I want to make some mexican food?

Question

tell me how

give me all the names of the food and do u like it and

Answer 1

This is what we had yesterday...

Sopa de frijoles (Black bean cream soup)

2 Tbsp tomato paste

1 cube chicken broth

1 can black refried beans

4 cups milk

In little olive oil fry the tomato paste until changes color. Add refried beans, and fry them until smooth, add the milk little by little until beans are dissolved and add the chicken broth cube. Let it simmer for a while. Serve with thin strips of fried tortilla and a dollop of sour cream.

Carne de puerco con calabacitas (pork with zuchinni/corn)

1 lb short pork ribs

1 lb pork tender loin in cubes

4 zucchini diced (not too small)

4 white corn cobs (kernels removed)

1/2 bag frozen poblano chile strips (or canned drained ones)

3 small cubed tomatoes

1 small onion finely chopped

In pressure cooker, put 1/2 cup water and rinsed meat and pepper, put on high stirring occasionally until water is evaporated, and let meat fry in its own grease, add onion, and let it fry a bit, add then diced tomatoes and salt to taste, let it fry a bit, add corn, zucchini and poblano. Cover the pressure cooker and let it cook for about 8 minutes, let it cool completely to let the flavors blend.

Serve with warm tortillas.

Enjoy!

Answer 2

Enchiladas:

1 20 ounce can whole tomatoes

1 7 ounce can diced green chiles

1 medium onion, quartered

2 - 3 cloves garlic, peeled

1 cup sour cream

salt and pepper to taste

12 corn tortillas

1/2 cup corn or canola oil

2 pounds boneless chicken b*****s, cooked and cubed

4 cups Swiss, Chihuahua or Jack cheese, grated

1 bunch green onions, chopped

1 cup sour cream

In food processor, blend together tomatoes, chiles, onion, garlic and sour cream. Season to taste with salt and pepper and pour into a large saucepan. Heat thoroughly.

Heat oil in skillet until a drop of water sizzles when placed in it. Fry a tortilla lightly on both sides so it's still pliable. Using tongs, remove it from the pan. Dip it into the enchilada sauce and lay it inside a 9 x 14 pan. Stuff enchilada with chicken, cheese and onions. Roll and place seam side down in the pan. Repeat for all 12 tortillas, reserving a small amount of cheese and onions.

When all enchiladas are made, place the pan in a 350 degree oven for about twenty minutes. Remove from oven, pour remaining enchilada sauce over enchiladas until almost covered. Cover with remaining cheese and onions. Broil for two minutes or until cheese is melted. Serve immediately, topped with dollops of sour cream.

Chilaquiles:

Chile Relleno:

Chiles Rellenos: Chiles rellenos are made of Chile Poblano (Ancho) or Anaheim chiles, with skins removed, dipped in batter, stuffed with cheese or meat and covered with lightly spiced red sauce. Blistering fresh chiles is one of the tricks of the Mexican food Cooking.

Tips for filling Chiles Rellenos

Fillings can be made ahead of time and refrigerated, then brought to room temperature before stuffing chiles.

Fillings should be at room temperature or slightly chilled. If fillings are hot, the juices will flow out and cause the coating to slide off.

Use enough filling to stuff each chile relleno as completely as possible, but not so much that the seam won't hold together.

Chiles Rellenos:

Recipe Ingredients:

6 Ancho, Pasilla or Anaheim Chiles - or - 27 oz. can Mild Whole Green Chiles

1/2 pound Monterey Jack cheese, thinly sliced

1/4 cup Flour

6 Raw eggs (separated)

1/2 cup Flour

2 cups salsa verde

2 cups Homestyle Mexican Salsa

1 cup Corn oil

Recipe Instructions:

1. Rinse the chiles.

2. Preheat your oven to broil.

3. Place the chiles in a 9 x 14 baking dish and place on the top shelf of your oven.

4. Watch and listen closely. When the skins start to make popping sounds and to char and turn black in places, take the chiles out and flip them over. Be sure and use a potholder so you don't burn your hands!

5. When both sides are fairly evenly charred, remove them from the oven.

6. Wrap each chile in a moist paper towel or place in a sealed plastic bag to steam.

7. After a few minutes, check them. Once the skin comes off easily, peel each chile.

8. Cut a slit almost the full length of each chile. Make a small "t" across the top, by the stem. Pull out fibers and seeds (this is where the heat is) and replace with a slice of cheese. You can set these aside, for a few minutes or a few hours if you put them in the refrigerator.

9. Whip the egg whites at high speed with an electric mixer, until stiff peaks have formed.

10. Heat the oil in a skillet until a drop of water sizzles when dropped into the pan.

11. Beat the egg yolks with one tablespoon flour and salt. Mix the yolks into egg whites and stir until you have a thick paste.

12. Roll the chiles in 1/4 cup flour and dip each one in the egg batter. Coat evenly. Fry, seam side down on both sides until golden brown. Place on paper towels to drain.

13. Meanwhile, heat the salsa in a medium saucepan (either one or some of each). Place one or two Rellenos on each plate and pour salsa over them. Serve them immediately and brace yourself for major compliments!

Mole Poblano:

1/4 pound sesame seeds

Olive oil, for cooking

1/4 pound almonds

1/4 pound peanuts

3 bananas or plantains

1 pound raisins

1/4 pound tomatoes

1 pound fire roasted poblano chiles, rehydrated in water

1/4 teaspoon aniseeds

1/4 teaspoon cinnamon

1 ounce unsweetened Mexican chocolate

2 pre-cooked turkey legs

In a medium saute pan, toast sesame seeds and place in food processor. In same saute pan add oil and fry almonds. Remove almonds, place in food processor, and fry peanuts. Remove peanuts, place in food processor, and fry plantains. Remove plantains, place in food processor, and fry raisins. Remove raisins and place in food processor. Remove all but one tablespoon oil and fry tomatoes.

In a food processor grind together sesame seeds, almonds, peanuts, plantains, raisins, tomatoes, poblanos, aniseeds, and cinnamon; this is the mole. Thin with left over chile water. In large saucepan, heat oil. Add mole and cook in oil to bring out flavors. Add chocolate. When melted, add pre-cooked turkey legs and simmer until the turkey is heated through.

Tamales:

There are so many types of tamales so here are some recipes:

http://www.cooking-mexican-recipes.com/t...

http://recipes.epicurean.com/recipe/1504...

http://peoplesguide.com/1pages/chapts/fo...

Pozole:

1 large head garlic

12 cups water

4 cups chicken broth

4 pounds country-style pork ribs

1 teaspoon dried oregano (preferably Mexican), crumbled

2 ounces dried New Mexico red chiles

1 1/2 cups boiling-hot water

1/4 large white onion

2 teaspoons salt, plus 1 teaspoon

2 (30-ounce) cans white hominy (preferably Bush's Best)

8 corn tortillas

About 1 1/2 cups vegetable oil

Accompaniments: Diced avocado, thinly sliced iceberg or romaine lettuce, chopped white onion, diced radishes, lime wedges, dried oregano, and dried hot red pepper flakes

Peel the garlic cloves and reserve 2 for the chile sauce. Slice the remaining garlic. In a 7 to 8 quart heavy kettle bring water and broth just to a boil with sliced garlic and pork. Skim the surface and add oregano. Gently simmer pork, uncovered, until tender, about 1 1/2 hours.

While pork is simmering, wearing protective gloves, discard stems from chiles, and in a bowl, combine chiles with boiling-hot water. Soak chiles, turning them occasionally, for 30 minutes. Cut onion into large pieces and in a blender puree with chiles and soaking liquid, reserved 2 cloves of garlic, and 2 teaspoons salt until smooth.

Transfer pork with tongs to a cutting board and reserve broth mixture. Using 2 forks, shred the pork. Discard the pork bones. Rinse and drain hominy. Return pork to broth mixture and add chile sauce, hominy, and remaining teaspoon salt. Simmer posole 30 minutes and, if necessary, season with salt. Posole may be made 2 days ahead and chilled, covered.

While posole is simmering, stack tortillas and halve. Cut halves crosswise into thin strips. In a 9 to 10-inch skillet heat 1/2 inch oil until hot but not smoking and fry tortilla strips in 3 or 4 batches, stirring occasionally, until golden, 1 to 2 minutes. Transfer tortilla strips with a slotted spoon as fried to brown paper or paper towels to drain. Transfer tortilla strips to a bowl. Tortilla strips may be made 1 day ahead and kept, covered, at room temperature.

Serve posole with tortilla strips and bowls of accompaniments.

Tacos al pastor:

Ingredients

# 5 dried quajillo chilies

# 5 dried chilies , ****** or ancho chilies

# 3 garlic cloves , minced

# 1/2 cup white vinegar , plus more to thin the marinade if necessary

# 2 tablespoons achiote paste (available at Latin markets)

# 1 teaspoon kosher salt

# 1/4 teaspoon ground cumin

# 1/8 teaspoon ground cloves

# 1 tablespoon vegetable oil

# 2 tablespoons finely minced white onions

# 1/4 cup water

# 4 lbs country-style boneless pork ribs or pork shoulder

# 1 ripe pineapple

To serve

    * corn tortillas , warmed

    * diced white onions

    * sliced radishes

    * fresh cilantro stems

    * salsa

Directions

   1. At least 6 hours before cooking, make the marinade: Heat a heavy griddle or frying pan over medium heat and gently toast the chiles, pressing them down quickly with a spatula. Turn and repeat on the other side. Be very careful not to scorch the chiles or they will have an off taste. Cool and then remove the stems, seeds, and stringy ribs.

2.Tear the chiles into small pieces and pulse in a spice grinder until they are as finely ground as possible.

      

3. In a blender, combine the garlic, vinegar, achiote, salt, cumin, and cloves. Puree until well combined. Add the ground chiles and blend for several minutes, or until the sauce is very smooth; if necessary, add a tablespoon or so of vinegar to make a thick paste.

4.Heat the oil over medium heat in a frying pan. Add the onion and cook, stirring, for 1 minute. Add the chile paste; use the water to swish out the blender and add to the pan. Cook, stirring, for 3 minutes, or until thickened. Scrape onto a plate and cool completely.

5.Cut the pork into lengthwise slices about 3/4 inch thick and smear a layer of the chile paste on each side (thick enough to draw a line in). Stack the slices in a shallow container, cover, and refrigerate for 6 to 12 hours.

  

6.Cut the crown off the pineapple and cut a slice off the bottom. Carve off the prickly skin, slicing from top to bottom, then cut the flesh into slices 1/2 inch thick; set aside.

  

7.Grill Method: Half an hour before cooking, clean the grill thoroughly with a brush and wipe it down with an oil-dampened rag. Preheat the grill on high. Remove any thick blobs of chile paste from the meat, as these will burn. Grill the meat and pineapple for 7 minutes on each side, directly over the flame (if your grill is hot as heck -- medium is ok). Watch carefully to make sure the chile paste is not burning; if needed, turn down the heat or move the meat to a cooler part of the grill. The pineapple should be given a half-turn partway through c

Answer 3

What types of things are you thinking? There is always taco's (any meat served on a corn tortilla with onion and cilantro) and salsa (made with tomatos, onions, cilantro, garlic, and peppers), rice, pinto beans, enchialadas (meat rolled into tortillas covered in a red canned enchalada sauce, sprinkled with cheese.) I can give you many ideas. I hope I helped a little.

Answer 4

Tacos, Quesedillas, Nachos with Dip, Mexican Parathas & Sweet and Sour Dip. Get the recipe for these on the internet and for dessert, banana split!

Answer 5

HOT MEXICAN BEAN DIP  

1 8 oz. pkg Philly Cream Cheese, softened

1 cup sour cream

1 can refried beans

1 tablespoon garlic, finely minced

1 tablespoon cilantro, chopped

2 tablespoon Lipton's onion soup mix

2 tablespoons chili powder

2 1/2 cups grated cheddar or Monterey Jack cheese

2 tablespoons chili powder

pinch of salt

1 tablespoon Tabasco (green) pepper sauce

Soak the minced garlic in the hot pepper sauce for 10 minutes. If you don't have green pepper sauce, you can substitute red Tabasco.

Combine cream cheese, sour cream, beans, cilantro, onion soup mix and chili powder and a pinch of salt to taste. Stir in garlic and Tabasco sauce when ready.

Top with cheese.

Garnish with chopped cilantro and a sprinkle of chili powder, paprika, parsley, or a dollop of sour cream.



AND

MEXICAN BEAN SALAD  

1 can kidney beans

1 can pinto beans

1 can corn

1 medium tomato, chopped

1 small onion, chopped

1 pkg. dry Ranch dressing dip mix

1 cup Cheddar cheese, shredded

1 bag chili cheese flavor corn chips, crushed

Drain and rinse kidney beans, pinto beans and corn. Combine beans, corn, tomato, onion, ranch dressing mix and cheese. Chill until ready to serve. Add corn chips and mix well.

AND

CHILI CON CARNE  

1 lb. round steak, ground

1 tbsp. butter

1 tbsp. olive oil

1 can tomatoes

4 tbsp. chopped onion

1 tbsp. Worcestershire sauce

1 tbsp. chili powder

1 sm. can kidney beans

1 tsp. salt

1 tbsp. flour

Rice, cooked

Heat butter and oil in large fry pan, add onion and fry to light brown. Add Worcestershire sauce and chili powder, stirring well. Add the meat and add hot water to cover. Cook slowly until tender. Add beans and tomatoes. Simmer until tomato pulp is thoroughly blended and almost disappears. Serve with or over rice sufficient for number of persons.

Serves 6.



AND

CHICKEN QUESADILLAS  

12 ounces cooked chicken breast halves

2/3 cup shredded monterey jack cheese

1/4 cup finely chopped green onion

8 (8") flour tortillas

1 cup salsa

1 cup sour cream

Combine chicken and salsa in bowl. Divide chicken mixture, cheese and green onions evenly among 4 tortillas.

Cover with remaining tortillas. Heat one tortilla stack in large skillet over medium heat for 2-3 minutes.

Turn tortilla over and repeat for another 2-3 minutes or until cheese is melted. Repeat with remaining tortilla stacks.

Serve with sour cream.



AND

BEEF BURRITOS  

1 lb. ground beef or turkey

1 pkg. Taco or Burrito mix

1 (16 oz.) can refried beans

8 oz. Cheddar cheese, shredded

1 pkg. flour Tortillas

Brown beef or turkey, mix sauce as on package. Mix in refried beans, place 2 to 3 heaping tsp. in Tortilla, add cheese; wrap. Bake at 350 degrees for 10 minutes, Add shredded lettuce& diced tomato

AND

ULTIMATE TACOS  

1 lb. ground beef

1 packet taco seasoning

1 medium tomato diced

1 cup shredded lettuce

sliced ripe olives

shredded cheese

sour cream

salsa

taco shells and/or soft taco tortillas

In a pan, crumble and brown ground beef. Drain and add seasoning according to directions on packet. Heat and set aside.

Heat taco shells and tortillas according to directions. Layer with tomato, lettuce, olives, cheese,sour cream and salsa.

Pass them around and enjoy!



JM

Answer 6

rice, beans, beef, cheese, peppers and ohh yea peppers

Answer 7

secret ingredient is to throw tons of cilantro into any dish.