5 Easy Mexico Independence Day Recipes

These 5 easy Mexico Independence Day recipes are simple, tasty and fun! They are based off fresh ingredients and a heritage of organically grown herbs and vegetables. These Mexican recipes will take you south of the border in a way that chips and salsa never could!

Independence Day Shrimp and Bean Tostada

You will need:

  • 1 can black beans, drained
  • Salt to taste
  • Canola oil
  • 12 medium shrimp
  • 5 diced jalapenos
  • 3 minced garlic cloves
  • Pinch cayenne pepper
  • 6 (6-inch) corn tortillas
  • 2 cups shredded romaine lettuce
  • 1 chopped tomato
  • 1 diced avocado
  • 1 cup queso fresco
  • Crema fresca
  1. Heat beans in a pot with some water until warmed, mashing as it's cooking and seasoning with salt.
  2. Heat a few tablespoons of oil in a skillet, add shrimp, jalapenos, cayenne pepper and garlic. Saute until shrimp is cooked through.
  3. Heat more oil in a frying pan until 350 degrees. Drop in the tortillas to fry until crispy. Drain on paper.
  4. Spread the mashed black beans on the tortillas. Top with lettuce, two shrimp, tomato and avocado, queso fresco and a bit of crema fresca.

Mexican Chicken Sopes

You will need:

  • 1/4 cup vegetable shortening
  • 2 cups masa harina
  • 1-1/4 cups warm water
  • 2 tbsp. vegetable oil
  • 4 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 1/2 cup prepared salsa
  • 2 tbsp., sliced, minced green chilis
  • 1/2 cup shredded Manchego cheese
  1. Cut shortening into masa harina until it looks like crumbs. Add water to mixture and knead until smooth dough is made. Create twenty balls, then flatten them into discs.
  2. Heat oil in skillet until hot. Place the dough into the oil and cook for about three minutes on each side. Remove the sopes and let drain.
  3. Season chicken breasts with salt and pepper and cook on the grill. Shred the chicken and set aside.
  4. Top sopes with salsa, chicken, chilis and cheese.

Apple Pineapple Ponche

You will need:

  • 2 red apples, peeled, cored and sliced
  • 1 mango, peeled and diced
  • 3/4 cup raisins
  • 1/2 cup cranberries
  • 2 cups diced pineapple
  • 2 tbsp. brown sugar
  • 1 cup sugar
  • 4 cinnamon sticks
  • 8 cups water
  • 1 cup tequila
  1. Combine all ingredients except tequila in a large pot. Simmer over medium heat for 45 minutes. 
  2. Pour the punch into a large container and mix with tequila, stirring often. Chill until time to serve.

Mexican Tamale Pie

You will need:

  • 1 lb. ground beef
  • 1-1/2 tsp. garlic powder
  • 1 can whole tomatoes, crushed with liquid drained
  • 1 can refried beans
  • 1 jar mild chunky salsa dip
  • 1 can whole kernel corn, liquid drained
  • 1/2 cup sliced green onions
  • 1/4 cup cilantro
  • 1/4 tsp. ground cumin
  • 1 16 ounce package cornbread mix
  • 1 cup shredded Cheddar cheese
  1. In a large skillet, brown meat with garlic powder. Drain.
  2. In a bowl, combine meat with remaining ingredients except cornbread mixture and cheese. Spoon meat mix evenly into a baking dish.
  3. Make the cornbread mix according to package instructions. Mix in cheese. Add the cornbread and cheese mixture on top.
  4. Bake at 375 for 30 to 35 minutes.

Traditional Chicken Enchiladas

You will need:

  • 12 corn tortillas
  • 3 cooked, halved, boneless, skinless chicken breasts
  • 1/2 cup chopped green onions
  • 1/2 cup chopped fresh cilantro
  • 2 cups chicken broth
  • 1 cup sour cream
  • 3/4 cup minced onion
  • 12 oz. shredded cheddar cheese
  • 4 oz. chopped green chilies
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • Vegetable oil
  1. Preheat oven to 375 degrees. Heat two tablespoons of oil in a frying pan over medium-high heat. Fry the tortillas individually about five seconds per side. Drain on paper towel.
  2. Divide the chicken, onion and cheese between the tortillas. Roll them up and put them in a greased baking pan with the seamside down.
  3. Melt the butter in a pan and add the flour, whisking until it starts to boil. Add the broth and stir continuously.
  4. Add the chillies and sour cream, stirring occasionally to not let the mixture boil. Pour this mixture over the enchiladas once hot and thick.
  5. Bake the enchiladas for twenty minutes, then top with remainder of cheese. Bake for another five minutes, then garnish with green onions and cilantro.
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