Easy Authentic Mexican Recipes

Sopaipilla (Mexican Dessert served with Honey)
1 cup flour
1 tsp.baking powder
1 TBs. shortening
1/2 tsp. salt
Oil for deep frying (approx 4 cups) I use canola oil
Enough hot water maybe about 1/2 cup. from the tap to make a kneadable dough.
1. Combine the dry ingredients.
2. Cut in the shortening as you would for a pie crust.
3. Using a fork slowly add the hot water to the flour mixture just until you have a kneadable dough.
4. Knead only long enough to create a dough you can roll out.
5.. Roll dough to 1/8 inch thick, cut pieces about 2″x4″ size (the size is really up to you. Just make sure they can fit in the fry pot.
6. Place the dough pieces on a plate and allow to sit for up to 20 minutes.
7. Fry in the 400 F. oil.
8. Drop the dough pieces in 1 at a time and if you push them down a few times under the oil they will puff up like pillows.
9. Cook till golden brown on each side.
10.. Remove from heat and sprinlkle with powdered sugar and serve with honey.

Duration : 0:7:58

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Technorati Tags: biscuits, bread, candies, DESSERT, ethenic, frying, honey, kneading, marjories, sharing, Sopaipilla, yeast, YouTube

I had this at a Mexican Restaurant in Texas. UNREAL. I can’t ebelieve how good it was. Now in Ohio they have the same dessert in the Mexican Restaurants around here but they can’t keep it in stock-demand is way to high. It’s like a fried cheesecake wrapped in a flour tortilla and …I can’t even begin to describe it. I ordered it from while at work today (another restaurant) and they said they had over 80 phone orders for it nd ran out. I cannot find this recipe anywhere. Has anyone tried it? You get the recipe-you get the points-and alot of thanks!!!

I found a copycat recipe for Applebee’s Chimicheesecake…which is like what you’re describing. Hope this helps!

Applebee’s Chimicheesecake

10-12 flour tortillas (6 1/2 inch)
16 ounces cream cheese, at room temperature
1/2 cup sugar
6 tablespoons flour
2 eggs, beaten
1 teaspoon vanilla extract
1 (20 ounce) can cooked apples, drained very well
1/2 cup almond toffee pieces

Cinnamon sugar

1/2 cup sugar, and
3 tablespoons ground cinnamon, mixed very well

vanilla ice cream
caramel topping

Beat cream cheese until fluffy; add sugar and eggs, then beat again.
Add vanilla extract and mix well.
Fold toffee bits and apple pieces into cheese mixture.
On tortilla, place a serving in the middle, about 2 1/2 inches from each side of shell.
Tuck sides in slightly and roll shell to seal the filling and hold in the cream cheese.
When all shells have been stuffed and rolled, place in refrigerator; chill to set filling.
In deep fryer heat vegetable oil.
When ready, place chimicheesecake in oil and fry until slightly golden, while carefully turning on each side.
Remove from oil.
Preheat oven to 350 degrees.
Place chimicheesecake on cookie sheet and bake for 20-25 minutes.
Remove from oven and liberally sprinkle with cinnamon sugar mixture.
Serve cheesecake slightly warm with a scoop or ice cream and carmel topping drizzled on top.

I need 3 recipe’s for Mexican food and also 3 Mexican dessert recipe. I really need to do this before Tuesday because that is my deadline.
P.S: the recipe cant have beef in it.
P.P.S: can the units be in grams not in cups

thank-you so much I am so desperate for these recipes I cant find any good ones on the internet.
thank-you very much

Guacamole – YUM!

3 avocados – peeled, pitted, and mashed
1 lime, juiced
6 g salt
80 g diced onion
9 g chopped fresh cilantro
2 roma (plum) tomatoes, diced
3 g minced garlic
1 pinch ground cayenne pepper (optional)

In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately. Serves 4…
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Mexican Bean Salad

1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10 ounce) package frozen corn kernels / 284 g frozen corn kernels
1 red onion, chopped
1/2 cup olive oil / 120 ml olive oil
1/2 cup red wine vinegar / 120 ml red wine vinegar
2 tablespoons fresh lime juice / 30 ml fresh lime juice
1 tablespoon lemon juice / 15 ml lemon juice
2 tablespoons white sugar / 25 g white sugar
1 tablespoon salt / 29 g salt
1 clove crushed garlic
1/4 cup chopped fresh cilantro / 10 g chopped fresh cilantro
1/2 tablespoon ground cumin
1/2 tablespoon ground black pepper
1 dash hot pepper sauce
1/2 teaspoon chili powder

In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold. Serves 8…
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Chicken Enchiladas – YUM!

15 g butter
50 g chopped green onions
1 g garlic powder
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can condensed cream of mushroom soup
115 g sour cream
210 g cubed cooked chicken breast meat
115 g shredded Cheddar cheese, divided
6 (12 inch) flour tortillas
60 ml milk

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly. Serves 6…
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Apple Enchilada Dessert

595 g apple pie filling
6 (8 inch) flour tortillas
2 g ground cinnamon
75 g margarine
100 g white sugar
110 g packed brown sugar
120 ml water

Preheat oven to 350 degrees F (175 degrees C).
Spoon fruit evenly onto all tortillas, sprinkle with cinnamon. Roll up tortillas and place seam side down on lightly greased 8×8 baking pan.
Bring margarine, sugars and water to a boil in a medium sauce pan. Reduce heat and simmer, stirring constantly for 3 minutes.
Pour sauce evenly over tortillas; sprinkle with extra cinnamon on top if desired. Bake in preheated oven for 20 minutes.
Makes 6 large tortillas; may be cut in half to serve 12.
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Anything like fried cakes with cinnamon sugar on top or something. I’m asking cause I need to take something to my Spanish class party.

My stepfather is hispanic, the most common dessert I ever saw mexicans eat was a desert called milk rice. It’s really good, not to sweet, but creamy!! Very good. You can use long or medium grain rice, I prefer medium, it makes it that much creamier. It’s simple. Boil about two cups of rice, with six cups of milk(3 parts liquid per cup), add a few cinnamon sticks for more flavor. Bring to a boil, turn down heat to med and simmer, you’ll know when the rice is cooked well when it absorbs most of the milk, stir occasionally. Immedietly after that, add a can of condensed milk, three cups of regular milk, 1/2 cup sugar, cook it about 5 min more until it is hot, stirring to mix. You can add a tsp of vanilla flavoring to it too. Take out the cinnamon sticks. Serve in bowls hot!

You can cook it how you like. It’s really good, this is just my recipe for it.
Enjoy!

I bought Quaker Masa in bag, but it only tells how to make the mix for tortillas and gorditas. Do I make tamales the same way as the tortillas just mixing in water?

Ingredients
2 kg corn flour
250 gr lard
350 cm3 chicken stock
15 peels of green tomatoes
anise
corn leaves
baking powder
salt

Preparation

Boil the green tomatoes leaves in water with 3 tea spoons of anise.
Mix the corn flour (preferable of cacahuazintle, which is a variety of a big corncob and a round and tender grain) with 2 spoonfuls of baking powder and salt to taste, adding the melted lard and the result of the boiled tomato leaves (don’t add the leaves) and anise.

Knead until obtaining an even texture (the best way of knowing the hotchpotch exactness is by putting a small ball of it into water and this should stay solid and floating on it).
Add the preparation inside every corn leaf (previously washed), with some pieces of chicken or precooked pork, as you wish. Fold them. Steam in a large pot (tamal pot) for 35 minutes. The tamal pot is a prehispanic invent which is modernised in aluminium. It’s a big and deep pot with an hermetic lid and a rack in the base that avoids tamales from touching boiling water and makes them cooked in steam. You can improvise a pot with these features.

Technorati Tags: Authentic Mexican Recipes, Easy Mexican Recipes

Ever wonder where tequila comes from? Join Natalie in the Jose Cuervo agave fields and distillery in the town of Tequila, in the Mexican state of Jalisco.

Warning: You will crave a margarita.

Duration : 0:2:57

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Technorati Tags: Authentic Mexican Recipes, Easy Mexican Recipes, Tequila-JCAgaveFields-Nat

I just find mexican food can get laborious at times- i get home late and have to make dinner. Any recipe’s under 30 min will be very highly regarded! Thanks!

Mexican Lasagna.

In a blender combine; SAUCE
a cup of sour cream
a can of cream of chicken soup
(or use mushroom soup for vegetarian)
a 4oz can of chopped chilies
2 scallions
1-12oz package of chopped spinach, thawed and drained well.

In a shallow oblong or round pan pour in some of the sauce, and layer more sauce with; corn tortillas,& chopped onion,
(add leftover cooked chicken if you wish)
and about 3 cups of grated cheeses, I use a mexican cheese mix from publix.

Cover with remaining sauce and another 3/4 cup of cheeses.

Bake 30 minutes and let sit for 5. Serve with Sour cream and salsa.

I usually make two and freeze one for later.

i have a bunch of pork loin chops bone in and would like to grill them and have rice (the kind with tomatoes & stuff in it), beans & cheese, salad,avacado slices & tortillas.might someone typically use pork loin chops bone in to grill for a plate like this? what seasonings should i use? thanks

Since you have pork, why dont’ you chop it up into big chunks and make "chile verde"… just brown your pork in a large skillet with salt & pepper. Boil or broil 3 large fresh jalapenos & about 8 large tomatillos (they’re the green tomatoe looking veggies with a husk on them), put them in a blender with a garlic clve, piece of onion, cilantro and S&P, add to your cooking pork and simmer for another 20 minutes.
Side dishes, rice & beans & some warm corn tortillas.
They’re going to love it! good luck.

Theres got to be a difference. People call my Mexican rice ‘Spanish rice’ but its not right? Mexican rice: Fry white rice in oil till caramel color, add onion, garlic, chopped tomatoe or sauce & fry a minute then add broth.Cover and simmer for 15-20 min.
Then why is it on those ‘ instant spanish rice’ packets the grains look like they haven’t exploded?
Okay, I’m Mexican and this is pretty much how my family makes it. I’d like to hear from someone that is Spanish.I should have know that there would be so many variations.
Saffron! THATS the difference everybody!…But I still want the recipe!

I am Panamanian and this is how I make my Spanish Rice. Most people enjoy and I find them talking about it for days to come!!! Hope you enjoy.

1/2 large onion
1/2 green bell pepper
1/2 red bell pepper
3 garlic cloves
3 pieces of celery (sticks)
1 jar of Green Olives with pimientos
1 lb. rice (Long Grain)
2 packets of Goya Sazon Seasoning
2 tablespoons capers (optional)
2 to 3 tablespoons of Oil

Chop onion, garlic, red pepper, green pepper, and celery somewhat fine.
Drain can of peas and carrots.
Add rice to pot with a little oil. (You can lightly fry if you like.. it really doesn’t make a difference).
Stir in oil with rice to avoid sticking during cooking, or as Panamanians call it… Catching.
Add water (use standard rice: water ratio)
Dump the chopped vegetables, peas and carrots, green olives, (and capers if you decide to use them) into the pot with the water.
Add the two packets of Goya Sazon to the pot. Stir for even covering of the rice.

Cover the rice and let it steam as you would cook any other rice.

When the rice has fluffed lightly go through it with a fork, to make sure the food has mixed evenly.

I know you use pork, but how do you make the marinade? Can you tell me what chiles to use and how long the marinade should be on the meat before cooking? My wife is an excellent cook and wants to try to make this for dinner.

Pork Adobada

http://www.recipezaar.com/115208

This recipe produces a rich chile sauce and the meat is falling apart tender. Serve with warm tortillas, grated cheese and shredded lettuce for a mexican taste sensation.

6 new mexico anaheim dried red chilies
4 pasilla chiles
1/2 cup cider vinegar
1 medium onion, chopped
5 garlic cloves, chopped
1 tablespoon ground cumin
1 cup chicken stock
2 tablespoons frozen orange juice concentrate
2 tablespoons brown sugar
2 tablespoons tomato paste
1-2 teaspoon olive oil
1 tablespoon all-purpose flour
3 lbs lean pork, cut into bite-sized pieces
salt and pepper, to taste

Tear chile pods into pieces, removing steam and reserving seeds.
Place chile on baking sheet, preheat oven to 350 degrees.
When oven is hot roast the chile for 10 minutes.
Place the chile in blender container.
Bring the chicken stock to a boil, add cider vinegar and pour over chile.
Allow to sit for about 10 to 15 minutes to soften chile.
Add orange juice contentrate, tomato paste, brown sugar and cumin.
Blend into a smooth paste, add 1 tablespoon of the chile seeds and blend until smooth.
Warm olive oil in skillet, add onions and garlic.
Saute until onions begin to brown lightly then pour onions into crockpot.
Toss the pork with 1 tablespoon of flour.
In same skillet add pork cubes and brown stirring frequently.
May need to brown the meat in batches to enusre even browning,.
As meat is browned, transfer to crockpot.
When all the meat has been browned, pour 1/2 cup water into skillet, bring to a boil and scrape up browned bits.
Pour into crockpot along with chile sauce, stirring well.
Cover and cook on low for 4 to 5 hours.
Please note: This freezes well, freeze in a rigid container; defrost and heat through.

http://en.wikipedia.org/wiki/Adobada

Adobada, literally Spanish for "marinated", is a dish common in Salvadoran cuisine similar to tacos. Adobada is generally pork marinated in a "red" chili sauce with vinegar and oregano, but it can refer to different types of meat and to marinates closer to Al pastor. It is generally served on small, pliable maize tortilla along with sauteed vegetables and cheese.