This taco al pastor recipe gives you all the flavor without all the fuss. Rather than marinating pork shoulder for days and then spit-roasting, you marinate it overnight, then grill for less than five minutes. I have been using Spinning Grillers Shawarma Grill.
I went to a popular local vegan restaurant and ordered a taco salad which I absolutely loved. When I left the restaurant my mission was to try and replicate the recipe, well it took me a few tries until I was happy with my “copycat” version of it and I think my efforts are well worth it. Serve this with tortilla chips to scoop up with.
This is a truly authentic salsa that is easy to make and tastes fantastic. In Mexico, there are many different types of salsa - and this is just one of them. What makes this one a bit different is that it uses dried chiles that are never reconstituted in hot water. You can make it as hot or as mild as you want by reducing the amount of chiles, both arbol and jalapeno.
Makes a perfect game-day snack.
This is so easy and looks so attractive. They are spicy but won't take your head off. Use your favorite cream cheese. Use Feta or Ricotta as an alternative
This is a great stuffed pepper recipe I found in a local fundraiser cookbook.
I usually love steak fajitas, but for chicken prepare this way, I will make an exception. It's the beer. I do this out on the grill in the cast iron skillet but you can do it inside on the stove. The plus side of doing it outdoors is the smoky flavor it imparts to the chicken and veggies.
Tamales are found throughout Central and South America with different types of fillings. Tamales are made by using both banana leaves and cornhusks. Cornhusks are now easy to find, but in some areas banana leaves are not quite as easy, therefore this recipe gives instructions for both. The tomato salsa rounds out this dish and the addition of a good quality crema either bought or homemade makes...
From Seasaltwithfood. Simply delicious.
Raise your glass and toast! The 4 Mexican toasts while drinking (1 per round): Salud (health); Dinero (money); Amor (love); and Tiempo para enojarlos (time to enjoy them).
This is a very easy way to make a savory corn side for Mexican food or with other foods at a cookout.
When I made this the first time...I wanted to eat it all! This is Mexican street food, simple but delicious. It is charred sweet corn with good ingredients that gives you just the right balance of smoky, spicy, tangy. We like it at room temp but can be eaten warm. I can see this as a main with shredded or chunked chicken. Serves 4-6 people as a side dish.
This recipe came from my DD's culinary school learning packet. I have rewritten the instructions and added approximate times, as I haven't made this yet.
Cumin used to be one of my least favorite spices...until I found the magical combination of it with lemon. It truly is a party in your mouth, and will have your taste buds dancing! I've made many versions of this bean salad, so am posting a version where you can create it to whatever tickles your fancy at the time. This can easily be made Vegan or Vegetarian with the same spectacular flavors....
This is my first try at making (and being satisfied with) a vegan recipe. It came from the Eating Well website. The ingredients didn't sound like they really went together, but once it is all done it is a wonderful dish. We served it over brown rice, but you could eat it as is. Very flavorful and satisfying!
This is a tasty breakfast or brunch recipe I like to make.
Is it a dessert or a cocktail? I'll leave that up to you, I just know I love this recipe. This recipe should come with a warning that it's addictive. Incredibly simple to prepare. I really wasn't sure if I'd like it or not the first time I made it, but I LOVED IT!!! I use decaf coffee since I serve it in the evening, but you can use regular coffee. I also used half sugar and...
Normally, I'm not excited about recipes that incorporate canned soup in the sauce, but this one is a winner I found this recipe on the Campbell's Kitchen web site, but modified the ingredients to fit our preferences -- smaller low-carb whole wheat tortillas instead of regular flour tortillas, PAM instead of veg oil, frozen grilled chicken instead of canned chicken, and green pepper.
These are so delicious! You can really stuff them with any of your favorite vegetables, but this is the combination I enjoy. I prefer to use a spicy HOT Italian sausage, but chorizo or even a mild Italian sausage is just as good. A mix of jalapeno, onions, tomatoes, olives, cheese and bread crumbs for me is the perfect combination. And of course topped with more cheese. This can be grilled...
This is a favourite snack in this household. It is so easy to prepare and can be prepared ahead of time.
This ceviche is regularly served on the beaches of Mexico. Serve it as an appetizer or as a side salad dish. When I use shrimp and fish I do not marinate the shrimp as they become tough. I use cooked shrimp and add them an hour or so before serving. If you are using frozen fish be sure that it is a firm fleshed fish and fully thawed with as much moisture as possible removed. Substitute any other...
I make these every couple of months to keep on hand in the freezer. Inexpensive, easy and quick to make. But, the best part is - remove from the freezer, place in the microwave and 5 minutes later you have a couple of burritos for dinner. Or thaw 6-8 of them, put in a casserole dish and bake for 30 minutes to feed a family of 4. And, what is nice with this recipe is you can add your favorite...
Great for one or two over burritos, enchiladas or quesadillas or just as a dip. If the avocado is not quite ripe,place in a paper bag for a few days
A yummy salad I make when I have leftover meat from tacos.
This rice is very close to the rice served in Tex-Mex Restaurants. We like to serve it as a side to burritos, enchiladas, or grilled meats and veggies. It can also be combined with other ingredients to make "bowls or stuffed into tortillas. From Cheryl and Bill Jamison's book Texas Home Cooking.
Wonderful recipe for a BBQ - the work is all done ahead of time and you will get some OOoh's when you serve them
This is a nice peppy soup for those cold winter days.Good as a dinner soup too! I use prepared frozen turkey balls (defrosted) for quick easy preparation of this soup. If you like sliver a couple of corn tortillas and add to each bowl just before serving
I love Mexican/Tex Mex food and this tasty Enchilada Suizas are made with chicken (or even leftover turkey), fresh tomatillos and served with a side of home-made tomatillo relish. It is Yum! My family devoured these in no time. Source: Our Latin Table
This makes extra sauce, which is easy to freeze and use for more chicken, or even enchiladas. And since I made this for my family of three, if you want to increase the recipe to say 4 or 6, just increase the chicken and marinade but leave the chile verde sauce quantities the same. If you have no immediate use for the extra sauce, freeze it for later.
I found this in the 2003 Taste of Home Annual Recipes cookbook. It was sent to them by Norma Grogg of St. Louis, Missouri. Since I like a meatier chili, an extra 1/4 pound of ground beef was added.But even if the extra beef hadn't been added, I still think it would be enough for 4. After simmering, I did a " taste test " and added some crushed red pepper flakes for more heat. If you don't add the...
Super simple snack-sized cheese quesadillas for little (and big!) hands to enjoy. I used the Mission Zero Carb tortillas for this, but any street taco size tortilla should work! If you don't want any spice to your quesadillas, use Monterey Jack instead of Pepper Jack (or just use more Cheddar) or any combination of cheese you have on hand. I always grate my own cheese off the block because it...
We love this Mexican Chocolate Cake,a wonderful recipe included in a long ago school class Mothers Day Cookbook, a recipe that made for an instant hit at our house. Quick easy and never fails to please, a must make whenever we gather.
I found this recipe in a Taste of Home magazine. It sounded so yummy; I just had to try it!! The only change I made to the original recipe was to add a few chilli flakes for garnish. It was enjoyed by all.
I've changed this over time from a Sunset recipe so am posting my current version here. If you would like it spicier add jalapenos. It tastes like enchiladas but is much healthier and easy too! I love to eat it along an undressed salad of romaine, purple cabbage and grape tomatoes and eat bites of the crunchy salad and eggplant together with sour cream. Many people think it needs to be...
Easy and delicious southwest twist Note: I use 5 peppers which means, 10 halves - but, depending on the size of your peppers, you may only need 4 peppers or 4 1/2. It is hard to say because the size of the peppers can really vary. Also, if using small peppers, some people may eat 2 peppers for dinners and some only 1, so the serving size can vary on this.
Great appetizer/snack for Grey Cup Day or any football day and other group occasions, very tasty !!
Salsa fresca is a generic term for any salsa that isn't cooked. There's no right or wrong way to do it - everyone does their own thing. This recipe is my take on what my mom used to make, but I think it's exceptional. (Pat on back, LOL!) Measurements are loose, but the key is the olive oil and mexican oregano. Prep time includes 15 minutes of standing time.
Found for the World Tour 2005, this looks like something dh would love! A Mexican recipe, it has been called ' "funeral coffee" because it is always served at the velorios - all-night wakes - with large trays of sweet rolls.'
Lovely mixture of Mexican flavours. You may prepare ahead and finish baking a half hour before serving. You may make this recipe as mild or as hot as you like - just use more or less chipotle & jalapenos. Havarti Jalapeno Cheese works well instead of Muenster. If you wish you may place canned sliced Jalapenos on top just before serving. This recipe is from a TV Network Magazine with minor...
Per recipe request from Rockin Robins Cooking Mexican recipes.
Yes, I know... organ meats. Most Americans, nowadays, don't remember the days when nothing on an animal went to waste. I grew up in a Mexican family, where we didn't have an aversion to things such as tongue, liver, heads, and the infamous menudo. And although my Mom was a great gourmet cook and we had food from all over the world, one of my favorite dishes as a child was beef Tongue in...
I created this completely by accident while trying to use up ingredients before I move. I was all out of several taco making items, so I had to just make do with what I had in the house. I really liked how everything came together quickly and was so flavorful. I measured only the amount of meat, everything else is a guess and should be added to taste. I would have added some avocado slices if I...
Prep time does not include marinating time of (minimum) two hours. This recipe has been in my family for many years. Originally, we are from Jalisco, Mexico where this Mexican favorite originated. This is better than anything you'll ever get in a "corporate" mexican restaurant in the U.S. Sorry, El Torito... This is a great recipe for a backyard BBQ party or large family gathering. We...
A Mexican variation on sauteed mushrooms and peppers. Can be used for a burrito filling or in a wrap.
This is a favorite since I was a child, but I never had my Mom write down the recipe. Thanks to Muy Bueno, this is a rediscovery! I really like store bought tostadas (not the Ortega brand, the REAL ones in the tall cylindrical plastic bag!), but you can make your own if you want. To make, heat one-quarter inch of oil in a heavy skillet. Drop tortillas carefully into hot oil, one at a time, for 20...
Another one of my "experiments" which I think turned out pretty good.And since I don't consider this a true Mexican dish,I didn't know what to put this under.Now this makes 10 enchiladas,but I entered it served 5 persons at 2 each. (UPDATE: On June 18th.2014,Lori Mama,the wonderful lady that took the photo gave me her permission to use it)." Keep Smiling :)
This was my go to when my barbecue got rained out on the 4th. It's really quick to put together, and also very economical as a little fish goes a long way. I served it with oven roasted corn and chipotle butter.
This is how margaritas are served in Mexico. They use real lime juice instead of the prepared stuff you see in most restaurants/bars. If you like your margarita on the sweet side, you can sweeten this by adding a bit of cane sugar to the shaker. From a Mexican Cookery Cookbook by Barbara Hansen.
These are really quite tasty and make a wonderful appetizer or condiment to go with Mexican foods.
While in Mexico each winter I usually enter at least one chili contest. I'm getting closer to first place. . . this was my (2nd Place) entry in the 2010 LoretoFest Chili Contest. This recipe is written for a pressure cooker, but can also be made on the stove-top. Adjust cooking times accordingly. If unable to find Arrachera Beef see my recipe for making your own.
These are great for snacking if you are watching your diet. You can buy these on any street corner in mexico - they are usually round. When you buy jicma be sure that it is very firm with a smooth light brown skin, with no blemish. When you cut it open the flesh must be very white otherwisw they are too old.
No mater how you spell it, Boleo/Bolillos' are sold through out Mexico, in bakeries and supermarkets. They are basically a small french roll/baguette that has been 'mexicanized' with honey. It was believed to have been introduced into the country by The Boleo Mining Company, a French company which operated in Santa Rosalia, Mexico in the 1800's. The mine is now closed, but the original bakery...