Mexican Food Recipes

I need to know as many AUTHENTiC mexican recepies as I can. I don’t want Americanized dishes, I’d like some traditional family recepies. I’d like to know a good recipe for Chicken Mole, and some other common meals in mexico

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.

I need to make an authentic Mexican or Latin American dish, but I can’t cook…all I’ve got is a microwave because I’m a poor college student living in a dorm. Please share any good no-cook recipes , thanks!!

This incredibly awesome soup is served ice cold. It’s great any time but especially on a hot summer day. You can serve it as an appetizer or a main course. A friend came to my house and showed me how to make this authentic Mexican dish. For a great presentation, serve this soup in something clear and tall, like a round-bottomed beer goblet or big red wine glass. Tuck a lemon wedge on the side, and you’ve got elegance.

Preparation time: 30 minutes
Cooking time: 1 minute
Refrigeration time: 3 hours or overnight
Yield: 6 servings

1 pound cooked shrimp, med size
2 medium avocados
1 large lemon
1 finely chopped medium yellow onion
2 large tomatoes, diced
1 large cucumber, peeled, seeded, and diced
1/2 cup finely chopped cilantro
1/2 pound fresh crab, flaked
32-ounce jar clamato juice, chilled
Salt and pepper to taste
Lemon wedges for garnish
Additional finely chopped fresh cilantro for garnish (optional)

1. Peel and devein the shrimp and rinse well.

2. Thaw shimp if frozen and set asside after rinsing in cold water in a colendar to dry.

3. Dice the avocados and squeeze the juice of an entire lemon over them to prevent them from turning dark.

4. In a very large salad bowl, combine the shrimp, avocados, onion, tomatoes, cucumber, cilantro, and crab.

5. Add the clamato juice, mixing all the ingredients well. Salt and pepper to taste.

6. Refrigerate the soup for at least 3 hours before serving to allow flavors to mingle. This is better the longer it chills. If you can make it about 6 hours ahead of time, it’s even more scrumptious!

7. Serve in tall, clear, round-bottomed glasses. Garnish with a lemon wedge tucked on the side of the glass and lightly sprinkle the top of each serving with cilantro if desired.

Per serving: Calories 293 (From Fat 90); Fat 10g {Saturated 2g); Cholesterol 153mg; Sodium 925mg; Carbohydrate 28g; Dietary Fiber 7g (Net Carbohydrate 21 g); Protein 25g.

.

I’ve been wondering, is a chimichanga an
authentic Mexican dish or something that
Chi-Chi’s invented, similar to a a quesadilla?

.

I think you get a Chimihuahua.

i need it for spanish class!!! it has to be authentic!

There is what Americans think is Mexican and Real Mexican. I will limit my suggestions to Real Mexican. You can look up the definition.

Chicken Mole
Pork Pibil
Stuffed Poblano Pepper
Carne Asada
Caldo Tlalpeño
Enchiladas
Tacos
Flautas
Tostadas
Panuchos
Papadzules
Pollo en Achiote (Chicken in Annato paste sauce)
Tinga Poblana
Mixiotes
Chilorio

Paella is Spanish, like from Spain, not Mexican, neither are nachos, burritos or fajitas.

I love chicken enchiladas, but I like the green sauce not the red. I used to make them ALOT. But we found out we are allergic to gluten, which is found in wheat. The only store bought green enchilada sauces I have found have wheat in them. PLEASE HELP! I really miss this dish and so does my husband.
Thanks! I will be keeping all of the recipe suggestions! I have to give points to the fastest, though. I have to say that time in the kitchen has become extremely important now that nearly everything we eat is made from scratch. Thanks again!

I wanted to suggest the store-bought, but that’s too bad about your allergy.

You can try this…CLEAN, then boil 6 tomatillos 5 minutes, til they change color.

Chop 2 poblano chiles and one jalapeno (if you like it hot), and throw in a blender with the tomatillos, and add enough water to bring it to a decent "sauce" smooth consistency.

Put a little oil in a skillet, and pour in the salsa. Fry the salsa about 5 minutes, then sprinkle with 1/2 teaspoon corn masa, and continue to cook for another 10 minutes. Add more water if it gets too thick. Add salt to taste.

The fewer ingredients, the better.

That should do the trick.

authentic mexican dishes. I need some great recipe’s. Thank’s=)
I once tried this recipe that my friend made it was the best thing in the world it had all kind’s of seafood in it. It was kina citrus like IDK it was so good I wish I knew what it was. It was some kind of soup.

Lime-Jalapeno Chicken

Tangy, mildly spicy and tender, this chicken is delicious with black beans and salsa.
Prep Time:20 minutes
Ready in:1 hour 20 minutes (including 1 hour marinating time)
Yield:8 servings, about 1.5 ounces each
Ease of Prep:Easy
Recipe Ingredients
1/4 cup lime juice (about 2 limes)
2 tablespoons canola oil
1 tablespoon white vinegar
1 teaspoon ground cumin
1/4 teaspoon salt
1 jalapeno , sliced
1-1 1/4 pounds boneless, skinless chicken breasts , trimmed of fat, tenders removed

Recipe Directions

1. Whisk lime juice, oil, vinegar, cumin and salt in a small bowl. Stir in jalapeno. Place chicken in a shallow baking dish and pour the marinade over it, turning to coat both sides. Cover and refrigerate for at least 1 hour, turning once, or overnight.
2. Preheat grill to high heat. Oil the grill rack (see Tip). Grill the chicken until cooked through and no longer pink in the middle, 3 to 4 minutes per side. Let cool slightly; thinly slice crosswise. Serve warm or chilled.

Marinate chicken in the refrigerator for up to 1 day and/or refrigerate cooked chicken for up to 1 day. Slice just before serving.

To oil a grill: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.

Hi i was wondering if anyone knows of a great and authentic mexican seafood dish? I was also wondering if anyone has a great recipe to make breakfast tostadas and tortilla chips?

Muchas gracias!

Ceviche
Recipe Ingredients:

2 pounds Cubed white fish or bay scallops, raw
5 – 10 serrano peppers or jalapeño chiles(very hot), diced
1 Red bell pepper, diced
1 Green Chiles, diced
1 Onion, diced
3 Ripe tomatoes, diced
1 – 2 cloves Garlic, minced
1 Large avocado, diced
1 bunch Cilantro, with stems removed and diced
1 tsp sugar
2 cups lime juice
1/2 cup Lemon juice
1 bag Tortilla chips or
1 package Saltine crackers
Pinch Salt and pepper

————————————–…

Recipe Instructions:

In a large bowl combine all ingredients except l/2 the avocado and cilantro. Toss gently but thoroughly, making sure all fish is coated with lemon-lime mixture.Cover and refrigerate for one to three hours, stirring occasionally. Fish should become quite white and scallops will lose translucent appearance. (Once this happens, you will know that the lemon juice has cooked the fish).

OR

MEXICAN SEAFOOD KEBABS

1 1/2 lbs. sword fish, shrimp, or other firm white fish
1 sweet red pepper, cut in 1 1/2 inch squares
2 yellow squash, cut in 1 inch slices
3 scallions, cut in 2 inch squares
Juice of 2 limes
2 cloves garlic, minced
1/3 c. cilantro, chopped
1/2 tsp. ground cumin
2 tbsp. olive oil
1/2 tsp. fresh ground black pepper
1/2 c. low-sodium chicken broth

Cut fish into 1 1/2 inch cubes. If using shrimp, remove "legs" but do not peel. Thread fish or shrimp on skewers alternating with vegetables. Combine lime juice, garlic, cilantro, cumin, olive oil, pepper, and broth. Pour over skewers in shallow dish and marinate 30 minutes. Broil or grill about 5-7 minutes, basting frequently or until fish is opaque. Do not overcook. If desired, serve with warm flour tortillas and salsa. Serves 4.

JM

I need variert and authentic Mexican dishes. Thanks guys!

enchiladas
tortas
enfrijoladas
entomatadas
tinga
cochinita pibil
beans
rice
pozole
menudo
tamales
mole
chiles rellenos-stuffed poblano peppers
rajas

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

not any of that american "plain softshell taco" crap

For me, it’s a big bowl of pozole with radishes and cilantro on the top, (chicken pozole) and a fresh squirt of lime, with a few tostadas that have been slathered in a full fat sour cream. That to me is like sitting on cloud. Good Eats.