Free Recipes Archive
Corn is the very foundation of Mexican culture and cuisine. This wonderful soup is adapted from a recipe presented by Diana Kennedy in her influential first cookbook, Cuisines of Mexico. At the height of summer, this soup is marvelous made Read More …
1/2 pound Lean ground beef 1/2 cup Onion; chopped 1/4 cup Green pepper; chopped 3 cups Tomato juice; Hunt’s No Salt 1-1/2 cups Raw macaroni 1/4 teaspoon Garlic powder 1/4 teaspoon Pepper 1/4 teaspoon Chili powder Add Macaroni to boiling Read More …
Source: Chef Luis Sanchez, Ernesto’s Mexican Food, Sacramento, California 6 plump jumbo shrimp 1 tablespoon butter 2 garlic cloves Pinch of pepper Pinch of salt 1 cup sliced green bell pepper 1/4 cup diced tomatoes 10 green tomatillos 2 chiles Read More …
Source: Luis Sanchez, Ernesto’s Mexican Food, Sacramento, California 7 plump jumbo shrimp 1 tablespoon butter 2 garlic cloves Pinch of pepper Pinch of salt 1/2 onion, sliced 1 cup sliced mushrooms 3 California chiles 2 Pasilla chiles Wash the chile Read More …
Source: Xochimilco Mexican Restaurant, Sacramento, California 2 tablespoons butter or 2 ounces oil 3 ounces bell pepper, sliced 3 ounces onion, sliced 1 tomato, diced 1 teaspoon garlic, minced 5 ounces tomato sauce 8 to 10 shrimp 1 teaspoon ground Read More …
Source: Xochimilco Mexican Restaurant and Grille, Sacramento, California 6 ounces shrimp whole, peeled and cleaned 3 ounces whole scallops 1/2 large bell peppers, sliced (green and red) 1/2 onion, sliced 1 zucchini sliced 1 large carrot sliced Heat 3 tablespoons Read More …
Cocktail Sauce 12 ounces tomato ketchup 2 ounces prepared horseradish Juice of 1 lemon, freshly squeezed Juice of 1 lime, freshly squeezed 1/4 cup dill pickle relish 1/4 cup fresh chopped cilantro 1 teaspoon Worcestershire sauce Salt and pepper to Read More …
Although many fresh condiments in Mexican cuisine are called pico de gallo (rooster’s beak), this refreshing salad from the Mexican state of Jalisco is known as Pico de Gallo. Depending on the seasonal availability of fresh fruit, the salad is Read More …
4 to 5 boneless chicken breast 3 cups cooked white rice 1 small jar of salsa 1 2lb. bag of Mexican style cheese 1/2 can mixed veggies Pan cook chicken until 1/3 cooked but not done all the way. Mix Read More …
It’s rare to pass a restaurant, snack shop or street stall in the Central Mexican town of Puebla without detecting the alluring aroma of shredded pork with smoky chipotle chile, tomato and sweet onion. Tinga they call it, and they Read More …
If there is one dish that could be considered Mexican haute cuisine, then Mole Poblano is surely it. Legend has it that the voluptuous sauce – a blend of chiles, spices, and chocolate – was created by the European Catholic Read More …
2 pounds flank steaks 1/2 cup lime juice 2 tablespoons dry oregano 1 tablespoon olive oil 2 teaspoons salt 1/2 teaspoon pepper 4 cloves garlic, crushed Place beef steaks in shallow glass or plastic dish. Mix remaining ingredients and pour Read More …
Serving Size : 6 2 1 lb flank steaks 1/2 teaspoon Salt 1/8 teaspoon Garlic salt 1/8 teaspoon Pepper 1 15 ounces Ca tamales in sauce 1 teaspoon Instant beef bouillon 1/4 cup hot water 8 ounces Tomato sauce 1 Read More …
6 lb Beef Roast, arm, blade, or crossrib roast 8 each Cloves Garlic 4 each Slices Bacon, Cut In Half 2 teaspoon Salt 1/2 teaspoon Pepper 1/2 cup Mustard; Prepared 1/4 cup Vegetable Oil 1/2 cup Carrot; Chopped 1/2 cup Read More …
Tamales are a lot of work, but the end results are reward enough. Often they are made with a variety of meats and vegetables. Although savory tamales are the most popular in America, in Mexico they also serve sweet tamales Read More …
Sauce: 3 tablespoons mayonnaise 2 teaspoons fresh lime juice (optional) Cheese mixture: 2 tablespoons finely grated Parmesan cheese 1/2 teaspoon chili powder 1/4 teaspoon ground red pepper 1/4 teaspoon ground cumin 1/8 teaspoon salt Alternative versions have a mix of Read More …
New Mexican Traditional Reservation Recipe Sopaipillas are an incredibly light, puffy fry bread. To eat, poke or tear them open and spread with honey or honey butter. Though recipes vary, the one thing to keep in mind is that they Read More …
1 package (12 ounces) refrigerated or frozen fully-cooked ground beef crumbles 1-1/2 cups shredded Monterey Jack pepper cheese 1/4 cup chopped dried cranberries 2 tablespoons apple juice 1-1/4 to 2 teaspoons ground cumin 3/4 teaspoon garlic powder 1-1/2 packages (15 Read More …
Yield: 48 Appetizers 16 ounces Refrigerated Crescent Rolls 16 ounces Refried Beans 1 cup sour cream 2 tablespoons Taco Seasoning mix 1-1/2 cups shredded Cheddar cheese 1/2 cup sliced green onions 1/2 cup chopped green bell pepper 1 cup seeded, Read More …
The perfect cocktail for a mexican fiesta! 2 teaspoons Coarse salt 1 Lime wedge 3 ounces White tequila 1 ounce Triple sec 2 ounces Lime juice 1 cup Crushed ice Place salt in a saucer. Rub rim of a margarita Read More …
Serving Size : 8 2 Cups Tequila 2 Cups Tea; Strong, Cold 1 Cup Pineapple Juice 1/4 Cup Honey 1/4 Cup Water 1/4 Cup Lime Juice 1/4 Cup Lemon Juice 1-1/2 Teaspoons Cinnamon; Ground 1-1/2 Teaspoons Aromatic Bitters Mix all Read More …
I love to serve this refreshing salad alongside Mexican dishes, grilled steak or even as a nice side to hamburgers. 1/3 cup olive oil 2 tablespoon Tabasco sauce 2 tablespoon Red wine vinegar 2 tablespoon Fresh cilantro; minced 1 clove Read More …
1 (10 ounce) package refrigerated pizza crust 1 pound ground beef Salt and pepper to taste 1 (16 ounce) jar tomato based salsa 1 1/2 cups (6 ounces) shredded Monterey Jack cheese 1 1/2 cups (6 ounces) shredded cheddar cheese Read More …
Taco shells wrapped around fruit and yogurt give make this a refreshing dessert with a Mexican flair. 5 cups assorted chopped or sliced fresh fruit, (apples, bananas, grapes or strawberries) 12 ORTEGA® Taco Shells, warmed 2 tablespoons orange juice 1 Read More …
1 1/2 pounds ground beef 3/4 cup dry bread crumbs 1 large egg, beaten 1 (4-ounce) can green chili peppers, diced 1/2 cup shredded cheddar cheese 1 package taco seasoning mix 1 tomato, chopped 1/2 cup chopped green onion 2 Read More …
1 (141/2-ounce) package nacho-seasoned tortilla chips 2 cups chopped cooked chicken 1/2 cup (2 ounces) shredded four cheese Mexican-style cheese blend 1 (15 1/4-ounce) can corn with red and green peppers, drained 1 (14 1/2-ounce) can cut green beans, drained Read More …
1 cup butter 1/2 cup powdered sugar 1 teaspoon vanilla extract 2 cup all-purpose flour 1/2 cup black walnuts, walnuts or pecans 1/8 teaspoon salt Additional powdered sugar With an electric mixer, cream butter, powdered sugar and vanilla until light Read More …
Whether on a dessert table, at a picnic or even at an actual Mexican wedding, these cookies are always a welcome sight. 2 cups all-purpose flour 1 cup unsalted butter, softened 1 cup sifted powdered sugar 1 cup ground nuts Read More …
If you can’t find tortilla salad shells in your grocery store, serve over tortilla chips. 1 pound lean ground beef 1 large onion, chopped 1 (14 1/2-ounce) can chopped tomatoes, undrained 1 (1/4-ounce) envelope taco seasoning mix 3/4 cup water Read More …
3 tablespoons butter or margarine 4 skinless, boneless chicken breast halves (1 1/2 pounds), cut into bite-size pieces 1 small onion, chopped 2 garlic cloves, minced 2 cups half-and-half 2 cups shredded Monterey Jack cheese 2 (14 3/4-ounce) cans cream-style Read More …
Dumpling mix gets a whole new outlook with this Tex-Mex flavor. 1 (6-ounce) package potato dumpling mix 1/2 cup mild salsa 1 tablespoon cilantro, chopped Water, as needed Prepare dumplings according to package directions, substituting salsa for 1/2 cup water. Read More …
A great “dry marinade” for chops, tenderloin, or roast. Can also add a little to butter and use the mixture on corn on the cob and then grill along side chops. 1 tablespoon chili powder 1 teaspoon brown sugar 1 Read More …
3 pounds boneless pork roast 1 (30-ounce) can hominy 1 (4-ounce) can diced green chili peppers 2 teaspoons chili powder 1 garlic clove, chopped 1/4 teaspoon salt 1/2 teaspoon dried oregano 2 cups cheddar cheese Dice boneless pork roast and Read More …
4 potatoes, diced 50 ml oil 1/4 cup 1 small onion, diced 2 jalapeno chilies, stemmed & minced 5 ml chili seeds 1 tsp salt 12 large eggs warmed tortillas Heat oil in a large saucepan. Add potatoes, onion, jalapenos Read More …
4 eggs 1 (16-ounce) can whole kernel corn, drained 1 (16-ounce) can cream style corn 1 1/2 cups corn meal 1 1/4 cups buttermilk 1 cup margarine or butter, melted 2 (4-ounce) cans green chopped chilies 2 medium onions, chopped Read More …
2 tablespoons oil 1/2 cup diced onions 1 1/2 cups rice, uncooked 2 garlic cloves, minced 1 teaspoon chili powder 1/2 cup tomato sauce 2 2/3 cups chicken broth Salt to taste Heat oil into a large saucepan over medium Read More …
1 cup dried pinto beans 3 cups reserved chicken broth 3 bacon slices, diced 1 small onion, chopped 1 small green bell pepper, chopped 2 teaspoons ground cumin 2 teaspoons chili powder 3/4 teaspoon salt 1/2 teaspoon pepper Sort and Read More …
8 hard-cooked eggs 1/2 cup shredded cheddar cheese 1/4 cup mayonnaise 1/4 cup salsa 2 tablespoons sliced green onions 1 tablespoon sour cream Salt to taste Peel eggs, slice in half lengthwise and remove yolks. In a small bowl, mash Read More …
1 onion, finely minced 1 tablespoon olive or vegetable oil 2 tablespoons butter 2 cups tomato puree (or tomato sauce) 3 cups fresh or frozen corn Salt and pepper to taste 2 tablespoon chili powder and/or 1/2 cup diced green Read More …
Source: Steve Ells, Founder, CEO & Chef – Chipotle Mexican Grill 1 (2 ounce) package dried ancho chiles 1 teaspoon black pepper 2 teaspoons cumin powder 2 tablespoons fresh oregano, chopped 6 cloves garlic 1/2 red onion, quartered 1/4 cup Read More …
Source: El Chico Mexican Restaurant Meat Balls (Albondigas) 1-1/2 pounds ground beef 1/3 cup long grain rice 2 slices white bread 1/2 cup milk 2 eggs 2 teaspoons salt 1 tablespoon black pepper Soup (Sopa) 2 tablespoons vegetable oil 4 Read More …
For the soup: 3 pigs feet, split, or 2 fresh pork hocks 1 stewing chicken (about 4 lbs, 1.8Kg), cut up 1 lb (450 g) lean pork (Boston butt), cut up 2 medium onions, finely chopped 2 cloves garlic, chopped Read More …
Source: Chef Staci Raymond, Chipotle Mexican Grill, Phoenix, Arizona 1/4 cup olive oil 1-1/2 cups sweet corn kernels 1 onion, diced 6 cups chicken broth 1 dried chipotle chile (optional) 2 chicken breasts, grilled and sliced 3 Roma tomatoes, peeled, Read More …
1/2 cup whipping cream 1/2 cup sour cream 1 teaspoon lime juice Whip the cream, sour cream and lime juice together until fully mixed; chill for one hour in refrigerator. 6 tablespoon (3/4 stick) butter 6 cups finely chopped onions Read More …
25 ml oil 2 tbsp 250 ml uncooked rice 1 cup 1 can stewed tomatoes 1 medium onion, minced 250 ml green pepper, chopped 1 cup 5 ml salt 1 tsp 5 ml chili powder 1 tsp 500 ml water Read More …
At Xochimilco’s they offer a chili sauce with melted cheese or Chile Colorado Beef with their own special gravy sauces. Source: Xochimilco Mexican Restaurant, Sacramento, California Meat Filling 1 pound lean boneless pork butt or shoulder, trimmed of excess fat Read More …
Source: Chef Steve Ells, Chipotle Mexican Grill. 1 (6 pound) pork shoulder, boneless 2 to 3 tablespoons olive oil 1 onion, thinly sliced 4 medium tomatoes 4 to 6 cloves garlic 1/2 to 1 teaspoon cumin powder 2 to 4 Read More …
Source: Ernesto’s Mexican Food, Sacramento, California 1 (2 pound) pork shoulder roast (remove fat and cut into 6-inch cubes) 1 orange 1/2 lemon 10-1/2 ounces canola oil 3 cloves garlic 1/2 ounce salt Bay leaves 1 cup brown sugar Heat Read More …
1 pound ground beef 1 large onion, chopped 4 cups water 1 can {15-1/4 oz.} whole kernel corn, drained 1 can {14-1/2 oz.} diced tomatoes, undrained 2 envelopes dry taco seasoning mix 8 ounces bow-tie pasta Serving Size : 4 Read More …