Mexican Recipes, Tips And Videos
Mexican Breakfast Recipes
Easy Mexican style juicy omelet in no time at all. If you like it spicy, add some jalapeños and/or spicy salsa instead.
1 Tbs. water (or milk)
3 fresh mushrooms, cut into thick slices
1 green onion, chopped
2 Tbs. medium salsa
1/4 C. cheddar cheese, shredded
Whisk eggs and water together. Stir in mushrooms and green onions. Place in oiled no-stick frying pan. Cook egg mixture until set on one side, flip and cook on the other side. As cooking on other side, place salsa and cheddar cheese on one half of the eggs. Flip the other half over top of the salsa and cheese. Put lid on frying pan to melt the cheese (approx. 2 minutes). Flip onto your plate and eat.
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Mexican Appetizer Recipes
Rival the best Mexican restaurant with this creamy and spicy cheese dip served with tortillas or corn chips.
1 C. shredded Asadero cheese
4 oz jalapeno chilies, drained and chopped
1/4 C. half and half
2 T finely chopped onion
2 tsp. ground cumin
1/2 tsp. salt
Heat all ingredients over low heat stirring constantly until cheese is melted. Serve with tortilla or corn chips.
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Mexican Soup Recipes
When you don’t have a lot of time to spend in the kitchen, yet you want something warming for a cold winter evening, soup is the perfect dish to make. Hands-on work usually takes just a few minutes, and then you leave everything to simmer slowly on the stove. The result is something hot, satisfying, and delicious. And, if you include some sort of meat or poultry along with starchy ingredients like potatoes, noodles, rice, or even bread, you have that ideal of easy, casual cooking: a meal in a bowl. Click here for Wolfgang Puck's full introduction.
2 ears fresh sweet corn, husks and silks removed
4 or 5 large garlic cloves, peeled
1 small onion, about 2 ounces, peeled, trimmed, and quartered
1 small jalapeño chili pepper, trimmed and seeded
2 Tbs. corn oil
2 corn tortillas, cut into 1-inch squares
2 large ripe tomatoes, about 1 pound total weight, peeled, seeded, and coarsely chopped
2 Tbs. tomato paste
2 tsp. ground cumin
2 quarts good quality canned chicken broth, heated
Freshly ground black pepper
2 corn tortillas
1 ripe avocado
1 large chicken breast, cooked, boned, and skinned
1/2 C. shredded Cheddar or crumbled cotija cheese
1/2 C. sour cream or Mexican crema
1/4 C. chopped fresh cilantro leaves
Using a large, sharp knife, and holding an ear of corn at an angle with one end resting securely on a cutting board, carefully cut down along the cob to remove the kernels. Repeat with the other ear of corn. Set the kernels in the bowl of a food processor fitted with the stainless-steel blade; reserve the cobs.
Add the garlic cloves, onion, and jalapeño to the processor. Pulse the machine on and off until the mixture is coarsely chopped, stopping once or twice to scrape down the side of the bowl with a rubber spatula. Set the mixture aside.
In a large stockpot, heat the oil over medium heat. Add the corn tortilla squares, reduce the heat slightly, and cook, stirring occasionally, until they are slightly crisp and beginning to turn golden, 3 to 5 minutes. Stir in the corn mixture and sauté, stirring, just until it’s thoroughly coated with the oil but not yet browned.
Add the tomatoes, tomato paste, and cumin and continue to sauté for about 10 minutes. Stir in the chicken broth and add the corn cobs; raise the heat to high, bring the liquid to a boil, and then reduce the heat and simmer briskly until the liquid has reduced by about a third, about 30 minutes.
While the soup is simmering, prepare the garnishes: Preheat the oven or toaster oven to 350 degrees. Cut the tortillas into thin strips and arrange on a small baking tray. Bake until the strips are crisp, 10 to 15 minutes. Peel and dice the avocado. Cut the chicken into thin strips.
With a slotted spoon, remove the corn cobs from the pot and discard them. Working in batches to avoid overfilling and splattering, puree the soup in a blender or food processor. Return the puree to a clean pot. Season to taste with salt and pepper.
To serve, add the chicken and avocado to the soup and reheat over low heat. Ladle the soup into 6 to 8 heated soup bowls and garnish with the baked tortilla strips, cheese, sour cream, and chopped cilantro. Serve immediately.
Yield: 6 servings
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Mexican Entree Recipes
Five ingredients, ten minutes prep time and twenty minutes to cook - now that's what I call cheating, since it tastes good and takes little time.
1 16 oz. container sour cream
12 oz. shredded Monterey Jack cheese
1 20 oz. can green enchilada sauce
18 6 inch corn tortillas
1 2 oz. can chopped black olives
Preheat oven to 350 degrees. In a small bowl, combine the sour cream and 3/4 of the cheese.
Into a 9x13 inch pan, pour a small amount of enchilada sauce to coat bottom of pan. Layer 6 tortillas on bottom of pan. Layer half of the cheese-sour cream mixture and 1/3 of the olives over the tortillas. Repeat this layer once more. Pour the remaining enchilada sauce over the final layer of tortillas. Bake for 20 minutes. Cut into squares and serve.
Yield: 8 servings
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Mexican Dessert Recipes
Little balls of dough coated with layers of powdered sugar and baked. Perfect bite-size cookies.
3 C. butter or margarine, at room temperature
4 Tbs. powdered sugar
2 egg yolks
1 C. finely chopped almonds
7 C. all purpose flour, unsifted
2 lb. powdered sugar
Preheat oven to 275 degrees. Beat butter until light and fluffy; beat in the 2 Tbs. of powdered sugar, egg yolk and almonds. Gradually add flour to make a soft dough that can be handled. Pinch off pieces of dough the size of a large walnut and roll between your hands into round balls. Place about 1 1/2" apart on ungreased baking sheets and bake in a 275 degree oven for 45 minutes or until very lightly browned.
Remove from oven and let cool on baking sheets until still slightly warm. Sift about 1/2 of the 1 lb. powdered sugar over butcher paper; arranged in a shallow pan, and carefully transfer cookies from baking sheet to sugar. Sift more powdered sugar over tops and sides; completely coating the cookies at least 1/8" thick with sugar. Let stand until cool; store in an airtight container with waxed paper between layers of cookies.
Yield: about 5 dozen
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