mexican appetizer recipes easy mexican appetizers
Mexican Appetizer Recipes - Easy Mexican Appetizers
Mexican appetizers are colorful, tangy, and delectable. They bring to table a flavor that is unique and a taste that can't be matched.
- Tostada shells, 8
- Garlic, 2 cloves (ground)
- Limes, 2 (quartered)
- Tomato, 1 (seeded and finely diced)
- Sushi-grade ahi tuna steak, 2 lbs. (about ½-inch thick)
- Mayonnaise, ½ cup
- Soy sauce, ½ cup
- Olive oil, 4 tbsp.
- Wasabi paste, 3 tbsp.
- Chipotle powder, 2 tbsp.
- Sugar, 2 tsp.
- Sesame seeds
- In a pan, pour the soy sauce and heat.
- Add the chipotle powder and the garlic to the soy sauce and let it boil.
- After that, remove it from heat and set it aside to cool down.
- Next, heat the olive oil on high heat and add the ahi tuna to the skillet.
- Pour the soy sauce mixture over the tuna and then sear the fish for about 2 minutes on each side.
- Next, let the fish cool, and then dice the steak up. Keep the pieces more or less equal in size.
- Toss the diced fish with the cubed tomatoes.
- Now commingle the mayonnaise, wasabi, and sugar well.
- Finally, spread equal amount of the tuna mixture on each of the eight tostada shells, drizzle the wasabi concoction on top the tuna mixture, and sprinkle the sesame seeds from top.
- Serve these with the quartered lime pieces.
- Pie crusts, 4
- Turkey, 1 lb. (ground)
- Taco seasoning, 1 packet (+ the amount of water specified on the packet)
- Egg Beaters, ½ cup
- Capers, 2 tsp.
- Cinnamon, 1 tsp.
- In a skillet, heat some oil and sauté the ground turkey until it becomes brown.
- To this, add the taco seasoning and prepare the whole thing as per the instructions given on the pack.
- Next, throw in the cinnamon and capers, simmer for a bit, and remove it from heat to cool.
- After that, use the rim of a glass to cut out circles from the kneaded and rolled-out pie dough. Brush a little water on the edges of these circles in order to facilitate better sticking.
- Place 1 tablespoon of filling on each circle that you have cut out and fold them up to get several half-moon shaped empanadas. Seal the edges well by using your fingers to press them shut.
- Pierce each empanada at the center with a fork.
- Now place the empanadas on a baking sheet and lightly coat them with the Egg Beater with a brush. Ensure that the pieces are not sticking to one another.
- Bake at 350° F until they become golden (for about 10-15 minutes).
- Black beans, 1 can (drained and rinsed)
- Cilantro, ½ bunch (ground)
- Jalapeño, 3 - 4 (seeded and ground)
- Avocado, 1 (ground)
- Red onion, 1 (ground)
- Red pepper, ½ (ground)
- Yellow pepper, ½ (ground)
- Fresh lime juice, 2 tbsp.
- Olive oil, 1 tbsp.
- Hot sauce, 1 tbsp.
- Salt, 1 tsp.
- In a small bowl, juice lime over the avocado and set aside.
- In another large bowl, mix all ingredients and prepare the salsa.
- Combine lime-flavored avocado with salsa and serve with tortilla chips.
- Season this with salt and pepper and toss half of this dressing over the salad.
- Shrimp, 24 (large, de-veined, and butterflied with tails attached)
- Bacon slices, 12 (thick sliced, lean, cut in half)
- Chipotles en Adobo, 3 (finely chopped)
- Garlic, 1 clove (ground)
- Manchego, 1½ cups (shredded)
- Mayonnaise, 1½ cups
- Olive oil, 4 tbsp.
- Lime zest, 1 tbsp. (ground)
- Adobo sauce, 1 tsp.
- Black pepper, to taste (freshly ground)
- In a medium-sized bowl, combine the chilies and adobo sauce, mayonnaise, garlic, lime juice, and lime zest, and mix well.
- In a large heavy frying pan, place the bacon slices in a single layer and cook over medium-low heat until soft.
- Keep pressing down the bacon with a spatula to keep it flat.
- Transfer to absorbent paper to drain and set aside.
- Repeat procedure with all bacon slices.
- Dry the shrimp completely with paper towels, taking care not to press them too much.
- Sprinkle with pepper and stuff with cheese.
- Push the sides together and wrap with cooked bacon slice, covering all the cheese so it won't melt out while cooking.
- If needed, secure with a toothpick.
- Heat 2 tablespoons of oil in the frying pan used to cook the bacon.
- Add a few of the bacon-wrapped shrimp and fry, taking care to gently turn over frequently until the bacon is brown and the shrimp is pink and cooked.
- Transfer to absorbent paper and let it drain well.
- Serve the shrimp with the chipotle mayonnaise.
- Eggs, 5
- Jalapeño, 4 oz. (freshly seeded)
- Cheddar, 2 cups (grated)
- Sour cream, 1 cup
- All-purpose flour, ¼ cup
- Mexican hot sauce, 2 tbsp.
- Cilantro leaves, 1 tbsp.
- Unsalted butter, 1 tbsp.
- Baking powder, ¾ tsp.
- Salt, to taste
- In a large bowl, whisk together eggs, flour, salt, and baking powder until smooth.
- Gradually stir in the diced peppers, sour cream, cheese, hot sauce, and cilantro.
- Melt butter in a square baking dish and pour the egg mixture into it and spread with a spatula.
- Bake in a preheated oven to 350° F until the toothpick inserted in center comes out clean.
- When cooled, cut into squares and serve with sauce of your choice.
- Shrimp, 2 lbs. (uncooked, peeled, deveined, and thoroughly cleaned)
- Green chile peppers, 4 (chopped)
- Onions, 2 (chopped)
- Mexican lime juice, 2 cups
- White vinegar, ⅛ cup
- Black pepper, 2 tbsp.
- In a glass baking dish, lay out the shirmp uniformly and pour the Mexican lime juice and white vinegar on them.
- Keep the dish in the fridge for a good three hours so that the acidic agents can cook the shrimp optimally.
- After that, take the baking dish out, toss the soaked shrimp with the green chile peppers, onions, and the black pepper.
- Refrigerate it for another 60 minutes after that and then serve it atop grilled fish or tortilla chips.
- Flour tortillas, 6
- Spring onions, 3 stalks (chopped)
- Tomato, 1 (medium-sized, chopped)
- Cream cheese, 4 oz. (heated in the microwave for 30 seconds and softened)
- Chicken, 2 cups (cooked and shredded)
- Smoked cheese, 1 cup (grated)
- Salsa verde, 2 tbsp.
- Lime juice, 1 tbsp.
- Smoked paprika, 1 tsp. (sweet)
- Cumin, ½ tsp. (ground)
- Onion powder, ½ tsp.
- Garlic powder, ¼ tsp.
- Parmesan cheese
- Cooking spray
- Preheat the oven to 392° F.
- In a large ceramic or glass bowl, add the chicken, cream cheese, spring onions, lime juice, cumin, onion powder, garlic powder, smoked paprika, tomato, and the salsa verde and mix thoroughly.
- Next, heat each tortilla individually for 30 seconds in the oven in order to soften them.
- Place about 3 tablespoons of filling on each tortilla, sprinkle smoked cheese on the filling, and roll them up tightly.
- Coat 2 baking dishes with cooking spray and place three rolled tortillas on each.
- Cake the rolls with cooking spray again.
- Finally, sprinkle grated Parmesan on the taquitos generously to cover them up and then bake for a good 15 minutes.