need a good Mexican dish

Mainegg

We are hosting dinner this week and Monday night I have 7 coming for dinner. this week is Mexican. Of course the egg must be involved. Any good ideas?? something easy LOL the wine flows pretty heavy so I need to maybe have it prepped and ready to cook... We went crabbing last night and I do not remember coming home :( but I have a bunch of crabs in the freezer....... I can not wait to be back in our place and have internet. (we had rented it the month of Feb before we knew we could be here all winter)this running over to moms to be online SUCKS!
OK a good Mexican recipie. HELP

BENTE

here is one of our weekday cooks:::

Enchilada Casserole

A savory pan of cheese-rich Enchilada Casserole make for a delicious family dish on a busy weeknight. Toss a green salad together while this casserole is baking and serve with a bowl of fluffy rice.


1 lb lean ground beef
1 (1 small) cup chopped peeled onion
2 clove garlic, finely chopped
2 (10-oz.) cans Ortega® Enchilada Sauce with Green Chiles & Onion
1 (2 1/2-oz.) can sliced ripe olives, divided
10 (6-inch) corn tortillas, cut in half,divided
2 (8-oz.) cups shredded cheddar cheese, divided



1 Preheat oven to 375º F. Grease bottom of 9-inch-square baking dish.
2 Combine beef, onion and garlic in large skillet. Cook over medium-high heat, stirring occasionally, for 4 to 5 minutes or until beef is no longer pink.
3 Stir in enchilada sauce and 1/4 cup olives. Bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 5 to 8 minutes.
4 Layer half of tortillas on bottom of prepared baking dish. Cover with half of beef mixture; sprinkle with 1 cup cheese. Repeat layers; cover.
5 Bake for 20 minutes. Uncover; bake for additional 5 minutes or until bubbly and cheese is melted. Sprinkle with remaining olives and green onions.


Servings: 8
Preparation time: 15 minutes
Cooking time: 25 minutes

Recipe Type
Main Dish, Meat

Cooking Tips
when i got my trial version of living cookbook this recipe was with it. i tried this and really enjoyed it. we have put chicken in it also. and if i remember correctly we used some leftover spatchcocked chicken before with good results. this is one of the easiest recipes there is!! TB 2008/08/23

Recipe Source
Source: Nestlé

jeffinsgf

This can be cooked well in advance. It's spicy without being painfully hot. I cooked it at the EGGstravaganza to rave reviews.

http://www.eggheadforum.com/index.php?option=com_recipes&Itemid=71&func=detail&id=956

Richard Fl

Enchiladas and pp are always great. Here is a favoarite side dish of ours.

Salsa, Pico de Gallo, Richard Fl


INGREDIENTS:
6-8 Whole Tomatoes
1 Medium Red Onion
1 Bunch Cilantro (fresh)
1 4 Ozs. Can Green Chiles, diced, Ortegas/El Paso or similar
1-2 Whole Jalapenos (fresh)
1 Whole Juice from 1 fresh Lime
1/4 Cup Wine Vinegar
1 Dash Cayenne Pepper
Fresh ground Pepper to taste
1/2 Oz Cuervo Gold Tequila, to taste (optional)
2-3 Tbs. Hot Italian Cherry Peppers, diced (optional)




Procedure:
1 Take tomatoes and cut in half against the stem. Remove the seeds and any juices and discard. Dice tomatoes in 1/4 inch pieces.
2 Sprinkle with a little salt and let set for 30 minutes to remove more juices (prior to doing this, if you desire, lightly roast the whole tomatos, onions and jalapeños to remove the skin-gas burner or grill is best, but keep some of the burnt skin for flavor and texture). BGE Direct 300°F-350°F until the skins start to char.
3 Finely dice red onion, jalapenos, and cilantro (leaves only).
4 Mix all ingredients (best the next day-will keep refrigerated for about a week)
5 This is the way we like it,but play around for your taste buds, there are choices for each palate.


Recipe Type
Salsa

Recipe Source
Author: Richard Howe

Source: BGE Florida Eggfest '08, Richard Fl



hav

BobS

Chicken with Mole is one of our favorites.

Traditionally you boil the chicken, but I cook mine on the egg for some extra zing.

Buy the Mole concentrate at a Mexican grocery. I like to freshen it up by sauteing some onions first and then adding the stock and then adding the mix. Serve with rice and tortillas.

Unknown

Here is mine...

http://olddavespo-farm.blogspot.com/search/label/Tijuana Surprise

It's a killer casserole...

Dipstick

Cpt'n Cook

Escapees huh, we are here toughing it out in Central MA :( We may get in a week in Fla yet this year.

thirdeye

Chicken and rice is pretty easy, you make the rice ahead and have boneless thighs or breasts marinated and ready to grill.

Marinate the cook with a margarita, and you are all set. Heheeee.

eenie meenie

This site is worth it just for the music!!!

reelgem

Can't give you a good recipe but seeing you have the crab I would google crab stuffed enchiladas. And be sure to make the "Authentic Refried Beans" posted by jeffinsgf to go with it. It's in the right hand column of recipes on this page. You can make them ahead and they're fantastic!! The original recipe is from Pwise (Pato).

Frank from Houma

Made Pozole this morning. It's a Mexican pork soup. Real easy and can be made ahead of time. Was looking for something different to do with pulled pork. Had it last weekend at a mexican restaurant. They only make it on the weekends for primarily Mexican clients. It was mightyfine and decided I had to try to make it myself. The recipes I found on the web started with raw pork in 1 to 1-1/2 cubes.

2 pounds pulled pork
2 quarts of chicken stock
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon dried oregano
2 tablespoons canned chipolte chiles in adobo sauce
2 15 oz cans of hominy
1 bay leaf
1 medium onion chopped
2 tablespoons chopped garlic

Puree the 2 tablespoons of chiles with 4 tablespoons of water and set aside

Combine all ingredients except hominy and chile puree. Add half the chile puree and simmer one hour. Add the hominy and simmer another hour. After tasting you can add more chile puree to taste.

Garnish with any of the below
avocado slices
sliced radishes
sliced cabbage
sliced iceberg lettuce
chopped onions
lime wedges

Eggtucky

Got
this one on the forum and tried it last weekend..doesnt get any easier and got RAVE reviews from everyone..add sides of refried beans and mex rice and is a great meal!..HIGHLY recommend it!

Mainegg

Now the hard part! Deciding which one to do! LOL maybe I will have a glass of wine and think about it .... we are going crabbing again tonight and those would be good stuffed as suggested! of course doing some PP and using the left overs for enchiladas would be pretty tasty...I have printed out the re fried beans and will make those. and the avocados are the size of basketballs down here!!! we will have the the good green stuff you can stand.

Grandpas Grub

Bente,

That a great recipe. I like to add a additional small can of Hatch Green Chili's. Wow, what a great dish.

Chubby sent me some smokey Chili Powder (thanks again Chubby). I take a little of that and add it to the enchilada sauce.

GG

Grandpas Grub

Another fun thing to do with the beans is to make a small appetizer. In a small cup put some beans, warmed enchilada sauce on top, then some cheese and a little sour cream, if you like sour cream. The appetizer ends up requested for seconds and thirds.

GG

DrZaius

Here is an outstanding Tomatillo Salsa. It is basic but very good.

Salsa de Tomatillo con Aguacate

2 garlic cloves, cut in chunks
1 1/2 teaspoons salt, or to taste
1 small white onion, coarsely chopped
2 - 3 (or to taste) serrano chiles, stems removed, cut into chunks
1/2 pound tomatillos (6 - 8 average-sized tomatillos), cut into quarters
4 - 6 cilantro sprigs
1 ripe Mexican-type avocado (Hass or Fuerte)

In a food processor or blender, process the garlic and salt to a paste. Scrape down the sides if necessary with a rubber spatula; add the onion, chiles, tomatillos, and cilantro. Process with an on-off motion to make a slight chunky puree. Scoop out the avocado flesh into the machine and process to the desired smoothness. Serve within 1 hour (or preferably at once).

Desert Oasis Woman

Fajitas: marinate skirt or flank in lime juice, garlic, maybe a little tequila
precut your veggies
cook, cut, consume mass quantities :evil:

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=588458&catid=1