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authentic mexican recipes

authentic mexican recipes

Chicken Chimichangas

20 Soft Taco Size Flour Tortillas
16 oz. jar Picante Sauce
7 cups cooked Chicken chopped
1 small Onion diced
2 to 2 1/2 tsp. Cumin ground
1 1/2 tsp. dried Oregano
1 tsp. Salt
3 cups Cheddar Cheese shredded
Toppings: Guacamole, Sour Cream, Shredded Lettuce and Diced Tomato

Combine 1 1/2 cups picante sauce and chicken, onion, cumin, oregano and salt ingredients in a Dutch oven, and cook over medium-low heat, stirring often, 25 minutes or until most of liquid is evaporated. Spoon 1/3-cup mixture below center of each tortilla; top with 2 tablespoons cheese. Fold in 2 sides of tortilla to enclose filling. Fold over top and bottom edges of tortillas, making rectangles. Secure with wooden picks. Place, folded side down, on greased baking sheets. Coat chimichangas with vegetable cooking spray & bake at 425 degrees F for 8 minutes, turn and bake 5 more minutes. Remove picks; top with remaining picante sauce and desired toppings.

authentic mexican recipes

Authentic Mexican All-Grain Tortillas
2 cups unbleached all-purpose flour or bread flour
1-1/2 cups blue corn masa
1/4 cup whole wheat pastry flour
1/4 cup amaranth flour or mesquite flour
4 teaspoons baking powder
1/2 teaspoon salt
1-1/2 cups warm water
1/4 cup (1/2 stick) cold butter, cut into pieces
1) In a medium-mixing bowl using your hands or a wooden spoon or in the bowl of a heavy-duty electric mixer fitted with the paddle attachment, combine the unbleached flour, the blue cornmeal, the whole wheat and amaranth flours, baking powder, and salt. Cut in the butter until crumbly, using a fork or pastry blender if making by hand. Gradually add the hot water to the flour mixture, stirring just until the dough sticks together, clears the sides of the bowl, and a soft firm ball is formed, adding a tablespoon of water at a time if the dough seems too dry. Cover the dough with plastic wrap and let rest for 45 minutes.
2) To shape the tortillas, divide the dough into 12 equal portions. Shape each into a ball and place on a baking sheet or marble slab. Drape each ball around your forefinger, making a depression on the underside, which makes a mushroom shape and creates an air bubble to help it roll out into an even round. On a very lightly floured work surface, flatten the ball with your palm. (The flattened balls can rest on a greased baking sheet, covered tightly, for 30 minutes longer, if necessary.) Place one of the portions of the dough between 2 pieces of plastic wrap or wax paper. Press in a tortilla press, turning at regular intervals, until the desired thickness. Or roll out with a rolling pin to a 4-inch round, 1/4-inch thick. Stack between layers of plastic wrap to prevent drying out while pressing out the remaining dough. Bake as soon as possible.
3) To bake the tortillas, heat a large un-greased heavy cast-iron skillet over medium-high heat until a drop of water dances across the surface. Place the tortillas, one at a time, in the pan, and bake for about 2-1/2 minutes. When the dough looks dry and brown spots are formed, turn over to the other side and bake for 2 to 3 minutes. Keep flipping back and forth until the tortilla is soft, not crisp; it will puff up to l/2 inch thick. It is very easy to over bake, so pay close attention to the timing. Remove each tortilla to a clean towel. Cover until serving.

authentic mexican recipes

Classic Mexican Rice

1 c. long grain rice
3 T. oil
1 onion, diced, small
1 clove garlic, minced
1 1/2 t. salt
1/4 t. chili powder
1/2 of an 8 oz. can tomato sauce, freeze other half for next time
2 1/4 c. water or canned chicken broth

In large skillet, brown rice in oil. Add remaining ingredients, let simmer, covered over low heat for 25 minutes or until rice is tender. I like to add a can of chopped green chilies after the rice is browned along with other ingredients. When done, transfer to an 8x8 casserole dish. Top with 1 1/2 c. grated Monterey jack cheese. Microwave at high right before serving to melt cheese.

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