Free Mexican Recipes » Main dish recipes

Mexican Chipotle Chicken Salad Tacos Recipe

admin — Tue, 14 Feb 2012 19:47:22 +0000

Mexican Chipotle Chicken Salad Tacos Recipe

Ingredients:

1/3 cup olive oil , preferably extra-virgin
2 canned chipotle chiles in adobo , finely chopped
salt
2 tablespoons balsamic vinegar
1 large carrot , peeled and chopped into 1/4 inch pieces
1/2 small napa cabbage , thinly sliced (about 2-1/2 cups)
1 large ripe avocado , peeled,pitted and cut into 1/2 inch cubes
1/3 cup coarsely grated mexican queso anejo or 1/3 cup other dry grating cheese , such as romano or parmesan
1 small red onion , thinly sliced
1/4 cup chopped fresh cilantro
1 1/2 cups coarsely shredded cooked chicken , preferably grilled or roasted
12 -16 warm fresh corn tortillas

Preparation:

The Filling: In a large bowl, whisk together the vinegar, olive oil and chipotles. Season generously with salt, usually about a generous 1/4 teaspoon. Add the cabbage, carrot, onion, cilantro and chicken. Toss everything together and let stand for 15 minutes. Taste and season with additional salt if necessary. Finishing The Dish: Scoop the filling into a wide shallow serving bowl, dot with the cubed avocado and dust generously with the cheese. Serve with warm tortillas.

Incoming search terms for this recipe:

Beef Machaca Recipe

admin — Sat, 11 Feb 2012 13:20:21 +0000

Beef Machaca Recipe

Ingredients:

1 tablespoon minced garlic
1 large onion , sliced
1 (4 ounce) can chopped green chilies
2 beef bouillon cubes
1 1/2 lbs boneless beef chuck roast
1 1/2 teaspoons dry mustard
1 teaspoon seasoned adobo seasoning (note that this Latino seasoning is made with salt, cumin and garlic and is not the Phillipine versio) or 1 teaspoon salt
6 -8 peppercorns
1 cup salsa

Preparation:

Place beef in crockpot. Cover roast with remaining ingredients except salsa. Cover crockpot and cook on low for 8-10 hours or until roast is tender and can be pulled with a fork. Remove the beef from the crockpot and set the cooking liquid aside. Using two forks, shred beef. Mix beef with salsa, and if you like it a little moister, add some of the cooking liquid to the meat. Adjust the seasoning and add salt and pepper if necessary. Use as a filling for tacos, burritos, enchiladas, chimis, etc.

Incoming search terms for this recipe:

machaka recept (25)
machaca receita (4)
receita de machaca (3)
machaca receita mexicana (3)
receita machaca mexicana (3)
machaca ricetta (2)
recept machaca (2)
machaka rezept (2)
κοτόπουλο machaca (2)
mexicói machaca (1)
mexikói machaca (1)
macihaca piatto messicano (1)
receita de carne machaca (1)
receita de carne machaka mexicana (1)
receita de machaca mexicana (1)
receita de mathaca - gastronomia mexicana (1)
szabad mexican receptek (1)
authentic green beef machaca recipe (1)
machaka fleisch (1)
beef machaca recipe (1)

Mexican Spinach and Mushroom Enchiladas With Cilantro Cream Sauce Recipe

admin — Wed, 08 Feb 2012 18:45:42 +0000

Mexican Spinach and Mushroom Enchiladas With Cilantro Cream Sauce Recipe

Ingredients:

1/4 cup white wine
12 ounces fresh spinach , washed, drained and coarsely chopped
12 corn tortillas or 12 flour tortillas
1 tablespoon butter
1 small onion , minced
1 1/2 cups monterey jack cheese , shredded
2 garlic cloves , minced
1 lb mushroom , chopped

Sauce
1 tablespoon chicken bouillon granule
1 tablespoon garlic powder
1/2 cup cilantro , chopped, use the amount that suits your taste
1/4 cup lime juice or 1/4 cup wine
3/4 cup water
season salt , to taste (reduced to 1 t from 1 T and it was still considered salty please adjust to your taste or leave out a) (optional)
1 cup sour cream

Preparation:

Filling: Heat butter in a large skillet over medium heat and saute onions, garlic and mushrooms until soft and liquid has evaporated, about 5 to 7 minutes. Remove half of the mushroom mixture and set aside, reserving for the sauce. Add wine and cook for 2 minutes more. Add spinach and cook until spinach is wilted and liquid has evaporated. Taste and add salt or season salt to taste IF NEEDED. Sauce: In a small sauce pan combine water, wine/juice, seasoned salt, chicken bouillon and garlic powder. Stir to dissolve before adding reserved mushroom mixture, sour cream and cilantro. Reduce heat to simmer until sauce just begins to thicken.Preheat oven to 350°F. Wrap tortillas in paper towels and heat in microwave for a minute or so just to soften them. Divide filling evenly among the warm tortillas, fill and roll and place them seam side down in a greased 9×13 pan. Pour sauce over enchiladas, top with shredded cheese and bake 10-15 minutes- just until cheese is melted- browned if you like- and the entire dish has heated through

Incoming search terms for this recipe:

Mexican Grilled Chipotle Lime Chicken Breasts or Thighs Recipe

admin — Mon, 06 Feb 2012 18:37:44 +0000

Mexican Grilled Chipotle Lime Chicken Breasts or Thighs Recipe

Ingredients:

2 1/2 lbs boneless skinless chicken breasts , about 6
1/2 teaspoon adobo sauce , from the canned peppers
1/4 cup lime juice
1 garlic clove , minced
1 chipotle chile in adobo , minced
1/4 cup olive oil
2 tablespoons honey

Preparation:

Preheat grill to moderate heat for gas or medium indirect heat for charcoal and AWAY from fire, lightly oil or spray COOL cooking rack for easy cleaning. Mix minced pepper, adobo, lime juice,garlic, oil and pour half into resealable bag. DO NOT add the honey. That comes later. Reserve the rest for basting. Season chicken with salt and pepper- sometimes we use season salt or lemon pepper for a twist. Add chicken to bag and allow to marinate for 15 minutes. No need to refrigerate for this short time. Remove chicken from marinade and place on preheated grill. Discard USED marinade. Grill chicken about 4-5 minutes then flip over and cook another 4-5 minutes. Now add the honey to RESERVED marinade and baste chicken. Immediately flip chicken and baste the unbasted side. Grill until lightly browned, about 2 minutes. Remove from grill and pour any remaining RESERVED sauce on top. Note: This can be done on an indoor grill as well. Make sure you spray or oil it before heating grill. OAMC: If freezing ahead: Put ingredients in a ziploc bag and place in freezer, flattened. To cook from frozen: Thaw in refrigerator. Cook as directed above.

Incoming search terms for this recipe:

Mexican Green Chile Chicken Noodle Casserole Recipe

admin — Sun, 05 Feb 2012 16:30:51 +0000

Mexican Green Chile Chicken Noodle Casserole Recipe

Ingredients:

1 (16 ounce) package egg noodles
1 (16 ounce) container sour cream
2 cups monterey jack cheese
1 (15 ounce) can green enchilada sauce
3 cups cooked chicken
1 (4 ounce) can chopped green chilies

Preparation:

Cook egg noodles to al dente. Once cooked, drain noodles and add all ingredients while noodles are still hot. Pour into a greased 9 x 13 pan. Sprinkle with more cheese if desired. Bake in 350 degree oven until heated through.

Incoming search terms for this recipe:

Mexican Chicken Enchiladas Recipe

admin — Thu, 02 Feb 2012 12:08:43 +0000

Mexican Chicken Enchiladas Recipe

Ingredients:

Enchilada Sauce (makes 3 cups)
2 tablespoons all-purpose flour
2 tablespoons chili powder
1 teaspoon ground cumin
2 tablespoons corn oil or 2 tablespoons canola oil
1 (8 ounce) can tomato sauce
1 teaspoon salt
1/4 teaspoon garlic powder
1 (14 ounce) can chicken broth

Filling
1/2 cup thinly-sliced green onion
3/4 cup shredded monterey jack cheese
3/4 cup cheddar cheese
2 cups shredded cooked chicken
1 (4 ounce) can dice green chilies
corn oil or canola oil , as needed
1/4 cup chopped cilantro
1/4 cup sour cream
salt
pepper
72 inches corn tortillas
nonstick cooking spray

Preparation:

Enchilada sauce directions:. Heat corn or canola oil in large sauce pan; stir in flour and chil powder; cook for 1 minute. Add remaining ingredients, bring to a boil, and simmer for 10 minutes. Filling. Heat oven to 350°F. Prepare enchilada sauce below. In a medium bowl, mix chicken, green onions, 1/2 cup cheddar, 1/2 cup monterey jack, sour cream, chiles, and cilantro. Stir in 1/2 cup enchilada sauce. Season with salt and pepper, set aside, heat 1/2 inch corn or canola oil in large pan. Fry tortillas, one at a time until soft (10 seconds per side). Drain on paper towels, spray 9″x 13″ baking dish with non-stick cooking spray. Spread small amount of sauce in bottom of dish. Spread 2 heaping tablespoons of chicken mixture in each tortilla& roll up. Place seam side down, side by side in prepared dish. Pour remaining sauce over, top with remaining cheeses and bake until bubbling, 15-20 minutes. Garnish with extra sour cream, sliced green onions and chipped cilantro.

Incoming search terms for this recipe:

Mexican Beef Soft Tacos Recipe

admin — Wed, 01 Feb 2012 10:05:48 +0000

Mexican Beef Soft Tacos Recipe

Ingredients:

2 tablespoons flour
3/4 teaspoon salt
1/2 lb ground beef
1/4 teaspoon paprika
1 1/2 teaspoons chili powder
1 dash garlic powder
1/4 teaspoon dried onion flakes
1/4 cup water
5 small tortillas
1 dash onion powder
lettuce
shredded cheese
sour cream
tomato , diced

Preparation:

In a medium bowl combine the beef with the flour, salt, minced onion, paprika, chili powder, garlic powder and onion powder Use your hands to mix evenly. Heat skillet to med/low heat. Add beef mixture and water to the pan. Brown the beef, breaking it up as it cooks. Heat the tortillas in the microwave, wrapped in damp paper towels. Spread meat into tortillas, top with cheese, tomatoes, lettuce and sour cream.

Incoming search terms for this recipe:

Mexican Barbacoa Recipe

admin — Tue, 31 Jan 2012 10:02:28 +0000

Mexican Barbacoa Recipe

Ingredients:

8 garlic cloves , unpeeled
1 teaspoon ground black pepper
3 tablespoons vinegar (cider vinegar is common in Mexico)
1/4-1/3 cup ground dried ancho chile powder
1/2 teaspoon ground cumin
salt
1/2 cup chopped cilantro , for garnish
1 lime , cut into 6 wedges for serving
3 lbs bone-in chuck roast
1/2 cup finely chopped white onion , for garnish

Preparation:

Cut a slit in the side of each garlic clove. Place them in a microwaveable bowl, cover with plastic wrap, poke holes in the top and microwave for 30 seconds on high. Cool until handleable, then slip off the papery husks. One by one, drop the garlic cloves into a running food processor, letting each get thoroughly chopped before adding the next. Add the chile powder, cumin, black pepper, vinegar, 1 teaspoons salt and 1/2 cup water and pulse to blend. Place the meat in a large crock pot. Scrape the marinade onto the meat, then spread it sloppily over the top and sides. Pour enough water into the slow-cooker to cover the lower 1/2 inch of roast. Cover and slow cook on high for 6 hours or until meat is tender. Carefully remove meat with a slotted spoon onto a large plate, pulling away the bones. Degrease the cooking broth and boil it down in a saucepan to concentrate the flavors. Ladle it over the meat and garnish with the onions and cilantro.

Incoming search terms for this recipe:

Mexican Taco Soup Recipe

admin — Mon, 30 Jan 2012 12:59:20 +0000

Mexican Taco Soup Recipe

Ingredients:

1 lb ground beef
3 (16 ounce) cans beans (kidney, navy and white beans are good together)
1 large onion , chopped
1 (16 ounce) can diced tomatoes
1 (4 1/2 ounce) can green chilies
1 (15 ounce) can tomato sauce
1 (16 ounce) can white corn (juice and all)
1 (1 1/4 ounce) package taco seasoning mix
1 (1 ounce) package ranch dressing mix
1/2 cup water

Preparation:

Cook beef and onions together, drain and rinse. In a large sauce pan, add beef mixture with other ingredients. Bring to boil. Reduce heat. Simmer for 15 minutes. When serving, sprinkle with shredded cheese. I like to slice flour tortillas and fry them in a little hot oil and drain, and put them on top. Corn chips are good too.

Incoming search terms for this recipe:

Mexican Chicken Pasta Salad Recipe

admin — Sat, 28 Jan 2012 18:51:10 +0000

Mexican Chicken Pasta Salad Recipe

Ingredients:

1 (8 3/4 ounce) can whole kernel corn , drained
1 small zucchini , cut in half lengthwise, then sliced
8 ounces penne pasta (2 cups uncooked)
2 cooked chicken breasts , diced (about 2 cups)
1 (4 -7 ounce) can green chilies
1/2-1 cup shredded cheddar cheese (optional)
2 cups lettuce , chopped
1/4 cup chopped cilantro
1 -2 stalk celery , sliced thin
1 medium sweet red pepper , sliced
1 medium green pepper , sliced (optional)
4 green onions , sliced

Dressing
1/4 cup sour cream or 1/4 cup yogurt
2 tablespoons ReaLime juice
2 teaspoons sugar
3/4 cup mayonnaise
3/4 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon salt

Preparation:

Cook pasta according to package directions, drain, rinse, and set aside. Combine all vegetables in a large bowl. Combine all dressing ingredients; stir thoroughly. Pour dressing over salad; toss to coat. Chill 1 hour, then serve. Note: Instead of mixing lettuce into salad, you can layer it on top to keep it from wilting.