Mom's Mexican Recipes

Mexican Food is well known for using lots of spicy peppers and herbs for a mouthwatering dish.  Many would like to learn Mexican food, they enjoy the taste because of its flavorful kick, using fresh aromatic ingredients and its colorful presentation. Many believe that Mexico has no such things as the Mexican Pizza.  The closest thing similar to Mexican Pizza Recipe would be a “Tostada”.  It is a round tortilla with layers of beans, ground beef, jalapeno peppers, cheese, tomatoes and sour cream.

 

 

The main ingredients are Tortillas.  It is a thin flat bread made of cornmeal or wheat flour.  There are two kinds of tortillas.  One is Corn Tortilla, is a thin flat bread made from finely ground maize (corn).  The other kind of tortillas is a wheat Flour, it is a soft flatbread made from finely ground wheat flour.  This Tortilla can be home-made or you can buy it in the store, fresh, frozen and as portion-size slices or pieces. Though the wheat flour tortilla has been used as a part of the basic diet for someone who is health conscious.

Mexican Pizza Recipe Preparation (Summarize)

This Mexican Pizza can be served as a main dish.

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Shredded Chicken Tamales Recipe in Mexico, tamales begin with a dough made from corn (hominy), called Masa, or a Masa mix, such as Maseca, and lard or vegetable shortening. Tamales are generally wrapped in Corn Husks or plantain leaves before being steamed, depending on the region from which they come. They usually have a sweet or savory filling and are usually steamed until firm.

Tamale-making is a ritual that has been part of Mexican life since pre-Hispanic times when special fillings and forms were designated for each specific festival or life event. Today, tamales are typically filled with meats, cheese or vegetables, especially chilies. Preparation is complex, time-consuming and an excellent example of Mexican communal cooking, where this task usually falls to the women.Tamales are a favorite comfort food in Mexico, eaten as both breakfast and dinner, and often accompanied by hot atole or Champurrado, Roasted Poblano Soup, and Arroz con Leche (Rice Pudding) or maize-based beverages of indigenous origin. Street vendors can be seen serving them from huge, steaming, covered pots (Tamaleras) or Ollas.

Shredded Chicken Tamales Preparation

I actually like the what is being wrapped on the Shredded Chicken Tamales Recipe because it’s very natural and unique, though preparing Tamales will take a long time starting from the salsa up to the corn masa that I think it should be done a night before you cook so it would be less hassle for you, and one more thing is you should more focus on your salsa just to bring up the richness taste of the tamales recipe, be careful and always estimate the right amount of the water that you put in your salsa so you can make it smooth.

It is more fun if you will do the Shredded Chicken Tamales Recipe with your family. Let them help you to work with your delicious recipe and at the same time bond together while all of you are preparing your meal.

Tamales are usually eaten during festivities, such as Christmas, the Day of the Dead, Las Posadas, La Candelaria Day (February 2) and Mexican Independence Day.

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In Mexico, a Torta is a kind of sandwich, served on an oval shape 15 cm firm, crusty white sandwich roll. Depending on the region, this is called a Bolillo Telera, Birote, or Pan Francés. Mexican Chicken Torta can be eaten cold or hot and grilled or toasted in a press in the same manner as a Cuban sandwich. Tortas are Mexican sandwich.

You will definitely love the richness taste of the Boiled Chicken in Mexican Chicken Torta Recipe plus the aroma of the added spices. It is easy to prefer so once you have an unexpected visitor I highly advice you to serve this recipe as a snack and for sure your guest would love it.

Mexican Chicken Torta Tip

Add more chili if you love spicy food and be sure that you will be choosing a fresh avocado and cilantro so that it would not ruin the taste of the Mexican Chicken Torta Recipe. If you want to add some different flavor you can also use grilled chicken and for sure the taste will perfectly blend with the chicken torta then partner it with your favorite refreshing fruit shake. No hesitation this is the best! And for sure if you are in a bad mood it will easily switch into good when you start eating this delicious and satisfying recipe.

Even if you’re not a sandwich person, you will still eat these sandwiches twice a week.  My sister, who usually does not like Citrus, gobbled these up.  There are so many flavors here, and the chicken was very moist.  We did not make the Salsa, but they were great without it.  I am glad to have a lot of the Poblano Cream left because it will make a sparkly vegetable dip for a dinner party later in the week.

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Sound delicious, doesn’t it?  Chicken Guacamole Bean Tostadas recipe is the perfect dish to prepare after a long week.  I also made this recipe for many friends and they always love it so I wanted post this one to share with them so they could try it on their own.

If you are in a hurry you can buy the canned Refried black beans just make it sure that you will double check the expiry date at least a 2-3 months before it lapse, Used Mojo flavored Rotisserie chicken. This dish had some fantastic unique flavors.

Preparing Chicken Guacamole and Bean Tostadas

I did make one change, instead of frying the corn tortillas just sprayed them on both sides with PAM and baked them in the oven until browned on one side then turn them over to brown on the other side. The cabbage and radish salad add a fresh crunch as the topping. The dressing alone was worth the entire recipe. The adobo sauce makes the dressing very spicy, though, so if you don’t like a lot of heat, lessen the amount of adobo sauce or dress each tostada individually, rather than combining the dressing and cabbage mix beforehand.

This Chicken Guacamole Bean Tostadas is wonderful! A nice change from the typical Tacos and Enchiladas. I also made a vegetarian version with a little water instead of the chicken broth in the black beans, and just omitting the chicken on top, and that was great as well. You will definitely make it again.

I think the fresh tomatoes truly enhance the taste, and the guacamole gives a special twist on the “Chicken Guacamole and Bean Tostadas Recipe”. Some of the people may notice that why do I need to Smoked paprika? Smoked paprika will rich the chicken tostadas giving the grill-like flavor with no cooking. Serve with lime wedges for the garnish.

A simple yet delicious treat for everyone. This recipe is best for weeknights while watching your favorite Netflix series or even a picnic in the park. Enjoy it with your loved ones, Happy tummy!

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Chicken Taquitos Recipe is a Mexican food dish invented in San Diego, California, by Ralph Pesqueria, Jr. Crispy Fried Taquitos sold in Mexico are often called tacos dorados (“golden tacos”) or flautas. Typical toppings and sides include cabbage, crema (Mexican sour cream), guacamole, green chili or red chili salsa and crumbled Mexican cheese such as queso fresco.

There are two types of Chicken Taquitos Recipe that are serving in Mexico the baked chicken taquitos and the fried chicken taquitos, and because of the creamy and savoury taste of it most of the people in Mexico including the other country love the taste of Chicken Taquitos and for sure they will ask for more, and with just five ingredients you can now easily make a delicious dish that your colleagues will surely love. Preparing “Chicken Taquitos Recipe” is much easier than preparing Burritos you just need a

• fat-free chunk white chicken breast in water drained and flaked
• 1/2 cup salsa, plus more, as dip, optional
• 1/3 cup shredded fat-free Cheddar cheese
• 1/4 teaspoon dry taco seasoning mix
• yellow corn tortillas and everything goes on, you just need to choose whether you’ll like to eat the chicken taquitos bake or fried.

Chicken Taquitos Recipe Preparation Tips

If you want to give some twist with your usual chicken taquitos try to make something new like instead of an ordinary boiled chicken you can marinate the chicken and add spices, with that it can give the chicken taquitos more flavourful

Chicken Taquitos Recipe is a great way to use leftover chicken, try to make some modifications due to what was in your pantry, used black eyed peas instead of black beans, diced jalapeños instead of green chilies and flour tortillas instead of corn.This recipe was super easy and quick to make. The hardest part was waiting for them to come out of the oven! topped them with more cheese before they cooled and then served them with sour cream mixed with cumin and chili powder.

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In the southern and central urban zones of Mexico, ready-to-eat boiled Elotes are usually sold by street vendors or in stands, but in the rest of Mexico, these Elote Recipe are more frequently sold in stores or restaurants. The Elotes are boiled in water or grilled over coals and condiments of the customer’s choosing are added when sold.

Elote Recipe is a delicious food just add some cumin and chili powder to the mayo and then sprinkled all with a little paprika for presentation and for sure everyone would grab it so fast from the platter and didn’t even get to snap a photo, and for sure your family and friends will definitely love it and seek for it in every gathering.

“Elote” is a kind of recipe that makes the corn more flavorful and brings up a twist in every spice that added.

Elote Recipe Tips and Preparation

• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate.
• While coals heat, combine mayonnaise, sour cream, cheese, chili powder, garlic, and cilantro in a large bowl. Stir until homogenous and set aside.
• When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.
• Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat corn on all sides with mixture. Sprinkle with extra cheese and chili powder and serve immediately with lime wedges.

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The Mexican Stuffed Bell Peppers Recipe or Pimientos Rellenos are part of traditional Spanish cuisine, especially that of the region of the Basque Country. Usually, Piquillo peppers are used. The fillings vary from Mango cheese to Chicken or COD in a red sauce; chicken likely being the most popular recipe.

Mexican Stuffed Bell Peppers Reicipe is a quick, easy and healthy weeknight meal! All you need to do is subbed turkey for the Beef, for less fat switched the green peppers with red peppers.

I found that a lot of people who don’t like green can enjoy the sweetness of a red. Also, the cooking time was much longer baked the peppers for at least 45 minutes and they were still a little too crunchy. So if you like your peppers on the softer side I would blanch them first. This is a great “starter” recipe because it is very customizable.

And for a bit of advice, it is much better if you cut the bell peppers in a half lengthwise so you could eat it easily and less messy.

For the preparation of Mexican Stuffed Bell Peppers Recipe first step is;

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir 3/4 cup water and taco seasoning into ground beef; simmer until water has evaporated, about 5 minutes.
• Heat vegetable oil in a separate skillet over medium heat; cook and stir rice in the hot oil until fragrant and golden brown, about 5 minutes. Add 1 cup water, salsa, onion, and garlic; bring to a boil. Lower heat, cover skillet and simmer until rice is tender and liquid is absorbed, about 15 minutes. Stir ground beef mixture into rice mixture.
• Spoon a layer of ground beef-rice mixture into each bell pepper; top with a layer of Mexican cheese and a layer of nacho cheese-flavored tortilla chips. Repeat layering ingredients into bell peppers, ending with a Mexican cheese layer. Arrange stuffed peppers in a 9×9-inch baking dish.
• Bake in the preheated oven until bell peppers are tender and cheese is lightly browned, about 30 minutes. And it is ready to serve after in 1hour and 15mins.

(Note:  The instruction are the same and just summarize to make it easy for everyone to understand)

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The New Mexican Sopaipillas Recipe is common in Hispanic culture and is a favorite among many Hispanic cuisines. Sopapillas can be served salty or sweet. Sopapillas are thought to have originated in Albuquerque, New Mexico, more than 200 years ago. New Mexican sopapillas are made from Tortilla-like dough. The dough is fried until it is puffy and a small air pocket appears within the pastry. In New Mexico, Sweet Sopapillas are often covered in honey or some kind of syrup and powdered sugar.

Did you know that the word “Sopaipilla” is the diminutive of “Sopaipa”, a word that entered Spanish from the Mozarabic language of Al-Andalus?

New Mexican Sopaipillas Recipe is a delicious food that you can eat and match it with vanilla ice cream, it is so easy to prepare the first step is; In a large bowl, stir together flour, baking powder, salt, and shortening. Stir in water; mix until dough is smooth. Cover and let stand for 20 minutes. Then the second step; Roll out on floured board until 1/8 to 1/4 inch thick. Cut into 3-inch squares. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Fry until golden brown on both sides. Drain on paper towels and serve hot.

New Mexican Sopaipillas Recipe Tips

To those having problems getting a good “puff” out of your Sopapillas, here are some tips, all of which are related to keeping your oil at the right temperature:

1. Use adequate oil. You want at least an inch depth of oil to fry in. Contrary to what some believe, more oil in the pot means less oil in your food, because the temperature stays more constant, and the food finishes cooking before it begins sucking up oil.
2. You need a candy/fry thermometer. Don’t trust strange voodoo methods like timing the cooking of bread cubes. Don’t trust your electric skillet’s temperature controller (mine is off by about 75 degrees!) Spend $10 and buy a thermometer. There’s no excuse to guess at the temperature when it’s so cheap and easy to measure it.
3. Don’t overload the oil. When I made these, I was frying no more than 2 sopapillas at a time. Putting food into hot oil is like dropping an ice cube into a warm beverage — the food is going to cool the oil around it. Putting a lot of food in will dramatically drop your oil temperature. This is especially bad if you’re also violating point #1 and not using enough oil.

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A few days ago, I returned from a beautiful two weeks vacation.I kept in touch with a local female from where we went and  I contacted her to give me some instructions for Pork Tacos recipe from her country and gave me this. I was in some exotic places where the sun shined till the early morning till the later night. I had a lot of local trips and a lot of fun visiting, eating and partying there. Returned home, on a morning I was thinking what should I prepare to surprise my soulmate and using something similar to what we’ve eaten in our vacation.

Considering our summer is a little breezy, I thought something spicy will warm our souls.She recommended a combination of spice pepper and pineapple. I was “Oh god! What are you giving me?” She encouraged me to do it, “it will warm your summer as you wished, she said. Ok! Let’s do it then.

Pork Tacos Recipe Preparation

I started preparing this Pork Tacos recipe and I was very skeptic how pineapple and chili could work together? In the end, I was extremely surprised how it tasted. The yummy sweet taste of pineapple a little spicy combined with some asunder pork roast and crema Mexicana, made my mouth drool. My soulmate thought he was in heaven. Definitely will try again this masterpiece.

Also, Try this Mexican Tortilla Soup

 

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Every year when I visited my grandma, she used to cook this steak known as Aporreadillo Recipe, with scrambled eggs submerged in Salsa Sauce. A very spicy soup or stew (I never knew what this really is). A very fast delicious recipe that only my grandma knows how to prepare it. It took her only 30 mins to cook and serve it to me. Very exciting for me.

 

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