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.
"Anytime there is Mexican food around, you can bet I'll be eating it. I'm not a chocolate person and I'm not into sweets."
―Eva Longoria
Mexican cuisine has a Spanish or Middle Eastern influence to its flavor and taste. This food is known for its use of a variety of native spices, that can alter the taste of any meal from mild to really hot and spicy.
Mexican appetizers can be used for any occasion. They will not only add color to your party, but also arouse hunger in anticipation of a dinner based on Mexican cuisine. There are many Mexican appetizers that one can think of, and they all are in treat in their own ways.
Now, let's get straight down to business here. A few of the most popular recipes are listed the the sections that follow. Take your pick...
Ahi Tuna Tostada
- 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.
Empanadas
- 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).
Pepper Salsa
- 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.
Camarones Rellenos
- 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.
Mexican Snack Squares
- 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 Creviche
- 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.
Creamy Chicken Taquitos
- 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.