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    You are in: Home / Cookbooks / Mexican
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    61 recipes in

    Mexican

    love Mexican!!!
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    229 Reviews |  By Tish

    We got the best fish tacos in a little fishing village in Mexico. I have tried to recreate them as best as possible

    Recipe #26516

    Someone gave me this recipe a few years back and it's become a household favorite. You can use mild, medium or hot salsa depending on your taste. I usually serve it with Spanish rice and Mexican-style canned corn. Very easy and quick!

    Recipe #27475

    162 Reviews |  By Dib's

    I got this recipe from a little old lady who ran a cantina near the beach in Ensanada Mexico. Black beans are the best for this recipe. If the color throws you use red.

    Recipe #10614

    This is an authentic filling used for Mexican dishes such as: enchiladas, tostadas and tacos. You can easily double the recipe, as it freezes well. I always have some on hand in the freezer. Use this in place of plain shredded chicken; and it will kick an average Mexican recipe up a notch (IMHO). COOK'S NOTES: 1 whole frying chicken, giblets and excess fat removed, can be used instead of boneless chicken breasts.

    Recipe #169500

    53 Reviews |  By Bergy

    This dish is a regular served on the beaches of Mexico. Serve it as a seafood appetizer or as a side salad dish. You can alter it to suit your own taste. Make it as spicy or as mild as you wish. My friends all love it. I often use shrimp & fish or shrimp & scallops - when I do this I do not marinate the shrimp as the shrimp tend to get tough. I steam the shrimp and add them a few hours before serving as I mix all the ingredients together. In Mexico when they make this they often add sea water (not recommened). If you are using frozen fish, choose a firm-fleshed fish and make sure it is fully thawed with as much moisture as possible removed.

    Recipe #8899

    Once you've made your own beans you will never go back to the can. There simply is no substitute. They are quick, simple, and delicious.

    Recipe #149952

    This is one of the ways I make a simple quesadilla at home. Quesadillas made like this can be found at Mexican restaurants.

    Recipe #139060

    Sweet potatoes add an unexpected creaminess to the filling in these burritos. Serve the burritos on a bed of rice, if you like, with plenty of salsa. Enjoy!

    Recipe #43473

    35 Reviews |  By Bergy

    In Mexico you can buy these on just about every street corner. They are usually round slices heavily laden with chili. Very refreshing. When you buy a Jicama make sure it is very firm and free from mold patches. When you slice it open the flesh must be white otherwise it is too old. This is a very low calorie recipe, it fact it is low everything!

    Recipe #16901

    This is a fantastic recipe that you can prep ahead! I've served these taquitos, sliced in half, as appetizers. The chorizo gives them a nice zing. You may serve these with sour cream and/or guacamole on the side. This is a Sandra Lee recipe. Delish!

    Recipe #247150

    22 Reviews |  By Derf

    Nice quick lunch for yourself or for you and your honey. Recipe can be cut in half to make for one. We like to add 1 or 2 of the variations, there's always something left over in the fridge to be used up, use your imagination. (the oil can be replaced with veggie cooking spray, it works just as well) Our standard is deli chicken slices, a mix of cheddar and parmesan, green pepper sticks, and chopped green onions and fresh cilantro, served with hot salsa. Yummy!!!

    Recipe #12787

    I found this recipe from the internet site - Mexican Hot... Or Not! This recipe is by Karen Hursh Graber. I made this at home and it is very good and easy to make!

    Recipe #95288

    I originally got this recipe from my Great Grandma Ce. But I came up with the layered idea. Originally there were no corn tortillas, and it was more like a sort of meat loaf pie. This recipe is interesting, very tasty, and kid-friendly too!

    Recipe #97754

    I've tried a lot of Mexican rice recipes over the years, and this is my current favorite. This can also be made into a gift mix.

    Recipe #151740

    14 Reviews |  By Mirj

    Great for brown-bagging. I've actually had this for breakfast as well!

    Recipe #19909

    Eggs paired with zesty salsa and warm corn tortillas create a hearty breakfast, brunch or dinner entrée. Refried beans, avocado, cilantro, green onion and sour cream make up the CIA's interpretation of this dish. To complement the heat of this spicy combination, serve with a side of chilled sliced fruit. The following recipe suggests fried eggs, although you can prepare them scrambled or poached. The rich and creamy texture of the avocado supplies a flawless garnish. This recipe is from The Culinary Institute of America's Cooking at Home with the CIA.

    Recipe #129203

    This is always one of the first things to disappear during parties! (If you use the egg substitute and no butter it won't be as crispy, but will be low fat.)

    Recipe #37270

    10 Reviews |  By Derf

    Non traditional, low cal but lots of taste! edited from Cooking smart for a healthy heart.

    Recipe #16581

    9 Reviews |  By Sue Lau

    A nice southweastern vegetable dish- tastes great with the poblano chile. Goes great with many types of mexican food.

    Recipe #92446

    Some restaurants in Mexico make this version in their kitchens.

    Recipe #118085

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