easy mexican food

Perfect Tamale Pie:  Our tamale pie recipe feeds a crowd with big flavors, and is much easier to make than traditional tamales. Your family will love this gluten-free tamale-inspired pot-pie!

Perfect Tamale Pie Recipe

beef

onion,

red bell pepper, (seeded and chopped)

garlic cloves, (minced)

corn

tomatoes ((1 can))

green chiles ((1 can))

cornstarch

chile powder

cumin

salt

cheddar cheese

corn flour

baking powder

chicken broth

butter

Preheat the oven to 400 degrees F. Spray two 9-inch pie pans, one 9 X 13 inch baking dish, or a 12-14 inch cast iron skillet with nonstick cooking spray. Set aside.

Place a  large saute pan (or cast iron skillet) over medium heat. Add the ground beef and break into small pieces with a wooden spoon. Brown the meat, then push it to the sides of the pan and add the chopped onion, bell pepper, and garlic. Cook until the onions have softened. Then mix in the frozen corn, crushed tomatoes, green chiles, cornstarch, chile powder, cumin, salt and cheese. Stir well and turn off the heat.

Meanwhile, mix the corn flour, baking powder and salt in a large bowl. Add in the chicken broth and butter. Whisk until smooth. Then stir in the cheese.

Pour the meat filling into the prepared pans. (If you cooked the filling in a cast-iron skillet, you can leave it in the pan.) Pour (or scoop) the corn batter evenly over the top and spread to the edges of the pans. Bake for 30-45 minutes, until a toothpick inserted into the center of the corn batter comes out clean. Serve warm!

Morisqueta is a dish that can easily be enjoyed on a daily basis. Tender rice, creamy beans, and red salsa mix together to deliver simple, yet bold and delicious Mexican flavors.

Best Morisqueta Recipe

dry pinto beans (0.48)

water (0.01)

onion

garlic (0.04)

salt (0.01)

rice

guajillo chiles (0.12)

arbol chiles (0.11)

garlic (0.12)

Roma tomatoes (0.64)

olive oil (0.11)

Salt (0.01)

Queso fresco

Mexican crema

Cabbage

Cilantro

Totopos

Corn tortillas

Rinse the beans, and add them to a pressure cooker with water, onion, garlic, and salt. Cook over high heat until pressurized, then turn the heat down to low for 30-35 minutes (depending on your specific pressure cooker).

Beans

Rinse the rice 2-3 times, or until the water runs clear. Bring 4 cups of water to a boil in a pot, then add in the rice, garlic, onion, and a pinch of salt.

Bring to a simmer again, then cover and turn the heat down to low for 18-25 minutes (check at the 18-minute mark). Remove from heat and keep covered.

Rice

De-stem and seed the chiles. Heat a cast-iron skillet up to medium, then toast the chiles for 30-60 seconds per side. Make sure to keep a close eye on them to prevent burning.

Bring a pot of water to boil. Once boiling, turn the heat off, add the chiles in, and set aside for 10-15 minutes to rehydrate.

In the same cast-iron skillet over medium, pan roast the whole tomatoes, onion, and garlic cloves (skins on) until blackened on each side and tender, about 10-12 minutes.

Remove from heat, peel the garlic cloves, and transfer the veggies to a blender. Drain the chiles and add them to the blender as well. Mix on high until smooth.

In a saucepan, heat 1 tablespoon of olive oil. Strain the salsa into your pan and simmer for 10 minutes, stirring frequently.

In the meantime, add about 2 cups of cooked pinto beans and 1 cup of their cooking water to your blender. Blend on high until smooth, then transfer to the simmering salsa. Taste and season the sauce with salt to your liking.

Salsa

To serve, add a scoop of rice to each plate, then a scoop of beans (with some of their cooking water), and the salsa roja mixture on top.

Garnish with Mexican crema, queso fresco, shredded cabbage, cilantro, etc. Serve with a side of corn tortillas or tortilla chips. Happy eating!

Assemble

https://www.youtube.com/watch?v=LrvpTTOktS8

Popular in the state of Michoac&aacute;n, morisqueta is a dish that can easily be enjoyed daily. Tender rice, creamy beans, and red salsa mix together to deliver simple, yet bold and delicious Mexican flavors.

You don't want to skip out on this one!

Ingredientes en Espa&ntilde;ol:
2 tazas de frijoles pintos
6 tazas de agua
1 diente de ajo
1/8 de cebolla blanca
Una pizca de sal
Arroz
2 tazas de arroz
4 tazas de agua
1 diente de ajo
1/8 de cebolla blanca
Una pizca de sal
Salsa
3 chiles pasilla o chiles guajillo
6 chiles de &aacute;rbol
1/2 de cebolla blanca
3 dientes de ajo
4 tomatoes Roma
1 cucharada de aceite de oliva
Sal al gusto
Servir
Tortillas
Queso fresco vegano
Crema vegana
Cilantro

&#128203; FULL RECIPE &#128203;
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Welcome to Broke Bank Vegan! We make Mexican food cheap, easy, and vegan. Learn how to turn simple ingredients into big, bold, and flavorful dishes.

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Morisqueta (Mexican Beans & Rice with Salsa)

This juicy, tender barbacoa is so good and can be served a ton of ways ... as tacos, salads, bowls, and burritos. Perfect for parties and for having delicious leftovers on hand. This Chipotle copycat recipe also makes a great addition to egg scrambles and omelets. 

Slow Cooker Beef Barbacoa

water

½ medium yellow onion, quartered

garlic cloves,

tomato paste

lime (about 2-3 tablespoons)

oregano

fine salt, plus more to taste

black pepper

cloves

chipotle powder (optional)

bay leaves

Place the cubed chuck roast in the bottom of a slow cooker.

To a blender or food processor, add the water, onion, garlic, tomato paste, lime juice, cumin, oregano, cloves, salt, pepper, cloves, and chipotle powder (but not the bay leaves). Blend or process until smooth. Time saving tip: omit the blending or processing and add all of the ingredients to the slow cooker. You will want to slice the onion and mince the garlic if you do this.

Pour the sauce mixture over the chuck roast in the slow cooker and stir. Place bay leaves on top of the meat.

Cover and look on low heat for 7 hours (or high for 3 ½ hours) or until the meat is tender and shreds easily. Remove meat to a clean platter or shallow dish using a slotted spoon. Shred the beef with two forks, then return the shredded beef to the slow cooker and stir it into the liquid. Taste and season with additional salt and pepper as needed.

Store leftovers in a covered container in the refrigerator for up to 4 days and in the freezer for long storage (up to 6 months).

I just recently found your site on instagram and this is the second week I’ve made my menu/grocery list from your recipes..every single one has been aaaaamazing!!  This recipe is no exception..so delicious, easy, straight forward and healthy.  Thank you, thank you for doing what you do!

This was dead easy and so, so good! Everyone loved this including a 3 and 4 year old. I definitely recommend blending the onions etc as this took the flavour to a whole new level. My only regret is that I didn’t double or triple the recipe for more leftovers or to freeze!

Easy and Yummy!  Going into the rotation and will double next time so we have more leftovers for lunches!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1659624525/iI6Mb2cMz.mp4

Tacos, taco salads, burrito bowls, egg scrambles…the options are endless when it comes to this tender, perfectly spiced slow cooker beef barbacoa.

Top 3 easy mexican food recipes from across the web

The most viewed easy mexican food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Perfect Tamale Pie Recipe

Best Morisqueta Recipe

Slow Cooker Beef Barbacoa

Top 3 easy mexican food recipes from across the web

The most viewed easy mexican food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Perfect Tamale Pie Recipe

Best Morisqueta Recipe

Slow Cooker Beef Barbacoa

The most viewed easy mexican food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine