Showing posts with label Mexican Food Recipe. Show all posts
Showing posts with label Mexican Food Recipe. Show all posts

Churros With Mexican Dipping Chocolate Sauce

For dough
1 tsp cinnamon powder
¼ tsp salt
½ cup sugar
2 - 2 ½ cup all purpose flour
3 - 4 tbsp butter
2 eggs
For sauce
1 cup grated chocolate
½ cup coffee syrup
½ tsp coffee powder
2-3 tsp butter
4-5 tbsp fresh creme
For churros
2 whisked eggs
Peanut oil to fry
1 piping bag
1 nozzle
For garnish
Icing sugar

Put cinnamon powder, salt, sugar, and all purpose flour in a bowl, mix them well.
Put bowl on a double boiler, add butter, mix it and when bread like consistency is formed, add water and cook the dough.
In a different bowl whisk eggs.
When batter is cooked, keep it to cool.
Now put grated chocolate in double boiler and melt it.
Put coffee syrup, butter, and creme in it, mix them well and keep it to cool.
Mix whisked eggs in the batter and keep it aside.
Now heat oil in a pan.
Fill batter in a piping bag and close it from top.
Now fry churros in the pan.
Sprinkle icing sugar on the prepared hot churros and serve it with prepared chocolate sauce.
Your Churros With Mexican Dipping Chocolate Sauce is ready.


2 lbs. (32 oz.) chicken breasts, boneless and skinless
1 cup salsa, homemade or purchased
1 cup petite diced canned tomatoes (choose low-sodium)
2 tbsp. taco seasoning
1 cup onions, diced fine
1/2 cup celery diced fine
1/2 cup carrots, shredded (you can leave these out if you are concerned about the carbs)
3 tbsp. sour cream, reduced fat (can use regular sour cream if you like)

Place the chicken in a slow cooker. Sprinkle the taco seasoning over the meat then layer the vegetables and salsa on top. Pour a half cup water over the mixture, set on low and cook for 6-8 hours. The meat is cooked when it shreds or reaches an internal temperature of 165°F. When ready to serve, break up the chicken with two forks then stir in the sour cream.
Makes eight 1 cup servings.
Nutrition Info: Calories: 164.9; Fat: 2.5g; Carbohydrates: 7.3g; Protein: 27.6g

Mexican Style Salsa

4cup Diced tomatoes/4cup bareek katy huwe tamatar
½ cup Diced green chillies/bareek kati huwi sabz mirch
¼ cup parsley (chopped)/ chop kia huwa dhaniya
2tbs lemon juice/lemon ka rus
½ tsp pepper/kali mirch
1clove/ long
¼ tsp salt/namak
Cooking Instructions
Drain tomatoes, saving only ¼ cup of the juice.Combine tomatoes and juice with the remaining ingredients that includes green chillies, parsley, pepper, clove and salt.
Cover and chill it at least 4 hours before serving.

Mexican Chicken Salad Wraps- Pinwheels

8 oz. cream cheese, softened
1-2 Tablespoons Spicy Ranch Dressing
10 oz can Rotel Mexican Lime & Cilantro dice tomatoes, drained
¼ -1/2 cup red onions, diced
2 chicken breast, seasoned, cooked & shredded
1 cup colby jack cheese or mexican blend cheese, shredded
2 cloves garlic, minced
2 teaspoons chili powder
½ tablespoon oregano
salt and pepper to taste
6 large flour tortillas
Add all ingredients to bowl, mixing after each ingredients.
Taste and adjust seasonings if needed.
Spread onto flour tortilla, leaving about an inch all the way around.
Roll tightly.
Wrap in seran wrap and refrigerate rolls for an hour.
Slice about 1-1½ inch thick.

Mexican Breakfast Casserole

200 gms paneer
¾ cup boiled corn
Salt to taste
Crushed black pepper to taste
¼ cup nachos
¼ cup chopped tomato
½ cup boiled red kidney beans
Mozzarella cheese as required
For marination
1 cup sweet potato slices
1 ½ cup potato slices
Salt to taste
Crushed black pepper to taste
½ tsp cumin powder
½ tsp coriander powder
1 tsp olive oil
For sauce
1 tbsp oil
½ tsp cumin seeds
1 tsp chopped ginger
1 tsp chopped garlic
Salt to taste
½ tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
2 tbsp chopped onions
1 tsp red chilli powder
1 cup tomato puree
For garnishing
Chopped coriander as required
Fried roti strips as required
Nachos as required
Spring onion green stalk as required
For marination; in a bowl add sweet potato slices, potato slices, salt, crushed black pepper, cumin powder, coriander powder, olive oil and mix well. Let it rest for some time.
To make the sauce heat oil in a pan and add cumin seeds, chopped ginger, chopped garlic, salt, turmeric powder, cumin powder, coriander powder, chopped onions, red chili powder, tomato puree and mix well.
Chop paneer into slices.
On a bake dish add sweet potato and potato mixture, add the prepared sauce on it followed by boiled corn kernels, salt, crushed black pepper and crushed nachos.
Make one more layer of the prepared sauce and arrange the slices of the paneer.
Now add chopped tomato, salt, boiled red kidney beans, prepared sauce and grated mozzarella cheese.
Now bake the prepared casserole for 10 to 12 minutes at 170 degree Celsius. Once baked remove from the oven.
Garnish it with chopped coriander, fried roti strips, nachos and spring onion stalk.

Mexican Cheesy Chicken Enchiladas

1. 2-3 сuрѕ сubеd ѕhаре boneless chicken
2. 1/2 tѕр blасk рерреr.
3. 1/2. Tѕр crushed rеd сhilliе
4. 1 tsp vineger
5. 1 tѕр hоt chillie ѕаuсе.
6. Sаlt tо taste.
7.1/4 сuр сhорреd оniоn.
8. 4 сuрѕ ѕhrеddеd Chеddаr сhееѕе.
9.1 сuр Chilliе garlic sauce.
10-1-2 cups сhорреd tоmаtоеѕ сut in сubеѕ ( орtiоnаl).
11-1/2 сuр black оlivеѕ.
12- 2 tbѕр chopped сарѕiсum.
13-2-3 tbѕр сrеаm.
1. Marinate thе сhiсkеn with ѕаlt,blасk pepper,crushed red сhilliе,vinеgаr,hоt chillie sauce fоr 1/2 an hоur.
2. Add 1 tbsp of оil in a раn аnd сооk it till tеndеr.Cооl аѕidе
3. Prеhеаt oven to 160 D.Lightlу grease a 9x13 inch bаking diѕh.
4. In a mеdium bоwl, mix thе cooked сhiсkеn, onion,capsicum,olive,1 сuр Cheddar сhееѕе, сrеаm,2 tbѕр chillie garlic ѕаuсе.
4. Spread thе mixture еvеnlу аmоng thе 8 tоrtillаѕ. Roll intо enchiladas, аnd arrange in ѕinglе layer in thе prepared baking diѕh.
5.Sрrеаd thе сhilliе gаrliс ѕаuсе , thеn sprinkle the remaining chedder сhееѕе over thе еnсhilаdаѕ, and tор with tоmаtоеѕ and оlivеѕ.
6. Bаkе in thе preheated оvеn fоr 20 tо 30 minutеѕ, or until hot аnd bubblу.
1-Flour 2 cup
2-Sаlt ½ tsp
3-Bаking роwdеr ½ tѕр
4-Oil 2-3 tbsp
5-Warm wаtеr аѕ required
1- In a bоwl knead flour, ѕаlt, bаking powder аnd оil with wаrm water tо fоrm a mеdium dоugh, leave covered fоr 30 minutеѕ.
2-Thеn mаkе rotis of a dinnеr ѕizе рlаtе and cook both thе ѕidеѕ оn a tаwа, соvеr and kеер warm.

Mexican Lasagna Recipe

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Recipe Ingredients

6 large tortillas
1 pound ground beef
1 packet taco seasoning
1/3 medium onion, diced
1 can enchilada sauce
1 can refried beans
1 1/2 cup cheddar or Mexican blend cheese
3 small or even medium tomatoes, diced
black olives
sour cream
shredded lettuce

Recipe Method

cook let’s eat some onions and beef in skillet, whenever done, drain off grease as well as mix within taco seasoning, put aside using Two rectangular baking cookware, layer the following
cover bottom associated with pans with a thin layer associated with enchilada sauce
cut tortillas into halves, lay within cooking pan with directly sides on outdoors eges associated with skillet
use another tortilla in order to fill in spaces to produce a solid tortilla coating
spread the layer of refried beans along with tortilla
pour an additional layer associated with enchilada sauce on top of beans
scoop inside a coating associated with beef and let’s eat some onions
shred cheese on top of beef layer
add in tomatoes and some cut cilantro and sliced black olives if preferred
create an additional tortilla layer
layer beans, enchilada sauce, meat and onions, cheese, and veggies once again
create a top tortilla coating as well as spread a covering of enchilada sauce as well as cheese
bake lasagna at Three hundred and fifty degrees with regard to Thirty — Forty five moments until cheese is dissolved and tortillas begin to crisp
serve with chilly sour cream, lettuce and extra vegetables
Mexican Lasagna is ready to serve.

Mexican Flavored Chicken

½ kg bоnеlеѕѕ сhiсkеn
50 grаmѕ butter
2 tbsp оil
2 оniоnѕ
1 tѕр gаrliс
1 сuр kеtсhuр
1 сuр stock
2 tsp vinеgаr
1 tѕр red сhili powder
½ tsp ѕаlt
½ сuр olives
1 tbѕр raisins
2 capsicums
2 tbѕр сhili sauce
2 red chilies
2. Hеаt 2tbѕр оil in a раn and mеlt 50 g butter .Sаuté 1 tѕр gingеr gаrliс раѕtе and 2 сhорреd оniоnѕ
3. Add ½ kg bоnеlеѕѕ сhiсkеn рiесеѕ аnd 1 сuр ѕtосk
4. Nоw аdd 1tѕр rеd сhili роwdеr, 1/2tѕр ѕаlt. Rеduсе thе flаmе to a ѕimmеr, соvеr and сооk for 10 minutеѕ.
5. When the сhiсkеn iѕ tender аdd 1 сuр tоmаtо kеtсhuр, 2tsp vinеgаr, 2 diсеd сарѕiсum,2tbѕр сhili sauce аnd ½ сuр finеlу chopped оlivеѕ.
6. Mix аnd turn thе flame оff
7. Lаѕtlу add 2 whоlе rеd сhiliеѕ аnd sprinkle 1tbѕр raisins оn tор

Mexican Omelet Recipe

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Recipe Ingredients

2 eggs, beaten
2 tablespoons crema or sour cream
pinch of salt
pinch of cumin
pinch of garlic powder
1/4 cup shredded jack cheese
1/8 cup fresh salsa, drained of juices

Recipe Method

Beat eggs, crema, salt, cumin and garlic powder together.
Heat oil or lard in a medium round frying pan over medium heat. Pour in egg mixture and turn heat to lowest setting. Let egg cook until almost set. If egg browns, the pan is too hot. Next, flip omelet over*.
Place cheese and salsa on half of the omelet. Fold top over to help melt the cheese. Cover with a lid or a piece of foil for about 3 minutes to finish melting cheese. Remove from pan and serve immediately.
*Slide out of pan onto plate and then place pan upside down on top of plate. Turn pan and plate over so omelet falls back into pan to cook the other side.

Grilled Spicy Chicken Recipe

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Recipe Ingredients

Chicken Breast fillets(skinned) 4
Juice of lemon 1
Sea saltMarinade:Amchoor 1 tsp
Fenugreek seeds(crushed) 1 tsp
Garam masala 1 tsp
Fresh root ginger(grated) 2 tsp
Garlic(grated) 2 tsp
Chilli powder 1 tbsp
Cumin(ground) 1 tsp
Coriander(ground) 1 tsp
Yogurt(low fat) 200 ml
Lime wedges to serve

Recipe Method

Slash each breast diagonally, 3-4 times and place them in a shallow, non-reactive dish.
Squeeze over the lemon juice and season with the salt. Cover and set aside.
Meanwhile, place all the marinade ingredients in a food processor and blend until smooth.
Pour this mixture over the chicken, cover and allow to marinate in the refrigerator for 2-3 hours.
When you are ready to cook, remove the chicken breasts from the marinade and place them on a grill rack.
Cook under a medium-hot grill for 15 minutes, turning them halfway through, or until they are cooked and lightly charred on the edges.
Serve immediatly with a crisp salad and serve garnished with lime wedges to squeeze over.

Mexican Chalupas Recipe

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Recipe Ingredients
For tortillas:

Flour 2 cups
Baking powder 1/2 tsp
Salt 1/2 tsp
Oil 2 tbsp
Warm water to knead

For chilli beef:

Mince 250 gm
Chili powder 1 tsp
Black pepper powder 1/2 tsp
White cumin powder 1 tsp
Salt 1 tsp
Oregano 1/2 tsp
Ginger garlic paste 1 tsp
Flour 1 tbsp
Kidney beans 1/2 can
Tomato puree 1/2 cup
Oil 2 tbsp

For salsa sauce:

Oil 2 tbsp
Garlic paste 1/2 tsp
Tomato sauce 2 tbsp
Onion chopped 2 tbsp
Tomatoes deseeded 4
Capsicum finely chopped 2 tbsp
Salt 1/2 tsp
Red pepper crushed 1/2 tsp
Sugar 1 tsp
Green chillies chopped 2

For topping:

Grated cheddar cheese 4 tbsp
Sour cream 4 tbsp
Salsa 4 tbsp
Spring onion chopped 4 tbsp
Sweet corn 1/2 cup

Recipe Method
For Tortillas:

Mix flour, baking powder, salt and oil altogether.
Knead with luke warm water. Dough should be soft.
Cover with cloth and leave for 1/2 hour.
Roll the dough of the size of quarter plate and fry till crisp.

For Salsa Sauce:

Heat up oil in a pan and fry onions and garlic paste for two minutes.
Add tomato puree, deseeded tomatoes, salt, crushed red pepper and sugar.
Add water and cook till it thickens.

For Chilli Beef Filling:

Heat up oil in a pan and fry ginger garlic paste, mince, flour, chili powder, black pepper powder, white cumin powder, salt, oregano, finely chopped capsicum, green chillies and tomato puree. Cook for 5 minutes.
Add 1 cup of water and cook till mince tenders.
Add kidney beans and cook for 1-2 minutes.

How To Serve:

Place 4 tortillas in a plate, put chili beef over it, than pour salsa sauce, than sour cream, spring onion, sweet corn and grated cheddar cheese.

Baked Mexican Potatoes

4 large potatoes
1 Tbsp oil
2 tsp salt
Large knob butter
100 gm sweet corn kernels
1/2 diced capsicum / red bell pepper
1 Tbsp diced cucumber
1/2 tsp chopped garlic
1/2 tsp chilli powder

Rub oil and salt over potatoes.
Bake in a hot oven for about 1 hour.
Slit down the center and press in the butter.
Mix remaining ingredients together. Season well.
Place spoonfuls in the center of each potato.

Mexican Pizza

Approx 1/2 lb ground beef or ground turkey
1/2 TBSP taco seasoning
1/4-1/2 cup re fried beans
1/4-1/2 cup salsa ( jarred or homemade)
1/4-1/2 cup shredded cheddar cheese (or your desired flavor)
2- 4in flour tortillas
your choice of toppings, ex: tomatoes, green onions, olives

Preheat oven to 350 degrees. Brown ground beef in skillet. Add in taco seasoning. Drain if needed. Spray baking sheet with non stick cooking spray. Lay one tortilla on sheet. Spread with beans, then, with meat. Cover with second tortilla. Bake for 10 minutes. Remove from oven. Spread top tortilla with salsa, then, top with cheese and desired toppings. Bake an additional 5-10 minutes or until cheese is melted completely. Cool slightly before cutting.

Recipe of The Day (Mexican Grilled Fish with Sauce)

white fish fillet 4
yogurt 5 tbsp
capsicum 1/2
jalapeno Pepper 2 tsp ( pickle jalapeno)
green chili paste 1 tsp
crushed red chili 2 tsp or to taste
salt to taste
oil 2tbsp
and extra for grill pan
turmeric 1/4 tsp

sprinkle salt on fish fillet and wash fish after 1/2 hour pat dry fish..
In blender add capsicum chopped, jalapeno chopped, green chili paste, oil, yogurt, turmeric, crushed chili and salt.. blend until smooth.. pour this batter on fish and marinate fish for at least 1 hour..
heat grill pan and add little oil when it gets hot grill fish from both sides.
in another pan add left over marination and cook until it get thick like sauce.. adjust salt to taste..
Add fish on hot sizzler apply thick sauce and serve immediately.

Catherine's Spicy Chicken Soup Recipe

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Recipe Ingredients

2 quarts water
8 skinless, boneless chicken breast halves
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons dried parsley
1 tablespoon onion powder
5 cubes chicken bouillon
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1 (16 ounce) jar chunky salsa
2 (14.5 ounce) cans peeled and diced tomatoes
1 (14.5 ounce) can whole peeled tomatoes
1 (10.75 ounce) can condensed tomato soup
3 tablespoons chili powder
1 (15 ounce) can whole kernel corn, drained
2 (16 ounce) cans chili beans, undrained
1 (8 ounce) container sour cream

Recipe Method

In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.

Bread Ball With Khoya Recipe

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Recipe Ingredients

6 bread slices
250 grams khoya
½ cup caster sugar
4 tbsp condensed milk
½ tsp cardamom
50 grams almonds
50 grams raisins
50 grams pistachios
4 tbsp gram flour
Ghee as required

Recipe Method

Chop the bread slices, fry it in ghee and sieve till it gets dry.
Fry almonds, raisins and pistachios in the same ghee.
Heat the ghee and fry gram flour in it.
Then take the chopped bread slices with gram flour, cardamom, caster sugar, khoya and condensed milk and mix well and shape them into laddoss.

Prawn Skewers With Tomato Salsa Recipe

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Recipe Ingredients

Tiger Prawns ½ kg
Red chili 1 tsp (crushed)
Garlic paste 1 tsp
Lemon juice 1 tbsp
Vinegar 1 tbsp
Black pepper ½ tsp
Mustard Paste ½ tsp
Salt ½ tsp
Olive oil 2 tbsp
Shashlik stick as required

For Tomato Salsa:

Red capsicum 1
Green capsicum 1
Spring onion 2
Green chili 1
Tomato 2 (boiled)
Parsley 1 tbsp
Olive oil 1 tbsp
Vinegar 2 tbsp
Salt ¼ tsp
Black pepper ½ tsp

Recipe Method

Place the tiger prawns in a bowl and add red chili, garlic paste, lemon juice, vinegar, black pepper, mustard paste, salt and olive oil.
Leave to marinate for half an hour.
Thread the prawns onto skewers and toast them from both the sides.

For Tomato Salsa:

Finely chop the red and green capsicum, spring onions, green chili, tomatoes and parsley.
Mix all the chopped vegetables in olive oil, vinegar, salt and black pepper.
Serve with the grilled tiger prawns.

Sweet Corn Tomalito Recipe

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Recipe Ingredients

5 tablespoons margarine, softened
1/4 cup masa harina
1/3 cup white sugar
1/2 cup water
2 cups frozen whole-kernel corn, thawed
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
4 teaspoons milk

Recipe Method

In a medium bowl, mix together the margarine, masa flour, and sugar until light and fluffy. In a food processor or blender, blend one cup of the corn kernels with the water and cornmeal just until smooth. Stir into the masa mixture. Mix in the remaining corn, baking powder, salt, and milk until the batter is smooth. Pour into a double boiler.
Place the tomalito over a large saucepan of simmering water, and cover tightly with aluminum foil. Steam for 50 to 60 minutes, or until firm. Check water occasionally, and refill if necessary. Stir pudding before serving to give it a consistent texture. Serve in small scoops.

Easy Chicken Burritos With Mojo Recipe

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Recipe Ingredients
Mojo Sauce:
4 garlic cloves
2 serrano chilies, seeds removed
1 large handful fresh cilantro leaves
Juice 2 limes
Juice 1 orange
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
8 large flour tortillas
1 (3 to 4 pound) whole roasted chicken, shredded
Yellow Rice, recipe follows
Spicy Black Beans, recipe follows
2 avocados chopped
1 cup grated queso blanco or Monterey jack cheese
Sour cream, for garnish
Cilantro leaves, for garnish
Lime wedges, for garnish
Yellow Rice:
2 cups long-grain rice
4 cups water
2 cloves garlic, smashed
1 teaspoon turmeric
1 teaspoon kosher salt
1 bay leaf
Spicy Black Beans:
2 cups (about 1 pound) dried black beans, picked over and rinsed
3 tablespoons extra virgin olive oil
1 medium onion, chopped
1 jalapeno pepper, chopped
2 cloves garlic, chopped
1 bay leaf
Kosher salt and freshly ground black pepper

Recipe Method
Mojo Sauce:

Make the Mojo Sauce: Put the garlic, chilies, cilantro, lime juice, orange juice, and olive oil into a blender and process until smooth. Taste and adjust seasoning with salt and pepper.
To make the burritos: Warm the tortillas for 30 seconds in a dry skillet or on the grill until pliable. Place some chicken down the center of a tortilla and top with rice and beans, avocado, grated cheese, and Mojo Sauce. Roll up the burrito and serve topped with a generous drizzle of sour cream; garnish with cilantro leaves and a squeeze of lime juice.

Yellow Rice:

Put all the ingredients into a heavy bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.
Spicy Black Beans:
Quick soak the beans: Put beans in a pot and cover with water by 2 inches. Bring to a boil and cook for 2 minutes. Remove from heat, cover, and let soak for 1 hour. Drain the beans.
In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1 inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season them with salt and pepper.

Huevos Rancheros Recipe

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Recipe Ingredients

4 eggs
1 cup fresh salsa
4 corn tortillas
salt to taste

Recipe Method

Pre-heat oven to 500 degrees. Coat each tortilla in oil and place on cookie sheet. When oven is ready, cook for approximately 5-10 minutes, depending on how crisp you like your tortillas.
Heat oil in small frying pan, cook each egg slowly on one side until whites are firm and yolks are runny. Salt to taste. Place one egg on each tortilla.
Heat salsa in the pan on high heat for about 2 minutes or until extremely hot. Pour 1/4 cup over the top of each egg which will further cook the top of the egg. Let it sit for about 1 minute before serving.

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