Mexican Food Recipes

I am having a Mexican themed dinner. I love mexican food, but am looking for some original ideas to add to my favourites! Do you know any authentic Mexican dishes that are deeee-lish??? Thanks for the ideas!

PS I am looking for appies, mains, sides, desserts, anything really!

Mains:
Mole
Tamales
Pozole
Cochinita Pibil
Birria
Carne en su jugo (steak, bacon and potato soup)
Carne de puerco en salsa verde (authentic Mexican chile con carne in a green sauce)
Tortas Ahogadas
Chilies Rellenos (YUM)
Chiles en nogada (a fancy version of chile rellenos)

Sides:
Frijoles fritos (refried beans)
Frijoles puercos
Mexican Rice
Sopa de fideo
Ensalada de nopales (cactus salad)
Guacamole

Desserts:
Pastel de tres leches (3 milks cake)
churros
buñuelos
arroz con leche (mexican rice pudding)
capirotada (mexican bread pudding)

If you love Mexican food, try checking out http://mexicanfood.about.com/

it has lots of authentic Mexican food recipes.

yummy :]

**recipie please for best answer :]

Tamales de calabaza, by far! But listing the recipe and instructions for making it here would take up the whole page.

So, I’ll give you a recipe for my favorite soup – Tocon (tortilla soup) mmmmm

1) soak a handfull of dried shrimp in water overnight

2) the next day, chop up 1 large onion and 5 cloves of garlic and lightly sautee these in a soup pot with a little olive oil

3) add 1 litre of water and bring to a boil

4) add the shrimp, 6-8 corn tortillas (hand ripped into small pieces), 1 tsp salt, 1/2 tsp ground chile pequin, and 2 tbsp epazote

5) cover and simmer for 5 minutes

My Mexican mother taught me how to make this. It’s very easy to make, and sooo good!

My gf and her mom and sisters are mexican. I love them all to death. I am very good at cooking so I want to cook them an authentic Mexican dish. What is a good authentic Mexican green chili recipe?
She’s not born in Mexico, but her mom and her real father are Mexican. I have no idea where in Mexico. I just want any authentic Mexican GREEN chili

Where exactly are they from. I was born in Colorado, but alot of my family is from Mexico. There is more than one type. You might want to just do a red chile, it’s kind of universal for us.
I’ll come back and edit when you answer.
________________
Ingredients:
-2 pounds pork, cubed
-1 pound of hot green New Mexico green chiles
(a.k.a.Anaheim or Hatch), roasted and peeled. After you
peel, shred the chile with a fork to clean and cut, by
holding the stem and running the fork lengthwise. If you
want it hot, leave some of the seeds in
-2 ounces of finely chopped garlic
-2 medium tomatoes diced small
-1 1/2 teaspoon cumin
-1 teaspoon oregano
-1/16 of a cup cilantro chopped
-1 Tbsp garlic powder
-Add salt, a little less salt than you like as sauce
will thicken
Instructions: In Large Pot
-Brown meat, then add 4 teaspoons of flour and continue
to stir a few minutes
-Add all other ingredients except chiles, cilantro and
garlic powder.
-Simmer on medium for 10 minutes, stirring moderately
-Add green chiles and garlic, Stir in for
about 5 minutes
-Add cilantro and 4 cups of cold water and simmer for at
least 2-3 hours (no lid on pot)
Serve with your favorite, fresh cooked beans, Mexican
rice and flour or corn tortillas. Good to also have shredded cheese and fresh lime wedges on the side.

Help! I have to bring an authentic Mexican (or Spanish, or Cuban, or any Spanish-speaking country) dish for Spanish class tomorrow and I don’t know what to bring that would be simple to make and doesn’t cost too much. Any ideas?! Thanks for your help!
Thanks guys-
We weren't allowed to bring chips and dip or else I would have made guacamole because its my favorite food ever! Haha but thanks for the rice suggestion. But i didn't get it until after I'd gotten the ingredients for picadillo. Those were both great ideas though! Thanks so much!

reboltio verde- you need one jalapeno for each jumbo egg. cut the jalapeno once just to help the blender put how ever many your gonna use. add just a little bit of water. blend it up until there’s no little pieces at all. in a pan add oil and a slice of onion let the onion fry a little and then pour the chile into the pan let it boil until all the water is cooked out and it leaves a this pasty looking green chile add the eggs and salt. stir up really good and keep stirring until the eggs are done at the eng you will have some green but very Delicious eggs. i usually crumble some queso fresco on a flour tortilla then add the egg and then roll it up to make burritos MMMMMMMMMM!!

I have a belated Cinco de Mayo festival for my Spanish class, and I was supposed to bring in chips and queso (cheese). However, it has to be an authentic where I really cannot imagine processed cheese atop Tostitios corn chips is authentic. Does anybody now what toppings I can add to the nachos to make it authentic, and where I can find a recipe to prove it is an authentic Mexican dish. Or any other tips to make it authentic. Thanks

P.S. there is a reason I used the word authentic in every sentence at least once including this one.

A fried tostado. Yellow cheese. A slice of jalapeno.

So simple. So delicious. So monumental. Back in 1943, Ignacio "Nacho" assembled the first he had no idea that 60 years later, this appetizer would have made his nickname a household word. At that time, the senior Anaya was working at a restaurant owned by Rudolfo De Los Santos, the Victory Club in Piedras Negras, Mexico, just across the border from Eagle Pass, says his son Ignacio Anaya Jr. of Eagle Pass. As Anaya Jr. recalls the story, Mamie Finan and a group of 10 to 12 officers' wives, whose husbands were stationed at Fort Duncan Air Base, traveled across the border to eat at the Victory Club. When the senior Anaya couldn't find. the cook, he went into action. "My father was maitre d' and he said 'Let me go quick and fix something for you.' He went into the kitchen, picked up tostados,' grated some cheese on them – Wisconsin cheese, the round one – and put them under the Salamander (a broiling unit that quickly browns the top of foods). He pulled them out after a couple minutes, all melted, and put on a slice of jalapeno." – The name of the snack, Anaya Jr. says, came from Finan, who called the plate of cheese- and chile-topped chips Nacho's Especiales. The name was later shortened to simply "nachos." Anaya Sr. went on to work at the Moderno, which is still in business today, as well as his own Nacho's Restaurant in Piedras Negras. In 1960, Anaya Jr. looked into helping his father, who died in 1975, claim ownership of the nacho. "I talked to a lawyer in San Antonio. He said there's not much you can do after 17 years. It's in the public domain," Anaya Jr. says. As a tribute to his father, Anaya Jr. serves as a judge for an annual nacho competition held in Piedras Niegras me second weekend each October. There, nachos are topped with everything from huitlacoche to caviar. But his favorite remains the original nachos like his father made, though he gives high marks to beef and chicken nachos topped with guacamole. "That's a whole meal," he says. Anaya Sr.'s granddaughter, Cristina de Los Santos of San Antonio, says her grandfather died when she was in elementary school. But she remembers the leg-end of Nacho, and his nachos, as family lore. "When I was little, my family would always tell me the story," she says. Better yet, when she would go to her grandfather's restaurant in Piedras Negras, he would make nachos for her. "I didn't like cheese. He always made me bean nachos," she says. De Los Santos says her father, Anaya Jr., like her grandfather, "makes nachos real good. He makes them the original way." Though she doesn't have a recipe, she describes the process as follows: Tortilla chips, cut in triangles, are fried in what she calls shortening, not oil. The fried chips are salted, then topped with yellow cheese. The chips are run under the broiler, then topped with a slice of jalapeno. Although she's a fan of many types of nachos and occasionally orders them when dining out, the ones she gets today taste far different from those her grandfather made. "The chips are different," she says. "They're not homemade chips like he used to do. Or maybe it's the hands of the chef."

Mole enchiladas!

With this book your kids will be able to make some authentic Mexican dishes by themselves! Included are 15 delicious step-by-step recipes like “tortillas de harina” (white flour tortillas), “pico di gallo” (salsa), “frijoles” (beans), and more! This book is packed with full-color photographs and a

Read more…

The one that sounds like then best gets 10points!!

Homemade chips and salsa, easy and delicious

4 jalapenos
4 yellow peppers (2 Banana Peppers)
cilantro (to taste)
4 tomatillos
8 oz. stewed tomatoes
8 oz tomatoe sauce

cut veggies and put in blender add cilantro leaves (a little less than half the bundle) and tomatoe products and blend, add seeds from peppers to make more spicy or add tomatoe to make it less spicy

for the chips you can either buy them or put some cooking oil in a pan and basically fry a torilla in it until it's crispy and then you have homemade chips

All together the ingredients end up being about 6 dollars

i don't want to bring anything like tacos, burritos, enchiladas, etc. i want something that people from america aren't as familiar with. thanks

You could bring many real Mexican dishes…

Pork:

Costillitas de cerdo con calabazas, elotes y poblano
(Pork ribs with zucchini, corn and poblano)

For 3-4 regular servings

In thick pan brown pork ribs (1 lb), when done, add 1 cubed onion and when translucent, add 1 cup white corn, 3 thick cubed zucchinis and 1 cup frozen poblano strips; let it fry for a couple of minutes, and add 2 cups cubed tomatoes or 1 cup tomato paste. Add salt and pepper to taste. Cook until meat is tender and corn is fully cooked. As they are ribs, it is almost finger food; you could serve with warm tortillas to help with the vegetables.

Beef

Bisteces en pasilla (beef strips in pasilla sauce)

For 3-4 regular servings

Brown in thick pan 1 lb beef strips, add 1 small cubed onion, when translucent, add 1 small bag cooked nopales and 2 small diced raw potatoes, when lightly browned, depending on how thick you want it, add 1 or 2 cans pasilla sauce (Doña Chonita is a very good one), and let everything simmer for about 20 minutes or until potatoes are fully cooked. Serve also with warm tortillas, or if you can cut the meat o bite size, you can serve it with tortilla chips (real ones, not Tostitos)

Chicken

Pollo en pipian (chicken in pumpkin seed salsa)

For 3-4 regular servings

Cook and shred two chicken breasts as you normally do. In blender put 2 cups peeled and unsalted pumpkin seeds (if you cannot find unsalted ones, rinse them in a colander), 1 big jar of "La costeña" green salsa, salt, pepper. If you want it hotter, add 1/2 or whole fresh jalapeño chile to the blender. In pan fry this sauce (cover it or you will have to do a lot of cleaning) until it changes to a "cooked color", if you feel any acid taste in it, add a pinch of sugar and let it simmer for 5 minutes. If it is too thick, add some chicken broth 1-2 spoons at a time. When done, add the shredded chicken and serve it with tortilla chips or warm tortillas.

Fish

Ceviche (Ceviche)

Fro 3-4 regular servings

1 lb fresh red snapper fillets
3/4 cup freshly squeezed lime juice
1 large tomato, cored, seeded, diced
1 small red onion, finely diced
2 bunches cilantro leaves, roughly chopped, about 1 cup
1/2 cup bottled clam juice
2 Serrano chiles, stemmed, thinly sliced into circles
1 1/2 teaspoons salt

Cube 1 lb red snapper fillets in glass bowl, add 1/2 cup lime juice to cover it, marinate in refrigerator for 15 minutes, and then drain it discarding the juices. Put marinate fish in other bowl and add 1/2 cup lime juice, 1 seeded large tomato diced, 1 small red or white onion, finely diced, 1 cup chopped cilantro leaves, the clam juice, 1 serrano chiles finely chopped with seeds removed, and salt to taste. Chill for an hour and serve with tortilla chips or saltines.

Dessert

Flan (Flan)

Serves 1 – 9 inch round mold

1 cup white sugar
6 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1 tablespoon vanilla extract

Preheat oven to 175 degrees C. In a medium saucepan over low heat, melt sugar until liquefied and golden in color (Do not overheat it or let it turn dark brown or it will not taste good) Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides, and let it cool. In blender put eggs, condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish, and tightly cover with aluminum foil. Place the mold in a larger baking dish with water reaching half flan mold. Bake in preheated oven 45 minutes. Let cool completely, and to serve, carefully invert on serving plate after running a knife around the edges when completely cool.

Hope this helps…

98% Fat free. Good source of fiber. Rosarita Traditional Refried Beans are made with natural ingredients and special seasonings for authentic Mexican taste. Rosarita Traditional Refried Beans taste great in all your Mexican favorites and are the perfect side dish for any meal. Rosarita – The heart of the Mexican meal for over 90 years.

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