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What are some easy Mexican recipes that I can bring to school?

I am looking for quick and easy recipes, but not just chips and salsa. I want something authentic but relatively easy and quick to make. It doesn’t have to be hot but will be at school for four hours before I have the class that its for. There is a microwave, but maybe a cold dish might be easier. Also, if there is a good drink…? And you know any Mexican decorations… (This is for Cinco de Mayo.)
Thanks

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5 Responses to “What are some easy Mexican recipes that I can bring to school?”

  1. L-train said :

    why dont you make an authentic tres leches cake??

    For the Batter:
    3/4 cup butter
    1 3/4 cups sugar
    8 egg yolks
    2 1/2 cups flour, sifted
    2 1/2 tsp baking powder
    1/2 tsp salt
    1 tsp vanilla extract
    1 cup milk
    6 egg whites

    For the Milks:
    2 cups evaporated milk Carnation (Leche Clavel)
    1 1/2 cups sweetened condensed milk
    3 1/2 cups table cream
    6 egg yolks

    For the Meringue:
    6 egg whites
    2 cups sugar
    1 3/4 cups light corn syrup or honey
    2 limes, juice
    Recipe Instructions:

    Preheat oven to 350 degrees. Grease and flour a 12 by 8 inch cake pan.

    Prepare the batter:
    Cream butter. Gradually mix in sugar, and continue beating until mixture is light and creamy. Add egg yolks. Slowly mix in flour, baking powder, and salt. Add vanilla extract, and slowly mix in milk until batter is thick. In another bowl, beat egg whites until stiff. Fold into batter. Pour batter into cake pan. Bake for 40 minutes or until edges are golden brown. Remove from oven and cool on rack.

    Prepare the Milks:
    Blend evaporated and condensed milks and table cream with egg yolks in a blender or food processor. Bring half this mixture to a boil in a saucepan, stirring constantly. Remove from heat and stir in remaining mixture. Pour over cake.

    Prepare the Meringue:
    In a double boiler, mix egg whites and sugar. Beat until stiff. Slowly add corn syrup or honey, and continue beating until stiff peaks form. Add lime juice and continue beating until shiny. Remove from heat. Invert cake on a deep dish or platter.Spread meringue over cake and decorate with strawberries. Serve at room temperature. (Biscocho de Tres Leches) (Three Milks cake)

    wow….just saw the other answer. ceviche is awesome but PLEASE dont make it for school lol

  2. CrustyCurmudgeon said :

    Mexican Ceviche

    In Mexico when they make this they often add sea water (not recommened). If you are using frozen fish choose a firm fleshed one and make sure that if is fully thawed with as much moisture as possible removed.

    Ingredients

    * 1 lb halibut fillet or sea bass fillet or red snapper fillet (or use a mixture of fish and shrimp)
    * 5-6 limes (Enough Juice to cover fish)
    * 1 cup diced fresh tomato
    * 1 green pepper, sweet, chopped
    * 4 tablespoons chopped parsley or chopped cilantro
    * 1/4 teaspoon salt
    * 1/4 teaspoon pepper
    * 1/2 teaspoon oregano
    * 2 jalapeno peppers, chopped (or more to suit your taste)
    * 2 tablespoons white vinegar
    * 1 medium onion, finely chopped
    * 2 tablespoons fresh cilantro, chopped
    * 1 dash Tabasco sauce
    * lettuce leaf (to line serving bowls)
    * avocado (optional)
    * black olives, sliced (for garnish) (optional)

    Directions

    1. Dice the fish (approximately 1/2-inch dice if using shrimp use cleaned shrimp).
    2. Marinate fish in the lime juice in the fridge overnight (this step cooks the fish).
    3. Stir often.
    4. Pour off most of the lime juice (just leave it moist).
    5. Add remaining ingredients except lettuce, avocado and olive. Do this preferably a few hours before serving & refrigerate.
    6. Toss well and arrange in individual serving bowls that are lined with the lettuce leaves.
    7. If you wish garnish with sliced avocado and sliced black olives.

  3. d4 said :

    CINCO DE MAYO CHICKEN SALAD

    1 1/2 lb. boneless chicken breast, cubed
    1/2 c. picante sauce
    1/2 tsp. cumin
    1/4 tsp. salt, optional
    1/4 c. sour cream
    2 tbsp. mayonnaise
    1 avocado, chopped
    1 c. sliced celery

    CINCO DE MAYO TAMALE PIE

    1 lb. hamburger
    1 can corn (drained)
    1 can refried beans
    1 jar salsa
    1 c. Cheddar cheese
    1 pkg corn bread

    Brown hamburger and drain. Mix hamburger, corn, refried beans and salsa together. Place mixture in 9 x 10 dish. Prepare corn bread mixture according to package directions. Add Cheddar cheese to corn bread mixture. Spread corn bread mixture over other ingredients. Bake at 325 degrees for 30 minutes.
    Lettuce leaves
    4 crisp slices of bacon, crumbled

    Combine picante, cumin and salt in a skillet. Cook chicken in sauce for about 5 minutes, until cooked through. Transfer to a mixing bowl, cover and chill. To serve combine chicken mixture with sour cream and mayonnaise, add avocado and celery mixing lightly. Spoon onto lettuce-lined plates, sprinkle with bacon. Serve with additional picante. Serves 4.

  4. JubJub said :

    Mexican Caviar
    Combine the following ingredients and chill overnight:
    2 (4 1/4 oz.) cans chopped ripe olives
    2 (4 oz.) cans chopped green chilies
    2 tomatoes; peeled and chopped
    3 chopped green onions
    2 mashed garlic cloves
    3 teaspoons olive oil
    2 teaspoons red wine vinegar
    1 teaspoon pepper
    Dash of seasoning salt

    Serve with Fritos Scoops or Corn Chips
    (Serves 8 to 10)

    Rider’s Nachos
    10 or 12 (6-inch) yellow, white and/or blue corn tortillas
    Vegetable oil or lard
    Garlic salt
    2 cups Chili con Carne
    1 cup shredded Cheddar cheese
    Chopped black olives, onions and chili peppers
    Chopped cilantro or parsley

    Cut tortillas into wedges. Heat enough vegetable oil in a heavy skillet to make 1-inch deep. Fry tortillas, a few at a time, until crisp and lightly browned, about 1 minute. Drain well and sprinkle with garlic salt.
    Heat Chili con Carne and cheese together until cheese begins to melt; do not boil. Keep warm.
    Put tortilla chips on a paper plate or in a paper cone; spoon chili over chips and sprinkle with chopped olives, onions, chili peppers and cilantro. Serve with sour cream and hot sauce, if desired.
    (4 to 6 servings)

    Easy 7-Layer Dip

    In serving dish, layer the following ingredients in order:
    Frito-Lay’s Bean Dip
    Guacamole
    Sour Cream
    Chopped tomatoes
    Chopped black olives
    Shredded Cheddar cheese
    Chopped green onion

    Chill and serve with Fritos Scoops or Corn Chips.

    Chicken Nachos
    1 can (10 1/4 oz.) Campbell’s Condensed Cheddar Cheese Soup
    1/2 cup salsa
    2 cans (5 oz. each) Swanson Premium Chunk Chicken; drained
    1 bag (about 10 oz.) tortilla chips
    Sliced green onions
    Vlasic or Early California Sliced Pitted Ripe Olives

    In saucepan, mix soup, salsa and chicken. Over low heat, heat through, stirring occasionally.
    Serve over chips. Top with onions and olives.
    (Serves 6)

    Fiesta Fish Tacos
    1 carton (8 oz.) sour cream
    1 tablespoon taco seasoning mix
    1 package (18 to 30 count) Van de Kamp’s Crunchy Fish Sticks
    1 box (12 count) taco shells; heated
    2 cups shredded lettuce
    1 large tomato; diced

    Combine sour cream and taco seasoning.
    Bake fish sticks according to package directions.
    Fill taco shells with taco-seasoned sour cream, lettuce, 2 or 3 baked fish sticks, tomatoes and any other toppings, as desired.
    (4 servings)

    Creamy Guacamole
    3 ripe avocados
    Juice of 1 lime
    1 small onion, chopped
    1 crushed garlic clove
    1/2 teaspoon pepper
    1/2 teaspoon salt
    1/2 cup salsa (store-bought or Pico de Gallo – below)

    Peel and chop the avocados and place the pieces in a small mixing bowl. (Reserve one of the avocado pits.) Using a fork, mash the avocados until you have a creamy mixture. Stir in the fresh lime juice. Add the onion, garlic, pepper and salt; mix well. If you’d like your guacamole to be mild, omit the salsa. Otherwise, add homemade or store-bought salsa to the avocado mixture to give the guacamole a bite. This is best served within an hour or so of making it, since it browns quickly. Put the avocado pit in the guacamole to slow this process. (you should be able to place plastic wrap directly onto the dip, not just cover the bowl.)
    (approximately 2 cups)
    PICO de GALLO (fresh salsa)
    3 to 4 medium-sized ripe tomatoes; chopped (approximately 2 cups)
    1 small onion, finely chopped
    1 crushed garlic clove
    1 jalapeno; seeded and minced
    1/3 cup cilantro; chopped
    1/2 teaspoon salt
    Pepper to taste
    Juice of 1/2 lime

    In a small mixing bowl, combine all ingredients. Cover the bowl with plastic wrap (remember what I said!) and refrigerate for at least an hour to allow flavors to mix. This salsa is best served fresh, though it keeps for 2 to 3 days covered in the refrigerator.
    (approximately 2 cups)

    Mean Mexican Rice
    2 tablespoons vegetable oil
    1 medium onion; finely chopped
    1 crushed garlic clove
    1 cup uncooked white rice
    1 medium tomato; chopped (optional)
    2 teaspoons chili powder
    1/2 teaspoon oregano
    1/2 teaspoon salt
    2 cups chicken stock ( or 1 13-oz.) chicken broth

    In a medium-sized saucepan, heat the oil and add the onion and garlic. Saute until the onion is translucent. Stir in the rice, the optional tomato and spices. Add the chicken stock and bring to a boil. Reduce heat to low; cover and simmer for 20 minutes, or until the liquid has been absorbed and the rice is tender.
    (Serves 4)

  5. Mick St James said :

    Here are a bunch of authentic recipes for mexican food. They are sure to impress anyone – http://www.gourmet-living.com/category.html?category=mexican




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