can anyone give me a really good authentic Mexican recipe?

Question

I know how to make pazole, and gorditos looking for menudo and other recipes.

Answer 1

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.

OR made with pigs feet (easier to find)

Menudo

3 pounds tripe
3 pounds nixtamal (hominy) frozen, not canned
3 pounds pigs feet (not calves) cut into quarters
1 large onion diced
1 bunch green onion cut up in 1/4" pieces
1 bunch of cilantro chopped
2 tablespoons Oregano
1 tablespoon black pepper
1 tablespoon red pepper flakes
1 head of garlic
2 tablespoons salt

Wash tripe thoroughly, remove excess fat and cut into bite sized pieces, wash nixtamal and pigs feet well and combine all ingredient in a large pot with enough water to cover. Bring to a boil and simmer slowly until corn opens and is cooked (not overcooked). Skim off grease. It is best if you can refrigerate it in order to remove all grease.

Serve with fresh cilantro, chopped green onion, chiltepin, limon and toasted bolillos.

Buen provecho!!

Answer 2

Enchiladas MA, Mexico style makes about ten- Easy as making a grilled cheese but really a lot better. First you need Tortillas ( of course) then some potatoes (like 3 potattoes give or take) some cheese chedar is fine and if you know how to make pozole you should know these chiles. You need 2 chile California and 3 chile Nuevo Mexico (new mexico), 1 good size tomatoe, 1 garlic tooth, and teaspoon of salt.
Ok you first boil the potatoes like with making potatoe salad. Then you boil the chiles, garlic and tomatoe (make sure you seed the chiles before boiling). When the chiles look a little discolored get the tomatoes chiles and garlic out and strain them. Trow them in the blender and add 1/2 a cup of water and teaspoon of salt. Like making salsa. Put salsa in a bowl. Now much the potatoes with the cheese. Put cheese at your discretion.
Once you do all of this. You kinda have to be quick to serve fresh and hot!
Get a frying pan add oil. When the oil is hot throw a whole tortilla in (one at a time). DO NOT LET THEM GET CRUNCHY! When they are soft take them out and dip them in the salsa. Put it on a plate and add the muched potatoes with cheese and roll the tortilla! Keep doing till you run out of potatoe and cheese!

I hope I have been of help! I tried to be as detailed as posible! I love to cook so I have to! Enjoy!

Toppings for them can be:
-Sour cream, sliced onions, lettuce, more cheese, and/or diced tomatoes.
Sides can be:
-Refried beans, and/or spanish rice.

NIK NAME:Bonez, USAF, ROK (Republic of Korea)
[e-mail]

Answer 3

Authentic chicken recipe

Ingredients
1 broiler-fryer chicken
1 onion, chopped
1/2 green pepper, chopped (optional)
1/2 red pepper, chopped (optional)
chili peppers (optional)
1 (10 1/2 ounce) can mushroom soup
1 (10 1/2 ounce) can cream of chicken soup
5 ounces Rotel Tomatoes, plus 1/2 c. water (good with spicy Ro-Tel for a kick) or 1 (30 ounce) can whole tomatoes, no water
10 flour tortillas, quartered
1/2 lb grated cheddar cheese or taco blend cheese or monterey jack cheese
paprika (optional)

Preparation
Cook& bone chicken.
Saute' onion& peppers in butter in large saucepan.
Add soups, tomatoes (and water if used).
Layer tortillas, sauce, chicken, and cheese.
Repeat layers.
Bake at 350* for one hour.
Sprinkle paprika & cheese, chives for garnish on top.
This is best with Ro-Tel not whole tomatoes and a mixture of shredded Pepper Jack and Sharp Cheddar.

Answer 4

go to www.recipezaar.com type in authentic mexican receipes and you will find 100s to choose from

Answer 5

Spicy Menudo
3 to 4 pound tripe
6 garlic cloves, bruised but not peeled
1 tablespoon peppercorns
2 sprigs thyme
3 bay leaves
1 teaspoon sea salt
1 28ounce can white hominy
2 jalapenos, seeded and minced
1 bunch cilantro, leaves chopped
1 bunch green onions, chopped
12 tomatillos, diced

Rinse tripe under cold running water and cut large pieces into 1inch squares. Place the garlic, peppercorns, thyme, and bay leaves into a square of cheesecloth. Tie into a bundle. This is your bouquet garni.

Place the tripe in a large stock pot with 4 quarts of hot water, the bouquet garni, and salt. Bring to a boil and skim foam if necessary. Reduce the heat and cook at a simmer for 2 to 3 hours or until tripe is tender. Add the canned hominy, liquid and all and the jalapenos. Cook 15 minutes longer. About 10 minutes before serving, add the cilantro, green onions, and tomatillos. Remove the bouquet garni. Garnishes may include mild red chile sauce, ground chile powder, oregano leaves, chopped onions, or lime wedges, or sliced radishes.
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Birria
4 guajillo chiles
4 ancho chiles
1 cup hot water
1 pound top round, cubed for stew
1 pound baby back ribs, cut into 1-inch pieces
2 1/2 quarts water
1 onion
6 garlic cloves
2 fresh bay leaves
6 sprigs thyme
1 tablespoon ground cumin
1 tablespoon Mexican oregano
Salt and pepper
Sauce:
1/2 cup red wine vinegar
2 garlic cloves
1 teaspoon ground chile piquin

Garnish:
1/2 cup diced onion
2 limes, cut into wedges
1/2 cup chopped cilantro
Corn tortillas, as an accompaniment


On hot griddle toast the ancho and gaujillo chile and submerge in hot water. Let chiles sit for 20 minutes. Remove from water and puree in blender with a cup of warm water. Set aside.
In a deep Dutch oven, add the beef and ribs, water, onion, and garlic cloves. Bring to boil and cook for 1 hour. At this point add the bay leaves, thyme, chile puree, cumin, oregano, salt, and pepper simmer for 30 minutes. To make sauce, puree the garlic, vinegar, and chile powder in a blender.

Serve the stew in a big bowl with a sprinkle of onion and cilantro and a squeeze of lime on top. Serve with corn tortillas and some of the sauce on the side, as well.
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Tortilla Soup
2 chiles pasillas, washed, seeded, deveined plus 2 long chiles pasillas, all fried in a little oil
2 chiles anchos, washed, seeded, deveined and fried in a little oil
4 medium tomatoes, peeled
1 white onion, sliced
4 cloves garlic, chopped
2/3 cup olive oil or corn oil
2 sprigs epazote or cilantro
6 quarts chicken broth
Salt

In a blender or food processor, blend chiles pasillas and anchos with tomatoes, onion and garlic. Strain. Heat oil in a stock pot. Pour blended chile mixture into a pot and fry until it thickens and fat rises to the surface. Add epazote. Mix in the boiling broth and long chiles pasillas. Salt to taste and simmer for 25 minutes.
To serve, pour soup into a tureen. Divide tortillas strips among individual bowls. Ladle soup over tortilla strips. Serve chiles, avocado, cheese and creme fraiche in separate bowls, allowing diners to season soup, to taste.


For the garnish:
2 cups vegetable oil
24 tortillas, sliced in thin strips and dried for 1 day
8 chiles pasillas, fried in a little oil or lard
2 avocados, finely chopped
2 cups fresh cheese, such as panela or feta, finely crumbled
1 cup creme fraiche, or 1 cup sour cream mixed with 1/4 half-and-half

Prepare the garnish: Heat oil in a frying pan and fry tortilla strips until crisp. Drain on paper towels and sprinkle with salt.
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Carnitas Recipe
1 (3 pound) boneless pork butt
1 cup water
Flour or corn tortillas
2 cups refried beans
1 lime, cut into 6 wedges
1/4 cup chopped cilantro
1 small onion, chopped
1 cup salsa
1 avocado, peeled, pitted, and sliced

Cut the pork into 4 pieces and place in a deep pot. Add the water to the pot, cover, and cook over medium-high heat until the meat is tender, about 45 minutes to 1 hour. Remove the pork from the pot and chop into bite-sized pieces.
Warm the flour or corn tortillas. Spread some of the beans on each tortilla and top with some of the pork. Squeeze a wedge of lime over each tortilla. Add the cilantro, onion, salsa, and avocado.

Enjoy!!! Hope you like these!!!
:)