Need recipes for Mexican food!!?!


Question: I have a oral report in spanish class and I have decided that I am going to do it on Mexican food. I was wondering what are some good mexican dishes I can make and if there is any history behind them. I just need some ideas and recipes to try out. Thanks:)


Answers: I have a oral report in spanish class and I have decided that I am going to do it on Mexican food. I was wondering what are some good mexican dishes I can make and if there is any history behind them. I just need some ideas and recipes to try out. Thanks:)

enchiladas-mole sauce-pipian sauce-tamales-plato de frutas are all recipes from Mexico. If you want one I'll post it Some of them are quite long I have a long list of mexican foods they are said to be from Mexico and are not TeX Mex foods

Guacamole and Salsa are good - because you can offer them to everyone (with some tortilla chips)

chimichanga

A Chimichanga with RiceThe Chimichanga, or chivichanga, (pronounced chimmy·CHAHN·guh /t??mi?t?ɑ??/ in English and /t?imi?t?a?ga/ in Spanish) is a deep-fried burrito that originated in Sonora, Mexico. Flour tortillas are folded into rectangular packages and filled with a wide range of ingredients, most commonly beans, rice, cheese and shredded meat. They are then deep-fried and usually served without a sauce, but may be accompanied with salsa, guacamole, sour cream or cheese.

According to a legend, Monica Flin,[1] who started the restaurant El Charro in 1922, accidentally dropped a burrito into the deep fat fryer. She immediately began to utter a Spanish curse-word, but quickly edited herself to say chimichanga, the Spanish equivalent of thingamajig.[2] The origin of the chimichanga is subject to some debate. In addition, Macayo's restaurant in Phoenix, Arizona claims that its founder, Woody Johnson, invented the chimichanga some time in the 1950s.


http://www.urbancookingguide.com/tips/19...

appetizer and side dish - guacamole- also called Botanas
in spanish
Guacamole
Recipe origin: Guatemala

Ingredients

1 ripe avocado
1 teaspoon chicken bouillon (or 1 cube chicken bouillon)
1 to 2 cloves garlic, minced
Tomatoes and onions, chopped, to taste (optional)
Procedure

Peel, remove the pit, and thoroughly mash the avocado.
Add the bouillon and the minced garlic. Mix well.
Add chopped tomatoes and onions, if desired.
Serve with tortilla chips.

Recipe origin: United States Latino Americans

Ingredients

1 ripe avocado, peeled, pitted, and mashed
3 to 5 teaspoons of fresh salsa (see recipe above), or bottled salsa
1 teaspoon lemon juice
? teaspoon minced garlic (or garlic powder)
? teaspoon salt
1 ripe tomato, diced
Procedure

Add all of the ingredients except the tomato into a bowl.
Use a fork to mash the avocado and the other ingredients together.
After dicing the tomato, stir the small pieces into the bowl with a spoon.
Cover the bowl with plastic wrap and put it in the refrigerator for 1 hour.
Serve as a dip with tortilla chips, as a sauce on top of tacos or burritos, or as topping on a baked potato

guacamole

GuacamoleGuacamole is an avocado-based relish or dip from the age of the Aztecs. The Aztecs subsisted on a very low fat diet and the avocado, being high in fat and full of vitamins, was revered for its nutritional value. Guacamole was the preferred way for the Aztecs to serve the avocados, and they made it by mashing the avocado with a molcajete (a Mexican mortar and pestle) and then adding tomatoes and a little salt. The Spanish Conquistadors enjoyed guacamole so much that they attempted to bring avocados back to Spain with them. The plant would not grow well in Spain, so guacamole became an exotic American food. The name guacamole comes from Mexican Spanish via Nahuatl ahuacamolli, from ahuacatl (="avocado") + molli (="sauce"). In Spanish it is pronounced /??aka?mole/ and in American English it is pronounced /?gwɑk??mo?li/ or sometimes in British English /?gw?k??m??li/.


Ingredients
In addition to avocados, the basic ingredients usually include the original ingredients of tomatoes and salt. Lime juice is sometimes added for flavor and to help keep the avocado from browning too soon with air exposure. Variations often include onion, hot chili peppers, garlic, cilantro (coriander), and other spices. Some American versions include sour cream, ground black pepper corns or milk. Adding dairy produce is an American adaptation. Mexicans sometimes refer to diluted guacamole often served in low-cost taquerías as "aguamole," a portmanteau of Spanish "agua" ("water") and guacamole.


Preparation and consumption
Guacamole is still prepared using a molcajete to mash the ingredients. Modern methods include mashing the avocado with a fork in a bowl or using a food processor for a smoother consistency. Guacamole is often eaten with tortilla chips, although it can be spooned onto or into almost any savory Mexican dish. In Texas and other areas of the southwest United States it is common to make guacamole as a quick party food or to bring it to a potluck luncheon by mashing ripe avocados with a favourite salsa using a fork. This quickly and easily adds the needed acid and salt. In New Zealand and other areas of the Oceania Pacific, guacamole is often combined with beaten egg whites creating a clabbered texture and has become an increasingly popular serving with spaghetti.


Traditional Guacamole Recipe

Ingredients:

5 large ripe avacadoes (black in color, slightly soft when pressed)
2 large fresh limes (juicy, supple, soft to the touch - if not, microwave for 8 seconds)
1 medium white onion, diced
3/4 cup loosely packed coriander, finely chopped
1 large tomato, diced
salt
(optional) finely chopped fresh jalapenos, stems, seeds and cores discarded

Preparation:

Slice avacadoes in half and discard pits. Scoop out of shell with a spoon and place in a bowl.
Squeeze in juice of one lime to immediately prevent browning. Use a fork to mash avacadoes to desired consistency.
Add prepared ingredients; onions, cilantro, and tomato. If using, add desired amount of jalapenos.
Squeeze in juice of second lime and sprinkle with salt (to taste). Stir gently to blend ingredients.

Serve as a dip with your favorite tortilla chips (or crudités), or serve to accompany a Mexican dish.

Some prefer to use a food processor to make a creamy dip, as this recipe makes a chunky yet creamy guacamole.


Popularity
Though it is native to Mexico, guacamole is popular in the United States as a snack food, especially around holidays and other major celebrations. Cinco de Mayo, Fourth of July, Super Bowl Sunday, and Easter each account for around 5% of annual avocado sales.[citation needed] Guacamole is also an increasingly popular party food in Australia and New Zealand.[citation needed]


arroz con pollo- rice with chicken

http://en.wikibooks.org/wiki/Cookbook:Ar...

history for the rice with chicken

Guacamole and salsa are quite easy to prepare.
And you can end your presentation by asking your fellow students to taste them with tortilla chips.
About guacamole, the avocados got their names because they resembled men's private parts and they were considered aphrodisiacs. But you might not wanna say this in class...LOL!
Chimichanga IS NOT Mexican food, it is TEX-MEX!

FISH IN CILANTRO SAUCE (Mexican)

6 fresh or frozen fish fillets (2 lbs.)
1 sm. onion, sliced
1 sm. garlic, minced
1 tbsp. oil
1/4 c. toasted almonds, ground
2 tbsp. lime juice
1/2 jalapeno pepper, rinsed, seeded and chopped (1 1/2 tsp.)
1/2 tsp. salt
Dash black pepper
1/2 c. snipped parsley

Thaw frozen fish. Cook onion and garlic in oil until tender, but not brown. Add the almonds, lime juice and jalapeno pepper, salt and pepper. Heat through.
In a well greased 13x9x2 inch baking dish arrange fish fillets. Sprinkle lightly with salt. Top with onion mixture. Sprinkle evenly with parsley.

Bake covered in 350 degree oven for 40 minutes, or until fish flakes easily with fork. Serves 6.





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