheese, green chilies and bacon bits or crumbled bacon. Place another tortilla shell on top and heat until the cheese is melted. Serve with sour cream.

Yum!!!

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