Hi, My boyfriend is from mexico, he hasnt been in the U.S for long and he misses his moms homeade cooking. he is from tamulipas. I wanted to cook a traditional mexican meal for him ( full meal like side dish, main food, dessert.) I was thinking Beef enchiladas w/ rice and i dont know wat for dessert. if anyone could help me and give me some great recipes i would appreciate it and give 10 points!

well my husband is mexican also, and his mom cooks really good authentic mexican food…her food is so good..
well, heres a few good ones…

enchiladas [ chicken are better in my opinion ], tinga [its chicken, cabbage, onion & chipotles in adobe ], chile verde con puerco (green sauce with pork), chilaquiles (its terrific & so delicious), carne de res (beef stew/soup)..

mexican rice is so good; he’ll love that !! also frijoles (beans)..

for dessert, tres leches cake (so good), or flan

Doesn’t have to be super authentic, just good even for picky eaters,thanks!

Enchiladas with flour tortillas instead of corn.

Brown and season the meat (I use ground pork and beef).
Spoon it into the tortillas.
Dip or roll each in enchilada sauce (Any canned variety is okay).
Line up rolled enchiladas in a 9 x 13 pan (glass is best).
pour remaining sauce over the pan when filled.
Bake at 350°F oven for 15-20 minutes. Remove and cover with cheese (cheddar or Monterrey jack). Return to oven until cheese is melted and just beginning to brown.

Sometimes I put one type of cheese inside with the meat and onther on top. Sometimes I add slice avacado inside the rolls.

There are some recipes here too:

http://www.mccormick.com/index.cfm

http://www.bettycrocker.com/

Enjoy

Brown and season the meat (I use ground pork and beef).
Spoon it into the tortillas.
Dip or roll each in enchilada sauce (Any canned variety is okay).
Line up rolled enchiladas in a 9 x 13 pan (glass is best).
pour remaining sauce over the pan when filled.
Bake at 350°F oven for 15-20 minutes. Remove and cover with cheese (cheddar or Monterrey jack). Return to oven until cheese is melted and just beginning to brown.

Sometimes I put one type of cheese inside with the meat and onther on top. Sometimes I add slice avacado inside the rolls.

There are some recipes here too:

http://www.mccormick.com/index.cfm

http://www.bettycrocker.com/

Enjoy

What can we do in terms of substitutions for this meat? It needs to be cheap and work well with the recipe that has the following-

red wine vinegar
garlic cloves
bay leaves
jalapeños
salt
3/4 cup parsley
1/4 cup oregano leaves
1/3 cup olive oil
3 sweet potatoes
2-3 cups canola oil
3 fillet mignon steaks (7-8 ounces each)

coming from the same portion of the cow, the sirloin would be the closest substitution, but still costly. Since it is a mexican dish, I would use Skirt, or flank steak. Fairly cheap cut that formerly was considered a butcher’s cut, because people didn’t know how to prepare it without being tough. If you have to stew it or cook it long, I wouldn’t recommend it, but if you flash grill it super hot for 2 min./side, it is delicious.

translation…..

here in mexico we do so,
I am of Guanajuato Mexico and I will give you the recipe.

Recipe:
1 guajolote
● 400 grams of chile mulato stripped
● 400 grams of chile ancho stripped
● 100 grams of chile pasilla stripped
● 3 chipotle stripped and boiled
● 4 tomatoes
● 100 grams of toasted sesame
● 100 grams of raisins
● 100 grams peanuts
● 1 bolillo
● 3 peppers
● 2 nails
● A bit of star anise (to taste)
● A bit of cinnamon (to taste)
● 3 onions
● 1 fried tortilla
● 5 garlic cloves
● 2 tablets of chocolate
● sugar (a bit)

Preparation: Put frying (separately each ingredient) peanuts, almonds, sesame, bananas male, cookies, garlic and onions. Roast chiles on a comal, desvénelos and put them to soak in water about 10-15 minutes. Then grind all the above ingredients, along with raisins, cloves and cinnamon. This mixture is like a paste. Whether you’re ready, you can stop submitting the mole adding chicken broth, chocolate and piloncillo to be disbanded. At the end, add the cooked meat, either chicken or pork.

In Spanish
* 4 chiles en pasilla,
* 8 chiles mulatos,
* 1/2 taza de cacahuete,
* 1/2 taza de almendras,
* 1/2 taza de pasas,
* 1/2 taza de ajonjolí,
* 1 plátano macho,
* 1/2 taza de galletas dulces,
* 3 dientes de ajo,
* 1/2 cebolla,
* 5 clavos,
* 1 varita de canela,
* 1 tableta de chocolate semiamargo,
* 1/2 piloncillo.

Preparacion: Poner a freír (por separado cada ingrediente) el cacahuete, las almendras, el ajonjolí, el plátano macho, las galletas, los ajos y la cebolla. Ase los chiles en un comal, desvénelos y póngalos a remojar en agua unos 10-15 minutos. Luego muela todos los ingredientes anteriores, junto con las pasas, los clavos y la canela. Esta mezcla queda como una pasta. Ya que esté lista, puede terminar de presentar el mole añadiendo caldo de pollo, el chocolate y el piloncillo a que se disuelvan. Al final, agregue la carne cocida, ya sea pollo o puerco.

eso es todo, encantaras a tu esposo OK
translation….
that’s all, love your husband OK
Bye=Adios

Also, how are you going to do this? Are you bringing a cooler and a deep fryer to your class? If you do it at home, it’s going to melt by the time you do your presentation.

Some authentic foods that would work a lot better:

Corn tortillas
Beans and rice
Tamales
Jarritos soda
Chorizo
Empanadas
Taquitos

I forgot about Sopes… those things are fargin’ PHENOMENOL!!! I just had some with duck and some with goat cheese. Love dipping them in tomatillo salsa.

I think Mexico has authentic real Mexican food than all Italian dishes?

Mexican! It’s Cinco de Mayo weekend!! Carne asada burritos are great ($4, $6 with rice, beans and chips). Here in AZ, great Mexican is easy to find (and pretty inexpensive). You really have to shop around to get good Italian, though.

So if you guys could please send me a link of some easy to prepare, yummy, dishes, that would be great!

tEo

Enchiladas are pretty easy.

Ingredients:

- 1 dozen corn tortillas
- 1 20-ounce can of enchilada sauce
- 3 to 4 cups of cooked chicken (the meat from a roasted 2 pound chicken, like you get at the grocery store)
- 1 medium brown onion
- 4 cups of shredded cheddar cheese (or that Mexican blend of four cheeses)

1 – Preheat the oven to 350 degrees.

2 – Heat the sauce on low heat in a large skillet

3 – Set 1 cup of cheese aside. You’ll use this as a topping later.

4 – Mince the chicken and onion, and combine together in a large bowl with the remaining cheese.

5 – For each enchilada, place a tortilla into the sauce so that both sides get covered with a thin layer of sauce. Lay it on a plate, add a couple tablespoons of the meat/cheese mixture in the middle and roll it up. Set this in a 9 x 13 pan (glass or ceramic is preferred). Repeat for each enchilada until the pan is full (you may have to turn a couple sideways to get them to fit right).

6 – Pour the remaining sauce over the enchiladas. Sprinkle the remaining cheese on top.

7 – Bake uncovered for 30 minutes. If the cheese starts to brown, cover with foil and bake for the remaining time.

8 – Remove the pan from the oven and let it cool for about 15 minutes. Remove them with a spatula to serve them.

Carne Asada
2 pounds skirt steak
12 flour tortillas
1/2 cup tequila
1/4 cup lime juice
1/4 cup lemon juice
1/4 cup orange juice
4 cloves garlic crushed
1 medium onion chopped
1 teaspoon black pepper
1 cup salsa
1 cup guacamole
1 teaspoon tabasco

Mix juices, garlic, onion, tequila, tabasco and pepper in a bowl. Add meat and marinate both sides. Cover and refrigerate, turning meat over occasionally. Let sit for 4 hours or more. Preheat grill. Place a few drops of water on each tortilla, stack and wrap in aluminum foil.

This is a recipe for Mexican Rice, I know you asked for Spanish but thought you might like it:
1 cup white rice
2 chopped tomatoes
1 small chopped onion
1 peeled clove garlic
2 1/2 cups chicken stock
2 chopped jalapeño chiles
1 teaspoon salt
3/4 cup vegetable oil
1/2 teaspoon parsley

Heat the oil in a saucepan. Add the rice, stirring constantly, until slightly
browned. Strain the rice and return it to the saucepan.

Mix the tomatoes, onion and garlic in a blender until smooth. Pour the
mixture over the rice and cook over medium heat, for about 5 minutes,
stirring constantly. Add the water and salt, stir, then top with the chiles
and parsley. Lower the heat, cover, and simmer for 25 minutes.

Mexican Fideo

3 tb Of oil 2 tb Minced onion
4 Coils of fideo ( coil 1 Clove garlic

minced -vermicelli) use the ones 1/2 c Canned tomato sauce -that come in a 3 c Water Yellow box salt pepper Heat oil add fideo and cook until lightly browned. Add onion and cook until tender. Add garlic tomato sauce and water and season to taste with salt and pepper. Bring to a boil. Lower heat cover and simmer for 10 minutes. Thats the plain version…we always added ground beef to ours….we would fry it on the side…then add the cook drained beef when you add the garlic etc.