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"Favorite Mexican recipes"<~ click to see recipes

See anything you like? Or, do you have a Mexican recipe to share?

We eat more "Tex Mex" Mexican here on the prairie but Saturday is also "Derby Day" and I think we'll be eating Kentuckian instead of Mexican because we're going to a Derby Day party!

However, those recipes sound really good and there is nothing like a margarita made from scratch and good guacamole!

Martha

Starting tomorrow, I making 4 lbs of pinto beans. Our club is having a party this Friday night, and we're expecting about 100 people!!!! I hope the other bean maker is making 4 lbs as well. Other members are bringing chicken enchiladas, beef enchiladas, Mex. rice, chile verde, shredded pork soft tacos, chips and salsa. Unfortunately, no one signed up for chile rellenos, my favorite dish!

We love chili rellenos as well! They are DH's favorite Mexican dish!

You can't beat a GOOD chili relleno!! A local restaurant makes a seafood chili relleno. I was hesitant at first. Finally ordered one. OH MY GOODNESS that thing was good!

This message has been edited. Last edited by: KeepYouInStitches,

Yummy! Thanks for the recipes.
We're having a big Cinco de Mayo party Saturday and I have a few dishes already planned.

Self serve Hard and Soft Taco Bar, set up with all the fixings.
Mexican Cornbread mini-muffins
Fajita/tortilla Grill
Mexican Rice
Refried Beans
Chili Cheese Dip
Assorted Chips
Flan
Huge bowl of Guacamole
Tropical Fruit Salad
Sangria and Mojitos and Corona

We are expecting around 60 people. The house is already decorated and all I have to do is start cooking!

Hold on to your sombreros, amigas: have you had the fried, stuffed avocado? It's been around for a few years in Texas, usually stuffed with chicken, shrimp or crab.

I've never eaten it, because 1) I am afraid I would get addicted to it and 2) it probably has enough calories for an entire day. Other than that, everyone I know who has had it just swoons when they tell me how good it is.

There are many variations of this dish. Here's a recipe from the famous Trudy's restaurant in Austin.

1 avocado
1/4 cup shredded cooked chicken
1/2 cup buttermilk
1/4 cup flour
1/2 cup saltine cracker crumbs
Oil for frying
1/2 cup green chile sauce
1/2 cup shredded Cheddar cheese
1/2 cup shredded Jack cheese
Hot cooked rice and beans (for serving)

Heat the oven to 350 degrees F.
Slice the avocado down the middle and remove the pit and skin. Fill the hollow left by the pit with the chicken. Put the 2 halves of the avocado back together.

Place the buttermilk in a shallow dish, the flour in another shallow dish and the cracker crumbs in a third dish. Carefully holding the avocado together (it's slippery), dip it first in the buttermilk then roll it in the flour to coat completely. Dip it again in the buttermilk and roll it in the cracker crumbs until completely covered.

Heat about 4 cups of oil in a deep saucepan over medium-high heat. Deep-fry the avocado until golden brown, about 2 minutes. Remove the avocado with a slotted spoon and drain on paper towels.

Place the avocado in a shallow casserole and press firmly to flatten just a little. Cover the avocado with the green chile sauce and Cheddar and Jack cheeses. Place in the oven until the cheese melts, about 10 minutes.
Serve with rice and beans.

Another version: find a good chile relleno batter and fry the avocado in that.

Oh, gracious, Aychi!!! That sounds plain to die for!! I won't ever make it, of course, but if I'm in the Austin area again, I'll have to find it. (My friend has moved away from Bastrop, so my excuses for going out there don't exist any more.)

I have eaten a stuffed avocado or two. YES! Delicious!!

If you make one of these, you need to scoop out a bit of the flesh where the pit was to make a bigger depression for the stuffing.

Oh - you want to season that chicken meat too! Maybe even mix in a bit of cheese and onion. And maybe some other good stuff...a bit of pico de gallo or salsa or something.

This message has been edited. Last edited by: KeepYouInStitches,

FFG, You have a friend in Daingerfield!!

On her return from San Antonio, my Mexican friend (a wonderful cook) raved about the Chicken Enchiladas with Creamy Poblamo Sauce. She had never had it before and she goes to San Antonion to visit relatives quite often. Is this something new?

I looked it up online and found two recipes, one uses cream cheese and the other, sour cream. Do any of you Texans know which is the better recipe to use?

CA Lori, Personally, I would try the sour cream sauce.

Sigh - Yet another recipe to look up...

Sherry, - aren't you a ways from Austin? Course, fried avocados aren't limited just to Austin, I bet. You can count on it, girl. If I'm ever in the neighborhood, I'm coming for a visit!!!

FFG, LOL Yes - a few miles. Actually the local Mexican restaurant does not cooked stuffed fried avocados. I plan on giving him a couple of recipes next time we're there.

Linderhof, I agree, a good margarita and guac is hard to beat.

What's on your Kentuckian menu?

CA Lori, your club's party sounds like fun!

KeepYouInStitches, a seafood chili relleno does sound good, but then again, I seldom meet a Mexican dish that I don't like.

z9alady, Your party menu sounds great! Are you doing all the cooking yourself? What meat(s) are you using for your taco bar? We like to BBQ carne asada and slice it thin for tacos. Of course, pretty much any thing can go into a taco...fish, shrimp, crab, beef, chicken, etc; one of my fav is BBQ'd cod. All are

aychihuahua, Thanks for posting the recipe. I have had 'em, but your version is slightly different. When are you going to try one?

Florida Farm Girl, Hope you find and try it soon. Sounds like you now have an excuse to go to Daingerfield!!

Boy that fried Avocado sounds YUMMY!

We are having beef and chicken on the Taco Bar and the fajitas will have shrimp, pork and chicken.

I know it's Spanish, but Sangria is good!

When my son graduated high school, we had a Fiesta...spread a red wool blanket (for a serape) on the dining table, placed a sombrero on the table and lined the brim with napkins then filled it with tortilla chips. I served salsa, guacamole, and various finger foods: taco meat in those little Frito bowls, slices of tamales on saltines (my hispanic friends laughed at me but I needed finger food!) topped with cheese and broiled, etc. Dessert was a sopapilla cheesecake made with flattened out crescent roll dough topped with cream cheese, butter and other good stuff.

Since this was an underage party to start with, I setup my 14-year old nephew as "bar tender" making vir-gin margaritas and making certain the Sangria pitcher stayed full - using red grape juice and 7-Up in place of the wine, then all the various fruits added.