mexican food

Sopapillas

2005-12-07T22:02:00.000+04:00

Sopapillas
Submitted by: Ellin
Rated: 4 out of 5 by 20 members
Prep Time: 15 MinutesCook Time: 20 Minutes
Ready In: 35 MinutesYields: 16 servings
"This light and tender fry bread dessert hails from Mexico. Roll in cinnamon sugar immediately after frying, or try drizzling with honey."
INGREDIENTS:
8 cups shortening for frying
4 cups unbleached all-purpose
flour
4 teaspoons baking powder
2 teaspoons salt
2 tablespoons shortening
1 cup water
2 teaspoons ground cinnamon
1/2 cup white sugar
DIRECTIONS:
1.
Heat 8 cups shortening in a deep-fryer to 375 degrees F (190 degrees C).
2.
In a large bowl, sift together flour, baking powder and salt. Cut in 2 tablespoons shortening until mixture resembles coarse crumbs. Gradually stir in water just until dough pulls together. Divide dough into 4 pieces and form each piece into a ball. Roll the balls into 8 inch diameter circles. Cut each one into 8 wedges. In a large bowl, mix together the cinnamon and sugar. Set aside.
3.
Fry the wedges until they puff up and turn light brown. Drain briefly, roll in the cinnamon sugar and serve hot.
ALL RIGHTS RESERVED © 2005 Allrecipes.com
Printed from Allrecipes.com 12/7/2005

My Chili

2005-12-07T22:00:00.000+04:00

My Chili
Submitted by: Michelle
Rated: 5 out of 5 by 240 members
Yields: 8 servings
"If you want a good, basic chili recipe, this is it. No odd vegetables, or secret ingredients, just ground beef, tomatoes, red kidney beans, and the usual spices. Simple and delicious."
INGREDIENTS:
2 pounds ground beef
2 onions, chopped
4 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons salt 2 teaspoons dried oregano
4 (14.5 ounce) cans stewed
tomatoes
1 (15 ounce) can tomato sauce
1 (15 ounce) can kidney beans
with liquid

DIRECTIONS:
1. Combine ground beef, onion, and garlic in large stockpot. Cook and stir over medium heat until beef is brown. Drain.
2. Stir in chili powder, salt, oregano, tomatoes, and tomato sauce; break up tomatoes while stirring. Heat to boiling, reduce heat to simmer, and cover. Cook, stirring occasionally, for 1 hour.
3. Stir in beans. Simmer, uncovered, for 20 minutes; stir occasionally.

This recipe appears in our "Allrecipes cookbook". Buy it online at http://allrecipes.com/arcookbook/
ALL RIGHTS RESERVED © 2005 Allrecipes.com Printed from Allrecipes.com 12/7/2005

Red Enchilada Sauce

2005-12-07T21:53:00.000+04:00

Red Enchilada Sauce
Submitted by: Sara
Rated: 5 out of 5 by 271 members
Prep Time: 5 MinutesCook Time: 15 Minutes
Ready In: 20 MinutesYields: 8 servings
"Tomato sauce is simmered with sauteed onion, salsa, and herbs, including cumin and oregano. This is good with cheese-stuffed, baked tortillas."
INGREDIENTS:
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon minced onion
1/2 teaspoon dried oregano
2 1/2 teaspoons chili powder
1/2 teaspoon dried basil
1/8 teaspoon ground black
pepper
1/8 teaspoon salt
1/4 teaspoon ground cumin
1 teaspoon dried parsley
1/4 cup salsa
1 (6 ounce) can tomato sauce
1 1/2 cups water
DIRECTIONS:
1.
Heat the oil in a large saucepan over medium heat. Add the garlic and saute for 1 to 2 minutes. Add the onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce.
2.
Mix together and then stir in the water. Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.
ALL RIGHTS RESERVED © 2005 Allrecipes.com
Printed from Allrecipes.com 12/7/2005

Beef Fajitas

2005-12-07T21:51:00.000+04:00

Beef Fajitas
Submitted by: Ortega®
Rated: 4 out of 5 by 13 members Prep Time: 10 Minutes
Cook Time: 20 Minutes Ready In: 1 Hour 30 Minutes
Yields: 7 servings

"Though a very popular meal in this country, few Americans know the origins of the word fajita. These easy-to-make dinners were originally made with skirt steak, a cut of meat that looks just like a belt, or a fajo. This beef version is the classic, but fajitas are also delicious made with chicken, seafood, or vegetables."
INGREDIENTS:
1 (16 ounce) jar ORTEGA®
Thick & Chunky Salsa
1/4 cup vegetable oil, divided
2 tablespoons chopped fresh
cilantro
1 tablespoon chili powder
2 cloves garlic, finely chopped
1 1/2 teaspoons ground cumin 1/2 teaspoon salt
1 pound sirloin steak, cut into 2
-inch strips
1 cup red bell pepper strips
1 cup green bell pepper strips
1 cup sliced onion
Flour tortillas, warmed
Sour cream

DIRECTIONS:
1. COMBINE salsa, 2 tablespoons vegetable oil, cilantro, chili powder, garlic, cumin and salt in large bowl. Add beef; cover. Marinate in refrigerator for at least 1 hour.
2. HEAT remaining vegetable oil in large skillet over medium-high heat. Add bell peppers and onion; cook, stirring occasionally, for 5 to 6 minutes or until onions are slightly golden and peppers are tender. Add beef mixture; cook, stirring occasionally, for 7 to 8 minutes or until meat is no longer pink.
3. SERVE in tortillas; top with sour cream.
ALL RIGHTS RESERVED © 2005 Allrecipes.com Printed from Allrecipes.com 12/9/2005

Chicken Enchiladas

2005-12-07T21:49:00.000+04:00

Chicken Enchiladas II
Submitted by: StephRated: 5 out of 5 by 1131 members
Prep Time: 15 MinutesCook Time: 30 Minutes
Ready In: 45 MinutesYields: 6 servings
"No tomatoes here, just a satisfying cheese and chicken filling with a creamy sauce over all."
INGREDIENTS:
1 tablespoon butter
1/2 cup chopped green onions
1/2 teaspoon garlic powder
1 (4 ounce) can diced green
chiles
1 (10.75 ounce) can
condensed cream of
mushroom soup
1/2 cup sour cream
1 1/2 cups cubed cooked
chicken breast meat
1 cup shredded Cheddar
cheese, divided
6 (12 inch) flour tortillas
1/4 cup milk
DIRECTIONS:
1.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
2.
In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
3.
Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
4.
In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.
ALL RIGHTS RESERVED © 2005 Allrecipes.com
Printed from Allrecipes.com 12/7/2005

Salsa II

2005-12-07T21:42:00.000+04:00

Salsa II
Submitted by: Kiki Wood
Rated: 5 out of 5 by 59 members Prep Time: 30 Minutes
Cook Time: 20 Minutes Ready In: 50 Minutes
Yields: 96 servings

"This is a very good salsa recipe. Simple ingredients are boiled and blended to created a flavorful, spicy mixture that's great with tortilla chips and on Mexican-style foods. The amounts of onions and jalapenos may be varied; canned crushed tomatoes may be substituted for fresh."
INGREDIENTS:
6 pounds roma (plum)
tomatoes
1/4 pound roma (plum)
tomatoes, chopped
2 tablespoons garlic powder
1/4 cup lemon juice
1 1/2 tablespoons salt
1 tablespoon ground cayenne
pepper 1 1/2 teaspoons ground cumin
1 red onion, chopped
1 white onion, chopped
1 yellow onion, chopped
1 pound jalapeno peppers,
chopped
1/3 bunch fresh cilantro,
chopped

DIRECTIONS:
1. Bring a large saucepan of water to boil. Briefly place 6 pounds tomatoes into water to loosen skins and set color. Drain, peel and crush.
2. Mix chopped tomatoes, garlic powder, lemon juice, salt, cayenne pepper and cumin into the saucepan with crushed tomatoes. Whip to desired thickness. Bring to a boil. Mix in red onion, white onion, yellow onion, jalapeno peppers and cilantro. Continue boiling until vegetables are soft and mixture has reached desired consistency. Remove from heat. Refrigerate until serving.
ALL RIGHTS RESERVED © 2005 Allrecipes.com Printed from Allrecipes.com 12/7/2005

Guacamole

2005-12-07T21:39:00.000+04:00

Guacamole
Submitted by: Bob Cody
Rated: 5 out of 5 by 269 members Prep Time: 10 Minutes
Ready In: 10 Minutes
Yields: 4 servings

"Cilantro and cayenne give this tasty guacamole a kick. Makes four servings."
INGREDIENTS:
3 avocados - peeled, pitted,
and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne
pepper (optional)

DIRECTIONS:
1. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.
ALL RIGHTS RESERVED © 2005 Allrecipes.com Printed from Allrecipes.com 12/7/2005

Seven Layer Tex Mex Dip

2005-12-07T21:36:00.000+04:00

Submitted by: Ginny
Rated: 5 out of 5 by 41 members Prep Time: 15 Minutes
Ready In: 15 Minutes
Yields: 56 servings

"This super seven layer dip is piled high with Mexican style goodies. Serve it with tortilla chips!"
INGREDIENTS:
1 (16 ounce) can refried beans
1 cup guacamole
1/4 cup mayonnaise
1 (8 ounce) container sour
cream
1 (1 ounce) package taco seasoning mix
2 cups shredded Cheddar
cheese
1 tomato, chopped
1/4 cup chopped green onions
1/4 cup black olives, drained

DIRECTIONS:
1. In a large serving dish, spread the refried beans. Layer the guacamole on top of the beans.
2. In a medium bowl, mix the mayonnaise, sour cream and taco seasoning mix. Spread over the layer of guacamole.
3. Sprinkle a layer of Cheddar cheese over the mayonnaise mixture layer. Sprinkle tomato, green onions and black olives over the cheese.
ALL RIGHTS RESERVED © 2005 Allrecipes.com Printed from Allrecipes.com 12/7/2005

mexican cornbread

2005-12-07T20:58:00.000+04:00

Absolute Mexican Cornbread
Submitted by: Judy Spence
Rated: 5 out of 5 by 301 members Prep Time: 15 Minutes
Cook Time: 1 Hour Ready In: 1 Hour 15 Minutes
Yields: 6 servings

"This has got to be the tastiest and the most moist cornbread I have ever made. It is the most requested thing I cook, so I am sharing it. Don't let the ingredients fool you. It's unbelievable."
INGREDIENTS:
1 cup butter, melted
1 cup white sugar
4 eggs
1 (15 ounce) can cream-style
corn
1/2 (4 ounce) can chopped
green chile peppers, drained
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar
cheese
1 cup all-purpose flour
1 cup yellow cornmeal
4 teaspoons baking powder
1/4 teaspoon salt

DIRECTIONS:
1. Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.
3. In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.
4. Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.
ALL RIGHTS RESERVED © 2005 Allrecipes.com Printed from Allrecipes.com 12/7/2005

bumbu fajitas

2005-12-07T20:30:00.000+04:00

Fajita Marinade III
Submitted by: Bob
Rated: 4 out of 5 by 6 members Prep Time: 20 Minutes
Ready In: 1 Day 20 Minutes
Yields: 12 servings

"Your mouth will water waiting to enjoy tasty fajitas made with beef or chicken marinated in this mild mixture of lemon juice and herbs."
INGREDIENTS:
1 1/2 cups vegetable oil
1 cup lemon juice
1 tablespoon chopped green onion
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1 tablespoon dried oregano
1 clove garlic, minced

DIRECTIONS:
1. In a medium bowl, mix together vegetable oil, lemon juice, green onion, rosemary, thyme, oregano and garlic. Place beef or chicken in the marinade. Cover and marinate in the refrigerator approximately 24 hours before grilling as desired.

Chicken Fajitas

2005-12-07T19:41:00.000+04:00

Fabulous Fajitas
Submitted by: BarbaraRated: 4 out of 5 by 43 members
Yields: 10 servings
"Wedges of onion and colorful bell pepper sauteed with chicken and mushrooms make this Mexican dish a true standout. A simple seasoning of Italian dressing mix simplifies preparation. Wrap in tortillas or pita and garnish with tomatoes and lettuce."
INGREDIENTS:
2 green bell peppers, sliced
1 red bell pepper, sliced
1 onion, thinly sliced
1 cup fresh sliced mushrooms
2 cups diced, cooked chicken
meat
1 (.7 ounce) package dry Italian
-style salad dressing mix
10 (12 inch) flour tortillas
DIRECTIONS:
1.
Cut peppers and onion into thin slices. Do not dice, leave slices long and thin.
2.
Saute peppers and onion in a small amount of oil until tender. Add mushrooms and chicken. Continue to cook on low heat until heated through. Stir in dry salad dressing mix and blend thoroughly.
3.
Warm tortillas and roll mixture inside. If desired top with shredded cheddar cheese, diced tomato and shredded lettuce.
ALL RIGHTS RESERVED © 2005 Allrecipes.com
Printed from Allrecipes.com 12/7/2005