Mexican recipes

Mexican rice


*12 ounces tomatoes, very ripe and cored 

*1 medium white onion

*3 medium jalapenos

*2 cups long grain white rice

*1/3 cup canola oil

*4 minced garlic cloves

*2 cups chicken broth

*1 tablespoon tomato paste (may omit if using canned tomatoes)

*1 1/2 teaspoons salt

*1/2 cup fresh cilantro, minced

*1 lime


*Adjust rack to middle position and preheat oven to 350.

*Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.

*Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.

*Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick.

*Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes.

*Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.

*Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.

*Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes. Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.

*If you can't get good fresh tomatoes you are better off using canned tomatoes.Just be sure that the processed tomatoes and the one onion equals 2 cups. One the other hand- if you find that after processing your tomatoes and onions that you have less than 2 cups- simply add enough bottled salsa to make up the difference.

Grilled shrimp skewers


*1 pound shrimp, peeled

*1/2 cup chopped cilantro

*1 tablespoon chile powder

*2 teaspoons salt

*1 teaspoon dried oregano

*1 teaspoon granulated garlic

*1/8 cup vegetable oil

*1/2 cup yellow peppers, cut about 1 inch square

*1/2 cup white onions, cut about 1 inch square

*1 cup fresh pineapple chunks


Put everything but the pineapple in a bowl and mix it up well. Skewer, alternating shrimp and combinations of the peppers and onions. Skewer the shrimp separately. Grill and scatter over grilled tortillas. Top with thin slices of ripe avocado, chipotle-pineapple salsa and chopped onion and cilantro.



*2 tbsp olive oil

*1 medium chopped yellow onion

*1 pound lean ground beef

*1 clove garlic, minced

*1/2 tsp ground cumin

*1/2 tsp freshly ground black pepper

*1/2 tsp salt

*1 potato, peeled, cooked and diced

*2 roasted green chiles, peeled, seeded and chopped

*5 flour tortillas *Shredded lettuce

*Sour cream



Saute oil and onion in a large frying pan for 3 to 4 min. Stir in ground beef, cumin, garlic, pepper and salt. Leave over heat and stir with a fork, until the ground beef is brown. Stir in the green chiles and potato and continue cooking until the potato and chiles are cooked thoroughly.

In a separate nonstick frying pan, heat each tortilla until it is warm and flexible. Remove the tortilla from pan, and spoon some of the beef mixture into the center of each tortilla.

Top the ground beef burritos with shredded lettuce, sour cream and fresh salsa. Serve burritos with a side of rice and refried beans.

Mexican beef tacos


*12 (135g packet) taco shells

*2 teaspoons olive oil

*500g lean beef mince

*1 1/2 cups (375g jar) thick 'n' chunky tomato salsa

*1 OXO beef stock cube

*4iceberg lettuce leaves, shredded

*1/2 cup grated tasty cheese


*Preheat oven to 180°C. Line a large baking tray with baking paper. Place taco shells slightly apart on tray, leaving the provided 'wedge' in the centre of the shells. Heat for 5 minutes or until hot, but not browned.

*Meanwhile, heat oil in a non-stick frying pan over medium heat. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned.

*Add salsa and stir to combine. Crumble stock over mince mixture. Add 1/4 cup cold water. Bring to the boil. Reduce heat to medium-low. Simmer, stirring occasionally, for 10 to 12 minutes or until sauce reduces and thickens slightly.

*Spoon 2 1/2 tablespoons of mince mixture into each taco shell. Top with lettuce and cheese.

Guacamole salad


*8 cups torn mixed salad greens

*2 cups grape tomatoes, halved1large avocado, chopped

*1/2 cup thinly sliced red onions

*1/2cup KRAFT Tuscan House Italian Dressing

*2Tbsp.fresh lime juice

*15 tortilla chips (1-1/2 oz.), coarsely crushed Make


Combine first 4 ingredients in large bowl. Mix dressing and lime juice. Add to salad; toss to coat. Top with crushed chips.Add chopped fresh cilantro.

Cheesecake Margarita


*1 sleeve RITZ Crackers (34 crackers), crushed

*6 Tbsp. butter, melted

*2 large limes, divided

*1can (14 oz.) sweetened condensed milk

*2 pkg. (8 oz. each) Philadelphia Cream Cheese, softened

*1/4cup fresh lemon juice


*Heat oven to 350ºF. Mix cracker crumbs and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min. or until golden brown. Remove from oven; let stand 5 min. *Meanwhile, zest 1 of the limes; set aside. Cut zested lime in half; squeeze juice from lime halves. Beat cream cheese and milk with mixer until blended. Add lime juice and lemon juice; mix well. Spread into crust.

*Cut remaining lime into 4 lengthwise quarters; cut each quarter crosswise into thin slices. Arrange around edge of pie; sprinkle with zest. Refrigerate 1 hour or until set.

Mexican Corn


*3 can (11oz) Mexican style Corn, "Rinsed and Drained"

*12 ounce Mexican Blend Cheese, "Shredded"

*1 cup Sour Cream

*1 cup Mayonaise

*1 can (4oz) Diced Green Chilies

*2 ounce Diced Jalapenos

*3 small Green onions,

*1 dash Tabasco Sauce

*Salt and Pepper ,to taste

*Garlic Powder ,to taste


Mix all ingredients together in a large bowl and serve with tortilla or corn chips. Can be chilled 24 hours before serving

Mexican Pasta Salad


*1/2 cup chopped celery

*1/4 red onions finely chopped

*2 tsp fresh chopped parsley

*1 tsp chilli powder

*1/2 tsp ground cumin

*1 cup mayonnaise

*12 ounces corkscrew pasta cooked and cooled properly

*4 ounces green chillies finely chopped

*16 ounce can red kidney beans drained

*1/2 green pepper chopped

*8 ounce can whole kernel corn drained


Mix pasta, chillies, beans, pepper, corn, celery, onion and parsley altogether and set aside. Mix in chilli powder, cumin and mayonnaise and then pour all this over pasta mixture. Chill it overnight and if you want you can also add chopped tomato before serving this Mexican pasta salad.

Horchata drink


*1 cup raw long grain white rice

*1/2 cup blanched whole almonds

*2/3 cup sugar

*1 teaspoon vanilla extract

*1 pinch cinnamon, plus more for garnish

*freshly ground nutmeg


*Combine rice, almonds, sugar, vanilla, a pinch of cinnamon and 4 cups water in a blender. Blend until the rice and almonds are completely pulverized, about a minute.

*Strain through a mesh strainer. Serve over ice and garnish with cinnamon or freshly grated nutmeg.

*Spike the shakes with amaretto or spiced rum.

Chicken Tortilla Soup


*4 corn tortilla , cut into strips

*3 1/2 cup Chicken Broth *1/2 cup Picante Sauce

*1 teaspoon garlic powder

*1 can (14.5 ounces) whole peeled tomatoes , cut up

*2 medium carrot , shredded (about 1 cup)

*1 1/2 cup chopped cooked chicken


(P.S) For 1 1/2 cups chopped cooked chicken, use 3/4 pound boneless chicken breasts or thighs, cubed. In a 2-quart saucepan over medium heat, heat 4 cups of water to a boil. Add the chicken and cook for 5 minutes or until the chicken is done. Drain and chop the chicken

*Heat the oven to 400°F.

*Place the tortilla strips on a baking sheet. Bake for 15 minutes or until they're golden.

*Stir the broth, picante sauce, garlic powder, tomatoes and carrots in a 2-quart saucepan. Heat over medium-high heat to a boil . Reduce the heat to low and cook for 5 minutes.

*Stir in the chicken and heat through.

*Ladle the soup into bowls and top with the tortilla strips.



*1/4 cup olive oil

*2 large yellow onions, peeled and coarsely chopped

*1 1/2 pounds ground beef

*1 1/2 pounds ground pork

*2 tsp. salt

*1/3 cup mild chili powder

*3 T toasted cumin seeds, ground

*3 T dried Mexican oregano

*3 T unsweetened cocoa powder (not Dutch process)

*2 T ground cinnamon

*1 1/2 tsp. cayenne pepper

*4 cups tomato juice

*3 cups beef stock or canned beef broth

*8 medium garlic cloves, peeled and minced

*2-3 T cornmeal, optional

*2 15-oz. cans dark red kidney beans, drained and rinsed


*1.In a large skillet over medium heat, warm the oil. Add the onions and cook, stirring occasionally, until very tender, about 20 minutes.

*2.Meanwhile, in a large 5-qt Dutch oven, combine the beef and pork over medium heat. Season with salt and cook, stirring often, until the meats have lost their pink color and are evenly crumbled, about 20 minutes.

*3.Scrape the onions into the Dutch oven with the meat. Stir in the chili powder, cumin, oregano, cocoa, cinnamon and cayenne and cook, stirring, for 5 minutes. Stir in the tomato juice and beef stock and bring to a boil. Lower the heat and simmer, uncovered, for 1 hour.

*4.Taste, correct the seasoning if needed and simmer another 30 minutes, or until the chili is thickened to your liking. Stir in the garlic. To thicken the chili further, or to bind the surface fats, stir in the optional cornmeal, followed by the beans, and simmer 5 minutes to heat beans.