Mexican Food Recipes

I can't get my taco bell style "crunch wrap supreme" just right. Do any latinos have a good recipe for nacho cheese sauce to put on this most authentic of mexican dishes?

1 lb Velveeta cheese
1 cup heavy cream
2 tsp butter
1 cup milk
jalapenos
pimientos, to your liking

Melt butter in canning saucepot.
Add milk and cream.
Slice cheese into above mixture.
Melt cheese SLOWLY. If melted too fast it will burn on the bottom.

In my hometown, the Mexican restaurants that call themselves authentic are all run by Mexicans and they do not taste like the Taco Bell crap. The food is wonderful and tastes like they make the food deliciously. I have a couple of questions. The ground beef they use for tacos/enchiladas/burritos are different than the type of ground beef I make at home and taco bell. Their ground beef is a little dry and mushy, but tastes wonderful. How do they make it this way? Another thing I would have to say about their food is that it ALL tastes the SAME! After I eat an enchilada, I eat their Mexican rice and the flavor of the rice is the same as the flavor of the enchilada sauce! When the Mexicans cook the food, do they make up a big batch of red sauce/enchilada sauce and use it in all their food? I may sound like I am not making sense, but when they prepare their Mexican rice, instead of tasting like a different side item, it tastes like they use the same base ingredients for every single dish.
Do they use a chile sauce for every single dish so that they do not have to inconvience themselves and to make the food extremely fast?

Real Mexican cooks like to use fresh stuff instead of canned. We use a lot of ground tomato with onion, garlic and salt. Mexican everyday cooking sounds like a lot work, but it is deceptively simple. I would gag at the thought of using a taco seasoning for my ground beef, I prefer to use the ground tomato, onion, garlic, salt mix on browned meat, and allowed to cook for like ten more minutes, until the mixture of sauce and meat has cooked. The same goes for the rice, we fry it before adding the water and condiments or the mix I told you about. Now enchilada sauce is something totally different, you prepare it for the enchiladas, I like mine made with green salsa, not red, but that is a matter of taste depending on the enchilada you are preparing, and which we don't eat all of the time if you consider the amazing amount of dishes that have never made it into the offensive Americanized Media Hyped Stereotyped so called Mexican cuisine. Get Diana Kennedy's the Essential cuisines of Mexico, she can explain it so much better than I can.

It's nice to see people are interested in getting to know the difference between bona fide Mexican, and the crappy so called Mexican fare sold in America.

Our authentic Mexican mortar and pestle is handcarved of natural volcanic stone so it’s just the right shape and texture for grinding herbs, whole spices and rubs, and for mixing sauces and pastes. The molcajete is a must-have for Mexican cuisine including salsa and mle sauces. Each piece is unique, and a beautiful display item for the kitchen, too. Hand-wash. Handmade in Mexico. Mortar: 8.5″ dia. x 4.5″H. Pestle: 2″ dia. x 3.5″L

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