Mexican Recipes

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Looking for a little spice? You'll find plenty of that as well as fajitas, burritos, enchiladas, nachos and so much more in this collection of Gourmetecipe. We've also got a Mexican menu plan for six ready to go!

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Mexican Recipes

  1. 1. Mexican RecipesAs colorful as their costumes, Mexican food is a platter of many colors. The tasteisn’t boring either. There’s tang and spice and a bit of kick. Even the simple andpopular taco isn’t boring. Bite into crisp and crunch corn taco shell, it won’t endthere but give the eater another crunch from lettuce and tomatoes plus juicy,spicy ground beef topped with cheese and salsa. Plain nachos are drizzled notonly with salsa but cheese and sometimes topped with jalapeno and ground beef.Mexican food staples are usually corns and beans. Corn is used as the mainingredient in tortilla, taco shells, and masa, or eaten on the cob. Beans are usedin popular dishes like burritos or soup. It’s sometimes used as a main ingredientin nacho dip. Jalapeno peppers give their dishes a bit of a kick and are includedtacos, quesadillas, and other popular dishes. Smoke dry the jalapeno pepper andit’s called chipotle, a popular spice along with cilantro, chili, and oregano, whichgives Mexican food its characteristic taste, with a kick like a shot of tequila.With Mexico’s large size, history, local climate, and ethnic differences, Mexicanfood varies per region. In fact Mexican cuisine is considered one of the largest inthe world. It has a lot of Spanish influence as it was once a colony of Spain. Spainbrought olive oil, meats, wine, almonds, and parsley. Rice, one of the mostcommon grains, was brought by Spaniards.Tacos, quesadillas, tortas, and tamales are popular dishes in Mexico, and thoseare the street food bought from vendors. There’s also a dish called carne asada,
  2. 2. which consists of beef steak marinated with olive oil and sea salt, or in somerecipes, have the addition of lemon and pepper before cooking on a grill. Somelocal villages have quite unusual sources of meat using exotic meats likerattlesnake, iguana, deer, and some other insects.For the sweet tooth, bite into some chocolate as this very popular sweet hasplayed an important role in Mexican cuisine. Did you know that aside from beingsweet food, chocolate was once used as currency for trading and for religiousrituals? Chocolate was once a drink, bitter and frothy called xocatl. This drink issometimes flavored with vanilla or chili. Chili chocolate has been an interestingdrink to try and is still served at some coffee shops today. Chocolate uses haveevolved not only to hot drinks but as ingredients to meals.Globalization takes part in the constant evolution of Mexican dishes. Some ofthese dishes have carried over to other parts of the globe. Tex-Mex cuisine, forexample, fuses Mexican cooking with ingredients available in the US and this gavebirth to many restaurants serving fajitas, chili con carne (a hearty bowl of meatand beans), and taco salads. This colorful cuisine continues to evolve throughoutthe years putting in more colors and flavors to their story.
  3. 3. Black Bean and Corn SalsaHot and peppery, this salsa is perfect for serving with a plate of tortilla chips or asa side dish for a Mexican-style fiesta.Servings: 3 cupsPreparation Time: 5-10 minutesCooking Time: Approx. 30 minutesDifficulty Level: EasyIngredients:1 tbsp. olive oil, 2 large onions, chopped, 3 bell peppers, 1 green and 2 red,chopped, 1 tbsp. garlic, chopped, 1 tbsp. fresh cilantro(chopped), 1 tsp. groundred pepper, Salt to taste, 1 can black beans(drained), 1 can whole kernelcorn(drained)Preparation Instructions:Pour the olive oil into a large skillet. Add onions, peppers and spices. Overmedium heat, sauté until the onions and peppers are tender, 5-10 minutes. Addbeans and simmer for about 20 minutes.
  4. 4. Quesadillas with Mushrooms and CheeseAdapted from a Kroger recipe. Made with whole-grain tortillas and low-fatcheese, these quesadillas are both tasty and healthy.Servings: 8-10Preparation Time: 10-12 minutesCooking Time: 7 minutesDifficulty Level: EasyIngredients:1 tbsp. olive oil, 1/2 cup chopped onions, 1 1/2 cup sliced mushrooms, 2 clovesgarlic, finely chopped, 1/4 tsp. dried thyme, 1/4 tsp. coarse ground black pepper,2 tbsp. butter, 8 (7-inch) whole-grain tortillas, 1 1/2 cup shredded low-fatMexican cheesePreparation Instructions:Heat oil in skillet over medium heat. Add onion and cook 3 minutes. Addmushrooms, garlic, thyme and pepper. Cook 5 minutes or until the liquidevaporates. Remove from heat. Preheat oven to 450 degrees. Melt butter. Brushbutter on 4 tortillas, only on one side. Place tortillas, butter side down, on abaking sheet. Top with 1 cup cheese, the mushroom mix, and the remainingtortillas. Brush tops of tortillas with remaining butter. Bake for 6 minutes. Sprinkle
  5. 5. with remaining cheese and bake an additional minute, or until cheese has melted.Remove from oven and cut into quarters. Serve.Coleslaw Fish TacosIn this California specialty, cod is showcased in a corn tortilla set off with tangycoleslaw.Servings: 3 to 6Cooking Time: 10 minutesDifficulty Level: EasyIngredients:3 tablespoons mayonnaise, Grated peel of 1 lime, Juice from 1 lime, 3 cupscoleslaw mix, 2 green onions, chopped, 2 tablespoons chopped cilantro, Salt,Freshly ground pepper, 3 tablespoons olive oil, 1 lb. cod fillets, cut into 6 portions,1 teaspoon chili powder, ¼ cup all-purpose flour, 12 corn tortillas(heated)Preparation Instructions:In a bowl, mix together the mayonnaise, lime zest, and lime juice. Add thecoleslaw mix, scallions, and cilantro. Season with salt and pepper. Set aside. Pourthe oil into a large skillet placed over medium heat. Season the cod with chilipowder and salt. Dredge the fish in the flour, shaking off any excess flour. Oncethe oil is hot, but not smoking, add the cod. Cook, turning one time, until golden,
  6. 6. about 5 minutes. Remove the cod with tongs. Serve the tortillas, fish, and limecoleslaw separately. Keep the tortillas warm by putting them in a basket or bowllined with paper napkins, then cover with an additional napkin. To make eachtortilla, place one tortilla inside another, add 1 piece of cod and break it up usinga fork. Top with a spoon or two of the coleslaw mix.SOURCE:

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