Mexican Food Recipes

[BeenThinkin]

Thank you ladies for this wonderful recipe thread! It's so much better than what we have been having on here. You will probably have to post them in several translations though!

Now where are the grandkid threads? Never thought I'd look forward to grandkids and recipe threads. Awe..... bring them on!

Been Thinkin

[MawMaw]

PO, you oughta open up a Mexican chain of restaurants!!!
First one in Mississippi!!!

[Pressing-On]

Originally Posted by Lacey

PO, you oughta open up a Mexican chain of restaurants!!!
First one in Mississippi!!!

I wish I had done that. Now I'm too busy.

I would use imported Spanish Porcelain tile for the floors, a few rocks walls, hand painted murals, Spanish ornamental wrought iron.....

[commonsense]

Recipe sounds great......if I eliminate the sour cream and cheddar cheese will it ruin it??

I'm very limited on Mexican recipes But I really like enchiladas etc.

[Pressing-On]

Originally Posted by commonsense

Recipe sounds great......if I eliminate the sour cream and cheddar cheese will it ruin it??

I'm very limited on Mexican recipes But I really like enchiladas etc.

You can substitute yogurt for sour cream. I suggest a 2% organic Greek yogurt...richer flavor than other types, IMO.

I have no idea how in the world you can make Mexican food without cheese. I have no substitute for that. You might need to find another menu altogether. LOL!

[Rose]

Saving this recipe for sure! I love easy and delicious. Thanks for sharing.

[Pressing-On]

Originally Posted by Rose

Saving this recipe for sure! I love easy and delicious. Thanks for sharing.

Just now tasting it. It is very good. I did add 1 tsp of chili powder instead of 1/2 tsp, and 1/2 tsp of cumin instead of 1/4 tsp. I didn't make my own green enchilada sauce though. I purchased a green enchilada sauce by Hatch, which is a good brand.

Really good! I knew I would like the Black Beans after eating at Manuel's at Great Hills in Austin - http://www.manuels.com/. It's a great restaurant. Of course, the refried pinto beans were missing from the menu, but since the Yankees are here now...

[Pressing-On]

Like this recipe for breakfast. Always looking for something like this. Ingredients look great.



I suppose the Purgatory means it isn't mucho caliente.

Mexican Eggs in Purgatory

1 pound tomatillos, husked
1 poblano or jalapeño, stemmed and seeded (see Note)
1 1/2 cups chopped cilantro leaves and stems
3 scallions, coarsely chopped, plus sliced scallions, for garnish
3/4 cup low-sodium chicken broth
3 ounces thickly sliced bacon, cut into 1/2-inch pieces
2 tablespoons extra-virgin olive oil
1 garlic clove, minced
8 large eggs
2 tablespoons grated Cotija cheese or crumbled feta, plus more for garnish
Warm corn tortillas, for serving

Preheat the broiler and position a rack about 8 inches from the heat source. In a blender or food processor, add the husked tomatillos, poblano, chopped cilantro, chopped scallions and chicken broth and puree until smooth.
In a large, shallow flameproof casserole or skillet, cook the bacon in the olive oil over high heat until the bacon is browned, about 4 minutes. Add the minced garlic and cook for 30 seconds, until fragrant. Add the tomatillo puree and cook over moderate heat until the sauce is thickened and dull green, about 15 minutes.
Using the back of a spoon, make 8 depressions in the tomatillo sauce. Remove the casserole from the heat and carefully crack the eggs into the depressions. Sprinkle the eggs and tomatillo sauce with the 2 tablespoons of Cotija cheese. Broil the dish until the egg whites are set but the egg yolks are still runny, about 4 minutes. Garnish with more Cotija cheese and the sliced scallions and serve right away with warm corn tortillas.

Make Ahead
The green tomatillo sauce can be covered and refrigerated for up to 2 days. Bring the sauce to room temperature before adding the eggs.

Notes
For an extra-spicy dish, leave the seeds in the peppers.

http://www.foodandwine.com/recipes/m...s-in-purgatory

[Pressing-On]

Totally going to make this tomorrow! Probably will use both dark and white meat.

Salsa Verde Honey Lime Pepper Jack Chicken Enchiladas



Ingredients

4 chicken breasts (1 1/2 pounds)

10 Minute Marinade
1/3-1/2 cup honey*
1/2 cup lime juice
1 tablespoon chili powder
½ teaspoon smoked paprika
½ teaspoon cumin
1/2-1 teaspoon chipotle powder
¼ teaspoon cayenne pepper (optional)
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper

1 16 oz. bottle salsa verde
8-10 flour tortillas
3 cups Pepper Jack cheese, shredded
2 cups Monterey Jack Cheese, shredded (optional for EXTRA cheesiness)

Garnish
Sour Cream
Cilantro
Avocados

Instructions

To easily cook and shred the chicken: Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until hot and rippling. Add the chicken breasts and cook for 3-5 minutes, or until golden brown on one side. Flip the chicken over, then add 1 cup of chicken broth to the skillet. Cover and reduce heat to medium and simmer 15-20 minutes or until chicken is cooked though and tender enough to shred, adding additional chicken broth/water if the liquid evaporates too quickly. Remove chicken from skillet and let rest 5 minutes before shredding.
In a large bowl, whisk together the 10 Minute Marinade ingredients then add the shredded chicken. Let marinate 10 minutes.
Meanwhile, lightly spray a 9x13 baking dish with nonstick cooking spray and pour ¼ cup salsa verde evenly over the bottom (it will barely cover), reserving the remaining salsa verde.
Lightly toast tortillas in a nonstick skillet over medium heat, about 30 seconds per side. (Optional but recommended)
After chicken has been sitting 10 minutes, remove chicken to a plate, letting excess marinade drip back into the bowl. To the remaining marinade, whisk in the remaining salsa verde. Set aside.
Begin assembling enchiladas by filling each tortilla evenly with chicken filling and 2 cups pepper jack cheese and optional 1 cup MntereyJack cheese (for the cheese lover). Roll up each tortilla and place, seam side down, in the salsa verde coated baking dish. Repeat process until all tortillas are filled.
Pour the remaining honey/lime/spice/salsa verde sauce over the enchiladas and cover with remaining 1 cup Pepper Jack cheese and optional 1 cup Monterey Jack cheese.
Bake uncovered at 350 degrees for 30 minutes then broil until cheese is golden.

Notes
*If you are not adding any cayenne pepper and only using 1/2 teaspoon chipotle chili powder, then only add 1/3 cup honey. The sweetness of the 1/2 cup honey balances out the extra spice of the cayenne and 1 teaspoon chipotle chili powder.

http://www.carlsbadcravings.com/sals...en-enchiladas/

[Pressing-On]

Originally Posted by Pressing-On

Totally going to make this tomorrow! Probably will use both dark and white meat.

Salsa Verde Honey Lime Pepper Jack Chicken Enchiladas



Ingredients

4 chicken breasts (1 1/2 pounds)

10 Minute Marinade
1/3-1/2 cup honey*
1/2 cup lime juice
1 tablespoon chili powder
½ teaspoon smoked paprika
½ teaspoon cumin
1/2-1 teaspoon chipotle powder
¼ teaspoon cayenne pepper (optional)
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper

1 16 oz. bottle salsa verde
8-10 flour tortillas
3 cups Pepper Jack cheese, shredded
2 cups Monterey Jack Cheese, shredded (optional for EXTRA cheesiness)

Garnish
Sour Cream
Cilantro
Avocados

Instructions

To easily cook and shred the chicken: Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until hot and rippling. Add the chicken breasts and cook for 3-5 minutes, or until golden brown on one side. Flip the chicken over, then add 1 cup of chicken broth to the skillet. Cover and reduce heat to medium and simmer 15-20 minutes or until chicken is cooked though and tender enough to shred, adding additional chicken broth/water if the liquid evaporates too quickly. Remove chicken from skillet and let rest 5 minutes before shredding.
In a large bowl, whisk together the 10 Minute Marinade ingredients then add the shredded chicken. Let marinate 10 minutes.
Meanwhile, lightly spray a 9x13 baking dish with nonstick cooking spray and pour ¼ cup salsa verde evenly over the bottom (it will barely cover), reserving the remaining salsa verde.
Lightly toast tortillas in a nonstick skillet over medium heat, about 30 seconds per side. (Optional but recommended)
After chicken has been sitting 10 minutes, remove chicken to a plate, letting excess marinade drip back into the bowl. To the remaining marinade, whisk in the remaining salsa verde. Set aside.
Begin assembling enchiladas by filling each tortilla evenly with chicken filling and 2 cups pepper jack cheese and optional 1 cup MntereyJack cheese (for the cheese lover). Roll up each tortilla and place, seam side down, in the salsa verde coated baking dish. Repeat process until all tortillas are filled.
Pour the remaining honey/lime/spice/salsa verde sauce over the enchiladas and cover with remaining 1 cup Pepper Jack cheese and optional 1 cup Monterey Jack cheese.
Bake uncovered at 350 degrees for 30 minutes then broil until cheese is golden.

Notes
*If you are not adding any cayenne pepper and only using 1/2 teaspoon chipotle chili powder, then only add 1/3 cup honey. The sweetness of the 1/2 cup honey balances out the extra spice of the cayenne and 1 teaspoon chipotle chili powder.

http://www.carlsbadcravings.com/sals...en-enchiladas/

Oh, man - totally delicious!!!

Instead of rolling the chicken mixture in flour tortillas, I layered with corn tortillas. I had Habanero Monterey Jack cheese - which I wouldn't use if I had company. The dish definitely has a bite - but not too bad.

Also, I used less that 1/4 cup of honey as most recipes calling for 1/3 or 1/2 is way too much and it would have been.

Perfect dish. You could go with straight Monterey Jack and it would be fine. Smelled like a Mexican Restaurant coming out of the oven. I knew it was going to be good.

Went ahead and made Spanish Rice to complete everything.

Leftovers....'cause I'm going shopping manana.

Haven't tasted the tortilla soup yet.