Mexican Food Recipes – Mexican Chicken Taquitos
The smoky cheese and green salsa make this a savory winner. If you don’t want to fry them, try brushing them with olive oil and baking them in the oven for 10 minutes on a baking sheet.
4 skinless, boneless chicken breast halves, cooked and shredded
1-1/2 cups shredded smoked Cheddar and Swiss cheese blend
1 (7 oz.) can green salsa
1 cup onion, chopped
20 (6-inch) corn tortillas
1 quart peanut oil for frying or as needed
1 cup sour cream (optional)
1 cup chunky salsa (optional)
1 cup guacamole (optional)
Heat oil in a deep fryer to 350 degrees.
In a medium bowl, mix together the shredded chicken, cheese, green salsa and onion.
Spoon about 1-1/2 tablespoons of the mixture onto tortillas, or enough so that when rolled up, each one is about 1-inch wide. Filling should not come too close to the ends, or it will fall out. Secure rolls with toothpicks.
Fry rolls 4 or 5 at a time so there is enough room between them for even cooking. Cook for 3 to 5 minutes, or until golden brown.
Once they float, leave them in for another minute. If the taquitos are not crisp when cool, you haven’t cooked them long enough. Drain on paper towels. Serve with sour cream, salsa and guacamole for dipping.
Mexican Pork Chops
This is a full meal that includes pork chops, beans, corn and white rice.
1 tablespoon vegetable oil
4 boneless pork chops
2 (14.5 oz.) cans chopped stewed tomatoes, with juice
1 (8.75 oz.) can whole kernel corn, drained
1 (8 oz.) can red kidney beans, drained
1/2 cup uncooked long grain white rice
1 (4 oz.) can diced green chilies, drained
1/4 teaspoon salt
Preheat oven to 350 degrees.
Heat up oil in a skillet over medium heat. Brown the pork chops about 5 minutes on each side. Remove chops from skillet and drain oil.
Mix the tomatoes, corn, kidney beans, rice, chilies and salt into the skillet. Bring liquid to a boil. Cook and stir for 1 minute until heated through.
Transfer the tomato mixture to a baking dish. Arrange the browned pork chops over the mixture.
Bake covered for 30 minutes. Uncover and continue baking 10 minutes until the rice is tender and the pork has reached an internal temperature of 160 degrees.
Mexican Mole Sauce
A delicious chocolate spiced mole sauce that’s great with your favorite Mexican dishes.
2 teaspoons vegetable oil
1/4 cup onion, finely chopped
1 tablespoon unsweetened cocoa powder
1 teaspoon ground cumin
1 teaspoon dried cilantro
1/8 tablespoon dried minced garlic
1 (10.75 oz.) can tomato soup
1 (4 oz.) can diced green chili peppers
Heat the oil in a medium saucepan. Cook the onion over medium heat until tender. Mix in the cocoa powder, cumin, cilantro and garlic.
Stir in the tomato soup and green chili peppers. Bring to a boil, reduce heat to low. Cover and simmer for 10 minutes. Transfer to a gravy boat or pour directly over food to serve.