"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.

Enchalada Sauce

By Suzanne Capik
Thursday at 1:10 PM
Hi everyone! It's been a while, the married life has kept me super busy!!! I am looking for a good savory, NOT HOT! Enchalada sauce. I hate to admit this, but I buy my enchaladas from the frozen foods section of my grocery. I have never learned how to make my own, and I'm looking for a good mild sauce, red or green that doesn't matter! Anyone got one in their recipe box I can try??

Bobby hasn't been here since May 30th.

By Renée G.
Wednesday at 4:48 PM
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.


By Bobby Webb
May 28, 2015
Lets welcome our 6 new members --- WELCOME - ERIN McGOWER, JEANNA SHORT, LARRY BUSH, GAIL RYAN, TERRY KARR WALKER and DEBRA YOUNG --- WELCOME to the group. Enjoy and make yourselves feel at home.


8 boneless skinless chicken thighs - ¼ cup lime juice - 1 tbsp oil - 1¼ tsp salt - 1 tsp grated lime peel - ½ tsp garlic powder - ½ tsp dried thyme - ½ tsp ground cumin - ¼ tsp ground coriander - ¼ tsp ground cinnamon - ¼ tsp pepper

2 avocados, chopped - 1 cup chopped tomatoes - ¼ cup finely chopped red onion - ¼ cup lime juice - ¼ cup chopped cilantro - ½ tsp salt - ¼ tsp pepper

1. Place chicken in single layer in large nonreactive pan. Whisk all remaining chicken ingredients in small bowl; pour over chicken. Cover and refrigerate 1 hour.
2. Gently combine all salsa ingredients in medium bowl. Heat grill; oil grill grates. Grill chicken, covered, over medium heat or coals 8 to 10 minutes or until no longer pink in center, turning once. Serve with salsa. MAKES 4 SERVINGS.

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.

View photo

Picco de Gallo

By Sherry Blizzard
May 19, 2015
I love this stuff and it is soooooo easy. I haven't posted the recipe yet because it is just too easy. 1 tomato (I like to use Roma) take out the seeds and innards, 1 white onion, 1 jalapeno, 1/2 cup cilantro (finely diced), juice of 1 lime and 1 TBSP salt. Use the Vidalia Onion Chopper with the small dice attachment. Dice tomato, onion and jalapeno. Add cilantro, salt and juice. Mix up and eat with tortilla chips, serve on fish tacos or just anything!