Salsa Ranchera - Mexican recipes

Salsa Ranchera - Mexican recipes

6 tomatoes
4 cups water
5 chiles serranos, cut into thin strips
1/2 onion, quartered and thinly sliced
1/4 cup vegetable oil
1/4 teaspoon garlic powder (or equivalent fresh garlic)
1/2 teaspoon salt
1/8 teaspoon pepper


Put tomatoes into a large saucepan, add water, and bring to a boil. Cook until the skins start to split, 10 to 12 minutes. Remove tomatoes with a slotted spoon and place into a bowl.

Peel the tomatoes and return to the cooking water. Using a potato masher thoroughly mash the tomatoes, blending them with the water. Add the chiles onion and oil. Bring to a simmer over low heat. Simmer for 20 minutes, or until slightly thickened. Season with garlic powder (or equivalent fresh, salt and pepper. Serve hot.

Can be used for Huevos Rancheros, Chiles Rellenos or serve with tortilla chips.


TOSTADA CASSEROLE - Mexican recipes



1 lb Ground beef
1 Onion,small,grated
1 cn Tomato sauce(8oz)
1/4 c Water
2 ts Chili powder
1 cn Green chilies(8oz)
1/4 lb Monterey Jack cheese
1 pk Taco shells(4oz)


Coarsely break taco shells. In 2-quart bowl, mix ground beef and onion; cover bowl with waxed paper. Cook at high (100%) 4-5 minutes, stirring and breaking up meat into small pieces every 2 minutes. Tilt bowl; skim and discard excess fat. Stir in tomato sauce, water, and chili powder. Cover and cook at high 4 minutes or until meat mixture thickens, stirring after 2 minutes. Stir in undrained green chilies and shredded cheese.
In shallow 1 1/2-quart casserole, place 3/4 of the coarsely broken tacos. Top with meat mixture; cover with casserole lid or large plate. Cook at medium-high (70%) 12 to 14 minutes until meat mixture is hot. Let stand, still covered, 5 minutes. Sprinkle with remaining tacos.

Yield: 4 servings


Pan de Muertos (Mexican Bread of the Dead) - Mexican recipes

Pan de Muertos (Mexican Bread of the Dead)

This is a version of the bread that is made for the November 2 celebration known as the Dia de los Muertos (Day of the Dead) in Mexico. You can also mold the bread into different shapes like angels and animals.


1/4 cup butter, margarine, or lard
1/4 cup milk
1/4 cup warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour
1 1/4 teaspoons active dry yeast
1/2 teaspoon salt
2 teaspoons anise seed
1/4 cup white sugar
2 eggs, beaten
2 teaspoons orange zest
1/4 cup white sugar
1/4 cup orange juice
1 tablespoon orange zest
2 tablespoons white sugar


Heat the milk and the butter together in a medium saucepan, until the butter melts.

Remove from the heat and add the warm water. The mixture should be around 110 degrees F (43 degrees C).

In a large bowl combine 1 cup of the flour, yeast, salt, anise seed and 1/4 cup of the sugar.

Beat in the warm milk mixture then add the eggs and orange zest and beat until well combined.

Stir in 1/2 cup of flour and continue adding more flour until the dough is soft.

Turn the dough out onto a lightly floured surface and knead until smooth and elastic.

Place the dough into a lightly greased bowl cover with plastic wrap and let rise in a warm place until doubled in size.

This will take about 1 to 2 hours.

Punch the dough down and shape it into a large round loaf with a round knob on top.

Place dough onto a baking sheet, loosely cover with plastic wrap and let rise in a warm place for about 1 hour or until just about doubled in size.

Bake in a preheated 350 degrees F (175 degrees C) oven for about 35 to 45 minutes. Remove from oven let cool slightly then brush with glaze.

To make glaze:

In a small saucepan combine the 1/4 cup sugar, orange juice and orange zest. Bring to a boil over medium heat and boil for 2 minutes. Brush over top of bread while still warm. Sprinkle glazed bread with white sugar.

Makes 1 large round loaf


Pico de Gallo Chicken Quesadillas - Mexican recipes

Pico de Gallo Chicken Quesadillas - Mexican recipes


2 tomatoes, diced
1 onion, finely chopped
2 limes, juiced
2 tablespoons chopped fresh cilantro
1 jalapeno pepper, seeded and minced
salt and pepper to taste
2 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves - cut into strips
1/2 onion, thinly sliced
1 green bell pepper, thinly sliced
2 cloves garlic, minced
4 (12 inch) flour tortillas
1 cup shredded Monterey Jack cheese
1/4 cup sour cream, for topping


In a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt and pepper. Set aside.
In a large skillet, heat 1 tablespoon olive oil. Add chicken and saute until cooked through and juices run clear. Remove chicken from skillet and set aside.
Put the remaining 1 tablespoon of olive oil in the hot skillet and saute the sliced onion and green pepper until tender. Stir in the minced garlic and saute until the aroma is strong. Mix in half of the pico de gallo and chicken breast meat. Set aside; keep warm.
In a heavy skillet, heat one flour tortilla. Spread 1/4 cup shredded cheese on the tortilla and top with 1/2 the chicken mixture. Sprinkle another 1/4 cup cheese over the chicken and top with another tortilla. When bottom tortilla is lightly brown and cheese has started to melt, flip quesadilla and cook on the opposite side. Remove quesadilla from skillet and cut into quarters. Repeat with remaining ingredients. Serve quesadillas with sour cream and remaining pico de gallo.



Mexican recipes: Grilled Flank Steak Tacos with Roasted Poblano Chiles, Grilled Onions and Mexican Crema - Mexican recipes

Mexican recipes: Grilled Flank Steak Tacos with Roasted Poblano Chiles, Grilled Onions and Mexican Crema


1 cupheavy cream
2 tablespoonsbuttermilk
3/4 cupfinely chopped onion
6 cloves garlic, minced
6 tablespoonsvegetable or olive oil
1/4 cuplime juice
1/2 teaspoonground cumin
1/2 teaspoondried Mexican oregano, crumbled
2 1/2 teaspoonssalt
1 3/4 poundsflank steak, trimmed of surface fat and silverskin
4 to 6 poblano chiles
2 large onions, cut crosswise into 1/2-inch thick slices
Toothpicks for securing onion slices on grill
12 to 16 corn tortillas
2 limes, cut into wedges, optional


The day before you plan to make the tacos, combine the heavy cream and buttermilk in a glass bowl or jar with a lid and stir or shake well to blend thoroughly. Allow to sit in a warm place, unrefrigerated, until cream is thickened and somewhat "set," up to 6 hours. Shake well and refrigerate overnight before using.

In a blender or in the bowl of a food processor, combine 1/2 cup of the onion, the garlic, 3 tablespoons of the vegetable oil, half of the lime juice, cumin, oregano and 1 teaspoon of the salt. Process until smooth. Place the flank steak in a shallow non-reactive dish and spoon the marinade over the meat. Turn the steak so that both sides of the meat are in contact with the marinade and cover with plastic wrap. Refrigerate for at least 1 hour and up to 4 hours, turning occasionally.

While the meat is marinating, prepare the poblanos: Place the poblanos over a direct flame and roast, turning occasionally with tongs, until the skin is charred and blistered all over. Transfer to a container with a tight-fitting lid, cover, and let sit for 20 minutes. Remove the poblanos and, when cool enough to handle, carefully remove the charred skin by rubbing with your fingers. Remove the stems and any seeds and, if necessary, rinse briefly under cool running water to remove any remaining skin. Slice the poblanos into thin strips and place in a small mixing bowl. Set aside at room temperature for up to 2 hours, until ready to serve the tacos. (Poblanos may be roasted 2 days in advance and kept refrigerated in an airtight container. Bring to room temperature before using.)

Preheat a grill to high.

Place the onion slices on a flat surface and insert 1 or 2 toothpicks into the concentric rings in order to hold the rings together on the grill. Brush the slices on both sides with 1 tablespoon of the remaining olive oil and place the onion slices on the grill. Grill, turning occasionally, until lightly charred on the edges and soft, 10 to 12 minutes. Remove the toothpicks from the onion slices and add the onions to the poblanos, separating the onion rings with your fingers. Toss to combine. The heat from the hot onion slices will warm the poblanos. Add the remaining 2 tablespoons of lime juice and season with 1/4 teaspoon of salt. Set aside until ready to serve the tacos.

Remove the meat from the marinade and shake or use a spoon to remove any excess. Rub the meat all over with the remaining 2 tablespoons of vegetable oil and season on both sides with the remaining teaspoon of salt. Grill the steak, turning once, to the desired degree of doneness; for medium rare, this should be 6 to 8 minutes per side. Transfer the steak to a cutting board and let rest for 10 minutes.

While the meat is resting, heat the corn tortillas as instructed on the package. Wrap in aluminum foil to keep warm.

When the meat has rested, slice against the grain into very thin strips and serve, with the warm tortillas, poblano-onion mixture and crema. Serve with lime wedges, if desired.

Yield: 6 to 8 servings


Chicken Enchiladas II - Mexican recipes

Chicken Enchiladas II - Mexican recipes


1 tablespoon butter
1/2 cup chopped green onions
1/2 teaspoon garlic powder
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup sour cream
1 1/2 cups cubed cooked chicken breast meat
1 cup shredded Cheddar cheese, divided
6 (12 inch) flour tortillas
1/4 cup milk


Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

Makes 6 servings


Green Chilie Chicken Enchiladas

Green Chilie Chicken Enchiladas


1 whole chicken (cooked and deboned)
12 corn tortillas
1 medium onion
1 large package cheddar cheese
3 cans cream of chicken soup
2 (4 ounce) cans of chopped green chilies or about 6 fresh roasted
oregano (a dash)
garlic salt or powder (a dash)
chicken broth (from pot chicken was cooked in, or 1 can)


In skillet, with a little oil, fry tortillas one at a time until soft. (About 10 seconds on each sided) In a medium size pot, add soup, green chilies, oregano, garlic and chicken broth. Stir until you get a medium thick sauce. Add as much chicken broth as needed. Cook on low heat for about 15 minutes. Take one tortilla at a time and add some chicken (that has been cut in small pieces after deboning). Add a spoonful of onion, a couple of spoonfuls of the sauce, then a little grated cheese. Roll each tortilla and place in a long oblong baking dish. After all tortillas are rolled, pour remaining sauce over them. Sprinkle with remaining cheese. (If you like a lot of cheese, like I do, you may want to grate more)
Bake in a 350 degree oven for approx. 30 minutes uncovered.



Nachos - recipes [3-6-17]



Doritos or tostados
Refried beans or bean dip (canned is fine)
Old English or Cheddar cheese, grated
Slices of jalapeno pepper


Spread Doritos (or tostados) with the mashed beans. Sprinkle cheese over beans. Top with a small slice of jalapeno pepper. (A small dab of sour cream may also be added.) Bake at 350 degrees for 10-15 minute, or until cheese melts.