Does anyone have an AUTHENTIC MEXICAN recipe?
Posted by: admin / Category: Authentic Mexican Dishes
I’m s Senior in high school and since ‘Cinco de Mayo’ is coming up my Spanish teacher is throwing a ‘fiesta’. As part of our finals we have to make an authentic MEXICAN dish. I have tried looking on several websites, but I honestly can’t tell what dishes are AUTHENTIC MEXICAN. It’s a little harder since my Spanish teacher is very stern on it being MEXICAN. I have to have the recipe in both English and Spanish, so if you can send the full recipe that would be great. I also have to buy the ingredients myself, so having a simple recipe that’s kind of cheap would also be great.
A big thank you to anyone who helps.
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.
OR
BISCOCHOS DE VINO (MEXICAN WEDDING
COOKIES)
1 lb. lard
1 cup sugar
1 tablespoon crushed whole cinnamon
1 teaspoon crushed anise seed
2 eggs
6 1/2 cup flour
1 jigger of wine (any kind)
cinnamon-sugar mixture
Preheat oven at 400°F.
Crush whole cinnamon and anise seed. Cream lard and sugar; add cinnamon, anise, eggs, flour, and wine. At this point, mix with your hands. Place on board and roll out 1/2 inch thick. Cut into triangle shapes, hearts, etc.
Place on ungreased cookie sheet and bake at 400°F for 15 minutes. Bake until set, but not brown. Watch closely so as not to burn.
Remove from cookie sheet and immediately drench in cinnamon-sugar mixture. Let cool and drench again if desired.
OR
CALDO DE POLLO (MEXICAN CHICKEN SOUP)
1 medium cabbage, cut into wedges
1 1/2 lbs. chicken breast
water to cook chicken (just enough to cover the chicken)
4 potatoes, peeled and cubed
4 carrots, peeled and sliced
1 small chopped onion
1 zucchini, diced
1 (14 1/2 oz.) can stewed tomatoes, undrained
salt and pepper to taste
1 tbsp. fresh cilantro, chopped
11/2 cups white rice, cooked
Cook chicken over med heat in a large Dutch oven until it is tender. Add water, as needed, to keep chicken covered.
When the chicken will come apart with a fork, add the carrots to the chicken.
Bring to a boil; cover, reduce heat, and simmer 15 minutes, then add the rest of the vegetables and the rice and simmer until the potatoes are tender.
Add cilantro during the last 5 minutes of cooking.
Serve with salsa, if desired.
OR
AUTHENTIC MEXICAN CEVICHE
This recipe comes from Southern Mexico and has been passed down for generations. Be warned, it makes a lot of ceviche and is very spicy!
3 pounds of catfish fillets (any whitefish, fresh or saltwater will do, or some shrimp may be added.)
3-4 medium tomatoes
5-6 Serrano peppers
1 onion
24 limes
1/2 tablespoon salt
1/4 cup cilantro (finely chopped)
Dice fish into small pieces approximately an inch in size. Place in large plastic or glass bowl – it doesn’t need to be shallow.
Using a lime juicer, add the juice of all 24 limes. Marinate for 1 to 1-1/2 hours in the refrigerator. Dice onion, tomatoes, and serranos and add to the fish mixture. Stir in salt and cilantro. Cover and place back in refrigerator for at least 30 minutes to allow flavors to mix.
We use this for parties and family gatherings. Recipe may be made smaller by reducing ingredients to half or one third of original quantities.
Remember to use 7-8 limes per pound of fish. The bottled lime juice may be used, but it will not yield the same result. It adds a concentrate sweet/bitter flavor to the dish and is not as good as fresh squeezed.
P. S. The "juice" of ceviche is called "Tiger’s Milk" and is thought to increase virility and cure hangovers.
JM
February 16th, 2010 at 5:43 am
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.
OR
BISCOCHOS DE VINO (MEXICAN WEDDING
COOKIES)
1 lb. lard
1 cup sugar
1 tablespoon crushed whole cinnamon
1 teaspoon crushed anise seed
2 eggs
6 1/2 cup flour
1 jigger of wine (any kind)
cinnamon-sugar mixture
Preheat oven at 400°F.
Crush whole cinnamon and anise seed. Cream lard and sugar; add cinnamon, anise, eggs, flour, and wine. At this point, mix with your hands. Place on board and roll out 1/2 inch thick. Cut into triangle shapes, hearts, etc.
Place on ungreased cookie sheet and bake at 400°F for 15 minutes. Bake until set, but not brown. Watch closely so as not to burn.
Remove from cookie sheet and immediately drench in cinnamon-sugar mixture. Let cool and drench again if desired.
OR
CALDO DE POLLO (MEXICAN CHICKEN SOUP)
1 medium cabbage, cut into wedges
1 1/2 lbs. chicken breast
water to cook chicken (just enough to cover the chicken)
4 potatoes, peeled and cubed
4 carrots, peeled and sliced
1 small chopped onion
1 zucchini, diced
1 (14 1/2 oz.) can stewed tomatoes, undrained
salt and pepper to taste
1 tbsp. fresh cilantro, chopped
11/2 cups white rice, cooked
Cook chicken over med heat in a large Dutch oven until it is tender. Add water, as needed, to keep chicken covered.
When the chicken will come apart with a fork, add the carrots to the chicken.
Bring to a boil; cover, reduce heat, and simmer 15 minutes, then add the rest of the vegetables and the rice and simmer until the potatoes are tender.
Add cilantro during the last 5 minutes of cooking.
Serve with salsa, if desired.
OR
AUTHENTIC MEXICAN CEVICHE
This recipe comes from Southern Mexico and has been passed down for generations. Be warned, it makes a lot of ceviche and is very spicy!
3 pounds of catfish fillets (any whitefish, fresh or saltwater will do, or some shrimp may be added.)
3-4 medium tomatoes
5-6 Serrano peppers
1 onion
24 limes
1/2 tablespoon salt
1/4 cup cilantro (finely chopped)
Dice fish into small pieces approximately an inch in size. Place in large plastic or glass bowl – it doesn’t need to be shallow.
Using a lime juicer, add the juice of all 24 limes. Marinate for 1 to 1-1/2 hours in the refrigerator. Dice onion, tomatoes, and serranos and add to the fish mixture. Stir in salt and cilantro. Cover and place back in refrigerator for at least 30 minutes to allow flavors to mix.
We use this for parties and family gatherings. Recipe may be made smaller by reducing ingredients to half or one third of original quantities.
Remember to use 7-8 limes per pound of fish. The bottled lime juice may be used, but it will not yield the same result. It adds a concentrate sweet/bitter flavor to the dish and is not as good as fresh squeezed.
P. S. The "juice" of ceviche is called "Tiger’s Milk" and is thought to increase virility and cure hangovers.
JM
References :
February 16th, 2010 at 6:29 am
Try champurrado. It’s a drink, but it’s authentically mexican.
Or tamales or elote (which is just roasted corn with cream and hot sauce) which are both cheap.
References :
February 16th, 2010 at 7:17 am
http://www.docstoc.com/search/mexican-dessert-recipes-in-english-and-spanish
References :