Mexican Cuisine

This recipe was given to me by my next door neighbor years ago when we were both much younger and ate a lot of chilies and hot peppers. I still enjoy it just a more toned down version.

Juanita’s Mexican Rice

1 1/2 cups raw white rice
4 1/2 cups chicken broth
(or 5 bouillon cubes dissolved in 4 1/2 cups water)
2 Tbsp olive oil
1 small can tomato paste
1 small onion, diced
1 tsp cumin
1 chipotle pepper in adobo sauce, chopped
1 garlic clove, minced
Cilantro, chopped (opt)

In a large frying pan, brown rice with the olive oil. Add onion and garlic; saute for two minutes. Stir in tomato paste and add broth. Stir in chipotle pepper and cumin; bring to a simmer. Reduce heat to low. Cover and cook for 25 minutes or until liquid is absorbed. Season with salt/pepper to taste. Sprinkle with cilantro if desired. Serve warm.

Chorizo and Shrimp Quesadillas with Smoky Guacamole


2 ripe Haas avocados
1 lime, juiced
A couple pinches salt
1/4 cup sour cream, 3 rounded tablespoonfuls
2 chipotle peppers in adobo, available in cans on specialty food aisle in Mexican section
1/2 pound chorizo sausage, sliced thin on an angle
1 tablespoon extra virgin olive oil, plus some for drizzling
1 clove garlic, cracked away from skin and crushed
12 large shrimp, peeled and deveined, tails removed,
Salt and freshly ground black pepper
4 (12- inch) flour tortillas
1/2 pound, 2 cups, shredded pepper Jack cheese

Cut avocados all the way around with a sharp knife. Scoop out the pit, then spoon avocado flesh away from skin into a food processor. Add the juice of 1 lime, a couple of pinches salt, sour cream and chipotles in adobo. Pulse guacamole until smooth. Transfer to a serving bowl.
Heat a 12-inch nonstick skillet over medium high heat. Brown chorizo 2 to 3 minutes, then remove from pan. Add oil, garlic, then shrimp. Season shrimp with salt and pepper and cook shrimp until pink, 2 or 3 minutes. Transfer shrimp to a cutting board and coarsely chop.

Add a drizzle of oil to the pan and a large tortilla. Cook tortilla 30 seconds, then turn. Cover 1/2 of the tortilla with a couple of handfuls of cheese. Arrange a layer of chorizo and shrimp over the cheese and fold tortilla over. Press down gently with a spatula and cook tortilla a minute or so on each side to melt cheese and crisp. Remove quesadilla to large cutting board and repeat with remaining ingredients. Cut each quesadilla into 5 wedges and transfer to plates with your spatula. Top wedges of quesadillas with liberal amounts of smoky guacamole.

B-man :wink:

Chiles Toreados (Roasted Serrano Chiles)

12-16 serrano chiles
veggie oil

Gently flatten chiles with the side of a knife, then rub with a little oil. Roast in a small cast-iron skillet or on a griddle over medium-high heat, turning as they char and blister, for 10 to 15 minutes. Season to taste with salt and serve.

I like to serve with authentic-style tacos and beer.


1 lb. boneless, skinless white-fleshed fish, like red snapper, grouper, or mahimahi, cut into 1/2 inch cubes
Juice of 2-3 limes
2 serrano chiles, stemmed and chopped
1/2 bunch cilantro, finely chopped

Put the fish into a medium glass dish. Add lime juice, chiles, and cilantro. Season with salt and mix well. Cover and refrigerate, stirring every half-hour, 1-2 hours until fish is opaque and firm. Serve cold.

Bean And Rice Burritos


28 oz Water-packed pinto beans, drained and rinsed
1 c Cooked brown rice – -OR- - up to double this amount
1 d Chili powder
1 d Garlic powder
1 d Cumin
3/4 c Water
6 Tortillas


1 Head iceberg lettuce, chopped and dried
1 bn Scallions, chopped
1 Ripe tomato, chopped
Mexican salsa

Place the beans in a saucepan and mash with a potato masher. Add the cooked rice, spices, and water.

Heat 5 to 10 minutes ( medium heat).

Meanwhile, prepare the vegetables.

Heat the tortillas quickly (just to soften) in a preheated skillet, toaster oven, or microwave.

Place a line of bean mixture down the middle of each tortilla. Top with lettuce, scallions, tomato, and salsa.

Tuck in the top and bottom edges, roll into a burrito, and serve immediately, topped with additional salsa if desired

B-man :wink:

Skirt Steak Fajitas w/ Pico De Gallo



1/2 cup vegetable oil
1 yellow onion, thinly sliced
2 cloves garlic, chopped
1 jalapeno chile, minced
1 Tbsp chopped fresh oregano
1 Tsp ground cumin
1 Tbsp pure chili powder
2 Tbsp chopped fresh cilantro
1 Tbsp tequila
1 1/2 Tsp salt
1 skirt or flank steak, 2-3 lb and trimmed of fat or silver skin

Pico de Gallo:

2 tomatoes, coarsely chopped
1 yellow onion, coarsely chopped
1/4 cup chopped fresh cilantro
1 jalapeno or serrano chile, seeded and minced
Juice of 1 lime
12 large flower tortillas

In a small bowl, mix oil, onion, garlic, chile, oregano, cumin, chile powder, cilantro, tequilla, and salt. Score the steak a few times across the grain. Cut steak into appropriate sized pieces for easy grilling. Marinate in mixture for 2 hours.

Prepare a charcoal or gas grill for direct grilling over high heat.

Pico de Gallo:

Mix tomatoes, onion, cilantro, chile, lime juice and salt to taste in a bowl. Set aside.

Remove steak from marinade and pat dry. Grill directly over high heat 4-5 minutes per side. Do not cook past medium rare. Transfer to platter and cover loosely with foil.

Grill the tortillas, turning once, until soft and lightly grill-marked, 2-3 minutes per side.

Slice the steak against the grain into bite-sized pieces. Place meat on one side of tortillas and spoon Pico de gallo on top and fold. Serve immediately.

B-man :wink:

Tequila-Mint Scallop Tostados



2 Tbsp extra-virgin olive oil
2 large tomatoes, chopped
1 small red onion, chopped
2 Serrano chiles, seeded and minced
1 1/2 lbs Sea Scallops
2 Tbsp dry white wine
2 Tbsp Tequila
1/2 cup shredded monterey jack cheese
1/4 cup finely chopped mint, plus 12 mint leaves for a garnish
Salt and ground pepper
12 small outer leaves of Bibb lettuce
2 ripe avocados, mashed with 1 Tbsp lime juice
12 large tortilla chips
1/4 cup grated cotija cheese OR crumbled feta
Lime wedges

Heat oil in a skillet. Add tomatoes, onion and chiles and cook over medium heat, stirring until the onion is soft, about 8 minutes. Add the scallops, wine and tequila. Cook until the scallops are opaque, about 3-4 minutes. Turn off the heat and add the monterey jack cheese, chopped mint, and season with salt and pepper.

Arrange 3 lettuce leaves on each plate and fill with the avacado. Spoon the scallops on top. garnish with the tortilla chips, cotija or feta cheese and mint leaves. Serve with lime wedges.

B-man :wink:

Beef Fajitas


8 Tortillas
2 tb Vegetable oil
1 Garlic clove, minced
1 md Onion, thinly sliced
1 md Green or red pepper,slivered
1 lb Beef steak, in thin strips
1 tb Chili powder
1 tb Lime juice
1 tb Pickled jalapeno peppers
1/2 ts Cumin

Ingredient notes:- Beef steak should be sirloin, flank, or round. Pickled jalapeno peppers should be chopped and may be omitted if not desired. Toppings for fajitas are a personal choice. Suggestions: Salsa, chopped tomatoes, shredded Cheddar cheese, guacamole, sour cream, shredded lettuce. Variations: for chicken fajitas, omit beef and use 1 lb skinless, boneless chicken breasts, cut into thin strips. Saute‚ for 3 to 5 minutes or until no longer pink.

Wrap stacked tortillas in foil.

Bake at 350F (180C) for 5 minutes or until warm.

In large skillet, heat 1 TB oil over medium-high heat. Cook and stir garlic, onion and sweet pepper for 3 to 5 minutes or until tender.

Remove from pan. Add remaining oil to skillet. Brown beef, about 2 minutes.

Stir in chili powder, lime juice, jalapeno peppers and cumin. Return vegetables to skillet and heat through. Spoon meat mixture onto
centre of each tortilla, top with desired toppings.

Fold up bottom edge, then roll up.

B-man :wink:

Mexican Cornbread

Makes 1 8 x 8 loaf


1 cup yellow cornmeal
2/3 cup unsifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup dairy sour cream
2 eggs
1/4 cup CRISCO Oil
2 cups shredded Cheddar cheese (about 8 ounces), divided
1 can (8-3/4 ounces) whole kernel corn, drained
1 can (4 ounces) chopped green chilies, drained

Preheat oven to 350 degree F. Oil 8-inch square baking pan. Set aside.

Mix cornmeal, flour, baking powder and salt in small mixing bowl. Set aside.

Blend sour cream, eggs and Crisco Oil in medium mixing bowl. Add cornmeal mixture, 1-1/2 cups Cheddar cheese, corn and chilies. Mix well. Pour into prepared pan.

Sprinkle with remaining 1/2 cup Cheddar cheese. Bake at 350 degrees F, 30 to 35 minutes, or until wooden pick inserted in center comes out clean. Cut into squares and serve warm.

B-man :wink:

Pastel de Tres Leches (Cake with 3 Milks)

For the Cake:
1 1/2 cups extra fine granulated sugar
9 eggs
3/4 cup softened butter
2 cups cake flour
1 1/2 teaspoons baking powder
1 cup whole milk
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1 teaspoon almond extract

Milk Mixture:
1 (12 oz.) can evaporated milk
1 (14 ounce) can sweetened condensed
2 cups heavy whipping cream

For the Frosting:
1 carton Cool Whip

Preheat oven to 350 degrees. Lightly grease and flour a 13x9 rectangular cake pan. Set aside.

To Make Cake:
Combine the flour and baking powder in a medium bowl. Set aside.

Cream together the butter and sugar. Add the egg yolks and beat well. Add the flour mixture and milk; beat well. Set batter aside.

In a metal bowl, whip the egg whites and cream of tartar until stiff peaks form. Gently fold into the cake batter. Stir in the vanilla & almond flavorings. Pour batter into prepared cake pan. Bake at 350 degrees for 20 to 25 minutes or until a toothpick inserted into the middle comes out clean. Remove the cake from the pan and cool completely.

For the Milk Mixture: In a large bowl combine the evaporated milk, sweetened condensed milk and heavy cream. Mix well.

Replace the cake into the pan upside down (the original top on the bottom to aid the absorption of the milk mixture). Pierce the cake with a fork and pour the milk mixture over the cake.

Frost with Cool Whip. Also delicious with fresh coconut and crushed pineapple, chopped nuts or any fresh fruit of your choice.


Pastel De Elote (Mexican Corn Pie)

Yield: 8 Servings


  3 lg eggs
  1    (8 1/4 oz.) can cream style 
  1    (10 oz.) pkg. frozen corn, 
       -thawed &; drained
1/2 c  butter, melted
1/2 c  yellow cornmeal
  1 c  sour cream (8 oz.)
  4 oz monterey jack cheese, cut in
       -  1/2 c; ubes
  4 oz sharp cheddar cheese, cut in
       -  1/2 c; ubes
  1    (4 oz.) can chopped mild 
       -green chil; es
1/2 ts salt
1/4 ts worcestershire sauce

Grease a 10 inch pie plate generously with shortening. In a large
bowl, beat eggs. Add remaining ingredients and stir until thoroughly
mixed. Pour into pie plate and bake uncovered at 350 degrees for 1
hour. The pie may be baked and then kept in the refrigerator for up
to 3 days. Reheat refrigerator pie at 350 degrees for about 20
minutes. The pie may also be frozen after baking and kept frozen for
up to 3 months. Thaw and reheat at 350 degrees for about 20 minutes.
Serves 8. Note: This may be served as a main luncheon dish or as a
side dish for dinner.

B-man :wink:

Mexican Meatloaf


(8 servings)

1 lb Lean ground beef
1 lb Ground veal
3/4 c Pitted black olives, coarsely chopped
1/2 c Yellow cornmeal
2 lg Eggs, lightly beaten
1 md Onion, chopped
1/4 c Pickled sliced jalapenos, chopped
2 lg Garlic cloves, chopped
1 ts Best quality chilli powder
1 ts Dried oregano
1 ts Salt

Seasoned with cornmeal, chiles, and olives, this is a spicy,Southwestern rendition of meatloaf. Hot pepper jelly makes a delicious accompaniment, or brush on the jelly while it’s baking to glaze the meatloaf.
Preheat oven to 350F. Combine all ingredients in large bowl (hands work best for mixing) Gently pack mixture into greased 9x5x3 inch loaf pan. Bake for 1 1/4 hours or just until cooked through. Serves 8.

B-man :wink:

My boyfriend and I have 3 years of relationship and we went to a restaurant for celebrate. We went to “Chilis” an american food restaurant. For entree we ate buffalo wings, chicken fingers and rolls. For dinner my boyfriend ate salad with chicken and I ate steack. The food was good, but the flavor was very american!!! Some times i like that food… but at least of the night we said: “ Was fine but “Los Generales” is better”. “Los Generales” it’s our favorite mexican restaurant. There is a mexican buffet there. All that you can imaginate… pozole, enchiladas, tacos, menudo, all our wonderful cuisine is there!!! I hope go soon…! usually we go on Sundays for the meal…
I’ll tell you the recipe of a dish that you can find in “Los Generales”


1 lb of meat (1 libra de carne de res)
2 onions (2 cebollas)
2 green pimientos (2 pimientos verdes)
¼ lb bacon ( ¼ libra de tocino)
salt (sal)
½ cup of vinegar ( ½ taza de vinagre)
1 tsp of comino ( 1 cuch
1 tbs of garlic powder

For the marinate.
First at all mix vinegar, comino, salt and garlic powder. Apart it.
Cut the meat on small pieces. Marinate it with the mix 1 hour.
Cut onions and pimientos in smalls squares.
In a bowl add bacon leave to cook until be golden, add marinated meat, onion and pimiento; cook until be tender. If is necesary add oil and leave cook until broil.

Serve with tortillas, beans and jalapenos.

(30 tacos)
1 lb of chunked meat 1 lb de carne molida
1 cup of mashed potatoes 1 taza de puré de papa
30 tortillas (corn) 30 tortillas de maíz
1 avoccado 1 aguacate
1 green tomatoe 1 tomate verde
½ cup of sour cream ½ taza de crema
5 jalapenos 5 jalapeños
½ cup of oil ½ taza de aceite
onion cebolla
lettuce lechuga
tomatoe tomate
salt sal
pepper pimienta
comino comino

Cook the meat until golden it. AddCocer la carne, hasta dorar. Add salt, pepper and comino. Mix with the mashed potatoe.
Made tacos: put some mix on a line of the tortilla and roll it.
Put the tacos on a big sauce pan.
Apart in a saucepan heat the oil and add sliced onion. Heat until boil.
Add the oil on the tacos. Heat in slow fire for 5 minutes.
Serve it with slices of lettucce, tomatoe and avoccado’s dipp.

In a a bowl with water boil green tomatoe and jalapenos, until be cooked. Cool and blend it with avoccado, sour cream and salt. If you wanna more liquid add milk.

I love this tacos, are my favorite tacos… are delicious the best are the golden… crispies.!!!

Condimentar con sal, pimienta y comino.
Agregar el puré de papa. Mezclar bien.
Hacer tacos poniendo un poco de la mezcla en un extremo, y enrollar.
Acomodarlos en una olla alta.
En un sartén agregar ½ taza de aceite y cebolla en rebanadas. Calentar hasta hervir.
Vaciar el aceite encima de los tacos. Calentar a fuego bajo por 5 minutos.
Servir con lechuga rallada, tomate y salsa de aguacate.

Cocer el tomate verde y los jalapeños hasta que estén suaves. Enfriar y licuar con el aguacate, crema y sal. Si la desea mas líquida agregar un poco de leche.

Adoro estos tacos, son mis tacos favoritos… son deliciosos y los mejores son los dorados… ¡crujientes!

Grilled Shrimp With Bacon and Jalapeños

Prep: 20 min., Soak: 30 min., Grill: 6 min. If you’re in a hurry, try the fully cooked bacon slices. Don’t use flat, thin wooden picks–use thick, round ones.

16 thick, round wooden picks
16 unpeeled, large fresh shrimp
2 jalapeño peppers
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
8 thick-cut bacon slices, halved

Soak round wooden picks in water 30 minutes.
Peel shrimp, leaving tails on; devein, if desired. Set shrimp aside.

Cut each pepper lengthwise into 8 pieces; remove seeds.

Toss together shrimp, jalapeño peppers, olive oil, salt, and black pepper in a large bowl. Set aside.

Microwave bacon slices on HIGH 30 seconds.

Wrap 1 bacon slice half around 1 shrimp and 1 piece of jalapeño pepper. Secure with a wooden pick. Repeat procedure with remaining bacon slices, shrimp, and jalapeño pepper pieces.

Grill, without grill lid, over medium-high heat (350° to 400°) for 4 to 6 minutes or until shrimp turn pink, turning once.

Yield: Makes 8 servings serve over bed of Mexican Rice


Chile Rellenos

This is a REPOST . . posting in international Mexican
Serving of 18 pieces

18 poblano peppers. . . roasted and peeled
1 cup cheddar cheese. . . shredded
1 cup farmer’s cheese. . . softened
1 cup Monterey jack cheese. . . shredded
2 cloves garlic. . .minced
2 scallions. . . minced
2 T. Fresh cilantro. . . minced
1 T. cumin powder
1 tsp. cayenne pepper

Remove stems . . . seeds from peppers - reserve.

Mix remaining ingredients. Using a pastry bag gently stuff the peppers. Dredge in some flour then dip in the batter (2 recipes follow) and fry in plenty of oil at 375 degrees.

Here are two very different batters for the rellenos. One uses masa… the other wheat flour. Masa is made from dried corn kernels that have been cooked and soaked in limewater. Not the citrus fruit but water and calcium oxide.

Sometimes I will throw some chopped almonds or pumpkin seeds into the batter for fun.

Chile Relleno Batter #1

4 eggs
1 1/2 c. flour
1 1/2 c. masa corn flour
1 T. chili powder
salt to taste

Beat eggs in a shallow dish.

Mix flour-masa - spices in another shallow bowl.

Dip chile into eggs . . .then dredge in flour mixture . . . fry in oil at 375 degrees until golden brown.

Chile Relleno Batter #2

8 eggs. . separated
1/4 c. milk
3/4 c. flour
1 tsp. salt

Combine: egg yolks- flour-milk - salt.

Beat egg whites to medium peaks. Fold whites into yolk mixture.

Dip chile into batter . . . fry in oil at 375 degrees until golden . . .puffed.

hj :wink:

Castillian Garlic Shrimp

This is a REPOST from Recipe EXchange page 24 going into International Mexican Enjoy

This is the classic Spanish way of preparing shrimp. The basic principle can be applied to other shellfish or chicken. The amount of garlic is not a mistake. It’s correct.

1/2 cup extra virgin olive oil
6 medium garlic cloves, sliced
1 teaspoon red pepper flakes
1-1/2 pounds shrimp, shelled and deveined, with tails on
2 teaspoons sweet paprika
1/3 cup medium-dry sherry
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice, or to taste
Salt and freshly ground black pepper
1/3 cup minced fresh parsley leaves

In a large heavy skillet set over moderately high heat, heat the olive oil until it is hot, but not smoking. Add the garlic and cook, stirring, until a pale golden color. Add the red pepper flakes and the shrimp, and cook, stirring, for 1 minute or until the shrimp are pink and just firm to the touch. Sprinkle with the paprika and cook the mixture, stirring, for 30 seconds. Add the Sherry, boil the mixture for 30 seconds, add lemon zest, lemon juice, and salt and pepper to taste, and swirl pan again. Add parsley, quickly swirl to blend and then transfer to a warm serving platter.

Serves 4 to 6
hj roll:

H.J.'s Shrimp Grapefruit -n -Lime Seviche

This recipe I created is requested by my guest to do over and over when they come to visit . … light. Make a head of time

2 lb. of already cooked large shrimp…cleaned…rinsed… pull tails off
1 large fresh lime… all of the juice from it
1 large grapefruit…all of the juice from it…no seeds
1/2 capful of olive oil
Little pinch of Italian Seasoning
1 large pinch of Cilantro Seasoning or 1 T. of fresh chopped
1/2 tsp. garlic powder
2 Roma tomatoes…large…diced
3/4 medium sized Italian green zucchini squash…sliced…diced small
2 green onions… with stems …chopped fine
1/4 cup black olives … chopped fine…drained well
1 jalapeño…medium size…de-stemed…de-seeded… no veins…chop finely
Salt -n -pepper to taste

Place the 2 lbs. of shrimp in a bowl large enough to accommodate with all the rest of the ingredients.

Add all the rest to the bowl…mix well…cover…chill well…longer the better. Gently mix once in awhile to coat and enhance the flavors.

Makes 6 cups approximately.

Serve with scooped Tostidos chips in the same bowl that you chilled with or seperate smaller bowls.

We had Margaritas -n- cold beer


H.J.'s Southwest Salsa

Makes about 56 ounces

I have a Bravatti Blender with 2 blades
This chunks as much or little as you like . . love this Blender.
Throw all in blender

3-4 large green chilies------de-stemed and de-seeded cut into pieces
10 medium green onions using ¾ of the stems - cut into pieces
1 - 2 T. powdered onion . . Your preference
3 - 4 garlic cloves depending on size - take off the casing - throw in also
more below
1 T. Granulated powder garlic . . Your preference

½ to ¾ of a fresh lemon or lime medium size peel. . .
cut three into quarters - don’t squeeze don’t use both together one or the other Lime or Lemon
About a large ½ handful of fresh Cilantros or to your taste
½ tsp. of Mexican oregano ground powder if you like…Optional

1 Jalapeno… no stem … .but use the seeds. Throw in whole…
…to make hotter use 2 jalapeno’s
Hotter yet add. . . 1 Habanero pepper …seeds and all

Iif you like salsa mild forget the jalapeno’s add a couple more
green chilies

add ¼ or little more cup water. . . Blend well all together
Adding last as to not make mush Salsa

1 -28 0z. can Hunts Petite Cut Tomato & juice
1 can more the (15) oz. can of Tomato the same brand .

Salt to your taste buds (I Use Kosher Salt)

Let sit in refrigerator -flavors will blend HJ’s

If you care to make less just use one can of Hunts tomatoes
and only 5 green onions everything else the same.

hj :wink:



3 C. pinto beans
9 C. water
1 clove garlic
1 C. raw pork shank or bacon, fried and cut up
1 large tomato
5 small green chiles
1/2 C. cilantro leaves
1 (12 oz.) can beer

Cook pinto beans in water and garlic. When beans are about half done,
add the fried pork skins or bacon.

Cut up the tomatoes, onion, chiles and cilantro and sauté in 1
tablespoon oil. When all are tender, add to cooked beans. Add the beer.
Cook an additional 15 minutes. Serve in bowls.

B-man :wink: