#mexican dish

[themessykitchen]

huevos rancheros

[lavistamexicanrestaurantbar]

The Top 10 Popular Side Dishes from Mexican Menu

Nothing beats spicing up an event with some of the greatest Mexican food appetizers, whether it is game day or taco Tuesday. While la vista, a Mexican restaurant & bar is a wonderful location to visit. However, if you do not want to leave your house to enjoy delicious Mexican cuisine as you can order too from chips to dips. We have compiled a list of the greatest Mexican food appetizers for your event. 

[daily-deliciousness]

Mexican street corn chicken tacos

[bryonyashaw]

𝗠𝗲𝘅𝗶𝗰𝗮𝗻 𝗙𝗮𝗷𝗶𝘁𝗮 𝗞𝗶𝘁 -

Serves 4 amigos! It's delicious, wholesome and a cheesy taste of street food trucks into your home (plus easy to throw in extra veggies in the wrap) 500g

𝗪𝗵𝗮𝘁'𝘀 𝗜𝗻𝘀𝗶𝗱𝗲 -

• 8 wheatflour tortillas

• 1 packet fajita seasoning mix

• Tomato salsa

𝙅𝙪𝙨𝙩 𝙖𝙙𝙙 -

• Chicken

• Avocado

• Onion

• Peppers

• Cheese

Optional - The recipe on the box didn't say to add as much veg as I did here but I did as hiding veg in meals is my thing so I chopped up courgette and added tinned tomatoes and tomato puree for thickening the mixture.

Method on the box -

• Wrap in foil and warm in a preheated oven for 10 minutes (150˚C). Remove the tortillas from the packaging and heat in the microwave for 45 seconds (B 650W), 30 seconds D850W.

• Slice the chicken, peppers and onion into strips. Fry the chicken in a dash of oil for approx. 8 minutes or until thoroughly cooked and piping hot throughout, no pink meat remains and the juices run clear.

• Add the sliced peppers and onion and sprinkle over the fajita seasoning. Fry for another 3 - 5 minutes, stirring continuously so that seasoning coats the chicken and vegetables.

My method -

That's what the instructions say but I chopped it all up and threw it in the pan and hoped for the best and it worked 🤌 I find the chicken and veg cook well in tinned tomatoes and I usually add tomato puree if the sauce doesn't thicken up. To be honest this also serves more than 4 once I add the extra veg - it makes for about 6 or 7 but that's because I have children so I guess take into account children portions.

All the food above is from Aldi and affordable but you can get own brand food kits wherever plus wonky veg version of things which always reduces the pennies.

[thelcsdaily]

Steak Fajitas with Grilled Onion and Peppers

There's not much else on my mind when I develop a craving for beef fajitas till I eat them.

Mesquite wood was used for cooking. In addition to providing a very strong and unique flavor, mesquite also yields the hottest cooking coals. At home on the backyard barbecue using a mix of mesquite bits and charcoal briquets that can be purchased at any hardware store.

If you can, I suggest looking for sun-dried chile powder because it's a huge improvement. Consider the flavor difference between sun-dried tomatoes and oven-roasted dried tomatoes to understand that this is sweeter and less bitter than the usual mechanically dried chile powder. Internet sourcing is fairly simple.

After taking the vegetables off the grill, they should still have a lot of bite; you want the soft tortillas, crisp toppings, and tender meat to all have different textures. Sprinkle with fresh lime juice.

As Americans, we tend to look at Mexican food as nachos, which is not Mexican food really - they don't eat them.

- Anthony Bourdain

[evelyn-art-05]

I really do hope that someday parents stop thinking their kids should learn English first, or really any local language, instead of their native tongue when living somewhere

My abuelito didn't learn Spanish first when he was young because his parents didn't want him to grow up "troubled", and so he never fully learned Spanish. And when they died, he ended up forgetting how to speak it at all! He couldn't teach it to my mom, and so my mom couldn't teach it to me, and so much of the culture that we would've had is gone because of that

It's so, SO incredibly important to have sole sort of connection to your family's culture, even just through language, especially when you live in an area where it's extremely lacking!! That entire side of my family has been feeling that disconnect for so long, and my mom has been trying to make up for it by learning every traditional dish she can because learning an entire language is so difficult for her at her age

Please don't think that your kids, or that you yourself, should learn the local most spoken language because it will be "easier." It's just going to make you grieve that connection you could've had

[scr4n]

Smoked chorizo and queso quesadillas 🇲🇽

[mischiefbuckley]

“Join #911onABC as we celebrate Hispanic and Latin American stories, characters & culture. #CulturasSinLímites”

OMG THE VIDEO 911onABC posted on Instagram about Eddie and the Diaz family this was so cute bring me more of Abuela and Tia Pepa this season please and also just more Eddie and his Mexican heritage please 🥹🇲🇽❤️

[nbula-rising]

Vegan Birria Tacos Prep Time 40 minutes Cook Time 55 minutes Total Time 1 hour 35 minutes Servings 4 servings

Ingredients

*For the Paste 4 dried guajillo peppers 3.5 ounces chipotle peppers in adobo sauce (half of a 7-ounce can) 4 garlic cloves 2 tablespoons red wine vinegar 1 cup fire roasted tomatoes 1 teaspoon ground cumin ½ teaspoon ground cinnamon 1 teaspoon dried oregano ½ teaspoon smoked paprika ¼ teaspoon ground cloves

*For the Vegan Birria ¼ cup olive oil 1 ½ pounds pearl oyster mushrooms, thinly sliced 1 medium onion, diced 4 cups vegetable broth 2 bay leaves Salt and pepper, to taste

*For the Tacos 2 tablespoons olive oil, or as needed 12 corn tortillas, or more as needed (Note 1) ¾ cup shredded vegan cheese

Instructions

Cut the tops off of your guajillo chiles, then shake the seeds out. You can cut slits up the sides of the peppers as well if this makes it easier.

Place the peppers into a small bowl or heatproof cup, then cover them with just boiled water. Let the peppers soak for 20 minutes. You can prep your other ingredients, such as the mushrooms and onion, while you wait.

Once the peppers have finished soaking, remove them from the water and place them into a blender or small food processor fitted with an s-blade. Add all of the remaining ingredients for the paste, and blend until smooth.

To make the vegan birria, heat the olive oil over medium heat in a large pot. Once the oil is hot, add the mushrooms. Cook the mushrooms for about 5 minutes, until they soften and shrink a bit.

Add the onion to the pot and cook it with the mushrooms for about 5 minutes, stirring occasionally, until it softens slighty.

Add the paste to the pot with the mushrooms and onion. Stir to combine the ingredients, then sauté the mixture for about 1 minute, stirring constantly.

Stir the broth and bay leaves into the pot. Raise the heat to high and bring the liquid to a boil. Lower the heat to medium and let the mixture simmer for about 30 to 45 minutes, stirring occasionally, until the mushrooms are very tender and the liquid has reduced by a third or more.

Once the birria has finished simmering, remove the pot from heat. Remove the mushroom filling (the birria) from the liquid (the consommé) either using a slotted spoon, or by carefully pouring the mixture through a fine mesh strainer. Season the birria and consommé with salt and pepper to taste.

To make the tacos, coat the bottom of a large skillet with olive oil and place it over medium heat.

Once the oil is hot, dip one side of a tortilla into the consommé, then place the tortilla, dipped side down, into the hot skillet. Repeat the process for as many tortillas as you can fit into the skillet without them overlapping. Place about 3 tablespoons of the mushroom birria filling in a strip down the center of each tortilla, then top the filling with about a tablespoon of shredded vegan cheese.

Let the tacos cook for about 3 to 4 minutes, until the tortillas have gotten crispy, then carefully fold the tortillas in half over the fillings. Cook the tacos for a minute or two longer, until the cheese has started to melt, then remove them from the skillet and transfer them to a plate

Repeat the cooking process until all of the tortillas and filling have been used.

Serve the tacos with consommé on the side for dipping, along with any accompaniments of your choice.

Recipe Notes Make sure you have about 16 tortillas on hand. This recipe makes about 12 tacos. Each serving contains about 3 tacos.

[cuntwrap--supreme]

My cow in Stardew Valley (named Breakfast) randomly had a baby, so I named it 2nd Brekfast (character limit)

[neverfruit]

It's so slow at work. Time to be paid to listen to the amazing devil

[lavistamexicanrestaurantbar]

The Top 10 Popular Side Dishes from Mexican Menu

Nothing beats spicing up an event with some of the greatest Mexican food appetizers, whether it is game day or taco Tuesday. While la vista, a Mexican restaurant & bar is a wonderful location to visit. However, if you do not want to leave your house to enjoy delicious Mexican cuisine as you can order too from chips to dips. We have compiled a list of the greatest Mexican food appetizers for your event.

[daily-deliciousness]

Sheet pan steak fajitas

[thelcsdaily]

Tex Mex Chicken Bowl

Why should tacos have all the fun? These chicken bowl are just as fast and easy. Uber flavorful spiced chicken. The marinade packs a big citrusy punch with lime, lemon, garlic and chiles. I recommend seeking out sun-dried chile powder if you can, as it makes a world of difference. It’s very easy to source online.  

You don’t need a silver fork to eat good food. –Paul Prudhomme

[peanautbotors]

mexican style spiced rice (190c) 🍚 🌶️

serves 2 = 380c

one serving = 190c

spice scale ✿ ❀ ❀ ❀ ❀ (not spicy)

~ vegan friendly | oil free

ingredients

100g basmati rice ~ 315c

1/4 tsp turmeric powder ~ 4c

1 clove of garlic ~ 7c

1 large green chilli ~ 7c

1/4 tsp sea salt ~ 0

1 tsp tomato purée ~ 4c

1/4 tsp cumin powder ~ 5c

1/4 tsp dried fenugreek ~ 0

5g fresh coriander ~ 1c

method

boil a kettle of water and rinse the rice in a pot until the water is mostly clear then drain

add the rice, water and turmeric into the pot, stir and cook until for about 8 minutes until the rice is mostly cooked through

whilst the rice is cooking chop up the rest of the ingredients ~ drain the rice and set aside, in the same pot add in the chilli, garlic, a little bit of water and the salt

sweat the chilli & garlic then mix in the tomato paste and a little bit more water, stir and cook for a few minutes

add in the rest of the spices and the rice ~ mix together, turn the heat to low and cover the pot

steam for another few minutes until the rice is fully cooked, make sure to stir in between so it doesn’t stick

stir through the coriander before serving :)

HIIIIII i know i haven’t posted in ages oops honestly i haven’t been cooking as much as i used to due to it being very stressful and more time consuming having to measure everything out, count and track but this was super easy to make so i thought i’d post anyways ~

this is definitely not an authentic mexican rice recipe however it is inspired by the tangy flavours of arroz rojos (mexican red rice) ~ it’s quick, simple but has good flavour and tastes great beside taco style meat (vegetarian for me ofc) also similar to my yellow rice recipe ! <3

home recipe

photo cr: my photo

my other recipes ➳ <3