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Grilled Chicken for Tacos Recipe

Grilled Chicken for Tacos
Shredded chicken is great but if you are looking for something different for tacos, try grilling the chicken. For this recipe you can either use chicken breasts or chicken thighs. The chicken is marinated in a homemade taco seasoning and lime juice mixture and then grilled and sliced for tacos. Chances are you probably have a lot of ingredients on hand for this recipe already since it uses very common spices. You can top these tacos with your favorite condiments such as cheese, lettuce, tomato, guacamole. Enjoy.

Grilled Chicken for Tacos
Grilled Chicken for Tacos
Grilled Chicken for Tacos

Grilled Chicken for Tacos

Ingredients:

  • 3 boneless skinless chicken breasts
  • juice of half a lime
  • ¼ cup extra virgin olive oil
  • 1 tablespoon chili powder
  • 1½ teaspoons ground cumin
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon granulated sugar
  • ½ teaspoon onion powder
  • ½ teaspoon dried oregano
  • ½ teaspoon paprika
  • ¼ teaspoon pepper
  • ¼ teaspoon cayenne pepper

Directions:

  1. In a small bowl combine the dry spices and stir until well mixed. In a large bowl coat the chicken breasts with lime juice and olive oil. Sprinkle the chicken in the bowl with the taco seasoning on all sides.  Allow the chicken to marinate for 30 minutes.
  2. Preheat and outdoor grill to medium-high heat. Add the chicken breasts  and cook for about 4 minutes per-side, or more depending on the thickness of the chicken breasts. Grill until the chicken is fully cooked (the internal temperature has reached 165 degrees F.). Remove the chicken from the grill and slice the meat. Use for tacos or burritos. 

 

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Carne Asada Quesadillas Recipe

Carne Asada Quesadillas
Carne Asada quesadillas are loaded with delicious grilled carne asada steak and cheese and to make things even better there is a avocado-lime sauce for dipping. The steak gets a ton of flavor from the marinade. You will want the steak to marinade for at least 6 hours to allow the flavor to develop. Once the steak has finished marinating it is grilled and sliced and then used to make the quesadillas on the stovetop. If you want you could grill the quesadillas as well and not use the stove at all. The avocado-lime sauce is delicious for dipping or you could use it as a spread when preparing the quesadillas. Enjoy.
Carne Asada QuesadillasCarne Asada Quesadillas

Carne Asada Quesadillas

Yield: 6 Servings

Ingredients:

  • 1/4 cup olive oil
  • 1 cup white vinegar
  • 1/3 cup lime juice (or lemon juice)
  • 1/3 cup orange juice
  • 1 cup water
  • 2 tablespoons peeled fresh garlic  (minced)
  • 1 tablespoon ground white pepper
  • 1 1/2 tablespoons salt
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 tablespoon oregano
  • 1/4 teaspoon ground cloves
  • 1 orange (sliced)
  • 1/4 bunch cilantro (chopped)
  • 3  pounds skirt steak

Lime-Avocado sauce-

  • ½ cup olive oil
  • Salt
  • Pepper
  • 2 tablespoons sour cream
  • 1/4 bunch cilantro
  • 1/4 onion
  • Juice of 1/2 lemon
  • 1 clove garlic
  • 1 peeled and pitted avocado
  • 1/2 jalapeno

Other-

  • 8 large flour tortillas
  • 3-4 cups shredded queso chihuahua cheese
  • Butter (for spreading)

 

Directions:

  1. Combine all of the marinade ingredients  except for the meat and orange slices in a large bowl and whisk to combine. Place meat a large ziplock bag. Pour the marinade over the steak, add orange slices and seal the bag. Refrigerate for at least 6 hours or overnight.
  2. Heat an outdoor grill to medium-high heat. Remove the steak from the marinade and place onto the grill. Cook the steak until it has reached medium rare (or more if you prefer). Remove the meat from the grill and cut into thin strips.
  3. Combine all of the ingredients for the lime-avocado sauce in a food processor and blend until smooth. Add more oil if the sauce is too thick. Set aside.
  4. Heat a large skillet to medium heat. Butter one side of a tortilla. Lay the tortilla into the skillet butter-side down and sprinkle some of the cheese over the top of the entire tortilla. Add a layer of the carne asada steak onto one side of the tortilla.
  5. Once the cheese has melted and the tortilla has browned on the bottom, fold the half with just the cheese over the half of the tortilla with the steak and press gently with a spatula. Cut into 3 slices and serve with the avocado-lime sauce on the side. Repeat with the remaining tortillas.

 

 

 

 

 

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Cheesy Chicken Burritos Recipe

Cheese Chicken Burritos
These cheesy chicken burritos are loaded with seasoned Mexican chicken, beans, cheese, Pico de Gallo and lime rice. This recipe does require a little bit of work to prepare all of the ingredients but it is delicious. The chicken is prepared in the slow cooker with taco seasoning and salsa. The Pico de Gallo is just a simply combination of tomato, cilantro, jalapeno, onion, salt and lime juice. The lime rice gets a lot of flavor from cilantro and fresh lime juice. To make things even better these burritos are rolled up and then grilled in a pan to help the cheese and add a little crunch. Enjoy.

Cheese Chicken Burritos
Cheese Chicken Burritos

Cheesy Chicken Burritos

Yield: 6 Servings

Ingredients:

  • 1 lb boneless skinless chicken breasts
  • 1 package taco seasoning
  • 1 cup salsa
  • 1 can black beans (drained and rinsed)
  • 3 cups cheddar jack cheese
  • 6-8 burrito sized tortillas
  • 1 teaspoon olive oil
  • pinch of chopped cilantro
  • juice of 1 lime

Cilantro-Lime Rice-

  • 2 cups cooked white rice
  • 2 tablespoons butter
  • 2 cloves garlic minced
  • 3 tablespoons chopped cilantro
  • Juice of 2 limes
  • 1 teaspoon kosher salt

Pico De Gallo-

  • 3 Roma tomatoes (diced)
  • 1 cup onion (finely diced)
  • 1 jalapeño (seeded and minced)
  • 2 tablespoons fresh chopped cilantro
  • Salt and pepper (to taste)
  • Juice of 1 lime

 

Directions:

  1. Add the chicken to the slow cooker. Sprinkle the taco seasoning over the chicken and pour the salsa over the chicken. Cook for 2 hours on high. When the chicken is done, shred it using two forks and mix the chicken with the juices. Add the juice of 1 lime and a pinch of cilantro and mix again.
  2. Prepare the Pico de Gallo by combining all of the ingredients in a medium bowl. Cover and set aside.
  3. In a large pot add butter and garlic over medium heat. Cook until the garlic is fragrant, about 1 minute. Add the cooked rice and lime juice, cilantro and salt. Mix until well combined.
  4. To make the burritos—Add some shredded chicken to the center of a tortilla. Top with rice and beans. Add about ¼ cup of cheese and some Pico de Gallo. Wrap and set aside. Repeat with remaining tortillas.
  5. Heat a large skillet to medium-low heat. Add olive oil. Add the wrapped burritos, as many as will fit in the pan at time. Heat for 4-5 minutes, turning the burritos every minute so they don’t burn until browned on both sides. Repeat with remaining burritos.

Adapted from Butter Your Biscuit

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How to Make Beef Enchiladas

Shredded Beef Enchiladas
If you want to know how to make beef enchiladas this recipe is exactly what you are looking for. There are no shortcuts in this dish, the sauce is made from starch and we are using corn tortillas. If you want you can use flour tortillas instead. The meat and sauce is prepared on the stovetop but you could use the slow cooker instead if you would prefer. The beef is simmered in the sauce, shredded and rolled up in corn tortillas. The tortillas are placed into a baking dish, topped with sauce and cheese and baked to perfection. I like to serve these enchiladas with Mexican rice. Enjoy.

Shredded Beef Enchiladas

How to Make Beef Enchiladas

Yield: 4 Servings

Ingredients:

  • 3 garlic cloves (minced)
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 ¼ lbs boneless chuck roast
  • 1 tablespoon vegetable oil
  • 2 yellow onions (finely chopped)
  • 1 (15-ounce) can tomato sauce
  • ½ cup water
  • 4 ounces shredded Monterey jack cheese (divided)
  • 4 ounces shredded sharp cheddar cheese (divided)
  • 1/3 cup chopped fresh cilantro
  • ¼ cup chopped canned pickled jalapenos
  • 12 (6-inch) corn tortillas

 

Directions:

  1. In a small bowl mix together garlic, chili powder, cumin, coriander, sugar and salt. Heat oil in a Dutch oven over medium-high heat. Sprinkle the meat with salt. Add the meat to the Dutch oven and cook until browned on both sides, about 6 to 8 minutes. Remove the meat to a plate.
  2. Reduce the heat to medium, add the onions to the pot and cook until they are golden brown, about 5 minutes. Stir in the garlic mixture and cook until fragrant, about 1 minute. Add the tomato sauce and water and bring to a boil. Return the meat and any accumulated juices to the pot. Cover, reduce the heat to low and simmer until the meat is tender and can be pulled apart easily (about 1 ½ hours).
  3. Preheat the oven to 350 degrees F. Strain the beef mixture over a medium bowl. Transfer the meat and any other solids to a medium bowl and break the beef into small pieces. Mix the shredded beef with half of the shredded cheeses, cilantro and jalapenos.
  4. Spread about ¾ cup of the sauce in the bottom of a 9×13 inch baking dish. Microwave the tortillas according to package directions to soften. Spread about 1/3 cup of the beef mixture down the center of each tortilla. Roll up tightly, and place seam-side down into the baking dish. Pour the remaining sauce evenly over the enchiladas. Sprinkle the remaining cheeses over the enchiladas. Cover the baking dish with foil.
  5. Place into the oven and bake for 25 minutes. After 25 minutes, remove the foil and continue to bake until the cheese browns slightly (5-10 minutes).
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