Top 10 Mexican Recipes
Mexican cuisine is known all over the world for its unique spices and exotic herbs. Let us have a look at the top 10 Mexican recipes, which are not only tasty but are also extremely easy to prepare. Some of these best Mexican recipes can also be used for evening snacks and picnics. From steaks to salads, these popular Mexican recipes will for sure satiate your taste buds.
Top 10 Mexican Recipes:
- Steak Fajitas:
Let us look at the ingredients required for the Marinade:
- 1 tbsp chopped garlic 1 tbsp ground chile de arbol 1/2 teaspoon salt 1/3 cup fresh orange juice Chili powder 1/4 cup fresh lemon juice 1 tbsp grated orange peel 1 tbsp grated lemon peel
- soft flour tortillas, warmed pounds skirt or flank steak Pico de Gallo
The first step would be to make the marinade. Mix all the ingredients in a large bowl. It should include the steak and be marinated with the mixture well. Let the marinated stuff be in the fridge for around 45 minutes. Now it is time to heat up the grill. Take out the steak from the fridge and let it be out for 15 minutes. Grill the steak for 5 minutes each side and take out when done. Now cut the tortillas and fill it up with the steak. Add sour cream if you want and add Pico de Gallo to it before serving.
- Zesty Guacamole:
Ingredients:
- 2 medium tomatoes cut or diced 2 tbsp fresh cilantro, chopped 1/2 tbsp salt 1 garlic clove 2 tbsp fresh limejuice 1 small chopped onion Tortilla chips or pita bread wedges, toasted 1/4 tbsp cumin 2 large, ripe Haas avocados 1/4 tbsp cayenne pepper
This is a very easy to cook Mexican recipe. Just add tomatoes, cilantro, salt, garlic, onions, limejuice, pepper and cumin in a bowl and mix it well. Now it's time to mash the avocadoes and add it to the mixture of tomato that you have made earlier. This can go great will the tortilla chips or breads.
- Southwest Taco Dip:
Ingredients:
- Black beans, 2 cans 1 cup prepared salsa 1/2 cup chopped onion 3/4 pound lean ground beef or turkey 1 ripe avocado, peeled, pit removed, and finely chopped 1/4 tsp salt 1 container (8 oz.) dairy sour cream 1 tbsp chopped fresh cilantro 2 green onions, sliced Tortilla chips 2 plum tomatoes, finely chopped 1 tsp chili powder 1 cup shredded sharp cheddar cheese 1/4 tsp freshly ground pepper
Mix the beans, the turkey, chili powder, onion and beef well. Now cover the bowl with a wax paper and put it in your microwave for around 8 minutes. Let it cook properly and pour it in the salsa. Sprinkle some cheese into it and put it in the microwave. Heat for 2 minutes and let the cheese melt. Now pour the cream mix on the top of the dish. Add avocado, green onions and tomato on the dish. You can serve it with tortilla chips.
- Shrimp and Pepper Fajitas:
Ingredients:
- 1/4 tsp freshly ground pepper 2 tbsp fresh limejuice 3 tbsp cilantro, chopped 1/4 tsp cumin 1 pressed garlic clove Sour cream and salsa 8 flour tortillas 1/2 tsp salt 2 seeded and sliced bell peppers 1/8 tsp chili powder 2 tbsp olive oil 1 pound medium peeled and deveined shrimp 2 medium sliced onions
Heat the oven at 350 degrees. How take a large bowl and mix the shrimp, one spoon of oil, limejuice, salt, garlic, pepper, chili powder, and cumin to it. Mix the shrimp well with the spices and herbs. Now heat some oil and cook the onions for around 5 minutes. Add the pepper and salt to it and stir it for 5 minutes. Add 2 spoons of cilantro to it. Heat it in the oven and add the shrimps. Cook for 5 minutes and add limejuice and cilantro to it. Serve with tortilla and salsa for the best Mexican taste.
- Tamale Pie
Ingredients:
- 1 tbsp olive oil 1 package of prepared plain polenta 1/2 tsp salt 1/4 tsp freshly pepper, ground 3/4 pound lean beef, ground 1 jar Newman's Own Roasted Garlic Salsa 1 can drained and rinsed black beans Shredded lettuce for garnishing
Heat the oil well. Now add salt and pepper to polenta and mix it well with the skillet. Cook the mixture for 3 minutes and let it turn brown. Now add beef to it and cook for around 3 minutes. Add the salsa and the beans. Cook for another 5 minutes. Garnish the dish with lettuce and add polenta with each serving dish.
- Shrimp Taco Salad:
Ingredients:
- 3 tbsp plus 1 tsp olive oil 1/2 tsp cinnamon 1-3/4 tsp ancho chile powder 1 small peeled and diced jicama 1 thinly sliced head iceberg lettuce 2 ears corn 1-package fresh corn tortillas 2 tbsp plus 2 teaspoons fresh limejuice 1/3 cup fresh cilantro leaves 1/3 cup fresh cilantro leaves 1 pound medium peeled and deveined shrimp 1/4 cup finely onion, chopped 1 tbsp chopped garlic 1-1/4 tsp cumin 1-1/2 cups corn or vegetable oil 1 tsp white wine vinegar 1 tsp salt 1 large poblano chile
Cut the poblano into pieces. Deseed and peel it. Broil it for around 12 minutes. Now put it in a foil and wrap it. Cool it for 15 minutes and peel off the skin. Now add one spoon of olive oil in the pan and toss the shrimps in it. Add cumin and ancho powder in it. Add salt according to taste. Cover the shrimp and let it cool in the fridge. Mix ancho powder, cumin, salt, and keep it aside. Heat some oil and add tortilla strips into it. Fry until it becomes golden brown and take it out. Sprinkle the spice mix on it. Now fry the corns with the combinations of spices and tomatoes, onion, limejuice, olive oil, vinegar, and jicama. Add the shrimp in the pan and cook it for 2 minutes. Garnish with lettuce and serve it hot.
- Chicken Fajita Salad:
Ingredients:
- 4 tsp Cajun seasoning 6 ounces romaine lettuce, cut into 1-inch-thick slices (4 packed cups) 1/4 cup sliced red cabbage 1 tsp vegetable oil 4 burrito-size (12-inch) tortillas 5- to 6-ounce boneless, skinless chicken breast halves 2 cups diced tomato 1/2 cup coarsely shredded Cheddar cheese 1 cup coarsely shredded carrots 1/2 cup prepared ranch salad dressing 1-pound iceberg lettuce, cut into 1-inch-thick slices (8 packed cups) 1/2 cup coarsely shredded Monterey Jack cheese
Heat oven at 375 degrees and butter the bowl. Keep one tortilla in each pan and set it into it properly. Bake the entire thing for 12 minutes and let it turn golden. After the baking is done, take it out and let it cool for 5 minutes. Remove the shells of the tortilla and attend to rest of the tortillas. Sprinkle the Cajun seasoning on the chicken and fry it on medium heat. Cook for 7 minutes. Garnish the dish with carrots, cabbage and lettuce. Serve it hot.
- Enchilada Casserole:
Ingredients
- 1 cup onions, chopped 1 jalapeno chili 1/2 tsp cumin 1 16-ounce jar prepared mild salsa 1-cup whole-milk ricotta cheese 1/2 pound feta cheese 1 35-ounce can plum tomatoes in juice 1 pound beef, ground 1 tbsp chopped garlic 1 zucchini, sliced into 1/4-inch-thick rounds 2 cups shredded Monterey Jack cheese, divided 2 tbsp chopped fresh parsley 1/4 tsp ground red pepper 1 tbsp olive oil 1/4 tsp cinnamon 4 poblano chilies (12 oz.), cut in half lengthwise, seeds and stems removed 1/2 tsp salt Sixteen 6-inch corn tortillas
Heat the broiler, cover the inside with foil, and set the oven at 350 degrees. Now heat oil, add garlic to it, onions to it, and cook it for 3 minutes. Add the beef, cumin, salt, cinnamon, pepper, and red pepper to it. Now add the beef to it and cook for 5 minutes. Put crumbled cheese in a bowl and add jalapeno. Add tomato and salsa to it. Bake the casserole for sometime for around 45 minute and serve it cool.
- Flan
Ingredients:
- 1-1/4 cups sugar, divided 1 tsp vanilla extract 1 Mexican cinnamon stick 4 large eggs 1-1/2 cups milk 1/2 cup heavy or whipping cream Pinch salt
Heat the oven at 325 degrees. Melt sugar in a saucepan and put caramel in it. Add milk, cream, cinnamon and the remaining sugar in it. Heat for 10 minutes. Now whisk the eggs with salt and vanilla. Pour the entire mixture into a pan and bake for 65 minutes. Take it out of the oven once done and chill it for a night. Cut into equal pieces and serve cold.
- Cheese Enchiladas
Ingredients:
- 1 cup white onions, chopped 1 tbsp vegetable oil 1 tbsp garlic, chopped 1/2 tsp Mexican dried oregano 1/3 cup white onion, thinly sliced 2 cups Queso Blanco or Monterey Jack cheese, shredded 1/4 cup instant coffee 1 tbsp masa harina 2 cans chicken broth 1/2 tsp salt 8 warmed soft corn tortillas 1 tsp cumin, ground 1-package ancho chiles 1 tbsp serrano or jalapeno chile, chopped
First, make the red sauce by toasting the cumin and adding ancho chiles to it. Let it get soft and drain the liquid after some time. Heat some oil and add cumin, veggies, oregano, Serrano, and garlic to it. Now add the ancho chiles and broth to the mixture. Also, add some salt and coffee. Let the mixture blend properly and keep it covered. How heat the oven at 350 degrees. Put the tortillas in foil and add red chile sauce in the pan. Put some cheese into it, toss the tortilla in it.cook with the cover on, and take it out when the cheese has melted completely. Add the sauce on top and serve it garnished with onions.
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