10 of the best Mexican Grilled Recipes

The smell of meat cooking over charcoal is one of the pleasures of an evening stroll through a town in Mexico. Here are 10 ways we’ve tried to capture that experience in a range of recipes, from a pretty classic carne asada to sangría made with grilled fruit. Buen provecho!

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Enchiladas By The Hispanic Food Network

Fast and Tasty Enchiladas

06/26/2015

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Ingredients
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Salsa:
1 (14-ounce) can diced tomatoes with chiles, drained
2 scallions, light green and white parts only, finely chopped
1 jalapeno, seeded, deveined, and finely chopped
1/2 cup finely chopped cilantro leaves
1 lime, juiced
Pinch salt
Enchiladas:
1 rotisserie chicken, meat removed and shredded (skin and bones discarded)
2 cups grated Cheddar
1 cup sour cream
1/2 small red onion, finely chopped
Salt and freshly ground black pepper
6 (8-inch) flour tortillas
Directions

To prepare the salsa: Combine the tomatoes, scallions, jalapeno, cilantro, and lime juice in a mixing bowl. Add a healthy pinch of salt and set aside at room temperature until ready to cook the enchiladas.

Preheat your oven to 350 degrees F. Spray a 9 by 13-inch baking dish with nonstick cooking spray.

To prepare the enchiladas: Place the shredded chicken in a large bowl. Add half of the grated cheese, sour cream, and onion; season with salt and pepper. Mix well to combine.

Place the tortillas on your work surface. Spoon about 1 cup of the chicken mixture across the center of each tortilla. Roll them up to close and place, seam side down, in the prepared baking dish. Pour the salsa over the tortillas. Cover with aluminum foil and bake until heated through, about 40 minutes.

Remove the foil and sprinkle the enchiladas with the remaining 1 cup of grated cheese. Return the baking dish to the oven until the cheese is melted and edges of the tortillas are just beginning to get crisp, 5 to 8 minutes. Serve hot.

Puerto Rican Bistec Recipe

This is a wonderful Puerto Rican Recipe we know you'll love!

Prep Time: 15 Minutes
Cook Time: 40 Minutes
Ready In: 4 Hours 55 Minutes
Servings: 6
"Use any cut of steak when making this easy beef stew. Marinated in oil, oregano, vinegar, and onions, this is a great meal for a busy weeknight. A staple in Puerto Rican cooking. Serve with white rice and tostones. Water can be used in place of beef stock if desired."
INGREDIENTS:
2 pounds beef sirloin steak, sliced thinly
across the grain
1/2 cup olive oil
2 tablespoons minced garlic
1 pinch dried oregano
1 (.18 ounce) packet sazon seasoning
2 large white onions, sliced into rings
1/4 cup distilled white vinegar
1 cup beef stock
1 teaspoon salt
DIRECTIONS:
1.In a large resealable bag, combine the steak, olive oil, garlic, oregano, sazon seasoning, onions, vinegar, beef stock, and salt. Seal and shake to mix. Refrigerate for at least 4 hours, or up to a couple of days.2.When you are ready to cook, dump the entire contents of the bag into a large deep skillet. Bring to a boil, reduce heat to low, cover and simmer until the beef is fork tender, about 40 minutes.

From Our Good Amigos At ALL Recipes

Easy Chimichanga Mexican Recipe

This is an easy Mexican recipe that we know you'll love. Mexican Chimichangas are made across the US.
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Ready In: 45 Minutes
Servings: 6
"Tortillas filled with a chicken, rice, beans and olive mixture - rolled, fried and topped with a piquant avocado mix, sour cream and cheese, all served on a bed of lettuce. Being raised 12 miles from the border of Mexico, I was brought up on Mexican food and learned how to make many of the dishes."
INGREDIENTS:
1 1/2 cups chicken broth
1 cup uncooked long-grain rice
1/2 cup red enchilada sauce
1 1/2 onion, diced, divided
6 (12 inch) flour tortillas
4 cups diced cooked chicken breast,
divided
1 pound Monterey Jack cheese,
shredded, divided
1 (6 ounce) can sliced black olives
4 cups refried beans, divided
1/4 cup vegetable oil
TOPPING
3 avocados, peeled and pitted
1/2 cup finely chopped cilantro
2 tablespoons lemon juice
3 green onions, diced
1/4 cup finely chopped jalapeno chile
peppers
1 tomato, diced
2 cups shredded lettuce
1 cup sour cream
2 cups shredded Cheddar cheese
DIRECTIONS:
1.In a medium saucepan combine the broth, rice, sauce, and 1 diced onion. Mix and bring to a boil; reduce heat to low and let simmer for about 20 minutes, or until rice is tender.2.Meanwhile, heat tortillas in a large skillet (so that they are soft enough to fold).3.When rice mixture is ready, spoon equal amounts of the following onto each tortilla: Chicken, shredded Jack cheese, diced onion, olives, rice mixture and beans. Roll tortillas, tucking in sides to prevent filling from spilling over.4.Heat oil in a large skillet and fry the filled tortillas, turning, until browned on all sides. Drain on paper towels.5.To Serve: In a medium bowl combine the avocados, cilantro, lemon juice, green onions, chile peppers and tomatoes. Mash together. Place shredded lettuce on a platter, topped with chimichangas, avocado mix, sour cream and shredded Cheddar cheese.