Easy Traditional Mexican Recipes

This cuisine is enjoyed by people who are fond of spicy food. The chili pepper is the indigenous part of traditional Mexican recipes. Because of the rich variety of vegetables that are used, such as radishes, cauliflower, broccoli, chilies, green peppers, and chili peppers, along with a variety of meats, this food tends to be very colorful. Here are the recipes for some Mexican cuisines.

• 1½ cups, white rice (uncooked)
• 3 tablespoons, vegetable oil
• ⅔ cup, onion (diced)
• 1 cup, green bell pepper (chopped)
• 1½ cans, tomato sauce

• 1 teaspoon, chili powder
• 1 teaspoon, cumin powder
• 1 garlic clove (minced)
• 2 teaspoon, salt
• ⅛ teaspoon, powdered saffron
• 3 cups, water

Heat the oil in a large saucepan over medium heat. Put the onions in and fry until brown. Add the rice, and stir so that the oil coats the grains. Then, add the bell pepper, tomato sauce, chili, and cumin powder, garlic, salt, saffron, and water.

Cover the pan and bring to a boil, then reducing the heat, allow it to simmer. Let it cook for 25-30 minutes, or until the rice is tender; stir occasionally. Serve hot.

• 3 avocados (peeled; mashed)
• 1 onion (minced)
• 1 jalapeño pepper (chopped)
• ½ yellow bell pepper (chopped)
• 1 red bell pepper, (chopped)
• 1 green bell pepper (chopped)

• ⅓ cup, fresh cilantro (chopped)
• 1 lime (juiced)

Put the mashed avocados, onion, jalapeño pepper, bell peppers, lime juice, and cilantro in a medium-sized bowl, and mix them well. Cover the bowl and refrigerate.

• 3 tomatoes (chopped)
• ½ cup, onion (diced)
• 5 serrano chilies (chopped)
• ½ cup, fresh cilantro (chopped)
• 1 teaspoon, salt
• 2 teaspoons, lime juice

Take a medium bowl, put all the ingredients in it, and stir well. Refrigerate for an hour before serving.

• 3 pounds, steak
• ½ cup, olive oil
• ½ cup, soy sauce
• ⅓ cup, white vinegar
• 4 garlic cloves (minced)
• 2 limes, (juiced)
• 1 teaspoon, white pepper (ground)
• 1 teaspoon, black pepper (ground)

• 1 teaspoon, garlic powder
• 1 teaspoon, chili powder
• 1 teaspoon, dried oregano
• 1 teaspoon, cumin powder
• 1 teaspoon, paprika
• 1 teaspoon, salt
• 1 onion (chopped)
• ½ cup, fresh cilantro (chopped)
• 1 lime (juiced)
• 2 tomatoes (chopped)
• 2 jalapeno peppers (chopped)
• 1 onion (quartered)

• 4 garlic cloves (peeled)
• 4 New Mexico chile pods (dried)
• 1 pinch salt and pepper
• 1 (32-ounce) packet corn tortillas
• 2 cups, cheese (grated)
• 2 limes (sliced into wedges)

Take a large glass baking dish and put the steak in it. Then, put the soy sauce, vinegar, garlic cloves, olive oil, and the juice of two limes in a medium-sized bowl, and whisk together. Next, season with the salt, white pepper, black pepper, chili powder, garlic powder, paprika, and cumin powder.

Mix all of these well and pour over the steak, turning it, so that both sides are coated. Then, cover it with a plastic wrap and let it marinate for 1-2 hours.

Take a small bowl and mix together the chopped onion, the juice of one lime, and cilantro. Keep this aside to be used as a relish for the tacos.

Take a skillet and heat it over medium to high heat. Toast the chili pods in it for a few minutes. Then, put them in a bowl of water and let them soak for about half an hour. Next, preheat the oven to 450 ºF. Put the tomatoes, jalapeños, one onion, and 4 garlic cloves on a baking sheet and roast these in the oven for 20 minutes.

Put the roasted vegetables and the soaked chili pods in a food processor or blender, with the pepper and salt, and blend until it is smooth.

In a large skillet placed over medium to high heat, heat the vegetable oil. Cut the marinated steak into strips or cubes and cook until most of the liquid evaporates and the meat is tender.

In a skillet, warm the tortillas for a minute. You can use a microwave oven too. Arrange 2-3 tortillas on a plate, and put a generous helping of beef on them, and top them with the onion relish and a big spoon of pureed salsa. Sprinkle as much cheese as you like and garnish with the lime wedges, and serve.

• 2 cups, cooked roast beef (chopped)
• 1 cup, canned black beans (rinsed and drained)
• 1½ cups, of chunky salsa
• ¼ cup, fresh cilantro (minced)
• 3 tablespoons, lime juice
• ½ cup, frozen corn (thawed)

• 2 cups, Monterey Jack cheese (shredded)
• 8 (10-inch sized) flour tortillas
• 1 tablespoon, vegetable oil

Take a small bowl and combine the cilantro, salsa, and lime juice. Then, in another bowl, mix ½ cup salsa, corn, and beans, and put the remaining salsa aside.

Put the beef, bean and cheese mixture on one half portion of each tortilla and fold the other portion over it. Heat a large sized skillet on medium heat, put one tablespoon of oil in it, and cook the quesadillas on both sides, or until the cheese melts, using more oil if required. Cut them into wedges and serve with the salsa.