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.
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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.
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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.
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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.
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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.
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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.
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March 13th, 2010 at 10:12 pm
Good for you trying to learn about new cultures & their foods. By the good results of your Pan Dulce, I’d say you are definitely on the right track. I grew up in Texas on the U.S./Mexican border. One thing that I think really makes a difference when learning to cook (as I love to do…all kinds) is to read up/research their ingredients. Learning as much as you can…tasting & sampling in the process will help you to "analyze" or breakdown dishes as you try them in restaurants, other people’s cooking. It fosters anunderstanding of what you are trying to achieve by making the recipe (even before you make it). Try walking around Mexican/Latin grocery stores & markets. Look at all the ingredients, spices, food items. When you come across something that makes you say…."What is that?" Then, that’s what you make note of and learn about. Trust me learning will ultimately never be as tasty & fun.
A major example of this is in keeping with traditional Mexican cooking is understanding that there are hundreds of different kinds of chiles. Now, that doesn’t mean you will be cooking with all of them by any means, but it would help to know like which ones are mild, hot or super hot. Or which ones go better with some ingredients but not others. Or which ones are best used fresh, dried or smoked.
One of my favorite dishes is a simple & satisfying traditional Mexican Beef Soup or "Caldo de Res". Here’s a link to a recipe. Suggestion: If you can find a traditional squash called, Chayote, try adding it into the soup. Much like an avocado, it has a pit/seed in the middle. Just cut around the seed into thin slices. It cooks up mild and tender.
http://www.mexicanrecipes.org/view_recipe.php?id=45&page=mexican_beef_soup
References :
I’m a personal chef. I love learning about cooking and the culture’s behind the dishes I prepare.
March 13th, 2010 at 10:58 pm
A traditional recipe is chiles rellenos or stuffed peppers.
You will need
4 poblano pepper
queso fresco (mexican chesse)
1 tomato
2 eggs
flour
salt
grill the peppers over an open flame and place them in a plastic bag so that the steam makes it easy to peel.
inset pieces of cheese and tomato inside and secure with a toothpick
separate the eggs and beat the whites till peaks form add the yolks and a little salt.
in a skillet heat up oil in medium heat
cover the peppers with flour then in the eggs and finally into the skillet.
you can serve with rice and beans.
References :
March 13th, 2010 at 11:09 pm
well seeing as i was raised by two mexican parents i grew up eating mexican food lol so there is many things u can make from enchiladas,barbacoa,menudo,tacos,tamales etc one easy recepie u can do is enchiladas rojas ( red enchiladas) your gonna need
around 10 chiles cascabel
tortillas
queso panela
goya yellow rice
okay ur gonna want to boil the chiles for a while until they are tender and then u are going to put them in a blender and after u have liquified them u can strain them until ur salsa is nice and smooth then u are gonna want to heat up your corn tortillas until they are soft enough to roll, u are gonna want to break up ur queso panella and then place the cheese on the tortilla and roll it up do as many as u can, then heat up a pan on med heat and put oil on it place the rolled up totrtillas on it and then put sauce on top of them, flip them and repeat, and just serve them with the yellow rice, if u have n e questions feel free to email me
References :
March 13th, 2010 at 11:34 pm
Oooooooh, there are billions of things!
If I knew how to make them, I’d tell you, lol.
Food to look up though:
Pozole
Birria
Ceviche
Mole
Carne con chile
Ok, I can tell you about Carne con chile. My mom (mexican) showed me.
So you’ll need:
1 lb of chuck meat chopped into fajita-like slivers
1 tsp of oil
lawry’s seasoning salt
Nopalitos (pickled nopal cactus- 1/4 to a half of the bottle or to your liking)
1/4 of a large onion (sliced)
5 sprigs of cilantro ( chopped into 1 long pieces)
1 small can of El Pato hot sauce.
You sautee the beef with seasoning salt (salt it to your liking) and the oil. After it browns a bit, you add in onion slices- sautee, then when the meat is cooked enough, add in the nopales, cilantro and the Pato sauce and let it simmer on medium low for 5 minutes.
It goes great with refried beans:) Awe man, now my mouth is watering thinking about it, lol.
References :
Mexican
March 13th, 2010 at 11:47 pm
You would need.
5lbs of minute steak or sandwish steak.
1 large onion
1large tomatoe
2 jalapano pepers
3 cans of tomatoe sauce
Cut the meat into chewable pieces and place in pan, cook until brown.dice onion,tomatoe, cut jalapanos into circles, mix all the ingredients into pan with meat, for about 5 min. open cans of tomatoe sauce and pour over all the ingredients add a half of cup of water,salt [to taste] let simmer for about 10 min or til jalapanos,onion,tomatoes are soft. and their u have it [BISTEK RANCHERO] serve with yellow rice, some refried beans and some corn or flour tortillas. and u have a bistek ranchero dinner. enjoy
References :
March 14th, 2010 at 12:09 am
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.
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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.
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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.
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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.
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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.
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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.
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References :