Mexican Recipes

When asked where I want to go eat, the answer is usually Mexican. Of course, here in Texas we have some great TexMex and some of it can be found at my house. My son is an excellent cook and better yet he can recreate most recipes after eating them in a restaurant. The following is one of his and one of our family favorites.

GREG'S MARGARITA CHICKEN

Place boneless, skinless chicken breasts in a large ziplok bag and cover with margarita mix. Let stand in the refrigerator at least 2 hours. Grill on both sides until done. Place in a casserole dish and cover with sour cream that you have melted on very low heat (nonfat sour cream won't work. Sprinkle shredded Monterey Jack cheese on top and heat in the oven until the cheese is melted. Top with pico de gayo and serve with spanish rice and fajita style beans ( I just mix 1/2 can of Rotel per can of pinto beans).

3 ripe avocados                          1 tomato
1/2 bunch green onions(or to taste)
1/4 c sour cream                        dash cumin
3 Tbsp picante sauce                  1/4 tsp salt
1/4 tsp chili powder                    1 Tbsp lemon juice

Chop tomato and onion and mix with sour cream, picante sauce and seasonings. Mash avocado smooth, add lemon juice and tomato mixture. Serves 6 to 8.

GUACAMOLE

CORN AND TOMATO SALSA

1 c diced tomatoes                       1/4 c minced onion
2 Tbsp chopped fresh cilantro      2 Tbsp white wine vinegar
2 Tbsp fresh lime juice                1/8 tsp salt
1 c frozen whole kernal corn (thawed)
1 jalapino pepper, seeded and minced

Combine ingredients in a bowl. Serve with tortilla chips or with any Mexican food.

2 c black beans, drained              16 oz whole kernal corn, drained
1/2 c fresh cilantro, chopped        6 Tbsp fresh lime juice
6 Tbsp vegetable oil                     1/4 c red onion, minced
1/4 c green onions, minced          1 1/2 tsp ground cumin
1/2 c tomatoes

Mix first 8 ingredients in a large bowl. Season to taste with salt and pepper. Cover and refrigerate until cold. Can be prepared one day ahead but keep refrigerated. Mix tomatoes in last and serve.

SPICY BLACK BEAN AND CORN SALSA

Click on the banner to go to some delicious recipes on my Sis' pages.

GREEN SALSA

6 jalapino peppers, deseeded & chopped
1 purple onion, chopped
1/2 c chopped cilantro, packed 1/2 tsp salt
1/2 tsp garlic salt 2 cans stewed tomatoes

It is very important to deseed the jalapino peppers, it will be plenty hot without the seeds. Put all ingredients except tomatoes in a blender jar and puree until smooth. Add the tomatoes and blend about 5 seconds. Serve with tortilla chips or with any Mexican food.