From across the border to your dinner table, Mexican food has been making its way across America. Mexican food is a must have for some people, like those who love Chipotle or Taco Bell, I know I do!
From nachos to burritos, Mexican food offers your taste buds a fiesta of spice and goodness all in one bite of anything you eat.
Tacos, especially, have become a food fix for many people who look for a meal that is not only fulfilling but has a healthy side to it. With meat choices that range from chicken to beef and endless toppings. From lettuce to tomatoes to onions to a simple lime on the side to top it off.
Check out these Mexican meals that can be made at home for your Mexican Fiesta night. Maybe even tonight!
Tacos, especially, have become a food fix for many people who look for a meal that is not only fulfilling but has a healthy side to it. With meat choices that range from chicken to beef and endless toppings. From lettuce to tomatoes to onions to a simple lime on the side to top it off.
Check out these Mexican meals that can be made at home for your Mexican Fiesta night. Maybe even tonight!
Chicken Tamales
Ingredients 1/2 cup frozen green peas 1/2 cup pimiento-stuffed green olives, drained and halved 2 cups bottled green salsa 2 cups self-rising yellow cornmeal mix 1/4 large corn husks 1/2 - to 3-pound rotisserie chicken, skin removed and meat shredded (about 6 cups) 1 cup shredded Mexican-blend cheese 1/2 cup chopped fresh cilantro |
Directions
- Place the corn husks in warm water; soak for 30 minutes, or until they're soft and pliable.
- While the husks soak, stir together the chicken, cheese, cilantro, peas, olives and salsa in a bowl. Add the cornmeal mix and stir until combined.
- Remove 2 corn husks from the water. Tear into 12 thin strips for tying up the tamales; set aside.
- Unfold a soaked husk, wide-end up, on a work surface. Starting at the top edge, spoon 2/3 cup filling down the center and mold into a 4-by-2-inch rectangle, leaving room at the bottom for folding.
- Roll up the tamale jelly roll-style to enclose the filling. Fold up the bottom end of the husk and tie with one of the strips of husk. Repeat with the remaining husks, filling and ties.
- Add 1 inch of water to a deep pot with a tight-fitting lid; place a steamer basket in the pot. Arrange the tamales upright (closed-end down) in the basket. Bring the water to a boil over medium-high heat; cover and steam the tamales for 25 minutes, adding more water as needed.
Refried Beans
Directions
- In a large pot, cover the beans with cold water by at least 2 inches. Add herb sprigs, the whole onion half, and garlic cloves and bring to a boil over high heat.
- Reduce heat to simmer and cook until beans are very tender, about 1 to 2 hours. Season with salt.
- Drain beans, reserving bean-cooking liquid. You should have about 3 cups of cooked beans; if you have more, measure out 3 cups of beans and reserve the rest for another use.
- Discard herb sprigs, onion, and garlic.
- In a large skillet, heat lard, bacon drippings, or oil until shimmering, or butter until foaming, over medium-high heat.
- Add minced onion and cook, stirring occasionally, until translucent and lightly golden, about 7 minutes.
- Stir in beans and cook for 2 minutes. Add 1 cup of reserved bean-cooking liquid.
- Using bean masher, potato masher, or back of a wooden spoon, smash the beans to form a chunky purée; alternatively, use a stick blender to make a smoother purée.
- Reduce heat to medium and cook, stirring, until desired consistency is reached; if refried beans are too dry, add more bean-cooking liquid, 1 tablespoon at a time, as needed.
- Season with salt and serve.
Deliciously Wet Burritos
Ingredients
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Directions
- Crumble ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add onion, and cook until translucent.
- Drain grease, and season with garlic, cumin, salt and pepper. Stir in the green chilies and refried beans until well blended. Turn off heat, but keep warm.
- In a saucepan, combine the chili without beans, tomato soup and enchilada sauce. Mix well, and cook over medium heat until heated through. Turn off heat and keep warm.
- Place a warmed tortilla on a plate, and spoon a generous 1/2 cup of the ground beef mixture onto the center. Top with lettuce and tomato to your liking. Roll up tortilla over the filling.
- Spoon a generous amount of the sauce over the top, and sprinkle with cheese and green onions. Heat in the microwave for 30 seconds, or until cheese is melted. Repeat with remaining tortillas.
Sopapilla Cheesecake Pie
Directions
- Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
- Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
- Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.
- Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.