Mexican Dishes

Mexican Dishes

Beef-Bean Burritos

Ingredients

Burrito Mix

  • 8 soft tortilla shells
  • 1 pound of ground beef or minced beef
  • 1 can of baked beans in tomato sauce
  • 1 large diced onion
  • 5 gloves of minced garlic

Seasoning

  • 1 teaspoon of chili powder
  • 1/2 teaspoon of cumin
  • 1 teaspoon of oregano
  • 3 tablespoons of fresh lime juice

Directions

  1. Heat the can of bake beans in a skillet. You may add a little water. Bring to a boil. Quickly transfer the beans into a bowl and puree with a blender. The tomato sauce adds flavor.
  2. Brown the ground beef in a skillet and strain off the excess fat. Add the seasonings, onion, and garlic. You may add a little water to mix the dry seasonings thoroughly. You can also substitute fajita mix for the homemade seasonings.
  3. Add the beans and simmer until you get the consistency you want. Allow the mixture to cool.
  4. Spoon out the beef-beans onto the tortilla shells and roll them into burritos. Then bake them in an oven for 40 minutes at 350 degrees until golden brown. You may adjust the temperature depending on your oven.
  5. Add cheese, sour cream, and/or salsa on top to enjoy your burritos.

Tip: Homemade salsa really brings out the flavor.

Beef-Bean Burritos

Chipotle Beans and Rice

Ingredients

  • 4 or more chipotle peppers
  • 2 large onions, chopped
  • 6 cloves of garlic, minced
  • 3-4 tablespoons of soy sauce, low sodium
  • 1 green bell pepper, diced
  • 1 red bell pepper, dice
  • 1 can of diced tomatoes
  • 1 can of tomato sauce
  • 2 can of beans, rinsed thoroughly and drained (Use combination of black beans, black-eyed peas, red kidney beans, or pinto beans)
  • 1.5 cups of rice
  • Oil or butter
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • salt and black pepper to taste
  • Cilantro leaves (optional)

Directions

  1. Rinse the rice in water and add to a rice cooker or pot. Add three cups of water, teaspoon of salt, and a tablespoon of butter or oil. Stir until salt dissolves in water. Cover the rice and simmer until the rice absorbs all the water.
  2. Soak the chipotle peppers in water until soft.
  3. Saute the onions and garlic until soft. Then add the green, red, and chipotle peppers and saute for another five minutes. Add the tomato sauce, diced tomatoes, and beans. Sprinkle and mix chili powder, cumin, oregano, black pepper, and soy sauce. Taste mixture first before adding more salt. You many need to add a half teaspoon of salt. Cover and simmer over low heat for 20 minutes. Stir occasionally.
  4. Mix the rice with the tomato and beans until rice is evenly coated. Serve hot and garnish with cilantro.

Tip: Chipotles are smoked, dried jalapeno peppers. If you cannot find chipotles, just substitute with fresh jalapeno peppers.

Tip: You can substitute the Mexican seasonings with two tablespoons of Creole seasoning for a more spicy taste.

Chipotle Beans and Rice

Fajitas

Ingredients

Fajitas

  • 8 soft tortilla shells
  • 1 pound of beef or chicken breasts cut into strips
  • 2 tablespoons of vegetable oil
  • 1 green or red pepper pepper cut into strips
  • 1 large onion cut into strips
  • 5 gloves of minced garlic

Seasoning

  • 1 teaspoon of chili powder
  • 1/2 teaspoon of cumin
  • 1 teaspoon of oregano
  • 3 tablespoons of fresh lime juice
  • Salt and pepper to taste

Directions

  1. Add the fajita meat to a bowl and add the seasoning. Add a little water and mix thoroughly. Cover and refrigerate over night. You may substitute a fajita seasoning package for the homemade seasoning.
  2. Toast the tortillas on a skillet until golden brown on both sides.
  3. Cook the meat in the oil until almost all the liquid has evaporated. Then add the onions, peppers, and garlic over high heat.
  4. Sauté until vegetables have soften. The trick is to caramelize and slightly burn the ingredients to add loads of flavor.
  5. Serve on tortillas with cheese, sour cream, salsa, shredded lettuce, diced green onions, and/or tomatoes.

Tip: Homemade salsa or guacamole really adds to the flavor.

Chicken Fajitas

Latin-Style Beans and Pasta

Ingredients

  • 8 oz. uncooked mostaccioli, penne or bow tie pasta
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 yellow or red pepper, diced
  • 8 cloves garlic, minced
  • 1 can (15 oz) red or black beans rinsed and drained
  • 1 cup vegetable or chicken broth
  • 2 tomatos, diced
  • 4 jalapeno peppers, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 1/2 cup coarsely chopped cilantro
  • 1/2 cup green onionsLime wedges

Directions

  1. Cook pasta according to package directions omitting salt. drain, set aside.
  2. Meanwhile, saute onion in a large skillet with a little oil over medium heat for 5 minutes.
  3. Stir in bell pepper, and garlic and cook another 3 minutes. Add remaining ingredients except green onions and limes. Simmer, uncovered, 5 minutes.
  4. Add pasta to skillet, cook 1 minute, tossing frequently. Stir in cilantro and green onion. Sprinkle with olive oil.
  5. Spoon onto 4 plates, and serve with lime wedges.

Tip: You can make a broth by substituting with one cup of water with a tablespoon of high-quality chicken stock. Just reduce the salt.

Latin-Style Beans and Pasta

Mexican Skillet

Ingredients

  • 2 cups of long-grain rice
  • 1 pound (1/2 kg) ground beef
  • 1 medium, diced onion
  • 1 green pepper, diced
  • 5 cloves of garlic, diced
  • 4 diced tomatoes
  • 2 cups of tomato juice
  • 1 (14 ounce) can pinto beans
  • 1 (4 ounce) can diced chilies (optional)

Seasonings

  • 1 tablespoon chili powder
  • 1 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon of cumin
  • 1/2 teaspoon of oregano
  • 2 tablespoons of lime juice
  • Salt and pepper

Directions

  1. Cook the rice. Add the rice with 4 cups of water, a dash of salt and a tablespoon of butter, margarine, or oil. Cover and simmer under a low flame until the rice absorbs all the water.
  2. In a separate pan, brown the ground beef. When beef is almost brown, add onion, green pepper and garlic. Sauté until onions are soft.
  3. Add diced tomatoes, tomato juice, pinto beans, and seasonings. Diced chilies are optional. Simmer for 20 minutes.
  4. Mix in the rice and blend well. Be careful to break up the clumps of rice before adding.

Tip: You can add corn from a can. Drain water from corn before adding.

Tip: You can substitute diced pepper with roasted peppers from a jar. Add roasted peppers when you add tomato juice to mixture.

Tip: You can use different beans, including baked beans.

Mexican Skillet

Spanish Rice

Ingredients

  • 3 cups cooked rice
  • 1 large chopped onion
  • 2 stalks chopped celery
  • 1 large chopped green pepper
  • 4 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 2 diced tomatoes
  • 1 teaspoon salt
  • 1/2 teaspoon oregano
  • 1/2 teaspoon pepper
  • 1/2 cup Monterey jack cheese, grated

Directions

  1. Saute onion, celery, pepper, and garlic in oil. Add chili powder and cumin. When fragrant, add tomatoes, salt, oregano, and pepper. When tomatoes are cooked thoroughly, stir in the rice.
  2. Top with the grated cheese and bake long enough to melt the cheese.

Tip: Replace green pepper with red or green chili peppers. Usually, large peppers contain less spice than smaller peppers and chilis.

Spanish Rice