Mexican recipes offer some of the best dining experiences you will likely enjoy. There is a huge number of recipes in this cuisine. In our opinion, these are the finest Mexican recipes you will ever find. Enjoy!
Seafood Enchiladas - Mexican Recipes
Ingredients:
• 10 ounces shrimps (peeled & deveined)
• 6 ounces can crabmeat (flaked, drained & cartilage removed)
• 8 ounces cream cheese (softened)
• 1/2 cup Monterey Jack Cheese (shredded)
• 2 tbsp dry white wine
• 1 green chili pepper (diced)
• 1/4 cup cooking oil
• 12 corn tortillas
• 1/2 cup green onions (sliced)
• 2 tbsp butter
• 3 tbsp all-purpose flour
• 1/4 tsp kosher salt
• 1/4 tsp pepper
• 2 cups milk
• 1 cup Monterey Jack Cheese (shredded)
• Garnish: sliced green onions and paprika powder
How to:
• In a saucepan, cook the shrimp till opaque (3 mins)
• Drain and chopped fine
• Using an electric mixer, combine the cream cheese, 1/2 cup Monterey Jack cheese and wine
• Beat till smooth
• Stir in crab, shrimp and peppers
• Using a heavy skillet, heat the cooking oil
• Dip tortillas one at a time in hot oil (10 secs) - add more oil if needed
• Tortillas should come out limp
• Drain on paper towels
• Spoon about 1/4 filling into each tortilla, roll up and place, seam side down into a baking dish
• How to make creamy sauce: In a saucepan, cook 1/2 green onion in butter till tender (but not brown)
• Stir in flour, salt and pepper
• Add milk at once
• Cook and stir till mixture is thickened and bubbly
• Pour sauce over tortillas
• Bake, covered in moderate oven for 15 to 20 mins or till heated through
• Uncover, sprinkle with 1 cup Monterey Jack Cheese
• Bake for 5 mins or till cheese melts
• Garnish with green onion and dash of paprika powder
Fish Soup
Ingredients:
• 2 lb fresh fish from any firm fish (cut into chunks)
• 6 fillet fish
• 10 to 12 cups cold water
• 1 stalk celery (chopped)
• 1 onion (chopped)
• 3 tomatoes (chopped)
• 1 1/2 cups potatoes (peeled & diced)
• 1 1/2 cups carrots (peeled & diced)
• 6 pickled chilies serranos or chili jalapenos (optional)
• 3 tbsp olive oil
• 1 small spring cilantro
• 2 bay leaves
• salt to taste
• 1 chili guajillo (toasted, seeds & membranes removed)
• 1 spring epazote leaf
• 2 tsp dried oregano
How to:
• Heat 2 tbsp olive oil in pot
• Add in onion, garlic and celery and sauté for 3 mins
• Add fish heads and bones and stir
• Add in water, cilantro, bay leaves and salt to taste
• When mixture comes to a boil, lower heat, simmer and covered for 30 mins
• Remove fish heads and bones to a plate
• When cool enough to handle, save flesh from bones and set aside
• Discard bones
• Strain fish stock through a sieve and set aside
• Grind the chili guajillo in blender with 1/3 cup stock
• Strain and set aside
• Heat 1 tbsp oil in pot and sauté strained chili
• Add tomatoes and cook for 4 mins
• Add fish stock and epazote
• When mixture comes to a boil, add in potatoes and carrots
• Lower heat and cook, covered for 15 mins or till vegetables are tender
• Correct for seasoning
• Add oregano and fish fillets and cook over medium heat till fish flakes easily with fork
• Remove from heat, add fish flesh from before
• Serve hot, place a fillet of fish in each soup and garnish with pickled chili (optional)
Mexican Herbed Steak
Ingredients:
• 2 beef flank steaks (1 to 1/2 lbs each)
• 1/2 cup lime juice
• 1/2 tsp salt
• 1/2 tsp ground pepper
• 4 cloves garlic (crushed)
• 1/4 fresh oregano (chopped)
• 2 tbsp olive oil
How to:
• In a plastic bag or bowl, mix in the lime juice, oregano, olive oil, salt and pepper and garlic
• Mix well then add beef
• Turn beef to coat with marinade and leave in refrigerator (15 to 30 mins)
• Turn once during refrigeration period
• Remove beef from marinade, discard marinade
• Cover and grill beef under broiler or barbeque
• Cut beef diagonally across
• Serve with your favorite vegetable
Mexican Pork and Chicken with Soup
Ingredients:
• 1 1/2 lbs boneless pork loin (cut into cubes)
• 6 chicken thighs
• 6 cups chicken stock
• 1 whole head garlic (peeled)
• 1 large onion (chopped)
• 1 tsp salt (more if necessary)
• 1 tsp black pepper
• 1 can white hominy (drained)
Garnish Ingredients:
• 3 chili serranos or dried red chilies (crumbled)
• 8 radishes (sliced thin)
• 12 lime wedges
• 1 head iceberg lettuce (chopped)
• 1/2 cup onion (chopped)
• 2 tbsp dried oregano
How to:
• In a soup pot, place pork with chicken stock, garlic, onion, salt & pepper
• Bring to a boil
• Cook for 15 mins, get rid of scum
• Add chicken pieces to stock, continue to cook for another 30 to 45 mins
• Add hominy, bring to a boil again
• Reduce heat, simmer for 15 mins
• Taste and adjust to seasoning, salt if necessary
• Serve in deep bowls with garnishes added
For easier eating at the table, remove the skin and bones from the chicken and cut it into bite-sized pieces. Return to
broth before adding hominy. Hominy or nixtamal (samp) is dried maize (corn) kernels which have been treated with an alkali. You can find this product at any good Mexican grocery store.
