Best 20 Acapulco Recipes

ACAPULCO DELIGHT

Steps:

• Preheat oven to 350°. In a large skillet, cook and crumble beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Add taco sauce; simmer until slightly thickened, 5-10 minutes., Cover the bottom of a 13x9-in. baking dish with 3 tortillas, tearing them into pieces as necessary. Layer half the meat mixture over tortillas; sprinkle with half the cheese. Layer with 3 more tortillas; spread with refried beans. Cover with sour cream; sprinkle with green onions and olives. Layer remaining tortillas over top; cover with remaining meat mixture and cheese. Bake until heated through, 25-30 minutes. Let stand a few minutes before serving. If desired, serve with chopped tomatoes and avocados.

ACAPULCO MEXICAN RESTAURANT'S RICE

Steps:

• Sauté onion and rice in lard until browned, 6 to 10 minutes, stirring constantly.
• Turn into baking dish.
• In large saucepan, combine broth, tomato juice, tomatoes, parsley, garlic, cumin and salt and pepper and bring to boil.
• Add broth to rice.
• Cover and bake at 350 degrees F for 20 to 30 minutes or until rice is fluffy.
• Use fork to fluff rice.

ACAPULCO CHICKEN

Steps:

• Season chicken with 1/2 tablespoon chili powder, salt and pepper. Heat oil in a large skillet over medium high heat and saute seasoned chicken for 3 to 4 minutes, or until no longer pink. Remove from skillet with a slotted spoon and keep warm.
• In same skillet, stir fry bell pepper and onion until soft. Add jalapeno peppers, tomatoes, remaining 1/2 tablespoon chili powder and hot pepper sauce. Cook, stirring, for an additional 3 to 5 minutes; add chicken and stir fry for 2 minutes more.

ACAPULCO MARGARITA GROUPER

Steps:

• Place fish in a shallow baking dish. In a bowl, stir together the tequila, orange liqueur, lime juice, 1 teaspoon salt, garlic, and olive oil. Pour mixture over fillets, and rub into fish. Cover, and refrigerate for 1/2 hour, turning the fillets once.
• Preheat the grill for high heat.
• In a medium bowl, toss together the tomatoes, onion, jalapeno, cilantro, and sugar. Season to taste with salt. Set salsa aside.
• Remove fillets from marinade, and pat dry. Brush the fillets with oil, and sprinkle with ground black pepper. In a small saucepan, boil remaining marinade for several minutes. Remove from heat, and strain out garlic cloves. Set aside to cool.
• Grill fish for 4 minutes per side, or until fish is easily flaked with a fork. Transfer fillets to a serving dish. Transfer the fish to a serving plate. Spoon salsa over the fish, and drizzle with the cooked marinade to serve.

ACAPULCO CHICKEN

Steps:

• Boil broth and pickling spice in heavy large saucepan 10 minutes. Strain and return liquid to saucepan. Add chicken, onion, vinegar, garlic, oil and cumin to pan. Simmer over very low heat until chicken is just cooked through, about 10 minutes. Transfer chicken and onions to shallow dish. Top with bell peppers and minced chili.
• Boil cooking liquid until reduced to 2/3 cup, about 10 minutes. Pour liquid over chicken and let cool 30 minutes.
• Add cilantro to chicken mixture. Cover and refrigerate until well chilled, turning chicken occasionally, about 4 hours.(Can be prepared 1 day ahead.)
• Slice chicken and transfer to plates. Top with marinated vegetables and some of the juices. Pass tortilla chips to use as 'pushers'.

CHICKEN ACAPULCO

Steps:

• In a large saucepan, cook onion in butter until tender.
• Stir in chicken, soup, sour cream, mushrooms, green chiles, oregano, salt, and pepper.
• Spoon approx 1/2 cup chicken mixture in center of each tortilla; roll up and place seam side down in a lightly greased 13x9x2 inch baking dish.
• Combine topping ingredients.
• Spoon over tortillas.
• Bake, uncovered at 350°F for 35 minutes.

ACAPULCO MARGARITA GROUPER

Steps:

• PLACE FISH IN A LARGE DISH.
• COMBINE TEQUILA, TRIPLE SEC, LIMEJUICE, SALT, GARLIC AND 1 TABLESPOON OIL AND POUR OVER FILETS AND RUB INTO FISH.
• COVER AND MARINATE FOR 1/2 HOUR AT ROOM TEMPERATURE, TURNING FILLETS ONCE.
• COMBINE TOMATOES, ONIONS, CHILES, CILANTRO, SUGAR AND SALT TO TASTE.
• HEAT THE GRILL TO VERY HOT.
• REMOVE FILLETS FROM MARINADE, PAT DRY AND RESERVE MARINADE.
• BRUSH FILLETS WITH 1 T. OIL AND GRIND PEPPER TO TASTE OVER FILLETS.
• GRILL FOR ABOUT 4 MINUTES PER SIDE.
• MEANWHILE,BOIL MARINADE IN SAUCEPAN FOR 2 MINUTES, REMOVE GARLIC CLOVES AND SPOON A LITTLE OVER FISH.
• SPOON SALSA OVER FISH AND SERVE.

ACAPULCO CHICKEN

Steps:

• Place chicken in a greased 9x13" casserole dish.
• Melt butter in skillet. Add flour & cook until golden brown.
• Stir in soup, sour cream, chilies, onion salt & pepper. Simmer for 10 minutes, stirring frequently.
• Pour sauce over chicken in casserole. Bake at 400 degrees for 15 minutes.
• Cover with foil, reduce heat to 350 degrees and bake for 1 hour.
• Uncover & sprinkle cheese over top. Bake uncovered for 15 minutes more or until cheese is melted.

CHICKEN ACAPULCO

Steps:

• Preheat oven to 180C.
• Flatten chicken breast with rolling pin.
• Place chicken on cooking tray coated with oil.
• In a small bowl combine taco seasoning and tomato paste. Spread an even amount over each chicken fillet.
• In another bowl place onion, chilli powder, capsicum, tomato and avocado and combine.
• Spread this mixture over each chicken fillet and top with cheese.
• Bake until chicken has cooked through and cheese has melted and browned (20-25 minutes).

ACAPULCO GOLD - VIRGIN COCKTAIL

Steps:

• Blend all ingredients
• Serve.

ACAPULCO SUNRISE- ADULT DRINK

Steps:

• Into a cocktail shaker, pour tequila, lime juice, curacao, creme de cassis, and plenty of crushed ice.
• Shake until well combined.
• Fill a tall glass half way with ice.
• Strain drink into the glass.
• Pour some club soda on top.
• Stir and garnish with the slice of lime.

ACAPULCO (COCKTAIL BEVERAGE)

Steps:

• Put all ingredients into a shaker w/ice. Shake vigorously till well-blended & smooth.
• Pour into a well-chilled 8 oz highball glass & garnish w/pineapple as desired.

ACAPULCO ENCHILADAS

Steps:

• 1. Preheat oven to 350 degrees. Spray a 9" x 13" non-stick baking dish with your favorite cooking spray.
• 2. In a large bowl combine the chicken, the soups, sour cream, chiles, onion and garlic. Add salt and pepper to taste. (I add 1/2 tsp. crushed red pepper flakes too.) Fold in 1 cup of the cheese. Stir in enough broth to loosen the sauce, but be careful to avoid making it too soupy. The tortillas will absorb a lot of liquid though. Add the beans if desired.
• 3. At this point you can either roll the enchiladas traditionally with about 1/4 cup sauce in each, or place a layer of 6 tortillas in the dish. Top with half of the sauce, then another layer of 6 tortillas, then the remaining sauce. If you choose to roll them, pour all of the remaining sauce over the enchiladas. Cover with foil.
• 4. Bake for 30 minutes or until bubbly. Remove from oven and sprinkle with remaining cheese. Do not replace the foil. Return to oven and bake until cheese melts. Avoid over-baking as the tortillas can get tough. These are even better the next day!

ACAPULCO GOLD MOCKTAIL

Steps:

• Shake all of the ingredients together with ice in a cocktail shaker or a jar with lid.
• Strain into a cocktail glass and serve.
• Enjoy!

ACAPULCO TUNA DISH

Steps:

• Saute onions in oil, cook until transparent.
• In a large bowl combine drained tuna,onions, tomatoes, chili powder, salt, pepper, eggs and milk, blend.
• Place half of the chips in the botttom of a 2 quart dish, top with half of the cheese, then half the tuna mixture, repeat layers.
• Spread sour cream on top, cook 25-30 minutes in a preheated 350 degree oven until hot and bubbly.
• Garnish with parsley and olives.

ACAPULCO SUNRISE (SALLYE)

Steps:

• 1. Note: Fresh squeezed orange is best, but if you don't have that available, use Minute Maid no pulp pure orange juice (not frozen).
• 2. Fill margarita or 8 ounce wine glass with crushed ice.
• 3. Pour tequila and orange juice over ice; then gently stir to blend
• 4. Very slowly and carefully dribble the grenadine on top of the mixture **** DO NOT STIR!!
• 5. As the heavier grenadine begins to settle to the bottom, it will create streaks that simulate an Acapulco sunrise.

ACAPULCO DELIGHT

Steps:

• Butter 9x13 dish add pieces of cooked chicken breasts and heat chicken w. green chili salsa (32 oz) and taco mix. Layer in order Layer#1 -Tortias, 1/2 chicken mixture, cheddar cheese Layer #2 - Tortias, refried beens, sr. cream, onion, black olives. Layer#3 - Tortias, 1/2 chicken mix, cheddar Cheese, parmesan and paprika Bake 30 min. at 350

ACAPULCO MOCHA ICED LATTE

Steps:

• Fill a 12-ounce glass with ice, add espresso and syrups and fill with cold milk.
• Stir to combine flavors and serve immediately.

CEVICHE ACAPULCO

Steps:

• Cut fish into ½ inch cubes (partially freeze the fish before cutting in order to get nice straight cuts). Cut tomato into ½ inch cubes. Chop bell pepper. In a medium mixing bowl cover fish with lemon juice. Add oil, vinegar, chiles, and oregano to fish and lemon juice and stir. Marinate in refrigerator for a minimum of two hours. Stir in tomato and bell pepper just before serving.

ACAPULCO

Steps:

• Place tequila, rum, pineapple and grapefruit juices, coconut milk and crushed ice in a cocktail shaker. Shake well, pour with the ice, into the glass used to measure the ice. Spear the pineapple wedges onto a wooden toothpick and place across the top of glass. Serve with straws.