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Authentic Old Fashioned Mexican Food

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Tonight was green chicken enchiladas, re-fried beans and rice.  
 From DH’s grandmother…


The rice… white rice, sautéed until just brown…



Add a Tbs of diced tomatoes, I have a container kept frozen for this recipe, specifically.  Microwave a minute or two, enough to use for the rice, add a tsp of dried minced onion, a Tbs of tomato bullion and return to the heat….


Sauté just enough to boil some of the liquid from the tomatoes.  For some reason, frying the tomatoes makes a big difference in the taste.  Add enough water to cover,



bring to a boil, reduce the heat, cover and simmer until most the water is gone, then turn the fire off, let it steep.


Chicken enchiladas, 1 pint of canned chicken.  I usually boil a leg & thigh, remove the bones & shred it, but tonight, I used the pint of chicken that didn’t seal when I canned it.  Saved a lot of time.  Lol. Added a Tbs. of cream cheese, & a Tbs of jalapeño cream cheese, and a tsp of chicken bullion, mixed well. 



Lightly fried 8 corn tortillas in veggie oil, then, let them sit, to cool down, while I defrosted the beans for re-fried beans… these are from pots of beans, when I make MIL her ‘bean juice soup.  I strain the beans out of the liquid and save the beans for re-fries.




  I use the pan i fried the tortillas in, adding a Tbs of tomato bullion & a handful of cheddar/ jack cheese.




Mix well, cook on medium heat, mixing off & on,  until they get thicker.


As they are cooking, I fill & roll up the tortillas with the mixture….



Pour the greens enchilada sauce on top and sprinkle the last of the cheese on top.


Bake at 350°F for about 15 minutes.  


Melted cheese….




Rice absorbed all the excess water…




and the enchiladas cooked enough to be hot throughout…




My dinner tonight…. 



(Forgive the paper plate….  It saves excess dishes…. Lol)

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Oh my, that looks sooo good! I ordered some tomato bouillon from Amazon just last night. It's the Knorr brand so I'm sure it will be good.


I nearly ordered a big can of tomato powder a week or so ago but wasn't sure about it. I'm so glad I waited for your recommendation on the bouillon instead. I had never heard of it.  :sSig_thankyou:

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Tomato bouillon arrived on my door step already this morning. So fast. They must be doing drones. :scratchhead: 


I picked up the box and thought it was sort of big for a little jar of powdered bouillon. Turns out I had ordered a 2 pound jar of it! Well, I guess I'm stocked up on tomato bouillon.


For the rest of my life. :cheeky-smiley-067:

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Dang, that looks so good.  I am stuck with eating sandwiches and canned soup as the dust in the house from all the work going on is making it hard to cook a real meal. I knew the dust would be bad, but I could plant a small garden in it, as it is so thick. Guess you all know what I will be doing when the work is done. 

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I blame @Annarchy for the new addition to my spices.  I broke down and ordered some from Amazon.  I can't wait to try it.   Tonight I already have a big pot of borracho beans with hamburger going.


(The containers are what they say they are but probably not the brand that is on them.  I buy most spices in bulk and empty it into the quart jars as needed.  If you have ever asked yourself if someone can actually use 50lb of cinnamon before it goes bad...why yes I can.) 


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That shelf has 2 more racks and I keep my smaller spices in a different cabinet.   Garlic, Curry, Paprika, Cinnamon, and lemon pepper are things I keep massive stock.  


Without listing amounts, this is my current spice inventory (yes i use them all.  some more than others.)   Condiments & sauces and things like taco seasoning packets or gravy/soup/dip packets I track under a different category.   These are just large bottles/bags of spice.   I'd love to hear what other people consider their necessary spices.

Spices Allspice
Spices Basil
Spices Bay Leaves
Spices beef bullion cubes
Spices black pepper
Spices Bread Seasoning
Spices Cajun
Spices Caraway
Spices Cardamon
Spices Cayanne
Spices Celery Seed
Spices chicken bullion 
Spices Chipolte Pepper 
Spices Cinnamon lbs
Spices Cinnamon Sticks
Spices Cream of Tartar
Spices Cumin
Spices Curry
Spices Dill
Spices Dried Ginger
Spices Everything Bagal Seasoning
Spices Fajita Seasoning
Spices Garlic Minced  jar
Spices Ginger ground
Spices granulated garlic
Spices Ground Cloves 
Spices Italian Seasoning
Spices Lemon Pepper
Spices Montreal Cx Seasoning
Spices Mustard Ground
Spices Mustard Seed
Spices Nutmeg sm
Spices Paprika
Spices Pectin
Spices Peppercorns
Spices Pickle Crisper
Spices Pink Salt
Spices Poppy Seed
Spices Poultry Seasoning
Spices Pumpkin Spice
Spices Roaster Garlic Herb seasoning
Spices Rosemary
Spices Salt 
Spices Salt Grinder
Spices Sazon
Spices Thyme
Spices Tumeric
Spices Whole Cloves
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I'm a spice dud. Most of the ones I listed I only use 1-2 times a year. Like Thanksgiving. Using your list I have and sometimes use;


Bay Leaves

Bouillon   Beef, Chicken and now Tomato

Celery Seeds

Chili Powder   Mexene

Cinnamon   Powder and Sticks and Sugar

Cloves   Ground and Whole

Dill Seeds

Garlic   Granules and Powdered and Dehydrated  

Ginger Powder

Italian Seasoning

Montreal Seasoning

Mustard Seed


Onion   Granules and Powdered and Dehydrated

Paprika  Plain and Smoked

Pepper   Black



Salad Seasonings

Salt   Lite and Canning

Taco Seasoning


Vanilla   Pods

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That’s a nice list euphrasyne,   Very nice.


A couple I didn’t recognize or know what you use them in. 
Bread seasoning, everything bagel, & Sazon.  Otherwise, I have about the same variety.


I can add a few to your list, Sage, Greek, Italian and Mexican oregano, white pepper.  Mixed spices/seasoning; Gumbo File, Pepper Chere, Quarterdeck, peppermint, Achiote (Annato), Creole, and a few more.


 I re-package most all my spices & seasonings into canning jars.  It makes it easier for me to see if I’m running low.  

I will add more Mexican recipes, as I cook them.  

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1 lb cubed beef

Sprinkle with; salt, pepper, Ground cumin, onion powder, & garlic powder, then, mix.  Sauté, over medium heat.  Add sliced, quartered onion, Sauté, add diced tomatoes & simmer 15 minutes.  Add diced jalapeños (to taste). Add 2-2 1/2 cups of water.  Simmer 30 minutes.  Add 2-3 cubed potatoes, and simmer until potatoes are cooked.

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If you ever go out for Italian or such and they sprinkle that herb mix in a plate and cover it with oil so you can dip the bread in it, that is what I call 'bread' seasoning.


Everything bagel is a type of bagel that has all the toppings on it, sesame seed, poppy seed, garlic, onion, salt.   I put it on top of bread before baking, or use it to season chicken for baking.  


Sazon is a Mexican/South American spice of salt, pepper, cilantro, achiote, garlic, cumin, oregano and sometimes paprika or tumeric.      I also have tropical sazon which has garlic and tumeric and onion as well as some of the others.


I have sage and oregano in the garden as well as rosemary and basil.  I use them seasonally.  


I used to keep gumbo file, but I was the only one who liked it and it is hard to find here so I didn't replace the last bottle I finished.    Never heard of Pepper Chere or  Quarterdeck.  I'll go look those up.  

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