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.
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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.
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