mexican appetizer recipes
Easy Homemade Mexican Recipes
The spicy salsa, the crunchy nachos, the delicious tacos, and the refreshing guacamole―Mexican cuisine offers it all. Here are some lip-smacking Mexican recipes that you can try at home.
- Bread flour, 6 cups
- Dry yeast, ¼ oz.
- Water, 2 cups
- Sugar, 1 tbsp.
- Butter (softened), 2 tbsp.
- Salt, 1 tsp.
- Cornstarch, ½ tsp.
- In a saucepan, heat the water, sugar, butter, and salt over low heat until the mixture turns warm; keep stirring to blend.
- Mix the bread flour and yeast together in a bowl.
- Now, add the liquid mixture from the saucepan to the bowl, and beat until you get a smooth consistency.
- Gradually keep on adding more flour to the bowl until you get a thicker and adequately soft dough.
- Knead the dough for some time until it turns soft and easy to work with.
- Roll it into a ball and grease it with oil.
- Cover it, and let it rise in a warm place for about 1½ hours.
- Then, make small, oval-shaped balls out of the dough and place them on greased baking sheets for 30 minutes.
- Prepare the glazing by heating the cornstarch with ¼ cup of water.
- Brush all the dough balls with the prepared glazing.
- Make an incision in each roll with a sharp knife.
- Bake them in the oven at 400 °F until they turn golden brown.
- Avocados, 2
- Red onion (minced), ½
- Tomato (finely chopped), 1
- Green chilies (finely chopped), 1 or 2
- Cilantro (chopped), 2 tbsp.
- Lemon juice, 1 tbsp.
- Sea salt, ¼ tsp.
- Black pepper (freshly ground), ¼ tsp.
- Cut the avocados in half, remove the seeds, and scoop out the flesh from the peel.
- Mash them in a mixing bowl.
- Add the onion, cilantro, lemon juice, salt, and pepper to the bowl and mix them together.
- Add the chilies to the previous mixture according to your taste.
- Cover the bowl with a wrap, and refrigerate it.
- Add the tomatoes to the sauce before serving it with tortilla chips.
- Ground beef, 1 lb
- Refried beans, ½ can
- Olive oil, 1 tbsp.
- Onion (chopped), ½ cup
- Cheddar cheese, 1 cup
- Water, ¼ cup
- Chili powder, ¼ cup
- Cumin seeds, 2 tbsp.
- Garlic (chopped), 2 tbsp.
- Paprika, 2 tbsp.
- Kosher salt, 1 tbsp.
- Black pepper (freshly ground), 1 tsp.
- Corn tortillas, 12
- In a pan, sauté the onions in olive oil.
- When they start turning translucent, add the beef to the pan, and let it cook.
- Once the beef is cooked well, add the refried beans to the pan, and mix well.
- Now, add the chili powder, cumin, paprika, garlic, and water to the mixture.
- Let it cook until half of the liquid has evaporated.
- Add the salt and pepper to the mixture.
- In another pan, fry the tortillas for 2-3 seconds in some oil.
- Fill the tortillas with the previously prepared mixture, sprinkle some cheese on it, and fold it in half.
- Place the tacos on the pan again, and fry until they turn crispy.
- Serve them with fresh guacamole or salsa