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Mexican Recipes Your Family Will Love
I got my first taste
of authentic Mexican food back in the late 1970's when I was living
in Colorado. I'm not talking about Taco Bell but authentic
Mexican food.
You wouldn't believe
the difference. I was at this restaurant I think was called Holly
Springs, just outside of Colorado Springs, where I got my first
taste of Mexican food. It was then that I knew I needed to get my
hands on some real Mexican Recipes.
Being in the military
at the time, I had many Mexican friends that were able to get
recipes from their mothers and they were kind enough to share them
with me.
At least once every 2
weeks, my family and I have a Mexican night. We usually start off
with some Nachos and I make a bean dip with some Salsa. From there,
it could be anything from Enchiladas, Tacos or any number of real
Mexican meals from pork chops to beef to soup. Here, I want to share
some of the more popular Mexican Foods. I truly hope you enjoy these
as much as my family does.
Bean Dip
Serves: 4
Bean Dip Recipe
1 Can black beans
1 Can diced tomatoes
1 Can Corn
1 Red Pepper
1 Green Pepper
1 Onion
2 cloves garlic
Cumin or any other
spices you like
Lime Juice
Shredded Cheese ( I use
Colby or Monterey Jack)
Dice your peppers, onion and garlic, sweat over medium heat. Add
your corn, beans and tomatoes. Don't bother to drain first, just
dump it all in. Spice to your liking.
Simmer uncovered for 20 minutes until heated through.
Add cheese to thicken, I used a hunk of cheddar I had in the
fridge but feel free to use whatever strikes your fancy. Add a few
teaspoons of lime juice.
I like to use Tostados Gold because this is a very heavy bean
dip.
Onion Salsa
1 white onion,
peeled
1 red onion, peeled
1 bunch of green onions
1 bunch of fresh
cilantro
1 tomato
3 cloves of garlic, peeled
2 tablespoons of tomato
sauce or tomato juice
splash of vinegar
1/2 teaspoon salt
1
tablespoon vegetable oil
PREPARATION:
Coarsely chop the onions, cilantro, tomato and garlic. In a
separate bowl, whisk together the tomato sauce, vinegar, salt and
vegetable oil. Drizzle over the chopped vegetables and use a spoon
to combine thoroughly.
Albondigas Soup
"A Mexican meatball soup. I always make meatballs ahead and
freeze them to use as needed. You can use Mild or hot salsa.
8 -10
servings
PREP TIME 20 Min
COOK TIME 2 Hrs
READY IN 2 Hrs
20 Min
INGREDIENTS
1 pound lean ground beef
1/4 pound pork sausage
1 onion, chopped
1 egg, beaten
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 cup milk
1/4 cup chopped fresh basil
1/2 cup
cornmeal
6 (14 ounce) cans beef broth
1 (8 ounce) jar
salsa
1 onion, chopped
2 (14.5 ounce) cans peeled and
diced tomatoes
1/2 teaspoon dried basil
1/2 teaspoon
dried oregano
1/4 teaspoon ground black pepper
1/2 cup white
rice
DIRECTIONS Mix together beef broth, salsa, 1 onion, tomatoes,
dried basil, oregano, and 1/4 teaspoon pepper. (If you use condensed
beef broth (e.g., Campbell's), eliminate the salt in the meatballs
and use 5 cans (10.5 ounces each) broth plus one quart water.) Bring
to a boil and simmer 20 minutes.
Combine ground chuck, sausage, 1 onion, egg, salt, 1/4 teaspoon
pepper, garlic powder, milk, fresh basil, and cornmeal, and mix
well. Form into tiny, bite-size meatballs.
Add meatballs and rice to broth. Simmer, covered, very slowly for
1 to 1 1/2 hours.
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Acapulco Chicken
2 servings
INGREDIENTS
2 skinless, boneless chicken breast halves - cut into bite-size
pieces
1 tablespoon chili powder, divided
salt and pepper to taste
1 tablespoon olive oil 1 cup chopped green bell pepper 1/2 cup chopped onion 2 jalapeno peppers, seeded and minced 1 large tomato, cut into chunks 10 drops hot pepper sauce
DIRECTIONS
Season chicken with 1/2 tablespoon Chile powder, salt and pepper.
Heat oil in a large skillet over medium high heat and sauté seasoned
chicken for 3 to 4 minutes, or until no longer pink. Remove from
skillet with a slotted spoon and keep warm.
In same skillet, stir fry bell pepper and onion until soft. Add
jalapeno peppers, tomatoes, remaining 1/2 tablespoon Chile powder
and hot pepper sauce. Cook, stirring, for an additional 3 to 5
minutes; add chicken and stir fry for 2 minutes more
Enchiladas
"A friend of mine gave me this recipe for ground beef enchiladas
and it is delicious! They are also great without the ground beef."
6 servings
INGREDIENTS
2 pounds lean ground beef
1 large chopped onion
1/8 teaspoon garlic salt
12 (8 inch) flour tortillas
2 teaspoons vegetable oil
8 ounces shredded Colby cheese
2 (19 ounce) cans enchilada sauce
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). In a heavy saucepan or skillet, brown the ground beef and onions.
Season the ground beef mixture with garlic salt and set aside.
In a skillet, fry the tortillas in vegetable oil. Spoon some meat
mixture and cheese into the center of each tortilla, roll them up
and arrange them in a 9x13 inch baking dish or oblong pan. Pour the
enchilada sauce over the rolled enchiladas and top with any
remaining meat or cheese.
Bake in the preheated 350 degrees F (175 degrees C) for 20 to 30
minutes.
Authentic Huevos Rancheros
"An incredible tostada breakfast that will satisfy
your taste buds as well as your hunger."
4 servings
INGREDIENTS
2 tablespoons vegetable oil
4 (6 inch) corn tortillas
1 cup refried beans with green chilies
1 teaspoon butter
4 eggs
1
cup shredded Cheddar cheese
8 slices bacon, cooked and crumbled
1/2
cup salsa (optional)
DIRECTIONS
Heat oil in a small skillet over medium-high heat. Fry
tortillas one at a time until firm, but not crisp. Remove to paper
towels to drain grease.
Meanwhile, combine the refried beans and butter in a
microwave-safe dish. Cover, and cook in the microwave until heated
through. When tortillas are done, fry eggs over easy in the skillet.
Add more oil if the tortillas have absorbed it all.
Place tortillas onto plates, and spread a layer of beans on them.
Top with a fried egg, crumbled bacon and if desired, salsa.
Mexican Pork Chops
"This recipe is so good, if you like a little bit of spice and a
whole lot of goodness you'll love it!"
4 servings
INGREDIENTS
1 tablespoon vegetable oil
4 boneless pork chops
2
(14.5 ounce) cans chopped stewed tomatoes, with juice
1 (8.75 ounce)
can whole kernel corn, drained
1 (8 ounce) can red kidney beans,
drained
1/2 cup uncooked long grain white rice
1 (4 ounce) can diced
green chilies, drained
1/4 teaspoon salt
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Heat the
oil in a skillet over medium heat. Brown the pork chops about 5
minutes on each side. Remove chops from skillet and drain oil.
Mix the tomatoes, corn, kidney beans, rice, chilies, and salt
into the skillet. Bring liquid to a boil. Cook and stir for 1
minute, until heated through. Transfer the tomato mixture to a
baking dish. Arrange the browned pork chops over the mixture.
Bake covered 30 minutes in the preheated oven. Uncover, and
continue baking 10 minutes, until rice is tender and pork has
reached an internal temperature of 160 degrees F (70 degrees C).
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