Mexican Food Recipes

well, im not expecting anyone to know any exact recipes of any popular mexican candies such as Lucas and Pelón Pelo Rico but if anyone has tried to improvise or make us a recipe for the lucas im guessing that the following ingredients may be in it

1.) Chili Powder
2.) Salt
3.) citric acid
4.) Sugar

and thats pretty much all i can find
ive searched the internet trying to find a recipe
i dont want to go out and buy some because of traces of lead in the candy but
i absolutley love the stuff
anyother suggestions would be great also, like any tamarindo recipes and what not, thanks!

tarugos: (blockheads)
1/2 lb tamarindos
1c sugar
1c chile powder
1c lime juice

peel tamarinds and break into small pieces. put in bowl and cover with juice. let sit 10 minutes then mix well. repeat this until the seeds are released from the pulp. when that happens, mix in the sugar and chile. then you can make balls out of that. you can variate the sugar and chile amounts to your taste, or add salt as well. make a ball, roll in a mixture of salt, sugar, and chile (you decide quantities, for your taste)

A delightful assortment of authentic Mexican recipes! No hot sauce required!

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we are having a day of the dead celebration in my spanish 2 class.. and im needing a good recipes.

if you have one please let me know.

thanks.

Pan de Muerto, "Bread of the Dead"
In celebration of Mexico's Day of the Dead, this bread is often shaped into skulls or round loaves with strips of dough rolled out and attached to resemble bones.
Ingredients:
1/2 cup butter
1/2 cup milk
1/2 cup water
5 to 5-1/2 cups flour
2 packages dry yeast
1 teaspoon salt
1 tablespoon whole anise seed
1/2 cup sugar
4 eggs
In a saucepan over medium flame, heat the butter, milk and water until very warm but not boiling. Meanwhile, measure out 1-1/2 cups flour and set the rest aside. In a large mixing bowl, combine the 1-1/2 cups flour, yeast, salt, anise seed and sugar. Beat in the warm liquid until well combined. Add the eggs and beat in another 1 cup of flour. Continue adding more flour until dough is soft but not sticky. Knead on lightly floured board for ten minutes until smooth and elastic. Lightly grease a bowl and place dough in it, cover with plastic wrap and let rise in warm place until doubled in bulk, about 1-1/2 hours. Punch the dough down and shape into loaves resembling skulls, skeletons or round loaves with "bones" placed ornamentally around the top. Let these loaves rise for 1 hour. Bake in a preheated 350 F degree oven for 40 minutes. Remove from oven and paint on glaze.
Glaze
1/2 cup sugar
1/3 cup fresh orange juice
2 tablespoons grated orange zest
Bring to a boil for 2 minutes, then apply to bread with a pastry brush. If desired, sprinkle on colored sugar while glaze is still damp.______________________________________

Calabaza en Tacha
(azcentral.com)
1 4 to 5 lb pumpkin
8 cinnamon sticks
Juice of 1 Orange
4 cups water
2 lbs brown sugar or raw sugar
Cut the pumpkin into 3" squares. Remove seeds and strings. With a sharp knife make diamond designs over the pulp.
Put the sugar in a pan with the cinnamon, orange juice, and water. Bring to a boil and stir until the sugar has dissolved.
Place the first layer of pumpkin pieces skin side up in the pan. Place the second layer pulp side up. Repeat as necessary. Cover and simmer. The pumpkin pieces are done when they look golden brown and the pulp is soft.
Let cool and serve with the syrup. You can also add cream if you prefer.________________________

Caramel Flan
Caramel
3/4 cup sugar
1/3 cup water
Choose four 8-ounce molds. Set them in a baking pan at least 2 inches deep and large enough to give the molds a 1/2-inch clearance all around. Measure the sugar into a small saucepan. Dribble water over sugar until evenly moistened, then set over medium-high heat. When the mixture comes to a boil, reduce heat and stir until it is a rich amber-colored syrup. Quickly pour a portion into each of the molds to evenly cover the bottom.

Flan
3/4 cup sugar
2 2/3 cups milk
3 large eggs
5 large egg yolks
1 1/2 teaspoons vanilla extract
Water to fill baking dish
To prepare the custard: Heat the oven to 325 degrees and place a rack in the middle. In a medium saucepan, combine sugar and milk and bring to a simmer over medium heat. Remove from stove. In a separate bowl, whisk eggs and egg yolks together, then slowly whisk in the warm milk mixture. Stir in the vanilla and strain through a fine-mesh sieve. Pour mixture into custard cups or soufflŽ dishes.______________
There is more recipes on this site:http://www.azcentral.com/ent/dead/food/

http://www.azcentral.com/ent/dead/food/p…

I’m mexican and I cook a lot so if you want recipes ask here ok?
ill try to make a blog. thnx for answering

this is like jeopardy!

how about :

carne asada marinade

adobada marinade

and how about hot sauce
.the kind you roast the chili’s and blend ( in a blender) with tomitillos
my room mate used to make this hot sauce and i forgot all the stuff that goes into it and also how exactly do i roast and peel chili’s
do i fry them in a pan with no oil or over an open flame
I think he used the dried whole chili’s( red and skinny)

I'd prefer to have vegan recipes or vegetarian recipes that you can easily take the dairy out without ruining the meal, but some cheese will be okay as long as there isn't too much.

Thanks =)

To vegetarian refried beans add mild green sauce. Add soy cheese if desired. Make Spanish Rice – Far East and/or Rice-a-Roni makes it in a box, just add tomatoes. Serve in a burrito, taco or tostada – add lettuce, tomatoes, soy cheese and avacado to the top.

by Marge Poore Mexican cooking is made wonderfully accessible with this comprehensie yet personal cookbook. Offering 1,000 recipes for traditional fare from all the regions of Mexico, as well as dishes inspired by the “nueva cocina” of today’s top Mexican chefs, this cookbook covers what home cooks

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well I have a boyfriend that is mexican and he is really pickie about his food it has to be mexican, and i dont know any recipes lol. So if anyone has some good ones that would be great.

SHREDDED BEEF (CARNE de RES DESHEBRADA)

This is the traditional Mexican filling for tacos. It is wonderful for making burritos, chimichangas, taquitos, and in carne seca.

1/4 cup vegetable oil
1 (2 1/2 to 3 pound) beef brisket (smaller thinner
end, trimmed of all fat)
1 ancho or New Mexico dried chile,
stemmed and seeded
3 to 4 slices onion
1 bay leaf
1/2 teaspoon Mexican oregano

Preheat oven to 300 degrees F. Heat a Dutch oven over medium-high heat. Add oil and brown the beef on all sides. Pour off as much oil as possible. Just barely cover the meat with water. Bring to a boil. Skim off any scum that rises to the surface. Add remaining ingredients. Cover the pot and place it in the oven until the meat is tender, about 2 to 2 1/2 hours.

Remove the meat, reserving broth for other uses. When the meat is cool enough to handle, shred it. Hold a fork in each hand, and shred the beef with the forks.

CHIPOTLE AND GREEN CHILE WITH PORK
Makes 4-6 servings

4 tablespoons butter
2 pounds pork tenderloin, cut into 1/2-inch pieces
1/4 teaspoon salt
1/2 teaspoon cracked black pepper
2 cups yellow onions, diced
1/4 cup jalapeno chile, minced
1 cup dried New Mexico green chiles, seeded,
remove stem, and minced
1/4 cup minced garlic
1/4 cup roasted Chipotle chiles, peeled and minced
1 cup grated Pepper jack cheese
8 flour tortillas (6-inch)

In a stockpot, melt two tablespoons butter and heat. When the butter is hot, add pork, onions, jalapeno, New Mexico dried chiles, garlic, salt, and pepper. Cover and cook 1 1/2 hours or until pork is tender.

Add the Chipotle chiles and simmer for 45 minutes to 1 hour. Grill the tortillas and brush with butter.

Serve with grated Pepper jack cheese on top. You want to spoon the chili onto your tortilla and roll up and eat.

YUCATAN ROAST PORK (COCHINITA PIBIL)
Yields 8 servings

2 tablespoons annatto seed
18 whole black peppercorns
4 large cloves garlic, quartered
1/2 cup orange juice
2 teaspoons ground cumin
1 teaspoon salt
3/4 teaspoon dried oregano leaves
1 (4 pound) pork shoulder roast
Sweet Pickled Onions
16 (8-inch) flour tortillas, warmed

Cover annatto seed with boiling water. Cover and let stand at least 12 hours; drain.

Place annatto seed, peppercorns, garlic, orange juice, cumin, salt and oregano in blender container. Cover and blend by pulsing, scraping sides occasionally, until annatto seeds are chopped, about 1 minute. Make several deep cuts in pork roast. Place pork in shallow non-reactive dish. Pour marinade over pork; rub into cuts. Cover and refrigerate at least 12 hours.

Prepare Sweet Pickled Onions. Place pork and marinade in Dutch oven. Cover and bake at 325 degrees F, turning pork and spooning marinade over pork occasionally, until very tender, about 3 hours. Remove pork; let stand 30 minutes.

Remove bones and fat from pork; pull pork into shreds. Skim fat from marinade. Return pork to marinade. Heat to boiling; reduce heat. Cover and simmer until pork is hot, about 10 minutes. Spoon about 1/3 cup of the pork mixture onto each warm tortilla; top with Sweet Pickled Onions. Fold in sides of tortillas. Serve with Baked Plantains, if desired. .

Sweet Pickled Onions
2 large onions, sliced
1/4 cup vinegar
1 tablespoon granulated sugar

Cover onions with water in skillet. Heat to boiling; reduce heat. Cover and simmer 5 minutes; drain. Mix onions, vinegar and sugar. Cover and refrigerate at least 6 hours.

CARNE ASADA (BROILED MEAT)

2 pounds whole tenderloin, with all fat removed*
4 to 5 cloves garlic, peeled
1 teaspoon whole black peppercorns
1/2 teaspoon cumin
1/4 cup olive oil
2 tablespoons fresh lime juice
Salt, to taste

Slice tenderloin lengthwise, with the grain, into 1/8-inch thick slices. Place garlic, pepper, cumin, olive oil and lime juice in a molcajete and grind the mixture until the garlic is pured and the spices are pulverized. Toss the oil mixture with the sliced meat and marinate in the refrigerator for at least 3 hours or overnight.

Broil the meat very close to a very hot fire to the desired degree of doneness. Add salt to taste and serve with refried beans and/or rice, rajas, guacamole, salsa and hot tortillas.

* Or use round steak pounded to about a 1/8-inch thickness. Cut the steak into four pieces.

MEXICAN RICE
Servings: 6

1 large onion
2 cups long grain rice
2 ounces lard or chicken fat
2 cups chicken broth
1 cup tomato juice
1 cup diced tomatoes
1 tablespoon chopped parsley
1 teaspoon minced garlic
1 dash ground cumin
1 teaspoon salt
1 dash white pepper

Saute onion and rice in lard until browned, 6 to 10 minutes, stirring
constantly. Turn into baking dish.

In large saucepan, combine broth, tomato juice, tomatoes, parsley,
garlic, cumin and salt and pepper. Bring to boil. Add broth to rice.
Cover and bake at 350 degrees F for 20 to 30 minutes or until rice is
fluffy. Use fork to fluff rice. Serve.

ARROZ A La MEXICANA (MEXICAN RICE)
Serving Size : 4

1 cup uncooked rice
1 tablespoon vegetable oil
1/2 cup chopped onion
1 clove garlic — minced
1 3/4 cups beef broth
1 teaspoon ground cumin
1 tablespoon tomato paste
1/2 cup frozen green peas — thawed
1/2 cup cooked carrots — diced

Cook rice in hot oil in 2- to 3-quart saucepan over medium heat, stirring constantly, about 2 minutes. Stir in onion and garlic; cook, stirring, about 1 minute. Add broth and cumin. Heat to boiling; stir once or twice. Lower heat to simmer; cover with tight-fitting lid. Cook 15 minutes or until rice is tender and liquid is absorbed.

Combine tomato paste and 1 tablespoon water. Stir tomato mixture, peas, and carrots into rice; fluff with fork.

MEXICAN CHICKEN STEW
Serves 4 (1 1/2 cups)

3 cups coarsely chopped cabbage
2 cups thinly sliced carrots
1/4 cup chopped onion
13/4 cups (one 14 1/2-ounce can) stewed tomatoes, coarsely chopped and
drained
1 tablespoon pourable Splenda or Sugar Twin
1 teaspoon chili seasoning
16 ounces skinned and boned uncooked chicken breast, cut into 24 pieces

Spray a slow cooker container with olive oil-flavored cooking spray In
prepared container, combine cabbage, carrots, onion, stewed tomatoes,
Splenda, and chili seasoning. Stir in chicken pieces. Cover and cook on LOW
for 6 to 8 hours. Mix well before serving.

hope these help. good luck and enjoy.

I would like some really good mexican recipes to cook for my family, It would be greatly appreciated.

Chicken Quesadillas

Marinate your chicken breasts in fahita sauce. (I use World Harbor brand…I think that's the name-clear bottle, blue lid-Delicious!) Bake in the oven on 400 degrees until done (about 20 minutes). In the meantime, open 1-2 cans of diced green chilies (depending on your taste.) Cut the chicken into bite-sized pieces. If you have a quesadilla maker, heat that, otherwise you can use the microwave. Put a soft tortilla shell first, then layer the chicken, cheese, green chilies and bacon bits or crumbled bacon. Place another tortilla shell on top and heat until the cheese is melted. Serve with sour cream.

Yum!!!