Mexican Food Recipes

beef tamale

2 pounds beef shoulder roast
Salt and pepper, to taste
2 onions, peeled and sliced
1 garlic bulb, cloves removed and peeled
4 ounces dried New Mexico chilies
2 ounces ancho chiles
2 ounces pasilla chiles
2 tablespoons cumin seed, toasted
1 tablespoons salt
2 bags dried corn husks, about 3 dozen
4 cups masa mix for tamales
1 tablespoon baking powder
2 teaspoons salt
4 cups reserved beef broth, warm
1 cup vegetable shortening

d i r e c t i o n s
Beef; Season the beef shoulder all over with salt and pepper then brown in a large heavy pot over medium heat. Once browned on all sides, add enough water to cover the roast along with the 1 sliced onion and about 6 cloves of garlic.

Cook until the meat is fork tender and comes apart with no resistance, about 2 hours. When done, remove the roast to a platter to cool, reserve the beef broth. Hand shred the meat and set aside.

Sauce; To prepare the sauce, remove the tops of the dried chilies and shake out most of the seeds. Place the chilies in a large stockpot and cover them with water. Add the cumin, remaining sliced onion and garlic. Boil for 20 minutes until the chiles are very soft. Transfer the chiles to a blender using tongs and add a ladle full of the chile water (it is best to do this in batches.) Puree the chiles until smooth. Pass the pureed chiles through a strainer to remove the remaining seeds and skins. Pour the chili sauce into a large bowl and add salt, stir to incorporate. Taste to check seasonings, add more if necessary. Add the shredded beef to the bowl of chili sauce, and mix thoroughly. Refrigerate until ready to use.

Husks; go through the husks and sort by size and remove any silks or debris. Soak the corn husks in your sink filled with warm water until soft, about 30 minutes. (You can also soak husks in large bowls of water if you are not doing a lot of tamales).

Masa; In a deep bowl, combine the masa, baking powder, and salt. Pour the broth into the masa a little at a time, working it in with your fingers. In a small bowl, beat the vegetable shortening until fluffy. Add it to the masa and beat until the dough has a spongy texture.

Drain Husks; Rinse, drain, and dry the corn husks. Set them out on a sheet pan covered by a damp towel along with the bowls of masa dough and beef in chili sauce.

Spread Masa; Start with the largest husks because they are easier to roll. Lay the husk flat on a plate or in your hand with the smooth side up and the narrow end facing you. Spread a thin, even layer of masa over the surface of the husk with a tablespoon dipped in water. The easiest method of spreading masa is with a masa spreader (see side panel for how this is used) Do not use too much, keep the masa thin.

Add about a tablespoon of the meat filling in the center of the masa. Fold the narrow end up to the center then fold both sides together to enclose the filling. The sticky masa will form a seal. Pinch the wide top closed.

Fold; the sides of the corn husk to center over the masa so that they overlap to make a long package. Fold the empty part of the husk under so that it rest against the side of the tamale with a seam.

Steam; Place the tamales in a steamer and cook tamales for 2 hours. Check every 20 minutes. Do not let the water boil away. The tamale is cooked when it separates easily from the corn husk.

Serve; Unfold the husk and spoon about a tablespoon of remaing beef filling on top.
References :
best stuff you will ever taste

Mole:

2 small containers of the Mole stock of your choice (I like the brown stuff)
1 half stick of semi-sweet chocolate
7 cloves of griddle-roasted garlic
2 cups of water
3-5 boiled and deveined/deseeded guajillo chillis
3-5 boiled and deveined/deseeded New Mexico style chillis

1. Griddle roast the garlic cloves until soft and roasted
2. bring 2 cups of water to a boil
3. boil the chilli pods until soft, the water will take on the color of the chillis
4. Place hot water, chillis, roasted garlic and Thick Mole Stock into a blender and blend slowly and progress up to a high blend speed.
5. place Mole blend into a sauce pan and simmer to a reduction….stirring often.
6. Mince yellow onions and add to the stock
7. Place your pre-baked chicken and sautee in the sauce until the sauce thickens enough to coat the chicken.

Serve this with Spanish rice and a side of sliced and sauteed zuchinni topped with light shavings of melted oaxaca cheese.

Spanish Rice:
Add extra virgin Olive oil to a sautee pan…..and fill to halfway point with rice….pan sear rice over a medium flame until all is covered with oil…

Add some sprigs of Saffron and spread so that flavor fuses with rice…

Add chicken stock or bullion for flavoring

Fill with water 3/4 of way and bring to a boil stirring rice so that it doesn’t stick.

Add half a small can of tomato sauce and fold it in, stir
until rice becomes thick…adding water to keep it from drying out…..I usually fill with water twice while stirring….

The rice should look like it is expanding at this point…..lower flame to low and fill with water once more….cover with aluminum foil…

Once the rice has a fluffy texture it will be done…..

The flame must be low so the rice doesn’t stick to the pan!!!
References :

How about a taco!
References :

there are many authentic Mexican cookings such as
MEXICAN CHIMICHANGAS
MEXICAN Capirotada Con Queso
MEXICAN PICO DE GALLO
MEXICAN Bizcochitos
MEXICAN Arroz con Pollo
MEXICAN Carne Asado
etc, recipes can be seen at http://indorecipe.com

here are some
MEXICAN Burritos
1 pound lean ground beef
1 small onion, chopped
1 clove garlic, crushed
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (10 ounce) frozen chopped spinach, thawed and drained
1−1/2 cups Monterey Jack cheese
4 large flour tortillas, warmed
lime slices, optional
jalapeno pepper slices, optional
1 cup salsa, chunky
In a large nonstick skillet, brown the ground beef, onion and garlic over medium heat for 8 to 10 minutes, or until the beef is no longer pink, stirring occasionally. Pour off the drippings and stir in the chili powder, cumin, salt and pepper. Stir in the spinach and heat through. Remove from the heat and stir in the cheese. Spoon equal amounts of the mixture onto the warmed tortillas; fold each bottom edge over the filling, then fold each side into the center, overlapping the edges. Garnish with lime and jalapeno slices, if desired, and serve with the salsa.

MEXICAN MENUDO
2 lbs. Tripe
2 28 oz. cans White Hominy
1 T. Oregano Leaves
1 T. Chili Powder
½ t. Cayenne Pepper
1/4 c. Diced Onion
1 T. Salt
Remove fat from tripe, cut in 1 inch squares and rinse thoroughly. Place tripe in pot and cover with water. Bring to boil, add remaining ingredients, and bring to a boil again. Reduce heat, cover, and cook until tripe is tender (approx. 2 hours). Serve with lemon wedge, diced onions, oregano leaves, and corn or flour tortillas.

Mexican Verde Azzor
2 Tablespoon Olive oil
1 Cup White rice
1/4 Cup Onions, chopped
2 Pablano chillies, roasted, peeled, deseeded & chopped
6 Green onions, thinly sliced
1 Garlic clove, minced
1/4 Teaspoon Salt
1/4 Teaspoon Cumin
1 3/4 Cup Vegetable broth
1/3 Cup Cilantro, coarsely chopped
Preheat oven to 375F. Heat oil in a wok over medium heat until hot. Add rice & cook, stirring, for 2 minutes or until rice turns opaque. Add the onions, cook and stir for 1 minute. Stir in green onions, garlic, salt & cumin; cook & stir for 20 seconds. Stir in broth & bring to a boil over high heat. Lower the heat & simmer, covered, for 15 minutes or until the rice is almost tender. Remove skillet from heat & transfer to greased 1 1/2 qt. baking dish. Bake uncovered for 15 minutes or until the rice is tender. Garnish with cilantro & serve hot

MEXICAN FRIJOLITOS CHARRO
3 c. Cooked Pinto Beans with enough liquid to make soup consistence
2 T. Diced Onions
2 T. Pico De Gallo
2 T. Diced Green Chiles
2 T. Fresh Cilantro
Place all ingredients in a pan and simmer for approximately 10 minutes. Serve hot with corn or flour tortillas.
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