Traditional Mexican Foods That Are Easy To Make
Mexican foods are some of the most colorful and flavorful in the entire world but it does not have to be Cinco de Mayo for you to prepare and enjoy this tasty style of cuisine. Traditional Mexican dishes have a very distinctive flavor all of their own and use many of the same ingredients that ancient residents of the country used to dine on so many centuries ago.
Fortunately, there are many choices to consider when it comes to preparing Mexican themed foods for your next dinner or party including appetizers, desserts, and side dishes. Chicken enchiladas are a rather popular and delicious choice the next time you want an authentic, Southwestern dish or they can be made using other types of meat, seafood, and then filled with the cheeses of your choice.
Enchiladas originated in Mexico and these corn or flour tortillas are rolled around a variety of fillings and then covered with a savory sauce made from chili peppers. You can also use potatoes and other vegetables to fill your enchiladas and use garnishes such as sour cream, salsa, and cheese.
Quesadillas, another Mexican staple, is a traditional food that is easy to make and also rather tasty. These turnovers are stuffed with a cheesy filling nestled inside corn or wheat tortillas and cooked until the cheese has melted into perfection. Some quesadillas are filled with chopped onions and other vegetables along with plenty of cheese and served with red and green chili sauce.
Basque Rice and Vegetables Recipe
What You Need
- 2 tablespoons extra virgin olive oil
- 1 small dried red chili pepper, broken
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 2 large tomatoes, seeded, chopped
- 1 medium zucchini, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, thinly sliced
- 1 teaspoon dried thyme
- 1 teaspoon Spanish paprika
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1-1/4 cup Valencia rice (short grain white rice)
- 3 cups vegetable or chicken broth
- 2 tablespoons fresh flat leaf parsley, finely minced for garnish
- 6 lemon wedges, optional for garnish
How to Make It
In a large cast iron skillet, that has a lid, heat the olive oil over medium heat. Add the broken chili pepper, the sliced onions, and the minced garlic and cook for about 5 to 6 minutes or until the onion has softened but not yet browned. Stir the mixture often.
Add in the chopped tomatoes, the zucchini, bell peppers, and the seasonings and then add the lid. Allow the vegetable mixture to simmer over low heat for 15 minutes. Stir the mixture occasionally.
Add in the rice to the vegetable mixture and stir to coat well. Next, add the broth and bring everything to a boil. Reduce to low heat, add the lid and simmer for about 25 minutes or until the rice is tender.
Garnish the dish with the minced parsley and the wedges of lemon if desired and serve while hot.