More Mexican Food Recipes

More Mexican Food

Albondigas(Meatball)- Soup Ingredients

1 -2 beef soup bones
3-4 carrots chopped in bite size pieces
½ large onion chopped into large pieces
2-3 zuchinni chopped
2 -3 white potatoes chopped
3-5 stalks of celery chopped
1-2 small Roma tomatoes diced
½ -1 cup of rice
2-4 bay leaves
2-3 cloves of garlic minced
½ tsp dried oregano
½ teaspoon cumin
1 can tomato sauce

Meat Ball Ingredients
1-1/2 pounds of hamburger
2 eggs
½ cup rice
½ teaspoon oregano
½ teaspoon cumin
½ cup onion diced
salt, pepper to taste

Fill a large soup pan with water. Add all the soup bones,
garlic, carrots , bay leaves, onion and celery. Bring to
a boil and reduce to medium heat. Skim off the top.
Add the potatoes. Mix the meat mixture and roll into
balls. Bring a medium pan of water to boil. Add the
meatball to the water and boil for 5 minutes, until
the meatballs hold their shape. Remove meatballs with
a strainer and transfer them to the larger pot. Add
the zucchini and tomatoes. Wash the rice very well in
cold water for 3-4 minutes to remove the excess starch.
Add the rice to the soup. Add I can of tomato sauce to
the soup. Cover and cook for 30 minutes until veggies
are cooked. Serve with warm tortillas. Serves 8

Sopa ( Mexican Pasta Soup)

1 bag of pasta
1 8 ounce can of tomato sauce
1 cup of chicken broth
2-3 cups of water
¼ sliced onions
garlic powder, salt and pepper to season (¼ teaspoon)

Pour about 1 tablespoon of corn oil in a large frying pan.
Add onions and sauté for 1 minute. Add the pasta noodles
and sauté for 2-3 minutes.Add the chicken broth,
tomato sauce and water. Bring to a boil. Reduce the
heat and cook for 10 minutes or until the noodles are
soft an almost all the broth is a thick soup consistency.
Serve with sliced lemon wedges.

Comments: You can also add shredded cheese to this.
To make a quick inexpensive casserole, add ½ pound to
1 pound of hamburger meat and a can of vegetables like
corn or sting beans. Chopped tomatoes can also be added.

Mexican Chicken Casserole

3 cups of diced cooked chicken(or turkey)
1 can cream of mushroom soup
1 can cream of chicken soup
1 4 ounce can diced green chilies
¼ cup of diced sautéed onions
1 4ounce can sliced black olives
1 dozen corn tortillas cut into strips
1 cup of milk
2-3 cups of grated cheddar cheese
salt and pepper to taste

Combine chicken, soups, green chilies, olives, onion
and milk. In a 9X13 inch glass baking dish, make a
layer of tortillas strips, cover with chicken mixture,
half the cheese. Repeat the layer process. End with
cheese. Bake at 350 degrees for 45 minutes.
Serve with Sour cream.

Chiles Rellenos

2 (4oz) cans whole green chiles
1/2 pound Monterey jack cheese
1/2 cup flour
3 eggs, separated
1 tablespoon water
3 tablespoons flour
1/4 teaspoon salt
oil for deep frying

Drain the chilies and cut slits in the side of each
one (take care to keep them in one piece). Remove
seeds and membrane. Cut cheese into sticks about
1 inch shorter than chilies in length and 1/2" in
width and thickness. Place cheese sticks inside
chilies and press sides together gently to seal.
Place the 1/2 cup of flour in a dish and coat each chile.
Place chilies on wax paper lined cookie sheet and
chill for an hour.

Batter: Beat egg whites until stiff. Combine in another
bowl the egg yolks, water, 3 tablespoons of flour and
the salt; mix together until smooth.. Gently fold in
beaten egg whites. Heat deep fryer to 375 degrees.
Dip each chili into batter and then place on saucer.
Slide chilies from saucer into hot oil. Fry about
4 minutes, until puffed and golden.

Tostadas Supreme

1 dozen corn tortillas
1-2 cups of leftover meat of your choice
1/2 cup chooped onion
1 clove garlic minced
1 large can of refied beans

1/2 head lettuce ,shredded
2 medium tomatoes, diced
1 cup oil
1 package of shredded cheese
1 8 ounce sour cream
Sliced Jalapenos

Cut up lettuce and tomatoes. Chop up onion and garlic.
Cut up meat, put in refrigerator until needed.
Get a cookie tray and line it with papaer towels.

Heat oil in large skillet until hot. Place 1-2 corn
tortillas in hot oil, about 1/2 minute on each side.
Remove and drain on a cookie sheet lined with paper
towels. Remove pan from fire. Set tortillas aside.
Remove most of the oil from the pan. Add the onions
and garlic and cook until tender. Add meat and
saute until warm. Place meat in another dish.
Heat up beans in same skillet.

Take all ingredients out and place on counter.
For each tostada add a tablespoon of beans spread
over the tortilla, add sour cream, meat,lettuce, tomato,
grated cheese. Top with your favoirte salsa or jalapenos.

This is a great recipe for small gatherings were
everyone can make their own tostada. If you are in a
hurry, you can buy pre-fried tortillas, but homemade
are much tastier! Serve with Mexican rice and dessert.