Archive for Mexican

Chile Con Carne

Posted on by Leave a comment

Print
Chile Con Carne
Submitted By: 
Recipe Type: Main
Cuisine: Mexican
 
Ingredients
  • 1 lb. ground beef
  • 1 C. chopped onion
  • ¾ C. green bell pepper, chopped
  • 1 clove garlic, minced
  • ¾ C. celery, chopped
  • 1 lb. can whole chopped tomatoes
  • 2 cans red kidney beans, drained
  • 8 oz. can tomato sauce
  • 2 tsp. chili powder
  • ½ tsp. dried basil, crushed
  • 1 bay leaf
  • 2 C. water
Instructions
  1. In a large skillet, brown hamburger meat, onion, green pepper, celery and chili powder until meat is brown and vegetables are tender.
  2. Transfer ingredients into a large dutch oven and add remaining ingredients.
  3. cover and simmer ion low heat for ½ hour.
  4. Remove bay leaf before serving.

 

Posted in International, Main Course, Meats, Mexican

Flour Tortillas

Posted on by Leave a comment

Print
Flour Tortillas
Submitted By: 
Recipe Type: Breads
 
Ingredients
  • 3 C. flour
  • 1 tsp. salt
  • 1 tsp. baking powder
  • ⅓ C. oil
  • 1 C. warm water
Instructions
  1. Combine all ingredients and mix together to form a dough.
  2. Cut off 1-2 inch pieces and flatten with a rolling pin.
  3. place on an ungreased skillet and cook on each side until brown flecks start to form.

 

Posted in International, Mexican

Taco Soup

Posted on by Leave a comment

Print
Taco Soup
Submitted By: 
Recipe Type: Soup
Cook Time: 
Total Time: 
 
Ingredients
  • 1 Ib cooked ground beef
  • 1 chopped onion
  • 1 lg can chili beans
  • 1 lg can kidney beans
  • 1 lg can tomato sauce
  • 1 lg can stewed tomatoes
  • 2 cans cream of potato soup
  • ¾ c sliced carrots or corn
  • 1 pkg taco seasoning
  • 1 pkg corn chips
  • 2 c grated cheese
Instructions
  1. Add all ingredients in a crock pot and simmer for 1 hour.
  2. Serve with cheese and crumbled corn chips.

 

Posted in Mexican, Soups

Taco Dip 7 Layer Dip

Posted on by Leave a comment

Print
Taco Dip 7 Layer Dip
Submitted By: 
Recipe Type: Dips
 
Ingredients
  • 1 sm can re-fried beans
  • 1 pkg taco seasoning mix
  • 1 sm container of guacamole
  • (your favorite)
  • 1 sm container sour cream
  • 1 c salsa(your favorite)
  • 1 c cheese grated, cheddar or mexi style
  • ½ cup green onions sliced
  • 1 tomato, diced
  • 1 sm can sliced olives
  • 1 bag corn chips
Instructions
  1. In a small bowl mix beans and taco mix well. In a 9×13 pan, spread bean mixture. Then spread your guacamole, then the sour cream, then drizzle the salsa over that layer. Next add your grated cheese, onions, olives, diced tomatoes. This is a fun recipe you can change to your own taste.
  2. In place of the bean mixture you can substitute 2 cans already prepared bean dip,(hot or mild) or 1-16oz container cottage cheese, mixed with 1-8 oz pkg softened cream cheese mixed with 1 pkg taco seasoning.

 

Posted in Appetizer, Dips, International, Main Course, Mexican

Taco Casserole

Posted on by Leave a comment

Print
Taco Casserole
Submitted By: 
Recipe Type: Casserole
 
Ingredients
  • 1 Ib lean ground beef
  • 1 Ib sour cream
  • 2 sm cans green chilies(don't drain off liquid)
  • 1 onion chopped
  • 1 Ib grated cheddar cheese
  • 1 pkg Nacho Doritos
Instructions
  1. In a medium size fry pan brown beef and onion.
  2. Add sour cream and chilies.
  3. Simmer for 10 minutes.
  4. In a 9×13 casserole dish, layer the bottom of the pan with the Doritos.
  5. Place the cooked meat mixture on top then sprinkle with the cheese.
  6. You can also crumble some of the chips and garnish on top.
  7. Bake at 300 until cheese melts.
  8. Serve with your favorite salsa.

 

Posted in Casserole, International, Main Course, Mexican

Barbacoa Pork

Posted on by Leave a comment

Print
Barbacoa Sweet Pork
Submitted By: 
Recipe Type: Meat
 
Ingredients
  • 2 pounds pork (I use boneless pork rib meat)
  • 3 cans Coke (NOT diet)
  • ¼ c brown sugar
  • dash garlic salt
  • ¼ c water
  • 1 can diced green chilies
  • ¾ (10oz) can red enchilada sauce (I use Old El Paso brand, medium spiciness but any will work)
  • 1 c brown sugar
Instructions
  1. Put the pork in a heavy duty Ziploc bag to marinade.
  2. Add about a can and a half of coke and about ¼ c of brown sugar.
  3. Marinade for a few hours or overnight.
  4. Drain marinade and put pork, ½ can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don’t let it get TOO dry) or on low for 8 hours.
  5. Remove pork from crock pot and drain any liquid left in the pot. Shred pork.
  6. In a food processor or blender, blend ½ can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste.). If it looks too thick, add more Coke little by little.
  7. Put shredded pork and sauce in crock pot and cook on low for 2 hours.

 

Posted in Main Course, Marinades, Meats, Mexican

Refried Beans

Posted on by Leave a comment

Print
Refried Beans
Submitted By: 
Recipe Type: Side
 
Ingredients
  • 2 c pinto beans(wash and sort; place beans in a crock pot and cover the beans with about 6 c water and soak overnight with ½ t salt and 1 clove of garlic)
  • ¼ chopped onion
  • 2-3 T bacon grease
  • Monterrey jack cheese grated, or your favorite cheese
Instructions
  1. After the beans have soaked overnight, turn the crock pot on high until the water starts to boil.
  2. Reduce the temperature and maintain a medium boil. I boil these all day long(8-10 hrs) until they start to fall apart. When this starts to happen, remove most of the excess water and reserve in a bowl.
  3. At this point, the beans should mash pretty easy with a potato masher.
  4. After they are mashed, heat bacon grease and saute chopped onion until tender.
  5. Add mashed beans, and fry. If they dry out to fast, you can add some of the leftover juice.
  6. Salt and pepper to taste.

 

Posted in International, Mexican, Side Dish, Vegetables

Mexi Corn Casserole

Posted on by Leave a comment

Print
Mexi Corn Casserole
Submitted By: 
Recipe Type: Casserole
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6-8
 
Ingredients
  • 1 lb ground beef
  • 1 chopped onion
  • 1 can enchilada sauce
  • 1 sm can tomato sauce
  • 1 pkg frozen corn with peppers
  • 1 pkg flour or corn taco shells (12 ct)
  • 1 lb grated cheese
Instructions
  1. In a large skillet, fry hamburger and onion.
  2. Add both sauces and corn.
  3. Cook until done.
  4. Take a 13 × 9 casserole pan and line the bottom of the pan with the taco shells.
  5. Add a layer of your meat mixture and then a layer of cheese.
  6. Repeat until all ingredients are gone, ending with cheese.
  7. Bake at 350 for 30 minutes.
  8. I like to serve this with onion, jalapenos, and sour cream on top.

 

Posted in Casserole, International, Main Course, Mexican

Mexi Chili Casserole

Posted on by Leave a comment

Print
Mexi Chili Casserole
Submitted By: 
Recipe Type: Casserole
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6-8
 
Ingredients
  • 1 small can of your favorite chili
  • 1 15 oz can red enchilada sauce
  • 1 8 oz can tomato sauce
  • 1 can corn(optional)
  • 2 c grated med cheese (reserve ½ c)
  • 1 small pkg of corn chips, crumbled
  • (reserve ½ c)
  • ½ pint sour cream
Instructions
  1. Combine chili, corn, both sauces, 1½ c cheese, and crumbled corn chips. Place in a 13 × 9 casserole dish and cover. Bake at 350 for ½ hour.
  2. Remove from oven and pour sour cream on top.
  3. Add cheese and top with the remaining corn chips.
  4. Return to oven, uncovered, and bake 15-20 more minutes.
  5. I like to serve chopped onion, sliced olives and jalapenos on top for those who like it hot.
  6. This is a great recipe to use your left over chili in.

 

Posted in Casserole, International, Main Course, Mexican

Homemade Tortillas Strips

Posted on by Leave a comment

Print
Homemade Tortillas Strips
Submitted By: 
Recipe Type: Mexican
 
Ingredients
  • 10-12 corn tortillas
  • oil for frying
  • Kosher salt
Instructions
  1. Cut tortillas into strips using a pizza cutter.
  2. You can cut 2-3 at a time pretty easily.
  3. Heat oil in a large frying pan.
  4. Place strips into hot oil and fry until they become crispy.
  5. When nice and crispy, remove from oil and place on a paper towel.
  6. Sprinkle with salt after each batch.

 

Posted in International, Mexican

Homemade Flour Tortillas

Posted on by Leave a comment

Print
Homemade Flour Tortillas
Submitted By: 
Recipe Type: Tortillas
 
Ingredients
  • 3 c flour
  • 2 t salt
  • 3 t baking powder
  • ⅓ c oil
  • 1 c very hot water
Instructions
  1. In a large mixing bowl, mix the flour, salt, and baking powder together.
  2. Cut in the shortening with your fingers or pastry cutter until the flour is crumbly.
  3. Slowly add the water and mix until the dough comes together.
  4. Place on a lightly floured surface and knead for a few minutes until smooth and elastic.
  5. Place in bowl, cover with a slightly damp dishtowel and let sit for an hour.
  6. Divide the dough into 12 equal pieces and roll each piece into a ball (if you are making soft taco sized tortillas, divide it into 18 pieces).
  7. Preheat a large skillet or pan to medium-high heat.
  8. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla (if you want it perfectly round, get a large round plate or serving platter, flip it upside down over the dough and cut out the circle).
  9. Place into the hot skillet, and cook until bubbly, golden, and no appearance of doughy-ness, about 1 minute (DON’T OVERCOOK.. remember these are supposed to be soft flour tortillas, you don’t want them to be crispy); flip and continue cooking until golden on the other side.
  10. Place the cooked tortilla in a tortilla warmer or on a large plate, covering with a slightly damp towel.
  11. Repeat with remaining dough.

 

Posted in International, Mexican

Guacamole

Posted on by Leave a comment

Print
Guacamole
Submitted By: 
Recipe Type: Dips
 
Ingredients
  • 3 avocados
  • 1 red onion, chopped (about ¼ c)
  • 2 cloves garlic, minced
  • ½ bunch cilantro leaves, chopped
  • 1 jalapeno, finely chopped (or to taste)
  • 1 large ripe garden tomato (or 2 smaller tomatoes), diced
  • juice of 1 lime
  • 4-5 shakes green Tabasco sauce
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste
Instructions
  1. Pit avocados and mash in a bowl.
  2. If you like your guacamole kind of chunky (that’s how we like it), coarsely chop with the side of a fork instead of using the fork to mash it straight down.
  3. Carefully stir in remaining ingredients until well mixed.

 

Posted in Appetizer, Dips, International, Mexican

Enchilada Sauce

Posted on by Leave a comment

Print
Enchilada Sauce
Submitted By: 
Recipe Type: Sauce
Prep Time: 
Cook Time: 
Total Time: 
 
Ingredients
  • ¼ c vegetable oil
  • ½ c flour
  • ¼ c chili powder(California style)
  • 1 8 oz can tomato sauce
  • 1½ cups water
  • 1½ t ground cumin
  • 1½ t oregano
  • 1½ t garlic salt
  • ¼ t onion salt
  • salt(taste)
Instructions
  1. Heat oil in a skillet over medium-high heat.
  2. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
  3. Gradually stir in tomato sauce, water, cumin, oregano, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly.
  4. Season to taste with salt.

 

Posted in International, Mexican, Sauces

Chicken Tostadas

Posted on by Leave a comment

Print
Chicken Tostadas
Submitted By: 
Recipe Type: Chicken
 
Ingredients
  • 3 boneless, skinless chicken breasts
  • 2 T butter
  • 1 T minced garlic
  • ½ onion chopped
  • 5-6 roma tomatoes(blend in blender)
  • 2 chipotle peppers(blend in blender)
  • 1 pkg tostada shells
  • Toppings:
  • shredded lettuce
  • diced green onion, tomatoes, or whatever you like
  • queso fresca cheese crumbled
  • sour cream
  • salsa
Instructions
  1. In a medium size pan, cook chicken until done.
  2. Drain water off the chicken and shred.
  3. Return the chicken to the pan and and pour tomato and pepper mixture over the chicken.
  4. Simmer.
  5. In a small fry pan saute garlic and onion in butter. T
  6. Add this to the meat mixture.
  7. Cook until juice cooks off the chicken.

 

Posted in Main Course, Mexican

Black Beans

Posted on by Leave a comment

Print
Black Beans
Submitted By: 
Recipe Type: Vegetable
Prep Time: 
Total Time: 
 
Ingredients
  • 2 T olive oil
  • 2 cloves garlic, minced
  • 1 t ground cumin
  • 1 can black beans, rinsed and drained
  • 1⅓ c tomato juice
  • ½ t salt
  • 2 T fresh chopped cilantro
Instructions
  1. In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it.
  2. Add beans, tomato juice, and salt.
  3. Continually stir until heated through.
  4. Just before serving stir in the cilantro.

 

Posted in Appetizer, International, Mexican, Vegetables, Vegetarian
« Older Entries