We have to bring a Mexican food( that we cooked) to school. Fish is the one thing I can always make taste right so I figured I would do that. Thanks for the help in advance.

BAKED MEXICAN FISH

1/4 c. butter, soften
1/4 tsp. cayenne pepper
Picante sauce
1/4 bag tortilla chips, crushed
2 fish fillets (catfish is best)

Soften butter to at least room temperature; then stir in cayenne. Coat fish with butter mixture (both sides). Place in shallow baking pan. Sprinkle crushed tortilla chips on top covering entire fillets. Bake at 400 degrees until fish internal temperature reaches 160 degrees. Spoon on picante sauce and serve. Goes well with any food; not just Mexican.

i need help cooking mexican rice the one thats a like orange plz im me i need hellp im hungry lol
its still hard i think i did it wrong lol someone im me
thx for eveything ppl i did it

1 cup rice
2 cups water
1 tablespoon tomato boullion *
2 tablespoons butter or vegetable oil

Heat the butter or oil in a skillet on medium heat. When hot, add rice to skillet and let get nice and toasty not burnt, have water ready and just as the rice starts giving off a toasted smell add the water to the pan.

It will sizzle; as it’s sizzling, add the tablespoon of tomato bouillon to the skillet and stir. Cover with a lid and let cook just like you would normally, (about 20 minutes).

That is all there is to it, very simple and very easy. You could also add about a 1/4 cup of diced up carrots, corn or green beans if you choose to do so, while the rice is cooking.

I want a website that can help me learn how to cook REAL Mexican food. Like Pesole, flan, menudo…Some really good recipes. I’m trying to help my disabled friend enjoy the foods she grew up loving and I’ve never cooked these foods before. Thank you in advance for your help:)

Chili verde – green chili w/pork

boneless pork roast – cut into small cubes
1 large can green chili’s – diced
1 large can diced tomato’s
2 cloves garlic-chopped finely
1/2 small onion – chopped finely
cumin-to taste
salt- to taste
brown meat with garlic, onion, cumin/salt (to your taste), add chili’s and tomato’s and simmer til meat is tender (the longer the better).
serve w/rice and beans
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Beans.

dry pinto beans
bacon – 3 slices
2-3 jalapenos
3 cloves garlic -whole, peeled
salt -to taste

clean beans and remove any pieces of dirt/rocks, put into large pot, wash/rinse beans and then fill pot w/water add garlic salt, bacon and jalapenos, put on high, bring to boil and the lower heat so it goes to a low boil, let cook check often and add water as needed, they are done when beans are soft and tender.
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spanish rice

1 c rice
garlic/onion finely chopped
cilantro
cumin
oil
tomato sauce
2 c water/chicken stock
brown rice in a skillet, til light brown add garlic/onion, add tomato sauce, water, cumin, cilantro, cover and simmer until all water has been absorbed.

Mexican friend’s grandparents would cook up a vat of pinto beans and we would put them in fresh tortillas and roll them up and eat them. The pinto beans seemed basic, but unsure of what exactly was put in them when cooked. Is there a traditional Mexican recipie similar to what I’m describing?

The traditional method for cooking pinto beans is to sort the beans and remove broken beans and any trash that may be in them. Soak the beans overnight in enough water to cover the beans, the beans are going to expand to about twice their original volume so it takes a lot more water that you would think. The next day the beans are drained completely, add enough water to cover the beans and boil until tender. Do not season the beans until they are nearly cooked as salt will toughen the beans. If the beans start to dry out during cooking it should be replaced with boiling water to keep the beans tender. Seasoning for beans can be salt, pepper, chilli powder, chilli peppers, cilantro, epizote, onions, garlic smoked sausage or almost anything that you like.