Recipezaar: Mexican recipes

Vegetarian Enchiladas

Fri, 02 Oct 2009 17:11:01 -0400

A wonderful alternative to classic enchiladas for the vegetarian! This recipe originated from my fiancee's mother, but I added my own twist! -- posted by Cassie Lackey

Green Turkey Chili

Sun, 04 Oct 2009 01:51:44 -0400

I got this recipe from a Woman's Day magazine a couple of years ago. It's really easy and quite yummy. A great recipe for a chilly day. I use Trader Joe's jar of Salsa Verde. It's great the next day rolled in a tortilla with a little shredded cheese. -- posted by Alleyjazz

Mock Mole Chicken Pizza

Mon, 05 Oct 2009 16:33:34 -0400

In tradtional mole sauce is a spicy sauce with just a touch of chocolate. This unique pizza kind of recreates those flavors -- posted by GingerlyJ

Grilled Shrimp With Kahlua-Chipotle Chile Glaze

Mon, 05 Oct 2009 16:42:33 -0400

Recipe by Bon Appetit Chef de Cuisine - Jonathan Lindenauer. We have yet to try these out but they are on my list!!! Bon Appetit magazine, "Fiesta of the Senses" November 2009 edition. Am posting it here for safekeeping. :) Chef Jonathan says "the spices used in the glaze for the shrimp are a signature of Mexican cuisine. The heat they bring and the sweetness of the dish are offset by this bubbly Kahlua cocktail - 2 oz Kahlua Coffe Liqueur in a highball glass and club soda as needed.- a wonderful drink for a holiday toast!" ;) -- posted by Manami

Speedy Chicken Empanadas

Mon, 05 Oct 2009 16:46:36 -0400

This recipe I borrowed from Paula deen and tweaked it to make my own. My whole family, even the picky 3 year old loves it! -- posted by GingerlyJ

Authentic Sunday Menudo

Mon, 05 Oct 2009 17:37:49 -0400

The original Mexicancomfort food... great to nurse a hongover after you celebrate too much on Saturday nights or to just enjoy anytime. We make this for the day after all of our parties, weddings, etc. You'll love it... WARNING: it is a tad bit on the spicy side, but not too bad! If you can eat at most mexican food restaurants without whining, this will be fine for you. If you think mild salsa is hot, maybe try this w/o the pequins and the cayenne. Please review! :) -- posted by AZRoxy63

Simply Delicious Chicken Fajita Soup

Wed, 07 Oct 2009 14:13:03 -0400

This soup is so simple yet very delicious! Your guests will think you cooked it all day long! -- posted by Lainey6605

Easy Beef or Vegetarian Enchiladas

Wed, 07 Oct 2009 14:14:43 -0400

This is a great weeknight dinner. It takes just over 1/2 hour to get on the table and uses simple, easy to find ingredients. I found the recipe on Chatelaine Magazine's web site. It's also easy to cut the recipe in half. -- posted by Dreamer in Ontario

Tortilla Soup

Thu, 08 Oct 2009 15:56:05 -0400

This is a tex-mex favorite that I got from a friend at work. It is very easy to make and very easy to make it spicier or milder -- posted by Chef #1406489

Flautas De Pollo With Avocado Cream

Fri, 09 Oct 2009 02:31:03 -0400

This is my favorite Mexican dish. I have been searching for a recipe for years but all fell short. Then one Saturday morning i saw this on cooking for real with Sunny Anderson. It's just pure heaven It got it's name because of it's long thin shape. Flauta is Spanish for Flute -- posted by GingerlyJ

Beans and Rice Burrito

Sun, 11 Oct 2009 03:01:11 -0400

Copied from All Recipes. -- posted by Para_chan

Whole Wheat Tortillas

Sun, 11 Oct 2009 03:01:44 -0400

Copied from All Recipes, because I like Recipezaar's format better. lol -- posted by Para_chan

Crock-Pot Cheesy Mexican Chicken and Rice

Sun, 11 Oct 2009 03:09:09 -0400

A delicious combination of cheese, chicken, salsa and rice. I created this recipe when I needed to make dinner in the crockpot because my husband was redoing the floors in the kitchen and I had no stove to use. Thanks to him a new chicken recipe was born. I use my homemade canned salsa but any salsa will do. Also, we mostly eat chicken breast, but you can use any type of chicken. The cooking time will need adjusted longer for dark meat or chicken on the bone. There are several variations for this recipe such as adding beans, corn, mushrooms, etc. The possibilities are endless. -- posted by CrissyJ76

K-Jon Black Bean Chipotle-Lime Chili

Sun, 11 Oct 2009 03:22:49 -0400

A very unique tasting chili of smoke and citrus. Peerfect heat to wow the crowd! -- posted by K-Jon Chef

Mike's Salsa

Sun, 11 Oct 2009 03:39:15 -0400

A positively delightful salsa recipe for any occasion. Do not allow the idea of using habanero peppers to scare you off! They really blend well and will not make the dish as spicy as you may think with the seeds and veins removed. If you are brave (or crazy?) like me, leave them in on one or two of the peppers and enjoy the added heat. -- posted by MrTink

Bite Size Chili Relleno Squares

Mon, 12 Oct 2009 12:02:27 -0400

These gooey, cheesy, ever so slightly Appetizers are perfect for a party -- posted by GingerlyJ

Pork Meat With Verdolagas

Mon, 12 Oct 2009 12:05:41 -0400

This is one of my husband's favorite things to eat. I guess it reminds him of home. I have to admit that it tastes real good. Always serve with refried beans and fresh flour tortillas. My husbands sisterinlaw gave me a list of the ingredients and nothing else so I had to do everything by taste. I love cooking so I did it my way. I hope you enjoy it. You may not be able to find verdolagas but you can substitute watercress its just as good. -- posted by Chef #1410830

Kick Start Your Day Breakfast Tostadas

Mon, 12 Oct 2009 13:29:02 -0400

Get out of the scrambled eggs rut and spice up your day with this tasty and colorful breakfast tostada. It's a crisp tortilla shell that is layered with chorizo and onions, seasoned black beans, salsa, a fried egg, cheese, avocado, sour cream, and cilantro leaves. Just have lots of napkins on hand - they are messy (and fun) to eat! -- posted by Feast Your Eyes!

Chicken Stir Fry With Roasted Corn and Beans

Mon, 12 Oct 2009 13:53:54 -0400

This is a great easy dinner. I serve this with some grilled tortillas and a little sour cream as a garnish. Another great side is a simple green salad with black olives, avocado, red onion and tomatoes with a lime vinaigrette. It brings all the flavors together. Now this uses a Taco Seasoning and I use my own blend, but using a pre-packaged blend from Old El Paso or Taco Bell is just fine for this. -- posted by SarasotaCook

Posole for Beginners

Mon, 12 Oct 2009 16:42:40 -0400

Most Americans (unless they're lucky) aren't familiar with this wonderful Mexican dish, since it's eaten more in Central and Southern Mexico. Moreover, hominy (unless you're from the South and know about grits, but that's quite different) is likely to be unfamiliar to most American palates. This simple version with comparatively few ingredients is a nice introduction to this delightful stew. If you can't find Anaheim peppers (our supermarket carries them sporadically), you can substitute Cubanelles and then add more cayenne. -- posted by L'ecole

Chicken Taco Soup

Mon, 12 Oct 2009 17:56:49 -0400

I found this hearty recipe online several years ago and often make it instead of chili. Made mostly of canned ingredients, this soup lets the slow cooker do the work for you so you can go about your hectic schedule. This recipe is very adaptable to your personal taste. To add more kick simply omit the one can of diced tomatoes and add a second can of diced tomatoes with green chilies. -- posted by Chef #396295

Mexicorn Bread Pudding

Tue, 13 Oct 2009 14:49:44 -0400

Recipe is by Lillian Julow, Gainesville, FL, Bake-Off Contest 41, 2004. -- posted by SweetJezebel

Ww Chili Beef Tacos

Tue, 13 Oct 2009 15:16:09 -0400

6 points -- posted by Chef #1298498

Ww Chicken , Black Bean, and Corn Enchilada Casserole

Tue, 13 Oct 2009 15:16:41 -0400

6 points -- posted by Chef #1298498

Refried Beans

Tue, 13 Oct 2009 15:56:22 -0400

This is a lighter version of a refried bean recipe. -- posted by Chef Buggsy Mate

Burrito Ultimo

Wed, 14 Oct 2009 14:45:26 -0400

We made this last night and really enjoyed it,even had it again for lunch today. They are filled with re-fried beans, beef, Mexican spiced rice, jalapenos, cheese and all the other toppings/fillers that you want. This recipe is also good since it serves 8-10 with only 1lb of meat! You can use either ground turkey as we do or ground beef, doesn't really matter. Hope you like this as much as we do. -- posted by Leah's Kitchen

Mexican Dish

Thu, 15 Oct 2009 10:36:33 -0400

Family mexican Dish you can add more cheese if you like. (I do) and serve with sour cream. -- posted by Chef #753510

Easy Orange Margarita

Thu, 15 Oct 2009 14:34:42 -0400

I prefer mixed drinks with the liquor disguised. I'm also attracted more so to a frosty drink especially if it's one with the ingredients I have on hand. This is a smooth and creamy margarita. Exchange the orange sherbet for other flavors for something different. The serving amount can easily be increased, made ahead and frozen. -- posted by gailanng

Ancho Chili Brownies

Thu, 15 Oct 2009 15:49:10 -0400

Rich delicous brownies with a subtle hint of spice. Note: Use only ANCHO CHILI powder as it is a smokey slightly spicy chili powder! -- posted by Galley Wench

Taco Bake -Jean Dalponte

Thu, 15 Oct 2009 16:29:56 -0400

You will want to use plenty of salsa and cheese with this sure pleaser. -- posted by Lastar Wellness

Chef Pachuco's Chicken Tortilla Soup

Thu, 15 Oct 2009 16:38:06 -0400

The other day, I had a hard time trying to get out of my wife what she may like for dinner. I had gone to the store to get ingredients to make a boring yet delicious butternut squash soup, but decided that I didn't want to make it. As I sat in my car in the parking lot of our local grocery store, I had remembered weeks earlier about my wife saying something about a tortilla soup that she had tried a while ago. I myself have tried the soup, but having already left the house, I had no way of looking up another recipe. After a few more minutes of thinking, I went into the store, bought a bunch of ingredients, came home and started cooking. What follows is the result. I hope you enjoy it as we did, just two nights ago. -- posted by Chef Pachuco

Green Chili Enchiladas

Fri, 16 Oct 2009 15:18:02 -0400

Favorite dish in our house! -- posted by Chef #1416278

Mayan Hot Chocolate

Fri, 16 Oct 2009 15:55:07 -0400

From Silk Soymilk, posted here for safe-keeping because I don't keep the cartons around after the soymilk's been drunk. Really good for a dessert drink after a Mexican feast or something a little less traditional to warm you up on a hot day! Want to make it cocktail party edition? Add a little creme de cacao, Baileys, and rum! -- posted by the80srule

Tortilla Soup With Chicken & Veggies

Fri, 16 Oct 2009 17:43:37 -0400

During our first storm of the season, I decided to make Tortilla Soup. I had never made it before. I found a recipe to work from, added and omitted a few things, and came up with this. It was a hit. Most of the things I cook are too spicy for some people, but I think this turned out perfect. My local grocery store offers freshly cut raw chicken and veggies, specifically for fajitas. It is a perfect way to cheat on the prep time. -- posted by JaLinGra

Gahboo's Borracho Beans

Fri, 16 Oct 2009 17:49:50 -0400

Pretty potent version of traditional Mexican Borracho beans. Intense flavor profile, not for folks who like bland food. -- posted by gahboo

Tuna Tacos

Sun, 18 Oct 2009 09:59:32 -0400

I found this recipe on Epicurious. I made some changes, so this is the modified version. I really liked how these turned out, great for anyone who doesn't like the taste of fish but has to eat it anyway! For the cream cheese dip, I used Philadelphia Onion Flavour dips, but I suppose any flavour or even plain cream cheese would work. The original recipe called for cilantro, but I replaced it with parsley since I find cilantro has a bit too strong a flavour for my family. -- posted by CoCaShe

Sopa De Camaron (Shrimp Soup)

Sun, 18 Oct 2009 10:15:54 -0400

This delicious recipe uses all of the shrimp. Be sure to buy un-peeled shrimp. You start by making a sofrito and end with a broth that is incredible in its depth of flavor. Let your food processor do the mincing. Where you see shrimp soup listed in the ingredients know that I use cubes of Knorr Sopa de Camaron that are about a Tbsp. For some reason the Recipe Tsar won't let me use the term. Feel free to add more of the Sriracha if you like. I do. ¡¡¡¡¡Buen Provecho!!!!! -- posted by davinandkennard

Quinoa - Risotto Style 1

Mon, 19 Oct 2009 13:07:28 -0400

This is my own recipe. I like it, as it's a fast way to eat well and feel great... Quinoa, poblano peppers and parmesan ! Don't use kraft powder. Buy some real parmesan or, even better, Belgioioso 'American Grana' if you're in the USA -- by far one of the best "parmesan" style cheeses you can find in the states. The fact that they admit it's American, gets you over a psychological barrier, and it's just a great product. You'll become addicted...eat it with fruit : figs, mango, guava... -- posted by Asd;MRS-NYC

Arroz Calipso

Mon, 19 Oct 2009 13:17:46 -0400

Recipe is from Latina.com. -- posted by SweetJezebel

Enchilada Sauce

Mon, 19 Oct 2009 14:30:51 -0400

I learned how to make this enchilada sauce while living in Mexico. Its really good. -- posted by Katie #2

Coca-Cola Steak Fajita Marinade

Mon, 19 Oct 2009 15:42:40 -0400

Took a look at some recipes and created my own based on my tastes. I added the Coke 'cause I heard of the idea once at a carniceria here in Tucson. First time I've tried it! :) -- posted by Diamond Girl

Pozole Rojo

Mon, 19 Oct 2009 20:57:48 -0400

This is amazing Pozole. My kids love it and ask me to make it all the time. I learned to make it from my kids grandmother when we were visiting in Mexico. For the enchilada sauce try using my recipe. Enjoy! -- posted by Katie #2

Ground Turkey Enchiladas

Mon, 19 Oct 2009 21:06:30 -0400

Yumm fast easy and healthy recipe. You can add in any type of spice and or more veggies if you like. I love this so much and almost didn't want to share but I need to post if for safe keeping. Enjoy! -- posted by Miss Oregon

Homemade Corn Tortilla Chips, Easy Cheap Mexican Snack Food

Tue, 20 Oct 2009 12:40:44 -0400

Corn tortillas (used in making Oaxaca-style quesadillas) are available at international and Latin grocery stores, and if you live in a large Latin-American community like I do then you can find corn tortillas in bags of 20-30 for like $2 or less at major grocery stores. Flour tortillas probably won't work as well for this and definitely won't have the corn flavor and base. Never spend money on premade again! You can also control how large or small you want to make them (and keep them seasoned or not) not to mention salt content if you're watching sodium intake. 32 chips is all I could fit on my convection oven's cookie sheet so feel free to use more tortillas; the methodology is all the same. You won't believe how easy it is to get restaurant-style tortilla chips without any icky unnatural ingredients! -- posted by the80srule

Layered Corn, Black Bean and Chorizo Chowder

Wed, 21 Oct 2009 11:51:55 -0400

Yes layered soup, well that was their name ... "Creamy Corn, Chorizo and Bean Tortilla Chowder." It was at a small little Mexican restaurant in Taos, NM, about 10 years ago and it was amazing. The table next to me ordered it and it looked so interesting I had to try it. The soup was topped with small piles of the chorizo, avocado and olives, and cheese on top this beautiful creamy pale yellow corn chowder and then they took a bite and the bottom layer of the soup was black beans. It was picture perfect served in this big wide rimmed white bowl, it was almost to pretty to eat. Well it incorporates a spicy layer of black beans, onions and roasted jalapenos, topped with a perfect creamy corn chowder and then topped with small piles of the chorizzo, diced avocados with olives and a pepper jack cheese. A squeeze of lime and cilantro. Take advantage of cooking the chorizo, black beans and chowder well ahead of time so when it comes time to serve ... just reheat and plate up. I serve this with my chicken enchiladas with a red sauce. This is a great dish for friends or just family and it is really simple. Make some margaritas and time for party. -- posted by SarasotaCook

Spanish Rice

Wed, 21 Oct 2009 11:59:17 -0400

I learned to make this in Mexico. Its great with any Mexican meal. My family loves this and its the only way I can get my picky daughter to eat rice. -- posted by Katie #2

Anejo Wallbanger

Wed, 21 Oct 2009 12:52:22 -0400

A Harvey wallbanger using tequila in place of the vodka. -- posted by ~Rita~

Chicken Chimichangas

Thu, 22 Oct 2009 15:05:25 -0400

easy and good. -- posted by Sheila the Great

Mexican Chicken Chili (The Best!!!!)

Thu, 22 Oct 2009 18:01:09 -0400

I got this recipe from the betty crocker slow cooker cook book. It's one of those ones you get at the gerocery isle. We eat this wehenever the weather starts to turn. It can't get any eaiser than this. -- posted by Hotcooking_21

Spicy Bean and Avocado Tostadas

Fri, 23 Oct 2009 15:53:12 -0400

Super quick supper !! -- posted by katew

Mexican Red Almond Dipping Sauce (Vegan)

Fri, 23 Oct 2009 16:00:45 -0400

From a Mexican cookbook. A nice sweet and spicy dipping sauce, an interesting alternative to salsa and tomatillo sauce. Perfect for nacho chips and fritters! I liked this sauce with cheese arepas. -- posted by the80srule

Mexican Green Rice (Vegan)

Fri, 23 Oct 2009 16:04:11 -0400

A colorful dish I had fun making, from a Mexican cookbook that I altered to my liking by using healthier vegan-friendly ingredients. I served it with steamed black beans and ate on tortillas with monterey jack cheese. Yummy! -- posted by the80srule

Baja-Style Grilled Tempeh Tacos

Sun, 25 Oct 2009 20:45:02 -0400

From the Veganomicon. I add lots of hot sauce to this (both in the lime creme and the tempeh marinade). It's very pretty with shredded purple cabbage, but you can substitute with lettuce if you'd prefer. -- posted by Eat Your Vegetables!

Tomatillo Stew

Mon, 26 Oct 2009 17:42:08 -0400

A versatile stew base that can be switched to suit any palate. The tomatillos give this stew base a plenty of citrus flavors, so feel free to leave out the additional lime juice. The roasted poblanos provide a very subtle heat that is not at all overpowering. If more heat is desired, add a couple of chopped chipotles in adobo or 2-3 chopped serrano or jalapeño chiles. Serving Ideas: When the stew has cooked about halfway (step 4), add meat of choice: shredded roast chicken or thinly sliced boneless pork chops would be equally good. In the original version, I used 1 1/2 pounds of pre-cooked beef tongue; the richness of the meat paired quite well with the tart flavors in the stew. For a veggie version, stir in some cubed eggplant or winter squash or whatever protein substitute you like. -- posted by Hungry Hogareno

Easy Pico De Gallo

Mon, 26 Oct 2009 18:14:35 -0400

This is how I make my pico de gallo. It's easy to make, and easy to add to! For a little punch, mince a Jalapeno or Serrano pepper and stir it in! -- posted by Ted and Sarah

Restaurant Salsa

Mon, 26 Oct 2009 18:15:20 -0400

Bring the mexican restaurant to your home with this easy to make salsa. You'll never buy store bought again. You can add more jalapenos(or a habenaro) to make it hotter. I know everybody has their preferences when it comes to salsa, so tweek the recipe as much as you want(fresh garlic, red onion, franks red hot, etc). I would however stick with the recipe first. Taste it after it sits in the fridge for at least 2 hrs for best results. -- posted by bigbrew

Classic Chili Rellenos With Anaheim Peppers

Tue, 27 Oct 2009 02:11:12 -0400

Anaheim's are very popular in Southwestern US Cuisine.Also called "New Mexican Chile". These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder. They got the name "Anaheim" when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900's. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile. Adapted from a Chili site. -- posted by Sharon123

Classic Chili Poblano Rellenos

Tue, 27 Oct 2009 02:11:21 -0400

I love chili rellenos and with poblano chilies, they are super good! I hope you enjoy this classic recipe, using poblano chilies! This chile pepper is often mislabeled 'Pasilla', which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers. They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor. -- posted by Sharon123

Chili Rellenos Casserole

Thu, 29 Oct 2009 12:11:27 -0400

:) -- posted by sweetcakes

Coconut Tres Leches Hot Chocolate

Thu, 29 Oct 2009 17:05:24 -0400

Rich tasting and so delish! Adapted from Better Homes & Gardens magazine. This was entered in the Hot Drinks catagory by Aubrey Shaner from Orem, Ut., and won $400! -- posted by Sharon123

Four-Bean Chili

Fri, 30 Oct 2009 12:51:41 -0400

This is my own creation that always receives praise from my family and friends. It's not too spicy for the kids yet it has enough bite that the adults like it, too. -- posted by BitbeStitch

Grilled Corn Salsa

Fri, 30 Oct 2009 17:11:18 -0400

Got this recipe out of Southern Living this summer and it is fabulous... -- posted by CIndytc

Mexican Meatball Soup

Sun, 01 Nov 2009 09:30:10 -0500

This is my granmother's recipe. She doesn't cook often but when she does it is delicious. The soup's garnishes make the dish. -- posted by Sweeteacakes

Nacatamales (Banana Leaf Wrapped Central American Tamales)

Sun, 01 Nov 2009 10:21:29 -0500

These tamales are very different from the regular mexican tamales. The masa is different as is the filling and the wrapping. Nacatamales are usually only made for special occasions or christmas as they are very time consuming and labor intensive but the end product is well worth it. Learning how to make these is a huge milestone in my culture. They can be made vegeterian if you subsitute the chicken broth for veggie broth, the lard for veggie shortening, omit the meat and add sliced zucchini/spinach/sauted poblano peppers with onions or anything else you wish. The masa is the most difficult part. It requires alot of water/broth and constant mixing so that is does not burn (almost like making a roux). It might take a couple of tries before you can get the consitency of the masa right. Too much lard, the masa is too greasy. Too much water it becomes very sticky (like cookie dough). Too little water, the masa will be very dry. Once you can make the masa right, you can make these with your eyes closed. -- posted by Chef Sarita in Austin Texas

Burrito Grande, Oven Baked

Mon, 02 Nov 2009 14:52:51 -0500

Shortly after my husband and I were married, we dined at a restaurant in Punta Gorda, Florida. They had an item on the menu called "Burrito Grande" and we fell in love with the meal which was served with, what else, beans and rice. I went home and experimented for some time until I came up with this recipe. It is a favorite in our household to this day. I have also made this recipe using 2 pounds of cooked, shredded beef (such as chuck roast). It is best to let these cool for about 15 minutes after removing from the oven then you can use your spatula to separate the cheese and remove the burritos without tearing them up. -- posted by libragay42

Mexican Chicken Meatballs

Mon, 02 Nov 2009 17:16:27 -0500

This recipe comes from a TOH Healthy CCooking magazine. The contributer is Katrina Lopez. There are alot of Mexican meatballs recipes here but I didn't find a chicken version so I am submitting this one. -- posted by *Z*

Poblano and Cheddar Stuffed Portobello Mushrooms

Tue, 03 Nov 2009 16:31:31 -0500

This makes 4 appetizers or 2 servings for a main course. A yummy recipe from Food and Wine Magazine, January, 1996. Enjoy! -- posted by Sharon123

Tofu Rancheros

Tue, 03 Nov 2009 16:31:52 -0500

From Vegetarian Times 2008. I altered this recipe to make it sattvic. (No garlic and onions.) -- posted by Jeannette 108

Cilantro-Lime Salad Dressing

Thu, 05 Nov 2009 02:02:51 -0500

I love making Mexican food but GOTTA have a lighter veggie side to serve with the heavy food. This dressing is really simple but wonderful served over romaine, lots of fresh veggies, and a little homemade pico de gallo! -- posted by Robyn's Cookin'

Salsa

Thu, 05 Nov 2009 02:15:02 -0500

A mild tomato and sweet pepper salsa with cilantro and lime. Easy and fast to make using a food processor, but can be prepared by chopping the vegetables by hand if a food processor is not available. For a thicker salsa squeeze some of the juice out of the peppers and onions after processing and before adding the other ingredients and strain some of the liquid from the canned tomatoes before adding them to the mix. -- posted by Chef #578370

Chipotle Burrito Pie -- OAMC

Thu, 05 Nov 2009 08:38:52 -0500

I combined a couple of recipes to come up with this one. It is a perfect meal to have in the freezer for when you want something spicy. For a milder version, use less chipotle peppers. I have served it to company and everyone has loved it. Add a side salad and you are all set. Serve with sour cream and guacamole on the side. OMAC directions at the end. -- posted by Vanilla Bean

Grilled Skirt Steak

Thu, 05 Nov 2009 11:00:28 -0500

This is a recipe I got from Melissa D'Arabian when she made Skirt Steak Tostada with Black Beans and Mango Salsa, but I am just posting the recipe for the skirt steak. Sounds so flavorful to me so posting for safe keeping. Cooking time doesn't include marinading time. -- posted by diner524

Chipotle Mexican Grill Guacamole Copycat

Thu, 05 Nov 2009 12:06:03 -0500

Enjoy their guacamole anytime at home. Quick, easy, and fresh! -- posted by DitaVT

Pink Rita (Pink Grapefruit Margarita)

Fri, 06 Nov 2009 15:45:55 -0500

Recently discovered Pink Grapefruit Schnapps! Wow! This stuff is so good! -- posted by mama's kitchen

Tequila Chicken Chili

Fri, 06 Nov 2009 17:32:16 -0500

DH and I made this chili from Normal Kolpas' "The Chili Cookbook" and really enjoyed it. We served it over basmati rice. While the recipe calls for masa harina, I really didnt think the chili needed thickening (it was plenty thick) and in the last chili recipe I included it in, I thought it detracted from the flavor a little bit. Therefore, I omitted it in this one. -- posted by Dr. Jenny

V's Simple Savory Mexican Quiche

Sun, 08 Nov 2009 08:42:45 -0500

This quiche is beautiful & delish! If you crave something savory for breakfast try my simple quiche. These are ingredients I always have on hand and can whip this up a head of time or in the morning. Measurements can be altered to taste. If you like spicy, savory add more, if not, add less. The salsa gives this quiche a nice kick and the flavors of cilantro, sausage and potatoes add to the taste and textures. This is a family favorite in my house. Great for overnight company as it feeds alot. Serve with sliced avocado, sour cream or salsa on the side. -- posted by Vseward (Chef~V)

Margarita Ole Bars

Sun, 08 Nov 2009 09:00:19 -0500

I got this recipe from Pillsbury.. If your looking for a dessert for Taco night you should consider this -- posted by GingerlyJ

Quick Taco Casserole

Wed, 11 Nov 2009 19:09:17 -0500

This is super easy, quick and kids love it! There are many variations, also. If you like, add sliced black olives or your choice of shredded cheese on top before baking. Serve with a dollop of guacamole on top, and shredded lettuce and fresh diced tomatoes on the side. -- posted by staciek in Texas

Sauteed Fish Fillets With Orange Butter Sauce

Wed, 11 Nov 2009 23:51:37 -0500

Pescado con Naranjo; in 1,000 Mexican Recipes. Any white fish fillet can be used; Pacific snapper is often used on Mexico's west coast. -- posted by ratherbeswimmin'

Covert Quesadillas

Thu, 12 Nov 2009 00:07:17 -0500

Adapted from the Sneaky Chef Cookbook by Missy Chase Lapiine, this is a hidden purse full of sneaky nutriton! -- posted by Sharon123

Why-The-Chicken-Crossed-The-Road Santa-Fe Tastic Tortilla Soup

Thu, 12 Nov 2009 00:41:09 -0500

This divine recipe is from Rachel Ray on FoodNetwork.com, with a slight modification from me. She calls for corn on the cob - I throw in a bag of frozen! -- posted by WhatsCookinGoodLookin?!

Enchiladas Verde

Thu, 12 Nov 2009 14:47:19 -0500

From America's Test Kitchen. I cooked it for 20 minutes. I think it could have cooked for 10 minutes longer so that it was really heated through. Recipe suggests that you serve with thinly sliced radishes and sour cream. -- posted by Chef #1444026

Mole Verde -- Mexican Green Sauce

Thu, 12 Nov 2009 15:39:34 -0500

Recipe excerpted from My Mexico by Diana Kennedy: Clarkson N. Potter, Publishers, 1998 courtesy of Food Network. Epazote is a Mexican herb that has a very strong taste and has been used in Mexican cuisine for thousands of years dating back to the Aztecs, who used it for cooking as well as for medicinal purposes. Hoja Santa (sacred leaf) is an aromatic herb with a heart-shaped, velvety leaf growing in tropical Mesoamerica and is also known as yerba santa, hierba santa, Mexican pepperleaf, root beer plant, and sacred pepper. It is an essential ingredient for mole verde. -- posted by Molly53

Pepperoni Pizza Quesadilla

Thu, 12 Nov 2009 17:13:59 -0500

Extremely Cheap, Fast, and Delicious... Provolone is the best way to go in this recipe. -- posted by Chef #1444951

White Queso Sauce

Sun, 15 Nov 2009 22:53:56 -0500

This is a white queso dip/sauce recipe that I make to use either as a dip or for some killer nachos! This recipe can be adjusted to your own personal taste by adding the optional ingredients shown. -- posted by Chef #1446930

Shelly's Chicken Tacos

Mon, 16 Nov 2009 09:53:11 -0500

When my mom made tacos, she used a McCormick seasoning packet and pre-made taco shells. I've always craved for something a little more authentic. I had these ingredients on hand one night, and just decided to wing it. So it's a super easy recipe, and I had fantastic results. These are what I would consider "street taco" style tacos. -- posted by Zelly Bell

Nestle's Mexican Spoon Bread

Mon, 16 Nov 2009 12:32:32 -0500

A creamy cornbread-like side dish enriched with evaporated milk and flavored with vegetable bouillon. Black beans, cheddar cheese and jalapenos make this fancy enough to serve on special occasions. From meals.com. -- posted by SweetJezebel

Rancheros Salsa!

Tue, 17 Nov 2009 00:13:26 -0500

This salsa, often used for Huevos Rancheros, can be used over chili rellenos, rice, meats, etc. It freezes exceptionally well. Consider making a double batch and storing half for later. Adapted from The Everything Vegetarian Cookbook by Jay Weinstein, a food commentator for a public radio station in New York city. -- posted by Sharon123

Mole Poblano Classico -- Classic Mexican Poblano Sauce

Tue, 17 Nov 2009 00:54:45 -0500

Mole is a rich, dark, reddish-brown and smooth sauce made spicy and robust with a depth of flavor from a creative blend of seasonings that most often includes dried chiles, onion, garlic, and ground seeds (such as sesame or pumpkin (pepitas). But its best-known ingredient is unsweetened Mexican chocolate, which is used sparingly. Mole poblano is the sauce most commonly known outside of Mexico as mole sauce, although there are many different types. Courtesy of the Whole Chile Pepper Book, this classic Mexican sauce is excellent with poultry; serve it over a turkey or chicken breast. It is also terrific as a sauce over shredded chicken or turkey enchiladas. -- posted by Molly53

White Cheddar and Jalapeno Polenta

Tue, 17 Nov 2009 21:23:35 -0500

Also try using different types and boldness variations of Cheddar, or sub Monterrey Jack or a mixture thereof. Those shredded Mexican/Taco cheese packages work well too. I use lots of jalapenos!!! Sometimes I add cayenne as well. If you want a milder version, remove the seeds of the jalapenos before you cut them. But try to use as much peppers as you can stand as it really gives it more dimension. Check your local gourmet market for milder peppers as well if you are sensitive to the heat. -- posted by GoldsmithLissa

Sweet-N-Savory Watermelon Cup Fruit Salad

Tue, 17 Nov 2009 21:41:44 -0500

Great presentation and super healthy! -- posted by GoldsmithLissa

Gahboo's Tomatillo Sauce

Tue, 17 Nov 2009 21:55:23 -0500

Green Mexican salsa. Heat can vary. Use large tomatillos, if available. -- posted by gahboo

Healthier Chicken "tortas"

Wed, 18 Nov 2009 01:26:24 -0500

My boyfriend became addicted to the tortas they served at a little taco stand by his old place in LA. I created this healthier version to satisfy his cravings at home. He loves them. Of course nothing truly compares to that awesome, authentic torta roll, but the rest of the ingredients are fairly authentic. The toasted whole wheat bread works just fine for us...as long as all of our fixins are present, we're golden. :-) Prep time does not include marinating time. -- posted by Robyn's Cookin'

Fiesta Chicken Torte

Wed, 18 Nov 2009 08:11:22 -0500

From Company's Coming - made it for dinner tonight and I loved it, especially since it didn't have any canned soup in it like many similar ones. The only change I made from the original is that I prefer black beans to kidney beans and I added more cumin and chili powder than this states as I like it spicier. -- posted by Cadillacgirl

Sticky Spanish Rice

Wed, 18 Nov 2009 14:28:47 -0500

This is a Spanish rice/Risotto Hybrid. It makes a Sticky Spanish rice that tastes fresh and delicious. Goes great with any Mexican dish and is simple to make. -- posted by tasmith1

Fajita Enchiladas

Wed, 18 Nov 2009 16:06:32 -0500

Great combo of my 2 favorites! -- posted by emma1222

Green Chili Burritos

Wed, 18 Nov 2009 16:34:35 -0500

Recipe from Jean Evans (Robert's sister). Recipe dated 6/30/79. Jean was an awesome cook, seldom measured anything. This is the recipe I use to when I send food with Robert for the annual pheasant hunt in South Dakota. -- posted by TJ Musgrove

Creamy Pomegranate Chicken

Wed, 18 Nov 2009 17:03:46 -0500

absolutely delicious and so very quick to make! A dear friend gave me this recipe and my hubby and I both love it!! Gracias Elvira!! -- posted by Mrs. Sunshine

Kick Ass Nachos Using Leftover Chilli Con Carne or Chicken

Fri, 20 Nov 2009 01:55:46 -0500

To the untrained eye this doesn't look much cop but it's such a good dish you just gotta try it! The jalapeños are essential as is the sour cream and guacamole. I've given the beef version below but I also like using shredded chicken, onions and garlic, with black pepper and cayenne instead of the chilli con carne. A complete meal in itself and damn fine one at that. -- posted by robd16

Bacon and Chipotle Potato Salad

Fri, 20 Nov 2009 15:27:21 -0500

From www.tabasco.com very good, pretty spicy. -- posted by Luvin' Texas