Explore Mexican Flavors with These 4 Authentic Mexican Recipes You Must Try
These authentic dish recipes will take you on a gastronomic journey through the vibrant tastes of Mexico. These recipes, which include rich and creamy mole sauce and delicious street tacos, encapsulate the essence of Mexican gastronomy. Prepare to have a taste of Mexico delivered to your table and have your taste senses tantalized!
Discover the tastes of Mexico with these four original Mexican dish recipes shared by Reflex Bar Brewery and Dining’s founder, Suman Bharti.
CHICKEN ROLL FROM MEXICO
Chicken, cheese, and seasonings are combined to make Mexican Roll Chicken, which is then baked or deep-fried until it becomes crispy. It has a Mexican twist and is comparable to an egg roll. You will need the following items to create this recipe.
Components
Regarding the Chicken:
● Four skinless and boneless chicken breasts
● To taste, add pepper and salt
● Olive oil
Additional components
● 1 cup of shredded, cooked chicken
About a cup of shredded cheese
● Corn Tortilla
● One cup of salsa
● One lettuce
● Diced one tiny onion
● Two minced garlic cloves
● One tablespoon of chili powder
● 1 teaspoon of cumin powder
● One little tomato
● ½ cup Sour cream
● Cilantro
How to Get Ready
1. First, cook some chicken and shred it; next, combine it with salsa and cheese. If needed, adjust the seasoning by tasting it. Take the skillet off of the burner.
2. Heat a little amount of olive oil in a big skillet over medium heat. Soften and reheat a few corn tortillas.
3. Evenly distribute the filling mixture among the chicken breast pockets by spooning it into each one. Top each chicken breast with shredded cheese once the stuffing is inside.
4. Gently fold up each chicken breast, securing the rolls together with toothpicks or kitchen twine.
5. Put the filled chicken breasts in a baking dish that has been coated with cooking spray that doesn’t stick. Top each chicken wrap with a little bit of olive oil.
6. Bake for 25 to 30 minutes in a preheated oven, or until the cheese is melted and bubbling and the chicken is well cooked.
7. Before serving, take off the toothpicks and thread from the chicken wraps.
8. Add your preferred garnishes, such cilantro, sour cream, lettuce, and tomatoes.
9. Present the warm Mexican Roll Chicken, an ideal dish for a dinner, snack, or starter, and savor!
QUAZADILLAS VEGGIE
You may add your preferred cheese and veggies to make veggie quesadillas, which are a tasty and adaptable entrée. These are the ideal method for getting rid of any leftover vegetables in your crisper drawer. These quesadillas are also really tasty, nutritious, and simple to prepare. Here’s a quick recipe for vegetarian quesadillas:
Components
Four large wheat tortillas
About a cup of shredded cheese
● A few diced vegetables (It’s highly recommended to include a sweet potato for added taste and heartiness)
● ½ cup washed and drained canned black beans
● One tablespoon of chili powder
● ½ cup Salsa
● 1 teaspoon of cumin powder
● To taste, add pepper and salt
● Cooking spray or olive oil
How to Get Ready
1. Turn up the heat to medium on a skillet or griddle.
2. Heat a little amount of olive oil in a different pan over medium heat. Add the chopped vegetables. Simmer the veggies for five to seven minutes, or until they are tender. Add ground cumin, chili powder, salt, and pepper for seasoning.
3. Place one flour tortilla flat on the griddle or pan that has been warmed. Evenly distribute a quarter of the shredded cheese on one tortilla half.
4. Evenly spoon a little portion of the cooked veggie mixture onto the cheese.
5. To form a half-moon, fold the empty side of the tortilla over the filling.
6. Cook the quesadilla for two to three minutes on each side, or until the cheese has melted and the tortilla is crispy and golden brown.
7. Proceed with the remaining tortillas and filling components in the same manner.
8. After each quesadilla is done, move it all to a cutting board and let it to cool for a little while.
9. Cut each quesadilla into wedges using a sharp knife or pizza cutter.
10. Present the vegetable quesadillas warm.
11. Savor your tasty and filling vegetarian quesadillas for a light supper or snack!
CHICKEN ENTREGAS
A common Mexican cuisine, chicken enchiladas are readily customizable with a variety of sauces, fillings, and garnishes. These are great as leftovers or for feeding a large gathering. Everyone will enjoy the flavorful and filling supper that is chicken enchiladas.
Components
Regarding the chicken:
● Two chicken breasts, skin and bones removed
● One tablespoon of chili powder
● 1 teaspoon of cumin powder
● 1/2 teaspoon powdered garlic
● To taste, add pepper and salt
● Olive oil
For the Sauce Enchilada:
Half a cup of olive oil
Half a cup of all-purpose flour
Half a cup of chili powder
● 1 teaspoon of cumin powder
● 1/2 teaspoon powdered garlic
● 1/4 teaspoon of oregano, dried
Half a cup of chicken broth
● One 8-ounce can of tomato sauce
● To taste, add pepper and salt
Regarding the Enchiladas:
About 8–10 corn tortillas
● Two cups of cooked chicken, shredded (using the cooked chicken breasts)
● One cup of shredded cheese, either Mexican mix, Monterey Jack, or cheddar
cup finely chopped onion
⅏ 1/4 cup of freshly chopped cilantro (optional)
● Add-ons: sliced jalapeños, diced tomatoes, chopped cilantro, sour cream, and avocado
How to Get Ready
1. Set the oven temperature to 375°F, or 190°C. Apply non-stick cooking spray to a 9 x 13-inch baking dish to grease it.
2. Add salt, pepper, ground cumin, chili powder, and garlic powder to the chicken breasts.
3. Drizzle some olive oil in a pan over medium heat. Cook for 6 to 8 minutes on each side, or until the seasoned chicken breasts are cooked through. After cooking, take the chicken out of the pan and use two forks to shred it. Put aside.
4. In a skillet over medium heat, warm up two tablespoons of olive oil to prepare the enchilada sauce. Add the flour and cook, stirring frequently, for one minute. Cook for one more minute after adding the dried oregano, chili powder, powdered cumin, and garlic powder.
5. Add the tomato sauce and chicken broth gradually and whisk until smooth. After bringing the mixture to a simmer, cook it for ten to fifteen minutes, stirring now and again, until the sauce has somewhat thickened. To taste, add salt and pepper for seasoning.
6. Line the bottom of the baking dish with a thin coating of the enchilada sauce.
7. Microwave the corn tortillas for 20 to 30 seconds, or until they become flexible.
8. Spoon some of the shredded chicken onto each tortilla to create the enchiladas. Add a sprinkling of cheese, chopped cilantro (if using), and sliced onion. Place the tortilla seam-side down in the baking dish after carefully rolling it.
9. After assembling all of the enchiladas, evenly top each one with the leftover enchilada sauce. Top with the remaining cheese that has been shredded.
10. Bake the baking dish in the preheated oven for 20 to 25 minutes, or until the cheese is bubbling and melted and the enchiladas are well warm. Cover with aluminum foil.
11. To gently brown the cheese, take off the foil and bake for a further five minutes.
12. Before serving, take the enchiladas out of the oven and allow them to cool for a few minutes.
13. Present the hot chicken enchiladas with optional garnishes such sliced jalapeños, diced tomatoes, sour cream, avocado, and chopped cilantro.
14. Savor your delicious handmade enchiladas along with all the accompaniments!
CHILDREN’S TACOS
Tacos made with chicken from Mexico are a tasty and entertaining meal that can be altered by adding other ingredients and sauces. They work well for a spectacular party meal or a simple, fast supper. Tacos made with chicken from Mexico are a tasty and adaptable dish that will please everyone. The following ingredients and processes are needed to create Mexican chicken tacos:
Components:
Regarding the Chicken:
▏ One pound (450 grams) of skinless, boneless chicken breasts or thighs, finely cut or diced
▏ One tablespoon of olive oil
● One tablespoon of chili powder
● 1/2 teaspoon of cumin powder
● 1/2 teaspoon powdered garlic
● To taste, add pepper and salt
Regarding the Tacos:
● 8–10 little wheat or corn tortillas
● One cup of shredded cabbage or lettuce
cup chopped tomatoes
cup finely chopped onion
⅏ 1/2 cup of freshly cut cilantro
● One sliced avocado
● To serve, lime wedges
Extra toppings at your discretion:
● Shredded cheese (mixture of Mexican, Monterey Jack, or cheddar).
● Greek yogurt or sour cream
● Pico de gallo or salsa
● Cut jalapeños
● Spicy sauce
Guidelines:
1. Heat the olive oil in a big pan over medium heat. Season the chicken with salt, pepper, ground cumin, chili powder, and garlic powder after adding it to the pan in slices or chopped form.
2. Cook, tossing occasionally, until the chicken is cooked through and no longer pink, 6 to 8 minutes. After turning off the heat, put the skillet aside.
3. Reheat the tortillas while the chicken cooks. You may microwave them for 20 to 30 seconds while covering them with a moist paper towel, or you can reheat them in a dry pan over medium heat for approximately 30 seconds on each side.
4. Spoon a little bit of the cooked chicken onto each tortilla to make the tacos.
5. Add sliced avocado, diced tomatoes, diced onion, chopped cilantro, and shredded lettuce or cabbage to the top of the chicken.
6. For extra taste, squeeze a lime wedge over every taco.
7. Present the hot chicken tacos with optional garnishes like sliced jalapeños, salsa or pico de gallo, sour cream or Greek yogurt, and spicy sauce.
8. Savor the delicious chicken tacos you created yourself!
