Mexican Food Recipes - Page 2

MawMaw · #1 03-04-2013, 02:45 PM

Yum!!! These recipes sound wonderful!!!

Pressing-On · #2 03-04-2013, 02:48 PM

Quote:

Originally Posted by Lacey

Yum!!! These recipes sound wonderful!!!

Give me something new!

MawMaw · #3 03-04-2013, 03:00 PM

Quote:

Originally Posted by Pressing-On

Give me something new!

I only make fajitas and sour cream enchiladas at home.
Oh, and salsa once in a while.

The rest we go out to eat at the Mexican places.

My easy peesy Salsa recipe is......

1 can diced tomatoes with chile's
a little bit of each of the following....
fresh chopped cilantro
sweet onion
ketchup (sumthin bout ketchup just makes it taste better to me) lol
sugar

blend it all up and voila!

Pressing-On · #4 03-04-2013, 03:09 PM

Quote:

Originally Posted by Lacey

I only make fajitas and sour cream enchiladas at home.
Oh, and salsa once in a while.

The rest we go out to eat at the Mexican places.

My easy peesy Salsa recipe is......

1 can diced tomatoes with chile's
a little bit of each of the following....
fresh chopped cilantro
sweet onion
ketchup (sumthin bout ketchup just makes it taste better to me) lol
sugar

blend it all up and voila!

My husband loves ketchup

These are the salsa recipes I use

Fresh Mexican Salsa

8 large tomatoes, coarsely diced
1 large onion, peeled and finely chopped
2 cloves garlic, peeled and minced
2 T chopped parsley
2 T chopped cilantro
1/4 - 2 tsp. chopped jalepano

Salsa
10-20 Serrano peppers (seeded and chopped)
1/2 tsp. salt
3 medium tomatoes, diced
1/2 tsp. sugar
1 white onion, chopped
1 clove garlic, finely minced
1 large bunch of cilantro
1 - 2 T crushed red pepper
1 14 oz can crushed tomatoes

In a blender combine canned tomatoes and a portion of the cilantro (1/3 to 1/2). Don't use the stems. Pour into a glass bowl and add the remaining chopped cilantro. Mix all other ingredients, except the red pepper. Toast the crushed red pepper in a pan until it barely smokes, then add it as well.

KeptByTheWord · #5 03-04-2013, 05:00 PM

Thank you PO! I don't have a lot of time today, but I am going to print out all your recipes and try them. I have a few myself I might share. Did you post your spinach enchiladas recipe yet? I may have missed it, as I am skimming through, in a hurry, gotta take the dogs for a walk... lol. Sun is setting here

Will check in later...

Pressing-On · #6 03-04-2013, 08:56 PM

Quote:

Originally Posted by KeptByTheWord

Thank you PO! I don't have a lot of time today, but I am going to print out all your recipes and try them. I have a few myself I might share. Did you post your spinach enchiladas recipe yet? I may have missed it, as I am skimming through, in a hurry, gotta take the dogs for a walk... lol. Sun is setting here

Will check in later...

Didn't get to the Enchiladas yet. I'll do that tomorrow. I wish I could go back and correct my typos. I had too much going on today and didn't slow down to check. Oh well, you'll know what I meant.

Let me know which ones you liked and what you might have done to modify anything. Too much cheese to cook one every day though.

KeptByTheWord · #7 03-04-2013, 09:28 PM

Quote:

Originally Posted by Pressing-On

Too much cheese to cook one every day though.

Can you ever have too much cheese?

All these recipes sound really good. I've never made flautas but I love to order them at a Mexican restaurant. I want to try the chicken spinach flautas - they sound yummie!

MissBrattified · #8 03-04-2013, 10:10 PM

Quote:

Originally Posted by Pressing-On

My husband loves ketchup

These are the salsa recipes I use

Fresh Mexican Salsa

8 large tomatoes, coarsely diced
1 large onion, peeled and finely chopped
2 cloves garlic, peeled and minced
2 T chopped parsley
2 T chopped cilantro
1/4 - 2 tsp. chopped jalepano

I make mine simple like this, minus the parsley, plus lime or lemon juice and salt/pepper to taste. If I'm making guacamole, all I do is mix 2 parts mashed avocado with 1 part fresh pico.

My favorite beef enchilada recipe is the Pioneer Woman's version; I don't know how authentic her recipe is, but they're really good enchiladas.

I like flour tortillas better than corn, so that's what I normally use. I know that part isn't authentic.

http://thepioneerwoman.com/cooking/2...ct-enchiladas/

KeptByTheWord · #9 03-04-2013, 10:36 PM

Quote:

Originally Posted by MissBrattified

My favorite beef enchilada recipe is the Pioneer Woman's version; I don't know how authentic her recipe is, but they're really good enchiladas.

I like flour tortillas better than corn, so that's what I normally use. I know that part isn't authentic.

http://thepioneerwoman.com/cooking/2...ct-enchiladas/

I LOVE Ree and The Pioneer Woman website... she makes me laugh, and she has really awesome pictures of her food so you know how it is supposed to look as you are cooking. Do you have any of her books? I personally haven't tried this recipe of hers for enchiladas, but it is very similar to the one I use.

Although, I notice in her recipe she uses a canned version of enchilada sauce. Perhaps PO has an "from scratch" enchilada sauce recipe up her sleeve?

Pressing-On · #10 03-05-2013, 07:22 AM

Quote:

Originally Posted by MissBrattified

I make mine simple like this, minus the parsley, plus lime or lemon juice and salt/pepper to taste. If I'm making guacamole, all I do is mix 2 parts mashed avocado with 1 part fresh pico.

Yes, I also add pico or hot sauce for guacamole.

Quote:

My favorite beef enchilada recipe is the Pioneer Woman's version; I don't know how authentic her recipe is, but they're really good enchiladas.

I like flour tortillas better than corn, so that's what I normally use. I know that part isn't authentic.

http://thepioneerwoman.com/cooking/2...ct-enchiladas/

That would be a fast way to get your enchilada sauce going. Looks like a good recipe. I would make my own sauce though. I've just never tried a canned sauce that I've liked. It always has a metallic taste to it. I tried one brand, Hatch, that wasn't bad.