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 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 !!!

Machaca Con Huevos

Ingredients:

1 tsp serrano chillie, diced finely
Pinch of cumin
Pinch of salt
1 tsp lard
3 eggs, beaten properly
1/4 cup machaca
1 small seeded and diced tomato
1/ 4 cup onion, coarsely chopped





Method:

Heat the lard in a medium vessle and saute the onions and serrano chillie for about 20 seconds. Than add in the machaca and continue to heat it for about 1 minute.

Mix in the tomato and all other seasonings and remove mixture from pan and set aside. In the same pan, cook the eggs and with a wooden spoon or spatula keep scraping it to make them scrambled.

When eggs are almost done, remove from heat and fold in tomato and machaca mixture. Your Mexican food is ready to enjoy!!!!

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.

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....