Mexican Food Recipes

i love their food but i live in wisconsin now and no mexican food except taco bell. and we all know that is ok but not authentic, can anyone help me with a recipe?

I make mine in the crockpot! I use the boneless country style ribs (pork loin or shoulder), about three pounds, brown them with chili powder, salt, and pepper well in a skillet with olive oil. Put them into the crockpot. Next, add 1 jar of La Victoria Salsa Verde, one large can of chopped tomatillos, two cans of green enchilada sauce, one large onion sauteed, one large green pepper sauteed, one Serrano chile sauteed, one large Jalapeno seeded chopped and sauteed, four large chopped and sauteed cloves of garlic, a large can of College Inn chicken broth, and a bay leaf. Put all this into your crockpot, set on high til it starts to boil, then turn to low and simmer until tender, about 4 or 5 hours!

I have lots of hispanic friends that I want to prepare authentic horchata for. I’ve never tried it before but I do cook Mexican food very often from their recipes. I wanted to do this one on my own though. Can you help with an authentic recipe?

Horchata (Cinnamon Rice Milk)

PREP TIME 20 Min
COOK TIME 30 Min
READY IN 3 Hrs 50 Min
SERVINGS & SCALING
Original recipe yield: 8 servings
USMETRIC

About scaling and conversions
INGREDIENTS
1 cup long grain rice, rinsed
2 quarts water
1 cinnamon stick, broken into pieces
1 teaspoon vanilla (optional)
1/2 cup white sugar

DIRECTIONS
In a large saucepan, combine rice, water and cinnamon stick. Set aside for 3 hours.
After 3 hours, bring to a boil, reduce heat, and simmer for 30 minutes. Allow to cool.
Puree rice mixture in a blender until smooth. Strain through cheesecloth or a fine sieve. Flavor with vanilla and sugar to taste. Chill, and serve over ice.

Horchata

Horchata is an old-world drink that was enjoyed by the Aztecs. Today this agua fresca is served throughout Mexico, as well as in many authentic Mexican restaurants in the United States. Horchata is a cool and soothing enhancement to spicy food.
1 cup uncooked white rice
1/4 cup ground, blanched almonds or almond meal
1 cinnamon stick
6 cups water, divided
1/2 teaspoon vanilla extract
1/2 cup sugar
Put the rice in a blender and grind to a powder (about 2-3 minutes). You can also use a spice grinder or coffee grinder for this. Grind the mixture as smooth as possible. Combine the pulverized rice, ground almonds and cinnamon stick. Cover tightly and allow to set overnight or at least 6 hours.

Remove the cinnamon stick and place the rice mixture in the blender. Blend for 4 or 5 minutes until the mixture is smooth, powdery and no longer has a gritty texture. Add 2 cups of water, and blend again for about 15 seconds.

Strain into a pitcher through several layers of dampened cheesecloth (or a coffee filter). Do not skip this step or the drink will have a chalky taste.

Add 4 more cups water and the vanilla and sugar, stirring until the sugar dissolves. If the mixture is too thick, add some additional water. Horchata should have the consistency of milk. The drink is supposed to be sweet, so taste and add more sugar, if desired.

Cover and refrigerate. Horchata will keep several days, refrigerated. Serve it chilled in tall glasses over ice. Makes 1-1/2 quarts.

Horchata

1 cup long grain white rice
2 cups skinless almonds
1-inch piece cinnamon bark
8 cups water
1/2 cup sugar
1/4 teaspoon vanilla extract
Ice cubes
Wash and drain the rice. Using a spice grinder (an electric coffee grinder works well too), grind the rice until fine; combine with the almonds and cinnamon bark. Add 3 1/2 cups water and let sit overnight, covered. Blend rice mixture until smooth using a blender. Add 2 1/2 cups of water and continue blending. Add sugar and vanilla extract. Strain horchata into a bowl first using a metal strainer and then a double layer of cheesecloth; finish with up to an additional 2 cups of water until it achieves a milky consistency. Enjoy over ice.

Horchata

Serves: 6 – 7
I N G R E D I E N T S
6 tablespoons rice
6 ounces (about 1 1/4 cups) blanched almonds
1 inch cinnamon stick (canella)
3 "2-inch" strips of lime zest (rind only, not the white pithy part) 3/4" long
1 cup white granulated sugar

I N S T R U C T I O N S
The traditional way to make horchata is with a metate y mano. For those of us less adventurous, or simple those with less time, we can use a blender.

Pulverize the rice using a metate y mano or your blender. Grind the mixture as smooth as possible. Combine the rice with the almonds, cinnamon and lime zest. Let this mixture stand overnight (minimally 6 hours).

Place the mixture in the blender jar and blend for at least 3 – 5 minutes until the mixture is smooth and no long has a gritty texture. Add 2 cups of water and blend again for just a few seconds. Place a large sieve over a mixing bowl. Line the sieve with 3 layers of damp cheesecloth. Pour in the rice mixture, a little at a time and keep stirring to help the mixture go through the sieve. Once all the liquid has passed through to the bowl gather the cloth together at the top, give it a twist and squeeze out any additional liquid.

Now add 2 more cups of water and stir in as much sugar as you’d like, to taste. If the mixture is too thick, add some additional water.

Cover and refrigerate. The drink should keep several days, refrigerated.
Serve in a tall glass over ice.

i have been craving those little tacos with the two soft tortillas with salsa cilantro and onion for months now. i moved from california to louisiana. louisiana doesnt have any good authentic mexican food eveything is tex mex and im not into that grilled taste. the carne asada is cooked so differntly and isnt anywhere close to authentic.. can any give me the recipe for cookin the carne asada like at the taco trucks in cali? thanks so much!!

took a taco for granted..

what you do is if they have a meixican meat market there a "carniceria" if so go there a get carne marinated and it should come thinly slice and cook it on a bbq and put in tortilla and there you go. IF NOT, then go to the store get beef thinly sliced or cut kind of thick from the deli and marinated and then cook it on the bbq.

I would like to try making mexican food without the seasoning packets from the store. They all taste the same.

Authentic Mexican food is really very simple ingredients. It's all about flavorful, cheap cuts of meat, rice, beans, sauces (i.e. salsas) as well local herbs/spices/veggies. A lot of what people think of as Mexican has been "Americanized" with dairy (sour cream, cheese, etc).

One of my favorites is using skirt steak which may be the most flavorful cut in the entire cow (a little difficult to find – if you have a Wegmans near you they'll certainly have it). I marinate it in mixture of soy sauce (4 oz), lime juice (2 oz), pineapple juice (2 oz) a teaspoon each of cumin, dry mustad and chili powder, and lots fo fresh garlic. If you want extra heat you can toss in a few chipotles which you can fined canned in adobo.

Marinate the meat for about 8 hours (the above will cover 2.5-3 lbs of meat) in a ziplock bag in the fridge. Drain the marinade, let it come to room temperature, and grill over high-heat for about 5 minutes/side. If you're using a gas grill – throw about 10 dashes of liquid smoke in the marinade – makes a nice difference.

Cut the meat acorss the grain (unlike other steaks – the grain of the skirt runs perpendicular to the length of the steak) into 1/4 inch thick slices, and serve on some corn tortillas with rice, refried beans, fresh cilantro and salsa.

I want to make mexican food not just "tacos" I want it to taste like were at an authentic mexican restaurant, Can anyone give me some ideas on what to cook along with the recipe and what I'll need?

Me and my husband love fajitas and Taco salads but were also open to other things too.
Wow thanks "taco" really helps.
Enjoy those points….

Mexican shrimp cocktail is "delicious".. try this.

http://allrecipes.com/Recipe/Mexican-Shrimp-Cocktail/Detail.aspx

I can't stand seafood, but my husband bought these things, and wants me to make something out of it.

He likes soups, and he loves spicy food. We cook authentic mexican food every day, but any recipe would be welcome. Thank you!
Great answers, guys, BUT I forgot to mention that my husband hates RICE. I am sorry. I love rice, but he won't eat it.
Thank you for the answers. I needed a recipe for mixed seafood AND shrimp, so I made tempura fritters out of the mixed seafood (octopus, squid, mussles out of the shell, cuttlefish) with lime juice and hot sauce, then my husband made camarones al mojo de ajo with the shrimp. Nice try, nevertheless, folks.

My honey and I love seafood, especially shrimp. I have LOADS of recipes, but here are some favorites:

SHRIMP SCAMPI

2 pounds medium shrimp, peeled and deveined
1/2 cup butter, melted
2 cloves garlic, minced
1/4 cup dry white wine
3 green onions, chopped

DIRECTIONS
Preheat broiler to 500 degrees (260 degrees C).
Stir shrimp together with butter, garlic and wine. Place on a baking sheet and broil for 10 minutes. Sprinkle on scallions and broil for another 2 to 3 minutes, until shrimp are firm. Serve hot.

FISH WITH CREOLE SHRIMP SAUCE

Shrimp Sauce:
1 tablespoon vegetable oil
1/4 cup green onion, sliced
1 clove garlic, minced
1 can (14.5 ounces) diced tomatoes
1/4 cup chili sauce
1 cup chopped green pepper
1 teaspoon sugar
1/4 teaspoon dried thyme leaves
1/8 teaspoon ground cayenne pepper
16 ounces large cooked shrimp, (1 1/2 cups)
.
Fish
2 tablespoons butter
6 orange roughy fillets, thawed if frozen, or use catfish or haddock fillets
salt
2 tablespoons lemon juice

PREPARATION:
In large skillet, saute onions and garlic in oil until tender. Stir in diced tomatoes, chili sauce, green pepper, sugar, thyme, and the cayenne pepper. Simmer mixture for 15 minutes, stirring occasionally.

Stir in shrimp; simmer 5 minutes longer. Heat oven to 450°. Melt the 2 tablespoons of butter in a 13x9x2-inch baking pan. Place fish in melted butter, turning to coat both sides. Sprinkle lightly with salt, pepper and lemon juice. Bake at 450°. for 7 to 10 minutes. Arrange fish fillets on a serving plate, topped with the Creole shrimp sauce

KILLER SHRIMP

1/4 cup butter
1 tablespoons olive oil
1 tablespoon chili sauce
2 tablespoons Worcestershire sauce
2 teaspoons fresh squeezed lemon juice
1/2 lemon, sliced with peel
4 large cloves garlic, minced
1 teaspoon chopped parsley
1 small Anaheim chile peppers, chopped (optional)
1 tablespoon crushed red pepper flakes
1 teaspoon dried oregano
1 tablespoon Tabasco pepper sauce
1 pound large shrimp with tails (peeled and deveined), uncooked
French Bread for dipping

In a large saucepan over medium heat, simmer butter, olive oil, chili sauce, Worcestershire sauce, lemon juice, lemon, garlic, parsley, Anaheim chile, red pepper flakes, oregano and Tabasco until well blended. Remove from heat and let cool.

Place sauce in a zip-lock bag; add shrimp. Refrigerate at least 8 hours or overnight.

Preheat oven to 350 degrees. Place sauce and shrimp in a large shallow baking pan; bake approximately 10 to 15 minutes or until shrimp are opaque in center (cut to test). Remove from oven.

Place mixture in shallow bowls and serve with a crusty French bread for dipping in sauce (this dish is eaten with your fingers).

I come from the Los Angeles area and moved to missouri, and miss all the mexican food out there. I was raised on it. I was wondering if anyone knows a good recipe for carnitas, carne asada, and I dont know what its called but the marinated chicken that you woulod BBQ, Then roll in torillas and..ummmm.. You can not find any good authentic mexican food here. Sucks. Thanks
OK let me say i would like a recipe someone uses, not from a online recipe book. That idiot with the name that starts with a G below, I know I can go online and look.Dont awnser question trying to make people look dumb. I want an authentic recipe, I have used the ones on the internet, or i wouldnt be on here.

Allrecipes.com is a good place to find any kind of recipe. Plus, they have ingredient searches, collections, and great reviews with more ideas on how to tweak recipes.

If you were going to feed a ton of people authentic Mexican food, what would your menu look like? I want to get away from tacos, though….And does anyone have a practical way to make churros? I have a good recipe, it's just a bit of a trick actually making them.

Quessadillas, Enchiladas, Chingamachagas, Burritos, Cheese Dip, Salsa, and Chips.

I want to make my husband something really good, but I’m not the best cook so it has to be pretty simple, I tried making chiles rellenos and set of the smoke alarm when I broiled the chiles to make the skin blister. He’s originally from Oaxaca, so anything from that area would be great, and he loves seafood. I just need something I can make with ingredients from the local Cub, since it’s hard for me to get across town to the Mexican market. By simple I mean pretty basic ingredients, if I have to start grinding spices with a stone or making my own tortillas, I get confused.

Does anyone have a good personal recipe? I’ve looked online, and havent found any that I’d make, since the last time I tried it wasn’t really authentic. He like the food, but kept calling it “Texas” tacos.

Thanks!

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.

ENCHILADAS

12 flour tortillas
2 diced potatoes (lg.)
1/2 diced onion
2 cloves garlic
Authentic Chorzi (1/4 lb.) (Mexican meat)
American cheese
2 chili anchos
Salt

Sauce: Boil chill anchos in 1/2 cup water. When soft, add a pinch of oregano, 1 to 2 cloves of garlic, and a dash of salt.
Cook diced potatoes in a little oil until done. Add chorzi and onion; dip tortilla in sauce and fry in oil for 1 to 2 minutes. Roll tortilla with meat and potatoes and cheese. Put in oven until warm. Serve with lettuce and tomato.

I'm talking authentic Mexican food-Not the Tex-Mex crud.

Beef Tinga.

You cook flank steak then shred it. Saute some sliced onions-about 2 onions. Roast tomatoes and chipotles-the ones in the can with sauce adobo are good. Optional is to add cooked chorizo-mexican chorizo. Once the onions are cooked, add the beef, the chorizo and the blended tomato and chipotle mixture. Add salt and pepper and its good to go. Its a great recipe. We usually eat it on a tostada, you could fill up quesadillas with it and many other ways.