What is a really good authentic mexican recipe??!
i absolutely love mexican food !! my fiance is mexican && the only time he gets to eat it is when we visit his mom!.!.!.and i want to cook him something!.!.
any AUTHENTIC mexican recipe will help, thank you!.Www@FoodAQ@Com
any AUTHENTIC mexican recipe will help, thank you!.Www@FoodAQ@Com
Answers:
Tamale Filling:
2 lbs!. lean, boneless beef or chicken
3 Tbs!. vegetable oil
1/4 cup flour
1 1/2 cups water
2 tsp!. beef base
1 (7-ounce) can green chilies, chopped
4 large cloves garlic, finely minced
1 1/2 tsp!. salt
1/2 tsp!. dried oregano
2 to 3 Tbs!. ground red chili pepper
1 Tbs!. ground chili powder
1 Tbs!. ground cumin
1/4 cup tomato sauce
Tamale Dough:
3 dozen corn husks
1 1/2 cups lard
1 1/2 tsp!. salt
4 1/2 cups masa harina (corn flour)
2 2/3 cup warm water
In a large saucepan, cook meat in water until tender!. Cool slightly and shred!.
In large skillet heat oil until hot and add beef or chicken and cook until brown!. Add the remaining ingredients in the order given!. Cover and simmer for 45 minutes, stirring occasionally!.
Tamale Dough:
Soak corn husks in hot water for 30 minutes to make pliable!.
In a large mixing bowl, beat the lard and salt until fluffy!.
Dissolve masa harina in warm water and add to lard mixture, beating well until all the ingredients are combined!.
How to assemble Tamales:
Spread a thin coating of tamale dough over the broadest part of the husk, allowing for turning down!.
Spread 1 tablespoon of filling down center of the dough!. Fold the sides of the husk firmly together!. Turn up one or both ends of the husk!.
If turning up both ends, tear some of the husks lengthwise in narrow strips and use for tying each tamale across the top flap!.
To cook Tamales:
Cook tamales in a conventional steamer or blancher!. Fill the bottom of the steamer up to the level indicated and bring to a boil!. when the steamer is dry you will need to add more water!.
Line the steamer with corn husks, covering the bottom and sides!. Stack the tamales upright!.
Place the tamales firmly but not too tightly, because the husks swell as the dough cooks!. Cover the tamales with more husks and the top of the steamer with a thick cloth to absorb the moisture!. Cover with a tight fitting lid!.
Steam for about 2 1/2 hours!. To test the tamales for doneness, remove one from center of the steamer!. The dough should peel away easily from the husks and be completely smooth!. The dough should also appear spongy and well cooked throughout!.
these are delicious! for visual aids google/yahoo search "mexican tamales" I learned how to make these for my central american hubby, and impressed the mother in law!. Www@FoodAQ@Com
2 lbs!. lean, boneless beef or chicken
3 Tbs!. vegetable oil
1/4 cup flour
1 1/2 cups water
2 tsp!. beef base
1 (7-ounce) can green chilies, chopped
4 large cloves garlic, finely minced
1 1/2 tsp!. salt
1/2 tsp!. dried oregano
2 to 3 Tbs!. ground red chili pepper
1 Tbs!. ground chili powder
1 Tbs!. ground cumin
1/4 cup tomato sauce
Tamale Dough:
3 dozen corn husks
1 1/2 cups lard
1 1/2 tsp!. salt
4 1/2 cups masa harina (corn flour)
2 2/3 cup warm water
In a large saucepan, cook meat in water until tender!. Cool slightly and shred!.
In large skillet heat oil until hot and add beef or chicken and cook until brown!. Add the remaining ingredients in the order given!. Cover and simmer for 45 minutes, stirring occasionally!.
Tamale Dough:
Soak corn husks in hot water for 30 minutes to make pliable!.
In a large mixing bowl, beat the lard and salt until fluffy!.
Dissolve masa harina in warm water and add to lard mixture, beating well until all the ingredients are combined!.
How to assemble Tamales:
Spread a thin coating of tamale dough over the broadest part of the husk, allowing for turning down!.
Spread 1 tablespoon of filling down center of the dough!. Fold the sides of the husk firmly together!. Turn up one or both ends of the husk!.
If turning up both ends, tear some of the husks lengthwise in narrow strips and use for tying each tamale across the top flap!.
To cook Tamales:
Cook tamales in a conventional steamer or blancher!. Fill the bottom of the steamer up to the level indicated and bring to a boil!. when the steamer is dry you will need to add more water!.
Line the steamer with corn husks, covering the bottom and sides!. Stack the tamales upright!.
Place the tamales firmly but not too tightly, because the husks swell as the dough cooks!. Cover the tamales with more husks and the top of the steamer with a thick cloth to absorb the moisture!. Cover with a tight fitting lid!.
Steam for about 2 1/2 hours!. To test the tamales for doneness, remove one from center of the steamer!. The dough should peel away easily from the husks and be completely smooth!. The dough should also appear spongy and well cooked throughout!.
these are delicious! for visual aids google/yahoo search "mexican tamales" I learned how to make these for my central american hubby, and impressed the mother in law!. Www@FoodAQ@Com
Spinach Enchiladas
1 tablespoon butter
1/2 cup sliced green onions
2 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry
1 cup ricotta cheese
1/2 cup sour cream
2 cups shredded Monterey Jack cheese
10 (6 inch) corn tortillas
1 (19 ounce) can enchilada sauce
DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C)!.
Melt butter in a saucepan over medium heat!. Add garlic and onion; cook for a few minutes until fragrant, but not brown!. Stir in spinach, and cook for about 5 more minutes!. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese!.
In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds!. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla!. Roll up, and place seam side down in a 9x13 inch baking dish!. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack!.
Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges!. Www@FoodAQ@Com
1 tablespoon butter
1/2 cup sliced green onions
2 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry
1 cup ricotta cheese
1/2 cup sour cream
2 cups shredded Monterey Jack cheese
10 (6 inch) corn tortillas
1 (19 ounce) can enchilada sauce
DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C)!.
Melt butter in a saucepan over medium heat!. Add garlic and onion; cook for a few minutes until fragrant, but not brown!. Stir in spinach, and cook for about 5 more minutes!. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese!.
In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds!. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla!. Roll up, and place seam side down in a 9x13 inch baking dish!. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack!.
Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges!. Www@FoodAQ@Com
Authentic Mexican food doesn't come buried under a mound of melted cheese, shredded lettuce, sour cream and chopped tomatoes!.
If you decide to make these beef enchiladas, start early in the day!. You need to bake a beef roast and then shred it!.
http://www!.cyber-kitchen!.com/ubbs/archiv!.!.!.
Www@FoodAQ@Com
If you decide to make these beef enchiladas, start early in the day!. You need to bake a beef roast and then shred it!.
http://www!.cyber-kitchen!.com/ubbs/archiv!.!.!.
Www@FoodAQ@Com
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Chicken Chow Mein
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Chicken Chow Mein
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rice tacos bruittos toasatoes rice i don;t have any recipeWww@FoodAQ@Com