mexican dishes.. ( Archived) (25)

Camarones a la Diabla
You will need:

2 Medium to Large tomatoes
4 Poblano Peppers
3 Cloves of Garlic
Cilantro
1 Tablespoon of Olive Oil
1 16 Oz can of tomato sauce
1/4 cup of sugar
2 teaspoons of limon juice
Shrimp
Chopped onion
Tobasco Sauce...

In a blender put two tomatoes diced, four chopped poblano peppers (I also add one Habanero... I like it very hot), three large cloves of garlic, chopped cilantro, a table spoon of olive oil, one 16 oz. can of tomato sauce, 1/4 cup of sugar, and two tea spoons of lemon juice. add one cup of water blend until tomato is just a little on the chunky side... add a little more water if needed. Empty the sauce into a greesed sauce pan, add salt and pepper, and mix shrimp into the sauce. In very low heat let simmer about thirty minutes stirring often remember keep heat on low. When serving add tobasco sauce and some chopped onions per serving and stir a little.

This is served with tortillas. It is best when you add refried beans and rice to the tortilla, a slice of avocado, some lettuce and tomatoes then add the Camarones.... wrap it up like a burrito and eat up...

It is sweet and spicy at the same time... Enjoy!

Not necessarily Mexican but REALLY GOOD!

Servings: 6

Ingredients:

* 2 pounds large shrimp, unpeeled

Marinade
* 1/4 cup fresh lime juice
* 1/4 cup tequila
* 2 medium garlic cloves, minced
* 2 medium shallots, finely chopped
* 2 teaspoons ground cumin
* Salt and freshly ground black pepper
* 1/2 cup olive oil

Garnish

* Lime slices
* 1 bunch watercress

Directions:

If using bamboo skewers, soak them in cold water for at least 1 hour. This will prevent them from burning when grilled.

Thread the shrimp on the skewers (3 to 4 to each skewer). Lay in a shallow, non-aluminum dish large enough to hold the skewered shrimp.

To prepare the marinade: Whisk together the lime juice, tequila, garlic, shallots, cumin, salt and pepper. Slowly add the olive oil, whisking until combined. Taste for seasoning. Pour over the shrimp and marinate for at least 1/2 hour and up to 4 hours.

Prepare the barbecue for medium-heat grilling. Grill the shrimp on each side for about 4 minutes or to desired doneness. Remove from the grill and take the shrimp off the skewers. Garnish with the fresh watercress and lime slices.

Anyone have a good recipe for chicken enchiladas?

I haven't had them since undergrad days

Do you like Verde sauce (Medium hot , poblano chiles)?

I make them homemade..no enchilada sauce from a can. After frying dipping the tortillas in a little oil...fry in in a sauce made from dried California or New Mexico large chili pods you have soaked until they soften. Put in a blender...salt and flavor to your liking...then wrap your meat in it...cover with lettuce and Cotija or Fresco cheese. Sour cream optional. This is the real way of doing enchiladas. Been cooking Mexican food for almost 20 years.

Mexican food , great: thumbsup:
Ill try all this recipes

damn i am hungry now. the food sounds great but all these fine ladies in this thread are making me lick my chops

I get all my recipes at a free site called

I make awesome refried beans, burritoes, mexican spaghetti (as I call it), etc....

mexican spahgetti, yum. what is the recipe?