looking for fantastic Mexican Recipes?

I am not hispanic but i love mexican meals. I wanted to learn how to cook real mexican dinners. My husband is half Hispanic but he really doesnt know any good ones. All he knows is Beef tips and Rice or Pot Roast and Rice Or chili and RICE. I am sick of regular old rice. Id love to learn to make Mexican Rice and Cheese enchilladas and stuffed bell pepers( forgot what there called) and i Love queso but i heard that americans came up with that. I dont want to use Velveeta. It just doesnt taste good. Anyway. thankyou for your replies to this.


  1. The stuffed bell peppers(chile rellenos) are my favorite! They are very simple to make.I just stuff the ground beef(salt/pepper mixed in if you want) into the bell pepper(removing the seeds of course), and the juices from the pepper and beef are enough that it doesn’t need anything else. I sometimes add chopped small potato cubes into the mix, but towards the end of cooking I love to add shredded cheese on top of the beef mixture! Just bake(covered with foil) it in an oven, about 350. I usually don’t time it, but just check the meat for doneness. I know someone will probably come up with a better recipe for this, but mine is very basic and the way my grandmother made it. I have copies of mexican recipies that have been used since the 1950s or 1960s, so they are as authentic as you can get. You can email me if youd like me to give you copies of them. Some of the recipies include enchiladas, Mexican rice, fideo, tortillas, mole, mexican desserts like capirotada(bread pudding)cookies, empanadas, etc… And everything is from SCRATCH : ) Hope this helps!

  2. Instead of the Velveeta…..buy Chihuahua cheese..its a white melting cheese and I find it with or without peppers at out local super walmart……as far as other recipes…..Fajita’s are simple to do….just cook your chicken or beef with some mexican seasoning and add some onions and peppers in the last few minutes till softened…serve with tortilla’s and assorted toppings…..Good Luck !!!

    Lisa M
  3. I also am in love with Mexican food…I grew up in San Diego, so of course being so close to the border I ate A LOT of Mexican food growing up (and still do!). Here are my favorite Mexican recipes, hope you enjoy them too πŸ™‚

    Crispy Fish Tacos

    Peanut oil, for frying
    2 cups panko bread crumbs*
    3 eggs
    Kosher salt and freshly ground black pepper
    2 pounds halibut, snapper, or other firm flesh white fish
    8 corn tortillas
    1/2 head napa cabbage, shredded
    Pink Chili Mayo, recipe follows
    Lime wedges, for garnish
    *Available in the Asian section of your market.
    To fry the fish: Fill a large heavy bottomed pot about 1/3 full of peanut oil. Heat to 375 degrees F. While the oil is heating, put the breadcrumbs into a shallow dish. Break the eggs into another shallow dish, season with salt and pepper, and beat them with 2 tablespoons of water. Cut the fish into 1-inch wide strips. Dip them into the egg, then coat them well with the breadcrumbs. Set aside and let them rest for 10 minutes. Cook the fish a few pieces at a time until golden brown and cooked through, about 3 to 5 minutes. Drain on paper towels.
    To make the tacos: Heat a dry cast iron skillet over medium heat. Warm a corn tortilla in the pan until it softens, about 30 seconds. Place a fish strip on it, top with some of the shredded cabbage, and a big dollop of Pink Chili Mayo. Squeeze on some lime juice, roll up, and eat!

    Pink Chili Mayo:
    1 1/2 cups mayonnaise
    1 1/2 cups sour cream
    2 canned chipotle peppers in adobo sauce
    Juice 1/2 lime
    Kosher salt and freshly ground black pepper
    Put the mayonnaise, sour cream, peppers, and lime juice in a blender and process to a puree. Refrigerate the mayo for 1/2 hour to let the flavors to blend; taste and adjust seasoning with salt and pepper.

    Chicken Burritos with Mojo

    Mojo Sauce:
    4 garlic cloves
    2 serrano chilies, seeds removed
    1 large handful fresh cilantro leaves
    Juice 2 limes
    Juice 1 orange
    1/2 cup extra-virgin olive oil
    Kosher salt and freshly ground black pepper
    8 large flour tortillas
    1 (3 to 4 pound) whole roasted chicken, shredded
    Yellow Rice, recipe follows
    Spicy Black Beans, recipe follows
    2 avocados chopped
    1 cup grated queso blanco or Monterey jack cheese
    Sour cream, for garnish
    Cilantro leaves, for garnish
    Lime wedges, for garnish

    Make the Mojo Sauce: Put the garlic, chilies, cilantro, lime juice, orange juice, and olive oil into a blender and process until smooth. Taste and adjust seasoning with salt and pepper.
    To make the burritos: Warm the tortillas for 30 seconds in a dry skillet or on the grill until pliable. Place some chicken down the center of a tortilla and top with rice and beans, avocado, grated cheese, and Mojo Sauce. Roll up the burrito and serve topped with a generous drizzle of sour cream; garnish with cilantro leaves and a squeeze of lime juice.

    Yellow Rice:
    2 cups long-grain rice
    4 cups water
    2 cloves garlic, smashed
    1 teaspoon turmeric
    1 teaspoon kosher salt
    1 bay leaf
    Put all the ingredients into a heavy bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.
    Yield: 8 servings

    Spicy Black Beans:
    2 cups (about 1 pound) dried black beans, picked over and rinsed
    3 tablespoons extra virgin olive oil
    1 medium onion, chopped
    1 jalapeno pepper, chopped
    2 cloves garlic, chopped
    1 bay leaf
    Kosher salt and freshly ground black pepper
    Quick soak the beans: Put beans in a pot and cover with water by 2 inches. Bring to a boil and cook for 2 minutes. Remove from heat, cover, and let soak for 1 hour. Drain the beans.
    In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1 inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season them with salt and pepper.

    Queso Fundido

    1 cup white wine
    1/2 pound mozzarella, grated
    1/2 pound Monterey jack, grated
    1/2 pound goat cheese crumbled
    2 poblano peppers, roasted, peeled, seeded and finely chopped
    1/4 pound Spanish chorizo, grilled and finely diced
    6 cloves roasted garlic, smashed to a paste
    Salt and freshly ground pepper
    Flour tortillas, for serving
    Blue corn tortilla chips, for serving
    Bring the wine to a simmer in a double boiler. Add the mozzarella and jack cheeses and stir until melted. Add the remaining ingredients and cook for 5 minutes. Place in a fondue pot and serve with flour tortillas and blue corn chips

  4. stuffed bell peppers cut off tops brown ground beef w/onions garlic salt /pepper to taste tomatos miix meat w/cooked rice stuff peppers put in oven 25/30 mins on 350/400 de.bon appetite.the one w/gueso fresco its called and torrtillas ive seen it even in stop & shop don’t if u have them were u r.


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