What is a good, authentic Mexican dish to bring to my class?!
Answers: i don't want to bring anything like tacos, burritos, enchiladas, etc. i want something that people from america aren't as familiar with. thanks :D
You could bring many real Mexican dishes...
Pork:
Costillitas de cerdo con calabazas, elotes y poblano
(Pork ribs with zucchini, corn and poblano)
For 3-4 regular servings
In thick pan brown pork ribs (1 lb), when done, add 1 cubed onion and when translucent, add 1 cup white corn, 3 thick cubed zucchinis and 1 cup frozen poblano strips; let it fry for a couple of minutes, and add 2 cups cubed tomatoes or 1 cup tomato paste. Add salt and pepper to taste. Cook until meat is tender and corn is fully cooked. As they are ribs, it is almost finger food; you could serve with warm tortillas to help with the vegetables.
Beef
Bisteces en pasilla (beef strips in pasilla sauce)
For 3-4 regular servings
Brown in thick pan 1 lb beef strips, add 1 small cubed onion, when translucent, add 1 small bag cooked nopales and 2 small diced raw potatoes, when lightly browned, depending on how thick you want it, add 1 or 2 cans pasilla sauce (Do?a Chonita is a very good one), and let everything simmer for about 20 minutes or until potatoes are fully cooked. Serve also with warm tortillas, or if you can cut the meat o bite size, you can serve it with tortilla chips (real ones, not Tostitos)
Chicken
Pollo en pipian (chicken in pumpkin seed salsa)
For 3-4 regular servings
Cook and shred two chicken breasts as you normally do. In blender put 2 cups peeled and unsalted pumpkin seeds (if you cannot find unsalted ones, rinse them in a colander), 1 big jar of "La coste?a" green salsa, salt, pepper. If you want it hotter, add 1/2 or whole fresh jalape?o chile to the blender. In pan fry this sauce (cover it or you will have to do a lot of cleaning) until it changes to a "cooked color", if you feel any acid taste in it, add a pinch of sugar and let it simmer for 5 minutes. If it is too thick, add some chicken broth 1-2 spoons at a time. When done, add the shredded chicken and serve it with tortilla chips or warm tortillas.
Fish
Ceviche (Ceviche)
Fro 3-4 regular servings
1 lb fresh red snapper fillets
3/4 cup freshly squeezed lime juice
1 large tomato, cored, seeded, diced
1 small red onion, finely diced
2 bunches cilantro leaves, roughly chopped, about 1 cup
1/2 cup bottled clam juice
2 Serrano chiles, stemmed, thinly sliced into circles
1 1/2 teaspoons salt
Cube 1 lb red snapper fillets in glass bowl, add 1/2 cup lime juice to cover it, marinate in refrigerator for 15 minutes, and then drain it discarding the juices. Put marinate fish in other bowl and add 1/2 cup lime juice, 1 seeded large tomato diced, 1 small red or white onion, finely diced, 1 cup chopped cilantro leaves, the clam juice, 1 serrano chiles finely chopped with seeds removed, and salt to taste. Chill for an hour and serve with tortilla chips or saltines.
Dessert
Flan (Flan)
Serves 1 - 9 inch round mold
1 cup white sugar
6 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1 tablespoon vanilla extract
Preheat oven to 175 degrees C. In a medium saucepan over low heat, melt sugar until liquefied and golden in color (Do not overheat it or let it turn dark brown or it will not taste good) Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides, and let it cool. In blender put eggs, condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish, and tightly cover with aluminum foil. Place the mold in a larger baking dish with water reaching half flan mold. Bake in preheated oven 45 minutes. Let cool completely, and to serve, carefully invert on serving plate after running a knife around the edges when completely cool.
Hope this helps...
chips and salsa!
maybe you can find something here http://mexican.betterrecipes.com/mexican...
How about Mole Poblano or Tamales?
brown ground beef add halopenas and juice to taste take tortillas burn black circles on a stove eye be careful then add meat to tortilla with cheese sour cream green onions lettuce and tomatoes plus any thing else you like its great
ALBONDIGAS en SALSA VERDE:
1 # tomatillos (buy them whole in a can if you can't get fresh)
2 cloves garlic
2 small onions (one finely chopped & the other quartered)
2 chilis chipotle (they are sold everywhere in Mex section in small cans)
8 fl oz of beef broth (plus up to 8oz more as needed-sorry this is a Mexican recipe)
2 # ground beef
1 c. breadcrumbs soaked in 1/4 c. milk
2 eggs lightly beaten
6 T finely chopped fresh cilantro
1/2 T fresh ground pepper
3 (!) hard boiled eggs cut into cubes
ROAST tomatillos, quartered onion, garlic (skip roasting if canned) throw into a blender w/ chilis Blend until smooth and add 8 oz of broth then bring to a boil then turn down & simmer in a pan about 10 min ...season with salt.
MIX meat, breadcrumbs, beaten eggs,chopped onions, 4 t. of the cilantro, pepper and salt to taste...MAKE meat balls by flattening about 1 T. of mixture in the palm of your hand and put a some chopped egg on it and wrap the meat around to enclose...when you've got a good sized pile of these made---drop the balls in the simmering sauce and cook stirring occasionally (ADD additional broth as needed) COOK for about 20-30 minutes and then SPOON into a pretty warmed platter SPRINKLE with remaining Cilantro and SERVE
I would provide toothpicks for a class for tasting! For a meal, of course, serve with rice. This recipe is also typically prepared without the "surprise" of the chopped egg...
Savory:
Tamales
Sopes
Guacamole
Chile Relleno
Empanadas
Chiles en Nogada (the colors are supposed to represent the Mexican Flag)
Sweet:
Churros
Bu?uelos
Flan
Or how about Horchata to drink.
they have a cookie called biscochitos that my grandma made at christmas she always made them fat and biscutty but my mom made hers thin and crisper
sopes
mexican pin wheels - starter
2 (8 ounce)packages cream cheese , softened
1 (1 ounce)package hidden valley ranch dressing mix
freshly cut chives , sliced thin
5 (12 inch) flour tortillas
1 (4 ounce)jar diced pimentos , drained & blotted dry with papertowels
1 (4 ounce)can diced green chilies , drained & blotted dry with papertowels
1 (2 1/4 ounce)can sliced black olives , drained & blotted dry with papertowels
1 cup shredded cheddar cheese
salsa
Directions
1Mix cream cheese, ranch dressing mix and green onions or chives well.
2Spread evenly over the tortillas.
3Sprinkle equal amounts of remaining ingredients on top of the cream cheese mixture.
4Roll up tortillas tightly.
5Wrap with plastic wrap and chill a minimum of 2 hours before serving.
6Remove plastic wrap and cut rolls into equal pieces - discarding the ends.
7Serve with salsa and Enjoy!
mexican casserole - main course
1 lb hamburger meat
2 cans cream of chicken soup
2 cans cream of mushroom soup
2 cans red enchilada sauce or green enchilada sauce (Mild or Hot use your own judgement on how hot you like it)
2-3 onions , chopped up
1-2 can mushrooms , diced ones or chopped up
2-6 jalapeno peppers , chopped up (there again use your own judgement or use your choice of your favorit pepper)
1 bag cheese
1 bag flour tortillas (Depending on how much you want to make)
Directions
1Note:Brown Ground hamburger meat in a Big pot with your onions and Jal.
2peppers and mushrooms,Drain off grease.
3Take your flour tortilas and tear into 1/4 and place into a long Cassrole baking dish and then you put your mixture over the flour tortilas and then put your cheese over that, then just keep on layering it till its all gone.
4Then place into the oven to melt the cheese and get hot, I put mine into a 350 degree oven and just check on it to see if its the way you like it to be.
side dish - mexican ceviche
1 lb halibut fillets or sea bass fillets or red snapper fillets (or use a mixture of fish and shrimp)
5-6 limes (Enough Juice to cover fish)
1 cup diced fresh tomatoes
1 green pepper , sweet, chopped
4 tablespoons chopped parsley or chopped cilantro
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon oregano
2 jalapeno peppers , chopped (or more to suit your taste)
2 tablespoons white vinegar
1 medium onion , finely chopped
2 tablespoons fresh cilantro , chopped
1 dash Tabasco sauce
lettuce leaves (to line serving bowls)
avocados (optional)
black olives , sliced (for garnish) (optional)
Directions
1Dice the fish (approximately 1/2-inch dice if using shrimp use cleaned shrimp).
2Marinate fish in the lime juice in the fridge overnight (this step cooks the fish).
3Stir often.
4Pour off most of the lime juice (just leave it moist).
5Add remaining ingredients except lettuce, avocado and olive. Do this preferably a few hours before serving & refrigerate.
6Toss well and arrange in individual serving bowls that are lined with the lettuce leaves.
7If you wish garnish with sliced avocado and sliced black olives.
mexican spirals - side dish
8 ounces cream cheese
1 cup diced cooked chicken
1/4 lb monterey jack cheese , shredded
1/4 cup chopped fresh coriander or
1 teaspoon dried coriander
2 tablespoons diced fresh jalapeno peppers or diced canned jalapeno peppers
2 teaspoons ground cumin
3 (10 inch) flour tortillas
vegetable oil
salsa
sour cream
Directions
1In a large bowl, combine cream cheese, chicken, monterey jack, coriander, jalapeno peppers, and cumin.
2Spread mixture evenly over tortillas.
3Roll up each tortilla tightly around chicken mixture.
4Wrap tightly in plastic wrap and refrigerate for at least 2 hours.
5Just before serving, cut each tortilla roll into 1/2 inch slices.
6Arrange on greased baking sheet, brush with oil, bake in 350 degree oven for 12 to 15 minutes or until lightly browned.
7Serve hot with salsa and sour cream.
mexican cornbread
1 cup yellow cornmeal
1/3 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
2 eggs , beaten
1 cup buttermilk
1/2 cup vegetable oil
1 (8 3/4 ounce)can cream-style corn
1/3 cup chopped onions
2 tablespoons chopped green peppers (mild, hot, or very hot, your choice)
1/2 cup shredded cheddar cheese
Directions
1In a mixing bowl, combine the first 6 ingredients.
2In another bowl, combine the remaining ingredients.
3Add to the dry ingredients and stir just until moistened.
4Pour into a greased 9-inch square baking pan or 10 inch oven-proof skillet.
5Bake at 350 for 30-35 minutes or until bread is golden brown and tests done.
mexican chilaquillas
1 package of thick corn tortilla chips
1 1/2 cups your favorite salsa
1/4 cup green peppers , finely chopped
1/4 cup red peppers , finely chopped
1 cup cooked, shredded or chopped chicken or beef
1 (4 ounce)can sliced ripe olives
1 cup monterey jack cheese
2 cups cheddar cheese , shredded
1 cup sour cream
Directions
1Heat oven to 325 degrees F.
2Lightly grease a 10"casserole dish.
3Layer half the chips and 1/2 the salsa, half the olives.
4Top with all the peppers& meat plus 1/2 the cheeses.
5Repeat using the rest of the chips, salsa, olives and cheeses.
6Top with sourcream.
7Bake for 30 minutes.
8Let stand for 10 minutes before serving.
mexican salad
1 lb ground beef
1 package taco seasoning mix
3/4 cup water
1 can red kidney beans
2 tomatoes
1 head lettuce
1/2 lb cheese
12 ounces Catalina dressing
1 package nacho cheese plain Doritos
Directions
1Brown ground beef and drain.
2Add 1 pkg.
3taco seasoning mix, 3/4 Cup water and boil w/meat.
4Simmer approx 25 minutes.
5Let meat mixture cool.
6Mix and toss all together once meat is cooled.
7Crumble Doritos over top of salad (I only add doritos to salad as it is served so they do not get soggy!).
mexican breakfast
1 cup white rice
1 1/2 cups water
1 can diced stewed tomatoes , chopped and mostly drained
1 green pepper , chopped
1/2 onion , chopped
hot sauce or cayenne or chilies
1 can red kidney beans , drained and heated
4-8 poached eggs
1 avocado , chopped or sliced
sour cream
salsa
grated cheddar cheese
sliced green onions
Directions
1Cook your rice.
2Saute the onion and green pepper in a small saucepan, add tomato and hot sauce, simmer covered while you prepare the rest.
3Layer the breakfast as follows: Rice, beans, stewed tomato mixture, 1 or 2 poached eggs, and top with desired condiments.
dessert - mexican cheesecake
2/3 cup tortilla chips , finely crushed
2 tablespoons butter , melted
1 cup cottage cheese
3 (8 ounce)packages cream cheese , softened
4 eggs
10 ounces sharp cheddar cheese , grated
1 (4 1/2 ounce)can chopped green chilies , drained
1/4 teaspoon Tabasco sauce (more if you'd like)
1 (8 ounce)container sour cream
1 (8 ounce)container jalapeno cheddar cheese dip
garnishes
chopped tomatoes
chopped green onions
sliced black olives
tortilla chips
Directions
1Preheat oven to 350 degrees F.
2In a small bowl, combine tortilla chips and butter.
3Press this mixture into the bottom of a 9-inch springform pan.
4Bake for 15 minutes.
5Set aside.
6Process cottage cheese in a blender or food processor until smooth.
7Transfer to a large bowl.
8Add cream cheese; beat at medium speed until well blended.
9Add eggs one at a time, beating well after each addition.
10Blend in cheddar cheese, chiles, and Tabasco.
11Pour mixture over the baked tortilla crust.
12Bake for 1 hour.
13Combine sour cream and cheddar dip.
14Spread over hot cheesecake.
15Bake for an additional 10 minutes.
16Remove from oven; cool slightly.
17Loosen cake from the rim of the pan.
18Cool completely before removing rim.
19Refrigerate until ready to serve.
20Garnish before serving.
21Serve with tortilla chips.
mexican coffee
1 ounce Kahlua
1/2 ounce tequila
6 ounces hot coffee
whipped cream
Directions
1Place Kahlua and tequila into a coffee mug.
2Fill with hot coffee.
3Top with a dallop of whipped cream.
4Sprinkle tiny bit of cinnamon on whipped cream.
5Serve.
mexican mudslide
1 ounce coffee-flavored liqueur , like kuhlua
1/2 ounce chocolate-flavored liqueur , like creme de cacao
1 ounce heavy cream
1 dash cinnamon
Directions
1Pour liqueurs and heavy cream into a shot glass or martini glass.
2Sprinkle with a dash of cinnamon.