I'm Mexican but don't know how do cook any Mexican dishes except for enchildas. I would like to know how to make everything you can possible think of... I'm not even good at making spanish rice. so any help would be appericate. I have asked my grandmother for help but she doesn't give me much help. SHe just says a little of this and a little of that. I need exactly how many cups or tablespoons. Can you help me???

heat up a tortilla shell in a skillet, flip it, add a little white cheeze, fold in half, heat till melted, and you just made a cheese quesadilla.

quesadillas are simple flour tortilla cooked chicken and mexican cheese

Most authentic Mexican recipies are NOT easy and can involve several steps like mashing, cutting, measuring. By the way, rice isn't big in Mexico. Rice is more a Carribean thing. As far as your grandmother, she has been cooking a LONG time and after a while, your fingers and hands get something called "tactile memory" where you are able to figure out automatically how much to add by feeling with your hands and fingers. This comes with experience and cooking every day. I would suggest you get together with your grandmother and if you have to film her doing stuff, do it NOW. Your grandmother is a wealth of information and you can learn. A pinch of this, a little of that, just watch her, don't question her, just quietly film her, and then take her hands and have her show you afterwards. Be patient, receptive and grateful to your grandmother for helping you out. Who knows, she may not be here tomorrow, time is precious and we never know how much time we have left with people. Be patient -- that's rule number one of cooking.

Lol, getting exact measurements from a Hispanic cook is hard. They do always say "hechale un poco" or "hasta que se vea bien" or some other non-existent measurement. If you want some recipes with measurements try searching online (i know how to make a few things but i don't know the exact measurements). Look at this page, I didn't know google had a recipe search : http://www.google.com/base/s2?hl=en&gl=us&a_n0=recipes&a_y0=9&a_o0=0&a_v1=mexican&a_y1=1&a_n1=Cuisine&a_o1=0&a_u1=&a_v2=dessert&a_y2=1&a_n2=Course&a_o2=0&a_u2=&Submit=Go&oi=gb_refinement&ct=more-results#ajax%3Fa_n0%3Drecipes%26a_y0%3D9%26start%3D0%26q%3D%26scoring%3D%26%26a_n1%3Dcuisine%26a_y1%3D1%26a_o1%3D0%26a_v1%3Dmexican%26a_n2%3Dmain%2Bingredient%26a_y2%3D1%26a_o2%3D5%26a_n3%3Dcourse%26a_y3%3D1%26a_o3%3D5%26a_n4%3Dpreparation%2Btime%26a_y4%3D2%26a_o4%3D5%26a_n5%3Dmeal%2Btype%26a_y5%3D1%26a_o5%3D5%26a_n6%3Dservings%26a_y6%3D2%26a_o6%3D5%26%26%26lnk%3Drefine-3%26gdci%3Dtrue%26hl%3Den%26gl%3Dus%26view%3DList

I was married to a man from Guatemala for almost 8 years I do know how to make spanish rice and helote locos Spanish rice I put approx 2 cups in a frying pan with hot oil in it then I brwon the rice pods then I fill the pan up with about 4 cups of water and 2-3 bouillon cubes chicken flavor then I let that boil down some and reduce the heat to about a medium then I take 1 can of milder rotel and mix it in there with it let that all cook together stirring occoasionally and it should be done now for helote locos boil corn get mayonessa with lime spread the mayonessa on the cob and then get queso fresco and sprinkle that on there

have you tried potatoe tacos they are so good. make match potatoe (i make mine from the instant boxes). then fry corn tortillas but fold them in half while they are in the oil make them hard. like your making hard tacos. inside the taco you are going to add the potatoe then cut up some tomatoes in hamburger slices, cabage, onion, you are going to put all this on top of the taco, you can add lemon, tapatillo, I even add some queso fresco and sour cream it is so good . I some time fry jalapenos, and then cut them in slices cut some onions in slices and put them in a bowl with lots of lemon and salt let them sit for about 10 min and then add them on top of taco too and it adds some spicy flavor good.

********CHICKEN ENCHILADA VERDE 4 boneless skinless chicken breasts 1 can of chicken broth (seasoned) 2 c. water 1 15 oz can of el Paso green chile sauce 1 8 oz can of el Paso green chile sauce 1 small can of diced green chiles (drained) 1 small can of salsa verde (green) 2 c. shredded monterey jack cheese 1 c. shredded pepper jack cheese 1 c.shredded american cheese 1 c. diced yellow onions salt and white pepper to taste 1 pkg of flour or wheat tortillas sour cream black olives You'll need 1 glass baking dish to hold 6 enchiladas. Preheat oven 350 degrees. Trim off any excess fat or skin off of chicken breasts. Wash thoroughly and place chicken in a deep pan with chicken broth and water. Add salt and pepper. Bring to a boil then down to a simmer. Cover with lid and let cook till chicken is easy to shred with fork. Discard broth. Shred chicken with fork and set aside. Combine all cheeses and onion in a small bowl. Open small can of green chile sauce and pour on bottom of glass baking dish. Fill each tortilla with shredded chicken, diced green chiles, cheeses, onion, and top with 1 tblsp of green chile sauce. Reserve half the cheese and onion combination. Roll tortillas and place in baking dish seam side down. Take remaining green chile sauce and thoroughly pour over all. Top with remaining cheeses, onion. and the salsa Veda, and black olives. Bake in 350 degree oven for 20-25 min or until heated through and cheese has melted. Let stand 5 minutes. Top with sour cream or your favorite hot sauce. ENCHILIDAS BEEF & BEAN WITH MEXICAN RICE 1 lb. ground beef 1 med. onion, diced 1 lg. can refried beans or pinto beans, soaked & cooked 1 pkg. corn tortillas (12) 1 pkg. taco seasoning 1 (12 oz.) pkg. cheddar cheese 1 (8 oz.) can tomato sauce or paste 2 c. water 1 clove garlic, minced (powder, optional) 1/4 c. onion, diced (powder optional) dash of salt 2 to 4 tbsp. chili pepper (chili powder optional) cornstarch, enough to thicken slightly 1 c. long grain rice 2 tbsp. butter 1 tsp. onion powder 1 tsp. garlic powder 1 tsp. cumin dash of salt 1/2 to 1 c. tomato sauce 2 c. water Sauté 1 pound of hamburger until brown, then drain well. add 1/2 to 1 package of taco seasoning and 1/4 cup water; simmer 15 minutes. While simmering, dice 1 medium onion, heat 1 large can refried beans. Cook 12 corn tortillas in oil, just until soft. dab excess oil with paper towel. Place 2 to 3 tablespoons hamburger on the edge of each tortilla. add 2 tablespoons or so beans on top of hamburger. Sprinkle with onions and Cheddar cheese. Fold over 1 edge and roll up. place in oblong cake pan. Sauce: Place 2 cups water in small saucepan. Add 2 to 3 tablespoons red chili pepper or chili powder; bring to a boil. Add 1 clove garlic minced or a sprinkling of garlic powder and 1/4 cup chopped onion or a pinch of onion powder and a dash of salt. Simmer 10 minutes. Stir in 1 (8 ounce) can tomato sauce or paste to desired thickness. Pour over enchiladas. Sprinkle remaining cheese and onions over top. Bake at 350°F degrees for 15 minutes or cheese is melted. makes 12 enchiladas. Mexican Rice: 2 tbsp. butter 1 c. long grain rice 1 to 1 1/2 tsp. onion powder 1 to 1 1/2 tsp. garlic powder 1 to 1 1/2 tsp. cumin 2 c. water 1/2 to 1 c. tomato sauce Melt butter in skillet. Add long grain rice, onion powder, garlic powder and cumin; sauté over medium heat just until brown. Add 2 cups water and tomato sauce; bring to a boil. Cover and simmer over low heat for about 20 minutes.

It depends on what you want to cook. You can look it up on line. Or go to a bookstore and look through books there that have different recipes. I married a Mexican man (I'm American-white) and have just started learning to cook some of his food. It's really kind of funny because I don't think any of them measure anything. They guess at all of it. His sister has shown me somethings and the people that work for me are mostly Mexicans as well (few El Salvador) have told me how to cook different types of dishes but none can tell me the exact measurements. I finally got on line and looked up the foods they told me about and found different sites with these recipes that actually use the same ingredients and do have measurements. Hope this helps....Good Luck!!!

Here is my mother's recipe for chimichangas: 1/4 cup bacon grease 2 cup chopped or shredded cooked chicken 1 medium onion, diced 2 cloves garlic, minced 2 medium tomatoes, chopped 2 cans (4 oz.) chopped green chilies 1 large peeled, boiled potato, diced 1 tsp. salt 1 1/2 tsp. oregano 1 to 2 tsp. chili powder 2 tbsp. minced, fresh cilantro 12 large flour tortillas, warmed Vegetable oil Shredded cheddar Sour cream Guacamole Salsa Shredded lettuce, chopped tomatoes, sliced black olives In a skillet, melt the bacon grease over medium heat. Saute meat, onion, garlic, tomatoes, chilies and potatoes; until onion softens. Add salt, oregano, chili powder and cilantro; simmer for 2 to 3 minutes. Place 1/2 cup meat filling on each tortilla. Fold envelope style (like a burrito). Fry, seam side down, in 1/2 inch of hot oil, until crispy and brown. Turn and brown other side. After that, you should drain briefly on paper towels. Place them on plates and top with shredded cheese, sour cream, guacamole and salsa. You can put shredded lettuce around the chimichangas and top the lettuce with chopped tomatoes and sliced black olives if you want. This makes a lot, about 12 chimichangas. You can also substitute cooked beef or pork for chicken, you know whatever you like. But this is how my mother makes it and she is from Durango, Mexico. Good luck!

There is a book you should buy. It's a bit pricy at $35, but it's been fabulous! It's called 1000, Mexican Recipes, by Marge Poore. It's a hard cover book with 643 pages of wonderful authentic recipies. I have tried a bunch of them and they are great. I think I bought it from one of those mail order book clubs a few years ago, but there is a website listed on the back cover you might be able to find it at. The website is www.hungryminds.com. They also list the following information: Hungry Minds Inc. Attn: Customer Care Dept, 10475 Crosspoint Blvd., Indianapolis, IN 46256. Phone inside the US 800-762-2974, or outside the US 317-572-3993. It's worth the effort to find it. Good Luck.

recipe to make rice. 1 cup of rice. 1 clove of garlic 1 medium size tomato 2 cups of water. 2 tbsp of chicken bouillon in a large pot, pour in about 4 tbsp of cooking oil, once the oil is heated, pour in your rice, cook the rice until golden brown. in a blender, blend together tomato, and garlic and a pitch of salt until smooth.once that has been done pour over you browned rice until and watch over until rice turns a nice orangish red color. then pour in the 2 cups of water and chicken bouillon into the pot, bring to a boil,then reduce to simmer until rice is fully cooked.