Favorite Mexican Recipes

catgoddess

catgoddess

Well-known member
I'm making a huge Mexican feast on Thursday and would love if you could link me up to your favorite recipes, Pin boards, etc. I have access to wonderful Mexican grocery stores, so more authentic ingredients are easy to come by.

Thanks!
:wub:
 
My "go-to" is a layered enchilada casserole. I like to layer corn tortillas, green enchilada sauce, cheese, olives and chicken (I generally buy a rotisserie and shred the chicken) into a few layers....bake for about 20-25 minutes. Voila!
 
All of my mexican food comes frozen or in a box. lol My mom makes some killer mexican food from scratch, but I'm lazy.
 
our faves are :
Tostadas [on homemade shells]
annnnd
Taco Souptopia

Ingredients:
1 pound Ground Beef
2 cans Ranch Style Beans [these can be difficult to find BUT are worth the trouble!!]
1 can Kidney Beans
1 can White Hominy
1 can Yellow Hominy
1 can Rotel Tomatoes And Green Chilies
1 can Black Olives, roughly chopped
1 can Chicken Broth
1 package Taco Seasoning
1 package Ranch Dressing Mix

Preparation Instructions:
Brown ground beef and drain. Add cooked meat and all canned (with liquids, do not drain) ingredients to slow cooker. Add taco seasoning, ranch dressing and stir well. Cook on low for 6 to 8 hours. Top with shredded cheese, sour cream, avocado, and (if you like them) chives.
 
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I make a ton of black bean and corn salsa...it's one of my go-tos.
1 can of black beans, drained & rinsed
1 can corn or frozen corn
1 can rotel or a can of diced tomatoes with the "authentic salsa taste" (or whatever it says)
1 bell pepper diced (whatever color you choose)
1 onion diced
cilantro (a few tablespoons)
Lime squeezed

Mix everything together except the lime juice, you put that on last.
 
What time should I be over for dinner???

I do crock pot mexican - LOL.
Pork for tacos -
Throw in the crock pot -Boneless pork loin roast, covered with a can of rotel, 2 tsp cumin, 2 cloves diced garlic, 3 tbsp lime juice, 1 small can tomato sauce, 2 tsp chili powder, liberal salt and pepper. Cook for 6-8 hours on low. Then I shred the pork and serve. If you want carnitas I drain from liquid and brown in pan with some butter in the bottom and finish with a squirt of lime juice.

In fact, we're having this for dinner tonight since no one in the house eats at the same time anymore.


ETA - that mexican bake Stacy brought to scrap day was really good. Maybe she can give you her recipe.
 
I also make a taco dip that we love. It's also a crowd pleaser and super simple to make. It's kind of like this recipe, but I add a bottom layer of canned refried beans. And, for toppings I skip the lettuce and add fresh chopped cilantro and green onions. Then I top the greens with diced tomato, black olives, and shredded cheese.
 
I generally just make up my own marinades for fajitas and tacos and such, but I do have great recipes for sides: This recipe for Mexican rice is AWESOME! I use canned tomatoes instead of fresh ones. Rinsing the rice is really important so you don't end up with sticky rice.

I love these black beans. I use fresh chopped cilantro (mixed in at the end with the lime juice) instead of coriander.

We have some amazing fresh tortillas and chips made in our town, so I pick those up and make sure to make fresh salsa and guac!
 
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