Mexican Food Recipes

I need to have a traditional mexican breakfast, lunch, and dinner for a Spanish project.

Also, does anyone know if these are traditional?

For Breakfast: a breakfast burrito
For Dinner: Filetes de res con platano, pina y cebolla

I’m have most trouble finding lunch

Thanks for any help

A Mexican breakfast might be a piece of sweet bread and a cup of coffee, atole or hot chocolate or glass of milk or juice. Or a tamal and a hot beverage, glass of milk of juice. Honestly! Many Mexicans call that breakfast-the first thing they have in the morning to "desayunar" or break their fast. many people in this country have a hearty mid to late morning meal called "almuerzo" which if late enough could be compared with brunch.

For a hearty breakfast, or almuerzo if you wish, Mexicans usually have fresh fruit juice and or fruit, often with yogurt and possibly granola and honey; maybe a sweet bread or roll; followed by a main course which could be huevos a la mexican ( Mexican style eggs – scrambled with tomato, onion and green pepper, usually serrano) or huevos rancheros ( Ranch style eggs- two eggs sunnyside up placed on tortillas and covered with red or green sauce); a variant of this called huevos divorciados (divorced eggs- in which one egg is covered with green sauce and the other with red); many times simple scrambled eggs or an omelette are called for. But Breakfast doesn’t have to be all eggs. Sometimes we have enchiladas ( soft tortillas filled with chicken and covered in red or green hot sauce) or their relatives chilaquiles which are fried tortilla chips covered drowned in hot sauce with chicken on top or simply the chilaquiles. In most cases chilaquiles and enchiladas are topped off with a bland crumbly cheese, cream and diced onion with a side of refried beans.
Sometimes people like a steak for breakfast. Steak and eggs, steak and enchiladas, steak and chilaquiles are all popular for the hungry Mexican.

Comida is dinner. The main meal of the day. It is served between 2:00 and 4:00 P.M.
Dinner usually begins with a light soup- a broth with a few vegetables-called caldo or consomé , sopa de fideo (broth with thin noodles), or a "crema" which is cream of whatever. The first course might also be rice or pasta. Mexicans consider rice and pasta to be soup.

The main course follows and is usually a fried or grilled piece of beef, pork, chicken, or fish. Some shellfish dishes are popular, but for daily consumption fish is more common unless one is on the coast. There are also wonderful stews and things like tinga, picadillo, and mole which I don’t have the time to go into now.
Afterwards dessert might be arroz con leche (rice cooked in milk with sugar and cinnamon sticks) or flan (a custard) or bananas, strawberries or other fruit with fresh cream.
During this meal people usually drink a fruit drink such as limeade, orangeade, or a similar fruit based drink. Horchata, made from rice, sugar and cinnamon and agua de jamaica made from a hibiscus infusion are also big favorites as are commercial soft drinks.

After 6:00 PM Mexicans consider what tey eat to be cena ,"supper", a lighter meal and can consist of a sandwich, tacos, tamales, soup pretty much anything including breakfast cereal. This does not mean that there are no large meals consumed in the evening or at night. Frequently they are.

I hope this clears some things up for you

I have Chicken Enchiladas, Beef Taco – are these traditional and can you suggest any others please?

And what are some mexican sauces… I have salsa and guacamole, any others?

Thanks

Fideos – A Mexican dish of baked pasta with chillies, tomatoes and herbs
Albondigas (meatballs) – meatballs with a flavoursome Chipotle sauce
Charro bean flauta (corn tortillas with spiced beans) – with salsa guajillo
Chiles rellenos con queso (cheese stuffed chillies)
Molettes with chipotle salsa and grated cheese
Huevos rancheros
Salsa de frijoles (pinto bean salsa) – smoky Chipotle chillies, herby Pasilla chilli contrast against tart tomatillos
Salsa fresca – Typically Mexican
Roasted tomatillo sauce
Salsa de nopales (cactus salsa)
Salsa verde
Pork enchiladas w/ green tomatillo sauce – moist, shredded pork in fresh tortillas and topped with tomatillo sauce and golden bubbling cheese
Poblano (turkey) or Pollo (chicken) with Mole – slow cooked meat served with a stunning sauce made of among other things, ground nuts, various chillies and chocolate

That should get you started in your research – cheers

Im becoming interested in the traditional foods from mexico and would like to learn some recipes ( not like the recipes from some mexican restaurants but ones that they would bake and eat at home ) I found a recipe for Pan Dulce and one person reviewed saying it tasted like the real thing.. If any of you have any good recipes that you wouldn’t mind sharing please tell me. Thanks!
any good but quick-ish recipies for tamales? they are my fave.

Title: Tamales
Categories: Pork, Mexican
Yield: 1 servings

4 lb Pork shoulder
6 c Water
8 tb Chile powder
1/8 ts Oregano
1/4 ts Cumin
2 Garlic
Salt
5 lb Masa harina
1 lb Lard
Pork broth
1 pk Corn husk

Boil meat in water until tender. Remove the meat from broth, saving
broth for dough and chile. Chop meat into 1/4 in. pieces and place
in pan. Dissolve chile powder in 1 1/2 cups of the broth, and add to
meat, add garlic, spices and salt, cook until d
Cream lard in a mixing bowl. Add masa flour and mix. Add enough of
the broth to make the dough spreadable with a table knife.
Rinse the husks and soak in water until pliable.
Spread the center portion of the husk with 2 tbs. of masa. Top with
chile meat mix. Vary both amounts to your liking. Fold the sides of
husks toward the center, the bottom up and the top down. Tie each
husk with a narrow corn husk strip.
Pour 2 in. of water into a large kettle and arrange the tamales on a
rack above the water level. Steam the tamales for about 40 min.
xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
Tamale Pie Rancheros

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Mexican
Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Vegetable oil
1/4 c Chopped onion
1/4 c Chopped green pepper
3/4 lb Ground beef
1 cn Stewed tomatoes (16 oz)
1 cn VEG-ALL Mixed Vegetable,
-drained (16 oz)
1 c Cornmeal
1 t Basil
1/8 ts Pepper
2 tb Mild green chilis
1/2 c Shredded cheddar cheese

1. Heat oil in heavy skillet. Add onion and green pepper; cook over
low heat until soft.
2. Add ground beef and brown.
3. Stir in remaining ingredients, except for cheese.
4. Place in a 9″ pie pan and bake at 375′F. for 30-35 minutes.
5. Sprinkle with cheese and bake 5 minutes longer.
xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
Bistec Picado Burrito

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 Lb. chuck roast — (2 1/2 to 3 1/2)
4 Medium to large onions — (4 to 5)
3 Cloves garlic — (3 to 4)
2 sweet green peppers — (2 to 3)
1 Large Can Ortega chiles
1 Large Can red tomatoes
1 Dozen fresh tomatillos
1 Bunch fresh cilantro
1 Teaspoon red chile powder
2 jalapeno peppers (optional) — (2 to 4)
salt and pepper to taste

Preheat oven to 400 degrees to 425 degrees. Cut beef into bite-size
pieces and place in roasting pan with enough oil to keep from
sticking. Add coarsely chopped onions and bell peppers. Place
pan in hot oven until well browned. Turn occasionally. Add
cans of chiles, tomatillos and add jalapeno peppers, cilantro,
chili powder and salt and pepper. Return to oven and bake
another one to two hours. Serves 12 people.
xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
Carne Guisada Con Papas (Meat & Potatoes)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Mexican Beef
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Pounds Round Steak — 1/2″ Thick
2 Pounds Potatoes
8 Ounces Tomato Sauce
1 1/2 Teaspoons Salt
1/2 Teaspoon Ground Pepper
1/2 Teaspoon Ground Cumin
1 Each Large Clove Garlic — Smashed
Water

Cut round steak into cubes and brown in shortening in heavy skillet or Dutch
oven. Peel and cube potatoes (approximately in 1/2-inch cubes).
Once meat is slight browned add potatoes and continue to brown. (Don’t worry
if it sticks to the bottom of the skillet. Add tomato sauce, salt, pepper,
cumin powder and garlic. Add Approximately ONE cup of water and simmer until meat and potatoes are tender. Potatoes will thicken sauce.
xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
Title: Citrus-Marinated Pork Chops
Categories: Mexican Meats Pork Main dish Fruits
Servings: 6

2 ea Chipotle Chiles; Dried 6 ea Pork Loin Or Rib Chops; *
1/2 c Frozen Orange Juice; Thawed 1/4 c Vegetable Oil
1/4 c Lemon Juice 2 T Orange Peel; Grated
1 t Salt 1 ea Clove Garlic
1 ea Orange; Medium, **

* Pork chops should be cut about 1/2-inch thick.
** Orange should be cut into 6 wedges.
————————————————————————–
Cover chiles with water. Let stand until softened, about 1 hour. Drain
and finely chop. Place pork chops in a shallow glass or plastic dish.
Place chiles and remaining ingredients, except the orange, in a blender
container. Cover and blend, at low speed, until smooth. Pour over chops.
Cover and refrigerate at least 3 hours, spooning marinade over chops
occasionally. Set oven control to broil. Remove chops from marinade and
sit marinade aside. Place chops on rack in a broiler pan. Broil, with
tops of the chops 3 to 5 inches from the heat, until light brown, about
10 minutes. Turn the chops and brush with the marinade. Broil until
chops are done, about 5 minutes longer. Garnish with orange wedges and
serve.
xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
Title: Fried Ice Cream
Categories: Desserts, Mexican, Ice cream
Yield: 4 servings

1 qt Vanilla Ice Cream Oil for Deep Fryer
1/2 ts Ground Cinnamon 1/4 c Honey
1/2 c Sugar Whipped Cream
1 c Cornflakes Crumbs 4 Maraschino Cherries

Servings: 4

Let the ice cream stand at room temperature for about 5 minutes to soften
slightly. Combine the cinnamon, sugar, and cornflake crumbs in a shallow
pan. Using an ice-cream scoop, make four balls of ice cream. Roll these
balls in the crumb mixture to cover completely. Wrap in a piece of aluminum
foil and freeze five hours. Heat oil to 450 degrees in a deep pan. As soon
as it comes to heat, uncover the ice cream balls and deep fry them very
briefly, about 2 seconds. Drain momentarily and place in dessert dishes.
Top each ball with 1 tbs. honey, a little whipped cream, and a maraschino
cherry Serve immediately.
xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx

I’m holding a Halloween dinner party and I want to explore different traditional dinners, including a Mexican Day of the Dead festival dinner. What is traditionally served?

Typical is a lot of bread and a lot of sugar skulls with the names of the dead on them as well as beer and tequila.

Old traditions included dogs and candied pumpkins for dinner but more modern is turkey and chocolate

Tonight I’m going out to dinner at El Bajio and i dont know what i should have!! I usually get pollo blanco.

Enchiladas are the best and you cant go wrong with that, however if you want you can order one of those combo plates that has a few different things on it.

It’s Mexican Night at my casa tomorrow night and I desperately need ideas for a traditional mexican-style dessert. I have thought of Flan, but it’s seems complicated to make.
Any ideas will help.
Mucho Gracias!!!

My Husband Love This!
It is usually served at Easter but he will eat it anytime.
Capirotada
1 1/4 cup shredded cheddar or Monterey Jack Cheese
1/3 cup chopped pecans
6 pieces of bread (toasted and broken into pieces)
1 or 2 cinammon sticks
2/3 cups raisins
3/4 cup brown sugar
1 1/2 cup water
Heat oven to 350 degrees
Grease a 1 1/2 quart round casserole dish
Using a saucepan, mix brown sugar and water
Heat to boiling, stir occasionallly
Add cinammon sticks
Boil uncovered for 3 mins, stiring
Spread 1/3 bread pieces in the casserole dish
Sprinkle 1/3 of cheese mixture over
Sprinkle 1/3 of pecans
Repeat with bread pices and mixture at least twice
Pour sugar syrup over layers
Bake for 20 to 25 mins
Test for doneness when knife is inserted in center and comes away clean

It’s Mexican Night at my casa tomorrow night and I desperately need ideas for a traditional mexican-style dessert. I have thought of Flan, but it’s seems complicated to make.
Any ideas will help.
Mucho Gracias!!!

My Husband Love This!
It is usually served at Easter but he will eat it anytime.
Capirotada
1 1/4 cup shredded cheddar or Monterey Jack Cheese
1/3 cup chopped pecans
6 pieces of bread (toasted and broken into pieces)
1 or 2 cinammon sticks
2/3 cups raisins
3/4 cup brown sugar
1 1/2 cup water
Heat oven to 350 degrees
Grease a 1 1/2 quart round casserole dish
Using a saucepan, mix brown sugar and water
Heat to boiling, stir occasionallly
Add cinammon sticks
Boil uncovered for 3 mins, stiring
Spread 1/3 bread pieces in the casserole dish
Sprinkle 1/3 of cheese mixture over
Sprinkle 1/3 of pecans
Repeat with bread pices and mixture at least twice
Pour sugar syrup over layers
Bake for 20 to 25 mins
Test for doneness when knife is inserted in center and comes away clean

It’s Mexican Night at my casa tomorrow night and I desperately need ideas for a traditional mexican-style dessert. I have thought of Flan, but it’s seems complicated to make.
Any ideas will help.
Mucho Gracias!!!

My Husband Love This!
It is usually served at Easter but he will eat it anytime.
Capirotada
1 1/4 cup shredded cheddar or Monterey Jack Cheese
1/3 cup chopped pecans
6 pieces of bread (toasted and broken into pieces)
1 or 2 cinammon sticks
2/3 cups raisins
3/4 cup brown sugar
1 1/2 cup water
Heat oven to 350 degrees
Grease a 1 1/2 quart round casserole dish
Using a saucepan, mix brown sugar and water
Heat to boiling, stir occasionallly
Add cinammon sticks
Boil uncovered for 3 mins, stiring
Spread 1/3 bread pieces in the casserole dish
Sprinkle 1/3 of cheese mixture over
Sprinkle 1/3 of pecans
Repeat with bread pices and mixture at least twice
Pour sugar syrup over layers
Bake for 20 to 25 mins
Test for doneness when knife is inserted in center and comes away clean

It’s Mexican Night at my casa tomorrow night and I desperately need ideas for a traditional mexican-style dessert. I have thought of Flan, but it’s seems complicated to make.
Any ideas will help.
Mucho Gracias!!!

My Husband Love This!
It is usually served at Easter but he will eat it anytime.
Capirotada
1 1/4 cup shredded cheddar or Monterey Jack Cheese
1/3 cup chopped pecans
6 pieces of bread (toasted and broken into pieces)
1 or 2 cinammon sticks
2/3 cups raisins
3/4 cup brown sugar
1 1/2 cup water
Heat oven to 350 degrees
Grease a 1 1/2 quart round casserole dish
Using a saucepan, mix brown sugar and water
Heat to boiling, stir occasionallly
Add cinammon sticks
Boil uncovered for 3 mins, stiring
Spread 1/3 bread pieces in the casserole dish
Sprinkle 1/3 of cheese mixture over
Sprinkle 1/3 of pecans
Repeat with bread pices and mixture at least twice
Pour sugar syrup over layers
Bake for 20 to 25 mins
Test for doneness when knife is inserted in center and comes away clean

I am looking for an east traditional mexican dessert that I can make for my spanish class. Is there anything that I can make with minimal skill and equipment?

Bunuelos or Sopapillas.

For sopapillas just go buy yourself a few cans of biscuits (pillsbury etc.). Flatten each biscuit dough flat and then slice about 2-3 small holes in it to prevent bubbling. Next, deep fry em in some vegetable/peanut oil. Flip once to ensure even cooking.

Finally toss em around in a bowl of sugar and cinnamon!!

They taste amazing…soft, warm, and serve w/honey!!