Taste USA: Mexican

Monday, July 4, 2016

spicy prawn tacos

How to make spicy prawn tacos recipe - Calories per serving 365

Serves 4

Preparation time 10 minutes, plus marinating, Cooking time 3 minutes

Ingredients:
1 tablespoon olive oil
juice of 1 lime
2 garlic cloves, peeled and crushed
½ red chilli, deseeded and finely chopped
400 g (13 oz) raw peeled king prawns
8 gluten-free corn taco shells
1 romaine lettuce, shredded
200 g (7 oz) ready-made guacamole
200 g (7 oz) ready-made tomato salsa

Method:
Mix together the oil, lime juice, garlic and chilli in a non-metallic dish, then stir in the prawns. Leave to marinate for 20 minutes.

Heat the tacos according to the packet instructions.

Meanwhile, heat a nonstick frying pan, add the prawns and cook for 2–3 minutes until the prawns turn pink and are cooked through.

Stuff the tacos with shredded lettuce, then top with the prawns, guacamole and salsa and serve immediately.

For spicy prawn soup, pour 900 ml (1½ pints) gluten-free fish stock into a pan and add 2 chopped red chillies, 2 crushed garlic cloves, 1 crushed lemon grass stalk and a 2 cm (¾ inch) piece of fresh root ginger, peeled and sliced, and simmer for 15 minutes. Add 300 g (10 oz) raw peeled king prawns and 3 sliced spring onions and cook for 2–3 minutes until the prawns turn pink and are just cooked through, then stir in 2 chopped pak choi, a small bunch each of chopped mint and coriander and 50 g (2 oz) bean sprouts. Cook for a further 3–4 minutes, then squeeze in the juice of ½ lime and serve. Calories per serving 101

spicy prawn tacos

Saturday, June 25, 2016

pulled chicken tacos

How to make pulled chicken tacos recipe - Cooking a whole chicken like this gives a moist, flavorsome result. Use leftovers in salads or wraps.

SERVES 4

PREP TIME 30–40 mins, COOK TIME 1 1⁄2 hrs

Ingredients:
1 small whole chicken, about 3lb (1.35kg)
2 tbsp apple cider vinegar
1 tbsp chile flakes
salt and freshly ground black pepper
1 small red onion, quartered
4 garlic cloves
8 corn tortillas

For the chicken sauce:
1⁄4 cup apple cider vinegar
pinch of chile flakes
1 tsp smoked paprika powder

For the pico de gallo:
3 large tomatoes, seeded and diced
1 jalapeño or other mild green chile, finely chopped
1 small red onion, chopped
2 garlic cloves, crushed
1⁄2 bunch of cilantro chopped
juice of 2 large limes

For the pickled onions:
1 red onion, thinly sliced
1 cup apple cider vinegar

For the avocado cream:
1 cup Greek yogurt
1⁄2 avocado, very ripe, peeled
juice of 1 lime
handful of cilantro, chopped

Method:
1 Preheat the oven to 325°F (160°C). Put the chicken (breast-side down), vinegar, chile flakes, 1 tbsp salt, onion, and garlic in a flameproof casserole or Dutch oven. Add 13⁄4 pints (1 liter) of water and cook in the oven for 11⁄2 hours.

2 For the pico de gallo, mix together the tomatoes, jalapeño, onion, garlic, cilantro, and lime juice in a bowl. Season with salt to taste and set aside to let the flavors blend.

3 For the pickled onions, put the onion, vinegar, and 1 tbsp salt in a nonreactive saucepan (not aluminum or cast iron) over medium heat. Simmer until the onion is translucent and light pink in color. Remove from the heat to cool.

4 For the avocado cream, put the yogurt, avocado, lime juice, and cilantro in a small bowl. Mash together with a fork until creamy. Season with a pinch of salt.

5 Remove the chicken from its cooking liquid, pull the meat from the bones, and discard the skin (reserve the bones for making stock). Using your hands, or two forks, shred the chicken. Toss with the vinegar, chile flakes, and paprika. Season to taste.

6 Drain the pico de gallo through a fine mesh strainer. Layer the avocado cream, chicken, pico de gallo, and pickled onions on top of the tortillas and serve.

pulled chicken tacos

Tuesday, June 21, 2016

Tacos With Salsa and Guacamole

How To Make Tacos With Salsa and Guacamole Recipe - We all should try to include more vegetable-based meals in our weekly meal plan, and this filling and colorful main course fits the bill perfectly. Low in saturated fat and high in flavor, it makes healthy eating easy and delicious.

SERVES: 4 (MAKES 8)

PREPARATION: 15 MINUTES, COOKING: 20 MINUTES

Ingredients:
1 tablespoon (15 ml) extra virgin olive oil
1 onion, finely chopped
1 eggplant, about 2/3 pound (300 g), cubed
1 butternut squash, about 11/3 pounds (700 g), halved, seeded, peeled and cubed
1 large zucchini, cubed
1/4 teaspoon (1 ml) chili powder
1/2 teaspoon (2 ml) ground cumin
1 clove garlic, crushed
141/2 ounce (400 ml) can diced tomatoes
pinch of salt
freshly ground black pepper
8 taco shells
2/3 cup (160 ml) low-fat plain yogurt
pinch of paprika
fresh cilantro sprigs, to garnish
lime wedges, to serve

Guacamole:
1 large ripe avocado
juice of 1/2 lime
Tomato salsa
3 ripe tomatoes, diced
1/2 red onion, finely chopped
1/3 cup (20 g) chopped fresh cilantro leaves

Method:
1 To make the vegetable filling, heat the oil in a large saucepan over high heat, add the onion and eggplant and fry for 5 minutes, stirring frequently, until the vegetables are lightly browned.

2 Add the squash and zucchini to the pan, and stir in the chili powder, cumin and garlic. Add the tomatoes and season with the salt and pepper. Bring to a boil, cover the pan and simmer for 15 minutes, stirring occasionally, until the squash is just tender. Check that there is enough liquid in the pan and add a little water, if necessary.

3 Preheat the oven to 350°F (180°C). To make the guacamole, halve and pit the avocado, scoop the flesh into a bowl and mash it with the lime juice. Combine all the ingredients for the tomato salsa in a separate bowl. Set the guacamole and salsa aside.

4 Put the taco shells on a baking pan and warm them in the oven for 3–4 minutes. Transfer the taco shells to warmed serving plates. Fill with the eggplant mixture, top with the guacamole, salsa and yogurt, then sprinkle with paprika. Garnish with cilantro sprigs and serve with lime wedges.

Each serving (2 tacos) provides
416 calories, 11 g protein, 24 g fat (4 g saturated fat), 42 g carbohydrate (16 g sugars), 11 g fiber, 346 mg sodium

Avocados are high in calories, but it’s actually from the “good” monounsaturated fat they contain—the same type of fat that makes olive oil so highly recommended for the prevention of coronary heart disease. Avocados are also rich in vitamin E, an important antioxidant.

Tacos With Salsa and Guacamole

Friday, June 17, 2016

Mexican Bean Burritos

How to Make Mexican Bean Burritos Recipe - Burritos are a family favorite, and part of their appeal lies in the fact that they are quick and easy to prepare. Once the ingredients are ready, place them in individual bowls on the table, and let everyone assemble their own.

SERVES: 4

PREPARATION: 15 MINUTES, COOKING: 15 MINUTES

Ingredients:
2 tablespoons (30 ml) vegetable oil
1 onion, chopped
2 cloves garlic, crushed
1 green pepper, seeded and chopped
1 red pepper, seeded and chopped
1 red chile, seeded and finely chopped (optional)
1/2 teaspoon (2 ml) ground cumin
15 ounce (425 ml) can no-salt red kidney beans, drained and rinsed
1 cup (150 g) frozen corn kernels
1 large tomato, chopped
1/4 cup (60 ml) low-sodium tomato sauce
1 tablespoon (15 ml) hot chili sauce
2 tablespoons (30 ml) chopped fresh cilantro leaves
4 large flour tortillas
1/2 iceberg lettuce, shredded
1/4 cup (50 g) grated cheddar
1/2 cup (125 g) low-fat plain yogurt

Method:
1 To make the filling, heat the oil in a large nonstick frying pan over medium heat. Add the onion, garlic and peppers and cook for 5 minutes, or until the onion has softened. Add the chile, if using, and the cumin and stir for 1 minute, or until well combined.

2 Put the kidney beans on a plate and lightly crush with a fork, then add to the frying pan, along with the corn and tomato. Stir in the tomato sauce, chili sauce and 2 tablespoons (30 ml) water and cook for another 4 minutes. Stir in the cilantro.

3 Meanwhile, heat the tortillas in the oven or in a microwave according to the package instructions.

4 Serve the bean mixture, lettuce, cheese and yogurt in separate bowls for everyone to help themselves. To assemble a burrito, place some lettuce in the middle of a tortilla, spoon some of the bean mixture on top, add some cheese and top with a dollop of yogurt. Roll up and eat immediately.

Each serving provides
404 calories, 17 g protein, 15 g fat (3 g saturated fat), 47 g carbohydrate (12 g sugars), 10 g fiber, 452 mg sodium

FIBER FACT This recipe is high in fiber thanks to the kidney beans, corn and other vegetables. You can increase the fiber content even more by using whole-grain tortillas.

Mexican Bean Burritos

Wednesday, June 15, 2016

Mexican Sandwich

How to Make Mexican Sandwich Recipe - preparation 10 minutes

Serves 2

Ingredients:
3 tbsp hot tomato salsa
1 baby avocado, peeled, stoned and diced
75g/3oz cooked chicken, shredded
4 slices wholegrain bread
2 tbsp low-fat fromage frais

Method:
1 Mix together the salsa, avocado and chicken. Spread over 2 slices of bread.

2 Spread the remaining slices with the fromage frais and sandwich together. Cut in half.

Saturday, June 4, 2016

Mexican Swordfish

How to Make Mexican Swordfish Recipe - preparation 10 minutes plus marinating cooking time 10 minutes

Serves 4

Ingredients:
1 tsp dried chilli flakes
4 tbsp olive oil
grated zest and juice of 1 lime
1 garlic clove, crushed
4 x 175g/6oz swordfish steaks
oil to brush
salt and ground black pepper
1 lime, sliced

Method:
1 Put the chilli flakes, oil, lime zest and juice and garlic in a shallow bowl and mix together. Add the swordfish and turn several times to coat completely. Cover and marinate in the refrigerator for 30 minutes.

2 Preheat the barbecue or an oiled griddle pan until hot.

3 Lift the swordfish out of the marinade and season with salt and pepper. Cook the steaks for 2 minutes on each side. Top with slices of lime and cook for 1 more minute or until the fish is cooked right through. Serve immediately.

Tuesday, May 24, 2016

Mexican Chicken Salad

How to Make Mexican Chicken Salad Recipe - preparation 15 minutes Serves 4

Ingredients:
2 cooked chicken breasts
225g/8oz/1¼ cups canned corn kernels
50g/2oz/½ cup grated Cheddar
25g/1oz jalapeño peppers, diced
1 x 400g/14oz can kidney beans, drained and rinsed
½ iceberg lettuce, shredded
1 small avocado
6 tbsp soured cream
juice of 1 lime
50g/2oz tortilla chips
salt and ground black pepper

Method:
1 Cut the chicken into bite-size chunks and place in a bowl with the corn kernels.

2 Add the grated Cheddar, jalapeño peppers, kidney beans and lettuce. Mix gently together and season with salt and pepper.

3 Peel and stone the avocado and mash the flesh. Add the soured cream and lime juice and stir together to make a chunky dressing.

4 Toss the salad with the dressing. Roughly crush the tortilla chips and scatter over the salad. Mix through gently and serve immediately.

Friday, April 29, 2016

Homemade Mexican Meat Mix

How to make Homemade Mexican Meat Mix Recipe

Ingredients:
5 lb beef roast or
5 lb combination of beef and pork
1 roasts
3 onions,Chopped
1 cn green chilies 4,Chopped
1 ounces
2 cn green salsa, 7 ounces
1 each
1/4 t garlic powder
4 T unbleached flour
4 t salt (or),To Taste
1 t cumin,Ground

Method:
Preheat oven to 275.

Place the meat in a large roasting pan or Dutch oven. Do NOT add salt or water. Cover with a tight lid and roast for 8-10 hours, or until well done.

Spray a large skillet with nonstick cooking spray. Saute onions and green chilies for 1 minute. Add salsa, garlic powder, flour, salt and cumin.

Reduce heat and cook for 1 minute. Stir in reserved meat and meat juices. Cook for 5 minutes until thickened

Put about 3 cups of meat mixture into each of three 1-quart freezer containers, leaving 1/2" space at the top. Seal and label container with date and contents. Freeze. Use within 6 months.

Makes about 9 cups of Homemade Mexican Meat Mix. Read More

Taco Bell Santa Fe Gorditas

How to make Taco Bell Santa Fe Gorditas Recipe - What makes this dish unique is the sauce. It is no longer on the menu at Taco Bell, so make it at home using this recipe.

SERVES 4

Ingredients:
2 tablespoons mayonnaise
2 tablespoons chili sauce
1 teaspoon lemon juice
2 teaspoons vinegar
1 (10-ounce) can drained black beans
1 (10-ounce) can drained whole kernel corn
1 large finely diced bell pepper
1 small onion, diced
2 tablespoons finely chopped fresh cilantro
4 cooked boneless chicken breasts
4 pita bread rounds
½ cup shredded Cheddar cheese

Method:
In a small bowl, mix mayonnaise, chili sauce, lemon juice, and vinegar. Let chill for a minimum of 30 minutes.

In a medium bowl, mix the black beans, corn, bell pepper, onion, and cilantro. Let chill for at least 30 minutes

Slice the chicken breasts into thin strips.

Grill the pita bread in a pan 1–2 minutes per side until the bread is hot and flexible.

Spread the mayonnaise mixture between each pita round and top with the strips of chicken.

Top with the bean mixture and cheese. Read More

Taco Bell Mexican Pizza

How to make Taco Bell Mexican Pizza Recipe - Pizza is found all over the world in many forms. Try this Mexican-style pizza for a unique version of an old favorite.

SERVES 4

Ingredients:
½ pound ground beef
½ teaspoon salt
¼ teaspoon dried minced onion
¼ teaspoon paprika
1½ teaspoons chili powder
2 tablespoons water
1 cup cooking oil
8 (6") flour tortillas
1 (16-ounce) can refried beans
2/3 cup mild salsa
1/3 cup diced tomato
1 cup shredded Cheddar cheese
1 cup shredded Monterey jack cheese
¼ cup chopped green onion
¼ cup sliced black olives

Method:
Preheat the oven to 400°F.

Cook the ground beef over medium heat for 7–10 minutes until brown, then drain.

Return meat to pan and add the salt, onion, paprika, chili powder, and water. Let mixture simmer over medium heat for 10 minutes, stirring often.

Heat the oil in a frying pan over medium-high heat.

When oil is hot, fry each tortilla for about 30–45 seconds per side and drain on paper towels. Tortillas should become golden brown.

Heat refried beans in the microwave for 1–2 minutes.

Place 4 tortillas on a baking sheet. For each pizza, spread 1/3 cup beans on a tortilla. Next add 1/3 cup meat, then another tortilla.

Top each of the second tortillas with 2 tablespoons of salsa.

Divide the tomato, cheeses, green onion, and olives evenly on top of the salsa.

Bake for 8–12 minutes. Read More

Taco Bell Fire Border Sauce

How to make Taco Bell Fire Border Sauce Recipe - For years, Taco Bell customers had only a mild or hot taco sauce. This recipe is for true hot sauce freaks .

YIELDS 3 CUPS

Ingredients:
1 (6-ounce) can tomato paste
3 cups water
3 tablespoons vinegar
3 tablespoons minced canned jalapeño slices
1 tablespoon chili powder
1 tablespoon minced onion
2 teaspoons salt
2 teaspoons cornstarch
1 teaspoon cayenne pepper
1 teaspoon sugar
¼ teaspoon onion powder
Dash garlic powder

Method:
In a medium saucepan, combine the tomato paste and water and whisk until smooth.

Add the remaining ingredients and stir until combined.

Heat over medium-high heat until it begins to boil. Continue to cook for about 3 minutes, stirring often. Remove from heat.

When sauce has cooled, pour it into a sealed container and refrigerate. Can be stored for up to 2 weeks. Read More

El Torito Veggie Mix

How to make El Torito Veggie Mix Recipe - Mexican home cooking features more fruit and vegetables than you might imagine. Give this recipe a try for something different on the menu at home.

YIELDS 3½ CUPS

Ingredients:
1 cup corn kernels
1 cup diced zucchini
½ cup diced yellow onions
½ cup diced tomatoes
½ cup diced roasted Anaheim chiles
2 teaspoons salt
½ teaspoon black pepper
2 cloves finely chopped fresh garlic
½ teaspoon fresh chopped oregano

Method:
Place all ingredients in a mixing bowl and mix well.

Saute in a skillet for 6–8 minutes until all the vegetables are cooked. Read More

Taco Bell Fiesta Bowls

How to make Taco Bell Fiesta Bowls Recipe - These popular side dishes at Taco Bell feature spicy rice, potatoes, or beans.

SERVES 4

Ingredients:
1 (6.8-ounce) package of Spanish Rice-A-Roni
1 (15-ounce) can chili with beans
1 (16-ounce) can beef tamales
1 cup shredded Cheddar cheese
1 (14½-ounce) can diced tomatoes

Method:
Prepare the rice according to package directions.

Spoon the chili and tomatoes into an 8" square baking dish.

Cut the tamales into 1" pieces. Top the chili with the tamales.

Heat in the microwave for 4 minutes on high.

Add the rice and cheese on top and microwave for 3 minutes on high, until the cheese melts. Read More

Taco Bell Enchiritos

How to make Taco Bell Enchiritos Recipe - This burrito enchilada hybrid vanished from the menu at Taco Bell, so the only way you can enjoy this dish is to make it at home.

SERVES 10

Ingredients:
1 pound ground beef
¼ cup flour
1 tablespoon chili powder
1 teaspoon salt
½ teaspoon dried minced onion
½ teaspoon paprika
¼ teaspoon onion powder
Dash garlic powder
½ cup water
1 (16-ounce) can refried beans
10 large flour tortillas
½ cup diced onion
1 (10-ounce) can red chili sauce
2 cups shredded Cheddar cheese

Method:
In a medium bowl, combine the ground beef with the flour, chili powder, salt, minced onion, paprika, onion powder, and garlic powder.

In a skillet over medium heat, add the seasoned beef mixture to the water.

Mix well and break up the meat as it cooks. Sauté for 8–10 minutes, or until browned.

Heat the refried beans in the microwave for 2 minutes on high.

Wrap the tortillas in a moist towel and microwave for 1 minute on high.

Spoon about 3 tablespoons of refried beans down the center of each tortilla.

Spoon 3 tablespoons of beef on top of the beans, followed by a couple teaspoons of diced onion.

Fold the two sides of the tortilla over the beans and meat and flip the tortilla over onto a plate.

Spoon a couple tablespoons of red sauce over the top of the tortilla and sprinkle a couple tablespoons of the shredded Cheddar cheese.

Heat for 30-45 seconds in the microwave, or until the cheese on top begins to melt. Read More

Qdoba Mango Salsa

How to make Qdoba Mango Salsa Recipe - This spicy, fruity blend of fresh ingredients will turn any dish into an exciting new favorite .

YIELDS 4½ CUPS

Ingredients:
2 cups diced mangoes
1 medium peeled, seeded, and diced cucumber
1 finely minced jalapeño
1 diced medium red pepper
¼ diced red onion
¼ cup fresh chopped cilantro
Juice of 1 lime
1 tablespoon sugar
1 pinch salt

Method:
Place all ingredients in a medium bowl and mix well.

Notes:
Qudoba Mexican Grill is a fast casual Mexican chain with over 450 restaurants throughout the United States. Customers order a handcrafted meal right in front of them using fresh ingredients and innovative flavors. Read More

El Torito Guacamole

How to make El Torito Guacamole Recipe - Guacamole is an avocado dip and side dish that has become very popular throughout the restaurant world. Serve it in salads, burritos, and on burgers.

SERVES 2-4

Ingredients:
2 halved avocados
1 small crushed diced chili pepper
Juice of ½ lime
½ cup pico de gallo
1 tablespoon garlic powder

Method:
Cut open the avocado, remove the pit, and scoop the avocado flesh into a mixing bowl.

Add the chili peppers to the avocado, along with the lime juice, and mash with a fork.

Add the remaining ingredients and mix well.

Notes:
El Torito means “the little bull” in Spanish. The chain specializes in authentic Mexican dishes, and they prepare fresh guacamole tableside. Read More

El Pollo Loco Chicken

How to make El Pollo Loco Chicken Recipe - Try this El Pollo Loco marinade recipe for chicken that tastes like it came from the restaurant.

SERVES 4

Ingredients:
¾ cup Heinz Chili Sauce
Juice of 1 lemon
Juice of 1 large orange
2 tablespoons vegetable oil
2 tablespoons vinegar
2 teaspoons sugar
2 teaspoons garlic powder
1 teaspoon Worcestershire sauce
Tabasco sauce, to taste
4 boneless chicken breasts

Method:
For the marinade, mix all ingredients in a baking dish.

Add chicken and marinate for at least 4 hours, or up to 24 hours.

Remove the chicken from the marinade and discard marinade.

Cook chicken on a hot grill for about 10 minutes on each side.

Notes:
El Pollo Loco means “the crazy chicken” in Spanish. The chain specializes in marinated grilled chicken that is flame broiled over an open grill right before your eyes. The restaurants are mostly in the southwest and California. The menu offers healthy options with steamed fresh vegetables and salads in addition to the chicken. Read More

Chipotle Steak Barbacoa

How to make Chipotle Steak Barbacoa Recipe - Chipotle is known for its large burritos using all-natural ingredients with the choice of chicken, pork carnitas, or barbacoa steak.

SERVES 12

Ingredients:
2 diced onions
3 tablespoons olive oil
8 minced garlic cloves
1 tablespoon taco seasoning
1½ tablespoons oregano
1 (.36-ounce) can of chipotle in adobo sauce
1 cup chicken broth
1 cup water
1 bay leaf
2 tablespoons white vinegar
3 pounds beef roast

Method:
Take everything but the roast and put it in a blender. Blend for 1–2 minutes until it is all ground up.

Add some of the sauce to the bottom of a slow cooker.

Place roast in the slow cooker pot and pour the rest of the sauce over the meat.

Slow cook for 8–10 hours. Read More

Chipotle Pork Carnitas

How to make Chipotle Pork Carnitas Recipe - Mexican pork carnitas are slow-cooked, spicy, shredded pork shoulder served with tortillas and salsa.

SERVES 10–12

Ingredients:
Salt and pepper, to taste
1 (3-pound) pork shoulder roast
2–3 tablespoons olive oil
1 thinly sliced onion
4 medium tomatoes
½ teaspoon dried oregano
1 teaspoon cumin powder
2 bay leaves
2 whole cloves
2 dried chipotle chilies
¾ cup water or meat stock

Method:
Preheat the oven to 325°F.

Salt and pepper the pork and allow the meat to come to room temperature.

Add olive oil to a large oven-proof pan.

Sear the pork in the pan over medium-high heat for 5 minutes per side.

Remove the pork from the pan and let it rest for 10–15 minutes.

Add onions and cook over low heat for 2–3 minutes until translucent.

Return the pork to the pan and add the remaining ingredients.

Cover and place in the oven. Cook for 2–3 hours, until the internal temperature reaches 140°F–150°F.

Let the roast rest for 10–15 minutes before slicing. Read More

Chipotle Marinated Chicken

How to make Chipotle Marinated Chicken Recipe - Here is the recipe straight from Chipotle for their marinade. It is also good to use with steak.

SERVES 4

Ingredients:
1 (2-ounce) package dried ancho chilies
6 cloves of garlic
½ quartered red onion
¼ cup vegetable oil
2 tablespoons chopped fresh oregano
2 teaspoons cumin powder
1 teaspoon black pepper
4 (6-ounce) chicken breasts

Method:
Soak dry chilies overnight in water, until soft. Remove seeds.

Place chilies, garlic, onion, oil, oregano, cumin, and pepper in a food processor and purée until smooth.

In a medium baking dish, spread the mixture over the chicken.

Refrigerate at least 1 hour, or up to 24 hours.

Remove the chicken from the marinade and grill for 5 minutes per side until done.

Notes:
Chipotle Mexican Grill currently has over 1,000 locations, and has been a leader in promoting organic ingredients. The restaurants have served more naturally raised meat than any other chain in the United States. Read More