I need an authentic simple mexican recipe?!


Question: i also need to know where in Mexico the recipe comes from (region/city), the ingredients and how its made. thanks.! :)

plus, it has to be vegetarian. dairy products allowed.


Answers: i also need to know where in Mexico the recipe comes from (region/city), the ingredients and how its made. thanks.! :)

plus, it has to be vegetarian. dairy products allowed.

I don't know where it is from but you could make bunuelos! (sp?)
you make homemade tortillas (or store bought) cut it into triangles and deep fry then cover with sugar and cinnamon. can be served with honey. yum!

Charcoal-Grilled Corn With Cream, Cheese And Chile
Elote Asado Yield: 6 Servings
From Rick Bayless
cookbook, Authentic Mexican.


Ingredients

6 ears fresh sweet corn, in their husks
3 tablespoons unsalted butter, melted
About 1/2 cup Thick Cream or commercial sour cream mixed with a little milk or cream
1/3 cup crumbled Mexican queso a?ejo or queso fresco, or cheese like Parmesan, feta or farmer’s cheese
About 1 tablespoon hot powdered chile
Directions


1. Preliminaries. About an hour before serving, place the ears of corn in a deep bowl, cover with cold water and weight with a plate to keep them submerged. Light you charcoal fire and let it burn until the bed of coals is medium-hot; adjust the grill 4 inches above the fire.

2. Grilling the corn. Lay the corn on the grill and roast for 15 to 20 minutes, turning frequently, until the outer leaves are blackened. Remove, let cool several minutes, then remove the husks and silk. About 10 minutes before serving, brush the corn with melted butter, return to the grill and turn frequently until nicely browned. Serve right away, passing the cream, cheese and powdered chile for your guests to use to their own liking

COOK’S NOTES
Techniques
Soaking in Water, Roasting in the Husk: The preliminary soaking keeps the outside from burning right off the bat and the inside damp enough to steam. First roasting in the husk penetrates the corn with leafy flavor, but the step is often omitted-especially with sweet corn.

Ingredients
Corn: The meaty, nonsweet field corn used in Mexico can be prepared as directed; those who like no-nonsense eating will love the texture.
Powdered Chile: Powdered chile de árbol is the cayenne of Mexico. My favorite choices, though, are powdered guajillo and New Mexico chile-they’re less hot, so I can put more on.
Timing and Advance Preparation
Start soaking and fire building an hour before serving. There is little else to do in advance; if you plan to have your charcoal fire going for a long time, you may complete the in-husk steaming well ahead of the final grilling.

TRADITIONAL VARIATIONS
Fresh Corn, Fried (Esquites)
In Toluca and Mexico City the corn is occasionally prepared as follows: Cut the kernels from 6 cobs, then fry in 3 tablespoons lard or vegetables oil (or butter) with hot green chile to taste (seeded and sliced) and 2 or 3 tablespoons chopped epazote. Season with salt.

vegetarian tostadas

purchase a package of corn fried tostadas( flat crispy rounds)
one can of black beans
lite sour cream or vegan sour cream
shredded mozarella
lettuce shred
tomato dices
onion dices
pablano pepper diced
sliced black olives

warm beans in pan
cretae each tostada with black beans, mozarella, lettuce, tomato, onion and olive and top with smal dollop of sour cream


VEgan "morningstar chicken" enchiladas
Mix one carton of sour cream and on can of verde(green chile) sauce together in a bowl
purchase on epackage of morningstar chicken strips( looks like chicken but it soy protein)
in a rectangular pan place one flour tortilla open face , on each tortilla put a few strips of morningstarchicken strips,
pour a spoonful of the verde sour cream mix on each chicken tortilla and sprinkle with cheddar or mexican blend cheese grated, rool each tortilla up drizzle remainder of verde sourcream sauce on enchiladas and sprinkle with remaining cheese ...bake in oven at 325 for about 25 minutes... it is good served with a little tomato and letteuce on side or some spanish rice orvegetarian refried beans

Taqueria Style Tacos - Carne Asada
This is a great recipe for authentic Mexican taqueria style carne asada tacos (beef tacos). These are served on the soft corn tortillas, unlike the American version of tacos.
PREP TIME 25 Min
COOK TIME 10 Min
READY IN 1 Hr 35 Min
Original recipe yield: 16 servings


INGREDIENTS

* 3 pounds flank steak
* 1/3 cup white vinegar
* 1/2 cup soy sauce
* 4 cloves garlic, minced
* 2 limes, juiced
* 1/2 cup olive oil
* 1 teaspoon salt
* 1 teaspoon ground black pepper
* 1 teaspoon ground white pepper
* 1 teaspoon garlic powder
* 1 teaspoon chili powder
* 1 teaspoon dried oregano
* 1 teaspoon ground cumin
* 1 teaspoon paprika
*
* 1 white onion, chopped
* 1/2 cup chopped fresh cilantro
* 1 lime, juiced
*
* 2 large tomatoes, chopped
* 2 jalapeno peppers, chopped
* 1 white onion, quartered
* 4 cloves garlic, peeled
* 4 dried New Mexico chile pods
* 1 pinch salt and pepper to taste
*
* 1 (32 ounce) package corn tortillas
* 2 cups grated cotija cheese (optional)
* 2 limes, cut into wedges


DIRECTIONS

1. Lay the flank steak in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 1 to 8 hours.
2. In a small bowl, stir together 1 chopped white onion, cilantro, and the juice of 1 lime. Set aside to use as a relish for the tacos.
3. Heat a skillet over medium-high heat. Toast chile pods in the skillet for a few minutes, then remove to a bowl of water to soak for about 30 minutes. Preheat the oven to 450 degrees F (230 degrees C).
4. Place the tomatoes, 1 onion, jalapenos, and 4 cloves of garlic onto a baking sheet. Roast in the oven for about 20 minutes, until toasted but not burnt. Place the roasted vegetables, and soaked chile pods into a blender or food processor, along with salt and pepper. Puree until smooth.
5. Heat vegetable oil in a large skillet over medium-high heat. Cut the marinated flank steak into cubes or strips. Cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated.
6. Warm the tortillas in a skillet for about a minute on each side to make them pliable. Tortillas may also be warmed in a microwave oven. Arrange two or three tortillas on a plate, and lay a generous amount of beef over them. Top with a sprinkle of the onion relish and a large spoonful of the pureed salsa. Add as much cheese as you like. Garnish with lime wedges, and serve.





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