Traditional Mexican Cuisine Recipes... Anyone please....?

Question

Getting ready to plan a dinner party for my boyfriends relatives. They are Mexican ... I'm not:( Just some tasty not too complicated dishes:) But not Tex-Mex...

Answer 1

These recipes are from Rick Bayless, chef owner of Topolobampo and Frontera Grill. His food is not only delicious, it's as authentic as you can find in the U.S.
Many more recipes at the link below.


CHIPOTLE SHRIMP
Serves 6 generously

6 garlic cloves, unpeeled
1 small white onion, sliced 1/4-inch thick
6 ounces (1 medium-small or 2 to 3 plum) ripe tomatoes
3/4 teaspoon black pepper, preferably freshly ground
1/8 teaspoon cloves, preferably freshly ground
2 tablespoons olive oil
2 to 4 tablespoons very finely chopped canned chipotle chiles, drained before chopping
Salt, about 1/2 teaspoon
2 pounds (about 50) medium-large shrimp

1. Roasting the flavorings. On an ungreased griddle or heavy skillet set over medium, roast the garlic cloves, turning occasionally, until soft (they will blacken in spots), about 15 minutes. Cool and peel. While the garlic is roasting, lay the onion out on a small square of foil, set on the griddle and let sear, brown and soften, about 5 minutes per side. Roast the tomatoes on a baking sheet set 4 inches below a very hot broiler until blackened in spots and soft, about 6 minutes; flip and roast the other side. Cool and peel, collecting all the juices with the tomatoes.

2. The sauce. Combine all the roasted ingredients in a food processor or blender, along with the pepper, cloves and 1/4 cup water. Process to a medium-smooth puree. In a very large (12-inch) skillet, heat the oil over medium-high. When hot enough to make a drop of the puree sizzle noisily, add it all at once. Stir for several minutes as the mixture sears and darkens, then reduce the heat to medium-low and continue to cook, stirring regularly, until very thick, about 5 minutes. A tablespoon at a time, stir in the chopped chipotles, tasting until the thick salsa suits your own penchant for spiciness. (I think these are best when they’ve reached the upper levels of heat.) Taste, season with salt and remove from the heat.

3. The shrimp. Peel the shrimp, leaving the final joint and the tail intact. One at a time, devein the shrimp by laying them flat on your work surface and making a shallow incision down the back, exposing the (usually) dark intestinal track and scraping it out
Return the skillet with the sauce to medium-high heat. Add the shrimp, then slowly stir and turn for about 3 to 4 minutes, until the shrimp are just cooked through. (The sauce should nicely coat the shrimp, though it won’t really pool around them.) Taste a shrimp, sprinkle on a little more salt if necessary, then pile up the crustaceans on a rustic platter and carry them to the table.


TOMATILLO BRAISED PORK LOIN

Serves 4 to 6

1 cup (7 ounces) small white beans, picked over
1 teaspoon mixed dried herbs (thyme and marjoram are classic in Mexico)
3 bay leaves
4 thick slices smoky bacon
1 2-pound boneless pork loin roast, untied
Salt, about 1 teaspoon, plus a sprinkling for the meat
3 cups Frontera Tomatillo Salsa
1 small branch fresh epazote if available
Sprigs of cilantro, parsley, watercress or epazote, for garnish

In a medium-size saucepan, combine the beans with a generous 3 cups of water, add the herbs and bay leaves, partially cover and set over high heat. When the pot comes to a good rolling boil, reduce the heat to medium-low and simmer the beans very gently (partially covered) until they are tender, about 1 hour (if you simmer them gently enough, they won’t begin to fall apart before becoming thoroughly tender). Add more water if the beans ever begin peeking up above the surface of the water.

While the beans cook, in a medium-size (6-quart) Dutch oven, cook the bacon slices over medium heat, turning them occasionally, until thoroughly crispy. Remove to drain on paper towels; when cool, crumble. Tip up the Dutch oven slightly on one end and spoon off most of the fat that collects, adding it to the simmering beans.

Heat the oven to 325 degrees. If your pork loin roast is in two sections that have been tied together, untie them. Sprinkle the meat liberally with salt. Set the Dutch oven over medium-high heat, and, when quite hot, lay in the pork. Brown thoroughly on all sides, about 10 minutes total, then pour in the salsa. Nestle in the epazote if you have it, set on the pot’s cover and place in the oven. Cook until the pork registers about 150° on a meat or instant-read thermometer–the meat will feel rather firm (not hard) to the touch, and cutting into the center will reveal only the slightest hint of pink. The total cooking time should be about 40 minutes. Remove the epazote if you’ve used it, and set the pot aside uncovered.

When the beans are tender, season them with salt, usually about 1 teaspoon. Let stand a few minutes for the beans to absorb the seasoning, then drain off their cooking liquid. Remove the pork to a cutting board, add the beans to the pork pot, set over medium heat and season with salt. Slice the pork, laying the slices slightly overlapping on a warm serving platter. Spoon the beans and sauce around the meat, sprinkle everything with the crumbled bacon, garnish with herb sprigs, and carry to the table

Answer 2

Tex mex is very different from mexican and i have found not to the liking of most tarditional mexicans. Authentic mexican in the states is not the same as authentic mexican in Mexico. If you know the spanish language you can get "El Libro de la Cocina Mexicana" by chef Susanne Palazuelos, i dont know if it has been translated. I do include a site with lots of authentic mexican recipes, chefs and cookbooks which should help you. Beware though that real authentic mexican cuisine is not one were really used to and it can get very very very flavorfull-spicy

Answer 3

Here is my best friends award winning recipe for spicy chicken enchiladas! Its sooo good!!!!

1. Ingredients1 small onion, chopped
1 clove garlic, minced
1 tablespoon oil
1 pound boneless skinless chicken breasts, cooked, shredded
1 1/2 cups TACO BELL HOME ORIGINALS Salsa, divided
4 ounces PHILADELPHIA Cream Cheese, cubed
1 tablespoon chopped cilantro
1 teaspoon ground cumin
1 cup KRAFT Shredded Cheddar and Monterrey Jack Cheese, divided
1 (4 ounce) can chopped green chilies, drained
8 TACO BELL HOME ORIGINALS Flour Tortillas
Nutrition Info Serving size: 4 servings

Calories: 352 Cal
Carbohydrates: 4 g
Dietary Fiber: 0 g
Fat: 21 g
Protein: 33 g
Sugars: 2 g

2. Cooking Directions
Preheat oven to 350 degrees F. Cook and stir onion and garlic in hot oil in large skillet on medium heat 2 minutes. Add chicken, 1/4 cup of the salsa, cream cheese, cilantro and cumin; mix well. Cook until heated through, stirring occasionally. Add 1/2 cup of the shredded cheese and green chilies; mix well.
Spoon about 1/3 cup of the chicken mixture onto each tortilla; roll up. Place, seam sides down, in 12x8-inch baking dish; top with remaining 1-1/4 cups salsa and remaining 1/2 cup shredded cheese.
Bake 15 to 20 minutes or until heated through.
Yield: 4 servings (Serving size: 4 servings)

Answer 4

Diana Kennedy has an excellent cookbook for traditional and authentic Mexican recipes...however why not just cook what you like? Just because they are Mexican doesn't mean they only eat Mexican food. I told my mom, who wants to serve Indian food to some Indian friends, not to try to do something she doesn't know how to do, but rather do something vegetarian that she does well already. I certainly don't go to Spain to eat American food and I don't visit Mexico to eat Mac and Cheese :-)

Answer 5

I'm from southern California....so I have a little experience here.....I know this may sound weird, but if they are true, true Mexicans, the woman will want to cook. You should ask them if they want to come cook with you or if they want you to prepare something. If they would like to cook, ask for a shopping list and have all the stuff they need ready. In most Mexican gatherings part of the festivities is all the women gather in the kitchen and cook together for hours. Preparing homemade tortillas, beans, salsa, meat, etc.......it would be an excellent way to learn some of their traditional dishes and get to know them. While the men visit and drink. Trying to prepare mexican dishes for authentic mexican people is way to much pressure to put on yourself. I can prepare lots of Mexican dishes, which were taught to me by my Mexican girlfriend and her familia (sisters, mother, grandmother). There is quite a bit to it, its not going to be something you can just whip up.

Personally, if you are inviting them for dinner and you want to prepare them a meal, they would probably enjoy something more American or where ever you are from. Just like us Americans like to go out for Mexican food to have something different from the norm. They would probably like something different from their norm. Hope this helps.

Answer 6

Depends on what type of Mexican food your looking for. Every Mexican state has a diffrent way of cooking.

Answer 7

Here are some great sites for Authentic Mexican Cuisine

http://www.gourmetsleuth.com/mexican_recipes.htm

http://authentic-mexican-recipes.blogspot.com/

http://www.mexgrocer.com/mexican-recipes.html

http://mexicanfood.about.com/od/authenticfamilyrecipes/Authentic_Family_Recipes_From_Mexico.htm

Answer 8

This one is the easiest but it's messy because everything tends to fall off but I love them.
TOSTADAS
Buy the crispy flat tortillas, I don't remember if they're called tostadas here. If you can't find any you can make them yourself: fry tortillas in really hot oil- you just dip them in the oil and take them out.
Smear refried beans (from a can), top with shredded chicken, chopped tomatoes, shredded white cheese and shredded lettuce. Serve.
Have on the side sour cream and salsa for people to serve themselves.

A lot of ingredients but not hard to make:

PICADILLO (peekahdeeyo)
for about 8-10 people

3lbs ground meat
3 large cans spaghetti sauce, I use meat flavored (you'll only use part of the 3rd one)
1 small onion, chopped
2-3 garlic cloves, more if you want, chopped
1/2 big jar green olives(can have the pimentos)
1 small jar capers
2 pkgs. (probably 8oz.) chopped almonds
2 1/2 -3 little 1.5 oz boxes raisins
salt & pepper to taste
worcestershire sauce (optional)
sugar

Fry ground meat, strain, set aside. Use same pan with the little bit left over grease from the meat to fry onions & garlic till onions are soft and shiny. Add spaghetti sauce, 2 cans at first- you can add more later if dish is too dry, and rest of ingredients. Season with salt & pepper and you can add like a teaspoon of worcestershire sauce (all of this is to taste, you have to try it and see if it needs more of anything). Add a bit of sugar, again, you have to keep tasting it, probably anywhere from 1 teaspoon - 1 tablespoon to give you an idea, to make it a LITTLE bit sweet, you don't want it to be sickly sweet. Simmer, mixing often.

This goes well with side dish of rice:

WHITE RICE
For 1 cup of rice: (this is not enough for the amt. of picadillo above)
onions
garlic
water
salt & pepper to taste
peas
carrots
Fry rice with some oil, probably 1 teaspoon, until a bit brown, don't let it burn. Add chopped onions, chopped garlic until sauteed. Add 2 cups of water. Season with salt & pepper. Add peas & carrots (like 1/2 cup total). You can use frozen peas but carrots should be fresh, chopped. Cover and simmer with a low flame. Let steam escape, otherwise it will spill over. DO NOT stir once you're done seasoning and have covered it. About 20 min., but check it like after 10-15 minutes to see that it's not dry, keep an eye on it, if so, add water. Try it to make sure rice is cooked.

Variation: RED RICE
add about 1/2 cup tomato sauce after you've sauteed onions & garlic.

Corn (not flour) tortillas go great. Heat them on the stove and keep them warm wrapped in a kitchen towel inside a container because they get cold fast. You could use foil.

Or make CHILAQUILES (cheelahkeeles)
1 pkg. plain corn chips like tostitos
1 large can meat flavor spaghetti sauce, you may need more or less, you have to make sure it's enough to cover all the chips but not too much that it's soupy
Shredded white cheese (if you can get mexican cheese- manchego great, if not, use monterrey jack or any white cheese with flavor)
Shredded chicken
Cream ( if you can find mexican, great because it's different than sour cream but if not, then sour cream). Leave out so it will "melt" and not be so firm
Sliced onions

Sautee spaghetti sauce and season it if you feel it's not flavorful enough, with salt & pepper.
Add tortilla chips, mix until all the chips are completely covered.
Dump into a baking dish. Cover with shredded chicken, sprinkle a lot of onions (but not as much as the chicken), the cheese and last the cream. (If you have sour cream stir it so it's liquidy). Cover and put in the oven to heat it like at 350 degrees until cheese melts.
Left overs: I love to heat them in a skillet until they get a little bit crispy

Answer 9

a good rice and beans for the base and i would make some steaks on grill with salad it is very traditional and easy maybe try to make some mild salsa on side with corn chips