p. 1

mexican recipes by dylan j.

[close]

p. 2

double bean burritos http www.myrecipes.com/recipe/double-bean-burritos-10000001031687 1 3 1/2-ounce bag boil-in-bag brown rice 1 cup chunky bottled salsa 1 15-ounce can black beans rinsed and drained 6 10-inch flour tortillas 6 tablespoons bean dip such as frito lay 3/4 cup 3 ounces shredded cheese with jalapeño peppers 1 peeled avocado cut into 6 slices 12 cilantro sprigs 6 lime wedges optional preparation 1 cook rice according to package directions omitting salt and fat 2 while rice cooks combine salsa and black beans in a small saucepan cook over medium heat 5 minutes or until thoroughly heated stack tortillas wrap stack in damp paper towels microwave at high 25 seconds or until warm 3 spread 1 tablespoon bean dip over each tortilla top each tortilla with 1/4 cup rice 1/3 cup black bean mixture 2 tablespoons cheese 1 avocado slice and 2 cilantro sprigs roll up serve with lime wedges if desired chicken ranch tacos http blogchef.net/chicken-ranch-tacos-recipe/

[close]

p. 3

shredded chicken filling4 boneless skinless chicken breast halves ½ cup onion sliced 2 garlic cloves minced 1 teaspoon salt water 2 tablespoons butter 1 garlic clove minced ½ medium onion chopped 1 medium tomato seeded and chopped ½ green bell pepper chopped 1 teaspoon black pepper 1 teaspoon marjoram ¼ cup cilantro chopped 1 ½ teaspoons cumin 2 tablespoons tomato sauce ½ cup reserved chicken broth 10 taco shells 1 ½ cups shredded lettuce 1 tomato chopped 1-2 cups shredded cheddar cheese ranch dressing step 1 place chicken ½ cup onion 2 garlic cloves and 1 teaspoon of salt into a large pot add enough water to cover the chicken bring to a boil cover and simmer until the chicken is fully cooked about 20-25 minutes step 2 remove chicken from the pot reserving the broth allow the chicken to cool and then shred it using two forks melt butter over low heat in a large skillet add garlic onion tomato green pepper black pepper marjoram and cumin sauté until the vegetables are soft stir in shredded chicken stir in tomato sauce and reserved chicken broth stir in cilantro cook until chicken is heated through remove from heat step 3 to assemble tacos place shredded chicken mixture into the bottom of each taco shell top with cheese lettuce tomato and ranch dressing makes 5 servings seven layer taco dip

[close]

p. 4

http allrecipes.com/recipe/seven-layer-taco-dip/detail.aspx ingredients 1 1 ounce package taco seasoning mix 1 16 ounce can refried beans 1 8 ounce package cream cheese softened 1 16 ounce container sour cream 1 16 ounce jar salsa 1 large tomato chopped 1 green bell pepper chopped 1 bunch chopped green onions 1 small head iceberg lettuce shredded 1 6 ounce can sliced black olives drained 2 cups shredded cheddar cheese directions in a medium bowl blend the taco seasoning mix and refried beans spread the mixture onto a large serving platter 2 mix the sour cream and cream cheese in a medium bowl spread over the refried beans 3 top the layers with salsa place a layer of tomato green bell pepper green onions and lettuce over the salsa and top with cheddar cheese garnish with black olives 1 mexican bean salad http allrecipes.com/recipe/mexican-bean-salad/detail.aspx

[close]

p. 5

ingredients 1 15 ounce can black beans rinsed and drained 1 15 ounce can kidney beans drained 1 15 ounce can cannellini beans drained and rinsed 1 green bell pepper chopped 1 red bell pepper chopped 1 10 ounce package frozen corn kernels 1 red onion chopped 1/2 cup olive oil 1/2 cup red wine vinegar 2 tablespoons fresh lime juice 1 tablespoon lemon juice 2 tablespoons white sugar 1 tablespoon salt 1 clove crushed garlic 1/4 cup chopped fresh cilantro 1/2 tablespoon ground cumin 1/2 tablespoon ground black pepper 1 dash hot pepper sauce 1/2 teaspoon chili powder directions in a large bowl combine beans bell peppers frozen corn and red onion in a small bowl whisk together olive oil red wine vinegar lime juice lemon juice sugar salt garlic cilantro cumin and black pepper season to taste with hot sauce and chili powder 3 pour olive oil dressing over vegetables mix well chill thoroughly and serve cold 1 2 chicken enchiladas http www.foodnetwork.com/recipes/paula-deen/taco-soup-recipe/index.html

[close]

p. 6

ingredients 3 tablespoons vegetable oil 1 1/2 pounds skinless boneless chicken breast salt and pepper 2 teaspoons cumin powder 2 teaspoons garlic powder 1 teaspoon mexican spice blend 1 red onion chopped 2 cloves garlic minced 1 cup frozen corn thawed 5 canned whole green chiles seeded and coarsely chopped 4 canned chipotle chiles seeded and minced 1 28-ounce can stewed tomatoes 1/2 teaspoon all-purpose flour 16 corn tortillas 1 1/2 cups enchilada sauce canned 1 cup shredded cheddar and jack cheeses garnish chopped cilantro leaves chopped scallions sour cream chopped tomatoes directions coat large sauté pan with oil season chicken with salt and pepper brown chicken over medium heat allow 7 minutes each side or until no longer pink sprinkle chicken with cumin garlic powder and mexican spices before turning remove chicken to a platter allow to cool saute onion and garlic in chicken drippings until tender add corn and chiles stir well to combine add canned tomatoes saute 1 minute pull chicken breasts apart by hand into shredded strips add shredded chicken to saute pan,

[close]

p. 7

combine with vegetables dust the mixture with flour to help set microwave tortillas on high for 30 seconds this softens them and makes them more pliable coat the bottom of 2 13 by 9-inch pans with a ladle of enchilada sauce using a large shallow bowl dip each tortilla in enchilada sauce to lightly coat spoon 1/4 cup chicken mixture in each tortilla fold over filling place 8 enchiladas in each pan with seam side down top with remaining enchilada sauce and cheese bake for 15 minutes in a preheated 350 degree f oven until cheese melts garnish with cilantro scallion sour cream and chopped tomatoes before serving serve with spanish rice and beans mexican lasagna http www.foodnetwork.com/recipes/rachael-ray/mexican-lasagna-recipe/index.html ingredients

[close]

p. 8

3 tablespoons extra-virgin olive oil 2 pounds ground chicken breast available in the packaged meats case 2 tablespoons chili powder 2 teaspoons ground cumin 1/2 red onion chopped 1 15-ounce can black beans drained 1 cup medium heat taco sauce or 1 14-oz can stewed or fire roasted tomatoes 1 cup frozen corn kernels salt 8 8 inch spinach flour tortillas available on dairy aisle of market 2 1/2 cups shredded cheddar or shredded pepper jack 2 scallions finely chopped directions preheat the oven to 425 degrees f preheat a large skillet over medium high heat add 2 tablespoons extra-virgin olive oil twice around the pan add chicken and season with chili powder cumin and red onion brown the meat 5 minutes add taco sauce or stewed or fire roasted tomatoes add black beans and corn heat the mixture through 2 to 3 minutes then season with salt to your taste coat a shallow baking dish with remaining extra-virgin olive oil about 1 tablespoon oil cut the tortillas in half or quarters to make them easy to layer with build lasagna in layers of meat and beans then tortillas then cheese repeat meat tortilla cheese again bake lasagna 12 to 15 minutes until cheese is brown and bubbly top with the scallions and serve taco soup http www.foodnetwork.com/recipes/paula-deen/taco-soup-recipe/index.html

[close]

p. 9

ingredients 2 pounds ground beef 2 cups diced onions 2 15 1/2-ounce cans pinto beans 1 15 1/2-ounce can pink kidney beans 1 15 1/4-ounce can whole kernel corn drained 1 14 1/2-ounce can mexican-style stewed tomatoes 1 14 1/2-ounce can diced tomatoes 1 14 1/2-ounce can tomatoes with chiles 2 4 1/2-ounce cans diced green chiles 1 4.6-ounce can black olives drained and sliced optional 1/2 cup green olives sliced optional 1 1 1/4-ounce package taco seasoning mix 1 1-ounce package ranch salad dressing mix corn chips for serving sour cream for garnish grated cheese for garnish chopped green onions for garnish pickled jalapenos for garnish directions brown the ground beef and onions in a large skillet drain the excess fat then transfer the browned beef and onions to a large slow cooker or a stockpot add the beans corn tomatoes green chiles black olives green olives taco seasoning and ranch dressing mix and cook in

[close]

p. 10

a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove to serve place a few corn chips in each bowl and ladle soup over them top with sour cream cheese green onions and jalapenos mexican meatball subs http www.foodnetwork.com/recipes/food-network-kitchens/mexican-meatball-subsrecipe/index.html

[close]

p. 11

ingredients 1 pound meatloaf mix ground beef pork and veal 1/4 cup finely crushed tortilla chips 1 large egg beaten 1/4 cup chopped fresh cilantro plus 3 sprigs 1/4 cup finely chopped scallions plus more for garnish optional 3 cloves garlic 1 minced 2 smashed 3 teaspoons ancho chili powder 2 teaspoons ground cumin kosher salt 1 tablespoon extra-virgin olive oil 2 cups canned fire-roasted diced tomatoes 4 crusty sub rolls halved and split open diced avocado and crumbled mexican cheese for garnish optional directions preheat the oven to 350 mix the meat tortilla chips egg chopped cilantro 1/4 cup scallions minced garlic 1 teaspoon chili power 1 teaspoon cumin and salt to taste in a bowl roll into 16 small meatballs heat the olive oil in a non-stick skillet over medium heat add the meatballs and lightly brown,

[close]

p. 12

turning as needed about 5 minutes add the smashed garlic and the remaining 2 teaspoons chili powder and 1 teaspoon cumin cook for 1 to 2 minutes add the tomatoes cilantro sprigs and 1 1/2 cups water and season with salt bring to a simmer then cover reduce the heat to low and cook until the sauce thickens and the meatballs are tender about 15 minutes about 5 minutes before the meatballs are done toast the rolls in the oven place 2 roll halves in each of 4 shallow bowls and top with 4 meatballs drizzle with sauce then pour the remaining sauce into the bowls top with avocado cheese and/or scallions if desired churros http www.foodnetwork.com/recipes/daisy-martinez/mexican-crullers-churros-recipe index.html

[close]

p. 13

ingredients 1 cup water 4 tablespoons unsalted butter 2 tablespoons brown sugar 1 teaspoon vanilla extract 1/4 teaspoon salt 1 cup all-purpose flour 4 to 5 eggs canola oil for frying 1/2 cup sugar 1/2 teaspoon ground cinnamon directions to make the crullers in a medium saucepan heat 1 cup water the butter sugar vanilla and salt over medium-high heat until the edges of the liquid start to bubble add the flour all at once and stir briskly with a wooden spoon until well mixed and no lumps of flour remain remove from the heat add 4 of the eggs 1 at a time beating well with a wooden spoon after each the dough should look soft and glossy and keep a hook shape when the spoon is pulled from the dough if not beat in the last egg scrape the dough into a pastry bag fitted with a star tip pour enough canola oil into a deep heavy skillet cast iron is ideal to fill 1-inch heat over medium heat until the tip of the handle of a wooden spoon gives off a slow steady stream of tiny bubbles carefully pipe the dough into the oil forming 6-inch crullers pipe only as many crullers into the oil as fit comfortably overcrowding

[close]

p. 14

the pan will result in soggy crullers fry turning once until golden brown on each side drain on paper towels repeat with the remaining dough put the sugar and the cinnamon in a paper bag crimp the top and shake well to mix drop a few crullers at a time into the bag and shake until coated best served as soon as possible mexican mango cake http www.foodnetwork.com/recipes/marcela-valladolid/mexican-mango-cake-recipe index.html ingredients cake 1 1/2 cups or 3 sticks unsalted butter at room temperature plus more for greasing the pan

[close]

p. 15

3 cups cake flour plus more for pan 1 1/2 teaspoons baking powder 1/2 teaspoon salt 6 large eggs 2 1/2 teaspoons vanilla extract 2 1/2 cups granulated sugar 2/3 cup buttermilk topping 2 cups chopped fresh or frozen and thawed mango 2 tablespoons water plus extra as needed 1 1/4 cup granulated sugar plus extra as needed 4 ounces cream cheese 2 tablespoons tequila optional edible flowers as garnish optional directions cake position a rack in the center of the oven preheat the oven to 350 degrees f liberally butter and flour a 10-inch tube or bundt pan sift the flour baking powder and salt into a large bowl in another large bowl using an electric mixer beat the 1 /12 cups of butter and sugar until light and fluffy add the eggs beating well after each addition in batches add the flour mixture alternating with the buttermilk and ending with the flour mixture pour the batter into the prepared cake pan bake until the cake is golden and a cake tester inserted into the center comes out clean about 45 to 50 minutes transfer the cake to a wire rack and cool completely in the pan invert the cake onto the wire rack then put it on a cake plate or platter cooks note the cake can be prepared 1 day ahead cover tightly with plastic wrap and store at room temperature topping combine the mango water sugar cream cheese and tequila if using in a blender or food processor blend until smooth and thick adding extra water if needed taste and adjust the sweetness with extra sugar if needed spoon the mango topping evenly over the top of the cake and decorate with edible flowers if desired cut into slices and serve.

[close]