Super Mexican Recipes

Fast, Easy, Fun Mexican Recipes

Lunch

Chicken Tacos — Tacos de pollo

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*This is a great way to use leftover turkey! There are repeats and there are staples in our kitchen. This is a staple in our house. We love chicken tacos. Can I tell you a secret? This is one of the first from the heart of Mexico recipes I learned. I asked my Mother-in-Love before she was that, what was my then boyfriend’s favorite foods. I sat down with her at her kitchen table in her home and she shared with me her son’s favorite foods. I asked all kinds of questions and this is the delectable answer. Tacos de pollo.  I can see why he could eat a whole plate of them. When I say plate and talk of a young twenty year old, I mean 10+ tacos. I eat like two or three.  I will separate this process into two parts. The salsa and the taco. Salsa Ingredients: Sour cream Salsa verde (canned or fresh) Salt to taste. Taco Ingredients: Chicken or Turkey, shredded Tortillas Salt to taste Oil for frying Back to the salsa.  Take about a cup of sour cream and add a full can of Herdez salsa verde. You can make your own salsa, but…
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Ham Tostadas cooked in Lime Juice

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Simple, light, summery. Main ingredients make me think summer, but I like this anytime of the year. You can use tostadas or tortilla chips. I make this in one batch and it usually goes so fast there is no leftovers. I like leftovers because the flavors brew together. We really like taking thin slices of avocado and laying them across the top of this treat, as well. Ingredients: Ham (I buy deli version and chop it finely) Cucumber (I found the hot house variety to be my favorite!) Tomatoes Onion Cilantro Salt to taste Lemon Jalepeño peppers (omit or add to your picante preference) Avocados (optional, and not in this one, likely because I didn’t have any laying around.) I take a package of ham and slice it long ways, then chop them into tiny pieces. Cilantro is washed and any bad pieces taken out. This is finely chopped. Our tomato is sliced one way, then the other, then one more time to be diced. Like this! Same with the onion. Fine. (Hey, whoever chopped this, come back here and run that knife through one more time.) Where are the cukes? Egads. They went on hiatus and made it back…
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Tostones (something special from Central America)

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I’m visiting a friend tonight, and she’s making Tostones for her husband’s birthday. (Happy Birthday, Douglas!) It’s a traditional dish from Central America, and my friend Gloria is preparing it. I’m learning while I take pictures and now I will never wonder again how a certain restaurant that I enjoy makes them. Take pleasure with me because these are so good. There was a group of eight adults, and you chop these into pieces. Then peel. She is using a knife because the green plantians don’t really like to let go of their peelings. Peelings, nothing more than peelings… Sorry. Here we are frying them in oil for the FIRST time. Yes, you read that right. You’re going to need to fry them a couple times. The first is to soften them up for flattening, the second is to give them a nice golden brown look. Flip them over. Here Gloria’s using a cup to flatten the fried plantain. Tada! Now they are ready for their salt solution bath. Here is where I diverged from my friend. I enjoyed these so much on Saturday, I made them again on Tuesday. I don’t have Sazon Goya, nor the red capped Adobo…
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Mexican Style Hot Dogs

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This is your final product. Everyone knows bacon goes with everything. Ingredients: Bacon Hot dogs Buns Condiments: Tomato Onion Ketchup Mustard Jalepeños Cream Start off with your bacon and hot dog. I normally use toothpicks to fasten the ends, but I can’t seem to find any in the house right now. So I winged it and it worked just fine without them. *whew!!* Wrap your bacon around the hot dog.  Cook them on Medium LOW heat. That way, you have a chance to make them as you go and add them while rotating. Yes, there’s a lot to do. In the meantime, chop onions and tomatoes. See? A nice even roast. Turning just one notch. They aren’t burned. My husband would be proud. The ones in the middle are ready. While cooking the hot dogs, dice up your veggies. This is a good for you meal just by adding onions and tomatoes. (Alright, I’m kidding. Tongue in cheek humor doesn’t come out well written.) Gotta get your daily ration of veggies in somewhere! My sweet husband prepared these. He’s sick with a cold and I brought him soup, but when he saw me making these, he became well enough to…
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Pozole, mio

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Pozole, mio… I always break into song whenever making this dish. It’s that opera song, “O Sole mio” that Luciano Pavaratti sings, but I only sing the chorus because pozole mio fits so well. I don’t really know it, but I like just that part of it. Ok, moving on. This is my mother-in-love’s recipe. I have a book that’s about 10 years old that has a number of recipes in it that I wrote down while cooking with her. So it’s straight from the heart of a Mexican Mama’s kitchen. She’s told the story that in her first month of marriage, she never repeated a dish. THAT is a feat, and it’s a lot of cooking. Ingredients: Pork–Loin, leg, foot (this is up to you) Onion Garlic Chile Guajillo Salt Water Here in the bottom of my deep, deep pan, there are cut up parts of pork, selected based on our own particular likes. These are pork loin, and leg. You could add feet, but some of my family are not fond of it, so I don’t add it. Adding parts with bone is important, because the marrow and bone add a different dimension of flavor and it is…
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Quesadillas

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Another Vegetarian, Lenten recipe! Simple, fast. Basic. Just like the post. When you are ready to eat, five minutes ago!! Ingredients: Wheat or corn tortillas Cheese (mine is mozzarella) Avocado Salt For breakfast, you can add slices of avocado, but you can really add anything, beans, eggs, chorizo (oh, yes!) Prepare your cheese ahead of time so that the tortilla won’t over brown. Heat pan to medium temp, especially for wheat tortillas. They will toast very rapidly and get crunchy. The point is to make the tortilla malleable, not toasted. Corn tortillas have a bit more leniency in cooking– they take a bit longer to hit the tostada stage. Fold over, let sit to melt, flip to the other side for evenness in cooking. Grated for a more even melt and every bit of tortilla will have cheese. I grated my cheese in my Kitchen Aid attachment grater, but you can just slice and put in the warmed tortilla. Place the cheese in the tortilla and fold over right away. This tortilla was waiting for it’s cheese just a bit too long. It’s still very good, but I don’t like crunchy quesadillas! Ripe avocados are easy to peel. These are…
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