craftymom101
Pearl Clutcher
Posts: 3,950 
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Post by craftymom101 on Jan 8, 2025 21:22:57 GMT
I have been craving Mexican food, and we have zero good Mexican restaurants near us. I would love a good carne asada recipe, enchiladas recipe, and tacos/burritos recipe.
Please post your best Mexican recipes here! Thank you!
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Post by pantsonfire on Jan 8, 2025 21:26:05 GMT
Burritos like Chipotle:
Basmati rice 2:1 ratio in vegetable stock with fresh lime juice and parsley, salt, pepper, dried cumin.
Black beans seasoned with salt, garlic powder and onion powder.
Sauteed red onion and bell peppers in butter and olive oil and towards the end add salt, cumin, and lime juice.
Cheese, meat of your choice or veggies, etc.
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Post by pantsonfire on Jan 8, 2025 21:26:20 GMT
I like to warm the flour tortillas too
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Post by AussieMeg on Jan 8, 2025 21:37:03 GMT
I am not really a fan of Mexican food, and I think it's because the choice of 'Mexican' that we get here is dismal. It's all the same boring af Tex Mex stuff. I do, however, love this recipe: Slow Cooked Beef Birria |
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Post by cmpeter on Jan 8, 2025 22:24:28 GMT
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Post by littlemama on Jan 8, 2025 23:24:10 GMT
No good Mexican food nearby?? Id have to move!
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Post by Crack-a-lackin on Jan 9, 2025 4:01:51 GMT
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Post by Crack-a-lackin on Jan 9, 2025 4:08:11 GMT
I can’t speak to the authenticity of this dish but we like it. I usually make it vegetarian because I’m not a big fan of ground meats but I will sometimes use rotisserie chicken. It can be a side, a main, a dip, or a burrito filling. www.heatovento350.com/2013/07/enchilada-rice.html?m=1 |
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Post by lucyg on Jan 9, 2025 6:41:15 GMT
This is my late MIL’s New Mexican enchilada recipe. I don’t even go full boat on this thing. Really good, either way.
CHICKEN & CHEESE ENCHILADAS
Makes up to 2 dozen enchiladas
1 lb chicken breasts, boned, skinned, cooked, diced
1-2 onions, diced
2 tomatoes, diced
2 large cans (28 oz) red enchilada sauce
vegetable oil
1.5 lbs cheddar and/or jack cheese, shredded
2 dozen small (6" ) corn tortillas
1 large can sliced olives
green onions, sliced
Mix chicken, onions and tomatoes in a large pan, and saute until DRY. Stir in enchilada sauce to moisten. Butter baking pans or spray them, and splash a little enchilada sauce around the bottom.
Heat enchilada sauce to medium-low in one skillet (slightly larger than your tortillas) and oil in another. Replenish as needed during this process. Using tongs, dip tortillas in hot oil for a few seconds, then in sauce.
Place dipped tortilla on a plate and fill with a small amount of chicken mixture. Add shredded cheese (save some to add on top of enchiladas). Roll and place in baking pans.
When all enchiladas are in pans, pour extra enchilada sauce over and top with cheese, sliced green onion, and olives. Cover with foil and refrigerate or freeze. When ready to serve, heat in 300 degree oven for half an hour or until heated through and cheese is melted.
NOTE about the dipping part: the way I describe it above is the traditional method. I skip the oil step and only dip in heated enchilada sauce, then fill as above. You may need additional sauce if you do it this way.
If you do choose to dip in both oil and enchilada sauce, it's best to have two people working together for that step. It gets really messy, really fast.
oh, and if the tortillas tear during dipping/filling, no big deal. Just stuff that filling back in and carry on.
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Post by lucyg on Jan 9, 2025 6:48:59 GMT
Also grandma’s rice, while I’m at it.
NEW MEXICAN RICE
2 cups raw rice
1 onion, diced
a few cloves of garlic, minced
1 bell pepper, diced
1 can (16ish oz) diced tomatoes or Ro-tel
2 cans (8 oz) tomato sauce (better if you don’t use every drop, depends on how saucy you like it)
1 quart chicken broth
fresh cilantro, maybe half a bunch or more, chopped fine
salt & pepper
You need a large-ish pot for this, at least 4 quarts.
Brown the rice, onion, garlic, and bell pepper in a little oil. Add tomatoes, tomato sauce, and broth; stir in salt and pepper to taste. Bring to a boil, reduce heat, cover and simmer till rice is done, about 30 minutes, stirring occasionally. Add a little water as needed during cooking.
Stir in chopped cilantro toward the end of cooking. You can also squeeze in some fresh lime juice and/or sprinkle with Trader Joe’s chili-lime seasoning.
You can serve this with any Mexican meal. It is really, really, to-die-for good if you melt some shredded cheddar on top.
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craftymom101
Pearl Clutcher
Posts: 3,950
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Post by craftymom101 on Jan 9, 2025 13:07:58 GMT
No good Mexican food nearby?? Id have to move! Right?! We don’t have a lot of ethnic food in our area. We get a lot of snow birds and I think they prefer bland food and we have a lot of bland American restaurants near us! |
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Post by needmysanity on Jan 9, 2025 13:22:43 GMT
My husband makes THE BEST salsa. He cans it and gives it to our friends but he won't give them the recipe. So don't tell him I shared it - lo
Salsa
Ingredients
1 Lb Tomatillos
1 lb Tomatoes (whole can)
1 small white onion
2 Gloves garlic
10 Jalapenos
Salt to taste = 1 TBL
½ bunch cilantro
15 cerano chili
Makes 3 quarts
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Post by Merge on Jan 9, 2025 15:29:18 GMT
Inauthentic but tasty: I make carnitas in the pressure cooker with a pork shoulder roast cut into 2" chunks. Season the meat and use the saute function (add oil first) to brown it, working in batches if necessary. Leave the meat and its juices in the cooker. Add a jar of salsa verde, a chopped up chipotle pepper with some of the sauce, and the juice of one orange. Cook on high for 45 minutes and allow pressure to release naturally. Remove the meat from the liquid and coarsely cut or shred, but leave the pieces fairly large - you don't just want meat threads for lack of a better term. Lay the meat out on a baking sheet and put under a broiler until the edges just start to get crispy. We like this best in tacos made with corn tortillas - fresh if you can get or make them - more salsa verde, chopped onion, and cilantro. Avocado is good, too. But it's also great in burritos, stuffed in baked potatoes, a burrito bowl with rice and beans, or whatever else you like. I also love charro beans. Super easy. Lots of recipes out there but this one is a good example: houseofnasheats.com/charro-beans-recipe-frijoles-charros/#wprm-recipe-container-15308And yes, birria tacos. This is the recipe I've used: www.isabeleats.com/birria-tacos/#recipe |
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FurryP
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Jun 26, 2014 19:58:26 GMT
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Post by FurryP on Jan 9, 2025 15:40:16 GMT
This is my late MIL’s New Mexican enchilada recipe. I don’t even go full boat on this thing. Really good, either way. CHICKEN & CHEESE ENCHILADAS Makes up to 2 dozen enchiladas 1 lb chicken breasts, boned, skinned, cooked, diced 1-2 onions, diced 2 tomatoes, diced 2 large cans (28 oz) red enchilada sauce vegetable oil 1.5 lbs cheddar and/or jack cheese, shredded 2 dozen small (6" ) corn tortillas 1 large can sliced olives green onions, sliced Mix chicken, onions and tomatoes in a large pan, and saute until DRY. Stir in enchilada sauce to moisten. Butter baking pans or spray them, and splash a little enchilada sauce around the bottom. Heat enchilada sauce to medium-low in one skillet (slightly larger than your tortillas) and oil in another. Replenish as needed during this process. Using tongs, dip tortillas in hot oil for a few seconds, then in sauce. Place dipped tortilla on a plate and fill with a small amount of chicken mixture. Add shredded cheese (save some to add on top of enchiladas). Roll and place in baking pans. When all enchiladas are in pans, pour extra enchilada sauce over and top with cheese, sliced green onion, and olives. Cover with foil and refrigerate or freeze. When ready to serve, heat in 300 degree oven for half an hour or until heated through and cheese is melted. NOTE about the dipping part: the way I describe it above is the traditional method. I skip the oil step and only dip in heated enchilada sauce, then fill as above. You may need additional sauce if you do it this way. If you do choose to dip in both oil and enchilada sauce, it's best to have two people working together for that step. It gets really messy, really fast. oh, and if the tortillas tear during dipping/filling, no big deal. Just stuff that filling back in and carry on. , what brand of enchilada sauce do you use? I know you might say any brand will do, but since you said the enchiladas are really good, I'd rather just pick the same brand, because sometimes they taste different. Thank you! |
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Post by lucyg on Jan 9, 2025 19:38:08 GMT
FurryP, I use Las Palmas but yes, probably any is fine. That’s what my MIL used too, once her husband died and she started getting lazy about cooking. She also never handmade another tortilla in her life.  Food was always great, though.
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Post by mollycoddle on Jan 9, 2025 20:34:30 GMT
These all sound so good. We don’t really have many Mexican restaurants; more Mediterranean and Italian. So I have only eaten a handful of these dishes. But they sound delish!
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GiantsFan
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Post by GiantsFan on Jan 9, 2025 22:04:10 GMT
This is a good and easy rice recipe.
Oh Yvonne's Mexican Rice
Use a regular sized coffee mug (not one of those giant ones, just a regular size). and fill it with rice (not rinsed, anything).
Pour some canola oil in the skillet, about..two passes. Not too much, but enough to coat all the grains nicely
Medium high heat, brown the rice until it's just lightly golden and toasty. About halfway through you can add in some fine chopped onion and fresh garlic about a mediumish minced clove to brown along with the rice.
Then add two of those same coffee mugs full of water.
Add about 1/2 - 3/4 small can of tomato sauce.
Season: salt, pepper to taste (taste it). If you didn't add the garlic, then add about 1/2 tsp garlic powder, and about 1/4 tsp of ground cumin. (if you used the fresh garlic, omit the powder)
Cover tightly, cook for about 18-20 minutes on low heat. Don't disturb, don't lift the lid.
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FurryP
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Post by FurryP on Jan 10, 2025 3:47:19 GMT
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Post by disneypal on Jan 10, 2025 19:09:29 GMT
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msladibug
Pearl Clutcher
Posts: 2,770
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Post by msladibug on Jan 14, 2025 14:50:31 GMT
This is a good and easy rice recipe. Oh Yvonne's Mexican Rice Use a regular sized coffee mug (not one of those giant ones, just a regular size). and fill it with rice (not rinsed, anything). Pour some canola oil in the skillet, about..two passes. Not too much, but enough to coat all the grains nicely Medium high heat, brown the rice until it's just lightly golden and toasty. About halfway through you can add in some fine chopped onion and fresh garlic about a mediumish minced clove to brown along with the rice. Then add two of those same coffee mugs full of water. Add about 1/2 - 3/4 small can of tomato sauce. Season: salt, pepper to taste (taste it). If you didn't add the garlic, then add about 1/2 tsp garlic powder, and about 1/4 tsp of ground cumin. (if you used the fresh garlic, omit the powder) Cover tightly, cook for about 18-20 minutes on low heat. Don't disturb, don't lift the lid. you measure yr rice the same way i do. 1 mug rice:2 mugs water. use the same (size) mug to measure both. |
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Food was always great, though.
