Pineapple Taco Recipe

INGREDIENTS

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1.  1 pound skirt steak, cut into 3 pieces
2.  kosher salt and black pepper
3.  1 tablespoon olive oil
4. 2 cups chopped pineapple
5. 1/2 red chili, sliced
6. 86-inch corn tortillas, warmed
7. cilantro and lime wedges, for serving

DIRECTIONS

1. Season the steak with 1 teaspoon salt and ¼ teaspoon pepper. Heat the oil in a large skillet over medium-high heat and cook the steak to the desired doneness, 2 to 3 minutes per side for medium-rare; slice.
2. Add the pineapple and chili to the skillet and cook, tossing frequently, until tender, 6 to 8 minutes.
3. Dividing evenly, top the tortillas with the steak and pineapple. Serve with the cilantro and lime wedges.

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!

Click Here For Recipes

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!

Click Here For Recipes

10 Great Puerto Rican Recipes

10 Best Puerto Rican Chicken Recipes

09/22/2015

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There's no question PR Food is my favorite. My Grandmother Petra used to make me Arroz Gandules, Puerto Rican style chicken and rice and beans that were so amazing. The first place I go when I visit South Florida is to Abuela's house. So in her honor I found these 10 great Puerto Rican Style chicken recipes from our Amigos over at Yummly. These guys have a lot of great Puerto Rican recipes. Here at the Hispanic Food Network we love friends, fun but most of all food. Enjoy!

CLICK HERE FOR THE 10 BEST PUERTO RICAN CHICKEN RECIPES

Hot Salsa Recipe

Hot and Spicy Salsa For Your Football Party

09/11/2015

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Total Time:
10 min
Prep:
10 min
Yield:8 servings
Level:Easy
Ingredients

2 fresh jalapenos
1 bunch fresh cilantro leaves
1 clove garlic
1 banana pepper
1 lime, juice
1 teaspoon House Seasoning, recipe follows
1 can diced tomatoes
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
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Directions

Put everything but the tomatoes in a food processor. Chop until diced. Add the tomatoes. Serve with chips.

Cook's Note: This recipe can be very hot. And can be made without the jalapeno seeds and veins to make it less hot.

House Seasoning:
Mix ingredients together and store in an airtight container for up to 6 months.

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Mexican Football Party Ideas

Beef Chimichanga Recipe

09/11/2015

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Ahhh... I love beef Chimichangas. Especially great at football parties going on across the country. Here's a bunch of fun appetizers you can enjoy this Saturday and Sunday from our Amigos over at Taste of Home. Click Here To Check Them Out!





TOTAL TIME: Prep: 30 min. Cook: 5 min./batchYIELD:20 servingsIngredients

• 2 cups (8 ounces) shredded pepper Jack cheese
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup (8 ounces) sour cream
• 1 cup (4 ounces) shredded Colby-Monterey Jack cheese
• 1 can (4 ounces) chopped green chilies
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon crushed red pepper flakes
• 2 cups shredded cooked roast beef
• 1 package (16 ounces) egg roll wrappers
• Oil for deep-fat frying
• Guacamole, optional

Directions

• 1. In a large bowl, combine the first nine ingredients. Stir in cooked beef.
• 2. Place 1/4 cup filling in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining wrappers and filling.
• 3. In an electric skillet or deep fryer, heat oil to 375°. Fry chimichangas in batches for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve warm with guacamole if desired. Yield: 20 mini 

Mexican Chicken Casserole Recipe

Mexican Chicken Enchiladas From Paula Dean

09/10/2015

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Recipe courtesy of Paula Deen

Mexican Chicken
Total Time:
40 min
Prep:
10 min
Cook:
30 min
Yield:8 servings
Level:Easy
Ingredients

Vegetable oil cooking spray
1 (10 3/4-ounce) can cream of chicken soup
1 (10 3/4-ounce) can cheddar cheese soup
1 (10 3/4-ounce) can cream of mushroom soup
1 (10-ounce) can tomatoes
1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
Unsalted butter, for greasing pan
1 (11 1/2-ounce) package flour tortillas
2 cups shredded Cheddar
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Directions

Preheat the oven to 350 degrees F. Spray a 13 by-9-inch pan with the cooking spray.

In a large bowl, stir together the 3 kinds of soup and the tomatoes. Stir in the chicken.


Layer the tortillas and the chicken mixture in the pan, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.

Recipe courtesy of Paula Deen