Mexican Cooking Recipes
Among the world’s great cuisines, Mexico dishes stand out in their diversity. Rooted in a history of ancient Indian civilizations, inspired by the Spanish Conquistadores of the sixteenth century, and influenced by European tastes in the later revolutionary years, it is dynamic and adaptable but remarkably complete as it combines different culture. I ll share these four Mexican cooking recipes and show you where to download over 25000 recipes from around the world
CHICKEN TORTILLA CASSEROLE
- Corn tortillas
- 1/2 cup Milk
- 1/2 pound Cheddar cheese — shredded
- 1 can Green chili salsa
- 1 can Cream of mushroom soup
- 1 can Cream of chicken soup
- Chicken breasts; cooked — cut up
Cut or tear the tortillas in 1/2″ squares. Put half of them on the bottom of a baking dish and cover with 1/2 of the cheese. Mix salsa, both soups and chicken together. Add half of this mixture to the baking dish. Repeat the layers and top with cheese. Cover and put in the frige for 24 hours. Bake at 350~F for 45 min. Uncover for the last 15 minutes to brown.
CHICKEN WITH AVOCADO SALSA – Mexican Cooking Recipes
- 1 pound Boneless chicken breast — halves
- Chili powder — salt and pepper
- Ripe avocado
- 1 tablespoon Fresh lime juice
- 1/2 cup Chunky salsa
- Tomato — chopped
- Green onions with — tops,thinly sliced
- Heated corn tortillas or — lettuce leaves
Arrange chicken around the edges of a 9″ pie plate or baking dish.
Sprinkle with chili powder, salt and pepper. Cover with vented plastic
Rotating dish midway through cooking, microwave on high 5 to 6 minutes;
set aside. Peel, seed and chop avocado. Combine with lime juice in a small bowl. Add salsa, tomato and green onions; toss gently. Slice cooked chicken, lengthwise, into 1 to 2″ strips and arrange on tortillas, making 4 servings. Top with salsa. Microwave on 50 % (medium) 2 minutes or until heated.
Makes 4 servings.
Chilaquiles (A Casserole Of Tortillas In Chili)
- 1/2 pound Queso fresco, crumbled — or
- mild cheddar — grated
- 1-1/3 cups)
- Stale tortillas — cut into
- or triangles
- 1 cup Thin sour cream
- Chorizos — crumbled and
- 1 medium Onion — thinly sliced into
- Limes — cut into wedges
Ready: A flameproof dish at 3 Inches deep and about 10 inches across
Heat the griddle and toast the chilies lightly on both sides. Be
careful– they burn very quickly. When they are cool enough to handle,
remove the seeds and veins. Cover the chiles with hot water to cover and leave them to soak for about 20 minutes, then transfer with a slotted spoon to the blender jar. Add the rest of the ingredients and blend to a smooth sauce.
In small frying pan add 2 Tbsp. peanut or safflower oil, 1/2 cup chicken broth. Heat the oil and cook the sauce until it darkens in color and is well seasoned–about 3 minutes. Add the broth and let the sauce cook over a high flame for a few minutes longer. Set aside.
Heat the oil and fry the tortilla strips until they are a pale gold, but not too crisp. Remove and drain on the toweling.
Cover the bottom of the dish with one third of the tortilla pieces. Cover them with a layer of one third of the cheese and a layer of one third of the sauce. Repeat the layers twice more.
Add the 3 to 3-1/2 cups chicken broth and bring to a boil. Lower the
flame and continue cooking the chilaquiles at a brisk simmer, until most of the broth has been absorbed — about 15 mintues. Add the epazote a minute or so before the chilaquiles have finished cooking. (2 large sprigs.)
Pour the sour cream around the edge of the dish, then garnish with the
chorizos and the onion rings. Serve in small deep bowls with lime wedges on the side.
Chile con Queso – Mexican Cooking Recipes
- 1 cup Cheese — Shredded *
- 4 ounces Green Chiles — **
- 1/4 cup Half & Half
- 2 tablespoons Onion — Finely Chopped
- 2 teaspoons Cumin — Ground
- 1/2 teaspoon
Use either Cheddar or Montery Jack Cheese (4 oz) ** Use 1 4-oz can of
chopped green chiles, drained.
Heat all ingredients over low heat, stirring constantly, until the cheese is melted.
Serve warm with tortilla chips. Makes 1 1/4 cups dip.