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Mexican Recipes

For those of you who do not know, LDS_forever is a fanatic of the taco. One day she was eatting a record of 14 tacos and in the end she looked like this -->  :taco

But seriously folks, we need to get some good Mexican recipes here, especially for the following:

Mexican seasoning
Making hard taco shells
Refried beans for the burito
Salsa

Recipes Mexican

Habanero Poppers (Baked)

12 habanero peppers
4 slices Bacon, cooked until soft and chopped
½ cup Onion chopped
8 oz Cream cheese
½ cup Monterey jack shredded
½ cup Mozzarella shredded
½ cup Mushrooms chopped small

1.Pat bacon dry with paper towels.
2.Fry the bacon, onion, and mushroom together until bacon is crisp; drain
well and let cool. Mix all remaining ingredients (except the peppers) together.
3.While wearing rubber gloves, slice peppers in half, remove seeds, and stuff
with mixture.
4.Bake at 350 F. for about 15 minutes.

   
https://www.pepperfool.com/recipes/appetize...hab_popper.html

Mexican Recipes Reviews Consumer & Travel Family Culture

What I like about this sauce is that first you taste the sweetness and then
the hotness of the pepper.  The sweetness tames some of the heat of the
habanero so you're able to taste the flavor.

I think this would be a good sauce for those who don't (yet) have much of a
tolerance for really hot peppers.  Well, I really like it and will be
interested to hear if anyone else tries it and what you think of it.


Sweet and Hot Pepper Sauce

1 medium size onion
3 cloves of garlic
1 cup of chopped carrots
4 Habanero peppers
2 yellow peppers
1 tomato  - chopped
½ cup apple cider vinegar
1 tablespoon honey
pinch of salt

Chop the onion, garlic and carrots and sauteed them in a little olive oil
until the carrots were softened a little.  Meanwhile, chop the peppers and
tomato.   When the carrots have softened, put the mixture from the pan into a
blender along with the peppers and tomato.   Add the apple cider vinegar and honey
and salt (if desired).    Blend until there are no visible pieces - or longer,
depending on how smooth you like sauce to be.

Pour the mixture back into the pan and let it simmer for 10-15 minutes to
fully blend all the flavors.

Recipes Mexican

Salsa

2 ears fresh corn, husked
4 plum tomatoes, seeded,
1 c chopped peeled jicama
½ c chopped red onion
¼ c chopped fresh cilantro

Blanch corn in large pot of boiling salted water 2 minutes. Drain.
Cool. Cut corn from cob. Transfer corn kernels to large bowl. Add
tomatoes, jicama, onion and cilantro and mix. (Can be prepared 6
hours ahead. Cover and chill.)
https://recipe-salad.com/recipes/188691.shtml

Recipes Mexican

Mexican Recipes

Start by browning about a pound to pound and a half of burger, adding diced green Peppers, minced garlic and diced onion at that time.

After the meat Is browned, I drain what fat I can, then add two cans of kidney Beans, two cans diced tomatoes, chili powder, Italian type herbs, Salt/pepper, a couple drops of habanero sauce, and brown sugar.

Let It cook for a bit and serve it with shredded cheese on top.

It is Popular here at the house, although I like to put some to the side To make hotter so to speak.

Mexican Recipes

Patty, wow thanks for those recipes! they sound yummy do you have any for homemade taco seasoning?

Mexican Recipes

Well my intrest in food has brought a return of the MAX i read the post by pattyditz on the habanero poppers that is just super i think they are great but a little on the extreme hot list if you would like to tone things down a smige and have some control over the heat factor then my dear people try the
JALAPENO POPPER
24 jalapeno peppers[cut in half] and seeded
at this point you can carve out the center part or leave any part in you wish this is the heat control
get your fav cream cheese spread it in the center of the pepper
place on a tray and put in toaster oven or regular oven
slightly melt cheese
remove from oven and enjoy

Mexican Recipes Culture Family Travel & Consumer Reviews

I use mild green chiles (from a little can) in my tacos for seasoning -- just diced onions, salt and pepper, and dice up the green chiles and use some of the juice from the can. Sometimes a little garlic

Hard taco shells -- that's really difficult to do like it's done commecially. The only way we've ever done it is to fry them in oil until crunchy, but you know they come out so oily! I've never tried to do the quick "deep fry" that I suspect is how it's done for commercial purposes.

Here's Auntie Ju-Ju Burritos:

about a half a pound of ground beef
small diced onion
small diced green pepper
a couple of diced up peeled potatoes
can of corn
Tabasco sauce to taste
salt and pepper

Saute the onions and pepper in a small amount of olive oil. Brown the beef, season with salt and pepper, drain, then add it to the onions and peppers. Add the potatoes and keep cooking over medium heat, covered, and stir occasionally until potatoes are tender. Add corn and heat through. Sprinkle with Tabasco to taste, roll up in a tortilla with some shredded cheese -- Yum! Thank you Auntie Ju-Ju

Roz