Here's smethng you needn't look for place to buy Mexican foodies..
MEXICAN CHICKEN
Ingredients
* 1/4 cup corn oil
* 1/4 cup melted butter
* 1/4 cup white onion minced
* 2 tablespoons garlic finely minced
* 3 drops yellow food coloring
* 1/4 teaspoon ground cumin
* 1 teaspoon dried oregano
* 4 tablespoons fresh lemon juice
* 4 tablespoons fresh orange juice
* 3 pound chicken halved
Directions
1. Combine oil, butter, onion, garlic, food coloring, cumin, lemon and orange juices in a large shallow pan then add chicken halves and turn to coat well.
2. Cover and marinate several hours.
3. Remove chicken from marinade then cook over medium coals on grill or in a broiler 4 inches under source of heat for 25 minutes.
4. Cut chicken halves into pieces and serve.
Cream Corn Chicken Enchiladas
These enchiladas have a creamy richness that is hard to resist. They also have a nice tang from the tomatillo-based green sauce. Scrumptious and fast, the cream spinach and cream-style corn tucked inside make them even more luscious
Ingredients for Filling:
One small onion chopped (optional)
2 cups boiled shredded chicken
1 4oz. Can diced green chiles (mild)
2 teaspoons chili powder
1 can cream style corn
½ small tub of sour cream
1 cup shredded monterey jack cheese
½ teaspoon salt
About 18 or so corn tortillas
Sauce:
1 small can of salsa verde (not chunky)
½ small tub of sour cream
Shredded monterey jack cheese
½ cup finely chopped cilantro leaves
Instructions:
Preheat oven to 350 degrees
Put down foil in a 9 by 13 inch pan.
Spray the foil with non stick cooking spray
Put small amount of vegetable cooking oil in pan
Saute onions until clear about four minutes
Add boiled chicken,,chili powder and chilis
Warm on low for about two minutes
Remove from heat and add corn, sour cream,cheese and salt
Place a stack of six tortillas at a time between two damp paper towels
Microwave them for about twenty seconds or until warm
Then fill each tortilla with filling and out in pan seam side down
Repeat until pan is full.
Cover with foil
Then bake about 30 minutes
Meanwhile make the sauce
Mix together the verdes sauce, cheese and cilantro,remaining sour cream
Pour over the enchiladas and bake about 10 more minutes
then make velveeta queso with rotel and serve with totilla chips. Yummy!
Try this great recipe for smothered burritos. It's YUMMY!
http://www.ehow.com/how_2318923_delicious-smothered-burritos.html
Since you are only 13 here are a few simple things you can make as far as mexican food:
Chicken Quesadillas
Flour Tortilla Shells
Chicken Breasts Cut up in Small Pieces
Packaged Mexican Cheese
Cook the chicken breasts in a pan sprayed with Pam or any cooking spray until it is done, you can add seasoning to the chicken such as salt and pepper, a little garlic, grilling the chicken is also good if you can
place the chicken pieces on a flour tortilla and cover with mexican cheese put another tortilla on top of this and microwave until cheese melts about 50 seconds to a minute.
Tacos
Taco Shells
Salsa
Hamburger
Can of Refried Beans
Taco Seasoning
Tomatoes
Sour Cream
Lettuce
Cheddar Cheese or Mexican Cheese
Onions If you like them
Brown hamburger in a frying pan, drain grease when hamburger is browned and done, add refried beans, and taco seasoning with a little water, mix well until heated through. Toast taco shells in the oven for a few minutes or you can put them in the microwave for about 50 seconds to heat, fill shells with hamburger/bean mixture, put on tomatoes, lettuce, onions if you like them, salsa, cream cheese and cheese. Tacos
From Chelsie Kenyon,
Your Guide to Mexican Food.
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This recipe for Enchiladas is so simple you can invite your kids to join in. You can use beef or just cheese depending on your mood. The sauce can be a bit messy, so wear an apron!
INGREDIENTS:
12 corn tortillas
1 28oz can of red enchilada sauce
2 cups (16 oz) mozzarella or queso blanco
1 1/2 cups meat (optional) shredded beef or chicken
2-3 tablespoons oil
PREPARATION:
Coat each tortilla with oil using your hands or a brush. Spread out on a cookie sheet or baking dish and bake in a 500 degree oven for about 7 minutes. Take out to cool until they are warm to the touch.
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Beef Enchiladas
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The cheese can be shredded, or just cut into slices 3-4 inches long, and 1/4 inch thick. (Or thicker if you like them really cheesy.)
Pour just enough sauce in the bottom of a 9x13 glass baking dish to cover the it. Pour the rest of the sauce in a large bowl. Dip tortillas, one at a time, in the bowl to coat with sauce.
Lay the tortilla in baking dish and if you're using the meat, put in about 2-3 tablespoons. Place the cheese on top of the meat. Fold one edge over the cheese, then the other one, then turn the whole thing over, folded side down, in baking dish. Repeat for each tortilla. Sprinkle any leftover sauce and/or cheese on top of enchiladas.
Place in 400 degree oven for 15 minutes or until cheese is melted.
http://mexicanfood.about.com/od/deliciousmaindishes/r/Enchiladas.htm
There you go, lots of mexican ideas for you.
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