Whats your favorite Mexican food?

Question

I love sopes of carne asada with lots of sour creme and fresh cheese.

Answer 1

Chili Poblano!

Answer 2

Carmelized Pork Carnitas is my favorite served with Pico de Gallo on corn tortillas. Super easy to make.
1 - 4 lb boneless pork butt roast, cut in large chunks
1/4 cup tequila
1/2 cup brown sugar
1/4 cup molasses (if you have it, if not you can leave it out)
1 teaspoon cumin
Add all to crock pot and cook on high for 10 hours. Remove with slotted spoon to cookie sheet and broil for a few minutes until slightly brown. Enjoy!

Answer 3

Chile Rellenos

Answer 4

Tacos

Answer 5

Rajas de Chile Poblano con Crema is my favorite can't find them anywhere though except home. It's nice and smooth over rice. It's a great meal when you can't have meat.

Answer 6

Chicken Enchiladas Banderas

Ingredients:

4 chicken breasts
2 cups canned tomatoes, mashed
1/2 cup onion, chopped
1 teaspoon salt
1 teaspoon garlic powder
corn tortillas
oil
Salsa Colorado (recipe below)
Salsa Verde (recipe below)
sour cream

Salsa Colorado:

24 mild red chilies, dried
4 tablespoons oil
10 garlic cloves, minced
salt to taste
6 tablespoons flour

Salsa Verde:

4 pounds tomatillos, peeled
1/2 cup onion, finely chopped
1/4 cup oil
1 teaspoon salt
1 teaspoon garlic, chopped

Preparation:

In large pot, boil chicken in water to cover until tender, reserve 2 cups broth. Bone and dice chicken. Add chicken, tomatoes, onion, salt and garlic to reserved broth, boil for 10 minutes or until reduced enough for enchilada filling. Strain.

Heat a bit of oil in a small skillet, press each tortillas into the hot oil a few seconds to soften them and make them more pliable to roll. Stuff with chicken filling.

Roll filled tortillas and place in baking dish. Cover one-third of the enchiladas (long ways) with Salsa Verde, the center third with the sour cream, and the final third with Salsa Colorado. The result should resemble the Mexican flag. Bake at 375 degrees until thoroughly heated, for about 25 minutes.

Salsa Colorado:

Wash chilies, stem and seed. Cook in boiling water to cover well for 10 minutes or until soft. Remove and drain. Reserve liquid. Place chilies in blender with reserved water, and whirl until you achieve a pasty consistency.

Heat oil in large skillet. Add garlic and flour and cook, stirring until flour browns. Add chili paste slowly to mix well with flour until a smooth paste is achieved. When all the chili paste is added, bring to a boil, stirring constantly. Cook until it thickens, 3 to 4 minutes. Thin with water to a thick, saucy consistency.

Salsa Verde:

Boil tomatillos in small amount of water until tender, blend in food processor. In skillet, sauté onions in oil. Add puréed tomatillos, salt and garlic.

Answer 7

Flauta Pollo con Queso
Pasole

Answer 8

Practically all new and modern Mexican cuisine is wonderful. But the traditional dishes are much too stodgy for my taste.

Answer 9

Big Chimichanga smothered in sour cream and guacamole.

Answer 10

Chile Verde with rice and beans,warm flour tortillas....mmmmm

Que lindo!