Tuesday, December 27, 2011

Mexican Salsa de Chili Verde

Mexican Salsa de Chili Verde

Use this in tacos and burritos.
Traditional Mexican Recipes Ingredients:
  • 1 pound fresh green chiles
  • 1 pound fresh tomatoes (peeled)
  • 1 pound onions
  • 3 cloves garlic
  • Salt, to taste
Traditional Mexican Recipes Instructions
Put chiles, tomatoes, onions and garlic through food mill. Add salt and cook in large pan, boiling about 20 minutes or until transparent and thickened.

Fill hot jars and seal with hot lids. Jars may be boiled for 10 minutes to ensure sealing.

Let cool, then store in a cool dry place.
Traditional-mexican-recipes: mexican-chicken-salad.

Sunday, December 25, 2011

Mexican Shredded Beef Chimichangas

Mexican Shredded Beef Chimichangas
Another great traditional Mexican recipe..the (Chimichangas de Carne de Res).....nice !

  • 4 flour tortillas, 12-inch diameter
  • 1 recipe Shredded Beef
  • 4 avocados, skinned and seeded
  • 1 cup sour cream
  • 2 pickled jalape?o chiles, seeded and minced
  • 2 tablespoons vinegar from jalape?o can
  • 1/4 cup cilantro, minced
Soften tortillas and wrap them in a towel to keep them warm. Place about 2 cup to : cup of Shredded Beef on each tortilla. Chop 2 of the avocados and apportion them equally on top of the Shredded Beef. Fold the tortillas and fry one at a time until crispy. Drain on a paper towel, then remove to a serving plate. Meanwhile, mash the remaining 2 avocados; then stir in the
remaining ingredients to make a thick, smooth sauce. A food processor makes quick work of this task. Place the cooked chimichangas on individual serving plates and top them with the avocado sauce. The traditional Mexican Chimichangas is ready for feast.....great ! Enjoy !

Thursday, December 8, 2011

Traditional Mexican Recipe : Green Onion Burritos

Traditional Mexican Recipe : Green Onion Burritos
Try this traditional Mexican recipe......tasty !

  • 1 pound lean ground beef
  • 1 small onion, chopped
  • 8 ounces shredded Longhorn cheese
  • 3/4 cup evaporated milk
  • 1 can cream of chicken soup
  • 4 ounces Velveeta cheese
  • 1 (4 ounce) can diced green chiles
  • 1 package green onion dip mix
  • 1 small can pimientos
  • Flour tortillas
Brown ground beef and onion, season to taste. Spray a 9 x 13-inch baking dish with Pam. Put meat mixture and some longhorn cheese on each tortilla, roll and place in dish until all mixture is gone.
Sauce: Mix soup, evaporated milk and Velveeta over med to low heat do not let scald. When cheese has melted, remove from heat and add pimientos, green chiles and green onion dip mix. Pour sauce over burritos. Cover and bake at 350 degrees F for 20 minutes or until cheese is bubbly. The traditional Mexican Burritos are redy to serve....amazing Mexican's !


Wednesday, September 21, 2011



Another great traditional Mexican recipe to try...Nachos....awesome !

  • About 40 crisp wedge-shaped tortilla chips
  • 1 1/2 cups Monterey jack cheese, shredded
  • Pickled jalapeos, chopped
Spread tortilla chips all over the bottom of an ovenproof serving platter. Scatter the cheese over the chips and place under a broiler until the cheese bubbles and begins to brown. Scatter
jalapeos over the nachos according to taste. Serve immediately with lime wedges, salsa, sour cream and guacamole on the side.

Nachos Grande
Use the basic recipe, substituting sharp Cheddar cheese for the Monterey jack, but first put a bit of refried beans on each tortilla chip. When ready to serve, garnish with shredded lettuce, diced tomatoes, guacamole, crema or sour cream and salsa.

Nachos with Steak
Pound a thin round steak flat. Rub with olive oil and a mashed garlic clove. Pepper heavily and grill until done. Salt to taste and cut into 1/2-inch cubes. Use the basic Nachos recipe, substituting Cheddar cheese for the Monterey jack. After you have nachos topped with the cheese, scatter the warm steak cubes over the top, then the jalapeos.
Great taste of traditional Mexican recipes... a must try one !


Wednesday, August 31, 2011

Traditional Mexican Recipe : Balls of Fire

Traditional Mexican Recipe : Balls of Fire

  • 1 1/2 pounds Jimmy Dean Sausage
  • 2 cups biscuit mix
  • 1 pound jalapeno cheese, grated
First of all mix all ingredients thoroughly. Roll into walnut-size balls. And then place on cookie sheet and bake at 350 degrees F for 10 minutes. Turn over and bake an additional 10 minutes. Nice Mexican appetizer !
Mexican shredded-beef-chimichangas.

Tuesday, August 16, 2011


....a traditional Mexican appetizer....a must try !

  • 15 ripe medium California avocados, seeded and peeled
  • 1 large onion, chopped
  • 3 garlic cloves, crushed
  • 2 tomatoes, diced
  • 1 pound Monterey jack cheese, grated
  • 5 green chiles, diced
  • 1 cup fresh cilantro, finely chopped
  • 1/2 cup fresh lime juice
  • 1 tablespoon Lawry's seasoned salt
In a large mixing bowl, coarsely mash avocados, leaving some chunks. Add remaining ingredients and mix to blend. NOTE: To store Guacamole, place a piece of plastic wrap directly on
the surface of the Guacamole and refrigerate. And the traditional Mexican Guacamole are ready to serve.....great taste ! Enjoy this !

Monday, August 8, 2011

Traditional Mexican Recipe : Crab Nachos

Traditional Mexican Recipe : Crab Nachos

  • 6 ounces cream cheese (at room temperature)
  • 4 ounces Monterey jack cheese, grated
  • 1/4 cup sour cream
  • 1 pickled jalape?o, minced, plus
  • 1 to 2 tablespoons pickling liquid from jar
  • 1 garlic clove, minced
  • 1/4 teaspoon cumin seeds, toasted and ground
  • 8 ounces crabmeat, fresh or frozen
  • 1/2 cup sliced artichoke hearts (optional)
  • 3 dozen tortilla chips
  • 1 pickled jalape?o, sliced thin Minced scallion tops (for garnish)
Preheat oven to 400 degrees F.In a bowl, mix together cheeses, sour cream, jalapeo, pickling
liquid, garlic and cumin until well blended. Fold in the crabmeat and artichokes, if desired. Spread each chip with a layer of the topping mixture. Place the chips on a heatproof baking dish or platter. Sprinkle the sliced jalape?o over everything. Bake for about 5 minutes, until the cheese is melted and a little bubbly. Scatter scallion tops over the nachos and serve immediately.
And the Crab Nachos are ready to serve....amazing !

Monday, August 1, 2011

Traditional Mexican Recipe Queso Blanco

Traditional Mexican Recipe: Queso Blanco

Try this basic traditional Mexican recipe. A white dipping sauce served with chips or hot
flour tortillas for dipping...hmmm..great !

  • 1 cup cheese (Monterey jack, Asadero or Chihuahua), shredded fine
  • 4 ounces green chiles
  • 1/4 cup half-and-half
  • 2 tablespoons onion, chopped fine
  • 2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1 Serrano pepper, chopped fine (optional)
  • 1 tablespoon fresh cilantro, chopped fine (optional)
Put all ingredients in a double boiler and heat on medium. Cook until melted and well blended, stirring occasionally.Serve with fresh tostadas or hot flour tortillas. Then this traditional mexican Queso Blanco is ready to serve....nice and tasty ! Enjoy !

Friday, July 15, 2011

Traditional Mexican Recipe: Delicious Tomato Salsa

Traditional Mexican Recipe : Delicious Tomato Salsa

Traditional Mexican Recipe INGREDIENTS
  • 3 tomatoes, chopped
  • 1/2 cup onion, diced finely
  • 5 serrano chilies, chopped finely
  • 1/2 cup fresh cilantro, chopped
  • 1 tsp salt
  • 2 tsp lime juice

Traditional Mexican Recipe INSTRUCTIONS
Take a medium bowl, put all the ingredients in it, and stir well. Refrigerate for an hour before serving.

Wednesday, June 15, 2011

Taqueria Carne Asada Tacos

Mexican Recipe: Taqueria Carne Asada Tacos

Traditional Mexican Recipe INGREDIENTS
  • 3 pounds steak, flank
  • 1/2 cup olive oil
  • 1/2 cup soy sauce
  • 1/3 cup white vinegar
  • 4 cloves garlic, minced
  • 2 limes, juiced
  • 1 tsp white pepper, ground
  • 1 tsp black pepper, ground
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • 1 tsp cumin powder
  • 1 tsp paprika
  • 1 tsp salt
  • 1 onion, chopped
  • 1/2 cup fresh cilantro, chopped
  • 1 lime, juiced
  • 2 large sized tomatoes, chopped
  • 2 jalapeno peppers, chopped
  • 1 onion, quartered
  • 4 cloves garlic, peeled
  • 4 New Mexico chile pods, dried
  • 1 pinch salt and pepper
  • 1 (32 ounce) packet corn tortillas
  • 2 cups cotija cheese, grated (optional)
  • 2 limes, sliced into wedges
Traditional Mexican Recipe INSTRUCTIONS
Take a large sized glass baking dish and put the steak in it. Then, put the soy sauce, vinegar, garlic cloves, olive oil, and the juice of two limes in a medium sized bowl, and whisk together. Next, season with the salt, white pepper, black pepper, chili powder, garlic powder, paprika and cumin powder. Mix all of these well and pour over the steak, turning it so that both sides are coated. Then cover it with a plastic wrap and let it marinate for 1-8 hours.

Then take a small bowl and mix together one chopped onion, the juice of one lime, and cilantro, and keep this aside to be used as a relish for the tacos.
Take a skillet and heat it over medium to high heat, and toast the chili pods in it for a few minutes. Then put them in a bowl of water and let them soak for about half an hour.

Next, pre-heat the oven to 230 degrees C (450 degrees F). Put the tomatoes, jalapeƱos, one onion, and 4 cloves of garlic on a baking sheet and roast these in the oven until toasted, about 20 minutes. Put these roasted vegetables and the soaked chili pods in a food processor or blender, with the pepper and salt, and puree until it is smooth.

In a large skillet placed over medium to high heat, heat the vegetable oil. Cut the marinated steak into strips or cubes, put them in the oil, and cook until most of the liquid evaporates and the meat is tender.In a skillet, warm the tortillas for a minute or so, until they are pliable. You can warm tortillas in a microwave oven too. Arrange 2 to 3 tortillas on a plate, and put a generous helping of beef on them, and top them with some of the onion relish and a big spoon of pureed salsa. Sprinkle as much cheese as you like and garnish with the wedges of lime, and serve.

Sunday, May 15, 2011

Beef and Bean Quesadillas

Mexican Recipe :Beef and Bean Quesadillas

Traditional Mexican Recipe INGREDIENTS
  • 2 cups cooked roast beef, chopped
  • 1 cup canned black beans, rinsed and drained
  • 1 1/2 cups of chunky salsa
  • 1/4 cup fresh cilantro, minced
  • 3 tbsp lime juice
  • 1/2 cup frozen corn, thawed
  • 2 cups Monterey Jack cheese, shredded
  • 8 (10-inch sized) flour tortillas
  • 1 tbsp vegetable oil

Traditional Mexican Recipe INSTRUCTIONS
Take a small bowl and combine the cilantro, salsa, and lime juice. Then, in another bowl, mix ½ cup salsa, corn, and beans, and put the remaining salsa aside.

Put the beef, bean and cheese mixture on one half portion of each tortilla and fold the other portion over it. Heat a large sized skillet on medium heat, put one tablespoon of oil in it, and cook the quesadillas on both sides, or until the cheese melts, using more oil if required. Cut them into wedges and serve with the salsa.

Friday, April 15, 2011

Turtle Chimichangas (dessert)

Turtle Chimichangas

Traditional Mexican Recipe INGREDIENTS

* 8 chocolate bars
* 8 flour tortillas
* A 32 oz. bottle of vegetable oil
* A 12 oz. jar of caramel ice cream topping
* 1 c. pecans (chopped)
* A 12 oz. jar of hot fudge ice cream topping
* A 1 Qt. container of premium vanilla ice cream

Traditional Mexican Recipe INSTRUCTIONS

* First place the candy bar in the center of the tortilla and then fold the bottom up and over the candy bar. Also fold the sides in and over.
* Now fold the top of the tortilla over the folded sides and place them seam down on a tray or baking sheet.
* Repeat the same procedure to make the rest of the chimichangas.
* Take a large stockpot and heat the vegetable oil in it to 360 degrees.
* Place 2 chimichangas seam side down in the hot oil, using tongs and cook for about 2 to 3 minutes.
* Then drain the chimichangas on a wire rack and repeat the same steps to make the remaining chimichangas.
* Take a large saucepan and heat the caramel in it over medium heat.
* Once that is done, add the pecans and bring it to a boil, stirring occasionally.
* Remove the saucepan from the heat and leave it to cool for about 5 minutes.
* Use the microwave to heat the fudge after placing it on high for about 30 seconds.
* Place a chimichanga on a dessert plate and put some caramel-pecan sauce, then add hot fudge and serve with a scoop of vanilla ice cream. Yummy! Enjoy it !