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Three Easy Mexican Recipes
Mexican recipes are a quick remedy for those times when you are craving something but not quite sure what. I have been eating Mexican foods since I was just a small child and it is rare that I discover something Mexican that I don’t like.
I enjoy the preparation and the aromas that rise as the meal begins cooking. I know that if you try your hand at a homemade Mexican meal that you too will discover that they are an instant family favorite.
Mm. Tacos are one of my favorite meals and they certainly are one of my children’s favorite things to eat. Chicken tacos are quick and easy to make and they smell delicious and are just downright scrumptious.
iAnyone can put together this Mexican classic no matter their time schedule or culinary skills. There isn’t a family anywhere that would not appreciate the effort of putting together this Mexican classic.
- 2 Cans Red Enchilada Sauce, any brand you favor
- 2 tsp. vinegar, any brand
- 2 1/2 tsp. garlic, finely chopped
- 1 avocado, Chopped
- 1 Bag lettuce, finely shredded
- 4 cups Mexican Cheese, grated
- 1 can Black Olives, Sliced
- 1 bottle taco sauce, any brand
- 12 Taco Shells, any brand
- 2 tsp. Oregano, seasoning
- 1/2 tsp. sugar, any
- 1/2 tsp. salt, any
- 3 tbsp. Olive Oil, any
- 3 lbs. boneless chicken breast, either sliced or halved it doesn’t matter
- 1 pack taco seasoning, any brand
- Set a pot of water on to boil. Once it reaches boiling, add chicken and ½ teaspoon salt, 1-tablespoon olive oil and let chicken boil until cooked. It helps to over boil the chicken until it begins flaking. Use a fork to pull chicken into finely shredded pieces and set aside.
- In a medium bowl combine enchilada sauce, vinegar, garlic, taco seasoning, oregano, and sugar. Mix this extremely good and set it to the side for about 15 minutes. In a large skillet or pan over medium to high temperatures, add the olive oil. Place in the shredded chicken until it is golden (about 5 minutes and maybe less). After your chicken is the right color, pour in the enchilada sauce and additives to your pan. Bring it all to a simmering boil. Lower the heat to a lower setting. Cover it with a lid and allow it to simmer there.
- Allowhere it to sit t until the sauce thickens and mixes into the shredded chicken (the color will be deep red).
- Move your chicken to a bowl and spoon it all into warmed or baked taco shells. (I prefer my shells to be slightly goldened as well)
- You can top the shells with lettuce, black olives, diced avocado, taco sauce and cheese and then serve it to your waiting crowd.
Here’s the recipe that you can hear coming after it is done and being served. The sizzling fajita is one of America’s favorite Mexican meals. If you like steak chicken and shrimp, in this one recipe you can interchange the ingredients to make any version.
Be careful at how hungry you are when those plates start coming, many a hungry dinner table guest as gotten stung anticipating the arrival of that delicious smell. Children and adults alike seem to get antsy as the cook enters and makes their way to their starving guests. Be sure to warn everyone at your table, “hot plate, hot plate!"
- 1/4 cup vegetable or olive oil
- 3 tablespoons freshly squeezed lemon juice
- 1 tsp. minced garlic
- 1 teaspoon of powdered garlic
- 1 teaspoon of onion powder
- a single dash hot sauce
- black or red pepper
- 1 1/2 pounds meat
- 1 medium onion diced
- 1 medium green bell pepper sliced (aesthetic)
- 1 medium red bell pepper sliced (aesthetic)
- 8 flour tortillas
- 1 juiced lime (aesthetic)
- whipped sour cream
- cheddar cheese or Mexican cheese
In a large sealable bag, mix 2 tablespoons of the vegetable or olive oil, juice from lemons, minced garlic, the garlic powder,the onion powder, the hot sauce, the salt, black pepper and your choice of meat. Zip the seal on the bag and mix the contents by shaking the bag. Allow this to marinate in your fridge.
Preheat your oven for at least 20 minutes at 450 degrees with your cast iron serving dishes in order to get that good sizzle going when you place the fajitas on their plates.
Heat up your outdoor or indoor grill to medium high heat. It is time to take the meat mix out and place it on the grill, just toss the marinade out. Cook the meat until it is cooked all the way through and to your satisfaction. Slice the the meat into long strips.
In a large iron pan you need to heat up the remaining oil and put the onions and bell peppers on to fry until they are crispy tender and then salt and pepper the mix.
Wrap your tortillas in aluminum foil and then bake them in your oven with the iron serving plates for around 15 minutes.
When everything is ready to serve to your guests or family, remove those iron plates from the oven and arrange your meat and sautéed peppers and onions on it. The marinated meat will sizzle due to its moisture and fats. Serve tis dish hot and sizzling fast with your baked tortillas and whatever else you and yours prefer.
This is one of my all time favorite meals to make for my family. Everyone agrees that this is good with ground steak or shredded chicken. This recipe never seems to disappoint and the entire meal is gone before I can gather seconds. I have had to adjust the recipe to make that much more so that everyone gets filled up and the faster eaters don’t get ahead of me in filling another plate.
Enchiladas are a very adjustable meal and I urge everyone to experiment with ingredients and brands of ingredients until they get the taste that they prefer. Try it and I think you will find that enchiladas are a hit-the-spot recipe that everyone will love.
- 12 x Soft Corn Tortillas
- 1 x Old El Paso Original Enchilada Spice Mix
- 1 x Old El Paso Red Enchilada Sauce
- 2 1/2 lbs chicken breast or ground steak
- 4 cups grated cheese
- Shredded lettuce
- Sliced black olives (optional)
- Taco sauce (optional)
- Diced green onions
- Sour cream (optional)
- Heat your oven to 350 degrees.
- Slice your chicken into very thin strips.
- Get your pan very hot and then add oil. Throw your chicken in and then fry it over a mid heat until it’s golden and completely cooked.
- Get a bowl and combine the enchilada spices with your enchilada sauce and 1/2 cup of hot water.
- Pour around a half of this mixture onto your chicken and then add half of your grated cheese and stir it really good.
- Warm your tortillas by poking a hole in the package and then microwaving them on full power for around 40 seconds (time may vary) or you can heat i them in the oven by following the pack's instructions. Keep the tortillas covered up so they will stay warm until you are ready to serve them.
- Spoon your filling into the middles of each tortillas, and then wrap them all up and then place them onto their fold side and down onto a greased casserole dish or any deep pan that works for you.
- Dump the remaining sauce over the enchilada and then sprinkle the rest of the grated cheese over them.
- Bake tis all in your pre-heated oven for 10-15 minutes or until your cheese is starting to brown and slowly bubbe.
- Remove your dish from your oven and let it all cool for 15 minutes.
- Top with lettuce, onions, black olives, sour cream and taco sauce and serve. (optional, taste preference is key)
Mexican Recipes Conclusion
Give them a try and experiment to create your own unique taste. Tacos, Fajita and Enchiladas are a meal that always pleases once the chef finds their own way of doing things. These dishes have had an evolution in America and many restaurants mix anything from American, Mexican and Italian ingredients to form a nice mixture between the three.
One ingredient to present your meal as a more Mexican flavor is shredded goat cheese. If you are familiar with that very Mexican tasting cheese, you may find that you are missing it if you do not use it. No matter how you decide to make your Mexican recipe it is sure to please everyone and make for a delicious gathering with your friends and family.