mexican recipe

Gordita ("little fattie" in Spanish) is a small thick corn tortilla, cut in half and garnished with various fillings.

Gordita

masa harina ((nixtamalized maize flour))

salt

margarine ((melted),

water ((or more))

tomatoes (, peeled,

onion (, chopped)

red bell peppers (, finely chopped)

cilantro

olive oil

lime

⅔ lb ground beef

garlic (, chopped)

chilli powder

black pepper

thyme

green bell pepper (,

lettuce

chorizo

Tortilla press

Mix the maize flour and salt.

Add the margarine (or lard).

Add the water gradually while mixing and kneading until a soft and homogeneous dough is formed.

Divide the dough into 12 or 14 balls and cover them. Let stand 15 minutes.

Using a tortilla press, rolling pin or by hand, press each ball between two sheets of parchment paper (or plastic wrap) to form a circle about 5 inch (12 cm) diameter and ¼ inch (5mm) thick.

To bake the gorditas, put each of them on a preheated comal (hot griddle or a pan) coated with oil.

Bake each side for 2 to 3 minutes, until lightly browned and fully baked inside.

Once all the gorditas are baked, take each of them and cut them on one side with a knife soaked in water each time. Only half of the tortilla should be cut to fit inside, like a pita sandwich.

Preheat the oven to 250 F / 120 C.

Line a baking dish with parchment paper. Place the gorditas on the dish and cover them.

Place the dish in the oven, halfway up, to keep them warm.

Dough

In a bowl, mix all ingredients thoroughly and set aside in the refrigerator.

Sauce

In a skillet, heat the olive oil on low heat, and sauté the onion and green pepper for 10 minutes.

Add the ground beef, sprinkle with thyme, garlic and cook for another 10 minutes over medium-low heat, stirring regularly.

Season with salt and black pepper. Set aside.

Garnish

Heat the sauce slightly.

Stuff each tortilla with the garnish, sauce, salad, cilantro and chorizo.

To serve

Gather your amigos - with this one-pan dish it's easy to enjoy a midweek meal Mexican feast!

One-pan Mexican chicken

Mexican chilli powder

oregano

coriander

garlic cloves, finely chopped

chicken drumsticks

red onion, quartered, thinly sliced

red capsicum, chopped

can chopped tomatoes

jar medium thick and chunky salsa

chicken stock

can red kidney beans, drained, rinsed

white long-grain rice

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5751754471001&=domain=taste

5348771529001-5751754471001

This quick and easy guacamole recipe will take you less than 5 minutes to make. It is super simple, healthy, and so delicious. I promise you that anyone can make this!
✨ If you love this guacamole recipe as much as we do, make sure to give it a 5-star review in the comments below!

Easy Guacamole Recipe

avocados

garlic,

To cut the avocados, run a knife around the avocado (from top to bottom) and twist in half. Pull out and discard the pit. Using a spoon or your thumb, remove the flesh and place into a medium-sized bowl.

Cut the lime in half and squeeze both halves into the bowl with the avocado, being careful not to get any seeds in the bowl. Add the garlic, salt and any/all or none of the optional ingredients. Using a fork gently mash each avocado half a few times then stir all ingredients together.

This was really good!! Everyone at my house loved it!

Great recipe!!  For me and mine, always find the simplest - no superfluous  crap - is  the tastiest.




Cheers

This guacamole recipe is superb!  Just delicious and easy )

These are absolutely heavenly!!! So tasty!!  I made these last night and they turned out wonderful! Will definitely be my go-to guacamole recipe from now on!

This recipe is on point. I wouldn't even consider adding milk or negating the lime juice.

Made this to go with some tacos and it turned out great. I was hoping for some leftovers but the whole bowl eaten. I guess that's a good sign!

Hey Kristen ! Thanks so much for this quick yet very tasty recipe. Now that I know how to make it I won’t have to pay someone or go to Chipotle. Lol 

hi   good recipe I've always made it with chopped chillis . I've made my chilli con carne a little on the hot side so added cherry tomatoes and some yogurt its so cooling.

I am not really familiar with the ingredients, but I am slowly learning!  What hooked me is being told that if I have been buying guacamole up to now,  I can stop!  I have started to use your recipe: it is better than anything I can buy, and now I make it several times a week!

Many thanks to you!! ...love it!

Didn’t quite take under 5 minutes. Maybe if I don’t include the time I had to chop everything (used onions) or taste testing and adjusting to make sure everything tasted good. I also used  pre-minced garlic and tasted just as good as fresh garlic would’ve. 

Also, tiny translation note, it’s “una cerveza más, por favor.” 

Hi, this looks great and simple to make! Can I know how long can I store it for in the fridge?

Soooo easy and quick. Added onion. DELICIOUS. Thanks.

So easy &amp; yummy! I love this simply flavored guac.

Wow  -this is amazing and SO simple! I've never made guacamole before and needed a quick recipe to make some for my wife, and it's so, so good!  I couldn't believe how easy it was to do - and the info about ripening avocados helped even more.

https://content.jwplatform.com/videos/1Kb8CFoe.mp4

We may not eat quite as much corn as our  friends to the south, for whom it’s a major food staple, but the golden grain still holds a precious place on our plates—every year, we eagerly await corn-on-the-cob season with bated (and buttered) breath. After charring our cobs for a quick 10 minutes on the BBQ, we smeared them in a delectable mix of sour cream, mayo, garlic, chili and cilantro. We dare you to eat just one.

Elotes a la Parrilla  (Grilled Corn on the Cob)

¼ cup ml) sour cream

¼ cup ml) mayonnaise

garlic clove, finely chopped

tsp powder

corn,

½ cup g) crumbled queso fresco

Lime wedges,

In a bowl, combine the sour cream, mayonnaise, cilantro, garlic and chili powder. Season with salt and pepper. Refrigerate until ready to serve.


2.	Peel back the husks without completely detaching them from the corn. Remove the cornsilk. Tie the husks back with butcher’s twine. The husks will act as a handle when ready to serve (see note).

Preheat one side of the grill, setting the burners to high. Oil the grate.

Place the corn on the heated side of the grill, making sure the husks are not in direct contact with the fire. Close the lid and grill for 12 minutes, turning occasionally, or until tender and lightly browned. Set aside on a plate.


When ready to serve, brush the corn with the sour cream mixture. Sprinkle with the cheese and drizzle with lime juice.


https://cdn.jwplayer.com/v2/media/Iil3jmqg

Grilling Corn

These low FODMAP Instant Pot Carnitas will add some delicious spice to your summer or any time of year! Easily made juicy and tender in the Instant Pot and crispy under a broiler, this Mexican street food recipe is also Paleo and Whole30 in addition to being low FODMAP.

Instant Pot Carnitas (Low FODMAP, Paleo, Whole30)

pork shoulder

pineapple juice

lime juice, freshly-squeezed (about 2 large limes)

oregano leaves

tsp cumin

tsp kosher salt,

½ tsp ground black pepper,

½ tsp ground cayenne powder

Using a sharp chopping knife, chop the pork shoulder into 6 equal square-sized pieces. Dry each piece with paper towels and sprinkle generously with kosher salt and ground black pepper.

Hit the "Sauté" button on your Instant Pot Pressure Cooker and add the garlic-infused olive oil. Once the display reads "Hot," using tongs, add half of the pork pieces and sear each side for 1 minute. Remove seared pork to a plate and repeat for the remaining pieces of pork.

Once all the pork pieces are seared and removed from the pot, hit "Cancel" on the Instant Pot and slowly pour the pineapple and lime juice into the pot. Scrape the bottom of the pot clean with a plastic spoon.

Add 1 tsp lime zest, 1 tsp oregano leaves, 1 tsp cumin, 1 tsp kosher salt, ½ tsp black pepper and ½ tsp cayenne powder to the pot and stir until combined. Add all the pork back into the pot and cover with the liquid on all sides. Scrape any pork juices left on the plate into the pot using a spatula (leave no flavour behind!).

Close the lid, set pressure release valve to sealing, hit the "Meat" button, and set timer for 60 minutes.

Once the cooking cycle has completed, hit "Cancel" on the Instant Pot and quick release pressure. Preheat the oven broiler and set a rack to the second position from the top of the oven.

Open the Instant Pot lid, and using a slotted spoon, carefully remove pork to a cookie sheet. Using two forks, pull pork apart and spread it evenly on the cookie sheet. Using a ladle, spread half of the juices remaining in the pot over the meat. Put the cookie sheet in the oven and broil for 4 minutes, watching carefully for burning. Remove cookie sheet from the oven and using a large flipping spatula, flip the pork on the cookie sheet. Add the remaining half of the juices on the pork and broil for 4 more minutes or until pork is crispy. Remove from the oven. Using tongs, remove pork from cookie sheet into a serving bowl, leaving most of the remaining juices behind on the cookie sheet.

Serve in a bowl on some greens (Paleo, Whole30 and Low FODMAP), on a baked potato (Paleo, Whole30 and Low FODMAP), on a sweet potato (Paleo, Whole30 and Low FODMAP up to 1/2 cup), in a gluten-free corn tortilla (Low FODMAP up to 2-3 tortillas but not Paleo/Whole30, see above for more information), or in a Paleo/Whole30 compliant tortilla alternative (green leaf or butter lettuce, for example). Top with scallions (green tops only), chopped lettuce, compliant salsa, freshly-squeezed lime juice, lactose-free sour cream (Low FODMAP but not Paleo/Whole30) or any of your favourite toppings.

Sample Californian coastal cuisine with this spicy fish and crunchy slaw on a soft tortilla.

Baja fish tacos

milliliters (1/4 cup) fresh lime juice

caster sugar

white cabbage, cored, finely shredded

peeled,

radishes, ends trimmed, coarsely grated

coriander leaves

tsp Mexican Chilli Powder

white fish fillets,

(1/3 cup) reduced-fat sour cream

flour tortillas

avocado, halved, stone removed, peeled, mashed

There is no doubt that handmade tortillas are far superior to store-bought versions, plus they are fun to make. You will need a tortilla press to make tortillas. You can easily pick one up at your local Latin American supermarket or online. Recipes extracted from Comida Mexicana by Rosa Cienfuegos, published by Smith Street Books, RRP$45. Photography by Alicia Taylor. Food Styling by Deborah Kaloper.

Homemade corn tortillas recipe

masa flour

water

table salt

vegetable oil

Vegetable oil spray

These spicy Mexican bean burgers are a vegetarian recipe with plenty of flavour.

Spicy Mexican bean burgers

red onion, finely chopped

spring onions, thinly sliced

red chilli, deseeded and finely chopped

tbsp Cajun spice

free-range egg, beaten

breadcrumbs

feta, crumbled

Monterey Jack cheese

Toasted burger buns, guacamole, rocket, chopped tomatoes and sour cream

Heat 1 tbsp olive oil in a pan, add the onion and spring onion, season and fry over a gentle heat until softened but not coloured. Add the garlic, chilli and Cajun spice, then fry for 2-3 minutes. Tip into a bowl, add the beans and roughly mash.

Leave to cool slightly, then add the egg, breadcrumbs, coriander and lime juice. Season, then mix well to combine. Gently stir in the crumbled feta. Wet your hands slightly, then shape into 8 large burgers. Chill 4 of them in the fridge for 30 minutes.

Place the other burgers on a lined baking sheet. Open-freeze until solid, then pack into a plastic container, seal and freeze for up to 3 months.

To cook the chilled burgers, preheat the grill to medium. Heat the remaining oil in a frying pan over a medium heat, add the burgers and fry for 3-4 minutes on each side until golden brown. Top each with a slice of cheese, then transfer to the grill for 3-4 minutes until the cheese is bubbling and melted. Serve in toasted buns lined with guacamole, rocket leaves, chopped tomatoes and sour cream.

To cook the frozen burgers (from frozen), preheat the oven to 200°C/fan180°C/gas 6 with a baking sheet inside and preheat the grill to medium. Place the burgers on the baking paper-lined sheet, drizzle with olive oil on both sides, cover loosely with foil and bake for 25-30 minutes, turning halfway through. Remove the foil, cover each burger with a slice of cheese, then transfer to the grill for 3-4 minutes or until the cheese is melted and bubbling. Serve as in step 4.

The filling in these Stuffed Mexican Chicken shells is what makes them so delicious - shredded chicken, cream cheese, peppers, onions, black beans, and cumin. Top with salsa and cheese and it is dinner perfection!

Stuffed Mexican Chicken Shells Recipe (Freezer Meal)

chicken breasts

black beans (1 can, rinsed and drained)

onions

green pepper (diced)

red pepper (diced)

cream cheese (3 (8 oz blocks) softened, not melted)

tomatoes

chicken broth

cumin

cheddar cheese (shredded)

salsa

Jumbo Pasta shells

Cook pasta shells in well salted, boiling water until al dente (still have a little bite to them- if you cook them too long, they will be difficult to stuff). Drain the pasta and set aside while you make the filling.

For the filling, add diced chicken, drained black beans, green onions, diced peppers, and cumin into a  large mixing bowl. Mix well.

In a separate bowl, mix the cream cheese, chicken broth and undrained tomatoes with chiles. When thoroughly combined, pour it over the chicken mixture and mix well (if you have trouble incorporating the cream cheese and tomatoes, you can heat it slightly in the microwave).

You will need either 2 9x13&quot; baking pans OR one large baking sheet. Spread 3/4 cup salsa in the bottom of each 9x13&quot; baking pan.

Using a spoon, fill each of your cooked pasta shells with chicken mixture, setting them into the salsa-covered pan. Continue until all shells are filled and arranged in the pans.

When the pans are full, drizzle the shells with the remaining 1/2 cup of salsa (1/4 cup per pan) and then sprinkle with the shredded cheddar cheese.

Cover the baking pan tightly with foil and bake at 350 degrees for about 30 minutes or until hot and bubbly.

Cooking for one needn&#8217;t be a chore. This flavour-packed Mexican meal is on the table in just 20 minutes but tastes like it took much longer. Looking for something else? We have lots more recipes for 1 person for you to try.

Crispy Mexican tortilla rice bowl

tbsp rapeseed oil

corn tortilla

roasted red peppers

tinned sweetcorn

½ red onion, finely chopped

fresh coriander, chopped

lime lime

½ tsp smoked paprika

tbsp soured cream

pouch Tilda Pulses

avocado,

Heat the oil in a large frying pan over a medium heat. Cut the tortilla in half, then into strips about 1cm wide. Fry in the pan, turning once, for 3-4 minutes until golden and crisp. Set aside on kitchen paper to drain.

Make a salsa by mixing the red peppers, sweetcorn, onion, most of the coriander and the lime juice in a bowl, then season with salt and pepper. In a separate small bowl, stir the lime zest and paprika into the soured cream.

Empty the pouch of pulses into a serving bowl and mix in half the salsa and half the tortilla strips. Top with the sliced avocado and the rest of the salsa and tortilla strips, then drizzle over the spiced soured cream and scatter with the remaining coriander.

This tasty variation on traditional Mexican chilaquiles combines layers of fried corn tortilla strips with chicken simmered in a creamy, cilantro-lime sauce and a topping of melted Monterey Jack cheese.

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Top 25 mexican recipe recipes from across the web

The most viewed mexican recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gordita

One-pan Mexican chicken

Easy Guacamole Recipe

Easy Guacamole Recipe

Elotes a la Parrilla (Grilled Corn...

Instant Pot Carnitas (Low FODMAP, P...

Baja fish tacos

Homemade corn tortillas recipe

Spicy Mexican bean burgers

Crispy Mexican tortilla rice bowl

Chicken Chilaquiles Casserole

The Best Red Enchilada Recipe

Caldo de Pollo Or Chicken Soup Mexi...

Chicken Taco Seasoning

Spicy Pulled Pork Empanadas

Oven Baked Mexican Chicken Breast

Irish Corned Beef Nacho Bites

Chicken and Black Bean Enchilada Sk...

Hearty Ground Beef Enchiladas Recip...

Grilled Pork Chops Adobo (Chuletas ...

Easy Taco Pasta

Caldo de Res (Mexican Beef Soup)

Guacamole Recipe

Beef Birria

The most viewed mexican recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine