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Full Chapter Mexican Meals From Mexico City To Tijuana Taste All of Mexico From Home With Delicious Mexican Recipes 2Nd Edition Booksumo Press PDF
Full Chapter Mexican Meals From Mexico City To Tijuana Taste All of Mexico From Home With Delicious Mexican Recipes 2Nd Edition Booksumo Press PDF
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Mexican Meals
Mexican Recipes
By
BookSumo Press
Published by
http://www.booksumo.com
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LEGAL NOTES
Table of Contents
Gourmet Nachos 12
Mexican Chowder 17
Mexican Burgers 18
Cocktail Santiago 26
Papi’s Pesto 30
Gravy Mexicano 31
Azteca Chili 32
El Pollo Casserole 36
Andalusia Gazpacho 37
Sopes 101 38
Tex-Mex Manicotti 42
Jalisco’s Goulash 49
Aurora Pizzas 52
Mexican Rotini 55
BBQ Steak 56
Rosa’s Lunch 60
Picnic Fajitas 61
Barbacoa 63
Baja Enchiladas 65
Baja Casserole 67
Casserola Mexicana 69
Chimichangas 101 72
Mexican “Lasagna” 74
Picante Pizzas 76
How to Make Carne Guisada 77
SoCal Enchiladas 78
5-Ingredient Quesadillas 84
Alternative Guacamole 86
Fruitier Flan 87
Maria’s Cornbread 89
Cheesecake Flan 90
Conchas 114
East LA Style
Nachos
Total Time: 1 hr
Calories
222.6
Fat
9.1g
Cholesterol
37.7mg
Sodium
85.0mg
Carbohydrates
23.1g
Protein
15.6g
Ingredients
1 tsp cumin
1 tsp pepper
tortilla chips
Directions
1. In a bowl, mix together the chicken, olive oil, 1/4 C. of the lime juice,
chili powder and black pepper and refrigerate to marinate for about 30
minutes.
3. In a bowl, add the onion, corn and the remaining lime juice and toss to
coat.
4. Heat a large nonstick frying pan and cook the chicken till the desired
doneness.
5. Transfer the chicken into the bowl, with the corn mixture and mix
well.
6. Top the tortilla chips with the chicken mixture and serve.
9
GOURMET
Nachos
370.8
Fat
24.3g
Cholesterol
52.0mg
Sodium
708.9mg
Carbohydrates
24.0g
Protein
15.7g
Ingredients
Directions
1. Set your oven to 450 degrees F before doing anything else and line a
baking sheet with foil.
2. In the bottom of the prepared baking sheet, place the tortilla chips,
followed by the cheese, chorizo and corn.
3. Cook everything in the oven for about 3-5 minutes.
12
Gourmet Nachos
Full
Mexican Spaghetti
Calories 595
Fat 15.2g
Cholesterol 94mg
Sodium 1041mg
Protein 28.2g
Ingredients
1 egg
minced
Directions
1. Set your oven to 350 degrees F before doing anything else and line a
baking sheet with a greased piece of the foil.
6. Cook in the oven for about 1 hour, flipping once after 40 minutes.
7. Meanwhile, in a large pan of the lightly salted boiling water, cook the
spaghetti for about 12 minutes, mixing as required.
9. In another pan, add the diced onion, tomatoes, chipotle chile, taco
seasoning and spaghetti Full Mexican Spaghetti
13
10. Set the heat to medium-low and cook for about 12-15 minutes.
11. Remove the meatballs from the oven and stir into the pan of the
tomato mixture.
13. Divide the cooked spaghetti onto serving plates and top with
meatballs with sauce.
14
Diego’s
Calories 277
Fat 19.5g
Cholesterol 63mg
Sodium 447mg
Protein 16.8g
Ingredients
cheese blend
1 C. guacamole
1 C. salsa
Directions
1. Heat a pan and cook the ground beef for about 8-10 minutes.
2. Drain the grease from the pan and keep aside to cool.
3. In a 9x13x1 1/2-inch inch baking dish, place the beans evenly and top
with 2 C. of the shredded cheese, followed by the cooked beef, sour
cream, guacamole, salsa, remaining shredded cheese, black olives,
tomatoes and green onions.
4. Enjoy immediately.
15
MEXICAN
Monday Flank
Steak
Calories 275
Fat 22.5g
Cholesterol 27mg
Sodium 935mg
Protein 14.8g
Ingredients
Directions
1. Place the garlic, vinegar, lemon juice, oil, Worcestershire sauce, soy
sauce, mustard and black pepper in a shallow dish and mix until well
combined.
3. Cover the dish and place in the fridge for about 6-8 hours.
4. Set your grill for medium-high heat and grease the grill grate.
5. Remove the steak from the dish and discard the marinade.
6. Cook the steak onto the grill for about 5 minutes on both sides.
7. Enjoy hot.
16
Mexican
Chowder
Calories 367
Fat 21.3g
Cholesterol 109mg
Sodium 868mg
Protein 30g
Ingredients
3 tbsp butter
1 tomato, chopped
cilantro sprigs
1 C. hot water
2 C. half-and-half cream
Directions
1. In a heavy bottomed pan, add the butter and cook until melted
completely.
2. Add the chicken, garlic and onion and cook until chicken is browned
completely.
3. Meanwhile, in a small bowl, add the hot water and bouillon and mix
until well combined.
4. In the pan of the chicken, add the bouillon mixture and cumin and
cook until boiling.
5. Set the heat to low and cook, covered for about 4-5 minutes.
6. Add the corn, cream, cheese, hot pepper sauce and chilies and cook
for about 2-3
Mexican Chowder
17
MEXICAN
Burgers
Calories 509
Fat 17.5g
Cholesterol 62mg
Sodium 1445mg
Total Carbohydrates 64.5g
Protein 25.2g
Ingredients
1 C. salsa
2 C. shredded lettuce
drained
Directions
1. Set your oven to 450 degrees F before doing anything else and grease
a baking dish.
2. In a wok, add the oil over medium heat and cook until heated through.
3. Add the green pepper, garlic and onion and stir fry for about 4-5
minutes.
4. Remove from the heat and transfer the onion mixture into a bowl.
5. Keep aside to cool slightly.
6. Place 1/2 of the corn and salsa in a bowl and mix well.
7. In the bowl of the onion mixture, add the turkey, 2 tbsp of the salsa
mixture and taco seasoning and mix well.
10. In the bottom of the prepared baking dish, arrange the patties in a
single layer.
12. Remove from the oven and carefully, drain the liquid from the baking
dish.
13. Flip the patties and place the remaining salsa mixture on top evenly.
18
Mexican Burgers
seconds.
16. Place 1 patty in each tortilla and top with the sour cream, followed by
the lettuce and remaining corn.
19
MEXICAN
Meatball Soup
Prep Time: 20 mins
Calories 325
Fat 17.1g
Cholesterol 72mg
Sodium 900mg
Protein 22.6g
Ingredients
1 quart water
4 carrots, sliced
1/3 C. milk
chopped cilantro
Directions
1. Place the salsa, potatoes, carrots, onion, bouillon cubes and water in a
pan over high heat and cook until boiling.
2. Set the heat to medium and cook for about 10 minutes, mixing as
required.
3. Meanwhile, in a bowl, add the beef, milk and breadcrumbs and mix
until well combined.
5. Add the meatballs in the pan of veggie broth over medium-high heat
and cook until boiling.
6. Set the heat to medium-low and simmer, covered for about 18-20
minutes.
20
How to
Grill Corn
Calories 265
Fat 20.3g
Cholesterol 29mg
Sodium 246mg
Ingredients
1/2 C. mayonnaise
1 lime, juiced
salt
1 lime, sliced
Directions
1. Set your outdoor grill for high heat and lightly, grease the grill grate.
2. In a bowl, add the lime juice, mayonnaise, smoked paprika and ancho
chile powder and mix until well combined.
4. In a large pan, add the water and some salt and cook until boiling.
5. Add the ears of corn and cook for about 5-6 minutes.
6. Drain the ears of corn well and with paper towels pat dry them.
7. Cook the ears of corn on hot grill for about 2-3 minutes.
8. Flip and cook until golden brown, flipping after every 1-2 minutes.
9. Remove from the grill and coat each ear of corn with the melted butter
and mayonnaise mixture generously.
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