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One of our favorite nights of the week has always been Mexican night! We really can't get enough. All of our recipes are amazing, but our Mexican food is some of our very best!
With Cinco de Mayo coming up, we thought it would be fun to compile some of our favorite Mexican food items! If you are making dinner for a group, we have you covered! If you are keeping things simple and eating with your family, we have something for you. And if you happen to be bringing a side to a Cinco de Mayo party, look no farther!
We have pages and pages of ideas for Mexican night, so feel free to check out both our cookbooks for some more ideas! But we promise, you will not be disappointed in ANY of these ridiculously good recipes.
2. Chicken Tacos: We have been making these tacos for over 30 years! They are a family favorite. If you are wanting to keep things simple, this I the recipe for you!
3. Honey Lime Chicken Enchiladas: These enchiladas have so much flavor it will blow your mind! And to make it even better, they are quick and easy! So you can whip these bad boys up in no time.
4. Chicken Taquitos: If you are bringing something to a Cinco de Mayo potlock, we have the recipe for you! Both kids and adults can't get enough of these.
5. Chicken Burrito's with Salsa Verde and Lime: If you have never tried these burritos, nows the time! The sauce that goes on top is out of this world.
6. Pina Colada: We love these so much, we are going to do a live on them this Friday! You can keep these ingredients on hand whenever you need a little Mexican Fiesta in your life!
7. Fruit Salsa with Cinnamon Strips: This may not be your typical Mexican appetizer, but your guest will not complain! It is sweet and absolutely delicious. It is the perfect way to start your party!
Now get cooking, and enjoy!
We just can't get over how amazing these Nachos are! We have been making our meatless version for years and years, but just recently came up with this recipe.
The sauce is out of this world! We think its the combination of Gouda and cream. So flavorful and delicious!
Not to mention, the way we cooked the steak adds even more flavor! It takes your regular nachos up about 5 notches. If you are feeling brave, use half pepper jack and half cheddar cheese on top. This will add the perfect kick without being too overpowering.
If you are short on time, use a bag of store bought tortilla chips. You can find some delicious ones now days. Your nachos will still be amazing. But there's something about homemade chips that makes these seem special.
So what are you waiting for? Get cooking, your whole family will love these Steak Nachos!
Remove the steak from the fridge. Pat it dry with a paper towel. Sprinkle with a good helping of Guerande gray salt on each side of the steak. Add fresh ground pepper to taste as well. Set aside and let sit out on the counter for 20-30 minutes.
Using a pizza cutter, cut the tortillas into eights if using fresh. Fry in hot canola oil. Not smoking hot, just hot enough to fry quickly and evenly. Fry in batches. Place the fried chips on a grate over a baking sheet with paper towels to catch the extra grease. Quickly sprinkle with Fleur de Sel salt. Start frying the next batch. When all the chips are fried prepare the condiments, then cook the steak.
Turn the oven to 500 degrees. Fry the steak in a tiny bit of Canola oil over medium high heat preferably in a Cast Iron skillet. Cook for 4 minutes on each side. Place butter on top of the steak and put the pan in the hot oven for 4 more minutes. Remove from the oven and place the steak on a platter or cutting board with grooves to rest. Cover to keep warm.
Grate all cheese. Take the 2 cups Gouda and toss it with 1 tablespoon of corn starch or flour. Set aside.
In a small pan, add the cream. Turn the heat to low. When the cream is warm, slowly add the Gouda with corn starch as it melts into the cream. When melted, add the worcestershire and vinegar. Stir with a spatula. Keep warm.
Slice the steak into thin slices. Remove any fat.
Choose an oven proof platter. Place the warm chips on the platter. Add the grated cheddar cheese. Place under the broiler until melted.
Dot the chips with the steak. Now top with the warm Gouda and cream.
Serve with all the condiments of choice. Eat this while it's still nice and warm.
Plan ahead: Prepare meat mixture ahead of time.
Add the tomato sauce, fresh tomato, corn, black olives, chili powder, cumin and salt. Add 1 1/4 cups beef broth. Stir. Turn the heat down to low and simmer about 5 - 10 min. Add in the cheese and stir until melted.
Pour into a buttered 8x8 in. baking dish.
Serve with: Chips and salsa or Guacamole. Fruit Salsas and Chips page 129, Homemade Flour Tortillas page 121.
Variations: May double the recipe. The topping makes this casserole for me! This meal is easy and is a nice change from regular Mexican food. This one is yummy!! Double the recipe and serve it to company with my Pinã Coladas.
Plan Ahead: Cook pork the day before. Can be made into Tacos, Burritos or a Salad.
Empty the buttermilk packet into a food processor or blender. Add the buttermilk, mayonnaise, tomatillos, cilantro, garlic, zest and juice of one lime and the jalapeno. Mix until well blended.
Place the roast in a crock-pot and sprinkle generously with garlic salt. Pour in enough water just to cover the roast. Cook on high for 3½ hours.
Use an immersion blender or regular blender to mix coke, salsa and brown sugar together until smooth. Pour over the roast and continue to cook on high for another 1½ hours.
Pour the Lime Ranch Dressing over the pork and enjoy with rice and beans; or make Tacos, Burritos or a Sweet Pork Salad.
Place a 6 to 8 inch flour tortilla sprinkled with Mexican blend cheese on a cookie sheet. Broil about 6 inches away from the broiler element until the cheese melts.
Lime Ranch Dressing over all. Serve immediately.
Variations: You may serve this pork with Food Nanny Lime Rice and black or pinto beans on the side. The pork is also terrific in tacos, burritos. Always serve the Lime Ranch Dressing on the side.
Serve with: Tortilla Chips of choice.
Variations: Of course you can add jalapeno or serrano chilies to this recipe if you like it with a lot more heat!
Jamie and Adam made this recipe for us years ago and it has become our go to salsa when we need salsa in less than 5 minutes. I keep a few cans of diced tomatoes and green chilies, on my shelf just for this salsa.
Variation: Add 3 cups (about 1 pound) shredded cooked chicken to take this recipe from side dish to main dish.
On top of the stove over low to medium heat stir together these ingredients in order given.
Milk, 1 cup cream, Chocolate, Vanilla, Cinnamon Stick, and Cayenne Pepper
Heat until hot. Not boiling, stirring often with a wooden spoon
Turn the heat off, be careful not to scorch the hot chocolate. Keep the heat very low if not turned off.
Whip the second 1 cup of cream with an electric mixer until it starts to thicken. Add 1/2 teaspoon vanilla and sugar to taste, continue beating the cream until its thick but still creamy.
Place the whip cream in a cute bowl, and sprinkle with cinnamon.
Pour the hot chocolate into desired cups. Garnish with whip cream. Add more cinnamon if desired, or let guests put desired amounts of whip cream on their hot chocolate.
It seems there are endless variations on Mexican-inspired "tortilla" soups. This one is similar to Beef and Bean Taco Soup on the facing page, but the chicken gives a different flavor and also reduces the fat content. I think you'll like them both!
Serve with: a green salad or fresh fruit and additional chips and salsa.
Variation: If you have leftover cooked chicken on hand (about 3 cups), simply put it and the remaining ingredients (butter through cumin) in the slow cooker and cook for 4 to 8 hours.
Can be made Meatless Omit the chicken and substitute vegetable broth for the chicken broth
1. Slice ranchera or flap meat across the grain into 1/2-inch-wide strips. If using flank or skirt steak, first slice it very thinly and then cut it into 1/2-inch-wide strips. Put the meat into a skillet with just enough water to cover. Sprinkle with the 1 teaspoon salt. Bring to a boil, then decrease the heat to medium-low and cook for about 6 minutes. Add the onion and two of the minced garlic cloves. Add water as necessary to keep the meat and onion barely covered. Continue to simmer until the meat is very tender, about 20 minutes.
2. Meanwhile, put the chiles in a saucepan and add water to about half full. Bring to a boil and cook until the chiles are very tender, 10 to 15 minutes. Add hot water as necessary to keep the water level about the same. Remove the chiles to a cutting board, reserving the water. Set aside
3. When the meat is very tender, continue to cook, allowing the water to evaporate. When the water is almost gone, remove the meat to a small platter and cover to keep warm or place in a warm oven until serving time.
4. Cut the chiles in half lengthwise and then in thirds, discarding the stems, and puree in the blender or food processor with the remaining minced garlic. The chiles are likely to have retained enough water from boiling to make a creamy sauce, although you may need to add a small amount of the reserved chile water. Add the 1/4 teaspoon salt to taste. Spoon the sauce into a small serving bowl.
5. Heat the tortillas, one at a time, in a small skillet over high heat. Heat each one for a few seconds, flip it over, and heat the other side. Stack the heated tortillas on a plate or in a cloth-lined basket.
Place the tortillas, the meat, the chile sauce, and the lime wedges on the table and let everyone prepare their own taquito by placing the meat and chili sauce inside the tortilla and rolling it up. Or fold over and eat like a taco. You may also serve with chopped fresh tomato and sour cream. These are delicious served alone, although you may add Mexican Beans & Rice as a side dish.
Note: If you can't find marinated carne asada meat near you, then substitute flank
or skirt steak and marinate it yourself in a bottled lime marinade, or mix a simple
marinade of lime juice, cumin, chili powder, coarse salt, and minced garlic. Marinate in the refrigerator for at least 2 hours.
Heat the butter and 2 tablespoons of oil in a medium skillet over medium-high heat. Add the chicken and onions and cook and stir until the onions are soft and the chicken is tender and no longer pink. Add the garlic and cook about 1 minute more. Decrease the heat to low and stir in the tomato and cilantro. Add water (or chicken broth) if the mixture seems too dry. Season generously with salt, pepper, and garlic salt. Continue cooking about 2 minutes. Cover and turn off the heat. Preheat the oven to 200 degrees.
Serve with Mexican Rice with Fresh Tomatoes (p. 123) and refried beans with a little shredded cheese on top.