The best recipes Quick Mexican

Sometimes you can be in a hurry, but still a desire for a delicious Mexican recipe, so you know some quick recipe is Mexican as a life saver.

They did not share the taste for a shorter cooking time. In fact some of the tastiest Mexican dishes are faster to put together.

World Cuisine

Type of Mexican fast food

The best recipes Quick Mexican

There are two types of fast Mexican recipes - simplified versions of other Mexican dishes and recipes that are naturally fastand simple.

For example, you may have heard something like chicken quesadillas made with cheese dipping sauces. For this recipe, you need to cook the chicken, combine it with chopped tomatoes, olives, herbs, spices and much more, then bake the quesadillas.

As preparation time Mid Cut

A fast version of chicken quesadillas cheese could be made with flour tortillas, leftover cooked chicken meat to the cooking time, remove a cup of enchilada sauce, soNo need to make your own, and a handful of grated cheese ready. With these four ingredients, you can create a recipe for delicious Mexican cuisine.

quesadillas Bake about 15 minutes, so you can heat the oven to collect the quesadillas and you're ready to sit down and eat twenty minutes later.

Fast Red Mexican Chicken (Pollo Rojo)

The following recipe is fast and easy and you can collect the ingredients for him, while the chicken cooks,to reduce the preparation time. You can do this in half an hour and red chicken is delicious served with Mexican rice or simply cooked rice, enjoy the delicious juices.

Cocoa powder, adds a real touch of Mexico and the chili is a little soul '. This recipe makes enough for four people.

You will need:

4 chicken thighs or breasts 1 / 2 onion, cut into quarters 2 cups chicken broth 2 cups water 3 tablespoons oil 6 large tomatoes 1 tablespoon chiliPaste or chili powder 1 teaspoon garlic, minced 1 / 2 teaspoon cumin 1 teaspoon oregano Salt, to taste 1 / 2 teaspoon unsweetened cocoa powder
How-to:

Preheat the grill to high. 1 tablespoon oil in a frying pan over high heat, then brown the chicken pieces on both sides. Add the broth and water and bring the mixture to a boil.

Cut the tomatoes and cut the rounded down on a cookie tray with onion quarters. Drizzle the restoil on them and fry until tomatoes are shriveled and wrinkled. Let cool for several minutes.

Turn the chicken broth to a simmer and add the oregano, garlic, cocoa, pepper and cumin. Turn to cook the chicken a few minutes and keep them.

Peel the tomatoes and remove the seeds with a spoon. Mash them a little 'hands and add to the sauce. Separate the onions and add them, too. Continue cooking the chicken and reduce sauce.

If theLiquid disappears before the chicken is done, you can more water, add half a cup at a time. The chicken is done when it is no longer pink in the center and when 170 degrees F inside.

The best recipes Quick Mexican

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