I would like some real authentic Mexican recipes please....?

Question

Hi If your Mexican or know how to cook authentic Mexican food please give me some ideas.I love just about most any type of food
But really love hot or spicy.

o.k. like enchiladas,blackbeans,something with lime in it. I love pork or beef or even just buritoes.

Answer 1

Anyone can give you recipes for enchiladas, tacos etc.
But here are some that not everyone can give you.

Huevos Rancheros
* 1/4 chopped onion
16 oz can of tomatoes
* 3 garlic cloves
* 4 tortillas
* 4 eggs
* Cooking oil
* pinch of chili powder
* Chili peppers to taste (Serrano, Habanero, Jalapeo* shredded Monterey Jack

Huevos Rancheros is a Mexican classic. This dish is very easy to make and it is perfect for breakfast. Unfortunately you may find many restaurants where they feel the need to be creative and they mess it up. Here is a very good recipe for Huevos Rancheros.

Pre-cooking:

* Chop the onion and chili peppers
* Mash the garlic with a press, or simply by smashing it or cutting it into tiny pieces

Cooking:

* Set small frying pan in mid-high heat
* Add 1 dash of oil to frying pan
* Add the tomatoes, onion, garlic, chili powder and chilis
* Once the sauce is boiling, reduce heat and simmer for about 10 minutes
* On a larger frying pan, put some oil and fry two tortillas for about 30 seconds on each side
* Put the tortillas on a plate, and fry two eggs without overcooking them or cooking the top of the egg
* Place one egg on top of each tortilla, and fully cover the eggs with the sauce. The sauce will cook the top of the egg.
* Now repeat the frying stages for the tortillas and the other eggs, serve with beans and some shredded cheese on top. Make sure that you only use a pinch of chili powder, otherwise the sauce will have a sweet taste. Not good.

Carnitas
Everyone's Favorite

* 2-16oz cans of chicken broth
* 4 pounds of boneless pork shoulder
* 1 tbs. chopped coriander (cilantro)
* 1 tbs chopped cummin (comino)
* Corn Tortillas
* 2 bay leaves
* 1 onion, quartered
* Chili sauce, such as Pico de gallo, chipotle or whatever you like.
Carnitas is a very famous Mexican dish. It consists of braised pork and can be eaten by itself (and tortillas, a chili sauce) or as the filling in tamales, tacos and burritos (yuk). The pork is first simmered for a long time to make it really soft and then braised in the oven to make it crispy. Since the recipe is very simple and does not involve any chili sauces everyone likes carnitas. You can add the heat on your own as you eat it.

Pre-cooking:

* Cut the pork meat in chunks and discard big pieces of fat, leave some fat as it adds to the flavor
* Call your mother
* Chop the cilantro and cumin if you need to

Cooking:

* Set tall frying pan in mid-high heat
* Add the pork, cilantro, cummin, onion and broth
* If nescessary, add water so that the meat is covered
* Bring to a boil, reduce heat to low and simmer for about 3-4 hours or until the meat is very soft and pulls appart easily
* Remove the meat and place it in a roasting pan, discarding the onion and broth, brake appart the meat in smaller chunks
* Bake for about 20 minutes at 450 degrees, until the meat is brown and crispy
* Heat the tortillas and enjoy, you can serve it with your favorite chili sauce, chopped onions and cilantro

Tips:
A Pressure Cooker really helps here. If you like making dishes like this one often you should consider the pressure cooker. It will cut cooking time to half hour..
Heating tortillas on a microwave: To heat tortillas you can wrap them in a kitchen towel and put them inside a container. Microwave 15 seconds per tortilla.

Chili Colorado

Chuck roll(Beef)
tomato
onions
garlic
Chili

12 lbs. beef
12oz can tomato sauce
1 head of garlic
2 while spanish onions
10 oz of chili, dried red chilis
1 4oz can of chipotle
water to cover and simmer to fork tender.

Poblano Chicken
Mexican Chicken Recipe!

3-4 poblano chiles, seeded and chopped
1/2 cup milk
4 Tbls. butter
1 Tbls. flour
1 cup Mexican crema or heavy cream
salt to taste
2 whole chicken breasts, cut in half
1 cup grated manchego, jack, or gouda cheese

Puree the chiles in a blender with the milk until smooth. In a medium saucepan, melt 2 Tbls. butter, add the flour, and brown lightly. Add the chile puree, stirring with a wooden spoon or wire whisk until smooth. Add the cream, stirring constantly over low heat until just begins to bubble. Remove from heat and add salt to taste. This sauce may be made one day in advance and refrigerated.

Melt the remaining 2 Tbls. butter in a medium skillet, and saute chicken breast halves for 4 minutes on each side. Place them in a buttered baking disk, pour the poblano cream sauce over all, top with the grated cheese and bake uncovered in a pre-heated oven at 350 degrees for 20 minutes, at which time the cheese will be golden and bubbly.

MENUDO
A large saucepan (see note below)
1 calf's foot (about 1 to 1 1/2 pounds)
2 pounds honeycomb tripe
1 large onion
3 cloves garlic, peeled
6 peppercorns
2 teaspoons salt, or to taste
4 quarts of water
A comal or griddle
3 large chiles anchos
A spice grinder
A large chile poblano, peeled or 2 canned, peeled green chiles
The calf's foot
1/2 cup canned hominy (1 pound) drained (see note below)
Salt as necessary
1 scant teaspoon oregano

Have the butcher cut the calf's foot into four pieces. Cut the tripe into small squares. Put them into the pan with the rest of the ingredients. Cover with water and bring to a boil. Lower the flame and simmer uncovered for about 2 hours, or until the tripe and foot are just tender but not too soft. Meanwhile, toast the chilies well. Slit them open and remove the seeds and veins from the chile poblano, cut it into strips, and add to the meat while it is cooking. Remove the pieces of calf's foot from the pen, and when they are cool enough to handle, strip off the fleshy parts. Chop them roughly and return them to the pan.

Add hominy and continue cooking the menudo slowly, still uncovered, for another 2 hours.

Add salt as necessary. Sprinkle with oregano and serve (see note below).

This amount is sufficient for 7 or 8 people. It should be served in large, deep bowls with hot tortillas and small dishes of chopped chile serranos, finely chopped onion and wedges of lime for each person to help himself, along with Salsa de Tomate Verde Cruda to be eaten with tortillas

Answer 2

Mexican food is very regional. I think you need to be more specific about what exactly you would like to cook. For example, every area of Mexico has a different idea of what an enchilada should be. Check out a cookbook by Diane Kennedy or Rick Bayless.

Answer 3

My aunt has a recipe for Chile verde. You can use chicken or pork, but you're going to end up shredding it though. Green chiles, shredded cheese, diced onion, cumin/camino powder, and chili powder if you want some spice
if you look in the mexican section
If you use chicken, any part of the chicken, boil it until the meat falls off the bone. Keep some of that stock, don't pour all of it out. make sure when you boil your chicken or pork you put your meat in the pot first then add water so that it barely covers the meat enough to cook it. don't add a lot of water. you can add your onions and some seasoning to it. tear your meat apart so that it's shredded. then you add your cumin and chili powder.. add to taste. don't dump it all in, just gradually so it will be to your liking. add your green canned chilies, and let it incorporate and cook for like 30-1 hr and stir it. it's going to be saucy and kind of runny so don't be alarmed. you're gonna get some big flour tortillas, fill them with your chile verde, add shredded cheese and fold it up like a burrito and top some of it on top of the burrito too. and add the cheese on top of that. Also you can get an extra can of green chilies, some jalepeno, some tomato sauce or rotel tomatoes and make some spanish rice home made. make it in a skillet. put a lil bit of oil put on med heat and sautee some jalepeno green chiles and diced onion. throw your white rice when the pan is hot and fold it with your sautee and then add a lil bit of tomato sauce. not too much. your rice shoud be like a light red, just enought to color the rice, not drenched in it.... make sure your rice is nice and firm when your stir frying it, and do this for about 10 mins, and you will have yourself a meal that you can't get at taco bell!

Answer 4

I'm not Mexican, but I love mexican food, hot and spicy food, black pepper, etc. I have a Mexican-food cookbook, but it's in storage.
Here are a couple of recipes I found in a magazine you might enjoy - until someone "authentic" answers your call...

"Pico de Gallo (Fresh Salsa) - 2 1/2 cups

3-4 medium-size ripe tomatoes; chopped (2 cups)
1 small onion; finely chopped
1 crushed garlic clove
1 jalapeno; seeded and minced
1/3 cup cilantro (parsley); chopped
1/2 tsp. salt
Pepper to taste
Juice of 1/2 lime

In small mixing bowl, combine all ingredients. Cover bowl with plastic wrap; refrigerate for at least 1 hour to allow flavors to mix. This salsa is best served fresh, though it keeps for 2-3 days covered in the refrigerator.


"Mean Mexican Rice" - Serves 4

2 tbsp. vegetable oil
1 medium onion; finely chopped
1 crushed garlic clove
1 cup uncooked white rice
1 medium tomato; chopped (optional)
2 tsp. chili powder
1/2 tsp. oregano
1/2 tsp. salt
2 cups chicken stock or 1 (13 oz.) can chicken broth

In medium saucepan, heat oil; add onion and garlic. Saute until onion is translucent. Stir in rice, tomato and spices. Add chicken stock and bring to a boil; reduce heat to low. Cover; simmer 20 minutes or until the liquid has been absorbed and the rice is tender.

A site you might also enjoy:
http://www.jalapenocafe.com
Google search - authentic mexican food - lots of links there.

Answer 5

Albondigas/Meat Balls
Ingredients:
2 lbs. ground beef
2 eggs
2 cups chopped green/red peppers
2 cloves garlic, minced
1/2 cup pre-cooked long grain white rice
3 tbs diced onion
1/4 tsp oregano
3 tbs olive oil
1 can (8 oz.) tomato sauce
2 tsp ground cumin
1/2 cup cilantro
1 cup diced potatoes
1 cup chopped, stewed tomatoes
bay leaf
Salt and pepper to taste
3-4 quarts water as needed
Mix ground beef with eggs, rice, peppers, cumin, garlic, onion, oregano. Shape into balls 1 1/2 inches diameter. Slowly brown meatballs in a skillet with olive oil, turning occasionally. Add a little water (2 cups at a time), tomato sauce, bay leaf, salt and pepper to skillet as meat balls continue to cook and soak of the sauce. Add tomatoes and diced potatoes, cooking until tender. Add more water as needed. Serve with Spanish rice and warm tortillas.

Arroz con Pollo/Chicken and Rice
Ingredients:
Chicken Broth:
3 tbsp olive oil
1 2/3 quarts water
2 1/2 to 3 lbs. Chicken breasts
1 minced garlic clove
1 tsp. salt
1 bay leaf

Rice:
3 tbsp. olive oil
1 cup long grain rice
1/2 cup chopped onion
1 minced garlic clove
1/2 cup green or red pepper
1/2 cup fresh cut roma tomatoes
4 to 5 cups chicken stock (above)
1/2 tsp cumin
1 tsp pasilla chili
1/2 tsp pepper
1/2 tsp salt
Dash garlic salt
8 oz can tomato sauce
1 cup water
Chicken (above)

Begin by browning chicken in olive oil—15 minutes for each side on medium low heat. Then add water, garlic, salt and bay leaf.
Cook covered on medium heat until chicken is tender. While chicken is cooking, prepare diced onion, peppers, garlic and tomatoes. When chicken is done, begin the rice. Add olive oil to a skillet. When the oil has heated, add rice. Brown the rice, then add onion, garlic, and red or green peppers. Continue to brown and sauté these ingredients. Add fresh tomatoes, chicken stock, salt, pepper, cumin, chili and garlic salt. Mix in tomato sauce. Cook rice over medium heat for approximately 45 minutes, stirring occasionally and adding a little water if rice becomes dry. When rice is done, add chicken—break chicken breasts up into 6 pieces and mix into rice. Serves 6.

Answer 6

Taco bell

Answer 7

shrimp Piaia can't spell it sry the shrimp and yellow rice and anything u throw in

corn tortillas dough pepper corns

empanadas

Answer 8

try chiles rellenos (stuffed chiles)
they are great go to barrio latino . com and they have plenty of recipies.

Answer 9

http://www.amazon.com/Like-Water-Chocolate-Installments-Remedies/dp/038542017X/ref=pd_bxgy_b_text_b/102-3518420-7358519

this book has a wonderful recipes and a love story inter-wired together.

Answer 10

refried beans ese, and a burrito holmes