The Best Quick Mexican Recipes

                                 

 
Sometimes you can be in a rush, but still have a need for a Mexican tasty recipe, knowing some Mexicans quick recipes is a lifeline.
You should not change the taste of a shorter cooking time. In fact, some of the tastiest Mexican food are the fastest to put together.


Types of Mexican Fast foods

There are two types of Mexican quick recipes - simplified versions of other dishes and Mexican recipes that are naturally quick and easy.

For example, perhaps you've already done something like chicken quesadillas with cheese sauces. For this recipe, you have to cook the chicken, combine it with chopped tomatoes, olives, herbs; spices and more, then cook quesadillas.
How to reduce preparation time by half
A quick version of chicken quesadillas with cheese could be made with flour tortillas, cooked chicken leftovers, to remove the cooking time, a bottle of enchilada sauce so you do not have to make your own, and handful of shredded cheese ready. With these four ingredients, you can make a delicious Mexican food recipe.

Quesadillas take fifteen minutes to cook so you can preheat the oven, assemble quesadillas and you are ready to sit down and eat and twenty minutes later.

Quick Mexican Red Chicken  (Pollo Rojo)

The following recipe is quick and easy and can be assembled ingredients to it, while the chicken is cooked to reduce preparation time. You can make this dish red chicken in half an hour and is delicious served with Mexican rice or plain boiled rice, enjoy the delicious juice.


The cocoa powder adds a real touch of Mexico and the chili livens it up a bit. This recipe makes enough for four people.


You will need:

• 4 chicken thighs or breasts
• 1/2 onion, cut into quarters
• 2 cups chicken broth
• 2 cups water
• 3 tablespoons oil
• 6 big tomatoes
• 1 tablespoon chili paste or chili powder
• 1 teaspoon garlic, pressed
• 1/2 teaspoon cumin
• 1 teaspoon oregano
• Salt, to taste
• 1/2 teaspoon unsweetened cocoa powder

 

How to do:
Preheat the grill to high. Heat 1 tablespoon oil in a pan over high heat, then brown the chicken on both sides. Add broth and water and bring to a boil.

Cut the tops off the tomatoes and place cut side down on a baking sheet with onion quarters. Pour the remaining oil over them and roast until tomatoes are shriveled and wrinkled. Let cool for a few minutes.

Put the chicken broth to a boil and add the oregano, garlic, cocoa, pepper and cumin. Turn chicken after a few minutes and continue cooking.

Peel the tomatoes and remove the seeds with a teaspoon. Crush them slightly with your hands and add to sauce. Separate the onion and add these too. Keep cooking chicken and sauce is reduced.

If the liquid disappears before you make the chicken, you can add more water, a half cup at a time. The chicken is cooked when it is no longer pink in the center and when it is 170 degrees F inside.

Good food has always been a way of life in our home and have a lot of different recipes easy to choose is very important.

 

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