How come Mexican food is an integral part of the determination of the Existence of God?Why is Mexican Food important in the Existence of God? Making of Burritoes and Tacoes.?
Because he own's a mexican restaurantWhy is Mexican Food important in the Existence of God? Making of Burritoes and Tacoes.?
Pluralization fail.
Because it begs the question of whether God can create a burrito so large that even He could not eat it.Why is Mexican Food important in the Existence of God? Making of Burritoes and Tacoes.?
I like asain food better
Because oil based lubricants tend to break down the chemical properties of the rubber.Why is Mexican Food important in the Existence of God? Making of Burritoes and Tacoes.?
Are yo insane? God ate fish bread and wine. I never once heard of rice and beans in the Bible. -wow
Can god microwave a burrito so hot, that he himself cannot eat it?
ASK A CHEF!
http://ca.answers.yahoo.com/question/index;_ylt=AkNsdzykvxumrgS.HgjONGPAFQx.;_ylv=3?qid=20090331130352AAxJIhB
http://ca.answers.yahoo.com/question/index;_ylt=AkNsdzykvxumrgS.HgjONGPAFQx.;_ylv=3?qid=20090331130352AAxJIhB
http://ca.answers.yahoo.com/question/index;_ylt=AkNsdzykvxumrgS.HgjONGPAFQx.;_ylv=3?qid=20090331130352AAxJIhB
didn't know it was
Because Mexican food will be served at our wedding banquet in the sky after the rapture.
Because they're just so dang tasty that only God could be behind it. Haha...
i really really rike this question
it makes me rlly think about my rife
Because guys named Jesus like it.
'burrito' 'taco'
Idiota!!! Yo quiero Taco Bell!
Monday, January 30, 2012
Mexican food?
Nacho
or
TacoMexican food?
Tacos. Soft tacos with lettuce, tomato, onoin, cheese, hamburger, hot salsa, %26amp; sour cream. You've made me want one! :)Mexican food?
Burrito!!!!! =9 yum!Mexican food?
Nachos :)Mexican food?
Both!! Love them both!!
But if i really had to choose, i would pick taco
Nacho, but fajitas are exellent....
or
TacoMexican food?
Tacos. Soft tacos with lettuce, tomato, onoin, cheese, hamburger, hot salsa, %26amp; sour cream. You've made me want one! :)Mexican food?
Burrito!!!!! =9 yum!Mexican food?
Nachos :)Mexican food?
Both!! Love them both!!
But if i really had to choose, i would pick taco
Nacho, but fajitas are exellent....
Are there any mexican food resurants in london?
we migh be going there this summer. and i just wanted to now cause my favorite foodi s mexican. and if there is and mexican resturants is the food any good?Are there any mexican food resurants in london?
there are a lot....
El Mexicano
Mexican food
Newish Mexican restaurant close to the theatre and Pavilion. Buzzy atmosphere and striking Mexican style decor with ultra bright...
El Macho
Mexican food
Arriba! A terrific Mexican restaurant with a lively, mixed clientele - due in part to the lively mixed drinks -
Mestizo
Fine Mexican Cuisine food
A fine Mexican restaurant, run by Mexicans - now there's an appealing prospect. The ground floor of this stylish Hampstead..
Santa Fe - Brighton
American / Mexican food
It's impressive, the transformation of part of the old cinema near the Palace Pier into a funky bar and restaurant..
Santa Fe - Nottingham
American / Mexican food
Pop down to the Cornerhouse, that den of good times, and bag a table at Santa Fe for some seriously...
Santa Fe - Portsmouth
American / Mexican food
The stupendous views over the water and Gunwharf Quays might attempt to distract you from the mouthwatering modern southwestern cuisine...
Santa Fe - Reading
American / Mexican food
Pop down and bag a table at Santa Fe for some seriously tasty southwestern cuisine. It's not widely known...
Santa Fe - Birmingham
American / Mexican food
Santa Fe Birmingham is conveniently located in The Mailbox with beautiful canal side views. A lively restaurant and cocktail
check out this link to find more:Are there any mexican food resurants in london?
Theres a place called Natcho's on the Fulham road the food was ok.
Yes. I went to one that is on downtown, at Leiceser Square. Its name is Chiquitos... not too good and not too mexican. Try searching in the internet, i found this site: http://www.london-eating.co.uk/cuisines/mexican.asp GOOD luckAre there any mexican food resurants in london?
There is an excellent Mexican in Wimbledon, SW London called Tu Chicas! which is excellent it is quite themed and cheesey but it depends what you are looking for? The atmosphere is great and the food is yummy!!
el macho %26amp; el mexicanoAre there any mexican food resurants in london?
try looking on toptable.co.uk - there is one next to covent garden called navajo joes, but you will find a load more on there
There's one in Greenwich. I don;t know how authentic it is, but it is tasty and qiute cheap, plus you get to climb ladders to sit on elevated ladders with your feet in the air.
It is at the end of Creek Road. It is painted purple and has a brass door with some symbol embossed on it. It is opposite the noodle fast food place (Dai Woo Mein).
there are a lot....
El Mexicano
Mexican food
Newish Mexican restaurant close to the theatre and Pavilion. Buzzy atmosphere and striking Mexican style decor with ultra bright...
El Macho
Mexican food
Arriba! A terrific Mexican restaurant with a lively, mixed clientele - due in part to the lively mixed drinks -
Mestizo
Fine Mexican Cuisine food
A fine Mexican restaurant, run by Mexicans - now there's an appealing prospect. The ground floor of this stylish Hampstead..
Santa Fe - Brighton
American / Mexican food
It's impressive, the transformation of part of the old cinema near the Palace Pier into a funky bar and restaurant..
Santa Fe - Nottingham
American / Mexican food
Pop down to the Cornerhouse, that den of good times, and bag a table at Santa Fe for some seriously...
Santa Fe - Portsmouth
American / Mexican food
The stupendous views over the water and Gunwharf Quays might attempt to distract you from the mouthwatering modern southwestern cuisine...
Santa Fe - Reading
American / Mexican food
Pop down and bag a table at Santa Fe for some seriously tasty southwestern cuisine. It's not widely known...
Santa Fe - Birmingham
American / Mexican food
Santa Fe Birmingham is conveniently located in The Mailbox with beautiful canal side views. A lively restaurant and cocktail
check out this link to find more:Are there any mexican food resurants in london?
Theres a place called Natcho's on the Fulham road the food was ok.
Yes. I went to one that is on downtown, at Leiceser Square. Its name is Chiquitos... not too good and not too mexican. Try searching in the internet, i found this site: http://www.london-eating.co.uk/cuisines/mexican.asp GOOD luckAre there any mexican food resurants in london?
There is an excellent Mexican in Wimbledon, SW London called Tu Chicas! which is excellent it is quite themed and cheesey but it depends what you are looking for? The atmosphere is great and the food is yummy!!
el macho %26amp; el mexicanoAre there any mexican food resurants in london?
try looking on toptable.co.uk - there is one next to covent garden called navajo joes, but you will find a load more on there
There's one in Greenwich. I don;t know how authentic it is, but it is tasty and qiute cheap, plus you get to climb ladders to sit on elevated ladders with your feet in the air.
It is at the end of Creek Road. It is painted purple and has a brass door with some symbol embossed on it. It is opposite the noodle fast food place (Dai Woo Mein).
Is Mexican food good to eat on a high fiber diet?
I recently had some medical problems and my Dr. put me on a strict high fiber diet, but I still want to eat the things I enjoy. Plus going strait to all fiber has me completely bloated and uncomfortable... Mexican food is my favorite and I'm wondering if it's a good thing to eat since there are a lot of beans in their dishes along with rice... Any other suggestions on where to eat would be great as well since I do like to eat out at restaurants a lot...
Thanks in advance for your help! :)Is Mexican food good to eat on a high fiber diet?
Mexican food is ok if you choose carefully which dishes you eat.but tex-mex tends to be rather fatty and not as healthy as authentic mexican food.
beans are high fibre, eat dishes with plenty of additional veg and choose corn tortilla or wholewheat wraps rather than things made with white flour or just white rice.
I make my own mexican food and keep the fats low, add beans to nearly everything, make my own refried beans.
Avoid Macdonalds and similar outlets - If you eat indian food go for chickpea dishes, lentil dishes and chappattis which are made with wholegrain flour.Is Mexican food good to eat on a high fiber diet?
Beans for many people are quite difficult to digest and if you are already suffering from bloating they are likely to make you worse. You should not be eating all fibre. You might find it easier to take a fibre supplement such as psyllium husk - have a look at Go Daily (http://www.detoxonline.co.uk) you will find it in the shop section. It will provide the fibre you need, improve your digestion and your bowel function. You don't give enough information about what your diet contains but it should be lots of vegetables - you need both soluble and insoluble fibre and lots of water. Whit rice is a very poor source of fibre but brown, wild and red are great.Is Mexican food good to eat on a high fiber diet?
If you are having medical conditions that are solvable by fixing your diet, but you continue to eat in retaurants, you will not get better. Nor do you deserve to.
It is common sense.Is Mexican food good to eat on a high fiber diet?
Absolutely. Beans, corn and rice all contain plenty of fiber - just make sure it's brown rice, not white.
I would still eat additional fiber despite the inherent fiber in the beans, as Mexican food is notoriously high in fat. Fiber grabs hold of fat and prevents it from being absorbed, but in Mexican food the fat is so much it wins out. So add some more fiber to that.
As for the fiber, you are going to have to educate yourself on the various types of fiber and what each kind does. Your doctor may not be subscribing the right kind of fiber (thus the problems you are having with bloating).
Remeber, medical doctors are NOT trained in nutrition nor take any classes for nutrition in pursuit of their doctorate. What little they do know about nutrition they learn the same way we do, by reading and researching with books from the store and on-line. I have a couple of doctors in the family, so that is how I know this.
You might want to try a chain of restaurants called Sweet Tomatoes. It is a giant salad bar restaurant, and is awesome for a health meal.happy wheels 2
Thanks in advance for your help! :)Is Mexican food good to eat on a high fiber diet?
Mexican food is ok if you choose carefully which dishes you eat.but tex-mex tends to be rather fatty and not as healthy as authentic mexican food.
beans are high fibre, eat dishes with plenty of additional veg and choose corn tortilla or wholewheat wraps rather than things made with white flour or just white rice.
I make my own mexican food and keep the fats low, add beans to nearly everything, make my own refried beans.
Avoid Macdonalds and similar outlets - If you eat indian food go for chickpea dishes, lentil dishes and chappattis which are made with wholegrain flour.Is Mexican food good to eat on a high fiber diet?
Beans for many people are quite difficult to digest and if you are already suffering from bloating they are likely to make you worse. You should not be eating all fibre. You might find it easier to take a fibre supplement such as psyllium husk - have a look at Go Daily (http://www.detoxonline.co.uk) you will find it in the shop section. It will provide the fibre you need, improve your digestion and your bowel function. You don't give enough information about what your diet contains but it should be lots of vegetables - you need both soluble and insoluble fibre and lots of water. Whit rice is a very poor source of fibre but brown, wild and red are great.Is Mexican food good to eat on a high fiber diet?
If you are having medical conditions that are solvable by fixing your diet, but you continue to eat in retaurants, you will not get better. Nor do you deserve to.
It is common sense.Is Mexican food good to eat on a high fiber diet?
Absolutely. Beans, corn and rice all contain plenty of fiber - just make sure it's brown rice, not white.
I would still eat additional fiber despite the inherent fiber in the beans, as Mexican food is notoriously high in fat. Fiber grabs hold of fat and prevents it from being absorbed, but in Mexican food the fat is so much it wins out. So add some more fiber to that.
As for the fiber, you are going to have to educate yourself on the various types of fiber and what each kind does. Your doctor may not be subscribing the right kind of fiber (thus the problems you are having with bloating).
Remeber, medical doctors are NOT trained in nutrition nor take any classes for nutrition in pursuit of their doctorate. What little they do know about nutrition they learn the same way we do, by reading and researching with books from the store and on-line. I have a couple of doctors in the family, so that is how I know this.
You might want to try a chain of restaurants called Sweet Tomatoes. It is a giant salad bar restaurant, and is awesome for a health meal.
Is it possible to die from never eating mexican food?
My mexican friend told me that you can't live if you don't eat mexican food. Since then, I have been determined to prove him wrong by not eating it. I have been feeling hungrier and becomeing thinner sinc then. Is it True?????Is it possible to die from never eating mexican food?
Are u for real?its soul food that u have to haveIs it possible to die from never eating mexican food?
you can live just as fine without consuming mexican food than eating mexican food.
Sure, mexican food, may have it's special properties that give it some health advantages over other foods, but that is a lie that without mexican food, you will no longer live just as you can no longer live without consuming basic water.
I am guessing that your friend has a sentimental pride in his or her mexican cuisine and cultural aspects behind it.
If you look at the other world populations around the world, they do not eat mexican food, yet they are still alive.
No. All you need is substance from food in general to survive. It does not have to be mexican food. Whoever told you that is extremely ill minded. You are probably thinner because you used to eat fattening mexican food all of the time.Is it possible to die from never eating mexican food?
The only place you get Mexican food is in Mexico or cooked to a Mexican recipe anyway. American Texmex mush is NOT Mexican.
http://answers.yahoo.com/question/index;…
Your Friend is right I Glad that I Eat Mexican food because now I Can Live for another 10 more yearsIs it possible to die from never eating mexican food?
He's right.
You haven't lived until you've eaten a good mexican taco!
You can't die, but you won't have lived
Apparently you've gotten dumber...
No but its possible to die from eating it lol
Of course not!=)
GET OUT OF MY COUNTRY ! THIS IS AMERICA !
Are u for real?its soul food that u have to haveIs it possible to die from never eating mexican food?
you can live just as fine without consuming mexican food than eating mexican food.
Sure, mexican food, may have it's special properties that give it some health advantages over other foods, but that is a lie that without mexican food, you will no longer live just as you can no longer live without consuming basic water.
I am guessing that your friend has a sentimental pride in his or her mexican cuisine and cultural aspects behind it.
If you look at the other world populations around the world, they do not eat mexican food, yet they are still alive.
No. All you need is substance from food in general to survive. It does not have to be mexican food. Whoever told you that is extremely ill minded. You are probably thinner because you used to eat fattening mexican food all of the time.Is it possible to die from never eating mexican food?
The only place you get Mexican food is in Mexico or cooked to a Mexican recipe anyway. American Texmex mush is NOT Mexican.
http://answers.yahoo.com/question/index;…
Your Friend is right I Glad that I Eat Mexican food because now I Can Live for another 10 more yearsIs it possible to die from never eating mexican food?
He's right.
You haven't lived until you've eaten a good mexican taco!
You can't die, but you won't have lived
Apparently you've gotten dumber...
No but its possible to die from eating it lol
Of course not!=)
GET OUT OF MY COUNTRY ! THIS IS AMERICA !
What is your favorite kind of Mexican food?
AUTHENTIC food. (if tacos, what kind?)
I want Mexican but I can't decide what to eat!What is your favorite kind of Mexican food?
Quesadillas, Mexican grilled cheese with chili peppers, bacon bits, green onions, jack cheese grilled with sour cream and guacamole. YUMWhat is your favorite kind of Mexican food?
Fajitas - Steak and shrimp with bell peppers, onions, avocado, and fresh salsa
(Technically, this may not be an authentic Mexican dish, but the ingredients are...so someone in Mexico has surely wrapped them in a flour tortilla before)
I like torilla chips with tomatillo sauce on the side or sometimes tangy pinto beans (not refried)
i like quesadillas and soft tacosWhat is your favorite kind of Mexican food?
Pollo Oaxaca
Chicken Chimichangas
Tacos with the meat n vegables no cheeseWhat is your favorite kind of Mexican food?
Tex Mex is not authentic...
I love chile rellenos :)
It's Christmastime, which means it's tamale season! Love me some tamales!
Hands down...Chile Verde =)!
Any Tex Mex
I want Mexican but I can't decide what to eat!What is your favorite kind of Mexican food?
Quesadillas, Mexican grilled cheese with chili peppers, bacon bits, green onions, jack cheese grilled with sour cream and guacamole. YUMWhat is your favorite kind of Mexican food?
Fajitas - Steak and shrimp with bell peppers, onions, avocado, and fresh salsa
(Technically, this may not be an authentic Mexican dish, but the ingredients are...so someone in Mexico has surely wrapped them in a flour tortilla before)
I like torilla chips with tomatillo sauce on the side or sometimes tangy pinto beans (not refried)
i like quesadillas and soft tacosWhat is your favorite kind of Mexican food?
Pollo Oaxaca
Chicken Chimichangas
Tacos with the meat n vegables no cheeseWhat is your favorite kind of Mexican food?
Tex Mex is not authentic...
I love chile rellenos :)
It's Christmastime, which means it's tamale season! Love me some tamales!
Hands down...Chile Verde =)!
Any Tex Mex
Why do so many racists like Mexican food?
I've always wondered, all the people who're anti mexican or latino seem to just love Mexican food, and often Corona! I've never understood this. Why would they talk negatively about Mexicans or Latinos as a whole, then run on over to Chipotle! Are most so called racists just fake? You claim not to like a people, then want to enjoy their food, which is made by them, then served to you!Why do so many racists like Mexican food?
Because Mexican food is DELICIOUS! Ok, I'm not a racist, but I imagine Mexican food has universal appeal. Chease, quacamole, rice, beans, meat...all hot and savory (nom!). Who wouldn't like that?
Anyway, I was talking about a similar thing the other day. ALL racism is wrong. But did you ever notice how lots of people have figured out that it isn't nice to hate on black races and Jews....but those same people will turn around and be sh!tty to Mexicans and Chinese people.
Heheh. From what I know of Mexican culture, I like it. Stay up late, eat good food, take naps in the daytime, love your family openly, and laugh loud. I can't handle real Mexican salsa, tho....it makes me cry!Why do so many racists like Mexican food?
I agree with you on that. I wonder the same of people who go down to spring break in Cancun and all that crap, or people who listen to rap/hip-hop music (but dislike blacks) or enjoy a priviledge or technology made by a European person (or society) yet hate and despite white people.
I embrace people of all kinds, and most Mexicans I've come across (both foreign-born and Chicano) are pretty nice people. (And I can't be anti-latino since I'm half Puerto Rican myself). :-) And I love Mexican food AND the culture (and people). People who don't need to realize there's good and bad in everyone and in all cultures (negative stereotypes exist in all kinds).
Haters are going to hate.Why do so many racists like Mexican food?
The food is not racist. It's Food. Just spices and stuff. it's just dam good.
Only humans can be racists. Racism is a mind set against our neighbors. It's pure ignorance ..
Food is food.
I eat all foods from every nationality. What's that make me.
I do it to just fill my belly and like what I eat..Why do so many racists like Mexican food?
they are just trolling
Because Mexican food is DELICIOUS! Ok, I'm not a racist, but I imagine Mexican food has universal appeal. Chease, quacamole, rice, beans, meat...all hot and savory (nom!). Who wouldn't like that?
Anyway, I was talking about a similar thing the other day. ALL racism is wrong. But did you ever notice how lots of people have figured out that it isn't nice to hate on black races and Jews....but those same people will turn around and be sh!tty to Mexicans and Chinese people.
Heheh. From what I know of Mexican culture, I like it. Stay up late, eat good food, take naps in the daytime, love your family openly, and laugh loud. I can't handle real Mexican salsa, tho....it makes me cry!Why do so many racists like Mexican food?
I agree with you on that. I wonder the same of people who go down to spring break in Cancun and all that crap, or people who listen to rap/hip-hop music (but dislike blacks) or enjoy a priviledge or technology made by a European person (or society) yet hate and despite white people.
I embrace people of all kinds, and most Mexicans I've come across (both foreign-born and Chicano) are pretty nice people. (And I can't be anti-latino since I'm half Puerto Rican myself). :-) And I love Mexican food AND the culture (and people). People who don't need to realize there's good and bad in everyone and in all cultures (negative stereotypes exist in all kinds).
Haters are going to hate.Why do so many racists like Mexican food?
The food is not racist. It's Food. Just spices and stuff. it's just dam good.
Only humans can be racists. Racism is a mind set against our neighbors. It's pure ignorance ..
Food is food.
I eat all foods from every nationality. What's that make me.
I do it to just fill my belly and like what I eat..Why do so many racists like Mexican food?
they are just trolling
Where can I find authentic Mexican food in New York?
I'm an American of Puerto Rican descent,but I never in my life had authentic Mexican food.I know for damn sure,that taco bell is not real Mexican food.Taco bell is Americanized Mexican food,it's not the real stuff.Puerto Rican and Mexicans don't eat the same food,we are way different people.I live in New York and in New York the majority of Hispanics in New York are Puerto Ricans.Most Mexicans live in the south west,so it's very difficult to find a real Mexican restaurant,because most Hispanic restaurants are either Puerto Rican,Dominican,and some Cuban restaurants.Where can I find authentic Mexican food in New York?
As big as NY City is, you are bound to find plenty of Mexican restaurants in the area, probably within blocks of each other.Where can I find authentic Mexican food in New York?
Try out Aaron Sanchez's restaurants Paladar and Centrico, they are AMAZING!!!!
Sorry I can't help you.....my friend just came back from NY and said he made the mistake of going to a Mexican restaurant there. He said it was beyond disgusting. I think the best Mexican restaurants would be where there is a large Mexican community. Sorry I couldn't help you.money games
As big as NY City is, you are bound to find plenty of Mexican restaurants in the area, probably within blocks of each other.Where can I find authentic Mexican food in New York?
Try out Aaron Sanchez's restaurants Paladar and Centrico, they are AMAZING!!!!
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Where can I find authentic Mexican food in New York?Sorry I can't help you.....my friend just came back from NY and said he made the mistake of going to a Mexican restaurant there. He said it was beyond disgusting. I think the best Mexican restaurants would be where there is a large Mexican community. Sorry I couldn't help you.
Mexican food?
Please tell me how to fix fresh corn tortillasMexican food?
For this recipe you will need:
2 Cups Maseca Corn Masa mix
1/2 teaspoon Salt
1 1/8 Cup Water
Tortilla Press, or rolling pen
Measuring Cups
Spoon
2 Plastic Bags
Iron Skillet
Metal spatula
Corn Tortilla Dough
First Step: Corn Tortilla Dough
First mix together for about 3 minutes, or until it becomes a dough ball:
2 Cups Maseca Corn Masa mix
1/2 teaspoon Salt
1 1/8 Cup Water
(If it is a little crumbly just mix in a Tablespoon of water)
Then separate the dough into 16 equally sized pieces. Now you will want to form these globes into slightly flat little balls.
Rolling
Second Step: Rolling, Or Pressing
Now there are two ways to do this with a rolling pen, or a tortilla press. We will show you both ways.
First Option
Place a floured (use Maseca Corn Masa Flour) plastic bag down on a bread board, put a ball of dough on top, then top this with another floured plastic bag and roll the tortilla out. Now slowly remove the top plastic bag, flip it over in your hand and remove the second plastic bag.
Plastic Bag
Second Option
The Second Option is using a tortilla press. If you like this recipe and want to do this again I would suggest buying one. They are not too expensive and it is great fun for kids to make tortillas using a press. They will have fun "Pressing" the tortillas for you.
Ok first you will need to lay a plastic bag down on the inside of the press, then flour it, put the dough ball down on it, put another plastic bag on top of it and then close the lid and press the handle down. Now flip the lid back and you should have a very nice round tortilla. Just remove It from the bags like I showed you in the First Option. Great Job! I have to admit I think it's kind of fun.
Some grocery stores even sell the mix already made up for you. It's kept in a chilled area of the store, usually in a plastic bag.
Good Luck!Mexican food?
The best recipe is usually on the side of the bag of Maseca brand masa harina.
Follow the recipe. Use a tortilla press, lined with a baggie that has been cut into two sheets of plastic.
Don't make them too dry...they will crack.
Don't make them too wet...they will stick.
You haven't had tortillas til you make your own, but it is a pain, because they don't last long. You gotta eat 'em all on the same day.
You might want to start with an empanada recipe...those get you in the swing of getting the right masa texture, but they are smaller and a little thicker. Just a suggestion.
For this recipe you will need:
2 Cups Maseca Corn Masa mix
1/2 teaspoon Salt
1 1/8 Cup Water
Tortilla Press, or rolling pen
Measuring Cups
Spoon
2 Plastic Bags
Iron Skillet
Metal spatula
Corn Tortilla Dough
First Step: Corn Tortilla Dough
First mix together for about 3 minutes, or until it becomes a dough ball:
2 Cups Maseca Corn Masa mix
1/2 teaspoon Salt
1 1/8 Cup Water
(If it is a little crumbly just mix in a Tablespoon of water)
Then separate the dough into 16 equally sized pieces. Now you will want to form these globes into slightly flat little balls.
Rolling
Second Step: Rolling, Or Pressing
Now there are two ways to do this with a rolling pen, or a tortilla press. We will show you both ways.
First Option
Place a floured (use Maseca Corn Masa Flour) plastic bag down on a bread board, put a ball of dough on top, then top this with another floured plastic bag and roll the tortilla out. Now slowly remove the top plastic bag, flip it over in your hand and remove the second plastic bag.
Plastic Bag
Second Option
The Second Option is using a tortilla press. If you like this recipe and want to do this again I would suggest buying one. They are not too expensive and it is great fun for kids to make tortillas using a press. They will have fun "Pressing" the tortillas for you.
Ok first you will need to lay a plastic bag down on the inside of the press, then flour it, put the dough ball down on it, put another plastic bag on top of it and then close the lid and press the handle down. Now flip the lid back and you should have a very nice round tortilla. Just remove It from the bags like I showed you in the First Option. Great Job! I have to admit I think it's kind of fun.
Some grocery stores even sell the mix already made up for you. It's kept in a chilled area of the store, usually in a plastic bag.
Good Luck!Mexican food?
The best recipe is usually on the side of the bag of Maseca brand masa harina.
Follow the recipe. Use a tortilla press, lined with a baggie that has been cut into two sheets of plastic.
Don't make them too dry...they will crack.
Don't make them too wet...they will stick.
You haven't had tortillas til you make your own, but it is a pain, because they don't last long. You gotta eat 'em all on the same day.
You might want to start with an empanada recipe...those get you in the swing of getting the right masa texture, but they are smaller and a little thicker. Just a suggestion.
Mexican food?
i have to make a menu for spanish class and i need to have at least 15 meal.they can be broken down into breakasts,lunches,and dinners.each meal should have the name of the mael.then, each sould have a DESCRIPTION
ofwhat the meal is and what it is SERVED with. the price for the meal should be included in "pesos".
plus there sould also be 5 different drink types.5 desserts with sort Description of what they are or served with
please! can any on help me i hav no clue what to do...Mexican food?
Breakfast
Huevo con chorizo
huevo con machaca
Huevos divorciados (2 fried eggs with corn tortilla bellow and one is with green sause and the other red)
Molletes (french bread with refried beans and cheese on top)
Tamales
Lunch
Torta de pollo (french berad with chicken, avocado, onion, tomatoe and white cheese)
Gordita de chicharron (like a filled in donut... made of corn and pork skin)
Tacos de bistek (corn tortilla meat tacos)
enchiladas de mole (corn tortilla filled in with chicken and a spicy sauce "mole")
Flautas de carne (fried rolled tortilla filled in with beef)
Dinner
Sopes (Corn based with beans and sour cream, lettuce and salsa)
Pozole (Mexican soup made with withe corn, chicken, pork, lettuce, onion, oregano, radish)
Enfrijoladas (corn torilla with benas sauce sour cream and cheese)
TOrtilla soup
Sopa de verduras (vegetables soup)Mexican food?
this a web site... pick any one u like
http://allrecipes.com/Recipes/World-Cuis鈥?/a>
I would be searching online for Mexican menus...The problem is (saying as nicely as possible) you will need to do a spell check so you get the most of what you are looking for.
Here is what I came up with... Please don't think I am making fun or picking on you though, I am trying to help out. :)
entrees:
Tacos
burritos
enchiladas
Chimichangas
taco salad
nachos
flautas
Carnitas
Barbacoa
tacquitos
lengua
desserts:
empanadas (dessert)
Churros
Flan
deep fried ice creamMexican food?
That is going to be tough. Good luck. I'm glad I don't have to do it.
Chicken Mole
Chili Rellenos
Arroz Con Pollo
Flautas
Lengua
Tres Leches Cake
Flan
i know horchata
and esprite
and enchiladasMexican food?
grab some menus from local restaurants
If you can't get to any of those restaurants, go online and pull up their menus.
ofwhat the meal is and what it is SERVED with. the price for the meal should be included in "pesos".
plus there sould also be 5 different drink types.5 desserts with sort Description of what they are or served with
please! can any on help me i hav no clue what to do...Mexican food?
Breakfast
Huevo con chorizo
huevo con machaca
Huevos divorciados (2 fried eggs with corn tortilla bellow and one is with green sause and the other red)
Molletes (french bread with refried beans and cheese on top)
Tamales
Lunch
Torta de pollo (french berad with chicken, avocado, onion, tomatoe and white cheese)
Gordita de chicharron (like a filled in donut... made of corn and pork skin)
Tacos de bistek (corn tortilla meat tacos)
enchiladas de mole (corn tortilla filled in with chicken and a spicy sauce "mole")
Flautas de carne (fried rolled tortilla filled in with beef)
Dinner
Sopes (Corn based with beans and sour cream, lettuce and salsa)
Pozole (Mexican soup made with withe corn, chicken, pork, lettuce, onion, oregano, radish)
Enfrijoladas (corn torilla with benas sauce sour cream and cheese)
TOrtilla soup
Sopa de verduras (vegetables soup)Mexican food?
this a web site... pick any one u like
http://allrecipes.com/Recipes/World-Cuis鈥?/a>
I would be searching online for Mexican menus...The problem is (saying as nicely as possible) you will need to do a spell check so you get the most of what you are looking for.
Here is what I came up with... Please don't think I am making fun or picking on you though, I am trying to help out. :)
entrees:
Tacos
burritos
enchiladas
Chimichangas
taco salad
nachos
flautas
Carnitas
Barbacoa
tacquitos
lengua
desserts:
empanadas (dessert)
Churros
Flan
deep fried ice creamMexican food?
That is going to be tough. Good luck. I'm glad I don't have to do it.
Chicken Mole
Chili Rellenos
Arroz Con Pollo
Flautas
Lengua
Tres Leches Cake
Flan
i know horchata
and esprite
and enchiladasMexican food?
grab some menus from local restaurants
If you can't get to any of those restaurants, go online and pull up their menus.
Mexican Food?
i need a very simple and yet delicious mexican recipe,
i'm taking this to school, and i don't have class until 7th hour,
so i need it to be something that can be served at room-temp.
no meat.
thnkx :)Mexican Food?
How about a 7-layer dip and a bag of chips.
refried beans
picante sauce
sour cream
guacamole
cheese (shredded)
chopped tomato
shredded lettuce
sliced black olives
Serve cold.Mexican Food?
Big bowl of chips
med. bowl of salsa
tacos doradosMexican Food?
Mexican Sweet Bread!
cool, i need to make something for class too!
heres a recipe site i found
http://www.gourmetsleuth.com/mexican_rec鈥?/a>
is it for cinco de Mayo?
maybe were doing the same thingMexican Food?
tostadas with cebiche%26lt;%26lt;( I don't how to spell it) and I'm not talking about the fish kind
huevos rancheros :P
arros, is that mexican?
make sure to take agua de ochata.
something like this
http://i.pbase.com/g3/58/45558/2/5708540鈥?/a>
velveeta cheese dip and chips
i would say spanish rice or chilaquilez!! : )
okay I can help with this. It is a layered bean dip.
In a medium (glass looks better) bowl spread frito lay bean dip 2 cans spicy if you like it hot or regular if you don't.
Then add a layer of shredded cheddar cheese and then more bean dip. On top add sliced black olives and a few chopped cilantro pieces for garnish. Buy some of the colored corn chips to go with. Also bring a long your favorite salsa. You can keep this good for awhile. Keep in fridge over night though. Hope this helps.
tacos! and salsa and bean and beef burritoes!
Any of the above mentioned work, but after four hours (over 41 degrees F or under 135 degrees F)you greatly risk the health of those who consume prepared foods left at room temp. and should be discarded. This is the perfect recipe for food borne illness!!!In food service this would be a health code violation. .
How about my Bean Dip...
1 - Spread a layer of cream cheese bottom of a casserole dish about a 1/4 inch
2 - Mix a can of Hormel chili w/beans %26amp; taco seasoning to taste, then layer over the cream cheese.
3 - *Optional - Warm up a can of Refried Beans (warm it up enough to spread easily) then layer over Chili Beans
4 - Add a can of green chili %26amp; *optional - a can of sliced black olives.
5 - Chop some tomatoes add to layers
6 - Top with Mexican Shredded cheese.
Bake in a 350 oven till cheese melts %26amp; bubbles. Serve with totilla chips
I usually serve it warm, but we have had it at room temp %26amp; it still tastes great! One of my kids favorite dips.
Enjoy!
vionicos....diced up fruit topped with sweetened milk :)
how abt tacos :)
Mexican wedding cookies
These are so yummy everyone will love them and so easy to make. I got this from the Family Fun site and it also has some history about the cookie which is good for you to learn.
Link:
http://familyfun.go.com/recipes/family/f鈥?/a>
i'm taking this to school, and i don't have class until 7th hour,
so i need it to be something that can be served at room-temp.
no meat.
thnkx :)Mexican Food?
How about a 7-layer dip and a bag of chips.
refried beans
picante sauce
sour cream
guacamole
cheese (shredded)
chopped tomato
shredded lettuce
sliced black olives
Serve cold.Mexican Food?
Big bowl of chips
med. bowl of salsa
tacos doradosMexican Food?
Mexican Sweet Bread!
cool, i need to make something for class too!
heres a recipe site i found
http://www.gourmetsleuth.com/mexican_rec鈥?/a>
is it for cinco de Mayo?
maybe were doing the same thingMexican Food?
tostadas with cebiche%26lt;%26lt;( I don't how to spell it) and I'm not talking about the fish kind
huevos rancheros :P
arros, is that mexican?
make sure to take agua de ochata.
something like this
http://i.pbase.com/g3/58/45558/2/5708540鈥?/a>
velveeta cheese dip and chips
i would say spanish rice or chilaquilez!! : )
okay I can help with this. It is a layered bean dip.
In a medium (glass looks better) bowl spread frito lay bean dip 2 cans spicy if you like it hot or regular if you don't.
Then add a layer of shredded cheddar cheese and then more bean dip. On top add sliced black olives and a few chopped cilantro pieces for garnish. Buy some of the colored corn chips to go with. Also bring a long your favorite salsa. You can keep this good for awhile. Keep in fridge over night though. Hope this helps.
tacos! and salsa and bean and beef burritoes!
Any of the above mentioned work, but after four hours (over 41 degrees F or under 135 degrees F)you greatly risk the health of those who consume prepared foods left at room temp. and should be discarded. This is the perfect recipe for food borne illness!!!In food service this would be a health code violation. .
How about my Bean Dip...
1 - Spread a layer of cream cheese bottom of a casserole dish about a 1/4 inch
2 - Mix a can of Hormel chili w/beans %26amp; taco seasoning to taste, then layer over the cream cheese.
3 - *Optional - Warm up a can of Refried Beans (warm it up enough to spread easily) then layer over Chili Beans
4 - Add a can of green chili %26amp; *optional - a can of sliced black olives.
5 - Chop some tomatoes add to layers
6 - Top with Mexican Shredded cheese.
Bake in a 350 oven till cheese melts %26amp; bubbles. Serve with totilla chips
I usually serve it warm, but we have had it at room temp %26amp; it still tastes great! One of my kids favorite dips.
Enjoy!
vionicos....diced up fruit topped with sweetened milk :)
how abt tacos :)
Mexican wedding cookies
These are so yummy everyone will love them and so easy to make. I got this from the Family Fun site and it also has some history about the cookie which is good for you to learn.
Link:
http://familyfun.go.com/recipes/family/f鈥?/a>
Mexican food?
Which kind do you like %26amp; what is your favorite mexican alcoholic drink?Mexican food?
Love all of it! Everything from tamales, to volcanes, to chiles rellenos, to plain old beans, and everything in between! Used to like Herradura reposado tequila--stopped drinking.Mexican food?
I am a vegitarian but i used to like beef fajitos with rice refried beans ... the whole 9 yards. and mojitos
tamallee vodkaMexican food?
menudo and a mescal chaser!
Papas rancheras, milanesa, caldo de res.
Tequila reposada.Mexican food?
I like cheese enchiladas (with an egg on top), with a side of sopapillas, and a pitcher of Mojitos!
Chile Colorado and a shot of Patron tequila or margarita w/same tequila!
of drinks, tequila,mezcal,toritos
fajitas with either a Corona or a Magirita. As for desert, nothing beats a fried ice cream.
I love crispy chili rellenos and also cheese enchiladas
beef enchilada, dos equis beer
Love all of it! Everything from tamales, to volcanes, to chiles rellenos, to plain old beans, and everything in between! Used to like Herradura reposado tequila--stopped drinking.Mexican food?
I am a vegitarian but i used to like beef fajitos with rice refried beans ... the whole 9 yards. and mojitos
tamallee vodkaMexican food?
menudo and a mescal chaser!
Papas rancheras, milanesa, caldo de res.
Tequila reposada.Mexican food?
I like cheese enchiladas (with an egg on top), with a side of sopapillas, and a pitcher of Mojitos!
Chile Colorado and a shot of Patron tequila or margarita w/same tequila!
of drinks, tequila,mezcal,toritos
fajitas with either a Corona or a Magirita. As for desert, nothing beats a fried ice cream.
I love crispy chili rellenos and also cheese enchiladas
beef enchilada, dos equis beer
Mexican food?
my son's birthday is next saturday and i dont no what to do for food need some tipsMexican food?
Recipe1
Chicken and cheese quesadilla, refried bean chimichanga and sweetcorn salsa
Ingredients
For the quesadilla
8 ready-made flour tortillas
250g/9oz mature cheddar, grated
300g/11oz cooked chicken breast, thickly sliced
陆 red onion, finely sliced
60g/2陆oz jalapeno chillies, roughly chopped
1 small bunch coriander leaves and roots
4 tbsp sour cream
2 tbsp olive oil
For the chimichanga
1 x 435g/15oz can refried beans
陆 red chilli, finely chopped
1 lime, juice only
110g/4oz canned black-eyed beans, rinsed and drained
2 spring onions, roughly chopped
3 tbsp fresh coriander root and leaves, chopped
4 ready-made flour tortillas
1 free-range egg, beaten
For the salsa
150g/5oz sweetcorn
20g/戮oz jalapeno chillies, roughly chopped
1 green chilli, finely chopped
1 lime, juice only
2 tbsp fresh mint leaves, roughly chopped
2 tbsp fresh coriander leaves, roughly chopped
salt and freshly ground black pepper
Method
1. For quesadilla, place four of the tortillas onto a board and cover each with the grated cheese.
2. Divide the chicken, red onion, jalapeno chillies and coriander equally over the cheese-covered tortillas.
3. Spread the sour cream onto one side of each of the remaining four tortillas and place sour cream-side down onto the filled tortillas.
4. Heat a frying pan and add the oil. Carefully place a quesadilla into the frying pan and cook over a medium heat for 3-4 minutes, until crisp and golden and the cheese filling is melting. Carefully turn the quesadilla over and cook on the other side for a further two minutes, or until crisp and golden. Remove from the pan and set aside to keep warm. Repeat with the remaining quesadillas.
5. Cut the quesadillas into quarters and serve fresh and hot.
6. For the chimichangas, heat a deep fat fryer to 190C/375F.
7. Place the refried beans, chilli, lime juice, black-eyed beans, spring onions, and coriander into a bowl and mix well.
8. Divide the spicy bean mixture into four and place into the centre of four tortillas.
9. To construct the chimichanga, fold either end of each
ztortilla in, then roll up like a cigar. Brush the final edge of each tortilla with beaten egg to seal the parcel.
10. Place each chimichanga into the deep fat fryer and fry for 3-4 minutes, or until golden and piping hot all the way through. Carefully remove with a slotted spoon and drain onto kitchen paper.
11. Cut each chimichanga in half and place onto a large serving plate (to serve with the quesadilla and salsa).
12. For the salsa, place all of the salsa ingredients into a food processor and pulse to combine. Season, to taste, with salt and freshly ground black pepper.
13. To serve, arrange the quesadillas and chimichangas around a large serving plate and place a bowl of salsa into the middle.
Recipe2
Tortilla
Ingredients
1 medium onion, about 4 oz (110 g)
10 oz (275 g) small Desir茅e potatoes
3 tablespoons olive oil
5 large eggs
salt and freshly milled black pepper
Method
First some points to note. The size of the frying pan is important: a base measurement of 8 inches (20 cm) diameter is about right for two to three people. If using a larger pan for more people, it should not be too heavy because you need to turn the omelette out using both hands. Use a non-stick pan if you don't have a well-seasoned frying pan. An enormous asset here is a flat saucepan lid or large plate that fits the pan.
Tortilla can be served as a main course or, because it is good served cold, it makes excellent picnic food cut into wedges and wrapped in clingfilm. In Spain they serve it as tapas, cut into small cubes and speared with cocktail sticks - lovely with chilled amontillado sherry. The Spanish also serve tortilla sandwiched between chunks of crusty bread - sounds yummy but very fattening!
recipe3
Albondigas (Meatballs)
Ingredients
For the meatballs
1 onion, finely chopped
225g minced pork
225g lean minced beef
50g fresh breadcrumbs, toasted
1 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp Salt
1/2 tsp ground black pepper
1 egg, beaten
oil, for frying
For the sauce
1 chipotle chilli, seeds removed and soaked in a little water for 15 minutes
1 tbsp vegetable oil
1 onion, finely chopped
2 garlic cloves, finely chopped
175ml beef stock
1 x 400g can chopped tomatoes in juice
7 tbsp passata
To serve
boiled rice
few sprigs Oregano
Method
1. To make the meatballs; mix the onion with the pork and beef.
Method
2. Add the breadcrumbs, oregano, cumin, salt, and pepper and mix well.
3. Add the egg, and mix thoroughly.
4. Roll the mixture into 4cm balls
5. Heat the oil in a frying pan, add the meatballs and fry for 5 minutes, turning occasionally, until browned.
6. To make the sauce; finely chop or pur茅e the chilli. If you want less heat, pur茅e with the soaking water and then use just half of the resulting pur茅e. .
7. Put the oil, chipotle, onion, garlic, stock, tomatoes, passata, salt and pepper into a large pan or flame-proof casserole dish. Bring to the boil and simmer for 5 minutes, then stir in the stock.
8. Add the meatballs to the sauce and simmer for 10 minutes to heat through.
9. Serve with rice and garnish with oregano sprigsMexican food?
Go to a mexican meat market and buy some marinated meat cook outside in the bbq. It is easy and fast. All you have to ask the butcher is for some CARNE for CARNE ASADA.
Warm some tortillas and make tacos.
Also, make some guacamole, really easy.
Taco Bar
Have both beef and chicken for filling, a variety of taco toppings and hard and soft shells.
Chips and salsa are always a hit.Mexican food?
My son loves this easy enchilada casserole!
Beef Enchiladas
1 pd ground beef browned and drained
2 cans red enchilada sauce
1 pkg corn tortillas
1 large can refried beans
2 pounds shredded cheddar cheese
Layer all ingrediants in a deep baking dish.. makes several layers. Bake at 350 for 30 minutes or until warm throughout and cheese is bubbly. Let rest 15 minutes and enjoy. May top with sour cream if desired. Black olives are also good.
Best of luck!
there's a brand called tasty bites and they make an all-veg product called madras lentils. it takes just like taco bell and it's all-veg and healthy. you can find it at costcoMexican food?
Depends on his age. You can get the large tortillas and make quesidillas. Frijoles (beans), Use chicken or beef, seasonings, cheese, (toppings) sour cream, guacamole or salsa. Top with green onions.
I cook my meat in seasonings until brown. Layer each item on a tortilla starting in the order above. Except for the toppings. If you don't have a tortilla warmer, you can place it in the oven until it browns lightly and the cheese melts. Top with desired toppings and I like to cut in pizza slices for the kids. You can leave off the toppings so they chose their own.
Bean burros....Use the small flour tortillas, spread refried beans and roll in a warm tortilla. Good for small hands.
Mexican pizza......use the same as above for the quesedillas, except don't top with another tortilla.
Chips and salsa.
Tacos with seasoned meat, topped with cheese, salsa, lettuce and tomatoes. Serve with a nice Spanish rice (I like Mahatma's) and some chili beans or refrieds. Yummmmmmmmmmmmmmmm
mexican food i think is pretty easy. you dont need any weird ingredients, and it doesnt require all these strange steps. But your going to need a nacho bar. the best kinds of nachos to buy are and authentic ground corn nacho. and for salsa, the best kind has tomatoes, garlic, cillantro, and onions, and some peppers, but its probably best to buy a couple kinds of salsa, one that is mild and the other that is hot, depending on everyones tastes. you can also serve guacamole, and have some monterrey cheese grated. Monterrey is a more authentic mexican cheese. the cheese on nachos at football games isnt really mexican. As for the tacos, its best to follow a recipe for making the meat, since the store bought mixes are a tex mex brand, which is mostly cumin, coriander, and chile powder. and cumin is not overly popular in mexican cooking. its actually more of a tex mex, adopted from middle eastern cooking. to keep tortillas warm, wrap in foil, and put in the oven for a little while, but not too long. this will keep them nice and warm. for the taco condiments, have some refried beans(homemade, or store bought, they are pretty much the same), lettuce, cut up tomatoes, sour cream, spanish rice,(if so desired) monterrey, and some hot sauce, if some choose to use it.
for desert, i would reccomend a mexican sundae. all you need are deep fried tortillas, chocolate sauce, whipped cream, cinnamon sugar, and marachino cherries. feel free to try a flan or a sweet bread if so desired.little ceasars
Recipe1
Chicken and cheese quesadilla, refried bean chimichanga and sweetcorn salsa
Ingredients
For the quesadilla
8 ready-made flour tortillas
250g/9oz mature cheddar, grated
300g/11oz cooked chicken breast, thickly sliced
陆 red onion, finely sliced
60g/2陆oz jalapeno chillies, roughly chopped
1 small bunch coriander leaves and roots
4 tbsp sour cream
2 tbsp olive oil
For the chimichanga
1 x 435g/15oz can refried beans
陆 red chilli, finely chopped
1 lime, juice only
110g/4oz canned black-eyed beans, rinsed and drained
2 spring onions, roughly chopped
3 tbsp fresh coriander root and leaves, chopped
4 ready-made flour tortillas
1 free-range egg, beaten
For the salsa
150g/5oz sweetcorn
20g/戮oz jalapeno chillies, roughly chopped
1 green chilli, finely chopped
1 lime, juice only
2 tbsp fresh mint leaves, roughly chopped
2 tbsp fresh coriander leaves, roughly chopped
salt and freshly ground black pepper
Method
1. For quesadilla, place four of the tortillas onto a board and cover each with the grated cheese.
2. Divide the chicken, red onion, jalapeno chillies and coriander equally over the cheese-covered tortillas.
3. Spread the sour cream onto one side of each of the remaining four tortillas and place sour cream-side down onto the filled tortillas.
4. Heat a frying pan and add the oil. Carefully place a quesadilla into the frying pan and cook over a medium heat for 3-4 minutes, until crisp and golden and the cheese filling is melting. Carefully turn the quesadilla over and cook on the other side for a further two minutes, or until crisp and golden. Remove from the pan and set aside to keep warm. Repeat with the remaining quesadillas.
5. Cut the quesadillas into quarters and serve fresh and hot.
6. For the chimichangas, heat a deep fat fryer to 190C/375F.
7. Place the refried beans, chilli, lime juice, black-eyed beans, spring onions, and coriander into a bowl and mix well.
8. Divide the spicy bean mixture into four and place into the centre of four tortillas.
9. To construct the chimichanga, fold either end of each
ztortilla in, then roll up like a cigar. Brush the final edge of each tortilla with beaten egg to seal the parcel.
10. Place each chimichanga into the deep fat fryer and fry for 3-4 minutes, or until golden and piping hot all the way through. Carefully remove with a slotted spoon and drain onto kitchen paper.
11. Cut each chimichanga in half and place onto a large serving plate (to serve with the quesadilla and salsa).
12. For the salsa, place all of the salsa ingredients into a food processor and pulse to combine. Season, to taste, with salt and freshly ground black pepper.
13. To serve, arrange the quesadillas and chimichangas around a large serving plate and place a bowl of salsa into the middle.
Recipe2
Tortilla
Ingredients
1 medium onion, about 4 oz (110 g)
10 oz (275 g) small Desir茅e potatoes
3 tablespoons olive oil
5 large eggs
salt and freshly milled black pepper
Method
First some points to note. The size of the frying pan is important: a base measurement of 8 inches (20 cm) diameter is about right for two to three people. If using a larger pan for more people, it should not be too heavy because you need to turn the omelette out using both hands. Use a non-stick pan if you don't have a well-seasoned frying pan. An enormous asset here is a flat saucepan lid or large plate that fits the pan.
Tortilla can be served as a main course or, because it is good served cold, it makes excellent picnic food cut into wedges and wrapped in clingfilm. In Spain they serve it as tapas, cut into small cubes and speared with cocktail sticks - lovely with chilled amontillado sherry. The Spanish also serve tortilla sandwiched between chunks of crusty bread - sounds yummy but very fattening!
recipe3
Albondigas (Meatballs)
Ingredients
For the meatballs
1 onion, finely chopped
225g minced pork
225g lean minced beef
50g fresh breadcrumbs, toasted
1 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp Salt
1/2 tsp ground black pepper
1 egg, beaten
oil, for frying
For the sauce
1 chipotle chilli, seeds removed and soaked in a little water for 15 minutes
1 tbsp vegetable oil
1 onion, finely chopped
2 garlic cloves, finely chopped
175ml beef stock
1 x 400g can chopped tomatoes in juice
7 tbsp passata
To serve
boiled rice
few sprigs Oregano
Method
1. To make the meatballs; mix the onion with the pork and beef.
Method
2. Add the breadcrumbs, oregano, cumin, salt, and pepper and mix well.
3. Add the egg, and mix thoroughly.
4. Roll the mixture into 4cm balls
5. Heat the oil in a frying pan, add the meatballs and fry for 5 minutes, turning occasionally, until browned.
6. To make the sauce; finely chop or pur茅e the chilli. If you want less heat, pur茅e with the soaking water and then use just half of the resulting pur茅e. .
7. Put the oil, chipotle, onion, garlic, stock, tomatoes, passata, salt and pepper into a large pan or flame-proof casserole dish. Bring to the boil and simmer for 5 minutes, then stir in the stock.
8. Add the meatballs to the sauce and simmer for 10 minutes to heat through.
9. Serve with rice and garnish with oregano sprigsMexican food?
Go to a mexican meat market and buy some marinated meat cook outside in the bbq. It is easy and fast. All you have to ask the butcher is for some CARNE for CARNE ASADA.
Warm some tortillas and make tacos.
Also, make some guacamole, really easy.
Report Abuse
Taco Bar
Have both beef and chicken for filling, a variety of taco toppings and hard and soft shells.
Chips and salsa are always a hit.Mexican food?
My son loves this easy enchilada casserole!
Beef Enchiladas
1 pd ground beef browned and drained
2 cans red enchilada sauce
1 pkg corn tortillas
1 large can refried beans
2 pounds shredded cheddar cheese
Layer all ingrediants in a deep baking dish.. makes several layers. Bake at 350 for 30 minutes or until warm throughout and cheese is bubbly. Let rest 15 minutes and enjoy. May top with sour cream if desired. Black olives are also good.
Best of luck!
there's a brand called tasty bites and they make an all-veg product called madras lentils. it takes just like taco bell and it's all-veg and healthy. you can find it at costcoMexican food?
Depends on his age. You can get the large tortillas and make quesidillas. Frijoles (beans), Use chicken or beef, seasonings, cheese, (toppings) sour cream, guacamole or salsa. Top with green onions.
I cook my meat in seasonings until brown. Layer each item on a tortilla starting in the order above. Except for the toppings. If you don't have a tortilla warmer, you can place it in the oven until it browns lightly and the cheese melts. Top with desired toppings and I like to cut in pizza slices for the kids. You can leave off the toppings so they chose their own.
Bean burros....Use the small flour tortillas, spread refried beans and roll in a warm tortilla. Good for small hands.
Mexican pizza......use the same as above for the quesedillas, except don't top with another tortilla.
Chips and salsa.
Tacos with seasoned meat, topped with cheese, salsa, lettuce and tomatoes. Serve with a nice Spanish rice (I like Mahatma's) and some chili beans or refrieds. Yummmmmmmmmmmmmmmm
mexican food i think is pretty easy. you dont need any weird ingredients, and it doesnt require all these strange steps. But your going to need a nacho bar. the best kinds of nachos to buy are and authentic ground corn nacho. and for salsa, the best kind has tomatoes, garlic, cillantro, and onions, and some peppers, but its probably best to buy a couple kinds of salsa, one that is mild and the other that is hot, depending on everyones tastes. you can also serve guacamole, and have some monterrey cheese grated. Monterrey is a more authentic mexican cheese. the cheese on nachos at football games isnt really mexican. As for the tacos, its best to follow a recipe for making the meat, since the store bought mixes are a tex mex brand, which is mostly cumin, coriander, and chile powder. and cumin is not overly popular in mexican cooking. its actually more of a tex mex, adopted from middle eastern cooking. to keep tortillas warm, wrap in foil, and put in the oven for a little while, but not too long. this will keep them nice and warm. for the taco condiments, have some refried beans(homemade, or store bought, they are pretty much the same), lettuce, cut up tomatoes, sour cream, spanish rice,(if so desired) monterrey, and some hot sauce, if some choose to use it.
for desert, i would reccomend a mexican sundae. all you need are deep fried tortillas, chocolate sauce, whipped cream, cinnamon sugar, and marachino cherries. feel free to try a flan or a sweet bread if so desired.
Mexican food?
my class has a tasting party for spanish on friday....and i need help finding a food from mexico....anyone kno any options? o and i need 2 kno by tomarrow...
:)Mexican food?
Quesidillas
Tacos
Burritos
Tamales
Refried Beans
Enchilladas
Fajitas
Ummmmmmmmm, I'm getting hungry!Mexican food?
ay ay boy dont steer frum the classics get TACO'S.......
tacosMexican food?
Chicken Mole
pronounced Mo-lay.
nachos %26amp; tacosMexican food?
taco, nachos, burito, enchillada....there are heaps of different types, a tostada is easy to make, just look it up on google or yahoo
Have you tried the new Bacon Club Chalupa at Taco Bell? It's delish!
Seriously though, my favorite Mexican food is barbacoa
Quick and easy Chicken or steak Quessadillas.
LaCosta is the ABSOLUTE BEST if you are looking for authentic,real, mexican food! me and my friends go there all the time and it has great prices! its really cheap! it has tacos, huge burritos, tostadas, seafood, and everything you could possibly think of. hope you like it :)
Somebody explained the differences between the common varieties of Mexican food that are made with a tortilla to me this way: If you wrap it, it's a burrito. If you put stuff on it, it's an enchilada. If you fold it, it's a taco. If you leave it flat and put stuff on top of it, it's a tostada. And if it's self serve, it's a fajita. Of course, there are many more varieties of Mexican food such as refritos, rellenos and carne asada.
order taco belll and say u made it
I made an awesome batch of Nachos on Tuesday... Really easy too, but how authentic are Nachos? I am not sure, so a website with recipes is below.
In a large baking dish place a layer of round tortilla chips. Sprinkle on some Mexican cheese and pour on a little salsa. Do this again. Top it off with ground beef (turkey works too) that you have cooked in taco seasoning (follow directions on packet). Sprinkle some more cheese and salsa on and put it under the broiler for a few minutes until the cheese on top is melty and bubbly. I think it was in the over for a total of 6 minutes.
I can't believe how ignorant people are about ethnic food-- especially Mexican. Most of what America thinks of Mexican they got from Taco Bell-- a fast food joint which has made up most ot what they serve from sensationalized Tex-Mex recipes. Tacos, nachos and other things most Mexicans would recognize. Read up on REAL Mexican food...
"When Spanish conquistadores, in other words soldiers, arrived in the Aztec capital Tenochtitlan (the ancient city on which Mexico City was built), they found that the people's diet consisted largely of corn-based dishes with chilies and herbs, usually complemented with beans and tomatoes. The conquistadores eventually combined their imported diet of rice, beef, pork, chicken, wine, garlic and onions with the indigenous foods of pre-Columbian Mexico, including chocolate, maize, tomato, vanilla, avocado, papaya, pineapple, chile pepper, beans, squash, sweet potato, peanut, fish and turkey.
Most of today's Mexican food is based on ancient traditions, such as the Aztecs and Maya, combined with culinary trends introduced by Spanish colonists. Quesadillas, for example, are a flour or corn tortilla with cheese (often a Mexican-style soft farmer's cheese such as Queso Fresco), beef, chicken, pork, and so on. The indigenous part of this and many other traditional foods is the chili pepper. Foods like these tend to be very colorful because of the rich variety of vegetables (among them are the chili peppers, green peppers, chilies, broccoli, cauliflower, and radishes) and meats in Mexican food. The French occupation of Mexico influenced Mexican cuisine with baked goods such as sweet breads and the bolillo (pronounced bo-lee-yo), a Mexican take on the French roll. There is also a minor Filipino influence due to the Manila-Acapulco galleon trade, which lasted from 1565 to 1815.
There are also more exotic dishes, cooked in the Aztec or Mayan style, with ingredients ranging from iguana to rattlesnake, deer, spider monkey, and even some kinds of insects. This is usually known as comida prehisp谩nica (or prehispanic food)."
Back in school our Spanish class didn't allow tacos or burritos because of their popularity. Nachos, you'd be surprised to know, aren't that popular in Mexico...so I wouldn't even reccommend them if you want to be impressive.
Chicken Mole is good, hard to make the right way though....don't buy that canned mole crap you see in stores...that's awful...
If you want something different try Jamoncillo (warning it has pecans) or Champurrado (chocolate atole drink) If you make the Champurrado, make some tamales to go with it. They go together like burgers fries...sort of.
Jamoncillo recipe:
http://www.downloadtopc.com/recipe/44/60鈥?/a>
Champurrado recipe:
http://www.recipezaar.com/139535
Tamale recipe:
http://www.cooking-mexican-recipes.com/t鈥?/a>
Buena suerte!
:)Mexican food?
Quesidillas
Tacos
Burritos
Tamales
Refried Beans
Enchilladas
Fajitas
Ummmmmmmmm, I'm getting hungry!Mexican food?
ay ay boy dont steer frum the classics get TACO'S.......
tacosMexican food?
Chicken Mole
pronounced Mo-lay.
nachos %26amp; tacosMexican food?
taco, nachos, burito, enchillada....there are heaps of different types, a tostada is easy to make, just look it up on google or yahoo
Have you tried the new Bacon Club Chalupa at Taco Bell? It's delish!
Seriously though, my favorite Mexican food is barbacoa
Quick and easy Chicken or steak Quessadillas.
LaCosta is the ABSOLUTE BEST if you are looking for authentic,real, mexican food! me and my friends go there all the time and it has great prices! its really cheap! it has tacos, huge burritos, tostadas, seafood, and everything you could possibly think of. hope you like it :)
Somebody explained the differences between the common varieties of Mexican food that are made with a tortilla to me this way: If you wrap it, it's a burrito. If you put stuff on it, it's an enchilada. If you fold it, it's a taco. If you leave it flat and put stuff on top of it, it's a tostada. And if it's self serve, it's a fajita. Of course, there are many more varieties of Mexican food such as refritos, rellenos and carne asada.
order taco belll and say u made it
I made an awesome batch of Nachos on Tuesday... Really easy too, but how authentic are Nachos? I am not sure, so a website with recipes is below.
In a large baking dish place a layer of round tortilla chips. Sprinkle on some Mexican cheese and pour on a little salsa. Do this again. Top it off with ground beef (turkey works too) that you have cooked in taco seasoning (follow directions on packet). Sprinkle some more cheese and salsa on and put it under the broiler for a few minutes until the cheese on top is melty and bubbly. I think it was in the over for a total of 6 minutes.
I can't believe how ignorant people are about ethnic food-- especially Mexican. Most of what America thinks of Mexican they got from Taco Bell-- a fast food joint which has made up most ot what they serve from sensationalized Tex-Mex recipes. Tacos, nachos and other things most Mexicans would recognize. Read up on REAL Mexican food...
"When Spanish conquistadores, in other words soldiers, arrived in the Aztec capital Tenochtitlan (the ancient city on which Mexico City was built), they found that the people's diet consisted largely of corn-based dishes with chilies and herbs, usually complemented with beans and tomatoes. The conquistadores eventually combined their imported diet of rice, beef, pork, chicken, wine, garlic and onions with the indigenous foods of pre-Columbian Mexico, including chocolate, maize, tomato, vanilla, avocado, papaya, pineapple, chile pepper, beans, squash, sweet potato, peanut, fish and turkey.
Most of today's Mexican food is based on ancient traditions, such as the Aztecs and Maya, combined with culinary trends introduced by Spanish colonists. Quesadillas, for example, are a flour or corn tortilla with cheese (often a Mexican-style soft farmer's cheese such as Queso Fresco), beef, chicken, pork, and so on. The indigenous part of this and many other traditional foods is the chili pepper. Foods like these tend to be very colorful because of the rich variety of vegetables (among them are the chili peppers, green peppers, chilies, broccoli, cauliflower, and radishes) and meats in Mexican food. The French occupation of Mexico influenced Mexican cuisine with baked goods such as sweet breads and the bolillo (pronounced bo-lee-yo), a Mexican take on the French roll. There is also a minor Filipino influence due to the Manila-Acapulco galleon trade, which lasted from 1565 to 1815.
There are also more exotic dishes, cooked in the Aztec or Mayan style, with ingredients ranging from iguana to rattlesnake, deer, spider monkey, and even some kinds of insects. This is usually known as comida prehisp谩nica (or prehispanic food)."
Back in school our Spanish class didn't allow tacos or burritos because of their popularity. Nachos, you'd be surprised to know, aren't that popular in Mexico...so I wouldn't even reccommend them if you want to be impressive.
Chicken Mole is good, hard to make the right way though....don't buy that canned mole crap you see in stores...that's awful...
If you want something different try Jamoncillo (warning it has pecans) or Champurrado (chocolate atole drink) If you make the Champurrado, make some tamales to go with it. They go together like burgers fries...sort of.
Jamoncillo recipe:
http://www.downloadtopc.com/recipe/44/60鈥?/a>
Champurrado recipe:
http://www.recipezaar.com/139535
Tamale recipe:
http://www.cooking-mexican-recipes.com/t鈥?/a>
Buena suerte!
Mexican Food?
can you name me some mexican foods. me wanna see if i can learn more about my cultureMexican Food?
seviche (im not sure if you spell it like that)
tacos
flutas
tostadas
tamales
mole (which i don't like)
pozole (my favorite)
frijoles en la oja
sopes
enchiladas
and more which i don't have in my mind right nowMexican Food?
just go to taco bell i guess.
Fish.Mexican Food?
Shouldnt you be telling US about some of the food from your culture? Most of us gringos only know about the Mexican food we get in the chain type or Tex Mex places. I'd be interested in learning more about the traditional foods eaten in Mexico. Not the slop in Arizona! (Dont get me wrong, I like the slop too!) Mexican food that I've had is right up there.
I love the cuisine from the Vera Cruz region. Lots of fresh fish in tangy sauces.
Here are some dishes from FoodNetwork:
Mexican Casserole:
Sopa Seca - Mexican Noodle Casserole
http://www.foodnetwork.com/food/recipes/鈥?/a> 2003
Grilled Snapper Vera Cruz
http://www.foodnetwork.com/food/recipes/鈥?/a>Mexican Food?
enchiladas (flautas in chile sauce)
pocholas (spicy ground beef patties)
sopes (thick tortilla with various toppings)
tinga (shredded pork in ancho-chipotle sauce)
barbacoa (head of beef slow cookd)
tamales (meats, beans, etc. in corn masa wrapped in cornhusks)
sacahuite ( a giant tamal)
pibil (pork with achiote - a spice and colorant)
Eduardo-you are making me hungry!!!
There is more to a name than just that. You really need to taste it and believe me when I tell you that Mexican food only tastes great when prepared by a Mexican cook, or Diana Kennedy. You really need to study Mexican cuisine basics, like the fact that it is a blend of Mexican prehispanic and PostConquest Spanish cooking, with some French thrown it.
Taco Bell is a sorry excuse for fast food of any sort, let alone Mexican, and if that happens to be your only reference then you are completely lost.
Get a Diana Kennedy cookbook, or go online and look for some of her recipes and read for yourself the richness and variety of Mexican cooking, which you know absolutely nothing about. It is an acquired taste.
seviche (im not sure if you spell it like that)
tacos
flutas
tostadas
tamales
mole (which i don't like)
pozole (my favorite)
frijoles en la oja
sopes
enchiladas
and more which i don't have in my mind right nowMexican Food?
just go to taco bell i guess.
Fish.Mexican Food?
Shouldnt you be telling US about some of the food from your culture? Most of us gringos only know about the Mexican food we get in the chain type or Tex Mex places. I'd be interested in learning more about the traditional foods eaten in Mexico. Not the slop in Arizona! (Dont get me wrong, I like the slop too!) Mexican food that I've had is right up there.
I love the cuisine from the Vera Cruz region. Lots of fresh fish in tangy sauces.
Here are some dishes from FoodNetwork:
Mexican Casserole:
Sopa Seca - Mexican Noodle Casserole
http://www.foodnetwork.com/food/recipes/鈥?/a> 2003
Grilled Snapper Vera Cruz
http://www.foodnetwork.com/food/recipes/鈥?/a>Mexican Food?
enchiladas (flautas in chile sauce)
pocholas (spicy ground beef patties)
sopes (thick tortilla with various toppings)
tinga (shredded pork in ancho-chipotle sauce)
barbacoa (head of beef slow cookd)
tamales (meats, beans, etc. in corn masa wrapped in cornhusks)
sacahuite ( a giant tamal)
pibil (pork with achiote - a spice and colorant)
Eduardo-you are making me hungry!!!
There is more to a name than just that. You really need to taste it and believe me when I tell you that Mexican food only tastes great when prepared by a Mexican cook, or Diana Kennedy. You really need to study Mexican cuisine basics, like the fact that it is a blend of Mexican prehispanic and PostConquest Spanish cooking, with some French thrown it.
Taco Bell is a sorry excuse for fast food of any sort, let alone Mexican, and if that happens to be your only reference then you are completely lost.
Get a Diana Kennedy cookbook, or go online and look for some of her recipes and read for yourself the richness and variety of Mexican cooking, which you know absolutely nothing about. It is an acquired taste.
Mexican Food ?
1: Is there a healthier/cheaper alternative to taco and burritoes shells? I usually make enough food to eat 10-15 of these in total, but they're expensive, not healthy(?), tear/break easily.
2: I'm getting Green Red Orange Yellow Jalapeno Peppers, Onion, Cheese, Salsa, Salsa, Sour Cream, Chips, Lettuce and Ground Beef (or if I can figure it out, strips of chicken). Am I missing anything?
3: Do they sell Mexican beer at the LCBO? (Corona?) Anyway, is beer a good idea?
4: What is Cilantro and Cumin? Do ppl put Rice/Beans in the taco/burritoes or are they a sidedish?Mexican Food ?
You might do better buying the tortilla's in bulk i notice the dollar general offers them also i see tons of people stacking up on them in there..(they are a mexican brand)
2 home made salsa is best and its fun to make and you can make tons for super cheap
3yes corona w limes is best
4 cilantro is herb its very strong becareful how much you use in salsa and on top of tacos ..
its like 60 cents by the lettuce and stuff at walmart..
5 i dont like rice and beans on tacos..its side dish i think also...
they have tons of mexican spices at walmart and you can buy mexican cumin there...white container..its cheap looks almost like a cinnamon..Mexican Food ?
1. Look for whole wheat shells, and corn are definitly better than flour
2. Sounds good
3. What's LCBO? Modelo is good, too (with lime, yum)
4. Cilantro is like mexican parsley. Kinda can't have Mexican food without it. Cumin is a beautiful smokey spice, also, good with Mexican.
You can do whatever you want with your rice %26amp; beans, but I think of them as a side.Mexican Food ?
For burrito shells you can make them yourself with whole wheat flour.
You could also use hot sauce and tomato instead of salsa, less sugar and sodium.
They sell Mexican beer at the LCBO (liquor control board of ontario, the only store that sells liquors in the province). They have Corona as well as some others, just look around.
Cilantro is a herb and cumin is a spice. I just taco seasoning. Vegetarians put refried beans in their tacos and burritos, both beans and rice can go in a burrito or as a side. If you are putting all of those other things in then I would use them as a side.
2: I'm getting Green Red Orange Yellow Jalapeno Peppers, Onion, Cheese, Salsa, Salsa, Sour Cream, Chips, Lettuce and Ground Beef (or if I can figure it out, strips of chicken). Am I missing anything?
3: Do they sell Mexican beer at the LCBO? (Corona?) Anyway, is beer a good idea?
4: What is Cilantro and Cumin? Do ppl put Rice/Beans in the taco/burritoes or are they a sidedish?Mexican Food ?
You might do better buying the tortilla's in bulk i notice the dollar general offers them also i see tons of people stacking up on them in there..(they are a mexican brand)
2 home made salsa is best and its fun to make and you can make tons for super cheap
3yes corona w limes is best
4 cilantro is herb its very strong becareful how much you use in salsa and on top of tacos ..
its like 60 cents by the lettuce and stuff at walmart..
5 i dont like rice and beans on tacos..its side dish i think also...
they have tons of mexican spices at walmart and you can buy mexican cumin there...white container..its cheap looks almost like a cinnamon..Mexican Food ?
1. Look for whole wheat shells, and corn are definitly better than flour
2. Sounds good
3. What's LCBO? Modelo is good, too (with lime, yum)
4. Cilantro is like mexican parsley. Kinda can't have Mexican food without it. Cumin is a beautiful smokey spice, also, good with Mexican.
You can do whatever you want with your rice %26amp; beans, but I think of them as a side.Mexican Food ?
For burrito shells you can make them yourself with whole wheat flour.
You could also use hot sauce and tomato instead of salsa, less sugar and sodium.
They sell Mexican beer at the LCBO (liquor control board of ontario, the only store that sells liquors in the province). They have Corona as well as some others, just look around.
Cilantro is a herb and cumin is a spice. I just taco seasoning. Vegetarians put refried beans in their tacos and burritos, both beans and rice can go in a burrito or as a side. If you are putting all of those other things in then I would use them as a side.
Mexican Food?
I come from the Los Angeles area and moved to missouri, and miss all the mexican food out there. I was raised on it. I was wondering if anyone knows a good recipe for carnitas, carne asada, and I dont know what its called but the marinated chicken that you woulod BBQ, Then roll in torillas and..ummmm.. You can not find any good authentic mexican food here. Sucks. ThanksMexican Food?
Allrecipes.com is a good place to find any kind of recipe. Plus, they have ingredient searches, collections, and great reviews with more ideas on how to tweak recipes.Mexican Food?
go on line and google mexican food recipes
im only 12 so i cant help u with a lot i just watch my grandma
quesadillas
warm a tortilla on a comal
put cheese on it fold continue to cook
im sorry this doesant help much i never cook hard mexican foodsMexican Food?
This should get you started...
I asked some friends in a group I'm on....
I use carne asada seasoning that I purchase at the local store here but you
could use salt, pepper, a little garlic, onion. some type of chile powder,
then slice green pepper, onion thinly and place over the meat along with
sprigs of cilantro and pour some orange juice (I also add beer but that
isn't Mexican)lime juice and marinade for a bit before BBQing the beef. As
for the pinto beans...just cook in water and add a little chopped onion,
jalepe帽o, cilantro and minced garlic. I also add chorizo if I have it on
hand. Cook in water with caldo de pollo seasoning or chicken bouillon until
the beans are tender. Then add salt to taste.
Carne Asada and side of beans
I always include lime juice and sometimes some orange juice in
my carne asada. Here are the ingredients which I use for pinto
beans I usually put some salt pork in mine or even a ham hock. No
directions here because it's pretty straight forward. Saute the
onion, garlic, bell pepper (if using) and add the rest with water to
cover by an inch or so.
1 bag Pinto Beans
2 Tablespoons Oil or bacon fat (or salt pork)
1 medium onion, diced
1/2 teaspoons garlic
1 medium green bell pepper, seeded and diced Optional
1 Tablespoon jalapeno pepper, diced
1/2 teaspoon cinnamon
1/4 teaspoons Epazote
1/4 teaspoon Mexican Oregano
**************************************鈥?br>
Tacos Carne Asada
2 pounds flank or skirt steak, trimmed of excess fat
1 recipe Mojo, recipe follows
Olive oil, for coating the grill
Kosher salt %26amp; freshly ground black pepper
16 (7-inch) corn tortillas
Shredded romaine or iceberg lettuce, for serving
Chopped white onion, for serving
Shredded Jack cheese, for serving
1/2 cup Pico de Gallo, recipe follows
2 limes, cut in wedges for serving
Lay the flank steak in a large baking dish %26amp; pour the mojo over it.
Wrap tightly in plastic wrap %26amp; refrigerate for 1-8 hrs, so the flavors can sink into the meat. Don't marinate the steak for more than 8 hrs though, or the fibers break down too much %26amp; the meat gets mushy.
Preheat an outdoor grill or a ridged grill pan over medium-high flame
(you can also use a broiler). Brush the grates with a little oil to
prevent the meat from sticking. Pull the steak out of the mojo
marinade %26amp; season the steak on both sides with salt %26amp; pepper.
Grill (or broil) the steak for 7-10 mins per side, turning once, until medium-rare. Remove the steak to a cutting board %26amp; let it rest for 5 mins to allow the juices to settle. Thinly slice the steak across the grain on a diagonal. Warm the tortillas for 30 secs on each side in a dry skillet or on the grill, until toasty %26amp; pliable.
To make the tacos, stack up 2 of the warm tortillas, lay about 4
ounces of beef down the center, %26amp; sprinkle with some lettuce,
onion, %26amp; cheese. Top each taco with a spoonful of the Pico de Gallo
salsa %26amp; garnish with lime wedges. Repeat with the remaining
tortillas.
**************************************鈥?
Mojo:
4 garlic cloves, minced
1 jalapeno, minced
1 large handful fresh cilantro leaves, finely chopped
Kosher salt %26amp; freshly ground black pepper
2 limes, juiced
1 orange, juiced
2 tablespoons white vinegar
1/2 cup olive oil
In a mortar %26amp; pestle or bowl, mash together the garlic, jalapeno,
cilantro, salt, %26amp; pepper to make a paste. Put the paste in a glass
jar or plastic container. Add the lime juice, orange juice, vinegar,
and oil. Shake it up really well to combine. Use as a marinade for
chicken or beef or as a table condiment.
Yield: approximately 1 1/4 cups
**************************************鈥?
Pico De Gallo:
4 vine-ripe tomatoes, chopped
1/2 medium red onion, chopped
2 green onions, white %26amp; green parts, sliced
1 Serrano chile, minced
1 handful fresh cilantro leaves, chopped
3 garlic cloves, minced
1 lime, juiced
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
In a mixing bowl, combine all ingredients together. Toss thoroughly.
Let it sit for 15 mins to 1 hour to allow the flavors to marry.
Chicken Shredded for Tacos
%26gt; 2 lbs boneless chicken thighs
%26gt; 1 large white onion, peeled and quartered
%26gt; 5 cloves garlic, peeled and lightly crushed
%26gt; 2 bay leaves
%26gt; 1 Tbs ground cumin
%26gt; 1 ancho or other mild dried chili, optional
%26gt; 1 Salt and pepper to taste.
%26gt;
%26gt; 1. Combine all ingredients in a saucepan and add water to cover.
Turn
%26gt; heat to high, bring to a boil, and skim any foam that comes to the
%26gt; surface. Partially cover and adjust heat so mixture simmers
steadily.
%26gt; Cook until meat is very tender, about 30 minutes. Remove from
liquid
%26gt; and cool. Shred meat with fingers. Taste and adjust seasonings; use
%26gt; within a couple of days.
Pork Roast Carnitas Slow-Roasted Pork for Tacos
10 cloves garlic, peeled
2 lbs pork shoulder, preferably boneless and in one
piece
1/2 tsp peppercorns
1 tsp fresh oregano (or use dried Mexican oregano)
1 tsp cumin seeds
1 inch cinnamon stick
1 tsp coriander seed
1 tsp salt
2 Tbs fresh orange juice
2 Tbs fresh lemon juice
1. Sliver 4 cloves of the garlic and use a thin-bladed knife to poke
holes all over the pork; insert garlic slivers in holes.
2. Combine the peppercorns, oregano, cumin, cinnamon and coriander in
a small skillet and turn the heat to medium. Toast, shaking the pan
occasionally, until the mixture is fragrant, 3 to 5 minutes. Remove
from heat.
3. Combine the toasted spices, salt and remaining garlic in the
container of a small food processor or blender. Turn on the machine
and gradually add the orange and lemon juice until you have a smooth
puree. Rub all over the pork; let the pork sit at room temperature
for up to 2 hours or in the refrigerator for up to 24 hours.
4. At least 2 hours before you plan to eat, turn the oven to 300
degrees or prepare a charcoal or gas grill to cook over low indirect
heat. Put the pork in a roasting pan in the oven or directly on the
grill rack; if you're grilling, cover the grill. Cook, checking
occasionally and basting with the pan juices if you're roasting (add
water to bottom of pan if mixture dries out), until pork is brown and
very, very tender, at least 2 hours. Shred or slice pork and use hot
or at room temperature (pork can be refrigerated for up to 2 days).
Recipe Author: The Minimalist, The Taco Joint in Your Kitchen By MARK
BITTMAN; July 26, 2006 in the New York Times
Recipe Source: World-Cuisine Digest, Vol 1, Issue 65Mexican Food?
Carnitas "Little Meats" Pork
4 1/2 lb of pork shoulder
water
2 teaspoon of salt
1/2 teaspoon each crumbled oregano, ground cumin, %26amp; ground of crushed whole coriander
2 medium -sized onions, chopped
2 carrots chopped
Place the pork shoulder in a deep pan %26amp; just barely cover with water. Add the salt, oregano, cumin, coriander, onions %26amp; carrots. Bring water to a boil, cover pan %26amp; simmer meat gently for 2 1/2 hours. Lift meat from stock (save for soups) %26amp; place in a baking pan. Bake in a 350 degrees oven for 45 minutes to 1 hour or untill meat is well browned. Drain off all fat.
You can then fill your fried corn tortilla or flour tortilla with the carnita meat . add mashed avocado , cheese, pico de gao, %26amp; or salsa to carnita's. enjoy Freeze leftover meat for future receipes.
Allrecipes.com is a good place to find any kind of recipe. Plus, they have ingredient searches, collections, and great reviews with more ideas on how to tweak recipes.Mexican Food?
go on line and google mexican food recipes
im only 12 so i cant help u with a lot i just watch my grandma
quesadillas
warm a tortilla on a comal
put cheese on it fold continue to cook
im sorry this doesant help much i never cook hard mexican foodsMexican Food?
This should get you started...
I asked some friends in a group I'm on....
I use carne asada seasoning that I purchase at the local store here but you
could use salt, pepper, a little garlic, onion. some type of chile powder,
then slice green pepper, onion thinly and place over the meat along with
sprigs of cilantro and pour some orange juice (I also add beer but that
isn't Mexican)lime juice and marinade for a bit before BBQing the beef. As
for the pinto beans...just cook in water and add a little chopped onion,
jalepe帽o, cilantro and minced garlic. I also add chorizo if I have it on
hand. Cook in water with caldo de pollo seasoning or chicken bouillon until
the beans are tender. Then add salt to taste.
Carne Asada and side of beans
I always include lime juice and sometimes some orange juice in
my carne asada. Here are the ingredients which I use for pinto
beans I usually put some salt pork in mine or even a ham hock. No
directions here because it's pretty straight forward. Saute the
onion, garlic, bell pepper (if using) and add the rest with water to
cover by an inch or so.
1 bag Pinto Beans
2 Tablespoons Oil or bacon fat (or salt pork)
1 medium onion, diced
1/2 teaspoons garlic
1 medium green bell pepper, seeded and diced Optional
1 Tablespoon jalapeno pepper, diced
1/2 teaspoon cinnamon
1/4 teaspoons Epazote
1/4 teaspoon Mexican Oregano
**************************************鈥?br>
Tacos Carne Asada
2 pounds flank or skirt steak, trimmed of excess fat
1 recipe Mojo, recipe follows
Olive oil, for coating the grill
Kosher salt %26amp; freshly ground black pepper
16 (7-inch) corn tortillas
Shredded romaine or iceberg lettuce, for serving
Chopped white onion, for serving
Shredded Jack cheese, for serving
1/2 cup Pico de Gallo, recipe follows
2 limes, cut in wedges for serving
Lay the flank steak in a large baking dish %26amp; pour the mojo over it.
Wrap tightly in plastic wrap %26amp; refrigerate for 1-8 hrs, so the flavors can sink into the meat. Don't marinate the steak for more than 8 hrs though, or the fibers break down too much %26amp; the meat gets mushy.
Preheat an outdoor grill or a ridged grill pan over medium-high flame
(you can also use a broiler). Brush the grates with a little oil to
prevent the meat from sticking. Pull the steak out of the mojo
marinade %26amp; season the steak on both sides with salt %26amp; pepper.
Grill (or broil) the steak for 7-10 mins per side, turning once, until medium-rare. Remove the steak to a cutting board %26amp; let it rest for 5 mins to allow the juices to settle. Thinly slice the steak across the grain on a diagonal. Warm the tortillas for 30 secs on each side in a dry skillet or on the grill, until toasty %26amp; pliable.
To make the tacos, stack up 2 of the warm tortillas, lay about 4
ounces of beef down the center, %26amp; sprinkle with some lettuce,
onion, %26amp; cheese. Top each taco with a spoonful of the Pico de Gallo
salsa %26amp; garnish with lime wedges. Repeat with the remaining
tortillas.
**************************************鈥?
Mojo:
4 garlic cloves, minced
1 jalapeno, minced
1 large handful fresh cilantro leaves, finely chopped
Kosher salt %26amp; freshly ground black pepper
2 limes, juiced
1 orange, juiced
2 tablespoons white vinegar
1/2 cup olive oil
In a mortar %26amp; pestle or bowl, mash together the garlic, jalapeno,
cilantro, salt, %26amp; pepper to make a paste. Put the paste in a glass
jar or plastic container. Add the lime juice, orange juice, vinegar,
and oil. Shake it up really well to combine. Use as a marinade for
chicken or beef or as a table condiment.
Yield: approximately 1 1/4 cups
**************************************鈥?
Pico De Gallo:
4 vine-ripe tomatoes, chopped
1/2 medium red onion, chopped
2 green onions, white %26amp; green parts, sliced
1 Serrano chile, minced
1 handful fresh cilantro leaves, chopped
3 garlic cloves, minced
1 lime, juiced
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
In a mixing bowl, combine all ingredients together. Toss thoroughly.
Let it sit for 15 mins to 1 hour to allow the flavors to marry.
Chicken Shredded for Tacos
%26gt; 2 lbs boneless chicken thighs
%26gt; 1 large white onion, peeled and quartered
%26gt; 5 cloves garlic, peeled and lightly crushed
%26gt; 2 bay leaves
%26gt; 1 Tbs ground cumin
%26gt; 1 ancho or other mild dried chili, optional
%26gt; 1 Salt and pepper to taste.
%26gt;
%26gt; 1. Combine all ingredients in a saucepan and add water to cover.
Turn
%26gt; heat to high, bring to a boil, and skim any foam that comes to the
%26gt; surface. Partially cover and adjust heat so mixture simmers
steadily.
%26gt; Cook until meat is very tender, about 30 minutes. Remove from
liquid
%26gt; and cool. Shred meat with fingers. Taste and adjust seasonings; use
%26gt; within a couple of days.
Pork Roast Carnitas Slow-Roasted Pork for Tacos
10 cloves garlic, peeled
2 lbs pork shoulder, preferably boneless and in one
piece
1/2 tsp peppercorns
1 tsp fresh oregano (or use dried Mexican oregano)
1 tsp cumin seeds
1 inch cinnamon stick
1 tsp coriander seed
1 tsp salt
2 Tbs fresh orange juice
2 Tbs fresh lemon juice
1. Sliver 4 cloves of the garlic and use a thin-bladed knife to poke
holes all over the pork; insert garlic slivers in holes.
2. Combine the peppercorns, oregano, cumin, cinnamon and coriander in
a small skillet and turn the heat to medium. Toast, shaking the pan
occasionally, until the mixture is fragrant, 3 to 5 minutes. Remove
from heat.
3. Combine the toasted spices, salt and remaining garlic in the
container of a small food processor or blender. Turn on the machine
and gradually add the orange and lemon juice until you have a smooth
puree. Rub all over the pork; let the pork sit at room temperature
for up to 2 hours or in the refrigerator for up to 24 hours.
4. At least 2 hours before you plan to eat, turn the oven to 300
degrees or prepare a charcoal or gas grill to cook over low indirect
heat. Put the pork in a roasting pan in the oven or directly on the
grill rack; if you're grilling, cover the grill. Cook, checking
occasionally and basting with the pan juices if you're roasting (add
water to bottom of pan if mixture dries out), until pork is brown and
very, very tender, at least 2 hours. Shred or slice pork and use hot
or at room temperature (pork can be refrigerated for up to 2 days).
Recipe Author: The Minimalist, The Taco Joint in Your Kitchen By MARK
BITTMAN; July 26, 2006 in the New York Times
Recipe Source: World-Cuisine Digest, Vol 1, Issue 65Mexican Food?
Carnitas "Little Meats" Pork
4 1/2 lb of pork shoulder
water
2 teaspoon of salt
1/2 teaspoon each crumbled oregano, ground cumin, %26amp; ground of crushed whole coriander
2 medium -sized onions, chopped
2 carrots chopped
Place the pork shoulder in a deep pan %26amp; just barely cover with water. Add the salt, oregano, cumin, coriander, onions %26amp; carrots. Bring water to a boil, cover pan %26amp; simmer meat gently for 2 1/2 hours. Lift meat from stock (save for soups) %26amp; place in a baking pan. Bake in a 350 degrees oven for 45 minutes to 1 hour or untill meat is well browned. Drain off all fat.
You can then fill your fried corn tortilla or flour tortilla with the carnita meat . add mashed avocado , cheese, pico de gao, %26amp; or salsa to carnita's. enjoy Freeze leftover meat for future receipes.
Mexican food...................?
Does Mexican food make you feel like this?
http://www.youtube.com/watch?v=p8y61sAEZd0Mexican food...................?
Yes.If you cook Mexican food at home the worst part is that it smells your body,clothes and the whole house.You may not know it since you're all into it but your friends %26amp; colleagues knows exactely that.No perfumes can cover it.It's not bad but why would I smell like food.Mexican food...................?
well im mexican and for one i love tacos. mexican food makes me feel nice.Mexican food...................?
Fatdominoes online
http://www.youtube.com/watch?v=p8y61sAEZd0Mexican food...................?
Yes.If you cook Mexican food at home the worst part is that it smells your body,clothes and the whole house.You may not know it since you're all into it but your friends %26amp; colleagues knows exactely that.No perfumes can cover it.It's not bad but why would I smell like food.Mexican food...................?
well im mexican and for one i love tacos. mexican food makes me feel nice.Mexican food...................?
Fat
Mexican food?
why do we have so many illegal mexicans in this country...all they ever did was introduce us to mexican food...dont get me wrong i have a few mexican friends and i love those little nachos they give to you at carlos o kellysMexican food?
dude i so totally agree.........I love the nachos at carlos o kellys!!!!!!!!!!! o ya the mexicans should stop shoving their culture down our throats...if i wanted to see mexican culture i would go to mexico...not omaha nebraska...Mexican food?
Mexican food is all the same thing, just put in a different order. Taco's-meat cheese lettuce sour cream tomatoes
Burritos-meat cheese lettuce sour cream tomato's beans
Taco salad-meat beans cheese lettuce sour cream
Chimichanga- cheese meat beans
Well you get the point.
Well your friends are nice they share.. and why are you talking about food if your point is another one..Mexican food?
same reason we have so many Europeans here in this country
I agree with kapute2.
Further, if our govt had the same law as the Mexican govt, i.e. "one cannot have a business, or work in any capacity if one is "displacing" a Mexican, (under penalty of being deported) unless permission has been granted beforehand, then we might not have the problems we have re: illegal aliens..
BTW, their food is delicious, and the "hot stuff"..is good for your health--nutritionists say. I'm glad for it.Mexican food?
Just when I thought the anti-immigration crowd couldn't get any dumber...
we have so many "illegal Mexicans" in this country because we produce more jobs than any 10 other countries and they live right next door. why would they travel to England? America is much closer..notice that countries without free economies have no illegal immigrant problems, can you guess why?
"why do we have so many illegal mexicans in this country...all they ever did was introduce us to mexican food...dont get me wrong i have a few mexican friends and i love those little nachos they give to you at carlos o kellys"
You are the dumbest anti illegal I have ever seen. I think even Minutewoman would dislike you.
Carlos O'Kellys? Is that Mexican?
Because they are taking back what they believe is "theirs."
ok...so whats your point??? mexicans are cool, especially their food...dont hate!
Who wants to eat meatloaf day in and day out. Not me!
that is stupid. if your Mexican friends see this question they aren't going to be your friend anymore
Mexican food is not limited to nachos, get to know your Mexican friends better before you voice your opinions, and by the way many of the illegals do those jobs people like you would never ever think of taking on, like cleaning toilets and working in sweatshops, working as maids, janitors, cleaning ladies, busboys, dishwashers, waiters, they certainly do and have done a hell of a lot more than introduce you to Mexican Food, as if you knew anything about it.
Holy moly, tacos, burritos and beans, with Monterrey Jack, yeah, a real connoiseur of Mexican Food, how about chilaquiles, enchiladas (not swiss), stuffed poblano peppers, tinga, cochinita pibil, tortilla soup, sopes, tortas, tostadas, beef tacos, guacamole, braised kid goat, panuchos, bean soup, Veracruz style red snapper, shrimp cocktails, grilled swordfish, yams, fried plantains, rice, corn and flour tortillas. To limit Mexican food to the few choices presented by some smart aleck is a tribute to ignorance.
dude i so totally agree.........I love the nachos at carlos o kellys!!!!!!!!!!! o ya the mexicans should stop shoving their culture down our throats...if i wanted to see mexican culture i would go to mexico...not omaha nebraska...Mexican food?
Mexican food is all the same thing, just put in a different order. Taco's-meat cheese lettuce sour cream tomatoes
Burritos-meat cheese lettuce sour cream tomato's beans
Taco salad-meat beans cheese lettuce sour cream
Chimichanga- cheese meat beans
Well you get the point.
Well your friends are nice they share.. and why are you talking about food if your point is another one..Mexican food?
same reason we have so many Europeans here in this country
I agree with kapute2.
Further, if our govt had the same law as the Mexican govt, i.e. "one cannot have a business, or work in any capacity if one is "displacing" a Mexican, (under penalty of being deported) unless permission has been granted beforehand, then we might not have the problems we have re: illegal aliens..
BTW, their food is delicious, and the "hot stuff"..is good for your health--nutritionists say. I'm glad for it.Mexican food?
Just when I thought the anti-immigration crowd couldn't get any dumber...
we have so many "illegal Mexicans" in this country because we produce more jobs than any 10 other countries and they live right next door. why would they travel to England? America is much closer..notice that countries without free economies have no illegal immigrant problems, can you guess why?
"why do we have so many illegal mexicans in this country...all they ever did was introduce us to mexican food...dont get me wrong i have a few mexican friends and i love those little nachos they give to you at carlos o kellys"
You are the dumbest anti illegal I have ever seen. I think even Minutewoman would dislike you.
Carlos O'Kellys? Is that Mexican?
Because they are taking back what they believe is "theirs."
ok...so whats your point??? mexicans are cool, especially their food...dont hate!
Who wants to eat meatloaf day in and day out. Not me!
that is stupid. if your Mexican friends see this question they aren't going to be your friend anymore
Mexican food is not limited to nachos, get to know your Mexican friends better before you voice your opinions, and by the way many of the illegals do those jobs people like you would never ever think of taking on, like cleaning toilets and working in sweatshops, working as maids, janitors, cleaning ladies, busboys, dishwashers, waiters, they certainly do and have done a hell of a lot more than introduce you to Mexican Food, as if you knew anything about it.
Holy moly, tacos, burritos and beans, with Monterrey Jack, yeah, a real connoiseur of Mexican Food, how about chilaquiles, enchiladas (not swiss), stuffed poblano peppers, tinga, cochinita pibil, tortilla soup, sopes, tortas, tostadas, beef tacos, guacamole, braised kid goat, panuchos, bean soup, Veracruz style red snapper, shrimp cocktails, grilled swordfish, yams, fried plantains, rice, corn and flour tortillas. To limit Mexican food to the few choices presented by some smart aleck is a tribute to ignorance.
Mexican food???
Does anyone know how to prepare chimichanga, encheladas and fajita.
Please tell me? Mexican is one of my favorite kitchens.
thanks a lot.Mexican food???
BEEF CHIMICHUNGAS
3 lb. beef roast (I use boneless English cut chunk)
1 c. liquid (I use leftover coffee, water works too)
1 tsp. garlic salt
1 tbsp. cumin
1 tbsp. blackened red fish seasoning
1 (4 oz.) can green chilies
1 (8 oz.) jar green salsa (hot)
6-8 lg. tortilla shells
Oil for frying, about 2 inches deep
Extras for toppings:
Lettuce
Tomatoes
Salsa
Guaca mole
Black olives
Onions
Sour cream
Cheddar cheese
Cook roast in crock pot 5-7 hours with first 5 ingredients until tender. Cool on plate, reserving liquid. Shred meat. Add chilies and salsa. If less "heat" desired don't use all of or any of salsa. Make gravy out of juice using 1-2 tablespoons cornstarch in some water and add to boiling juice. Add enough gravy to meat mixture only to add some moisture to meat.
Put approximately 1/2 cup meat, some cheese if desired onto lower middle portion of tortilla. Fold sides in. Start at bottom and roll up keeping sides in from unfolding. Fry in oil, folded side down, using toothpicks to hold together if desired. Fry until brown and crispy. Top with toppings
ENCHILADAS
3 lbs. of chicken breast, boiled, cut into small pieces.
40 soft shells (aztec brand doesn't hold up well!)
2 family sized cans of tomato sauce
2 large cans enchilada sauce
1 large container of sour cream
1 large family sized can of cream of mushroom soup
2 packets of taco seasoning mix
2 bell peppers, green, red, or yellow
1 medium onion
1 tbsp. cumin
1 jar of your favorite salsa
1 package shredded taco cheese
salt %26amp; pepper to taste
This recipe makes a LARGE recipe. You can scale it down by cutting ingredients in half.
Combine the chicken/or other meat, taco mix, onion, bell pepper, cumin, and salt %26amp; pepper to taste. Also add in the mushroom soup. Cook over heat till you have a nice creamy mix %26amp; taste.
10-15 minutes before you are done cooking the above mixture, add the sour cream and the salsa. Mix well and set aside.
Combine 2 lg. can tomato sauce and 2 lg. can enchilada sauce in a bowl. Place 1/2 of this mixture in another bowl.
Spread some of the red sauce in bottom of pan and dip the shells in the sauce. Place the shells on pan and fill with mixture, roll tight, place in pan.
Save some red sauce for the top. Fill pan and top with remaining sauce and taco cheese, cover with foil.
Heat 20-30 mins. at 350 until cheese is melted and heated through.
Steak Fajitas Recipe
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Ingredients
1 lb of flank steak or skirt steak
1 large yellow onion, peeled and sliced with the grain, not against the grain as one would normally slice an onion. Slice first in half, and then slice off sections a half inch wide at widest point.
2 large bell peppers, stemmed, seeded, de-ribbed, sliced lengthwise into half-inch wide strips
Marinade:
Juice of 1 lime
2 Tablespoons of olive oil
2 cloves garlic, peeled, minced
1/2 teaspoon ground cumin
1/2 fresh Jalape?o pepper, seeded, ribs removed, finely chopped (be careful not to touch your eyes or anywhere near your eyes after handling a Jalape?o pepper!)
1/4 cup chopped fresh cilantro, including stems
Method
1 Mix all marinade ingredients. Set the steak in the marinade and let it sit at least an hour, the longer the better.
2 Heat to high heat a large cast iron pan or griddle. Add a teaspoon of olive oil to the pan. Add the steak, frying on each side for 3 minutes, or to desired doneness. 3 minutes per side will yield approximately medium rare doneness for an average cut of flank steak. If pan starts to smoke too much, reduce the heat to medium high. We want the steak browned, not burned. Remove from pan and let sit for 5 minutes.
3 Reduce the pan heat to medium high. Add a little more oil to the pan if necessary. Add the onions, bell peppers. Cook, stirring frequently, for 5 minutes, until the onions are slightly translucent.
4 Slice the meat against the grain into thin slices. If you slice the meat at a slanted angle, you will be able to get your slices pretty thin. (I forgot to do this in the photo above!) Flank steak is flavorful but can be a little tough, so thin slices will really help make it easier to eat.
5 Serve immediately with shredded cheese, salsa, shredded iceberg lettuce, sour cream, guacamole and warm flour tortillas. (Hint for warming tortillas - put in microwave over a paper towel for 20 seconds on high heat.)Mexican food???
Go to the Food Network website. All the recipes, tips, etc. you could want for any type of cuisine.Mexican food???
Chimichangas are basically deep-fried burritos-- flour tortillas stuffed w/ meat and beans and rice, sealed up (that's the trick), then fried.
I do have recipes for the other two requests, though.
Three Cheese Chicken Enchiladas
1/3 cup oil
10 corn tortillas
1 can mild enchilada sauce
4 oz cream cheese
4 oz sour cream
1/4 tsp salt
1/4 tsp cumin
1/4 tsp pepper
2 cups shredded chicken (about 2 small breasts, poached)
2 cups shredded Monterrey Jack cheese
2 cups shredded cheddar cheese
1/4 cup green onions (about 3)
sour cream
guacamole
Heat oven the 350oF. In a small skillet, heat oil over medium heat until hot. With tongs, dip each tortilla in hot oil, turning quickly to soften. Lay staggered on a plate.
In a large bowl, stir together cream cheese and sour cream until smooth. Stir in salt, cumin and pepper. Stir in chicken, 1 cup of jack cheese, all of the cheddar cheese and green onions.
Pour 1/3 of the enchilada sauce on the bottom of a greased 9x13” pan. Place 1/3 cup of chicken mixture in a tortilla and roll tightly. Place seam side down. Cover with the remaining enchilada sauce. Cover w/ foil, and bake for 25 minutes. Remove foil, sprinkle remaining jack cheese to top of each enchilada and bake for 3 more minutes, Garnish with sour cream and guacamole.
----------------------------------
Sour Cream Chicken Enchiladas
Filling:
4 chicken breasts
1 onion, chopped
1 T. margarine
1 (4 oz.) can chopped green chiles
1 - 1/4 C. shredded cheddar cheese
2 (4 oz.) cans sliced mushrooms, drained
1/2 t garlic powder
1/2 t chili powder
1 cup sour cream (can use low fat)
8 large flour tortillas
Sauce:
1/4 c flour
1/4 c melted butter
1 -1/2 c shredded monteray jack cheese
1 -1/2 c sour cream
chili powder to taste
Rinse chicken. Cook in water to cover until tender. Drain, reserving 1-1/2 cups of broth. Cool, debone, and chop. (Leftover cooked chicken or a roasted deli chicken meat can also be used.)
Saute onion in margarine in large skillet. Add chicken, green chilis, mushrooms, cheddar cheese, garlic powder, 1/2 t chili powder and 1 c. sour cream. Mix well.
Microwave tortillas until softened. Spoon chicken mixture into each tortilla and roll. Place seam side down in 13X9 baking dish.
Blend flour and butter in saucepan. Stir in reserved broth and 1 C. jack cheese, 1-1/2 cups sour cream and additional chili powder. Pour over enchiladas. Bake 350 for 30 minutes. Sprinkle with remaining jack cheese and put back in oven until cheese melts.
----------------------------------
Sizzling Fajitas
1/4 cup vegetable oil, divided
3 tablespoons lemon juice
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Dash hot sauce
Salt and freshly ground black pepper
1 1/2 pounds meat (boneless, skinless chicken breast, skirt steak or peeled and deveined shrimp)
1 medium onion, halved and sliced lengthwise
1 green bell pepper, sliced
1 red bell pepper, sliced
8 (8-inch) flour tortillas
1 lime, juiced, for topping
Sour cream, for topping
Salsa, for topping
Guacamole, for topping
Cheddar cheese, shredded, for topping
In a heavy duty resealable plastic bag, combine 2 tablespoons of the vegetable oil, lemon juice, garlic, cumin, garlic powder, onion powder, hot sauce, salt, pepper and your choice of meat. Seal and toss the bag around to coat. Marinate in the refrigerator. *Cook's Note: 15 minutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak.
Preheat your cast iron servers in a preheated 400 degree F oven for at least 20 minutes, to get a good sizzle when you plate the fajitas.
Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using.
In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper.
Wrap the tortillas in foil and warm them in the oven with the servers for 15 minutes.
When you are ready to serve, remove the cast iron servers from the oven and quickly arrange the meat and peppers and onions on it. It will immediately start to sizzle from their fat and moisture. Serve sizzling immediately with the warm tortillas and other accompaniments.
--Paula Dean
Please tell me? Mexican is one of my favorite kitchens.
thanks a lot.Mexican food???
BEEF CHIMICHUNGAS
3 lb. beef roast (I use boneless English cut chunk)
1 c. liquid (I use leftover coffee, water works too)
1 tsp. garlic salt
1 tbsp. cumin
1 tbsp. blackened red fish seasoning
1 (4 oz.) can green chilies
1 (8 oz.) jar green salsa (hot)
6-8 lg. tortilla shells
Oil for frying, about 2 inches deep
Extras for toppings:
Lettuce
Tomatoes
Salsa
Guaca mole
Black olives
Onions
Sour cream
Cheddar cheese
Cook roast in crock pot 5-7 hours with first 5 ingredients until tender. Cool on plate, reserving liquid. Shred meat. Add chilies and salsa. If less "heat" desired don't use all of or any of salsa. Make gravy out of juice using 1-2 tablespoons cornstarch in some water and add to boiling juice. Add enough gravy to meat mixture only to add some moisture to meat.
Put approximately 1/2 cup meat, some cheese if desired onto lower middle portion of tortilla. Fold sides in. Start at bottom and roll up keeping sides in from unfolding. Fry in oil, folded side down, using toothpicks to hold together if desired. Fry until brown and crispy. Top with toppings
ENCHILADAS
3 lbs. of chicken breast, boiled, cut into small pieces.
40 soft shells (aztec brand doesn't hold up well!)
2 family sized cans of tomato sauce
2 large cans enchilada sauce
1 large container of sour cream
1 large family sized can of cream of mushroom soup
2 packets of taco seasoning mix
2 bell peppers, green, red, or yellow
1 medium onion
1 tbsp. cumin
1 jar of your favorite salsa
1 package shredded taco cheese
salt %26amp; pepper to taste
This recipe makes a LARGE recipe. You can scale it down by cutting ingredients in half.
Combine the chicken/or other meat, taco mix, onion, bell pepper, cumin, and salt %26amp; pepper to taste. Also add in the mushroom soup. Cook over heat till you have a nice creamy mix %26amp; taste.
10-15 minutes before you are done cooking the above mixture, add the sour cream and the salsa. Mix well and set aside.
Combine 2 lg. can tomato sauce and 2 lg. can enchilada sauce in a bowl. Place 1/2 of this mixture in another bowl.
Spread some of the red sauce in bottom of pan and dip the shells in the sauce. Place the shells on pan and fill with mixture, roll tight, place in pan.
Save some red sauce for the top. Fill pan and top with remaining sauce and taco cheese, cover with foil.
Heat 20-30 mins. at 350 until cheese is melted and heated through.
Steak Fajitas Recipe
Print Options
Print (no photos)
Print (with photos)
Ingredients
1 lb of flank steak or skirt steak
1 large yellow onion, peeled and sliced with the grain, not against the grain as one would normally slice an onion. Slice first in half, and then slice off sections a half inch wide at widest point.
2 large bell peppers, stemmed, seeded, de-ribbed, sliced lengthwise into half-inch wide strips
Marinade:
Juice of 1 lime
2 Tablespoons of olive oil
2 cloves garlic, peeled, minced
1/2 teaspoon ground cumin
1/2 fresh Jalape?o pepper, seeded, ribs removed, finely chopped (be careful not to touch your eyes or anywhere near your eyes after handling a Jalape?o pepper!)
1/4 cup chopped fresh cilantro, including stems
Method
1 Mix all marinade ingredients. Set the steak in the marinade and let it sit at least an hour, the longer the better.
2 Heat to high heat a large cast iron pan or griddle. Add a teaspoon of olive oil to the pan. Add the steak, frying on each side for 3 minutes, or to desired doneness. 3 minutes per side will yield approximately medium rare doneness for an average cut of flank steak. If pan starts to smoke too much, reduce the heat to medium high. We want the steak browned, not burned. Remove from pan and let sit for 5 minutes.
3 Reduce the pan heat to medium high. Add a little more oil to the pan if necessary. Add the onions, bell peppers. Cook, stirring frequently, for 5 minutes, until the onions are slightly translucent.
4 Slice the meat against the grain into thin slices. If you slice the meat at a slanted angle, you will be able to get your slices pretty thin. (I forgot to do this in the photo above!) Flank steak is flavorful but can be a little tough, so thin slices will really help make it easier to eat.
5 Serve immediately with shredded cheese, salsa, shredded iceberg lettuce, sour cream, guacamole and warm flour tortillas. (Hint for warming tortillas - put in microwave over a paper towel for 20 seconds on high heat.)Mexican food???
Go to the Food Network website. All the recipes, tips, etc. you could want for any type of cuisine.Mexican food???
Chimichangas are basically deep-fried burritos-- flour tortillas stuffed w/ meat and beans and rice, sealed up (that's the trick), then fried.
I do have recipes for the other two requests, though.
Three Cheese Chicken Enchiladas
1/3 cup oil
10 corn tortillas
1 can mild enchilada sauce
4 oz cream cheese
4 oz sour cream
1/4 tsp salt
1/4 tsp cumin
1/4 tsp pepper
2 cups shredded chicken (about 2 small breasts, poached)
2 cups shredded Monterrey Jack cheese
2 cups shredded cheddar cheese
1/4 cup green onions (about 3)
sour cream
guacamole
Heat oven the 350oF. In a small skillet, heat oil over medium heat until hot. With tongs, dip each tortilla in hot oil, turning quickly to soften. Lay staggered on a plate.
In a large bowl, stir together cream cheese and sour cream until smooth. Stir in salt, cumin and pepper. Stir in chicken, 1 cup of jack cheese, all of the cheddar cheese and green onions.
Pour 1/3 of the enchilada sauce on the bottom of a greased 9x13” pan. Place 1/3 cup of chicken mixture in a tortilla and roll tightly. Place seam side down. Cover with the remaining enchilada sauce. Cover w/ foil, and bake for 25 minutes. Remove foil, sprinkle remaining jack cheese to top of each enchilada and bake for 3 more minutes, Garnish with sour cream and guacamole.
----------------------------------
Sour Cream Chicken Enchiladas
Filling:
4 chicken breasts
1 onion, chopped
1 T. margarine
1 (4 oz.) can chopped green chiles
1 - 1/4 C. shredded cheddar cheese
2 (4 oz.) cans sliced mushrooms, drained
1/2 t garlic powder
1/2 t chili powder
1 cup sour cream (can use low fat)
8 large flour tortillas
Sauce:
1/4 c flour
1/4 c melted butter
1 -1/2 c shredded monteray jack cheese
1 -1/2 c sour cream
chili powder to taste
Rinse chicken. Cook in water to cover until tender. Drain, reserving 1-1/2 cups of broth. Cool, debone, and chop. (Leftover cooked chicken or a roasted deli chicken meat can also be used.)
Saute onion in margarine in large skillet. Add chicken, green chilis, mushrooms, cheddar cheese, garlic powder, 1/2 t chili powder and 1 c. sour cream. Mix well.
Microwave tortillas until softened. Spoon chicken mixture into each tortilla and roll. Place seam side down in 13X9 baking dish.
Blend flour and butter in saucepan. Stir in reserved broth and 1 C. jack cheese, 1-1/2 cups sour cream and additional chili powder. Pour over enchiladas. Bake 350 for 30 minutes. Sprinkle with remaining jack cheese and put back in oven until cheese melts.
----------------------------------
Sizzling Fajitas
1/4 cup vegetable oil, divided
3 tablespoons lemon juice
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Dash hot sauce
Salt and freshly ground black pepper
1 1/2 pounds meat (boneless, skinless chicken breast, skirt steak or peeled and deveined shrimp)
1 medium onion, halved and sliced lengthwise
1 green bell pepper, sliced
1 red bell pepper, sliced
8 (8-inch) flour tortillas
1 lime, juiced, for topping
Sour cream, for topping
Salsa, for topping
Guacamole, for topping
Cheddar cheese, shredded, for topping
In a heavy duty resealable plastic bag, combine 2 tablespoons of the vegetable oil, lemon juice, garlic, cumin, garlic powder, onion powder, hot sauce, salt, pepper and your choice of meat. Seal and toss the bag around to coat. Marinate in the refrigerator. *Cook's Note: 15 minutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak.
Preheat your cast iron servers in a preheated 400 degree F oven for at least 20 minutes, to get a good sizzle when you plate the fajitas.
Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using.
In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper.
Wrap the tortillas in foil and warm them in the oven with the servers for 15 minutes.
When you are ready to serve, remove the cast iron servers from the oven and quickly arrange the meat and peppers and onions on it. It will immediately start to sizzle from their fat and moisture. Serve sizzling immediately with the warm tortillas and other accompaniments.
--Paula Dean
Mexican Food.....?
Where did Mexican food originate? How did this aspect of pop culture spread? And lastly who were the founders of this aspect of pop culture? Can you name any important figures today? 10 pts to the best answer! : ]Mexican Food.....?
Mexican food is a style of food that originated in Mexico. Mexican cuisine is known for its intense and varied flavors, colorful decoration, and variety of spices.
When Spanish conquistadores arrived in the Aztec capital Tenochtitlan (the ancient city on which Mexico City was built), they found that the people's diet consisted largely of corn-based dishes with chiles and herbs, usually complemented with beans and squash. The conquistadores eventually combined their imported diet of rice, beef, pork, chicken, wine, garlic and onions with the indigenous foods of pre-Columbian Mexico, including chocolate, maize, tomato, vanilla, avocado, papaya, pineapple, chile pepper, beans, squash, sweet potato, peanut, fish and turkey. The totopo (a salted corn tortilla cooked in a fire oven) may have been created as part of this cuisine.
Most of today's Mexican food is based on pre-hispanic traditions, including the Aztecs and Maya, combined with culinary trends introduced by Spanish colonists. Quesadillas, for example, are a flour or corn tortilla with cheese (often a Mexican-style soft farmer's cheese such as Queso Fresco), beef, chicken, pork, and so on. The indigenous part of this and many other traditional foods is the chile pepper. Foods like these tend to be very colorful because of the rich variety of vegetables (among them are the chili peppers, green peppers, chilies, broccoli, cauliflower, and radishes) and meats in Mexican food. There is also a sprinkling of Caribbean influence in Mexican cuisine, particularly in some regional dishes from the states of Veracruz and Yucat谩n. The French occupation of Mexico also yielded some influences as well: the bolillo (pronounced bo-lee-yo, with the "o" as in "bore"), a Mexican take on the French roll, certainly seems to reflect this.
There are also more exotic dishes, cooked in the Aztec or Mayan style, with ingredients ranging from iguana to rattlesnake, deer, spider monkey, and even some kinds of insects. This is usually known as comida prehisp谩nica (or prehispanic food), and although not very common, is relatively well known
Mexican food varies by region, because of local climate and geography and ethnic differences among the indigenous inhabitants and because these different populations were influenced by the Spaniards in varying degrees. The north of Mexico is known for its beef production and meat dishes. Southeastern Mexico, on the other hand, is known for its spicy vegetable and chicken-based dishes. Seafood is commonly prepared in the state of VeracruzMexican Food.....?
I think it was Japan. The rice dishes are delicious.Mexican Food.....?
It's not a pop culture, it's a cuisine. I imagine it started in Mexico/South American. It spread because of both American tourists going across the border and, as with most ethnic cuisines in the US, immigration. No, I can't name any important figures.Mexican Food.....?
The Conquest of Mexico in 1521 gave rise to one of the richest culinary revolutions in history. When the Spanish explorer Cortez and his followers came to the new world in search of fortune, they found a wealth of culinary specialties such as chocolate, peanuts, vanilla, beans, squash, avocados, coconuts, corn and tomatoes. In turn the Spanish brought to the Americas products such as pork, beef, lamb, citrus fruits, garlic, cheese, milk, wheat, vinegar and wine. Montezuma, the great Aztec emperor, was previously warned that one day bearded men mounted on animals like giant deer would come to take over his domain, so when Montezuma heard that men had landed at Vera Cruz he was not surprised. He made every effort to keep them in Vera Cruz by offering them great riches, but after seeing the riches it spurred them on to see where the riches came from. On November 8, 1519, Cortez entered Montezuma's capitol along with seven thousand native soldiers he had recruited along the way. He was received by Montezuma and given a great feast, but the cordial relations between the Spanish captain and the Aztec emperor were short lived. After many bloody battles, on August 13th 1521, Cortez claimed the capitol. The conquerors systematically destroyed the Aztec empire and replaced it with Spanish structures and Institutions, but they never succeeded in extinguishing the native culture and traditions, which are still part of Mexico today.
Mexican TacoThe emerging Mexican cuisine was constantly being enriched from many different countries. Recipes and ingredients from Africa, South America, Caribbean, France and the orient found there way through the Spanish - Mexico conduit. A fine, and in our opinion the finest, refinement has been the creation of Tex-Mex Food. It is characterized by a cultural blend of Northern Mexico and Southwest US (southern Texas), where Native Americans, cowboys, Texans and Mexicans intermingled cultures to give us the unique culture of Texas and fine food.
The cuisines of these countries were melded together into new culinary specialties and became what we now call Mexican food. This cuisine is constantly being changed by outside influences, even today.
Not sure what our food has to do with pop culture.
To the person below me, take some courses at UNAM or Tec de Monterrey before you judge my country. Menudo and pozole are indigenous to Mexico way before the Spanish or French came to Mexico.
Mexican food is a style of food that originated in Mexico. Mexican cuisine is known for its intense and varied flavors, colorful decoration, and variety of spices.
When Spanish conquistadores arrived in the Aztec capital Tenochtitlan (the ancient city on which Mexico City was built), they found that the people's diet consisted largely of corn-based dishes with chiles and herbs, usually complemented with beans and squash. The conquistadores eventually combined their imported diet of rice, beef, pork, chicken, wine, garlic and onions with the indigenous foods of pre-Columbian Mexico, including chocolate, maize, tomato, vanilla, avocado, papaya, pineapple, chile pepper, beans, squash, sweet potato, peanut, fish and turkey. The totopo (a salted corn tortilla cooked in a fire oven) may have been created as part of this cuisine.
Most of today's Mexican food is based on pre-hispanic traditions, including the Aztecs and Maya, combined with culinary trends introduced by Spanish colonists. Quesadillas, for example, are a flour or corn tortilla with cheese (often a Mexican-style soft farmer's cheese such as Queso Fresco), beef, chicken, pork, and so on. The indigenous part of this and many other traditional foods is the chile pepper. Foods like these tend to be very colorful because of the rich variety of vegetables (among them are the chili peppers, green peppers, chilies, broccoli, cauliflower, and radishes) and meats in Mexican food. There is also a sprinkling of Caribbean influence in Mexican cuisine, particularly in some regional dishes from the states of Veracruz and Yucat谩n. The French occupation of Mexico also yielded some influences as well: the bolillo (pronounced bo-lee-yo, with the "o" as in "bore"), a Mexican take on the French roll, certainly seems to reflect this.
There are also more exotic dishes, cooked in the Aztec or Mayan style, with ingredients ranging from iguana to rattlesnake, deer, spider monkey, and even some kinds of insects. This is usually known as comida prehisp谩nica (or prehispanic food), and although not very common, is relatively well known
Mexican food varies by region, because of local climate and geography and ethnic differences among the indigenous inhabitants and because these different populations were influenced by the Spaniards in varying degrees. The north of Mexico is known for its beef production and meat dishes. Southeastern Mexico, on the other hand, is known for its spicy vegetable and chicken-based dishes. Seafood is commonly prepared in the state of VeracruzMexican Food.....?
I think it was Japan. The rice dishes are delicious.Mexican Food.....?
It's not a pop culture, it's a cuisine. I imagine it started in Mexico/South American. It spread because of both American tourists going across the border and, as with most ethnic cuisines in the US, immigration. No, I can't name any important figures.Mexican Food.....?
The Conquest of Mexico in 1521 gave rise to one of the richest culinary revolutions in history. When the Spanish explorer Cortez and his followers came to the new world in search of fortune, they found a wealth of culinary specialties such as chocolate, peanuts, vanilla, beans, squash, avocados, coconuts, corn and tomatoes. In turn the Spanish brought to the Americas products such as pork, beef, lamb, citrus fruits, garlic, cheese, milk, wheat, vinegar and wine. Montezuma, the great Aztec emperor, was previously warned that one day bearded men mounted on animals like giant deer would come to take over his domain, so when Montezuma heard that men had landed at Vera Cruz he was not surprised. He made every effort to keep them in Vera Cruz by offering them great riches, but after seeing the riches it spurred them on to see where the riches came from. On November 8, 1519, Cortez entered Montezuma's capitol along with seven thousand native soldiers he had recruited along the way. He was received by Montezuma and given a great feast, but the cordial relations between the Spanish captain and the Aztec emperor were short lived. After many bloody battles, on August 13th 1521, Cortez claimed the capitol. The conquerors systematically destroyed the Aztec empire and replaced it with Spanish structures and Institutions, but they never succeeded in extinguishing the native culture and traditions, which are still part of Mexico today.
Mexican TacoThe emerging Mexican cuisine was constantly being enriched from many different countries. Recipes and ingredients from Africa, South America, Caribbean, France and the orient found there way through the Spanish - Mexico conduit. A fine, and in our opinion the finest, refinement has been the creation of Tex-Mex Food. It is characterized by a cultural blend of Northern Mexico and Southwest US (southern Texas), where Native Americans, cowboys, Texans and Mexicans intermingled cultures to give us the unique culture of Texas and fine food.
The cuisines of these countries were melded together into new culinary specialties and became what we now call Mexican food. This cuisine is constantly being changed by outside influences, even today.
Not sure what our food has to do with pop culture.
To the person below me, take some courses at UNAM or Tec de Monterrey before you judge my country. Menudo and pozole are indigenous to Mexico way before the Spanish or French came to Mexico.
Mexican food?
okay. i've got ground round,crushed tomatoes,onion,garlic,cumin and other spices and yellow rice. can i make a mexican type main dish with this? have a recipe for it?Mexican food?
1 pound lean ground beef
1/2 cup finely chopped onion
1/4 cup chopped green bell pepper
1 (14.5 ounce) can canned tomatoes
1 cup water
3/4 cup uncooked long grain rice
1/2 cup chile sauce
1 teaspoon salt
1 teaspoon brown sugar
1/2 teaspoon ground cumin
1/2 teaspoon Worcestershire sauce
1 pinch ground black pepper
1/2 cup shredded Cheddar cheese
2 tablespoons chopped fresh cilantro
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Brown the ground beef in a large skillet over medium-high heat. Drain excess fat and transfer beef to a large pot over medium low heat.. Stir in the onion, green bell pepper, tomatoes, water, rice, chile sauce, salt, brown sugar, cumin, Worcestershire sauce and ground black pepper.
Let this simmer for about 30 minutes, stirring occasionally, then transport this to a 2-quart casserole dish. Press down firmly and sprinkle with the shredded Cheddar cheese.
Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until cheese is melted and bubbly. Garnish with chopped fresh cilantro.Mexican food?
Make Spanish rice! Brown the ground round, then add the rest, it's a no brainier...Mexican food?
Yeah u can but i don't know what.Mexican food?
yes
its
1 onion diced
3 cloves garlic minced
1/4 cup of olive oil
1/2 tsp of ginger
1/2 tsp of ground coriander
1/4 tsp of ground cloves
1/4 tsp of pepper
2 cups of rice
3 cups of diced tamatoes
2 tsp of salt
1 1/2 cups of water
heat for 25 to 30 min until luiqid is obsorbed
Add mushrooms and a little ground beef or pork. Don't forget the chili powder.
1 pound lean ground beef
1/2 cup finely chopped onion
1/4 cup chopped green bell pepper
1 (14.5 ounce) can canned tomatoes
1 cup water
3/4 cup uncooked long grain rice
1/2 cup chile sauce
1 teaspoon salt
1 teaspoon brown sugar
1/2 teaspoon ground cumin
1/2 teaspoon Worcestershire sauce
1 pinch ground black pepper
1/2 cup shredded Cheddar cheese
2 tablespoons chopped fresh cilantro
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Brown the ground beef in a large skillet over medium-high heat. Drain excess fat and transfer beef to a large pot over medium low heat.. Stir in the onion, green bell pepper, tomatoes, water, rice, chile sauce, salt, brown sugar, cumin, Worcestershire sauce and ground black pepper.
Let this simmer for about 30 minutes, stirring occasionally, then transport this to a 2-quart casserole dish. Press down firmly and sprinkle with the shredded Cheddar cheese.
Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until cheese is melted and bubbly. Garnish with chopped fresh cilantro.Mexican food?
Make Spanish rice! Brown the ground round, then add the rest, it's a no brainier...Mexican food?
Yeah u can but i don't know what.Mexican food?
yes
its
1 onion diced
3 cloves garlic minced
1/4 cup of olive oil
1/2 tsp of ginger
1/2 tsp of ground coriander
1/4 tsp of ground cloves
1/4 tsp of pepper
2 cups of rice
3 cups of diced tamatoes
2 tsp of salt
1 1/2 cups of water
heat for 25 to 30 min until luiqid is obsorbed
Add mushrooms and a little ground beef or pork. Don't forget the chili powder.
Mexican food?
for my spanish class i have to make a mexican dish for day of the dead on tuesday(i think) but i dont know any. any suggestions? It can be anything like cookies to drinks to real food. ThanksMexican food?
Pan de Muerto:
1/2 cup butter
1 1/4 cup water
6 cups flour
2 packets dry yeast
1 teaspoon salt
3 teaspoons whole anise seed
2 tablespoons orange zest
3/4 cup sugar
4 large eggs
Glaze (see below)
PREPARATION:
Bring all ingredients to room temperature (except for the water which should be very warm) before beginning.
In a large bowl, mix together butter, sugar, anise, salt and 1/2 cup of the flour. In a seperate bowl combine the eggs and the water.
Add the egg/water mixture to the first mixture and add in another 1/2 cup of the flour. Add in the yeast and another 1/2 cup of flour. Continue to add the flour 1 cup at a time until a dough forms.
Knead on a floured surface for about 1 minute. Cover with a slightly damp dishcloth and let rise in a warm area for 1 hour and 30 minutes.
Bring out dough and punch it down. Remove about 1/4 of it
and use it to make bone shapes to drape across the loaf (see below.) Or divide the dough into smaller pieces to create other bone shapes. Let the shaped dough rise for 1 more hour.
Bake in a 350 degree oven for 30 minutes for smaller loaves and up to 45 minutes for larger loaves.
GLAZES(After glaze is applied you may decorate with additional colored sugar.)
Bring to a boil- 3/4 cup sugar and 1/2 cup fresh orange juice. Brush on bread and then sift some additional sugar over the top.
Mix 3 tablespoons orange juice concentrate and 1/3 cup sugar with 2 egg whites. Brush on bread during the last 10 minutes of cooking.
Bring to a boil- 1/4 cup piloncillo, 1/4 cup sugar, 2/3 cup cranberry juice and 2 tablespoons orange zest. Brush on bread after bread has cooled.
BONES The most common bone decorations are very simple. Sometimes it's just a matter of forming ball shapes and pressing them into the loaf in a line. You could also take a piece of dough, roll it into a long cylinder and place a ball at each end. You can get much more detailed if you like, but even a slighly "knobby" looking loaf will get the idea across.
Atole~ (Drink Recipe)
1/3 cup masa harina blended with 1/4 cup warm water in blender
3 cups water
5 tablespoons brown sugar or piloncillo
1 pinch of salt
1/4 teaspoon cinnamon or 1 cinnamon stick
2 teaspoons vanilla or one one vanilla bean
1/2 cup pureed fruit (optional)
PREPARATION:
Heat all ingredients in a medium saucepan over medium-low heat while stirring. Bring to a simmer and continue to stir frequently for 20-25 minutes until thickened. If used, remove the cinnamon stick and/or vanilla bean.
Pour into mugs or thick glasses. Warm fruit puree in a small saucepan and drizzle on top of Atole. Serves 2-3
MOLE ESTILO OAXACA
For the Chiles
8 oz ancho chiles, tops removed Ancho / Pasilla Pepper.
8 oz guajillo chiles, tops removed Guajillo Pepper.
For the Spices
12 black peppercorns
6 cloves
1 piece (2 in) cinnamon stick Cinnamon Stick or 2 tsp ground cinnamon Ground Cinnamon
2 tbsp dried Mexican oregano Oregano
For the Nuts
陆 to 1 cup lard or vegetable oil
陆 cup sesame seeds
陆 cup dry-roasted unsalted peanuts
陆 cup slivered blanched almonds
陆 cup walnuts or pecans
For the Dried Fruit
陆 cup golden raisins
1 cup pitted dried prunes, sliced
1 cup pitted dried apricots, sliced
1 to 1 陆 cups dry sherry, heated
For the Plantain
1 large, very ripe plantain, peeled and cut into 陆 inch slices
2 tbsp butter or lard
For the Vegetables
陆 head garlic (about 8 cloves), peeled and cut into 陆-inch slices
1 large onion, unpeeled
1 lb firm ripe, red tomatoes (2 large or 3 to 4 medium)
录 lb fresh tomatillos
For Pureeing
4 to 5 cups Caldo de Pollo
To Complete the Dish
1 tablet (3 ounces) Mexican chocolate, chopped Mexican Chocolate
Rinse chiles under cold running water, removing seeds, tops and veins. Cover with boiling water and let soak until softened, no more than ten minutes, while you prepare the spices. Drain and set aside.
Heat a small, heavy skillet over medium-low heat. Add peppercorns and cloves; toast, shaking the pan and stirring constantly, until their aroma is released, about one minute. Set aside in small bowl. Lightly toast the cinnamon in same pan for about a minute; add to the pepper and cloves. (If using ground cinnamon, do not toast; just add to other spices when you've finished toasting them.) Toast oregano in same pan until fragrant and add to spices. Set aside while you prepare nuts.
In a heavy, medium-sized skillet, heat 2 to 4 tbsp lard or oil over medium heat until rippling. Add sesame seeds and cook, stirring, just until golden, about 3 to 4 minutes; do not let them darken. Remove to a medium-sized heatproof bowl. In the same pan, cook peanuts in same manner, stirring, until lightly browned, adding a little more lard. Add to bowl with sesame seeds. Cook slivered almonds, then pecans or walnuts in same way, using a little more lard each time and adding toasted nuts to sesame seeds and peanuts. Set aside.
Combine raisins, prunes and apricots in a bowl and pour hot sherry over them. Set aside to soften.
Heat butter or lard in a medium-sized skillet over medium heat until hot and bubbling, then add plantain slices and cook, stirring, until golden on both sides. Set aside.
Heat griddle or cast-iron skillet over high heat until a drop of water sizzles on contact. Place unpeeled garlic and onion on griddle and roast, turning several times, until onion is blackened on all sides and garlic is dark brown and somewhat softened. Let cool slightly. Peel onion and garlic; coarsely chop the flesh of the onion. Set aside. On same griddle, roast tomatoes, turning several times, until blackened on all sides. Place in deep bowl to catch juices. Let cool slightly and peel. Drain canned tomatillos and set aside.
Now you are ready to puree ingredients in sequence, working in batches according to the capacity of your blender and adding chicken stock as necessary to facilitate blending.
Place as many of drained chiles and toasted spices in the blender as it can accommodate, with about 1 cup of chicken stock. Process until smoothly pureed, adding more stock if necessary. Repeat with remaining chiles and spices.
With a medium spoon, force puree through a medium-mesh sieve into a bowl; discard whatever won't go through. Scrape puree into a large, heavy saucepan; rinse out the blender to wash away any hard or fibrous bits.
Puree sesame seeds and nuts in several batches with just as much chicken stock as necessary to help free the blades. Add to chile puree. Puree dried fruit and sherry along with saut茅ed plantain in same manner, adding a little stock if necessary. Add to saucepan with chiles and nuts. Puree onion, garlic, tomatoes and tomatillos. Add to other purees in saucepan, along with chocolate.
Bring sauce to a boil over medium heat, stirring constantly. Reduce the heat to medium-low and simmer, uncovered, stirring often, for 30 minutes.
Serve with chicken (either cooked separately or browned in a little hot lard and added to sauce to finish braising) and saut茅ed sliced plantains. Mole is also good with turkey or beef. Can be stored, tightly covered, in the refrigerator for about 10 days or indefinitely in the freezer.
Tamales:
BASIC MASA DE HARINA FOR TAMALES
3 cups packaged Masa de Harina Tamales Mix
2 cups lukewarm broth (from beef)
1 tsp baking powder
2/3 cup solid vegetable shortening
Combine masa and baking powder in large mixing bowl. Mix in broth. Beat shortening in separate bowl with electric mixer until slightly fluffy. Add to masa mixture and beat until it develops a somewhat spongy texture.
BEEF FILLING FOR TAMALES
1 large package corn husks - about 24 Corn Husks
4 lb Chuck Roast
4 cups water
10 dried red Ancho chile peppers Ancho / Pasilla Pepper.
录 cup ground cumin
录 cup pepper
4 cloves garlic, peeled
录 cup salt
Early in the morning, place the roast and water into a large pot or crockpot and slow cook four to six hours, or until it shreds easily with a fork. Remove the meat from pot. Place in large bowl, add salt and shred, reserving broth for the masa and the filling.
Remove the seeds (using gloves so you don't burn your eyes!) and stems from chiles. Boil in a pan with one cup water for about five minutes. Transfer chiles to food processor and add cumin, pepper, garlic and enough of the chile broth to make a paste when all spices are blended together.
Add spice paste to shredded beef and mix thoroughly. Add as much of the remaining broth as necessary to make a delicately moist, but not watery filling.
MAKING THE TAMALES
Now comes the fun part. Divide the masa into 16 balls. Open up the corn husks and tear 16 1/4 inch wide strips off husks for typing up the tamales. Lay a corn husk on your counter and pat dry with paper towel. Place a ball of masa on it and flatten into a square shape. Put a heaping spoonful of filling inside.
Pick up the two long sides of the husk, fold them over into the middle and enclose. Roll the flaps of the husk in the same direction around the tamale. Fold the small, pointy bottom end up to close off the bottom and secure the tamale by tying it up in a bow. Repeat for all 16 tamales.
These can keep in the refrigerator for a few days before being steamed. To steam, line a steaming pan (Mexican or vegetable steamer) with extra corn husks. Put about two inches of water in the bottom of the pan. Gently place tamales inside and cover pan. Simmer until steaming hot-about an hour. (Short cut: You can also microwave them, a few at a time for about three minutes.)Mexican food?
red beans and spanish rice....very easy %26amp; good too. or you can make some enchilados or quesadillas.....man i hungry now LOL
This is sooo easy and disappears fast!
Mexican Cheese Bake
Layer these ingredients in order in a lightly buttered pan.
12 oz. package sharp cheddar shredded cheese
1 - small can of sliced jalapenos , drained
12 oz package of shredded Monterrey Jack cheese
Pat all of this down lightly and then pour 7 beaten eggs over all of it.
Bake at 325 for 45 minutes. Let it sit for about 10 minutes before cutting it into serving pieces. This is very good served at room temperature... like for class. Have fun!!
Make it the night before and store in the frig.Mexican food?
Cheese Quesadillas!!!! Buy some shredded cheddar cheese and get flour tortiallas from the market (the large burrito size). put cheese on one side fold and put in the oven for about 5 minutes or until cheese is melted. make sure you use foil paper to catch the melting cheese. Also they can be made in the microwave. If possible ask your parents or an adult for help
Well I like the quesadilla's idea but y don't u do tostadas....they're really simple:
1 can of refried beans
1 washed diced tomatoe (into cubes)
1 iceberg lettuce washed and cut up into strips
1 pk. tostada shells
1 jar of hot sauce! (optional!)
1 pk. of shredded cheese
Cook the can of refried beans in a pot. After that's cooked spread the beans on the tostada shell! add the toppings: lettuce tomatoes, cheese, and hot sauce!
ALSO: u can also add ground beef or boiled chicken to make it more of a meal! Just cook the chicken or ground beef w/tomatoe, onion,a jalepeno, garlic powder, and cumin for flavor!Mexican food?
Nmac038- I like your recipes. I've copied them down. Thanks.
But anyway,
Festive Quesadillas
EASY/QUICK RECIPE
I can't think of anyone who doesn't like quesadillas...and they're easy too.
WHAT TO BUY
Buy Red and Green wraps at a grocery store (Whole foods has um). Buy a bag or two of grated monterrey jack cheese. Buy salsa on the chip aisle and a sprig of cilantro in the produce aisle.
MAKING QUESADILLAS
Make them like you would a grilled cheese sandwich in a frying pan. Use olive oil or butter in the frying pan if you want a nice, rich taste.
SERVING QUESADILLAS
Cut them into small pie shaped slices on a big serving dish. If you have a dip bowl, put it in the middle with the salsa. Cut up your cilantro and sprinkle it all over the plate and on top of the salsa for festive look!
Easyest thing to do:
Pico De Gallo with Chips.
Pico the galllo is
Chopped Tomatoe in small cubes
Chopped Onion small cubes
Finelly chopped cilantro
Chopped Jalapeno(Optional)
Add squeezed lime Juice and a little salt,
Mix and its a mexican appetizer dip/salsa.
Fast Easy and Cheap to make
You can also add avocado and call it Guacamole!!used boats
Pan de Muerto:
1/2 cup butter
1 1/4 cup water
6 cups flour
2 packets dry yeast
1 teaspoon salt
3 teaspoons whole anise seed
2 tablespoons orange zest
3/4 cup sugar
4 large eggs
Glaze (see below)
PREPARATION:
Bring all ingredients to room temperature (except for the water which should be very warm) before beginning.
In a large bowl, mix together butter, sugar, anise, salt and 1/2 cup of the flour. In a seperate bowl combine the eggs and the water.
Add the egg/water mixture to the first mixture and add in another 1/2 cup of the flour. Add in the yeast and another 1/2 cup of flour. Continue to add the flour 1 cup at a time until a dough forms.
Knead on a floured surface for about 1 minute. Cover with a slightly damp dishcloth and let rise in a warm area for 1 hour and 30 minutes.
Bring out dough and punch it down. Remove about 1/4 of it
and use it to make bone shapes to drape across the loaf (see below.) Or divide the dough into smaller pieces to create other bone shapes. Let the shaped dough rise for 1 more hour.
Bake in a 350 degree oven for 30 minutes for smaller loaves and up to 45 minutes for larger loaves.
GLAZES(After glaze is applied you may decorate with additional colored sugar.)
Bring to a boil- 3/4 cup sugar and 1/2 cup fresh orange juice. Brush on bread and then sift some additional sugar over the top.
Mix 3 tablespoons orange juice concentrate and 1/3 cup sugar with 2 egg whites. Brush on bread during the last 10 minutes of cooking.
Bring to a boil- 1/4 cup piloncillo, 1/4 cup sugar, 2/3 cup cranberry juice and 2 tablespoons orange zest. Brush on bread after bread has cooled.
BONES The most common bone decorations are very simple. Sometimes it's just a matter of forming ball shapes and pressing them into the loaf in a line. You could also take a piece of dough, roll it into a long cylinder and place a ball at each end. You can get much more detailed if you like, but even a slighly "knobby" looking loaf will get the idea across.
Atole~ (Drink Recipe)
1/3 cup masa harina blended with 1/4 cup warm water in blender
3 cups water
5 tablespoons brown sugar or piloncillo
1 pinch of salt
1/4 teaspoon cinnamon or 1 cinnamon stick
2 teaspoons vanilla or one one vanilla bean
1/2 cup pureed fruit (optional)
PREPARATION:
Heat all ingredients in a medium saucepan over medium-low heat while stirring. Bring to a simmer and continue to stir frequently for 20-25 minutes until thickened. If used, remove the cinnamon stick and/or vanilla bean.
Pour into mugs or thick glasses. Warm fruit puree in a small saucepan and drizzle on top of Atole. Serves 2-3
MOLE ESTILO OAXACA
For the Chiles
8 oz ancho chiles, tops removed Ancho / Pasilla Pepper.
8 oz guajillo chiles, tops removed Guajillo Pepper.
For the Spices
12 black peppercorns
6 cloves
1 piece (2 in) cinnamon stick Cinnamon Stick or 2 tsp ground cinnamon Ground Cinnamon
2 tbsp dried Mexican oregano Oregano
For the Nuts
陆 to 1 cup lard or vegetable oil
陆 cup sesame seeds
陆 cup dry-roasted unsalted peanuts
陆 cup slivered blanched almonds
陆 cup walnuts or pecans
For the Dried Fruit
陆 cup golden raisins
1 cup pitted dried prunes, sliced
1 cup pitted dried apricots, sliced
1 to 1 陆 cups dry sherry, heated
For the Plantain
1 large, very ripe plantain, peeled and cut into 陆 inch slices
2 tbsp butter or lard
For the Vegetables
陆 head garlic (about 8 cloves), peeled and cut into 陆-inch slices
1 large onion, unpeeled
1 lb firm ripe, red tomatoes (2 large or 3 to 4 medium)
录 lb fresh tomatillos
For Pureeing
4 to 5 cups Caldo de Pollo
To Complete the Dish
1 tablet (3 ounces) Mexican chocolate, chopped Mexican Chocolate
Rinse chiles under cold running water, removing seeds, tops and veins. Cover with boiling water and let soak until softened, no more than ten minutes, while you prepare the spices. Drain and set aside.
Heat a small, heavy skillet over medium-low heat. Add peppercorns and cloves; toast, shaking the pan and stirring constantly, until their aroma is released, about one minute. Set aside in small bowl. Lightly toast the cinnamon in same pan for about a minute; add to the pepper and cloves. (If using ground cinnamon, do not toast; just add to other spices when you've finished toasting them.) Toast oregano in same pan until fragrant and add to spices. Set aside while you prepare nuts.
In a heavy, medium-sized skillet, heat 2 to 4 tbsp lard or oil over medium heat until rippling. Add sesame seeds and cook, stirring, just until golden, about 3 to 4 minutes; do not let them darken. Remove to a medium-sized heatproof bowl. In the same pan, cook peanuts in same manner, stirring, until lightly browned, adding a little more lard. Add to bowl with sesame seeds. Cook slivered almonds, then pecans or walnuts in same way, using a little more lard each time and adding toasted nuts to sesame seeds and peanuts. Set aside.
Combine raisins, prunes and apricots in a bowl and pour hot sherry over them. Set aside to soften.
Heat butter or lard in a medium-sized skillet over medium heat until hot and bubbling, then add plantain slices and cook, stirring, until golden on both sides. Set aside.
Heat griddle or cast-iron skillet over high heat until a drop of water sizzles on contact. Place unpeeled garlic and onion on griddle and roast, turning several times, until onion is blackened on all sides and garlic is dark brown and somewhat softened. Let cool slightly. Peel onion and garlic; coarsely chop the flesh of the onion. Set aside. On same griddle, roast tomatoes, turning several times, until blackened on all sides. Place in deep bowl to catch juices. Let cool slightly and peel. Drain canned tomatillos and set aside.
Now you are ready to puree ingredients in sequence, working in batches according to the capacity of your blender and adding chicken stock as necessary to facilitate blending.
Place as many of drained chiles and toasted spices in the blender as it can accommodate, with about 1 cup of chicken stock. Process until smoothly pureed, adding more stock if necessary. Repeat with remaining chiles and spices.
With a medium spoon, force puree through a medium-mesh sieve into a bowl; discard whatever won't go through. Scrape puree into a large, heavy saucepan; rinse out the blender to wash away any hard or fibrous bits.
Puree sesame seeds and nuts in several batches with just as much chicken stock as necessary to help free the blades. Add to chile puree. Puree dried fruit and sherry along with saut茅ed plantain in same manner, adding a little stock if necessary. Add to saucepan with chiles and nuts. Puree onion, garlic, tomatoes and tomatillos. Add to other purees in saucepan, along with chocolate.
Bring sauce to a boil over medium heat, stirring constantly. Reduce the heat to medium-low and simmer, uncovered, stirring often, for 30 minutes.
Serve with chicken (either cooked separately or browned in a little hot lard and added to sauce to finish braising) and saut茅ed sliced plantains. Mole is also good with turkey or beef. Can be stored, tightly covered, in the refrigerator for about 10 days or indefinitely in the freezer.
Tamales:
BASIC MASA DE HARINA FOR TAMALES
3 cups packaged Masa de Harina Tamales Mix
2 cups lukewarm broth (from beef)
1 tsp baking powder
2/3 cup solid vegetable shortening
Combine masa and baking powder in large mixing bowl. Mix in broth. Beat shortening in separate bowl with electric mixer until slightly fluffy. Add to masa mixture and beat until it develops a somewhat spongy texture.
BEEF FILLING FOR TAMALES
1 large package corn husks - about 24 Corn Husks
4 lb Chuck Roast
4 cups water
10 dried red Ancho chile peppers Ancho / Pasilla Pepper.
录 cup ground cumin
录 cup pepper
4 cloves garlic, peeled
录 cup salt
Early in the morning, place the roast and water into a large pot or crockpot and slow cook four to six hours, or until it shreds easily with a fork. Remove the meat from pot. Place in large bowl, add salt and shred, reserving broth for the masa and the filling.
Remove the seeds (using gloves so you don't burn your eyes!) and stems from chiles. Boil in a pan with one cup water for about five minutes. Transfer chiles to food processor and add cumin, pepper, garlic and enough of the chile broth to make a paste when all spices are blended together.
Add spice paste to shredded beef and mix thoroughly. Add as much of the remaining broth as necessary to make a delicately moist, but not watery filling.
MAKING THE TAMALES
Now comes the fun part. Divide the masa into 16 balls. Open up the corn husks and tear 16 1/4 inch wide strips off husks for typing up the tamales. Lay a corn husk on your counter and pat dry with paper towel. Place a ball of masa on it and flatten into a square shape. Put a heaping spoonful of filling inside.
Pick up the two long sides of the husk, fold them over into the middle and enclose. Roll the flaps of the husk in the same direction around the tamale. Fold the small, pointy bottom end up to close off the bottom and secure the tamale by tying it up in a bow. Repeat for all 16 tamales.
These can keep in the refrigerator for a few days before being steamed. To steam, line a steaming pan (Mexican or vegetable steamer) with extra corn husks. Put about two inches of water in the bottom of the pan. Gently place tamales inside and cover pan. Simmer until steaming hot-about an hour. (Short cut: You can also microwave them, a few at a time for about three minutes.)Mexican food?
red beans and spanish rice....very easy %26amp; good too. or you can make some enchilados or quesadillas.....man i hungry now LOL
This is sooo easy and disappears fast!
Mexican Cheese Bake
Layer these ingredients in order in a lightly buttered pan.
12 oz. package sharp cheddar shredded cheese
1 - small can of sliced jalapenos , drained
12 oz package of shredded Monterrey Jack cheese
Pat all of this down lightly and then pour 7 beaten eggs over all of it.
Bake at 325 for 45 minutes. Let it sit for about 10 minutes before cutting it into serving pieces. This is very good served at room temperature... like for class. Have fun!!
Make it the night before and store in the frig.Mexican food?
Cheese Quesadillas!!!! Buy some shredded cheddar cheese and get flour tortiallas from the market (the large burrito size). put cheese on one side fold and put in the oven for about 5 minutes or until cheese is melted. make sure you use foil paper to catch the melting cheese. Also they can be made in the microwave. If possible ask your parents or an adult for help
Well I like the quesadilla's idea but y don't u do tostadas....they're really simple:
1 can of refried beans
1 washed diced tomatoe (into cubes)
1 iceberg lettuce washed and cut up into strips
1 pk. tostada shells
1 jar of hot sauce! (optional!)
1 pk. of shredded cheese
Cook the can of refried beans in a pot. After that's cooked spread the beans on the tostada shell! add the toppings: lettuce tomatoes, cheese, and hot sauce!
ALSO: u can also add ground beef or boiled chicken to make it more of a meal! Just cook the chicken or ground beef w/tomatoe, onion,a jalepeno, garlic powder, and cumin for flavor!Mexican food?
Nmac038- I like your recipes. I've copied them down. Thanks.
But anyway,
Festive Quesadillas
EASY/QUICK RECIPE
I can't think of anyone who doesn't like quesadillas...and they're easy too.
WHAT TO BUY
Buy Red and Green wraps at a grocery store (Whole foods has um). Buy a bag or two of grated monterrey jack cheese. Buy salsa on the chip aisle and a sprig of cilantro in the produce aisle.
MAKING QUESADILLAS
Make them like you would a grilled cheese sandwich in a frying pan. Use olive oil or butter in the frying pan if you want a nice, rich taste.
SERVING QUESADILLAS
Cut them into small pie shaped slices on a big serving dish. If you have a dip bowl, put it in the middle with the salsa. Cut up your cilantro and sprinkle it all over the plate and on top of the salsa for festive look!
Easyest thing to do:
Pico De Gallo with Chips.
Pico the galllo is
Chopped Tomatoe in small cubes
Chopped Onion small cubes
Finelly chopped cilantro
Chopped Jalapeno(Optional)
Add squeezed lime Juice and a little salt,
Mix and its a mexican appetizer dip/salsa.
Fast Easy and Cheap to make
You can also add avocado and call it Guacamole!!
Mexican food?
I have to make a mexican type of food for my spanish class i want to make pan de catalan or it might be call pan catalan does anyone know the recipe to make it or a websight that can tell me how to make it and what kind of bread will i need to use to make it. ThanksMexican food?
PAN CATALAN
Ingredients
1 loaf crusty bread, thickly sliced
1 garlic clove
1 ripe tomato
Spanish Olive oil, to serve
Method 1. Chargrill the slices of crusty bread and rub the garlic clove over them.
2. Cut the tomato in half and rub one half over the bread to smear the juices.
3. Roughly chop the other half of the tomato and spoon on top of the bread. Drizzle with the olive oil and serve.
Cook's note:
This classic Catalan dish is eaten at nearly every meal throughout the region. It was originally devised to refresh stale bread and to use up surplus tomatoes.Mexican food?
pan de catalonia is not mexican cuisine, it is catalonian cuisine. Catalonia is a city state in spain.Mexican food?
Just wondering, why is considered a mexican type of food? I'm mexican and I don't even know catalan breadMexican food?
ya, spanish and mexican foods are VERY different things. I would check your assignment before making this dish, and talking to your teacher about what she's teaching you. This is in no way a mexican dish. good luck.
PAN CATALAN
Ingredients
1 loaf crusty bread, thickly sliced
1 garlic clove
1 ripe tomato
Spanish Olive oil, to serve
Method 1. Chargrill the slices of crusty bread and rub the garlic clove over them.
2. Cut the tomato in half and rub one half over the bread to smear the juices.
3. Roughly chop the other half of the tomato and spoon on top of the bread. Drizzle with the olive oil and serve.
Cook's note:
This classic Catalan dish is eaten at nearly every meal throughout the region. It was originally devised to refresh stale bread and to use up surplus tomatoes.Mexican food?
pan de catalonia is not mexican cuisine, it is catalonian cuisine. Catalonia is a city state in spain.Mexican food?
Just wondering, why is considered a mexican type of food? I'm mexican and I don't even know catalan breadMexican food?
ya, spanish and mexican foods are VERY different things. I would check your assignment before making this dish, and talking to your teacher about what she's teaching you. This is in no way a mexican dish. good luck.
Mexican food?
For Spanish class, we're having a party on cinco de mayo so we have to bring in mexican food. But there are not that many that I know. Please give me suggestions! Something that is easy to make or buy.Mexican food?
Quasadillas are pretty easy to make. Cook up some chicken breast and chop up with some sweet green and red bell peppers. Put a tortilla in a hot buttered pan, and add the chicken mixture plus a little salsa and cheddar cheese/monteray jack. Put a second tortilla on top and flip. Just heat until the cheese is melted and the toritlla is browned, then slice into sixths. Serve with sour cream and salsa on the side.Mexican food?
Chips and guacamole are always good.
Refried beans, maybe even just some quesadillas cut into triangles.
You could so a 7 layer bean dip, there's a ton of stuff really.
Oh and one more that I love and is easy is cucumber slices with lime juice and chili power on them.
rice taco guamoleMexican food?
margarita mix
tacos
burritos
7 layer dip
spanish wedding cookies
mexican hot cocoa
churros
Make burritos, nachos, tacos, flan, fajitas....have fun :)Mexican food?
tacos, quedillas, fajitas, burritos
Try tacos, burritos, guacomole, salsa, fajitas, nachos, churros or you could try a hispanic cocoa mix.
Make a fresh salsa instead of buying it.
Diced tomatoes (fresh)
Red onion
Jalepeno
Cilantro
salt
Play with the amounts to get something you like.
This is a recipe for a cheaters taco salad that goes aloooooong way and really easy to make.
1-1 1/2 lb. hamburger
1 pkg. taco seasoning mix
1 head lettuce, chopped
1 onion, chopped
1 can black beans, rinsed and drained
1pkg. Mexican stlye cheese
1-2 tomatoes, chopped
1 pkg. Doritos (your choice of flavor)
1 large bottle of Thousand Island salad dressing
In a large skillet brown 1- 1 1/2 lb. package lean hamburger with taco seasoning mix. Cool.
In the meantime, mix all the remaining ingredients, except dressing and Doritos in a very large bowl. Add browned hamburger, crushed Doritos, and salad dressing. Mix well. Cover and take to Spanish class and enjoy!
Tostadas are the quintessential easy delicious REAL Mexican food that is a snap to prepare. Take corn tortillas, bake them in an oven until hard. Spread them with refried beans, spoon on some shredded chicken or beef, add some avocado and tomato slices, some shredded lettuce, cream and salsa. It drips all other the place but it is well worth it. You do not have to heat the ingredients unless you want to, and that would only apply to the beans and the chicken or beef.
Place each ingredient in a separate tupper and put them together just before you eat them, this because the tortilla can turn soggy with the salsa and break apart. Take plenty of napkins, you will need them. Tostada means toast or toasted.
Burritos are not Mexican, Taco Salad is not Mexican, Fajitas are not Mexican, these are North American adaptations.
go to some mexican market, buy corn tortillas, prepared beef and chipotle sauce... prepare a "Burro de Carne" (beef burrito), tasty and easy.
Dont forget the Coronas!!!
Cook some chicken flautas!! Easy and delicious.You麓ll need:
10-20 tortillas
2 poached shreded chicken breasts
some oil
for the toppings:
some chopped lettuce
some sour cream
store bought guacamole
and maybe some Valentina hot sauce
In a hot skillet pour some oil 2 or 3 tablespoons,
warm up the tortillas in the microwave, next,
fill tortillas with a little shreded chicken,
roll麓em up and fry in oil till light brown all over,
put aside on some napkins to absorb the oil
next, arrange them in a deep dish and add the lettuce,
sour cream and guacamole on top, take the hot sauce for the brave ones who like it spicy!
Or to save the time and money, just bring in some bottled mexican drinks, find them in your local mexican store, like, horchata,jamaica or apple,everybody will love them, enjoy!
tacos, fajitas, quesadillas, chimichangas, buritos, sopapillas, spanish rice, .......
Yummmmm!!
Quasadillas are pretty easy to make. Cook up some chicken breast and chop up with some sweet green and red bell peppers. Put a tortilla in a hot buttered pan, and add the chicken mixture plus a little salsa and cheddar cheese/monteray jack. Put a second tortilla on top and flip. Just heat until the cheese is melted and the toritlla is browned, then slice into sixths. Serve with sour cream and salsa on the side.Mexican food?
Chips and guacamole are always good.
Refried beans, maybe even just some quesadillas cut into triangles.
You could so a 7 layer bean dip, there's a ton of stuff really.
Oh and one more that I love and is easy is cucumber slices with lime juice and chili power on them.
rice taco guamoleMexican food?
margarita mix
tacos
burritos
7 layer dip
spanish wedding cookies
mexican hot cocoa
churros
Make burritos, nachos, tacos, flan, fajitas....have fun :)Mexican food?
tacos, quedillas, fajitas, burritos
Try tacos, burritos, guacomole, salsa, fajitas, nachos, churros or you could try a hispanic cocoa mix.
Make a fresh salsa instead of buying it.
Diced tomatoes (fresh)
Red onion
Jalepeno
Cilantro
salt
Play with the amounts to get something you like.
This is a recipe for a cheaters taco salad that goes aloooooong way and really easy to make.
1-1 1/2 lb. hamburger
1 pkg. taco seasoning mix
1 head lettuce, chopped
1 onion, chopped
1 can black beans, rinsed and drained
1pkg. Mexican stlye cheese
1-2 tomatoes, chopped
1 pkg. Doritos (your choice of flavor)
1 large bottle of Thousand Island salad dressing
In a large skillet brown 1- 1 1/2 lb. package lean hamburger with taco seasoning mix. Cool.
In the meantime, mix all the remaining ingredients, except dressing and Doritos in a very large bowl. Add browned hamburger, crushed Doritos, and salad dressing. Mix well. Cover and take to Spanish class and enjoy!
Tostadas are the quintessential easy delicious REAL Mexican food that is a snap to prepare. Take corn tortillas, bake them in an oven until hard. Spread them with refried beans, spoon on some shredded chicken or beef, add some avocado and tomato slices, some shredded lettuce, cream and salsa. It drips all other the place but it is well worth it. You do not have to heat the ingredients unless you want to, and that would only apply to the beans and the chicken or beef.
Place each ingredient in a separate tupper and put them together just before you eat them, this because the tortilla can turn soggy with the salsa and break apart. Take plenty of napkins, you will need them. Tostada means toast or toasted.
Burritos are not Mexican, Taco Salad is not Mexican, Fajitas are not Mexican, these are North American adaptations.
go to some mexican market, buy corn tortillas, prepared beef and chipotle sauce... prepare a "Burro de Carne" (beef burrito), tasty and easy.
Dont forget the Coronas!!!
Cook some chicken flautas!! Easy and delicious.You麓ll need:
10-20 tortillas
2 poached shreded chicken breasts
some oil
for the toppings:
some chopped lettuce
some sour cream
store bought guacamole
and maybe some Valentina hot sauce
In a hot skillet pour some oil 2 or 3 tablespoons,
warm up the tortillas in the microwave, next,
fill tortillas with a little shreded chicken,
roll麓em up and fry in oil till light brown all over,
put aside on some napkins to absorb the oil
next, arrange them in a deep dish and add the lettuce,
sour cream and guacamole on top, take the hot sauce for the brave ones who like it spicy!
Or to save the time and money, just bring in some bottled mexican drinks, find them in your local mexican store, like, horchata,jamaica or apple,everybody will love them, enjoy!
tacos, fajitas, quesadillas, chimichangas, buritos, sopapillas, spanish rice, .......
Yummmmm!!
Mexican food?
why is all mexican food rolled in a tortilla and called diffrent?
buritos is a filled tortilla-chimichangas is a fried burito
quesadilos are like tortila sandwiches-fluatas are tiny buritos as are taquitos
enchiladas are stuffed corn tortilas with sauce
i dont get it? its all the same foods in tortilas basically?!!
just the fillings get diffrent so why do they wrap everyting in a tortilla and call it something else?Mexican food?
Yeah just like "SpicyStuff86" said, you have almost NO idea what Mexican food REALLY is. It would be like thinking the only "American" food was variations of sandwiches........
These are some things you should try which have absolutely NOTHING to do with rolled tortillas......
Cochinita Pibil
Carne Asada a la Tampeque帽a
Huachinango al mojo de Ajo
Chiles Rellenos
Mole Poblano
Mixiote
Tlayudas
Arrachera
Pampano a la Veracruzana
Mole Colorado Oaxaque帽o
Filete en Salsa de Queso y Chuitlacoche
Cerdo en Adobo
Barbacoa
Milanesa
Pozole
Chilaquiles
Pollo Rostizado
Cecina
Birria
Chiles en Nogada
Machaca
Molletes
Poc chuc
Albondigas en Salsa Chipotle
And that is just scratching the surface of those dishes which do not use "food rolled in a tortilla."
Mexican cooking is now considered to be among the top FIVE international cuisines of the world (along with French, Italian, Chinese and Indian!) You really need to put down the tortillas and discover this for yourself!
You will NOT be disappointed............Mexican food?
Let's get a few facts straight.
Not all Mexican food is rolled up in a tortilla.
Burritos are American, not Mexican.
Chimichangas are American, and not Mexican, they are deep fried burritos, and were created in Tucson, Arizona.
Quesadillas are Mexican, but are not tortilla sandwiches because they are made with folded corn or flour tortillas, not two slices of bread with cheese and meat in between, that is an British invention, according to the the legend of John Montagu, the 4th Earl of Sandwich.
Flautas are Mexican and consist of finely shredded beef rolled up tightly into a corn tortilla and fried. They are not tiny burritos.
Taquitos are Mexican and enchiladas are also Mexican.
Real Mexican food, which you know very little about is not all about tortillas, sauce and fillings. I grant that the tortilla is a staple of Mexican food, there are many others that you probably have never heard of.
Your last question has one answer and it is variety.
I strongly suggest you read Diana Kennedy's The Essential Cuisines of Mexico before you can judge Mexican food so lightly.
By the way, Diosito, or lesser God in Spanish is spelled with an s.
Well if you think about it we have the same exact concept here in America with a sandwich. Like a hamburger and add cheese and you get a cheeseburger, a sandwich with beef is a beef sandwich, change the type of bread and you get a beef croissant, or a sub sandwich. The reason each food is called different names is because they are cooked in very different ways. Actual Mexican food is nothing like you find in the restaurants here in America or in our grocery stores. If you ever have the pleasure of eating in Mexico you will find a great difference in their quesadillos. And another thing a burrito is a pure American invention.Mexican food?
what you are experiencing is a Tex-Mex fad... Real mexicans have variety in their meals as with anyone else.. they do have a bread or grain staple like flour or corn tortillas, but also a thickish flat bread, somewhat not unlike a middle eastern pita bread... If you ahve the chance, go to mexico or find a real mexican authentic restaurant, not a chili', taco bell, or taco hut fast food junk....
but there are many many more varieties to the main mexican style northern americans come to know as "mexican".. its just boring to think a plate of beans, some salad and a piece of steak is "mexican"...
What about Italian food; they change the shape of the pasta then try to convince us it is an entirely different dish?
I think you might have spent too many lunch hours at Taco Bell.
Try a trip to the southwest, then see the differences between Mexican food in Santa Fe, San Antonio and in Phoenix.Mexican food?
Just a guess. I think it is like pasta or bread, all different shapes, sizes and ways to cook it and it is all made from the same ingredients at one point. Tortillas are their bread and there is just different fillings and ways to cook it.
Not authentic Mexican food. Try it.
But truly the only way to try real mexican food is to ask a mexican to cook you dinner. It won't be tacos or burritos most likely.
Add- Don: Mmmmm Albondigas. All this talk makes me want to visit the in laws! Ha ha
i believe most cultures have that problem...
buritos is a filled tortilla-chimichangas is a fried burito
quesadilos are like tortila sandwiches-fluatas are tiny buritos as are taquitos
enchiladas are stuffed corn tortilas with sauce
i dont get it? its all the same foods in tortilas basically?!!
just the fillings get diffrent so why do they wrap everyting in a tortilla and call it something else?Mexican food?
Yeah just like "SpicyStuff86" said, you have almost NO idea what Mexican food REALLY is. It would be like thinking the only "American" food was variations of sandwiches........
These are some things you should try which have absolutely NOTHING to do with rolled tortillas......
Cochinita Pibil
Carne Asada a la Tampeque帽a
Huachinango al mojo de Ajo
Chiles Rellenos
Mole Poblano
Mixiote
Tlayudas
Arrachera
Pampano a la Veracruzana
Mole Colorado Oaxaque帽o
Filete en Salsa de Queso y Chuitlacoche
Cerdo en Adobo
Barbacoa
Milanesa
Pozole
Chilaquiles
Pollo Rostizado
Cecina
Birria
Chiles en Nogada
Machaca
Molletes
Poc chuc
Albondigas en Salsa Chipotle
And that is just scratching the surface of those dishes which do not use "food rolled in a tortilla."
Mexican cooking is now considered to be among the top FIVE international cuisines of the world (along with French, Italian, Chinese and Indian!) You really need to put down the tortillas and discover this for yourself!
You will NOT be disappointed............Mexican food?
Let's get a few facts straight.
Not all Mexican food is rolled up in a tortilla.
Burritos are American, not Mexican.
Chimichangas are American, and not Mexican, they are deep fried burritos, and were created in Tucson, Arizona.
Quesadillas are Mexican, but are not tortilla sandwiches because they are made with folded corn or flour tortillas, not two slices of bread with cheese and meat in between, that is an British invention, according to the the legend of John Montagu, the 4th Earl of Sandwich.
Flautas are Mexican and consist of finely shredded beef rolled up tightly into a corn tortilla and fried. They are not tiny burritos.
Taquitos are Mexican and enchiladas are also Mexican.
Real Mexican food, which you know very little about is not all about tortillas, sauce and fillings. I grant that the tortilla is a staple of Mexican food, there are many others that you probably have never heard of.
Your last question has one answer and it is variety.
I strongly suggest you read Diana Kennedy's The Essential Cuisines of Mexico before you can judge Mexican food so lightly.
By the way, Diosito, or lesser God in Spanish is spelled with an s.
Well if you think about it we have the same exact concept here in America with a sandwich. Like a hamburger and add cheese and you get a cheeseburger, a sandwich with beef is a beef sandwich, change the type of bread and you get a beef croissant, or a sub sandwich. The reason each food is called different names is because they are cooked in very different ways. Actual Mexican food is nothing like you find in the restaurants here in America or in our grocery stores. If you ever have the pleasure of eating in Mexico you will find a great difference in their quesadillos. And another thing a burrito is a pure American invention.Mexican food?
what you are experiencing is a Tex-Mex fad... Real mexicans have variety in their meals as with anyone else.. they do have a bread or grain staple like flour or corn tortillas, but also a thickish flat bread, somewhat not unlike a middle eastern pita bread... If you ahve the chance, go to mexico or find a real mexican authentic restaurant, not a chili', taco bell, or taco hut fast food junk....
but there are many many more varieties to the main mexican style northern americans come to know as "mexican".. its just boring to think a plate of beans, some salad and a piece of steak is "mexican"...
What about Italian food; they change the shape of the pasta then try to convince us it is an entirely different dish?
I think you might have spent too many lunch hours at Taco Bell.
Try a trip to the southwest, then see the differences between Mexican food in Santa Fe, San Antonio and in Phoenix.Mexican food?
Just a guess. I think it is like pasta or bread, all different shapes, sizes and ways to cook it and it is all made from the same ingredients at one point. Tortillas are their bread and there is just different fillings and ways to cook it.
Not authentic Mexican food. Try it.
But truly the only way to try real mexican food is to ask a mexican to cook you dinner. It won't be tacos or burritos most likely.
Add- Don: Mmmmm Albondigas. All this talk makes me want to visit the in laws! Ha ha
i believe most cultures have that problem...
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