HOMEMADE MEXICAN FOOD RECIPES
EASY MEXICAN RECIPES

For the following recipe, I use Mexican cheese and if you do not have access to it, please substitute Mexican-style cheese, Monterrey Jack or Co-Jack cheese.

CHEESE QUESADILLAS

10 large homemade flour tortillas
2-1/2 cups queso fresco or blanco Mexican cheese
3 ounce can green chilies (optional)
butter

Sprinkle 1/4 cup of cheese on half of the tortilla and then 1 tablespoon of green chilies. Sprinkle a little more cheese on top so the chilies do not fall out.

Fold it in half and butter the tortilla. Place in a non-stick skillet and brown on both sides like you would a grilled cheese. Make sure the cheese is melted.

Cut in half and serve with fresh salsa

AUTHENTIC GUACAMOLE RECIPE

My fresh authentic guacamole recipe is awesome, but I want to give you a few pointers so it turns out great every time.

Secret #1 - Buy high quality Haas avocados. When choosing your avocados choose ones that are blemish free and have a slight give when squeezed lightly.

Secret #2 - ONLY USE FRESH INGREDIENTS. Seriously, do not put in canned tomatoes, fake lemon juice, dried cilantro or garlic powder; it ruins it. Some use lemon and some use lime in their guacamole, just use what you like - but make sure it's fresh.

These recipes are just guidelines, so if you love heat or cilantro, please add more.

EASY GUACAMOLE RECIPE

3 fresh ripe avocados - peeled, pitted, mashed
2 Roma tomatoes, chopped
3 TBS fresh cilantro, chopped
1/2 cup onion, chopped
1 jalapeno, chopped
1 fresh lemon, juiced
1 tsp kosher salt
1 tsp fresh garlic, minced

In a large bowl, mash the avocados and add the lime juice and salt; mix well to combine. Add the remaining ingredients and mix well. Chill for at least 1 hour before serving.

This Mexican food recipe certainly makes a good meal - outstanding.

HOMEMADE CORN TORTILLAS

2-1/3 cups masa harina (corn flour)
1 tsp kosher salt
1-1/2 cups warm water

Mix the masa harina (available in the ethnic food isle) with the salt. Add 1 cup of warm water slowly; stirring constantly. Knead the dough on a lightly floured board, adding enough of the remaining water by tablespoons until the dough becomes smooth, firm and no longer sticky.

Divide the dough into 12 equal portions (makes 12 tortillas) and form these into balls. Place the balls between waxed paper and using a rolling pin, press into thin, round 5 inch diameter pancake-like shapes.

Cook on medium-high in an ungreased griddle or skillet for approximately two minutes on each side. As you cook them, stack on a large sheet of foil. Just before you are ready to eat, preheat the oven to 300 degrees and warm the stack for 5 minutes.

You may substitute white flour to make flour tortillas. I love these traditional Mexican recipes and you will too.

Homemade Tortilla Chips

Best Pork Tacos (Pork Carnitas Recipe)

Spanish Rice Recipe

Authentic Guacamole Recipe

For this Mexican food recipe, I shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Some folks like strips, it's up to you.

Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.

Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.

Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes.

Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.

PREHEAT oven to 350 degrees.

Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.

Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.

Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese.

Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

Serve with Spanish Rice and sour cream. One of my favorite Mexican food recipes.

This easy Mexican food recipe, isn't really a food but is sure makes a tasty addition to any meal.

HOMEMADE ENCHILADA SAUCE RECIPE

2 TBS canola oil
3 garlic cloves, minced
2 TBS homemade chili powder
1 TBS homemade onion powder
1 tsp parsley
1/2 tsp oregano
1/2 tsp basil
1/2 tsp cumin
1/2 cup sweet onion, grated
3/4 cup tomato paste
1-1/2 cups chicken broth
1/4 cup homemade salsa, blended until smooth
kosher salt and freshly ground black pepper to taste

Place the oil in a skillet and saute the garlic for 1 minute. Add the remaining ingredients and bring to a slow boil. Reduce heat and simmer for 15 to 30 minutes. Makes approximately 3 cups.

Following are links to wonderful traditional Mexican recipes. Nothing like having homemade Mexican food recipes to try. Enjoy these.

Homemade Fajita Seasoning

Mexican Chicken Casserole Recipe

Cheesy Easy Mexican Casserole

Taco Recipes

Taco Salad Recipes

Mexican Dessert Recipes

Cut off the tops of the green peppers and remove seeds. Cut off the tops of the jalapenos but do not remove seeds. Cut the outer skin off the onion and cut in four sections.

Place these items in a food processor and run until everything is small. I usually do not leave big chunks of the jalapeno as small chopped bits blend better and give flavor throughout the salsa.

Wash the tomatoes and cut off the tops and cut them in half our fourths and put them in the food processor with the garlic clove on top of the already chopped up peppers and onions.

Process these until the tomatoes are well chopped. Open the food process and remove the container and put a strainer in your sink and pour the mixture from the processor into the strainer and let strain all the excess liquid from the tomatoes.

Add the remaining ingredients and stir. Cover and chill. My next Mexican food recipe is something I could live on. With of course, my cheese quesadillas...

I have more than just a Mexican food recipe for fresh salsa. I have my authentic pico de gallo recipe. I literally live on this in the summer when tomatoes are garden-ripe.

I just picked up this cookbook and wanted you to know that it is a great collection of Most Guarded Restaurant Recipes that you can make in your own kitchen. The same tastes and flavors for a fraction of the cost and I highly recommend it. You know my motto: Don't buy it when you can make it homemade!