Most famous Mexican foods?!
Answers: i need to make 3 mexican dishes. So im spossed to make the 3 most famous mexican foods. but the problem is i dont know what they are. anyone got an idea?
Appetizer: Tamales
Entrée: Chiles en Nogada (the colours are supposed to represent the Mexican flag)
Dessert: Churros or Bu?elos de Platano Macho (this thing is proof there is a higher power, it is sooooo good!)
Chile Rellenos, Tortas, Empenadas de queso or carne ( meat or chese)
Tacos, Enchiladas, Burritos
1-tamales
2-enchiladas of cheese
3-pozole
1- chalupas
2- churros
3- Pan de muertos-(The bread for the day of the dead)
Mole. Each region of Mexico has its own version.
‘Mole poblano’ and ‘mole oaxaqe?o’ are probably the 2 most famous versions.
authentic taco's with shredded beef or chicken, potato and carrots
carne asada-(arrinchetta)
Mexican rice-or homemade refried pinto beans
Um.. Tacos, Chile and Burritos
Mexican Chicken Stew
4 tablespoons olive oil
1 medium onion, roughly chopped
4 large cloves garlic, roughly chopped
2 jalapenos, seeded and sliced
1 tablespoon dried oregano
1 teaspoon dried cumin
1 (28-ounce) can chopped tomatoes
3 cups shredded cooked chicken
Few dashes Worcestershire sauce
3 to 4 cups chicken stock
1 lime
1 cup cooked white rice
Kosher salt
Sour cream, for garnish
Fresh cilantro leaves, for garnish
Heat oil in a saucepan over medium heat. Add onion and saute for 1 to 2 minutes. Add garlic and jalapeno and sweat until soft and translucent. Add spices and cook for 1 to 2 minutes until fragrant and aromatic. Add tomatoes, chicken, Worcestershire, and stock.
Bring to a simmer and cook 20 minutes.
Cut the lime in half, squeeze juice into the pot, and then add the juiced halves as well.
Add white rice and cook 5 minutes longer to warm rice through. Season, to taste, with salt.
Ladle into bowls and garnish with sour cream and cilantro.
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Mexican Tortilla Pizza
4 corn tortillas, or whole-wheat tortillas (6-inches in diameter)
1/2 cup Black Bean Dip, recipe follows
1 large tomato, seeded and diced
1 cup shredded green cabbage
1/4 cup chopped fresh cilantro leaves
Preheat the oven to 400 degrees F.
Place the tortillas onto a baking sheet and spread 2 tablespoons of black bean dip on top of each tortilla. Top with tomato and cabbage and bake for 10 minutes. Remove the pizzas from the oven and sprinkle some cilantro on each one. Allow to cool slightly before cutting into wedges.
Black Bean Dip:
2 teaspoons olive oil
1/2 medium onion, diced
1 clove garlic, minced
1 tablespoon minced jalapeno pepper
1 (15-ounce) can black beans, drained and rinsed
2 tablespoons lime juice
1/4 teaspoon ground cumin
2 tablespoons coarsely chopped fresh cilantro leaves
1 tablespoon water
Salt and freshly ground black pepper
Heat the oil in a skillet over a medium heat. Add onions and saute until they soften, about 2 minutes. Stir in the garlic and jalapeno and cook for 1 minute more.
Put the beans into a food processor. Add the onion mixture and the rest of the ingredients and puree until smooth.
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Mexican Beef Brisket
3 1/2 pounds beef brisket
1 tablespoon coarse salt
2 teaspoons freshly ground pepper
Flour for dredging
1/2 cup vegetable oil
3 large carrots, peeled and cut into 2-inch lengths
2 medium onions, chopped
10 garlic cloves, peeled and minced
3 dried chipotle or morita chiles
2 tablespoons tomato paste
1 tablespoon dried oregano
2 quarts chicken stock or water
5 bay leaves
Salt to taste
4 scallions, white and light green parts, thinly sliced on the diagonal, for garnish
Preheat oven to 325 degrees F. Sprinkle the brisket with the coarse salt and pepper. Dredge in flour to coat and shake off any excess. In a large Dutch oven heat oil over high heat. Sear the meat until browned on all sides. Set aside. Reduce heat to moderate and add the carrots and onions. Cook, stirring occasionally, until golden brown, 8 to 10 minutes. Add the garlic and saute 2 minutes longer. Return the meat to the pan along with all remaining ingredients except the salt and garnishes. Bring to a boil, cover the pot and transfer to the oven. Bake for 2 1/2 hours, or until the meat slips off a fork when pierced. Lift out the brisket and place on a cutting board. Cover with a damp towel. Pour the broth with vegetables into a tall container and skim off the layer of fat that rises. Remove and discard the bay leaves and chiles. Pour the broth and vegetables into a blender or a food processor fitted with the metal blade. Puree until smooth, add salt to taste and strain. Reheat the sauce. Slice the brisket against the grain and arrange on a platter. Pour the warm sauce over it, sprinkle with sliced scallions and serve.
Menudo Recipes
Menudo soup is a spicy traditional Mexican soup. The best authentic menudo recipes have been handed down for generations - from grandmother to mother to daughter.
The Sonora Menudo recipe is as authentic as you can get ... it originally came from an old lady in the mountains of Mexico.
If you're in a hurry (or don't have patience) you can use my Easy Menudo Recipe.
Menudo has been called "Breakfast of Champions", and there is no better cure for a hangover.
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Menudo Recipes
Menudo Sonora - This is the deluxe Menudo recipe. It takes longer to prepare and has more ingredients, but the delicious, authentic taste can't be beat.
Easy Menudo Recipe
Bolillos
The Whole Enchilada, free monthly E-zine
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Menudo Sonora
The magic secret of this menudo recipe is that you cook each of the following separately, and combine and cook them together just before serving.
Tripe
Posole (Corn)
Red Chile Sauce
This keeps the flavors clean and separate, and the textures distinct. The tripe takes the longest to cook, so you should start with it.
Tripe
Ingredients - Tripe
3 kg tripe (6 lbs)
1 calf's foot (or 2 pig's feet)
1/2
head
garlic, peeled and crushed (not pressed)
4 or 5
small hot red chiles (to taste)
2
medium
onions, sliced
3
bay leaves
1
tsp
salt
1
tsp
black peppercorns, crushed
2
Tbsp
dry Mexican oregano
2
tsp
comino seed, crushed
Directions - Tripe
Wash the tripe thoroughly, trim off most of the fat, and cut it into one-inch squares. Drop tripe into a pot of boiling water, simmer for 2 - 3 minutes and drain. Place back into pot, and add one calf foot, or two pigs feet, cut up a bit.
Cover well with water, and add remaining ingredients. Cook over very low heat for several hours until very tender. Drain, reserving liquid. Wash tripe. Remove bones from feet, or can leave feet whole until served.
Return feet and tripe to liquid, cool and reserve. This will keep several days in the refrigerator and freezes fairly well.
Posole
(White Corn / Hominy)
Next step ... While the menudo is cooking, prepare the posole (white corn or hominy). You have three options:
Traditional - You were thinking ahead (about 2 days ago) and started with a dried, white corn. You soaked the corn in lime water, rubbed the skins off, and washed it thoroughly. This is exactly how they do it in Mexico.
This way requires lots of hard work ... but will give you the most authentic tasting menudo you can make.
Frozen posole corn - This is much easier and still gives you a good tasting menudo.
Canned hominy - This will work if you can't find either dried corn or frozen posole.
Ingredients - Posole
2
cups
dried white corn,
prepared by the Traditional method
or
2
lbs
frozen posole corn
or
1
gal
canned hominy
plus
1/2 head garlic, slightly smashed
Directions - Posole
Wash the corn thoroughly and drain. Place corn in a large pot and cover with water. Bring to simmer and add a half head of garlic, smashed slightly. Simmer gently until tender.
Drain all liquid from the posole. Quickly cool and refrigerate it if you are not going to finish the Menudo immediately.
Note: Warm posole corn ferments quickly, and should be kept either very hot or very cold until cooked in with the menudo. It will keep 3-4 days in the refrigerator, but freezes poorly.
Red Chile Sauce
Ingredients - Red Chile Sauce
1/2 lb dried red chile, whole
2
cloves
garlic, minced
pinch
cumin seed
1
Tbsp
vinegar
1
tsp
Mexican oregano
pinch
salt
1
tsp
sugar
Directions - Red Chile Sauce
First roast the red chiles. Put the whole dried chiles on a hot dry griddle or frying pan and toss around a bit until they just barely begin to change color. Do this carefully, the chiles will scorch easily.
Remove chiles, place in a paper bag, and let cool. Remove stems and most of the seeds. Place in a pan, cover with boiling water and let steep 15-20 minutes. Run through a food mill or a food processor, discard skins.
Return chile mixture to pan and add garlic, cumin seed, vinegar, oregano, salt, and sugar to the chile pulp.
Simmer over low heat for a 3 -4 minutes. Cool and refrigerate. This classic Mexican Red Chile sauce is great with everything, not just menudo.
Note: If you have any serious Chile Heads (like me) in your house, you may want to make more chile sauce. The amount here should be enough for most folks.
Put It All Together
You're almost done. Now all you have to do is put all the parts together.
Ingredients - Final Step
4
cups
Menudo tripe
4
cups
Menudo juice
3
cups
Posole Corn, drained
1 to 2
cups
Red Chile Sauce (to taste)
1 to 4 cups water (for preferred amount of juice)
2
cloves
garlic, chopped finely
1
Tbsp
vinegar
1
Tbsp
Mexican oregano
1
tsp
cumin seed
black pepper, freshly ground (to taste)
dash of salt
Directions - Final Step
Place the menudo tripe, menudo juice, corn, and chile sauce in a dutch oven or heavy saucepan, and add water until you have desired amount of juice. This can vary depending on your personal preference. Some people like their Menudo thicker than others.
Bring to a simmer over low heat and add garlic, vinegar, oregano, cumin, salt, and pepper. Simmer for about 5 minutes until the Menudo is warmed through.
Ladle into bowls and serve with hot corn tortillas. Have some lime slices, chopped fresh cilantro, chopped onion, salt, hot chile peppers, and extra Red Chile Sauce available as condiments.
Desert Mexican Flan-
Caramel
1/2 cup water
1 cup sugar
Custard
410 g evaporated milk
3/4 cup milk
2 1/2 pieces vanilla pod
4 egg
1/2 cup sugar
Directions
1Caramel.
2Put the sugar and water in a small saucepan and stir over low heat until the sugar dissolves. Bring to the boil and cook until golden.
3Pour into an 18cm sandwich pan or 6 individual moulds (coated lightly with oil). Rotate the pan or moulds until the caramel coats the sides and base. Set aside.
4Heat the evaporated milk and fresh milk with the split vanilla pod - but don't boil. Remove from the heat and let stand for 5 minutes.
5Beat the eggs and sugar together until blended. Pour the egg/sugar mix slowly into the milk, stirring constantly.
6Remove the vanilla pod and pour the filling into the caramel lined pan or moulds.
7Put the custard into a baking dish with hot water to come halfway up the sides.
8Bake in a moderately warm oven 160C (325F) for 25 minutes (individual moulds) or 45 minutes (pan) - or until a knife inserted in the centre comes out clean.
9Cool, then chill for a few hours or overnight.
10Unmould on to a serving dish or individual plates. Serve with pouring cream. can Flan -
Mexican Cornbread,,,,,,,,,,,,,,,,,,,,,,,,,ENJOY!... :---]
1 cup yellow cornmeal
1 cup buttermilk
2 egg, slightly beaten
1/2 teaspoon baking soda
3/4 teaspoon salt
1 can cream-style corn
1 lb lean beef
1 onion, chopped
1 (4 ounce) can green chilies
2 cups cheese
Brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes.
Set aside.
In a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix.
In a baking pan, put about 2 T grease and let melt in a 350F degrees oven.
Now add 1/2 of cornmeal mixture.
On top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese.
Bake 45 minutes or until top is golden brown.
Serve with hot salsa and sour creme.
tacos al carbon ( all types of meats and the salsas are prepared on the open grill or pit )
carnitas and chicharonnes ( both are deep fried)
menudo , pozole , birria , barbaquoa
are all very common dish
and the list goes on for ever...
1.- Chiles en Nogada - filled with meat (mainly), cream and nogada (kind of fruit).
2.- Pollo con mole - chiken with mole (a kind of brown colored sauce with a cool flavor)
3.- Cochinita pibil - pork with a sauce elaborated with chile pasilla
4.- Tacos al pastor - tortilla of korn filled with pork meat, onion, coriander, lemon and sauce.
Saludos!