Mexican Side-Dishes and Botanas

Mexican Side-Dishes and Botanas -

Browse through some tasty Mexican Side dishes and have fun....!!!!....

Mexican Botana Platter

Mexican Quinoa

Calabacitas

Black Beans, Corn, and Yellow Rice

Mexican Macaroni Salad

Rich Mexican Corn

Cilantro-Lime Rice

Best Black Beans

Mexican Rice

Spicy Beans and Rice

Cilantro Tomato Corn Salad

Mexican Beans

Mexican Blackened Corn

Mexican Potato Pancakes

Grilled Tequila-Cilantro Pineapple

Mexican Appetizers

Mexican Appetizers -

In this section you will find a variety of Mexican Appetizers. Based on the type of food, Mexican Appetizers has been classified into some sub categories like Nachos, Ceviche, Salsa, etc. So why waiting...!!!!.... Just browse through the section and make some for yourself and your friends and families.

Mexican Style Meatballs

Mexican Dip

Mexican Pizza

Mini Tacos

Chicken Flautas

Chicken Taquitos

Chicken Kabobs Mexicana

Warm Chicken Nacho Dip

Nachos:

Super Nachos

Over the Top Nachos

Chicken Nachos

BBQ Nachos

Baked Nachos

Italian Nachos

Shrimp and Jalapeno Nachos

Turkey Nacho Bake

Baked Tortilla Chips

Popcorn Nachos

Salsa:

Roasted Tomato Salsa

Black Bean Salsa

Fruit Salsa and Cinnamon Chips

Watermelon Fire and Ice Salsa

Cucumber Salsa

Avocado-Mango Salsa

Cilantro, Black Bean, and Corn Salsa

Guacamole:

Easy Guacamole

Ceviche:

Juicy and Spicy Ceviche

Avocado Shrimp Ceviche-Estillo Sarita

Crab Ceviche

Fresh Tuna Ceviche

Halibut-Mango Ceviche

Salmon Ceviche

Quesadillas:

Chicken Quesadillas

Spinach and Mushroom Quesadillas

Asparagus and Goat Cheese Quesadillas

Spinach Whole Wheat Quesadillas

Mashed Potato Quesadilla

Tangy Tuna Black Bean Quesadillas

Vegetable Quesadillas

Corned Beef Quesadillas

Mexican Cuisine

Mexican Cuisine -

Mexican cuisine is primarily a fusion of indigenous Mesoamerican cooking with European, especially Spanish, elements added after the Spanish conquest of the Aztec Empire in the 16th century. The basic staples remain native foods such as corn, beans and chili peppers, but the Europeans introduced a large number of other foods, the most important of which were meat from domesticated animals (beef, pork, chicken, goat and sheep), dairy products (especially cheese) and various herbs and lots of spices.

While the Spanish initially tried to impose their own diet on the country, this was not possible and eventually the foods and cooking techniques began to be mixed, especially in colonial era convents. Over the centuries, this resulted in various regional cuisines, based on local conditions such as those in Oaxaca, Veracruz and the Yucatán Peninsula. Mexican cuisine is closely tied to the culture, social structure and popular traditions of the country. The most important example of this connection is the use of mole for special occasions and holidays, particularly in the South and Center regions of the country. For this reason and others, Mexican cuisine was added by UNESCO to its list of the world’s "intangible cultural heritage".

Under this section you will find some awesome, tasty Mexican dishes recipes. Enjoy......!!!!!......

All-Purpose Mexican Seasoning Mix

Appetizers

Snacks (Botanas) and Side Dishes

Main Courses

Desserts and Sweets

Mexican Main Courses

Mexican Main Courses -

This section would provide you with some authentic mouth watering Mexican Main course dishes. Based on the type of food, Mexican Main Course dishes has been differentiated into several sub divisions like Enchiladas, Fajitas, Tamales, Burritos, etc. Browse through this section and have fun...!!!....

Mexican Quiche

Mexican Style Meatloaf

Mexican Pizza

Mexican Style Chicken Parmesan

Mexican Stir-Fry

Slow Cooker Mexican Style Meat

Quick and Easy Mexican Chicken

Crockpot Green Chile Chicken

Grilled Spicy Tequila Chicken

Margarita Chicken

Chicken Fiesta Salad

Monterey Chicken with Potatoes

Mexican Tinga

Picante Marinated Chicken

Southwestern Chicken Lasagna

Chicken Chimichangas

Salsa Chicken Rice Casserole

Salsa Chicken

Mexican Style Shredded Pork

Pressure Cooker Carnitas

Tomato Pork

Pork Chalupas

Chipotle Crusted Pork Tenderloin

Spicy Green Chile Pork

Mexican Pork Chops

Enchiladas:

Pork Enchiladas

Jalapeno Cream Cheese Chicken Enchiladas

Easy White Chicken Enchiladas

Turkey Enchiladas

Pineapple Enchiladas

Seafood Enchiladas

Cottage Cheese Chicken Enchiladas

Poblano Chile Enchiladas a la Gringa

Black Bean and Rice Enchiladas

Spinach Enchiladas

Slow Cooker Enchiladas

Shrimp and Crab Enchiladas

Green Chicken Enchilada

Tacos:

Authentic Mexican Breakfast Tacos

Tacos stuffed with Poblanos and Cheese

Grilled Chicken and Green Chile Tacos

Carne Asada Tacos

Chicken or Beef Rolled Tacos

Fish Tacos

Quick Tuna Tacos

Baked Tacos

Shredded Beef Tacos with Lime

Fiery Fish Tacos with Crunchy Corn Salsa

Grilled Fish Tacos with Chipotle-Lime Dressing

Chipotle Shrimp Tacos

Lettuce Leaf Tacos

Burritos:

Burrito Fillings

Black Bean and Rice Burritos

Chili Potato Burritos

Delightful Brunch Burritos

Salsa Chicken Burrito Filling

Fabulous Wet Burritos

Burrito Pie

Breakfast Burritos

Roast Beef Burritos

Bean and Honey Burrito Casserole

Sweet Pork for Burritos

Pork Steak Burritos

Barbeque Seitan and Black Bean Burritos

Breakfast Burritos with Green Salsa

Chicken and Bean Burritos

Fajitas:

Tangy Chicken Fajitas

Colorful Vegetable Fajitas

Chicken and Bacon Fajitas

Cinnamon and Lime Chicken Fajitas

Shrimp Fajitas

Steak Fajitas

Marinated Flank Steak

Vegan Fajitas

Sizzling Steak Fajitas

Marinated Fajita Chicken

Bison Fajitas with Guacamole Salad

Spicy Beef Fajitas

Mango Salsa Steak Fajitas

Tamales:

Corn and Green Chile Tamales

Chicken and Cheese Tamales

Mexican Beef Tamales

Pork for Tamales

Hot Tamale Pie

Basic Homemade Tamales

Tamale Casserole

Pork Tamale Pie

Sweet Tamale Pie

Grilled Tequila-Cilantro Pineapple

This is an out-of-the-ordinary side dish, that always turns into a conversation piece.

Ingredients:
 1 fresh pineapple, peeled and cored
 1 cup chopped fresh cilantro
 1 cup tequila
 1 1/2 tablespoons ground chipotle chiles
 1 lemon
 1 lime
 salt and pepper to taste

Directions:
Cut the pineapple lengthwise into 8 wedges. Place the wedges into a sealable plastic container or sealable plastic bag. In a small bowl, stir together the cilantro, tequila and chipotle. Pour into the container with the pineapple. Cut lemon and lime in half, squeeze out some juice and put the juice and fruit into the container. Season with salt and pepper. Marinate in the refrigerator for at least one hour, turning pineapple once.
Preheat an outdoor grill to medium-high heat. When the coals are hot, brush a light coating of oil on the grate.
Grill wedges for about 4 to 5 minutes on each side. If you like you can make a sauce by cooking the marinade in a saucepan over medium-high heat. Bring to a boil and cook until the sauce is thick and syrupy. It will be very spicy!

Mexican Potato Pancakes

Ingredients:
 2 cups diced tomatoes
 1/2 small onion, chopped
 1 small jalapeno pepper, seeded and chopped
 1 cup water
 1/4 cup canola oil
 5 potato, peeled and grated
 salt and pepper to taste
 1 dash hot pepper sauce, or to taste
 1 small onion, minced
 2 eggs
 2 jalapeno pepper, seeded and minced
 3 tablespoons all-purpose flour
 1/4 cup canola oil

Directions:
Place tomatoes, onion, jalapeno, and water into the bowl of a blender; blend until smooth. Heat 1/4 cup canola oil in a saucepan over medium heat. Carefully stir in tomato puree, and cook for 15 minutes until thickened.
While the sauce is cooking, season the shredded potato to taste with salt, pepper, and hot pepper sauce. Mix in onion, eggs, and jalapeno; sprinkle with flour and mix until thoroughly combined. Heat canola oil in a large skillet over medium-high heat.
Drop potato mixture into hot oil by the heaping tablespoon. Flatten slightly, and cook until golden brown on both sides, about 2 minutes per side. Drain on paper towels, and continue with remaining potato mixture. Serve the potato pancakes with sauce spooned over top.

Mexican Blackened Corn

This corn dish is perfect as a side, used as a topping on a taco, mixed into a salad, with quinoa, or even served cold.

Ingredients:
 4 slices bacon (optional)
 4 ears fresh sweet corn, kernels cut from the cob
 1 teaspoon ground cumin
 1/4 teaspoon sea salt
 1/4 teaspoon ground cayenne pepper
 1 small onion, chopped
 1/2 small red bell pepper, chopped
 2 cloves garlic, chopped
 1/4 cup beer
 1/4 cup crumbled cotija cheese
 1/4 cup chopped fresh cilantro

Directions:
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. When cool, chop the bacon.
Place the kernels of corn into a large skillet over high heat, and sprinkle the cumin, sea salt, and cayenne pepper over the corn. Turn the corn gently over with a spatula as it cooks, then stir in the onion, red bell pepper, and garlic. Stir the corn mixture every few minutes, until it begins to stick in the pan. Pour the beer into the pan to help unstick the corn, stir, and cook until the corn is dark with very dark spots, and the onion and red bell pepper are soft, about 20 minutes. Remove from heat, and sprinkle with chopped bacon, cotija cheese, and cilantro.

Mexican Beans

Wonderful Mexican beans to serve as a side dish with your meal.

Ingredients:
 2 pounds dried pinto beans
 2 1/2 quarts water
 1 pound bacon, coarsely chopped
 1 medium onion, chopped
 1 medium ripe tomato, chopped
 1 fresh jalapeno pepper, chopped
 1 bunch fresh cilantro, chopped

Directions:
Combine beans and water in a large pot. Bring to a boil, reduce heat, and simmer for 3 hours. Add more water if necessary while beans are cooking.
In a large skillet, cook bacon over medium heat until it is beginning to brown. Stir in onion, and continue cooking until onion is tender. Stir in tomato, and jalapeno, and cook for 2 to 3 minutes. Remove from heat, and stir in cilantro.
Stir bacon and onion mixture into the beans, and continue cooking for 1 hour, or until beans are soft.

Cilantro Tomato Corn Salad

Very quick and tasty sidedish that can be altered to taste, almost every ingredient except the corn is optional. Very pretty side dish also. It's especially good if you just don't have the time to cook but don't want junk food.

Ingredients:
 3 ears fresh corn in husks
 1/4 cup butter, melted
 2 roma (plum) tomatoes, chopped
 1 jalapeno pepper, seeded and finely chopped
 1/2 small red onion, finely chopped
 2 cloves garlic, minced
 1/2 bunch fresh cilantro, chopped
 salt and freshly ground black pepper to taste
 1 pinch salt-free lemon-herb seasoning (such as Mrs. Dash)

Directions:
Peel back corn husks, but leave them attached at the bottom. Remove the silks, and fold husks back up over the corn. Place on a dinner plate, and cook in the microwave for 5 minutes on High power, turning corn once half way through. Cool until cool enough to touch, then slice corn kernels from the cob and place them in a serving bowl.
Stir butter into the corn along with the tomatoes, jalapeno, red onion, garlic and cilantro. Season with salt, pepper, and seasoning blend. Mix well, taste, and adjust seasoning if necessary. Some people like the salad warm, but I prefer to chill it a little before serving.

Spicy Beans and Rice

This is a fast, easy and yummy vegetarian dinner, or you can add chicken or sausage if you miss the meat!

Ingredients:
 1 1/2 cups water
 1/2 cup uncooked brown rice
 2 (15 ounce) cans black beans, undrained
 2 fresh jalapeno peppers, seeded and chopped
 1 teaspoon ground cumin, or to taste
 1 tablespoon chili powder, or to taste
 black pepper to taste
 1/2 cup shredded sharp Cheddar cheese
 2 fresh green onions, chopped
 1/2 (2 ounce) can sliced black olives, drained

Directions:
Preheat oven to 350 degrees F (175 degrees C).
In a saucepan bring the water to a boil. Add rice and stir. Reduce heat, cover and simmer for 40 minutes.
Meanwhile, pour beans into a 2 quart casserole. Sprinkle with jalapenos, cumin, chili powder and black pepper.
Bake in preheated oven for 30 minutes. Sprinkle with cheese, green onions and olives. Bake for 5 to 10 minutes more.
Serve beans over cooked rice.

Mexican Rice

This is an excellent authentic Mexican rice recipe (not to be confused with Spanish rice) that I make as a side dish with all of my Mexican dishes. The key is cooking the rice properly and using good quality chicken broth or stock.

Ingredients:
 1 cup long grain white rice
 1 tablespoon vegetable oil
 1 1/2 cups chicken broth
 1/2 onion, finely chopped
 1/2 green bell pepper, finely chopped
 1 fresh jalapeno pepper, chopped
 1 tomato, seeded and chopped
 1 cube chicken bouillon
 salt and pepper to taste
 1/2 teaspoon ground cumin
 1/2 cup chopped fresh cilantro
 1 clove garlic, halved

Directions:
In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to a boil. Stir in onion, green pepper, jalapeno, and diced tomato. Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes.

Best Black Beans

This simple black bean side dish works well with Mexican or Cuban meals.

Ingredients:
 1 (16 ounce) can black beans
 1 small onion, chopped
 1 clove garlic, chopped
 1 tablespoon chopped fresh cilantro
 1/4 teaspoon cayenne pepper
 salt to taste

Directions:
In a medium saucepan, combine beans, onion, and garlic, and bring to a boil. Reduce heat to medium-low. Season with cilantro, cayenne, and salt. Simmer for 5 minutes, and serve.

Cilantro-Lime Rice

Very similar to the rice of a famous burrito place, this rice pairs well with Mexican food and can be used as a filler in burritos.

Ingredients:
 1 cup long grain white rice
 2 cups water
 1 teaspoon chicken bouillon granules
 2 tablespoons fresh lime juice
 2 tablespoons chopped fresh cilantro
 salt to taste

Directions:
Bring the rice, water, and chicken bouillon to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes. Remove from the heat, add the lime juice, cilantro, and salt; fluff with a fork and serve.

Rich Mexican Corn

This recipe came from Dallas, Texas. They like it hot so they put in a few extra jalapenos.

Ingredients:
 1 (8 ounce) package cream cheese
 1/2 cup butter
 1/2 cup milk
 1 (16 ounce) package frozen corn
 1 red bell pepper, diced
 8 fresh jalapeno peppers, diced

Directions:
Preheat oven to 350 degrees F (175 degrees C).
In a saucepan over medium-low heat, melt the cream cheese and butter, and mix with the milk until smooth and bubbly.
In a medium casserole dish, mix the frozen corn, red bell pepper, and jalapeno peppers. Pour in the cream cheese mixture, and toss to coat.
Bake 35 to 45 minutes in the preheated oven, until bubbly and lightly brown.

Mexican Macaroni Salad

Ole! Make it mild or make it zesty, you can have it your way. Always a hit and easy as can be.

Ingredients:
 1 (16 ounce) package dry macaroni
 1 1/2 cups chunky salsa
 1 cup mayonnaise
 1/2 cup finely chopped green bell pepper
 1 teaspoon garlic powder
 1 teaspoon salt
 ground black pepper to taste
 1 (6 ounce) can sliced black olives, drained (optional)

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse under cold running water, and drain.
In a large bowl, combine the salsa, mayonnaise, green pepper, garlic powder, salt, black pepper, and olives; mix well. Pour pasta into mixture, and stir to coat thoroughly. Cover, and refrigerate at least one hour before serving.

Black Beans, Corn, and Yellow Rice

It makes a lot and is quite inexpensive. Serve with tortilla chips or as a filling for flour tortillas. It's even better the next day.

Ingredients:
 1 (8 ounce) package yellow rice mix
 1 1/4 cups water
 2 tablespoons olive oil
 1 (15 ounce) can black beans, rinsed and drained
 1 (15.25 ounce) can whole kernel corn, drained
 2 teaspoons lime juice
 1 teaspoon ground cumin

Directions:
Bring the rice, water, and olive oil to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
Mix together the beans, corn, lime juice, and cumin in a large bowl. Stir in the cooked rice and serve.

Calabacitas

A light lunch, or serve with cheese and tortillas. Also good as a side dish with your favorite Mexican food.

Ingredients:
 1 tablespoon olive oil
 1 large onion, chopped
 3 cloves garlic, minced
 4 small zucchini, diced
 1 fresh poblano chile pepper, seeded and chopped
 1 cup frozen whole kernel corn
 1 (15 ounce) can black beans, rinsed and drained
 1/2 teaspoon salt, or to taste

Directions:
Heat olive oil in a large skillet over medium-high heat. Add onion and garlic, and cook, stirring until translucent. Add zucchini and poblano pepper, and saute until soft. Stir in corn and beans, and heat through. Season with salt to taste.

Mexican Quinoa

As a healthier alternative to Mexican or Spanish rice, this version uses gluten-free quinoa instead of rice for its additional protein and fiber and great taste. However, it still has all the great flavor and spices of your usual Mexican or Spanish rice dish.

Ingredients:
 1 tablespoon olive oil
 1 cup quinoa, rinsed
 1 small onion, chopped
 2 cloves garlic, minced
 1 jalapeno pepper, seeded and chopped (optional)
 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
 1 envelope taco seasoning mix
 2 cups low-sodium chicken broth
 1/4 cup chopped fresh cilantro

Directions:
Heat olive oil in a large skillet over medium heat; cook and stir quinoa and onion in the hot oil until onion is translucent, about 5 minutes. Add garlic and jalapeno pepper to quinoa mixture and cook until garlic is fragrant and slightly softened, 1 or 2 more minutes.
Mix undrained can of diced tomatoes with green chiles, taco seasoning mix, and chicken broth into quinoa mixture. Bring to a boil, reduce heat to medium-low, and simmer until liquid has been absorbed, 15 to 20 minutes. Stir in cilantro.

Mexican Botana Platter

This beef and chicken fajita, bean, cheese, guacamole, and sour cream recipe has always been an all-in-one hit at restaurants or any get together! Serve with Spanish rice and fresh warm flour tortillas! You can also use grilled shrimp or sausage as your meat and save time by using tortilla chips in the bag, but the taste won't be authentic.

Ingredients:
 2 pounds beef skirt steak
 2 pounds boneless chicken thighs
 2 teaspoons fajita seasoning
 2 1/2 teaspoons garlic powder, divided
 2 cups refried beans
 salt to taste
 lemon pepper to taste
 4 avocados - peeled, pitted, and mashed
 1 cup corn oil
 24 corn tortillas
 1 medium green bell pepper, chopped
 1 medium onion, chopped
 1/3 bunch cilantro, chopped
 1 (16 ounce) package shredded American cheese
 12 ounces sour cream
 2 large tomatoes, chopped
 4 pickled jalapeno peppers, sliced (optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C).
Rub beef and chicken with fajita seasoning and 2 teaspoons garlic powder. Cut beef and chicken into 1-inch strips, and set aside.
In a saucepan, warm refried beans over medium-low heat.
Stir salt, lemon pepper, and 1/2 teaspoon garlic powder into mashed avocados. Set aside.
Heat corn oil in a deep skillet over medium-high heat. Cut tortillas in half, then cut in half again to make 4 triangular pieces per tortilla. Place into the skillet as many tortilla pieces as will fit without overlapping, and fry until crisp; repeat this process until all the tortilla pieces have been fried. Remove crisp tortillas to paper towels. Discard oil, and wipe out skillet.
Return skillet to medium heat, and stir in beef, chicken, bell pepper, and onion. Cook, stirring occasionally, about 7 minutes; then stir in cilantro.
Layer the tortilla pieces along the bottom of a large baking dish. Spread refried beans evenly over tortilla pieces. Sprinkle cheese over beans, then spread meat mixture evenly on top.
Bake in preheated oven until cheese and beans are bubbly, about 20 minutes. Remove from oven, and drop sour cream and guacamole by tablespoonfuls in various places across the top. Sprinkle tomatoes and jalapenos on top.

BBQ Nachos

These are not the most fancy nachos, but they taste great.

Ingredients:
 20 tortilla chips
 1/4 pound smoked beef sausage
 1/2 cup Cheddar cheese
 1/4 cup barbeque sauce

Directions:
Arrange the tortilla chips on a microwave-safe platter. Shred the sausage with a cheese grater; scatter evenly over the chips; top with Cheddar cheese. Drizzle the barbeque sauce over the nachos.
Heat in the microwave until the cheese melts, 15 to 30 seconds.