Authentic Mexican Recipes?!
Do you have any recipes? or some good web sites that would have some?
Thank you,
Answers: I have been looking for authentic Mexican recipes and can not find very many or if I do there something I will find at Taco Bell and seen very Americanized.
Do you have any recipes? or some good web sites that would have some?
Thank you,
MEXICAN HAMBURGERS (CHULETAS)
Salsa Fria:
1 10 oz can diced tomatoes with green chiles
1 tablespoon olive oil
1 tablespoon wine vinegar
Chuletas:
2 cups Saltines, finely crushed
3 tablespoons fresh parsley, chopped
1 cup Vidalia onions, chopped
1/2 tsp garlic powder (not salt)
1 lb ground chuck (beef)
1 egg
1 tsp salt
1 tsp chili powder
1 cup oil (for frying)
Garnish:
Rings of red onion, slices of avocado, sour cream and sprigs of cilantro
Combine all Salsa Fria ingredients. Refrigerate for at least one hour.
On a sheet of wax paper, evenly spread cracker crumbs. Combine parsley, onions, ground meat, garlic powder, egg, chili powder and salt in a small bowl. Form 4 patties and coat each pattie with the cracker crumbs evenly. Cover and refrigerate for at least 1 hour (but no more than 3 hours) to thoroughly chill.
Heat oil until it is hot enough to brown a 1 inch cube of bread in a little over 1 minute. (Don't get oil too hot or center of patties won't cook through). Fry patties in oil well browned on outside and cooked through. Drain on paper towels.
Serve on a bed of iceberg lettuce with a few rings of red onion, topped with Salsa Fria and with a dollop of sour cream with a sprig of cilantro to the side and a slice of avocado.
OR
BURRITO JALISCO (MEXICAN PORK)
5 lb. pork tenderloin
3 cans beer
4 cloves garlic
2 medium chopped onions
2 tbsp oregano
3 tbsp chili powder
salt and pepper
1 package large tortillas
Toppings:
guacamole
sour cream
salsa
cheese
Put all ingredients into a large Crock-pot. Cook on medium heat for 6-8 hours until meat is tenderly cooked throughout.
While meat is cooking:
Slice: onion, tomato, lettuce.
When meat is done, put sliced onion, tomato, lettuce, toppings (sour cream, guacamole, and/or salsa) on tortilla with Mexican-blend or Swiss Cheese with meat.
Serve with black beans and rice or a Mexican salad. The meat will simply melt in your mouth!
Serves 8.
OR
ROASTED TOMATILLO SALSA (MEXICAN
AUTHENTIC)
1 dozen tomatillos (soaked and cleaned)
half dozen dried chilies (anchos or the smaller variety of dried chile pods)
half cup onion
cilantro
salt and pepper
Boil chilies and tomatillos in saucepan for about 15 minutes. Process or blend and add onion and cilantro, blend slightly more. Salt and pepper to taste.
This seems like it's too simple, but this is a regional recipe from Mexico and it's great. Very simple and delicious. It has a dark brownish roasted color and people would never guess it was made from tomatillos. You can add a tomato if you want to tame the heat.
Great as a dip or with fajitas
OR
CALDO DE POLLO (MEXICAN CHICKEN SOUP)
1 medium cabbage, cut into wedges
1 1/2 lbs. chicken breast
water to cook chicken (just enough to cover the chicken)
4 potatoes, peeled and cubed
4 carrots, peeled and sliced
1 small chopped onion
1 zucchini, diced
1 (14 1/2 oz.) can stewed tomatoes, undrained
salt and pepper to taste
1 tbsp. fresh cilantro, chopped
11/2 cups white rice, cooked
Cook chicken over med heat in a large Dutch oven until it is tender. Add water, as needed, to keep chicken covered.
When the chicken will come apart with a fork, add the carrots to the chicken.
Bring to a boil; cover, reduce heat, and simmer 15 minutes, then add the rest of the vegetables and the rice and simmer until the potatoes are tender.
Add cilantro during the last 5 minutes of cooking.
Serve with salsa, if desired.
OR
CHORIZO (MEXICAN SAUSAGE)
2 lb. ground meat (pork, turkey or beef or mixture)
2 1/2 tbsp. good quality chili powder
2 1/2 tbsp. paprika
1 to 2 tsp. (or more to taste) Tabasco sauce
1 tsp. ground black pepper
2 tsp. ground oregano
2 tsp. ground cumin
4 to 6 cloves garlic (minced)
1/8 tsp. cinnamon
1/8 tsp. ground cloves
1/8 tsp. ginger
1/8 tsp. ground coriander
1/3 c. vinegar
1/2 c. wine
1/3 c. water
Brown meat and cook thoroughly in a skillet. Gradually stir in the non-liquid ingredients, followed by the vinegar and wine. Allow to simmer for 10 minutes adding the water and stirring occasionally to blend the seasonings. Continue to simmer on low to medium heat, stirring occasionally until liquid is reduced. Use as ingredient in Mexican dishes or as filling for stuffed peppers.
JM
Rick Bayless is an awesome example of authentic Mexican cooking. Here is his website:
http://www.rickbayless.com/recipe/
Authentic Mexican Enchiladas Verdes:
2? hours | 30 min prep | SERVES 12
Ingredients
Verde Sauce
3 quarts water
25 medium tomatillos , husked
3 onions , halves peeled
10 garlic cloves , peeled
10 serrano chilies , seeded (Can be adjusted to taste)
30 sprigs fresh cilantro
2/3 cup vegetable oil
2 slices onions
salt
Stuffing
2 quarts water
3 whole chicken breasts , halved
1 medium onion , thickly sliced
4 garlic cloves , peeled
Tortillas
1 1/2 cups vegetable oil
24 (5 inch) corn tortillas (freshest you can find)
Garnish
15 sprigs fresh cilantro
1/2 cup chopped onions
3 cups creme fraiche or sour cream
4 cups grated monterey jack cheese
Directions
1. Prepare sauce: Heat water in large pot to boiling.
2. Add tomatillos, 2 onion halves, 6 garlic cloves, and 7 serrano chiles.
3. Simmer uncovered 30 minutes.
4. Let cool slightly, then drain, reserving about 1 cup cooking liquid.
5. Place solids in blender or food processor.
6. Add remaining onion half, 4 garlic cloves, 3 chiles, the cilantro, and about 1/2 cup cooking liquid.
7. Process until smooth.
8. Heat oil in medium saucepan.
9. Add onion slices and saute until lightly browned.
10. Stir in sauce and season with salt.
11. Simmer uncovered until slightly thickened, about 30- 45 minutes.
12. If sauce thickens too much, thin it with remaining cooking liquid.
13. Meanwhile, when the sauce ingredients are simmering, prepare stuffing.
14. Heat 2 qt water in large pot to boiling.
15. Add chicken, onion, garlic, and salt to taste.
16. Simmer just until chicken is cooked through, about 30 minutes.
17. Let cool, then remove chicken from liquid.
18. Remove and discard skin and bones; shred meat.
19. Prepare tortillas: When the sauce is nearly ready and the stuffing is ready, heat small amount of oil in skillet over medium heat.
20. Cook tortilas one at a time, turning once, just until flexible but not crisp, about 20 seconds each.
21. Drain on a thick layer of paper towels wrapped up inside a clean cloth kitchen towel (or tortilla warmer).
22. This will drain them and keep them soft and warm.
23. Heat oven to 350 degrees F.
24. Coat two 13 X 9 baking pans with vegetable oil.
25. Dip each tortilla in sauce.
26. Fill tortillas with shredded chicken and roll up.
27. Arrange a dozen filled tortillas in each pan.
28. Top with green sauce.
29. Spoon creme fraiche (or sour cream) over sauce.
30. Sprinkle chopped onion and cilantro over the top.
31. Sprinkle cheese over all.
32. Bake for 25 minutes.
33. Broil briefly if the top needs some browning.
34. Serve hot with refried beans.
35. Note:.
36. To freeze: Prepare recipe through step 26. Place rolled enchiladas on a baking sheet and freeze until firm. Transfer to a freezer bag. Seal, label and freeze. Place sauce in a second freezer bag and place both bags in a larger bag. Seal and freeze.
37. To serve: Thaw in fridge overnight. Complete assembly and bake as directed in recipe.