Real mexican food?!

Real mexican food?

I need to know how to make a true mexican dish ...kinda like there same here chicken mashed potatos gravey corn etc.... but only what they eat from mexico. please dont say tacos either ............

TRUE MEXICAN TORTILLAS

3 cups water
1/2 tsp. baking powder
1 1/2 tablespoons vegetable oil or lard
2 pounds flour
1 teaspoon salt

Heat the water, baking powder, vegetable oil or lard, and salt until it's hot, but just not too hot, just hot enough so that you can touch the water and not be burned.
In a large bowl, pour in the water mixture and add the flour a little-bit at a time until you are finished with the remaining flour. Make sure to mix the water mixture and flour together well. You should have a smooth and elastic dough. Do not use a machine to mix the dough (use your hands).

After mixing the ingredients, cover the dough and refrigerate for about 15 minutes. (This will make the dough easier to work with).

Then take out the dough and heat up a "comal", or if you don't have one, simply use a pan. A cast iron skillet works well.

While the pan is heating up, start rolling the tortillas. Sprinkle a small amount of flour on the rolling surface so that the tortillas won't stick.

After they are made, start cooking them. When done, keep them warm in foil paper, or like it's done in Mexico, with a soft towel.

Good luck with this recipe. This will show if you have a little Mexican in you.


EASY MEXICAN RICE

1 tablespoon of vegetable oil
1 cup of long grain rice
2 1/2 cups cold water
2 tsp. salt
2 tsp. garlic salt or 1 tsp. garlic powder
3/4 cup of tomato sauce

In a skillet heat oil over medium heat. Add rice and cook until lightly browned. Add water and remaining ingredients, bring to a boil.
Cover and simmer until rice is tender.


MENUDO SOUP (MEXICAN SOUP)

3 pounds tripe
3 pounds nitamal (hominy) frozen, not canned
3 pounds pigs feet (not calves) cut into quarters
1 large onion
1 bunch green onions, cut into 1/4" pieces
1 bunch of cilantro chopped
2 tablespoons oregano
1 tablespoons black pepper
1 tablespoon red pepper flakes
1 head garlic
2 tablespoons salt

Wash tripe thoroughly, remove excess fat and cut into bite-sized pieces. Wash nixtamal and pigs feet well and combine all ingredients in a large pot with enough water to cover. Bring to boil and simmer slowly until corn opens and is cooked (not overcooked).
Skim off grease; it is best if you can refrigerate it in order to remove all grease.

Serve with fresh cilantro, chopped green onion, chiltpin, limon (lemon) and toasted bolillos

Buen Provecho!!


MEXICAN CHICKEN CREPES: MESA CREPES

1 c. sour cream
2 cloves garlic, pressed
1 tsp. each salt and cumin
1 (4 oz.) can green chilies, drained
2 1/2 c. (10 oz.) shredded Jack cheese
1 1/2 c. each diced cooked chicken and sliced green onions
1 c. shredded Cheddar cheese

Make crepes. Stir together sour cream, spices, chiles, 1 1/2 cups Jack cheese, chicken and onions. Spoon 1/2 cup mix down center of crepe. Roll and place seam down, single layer in a shallow 3 quart baking dish. (Can cover, chill and make a day ahead). Bake, covered at 350 degrees for 20-30 minutes. Remove cover, sprinkle with remaining cheese. Return to oven until cheese melts 3-5 minutes.
Serve with shredded lettuce, chopped tomatoes and Guacamole.


CREPES:

3 eggs
1 1/2 tbsp. salad oil
3 tbsp. all-purpose flour
1 c. milk
2/3 c. Masa Harina
1/4 tsp. salt

Beat together eggs, milk and oil. Add Masa Harina, flour and salt. Beat until smooth. Pour about 1/4 cup batter onto hot greased crepe pan. Cook 1 side until brown, turn and brown other side. Remove and cool.


PAY DE QUESO (MEXICAN CHEESECAKE)

4 cups flour
2 eggs
4 teaspoons sugar
2 sticks butter, softened
3/4 cup milk
1 1/2 cups milk
2 tablespoons vanilla
8 oz. cream cheese
1 can sweetened condensed milk


Preheat oven to 325 degrees.

On a clean working surface make a well in the center of 4 cups flour. Break 2 eggs into the middle.

Add sugar, softened butter, milk.

Mix together to make the pie crust. Divide into 2 parts and make 2 crusts. Leave them unbaked.

In a blender add milk, vanilla, cream cheese and 1 can sweetened condensed milk.

Blend thoroughly. Place in pie shells and bake until firm, about 1 hour.

Cool and store in refrigerator


FLAN (MEXICAN CUSTARD)

1 can evaporated milk
1 can condensed milk
1 tbsp. vanilla
4 eggs, at room temperature
1/4 c. sugar

Melt sugar in a skillet until light brown, pour into a pie pan (glass). Blend milks, eggs and vanilla (don't over blend), pour into pie pan. Put glass pie dish into a large baking pan. Pour water into baking pan so that dish sits in water while cooking. Bake at 325 degrees for 1 hour, cool and refrigerate. Caramel on bottom will be runny.