Free Authentic Traditional Mexican Recipes

Free Authentic Traditional Mexican Recipes The taste of Mexico. Easy to make authentic Mexican enchilada recipes		Home Asparagus Asparagus2 Bread Bread 2 Cookies Cookies 2 Cookies 3 Chili Demi-glaze French Grilled Asparagus Ground Beef Halloween Irish Labor Day Low Carb Mahi mahi Marinade Meat Loaf Meat Loaf 2 Mexican Mex 2 Mex 3 Mex 4 Mex 5 Mex 6 Mex 7 Misc. Minestrone Mixed drink Mojito Mojito 2 Pork Chops Pork Loin Pumkin Pie Pumkin 2 Pumkin 3 Ribs Ribs 2 Roast Beef Salmon Shrimp Sloppy Joe Soup-Salad Spanish Steak Recipe Tex Mex Recipes Tex Mex 2 Vegetable Stock 4th of July Links

	Traditional Mexican Recipes Fresh Corn Enchiladas Enchiladas de Maiz Fresco 12 corn tortillas Salad oil 1 can (10 oz.) enchilada sauce or about 1 cup Mexican red chili sauce Fresh corn filing (recipe follows) 2 cups (about 8 oz.) shredded jack cheese About 1 cup finely shredded iceberg lettuce 1 cup sour cream 1/3 cup minced fresh coriander (cilantro) Lime wedges Fry tortillas in oil. Pour about 1/3 of the enchilada sauce in the bottom o f a 9 by 13-inch baking dish. Spoon about 1/3 cup of fresh corn filling down center of each tortilla, rolling to enclose. Set enchiladas seam-side down in sauce, arranging side by side in dish. Moisten tops of enchiladas evenly with remaining sauce. Distribute cheese evenly over enchiladas. Bake, uncovered, in a 375 F oven for 20 minutes or until bubbling To serve, arrange a band of lettuce down center of enchiladas, then spoon sour cream onto lettuce. Garnish with coriander and squeeze lie juice onto individual portions. Makes 12 enchiladas (about 6 servings). Fresh corn filling. Cut off enough fresh corn kernels to make 3 cups (about 6 medium-size ears). In a wide frying pan, melt 2 tablespoons butter or margarine and add 3 medium-0size onions, finely chopped. Cook, stirring, until onion is limp but not browned Add corn, 1/2 teaspoon cumin seed, and 1/4cup water. Cover and cook over medium heat for about 5 minutes, stirring occasionally . Remove cover and cook, stirring, over high heat to boil away any remaining liquid. Remove from heat and stir in 1 cup sour cream, 1 cup shredded jack cheese, and 1/4 to 1 can California green chiles, chopped (seeds and pith removed). Taste as you add chiles to determine how hot you want it. Season with salt to taste. Traditional Mexican Cheese Enchiladas Enchiladas de Queso 12 corn tortillas Salad oil 1 can (7 oz.) green chile salsa Cheese filling (directions follow) 2 cups (about 8 oz.) shredded longhorn Cheddar cheese Fry tortillas in oil. Pour about 1/3 of the green Chile salsa in the bottom of a 9 by 13-inch baking dish. Barely overlap two tortillas in dish bottom. Spoon about 2/3 cup filling across overlapped tortillas, fold over, and slide to one end of the dish. Repeat this technique to fill remaining tortilla; overlap each pair of tortillas and place them side by side to completely cover dish bottom. Great traditional Mexican recipes Enchilada Pie Pastel de Enchilada 1 pound lean ground beef 1 onion, chopped 1 teaspoon salt 1/4 teaspoon pepper 1 tablespoon chili powder 1 can (8oz.) tomato sauce 6 corn tortillas Butter or margarine 1 can (4-1/2 oz.) chopped black olives 1-1/2 cups (about 6 oz.) shredded sharp Cheddar cheese 1/2 cup water In a wide frying pan over medium-high heat, brown beef and onion. Add salt, pepper, chili powder, and tomato sauce. Spread each tortilla with butter. In a 2-quart casserole, alternate layers of buttered tortillas, meat sauce, olives, and cheese. Add water, cover, and bake in a 400 F oven for 20- minutes. Makes 4 to 6 servings.