Mexican Style Recipes

Mexican style recipes: While traditional and authentic Mexican recipes will always be a favored treasure, you can also experiment with recipes from around the world to produce a Mexican recipe that are a take off from other international recipes.

One of the most popular such recipe is Mexican Style Lasagna. We have provided a recipe for our version of this dish from our collection of Mexican Style Recipes below.

Mexican Lasagna

Ingredients:
* 1 pound boneless skinless chicken breast, cooked
* 4 cups salsa
* 6 ounces lasagna noodles, uncooked
* 1/2 cup olives, pitted, whole
* 1 4 oz. can green chili, diced
* 2 cups mozzarella cheese, grated
* 1 16 oz. can pinto beans

Directions:
Cook chicken and cut into bite size pieces. Spoon approximately 1/2 cup salsa into bottom of 9x13 baking pan. Place a layer of uncooked lasagna noodles over salsa. Slice olives.

Combine chicken, chilies, olives, and half the cheese. Arrange chicken mixture on lasagna noodles. Spread with 1/2 the remaining salsa. Add a second layer of uncooked lasagna noodles. Spread second layer noodles with canned beans.

Top beans with a third layer lasagna noodles. Cover lasagna with remaining salsa. Cover and bake at 350 for 1 hour, or until noodles are tender. Remove from heat. Sprinkle lasagna with remaining cheese, cover and allow to stand 10-15 minutes before serving.

Mexican Style Shredded Pork is also another favorite among the many Mexican style recipes in our collection. It is presented below.

Mexican Shredded Pork

INGREDIENTS:
* 1 (3 pound) boneless pork loin roast, cut into 2 inch pieces
* 1/2 teaspoon salt
* 2 (4 ounce) cans diced green chili peppers
* 3 cloves garlic, crushed
* 1/4 cup chipotle sauce
* 3 1/4 cups water, divided
* 1 1/2 cups uncooked long grain white rice
* 1/4 cup fresh lime juice
* 1/4 cup chopped cilantro

DIRECTIONS:
Place the roast in a slow cooker, and season with salt. Place chili peppers and garlic on top of roast. Pour in the chipotle sauce and 1/2 cup water. Cover, and cook 7 hours on Low.

In a pot, bring remaining 2 3/4 cups water and rice to a boil. Mix in the lime juice and cilantro. Reduce heat to low, cover, and simmer 20 minutes.

Remove roast from the slow cooker, and use two forks to shred. Return pork to the slow cooker, and allow to sit 15 minutes to absorb some of the liquid. Serve over the cooked rice.

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