Mexican Slasa

Ingredients:

1/2 cup of chopped fresh coriander or cilantro
3 chopped red tomatoes
1/2 cup finely chopped onion
5 finely chopped green chillies (serrano chillies)
Lemon juice
Salt according to taste




Method:

Make sure that the onions, tomatoes, chillies and coriander are all finely chopped. Season all these ingredients with salt and add lemon juice according to your taste. Finally chill in the refrigerator before serving. Share and enjoy ...

Mexican Corn Salad

Ingredients:

2 tbsp chopped fresh cilantro
1/2 cup salsa
2 green onions, finely chopped
1 jalapeno pepper, seeded and minced
1 cup chopped zucchini
1 red bell pepper, diced
3 tbsp butter
2 cups cooked whole corn kernels




Method:

Take a heavy large skillet and melt the butter over medium-high heat. Now add the corn, bell pepper, green onions, zucchini and jalapeno pepper into the skillet.

Saute for about six minutes until vegetables gets tender. Then remove from heat and refrigerate vegetables until they get chilled. Once the vegetables are chilled, add salsa and chopped cilantro to vegetable mixture. Stir and season with salt and pepper according to taste. Enoy the Mexican corn salad with your meal...

Mexican Tomato Salad

Ingredients:

1/4 cup diced cilantro
1/2 cup cucumber, chopped coarsely
1/2 onion, diced
1/4 cup sliced olives
2 large tomatoes, properly chopped
1/4 cup lemon juice




How to make-

Pour all the ingredients together in a bowl and mix well. Marinate at least for one hour to develop flavour. Your Mexican tomato salad is ready to serve chilled. Enjoy and share !!!!

Mexican Beef Soup (Caldo De Res)

What you need:

2 fluid ounces fresh lime juice
1 pound beef shank
1/4 tsp ground cumin
1 tomato, quartered
1 tbsp salt
2 potatoes, cubed
6 tsp chopped fresh cilantro
1 onion, properly chopped
4 minced garlic cloves
3 carrots, chopped
1/2 medium head cabbage, finely chopped





How to prepare:

Take a large pot over low heat and pour altogether the beef, tomato, potatoes, onion, carrots, cabbage, garlic, 5 teaspoons cilantro, salt and cumin. Add water to cover and stir well. Cover and simmer for 2 hours.

Now after removing the lid, stir it again and simmer for another hour without covering it. Serve hot and sprinkle with remaining cilantro. You can also squeeze lemon juice on the top while serving the soup to add more flavour to it.

Mexican Chicken Soup

Ingredients:

3 (14 ounce) cans chicken broth
1 cup diced tomatoes
1 tbsp chopped fresh cilantro
1 cup shredded Cheddar cheese
1 cup crushed tortilla chips
1 avocado - peeled, pitted and diced
2 tsp ground cumin
1/2 cup chopped celery
1/2 cup chopped onions
1 tbsp vegetable oil
2 tbsp taco seasoning mix
1 1/4 pounds skinless, boneless chicken breast halves
1 cup water
1/4 tsp ground black pepper





Method:

Preheat oven to 350 degrees F. Pour chicken breasts onto a baking sheet and sprinkle 1 tbsp taco seasoning mix over it. Than bake for 30 to 35 minutes. once cool shred or cut into strips.

While the chicken is cooking, heat oil in a stockpot and cook the onions and celery until they turn tender. Stir in the water and chicken broth. Season with cumin, black pepper and remaining taco seasoning mix.

Simmer the gas for 30 minutes for the flavours to mix up well. Add the tomatoes, cilantro and chicken and again simmer for 5 minutes. Serve hot with avocado, shredded cheese and crushed tortilla chips toppings. Mexican chicken soup is ready to relish.

Tortilla Dumpling Soup

Ingredients :

Casera Sauce, 1/4 cup
Instant Corn Tortilla Mix, 1/2 cup
Red Chillies, grounded, 1/2 tsp
Finely chopped onions, 2
1 x Egg, Large
Chicken Broth, 4 cup
Baking Powder, 1/2 tsp
Salt, 1/4 tsp
Parsley, Snipped Parsley, 1 tbsp
Milk, 2 tbsp




Method:

Heat Casera Sauce and bring it to boil in a 3-quarter saucepan. Finishing with this add the remaining ingredients except milk in the saucepan and mix well. Than stir in milk slowly.

Meanwhile, Shape dough by teaspoonfuls into small balls; add to broth mixture. Cover and cook over medium flame for about 15 minutes. Sprinkle with chopped green onion, if desired. Enjoy this relishing Mexican soup !!!

Breakfast Burritos

Ingredients:

8 eggs,lightly beaten
1 tsp butter
4 slices of crumbled and cooked bacon
1 medium potato, finely diced
1 green bell pepper, seeded and finely diced
Salt and freshly ground pepper to taste
4 flour tortillas warmed
4 oz. cheddar cheese, shredded
1/2 Can Mexican-style salsa
2 scallions, finely chopped




Method:

Take a skillet and melt butter in it over moderate heat and saute the potato and pepper for about 5 minutes until they become soft. Add the bacon and eggs and cook, stir it frequently, until the whole thing is set properly. Divide the egg mixture between the tortillas and top with the cheese, salsa, and scallions. Roll up, tucking the ends under and wake up your tastebuds with this Mexican food recipe.

Mexican Pasta Salad

Ingredients:

1/2 cup chopped celery
1/4 red onions finely chopped
2 tsp fresh chopped parsley
1 tsp chilli powder
1/2 tsp ground cumin
1 cup mayonnaise
12 ounces corkscrew pasta cooked and cooled properly
4 ounces green chillies finely chopped
16 ounce can red kidney beans drained
1/2 green pepper chopped
8 ounce can whole kernel corn drained



Preparation:

Mix pasta, chillies, beans, pepper, corn, celery, onion and parsley altogether and set aside. Mix in chilli powder, cumin and mayonnaise and then pour all this over pasta mixture. Chill it overnight and if you want you can also add chopped tomato before serving this Mexican pasta salad.

Mexican Sugar Cookies

Ingredients:

1/4 cup orange juice
3 tbsp ground cinnamon
1 cup white sugar
1/2 tbsp cream of tartar
1/2 tsp salt
2 1/2 cups shortening
1 cup white sugar
1 tsp anise seed, ground
2 eggs
6 cups all-purpose flour
1 tbsp baking powder




Method:

Preheat oven to 350 degrees F i.e.,175 degrees C. Beat the shortening until it turns light and fluffy. After adding one cup sugar and anise seed mix it until it becomes creamy.

Now add eggs and mix well. Add flour, baking powder, cream of tartar, salt and orange juice and mix well. Knead dough until smooth. You can sprinkle water before rolling it out if you find the dough sticky.

On lightly floured surface, roll to half inch thick. With the help of a cookie cutter cut it into different shapes.

Bake for 5-8 minutes, until it becomes light brown in colour. Lastly roll cookies in mixture of 1 cup sugar and 3 tablespoons of cinnamon while still warm.
Tickle your taste buds with this yummy Mexican Sugar Cookies.

Tres Leches Cake

Ingredients:

1 cup plus 1/2 cup milk
1 cup sweetened condensed milk
1 cup plus 3/4 cup heavy cream
1 tbsp rum
1 pinch salt
Fresh berries or cinnamon for garnishing
1 1/4 cup cake flour
1 tsp baking powder
1 cup sugar
1/3 cup oil
5 eggs





Preparation:

For making Tres Leches cake take a bowl and combine flour, baking powder and salt and mix well. In a separate bowl, combine the oil, sugar, and 1 tsp vanilla extract. Add the eggs to the sugar mixture until well combined. Now add and stir in the 1/2 cup of milk, then gently fold in the flour mixture a little at a time.

Pour batter into a greased cake pan or baking dish and bake at 325 degrees for 30-40 minutes until the dish is firm. Turn it over onto a platter with raised edges. Cool the cake in the refrigerator for another 30 minutes and whisk together 1 cup milk, 1 cup sweetened condensed milk, 1 cup heavy cream and rum. Slowly pour this mixture over the cake. Refrigerate for 1 hour.

In a mixing bowl add 3/4 cup heavy cream, 1 tsp vanilla and 1 Tbsp sugar and mix it well. Spread a thin of this layer over the cake. Sprinkle cinnamon over the cake or garnish with fresh berries and enjoy this delicious Mexican cake.

Mexican Sweet Corn Cake

Ingredients:

1/4 cup cornmeal
1/3 cup white sugar
2 tbsp heavy whipping cream
1/4 tsp salt
1/2 tsp baking powder
1/4 cup water
1 1/2 cups frozen whole-kernel corn, thawed
1/2 cup butter, softened
1/3 cup masa harina





How to make it:

Take a medium bowl and beat butter in it until it turns creamy. Add the Mexican corn flour and water and beat until well mixed.
Now using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture and mix well.
In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil. Now place pan into a 9x13 inch baking dish that is filled a third of the way with water.
Bake the cake in a preheated 350 degree oven F for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.

Enjoy your Mexican meal with Sweet Corn Cake!!!

Mexican Taco Bake

Ingredients:

1 package taco seasoning mix
8 ounces shredded Colby-Monterey Jack cheese
1 package corn tortilla chips
1 1/2 pounds lean ground beef
1 can diced tomatoes with green chilli peppers, drained
1/2 cup water
1 cup sour cream




Method:

Preheat oven to 350 degrees. Take a medium skillet over medium flame, brown the ground beef and drain fat from it. Add the diced tomatoes with green chilli peppers, water, sour cream and taco seasoning mix. Let simmer for 5 to 10 minutes.

Now in the bottom of a baking dish, place a layer of tortilla chips and cover with a layer of the meat mixture then a layer of cheese. Repeat this process until the last layer is cheese. Than bake in the preheated oven for 20 minutes, or until the cheese is bubbly. Enjoy your Mexican Taco Bake with your family.

Black Bean Tortilla Pie

Ingredients:

2 Egg whites
Onions finely chopped, as required
1 c Green bell pepper finely Chopped
4 c Lowfat tortilla chips chopped coarsely
1 c Lowfat cheddar cheese shredded properly
1/2 c condensed Vegetable stock
2 Garlic cloves finely chopped
8 oz Green chillies chopped finely and drained
Nonstick cooking spray
15 oz Black beans, canned
1/2 c Lowfat 2 percent milk




Method:

Spray 2-qu casserole with non-stick cooking spray and heat oven to 375F. In a blender, mix beans, milk, and egg whites until they get smooth. Set aside. Cook onion, bell pepper, stock, garlic, chillies in 10-inch skillet over medium flame for 5 minutes and stir occasionally, until onion becomes tender.

Now place 1 cup of chopped chips in bottom of casserole. Spread vegetable mixture over chips. Sprinkle with 1/2 cup of cheese and bake this dish for 30-35 minutes and serve with chilly sauce if required. Relish the famous Mexican appetizer Black Bean Tortilla Pie with every bite.

Mexican Chalupas

Ingredients:

Flat bread
Vegetable Oil for deep-frying
Sour Cream
Shredded lettuce
Shredded Cheddar or Jack cheese
Diced Tomatoes
1 pound ground beef
1/4 cup flour
1 tbsp chilli powder
1 tsp paprika
1 tsp salt
1 tbsp dried onion minced
1/2 cup water




Method:

Take a bowl and mix the minced onion with water and let it stand for 5 minutes. Now combine ground beef, flour, chilli powder, paprika, and salt altogether and mix well. Add onions and water to it and mix properly.

Now in a skillet, cook beef mixture until it turns golden brown. Don't forget to stir often while cooking and it should be more like a paste. Then remove from heat and keep warm. Now in a deep-frying pan deep fry the bread for 30 seconds and let drain on absorbent towels.

Make Chalupas starting with meat, then sour cream, lettuce cheese and tomatoes and garnish with the topping of hot sauce or salsa if desired. Serve the Mexican Chalupas and enjoy your meal..

Mexican Taco Dip

Ingredients:

1 large tomato, finely chopped
1 green bell pepper, finely chopped
1 bunch of chopped green onions
1 small head of shredded iceberg lettuce
1 (6 ounce) can sliced black olives, properly drained
1 (1 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container sour cream
1 (16 ounce) jar salsa




Method:

Take a medium bowl and blend the taco seasoning mix and refried beans to make a fine paste. Spread the mixture onto a large serving platter. Than mix the sour cream and cream cheese in a medium bowl and spread over the refried beans.

Top the layers with salsa. Place a layer of chopped tomatoes, chopped green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives and serve this Mexican Taco Dip and enjoy this yummy treat !!!

Quick and Crunchy Taco Mexican Salad

Ingredients:

2 cups Tomato finely chopped
1 cup Cheddar Cheese shredded
1 cup Mission Tortilla Chips crumbled properly
1/4 cup Green Onions finely chopped
12 oz. Ground Beef
2 cups Red and Green Bell Peppers finely chopped
2 cups bottled Pace Salsa or Picante Sauce
1/4 cup fresh Cilantro properly chopped
4 cups Iceberg Lettuce chopped




Method:

Take a non stick pan and on over medium flame cook bee and bell pepper until beef is browned, stir to crumble. Add salsa to it and bring it to a boil. Stir in cilantro.

Place 1 cup lettuce on each of 4 plates. Top with 1 cup meat mixture. Sprinkle each serving with 1/2 cup tomato, 1/4 cup cheese, 1/4 cup chips, and 1 tbsp onions. Quick and Crunchy Taco Mexican Salad is ready to serve in just 20 minutes....

Mexican Fajita

Ingredients

500 grams beef flank steak or boneless.
1/3 cup lime juice
3 tbsp olive or vegetable oil
1 tsp crumbled dried oregano
2 cloves garlic, crushed
2 tsp ground cumin
1 tsp black pepper
2 medium onions, properly sliced
2 medium green or red peppers, properly sliced
8 to 10 small flour tortillas
For Fajita toppings you need sour cream, guacamole, chopped avocado, shredded cheese, salsa, chopped tomatoes and shredded lettuce.




Method:

Slice the beef or chicken breasts across the grain of the meat. In a small bowl, combine the lime juice, 2 tbsp of the oil, oregano, garlic, cumin and pepper. Mix well all the ingredients and pour into the bag with the meat. Press out as much air from the bag as possible and zip the top closed and refrigerate for 4 to 6 hours or you can also refrigerate it overnight.

Now wrap the tortillas in foil and place in a 250° F oven to warm while you prepare the filling. Heat a large skillet over high flame. Add the remaining 1 tbsp of oil to the skillet and add the sliced onions and peppers. Stir-fry, and keep on tossing until the vegetables soften and become light brown. Remove from skillet, leaving any oil behind.

Then remove the meat from the marinade and add the meat to the pan, tossing constantly until just cooked through. Return the onions and peppers to the skillet, stir in a proper way and then transfer to a serving bowl. Serve this Mexican fajita with warmed tortillas.

Mexcian Green Chilli-Cheese Souffle

Ingredients:

1 lb Monterey Jack cheese
3 Eggs properly beaten
4 oz any green chilly pepper you like
1 can Buttermilk Bisquick-type
3 c Milk
1 tbsp Black olives; chopped or 1 tbsp Minced sun-dried tomatoes.




Method:

Butter a 1-1/2 quart baking dish and preheat the oven to 350 degrees. While fitting the shredding disk into the work bowl shred cheese into it. Than remove from bowl and set aside.

Combine eggs, chillies, baking mix and milk in bowl and fit the blade of knife into the bowl. Process until mixed well, 6-8 seconds. If chillies are whole, process mixture until chillies are chopped into 1/4-inch pieces, about 15 seconds.

Now pour mixture into prepared dish. Add shredded cheese stirring gently to mix well. Bake about 1 hour or until souffle is puffed and dry on top. The Green Chilli-Cheese Souffle dish is ready share and enjoy !!!

Mexican Manicotti

Ingredients:

2 1/2 cups water
16 oz picante sauce
16oz sour cream
1 cup monterey jack cheese shredded
1/4 cup green onions, sliced
1/4 cup ripe olives, sliced
1 lb lean ground beef
16 oz can refried beans
3 tsp chilli powder
3 tsp oregano
8 oz package manicotti shells




Method:

Take a bowl and add the uncooked beef, beans, chilli powder and oregano altogether and mix well. Now pour the mixture into uncooked manicotti shells. Place them in greased baking pan.

Then mix water and sauce and pour over manicotti. Cover it properly and refrigerate for about 8 hours. Remove from refrigerator 30 minutes before baking. Cover and bake at 350F for 1 hour.

Uncover, spoon on sour cream. Garnish it with cheese, onions, and olives. Again bake the Mexican Manicotti for 8 minutes more.

Enjoy and share the yummy Mexican Manicotti

Mexican Chicken Enchiladas

Ingredients:

1 pint Sour Cream
2 cups Monterey Jack Cheese grated
2 cups Sharp Cheddar Cheese grated
1 small can Black Olives sliced
1 small Onion grated
8 Green Onion Tops chopped
12 to 16 Mission Flour Tortillas
4 large Chicken Breasts cooked and cut them in small pieces
2 cans Cream of Chicken Soup
8 oz. can Green Chillies properly diced





Method:

1. In a vessel put soup, onion, green onion tops, sour cream, Chiles, and black olives altogether. Add most of the cheeses and set aside 1 cup of this mixture without the Mexican chicken. Then add the chicken pieces to the remaining mixture.

2. In a greased shallow baking dish, fill each tortilla with some of the chicken mixture and roll up, folding ends in if you so desire. Pour remaining sauce over the top of filled tortillas and sprinkle with remaining cheese. Lastly, bake the dish at 350 degrees F for about 45 minutes. Chicken Enchiladas is ready to serve and relish !!!