Bloggiesta Day 2 – What a Fiesta! How About Mexican Food?
Hola amigos! What a fiesta we are having! The starting line has gone crazy with all kinds of bloggers joining the fray! From the blog posts and Twitter chatter I’ve been reading, this fiesta is hopping! Thank you for making it fantastic!
But right now Pedro is hungry!! All this work has his tummy rumbling for some yummy Mexican recipes. So in full fiesta spirit, I invite you to share your favorite Mexican recipe with us in the comments. I’ll pick one lucky winner from the comments to receive one of our publisher sponsored prizes!
Don’t let me down now!
Mmmm . . . yummy.
Hey you! Yes. You! I've noticed that you've stopped by to visit a few times! But I don't know who you are. Why don't you take a moment and introduce yourself. Don't be scared. I try not to bite. I know you're a lurker but I'd love to hear your thoughts about what's been bringing you here. And if you haven't done so already, don't forget to never miss a post by subscribing to my feed or receiving updates by email. Thanks for visiting!
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Here’s a post I wrote a couple of weeks ago that as a recipe for fast enchiladas!
http://www.inaomi.com/2011/01/07/my-fitness-pal/
on January 22nd, 2011 at 12:33 pmNachos huevos!
Top a layer of tortilla chips with black beans smashed into a paste with salsa verde.
Melt cheese on top.
Top with shredded lettuce and fried egg.
Yumminess!
on January 22nd, 2011 at 12:33 pmI can give you my mum’s Guacamole recipe!
Take one ripe avocado – ask your grocer if you don’t know if it’s ripe yet – then put it on the blender, add the juice of 4 or 5 limes, add your chilli peppers (can be habanero, serrano, jalapeño, whatever you like, as much as you can stand it), at slice of onion, pinch of salt and blend it until you get a smooth consistency.
LOL – Yeah, I know, not very original, and I’m actually Mexican and all, but it’s the only thing I can think of that doesn’t take tons of prep work.
on January 22nd, 2011 at 12:34 pmSuper-easy: Nachos Huevos!
Spoon black beans smashed up with salsa verde onto a layer of tortilla chips.
Top with cheese and melt.
Top melted cheese with shredded lettuce and a fried egg, the yolk still runny.
Yumminess!
on January 22nd, 2011 at 12:35 pmwe re having stir fry here ,some mexican receipes be great I m lost past chilli and tortillas ,alll the best stu
on January 22nd, 2011 at 12:36 pmI love tacos, and sadly never get to eat them. My husband is really not into Mexican food so it is more of an unfulfilled dream for me.
on January 22nd, 2011 at 12:39 pmThis has been fun so far, even though I have hit some challenges that I do not seem to be able to complete. It feels good to think of so many people in this “communty” doing something on line at the same time.
on January 22nd, 2011 at 12:48 pmLet’s eat. I just had a simple cheese quesadilla that was browned in a skillet. Easy!
on January 22nd, 2011 at 12:53 pmI have a yummy Mexican style lasagna that my family LOVES!
Use flour tortillas instead of lasagna noodles.
cook up 3 lbs of grilled chicken strips cut into bite size pieces… drain any liguid off them
Mix together –
1 large can of cream of mushroom soup
3 cans green chiles
1 cup chopped onion
1 jar favorite salsa.
Layer in 13 x 9 pan:
tortillas
chicken
top with the mixture
add a generous sprinkling over the layer of shredded cheddar cheese
repeat layers
YUM!
on January 22nd, 2011 at 1:21 pmTacos! I love throwing tons of vegetables on top like cucumbers, red and green peppers, and lettuce.
on January 22nd, 2011 at 1:34 pmWe love Chicken Fajitas!
Take 1 pound of skinless boneless chicken breast cut into thick strips and marinate them one hour in:
1 large garlic peeled & smashed
2 tsp lime juice
salt & pepper
1/4 tsp crushed red pepper flakes
1 tsp chilli powder
Saute thinly sliced red & green pepper and onion in a little oil until soft. Set aside and keep warm… throw your marinated chicken in the same pan (with all the marinade except the garlic) with a little more oil. Cook chicken until brown on both sides. (about 3-4 minutes each side)
Get a warm tortilla, add some of the chicken, veggies and top with some salsa and YUMMO!
I jotted down some great recipes here! Thanks everyone! Olay!
on January 22nd, 2011 at 2:15 pmHmmm… better add that you need to refrigerate and cover that chicken that’s marinating!
on January 22nd, 2011 at 2:17 pmOOOO…as a Mexican I find this post hard to answer. Only ONE favorite recipe??!??! You don’t want all of them??? My grandmother taught me her recipes so I think I am partial to them for her sake and for the family memories surrounding them.
But, Okay. Okay. Just one.
I make some mean tortillas…white tortillas from scratch. This one is great because my daughter helps me as well.
Five cups flour
3/4 cup shortening
2 cups water
One tablespoon baking powder
Mix it all up-with your hand of course. Let the dough sit for five minutes while you heat up the pan. I suggest using a cast iron pan-start on high and keep turning it down. You want this baby hot. Now you can roll out the dough and flip when you see bubbles (like pancakes.
Makes about 15 tortillas.
Enjoy!
on January 22nd, 2011 at 2:55 pmQueso! Super easy, AND delicious!
1 brick of Velveeta
2 cans Rotel diced tomatoes with green chiles
1 tube thing mild sausage
Cook sausage, cube cheese, combine in crock pot… Enjoy!
on January 22nd, 2011 at 3:05 pmNot even a recipe!
But when I’m craving nachos, I like to use tostitos queso dip and fresh pico de gallo from our local grocery store. Top with sour cream and chopped cilantro and mmmm.
on January 22nd, 2011 at 3:44 pmGreat idea!
Chicken Chilaquiles (altered the way I like it) (recipe’s supposed to feed 4 but depends on appetite and what you eat with it (like a salad) We don’t eat anything else with it and I make at least double this for 2 people.)
1/2 tablespoon vegetable oil
4 tablespoons diced onion
1 clove garlic, minced
2 cups tomato sauce (or pasta sauce)
1/2 cube chicken bouillon or some chicken broth
8 corn Tortillas cut into strips
2 cups cooked chicken breasts, shredded/cubed
Toppings:
minced onion (optional)
shredded cheese (optional)
sourcream (optional)
Directions
Cut tortilla into strips or by premade strips. Cook on a a griddle, fry in oil until crisp or bake in oven. Set aside.
Cook the chicken. Either cook whole and then shred it or cube it. Or cut into small pieces before cooking (I do this with scissors.)
Saute onion and garlic in an oiled skillet until soft. Puree the cooked onion and garlic along with the tomato sauce and bouillon cube/chicken broth in a blender. (optional: add chiles)
Pour the blended mixture over the cooked chicken, bring to a boil and simmer for 5 minutes. Add tortilla strips and heat through, approximately 2 minutes.
on January 22nd, 2011 at 4:06 pmServe with optional toppings.
Ok, my favorite Mexican foods are avocados and margaritas so I don’t think I’ll be much help in this department. I’m not much of a cook or a foodee but I like to see people get excited about recipes and my husband’s a great cook so I’ll keep tabs on this page for sure. :O)
on January 22nd, 2011 at 4:10 pmWell, I can’t say I’m a good cook at all, but when I think Mexican I think Tacos!
I use the soft tortillas and get some chicken mince. I cook the chicken mince (lots of salt and pepper) in the frypan and then add this taco sauce stuff while I’m cooking it (see what I mean about a bad cook, I’m using packet seasoning here!).
Then when the mince is finished I pop it in the Taco and top with shredded lettuce, sour cream (lots of this, yum yum!), avocado/guacamole (depending on what I have) and sometimes tomato if I’m feeling extra hungry.
These are super tasty though, even if I did cheat a bit.
on January 22nd, 2011 at 4:21 pmHey, we’re having al pastor tacos for dinner in honoro of PEDRO. I’m a huge fan of salsa verde… it’s yummy and fast and inexpensive. My husband will take boil in the tagine or in a cast iron skillet chicken thighs and a can or two of salsa verde. He serves it with tortillas, rice and beans. So yummy but oh so easy.
on January 22nd, 2011 at 4:39 pmChicken Mole!
Simmer boneless chicken thighs or breasts in water until thoroughly cooked. Set chicken aside, save the cooking water. In a small saucepan, warm over low heat 1/2 cup mole paste mixed with 2 cups of the chicken water (or stock or a broth if you prefer). Stir in 1 Tablespoon peanut butter, 2 Tablespoons Nutella and 1/2 disk of Abuelita chocolate (used for making Mexican hot chocolate). Heat and mix slowly until smooth and everything dissolved. Put chicken into a crock pot and pour the sauce over it, cook on low for 1 hour. Serve with corn tortillas. Yum!
(I always have mole sauce leftover after we eat all the chicken and add other ingredients the next day to make enchiladas. Ask me how)
on January 22nd, 2011 at 5:03 pmI hope it’s okay if I bring a beverage!
Col’s Pineapple-Jalapeno Margaritas
2-3 jalapenos, seeded and chopped
64 oz pineapple juice
1 1/2 cups lime juice
1 1/2 cups simple syrup
2 cups tequila
1 cup triple sec (or another orange liqueur)
8 cups ice cubes
Additional ice for serving
Lime or orange triangles for garnish
1. In a blender, mix 1 cup pineapple juice with the jalapenos. Puree completely.
2. Pour the puree along with all remaining ingredients, including the 8 cups of ice, into a large jug with a dispenser at the bottom.
3. Serve over ice in a rocks glass and garnish with lime or orange slices, if desired.
on January 22nd, 2011 at 5:49 pmStir fry some beef add taco seasoning
put in Taco bowl or on top of tortilla chips
add in layers
beef
Mexican cheese
Mexican Rice
Re fried Beans
lettuce
tomatoes
jalapenos
sour cream
guacamole
Enjoy!
on January 22nd, 2011 at 6:38 pmHere’s an easy cheese enchilada recipe I stole from http://www.cooking-mexican-recipes.com
Ingredients:
* 1 lb of mild cheddar cheese, grated
* corn tortillas
* vegetable oil
* 1/4-1/3 cup finely chopped yellow onion
* Enchilada sauce, heated
Directions:
Heat the vegetable oil in a frying pan on medium heat.
Using tongs, dip two corn tortillas at a time into the hot oil to make the tortillas soft.
Then dip the tortillas into hot enchilada sauce to coat. Now put the tortillas on a plate to cool one minute.
Add a handful of the grated cheese and sprinkle some onion down the center of one tortilla and roll it. Move it to an oven proof dish.
Pour hot enchilada sauce over the top of the cheese enchiladas and let plenty of sauce run down the sides. Sprinkle more cheese and onion on top.
Preheat the oven to 400 degrees and the enchiladas until they look somewhat flat and the sauce is bubbling, about 15 minutes, until cheese inside is melted.
on January 22nd, 2011 at 6:45 pmNachos, cheese and salsa?
on January 22nd, 2011 at 6:59 pmMy favorite Mexican recipe? Well that would always be guacamole!! Here’s how I make it:
You will need 4 ripe avocados, remove pits (save the pits!), smash the avocados with a wooden spoon (helps to not bruise the avocados!), add in finely grated garlic, salt, lime juice, chopped onion, and cilantro to taste. Mash it all together. I like mine chunky! Add in the avocado pits to keep the guac from turning brown and serve!
To get the flavor to your liking it involves lots of tastes as you are making it to make sure it is meue deliciouso!
on January 22nd, 2011 at 7:00 pmFrom my recipe blog, a yummy slow cooker soup, Chicken Tortilla Soup
Ingredients:
4 uncooked boneless, skinless chicken breast halves
2- 15oz cans black beans
2- 15 oz cans of petite diced tomatoes
1 cup salsa
1- 4 oz. can of green chilies, undrained
1- 14 1/2 oz. can of tomato sauce
1 large can of black olives, chopped
1 can of corn, drained
chopped onion, to taste (I do a whole medium sized one)
1-2 cloves garlic–to taste
handful fresh cilantro
2-3 tbsp. chili powder (however much you want to add)
2-3 tsp. tumeric
1-2 tsp. cumin
1/4 cup brown sugar or Splenda brown sugar mix–this cuts the acidic nature of the tomatoes which I don’t care for.
Directions:
Combine all ingredients, except toppings, in large slow cooker
Cover and cook on low 8 hours
Just before serving, remove chicken and chop into bite sized pieces. Stir back into soup
Toppings:
Tortilla chips (The best are the Lime Tortilla chips)
Avocado
Sour Cream
Shredded Cheese
Chopped green onion
By the way, this has been such a fun event!
on January 22nd, 2011 at 7:38 pm*smiles*
My friend shared his grandmother’s Carnitas recipe with me. This is on the menu for tomorrow.
1.5 lb pork shoulder or pork butt (boned and 90% of fat trimmed)
16 oz vegetable stock
1 T fresh garlic, chopped
1 med onion, sliced
1 T salt
1 1/2 t black pepper
1 T cumin
Cut pork into 1×2″ strips. Season them with salt, pepper and cumin. Place in heavy Dutch oven and add vegetable stock. If needed, add enough water to make sure the meat is covered. Add garlic, onion.
Bring to boil and then reduce to simmer until most of liquid has evaporated and meat is tender. Keep adding water until meat is tender and simmer until water is gone.
With the leftover fat, fry pork until brown. Make sure you don’t overcook them. They must be moist and tender.
Serve with tortillas, fresh salsa, queso fresco, lime sour cream, lettuce, tomatoes, and avocado.
Y-U-M-M-Y!!
on January 22nd, 2011 at 7:44 pmI made one of our favorites just the other night: Chicken Enchilada Casserole. It’s just as yummy (I say better) the next day.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000224926
on January 22nd, 2011 at 8:53 pmHere is a healthy recipe for Mahi Mahi fish tacos
1 pound mahi mahi
1 can black beans rinsed and drained
1/4 cup salsa sauce
whole wheat flour tortillas
Cook the mahi mahi in a pan over medium heat breaking it up as you cook it-cook until it is opaque.
Remove the fish from the pan and then heat up the beans for about 4 minutes. Add the fish to the bean mixture and cook together for about 1 minute.
Serve with the salsa and tortillas.
Trader Joes has an awesome spicy black beans in a can. PACE is my favorite salsa.
Enjoy
on January 22nd, 2011 at 11:01 pmI actually got this recipe from a friend and made it, my kids loved it…
Sopapilla Cheesecake
3 tubes of crecsent rolls*
2 packages of cream cheese
1 tablespoon vanilla extract
1/2 cup sugar-filling
1 stick of butter
1 tsp cinnamon
1/2 cup sugar-topping
-In a 9×13 cake dish lay out a layer of cresent rolls.
on January 23rd, 2011 at 12:44 am-Mix the cream cheese, the vanilla extract, and the 1/2 cup of sugar in a bowl and then spread on top of cresent roll layer.
-Put another layer of cresent rolls on top of the cream cheese mixture.
-In another bowl melt the stick of butter and then mix the cinnamon and the other 1/2 cup of sugar.
-Pour that over the top layer of cresent roll.
-Bake at 350 degrees for 30 minutes.
*I always buy 3 just so I know I will have enough. You might not need all 3.
vegetarian quesadillas -
flour tortillas
cheese of choice (can use laughing cow lite)
shredded carrots
chopped onions
chopped or slivered cabbage
(you can probably use any veggie which chops fine and tastes good lightly cooked)
Put tortilla in a heated pan with light amount of oil, add cheese to one half add veggies to top and fold tortilla over. Cook till brown and crispy, cheese is melted, and veggies are lightly cooked.
When done put on plate, open up folded quesadilla and add sour cream and hot sauce. We like light sour cream and Chollula hot sauce.
They are and easy to make. Just be prepared to stand by the stove for a while since everyone will want more…..Enjoy!
on January 23rd, 2011 at 1:10 pm