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Archive for category mexican

Blackened Mushroom Tacos

Oct 5

Posted by adit in mexican | 2 Comments

Source:Adit’s Laboratory
Prep Time:10-30 Minutes
Servings:3

Another necessity meal! Had some and chiles in the fridge, so we had to use them. Fortunately, it turned out really well!

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Tlayuda with Black Bean Purée

Feb 22

Posted by ujjaini in mexican | No Comments

Source:Mark Bittman – New York Times
Prep Time:10-30 Minutes
Servings:4

You can do pretty much anything with the toppings here. If you want to make it vegetarian, use or anything you fancy. We added the although it was not part of the original recipe. You can also use any other crumbly cheese like queso fresco or feta. We also added cilantro when we made it.

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Mexican Lasagna

Feb 11

Posted by adit in mexican | No Comments

Source:Adit’s Laboratory
Prep Time:30-60 Minutes
Servings:3

I modified this recipe from a Rachel Ray recipe on the Food Network website. She uses chicken, but I wanted to make the dish vegetarian and substituted fresh spinach… which admittedly may sounds strange, but it tasted really good. Also, I used a homemade taco sauce (recipe in Vino). If you don’t use that, I would suggest some other tomato based sauce, but NOT salsa. Salsa is much too acidic for this dish. Use a sauce that can hold up on its own.

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Chicken Tacos

Dec 7

Posted by adit in mexican | No Comments

Source:Adit’s Laboratory
Prep Time:10-30 Minutes
Servings:2

Yes, we are obsessed with , but they are just so versatile and delicious!

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Potato and Poblano Pepper Tacos

Jun 12

Posted by adit in mexican | No Comments

Mexican Entree
Source:Mark Bittman – New York Times
Prep Time:10-30 Minutes
Servings:2

I love , but the standard beans, lettuce, cheese, etc. can get tiresome. This is a wonderfully different type of taco. We got it from Mark Bittman and a video of him making it can be seen
here. It’s really simple, not a lot of spices, but the flavors of the different ingredients really play well together. The jalapeno is optional, but I think a little heat is always nice.

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Roasted Enchiladas

Mar 1

Posted by adit in mexican | No Comments

Mexican Entree
Source:Adit’s Laboratory
Prep Time:10-30 Minutes
Servings:2

Ok, so the enchiladas themselves aren’t roasted, but the ingredients for the filling are!

I kind of threw this together this week, and it was delicious! The big chunks of roasted garlic really add a BITE to every bite :-)

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Adit’s potent margaritas

Nov 25

Posted by amrita in mexican | No Comments

Mexican Beverage
Source:Adit’s laboratory
Prep Time:1-10 Minutes
Servings:2

Use half the amount of tequila if you have weak alcohol tolerance!

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Tortilla Soup

Jul 5

Posted by pinnacle in mexican | No Comments

Mexican
Source:Sirsha’s kitchen, car and some internet sites which I dont remember
Prep Time:10-30 Minutes
Servings:4

To add desi flavor, I added some coriander seeds too. It really gave the a kick!
I make this using almost everything canned/frozen. I reserve this for days when I’m out of fresh vegetables but don’t have time to make a trip to the grocery store. The uses all the canned stuff I stock up on for precisely such a day!

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Tomatillo Sauce

Jun 5

Posted by suneel in mexican | No Comments

General Sauce/Spice
Source:Vegetarian Times
Prep Time:10-30 Minutes
Servings:2

You can substitute fresh tomatillos with a 13 ounce can. Drain the liquid before using, of course. And you may not need to add salt of you are using canned tomatillos. By 2 servings I mean that this makes 2 cups of the sauce.

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Mega Veggie Burrito

Jun 4

Posted by suneel in mexican | No Comments

Mexican Lunch
Source:Vegetarian Times
Prep Time:10-30 Minutes
Servings:4

You could substitute chili powder with taco seasoning for this recipe.

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