Mexican Food    Mexican Cookbooks    Mexican Cookbooks in English Author(s): Diana Kennedy The Essential Cuisines of Mexico by Diana Kennedy A 300-plus superb recipes brought together in one volume. Mexican cookbook. More than twenty-five years ago, when Diana Kennedy published The
I know I should be in the food catagory but more people are on this one so please help if you know we eat at a mexican restraunt alot and they serve this white dipping sause with tort chips does anyone know how to make this is taste like it has ranch dressing in it kinda!
Its sour cream (crema)
http://www.mex-recipes.com/sour-cream-recipe.html
Chiles Rellenos: Chiles rellenos are made of Chile Poblano (Ancho) or Anaheim chiles, with skins removed, dipped in batter, stuffed with cheese or meat and covered with lightly spiced red sauce. Blistering fresh chiles is one of the tricks of the Mexican food Cooking.
Tips for filling Chiles Rellenos
Fillings can be made ahead of time and refrigerated, then brought to room temperature before stuffing chiles.
Fillings should be at room temperature or slightly chilled. If fillings are hot, the juices will flow out and cause the coating to slide off.
Use enough filling to stuff each chile relleno as completely as possible, but not so much that the seam won't hold together.
Recipe Ingredients:
6 Ancho, Pasilla or Anaheim Chiles – or – 27 oz. can Mild Whole Green Chiles
1/2 pound Monterey Jack cheese, thinly sliced
1/4 cup Flour
6 Raw eggs (separated)
1/2 cup Flour
2 cups salsa verde
2 cups Homestyle Mexican Salsa
1 cup Corn oil
Recipe Instructions:
1. Rinse the chiles.
2. Preheat your oven to broil.
3. Place the chiles in a 9 x 14 baking dish and place on the top shelf of your oven.
4. Watch and listen closely. When the skins start to make popping sounds and to char and turn black in places, take the chiles out and flip them over. Be sure and use a potholder so you don't burn your hands!
5. When both sides are fairly evenly charred, remove them from the oven.
6. Wrap each chile in a moist paper towel or place in a sealed plastic bag to steam.
7. After a few minutes, check them. Once the skin comes off easily, peel each chile.
8. Cut a slit almost the full length of each chile. Make a small "t" across the top, by the stem. Pull out fibers and seeds (this is where the heat is) and replace with a slice of cheese. You can set these aside, for a few minutes or a few hours if you put them in the refrigerator.
9. Whip the egg whites at high speed with an electric mixer, until stiff peaks have formed.
10. Heat the oil in a skillet until a drop of water sizzles when dropped into the pan.
11. Beat the egg yolks with one tablespoon flour and salt. Mix the yolks into egg whites and stir until you have a thick paste.
12. Roll the chiles in 1/4 cup flour and dip each one in the egg batter. Coat evenly. Fry, seam side down on both sides until golden brown. Place on paper towels to drain.
13. Meanwhile, heat the salsa in a medium saucepan (either one or some of each). Place one or two Rellenos on each plate and pour salsa over them. Serve them immediately and brace yourself for major compliments!
Chicken Tamales – Mexican Recipe
Tamales: Tamale or Tamales are made from masa dough filled with meat, vegetables and spices, or fruit and wrapped in a corn husk (or banana leaf) and steamed until hot.
Chicken Tamales Recipe
Mexican Recipe Ingredients:
6 cups Maseca Corn Masa Mix for Tamales
6 cups Chicken broth
1 cup corn oil
2 tsp salt
1 tsp baking powder
1 1/2 large rotisserie chicken
2 cans salsa verde or tomatillo sauce
1 bag corn husks
Mexican Recipe Instructions:
Soak the corn husks in warm water until soft.
Blend with an electric mixer Maseca corn masa mix for tamales, corn oil, salt, baking powder and the chicken broth to obtain a consistent mixture.
Shred the chicken and marinate in the green salsa or tomatillo sauce.
Spread masa evenly over corn husks, and spread a spoonful of marinated chicken on top of the masa.
Fold the sides of the corn husk to center over the masa so that they overlap to make along package.
Fold the empty part of the husk under so that it rest against the side of the tamale with a seam.
Place the tamales in a steamer and cook tamales for 35-40 minutes. Check every 20 minutes.The tamales are cooked when they separate easily from the corn husk.
Spanish Rice
Courtesy of EL PATO Recipe Collection
Recipe Ingredients:
1 cup White Rice
1 clove Garlic crushed
1/2 can EL PATO Salsa de Chile Fresco
1/2 can Tomato Sauce
2 tbsp Vegetable Oil
Recipe Instructions:
In large frying pan, brown rice in vegetable oil with garlic and onion for one minute or until lightly browned. Add "EL PATO" and tomato sauce, 1 cup of water, season to taste. Bring to boil, cover pan and cook on low for 25 minutes or until rice is done.
Salsa Mexicana
Recipe Ingredients:
2 tomatoes
1/2 onion
1 clove of garlic
serrano chiles as desired
salt
Recipe Instructions:
Toast the tomatoes and peel them.Put the chilis, garlic and the tomatoes in a molcajete and grind everything up. (A molcajete is a rough-surfaced mortar – usually made of volcanic rock – for grinding up spices and vegetables.) Add salt and diced onion.
Mexican Food    Cookbooks    Cookbooks in English Author(s): Zarela Martinez Traditional Recipes from Mexico’s Heart Cuisine cookbook. Mexican recipes. From a land known for the quantity and quality of their fiestas, Zarela Martinez brings the color and culture of Oaxaca’s
I am living with a guy and his 3 kids, I cook but not really a mexican chef if you know what I mean? Please help me with any good mexican recipes.
The kids are 7,10,11,13 and of course the biggest kid is 33. They have mexican heritage and are use to eating this type of food, I just need help learning how to cook it.
Thank you all for your answers and the websites… I REALLY appreciate the help.
how old are the kids, my kids dont like spicy or saucy.
enchiladas are always a hit, soft fry corn tortillas, cook and shred your favorite meat, grate cheese for inside and on top, canned sauce is the easiest, mix 1/2 the can into your meat and poor the rest on top. roll em up, bake em at 425 till all the cheese is melted, and youre done.
I make some in an extra dish without sauce, for my picky kids.
Does anybody happen to know ANY of the ingrediants to the hot sauce from Pepe's Mexican Food restaurant that are located in Temple City and Alhambra? It is sooooooooooo good!
There's one in Covina too. You didn't state Red or Green.
Red Sauce
Ingredients:
1/4 cup red chile powder
1 to 1-1/2 cups water
1 Tbs. Olive oil
lime juice (bottled or fresh)
garlic powder
onion powder
oregano
salt
cumin
cilantro
Prep:
Heat olive oil in saucepan. Meanwhile, add water to red chili powder until desired consistency is reached (don't make it too runny). Pour into skillet, add about a capful of lime juice and desired amount of spices. Cook on low heat until heated through and flavors have blended. Serve with tacos, enchiladas, or any dish where red chili sauce is called for.
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Salsa Verde (Green)
Ingredients:
water 3 cups
salt 2 1/2 tsps
garlic clove 2
serrano chile 4
tomatillo 1 lb husks removed
cilantro 1/2 cup loosely packed
onion 1/2medium – chopped
Prep:
In a saucepan bring the water and 1 teaspoon of the salt to a boil.
Add the garlic, serrano chile, and tomatillos.
Lower the heat and simmer for 10 minutes.
Drain and reserve a 1/2 cup of the liquid.
In a blender add the garlic, serrano chiles, tomatillos, cilantro, and the remaining salt.
Puree adding the remaining liquid to get the desired consistency.
Poor into a bowl and stir in the chopped onion.
Let the salsa cool before serving.
Available at: Home & Garden Review-A-Day “What sets this book most clearly apart from others of its kind is the quality of its recipes, which show Parsons’s own taste for a very of-the-moment style of cooking, one emphasizing freshness and the strong flavors of Italian and Mexican food especially.”
Try this:
Best Burritos Ever…
1 lb. hamburger
1 can refried beans with lime
4 little cans chopped green chilis
1 Tbsp. Cumin
Sharp cheddar cheese
1 pkg flour torillas
Sour cream (optional)
Salsa (optional)
Brown the hamburger. Drain the grease. Combine the beans, chilis and cumin. Cook until hot. Put 1/4 cup cheese in tortilla and microwave for 20 seconds. Fill with meat mixure and sour cream and salsa. Fold. Enjoy.
We're entertaining some vegetarian guests and would like some creative recipes using Mexican food ingredients.
Thanks, much appreciated everyone!
Start off with some fresh cut fruit like mango,pineapple and jicima. Not sure if jicima is a fruit but it sure is good for starters,or with the meal. You can make vegetarian enchiladas. Read the label on cans of enchilada sauce to be sure it is animal-product free, as well as the tortillas, no lard. Bean and cheese enchiladas are so good ! Now they have great varieties of beans in the stores, I like the ones with lime in it. Use that with grated cheddar and diced onion, some brown rice and slices of avacado on the side. This will fill them up for sure! Sherbert or chocolate covered strawberries for dessert.
Zelayeta, Elena Noted cook, lecturer and restraunteur Elena Zelayeta shares her recipes for great Mexican food. One of her several published works. Spiral bound. 12 chapters including soups, meats, tortillas, tacos, tostadas, enchiladas, tamales, chicken, salads, vegetables, beans and desserts.
