Mexican Style Foods

Although I am French and Irish, I miss Tex Mex the most of all. I have come up with several recipes that have so far satisfied my needs. However I am still looking to add more to my collection! Pinkypurse suggested different ethnic foods to me and I thought this was a Great idea. So I am going to start with Mexican Ideas!

1 Like

I have not done this recipe with pork however I have with cheap cuts of roast beef and I was Wonderful!!!

This is one of our Family Favorites, and I am seriously looking at adapting this into some sort of an enchilada sauce. I will post it when I have it perfected!

CHILI-- about 6 servings, 10 carbs per serving

2 tablespoons virgin coconut oil

1 yellow bell pepper, chopped

1 red bell pepper, chopped

1/2 cup red onion, chopped

2 1/2 pounds ground beef

4 tablespoons chili powder

3 tablespoons ground cumin

1 tablespoon onion flakes

2 cloves garlic, minced

1/4 teaspoon cayenne pepper (more if you want it hotter)

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon granulated garlic

1 14 ounce can fire roasted tomatoes, diced

Shredded Jack cheese for topping

2 tablespoons chopped fresh cilantro leaves, or chopped scallions for garnish

Heat oil in a large skillet over medium-high heat. Add peppers and onions and cook until slightly tender. Add the ground beef and spices and cook until browned. Skim off excess grease. Add the diced tomatoes and simmer for about 10 minutes, stirring occasionally

Top with shredded Jack cheese & sliced scallions or cilantro.

Refried Soybeans

1 pound dried soybeans


salt, pepper and oil to taste (optional)

Directions are for a pressure cooker

Put the soybeans on the bottom of your pressure cooker, discard any debris or bad beans. Barely cover with water and boil uncovered for 5 minutes. Drain and rinse. Put the beans back in the pan, then fill with water @ 3/4 full. Put the lid on and bring to pressure. Cook at pressure for 45-60 minutes, or until soybeans are mushy. Drain and rinse gently. Mash with a fork and season to taste. Net carbs are 8.5 grams per 1/2 cup serving before they’re mashed.

This is actually a Spanish recipe, but I’ve seen it as a Mexican recipe before. Modified from the food network website.


equivalent of 6 medium potatoes, diced (use cauliflower or eggplant)
2 small onions, coarsely chopped
1/2 teaspoon salt, plus 1/2 teaspoon
2 tablespoons sunflower oil, plus 2 tablespoons
7 eggs
1/4 cup milk
Serving suggestions: add salsa, guacamole, and/or sour cream
In a medium bowl mix the potatoes, onions, and 1/2 teaspoon salt by hand.
Heat 2 tablespoons of the oil in a large non-stick frying pan. Fry the potato substite and onions on low heat and cover with a lid for 5 minutes to let them soften. Turn up the heat for another 5 minutes until golden brown. Remove from the stove and drain off any excess oil.
Meanwhile break the eggs into a medium bowl. Add the remaining salt and milk and whisk vigorously until frothy. Add the potatoes and onions to the eggs and mix until fully integrated.
Clean the frying pan and return to stove.
Heat the remaining 2 tablespoons of oil on a high heat and pour in the mixture, moving it around in the pan to help the tortilla to rise. Fry until golden brown, stirring occasionally until it has set. Then turn down the heat to allow the inside to cook. After a few minutes turn up the heat in order to brown the tortilla.
When it’s cooked place a large plate over the frying pan and flip the tortilla onto it. Return to the pan and fry the other side until golden brown.

This tasty Mexican dessert was modified from the food network website.

Dulce De Leche
1 quart whole milk
equivalent of 12 ounces or 1 1/2 cups sugar,
1 vanilla bean, split and seeds scraped
1/2 teaspoon baking soda
Combine the milk, sugar, vanilla bean and seeds in a large, 4-quart saucepan and place over medium heat. Bring to a simmer, stirring occasionally, until the sugar substitute has dissolved. Once the sugar substitute has dissolved, add the baking soda and stir to combine. Reduce the heat to low and cook uncovered at a bare simmer. Stir occasionally, but do not re-incorporate the foam that appears on the top of the mixture. Continue to cook for 1 hour. Remove the vanilla bean after 1 hour and continue to cook until the mixture is reduced to about 1 cup, approximately 1 1/2 to 2 hours. Strain the mixture through a fine mesh strainer. Store in the refrigerator in a sealed container for up to a month.

This recipe was modified from

Cooking Level: Intermediate

Churros By: Delia

“These Mexican fritters are very common at fairs. In my border hometown, the line at this stand is always overwhelming. People wait hours in line just to get a taste of these churros. I have run across several recipes but this is the best one by far.”

Prep Time:

10 MinCook Time:

10 MinReady In:

20 Min

Original Recipe Yield 4 servings


1 cup water

equivalent of 2 1/2 tablespoons white sugar

1/2 teaspoon salt

2 tablespoons vegetable oil

1 cup low carb flour

2 quarts oil for frying

equivalent of 1/2 cup white sugar, or to taste

1 teaspoon ground cinnamon


1.In a small saucepan over medium heat, combine water, equivalent of 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.

2.Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.

3.Combine the equivalent of 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar substitute mixture.

This is a recipe I figured out on my own. Enjoy!

Mexican Casserole
9 faux tortillas (you can use Debra’s coconut pancake recipe, or I might post one later…)
1 pound sausage or ground meat or chopped meat
4 green onions or 1 yellow onion, chopped
1 can enchilada sauce, spaghetti sauce, pizza sauce, or salsa
1 can green chilis, undrained
2 cloves garlic, minced
1 can olives, sliced (optional)
1 pound other low carb veggies
1- 2 pounds Mozzerella, monterey jack, or cheddar cheese
sour cream and guacomole to garnish
Preheat oven to 350 F. Cook the meat with the onions, veggies, sauce, and garlic until meat turns brown and onions are soft. Mix in green chilis. Spoon a layer of sauce mixture in a casserole pan. Put a layer of 3 tortillas over the sauce, followed by sauce, olives, and lots of cheese. Keep layering it up for a total of 3 layers of tortillas. Garnish the top with olives. Bake for about 30 minutes. Slice and serve with sour cream and guacomole. Serves up to 12, so freeze leftovers.