mexican food recipe|Perfect Guacamole Recipe

Ingredients:
2 ripe avocados
1/2 red onion, minced (about 1/2 cup)
1-2 serrano chiles, stems and seeds removed, minced
2 tablespoons cilantro leaves, finely chopped
1 tablespoon of fresh lime or lemon juice
1/2 teaspoon coarse salt
A dash of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped
Garnish with red radishes or jicama. Serve with tortilla chips.
Method:
1 Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl. (See
2 Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.
Keep the tomatoes separate until ready to serve.
Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.
3 Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.
4 Just before serving, add the chopped tomato to the guacamole and mix.
Serves 2-4.
Variations:
For a very quick guacamole just take a 1/4 cup of salsa and mix it in with your mashed avocados.
You don't need to have tomatoes in your guacamole.
To extend a limited supply of avocados, add either sour cream or cottage cheese to your guacamole dip. Purists may be horrified, but so what? It tastes great. In fact, guacamole with a little cottage cheese added to it is my favorite.

mexican food recipes |mexican rice

Hello Friends, this next recipe “Mexican rice” is a traditional dish from Mexico. Mexicans usually love spicy food, in this recipe the rice is not spicy, it get a different flavour with “the cilantro”, a widely used herb in some countries of Latin America. Enjoy this great Mexican Recipe with your family.

Ingredients:

1/2 cup rice2 tomatoes

2-4 garlic cloves

1/2 cup onions,

divided in half

1 tablespoon oil

1 cup chicken broth

1/4 cup cilantro
Directions:
Cook the tomatoes in hot water until skin bursts.
Using a blender, smash the tomatoes with a half of the garlic and onion.
Using a saucepan, brown the rice in oil.
Add the rest of the garlic and onion to rice.
Pour tomato sauce over rice. Do not stir mixture. Simmer for 5 minutes.
Add the broth and the cilantro.
Let boil for 30 minutes or until rice looks soft.
Serve immediately.
Personal Suggestion:

Mexican Rice is a delicious accompaniment for any dish, you can serve with fish, chicken or meat burritos or fajitas. Also you can add to the rice, some sweet corn and peas.

Baked Steak Burritos|mexican food recipes

1. Ingredients
1/2 cup butter
1 (1.25 ounce) package Old El Paso(R) Taco Seasoning Mix
1 1/2 pounds boneless beef sirloin tip steak, cut into thin bite-sized strips
1 (16 ounce) can Old El Paso(R) Refried Beans
12 Old El Paso(R) Flour Tortillas for Soft Tacos & Fajitas
8 ounces shredded Cheddar cheese
3 green onions, thinly sliced
1 (10 ounce) can Old El Paso(R) Red Enchilada Sauce
4 ounces shredded Mexican cheese blend
Nutrition Info
Per Serving
Calories: 871 kcal
Carbohydrates: 61 g
Dietary Fiber: 3 g
Fat: 47 g
Protein: 47 g
Sugars: 2 g

2. Cooking Directions
Heat oven to 400 degrees F. Melt butter in large skillet over medium heat. Stir in taco seasoning mix. Add beef strips; cook and stir 5 to 6 minutes or until of desired doneness. Drain.
Meanwhile, place refried beans in microwave-safe dish. Microwave on HIGH for 2 minutes, stirring once or twice.
Spread each tortilla with refried beans to within 1/4 inch of edge. Top each with beef, Cheddar cheese and onions. Roll up, folding in sides. Place, seam side down, in ungreased 13x9-inch (3-quart) glass baking dish. Pour enchilada sauce over burritos. Sprinkle with Mexican cheese blend.
Bake at 400 degrees F for 7 to 12 minutes or until burritos are thoroughly heated and cheese is melted.
Yield: 6 servings
3. Still Hungry?
A spicy beef and bean filling is all bundled up in a south of the border burrito.

Weeknight Chicken Fajitas | mexican food recipes

1. Ingredients

1 teaspoon oil
1 pound boneless skinless chicken breasts, cut into strips
1/4 cup KRAFT Italian Dressing
3 cups fresh pre-cut stir-fry vegetables
2 teaspoons chili powder
8 TACO BELL HOME ORIGINALS Flour Tortillas
1 cup KRAFT Shredded Cheddar Cheese

2. Cooking Directions
Heat oil in nonstick skillet on medium-high heat. Add chicken; cook 5 min. or until cooked through, stirring occasionally.
Stir in dressing, vegetables and chili powder; cook 5 min. or until vegetables are crisp-tender, stirring occasionally.
Arrange chicken mixture evenly on tortillas; sprinkle with cheese. Roll up.
Yield: 4 servings

3. Still Hungry?
Notes:
Serving Suggestion
Serve this main dish with a mixed green salad for a quick and tasty weekday meal.
Variation For a Flavor Boost
Serve with TACO BELL HOME ORIGINALS Salsa, BREAKSTONE's or KNUDSEN Sour Cream and shredded lettuce.

Chicken Burritos|mexican food recipes

Ingradients:

1 cup shredded reduced-fat Cheddar cheese
2 ounces reduced-fat cream cheese, softened
4 scallions, chopped
1/2 medium red bell pepper, finely chopped
1/3 cup chopped fresh cilantro
2 tablespoons chopped pickled jalapenos (optional)
1 teaspoon freshly grated orange zest
1 tablespoon orange juice
8 ounces pasteurized crabmeat, drained if necessary
4 (8 inch) whole-wheat tortillas
2 teaspoons canola oil, divided

Cooking Directions:
Combine juices, cilantro, tarragon, ancho chile, cayenne, and 1/2 teaspoon salt and pepper in a bowl. Add chicken, cover, and refrigerate for 1 to 2 hours.
Heat grill or broiler to medium high. Sprinkle chicken with 1/2 teaspoon salt and 3/4 teaspoon pepper. Cook 3 or 4 minutes per side, or until cooked through. Cover; set aside in a warm place.
Using tongs, toast tortillas over a flame, quickly flipping them from side to side until lightly golden. Cut each chicken breast half into 5 slices. On bottom third of each tortilla, place 5 chicken slices, several strips of lettuce, and 3 tablespoons mango salsa. Roll up, and serve with remaining salsa and sour cream.
Yield: 6 servings

Fresh turkey breast can be substituted for chicken.

Fresh Tomato Salsa| mexican food recipes

Ingradients:

4 cups diced tomatoes
3/4 cup finely diced red onion
1/4 cup red-wine vinegar
1 jalapeno, seeded and minced
1/2 cup chopped fresh cilantro
1/2 teaspoon salt
1 pinch cayenne pepper, or to taste

Cooking Directions:
Combine tomatoes, onion, vinegar, jalapeno, cilantro, salt and cayenne in a medium bowl. Refrigerate until ready to serve.
Yield: 10 servings

Still Hungry?
Fresh and easy, this recipe yields about 5 cups of salsa. Reserve 1 cup for Quick Guacamole and still have enough to serve 8. If you like spicy salsa, use the full amount of jalapenos and add more cayenne pepper.

Crab Quesadillas| mexican food recipes

ingradients:

1 cup shredded reduced-fat Cheddar cheese
2 ounces reduced-fat cream cheese, softened
4 scallions, chopped
1/2 medium red bell pepper, finely chopped
1/3 cup chopped fresh cilantro
2 tablespoons chopped pickled jalapenos (optional)
1 teaspoon freshly grated orange zest
1 tablespoon orange juice
8 ounces pasteurized crabmeat, drained if necessary
4 (8 inch) whole-wheat tortillas
2 teaspoons canola oil, divided

cooking direction:

Cooking Directions:
Combine Cheddar, cream cheese, scallions, bell pepper, cilantro, jalapenos (if using), orange zest and juice in a medium bowl. Gently stir in crab. Lay tortillas out on a work surface. Spread one-fourth of the filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten.
Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Place 2 quesadillas in the pan and cook, turning once, until golden on both sides, 3 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Cut each quesadilla into 4 wedges.
Yield: 4 servings

Still Hungry?
These quesadillas have an irresistibly creamy filling. They also make great appetizers. Make it a meal: Serve with your favorite salsa on top and a cup of black bean soup topped with chopped avocado.