"EVERYTHING MEXICAN" (PLEASE, Mexican foods and drinks ONLY)

Hosted by Bobby Webb
Group active since Sun, Dec 08, 2013

This is a place where all Mexican recipes from A to Z, can be placed. From Avocado Dips to Salsa to Tacos to Watermelon Agua Fresca.

Red Chili Sauce/Gravy

By Deb Brock
23 Hours Ago
My aunt made her own chili sauce. She left me the recipe, but it didn't turn out for me. She past before I could ask her more about it.
Her recipe was 4 oz medium hot chili powder (in a bag). 2 oz New Mexico hot chili powder. 6 qt of hot water from the tap. Mix together and let dissolve all day or over night. Add 1/4 t of garlic powder after several hours. Thicken with flour and water paste but not too thick. Salt to taste.
The problem was that the chili didn't dissolve, it just floated on top of the water. Can anyone suggest what I should do? It has such great flavor, and is a start to all kinds of of dishes.

Ganado Tacos

By Sherry Blizzard
Friday, July 24 at 10:49 PM
How many of you have bought into the boxed taco shells? I am ashamed to admit it but I did last week. I think maybe I should just toss them out to the dogs as treats. How are you supposed to use these cardboard things? I grew up in NM and AZ...this is not how you serve tacos...unless you are the drive thru Taco Bell. What else can I do with this stuff? I can give it away to someone who thinks tacos are made from premade cardboard shells. Crud...what was I thinking? I made tacos last night like the should be made. Hubby ate 8 out of 15 and 2 more for lunch today. Stay with what is real. Don't fall into the stupid trap....make your own...it is sooooooo much better

Only Mexican

By Itav D
Jul 8, 2015
Hello Bobby Webb,

You invited me on Jun 23rd and I was busy and I just came back and saw your invitation , BUT ,........ I don't know how to cook Mexican ONLY, all my cooks have Middle Eastern taste or, I cook what ever I feel like and taste like, and most of the time I come up with an idea and put them together. If you invite someone to your group then first find out if they know how to cook Mexican, or don't put "only" and keep it open.
Then I leave your group because of "only".

Bobby hasn't been here since May 30th.

By Renée G.
Jul 1, 2015
Does anyone know how to contact him? It's not like him to just drop off the radar this way. I'm getting really concerned.

I had a PM from him on June 21st and even though he'd been away for a while even then - he didn't say anything about going anywhere.

Red Chile Chicken Enchiladas and La Bamba

By Sherry Blizzard
Jun 21, 2015
Hot red chile enchilada sauce....left over chicken...wha-la...enchiladas! You've got to check out Playing for Change rendition of La Bamba....You will be dancing all around the kitchen and whipping up something totally good. I dare you to tell me you didn't like it.


Moose Enchiladas Chile Colorado Style

By Sherry Blizzard
Jun 1, 2015
I prize the chile I take away when coming come from the southwest and use it sparingly. Tonight I broke open some of the "Real" stuff...some hot red chile sauce and made the hunky hubby some moose enchiladas and homemade refried beans. I come from a family of bean farmers in the 4 corners of New Mexico and Colorado and always have "new beans" ready to go....thanks Mom! I'm thinking I will top off the dish with some diced tomatoes and lettuce to "cut the heat"...yeah...it is HOT red chile....we can handle it...but eating red chile shouldn't be painful.


By Bobby Webb
May 30, 2015
Lets welcome our new member --- WELCOME - MARIE ERLEWEIN --- WELCOME to the GROUP. Enjoy and make yourself feel at home. BOBBY

Today we are fix'en "MEXICAN TURKEY ROLL-UPS"

2½ cups cubed cooked turkey - 1½ cups (12-oz) sour cream, divided - 3 tsp taco seasoning, divided - 1 can (10¾-oz) condensed cream of mushroom soup, undiluted, divided - 1½ cups (6-oz) shredded cheddar cheese, divided - 1 small onion, chopped - ½ cup salsa - ¼ cup sliced ripe olives - 10 flour tortilla (7-in.) - Shredded lettuce, chopped tomatoes and additional salsa and olives, optional

1. In a bowl, combine turkey, ½ cup sour cream, 1½ tsp taco seasoning, half of the soup, 1 cup of cheese, onion, salsa and olives. Place 1/3 cup filling on each tortilla. Roll up and place seam side down in a greased 13-in. x 9-in. x 2-in. baking dish. Combine remaining sour cream, taco seasoning and soup; pour over roll-ups.
2. Cover and bake at 350ofor 30 minutes or until heated through. Sprinkle with the remaining cheese. Top with lettuce, tomatoes, salsa and olives if desired. Yield: 10 roll-ups.

Green Chile Whole Grain and Corn Tortillas

By Sherry Blizzard
May 23, 2015
I have never been a fan of white corn tortillas and prefer yellow. If there are no yellow corn tortillas available, I just won't buy them. The other day, I saw this new brand on the shelf and I bought them. I tried the regular La Tortilla Factory Yellow Corn Tortillas made of a blend of corn and wheat with the fish tacos the other day and they were OUTSTANDING. They are a little thicker than the regular yellow corn tortillas but they crisped up ever-so perfectly in my cast iron skillet to give just a slight "crunch" when you bite into the taco. So....... I picked up a package of the La Tortilla Factory Green Chile Corn Tortillas (also a blend of corn and whole grain wheat) to try with a breakfast taco.

I fried up a whole 1 lb. package of diced bacon, added some red diced onion to saute, drained that and will add the following: that baked potato I didn't eat last night (cubed), some scrambled eggs with a little diced jalapeno and just a little granulated garlic. I'll warm up those green chile tortillas, fill them with all that yumminess and top that with picco de gallo.

I'll let you know how they come out and will post the recipe if worthy.

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