Mexican Salad

Ingredients:

Onion 1 sliced
Tomato 1 seed removed & cut in to slices
Capsicum 1 cut in to slices
Cucumber 1 cut in to slices
White pepper ¼ tsp
Sweet corm ½ cup
Lemon juice 1 tbsp
Salt ½ tsp
Mayonnaise 4 tbsp

Method:

Mix all together & serve over a bed of ice berg.

Mexican Enchiladas

Ingredients
Mince meat 200 grams
Salt 1 tsp
Red pepper (crushed) 1 tsp
Garlic paste 1 tsp
All spice powder ½ tsp
Cumin powder ½ tsp
Ketchup 4 tbsp
Hot sauce 2 tbsp
Capsicum (chopped) 1
Onion (chopped) 1
Tomato (chopped) 1
Green chilies (chopped ) 4
Cheddar cheese 4tbsp
Sour cream 2tbsp
Oil 3 tbsp

Ingredients for sauce
Oil 2 tbsp
Onion (chopped) 1
Garlic paste 1 tsp
Tomato paste 4 tbsp
Ketchup ¼ cup
Red pepper (crushed) 1 tsp
Salt ½ tsp
Coriander (crushed) 1 tsp
Cumin (crushed) ½ tsp
Oregano leaves 1 tsp
Thyme leaves ½ tsp

Ingredients for tortillas
Flour 2 cups
Oil 2 tbsp
Salt ½ tsp
Baking powder ½ tsp
Warm water as required

Preparation of mince meat
Ina pan heat oil. Add chopped onions and green chilies. Do not brown the onions. Add garlic paste with the mince and fry
Now add salt and crushed pepper, cumin and all spices powder
Then add tomato, capsicum ,ketchup hot sauce and remove when the mince becomes tender

Preparation of sauce
Heat oil in a pan. add onion and garlic paste with all the seasonings. Then add the tomato paste, ketchup and hot sauce
Cook for 10 minutes until the mixture thickens.



Method for tortillas

In a bowl add the flour, salt, baking powder, oil and warm water .Knead till a smooth dough is formed. Cover and leave aside for thirty minutes
Make into ten balls and roll each ball into a quarter plate size tortillas
And cook on a tawa for 2 minutes on each side

To assemble
Spread tortillas. Spoon the mince filling onto them and roll.
In an oven proof dish spread half quantity of prepared sauce, place tortillas on top of them.Then top the tortillas with the remaining sauce. Sprinkle 4 tbsp grated cheddar cheese and drizzle 2 tbsp sour cream. Cover with foil and bake for 15 minutes on 180 degrees

Mexican Chicken with Fried Rice

Ingredients:
Chicken 1 of 1 ½ kg cut into karahi pieces
Onion 1 cut into rings
Capsicum 1 cut into rings
Garlic paste 2 tsp
Paprika 1 tsp
Salt 1 tsp
Oil ¼ cup
Oregano leaves ½ tsp
Ketchup 3 tbsp
White sauce 1 cup
Water 1 cup

Method:
1. Heat oil, fry garlic, for 2 minutes, add chicken pieces, fry for 5 minutes.
2. Than add salt & paprika & water, cook the chicken for 15 minutes.
3. Then add oregano, white sauce, ketchup, mix well.
4. Lastly add in onion & Capsicum rings leave it on dum. Serve with fried rice.


FRIED RICE

Ingredients:
Rice boiled 2 cups
Carrot 3 tbsp (Chopped in cubes)
Spring Onion 3 tbsp (chopped)
Garlic 1 tsp (chopped)
White pepper ¼ tsp
Soya sauce 1tbsp
Salt ½ tsp
Oil ¼ cup


Method:
Heat oil, fry garlic, add in rice with seasoning mix well, fold in vegetable, mix well.

WHITE SAUCE

Ingredients:

Mustard ½ tsp
Pepper ½ tsp
Salt ½ tsp
Butter 2 tbsp
Flour 3 tbsp
Milk ¾ cup
Water ½ cup

Method:
1. Heat butter, fry flour, Remove from flame.
2. Add seasoning & milk & water mix well, and cook till the sauce thickens.

To serve:
Serve on a platter and garnish with salad leaves, tomato wedges & rice mould.

Mexican Jambalaya Rice

Ingredients
Chicken breast 1 sliced
Prawns chopped 12 medium
Oil ¼ cup
Chopped onion 2 tbsp
Chopped capsicum 2 tbsp
Chopped garlic 1 tbsp
Tomatoes chopped ½ cup
Bay leaf 1
Wooster sauce 1 tsp
Hot sauce 1 tbsp
Rice 200 gm
Paprika ½ tsp
Salt 1 tsp
Garlic paste 1 tsp
Black pepper 1 tsp
Oregano leaves ½ tsp
Method
Heat ¼ cup oil in a pan, add 1 sliced chicken breast and 12 medium prawns with 2 tbsp chopped onion, 1 tbsp chopped garlic, 2 tbsp chopped capsicum, ½ cup chopped tomatoes, 1 tsp Wooster sauce, 1 tbsp hot sauce, ½ tsp paprika and ½ tsp oregano, add 200 gm soaked rice then add 2 cups water, cover and cook for 15 minutes till rice done, simmer for 10 minutes serve hot.

Mexican Chimichangas

Ingredients
Tortillas 4
Chili beef 2 cups
Salsa 4 tbsp
Sour cream 4 tbsp
Grated cheddar cheese 4 tbsp
Spring onion 4 tbsp
Oil for frying

Method for Chimichangas
Make 4 tortillas size of a dinner plate. Spread 1 tortilla, spoon about 2 tbsp of prepared chili beef in the centre of each tortilla, topped with spring onion and grated cheese, fold in a size of each tortilla to make a parcel, heat 1 cup oil in a large pan and fry the chimichangas. Folded side down first. Cook for 3 to 4 minutes on each side till crisp and golden brown; serve with salsa and sour cream.

Mexican Chicken Corn Chowder

Ingredients
Tomato 1 cubed
Cream style corn 1 can
Milk 1 cup
Chicken stock 4 cups
Chicken boneless thinly sliced ½ cup
Tabasco sauce 1 tsp
Flour 1 tbsp heaped
Garlic paste ½ tsp
Ground cumin ½ tsp
Chopped onion 2 tbsp
Butter 2 tbsp
Coriander leaves 2 tbsp
Method
Cut chicken into tiny pieces, heat 2 tbsp butter, add ½ tsp garlic paste with ½ cup chicken and 2 tbsp chopped onion, fry for 5 minutes till chicken tender, add 1 tbsp heaped flour, with 4 cups chicken stock, ½ tsp ground cumin, 1 tsp salt and ½ tsp black pepper, cook till boiling, add 1 cup milk, 1 can corn and 1 tsp Tabasco sauce, lastly stir in 1 cubed tomato and 2 tbsp coriander leaves. Serve immediately.

Mexican Chocolate Pudding

Ingredients
Cooking chocolate chopped 4 ounces
Milk 3 cups
Sugar ½ cup
Cream ½ cup
Vanilla essence 1 tsp
Corn flour 4 tbsp
Method
Mix together 4 tbsp corn flour, ½ cup sugar, 3 cups milk and cook on low flame till thick, add 4 ounces chopped chocolate. Whisk well till chocolate melts, remove, add 1 tsp vanilla essence and ½ cup cream, pour into individual serving dishes, decorate with cream and chocolate. Serve chilled.

Spicy Mexican salad

Ingredients
Sweet corn 1 cup
Kidney beans 1 cup
Onion 1 cut into tiny cubes
Capsicum 1 cut into tiny cubes
Chicken tikka chunks 1 cup
Cucumber 2 cut into tiny cubes
Tortillas chip brushed for garnish
Ingredients for dressing
Chili sauce 2 tbsp
Ketchup 1 tbsp
Lemon juice 1 tbsp
Salt ½ tsp
Black pepper crushed ½ tsp
Sugar 1 tsp
Garlic paste ½ tsp
Mayonnaise ¾ cup
Method for dressing
Mix all together in a bowl.
Method for salad
Place all the vegetables and tikka chunks in large bowl, mix lightly, just before serving mix with dressing, serve garnish with tortillas chips.

Mexican Chili Pizza

Ingredients for Pizza Dough
Flour 8 ounces
Instant yeast 1 ½ tsp heaped
Salt ½ tsp
Sugar 1 tsp
Powder milk 2 tbsp
Salt ½ tsp
Oil 2 tbsp
Egg 1
Ingredients for Filling
Roasted mince 1 cup
Chopped onion 3 tbsp
Sweet corn ½cups
Capsicum chopped 1
Tomato 1 chopped remove seeds
Crushed red pepper 1 tsp
Grated cheddar cheese ¾ cup
Grated mozzarella cheese ¾ cup
Oregano leaves 1 tsp
Olives sliced 2 tbsp
Mushroom sliced 2 tbsp
Pizza sauce 3 tbsp
Ingredients for Pizza Sauce
Tomato blended 4
Tomato paste ½ cup
Oregano leaves ½ tsp
Crushed red pepper 1 tsp
Salt ½ tsp
Orange red color pinch
Oil 2 tbsp
Crushed garlic 1 tsp
Method for Pizza
In a bowl mix together 8 ounce flour, 1 ½ tsp yeast, 1 tsp sugar, 2 tbsp oil, ½ tsp salt, 2 tbsp powder milk and 1 egg, knead into a soft dough with Luke warm water, and leave it in a warm place to rise for ½ hour, put dough in a greased dough cover and leave it to rise for 1 hour, pre heat your oven to 200 degree C, spread pizza dough on 10 inch pizza plate, brush with pizza sauce, sprinkle 2 tbsp cheddar cheese, top with 1 cup mince, 3 tbsp chopped onion, 1 tomato, 1 capsicum, ¾ cup mozzarella cheese, 1 tsp crushed red pepper, 1 tsp oregano, and lastly grated ¾ cup cheddar cheese. Cover and leave it to rise for 30 minutes then bake for 25 minutes until golden.
Method for Pizza Sauce
Blend 4 tomatoes, heat 2 tbsp oil fry 1 tsp crushed garlic till light golden, add in ½ cup tomato paste, cook till boiling add 1 tsp crushed red pepper, ½ tsp salt and pinch of color, cook tills sauce thickens cool and use as required.

Mexican Nachos

Ingredients for Nachos
Maize flour ¾ cup
Plain flour ½ cup
Oil 1 tbsp
Salt ¾ tsp
Carom seeds ½ tsp
Ingredients for Tomato Salsa
Tomatoes (cut into square cubes) 2
Tomatoes blended 2
Green chilies chopped 2
Vinegar 1 tbsp
Coriander leaves chopped 1 tbsp
Garlic ½ tsp
Salt ½ tsp
Sugar ½ tsp
Crushed red pepper ½ tsp
Onion chopped 2 tbsp
Capsicum chopped 2 tbsp
Oil 2 tbsp
Method for Salsa
Cut 2 tomatoes into squares and blend 2 tomatoes, heat 2 tbsp oil, add chopped 2 tbsp onion, ½ tsp garlic paste, 2 chopped green chilies and 2 tbsp chopped capsicum, cook for 2 minutes, add blended tomatoes with ½ tsp salt, ½ tsp crushed red pepper, ½ tsp sugar, 1 tbsp vinegar and chopped tomatoes, cook till thick. Serve with Nachos.
Method for Nachos
Sift both flour together with ¾ tsp salt, add 1 tbsp oil and ½ tsp carom seeds, mix well, knead to a soft dough with lukewarm water till smooth, cover and keep for 30 minutes, make small marble size balls, roll into thin tortilla, as thin as you can on a floured board, prick the roti with a fork, cut into 4 pieces to get 4 triangles then cut each triangle further into 2 pieces to get 8 triangular pieces, deep fry on medium flame till it turn golden brown in color, serve with salsa.

Mexican Churros

Ingredients
Eggs 2
Flour 4 ounce
Water 8 ounce
Cinnamon 1 tsp leveled
Coco powder 1 tbsp
Sugar 4 tbsp
Flour of corn 6 tbsp
Butter 1 ½ tbsp heaped
Oil for deep frying
Icing sugar as required
Salt pinch
Method
In a sauce pan mix 8 ounces water, 1 ½ tbsp butter, pinch of salt and 4 tbsp sugar, cook over medium flame until butter melts, immediately stir in 4 ounce flour and 6 tbsp flour of corn, cook over medium heat, stirring until the mixture forms a ball in the centre, remove from heat and cool slightly. Add the eggs 1 at a time with 1 tbsp cocoa powder and 1 tsp cinnamon, beating well after each addition. Beat until the mixture is smooth and shiny, spoon the mixture into a piping bag, filled with star nozzle, heat oil and pipe into long strips, fry for about 3 minutes on each side until golden, drain on kitchen towel, sprinkle with icing sugar, serve warm.

Mexicana chicken

Ingredients
Boneless chicken cubes 2 cups
Salt ½ tsp
Crushed red pepper ½ tsp
Mustard ½ tsp
Ginger garlic paste ½ tsp
Wooster sauce 1 tbsp
Ketchup 3 tbsp
Oil 1 tbsp
BBQ sauce 1 tbsp
Chili garlic sauce 1 tbsp
Onion 1 cut into squares
Capsicum 1 cut into squares
Tomato 1 remove seeds cut into squares
Ingredients for Mexicana sauce
Oil 2 tbsp
Garlic crushed ½ tsp
Tomato paste 1 tbsp
Chili garlic sauce 1 tbsp
Mixed herbs 1 tsp
Method
Marinate chicken cubes with salt, crushed red pepper, ginger garlic, mustard, Wooster sauce, ketchup, oil, BBQ sauce and chili garlic sauce, for 30 minutes.
Method for sauce
Heat oil fry crushed garlic for 1 minute add tomato paste, chili garlic sauce, mixed herbs, along with marinated chicken, cook for 10 minutes till chicken tender, add vegetables cubes, simmer for 5 minutes, remove and serve with rice.

Mexican fajita

Ingredients for filling
Chicken Julian 2 cups
Oil 2 tbsp
Lemon juice 2 tbsp
Garlic paste ½ tsp
Crushed white cumin 1 tsp
Green chili chopped 1 tsp
Onion 1 sliced
Capsicum 1 sliced
Cheddar cheese grated 1 cup
Ingredients for salsa sauce
Tomatoes 3 medium skin removed and blends
Onion chopped 2 tbsp
Garlic crushed ½ tsp
Salt ½ tsp
Sugar ½ tsp
Crushed red pepper 1 tsp
Oil 2 tbsp
Capsicum 2 tbsp
Ingredients for tortillas
Flour 2 cups
Salt ¾ tsp
Baking powder 1 tsp
Oil 2 tbsp
Warm water as required to knead
Method for tortillas
In a bowl add Flour 2 cups, Salt ¾ tsp, Baking powder 1 tsp, Oil 2 tbsp, Warm water as required to knead, form into a dough leave it for 15 minutes, divide into 10 portions shape into balls, roll each ball into 7 inch round, cook on a tawa, over medium heat until done.
Method for salsa sauce
In a blender put Tomatoes 3 medium skin removed and blend, Onion chopped 2 tbsp, Garlic crushed ½ tsp, Salt ½ tsp, Sugar ½ tsp, Crushed red pepper 1 tsp, blend until smooth. In sauce pan heat oil add blended mixture, cook for 10 minutes until sauce thick, and add 2 tbsp chopped capsicum.
Method for chicken
Marinate chicken Julian with lemon juice, garlic paste, cumin crushed, chopped green chilies and keep for 10 minutes, heat oil in a fry pan add marinated chicken cook for 5 minutes till tender, add sliced onion capsicum sliced, cook for another 5 minutes.
To serve
Make individual fajita by placing chicken and vegetable mixture, grated cheddar cheese in the centre of tortillas, previously spread with sour cream, top with salsa sauce, roll up tightly and serve.