Mexican Recipes – Four Mouth Watering Cuisines

Mexican recipes are great to taste and simple to prepare. Below are four delicious simple and proven recipes that you can try out and have the yummy experience of recipes from the south of the border.

ACAPULCO CHICKEN (EN ESCABECHE)

• 2 cups Unsalted chicken broth -- defatted
• 1 tablespoon    Olive oil
• 2 teaspoons     Ground cumin
• 2 tablespoons   Pickling spice
• 1/2 Red bell pepper -- sliced
• 1 pound Boneless chicken breast -- halves
• 1/2 Yellow bell pepper -- sliced
• 2 tablespoons   Minced jalapeno chili with -- seeds
• Onion, halved -- thinly sliced
• 1/3 cup Rice wine vinegar
• 1/4 cup Fresh cilantro leaves
• 3 large Garlic cloves -- minced
• Baked (no oil) tortilla chips

Boil broth and pickling spice in heavy large saucepan ten minutes. Strain and return liquid to saucepan.  Add chicken, onion, vinegar, garlic, oil and cumin to pan. Simmer over very low heat until chicken is just cooked through, about ten minutes. Transfer chicken and onions to shallow dish. Top with bell peppers and minced chilli. Boil cooking liquid until reduced to 2/3 c, about ten minutes. Pour liquid over chicken and let cool 30 minutes.  Add cilantro to chicken mixture. Cover and refrigerate until well chilled, turning chicken occasionally, about 4 hours (can be prepared one day ahead).  Slice chicken and transfer to plates. Top with marinated vegetables and some of the juices. Pass tortilla chips to use as "pushers." .

Makes 6 servings.

Almond Red Sauce (Mexican Recipes)

• 1/2  cup Slivered Almonds -- Toasted
• 1 cup Onion -- Finely Chopped
• 1 each Clove Garlic -- Crushed
• 2 tablespoons Vegetable Oil
• 8 ounces Tomato Sauce -- 1 cn
• 2 teaspoons Paprika
• 1 teaspoon Red Chiles -- Ground
• 1/4 teaspoon Red Pepper -- Ground

Place almonds in food processor work bowl fitted with steel blade or in

blender container; cover and process until finely ground. Cook onion and garlic in oil over medium heat, stirring frequently, until onion is

tender. Stir in remaining ingredients except almonds.

Heat to boiling; reduce heat.  Simmer 1 minute stirring constantly; stir in almonds.  Serve hot. Makes about 1 3/4 cups of sauce.

ANDY'S SKILLET SUPPER (Mexican Recipes)

• 1 pound Chicken breasts
• 2 tablespoons Canola oil
• 1 medium Onion -- chopped
• 2 teaspoons Chili powder
• 1/2 teaspoon Cumin
• 1/2 teaspoon Oregano leaves -- crushed
• 1/2  cup Chicken broth
• 1 1/2 cups V8 juice
• 19 ounces Canned kidney beans

Preparation time = 30 minutes Chicken breasts should be skinned and boned.

Any suitable oil can be substituted for canola oil. Chicken broth may be purchased as instant and mixed with water. V8 juice is a brand name

vegetable juice.

1.  Cut the chicken into 1/2-inch pieces.

2. In hot oil, cook chicken, onion, chili powder, cumin and oregano until

the chicken turns white.

3. Stir in broth and juice, heat until boiling, then reduce heat to low.

Simmer 10 minutes.

4. Dump in beans, liquid and all, stir, cover and simmer for another 10

minutes. Stir occasionally. Serve over rice.

ANTICUCHOS(Mexican Recipes)

• 1 large Sirloin Steak
• 2 large Garlic Cloves
• To 6 Medium Jalapeno Peppers
• 1 cup Red Wine Vinegar
• 1 1/2 cups Water
• 2 teaspoons Salt
• 1/2 teaspoon Pepper
• 1 teaspoon Oregano
• 1 teaspoon Cumin
• 1 teaspoon Ground Red Chile

• In a blender or food processor, grind the jalapenos and peeled garlic to a pulp.  Add all the other ingredients, except the meat, and blend well. Cut the meat into 1-inch cubes and place in a large bowl, and cover with the marinade.  Marinate overnight or all day. Place the meat on skewers and cook on the grill over mesquite wood, basting frequently with the sauce. Serve with warm flour tortillas and plenty of Mexican beer with lime slices.