Mexican Cuisine - Chicken Enchilada Soup

The perfect soup for serving as an appetizer to a great home cooked Mexican style meal, the soup is hearty enough to be served as a meal all by itself. The combination of beef broth chicken broth and cream of chicken soup is what makes this soup unique. The green chilies and chili powder add just enough heat to give the soup a little bite, but not be overpowering.

For added color and flavor, consider adding a (14 ounces) can of fire roasted diced tomatoes to the soup, at the same time as the broth and other ingredients are being stirred in. For more heat, consider adding a chopped jalapeno or serrano pepper. Deep fry the tortilla strips until golden brown and drain on paper towels to add more crunch, and a bit more authenticity.

This is a dish everyone loves, it is easy to make, despite the long list of ingredients and well worth the small amount of time to create.

Chicken Enchilada Soup

Ingredients:

1 small White Onion, chopped
1 Garlic Clove, chopped
2 tablespoons Extra Virgin Olive Oil
1 (14 ounces) can Beef Broth
1 (14 ounces) can Chicken Broth
1 (10-3/4 ounces) can Cream of Chicken Soup
1 (4 ounces) can chopped Green Chilies
2 cups Boneless, Skinless Chicken Breast, cooked and shredded
1-1/2 cups Cold Water
1 tablespoon Worcestershire Sauce
1 teaspoon Ground Cumin
1/2 teaspoon Chili Powder
1/2 teaspoon Fresh Ground Black Pepper
6 Flour Tortillas, cut into ½-inch strips
3 cups grated Monterrey Jack Cheese

Preparation:

1. Add olive oil to large stockpot. Heat over medium high heat.

2. Add onion and sauté 2 minutes. Add garlic and sauté additional minute.

3. Add beef broth, chicken broth, cream of chicken soup, chopped green chilies, shredded chicken breast, cold water, Worcestershire sauce, ground cumin, chili powder, and fresh ground black pepper to stockpot.

4. Reduce heat to low and simmer one hour.

To Serve:

1. Add tortilla strips and Monterrey Jack cheese to individual serving bowls.

2. Ladle hot soup into bowls and serve.

A cooking class is a fun way to learn soup making skills, or head over to http://www.SimplySoups.com and select from hundreds of soup recipes, each taste-tested with clear instructions and tips for insuring delicious soups.

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Aztec Soup - Easy and Deliciously Mexican

Aztec soup, or sopa azteca as it is known in Mexico, is a famous dish. It varies from region to region and different chilies are used in different versions of this tasty dish. This tomato-based Mexican food recipe is richly flavored with garlic and onions and the avocado, tortilla chips and chicken add even more delicious taste.

This is one of the best and most authentic Mexican food recipes and it is believed that Aztec soup was invented to use up stale tortillas, since some versions of the dish use tortillas rather than tortilla chips.

An Economical Soup

Soups are a great way to stretch ingredients as far as they can go and this is a very satisfying soup which tastes every bit as wonderful as it smells. You can serve sopa Azteca as an appetizer or as an entree, depending on portion size.

This soup is found throughout Mexico, at everywhere from top class restaurants right down to basic street food stands. Soup is economical not only because most soups are water-based but because you can make a lot of different soup recipes in bulk and freeze it. You can also add your own touches to homemade soup recipes.

How to Make Sopa Azteca

This delicious blend of Mexican staples is not difficult to make and the following recipe makes enough for six people. If you do not have Asadero cheese, use mild cheddar, Monterey Jack or anything that melts well.

What you will need:

8 cups chicken broth
Flesh from 1 avocado, in 1/4 inch cubes
2 tablespoons vegetable oil
3 garlic cloves
14 1/2 oz can diced tomatoes
4 cups tortilla chips, broken
1 1/2 cups Asadero cheese
1 thinly sliced white onion
1 toasted, dried pasilla chili pepper, no stem or seeds
1 lime, in 6 wedges
1/2 cup sour cream
1 1/4 lbs grilled chicken breasts, in 1/2 inch cubes
2/3 teaspoon salt
How to make it:

Add the chili and tomatoes in juice to the blender and blend until everything is well combined. Heat the oil in a soup pot over a moderately high heat and saute the garlic with the onion until golden, stirring it frequently. This will take 5 to 10 minutes.

Take the pot off the heat and scoop out the garlic and onion with a slotted spoon. Squash them against the side of the pan to squeeze out as much oil as you can. Put the garlic and onions in the blender with the tomatoes and process until the mixture is smooth.

Pour this mixture back into the pot and cook for 8 minutes, stirring all the time. You are aiming for a thick consistency. Add the chicken broth and simmer the soup for 15 minutes. Add some or all of the salt.

Add the chicken to the soup a couple of minutes before serving it. Divide the tortilla chips, cheese and avocado between 6 serving bowls, then spoon the soup on top. Garnish with some sour cream and serve with the lime wedges on the side.

There are many Mexican recipes that are relatively unknown outside of Mexico, although sopa Azteca is slowly gaining popularity outside the country. Authentic Mexican recipes like these are what makes Mexican cuisine so great and making Mexican food at home is really rewarding.

MexicanFoodRecipes.org When it has to be Real Authentic Mexican Food

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Chicken Tortilla Soup - Where to Get the Best Darn Soup When You're in That Mexican Soup Mood!

If you've got an insane hankering for some chicken tortilla soup, but don't know how to make it, then you're pretty much stuck having to go out and get it right?

Well not necessarily but more about that later.

First let's talk about where you CAN go out and get the best chicken tortilla soup.

Places That Have the Best

There's really nothing worse than wanting something so bad, like the way you might crave a soup, (especially one as good as tortilla soup) but not wanting to waste a trip going to a restaurant where they just don't do it right. Don't you hate that.

Where do you go when you want something that is so...well...so specific I guess you can say. I mean you really just can't head out to the diner on the corner and expect to get some good chicken tortilla soup. They're just not going to do it. I mean most diner's can't even mix up a good French Onion Soup for heaven's sake. My wife once went to a diner and the French Onion Soup was basically chicken broth with some onions and soggy bread. Not even an attempt to make it look brown.

That was horrible, and you know that went right back. So you know that if a diner can't even muster up something that simple, then they're likely not going to pull off something like this soup recipe. Of course I'm sure there are some diners who knock it out of the park with the tortilla soup, but for the most part you're going to have to go somewhere else other than a diner.

Types of Restaurants to Go for Tortilla Soup

Now you may not believe it but actually the best place to go for this sort of soup is to one of the chain restaurants. Here's why. Usually the way these restaurants make something like a soup, or any food for that matter is tested, and improved, and tested some more until it gets rave reviews by customers of their restaurants.

So you can almost be sure that if you're going to a restaurant like Houlihan's, or Friday's, or On the Border then you're going to get some really good chicken tortilla soup.

Now the one's above I've mention are all good. Actually I don't know about Friday's...in fact I don't know if they even have it, but I do know that On the Border has some tremendous tortilla soup. Houlihan's I recently had and it was OK. Not great, but I would get it again. The chunks of chicken in theirs was actually the best part.

My Very Favorite Chicken Tortilla Soup with a Different Name!

For the most part this soup is simply chicken broth, Mexican seasoning, onions, corn, and tomatoes (salsa)...with some sort of tortilla chips and shredded cheese on top. But though so simple, finding a restaurant who gets it right seems to be a challenge for me.

But one of the best that I've ever tasted was from Chili's. Wow, the head chef's there at Chili's, wherever they are, got this one right. Oh in case you go there looking for it though, it's actually called Chicken Enchilada Soup. Little play on Mexican terms I suppose, or maybe that's why it's so much better, maybe there's some enchilada sauce mixed in there somewhere.

Either way, hands down they've got the best chicken tortilla soup that I've tasted and I've looked high and low.

An Even Better Way to the Best Foods from the Best Restaurants...

But here's the thing. I've been eating at restaurant after restaurant to find the best chicken tortilla soup and yes Chili's is the best. But who wants to get in the car and drive down to Chili's or any restaurant for that matter every you want to eat some darn soup. Not me!

That's not counting the expenses. You can make your own pot of the stuff for the same price as you pay for one bowl. So that's why I searched high and low looking for Chili's Chicken Tortilla Soup (or Chicken Enchilada Soup rather) and finally found a source that gave the recipe so perfect that it's nearly exactly like eating there.

I've made this recipe and several other secret recipe's from their amazing compilation and they've all been spot on. If you want to see these recipes for yourself, and stop spending money out at restaurants when you can make your own for the fraction of the price...while also impressing people with your cooking skills then click here now!

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Mexican Rice Recipe

More than any other dish, the uniqueness of Mexican rice recipe is perfect for an elaborate dinner. Mexican Rice Tart and Rice Con Queso we shall discuss in this article. MEXICAN RICE TART o -----CRUST----- • 1 1/4 cups Rice -- long-grain • Egg whites • 2 tablespoons Olives,black,ripe -- sliced • 2 tablespoons Green onion -- sliced o -----FILLING----- • 1/3 cup Monterey Jack -- shredded • 1 cup Chicken breast -- shredded • 2 tablespoons Green chilies -- chopped • 2 tablespoons Green onion -- sliced • 2 tablespoons Black olives,sliced -- ripe o -----OPTIONAL TOPPINGS----- o Dairy sour cream o Green chilies -- chopped o Black olives -- sliced o Picante sauce 1. Prepare Crust: Cook rice following package directions, salt optional. Drain to remove any excess liquid. Cool slightly, Lightly beat egg whites in small bowl; stir in olives and green onion. Stir egg-white mixture into rice. Coat inside of 10" tart pan with removable bottom with nonstick vegetable-oil cooking spray. Spoon the rice into the pan to cover the bottom evenly and make a high rim. 2. Prepare the Filling: Scatter half the cheese over the crust. Combine the chicken, chilies, green onion, olives and picante sauce in a medium-size bowl. Spread in the crust. 3. Bake in preheated moderate oven (350'F) for 20 minutes. Scatter the remaining cheese over top. Bake for another 10-15 minutes or until the cheese is melted. Let stand for 10 minutes. Remove the pan sides; place the tart on a serving plate. Garnish with dairy sour cream, chopped green chilies and black olives, if you wish, and serve with additional picante sauce. Download Over 25000 recipes from around the world RICE CON QUESO - Mexican rice recipes • 3 cups Cooked brown rice (1 1/2 -- cups uncooked), cook o Salt and pepper • 1 1/3 cups Cooked black beans or -- blackeyed peas, pint o Etc. (about 1/2 cup -- uncooked) • Cloves garlic -- minced • 1 large Onion -- chopped • 1 small Can chiles -- chopped • 1/2 pound Ricotta cheese -- thinned with o little low fat milk or o Yogurt until spreadable • 3/4 pound Shredded Monterrey Jack -- cheese • 1/2 cup Shredded cheddar cheese Garnishes (optional): chopped black olives, onions, fresh parsley Preheat oven to 350 degree F. Mix together rice, beans, garlic, onion, and chilies. In a casserole, spread alternating layers of the rice-beans mixture, ricotta cheese, and jack cheese, ending with a layer of rice and beans. Bake for 30 minutes. During the last few minutes of baking, sprinkle cheddar cheese over the top. Garnish before serving.

Gabriel Femi Emmanuel rights on recipes around the world and you can download over 25000 recipes from his website @ http://www.foryourrecipes.totalh.com/index.htm

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Mexican Cornbread

Who does not love a meal of golden fried chicken or chili con carne with a side of cornbread? A cornbread or quick bread for some of us have been in our dinner tables since we can remember, this cornmeal based bread whether it be baked or fried in a skillet has been a somewhat staple dish in our dinner table as well as our hearts. Whether it may be sweet or salty a good cornbread never fails to make any dish a hearty home-cooked meal. With so many style of making cornbread available why not experiment a bit, rather than the sweet buttermilk flavor why not add a little kick to it,  like your favorite chili such as jalapeño and chipotle. Here are two spicy style of cornmeal that will leave you asking for more. This is not your typical corn bread, this has a bite to it, it's spicy and oh so delicious. For spicy food lovers here are two corn bread recipes that has a Mexican flavor. Corn breads are great side dish to chicken and pork meals.
Jalapeño Cornbread
For something that's just mildly hot, a jalapeño corn bread is just right. Great side-dish for grilled pork or chicken.
Ingredients
2 - 10 jalapeño chiles, finely chopped with seeds
¾ cups  poblano peppers, chopped (optional)
1 onion, finely chopped
1  can creamed corn
1/2 tsp baking soda
1/2 tsp salt
1 tbsp sugar
2 eggs
3/4 cup buttermilk
1/3 cup  oil
1 1/2 cups cheddar cheese, grated
2 cups yellow corn meal
Direction

Mateo Gomez is a mexican food lover, and the founder of Allaboutmexicanfood.com. Be sure to visit his site for more great mexican breakfast recipes.

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Spicy Mexican Chicken formula - Deliciously former and Easy All-In-One Pot Meal

Here is a customary Mexican chicken recipe that is so easy-to-make that the great results will fool you. This type of cooking is straight from the Western ranges, where dishes were prepared over an open fire in cast-iron pots.

Fresh vegetables and hot chiles melting in with the appetizing chicken make a appetizing all-in-one pot meal. There is nothing tame about this recipe, so scale back on the jalapenos if you need to.

Chicken Chili

1/4 cup unsalted butter

1 Young broiler-fryer chicken (2 to 2 1/2-pounds), cut into pieces for frying

2 medium yellow crookneck squash, cut in long, thin strips

1 medium zucchini, cut in long, thin strips

1 large bell pepper or poblano chile, cut into long, thin strips

4 ears fresh corn, kernels cut off the cob

1 pound ripe tomatoes, peeled and cut in wedges

2 small onions, thinly sliced

4 cloves garlic, minced

3 fresh jalapeno peppers, very thinly sliced crosswise

Chicken broth or water, if needed

Chopped fresh jalapeno peppers, if desired

Melt the butter in a large, heavy pot. Add the chicken pieces, skin side down, and cook until browned. Begin layering on the crookneck squash, zucchini, bell or poblano pepper, corn, tomatoes, and onions. Sprinkle with garlic and sliced jalapenos.

Cover and cook over low heat for about 30 minutes, checking occasionally. If liquid is very low or has begun to dry up, add some chicken broth or water. Cover and cook 15 minutes longer, or until the chicken and the vegetables are tender. Do not overcook, as all could begin get mushy.

Serve this dish family-style on a warm platter, with the chicken in the middle, and surrounded by all of the vegetables. Serve with fresh jalapeno strips for those who cannot seem to get adequate heat in their meal. Makes 4 servings of this down-home fiery Mexican chicken.

Spicy Mexican Chicken formula - Deliciously former and Easy All-In-One Pot Meal

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Chicken Tortilla Soup - Where to Get the Best Darn Soup When You're in That Mexican Soup Mood!

If you've got an insane hankering for some chicken tortilla soup, but don't know how to make it, then you're pretty much stuck having to go out and get it right?

Well not necessarily but more about that later.

Chicken Chili

First let's talk about where you Can go out and get the best chicken tortilla soup.

Places That Have the Best

There's surely nothing worse than wanting something so bad, like the way you might crave a soup, (especially one as good as tortilla soup) but not wanting to waste a trip going to a cafeteria where they just don't do it right. Don't you hate that.

Where do you go when you want something that is so...well...so specific I guess you can say. I mean you surely just can't head out to the diner on the projection and expect to get some good chicken tortilla soup. They're just not going to do it. I mean most diner's can't even mix up a good French Onion Soup for heaven's sake. My wife once went to a diner and the French Onion Soup was basically chicken broth with some onions and soggy bread. Not even an effort to make it look brown.

That was horrible, and you know that went right back. So you know that if a diner can't even muster up something that simple, then they're likely not going to pull off something like this soup recipe. Of policy I'm sure there are some diners who knock it out of the park with the tortilla soup, but for the most part you're going to have to go somewhere else other than a diner.

Types of Restaurants to Go for Tortilla Soup

Now you may not believe it but surely the best place to go for this sort of soup is to one of the chain restaurants. Here's why. Normally the way these restaurants make something like a soup, or any food for that matter is tested, and improved, and tested some more until it gets rave reviews by customers of their restaurants.

So you can practically be sure that if you're going to a cafeteria like Houlihan's, or Friday's, or On the Border then you're going to get some surely good chicken tortilla soup.

Now the one's above I've mention are all good. surely I don't know about Friday's...in fact I don't know if they even have it, but I do know that On the Border has some immense tortilla soup. Houlihan's I recently had and it was Ok. Not great, but I would get it again. The chunks of chicken in theirs was surely the best part.

My Very beloved Chicken Tortilla Soup with a different Name!

For the most part this soup is naturally chicken broth, Mexican seasoning, onions, corn, and tomatoes (salsa)...with some sort of tortilla chips and shredded cheese on top. But though so simple, finding a cafeteria who gets it right seems to be a challenge for me.

But one of the best that I've ever tasted was from Chili's. Wow, the head chef's there at Chili's, wherever they are, got this one right. Oh in case you go there finding for it though, it's surely called Chicken Enchilada Soup. Itsybitsy play on Mexican terms I suppose, or maybe that's why it's so much better, maybe there's some enchilada sauce mixed in there somewhere.

Either way, hands down they've got the best chicken tortilla soup that I've tasted and I've looked high and low.

Chicken Tortilla Soup - Where to Get the Best Darn Soup When You're in That Mexican Soup Mood!

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Mexican Auto Insurance Online and Mexicos Amazing Cuisine!

You must have tried Mexican food in your respective countries. However, if you want to try real Mexican spices, you really need visit Mexico. When your visit the country, you get dishes made from authentic local spices and cooking techniques. Moreover, expert local chefs would make the dishes more delicious with their experience. In other words, the food you get in Mexico is a tremendous combination of local taste and regional methods. While traveling to try new cuisines travel experts say many times you need to be prepared to deal with anything serious that might happen while driving your vehicle in a foreign country.

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Appreciating the Best in Mexican Food Traditions

When it comes to enjoying tasty and delicious meals, you will find that nothing compares to those Mexican food traditions passed down through the generations. One family favorite in my house has always been chicken enchiladas. Filled with good stuff, you will find this is easily adjusted to fit your own needs.

For instance, try using olive oil for a healthy addition. You will find the combination of seasonings are wonderful and actually have health benefits! You can use flour tortillas instead of the traditional corn. Better yet, you can also make your own for a whole knew flavor sensation. My favorite is the tomato and basil tortillas. Mm, mm, good!

Changing to suit your needs and tastes can make Mexican food traditions only a step away. Imagine family gatherings made easy when you bring something like the traditional chicken enchiladas below. Add cheese or remove the cilantro as it is needed to adjust for tastes. Anything is possible, and your taste buds will thank you.

Take a look at my favorite in Mexican food traditions...

Traditional Chicken Enchiladas

INGREDIENTS

For the sauce:

3 tbsp. all-purpose flour
1 tbsp. chili powder
1/2 tsp. paprika
1/4 tsp. ground cumin
1/2 tsp. ground oregano
Pinch of dried thyme
Pinch of black pepper
1/4 tsp. garlic powder
1/2 tsp. onion powder
3 1/2 cups vegetable stock
1 tbsp. chopped fresh cilantro
1 tsp. honey
1 tsp. fresh lime juice
1 tsp. salt

For the enchiladas:

1/2 cup minced onion
12 oz. cooked chicken breast, diced
1 tsp. dried oregano
1 tsp. chili powder
1 cup vegetable stock
8 corn tortillas
4 oz. low-fat cheddar cheese, shredded
4 oz. shredded green-leaf lettuce

PREPARATION

In large sauté pan combine flour with dry herbs and spices and cook over medium heat until golden brown. Add remaining ingredients for sauce and whisk to combine. Bring to boil, reduce heat to low, and simmer 45 minutes, stirring frequently to prevent scorching.

Lightly coat medium sauté pan with canola oil and sauté onion, chicken, oregano, and chili powder until chicken is lightly browned. Add vegetable stock and simmer until liquid has evaporated.

Preheat oven to 350°F. Soak 1 tortilla briefly in warm water; lay on flat surface, and spoon 3 tablespoons chicken filling inside one edge. Roll tightly and place in 8-by-8-inch baking pan. Repeat. Ladle sauce on top and sprinkle with cheddar cheese. Bake 15 minutes or until cheese melts and sauce is bubbly. Garnish with lettuce. Or even try serving with salsa on the side. Serves 4.

PERSONAL NOTE

Serving with homemade salsa is a great idea. You can add the colors and flavors you want with each serving. Not only is this for aesthetic reasons. In fact, changing the ingredients in your homemade salsa is a great way to insure you get more of the taste combination you need for your favorite dishes.

When it comes to Mexican food traditions, you will find one recipe can start something beautiful. Enchiladas are a favorite in many households because they are so reliable and able to be changed at the last moment. While I prefer chicken breasts, for instance, you may prefer the darker meat. Perhaps you will find vegetable bouillon a good substitute for the stock. Make the dish uniquely yours!



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Mexican Vegan Recipes: Tostadas

Eating healthy is essential nowadays, with some even embracing the vegan way of living. It's not easy to find delicious vegan recipes, especially if you're craving ethnic cuisine such as Mexican food. Though its not know to be the healthiest cuisine (with all the saturated fat and lard in most dishes) you may be surprised at how many key ingredients are actually healthy. A good example of the ingredients are staples such as beans, tomatoes, avocados, chillies, corn and peppers. These rich ingredients are packed with protein, vitamins and minerals. Combine these ingredients and a few more you will be able to create wonderful recipes like a healthy tostada. Tostadas are tortilla shells that have been toasted topped with bean, salsa, cheese and practically anything you want. To toast the shells brush them lightly on each side with your oil of choice (try olive or peanut oil) and place them on a baking sheet in an oven preheated to 400. Bake them for about 3-6 minutes or until light brown.
These three recipes shows you the versatility of the dish. For those who are not Vegans, you can add shredded chicken, shredded pork and even seafood.
Tofu Tostadas
Ingredients
1 cake (8oz.) firm TOFU, diced
2 tbsp. Vegetable Oil
1 can(4oz) diced Green Chiles
1/2 tsp. Garlic Salt
12 Tostadas Shells
1 can Vegetarian Re-fried Beans
1/2 head Lettuce, shredded
1 cup shredded Longhorn Cheese
2 Tomatoes, diced
Sour Cream
Salsa
Directions
*In a pan set to medium heat, fry the tofu until slightly brown
*Add chillies and garlic
*Saute for 2 minutes and set aside

Mateo Gomez is a mexican food lover, and the founder of Allaboutmexicanfood.com. Be sure to visit his site for more great tostada recipes.

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Mexican Cooking Lovers Can Learn to Make Many Dishes at Home

Ah, we have all heard of the joys of rich, spicy and varied Mexican cooking and enjoyed the zesty flavors in a restaurant so many times; besides being a way to partake of a new country's culture and food habits, Mexican cooking is a great style to learn for the number of specialty dishes it has to offer.
The basics of Mexican cooking involve the most fundamental meal that Mexicans have as part of their daily fare: some of these staple food items include Ancho Chiles, (dried Poblano Chiles that are used for making a marinade, and really chili-hot), Cilantro (the fresh herb is preferred to the dried version, especially when making salsa sauce or guacamole).
A storage tip for keeping Cilantro fresh is to wrap it in a moist towel while another handy hint about the famous dried Guajillo.
For more details go to: www.cat-head-biscuit.com Chiles is that they are a whole lot spicier than the earlier mentioned Ancho Chiles; however, the former is sprinkled generously over veggies, fruits, soups and stews. Another must-have in the Mexican pantry is Jicama, a root vegetable similar to potato, which is used for making slaws and salads and sometimes doubles up as a snack!
Dried grains of corn give the Mexicans Masa Harina, which is typically cooked with lime, ground to a paste and when dried of water, becomes flour-like and the raw product used for making tortillas. Cow's milk cheese, Queso Anejo, is used to give the sodium flavor to dishes while Serrano Chiles provides a kick to many others!
A great Mexican cooking for homes are the tortillas, consumed hot, straight off the griddle and supplemented by chili (roasted over the fire), dried chilies roasted on the griddle and tomatoes cooker in a broiler or fry-pan. All the above are basic components of all Mexican specialties like marinade, salsas sauce, spicy condiments and that are seasoned with onions, Cilantro and Radishes.
Mexican cooking lovers can learn to make many dishes at home, including the famous tortillas with store-bought Masa Harina, made into soft dough and after dividing it into 12 equal parts, or for help visit: www.breakfasts-recipes.com they can roll each part into a ball. With a tortilla press that has been covered with plastic wrap, they can press the dough ball after placing it in the center and twisting the handle side to side (flatten the dough evenly).
After this, you need to lift the press open to give the dough one half-turn and close it once more; then, cook the tortilla in a non-stick pan on medium flame for 15-30 seconds before flipping to cook the other side, then repeating the action for another half minute.
A tasty chicken dish made according to Mexican cooking recipe includes a marinade adobo with pre-sauted and strained red chilies made into a sauce, vinegar, garlic and other spices that are poured over the chicken and roasted with potatoes.

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The Ultimate Guide To An Outstanding Chicken Mexican Restaurant

Health is an important issue these days. Eating healthy foods is a popular trend that has been taken up all over the world. A number of international cuisines have been explored to realize their potential as healthy foods. The emerging international cuisine is the Mexican food. Hence, Mexican restaurant naturally become a popular choice for dining out. For the benefit of our dear readers, here is a free service, which is list of mexican restaurants available on a simple, clear webpage. Visit our webpage for more information on Mexican restaurants.
The concept of Mexican food being a healthy choice is not hard to grasp. The flavorsome ethnic cuisine frequently calls for fresh, healthy ingredients too. This is also what many Mexican restaurants try to include in their menus nowadays. So the menu is the first place you could look in determining if that is the place you?d like to dine at.
Traditional Mexican food is also a big selling point for Mexican restaurants. The Mole is such a popular Mexican dish, that it is offered in almost every Mexican restaurant. The chicken broth used in the makings of Mole sauce also contributes to making it a tasty meal.
In the Mexican history, the ever so famous Mole was born in Oaxaca, a southern Mexico region. There are 7 classic Moles and this wide selection makes for flexibility in choosing your meal. A Mexican restaurant usually provides a few of the variations, but not all of them.
In San Quintin or the California city, one will find many good Mexican restaurants. The popularity of Mexican food in these areas has brought rise to a good many establishments in those places. These establishments can be credited with bringing food authentic Mexican cuisine to these areas.
The warm and cozy feel of Mexican fare makes it a perfect meal to have with good friends and family. There are a wide range of Mexican restaurants available, ranging from the high-end to more inexpensive restaurants. The versatility of the Mexican food makes it a favorite choice for many diners.
Mexican restaurants usually are pretty well-priced and it is often value for money. Examples of the good food served in Mexican restaurants are simple ingredients such as fresh corn, tasty beans, grilled or roasted meats and hot chilies. Its healthy cooking style of grilling or roasting meat makes it a good choice for dining for the health conscious.
The Mexican restaurants often no less than an extraordinary experience. The ethnic food, exotic spices and friendly staff all add to enrich the experience of dining in a Mexican restaurant! It is no wonder that Mexican restaurants are popular choices for diners.

Micheal Parkes is a keen food enthusiast. He has an informational website that reveals the secrets behind a good chicken Mexican restaurant. To take advantage of this knowledge, make sure you visit http://online-food-guide.com to uncover excellent food tips.

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3 Easy Mexican Crockpot Meals

In the mood for Mexican tonight? Here are three easy recipes that you can use in your crockpot to take care of your Mexican cravings!

Recipe #1 - CROCKPOT CHICKEN STEW MEXICAN STYLE

Chicken Chili

2 lbs skinless boneless chicken breasts cut into 1 1/2" pieces

4 med russet potatoes, peeled and cut very small

1 (15 oz) can mild salsa

1 (4 oz) can diced green chilies

1 (1 1/4 oz) pkg taco seasoning mix

1 (8oz) can tomato sauce

Mix all ingredients together in crockpot, cook 7-9 hours on low. Serve with warm flour tortillas. You can also served corn with this. It is good mixed in it too.

Recipe #2 - MEXICAN CHILI

2 (15 1/2 oz.) cans red kidney beans, drained

1 (28 oz.) can tomatoes, cut up

1 c. chopped celery

1 c. chopped onion

1 (6 oz.) can tomato paste

1/2 c. chopped green pepper

1 (4 oz.) can green chili peppers, drained and chopped

2 tbsp. sugar

1 bay leaf

1/2 tsp. garlic powder

1 tsp. salt

1 tsp. dried, crushed marjoram

Dash of pepper

1 lb. ground beef

In skillet brown ground beef and drain. In crockery cooker combine all ingredients. Cover, cook on low heat for 8 to 10 hours. Remove bay leaf and stir before serving. Approximately 10 servings and great with corn bread!

Recipe #3 - MEXICAN CHEESE DIP

1/2 pound Velveeta

1 teaspoon Taco seasoning (optional)

1/2 can Ro-Tel Tomatoes with chilies

Cube cheese and place in Crock Pot. Cover and heat 30 to 60 minutes, until melted, stirring occasionally. Stir in tomatoes and seasoning. Cover and continue heating 30 minutes. Serve with tortilla chips or corn chips.

Enjoy!

3 Easy Mexican Crockpot Meals

About the Author: Kara Kelso is the mother of two, and owner of http://www.Idea-Queen.com . For more quick and easy recipes, visit: http://www.idea-queen.com/recipes-for-mom.html

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Mexican Food Recipes - Mexican Chicken Taquitos

The smoky cheese and green salsa make this a savory winner. If you don't want to fry them, try brushing them with olive oil and baking them in the oven for 10 minutes on a baking sheet.

4 skinless, boneless chicken breast halves, cooked and shredded

Chicken Chili

1-1/2 cups shredded smoked Cheddar and Swiss cheese blend

1 (7 oz.) can green salsa

1 cup onion, chopped

20 (6-inch) corn tortillas

1 quart peanut oil for frying or as needed

1 cup sour cream (optional)

1 cup chunky salsa (optional)

1 cup guacamole (optional)

Directions

Heat oil in a deep fryer to 350 degrees.

In a medium bowl, mix together the shredded chicken, cheese, green salsa and onion.

Spoon about 1-1/2 tablespoons of the mixture onto tortillas, or enough so that when rolled up, each one is about 1-inch wide. Filling should not come too close to the ends, or it will fall out. Secure rolls with toothpicks.

Fry rolls 4 or 5 at a time so there is enough room between them for even cooking. Cook for 3 to 5 minutes, or until golden brown.

Once they float, leave them in for another minute. If the taquitos are not crisp when cool, you haven't cooked them long enough. Drain on paper towels. Serve with sour cream, salsa and guacamole for dipping.

Mexican Pork Chops

This is a full meal that includes pork chops, beans, corn and white rice.

1 tablespoon vegetable oil

4 boneless pork chops

2 (14.5 oz.) cans chopped stewed tomatoes, with juice

1 (8.75 oz.) can whole kernel corn, drained

1 (8 oz.) can red kidney beans, drained

1/2 cup uncooked long grain white rice

1 (4 oz.) can diced green chilies, drained

1/4 teaspoon salt

Directions

Preheat oven to 350 degrees.

Heat up oil in a skillet over medium heat. Brown the pork chops about 5 minutes on each side. Remove chops from skillet and drain oil.

Mix the tomatoes, corn, kidney beans, rice, chilies and salt into the skillet. Bring liquid to a boil. Cook and stir for 1 minute until heated through.

Transfer the tomato mixture to a baking dish. Arrange the browned pork chops over the mixture.

Bake covered for 30 minutes. Uncover and continue baking 10 minutes until the rice is tender and the pork has reached an internal temperature of 160 degrees.

Mexican Mole Sauce

A delicious chocolate spiced mole sauce that's great with your favorite Mexican dishes.

2 teaspoons vegetable oil

1/4 cup onion, finely chopped

1 tablespoon unsweetened cocoa powder

1 teaspoon ground cumin

1 teaspoon dried cilantro

1/8 tablespoon dried minced garlic

1 (10.75 oz.) can tomato soup

1 (4 oz.) can diced green chili peppers

Directions

Heat the oil in a medium saucepan. Cook the onion over medium heat until tender. Mix in the cocoa powder, cumin, cilantro and garlic.

Stir in the tomato soup and green chili peppers. Bring to a boil, reduce heat to low. Cover and simmer for 10 minutes. Transfer to a gravy boat or pour directly over food to serve.

Mexican Food Recipes - Mexican Chicken Taquitos

Cha...cha...cha...it's chili time!

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Authentic Mexican Recipes for Green Chili - Green Chili Casserole

A spicy casserole featuring ground beef, corn tortillas, cheese and chilies.

1 pound ground beef

Chicken Chili

8 (6-inch) corn tortillas

1 small onion, diced

1 pound processed cheese food, shredded

1 (4 oz.) can green chili peppers, chopped

1 (10.75 oz.) can cream of chicken soup

1/2 cup milk

Directions

Preheat oven to 325 degrees. Prepare a medium sized casserole dish with nonstick cooking spray.

In a medium skillet, cook the ground beef over medium heat until evenly browned; drain fat.

Place half of the tortillas on the bottom of the prepared casserole dish. Layer on half of the onion, cheese, ground beef and chilies.

Layer with the remaining tortillas, onion, cheese, ground beef and chilies.

In a medium bowl, dilute the soup with the milk; pour over the top of the casserole. Bake for 30 minutes. Sprinkle remaining cheese on top and bake for another 5 to 10 minutes or until cheese has melted.

Green Chili Burritos

A classic burritos recipe featuring green chilies, refried beans and spices.

1 pound boneless pork, cut into 3/4-inch cubes

1 tablespoon olive or vegetable oil

1 (10 oz.) can diced tomatoes and green chilies, undrained

2 garlic cloves, minced

1 cup water

1 cup fresh tomato, diced

1/2 cup onion, chopped

1/4 cup green pepper, chopped

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon ground cumin

5 teaspoons cold water

1 (16 oz.) can refried beans

10 (6-inch) flour tortillas, warmed

Directions

In a skillet, brown pork in oil over medium high heat; drain.

Add the next 10 ingredients; bring to a boil. Reduce the heat and cover. Simmer for 1 hour or until the pork is tender.

In a small bowl, combine the cornstarch and the cold water until smooth; add to pork mixture, stirring constantly. Bring to a boil; boil and stir for 2 minutes.

Meanwhile, heat the refried beans; spread beans evenly on the tortillas. Spoon the pork mixture down the center of tortillas; fold in the sides.

Best Green Chili Stew

This is a hearty green chili stew that is great served over rice.

1/4 cup vegetable oil

3 pound beef chuck roast, cut into 3/4-inch cubes

2 onions, chopped

2 cloves garlic, minced

1 (28 oz.) can roma tomatoes, with juice

2 (4 oz.) cans chopped green chili peppers, drained

1 (12 oz.) can or bottle beer

1 cup beef broth

2 teaspoons dried oregano, crushed

1-1/2 teaspoons ground cumin

2 tablespoons Worcestershire sauce

Salt to taste

Ground black pepper to taste

Directions

In a Dutch oven, heat oil over medium heat until hot, but not smoking.

Pat the meat dry with paper towels and brown in batches, transferring the meat with a slotted spoon to a bowl as they are done.

In the fat remaining in the pot, cook the onions until softened, about 5 minutes. Stir in the garlic and cook for 1 minute more.

Return the meat to the pot with any juices in the bowl and add the tomatoes with juice, chilies, beer, beef broth, oregano, cumin and Worcestershire sauce. Season with salt and pepper to taste.

Bring to a boil and reduce heat. Simmer, partially covered, for 2-1/2 hours or until the meat is tender.

Authentic Mexican Recipes for Green Chili - Green Chili Casserole

Cha...cha...cha...it's chili time!

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Mexican Hispanic Cuisine: A Regional Background

Mexican foods are based mostly in ancient traditions while Hispanic foods differ depending on the region or town. Hispanic cuisines are introduced by Spanish colonists but are greatly influenced by Europeans. Although each region has its own cuisine variations, some people tend to add a mixture of Hispanic Mexican food so as to provide a great tasting recipe.

Mexican cuisine is known for its varied and intense flavor, color and variety of spices. Authentic Hispanic food is indescribable because food is prepared in many ways, having certain preferences. Hispanics in each region utilizes food techniques and prepares the food in terms of sweetness, spiciness and bitterness.

Historically, when Spaniards first arrived in Mexico City, they found out that corn-based dishes, along with spices and herbs, are the main diet of the people there. The conquistadores incorporate their diet with pork, chicken, wine, fruits and spices, as well as other native foods in Mexico.

The result was simple but delicious in the north region. Specialties of seafood in the coastal region, sauces for central region and in Mexico City and lastly, in the south were all Maya-influenced creations.

Most of the Mexican foods today are based on the ancient traditions of the Aztecs and Maya. Foods became colorful because of the vegetable and meat varieties. Aside from this, exotic dishes known as "comida prehi" are made via the Aztec and Mayan style of cooking.

Below are some of the favorite cuisines of each region:
Northern Region (Nuevo Leon, Chihuahua, Tampico, Sonora, Baja California, Coahuila, Baja California Sur)

Cabrito al pastor - A baby goat is cooked over glowing coals in order to obtain crispiness. It is served with guacamole, salsa, roasted onions and tortilla chips.

Carne machaca - This type of food was developed by Tlazcaltecas which is a specialty of Nuevo Leon. It is a sun-dried beef prepared with garlic, tomato and chili. Another variation is the machaca con huevo, having tomatoes, onions and diced egg. Machaca can be shredded with lime juice as an appetizer.

El Bajío Region (Aguascalientes, Querétaro, Michoacán, Guanajuato, San Luis Potosí, and Zacatecas)

Blanco de Pátzcuar - This is a tender white fish from Lake Patzcuaro. It is marinated, flour coated with egg and fried. It is often served with olive oil, also having minced garlic and a side salad.

Enchiladas de plaza - A Morella specialty of cheese enchiladas having chicken (poached and fried), potatoes, onions, chilies and carrots.
Mexico City and central region (Hidalgo, Toluca, Tlaxcala, Morelos)

Chiles en nogada - This is a largely mild poblano chilies recipe having ground meat, nuts, fruits and spices. It is covered with silky cream sauces, walnuts and cheese garnished with pomegranate seeds. The nation's flag is being represented through its white, red and green colors.

Mole poblano - This is Mexico's most famous dish having 35 ingredients being used in making its sauce. Ingredients include the following:
• Herbs
• Spices
• Chile
• Sesame seeds
• Chocolates
• And nuts

It is fried, toasted and combined into paste. Later on, it is cooked again in lard. Lastly, it is thinned with broth and made into a multilayered sauce.

Pacific Coast Region (Guerrero, Sinaloa, Jalisco, Nayarit, Colima, Oaxaca, Chiapas)

Birria - This is a regional barbacoa lamb made in Guadalajara. It is wrapped in aloe leaves, smoked, steamed and cooked in a fire pit. Then, it is simmered in broth with coriander and onion.

Camarones rellenos - This is Sinaloa's stuffed shrimp and is wrapped in bacon strips. It is fried and covered with garlic, chili and sour cream.
Mole negro - Oaxaca's black mole with chilhuacle negro chili.
Gulf Coast Region ( Tabasco, Veracruz)

Huachinango a la Veracruzana - This is a fresh red snapper that is marinated, boiled and bathed in tomato sauce, capers, onion, olives and spices.

Yucatán Peninsula Region (Campeche, Yucatán and Quintana Roo)
Cochinita pibíl - This is a baby pig that is marinated overnight and cooked for long hours inside a pit. It is wrapped in banana leaves having onions prior to having it baked or grilled.

Sopa de lima - This is a type of lime soup that is made with shredded chicken, turkey broth, chili, tomatoes, coriander and limes. Sizzling tortilla chips are also being added to complete the meal.

The regional background of Hispanic food has its own preferences of menu items. It was indeed turned as the most liked food by Americans and other countries nowadays. Mexican Hispanic foods is not just as simple as it is, food techniques and ingredients play a crucial role in making it known for its aromatic taste throughout the world.



For more information on Mexican Hispanic Cuisines and skimmersplease visit our website.

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Mexican Crockpot Recipes

I love Mexican food and love using my crockpot, so combining the two makes perfect sense.  Here's a list of some Mexican Crockpot Recipes.

Crockpot Enchiladas

Chicken Chili

A fabulous dish my whole family loved!
 
Ingredients:

2 cans shredded chicken breasts
1 cup salsa
1 can enchilada sauce
24 oz can diced green chiles
4 cups shredded cheddar cheese
1 can cream of chicken soup
14 oz can sliced black olives
2 thinly sliced green onions
10 corn and flour tortillas

Spray crock pot with cooking spray. Mix chicken, salsa, enchilada sauce, green chilis, and soup in a bowl. Cut corn and flour tortillas into 1 inch pieces, mix pieces together. Place a layer of sauce mixture on the bottom of the crockpot. Place a layer of tortillas, then a layer of cheese. Repeat until all the sauce mixture has been used. Top with cheese, olives, and green onions. Cover and cook on low 6 hours. If desired, serve with sour cream, salsa, guacamole, and tortilla chips.

Chicken Tortilla Soup
Easily one of my favorite recipes - a fabulous "throw it in and let it cook" soup. See the notes below for and extra flavorful twist.
 
Ingredients:

1 ½ pounds shredded cooked chicken
1 drained 14.5 oz can diced tomatoes
1 - 10 oz can enchilada sauce
2 medium chopped onions
14 oz can chopped green chiles
2 cloves minced garlic
2 cups water
1 - 14 ½ oz can chicken broth
1 tsp cumin
1 tsp chili powder
½ tsp black pepper
1 large bay leaf
1 tbsp cilantro
1 ½ tsp southwest seasoning mix
1 - 10 oz pkg frozen corn

Spray slow cooker with cooking spray. Mix all ingredients in crockpot. Cover and cook on low for 6-8 hours or high for 3-4 hours. If desired, serve with sour cream and baked tortilla strips. For baked tortilla strips, preheat oven to 400*. Lightly brush both sides of tortillas with vegetable oil, cut into strips. Spread on ungreased cookie sheet and bake for 10-15 minutes.
 
Notes: For extra flavor, I make this in two steps. First, I put 1-1 ½ pounds of boneless skinless chicken breasts in a crockpot with 1 ½ cups water (or 1 can chicken broth) and Mexican seasonings. (A package of taco or fajita seasoning or southwest seasoning mix works well.) Cover and cook on high 3-4 hours. Remove chicken and shred for soup. Often, I will make 2-3 pounds of chicken to make soup along with shredded chicken tacos or fajitas.
 
Crockpot Taco Appetizer
Although I serve with chips, this could be a main meal by using hard or soft shelled tacos instead!
 
Ingredients:
2 pounds ground beef
½ cup water
1 envelope taco seasoning
18 ounce can tomato sauce
1 undrained 14.5 oz can diced tomatoes
2 cups shredded cheddar cheese
1 cup sour cream
3 chopped green onions
1 cup sliced black olives
1 bag tortilla chips
 
Spray crock pot with cooking spray. In a skillet, brown meat over a medium flame. Drain and add to crockpot. Add water, taco seasoning, tomato sauce, and diced tomatoes. Cover and cook on low 6 hours. Serve with toppings such as cheddar cheese, sour cream, green onions, black olives, and other desired toppings.
 
Notes: As mentioned, this could easily be a main meal by serving with hard or soft shelled tacos rather than tortilla chips.

Mexican Crockpot Recipes

Natalie is a work at home mom who loves crock pot cooking and quick and easy recipes in general. To view her crock pot recipes visit http://www.natalies-recipes.com, which also includes a variety of helpful hints, cooking tips, quick and easy recipes, great products, and a fun and informative newsletter.

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Chocolate Chili Gravy - Mexican Mole Recipe

If you enjoy trying authentic Mexican food recipes, you might like to make a chocolate chili gravy recipe. This gravy, which is known as "mole" in Mexico, makes a wonderful sauce for chicken, turkey, pork, steak, or vegetables fried in lard or oil. Perhaps you have tried such a dish in a Mexican restaurant or maybe the concept of a chili chocolate sauce strikes you as strange.

The combination of chocolate and chilies might sound very unusual but the flavors are incredible together. You use chocolate from Mexico to make mole and this chocolate is bittersweet and has a savory flavor, a bit like cocoa.

Chicken Chili

The following recipe also contains plantain, which is a large, savory-tasting banana, tomatoes, toast, garlic, onion and more, for a complex and flavorful finish. You need to fry the ingredients, combine and puree the results and then cook the sauce until it is thick and the flavors are well rounded.

You can fry the ingredients in any order. If you cannot find the specific chilies in the list of ingredients, you can substitute another kind. Try a Mexican food store for the chilies in the ingredient list and any of the other ingredients that you cannot find at your regular store.

Mole is a real staple when it comes to Mexican food recipes and there are lots of recipes for this tasty sauce. The following recipe is a nice one to start off with because the preparation is easy and the sauce itself tastes amazing.

What You Will Need:

4 pasilla chilies 4 ancho chilies 4 mulato chilies 4 guajillo chilies 1/2 cup peanuts 1/2 cup almonds 1 can tomatoes 1 piece toast 1 tablet Mexican chocolate 1 onion 4 cloves garlic 2 tablespoons sesame seeds 2 corn tortillas 1 plantain Broth or consomme, as needed

How To Make It:

Take the seeds and veins out of the chilies. Peel the plantain and cut it into quarter inch pieces. Peel and quarter the onion. Heat quarter of an inch of oil in a wok or skillet and fry the chilies.

Fry the nuts next, then the tomatoes, the onion, and the other ingredients. As you fry things, transfer them to a big bowl and mix them as you go. When you have fried everything, puree the mixture in a blender. Use some consomme, turkey, or chicken broth to thin the sauce. It needs to be quite thick so do not add too much.

Cook the gravy in a crockpot or over a low flame for a couple of hours or until it goes dark reddish brown. Keep the heat as low as you can. When you stir it and you can see the bottom of the pot, the texture is perfect.

Serve this delicious chili chocolate gravy over turkey, chicken, sirloin tips, or pork. You might like to serve some Mexican rolls, corn tortillas, or Mexican rice on the side.

Chocolate Chili Gravy - Mexican Mole Recipe

This is one of the best Mexican recipes to make if you want to make something authentic, traditional and delicious. Mexican food is packed with flavor and there are hundreds of easy Mexican recipes that you can recreate in the comfort of your own kitchen.

MexicanFoodRecipes.org When it has to be Real Authentic Mexican Food.

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Spicy Mexican Chicken Recipe - Deliciously Traditional and Easy All-In-One Pot Meal

Here is a traditional Mexican chicken recipe that is so easy-to-make that the great results will fool you. This type of cooking is straight from the Western ranges, where dishes were prepared over an open fire in cast-iron pots.

Fresh vegetables and hot chiles melting in with the delicious chicken make a delicious all-in-one pot meal. There is nothing tame about this recipe, so scale back on the jalapenos if you need to.

Chicken Chili

1/4 cup unsalted butter

1 Young broiler-fryer chicken (2 to 2 1/2-pounds), cut into pieces for frying

2 medium yellow crookneck squash, cut in long, thin strips

1 medium zucchini, cut in long, thin strips

1 large bell pepper or poblano chile, cut into long, thin strips

4 ears fresh corn, kernels cut off the cob

1 pound ripe tomatoes, peeled and cut in wedges

2 small onions, thinly sliced

4 cloves garlic, minced

3 fresh jalapeno peppers, very thinly sliced crosswise

Chicken broth or water, if needed

Chopped fresh jalapeno peppers, if desired

Melt the butter in a large, heavy pot. Add the chicken pieces, skin side down, and cook until browned. Begin layering on the crookneck squash, zucchini, bell or poblano pepper, corn, tomatoes, and onions. Sprinkle with garlic and sliced jalapenos.

Cover and cook over low heat for about 30 minutes, checking occasionally. If liquid is very low or has begun to dry up, add some chicken broth or water. Cover and cook 15 minutes longer, or until the chicken and the vegetables are tender. Do not overcook, as everything could begin get mushy.

Serve this dish family-style on a warm platter, with the chicken in the middle, and surrounded by all of the vegetables. Serve with fresh jalapeno strips for those who cannot seem to get enough heat in their meal. Makes 4 servings of this down-home fiery Mexican chicken.

Spicy Mexican Chicken Recipe - Deliciously Traditional and Easy All-In-One Pot Meal

Billy Bristol is the writer and editor for Spicy Cooking, a website devoted to hot spices, spicy foods, blazing cooking, the hottest cuisines around the world, and "knock-your-socks-off fiery hot recipes that all chile-heads and chili-head wannabes will love. Spicy Cooking will fire up taste buds and scorch your plate...Guaranteed.

Spicy Cooking

Billy is also the writer and editor for Food in Texas, a website devoted to the celebration of traditional homemade Texas Food. With simple recipes and cooking ideas that bring out the best in classic Texas cuisine, Food in Texas is creating its own culinary legacy.

Food In Texas

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Slow Cooker Mexican Chili

Slow cooked ground beef with chili beans, whole tomatoes, tomato paste, chopped vegetables and minced chilies. Chili is seasoned with salt, pepper, sugar, bay leaf, dried marjoram, and minced clove. Put this dish together in the morning, turn on the slow cooker and enjoy this evening. The chili flavors get a chance to meld while slow cooking, making this a very smooth chili with nice spice and great heat. Leftovers are fantastic and make a great condiment for chili burgers and hotdogs.

This is the perfect chili to serve as an appetizer, or as a lunch or dinner main or side dish.

Cook's Notes:
It may be necessary to add a little water to this chili to insure it does not dry out.

Slow Cooker Mexican Chili

Ingredients:

1 pound Lean Ground Beef
2 (15-1/2 ounces each) cans Chili Beans, hot and spicy
1 (28 ounces) can Whole Tomatoes, cut up and reserve liquid
1 (6 ounces) can Tomato Paste
1-1/2 cups chopped Celery
1 cup chopped White Onion
1/2 cup chopped Green Bell Pepper
4 ounces Serrano or Jalapeno Chili Peppers, seeded and finely minced
2 tablespoons White Sugar
1 Bay Leaf
1 teaspoon Coarse Salt
1 teaspoon Dried Marjoram, crushed
1 Garlic Clove, minced
1 dash Fresh Ground Black Pepper

Preparation:

1. Saute lean ground beef in heavy skillet over medium heat. Stir and crumble ground beef while cooking.

2. Drain off excess fat.

3. Add ground beef, chili beans, tomatoes with liquid, chopped celery, chopped onion, chopped green pepper, chili peppers, white sugar, bay leaf, coarse salt, dried marjoram, minced garlic and fresh ground black pepper.

4. Cook on LOW 10 hours.

5. Remove bay leaf. Serve hot.

A local cooking class can teach you chili making skills, or head over to http://www.SimplySoups.com and select from hundreds of soup recipes, each taste-tested with clear instructions and tips for insuring incredible soups.

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